CN104382147B - A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether - Google Patents
A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether Download PDFInfo
- Publication number
- CN104382147B CN104382147B CN201410713542.3A CN201410713542A CN104382147B CN 104382147 B CN104382147 B CN 104382147B CN 201410713542 A CN201410713542 A CN 201410713542A CN 104382147 B CN104382147 B CN 104382147B
- Authority
- CN
- China
- Prior art keywords
- jerusalem artichoke
- herba portulacae
- juice
- fermented beverage
- altogether
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 83
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 83
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 235000013361 beverage Nutrition 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 239000002002 slurry Substances 0.000 claims description 12
- 239000000230 xanthan gum Substances 0.000 claims description 12
- 235000010493 xanthan gum Nutrition 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 229940082509 xanthan gum Drugs 0.000 claims description 12
- 229920002907 Guar gum Polymers 0.000 claims description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 11
- 230000001458 anti-acid effect Effects 0.000 claims description 11
- 239000000665 guar gum Substances 0.000 claims description 11
- 235000010417 guar gum Nutrition 0.000 claims description 11
- 229960002154 guar gum Drugs 0.000 claims description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 230000005070 ripening Effects 0.000 claims description 9
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 abstract description 17
- 229940039696 lactobacillus Drugs 0.000 abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 14
- 241000894006 Bacteria Species 0.000 abstract description 9
- 239000004310 lactic acid Substances 0.000 abstract description 8
- 235000014655 lactic acid Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 238000002203 pretreatment Methods 0.000 abstract description 4
- 239000002893 slag Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 229920001202 Inulin Polymers 0.000 description 18
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 18
- 229940029339 inulin Drugs 0.000 description 18
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 238000004090 dissolution Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 210000004024 hepatic stellate cell Anatomy 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- -1 D-Fructose Polysaccharide Chemical class 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 230000006698 induction Effects 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000035755 proliferation Effects 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 244000234609 Portulaca oleracea Species 0.000 description 2
- 235000001855 Portulaca oleracea Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 231100000753 hepatic injury Toxicity 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- SFLSHLFXELFNJZ-QMMMGPOBSA-N (-)-norepinephrine Chemical compound NC[C@H](O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-QMMMGPOBSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000024893 Amaranthus tricolor Species 0.000 description 1
- 235000014748 Amaranthus tricolor Nutrition 0.000 description 1
- 206010003011 Appendicitis Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010034038 Parotitis Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 241000219304 Portulacaceae Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 201000003453 lung abscess Diseases 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- SFLSHLFXELFNJZ-UHFFFAOYSA-N norepinephrine Natural products NCC(O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-UHFFFAOYSA-N 0.000 description 1
- 229960002748 norepinephrine Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 239000002435 venom Substances 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 210000001048 venom Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether.The method is with Herba Portulacae and Jerusalem artichoke as raw material, it is carried out respectively, after blanching or the pre-treatment such as steaming and decocting, making beating and sterilizing, mixing, access lactobacillus leaven and carry out band slag fermentation, after fermentation ends, slagging-off is centrifugal, add complex stabilizer, then prepare finished product through pasteurize, hot filling, cooling.This lactic acid bacteria fermentation beverage is dark green, clarify bright, sour and sweet palatability, there is dense lactate fermentation ferment perfume and Herba Portulacae, Jerusalem artichoke delicate fragrance, effective ingredient in Herba Portulacae and Jerusalem artichoke can be fully dissolved out by common fermented beverage prepared by the inventive method, method simple possible, is efficiently applied to the preparation field of pure natural composite fermented beverage.
Description
Technical field
The invention belongs to food processing field, especially relate to a kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether.
Background technology
Herba Portulacae, has another name called horse Amaranthus mangostanus L., Wu Hangcao, longevity greens/mustard green etc., for Portulacaceae annual meat herbaceous plant, has
Drought-enduring, impoverishment tolerant, the feature such as fast growth, it is widely distributed in field, vegetable garden and roadside etc., some area starts in recent years
It is carried out field plantation.Herba Portulacae contains the multiple nutritional labeling useful to human body and medicinal ingredient, be common in
Medical herbs, is also the wild vegetables liked of people, is set to medicine food shared resource by China's Ministry of Public Health.Herba Portulacae contains abundant
Omega-3 unsaturated fatty acid, it is possible to atherosclerosis, delay thrombosis, significantly improve cardiovascular disease；
It is possibly together with substantial amounts of norepinephrine, it is possible to promote insulin secretion, regulates human body carbohydrate metabolism, has reduction blood glucose
Treatment diabetes are had good effect by concentration, the effect of holding glucostasis.Additionally, Herba Portulacae can be used for treating enteritis, dysentery
The inflammation diseases such as disease, appendicitis, mastitis, parotitis, pertussis, pulmonary abscess, urinary tract infection, sore swollen toxin,
External can control erysipelas and venom, have the title of " natural antibiotics ".Therefore, Herba Portulacae is described as 21 generation by nutritionist
Record one of the most promising pollution-free food, as novel food source, increasingly cause the concern of people.
Jerusalem artichoke, popular name Jerusalem artichoke, Rhizoma Zingiberis Recens, for Compositae Helianthus herbaceos perennial, its wide adaptability, impoverishment tolerant,
Yield is high, is suitable for planting in beach ground, salt-soda soil.The general per mu yield of Jerusalem artichoke tuber is 2000～4000kg, wherein rich in
Inulin (also known as inulin), inulin concentration is the 10%～20% of the wet quality of Jerusalem artichoke, about the 80% of dry mass, is that processing is raw
Produce inulin and the preferred raw materials of goods thereof.Inulin is the fruit formed through β (2 → l) glycosidic bond dehydration polymerization by D-Fructose
Polysaccharide, in linear chain structure, its end connects 1 glucose residue, and each inulin molecule is containing about 30～50 residue of fructose.
Inulin eats polysaccharide as a kind of natural function, is also a kind of water soluble dietary fiber, and inulin can increase bifid in intestinal
Bacillus, prevents intestinal infection, promotes the absorption of mineral, controls blood fat, prevents treating constipation and fat, reduces blood glucose；This
Outer inulin is largely used to as sugar, fat substitute in low in calories, low sugar, low-fat food, can significantly improve without fat,
The mouthfeel of low fat food and texture.Therefore, the exploitation of Girasole synanthrin enjoy the height weight of domestic and international food circle always
Depending on.
Herba Portulacae and Jerusalem artichoke are as excellent functional food raw material, and the developmental research to them at present is also nowhere near.Especially
Being Herba Portulacae, studies in China is concentrated mainly on the aspects such as medicinal ingredient, pharmacology, traditional Chinese medical science application and potherb resource exploitation utilization,
The research of associated drinks is considerably less, and existing document report is also only simple with other raw materials with juice of Herba Portulacae
Mixing, adds the fruit and vegetable drink of the adjuvant such as citric acid, sucrose modulation.Therefore, functional higher Herba Portulacae,
Jerusalem artichoke serial health product has to be developed, and as combined the fermentation advantage of lactic acid bacteria, prepared fermented beverage has raw material and breast concurrently
The two-fold advantage of acid bacteria fermentation food, will have more vast potential for future development, both can meet people to nutrition and health care
Demand, abundant soft drink market, considerable economic benefit can be obtained simultaneously.
Summary of the invention
It is an object of the invention to provide and a kind of ferment altogether the beverage of preparation and side through lactic acid bacteria for raw material with Herba Portulacae and Jerusalem artichoke
Method, uses the beverage sour and sweet palatability that the method prepares, unique flavor, heat-clearing and toxic substances removing, diuresis of quenching the thirst, is obtaining lactic acid bacteria
While can reach again effect of health care, contribute to improving function of intestinal canal, regulate blood glucose, prevent and treat heart disease, diabetes and
Cancer etc..
It is an object of the invention to be accomplished by:
A kind of Herba Portulacae Jerusalem artichoke fermented beverage altogether, this beverage is mainly prepared by following steps:
(1) Herba Portulacae blanching in boiling water, mixes making beating, then adds pectinase enzymatic hydrolysis with water after draining, enzyme denaturing, then will
Herba Portulacae keeps 10～20min at 80～90 DEG C, and regulation juice of Herba Portulacae pH is to neutrality, sterilizing；
(2) by fresh Jerusalem artichoke tuber steaming and decocting to ripening, clear water rinses, and mixes making beating after draining with water, and Jerusalem artichoke slurry is heated to
80～90 DEG C of holdings 40～60min, sterilizing, obtain jerusalem artichoke juice；
(3) jerusalem artichoke juice mixed by the part by weight of 1:3～1:5 with juice of Herba Portulacae, add mixed juice weight 3-5% sucrose stirring all
Even, the inoculum concentration with 4%～8% accesses leaven Lactobacillus plantarum and carries out anaerobic fermentation, filters, slagging-off after fermentation ends,
Filtrate is centrifuged, and takes supernatant and obtains fermented juice；
(4) in fermented juice, add complex stabilizer, after mixing, carry out pasteurize；
(5) fermented juice after sterilization carries out rapidly hot filling, cooling.
In step (1), the blanching time is 1～2min.Herba Portulacae blanching drains beats rear mixing according to mass ratio 1:1～1:3 with water
Slurry.The addition of pectase is that juice of Herba Portulacae weighs 0.05%.Enzymolysis time is 2～3h.
By steaming and decocting under 90 DEG C of water bath condition of fresh Jerusalem artichoke tuber to ripening in step (2), clear water rinse, drain after and water by
Pull an oar after mass ratio 1:3～1:5 mixing.
Step (3) is seasoned adding the Mel that can also add 2% while sucrose.Described anaerobic fermentation bar
Part is preferably anaerobic fermentation 14～18h at 37～39 DEG C.
Complex stabilizer described in step (4) is xanthan gum 0.005-0.015%, guar gum 0.006-0.012%,
Food additive anti-acid CMC (carboxylic first class sodium cellulosate) 0.004-0.008%, preferably xanthan gum 0.010%, Guar
Locust beam gum 0.006%, anti-acid CMC 0.008%.Pasteurizing temperature is 85 DEG C, and the time is 30min.
The preparation method of above-mentioned Herba Portulacae Jerusalem artichoke fermented beverage altogether, the method comprises the following steps:
(1) Herba Portulacae blanching in boiling water, mixes making beating, then adds pectinase enzymatic hydrolysis with water after draining, enzyme denaturing, then will
Herba Portulacae keeps 10～20min at 80～90 DEG C, and regulation juice of Herba Portulacae pH is to neutrality, sterilizing；
(2) by fresh Jerusalem artichoke tuber steaming and decocting to ripening, clear water rinses, and mixes making beating after draining with water, and Jerusalem artichoke slurry is heated to
80～90 DEG C of holdings 40～60min, sterilizing, obtain jerusalem artichoke juice；
(3) jerusalem artichoke juice mixed by the part by weight of 1:3～1:5 with juice of Herba Portulacae, add mixed juice weight 3-5% sucrose stirring all
Even, the inoculum concentration with 4%～8% accesses leaven Lactobacillus plantarum and carries out anaerobic fermentation, filters, slagging-off after fermentation ends,
Filtrate is centrifuged, and takes supernatant and obtains fermented juice；
(4) in fermented juice, add complex stabilizer, after mixing, carry out pasteurize；
(5) fermented juice after sterilization carries out rapidly hot filling, cooling.
The preparation method of above-mentioned Herba Portulacae Jerusalem artichoke altogether fermented beverage, mainly with juice of Herba Portulacae and jerusalem artichoke juice as primary raw material, adds
With sucrose and Mel, accessing lactic acid bacteria and carry out common fermentation, concrete technical step includes:
(1) select the Herba Portulacae that root is cleaned, blanching 1～2min in the boiling water of 3 times of quality, drain afterwards and water is by quality
Making beating after mixing than 1:1～1:3, then add pectase enzymolysis 2～3h under 45 DEG C of water-baths of 0.05%, then 90 DEG C of water-bath 30s
Enzyme denaturing.Herba Portulacae slurry is heated to 80～90 DEG C and keeps 10～20min, regulates juice of Herba Portulacae pH extremely by the NaOH solution of 0.1M
Neutrality, in 121 DEG C of sterilizing 15min, stand-by.
(2) being cleaned up by fresh Jerusalem artichoke tuber, under 90 DEG C of water bath condition, steaming and decocting 40min rinses to ripening, clear water, drip
With water making beating after 1:3～1:5 mixes in mass ratio after dry.Jerusalem artichoke slurry is heated to 80～90 DEG C and keeps 40～60min, goes out in 121 DEG C
Bacterium 15min, obtains jerusalem artichoke juice, stand-by.
(3) jerusalem artichoke juice mixed in the ratio of 1:3～1:5 with juice of Herba Portulacae, add 5% sucrose and 2% Mel stirs,
Inoculum concentration with 4%～8% accesses leaven Lactobacillus plantarum, and anaerobic fermentation 14～18h at 37～39 DEG C, after fermentation ends
With 8 layers of filtered through gauze slagging-off.Filtrate centrifugal treating after slagging-off, 4500r/min is centrifuged 25min, takes supernatant and obtains clarification thoroughly
Bright fermented juice.
(4) clear fermented juice adds xanthan gum 0.010%, guar gum 0.006% and anti-acid CMC 0.008%,
Carrying out pasteurize after mixing, sterilization temperature is 85 DEG C, and the time is 30min.
(5) fermented juice after sterilization carries out rapidly hot filling, gets product after cooling.
Jerusalem artichoke pre-treatment the most all uses the chemical substances such as interpolation sodium sulfite, ascorbic acid and citric acid to prevent enzymatic
Brown stain, the present invention uses Jerusalem artichoke steaming and decocting to the pretreatment mode of ripening to prevent and treat brown stain, had both reached good prevent-browning effect
Really, add again the dissolution of inulin in Jerusalem artichoke, obtained unforeseeable effect.
The leaven Lactobacillus plantarum (Lactobacillus plantarum 70810) used in the present invention is isolatable from Pickles,
On July 10th, 2011 at the center preservation of China Committee for Culture Collection of Microorganisms's common micro-organisms, preserving number
CGMCC No.2843。
Polyoses content=total sugar content-content of reducing sugar in beverage of the present invention
Being respectively adopted phend-sulphuric acid and 3 in the present invention, it is total that 5-dinitrosalicylic acid system (DNS method) measures polysaccharide in beverage
Sugar and the content of reducing sugar.
In the present invention, Herba Portulacae Jerusalem artichoke omega-3 unsaturated fatty acid assay method is as follows:
(1) esterification processes: accurately weighs Herba Portulacae jerusalem artichoke beverage 0.3ml g and is placed in 10mL scale sample bottle, successively
Add 5mL normal hexane, 3mL0.05% potassium hydroxide-methanol solution, be placed in 60 DEG C of water-baths reaction 30min, with steaming
Distilled water is settled to 10mL, shaken well, and 10000r/min is centrifuged 5min, takes supernatant and carries out gas chromatographic analysis.
(2) chromatography of gases analysis: Agilen 6890 chromatograph, HP-5 quartz capillary column
(30m × 0.32mm × 0.25 μm), carrier gas is N2, flow is 1mL/min, and detector is FID, and sample size is 1 μ L,
Split ratio is that 40:1, injection port and detector temperature are respectively 260 DEG C and 280 DEG C, temperature programming: initial temperature 150 DEG C guarantor
Hold 5min, rise to 250 DEG C with 10 DEG C/min, keep 10min.
Below by way of concrete test, character of the present invention and major parameter are illustrated:
1, in pre-treatment, inulin dissolution processes time and the screening of temperature
Weigh fresh Jerusalem artichoke that 10g pretreatment (preprocess method is with embodiment 1) crosses in 250mL conical flask, selected material
Liquor ratio is 1:5, research leaching temperature and the time impact on inulin dissolution rate.
Table 1 inulin dissolution experiment screening result
The condition that Girasole synanthrin dissolution processes is: solid-liquid ratio 1:5, leaching temperature is 80～90 DEG C, and dissolution time is
40～60min.In this condition and range, inulin dissolution rate is higher.
2, the screening of lactobacillus beverage fermentation condition, remaining step is with embodiment 1.
Table 2 fermentation condition the selection result
The preferred fermentation condition of Herba Portulacae Jerusalem artichoke lactobacillus beverage is: inoculum concentration 4～8%, fermentation temperature 37～39 DEG C, sends out
The ferment time 14～18h.In this condition and range, lactic acid production is notable.
3, the screening of lactobacillus beverage stabilizer formula:
Characteristic according to different stabilizers and pre-stage test result, select respectively xanthan gum, guar gum, sodium alginate,
5 kinds of monomer stabilization agent such as anti-acid CMC and agar, carry out single factor experiment with centrifugation rate for index, remaining step
Rapid with embodiment 1.Experiment shows that single stable agent is extremely difficult to preferable effect, need to consider to use complex stabilizer, therefore
The preferable xanthan gum of stability, guar gum and anti-acid CMC is selected to carry out orthogonal test, to determine that optimum proportioning is used
Amount.
Table 3 stabilizer formula screening Orthogonal experiment results
From table 3 range analysis, xanthan gum affects maximum to the stability of beverage, next to that anti-acid CMC,
What action effect was minimum is guar gum.Shown that the best stabilizer is combined as A2B1C3 by orthogonal test, it may be assumed that xanthan gum
0.010%, guar gum 0.006%, anti-acid CMC0.008%.Empirical tests, this parameter combination product centrifugation rate
It is 0.31%.
4, the Herba Portulacae Jerusalem artichoke lactobacillus beverage impact on alcoholic liver injury protective effect
1. the foundation of acetaldehyde induction hepatic stellate cell (HSC) multiplicative model
Use the method adding different acetaldehyde concentration HSC stimulated effect 24h, set up the isolated cells of cultured rat hepatic stellate cells
Model.Repeatedly selecting 1.25 times after trial test to be incremented by, with 25umol/L as initial concentration, concentration of taking the logarithm is to propagation effect
The growth curve of rule, its irritaiting concentration (EC should be presented50) it is 84umol/L.Therefore selecting acetaldehyde concentration is that 84umol/L makees
Concentration for the cell model of the in vitro alcoholic fibrosis of experimental rat.
2. the lactobacillus beverage impact on acetaldehyde induction HSC proliferation
Cell number is adjusted to 5 × 104Individual/mL, is inoculated in 96 well culture plates, cultivates 24h, and often the multiple hole of group 6, adds
Enter acetaldehyde that concentration is 84umol/L and the Herba Portulacae Jerusalem artichoke lactobacillus beverage of different extension rates, separately set model group and right
According to group.Tetramethyl azo azoles salt (MTT) method is used to measure the rate of increase of each group of cell after continuing to cultivate 24h.
As it is shown in figure 1, Cell culture invitro research shows that Herba Portulacae Jerusalem artichoke lactobacillus beverage can effectively suppress acetaldehyde to induce
HSC proliferation.This beverage rejection ability under the concentration of extension rate 10 times is more notable, and its maximal percentage inhibition is
63%.
Advantages of the present invention and having the active effect that
1) the pure juice of Herba Portulacae is micro-sour, more puckery, and medium-height grass flavour of a drug are dense, directly prepares beverage taste not good enough, joins with jerusalem artichoke juice
5, carry out lactate fermentation, give abundant flavour and fragrance, mouthfeel can be effectively improved.
2) present invention is during preparing jerusalem artichoke juice, and by Jerusalem artichoke steaming and decocting to curing state, not only prevent-browning effect is notable, protects
Demonstrate,prove jerusalem artichoke juice Color Quality；Also contribute to dissolving and the dissolution of inulin in Jerusalem artichoke cell simultaneously, significantly increase jerusalem artichoke juice
In inulin concentration, will be a step the most necessary in pre-treatment.
3) general beverage made of fruits or vegetables fermentation is all first removed filtering residue and is fermented, i.e. fermentation of clear juice.The present invention uses the fermentation of band slag
Technique, by lactic acid bacteria metabolism and conversion, farthest utilizes the nutritional and officinal compositions in fermentation substrate, compares clear
Juice ferments, and lactate fermentation ferment is fragrant and Herba Portulacae, Jerusalem artichoke delicate fragrance are the denseest.
4) fermentation beverage made of fruits or vegetables mainly uses Yoghourt Production the bacterial strain such as streptococcus thermophilus and Bulgaria got through domestication at present
Lactobacillus, strain growth is slow, and ferment effect is the best, and taste is inharmonious.The present invention selects lactobacillus leaven especially
For being isolatable from the Lactobacillus plantarum of Pickles, making the beverage taste harmony and natural prepared, viable count of lactobacillus is high and the later stage survives
Rate is high.Because from being all the Pickles of plant source, Lactobacillus plantarum will have incomparable on fermentation Herba Portulacae and Jerusalem artichoke
Superiority.
5) in the present invention preparation Herba Portulacae Jerusalem artichoke lactobacillus beverage merged Polysaccharide from Portulaca oleracea, the prebiotic function of inulin and
The probiotic action of lactic acid bacteria, and, alcoholic hepatic injury is had significant protective effect, is a kind of novel functional
Beverage.
6) selecting the Herba Portulacae of integration of edible and medicinal herbs and Jerusalem artichoke as raw material in the present invention, the lactobacillus beverage of preparation is rich in nor-kidney
The various active compositions such as upper parathyrine, omega-3 unsaturated fatty acid, vitamin, Polysaccharide from Portulaca oleracea and inulin, have heat clearing away solution
Poison, dehumidifying detumescence, effects out of the ordinary such as diuresis of quenching the thirst, it is also possible to promote human body carbohydrate metabolism, keep glucostasis, improve intestinal
Road flora, strengthen function of intestinal canal, significantly reduce cholesterol, triglyceride levels, to diabetes, coronary heart disease, hypertension,
Cardiopathic preventing and treating has preferable effect.
Accompanying drawing explanation
Fig. 1 lactobacillus beverage of the present invention affects figure to acetaldehyde induction HSC proliferation.
Detailed description of the invention
For the apparent understanding present invention, below in conjunction with example, the present invention is described further.But embodiment is concrete
Details is only used for explaining the present invention, limits the present invention never in any form.
Embodiment 1:
Select root clean Herba Portulacae 300g, blanching 1min in the boiling water of 3 times of quality, drain after and water in mass ratio
Pull an oar after 1:2 mixing, add the pectase HC (LALLZYME HC, LALLEMAND company of France) 45 DEG C of 0.05%
Enzymolysis 2h under water bath condition, enzymolysis terminates to be placed on 90 DEG C of water-bath 30s inactivations.Herba Portulacae slurry is heated to 85 DEG C and keeps 15min,
Juice of Herba Portulacae pH is regulated the most neutral by the NaOH solution of 0.1M, in 121 DEG C of sterilizing 15min, stand-by.Take and clean up
Fresh Jerusalem artichoke tuber 100g, under 90 DEG C of water bath condition, steaming and decocting 45min is to ripening.Clear water rinses, and drains afterwards and water is by quality
Pull an oar after mixing than 1:3.Jerusalem artichoke slurry is heated to 80 DEG C and keeps 60min, in 121 DEG C of sterilizing 15min, obtains jerusalem artichoke juice, treats
With.Take jerusalem artichoke juice to mix in the ratio of 1:3 with juice of Herba Portulacae, add mixed juice and weigh 5% sucrose and 2% Mel stirs,
Inoculum concentration with 4% accesses leaven Lactobacillus plantarum, and anaerobic fermentation 18h at 37 DEG C, by 8 layers of gauze mistake after fermentation ends
Filter slag, and do centrifugal treating (4500r/min is centrifuged 25min).Take supernatant and obtain clear fermented juice, add clear
Clear bright fermented juice weigh 0.010% xanthan gum, the guar gum of 0.006%, the anti-acid CMC of 0.008%, mixing, enter
Row pasteurize (temperature is 85 DEG C, and the time is 30min) carries out the most rapidly hot filling, and cooling gets product.
Jerusalem artichoke Herba Portulacae prepared by this enforcement special case fermentative lactobacillus beverage altogether is dark green, clarifies bright, sour and sweet palatability,
Lactate fermentation ferment is fragrant and Herba Portulacae, Jerusalem artichoke delicate fragrance are dense.Preserve respectively through 4 DEG C and 37 DEG C and within 3 months, be showed no layering, almost
Not precipitating generation, taste flavor all keeps preferable, and main physics and chemistry and nutrient content vary less, the results detailed in Table 4.
The main physics and chemistry of beverage and nutritive index in table 4 embodiment 1
Embodiment 2:
Select root clean Herba Portulacae 300g, blanching 1.5min in the boiling water of 3 times of quality, drain after and water in mass ratio
Pull an oar after 1:3 mixing, add the pectase HC (LALLZYME HC, LALLEMAND company of France) 45 DEG C of 0.05%
Enzymolysis 2.5h under water bath condition, enzymolysis terminates to be placed on 90 DEG C of water-bath 30s inactivations.Herba Portulacae slurry is heated to 90 DEG C of holdings
10min, regulates juice of Herba Portulacae pH by the NaOH solution of 0.1M the most neutral, in 121 DEG C of sterilizing 15min, stand-by.Take clear
The fresh Jerusalem artichoke tuber 100g of wash clean, under 90 DEG C of water bath condition, steaming and decocting 45min is to ripening.Clear water rinse, drain after with
Pull an oar after water 1:4 in mass ratio mixing.Jerusalem artichoke slurry is heated to 85 DEG C and keeps 50min, in 121 DEG C of sterilizing 15min, obtains chrysanthemum
Taro juice, stand-by.Jerusalem artichoke juice is mixed in the ratio of 1:4 with juice of Herba Portulacae, adds mixed juice and weigh 3% sucrose and 2% Mel stirs
Mixing uniformly, the inoculum concentration with 6% accesses leaven Lactobacillus plantarum, and anaerobic fermentation 16h at 38 DEG C, with 8 after fermentation ends
Layer filtered through gauze slagging-off, and do centrifugal treating (4500r/min is centrifuged 25min).Take supernatant and obtain clear fermented juice,
Add clear fermented juice weigh 0.010% xanthan gum, the guar gum of 0.006%, the anti-acid CMC of 0.008%, mixed
Even, carry out pasteurize (temperature is 85 DEG C, and the time is 30min) and carry out the most rapidly hot filling, cooling gets product.
Jerusalem artichoke Herba Portulacae prepared by this enforcement special case fermentative lactobacillus beverage altogether is dark green, clarifies bright, sour and sweet palatability,
Lactate fermentation ferment is fragrant and Herba Portulacae, Jerusalem artichoke delicate fragrance are dense.Within 3 months, it is showed no layering through 4 DEG C and 37 DEG C storages, almost without
Precipitation produces, and taste flavor all keeps preferable, and main physics and chemistry and nutrient content vary less, the results detailed in Table 5.
The main physics and chemistry of beverage and nutritive index in table 5 embodiment 2
Embodiment 3:
Select root clean Herba Portulacae 300g, blanching 2min in the boiling water of 3 times of quality, drain after and water in mass ratio
Pull an oar after 1:1 mixing, add the pectase HC (LALLZYME HC, LALLEMAND company of France) 45 DEG C of 0.05%
Enzymolysis 3h under water bath condition, enzymolysis terminates to be placed on 90 DEG C of water-bath 30s inactivations.Herba Portulacae slurry is heated to 80 DEG C and keeps 20min,
Juice of Herba Portulacae pH is regulated the most neutral by the NaOH solution of 0.1M, in 121 DEG C of sterilizing 15min, stand-by.Take and clean up
Fresh Jerusalem artichoke tuber 100g, under 90 DEG C of water bath condition, steaming and decocting 45min is to ripening.Clear water rinses, and drains afterwards and water is by quality
Pull an oar after mixing than 1:5.Jerusalem artichoke slurry is heated to 90 DEG C and keeps 40min, in 121 DEG C of sterilizing 15min, obtains jerusalem artichoke juice, treats
With.Jerusalem artichoke juice is mixed in the ratio of 1:5 with juice of Herba Portulacae, adds mixed juice and weigh 5% sucrose and 2% Mel stirs,
Inoculum concentration with 8% accesses leaven Lactobacillus plantarum, and anaerobic fermentation 14h at 39 DEG C, by 8 layers of gauze mistake after fermentation ends
Filter slag, and do centrifugal treating (4500r/min is centrifuged 25min).Take supernatant and obtain clear fermented juice, add clear
Clear bright fermented juice weigh 0.010% xanthan gum, the guar gum of 0.006%, the anti-acid CMC of 0.008%, mixing, enter
Row pasteurize (temperature is 85 DEG C, and the time is 30min) carries out the most rapidly hot filling, and cooling gets product.
Jerusalem artichoke Herba Portulacae prepared by this enforcement special case fermentative lactobacillus beverage altogether is dark green, clarifies bright, sour and sweet palatability,
Lactate fermentation ferment is fragrant and Herba Portulacae, Jerusalem artichoke delicate fragrance are dense.Within 3 months, it is showed no layering through 4 DEG C and 37 DEG C storages, almost without
Precipitation produces, and taste flavor all keeps preferable, and main physics and chemistry and nutrient content vary less, the results detailed in Table 6.
The main physics and chemistry of beverage and nutritive index in table 6 embodiment 3
Claims (9)
1. a Herba Portulacae Jerusalem artichoke fermented beverage altogether, it is characterised in that this beverage is mainly prepared by following steps:
(1) Herba Portulacae blanching in boiling water, mixes making beating, then adds pectinase enzymatic hydrolysis with water after draining, enzyme denaturing, then will
Herba Portulacae keeps 10～20min at 80～90 DEG C, and regulation juice of Herba Portulacae pH is to neutrality, sterilizing；
(2) by 90 DEG C of water bath condition steaming and decoctings of fresh Jerusalem artichoke tuber to ripening, clear water rinse, drain after and water in mass ratio
1:3～1:5 mixes making beating, and Jerusalem artichoke slurry is heated to 80～90 DEG C of holdings 40～60min, sterilizing, obtains jerusalem artichoke juice；
(3) jerusalem artichoke juice mixed by the part by weight of 1:3～1:5 with juice of Herba Portulacae, add 3-5% sucrose and stir, with
The inoculum concentration of 4%～8% accesses leaven Lactobacillus plantarum and carries out anaerobic fermentation, filters after fermentation ends, slagging-off, filtrate from
The heart, takes supernatant and obtains fermented juice；
(4) in fermented juice, add complex stabilizer, after mixing, carry out pasteurize；
(5) fermented juice after sterilization carries out rapidly hot filling, cooling.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that blanching time in step (1)
It is 1～2min.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that Herba Portulacae drift in step (1)
Scald and mix making beating with water according to mass ratio 1:1～1:3 after draining.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that pectase in step (1)
Addition is 0.05%.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that enzymolysis time in step (1)
It is 2～3h.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that answering described in step (4)
Conjunction stabilizer is xanthan gum 0.005-0.015%, guar gum 0.006-0.012%, CMC 0.004-0.008%.
Herba Portulacae Jerusalem artichoke the most according to claim 6 fermented beverage altogether, it is characterised in that answering described in step (4)
Closing stabilizer is xanthan gum 0.010%, guar gum 0.006%, anti-acid CMC 0.008%.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that detesting described in step (3)
Aerobe fermentation condition is anaerobic fermentation 14～18h at 37～39 DEG C.
Herba Portulacae Jerusalem artichoke the most according to claim 1 fermented beverage altogether, it is characterised in that pasteurize in step (4)
Temperature is 85 DEG C, and the time is 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410713542.3A CN104382147B (en) | 2014-11-28 | 2014-11-28 | A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410713542.3A CN104382147B (en) | 2014-11-28 | 2014-11-28 | A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104382147A CN104382147A (en) | 2015-03-04 |
| CN104382147B true CN104382147B (en) | 2016-09-14 |
Family
ID=52600195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410713542.3A Expired - Fee Related CN104382147B (en) | 2014-11-28 | 2014-11-28 | A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104382147B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105147564B (en) * | 2015-09-30 | 2018-08-24 | 北京工商大学 | A kind of purslane proferment pulp cosmetic and the preparation method and application thereof |
| CN106819696A (en) * | 2017-01-06 | 2017-06-13 | 华中农业大学 | A kind of persimmon fruit lactobacillus-fermented fruit drink preparation method |
| CN107373264A (en) * | 2017-09-11 | 2017-11-24 | 威海职业学院 | A kind of preparation method of rose white fungus health-preserving beverage |
| CN111084310B (en) * | 2019-12-30 | 2021-07-27 | 江南大学 | Fermented beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102757875A (en) * | 2012-07-15 | 2012-10-31 | 马宁 | Fermented type purslane red wine and application |
| CN102860548A (en) * | 2012-09-17 | 2013-01-09 | 江苏大学 | Jerusalem artichoke juice and active lactobacillus beverage and preparation method thereof |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103039927A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Biologically fermented black purslane food and preparation method thereof |
| CN103704837A (en) * | 2013-12-09 | 2014-04-09 | 安徽圣芝堂生物科技有限公司 | Beverage with function of invigorating stomach |
-
2014
- 2014-11-28 CN CN201410713542.3A patent/CN104382147B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102757875A (en) * | 2012-07-15 | 2012-10-31 | 马宁 | Fermented type purslane red wine and application |
| CN102860548A (en) * | 2012-09-17 | 2013-01-09 | 江苏大学 | Jerusalem artichoke juice and active lactobacillus beverage and preparation method thereof |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103039927A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Biologically fermented black purslane food and preparation method thereof |
| CN103704837A (en) * | 2013-12-09 | 2014-04-09 | 安徽圣芝堂生物科技有限公司 | Beverage with function of invigorating stomach |
Non-Patent Citations (1)
| Title |
|---|
| 马齿苋酸奶的工艺研究;霍乃蕊等;《食品工程》;20101230(第4期);第21页右栏第2段，第22页第1.3~1.4、2.1节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104382147A (en) | 2015-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104585826B (en) | A kind of fermented ginseng goods and preparation method thereof | |
| CN104872674A (en) | Medlar and red date enzyme and preparation method thereof | |
| CN105495244A (en) | Method for making shaddock, apple and tomato ferment health-care beverage | |
| TW200944137A (en) | Method for manufacturing health food containing enzyme, and health food | |
| CN104585828B (en) | A kind of glossy ganoderma fermentation goods and preparation method thereof | |
| CN104382147B (en) | A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether | |
| CN103773653A (en) | Method for brewing hawthorn-banana-honey wine | |
| CN104585827B (en) | A kind of Folium Nelumbinis fermented product and preparation method thereof | |
| CN104473285A (en) | Preparation method for traditional Chinese medicine enzyme | |
| CN105285988B (en) | A kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment | |
| CN102816806B (en) | Production method of grifolan selenium compound | |
| CN104522672A (en) | Barbary wolfberry fruit fermented product and preparation method thereof | |
| CN105941761A (en) | Mixed culture fermentation tea bag and preparation method thereof | |
| CN112980646B (en) | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN105011295A (en) | Navel orange enzyme health drink and preparation method thereof | |
| CN104187930A (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN104757682A (en) | Method for preparing clear ginkgo fruit juice lactic acid beverage by using lactic acid bacteria | |
| CN104256764A (en) | Composite fermented health-care fruit and vegetable juice beverage | |
| CN107048361A (en) | A kind of big rue granatum composite enzyme of jujube and preparation method thereof | |
| CN105647755B (en) | A kind of Se-rich lucid ganoderma mulberry health-care ice wine | |
| CN105567496B (en) | A kind of thick wine of gold cordyceps sinensis lotus seeds | |
| CN107821893A (en) | The method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique | |
| KR20150057179A (en) | Manufacturing method of Arteminsia annua makgeolli, and Arteminsia annua makgeolli manufactured by the same | |
| CN110801003A (en) | Calcium fruit enzyme powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Hongzhi Inventor after: Ma Yanhong Inventor after: Tang Boping Inventor after: Huang Kaihong Inventor after: Li Yahui Inventor after: Zhou Chunlin Inventor after: Li Chaofeng Inventor before: Zhang Hongzhi Inventor before: Ma Yanhong Inventor before: Huang Kaihong Inventor before: Li Yahui Inventor before: Liu Chen Inventor before: Qiao Yuefang |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160422 Address after: Xiaolingwei Zhongling street Nanjing Xuanwu District of Jiangsu Province, No. 50 210014 Applicant after: JIANGSU ACADEMY OF AGRICULTURAL SCIENCES Applicant after: YANCHENG TEACHERS University Address before: Xiaolingwei Zhongling street Nanjing Xuanwu District of Jiangsu Province, No. 50 210014 Applicant before: Jiangsu Academy of Agricultural Sciences |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160914 |