CN104382152A - Method for preparing compound juice drink through two-time fermentation - Google Patents
Method for preparing compound juice drink through two-time fermentation Download PDFInfo
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- CN104382152A CN104382152A CN201410779790.8A CN201410779790A CN104382152A CN 104382152 A CN104382152 A CN 104382152A CN 201410779790 A CN201410779790 A CN 201410779790A CN 104382152 A CN104382152 A CN 104382152A
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- 238000000034 method Methods 0.000 title abstract 6
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 15
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- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing a compound juice drink through two-time fermentation. The method comprises steps as follows: concentrated apple juice, concentrated grape juice, concentrated haw juice and water are used as raw materials, saccharomycetes are added for primary fermentation firstly, after primary fermentation is finished, lactic acid bacteria and acetic bacteria are added for secondary fermentation, and after fermentation is finished, compound juice, white sugar, malt syrup, sodium citrate, sodium D-isoascorbate and the like are added to be blended and prepared into the fermented compound juice drink free of pigments and preservatives. The method is reasonable in design, the compound juice drink is prepared with a two-time fermentation method, types and preparation methods of compound juice drinks are enriched, a new flavor is provided for the compound juice drinks, and the method has the market promotional prospect.
Description
Technical field
The present invention relates to the preparation method of beverage, be specially a kind of preparation method of fermenting twice compound juice beverage.
Background technology
In recent years, in developed country's development comparatively fast, market popularity kind was comparatively various abroad, market common are the compound juice beverage of the Tropical juice such as pineapple juice or orange juice and different vegetable juice for compound fruit drink and fruit-vegetable juice beverage.Such as: the composite juice of tomato juice and other multiple fruits and vegetables, the vegetable juice such as composite juice, Celery Juice, beet juice, spinach juice of the vegetables such as orange juice and carrot juice are equipped with the products such as the compound vegetable juice that salt, spices and citric acid etc. prepare.
At present, the compound juice beverage that market is sold is mostly all requisite adds pigment and anticorrisive agent, unfavorable to the health of consumer to a certain extent.
Summary of the invention
The object of the present invention is to provide compound juice beverage prepared by a kind of novel employing second fermentation process, form natural health drink.
The present invention adopts following technical scheme to realize:
A preparation method for fermenting twice compound juice beverage, comprises the steps:
(1), fermentation raw material preparation
Sugar content is the concentrated apple juice of 60 ~ 70%, grape fruitade, concentrated haw juice three kinds of inspissated juices by weight, with concentrated apple juice: grape fruitade: concentrated haw juice=5:5:3 makes compound inspissated juice, the water adding 4 ~ 10 times again stirs and makes composite fruit juice fermentation raw material, makes the sugar content of composite fruit juice fermentation raw material be 8% ~ 18%.Sugar content refers to the quality of contained sugar in the edible articles for use of unit mass.
(2), composite fruit juice fermentation:
One time fermentation: by fermentation raw material 0.01% ~ 0.05% addition, dry ferment is added composite fruit juice fermentation raw material, 28 DEG C ~ 30 DEG C condition bottom fermentations, 9 ~ 17 days obtained one time fermentation liquid, controlling pH is between 2g/L ~ 5g/L.
Secondary fermentation: acetic acid bacteria and lactobacillus inoculation viable count are all>=0.5 × 10
7cfu/mL, by volume acetic acid bacteria: lactic acid bacteria=1:1 makes mixed bacteria; By 1% ~ 15% inoculum concentration, mixed bacteria is added one time fermentation liquid, 30 ~ 32 DEG C of condition bottom fermentations, 1 ~ 3 day obtained composite fruit juice zymotic fluid, zymotic fluid total acid controls at more than 5g/100mL.
(3), fermented type compound juice beverage allotment:
Composition allotment mouthfeel by following weight portion: composite fruit juice zymotic fluid 6 ~ 9 parts, concentrated apple juice 3 parts, grape fruitade 4 parts, concentrated haw juice 3 parts, natrium citricum 0.005 ~ 0.02 part, 0.01 part, D-araboascorbic acid sodium, malt syrup 0.01 ~ 0.05 part, Sucralose 0 ~ 0.005 part, 100 ~ 200 parts, water.
Fermented type compound juice beverage after having allocated controls sugar content >=5.0%, total acid >=2.0g/L.
Cider is the healthy drink of a kind of improvement of cheapness, is also solvable and soluble cellulosic source.Soluble Fiber is a kind of material preventing accumulation of cholesterol, is present in arterial blood tube wall.This can reduce heart disease and arteriosclerotic probability.Insoluble fibre can embed enteron aisle, and clean alimentary canal together with water, promotes food digestion subsequently.Cider is a kind of powerful cleaning agent, to healthy very important.The research of UC Davis medical college finds, cider can prevention of cardiac.LDL value and cholesterol level can be reduced.When LDL oxidation, or worsen in blood, blood platelet will start to form coronary artery, causes artery thickening, causes artery sclerosis.
Grape juice is described as " vegetable milk " by scientists.A research report claims, and grape is the best food of ephritis, hepatitis, arthritis and anaemia patient, simultaneously can also anticancer and opposing tuberculosis.Medical research proves, grape juice is the best food of nephritis victim, can reduce albumin and the sodium chloride of kidney.Meanwhile, grape juice is also containing the sugar being easy to absorption and digestion in a large number, and carbohydrate content is up to 16%, and wherein major part is glucose.Grape also contains string and potassium chloride, iron and the phosphorus etc. of 0.5%.These materials contribute to balancing hematic acid, are health construction, particularly bone and neural necessary material of building.Meanwhile, grape is also containing the organic acid promoting digestion.Scientist thinks, the rehabilitation of grape juice to weak and sickly people, vascular sclerosis and nephritis victim has auxiliary curative effect.
Haw juice is that primary raw material is made with hawthorn, and being one of traditional conventional Chinese medicine, is also the food digesting stomach fortifying food that people are familiar with.Modern scientific research, hawthorn is containing compositions such as crataegolic acid, flavonoids, carbohydrate, glucoside, tannin, protein, calcium, phosphorus, iron and multivitamins.Can lipolysis be promoted, help digest, the effect such as antibacterial, reducing blood lipid in addition, cardiac stimulant, contraction uterus.More strikingly, hawthorn also has good anticancer function.Research in recent years finds, hawthorn extract can the synthesis of blocking nitrosamine formation, in control alimentary tract cancer, have important function.The mutagenesis of hawthorn to aflatoxins has remarkable inhibition.Zoopery also shows: haw flakes decocting liquid can extend the life-span of raw knurl animal; Hawthorn decocts extract the effect suppressing Mouse Ehrlich Carcinoma Cells.Chinese hawthorn seed decocting liquid has obvious inhibitory action to human cervical carcinoma JTC-2b, and its inhibiting rate is up to 70%; Raw hawthorn has phage-resistant function, and prompting hawthorn is raw with just having certain anticancer function.
Applicant is after lot of experiments, three kinds of fruit juice such as final selection cider, grape juice and haw juice are made into blended fruit juice according to the ratio determined, as fermentation raw material, first a culture propagation is carried out, composite fruit juice is through culture propagation, carry out microbe conversion by fruit juice containing sugar substance, produce the materials such as some ester class, alcohols, form fruital, sweet-smelling, the aromatic strongly fragrant one time fermentation liquid of ester.Carry out secondary fermentation afterwards, preferred employing acetic acid bacteria and lactic acid bacteria, preferred control adds the amount of microorganism and fermentation condition of controlling well, lactic acid bacteria and acetic acid bacteria metabolism produce the material favourable to health such as several amino acids, organic acid and vitamin, improve the nutritive value of the rear fruit juice of fermentation.Ferment respectively for twice and combine the advantage of secondary fermentation, the composite fruit juice fermented, nutritious, the smell of fruits is very sweet.Finally carry out taste flavour, enrich the taste of composite fruit juice.The interpolation of this compoiste fermented fruit juice non-pigment and anticorrisive agent, favourable health.
The present invention is reasonable in design, adopt second fermentation process to prepare a kind of compound juice beverage, enriched type and the preparation method of compound juice beverage, prepared the new mouthfeel of compound juice beverage, provide the compound juice beverage of natural health, there is marketing prospect.
Detailed description of the invention
Below specific embodiments of the invention are described in detail.
embodiment 1
A preparation method for fermenting twice compound juice beverage, comprises the steps:
(1), fermentation raw material preparation:
Be the concentrated apple juice of 60% by sugar content, pol be 65% grape fruitade, pol be concentrated haw juice three kinds of inspissated juices of 70% by weight, with concentrated apple juice: grape fruitade: concentrated haw juice=5:5:3 first makes compound inspissated juice, the water adding 8 times again stirs and makes composite fruit juice fermentation raw material, makes composite fruit juice fermentation raw material sugar content be 8% ~ 18%.
(2), composite fruit juice fermentation:
One time fermentation: by fermentation raw material 0.03% addition, dry ferment is added composite fruit juice fermentation raw material, 30 DEG C of condition bottom fermentations, 12 days obtained one time fermentation liquid, controlling pH is between 2g/L ~ 5g/L.
Secondary fermentation: acetic acid bacteria and lactobacillus inoculation viable count are all>=0.5 × 10
7cfu/mL, by volume acetic acid bacteria: lactic acid bacteria=1:1 makes mixed bacteria; By 10% inoculum concentration, mixed bacteria is added one time fermentation liquid, 30 DEG C of condition bottom fermentations, 1 day obtained composite fruit juice zymotic fluid, zymotic fluid total acid controls at more than 5g/100mL.
(3), fermented type compound juice beverage allotment:
Composition allotment mouthfeel by following weight portion: composite fruit juice zymotic fluid 9 parts, pol is the concentrated apple juice 3 parts of 60%, pol is the grape fruitade 4 parts of 65%, pol is the concentrated haw juice 3 parts of 70%, natrium citricum 0.01 part, 0.01 part, D-araboascorbic acid sodium, malt syrup 0.01 part, 100 parts, water.
Fermented type compound juice beverage after having allocated controls sugar content >=5.0%, total acid >=2.0g/L.
embodiment 2
A preparation method for fermenting twice compound juice beverage, comprises the steps:
(1), fermentation raw material preparation
Sugar content is the concentrated apple juice of 70%, grape fruitade, concentrated haw juice three kinds of inspissated juices by weight, with concentrated apple juice: grape fruitade: concentrated haw juice=5:5:3 first makes compound inspissated juice, the water adding 4 times again stirs and makes composite fruit juice fermentation raw material, makes composite fruit juice fermentation raw material sugar content be 8 ~ 18%.
(2), composite fruit juice fermentation:
One time fermentation: by fermentation raw material 0.05% addition, dry ferment is added composite fruit juice fermentation raw material, 28 DEG C of condition bottom fermentations, 17 days obtained one time fermentation liquid, controlling pH is between 2g/L ~ 5g/L.
Secondary fermentation: acetic acid bacteria and lactobacillus inoculation viable count are all>=0.5 × 10
7cfu/mL, by volume acetic acid bacteria: lactic acid bacteria=1:1 makes mixed bacteria; By 1% inoculum concentration, mixed bacteria is added one time fermentation liquid, 32 DEG C of condition bottom fermentations, 2 days obtained composite fruit juice zymotic fluids, zymotic fluid total acid controls at more than 5g/100mL.
(3), fermented type compound juice beverage allotment:
Composition allotment mouthfeel by following weight portion: composite fruit juice zymotic fluid 6 parts, pol is the concentrated apple juice 3 parts of 70%, pol is the grape fruitade 4 parts of 70%, pol is the concentrated haw juice 3 parts of 70%, natrium citricum 0.005 part, 0.01 part, D-araboascorbic acid sodium, malt syrup 0.03 part, Sucralose 0.005 part, 150 parts, water.
Fermented type compound juice beverage after having allocated controls sugar content >=5.0%, total acid >=2.0g/L.
embodiment 3
A preparation method for fermenting twice compound juice beverage, comprises the steps:
(1), fermentation raw material preparation
By sugar content be 70% concentrated apple juice, pol be 65% grape fruitade, pol be 65% concentrated haw juice, three kinds of inspissated juices by weight, with concentrated apple juice: grape fruitade: concentrated haw juice=5:5:3 first makes compound inspissated juice, the water adding 10 times again stirs and makes composite fruit juice fermentation raw material, makes composite fruit juice sugar content be 8 ~ 18%.
(2), composite fruit juice fermentation:
One time fermentation: by fermentation raw material 0.015% addition, dry ferment is added composite fruit juice fermentation raw material, 29 DEG C of condition bottom fermentations, 9 days obtained one time fermentation liquid, controlling pH is between 2g/L ~ 5g/L.
Secondary fermentation: acetic acid bacteria and lactobacillus inoculation viable count are all>=0.5 × 10
7cfu/mL, by volume acetic acid bacteria: lactic acid bacteria=1:1 makes mixed bacteria; By 15% inoculum concentration, mixed bacteria is added one time fermentation liquid, 31 DEG C of condition bottom fermentations, 3 days obtained composite fruit juice zymotic fluids, zymotic fluid total acid controls at more than 5g/100mL.
(3), fermented type compound juice beverage allotment:
Composition allotment mouthfeel by following weight portion: composite fruit juice zymotic fluid 7 parts, concentrated apple juice 3 parts, grape fruitade 4 parts, concentrated haw juice 3 parts, natrium citricum 0.02 part, 0.01 part, D-araboascorbic acid sodium, malt syrup 0.05 part, Sucralose 0.002 part, 200 parts, water.
Fermented type compound juice beverage after having allocated controls sugar content >=5.0%, total acid >=2.0g/L.
Claims (1)
1. a preparation method for fermenting twice compound juice beverage, is characterized in that: comprise the steps:
(1), fermentation raw material preparation:
Sugar content is the concentrated apple juice of 60 ~ 70%, grape fruitade, concentrated haw juice three kinds of inspissated juices by weight, with concentrated apple juice: grape fruitade: concentrated haw juice=5:5:3 first makes compound inspissated juice, the water adding 4 ~ 10 times again stirs and makes composite fruit juice fermentation raw material, makes composite fruit juice fermentation raw material sugar content be 8 ~ 18%;
(2), composite fruit juice fermentation:
One time fermentation: dry ferment is added composite fruit juice fermentation raw material by 0.01% ~ 0.05% addition, 28 DEG C ~ 30 DEG C condition bottom fermentations, 9 ~ 17 days obtained one time fermentation liquid, controlling pH is between 2g/L ~ 5g/L;
Secondary fermentation: acetic acid bacteria and lactobacillus inoculation viable count are all>=0.5 × 10
7cfu/mL, by volume acetic acid bacteria: lactic acid bacteria=1:1 makes mixed bacteria; By 1% ~ 15% inoculum concentration, mixed bacteria is added one time fermentation liquid, 30 ~ 32 DEG C of condition bottom fermentations, 1 ~ 3 day obtained composite fruit juice zymotic fluid, zymotic fluid total acid controls at more than 5g/100mL;
(3), fermented type compound juice beverage allotment:
Composition allotment mouthfeel by following weight portion: composite fruit juice zymotic fluid 6 ~ 9 parts, concentrated apple juice 3 parts, grape fruitade 4 parts, concentrated haw juice 3 parts, natrium citricum 0.005 ~ 0.02 part, 0.01 part, D-araboascorbic acid sodium, malt syrup 0.01 ~ 0.05 part, Sucralose 0 ~ 0.005 part, 100 ~ 200 parts, water;
Fermented type compound juice beverage after having allocated controls sugar content >=5.0%, total acid >=2.0g/L.
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| CN107981128A (en) * | 2017-12-18 | 2018-05-04 | 绿杰股份有限公司 | A kind of production method of compound fermentative lactobacillus fruit-vegetable juice beverage |
| CN114271357A (en) * | 2020-09-27 | 2022-04-05 | 内蒙古伊利实业集团股份有限公司 | Method for preparing fermented fruit tea beverage and fermented fruit tea beverage |
| CN116172148A (en) * | 2023-03-03 | 2023-05-30 | 新疆苏特布拉克食品有限公司 | Deep processing method of grape juice |
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