CN104382153A - 一种杨梅蜂蜜发酵饮料的制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 235000007270 Gaultheria hispida Nutrition 0.000 title abstract description 7
- 235000009134 Myrica cerifera Nutrition 0.000 title abstract description 7
- 244000269152 Myrica pensylvanica Species 0.000 title abstract description 7
- 235000012851 Myrica pensylvanica Nutrition 0.000 title abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 25
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 8
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- 239000002994 raw material Substances 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000132436 Myrica rubra Species 0.000 claims description 26
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 12
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 12
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 12
- 235000004634 cranberry Nutrition 0.000 claims description 12
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
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- 239000012267 brine Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
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- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
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- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 3
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- 229930003231 vitamin Natural products 0.000 abstract description 4
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- 150000001413 amino acids Chemical class 0.000 abstract description 3
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- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 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
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/04—Extraction of juices
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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Abstract
本发明公开了一种杨梅蜂蜜发酵饮料的制作方法,包含以下步骤:1)杨梅鲜汁的制备;2):混合、灭菌:①杨梅汁、蜂蜜和天然泉水按照比例混合,要求,混合液中可溶性固形物含量达到25±1%,灭菌后作为发酵基液,待用;灭菌温度:75±0.5℃,时间:15min±1;3)发酵:4)灭活、过滤、灌装、灭菌:整个发酵过程结束后,将饮料进行灭活处理;灭活温度:75±0.5℃,时间:15min±1,然后进行过滤灌装、灭菌;本次灭菌采用巴氏灭菌法;本发明所述的杨梅蜂蜜发酵饮料的制作方法以蜂蜜和杨梅为原料,经过酵母菌和醋酸菌发酵后,含糖量下降,并可以保持维生素,氨基酸等营养成分,酸味柔和,具有营养和保健功能。
Description
技术领域
本发明涉及一种杨梅蜂蜜发酵饮料的制作方法。
背景技术
蜂蜜是一种天然食品,味道甜蜜,营养丰富,不需要经消化就可以被人体吸收,对妇、幼特别是老人更具有良好的保健作用,因而被称为“老人的牛奶”。并使人强健的作用。中医认为,蜂蜜具有补中,润燥。止痛,解毒的功效。
随着社会和经济的不断发展,人民生活水平的不断提高,发酵饮料的营养保健功能越来越引起人们的重视。
杨梅果实酸甜多汁,风味浓郁、营养价值高,富含糖、有机酸、维生素。为此我们研发了一种杨梅蜂蜜发酵饮料的制作方法。
发明内容
针对上述存在的技术问题,本发明的目的是:提出了一种杨梅蜂蜜发酵饮料的制作方法。
本发明的技术解决方案是这样实现的:一种杨梅蜂蜜发酵饮料的制作方法,包含以下步骤:
1)杨梅鲜汁的制备:
①选用新鲜成熟、无腐烂变质的杨梅作原料,要求风味正常,可溶性固形物含量≥8.0%,去杂包括去除不合格杨梅,同时还须除去树叶及果梗;
清洗:第一步用5%的淡盐水浸泡10min,去除杨梅过时里面的果虫,第二步用流动的清水冲洗,直至无盐分后捞出,沥干;
去核打浆、榨汁:将沥干的杨梅倒入去核打浆机内,去核打浆;
榨汁:用螺旋榨汁机取杨梅汁。注螺旋榨汁机的筛网要求孔径达到80-100目,备用;
2):混合、灭菌:
①杨梅汁、蜂蜜和天然泉水按照比例混合,要求,混合液中可溶性固形物含量达到25±1%,灭菌后作为发酵基液,待用;
灭菌温度:75±0.5℃,时间:15min±1;
3)发酵:
①酵母菌驯化培养基的制备:
用蜂蜜加入杨梅汁稀释,使其含糖量达到25±1%,灭菌后作为驯化培养基,灭菌温度:100±0.5℃,灭菌时间:18±1;
酵母菌驯化:
将3%的液体酵母菌种子接入制备好的酵母菌驯化培养基中,培养条件:28-30℃条件下36小时,得到第一代驯化种子液;将第一代驯化种子液按照如上培养条件进行接种驯化,得到第二代驯化种子液,同样方法,进行第三代培养;经过三代的培养后,酵母可以很好的在蜂蜜杨梅汁中生长了;
酒精发酵:
将中驯化后的酵母菌种子液按照3%的添加量接入过程的发酵基液中,28±0.5℃条件下,进行酒精发酵4天;
醋酸发酵:
酒精发酵结束后,接入5%的驯化醋酸菌种子液,为了本产品酸甜可口,降低成品,本发明采用32℃条件下发酵6天的方式;
4)灭活、过滤、灌装、灭菌:
整个发酵过程结束后,将饮料进行灭活处理;灭活温度:75±0.5℃,时间:15min±1,然后进行过滤灌装、灭菌;本次灭菌采用巴氏灭菌法。
由于上述技术方案的运用,本发明与现有技术相比具有下列优点:
本发明所述的杨梅蜂蜜发酵饮料的制作方法以蜂蜜和杨梅为原料,经过酵母菌和醋酸菌发酵后,含糖量下降,并可以保持维生素,氨基酸等营养成分,酸味柔和,具有营养和保健功能。
具体实施方式
本发明所述的一种杨梅蜂蜜发酵饮料的制作方法,包含以下步骤:
1)杨梅鲜汁的制备:
①选用新鲜成熟、无腐烂变质的杨梅作原料,要求风味正常,可溶性固形物含量≥8.0%,去杂包括去除不合格杨梅,同时还须除去树叶及果梗;
清洗:第一步用5%的淡盐水浸泡10min,去除杨梅过时里面的果虫,第二步用流动的清水冲洗,直至无盐分后捞出,沥干;
去核打浆、榨汁:将沥干的杨梅倒入去核打浆机内,去核打浆;
榨汁:用螺旋榨汁机取杨梅汁。注螺旋榨汁机的筛网要求孔径达到80-100目,备用;
2):混合、灭菌:
①杨梅汁、蜂蜜和天然泉水按照比例混合,要求,混合液中可溶性固形物含量达到25±1%,灭菌后作为发酵基液,待用;
灭菌温度:75±0.5℃,时间:15min±1;
3)发酵:
①酵母菌驯化培养基的制备:
用蜂蜜加入杨梅汁稀释,使其含糖量达到25±1%,灭菌后作为驯化培养基,灭菌温度:100±0.5℃,灭菌时间:18±1;
酵母菌驯化:
将3%的液体酵母菌种子接入制备好的酵母菌驯化培养基中,培养条件:28-30℃条件下36小时,得到第一代驯化种子液;将第一代驯化种子液按照如上培养条件进行接种驯化,得到第二代驯化种子液,同样方法,进行第三代培养;经过三代的培养后,酵母可以很好的在蜂蜜杨梅汁中生长了;
酒精发酵:
将中驯化后的酵母菌种子液按照3%的添加量接入过程的发酵基液中,28±0.5℃条件下,进行酒精发酵4天;
醋酸发酵:
酒精发酵结束后,接入5%的驯化醋酸菌种子液,为了本产品酸甜可口,降低成品,本发明采用32℃条件下发酵6天的方式;
4)灭活、过滤、灌装、灭菌:
整个发酵过程结束后,将饮料进行灭活处理。灭活温度:75±0.5℃,时间:15min±1,然后进行过滤灌装、灭菌;本次灭菌采用巴氏灭菌法。
由于上述技术方案的运用,本发明与现有技术相比具有下列优点:
本发明所述的杨梅蜂蜜发酵饮料的制作方法以蜂蜜和杨梅为原料,经过酵母菌和醋酸菌发酵后,含糖量下降,并可以保持维生素,氨基酸等营养成分,酸味柔和,具有营养和保健功能。
上述实施例只为说明本发明的技术构思及特点,其目的在于让熟悉此项技术的人士能够了解本发明的内容并加以实施,并不能以此限制本发明的保护范围,凡根据本发明精神实质所作的等效变化或修饰,都应涵盖在本发明的保护范围内。
Claims (1)
1.一种杨梅蜂蜜发酵饮料的制作方法,包含以下步骤:
1)杨梅鲜汁的制备:
①选用新鲜成熟、无腐烂变质的杨梅作原料,要求风味正常,可溶性固形物含量≥8.0%,去杂包括去除不合格杨梅,同时还须除去树叶及果梗;
清洗:第一步用5%的淡盐水浸泡10min,去除杨梅过时里面的果虫,第二步用流动的清水冲洗,直至无盐分后捞出,沥干;
去核打浆、榨汁:将沥干的杨梅倒入去核打浆机内,去核打浆;
榨汁:用螺旋榨汁机取杨梅汁,注螺旋榨汁机的筛网要求孔径达到80-100目,备用;
2):混合、灭菌:
①杨梅汁、蜂蜜和天然泉水按照比例混合,要求,混合液中可溶性固形物含量达到25±1%,灭菌后作为发酵基液,待用;
灭菌温度:75±0.5℃,时间:15min±1;
3)发酵:
①酵母菌驯化培养基的制备:
用蜂蜜加入杨梅汁稀释,使其含糖量达到25±1%,灭菌后作为驯化培养基,灭菌温度:100±0.5℃,灭菌时间:18±1;
酵母菌驯化:
将3%的液体酵母菌种子接入制备好的酵母菌驯化培养基中,培养条件:28-30℃条件下36小时,得到第一代驯化种子液;将第一代驯化种子液按照如上培养条件进行接种驯化,得到第二代驯化种子液,同样方法,进行第三代培养;经过三代的培养后,酵母可以很好的在蜂蜜杨梅汁中生长了;
酒精发酵:
将中驯化后的酵母菌种子液按照3%的添加量接入过程的发酵基液中,28±0.5℃条件下,进行酒精发酵4天;
醋酸发酵:
酒精发酵结束后,接入5%的驯化醋酸菌种子液,为了本产品酸甜可口,降低成品,本发明采用32℃条件下发酵6天的方式;
4)灭活、过滤、灌装、灭菌:
整个发酵过程结束后,将饮料进行灭活处理;灭活温度:75±0.5℃,时间:15min±1,然后进行过滤灌装、灭菌;本次灭菌采用巴氏灭菌法。
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Cited By (2)
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---|---|---|---|---|
CN104939073A (zh) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | 一种杨梅酵素原液及其制作方法 |
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