CN104397180A - Yam bean lactic acid bacteria fermented beverage as well as preparation method thereof - Google Patents
Yam bean lactic acid bacteria fermented beverage as well as preparation method thereof Download PDFInfo
- Publication number
- CN104397180A CN104397180A CN201410735055.7A CN201410735055A CN104397180A CN 104397180 A CN104397180 A CN 104397180A CN 201410735055 A CN201410735055 A CN 201410735055A CN 104397180 A CN104397180 A CN 104397180A
- Authority
- CN
- China
- Prior art keywords
- yam bean
- juice
- yam
- lactic acid
- granulated sugar
- 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.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a yam bean lactic acid bacteria fermented beverage which is prepared from the following components by weight percent: 30-50% of yam bean normal juice, 1-5% of skim milk powder, 1-10% of white granulated sugar and the balance of purified water. The preparation method comprises the following steps: selecting high-quality yam beans and removing the peels; slicing the yam beans without peels; juicing; filtering by a 200-mesh standard sieve; boiling the juice for 3-4 minutes till the relative viscosity of the juice reaches 2.5; firstly, dissolving milk powder in water; then, respectively adding white granulated sugar and yam bean juice to be uniformly mixed; putting the mixed liquid in a thermostat water bath at 80 DEG C and maintaining for 30 minutes; when the mixed liquid is cooled to 40 DEG C, inoculating a 2% culture and insulating and fermenting for 6 hours at 42 DEG C to prepare the yam bean lactic acid bacteria fermented beverage. The yam bean lactic acid bacteria fermented beverage is moderate in viscosity, harmonious in taste and relatively high in stability and meanwhile provides a novel path for deep processing of yam beans.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of yam bean lactacidase fermenting beverage and preparation method thereof.
Background technology
At present, China's growing vegetables area accounts for the whole world and always to plant and long-pending more than 1/3, and output accounts for 40% of vegetables total output, is the Vegetable produce big country that beats the world.But China's fruits and vegetables technology is started late, fruits and vegetables amount, less than 10% of vegetables total output, causes the heap sum waste of a large amount of vegetables.The use of fermentation technique better saves vegetables, and lactic acid bacteria and fermented product thereof have good action to health, has helping digest, improves intestine microenvironment, suppress spoilage organisms growth, synthesis nutrient and improve the physiological functions such as immunity.Along with improving constantly of living standards of the people, just there is deep change in the beverage market of China, to the demand of beverage just from the past delicious, quenching one's thirst turns to the direction of natural, nutrition, health care, and the basic material of vegetables this new direction beverage exactly.Lactobacillus-fermented drink also meets These characteristics completely, is the beverage favored of consumers in general in recent years, has become townie mark.
Lactic acid bacteria suppresses the effect of some spoilage organisms and pathogenic bacteria in food to cause the very big concern of people, and he has immeasurable effect in anti-allergenicity, cancer-resisting etc.The yoghurt of lactobacillus-fermented, Fermented Soybean Milk, sour Chinese cabbage are come out already, and the development of pure lactobacillus-fermented fruit beverage is less, has no lactobacillus-fermented yam bean beverage products.And due to the animal husbandry of China also relatively backward, the supply of dairy products can't meet the demand of people, and price is higher, and the Vegetable Resources of China is very abundant and cheap, fresh vegetables can be utilized to squeeze the juice and carry out Some substitute to meet market demand through lactobacillus-fermented.At present, the fruit juice lactic acid drink overwhelming majority on market forms for raw material modulation with fruit juice, citric acid, lactic acid, and acidity is by a large amount of outer acid adding, and local flavor leans on flavor deployment, and product nutrition and quality are adversely affected.Develop nutrition, functional lactobacillus fermentation yam bean beverage meets food to safety, nutrition, functional, diversified development direction, be the objective requirement of consumption market, have a extensive future.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of not containing any food additives and the vegetable milk acid beverage of rich in nutritive value.
The present invention realizes especially by following technical scheme:
A kind of yam bean lactacidase fermenting beverage, percentage composition comprises following component by weight: yam bean Normal juice 30 ~ 50%, skimmed milk power 1 ~ 5%, white granulated sugar 1 ~ 10%, pure water supplies surplus.
Preferably, a kind of yam bean lactacidase fermenting beverage, percentage composition comprises following component by weight: yam bean Normal juice 40%, skimmed milk power 2%, white granulated sugar 5%, pure water supplies surplus.
The preparation method of yam bean lactacidase fermenting beverage of the present invention, specifically comprises the following steps:
1) peeling of high-quality yam bean is selected;
2) by the yam bean stripping and slicing after peeling, squeeze the juice, for subsequent use after 200 mesh standard sieves filter;
3) juice is boiled 3-4 minute, until the relative viscosity of juice reaches 2.5;
4) first milk powder is dissolved in water, then add white granulated sugar respectively and yam bean juice mixes;
5) mixed liquor is placed in the thermostat water bath of 80 DEG C and keeps 30min;
6) when mixed liquor is cooled to 40 DEG C, the bacterial classification of access 2%, at 42 DEG C of heat-preservation fermentation 6h, i.e. obtained yam bean lactacidase fermenting beverage;
Beneficial effect of the present invention is for providing a kind of yam bean lactic acid drink, and the stability that its viscosity suitably, mouthfeel is coordinated, tool is higher, simultaneously for yam bean deep processing provides a kind of new way.
Accompanying drawing explanation
Fig. 1 is single factor test fermentation temperature determination diagram;
Fig. 2 is single factor test fermentation time determination diagram;
Fig. 3 is dry milk concentration determination diagram;
Fig. 4 is the graph of a relation of dry milk concentration and subjective appreciation;
Fig. 5 is the determination diagram of sugared content;
Fig. 6 is sugared content and sensory evaluation graph of a relation.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, the following stated, only to preferred embodiment of the present invention, not do other forms of restriction to the present invention, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed to the Equivalent embodiments of equal change.Everyly do not depart from the present invention program's content, according to technical spirit of the present invention to any simple modification made for any of the above embodiments or equivalent variations, all drop in protection scope of the present invention.
Application Example one
A preparation method for yam bean lactacidase fermenting beverage, specifically comprises the following steps:
1) selection: selection skin light, hypertrophy, matter are crisp, ninety percent ripe above, yam bean of the same size, require without disease and pest, foxiness and mechanical damage, clean epidermis mud, impurity etc., adopt the method for manually peeling by clean for skin stripping;
2) blanching: the yam bean after rinsing is scalded 1-2 minute in boiling water, had both been convenient to peeling, again can softening tissue, improved crushing juice rate;
3) stripping and slicing, squeeze the juice, filter: the yam bean after peeling is cut into yam bean fourth of uniform size and squeezes the juice, for subsequent use after 200 mesh standard sieves filter;
4) boil: the juice after squeezing the juice is boiled 3 ~ 4min and filters.Boil and can remove the raw taste of Normal juice, improve transparency and the sugariness of Normal juice;
5) allotment, homogeneous: first skimmed milk power is dissolved in quantitative being cooled in about 80 DEG C warm water by formula, more respectively the batching such as white granulated sugar, yam bean Normal juice is added wherein, then carry out homogeneous process, make seasoning liquid finer and smoother;
6) sterilizing: be placed into by seasoning liquid in the thermostat water bath of 80 DEG C and keep 30min, carries out sterilization, makes each component mix further;
7) inoculation fermentation: when seasoning liquid is cooled to 40 DEG C, the bacterial classification of access 3% ~ 5%, at 42 DEG C of ferment at constant temperature 6h;
8) product inspection: adopt the methods of sampling to carry out performance rating to finished product, require that its sense organ, physics and chemistry and microbiological indicator are qualified.
Embodiment 1
According to the above preparation method, yam bean lactacidase fermenting beverage by weight percentage composition comprises following component: yam bean Normal juice 30%, skimmed milk power 2%, white granulated sugar 5%, pure water supplies surplus.
Embodiment 2
According to the above preparation method, yam bean lactacidase fermenting beverage by weight percentage composition comprises following component: yam bean Normal juice 50%, skimmed milk power 1%, white granulated sugar 6%, pure water supplies surplus.
Embodiment 3
According to the above preparation method, yam bean lactacidase fermenting beverage by weight percentage composition comprises following component: yam bean Normal juice 40%, skimmed milk power 2%, white granulated sugar 5%, pure water supplies surplus.
Embodiment 4
According to the above preparation method, yam bean lactacidase fermenting beverage by weight percentage composition comprises following component: yam bean Normal juice 40%, skimmed milk power 5%, white granulated sugar 10%, pure water supplies surplus.
Embodiment 5
According to the above preparation method, yam bean lactacidase fermenting beverage by weight percentage composition comprises following component: yam bean Normal juice 30%, skimmed milk power 3%, white granulated sugar 8%, pure water supplies surplus.
Application Example two
Below in conjunction with concrete experiment, research is further analyzed to yam bean lactacidase fermenting beverage of the present invention.
Embodiment 6
Select yam bean juice with single factor experiment, milk powder, sugared content also determines horizontal value, adopts the evaluation of sense organ comprehensive scoring method to products taste and local flavor, determines optimum formula by four factor three horizontal quadrature tests.
1) determination of fermentation temperature
As shown in Figure 1, by the setting of a series of thermograde, different fermentation temperatures is tested, and carries out the mensuration of physical and chemical index respectively, subjective appreciation.Can be obtained by upper chart data: optimum fermentation temp is 42 DEG C.
2) determination of fermentation time
As shown in Figure 2, pol is when fermentation time 0 ~ 5h, and pol declines along with the growth of time, and fermentation time 5 ~ 6h pol increases to some extent, and after fermentation time 7h, pol reaches stable substantially.PH value reduces along with the increase of fermentation time, and acidity increased along with the time of fermentation, but when fermentation time reaches 6h, acidity declines a little a little.According to the GB of fermented fruits and vegetables juice, our acidity GB is 25, substantially all reaches GB.In conjunction with the score value of subjective appreciation, we finally determine that best fermentation time is 7h.
3) determination of dry milk concentration
From Fig. 3 and 4, pH value reduces along with the growth of fermentation time, and acidity increases along with the increase of time, but when fermentation time 8h, acidity declines to some extent, but fermentation time to 6h time, acidity all reaches GB.Pol has a minor swing at fermentation time, and unfermentable pol is the highest, and 0 ~ 4h pol reduces, and fermentation time is that 4 ~ 8h pol increases, and reaches stable after 8h.
4) determination of sugared content
From Fig. 5,6, the best sense organ sugar content that subjective appreciation draws is 3%, and subjective appreciation mark is the highest.Acidity after fermentation, a little rises and falls, and when 3% sugared content, acidity is the highest, and does not almost have difference before fermentation.Before and after fermentation, pol obviously increases with the increase of sugared content, illustrates that pol size is directly proportional with sugared content size.The data that PH draws after measuring show, the change of sugared content does not impact substantially to PH.
In sum, experiment is by factors such as experiment of single factor determination fermentation temperature, fermentation time, yam bean Normal juice, dry milk concentration, sugared content, and obtaining optimum formula by optimization of orthogonal test supplementary material is: yam bean Normal juice 40%, milk powder 2%, sugared content 5%, fermentation time 6h.
The analysis of embodiment 7 fungistatic effect
Sample 1: prepare yam bean juice fermented beverage according to technological process, place 4 DEG C for subsequent use.
Sample 2: yam bean juice fermented beverage through 121 DEG C, 15min sterilizing, place 4 DEG C for subsequent use.
Sample 3: prepare yam bean juice fermented beverage according to technological process, centrifuging and taking supernatant place 4 DEG C for subsequent use.
Sample 4: the preparation of recipe optimization flow process is the same, does not add the yam bean juice that lactic acid bacteria carries out fermenting, place 4 DEG C for subsequent use.
Sample 5: the preparation of recipe optimization flow process is the same, does not add the yam bean juice centrifuging and taking supernatant that lactic acid bacteria carries out fermenting, place 4 DEG C for subsequent use.
Test method: sterile working, flat board is put 3 Oxford cups, zero lap within the scope of the cup diameter 3cm of Oxford.Slowly pour the broth bouillon that heat melts state in flat board into, make it be paved with flat plate bottom.Note avoiding culture medium to enter in the cup of Oxford.Treat that culture medium is cooled to 60 DEG C, in culture medium, access indicator bacteria (Escherichia coli or the staphylococcus aureus) bacteria suspension of 5%, shake up.After culture medium cooled and solidified in dull and stereotyped, then add the 2nd layer of culture medium with thalline.After the 2nd layer of culture medium solidifies completely, extract Oxford cup with tweezers.In the aperture of the cup-shaped one-tenth in Oxford, add the various sample solution of 0.2mL with liquid-transfering gun, cultivate 12h for 37 DEG C, measure antibacterial circle diameter.Parallel laboratory test three times, average, concrete condition is as table 1.
To the colibacillary fungistatic effect of variable concentrations after the different sample treatment of table 1
As shown in Table 1, sample bacteriostasis tool has a significant effect, sample solution through lactobacillus-fermented is comparatively obvious without lactic fermentation sample solution fungistatic effect, by relatively more weak compared with other of the yam bean fermentation liquid fungistatic effect of sterilizing, this shows that yam bean Normal juice has certain inhibition to Escherichia coli, but lactic acid bacteria metabolite can strengthen sample liquid to colibacillary inhibition.Same sample is different to the fungistatic effect of different bacterium liquid, and bacterial concentration is lower, and fungistatic effect is also obvious.This shows that e. coli concentration has a certain impact to sample solution bacteriostasis.
The evaluation of embodiment 8 product sensory
Do sensory evaluation to embodiment 1 ~ 5 formula yam bean lactacidase fermenting beverage, products taste and local flavor comprehensive grading standard are in table 2, and the mark sum of color and luster, fragrance and flavour is organoleptic indicator's appraisal result of this product.
Table 2 sensory evaluation scores standard
Through qualification, this product color without layering, delicate mouthfeel, sour-sweet tasty and refreshing in faint yellow, even, have the natural faint scent of yam bean, has the peculiar flavour of sour milk beverage, free from extraneous odour, comprehensive grading 96 points.
Claims (3)
1. a yam bean lactacidase fermenting beverage, is characterized in that, percentage composition comprises following component by weight: yam bean Normal juice 30 ~ 50%, skimmed milk power 1 ~ 5%, white granulated sugar 1 ~ 10%, pure water supplies surplus.
2. yam bean lactacidase fermenting beverage according to claim 1, is characterized in that, percentage composition comprises following component by weight: yam bean Normal juice 40%, skimmed milk power 2%, white granulated sugar 5%, pure water supplies surplus.
3. the preparation method of yam bean lactacidase fermenting beverage according to claim 1, is characterized in that, comprise the following steps:
1) peeling of high-quality yam bean is selected;
2) by the yam bean stripping and slicing after peeling, squeeze the juice, for subsequent use after 200 mesh standard sieves filter;
3) juice is boiled 3-4 minute, until the relative viscosity of juice reaches 2.5;
4) first milk powder is dissolved in water, then add white granulated sugar respectively and yam bean juice mixes;
5) mixed liquor is placed in the thermostat water bath of 80 DEG C and keeps 30min;
6) when mixed liquor is cooled to 40 DEG C, the bacterial classification of access 2%, at 42 DEG C of heat-preservation fermentation 6h, i.e. obtained yam bean lactacidase fermenting beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410735055.7A CN104397180A (en) | 2014-12-04 | 2014-12-04 | Yam bean lactic acid bacteria fermented beverage as well as preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410735055.7A CN104397180A (en) | 2014-12-04 | 2014-12-04 | Yam bean lactic acid bacteria fermented beverage as well as preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397180A true CN104397180A (en) | 2015-03-11 |
Family
ID=52634903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410735055.7A Pending CN104397180A (en) | 2014-12-04 | 2014-12-04 | Yam bean lactic acid bacteria fermented beverage as well as preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397180A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285810A (en) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | Processing technology for yam bean fermented milk |
| CN107334017A (en) * | 2017-07-21 | 2017-11-10 | 河北卓达建材研究院有限公司 | A kind of potato juice beverage, the processing technology and process equipment of a kind of potato juice beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1476283A (en) * | 1975-05-15 | 1977-06-10 | Dso Bulgarplod | Method of producing a fruit-or vegetable-containing drink |
| CN101700064A (en) * | 2009-09-21 | 2010-05-05 | 杭州六易科技有限公司 | Preparing method of acidophilus milk for promoting metabolism |
| WO2013153414A1 (en) * | 2012-04-12 | 2013-10-17 | Compagnie Gervais Danone | New fermented dairy product comprising microcapsules and process for preparing the same |
-
2014
- 2014-12-04 CN CN201410735055.7A patent/CN104397180A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1476283A (en) * | 1975-05-15 | 1977-06-10 | Dso Bulgarplod | Method of producing a fruit-or vegetable-containing drink |
| CN101700064A (en) * | 2009-09-21 | 2010-05-05 | 杭州六易科技有限公司 | Preparing method of acidophilus milk for promoting metabolism |
| WO2013153414A1 (en) * | 2012-04-12 | 2013-10-17 | Compagnie Gervais Danone | New fermented dairy product comprising microcapsules and process for preparing the same |
Non-Patent Citations (3)
| Title |
|---|
| 刘燕等: "胡萝卜酸乳发酵工艺条件的研究", 《食品与发酵科技》 * |
| 彭业锦: "凉薯乳酸发酵饮料的研制", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑 （月刊）》 * |
| 杜冰等: "番茄发酵乳酸饮料的研制", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285810A (en) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | Processing technology for yam bean fermented milk |
| CN107334017A (en) * | 2017-07-21 | 2017-11-10 | 河北卓达建材研究院有限公司 | A kind of potato juice beverage, the processing technology and process equipment of a kind of potato juice beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960466B (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
| CN102342322B (en) | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof | |
| CN104839333B (en) | A kind of flowers drink type flavor yogurt and preparation method thereof | |
| CN102696782A (en) | Processing method of fermented bean curd | |
| CN102630999A (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
| CN104223271B (en) | A kind of Abelmoschus esculentus lactacidase fermenting beverage | |
| CN107094891A (en) | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof | |
| CN104824157A (en) | Normal-temperature yogurt for children and making method of normal-temperature yogurt | |
| CN104938890A (en) | Orange vinegar jelly and processing method thereof | |
| CN104489838A (en) | Method for making blueberry fermented beverage | |
| CN101828734B (en) | Sweet potato and soybean composite fermented beverage and preparation technology thereof | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN1692756A (en) | Method for producing aloe and soybean sour milk | |
| CN107287076A (en) | A kind of rose shaddock wine and preparation method thereof | |
| CN104170973A (en) | Preparation method of five-cereal yoghourt | |
| Divya et al. | Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. | |
| CN104397180A (en) | Yam bean lactic acid bacteria fermented beverage as well as preparation method thereof | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN106538699A (en) | A kind of preparation method of soybean whey protein lactobacillus-fermented drink | |
| CN105685909A (en) | Aroma producing yeast fermented low-sugar mulberry fruit compound jam and preparation method thereof | |
| CN105192645A (en) | Circulating fermentation technology for cowpeas | |
| CN107411001A (en) | A kind of black fruit fructus lycii jelly prescription and preparation method thereof | |
| CN108308276A (en) | A kind of coagulating type caraway Yoghourt and preparation method thereof | |
| CN105647758A (en) | Rose-containing sparkling wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150311 |