CN104432340B - Multiple bacteria compound fermentation makes the method for celery juice beverage - Google Patents

Multiple bacteria compound fermentation makes the method for celery juice beverage Download PDF

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Publication number
CN104432340B
CN104432340B CN201510000930.1A CN201510000930A CN104432340B CN 104432340 B CN104432340 B CN 104432340B CN 201510000930 A CN201510000930 A CN 201510000930A CN 104432340 B CN104432340 B CN 104432340B
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celery
add
fermentation
pleurotus eryngii
beverage
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CN104432340A (en
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顾湘
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顾湘
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration

Abstract

The method of multiple bacteria compound fermentation making celery juice beverage relates to the preparation method of a kind of beverage, and a kind of multiple bacteria compound fermentation makes the method for celery juice beverage.Weigh the celery of certain mass, add clear water, break into celery pulp with beater, add sucrose, it is warming up to 60 65 DEG C after stirring and dissolving keep 30 35 minutes, add pleurotus eryngii liquid seeds, shaking table top fermentation 23 days, be then warmed up to 36 38 DEG C, add Lactobacillus plantarum freeze-dried powder, fermenting 22 26 hours, then filtering fermentation liquor obtains filtrate, filtrate is formulated, filter, bottle, sterilizing, thus obtaining the product finished product.The celery juice beverage of the present invention, remain the nutritional labeling of celery the most to greatest extent, and by pleurotus eryngii and the fermentation of lactic acid bacteria, Celery Juice and celery residue are all carried out effective utilization, not only reduce cost, the advantage simultaneously having had again fermented beverage concurrently.

Description

Multiple bacteria compound fermentation makes the method for celery juice beverage
Technical field
The present invention relates to the preparation method of a kind of beverage, a kind of multiple bacteria compound fermentation makes the method for celery juice beverage.
Background technology
Celery is nutritious, rich in compositions such as protein, carbohydrate, carrotene, vitamin, calcium, phosphorus, iron, sodium, is that good vegetables eaten by a kind of common medicine, has various health care functions.Containing the active ingredient of diuresis in celery, can eliminate internal water-sodium retention, diuresis is subsided a swelling;The enteral digested effect of celery produces lignin or enteral fat, and this kind of material is a kind of antioxidant, can effectively help skin anti-aging to reach effect of whitening and skin-protecting;Celery contained by celery have hypotensive effect, and the alkaloid in celery has the effect of tranquilizing and allaying excitement;Often eat celery and may also suppress the carcinogen that intestinal bacterium produces, accelerate the ight soil running speed in enteral, reach the purpose prevented colon cancer the time of contact of minimizing carcinogenic substance and mucous membrane of colon.
Celery is a kind of Vegetables, and yield is big, and low price carries out deep processing to it, can conveniently store, can increase again the added value of celery.At present, the deep processing of celery mainly to make Celery Juice, Celery Juice be fresh celery is cleaned, is squeezed the juice after, make through seasoning.Traditional Celery Juice, in juice-extracting process, can produce a large amount of discarded celery residue, cause the biggest waste.The present invention is by after celery beating, utilize multi-cultur es to after making beating celery pulp is fermented and the fermented beverage for preparing, Celery Juice and celery residue have all been carried out effective utilization.
Summary of the invention
It is an object of the invention to provide a kind of method that multiple bacteria compound fermentation makes celery juice beverage.
The object of the present invention is achieved like this:
Celery is cleaned, weigh the celery of certain mass, add the clear water of 2 times of quality, celery pulp is broken into beater, add the sucrose of celery pulp quality 2-3%, it is warming up to 60-65 DEG C after stirring and dissolving keep 30-35 minute, it is cooled to after 24-26 DEG C add the pleurotus eryngii liquid seeds of celery pulp quality 10%, at 150-180rpm, the shaking table top fermentation of 24-26 DEG C 2-3 days, then 36-38 DEG C it is warmed up to, add the Lactobacillus plantarum freeze-dried powder of 0.01%, ferment 22-26 hour under conditions of 36-38 DEG C, then filtering fermentation liquor is obtained filtrate, filtrate is formulated, filter, bottling, sterilizing, thus obtaining the product finished product.
Present invention additionally comprises such feature: the preparation method of described pleurotus eryngii liquid seeds is: weigh 4 grams of bean cake powders, 3 grams of glucose, 2 grams of corn flour, 0.2 gram of peptone, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 1 milligram of Cobastab1, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane, inoculate pleurotus eryngii after being cooled to 24-26 DEG C in fluid nutrient medium, 24-26 DEG C, shaking table is cultivated 5 days under conditions of 150-180rpm.
The celery juice beverage of the present invention, with celery as raw material, remains the nutritional labeling of celery the most to greatest extent, and by pleurotus eryngii and the fermentation of lactic acid bacteria, Celery Juice and celery residue are all carried out effective utilization, not only reduces cost, the advantage simultaneously having had again fermented beverage concurrently.
Specific embodiments
Weigh 4 grams of bean cake powders, 3 grams of glucose, 2 grams of corn flour, 0.2 gram of peptone, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 1 milligram of Cobastab1, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane, inoculate pleurotus eryngii after being cooled to 25 DEG C in fluid nutrient medium, 25 DEG C, shaking table is cultivated and is i.e. obtained pleurotus eryngii liquid seeds in 5 days under conditions of 160rpm.
Celery is cleaned, weigh the celery of certain mass, add the clear water of 2 times of quality, celery pulp is broken into beater, add the sucrose of celery pulp quality 2.5%, it is warming up to 65 DEG C after stirring and dissolving keep 30 minutes, the pleurotus eryngii liquid seeds of celery pulp quality 10% is added after being cooled to 25 DEG C, in 160rpm, the shaking table top fermentation 2 days of 25 DEG C, then it is warmed up to 37 DEG C, adds the Lactobacillus plantarum freeze-dried powder of 0.01%, ferment 24 hours under conditions of 37 DEG C, then filtering fermentation liquor obtains filtrate, and filtrate is formulated, filter, bottle, sterilizing, thus obtaining the product finished product.

Claims (1)

1. the method that multiple bacteria compound fermentation makes celery juice beverage, is characterized in that being prepared from through following process:
(1) weigh 4 grams of bean cake powders, 3 grams of glucose, 2 grams of corn flour, 0.2 gram of peptone, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 1 milligram of Cobastab1, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane, inoculate pleurotus eryngii after being cooled to 24-26 DEG C in fluid nutrient medium, 24-26 DEG C, shaking table is cultivated and is i.e. obtained pleurotus eryngii liquid seeds in 5 days under conditions of 150-180rpm;
(2) celery is cleaned, weigh the celery of certain mass, add the clear water of 2 times of quality, celery pulp is broken into beater, add the sucrose of celery pulp quality 2-3%, it is warming up to 60-65 DEG C after stirring and dissolving keep 30-35 minute, it is cooled to after 24-26 DEG C add the pleurotus eryngii liquid seeds of celery pulp quality 10%, at 150-180rpm, the shaking table top fermentation of 24-26 DEG C 2-3 days, then 36-38 DEG C it is warmed up to, add the Lactobacillus plantarum freeze-dried powder of 0.01%, ferment 22-26 hour under conditions of 36-38 DEG C, then filtering fermentation liquor is obtained filtrate, filtrate is formulated, filter, bottling, sterilizing, thus obtaining the product finished product.
CN201510000930.1A 2015-01-05 2015-01-05 Multiple bacteria compound fermentation makes the method for celery juice beverage Active CN104432340B (en)

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Application Number Priority Date Filing Date Title
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CN104432340B true CN104432340B (en) 2016-09-07

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783274B (en) * 2015-03-27 2017-03-08 苏州农业职业技术学院 A kind of preparation method of celery beverage
CN105602821B (en) * 2016-02-06 2018-06-08 湖北工业大学 A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same
CN107212390A (en) * 2017-06-16 2017-09-29 哈尔滨伟平科技开发有限公司 A kind of health ferment and preparation method thereof
CN107494671A (en) * 2017-08-24 2017-12-22 安徽靖童科技农业发展有限公司 A kind of production method of Dabie Mountain edible wild herbs cake
CN107736524B (en) * 2017-09-27 2021-03-30 山东省农业科学院生物技术研究中心 Celery whole-pulp lactobacillus beverage and preparation method thereof
CN109430630A (en) * 2018-09-06 2019-03-08 哈尔滨伟平科技开发有限公司 A kind of production method of the health drink with auxiliary function for lowering blood pressure

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CN1089111A (en) * 1993-01-08 1994-07-13 罗俊 Beverage made of natural edible and medicinal mushroom
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CN103750486A (en) * 2014-02-15 2014-04-30 哈尔滨伟平科技开发有限公司 Preparation method for low-alcohol physalis alkekengi beverage

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CN1089111A (en) * 1993-01-08 1994-07-13 罗俊 Beverage made of natural edible and medicinal mushroom
CN1602704A (en) * 2004-02-27 2005-04-06 华中科技大学 Liquid fruit vegetables preparation method
CN103750486A (en) * 2014-02-15 2014-04-30 哈尔滨伟平科技开发有限公司 Preparation method for low-alcohol physalis alkekengi beverage

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Inventor before: Lv Qingmao

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