CN104432341B - The preparation method of Fresh Cucumber Juice fermented beverage - Google Patents
The preparation method of Fresh Cucumber Juice fermented beverage Download PDFInfo
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- CN104432341B CN104432341B CN201510001113.8A CN201510001113A CN104432341B CN 104432341 B CN104432341 B CN 104432341B CN 201510001113 A CN201510001113 A CN 201510001113A CN 104432341 B CN104432341 B CN 104432341B
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- cucumber
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- fresh cucumber
- cucumber juice
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- 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- 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 preparation method of Fresh Cucumber Juice fermented beverage refers to the preparation method of a kind of beverage, the specifically preparation method of Fresh Cucumber Juice fermented beverage.Cleaned by cucumber, leaching adds after the clear water of 1 times of quality is squeezed the juice to obtain Fresh Cucumber Juice and cucumber slag two parts after scalding, and accesses lactobacillus bulgaricus freeze-dried powder in Fresh Cucumber Juice after adding lactose sterilizing, cooling, anaerobic fermentation 10 12 hours Fresh Cucumber Juice streptococcus acidi lactici fermented solution.Cucumber slag is joined in peptone water solution, add mushroom liquid seeds after sterilizing, cooling, after fermenting 45 days, filter to obtain mushroom ferment filtrate.Fresh Cucumber Juice streptococcus acidi lactici fermented solution mixed with mushroom ferment filtrate, allocate, filter, bottle, sterilizing, thus obtaining the product finished product.The Fresh Cucumber Juice fermented beverage of the present invention, with cucumber as raw material, is all effectively utilized Fresh Cucumber Juice and cucumber slag, not only increases the yield of product, and nutrition and functional component are abundanter.
Description
Technical field
The present invention relates to the preparation method of a kind of beverage, the specifically preparation method of Fresh Cucumber Juice fermented beverage.
Background technology
Cucumber is nutritious, containing the human body essential nutrients such as vitamin, carrotene and carbohydrate, protein, calcium, phosphorus, iron, is constantly subjected to the favor of people for a long time.Glycoside contained in cucumber, fructose etc. are not involved in glycometabolism, therefore diabetes patient can replace starch food to allay one's hunger with cucumber, can effectively control blood sugar and raise；Hydroxymalonic acid contained in cucumber, can suppress glucide to be changed into fat, so cucumber has good effect of weight reducing；Cellulose in cucumber is to the eliminating of corrupt substance in promotion human body intestinal canal, and reduction cholesterol has certain effect；Bitter taste in cucumber have anticancer effect；The heat of cucumber is the lowest, is a kind of preferably good vegetables of dietotherapy for hypertension, hyperlipemic patients.In addition cucumber also has anti-aging, to promote human body metabolism, the prevention multiple efficacies such as alcoholism.
Cucumber is a kind of Vegetables, and yield is relatively big, concentrates listing a large amount of phenomenon overstocking, rotting easily occur season, it is carried out deep processing, can conveniently store, can increase again the added value of cucumber.At present, cucumber carrying out deep processing mainly to pickle, the present invention is the Fresh Cucumber Juice fermented beverage having nutrition and health care effect concurrently utilizing different strain to ferment cucumber and preparing.
Summary of the invention
It is an object of the invention to provide a kind of good mouthfeel and there is the preparation method of Fresh Cucumber Juice fermented beverage of nutritional health function.
The object of the present invention is achieved like this:
Cucumber is cleaned, it is put in 80-85 DEG C of hot water leaching to scald 3-5 minute, pull out and drain away the water, it is cooled to room temperature, adds after the clear water of 1 times of quality is squeezed the juice to obtain Fresh Cucumber Juice and cucumber slag two parts, Fresh Cucumber Juice adds the lactose of 1%, 121 DEG C of sterilizings 5 minutes, being cooled to 35-40 DEG C, add 0.01% lactobacillus bulgaricus freeze-dried powder, under the conditions of 35-40 DEG C, anaerobic fermentation obtains Fresh Cucumber Juice streptococcus acidi lactici fermented solution in 10-12 hour.
Cucumber slag is joined in the peptone water solution of 0.1% of 10 times of quality, mix, 121 DEG C of sterilizings 5 minutes, be cooled to 26-28 DEG C, add the mushroom liquid seeds of 10%, filter to obtain mushroom ferment filtrate the shaking table top fermentation of 150-180rpm, 26-28 DEG C after 4-5 days.
The ratio of Fresh Cucumber Juice streptococcus acidi lactici fermented solution with mushroom ferment filtrate 1:1 by volume is mixed, formulated, filter, bottle, sterilizing, thus obtaining the product finished product.
Present invention additionally comprises such feature: the preparation method of described mushroom liquid seeds is: weigh 3 grams of corn flours, 1 gram of wheat bran, 1 gram of sucrose, 0.3 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane, inoculate Lenlinus edodes after being cooled to 26-28 DEG C in fluid nutrient medium, 26-28 DEG C, shaking table is cultivated 96 hours under conditions of 150-180rpm.
The Fresh Cucumber Juice fermented beverage of the present invention, with cucumber as raw material, is all effectively utilized Fresh Cucumber Juice and cucumber slag, not only increases the yield of product, and nutrition and functional component are abundanter.
Specific embodiments
Weigh 3 grams of corn flours, 1 gram of wheat bran, 1 gram of sucrose, 0.3 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane, inoculate Lenlinus edodes after being cooled to 27 DEG C in fluid nutrient medium, 27 DEG C, shaking table is cultivated and is i.e. obtained mushroom liquid seeds in 96 hours under conditions of 160rpm.
Cucumber is cleaned, it is put in 80 DEG C of hot water leaching to scald 5 minutes, pull out and drain away the water, it is cooled to room temperature, adds after the clear water of 1 times of quality is squeezed the juice to obtain Fresh Cucumber Juice and cucumber slag two parts, Fresh Cucumber Juice adds the lactose of 1%, 121 DEG C of sterilizings 5 minutes, being cooled to 37 DEG C, add 0.01% lactobacillus bulgaricus freeze-dried powder, under the conditions of 37 DEG C, anaerobic fermentation obtains Fresh Cucumber Juice streptococcus acidi lactici fermented solution in 12 hours.
Cucumber slag is joined in the peptone water solution of 0.1% of 10 times of quality, mix, 121 DEG C of sterilizings 5 minutes, it is cooled to 27 DEG C, adds the mushroom liquid seeds of 10%, the shaking table top fermentation 160rpm, 27 DEG C filters to obtain mushroom ferment filtrate after 5 days.
The ratio of Fresh Cucumber Juice streptococcus acidi lactici fermented solution with mushroom ferment filtrate 1:1 by volume is mixed, formulated, filter, bottle, sterilizing, thus obtaining the product finished product.
Claims (1)
1. the preparation method of Fresh Cucumber Juice fermented beverage, is characterized in that being prepared from through following process:
(1) weigh 3 grams of corn flours, 1 gram of wheat bran, 1 gram of sucrose, 0.3 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane, inoculate Lenlinus edodes after being cooled to 26-28 DEG C in fluid nutrient medium, 26-28 DEG C, shaking table is cultivated and is i.e. obtained mushroom liquid seeds in 96 hours under conditions of 150-180rpm；
(2) cucumber is cleaned, it is put in 80-85 DEG C of hot water leaching to scald 3-5 minute, pull out and drain away the water, it is cooled to room temperature, adds after the clear water of 1 times of quality is squeezed the juice to obtain Fresh Cucumber Juice and cucumber slag two parts, Fresh Cucumber Juice adds the lactose of 1%, 121 DEG C of sterilizings 5 minutes, being cooled to 35-40 DEG C, add 0.01% lactobacillus bulgaricus freeze-dried powder, under the conditions of 35-40 DEG C, anaerobic fermentation obtains Fresh Cucumber Juice streptococcus acidi lactici fermented solution in 10-12 hour；
(3) cucumber slag is joined in the peptone water solution of 0.1% of 10 times of quality, mix, 121 DEG C of sterilizings 5 minutes, be cooled to 26-28 DEG C, add the mushroom liquid seeds of 10%, filter to obtain mushroom ferment filtrate the shaking table top fermentation of 150-180rpm, 26-28 DEG C after 4-5 days；
(4) the ratio of Fresh Cucumber Juice streptococcus acidi lactici fermented solution with mushroom ferment filtrate 1:1 by volume is mixed, formulated, filter, bottle, sterilizing, thus obtaining the product finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510001113.8A CN104432341B (en) | 2015-01-05 | 2015-01-05 | The preparation method of Fresh Cucumber Juice fermented beverage |
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| CN201510001113.8A CN104432341B (en) | 2015-01-05 | 2015-01-05 | The preparation method of Fresh Cucumber Juice fermented beverage |
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| CN104432341A CN104432341A (en) | 2015-03-25 |
| CN104432341B true CN104432341B (en) | 2016-09-07 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105249064A (en) * | 2015-10-20 | 2016-01-20 | 南昌大学 | Preparation method of cucumber lactobacillus 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 |
| CN107259271B (en) * | 2017-07-14 | 2021-01-01 | 福建农林大学 | Method for comprehensively developing and utilizing fruits and vegetables |
| CN111248380A (en) * | 2019-10-28 | 2020-06-09 | 国投中鲁果汁股份有限公司 | Cucumber fermented carbonated beverage and processing method thereof |
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| CH675813A5 (en) * | 1988-01-27 | 1990-11-15 | Bucher Guyer Ag Masch | |
| CN1089111A (en) * | 1993-01-08 | 1994-07-13 | 罗俊 | Beverage made of natural edible and medicinal mushroom |
| CN1290421C (en) * | 2004-02-27 | 2006-12-20 | 华中科技大学 | Liquid fruit vegetables preparation method |
| CN102948854B (en) * | 2012-12-17 | 2013-11-13 | 福州南港生物技术有限公司 | Composite vegetable juice fermented beverage and production method thereof |
| CN103070378B (en) * | 2013-02-17 | 2014-05-28 | 哈尔滨伟平科技开发有限公司 | Method for preparing pickled cucumbers by fermenting with mixed cultures |
| CN103750486B (en) * | 2014-02-15 | 2015-01-21 | 卜进锋 | Preparation method for low-alcohol physalis alkekengi beverage |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Inventor after: Gu Xiang Inventor before: Zhang Weiming |
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Effective date of registration: 20160715 Address after: 226000, a group of 56, Rainbow Village, dug Town, Rudong County, Jiangsu Province Applicant after: Gu Xiang Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
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