CN104432342B - A kind of manufacture method of Fructus Fragariae Ananssae fermented beverage - Google Patents

A kind of manufacture method of Fructus Fragariae Ananssae fermented beverage Download PDF

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Publication number
CN104432342B
CN104432342B CN201510001176.3A CN201510001176A CN104432342B CN 104432342 B CN104432342 B CN 104432342B CN 201510001176 A CN201510001176 A CN 201510001176A CN 104432342 B CN104432342 B CN 104432342B
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China
Prior art keywords
fructus fragariae
fragariae ananssae
filtrate
gram
add
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Expired - Fee Related
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CN201510001176.3A
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Chinese (zh)
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CN104432342A (en
Inventor
唐黎
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CHONGQING RUNYOU AGRICULTURAL DEVELOPMENT CO., LTD.
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Chongqing Runyou Agricultural Development Co Ltd
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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 manufacture method of a kind of Fructus Fragariae Ananssae fermented beverage refers to the manufacture method of a kind of beverage, specifically the manufacture method of a kind of Fructus Fragariae Ananssae fermented beverage.The Fructus Fragariae Ananssae weighing certain mass adds clear water, pulp is broken into beater, it is cooled to 25-28 DEG C after Fructus Fragariae Ananssae pulp being warmed up to 70 DEG C of maintenances 20 minutes, add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds, filter after fermenting 2-3 days, after filtrate sterilizing, cooling, add streptococcus thermophilus lyophilized powder, ferment 24-30 hour, then filtering fermentation liquor is obtained filtrate, filtrate is formulated, filter, bottling, sterilizing, thus obtaining the product finished product.The Fructus Fragariae Ananssae fermented beverage of the present invention, with Fructus Fragariae Ananssae for raw material, successively by the Fermentation of Hericium erinaceus (Bull. Ex Fr.) Pers. and lactic acid bacteria so that beverage, while remaining strawberry nutrition composition, has had again effect of fermented beverage concurrently.

Description

A kind of manufacture method of Fructus Fragariae Ananssae fermented beverage
Technical field
The present invention relates to the manufacture method of a kind of beverage, specifically the manufacture method of a kind of Fructus Fragariae Ananssae fermented beverage.
Background technology
Strawberry nutrition enriches, rich in aminoacid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene and include ascorbic acid, vitamin B1、B2, nicotinic acid etc. at interior vitamin, additionally Fructus Fragariae Ananssae is also rich in mineral elements such as calcium, magnesium, phosphorus, potassium, ferrum, is a kind of fruit with various health care functions.Vitamin C abundant in Fructus Fragariae Ananssae, except can preventing vitamin C deficiency, to arteriosclerosis, coronary heart diseases and angina pectoris, cerebral hemorrhage, hypertension, hyperlipidemia etc., has positive preventive effect;The pectin contained in Fructus Fragariae Ananssae and cellulose, can promote gastrointestinal peristalsis, improves constipation, prevents the generation of hemorrhoid, intestinal cancer;The amine substance contained in Fructus Fragariae Ananssae, to leukemia, aplastic anemia has certain curative effect;The tannic acid contained in Fructus Fragariae Ananssae, the in vivo adsorbable absorption with prevention carcinogenic chemical;Antioxidant anthocyanidin contained in Fructus Fragariae Ananssae has the effect repairing damaged cell, also contributes to the level of HDL-C, can also prevent the internal various inflammation relevant with heart disease simultaneously.
Fructus Fragariae Ananssae is a kind of Common Fruits, and yield is stored more greatly and not easily, 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 Fructus Fragariae Ananssae.At present, the deep processed product of Fructus Fragariae Ananssae is based on processed can or squeezes the juice, and the present invention is the Fructus Fragariae Ananssae fermented beverage with nutrition and health care effect utilizing different strain that Fructus Fragariae Ananssae is fermented and preparing.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Fructus Fragariae Ananssae fermented beverage with nutrition and health care effect.
The object of the present invention is achieved like this:
Fructus Fragariae Ananssae is cleaned, weigh the Fructus Fragariae Ananssae of certain mass, add the clear water of 1 times of quality, pulp is broken into beater, it is cooled to 25-28 DEG C after Fructus Fragariae Ananssae pulp being warmed up to 70 DEG C of maintenances 20 minutes, add the Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds of 10%, at 150-180rpm, the shaking table top fermentation of 25-28 DEG C was filtered after 2-3 days, by filtrate 121 DEG C of sterilizings 10-15 minute, it is cooled to 35-38 DEG C, add the streptococcus thermophilus lyophilized powder of 0.01%, at condition bottom fermentation 24-30 hour of 35-38 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 manufacture method of described Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds is: weigh 4 grams of sucrose, 1 gram of soluble starch, 0.5 gram of peptone, 0.5 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 1 milligram of vitamin B1, add water 100 milliliters, stir, PH is adjusted to 5.4-5.8,121 DEG C of sterilizings 20 minutes, from inclined-plane being inoculated Hericium erinaceus (Bull. Ex Fr.) Pers. in fluid medium after being cooled to 25-28 DEG C, 25-28 DEG C, 150-180rpm when shaking table cultivate 5 days.
The Fructus Fragariae Ananssae fermented beverage of the present invention, with Fructus Fragariae Ananssae for raw material, successively by the Fermentation of Hericium erinaceus (Bull. Ex Fr.) Pers. and lactic acid bacteria so that beverage, while remaining strawberry nutrition composition, has had again effect of fermented beverage concurrently.
Specific embodiments
Weigh 4 grams of sucrose, 1 gram of soluble starch, 0.5 gram of peptone, 0.5 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 1 milligram of vitamin B1, add water 100 milliliters, stir, PH is adjusted to 5.5,121 DEG C of sterilizings 20 minutes, from inclined-plane being inoculated Hericium erinaceus (Bull. Ex Fr.) Pers. in fluid medium after being cooled to 27 DEG C, 27 DEG C, 160rpm when shaking table cultivate and namely obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds in 5 days.
Fructus Fragariae Ananssae is cleaned, weigh the Fructus Fragariae Ananssae of certain mass, add the clear water of 1 times of quality, pulp is broken into beater, it is cooled to 27 DEG C after Fructus Fragariae Ananssae pulp being warmed up to 70 DEG C of maintenances 20 minutes, add the Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds of 10%, filter after 160rpm, the shaking table top fermentation 2 days of 27 DEG C, by filtrate 121 DEG C of sterilizings 10 minutes, it is cooled to 37 DEG C, adds the streptococcus thermophilus lyophilized powder of 0.01%, at the condition bottom fermentation 26 hours of 37 DEG C, then filtering fermentation liquor is obtained filtrate, filtrate is formulated, filter, bottling, sterilizing, thus obtaining the product finished product.

Claims (1)

1. a manufacture method for Fructus Fragariae Ananssae fermented beverage, is characterized in that being prepared from through the following course of processing:
(1) weigh 4 grams of sucrose, 1 gram of soluble starch, 0.5 gram of peptone, 0.5 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 1 milligram of vitamin B1, add water 100 milliliters, stir, PH is adjusted to 5.4-5.8,121 DEG C of sterilizings 20 minutes, from inclined-plane being inoculated Hericium erinaceus (Bull. Ex Fr.) Pers. in fluid medium after being cooled to 25-28 DEG C, 25-28 DEG C, 150-180rpm when shaking table cultivate and namely obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds in 5 days;
(2) Fructus Fragariae Ananssae is cleaned, weigh the Fructus Fragariae Ananssae of certain mass, add the clear water of 1 times of quality, pulp is broken into beater, it is cooled to 25-28 DEG C after Fructus Fragariae Ananssae pulp being warmed up to 70 DEG C of maintenances 20 minutes, add the Hericium erinaceus (Bull. Ex Fr.) Pers. liquid seeds of 10%, at 150-180rpm, the shaking table top fermentation of 25-28 DEG C was filtered after 2-3 days, by filtrate 121 DEG C of sterilizings 10-15 minute, it is cooled to 35-38 DEG C, add the streptococcus thermophilus lyophilized powder of 0.01%, at condition bottom fermentation 24-30 hour of 35-38 DEG C, then filtering fermentation liquor is obtained filtrate, filtrate is formulated, filter, bottling, sterilizing, thus obtaining the product finished product.
CN201510001176.3A 2015-01-05 2015-01-05 A kind of manufacture method of Fructus Fragariae Ananssae fermented beverage Expired - Fee Related CN104432342B (en)

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CN104757393A (en) * 2015-04-26 2015-07-08 哈尔滨伟平科技开发有限公司 Preparation method of black rich health food
CN105167090B (en) * 2015-09-29 2019-02-01 江苏神华药业有限公司 A kind of monkey mushroom beverage made of fruits or vegetables and its production method
CN105795297A (en) * 2016-04-17 2016-07-27 哈尔滨伟平科技开发有限公司 Making method of tomato juice beverage
CN106721796B (en) * 2016-12-06 2020-09-11 上海应用技术大学 Strawberry enzyme beverage and preparation method thereof
CN106635681B (en) * 2016-12-27 2020-10-16 四川理工学院 Preparation method of hericium erinaceus and strawberry compound wine
CN107173655A (en) * 2017-06-16 2017-09-19 哈尔滨伟平科技开发有限公司 A kind of preparation method of blueberry enzyme beverage
CN107455634A (en) * 2017-09-22 2017-12-12 芜湖晋诚农业科技有限公司 A kind of nutritious strawberry drink and preparation method thereof
CN109430727A (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 oral solution with auxiliary function for lowering blood pressure

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CN1290421C (en) * 2004-02-27 2006-12-20 华中科技大学 Liquid fruit vegetables preparation method
CN101632477A (en) * 2009-05-25 2010-01-27 赵敏 Strawberry probiotic fermented drink and production method
CN102356899B (en) * 2011-09-07 2012-11-28 中国食品发酵工业研究院 Natural fruit and vegetable ferment beverage, and preparation method thereof
CN103750486B (en) * 2014-02-15 2015-01-21 卜进锋 Preparation method for low-alcohol physalis alkekengi beverage

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Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin

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Effective date of registration: 20160607

Address after: 402676 Chongqing city Tongnan County Bai Zili Tsui village four groups (Shi Zhaomen)

Applicant after: CHONGQING RUNYOU AGRICULTURAL DEVELOPMENT CO., LTD.

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Applicant before: Harbin Weiping Technology Development Co., Ltd.

C41 Transfer of patent application or patent right or utility model
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Inventor after: Tang Li

Inventor before: Lv Qingmao

Inventor after: Tang Li

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