CN104489838B - The manufacture method of blue berry fermented beverage - Google Patents
The manufacture method of blue berry fermented beverage Download PDFInfo
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- CN104489838B CN104489838B CN201510000309.5A CN201510000309A CN104489838B CN 104489838 B CN104489838 B CN 104489838B CN 201510000309 A CN201510000309 A CN 201510000309A CN 104489838 B CN104489838 B CN 104489838B
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- blue berry
- fermented beverage
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- fruit juice
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 50
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 50
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 50
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 46
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 37
- 241000589220 Acetobacter Species 0.000 claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000001727 glucose Nutrition 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 150000002304 glucoses Chemical class 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 244000077233 Vaccinium uliginosum Species 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 229960000583 acetic acid Drugs 0.000 description 10
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000004102 tricarboxylic acid cycle Effects 0.000 description 1
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The manufacture method of blue berry fermented beverage relates to the manufacture method of a kind of beverage, the particularly manufacture method of blue berry fermented beverage.Blue berry is cleaned up, adds alimentary acetic acid and soak 15 20 hours, filter to obtain blueberry raw vinegar.Take the blue berry that alimentary acetic acid soaked, add clear water to squeeze the juice, obtain blue berry fruit juice, blue berry fruit juice PH is adjusted to 4.2～4.8, add glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation 34 days, accessing acetobacter seed liquor ventilating fermentation 68 days by the inoculum concentration of 10% again, filtering fermentating liquid obtains ferment filtrate.Blueberry raw vinegar is mixed homogeneously with ferment filtrate, is then passed through filtering, dilutes, allocates, bottles, sterilizing, thus obtaining the product finished product.The blue berry fermented beverage made by the method for the present invention can retain the functional component of blue berry to greatest extent, has the most also had the several functions of fermented beverage concurrently.
Description
Technical field
The present invention relates to the manufacture method of a kind of beverage, the particularly manufacture method of blue berry fermented beverage.
Background technology
Blue berry, originates from North America, is one of minority fruit originating in North America.China's wild blueberry mainly produces at Daxing'an Mountainrange and Xiao Xing'an Ling forest region especially Central Greater Khingan Mountains.Blue berry mouthfeel sweet and sour palatability, and there is fragrant refreshing pleasant fragrance, for eating good merchantable brand raw, blue berry is rich in the several amino acids of needed by human body and the various trace elements such as calcium, phosphorus, ferrum, zinc, selenium, especially contained in blue berry anthocyanidin is that in all fruits and vegetables, content is the highest, is therefore set to one of " the ten big health food " of 21 century first-selection by World Health Organization (WHO) (WHO).
Although blue berry is nutritious, sweet and sour palatability, but it is difficult to storage, listing is subject to seasonal restrictions, if blue berry is made ethylic acid fermented beverage, the functional component of blue berry can be retained to greatest extent, the most also have the function of ethylic acid fermented beverage concurrently, the organic acid such as the acetic acid in ethylic acid fermented beverage contribute to being normally carried out of human body tricarboxylic acid cycle, so that aerobic metabolism is smooth and easy, be conducive to removing the lactic acid of deposition, play the effect of allaying tiredness, and the potassium in ethylic acid fermented beverage, alkaline matter can be generated after the metabolism in vivo of the several kinds of mineral elements such as zinc, acidification of blood can be prevented, reach to regulate the purpose of acid-base balance, blue berry is made ethylic acid fermented beverage thus can kill two birds with one stone.
Summary of the invention
It is an object of the invention to provide the manufacture method of the blue berry fermented beverage with health-care effect of a kind of nutritious, unique flavor.
The object of the present invention is achieved like this:
Choose maturation, without going rotten, without rotten blue berry, clean up, add 2-3 times of quality 10% alimentary acetic acid soak 15-20 hour, filter to obtain blueberry raw vinegar.
Take the blue berry that alimentary acetic acid soaked, add 4～the clear water of 6 times of quality is squeezed the juice, obtain blue berry fruit juice, blue berry fruit juice PH is adjusted to 4.2～4.8, the ratio adding 6～8 grams of glucoses according to every 100 milliliters of blue berry fruit juice adds glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of blue berry fruit juice, 1 gram of active dry yeast of inoculation, ferment 3～4 days under the conditions of 26～30 DEG C, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, it is placed on shaking table, at 28-32 DEG C, ventilating fermentation 6-8 days under conditions of 160-200rpm, filtering fermentating liquid obtains ferment filtrate.
The ratio of blueberry raw vinegar with ferment filtrate 1:2 by volume is mixed homogeneously, is then passed through filtering, dilutes, allocates, bottles, sterilizing, thus obtaining the product finished product.
Present invention additionally comprises such feature: the manufacture method of described acetobacter seed liquor is: weigh 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilizations 15-20 minute, 5 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and i.e. obtain acetobacter fluid medium, from inclined-plane, inoculate a ring acetobacter in fluid medium, 28-32 DEG C, shaking table is cultivated 48 hours under conditions of 160-200rpm.
The blue berry fermented beverage made by the inventive method, remain nutrition and the functional component of blue berry the most to greatest extent, and by yeast and the Fermentation of acetobacter, create again the substantial amounts of yeast useful to human body and acetobacter metabolite, often drink, human body can be played a role in health care.
Specific embodiments
Take 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilizations 20 minutes, 5 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and i.e. obtain acetobacter fluid medium, from inclined-plane, inoculate a ring acetobacter in fluid medium, 30 DEG C, shaking table is cultivated and is i.e. obtained acetobacter seed liquor in 48 hours under conditions of 180rpm.
Choose maturation, without going rotten, without rotten blue berry, clean up, add 2 times of quality 10% alimentary acetic acid soak 18 hours, filter to obtain blueberry raw vinegar.
Take the blue berry that alimentary acetic acid soaked, the clear water adding 4 times of quality is squeezed the juice, obtain blue berry fruit juice, blue berry fruit juice PH is adjusted to 4.5, the ratio adding 7 grams of glucoses according to every 100 milliliters of blue berry fruit juice adds glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of blue berry fruit juice, 1 gram of active dry yeast of inoculation, ferment 4 days under the conditions of 28 DEG C, then access acetobacter seed liquor by the inoculum concentration of 10%, be placed on shaking table, 30 DEG C, ventilating fermentation 7 days under conditions of 180rpm, filtering fermentating liquid obtains ferment filtrate.
The ratio of blueberry raw vinegar with ferment filtrate 1:2 by volume is mixed homogeneously, is then passed through filtering, dilutes, allocates, bottles, sterilizing, thus obtaining the product finished product.
Claims (1)
1. the manufacture method of blue berry fermented beverage, is characterized in that being prepared from through the following course of processing:
(1) weigh 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilizations 15-20 minute, 5 milliliter of 95% edible ethanol is added with aseptic straw again after being cooled to room temperature, stir and i.e. obtain acetobacter fluid medium, from inclined-plane, inoculate a ring acetobacter in fluid medium, 28-32 DEG C, shaking table is cultivated and is i.e. obtained acetobacter seed liquor in 48 hours under conditions of 160-200rpm；
(2) choose maturation, without going rotten, without rotten blue berry, clean up, add 2-3 times of quality 10% alimentary acetic acid soak 15-20 hour, filter to obtain blueberry raw vinegar；
(3) take the blue berry that alimentary acetic acid soaked, add 4～the clear water of 6 times of quality is squeezed the juice, obtain blue berry fruit juice, blue berry fruit juice pH is adjusted to 4.2～4.8, the ratio adding 6～8 grams of glucoses according to every 100 milliliters of blue berry fruit juice adds glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of blue berry fruit juice, 1 gram of active dry yeast of inoculation, ferment 3～4 days under the conditions of 26～30 DEG C, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, it is placed on shaking table, at 28-32 DEG C, ventilating fermentation 6-8 days under conditions of 160-200rpm, filtering fermentating liquid obtains ferment filtrate；
(4) the ratio of blueberry raw vinegar with ferment filtrate 1:2 by volume is mixed homogeneously, be then passed through filtering, dilute, allocate, bottle, sterilizing, thus obtaining the product finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000309.5A CN104489838B (en) | 2015-01-04 | 2015-01-04 | The manufacture method of blue berry fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000309.5A CN104489838B (en) | 2015-01-04 | 2015-01-04 | The manufacture method of blue berry fermented beverage |
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| Publication Number | Publication Date |
|---|---|
| CN104489838A CN104489838A (en) | 2015-04-08 |
| CN104489838B true CN104489838B (en) | 2016-08-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510000309.5A Active CN104489838B (en) | 2015-01-04 | 2015-01-04 | The manufacture method of blue berry fermented beverage |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639371B (en) * | 2015-12-22 | 2019-01-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of production method of blueberry vinegar beverage |
| CN106387871A (en) * | 2016-08-29 | 2017-02-15 | 赵彦军 | Preparation technology of pomegranate and raspberry mixed enzymes |
| CN107319231A (en) * | 2017-06-12 | 2017-11-07 | 安徽省新旭堂茶业有限公司 | A kind of preparation method of blueberry drink |
| 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 |
| CN109601990A (en) * | 2019-01-29 | 2019-04-12 | 侯建威 | A kind of microbial fermentation antisenility cistanche food preparation and preparation method thereof |
| CN117025343B (en) * | 2023-09-26 | 2024-04-30 | 山西裕诚源生物科技有限公司 | Fruity mature vinegar and preparation method thereof |
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|---|---|---|---|---|
| CN1915111A (en) * | 2006-09-06 | 2007-02-21 | 大连轻工业学院 | Fermented beverage of blueberries acetic acid and brewage method |
| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
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| CN104223221A (en) * | 2013-06-17 | 2014-12-24 | 天津鑫淼蓝莓种植专业合作社 | Preparation method of blueberry beverage |
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2015
- 2015-01-04 CN CN201510000309.5A patent/CN104489838B/en active Active
Patent Citations (5)
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| CN1915111A (en) * | 2006-09-06 | 2007-02-21 | 大连轻工业学院 | Fermented beverage of blueberries acetic acid and brewage method |
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| CN102475343A (en) * | 2010-11-29 | 2012-05-30 | 米兴才 | Fruit juice beverage with blueberry vinegar |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN104223221A (en) * | 2013-06-17 | 2014-12-24 | 天津鑫淼蓝莓种植专业合作社 | Preparation method of blueberry beverage |
Non-Patent Citations (2)
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Inventor after: Gu Xiang Inventor before: Zhang Weiming |
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Effective date of registration: 20160719 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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