CN104544439A - Preparation method of liquorice-fermented beverage - Google Patents
Preparation method of liquorice-fermented beverage Download PDFInfo
- Publication number
- CN104544439A CN104544439A CN201510018940.8A CN201510018940A CN104544439A CN 104544439 A CN104544439 A CN 104544439A CN 201510018940 A CN201510018940 A CN 201510018940A CN 104544439 A CN104544439 A CN 104544439A
- Authority
- CN
- China
- Prior art keywords
- liquorice
- radix glycyrrhizae
- licorice
- liquorice liquid
- extract
- 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.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 57
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 52
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 39
- 235000011477 liquorice Nutrition 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 30
- 239000000796 flavoring agent Substances 0.000 claims description 24
- 235000019634 flavors Nutrition 0.000 claims description 24
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 23
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 23
- 229940010454 licorice Drugs 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 241000202807 Glycyrrhiza Species 0.000 claims description 7
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 6
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 6
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 6
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 5
- 239000004378 Glycyrrhizin Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000019985 fermented beverage Nutrition 0.000 claims description 5
- 229940069445 licorice extract Drugs 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000419 plant extract Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- -1 triterpene compound Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 description 2
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- KSDSYIXRWHRPMN-UHFFFAOYSA-N 4'-O-beta-D-Galactopyranoside-6''-p-Coumaroylprunin-4',5,7-Trihydroxyflavanone Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C2OC3=CC(O)=CC(O)=C3C(=O)C2)C=C1 KSDSYIXRWHRPMN-UHFFFAOYSA-N 0.000 description 1
- MPDGHEJMBKOTSU-UHFFFAOYSA-N Glycyrrhetinsaeure Natural products C12C(=O)C=C3C4CC(C)(C(O)=O)CCC4(C)CCC3(C)C1(C)CCC1C2(C)CCC(O)C1(C)C MPDGHEJMBKOTSU-UHFFFAOYSA-N 0.000 description 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 description 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- DEMKZLAVQYISIA-ONJCETCRSA-N Liquiritin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)c1ccc([C@@H]2Oc3c(C(=O)C2)ccc(O)c3)cc1 DEMKZLAVQYISIA-ONJCETCRSA-N 0.000 description 1
- DEMKZLAVQYISIA-UHFFFAOYSA-N Liquirtin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C2OC3=CC(O)=CC=C3C(=O)C2)C=C1 DEMKZLAVQYISIA-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960003720 enoxolone Drugs 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- DXDRHHKMWQZJHT-FPYGCLRLSA-N isoliquiritigenin Chemical compound C1=CC(O)=CC=C1\C=C\C(=O)C1=CC=C(O)C=C1O DXDRHHKMWQZJHT-FPYGCLRLSA-N 0.000 description 1
- JBQATDIMBVLPRB-UHFFFAOYSA-N isoliquiritigenin Natural products OC1=CC(O)=CC=C1C1OC2=CC(O)=CC=C2C(=O)C1 JBQATDIMBVLPRB-UHFFFAOYSA-N 0.000 description 1
- 235000008718 isoliquiritigenin Nutrition 0.000 description 1
- DEMKZLAVQYISIA-ZRWXNEIDSA-N liquiritin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C([C@H]2OC3=CC(O)=CC=C3C(=O)C2)C=C1 DEMKZLAVQYISIA-ZRWXNEIDSA-N 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000021445 popular drink Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- GSZUGBAEBARHAW-UHFFFAOYSA-N sophoraflavone B Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C=2OC3=CC(O)=CC=C3C(=O)C=2)C=C1 GSZUGBAEBARHAW-UHFFFAOYSA-N 0.000 description 1
- WNIFXKPDILJURQ-UHFFFAOYSA-N stearyl glycyrrhizinate Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C)CCC(C(=O)OCCCCCCCCCCCCCCCCCC)(C)CC5C4=CC(=O)C3C21C WNIFXKPDILJURQ-UHFFFAOYSA-N 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- 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)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a liquorice-fermented beverage. The preparation method is realized by the procedures of baking, extracting, fermenting, centrifugating, mixing, homogenizing, filling, sterilizing and inspecting. The prepared liquorice-fermented beverage comprises the main component of liquorice extract. The liquorice-fermented beverage has the wine fragrance, is sour and sweet in mouthfeel and taste, is pleasant, and has no liquorice smell; and simultaneously, the liquorice-fermented beverage has the health-care functions of clearing and moistening the throat.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, refer in particular to a kind of preparation method of Radix Glycyrrhizae fermented beverage.
Background technology
Radix Glycyrrhizae (Glycyrrhiza), has another name called Glycyrrhiza Uralensis, herbaceos perennial, belongs to pulse family.Physiologically active ingredient in Radix Glycyrrhizae mainly contains triterpene compound (glycyrrhizin is glycyrrhetate also, enoxolone etc.), flavone compound (liquiritin, isoliquiritigenin, glycyrrhizin etc.) and licorice polysaccharide compounds three major types composition.China's food additives use sanitary standard GB2760-2011 regulation, and Radix Glycyrrhizae, glycyrrhizic acid and Licorice root antioxidant are food additives.Regulation in " new resource food management method " that Ministry of Health of the People's Republic of China promulgates, Radix Glycyrrhizae is food and medicine resource.In health food resource, Radix Glycyrrhizae is confirmed to be has throat-clearing throat-moistening function.
But Radix Glycyrrhizae is less in food service industry application, be because Radix Glycyrrhizae has special Radix Glycyrrhizae fishy smell.Licorice extract, no matter be from smell, or on mouthfeel flavour, all have Radix Glycyrrhizae fishy smell, a lot of people is considered as unhappy aroma and flavor, if be applied directly in beverage by licorice extract, the organoleptic quality of beverage is poor.At present, in the beverage patent made of Radix Glycyrrhizae and other document, there is these defects: one is do not remove the fishy smell in Radix Glycyrrhizae smell and mouthfeel flavour, directly makes beverage, as patent: " preparation method (CN101690535A) of Gly cyrrhiza tea "; Although two is eliminate the fishy smell in Radix Glycyrrhizae smell, does not remove the fishy smell in Radix Glycyrrhizae mouthfeel flavour, then directly make beverage, as patent: " liquorice health-care beverage (CN101797039A) ".And the present invention is intended to develop one no matter on smell, or all without Radix Glycyrrhizae fishy smell on mouthfeel flavour, and there is on local flavor the licorice drink of joyful sense.This beverage not only has throat-clearing throat-moistening function, and organoleptic quality is also subject to the welcome of consumer.
Summary of the invention
The invention provides a kind of preparation method of Radix Glycyrrhizae fermented beverage, this licorice drink preparation method take Radix Glycyrrhizae as primary raw material, be prepared into through the food processing technology that comprises fermentation procedure and both there is throat-clearing throat-moistening health care, smell has wine flavour, mouthfeel flavour has sour-sweet taste, local flavor is joyful simultaneously, without a kind of beverage of Radix Glycyrrhizae fishy smell.
Technical scheme of the present invention is realized by following steps:
(1) toast: placed by licorice tablet and toast in an oven, baking temperature is 80-110 DEG C, is baked to till producing Radix Glycyrrhizae fishy smell, and cools;
(2) extract: by baking after licorice tablet and pure water according to 1:20-1:30(g:mL) ratio be put in the extraction element with negative pressure boiling, cooking pressure is 0.5-0.8 standard atmospheric pressure, digestion time is 2-3h, remove licorice tablet after boiling and obtain licorice extract, boiling extracts twice, then merges extract;
The negative pressure boiling of this step, can remove the Radix Glycyrrhizae fishy smell in Radix Glycyrrhizae smell, but the mouthfeel flavour of liquorice liquid still exists Radix Glycyrrhizae fishy smell, and this removes in subsequent step;
(3) ferment: liquorice liquid is poured into sterilizing in fermentation tank, then add 3-5% white granulated sugar, the saccharomyces cerevisiae of 1-2% ferments, fermentation temperature is 25-30 DEG C, and the time is 2-3h, and Radix Glycyrrhizae zymotic fluid occurs that wine flavour then stops fermentation, then sterilizing;
The fermentation of this step mainly makes the smell of liquorice liquid have wine flavour, and the mouthfeel flavour of liquorice liquid improves simultaneously, and Radix Glycyrrhizae fishy smell is removed;
(4) centrifugal: by centrifugal with the rotating speed of 5000-10000r/min for the liquorice liquid of fermentation, removing impurity, obtains the liquorice liquid of clarification;
(5) allocate: liquorice liquid being diluted to glycyrrhizin content range is 0.05-0.15%, in liquorice liquid after dilution, add the cycloheptaamylose of 1-2%, low rate mixing 0.5-1h, then the malic acid adding 0.5-1%, stir 1-3min;
The cycloheptaamylose that this step is added and malic acid, make liquorice liquid mouthfeel flavour be sour-sweet taste, mask remaining a small amount of Radix Glycyrrhizae fishy smell in liquorice liquid;
(6) homogeneous: use 140-150kg/cm
2homogenizer by allotment after liquorice liquid carry out homogeneous, make solution system more uniform and stable;
(7) filling: liquorice liquid is heated to 85-90 DEG C, use pop can hot filling, instant capping;
(8) sterilization: licorice drink is filled in the water-bath of 85-90 DEG C and is incubated 30-35min, be cooled to 20-30 DEG C after sterilization;
(9) check: according to plant extract beverage concerned countries standard, carry out quality inspection, qualified is finished product, obtains licorice drink finished product.
Advantage of the present invention is: this licorice drink main component is licorice, only adds cycloheptaamylose and malic acid two kinds of flavor enhancements, without other supplementary materials; Licorice drink smell has wine flavour, mouthfeel flavour has sour-sweet taste, and local flavor is joyful, without Radix Glycyrrhizae fishy smell; This licorice drink has throat-clearing throat-moistening health care simultaneously.Therefore, this licorice drink is the popular drink that can popularize.
Detailed description of the invention
The invention provides a kind of preparation method of Radix Glycyrrhizae fermented beverage, comprise following steps:
(1) toast: placed by licorice tablet and toast in an oven, baking temperature is 102 DEG C, and baking time is 50min, starts to produce Radix Glycyrrhizae fishy smell, stops baking, is cooled to 25 DEG C after taking-up;
(2) extract: weigh the licorice tablet after 500g baking, be put in negative pressure boiling filling, then add 10000mL pure water, start heating, and bleed with the true pump of water circulation type, about cooking pressure drops to 0.6 standard atmospheric pressure, boiling temperature is about 85 DEG C, negative pressure digestion time is 2h, cross after boiling and filter licorice tablet, obtain licorice extract, boiling is extracted twice, then merge extract, and be settled to 10000mL;
The negative pressure boiling of this step, can remove the Radix Glycyrrhizae fishy smell in Radix Glycyrrhizae smell, but the mouthfeel flavour of liquorice liquid still exists Radix Glycyrrhizae fishy smell, and this removes in subsequent step;
(3) ferment: liquorice liquid is poured into sterilizing in fermentation tank, then add 5% white granulated sugar, 1% saccharomyces cerevisiae ferment, this saccharomyces cerevisiae is commercially available, brand is Angel, and fermentation temperature is 26 DEG C, and the time is 3h, Radix Glycyrrhizae zymotic fluid occurs that wine flavour then stops fermentation, then sterilizing;
The fermentation of this step mainly makes the smell of liquorice liquid have wine flavour, and the mouthfeel flavour of liquorice liquid improves simultaneously, and Radix Glycyrrhizae fishy smell is removed;
(4) centrifugal: by centrifugal with the rotating speed of 10000r/min for the liquorice liquid of fermentation, removing impurity, obtains the liquorice liquid of clarification;
(5) allocate: it is 0.1% that the liquorice liquid after centrifugal is diluted to glycyrrhizin content, add the cycloheptaamylose of 2%, low rate mixing 0.5h, then the malic acid adding 0.5%, stir 1min;
The additive that this step is added, makes liquorice liquid mouthfeel flavour be sour-sweet taste, masks remaining a small amount of Radix Glycyrrhizae fishy smell in liquorice liquid;
(6) homogeneous: use 140kg/cm
2homogenizer by allotment after liquorice liquid carry out homogeneous, make solution system more uniform and stable;
(7) filling: liquorice liquid to be heated to 85 DEG C, use pop can hot filling, instant capping;
(8) sterilization: be filled in by licorice drink in the water-bath of 85 DEG C and be incubated 35min, is cooled to 25 DEG C after sterilization;
(9) check: according to plant extract beverage national standard, carry out quality inspection, qualified is finished product, obtains licorice drink finished product.
Above-described step is the preferred embodiment of the present invention, and for a person skilled in the art, without departing from the inventive concept of the premise, can also make distortion and improve, these all belong to protection content of the present invention.
Claims (1)
1. a preparation method for Radix Glycyrrhizae fermented beverage, is characterized in that: adopt following steps:
(1) toast: placed by licorice tablet and toast in an oven, baking temperature is 80-110 DEG C, is baked to till producing Radix Glycyrrhizae fishy smell, and cools;
(2) extract: by baking after licorice tablet and pure water according to 1:20-1:30(g:mL) ratio be put in the extraction element with negative pressure boiling; cooking pressure is 0.5-0.8 standard atmospheric pressure; digestion time is 2-3h; remove licorice tablet after boiling and obtain licorice extract; boiling extracts twice, then merges extract;
(3) ferment: liquorice liquid is poured into sterilizing in fermentation tank, then add 3-5% white granulated sugar, the saccharomyces cerevisiae of 1-2% ferments; Fermentation temperature is 25-30 DEG C, and the time is 2-3h, and Radix Glycyrrhizae zymotic fluid occurs that wine flavour then stops fermentation, then sterilizing;
(4) centrifugal: by centrifugal with the rotating speed of 5000-10000r/min for the liquorice liquid of fermentation, removing impurity, obtains the liquorice liquid of clarification;
(5) allocate: liquorice liquid being diluted to glycyrrhizin content range is 0.05-0.15%, in liquorice liquid after dilution, add the cycloheptaamylose of 1-2%, low rate mixing 0.5-1h, then the malic acid adding 0.5-1%, stir 1-3min;
(6) homogeneous: use 140-150kg/cm
2homogenizer by allotment after liquorice liquid carry out homogeneous, make solution system more uniform and stable;
(7) filling: liquorice liquid is heated to 85-90 DEG C, use pop can hot filling, instant capping;
(8) sterilization: licorice drink is filled in the water-bath of 85-90 DEG C and is incubated 30-35min, be cooled to 20-30 DEG C after sterilization;
(9) check: according to plant extract beverage concerned countries standard, carry out quality inspection, qualified is finished product, obtains licorice drink finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510018940.8A CN104544439B (en) | 2015-01-15 | 2015-01-15 | Preparation method of liquorice-fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510018940.8A CN104544439B (en) | 2015-01-15 | 2015-01-15 | Preparation method of liquorice-fermented beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104544439A true CN104544439A (en) | 2015-04-29 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107296187A (en) * | 2017-03-31 | 2017-10-27 | 漯河医学高等专科学校 | A kind of preparation method of radix glycyrrhizae fermented beverage |
| CN107439883A (en) * | 2017-09-27 | 2017-12-08 | 河南省南街村（集团）有限公司 | A kind of Soybean Peptide composite beverage and preparation method thereof |
| CN108576801A (en) * | 2018-03-27 | 2018-09-28 | 河南护理职业学院 | A kind of slimming health food and preparation method thereof |
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| CN2882610Y (en) * | 2005-04-01 | 2007-03-28 | 王喜 | Appts able to removing smell of Chinese herbs and medicines |
| CN101797039A (en) * | 2009-02-10 | 2010-08-11 | 王喜 | Liquorice health-care beverage |
| CN101884421A (en) * | 2009-05-12 | 2010-11-17 | 程广有 | Processing process of liquorice health-care drinks |
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| CN2882610Y (en) * | 2005-04-01 | 2007-03-28 | 王喜 | Appts able to removing smell of Chinese herbs and medicines |
| KR20050097464A (en) * | 2005-08-19 | 2005-10-07 | 곽춘식 | Fermented soybean beverage and manufacturing method thereof |
| CN101797039A (en) * | 2009-02-10 | 2010-08-11 | 王喜 | Liquorice health-care beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296187A (en) * | 2017-03-31 | 2017-10-27 | 漯河医学高等专科学校 | A kind of preparation method of radix glycyrrhizae fermented beverage |
| CN107296187B (en) * | 2017-03-31 | 2020-11-10 | 漯河医学高等专科学校 | Preparation method of liquorice fermented beverage |
| CN107439883A (en) * | 2017-09-27 | 2017-12-08 | 河南省南街村（集团）有限公司 | A kind of Soybean Peptide composite beverage and preparation method thereof |
| CN108576801A (en) * | 2018-03-27 | 2018-09-28 | 河南护理职业学院 | A kind of slimming health food and preparation method thereof |
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| CN104544439B (en) | 2017-02-22 |
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