CN104621662A - Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation - Google Patents
Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation Download PDFInfo
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- CN104621662A CN104621662A CN201510036129.2A CN201510036129A CN104621662A CN 104621662 A CN104621662 A CN 104621662A CN 201510036129 A CN201510036129 A CN 201510036129A CN 104621662 A CN104621662 A CN 104621662A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 58
- 230000004151 fermentation Effects 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 53
- 239000004310 lactic acid Substances 0.000 title claims abstract description 37
- 241000894006 Bacteria Species 0.000 title claims abstract description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 69
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 35
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 116
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 116
- 230000008569 process Effects 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 39
- 241001295925 Gegenes Species 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 239000011148 porous material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 6
- 235000008696 isoflavones Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
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- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
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- 238000012545 processing Methods 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000002107 myocardial effect Effects 0.000 abstract 1
- 230000036284 oxygen consumption Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 11
- 239000000706 filtrate Substances 0.000 description 9
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- 235000011497 sour milk drink Nutrition 0.000 description 5
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- 150000002515 isoflavone derivatives Chemical class 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 235000000485 Smilax china Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention discloses a method for preparing a functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation. The method comprises the following steps of: 1), preparing radix puerariae juice: washing fresh radix puerariae clean, slicing, drying, crushing, stewing and sterilizing to obtain radix puerariae fermented preparation solution; 2), carrying out lactic acid bacteria fermentation: introducing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum into the radix puerariae fermented preparation solution and fermenting; 3), filtering; 4), blending; and 5), homogenizing and sterilizing to obtain the radix puerariae- lactic acid bacteria fermented functional drink. The functional drink prepared by the invention is sour, sweet, delicious, unique in flavor and high in content of isoflavone, and has the physiological functions of dispelling the effects of alcohol, resisting aging, reducing myocardial oxygen consumption, preventing and treating vascular sclerosis and the like; and the preparation method is simple and feasible to operate, and has important significances for increasing the deep processing level of radix puerariae, prolonging an industry chain and increasing the economic benefit and social benefit of radix puerariae industries.
Description
Technical field
The invention belongs to field of beverage preparation, be specifically related to a kind of preparation method of kudzu root beverage.
Background technology
The root of kudzu vine is a kind of plant of integration of drinking and medicinal herbs, and effects such as having relieving muscles to expel heat, promote the production of body fluid, relieving restlessness is quenched the thirst, have the laudatory title of " south of the River ginseng ".China's root of kudzu vine aboundresources, but its comprehensive utilization ratio is lower.At present, the domestic utilization to the root of kudzu vine is still to obtain for the purpose of pueraria starch, and the nutrient loss in the root of kudzu vine, causes the wasting of resources.Reasonable development and utilize valuable root of kudzu vine resource to be local in the urgent need to the problem paid close attention to and solve.
Microbe fermentation method extracts and transforms natural product active ingredient, have safety, effectively, low cost, the advantage such as low power consuming.Flavonoid substances in the root of kudzu vine has scavenging free radicals, human body aging, reduces the physiological function such as MCO, treatment of vascular sclerosis, and by fermentable, extraction and the isoflavones transformed in the root of kudzu vine are the development trends of current root of kudzu vine processing.
Lactobacillus-fermented kudzu root beverage belongs to nutritional health food, it has merged the health-care efficacy of lactacidase fermenting beverage and the nutrition of the root of kudzu vine, give the abundant flavour of root of kudzu vine sour milk beverage and fragrance, add the kind of root of kudzu vine sour milk beverage, improve quality and the nutrition of kudzu root beverage.And the not yet useful root of kudzu vine makes the relevant report of lactacidase fermenting beverage on the market.
Summary of the invention
The object of the present invention is to provide a kind of root of kudzu vine mixing lactic acid bacteria fermentation that utilizes for the method for drinks,
This root of kudzu vine lactacidase fermenting beverage take the root of kudzu vine as primary raw material, in conjunction with the fermentation advantage of lactic acid bacteria, makes the beverage sweet and sour taste obtained, unique flavor, and the content of isoflavones is high simultaneously, is a kind of novel pueraria root health care drink.
In order to solve above technical problem, the concrete technical scheme that the present invention adopts is as follows:
Utilize root of kudzu vine mixing lactic acid bacteria fermentation for a method for drinks, it is characterized in that comprising following operating procedure:
Step one, the preparation of kudzuvine root juice, specifically comprises following process:
The screening of process 1.1 raw material: select stem tuber diameter 6-12 cm, the fresh root of kudzu vine without disease and pest;
Process 1.2 is cleaned: the fresh root of kudzu vine places 3-5 days after cleaning, namely allows its after-ripening a period of time;
Process 1.3 is cut into slices: the product in described process 1.2 is cut into the thin slice that thickness is about 0.3-0.5 cm, places 36 ~ 48 h in 80-100 DEG C of baking oven, obtains Gegen tablets; Described Gegen tablets moisture is 4% ~ 8%,
Process 1.4 is pulverized: pulverized by Gegen tablets, crosses 60 ~ 100 mesh sieves and obtains root of kudzu vine dry powder;
Process 1.5 boiling: root of kudzu vine dry powder and water are mixed with mass ratio 1:6-1:10, boiling saccharification 1-3 h, adjustment pH is 4.0-6.0, and at 121 DEG C sterilizing 20min, obtain the root of kudzu vine fermentation prepare liquid;
Step 2, lactobacillus-fermented: lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum are accessed above-mentioned root of kudzu vine fermentation with the mass ratio of 1:1:1 and prepares liquid, in the condition bottom fermentation 72-108 h of 30-40 DEG C, stop fermentation, obtain root of kudzu vine lactobacillus-fermented Miao liquid; The gross mass of described lactic acid bacteria and the root of kudzu vine mass ratio preparing liquid that ferments is 0.3%-0.6%;
Step 3, filters: described root of kudzu vine fermentation seasoning liquid is carried out micro porous filtration, and pore size filter is 0.6-1.0 micron;
Step 4, allotment: be that raw material is allocated by pectin, xylitol, root of kudzu vine essence, root of kudzu vine lactobacillus-fermented Miao liquid and water, obtains root of kudzu vine fermentation seasoning liquid; The root of kudzu vine fermentation pectin of seasoning liquid, xylitol, root of kudzu vine essence concentration and lactic acid are respectively (1.4-1.6g/L), (45.0-55.0 g/L), (0.90-0.99 g/L) and (2-4g/L)
Step 5, homogeneous, sterilization: by described root of kudzu vine fermentation seasoning liquid temperature 55-65 DEG C, the process of pressure 25-30 Mpa/5-10 MPa homogeneous, be then heated to 75-85 DEG C rapidly, keep 15-20 min, obtain root of kudzu vine mixing lactic acid bacteria drinks.
In described step one: fresh root of kudzu vine ripening time preferably 4 days, slice thickness is 0.4 cm preferably, baking temperature preferably 95 DEG C, time preferred 46h, moisture preferably 6%, pulverizes preferably sieve 80 orders, the preferred 1:8 of mass ratio of root of kudzu vine dry powder and water, boiling saccharificatinn period preferred 2h, pH preferably 4.5.
In described step 2: fermentation time is 96 h preferably, fermentation temperature preferably 36 DEG C, the mass ratio that lactic acid bacteria and fermentation prepare liquid preferably 0.5%.
In described step 3: described zymotic fluid is carried out micro porous filtration, pore size filter preferably 0.8 micron.
In described step 4: pectin, xylitol, root of kudzu vine essence and lactic acid concn be preferred 1.5g/L, 50.0 g/L, 0.95 g/L, 3.0 g/L respectively.
In described step 5: homogenizing temperature preferably 60 DEG C, preferred 28Mpa/8 MPa of pressure, sterilization temperature preferably 80 DEG C, time preferred 18min.
The present invention has beneficial effect.The present invention adopts the purebred mixed fungus fermentation of lactic acid bacteria, has enriched the kind of root of kudzu vine drink; The present invention adopts pure bacterium mixed culture fermentation, optimizes the effect of probiotics fermention, and drink sweet and sour taste, color and luster are bright, nutritious, possess moisten the lung and relieve the cough, invigorating stomach and promoting bower movements, subdhing swelling and detoxicating, enhancing immunity of organism and suppress the effect of kinds of tumors; Operation is simple and feasible in the present invention, is conducive to the added value improving the root of kudzu vine, extends root of kudzu vine industrial chain, to peasant's extra earning, increases economic results in society significant.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described in further detail.
embodiment 1
Step one, the preparation of kudzuvine root juice, specifically comprises following process
Process 1.1, the screening of raw material: select stem tuber diameter 6-12 cm, the fresh root of kudzu vine without disease and pest;
Process 1.2 is cleaned: the fresh root of kudzu vine is placed 3 days after cleaning, namely allows its after-ripening a period of time;
Process 1.3 is cut into slices: the product in described process 1.2 is cut into the thin slice that thickness is about 0.3 cm, places 36 h in 80 DEG C of baking ovens, obtains Gegen tablets.Gegen tablets moisture is 4%.
Process 1.4 is pulverized: pulverized by Gegen tablets, crosses 60 mesh sieves and obtains root of kudzu vine dry powder;
Process 1.5 boiling: add 200 g root of kudzu vine dry powder and be mixed in 1200 g water, boiling saccharification 1 h, adjustment pH be 4.0, and at 121 DEG C sterilizing 20 min, obtain the root of kudzu vine fermentation prepare liquid;
Step 2, lactobacillus-fermented: prepare liquid to 1400 g root of kudzu vine fermentations and respectively add 1.4g lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum, in condition bottom fermentation 72 h of 30 DEG C, stop fermentation, obtain root of kudzu vine lactobacillus-fermented Miao liquid;
Step 3, filters: described root of kudzu vine fermentation Miao liquid is carried out micro porous filtration, and pore size filter is 0.6 micron, obtains 280g and to wet residue and 1100g filtrate, isoflavone content 1.91g/L in filtrate, lactic acid content 8.0g/L.
Step 4, allotment: add 3300 g water to root of kudzu vine filtrate, root of kudzu vine filtrate lactic acid concn is 2.0 g/L, and in root of kudzu vine filtrate, add 6.16g pectin respectively, 198g xylitol, 3.96g root of kudzu vine essence obtains root of kudzu vine lactic acid seasoning liquid;
Step 5, homogeneous, sterilization: by described root of kudzu vine lactic acid seasoning liquid in temperature 55 DEG C, the MPa homogeneous process of pressure 25 Mpa/5, then 75 DEG C are heated to rapidly, keep 15 min, obtain root of kudzu vine mixing lactic acid bacteria Fermentation Function beverage, product presents brown color, limpid transparent, sweet and sour taste, has root of kudzu vine sour milk beverage peculiar taste.
embodiment 2
Step one, the preparation of kudzuvine root juice, specifically comprises following process
Process 1.1, the screening of raw material: select stem tuber diameter 6-12 cm, the fresh root of kudzu vine without disease and pest;
Process 1.2 is cleaned: the fresh root of kudzu vine is placed 5 days after cleaning, namely allows its after-ripening a period of time;
Process 1.3 is cut into slices: the product in described process 1.2 is cut into the thin slice that thickness is about 0.5 cm, places 48 h in 100 DEG C of baking ovens, obtains Gegen tablets.Gegen tablets moisture is 8%,
Process 1.4 is pulverized: pulverized by Gegen tablets, crosses 100 mesh sieves and obtains root of kudzu vine dry powder;
Process 1.5 boiling: add 100 g root of kudzu vine dry powder and be mixed in 1000 g water, boiling saccharification 3 h, adjustment pH be 4.5, and at 121 DEG C sterilizing 20 min, obtain the root of kudzu vine fermentation prepare liquid;
Step 2, lactobacillus-fermented: prepare to add 2.2 g lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum respectively in liquid to 1100 g root of kudzu vine fermentations, in condition bottom fermentation 108 h of 40 DEG C, stop fermentation, obtain root of kudzu vine lactobacillus-fermented Miao liquid;
Step 3, filters: described root of kudzu vine fermentation Miao liquid is carried out micro porous filtration, and pore size filter is 1.0 microns, obtains 140g and to wet residue and 960g filtrate, isoflavone content 2.01g/L in filtrate, lactic acid content 17g/L.
Step 4, allotment: add 3120g water and 6.528g pectin, 224.4g xylitol, 4.04g root of kudzu vine essence obtain root of kudzu vine lactic acid seasoning liquid in root of kudzu vine lactobacillus-fermented Miao liquid;
Step 5, homogeneous, sterilization: by described root of kudzu vine fermentation seasoning liquid in temperature 65 DEG C, the process of pressure 30Mpa/10MPa homogeneous, be then heated to rapidly 75 DEG C, keep 15min, obtain root of kudzu vine mixing lactic acid bacteria Fermentation Function beverage.Product presents brown color, limpid transparent, sweet and sour taste, has root of kudzu vine sour milk beverage peculiar taste.
embodiment 3
Step one, the preparation of kudzuvine root juice, specifically comprises following process
Process 1.1, the screening of raw material: select stem tuber diameter 6-12cm, the fresh root of kudzu vine without disease and pest;
Process 1.2 is cleaned: the fresh root of kudzu vine is placed 4 days after cleaning, namely allows its after-ripening a period of time;
Process 1.3 is cut into slices: the product in described process 1.2 is cut into the thin slice that thickness is about 0.4cm, places 46h in 95 DEG C of baking ovens, obtains Gegen tablets.Gegen tablets moisture is 6%,
Process 1.4 is pulverized: pulverized by Gegen tablets, crosses 80 mesh sieves and obtains root of kudzu vine dry powder;
Process 1.5 boiling: add 100g root of kudzu vine dry powder and be mixed in 800g water, boiling saccharification 2h, adjustment pH is 4.5, sterilizing 20min at 121 DEG C, obtains root of kudzu vine fermentation and prepares liquid;
Step 2, lactobacillus-fermented: prepare to add 0.3g lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum respectively in liquid to the fermentation of the 900g root of kudzu vine, in condition bottom fermentation 96 h of 36 DEG C, stop fermentation, obtain root of kudzu vine lactobacillus-fermented Miao liquid;
Step 3, filters: described root of kudzu vine fermentation seasoning liquid is carried out micro porous filtration, and pore size filter is 0.8 micron, obtains 140g and to wet residue and 760g filtrate, isoflavone content 2.15g/L in filtrate, lactic acid content 15g/L.
Step 4, allotment: add 3040g water and 5.7g pectin, 190g xylitol, 3.61g root of kudzu vine essence obtain root of kudzu vine lactic acid seasoning liquid to the filter of root of kudzu vine lactic acid;
Step 5, homogeneous, sterilization: by described root of kudzu vine fermentation seasoning liquid in temperature 60 C, the MPa homogeneous process of pressure 28Mpa/8, be then heated to rapidly 80 DEG C, keep 18min, obtain root of kudzu vine mixing lactic acid bacteria Fermentation Function beverage.Product presents brown color, limpid transparent, sweet and sour taste, has root of kudzu vine sour milk beverage peculiar taste.
Claims (6)
1. utilize root of kudzu vine mixing lactic acid bacteria fermentation for a method for drinks, it is characterized in that comprising following operating procedure:
Step one, the preparation of kudzuvine root juice, specifically comprises following process
The screening of process 1.1 raw material: select stem tuber diameter 6-12 cm, the fresh root of kudzu vine without disease and pest;
Process 1.2 is cleaned: the fresh root of kudzu vine places 3-5 days after cleaning, namely allows its after-ripening a period of time;
Process 1.3 is cut into slices: the product in described process 1.2 is cut into the thin slice that thickness is about 0.3-0.5 cm, places 36 ~ 48 h in 80-100 DEG C of baking oven, obtains Gegen tablets; Described Gegen tablets moisture is 4% ~ 8%,
Process 1.4 is pulverized: pulverized by Gegen tablets, crosses 60 ~ 100 mesh sieves and obtains root of kudzu vine dry powder;
Process 1.5 boiling: root of kudzu vine dry powder and water are mixed with mass ratio 1:6-1:10, boiling saccharification 1-3 h, adjustment pH is 4.0-6.0, and at 121 DEG C sterilizing 20min, obtain the root of kudzu vine fermentation prepare liquid;
Step 2, lactobacillus-fermented: lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum are accessed above-mentioned root of kudzu vine fermentation with the mass ratio of 1:1:1 and prepares liquid, in the condition bottom fermentation 72-108 h of 30-40 DEG C, stop fermentation, obtain root of kudzu vine lactobacillus-fermented Miao liquid; The gross mass of described lactic acid bacteria and the root of kudzu vine mass ratio preparing liquid that ferments is 0.3%-0.6%;
Step 3, filters: described root of kudzu vine fermentation seasoning liquid is carried out micro porous filtration, and pore size filter is 0.6-1.0 micron;
Step 4, allotment: be that raw material is allocated by pectin, xylitol, root of kudzu vine essence, root of kudzu vine lactobacillus-fermented Miao liquid and water, obtains root of kudzu vine fermentation seasoning liquid; The root of kudzu vine fermentation pectin of seasoning liquid, xylitol, root of kudzu vine essence concentration and lactic acid are respectively (1.4-1.6g/L), (45.0-55.0 g/L), (0.90-0.99 g/L) and (2-4g/L)
Step 5, homogeneous, sterilization: by described root of kudzu vine fermentation seasoning liquid temperature 55-65 DEG C, the process of pressure 25-30 Mpa/5-10 MPa homogeneous, be then heated to 75-85 DEG C rapidly, keep 15-20 min, obtain root of kudzu vine mixing lactic acid bacteria drinks.
2. according to claim 1 a kind of root of kudzu vine mixing lactic acid bacteria fermentation that utilizes for the method for drinks, it is characterized in that in described step one: fresh root of kudzu vine ripening time preferably 4 days, slice thickness is 0.4 cm preferably, baking temperature preferably 95 DEG C, time preferred 46h, moisture preferably 6%, pulverize preferably sieve 80 orders, the preferred 1:8 of mass ratio of root of kudzu vine dry powder and water, boiling saccharificatinn period preferred 2h, pH preferably 4.5.
3. a kind of root of kudzu vine mixing lactic acid bacteria fermentation that utilizes, for the method for drinks, is characterized in that in described step 2: fermentation time is 96 h preferably according to claim 1, fermentation temperature preferably 36 DEG C, the mass ratio that lactic acid bacteria and fermentation prepare liquid preferably 0.5%.
4. a kind of root of kudzu vine mixing lactic acid bacteria fermentation that utilizes, for the method for drinks, is characterized in that in described step 3: described zymotic fluid is carried out micro porous filtration according to claim 1, pore size filter preferably 0.8 micron.
5. a kind of root of kudzu vine mixing lactic acid bacteria fermentation that utilizes, for the method for drinks, is characterized in that in described step 4 according to claim 1: pectin, xylitol, root of kudzu vine essence and lactic acid concn be preferred 1.5g/L, 50.0 g/L, 0.95 g/L, 3.0 g/L respectively.
6. a kind of root of kudzu vine mixing lactic acid bacteria fermentation that utilizes, for the method for drinks, is characterized in that in described step 5 according to claim 1: homogenizing temperature preferably 60 DEG C, preferred 28Mpa/8 MPa of pressure, sterilization temperature preferably 80 DEG C, time preferred 18min.
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