CN104824771A - Preparation method for grosvenor momordica fruit-lactic acid beverage - Google Patents
Preparation method for grosvenor momordica fruit-lactic acid beverage Download PDFInfo
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- CN104824771A CN104824771A CN201510215938.XA CN201510215938A CN104824771A CN 104824771 A CN104824771 A CN 104824771A CN 201510215938 A CN201510215938 A CN 201510215938A CN 104824771 A CN104824771 A CN 104824771A
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Abstract
The invention discloses a preparation method for a grosvenor momordica fruit-lactic acid beverage, which belongs to the technical field of lactic acid beverage processing. The grosvenor momordica fruit-lactic acid beverage is prepared from grosvenor momordica fruit and white sugar. The preparation method comprises the following steps: putting the grosvenor momordica fruit and white sugar into a pot, adding mountain spring water, successively carrying out boiling and then cooling, and carrying out filtering so as to obtain leaching liquor; pouring the leaching liquor into a clean container, inoculating a lactic acid bacterium strain, carrying out uniform mixing with stirring and capping the container for fermentation; controlling the number of live bacteria in a material liquid obtained after fermentation, controlling the content of active lactic acid bacteria in the material liquid and adjusting the acidity of the material liquid; and sterilizing the material liquid having undergone acidity adjustment and carrying out vacuum aseptic filling. The grosvenor momordica fruit-lactic acid beverage provided by the invention is a multifunctional beverage with integrated nutritional and health care effects; and the leaching liquor of the grosvenor momordica fruit is used as an acetic acid bacterium medium for fermentation, and the produced grosvenor momordica fruit-lactic acid beverage retains fragrance and rich nutritional components of the grosvenor momordica fruit and nutritional components and agreeable sour-sweet taste of lactic acid, is suitable to people of all ages and has good taste and quality.
Description
Technical field
The present invention relates to beverage production field, especially a kind of preparation method of Momordica grosvenori lactic acid drink.
Background technology
Fermented beverage is with Momordica grosvenori syrup for main matrix, adds some nutriments wherein, as lactic acid bacteria, is made the optimum physiological acoustic signals of the Momordica grosvenori syrup generation degree of depth by their metabolism, thus improves Momordica grosvenori syrup quality.Lactobacillus-fermented momordica grosvenori sugar water drinks is a kind of special fermentation beverage made of Momordica grosvenorii Swingle, belong to emerging health care beverage made of Momordica grosvenorii Swingle, Momordica grosvenori syrup is after lactobacillus-fermented, and can increase the plurality of active ingredients such as many microbial metabolic activity materials and thalline itself, quality is greatly improved.Lactic acid bacteria is the common name that a group energy produces the gram-positive bacterium of a large amount of lactic acid from fermentability carbohydrate.It is extensively present in the enteron aisle of human body, they form the first line of defence of low imperial disease in human body, there is control diarrhoea, alleviate lactase deficiency shape, prevent urinary tract infections, strengthen body immunity, alleviate irritated, to reduce serum cholesterol, in advance anti-cancer and Tumor suppression growth effect.Therefore to be the probio of representative with lactic acid bacteria be human body is requisite and have the beneficial bacterium of important physiological function.Mostly current lactic acid bacteria is to obtain from milk fermentation, and complex manufacturing, cost can be caused high with the culture medium that sour milk beverage made by milk and the problem that do not ensure of food security.Therefore the Momordica grosvenori syrup how developed and make full use of the natural resources, by syrup and lactic acid bacteria organically indissoluble, producing all-ages, nutritious, good to eat delicate fragrance and the Momordica grosvenori lactic acid drink improving the health with health role, is the new problem that people constantly explore solution.
Momordica grosvenori is a kind of rare medicinal herbs, and taste cool in nature is sweet, function clearing lung-heat ease constipation.Cure mainly pertussis, phlegm-fire cough, the diseases such as the dry constipation of blood; For treatment acute tracheitis, acute tonsillitis, throat fire, acute gastritis has good curative effect, smashs to pieces, spread on affected part with its root, can control stubborn dermatitis, and carbuncle swells, sore furuncle etc.; Fruit Mao Kezuo drug for incised wound; A little with Momordica grosvenori, pour boiling water and soak, both can refresh oneself and promote the production of body fluid, again can preventing respiratory tract infection, take throughout the year, can promote longevity.Arhat juice also can be used for the cooking, and delicate fragrance is good to eat, and Momordica grosvenori is described as " angle fruit " by people.
Summary of the invention
Problem to be solved by this invention is to provide a kind of nutritious, has the delicate fragrance of Momordica grosvenori, good to eatly quenches one's thirst and be easy to the preparation method of the Momordica grosvenori lactic acid drink of absorption of human body.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
Adopt the raw material of following weight portion: Momordica grosvenori 50 ~ 55 parts, white sugar 15 ~ 25 parts;
Its preparation process is:
A, weigh up the weight of Momordica grosvenori, white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up put into pot and adds 400 ~ 500 parts of mountain spring water boilings, boiling to seething with excitement and keeping 30 min ~ 60 min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus inoculation of raw material total amount 2% ~ 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days ~ 25 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml;
E, by after feed liquid sterilizing good for acid adjustment, it is filling and get final product to carry out sterile vacuum.
In technique scheme, scheme can also be more specifically: in step A, and the pH value of described mountain spring water is 7 ~ 7.5; In step B, described lactobacillus inoculation is lactobacillus acidophilus or Lactobacillus casei; When the total acid content of the feed liquid in described D step is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid be more than or equal to 0.1g/100ml.
Further: in E step, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s ~ 30s.
Further: when the feed liquid external packing in step e is plastic bottle, to carry out sterilization after filling to bottle, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 20min ~ 30min, naturally cools and get final product after sterilization completes.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, Momordica grosvenori lactic acid drink of the present invention is that a kind of nutrition and health care that collects acts on multifunctional beverage integrally, ferment as lactic acid bacteria culturing medium with the leaching liquor of Momordica grosvenori, this Momordica grosvenori lactic acid drink has the delicate fragrance of Momordica grosvenori and abundant nutritional labeling, also has nutritional labeling and the sweet and sour taste of lactic acid, suitable for all ages, raciness, quality are good.
2, Momordica grosvenori lactic acid drink of the present invention has: the effect have removing heat from the lung to relieve cough, relaxing bowel, particularly effective to the tobacco and wine hoarseness, dry throat and mouth etc. caused such as excessive.Adjustable hypoglycemic value, improves diabetes.The effect have removing heat from the lung to relieve cough, relaxing bowel, can protect throat, also can treat the diseases such as wind-heat attacks hoarseness that lung causes, not well, the pharyngalgia of coughing.Clearing heat and moistening lung, laxation defaecation.For lung-fire cough caused by dryness, pharyngalgia aphonia, the dry constipation of intestines.There is clearing heat and detoxicating, preventing phlegm from forming and stopping coughing, support sound moistening lung, remove effect of halitosis.
3, boiled by raw material to seething with excitement and keeping 30 min ~ 60 min, cooling, both can make the fragrance matter of tea and nutritional labeling fully be dissolved in mountain spring water, and boiling can be avoided again to cross for a long time and reduce the acquisition amount of leaching liquor.
4, leaching liquor is poured in clean container, the fermentation of access lactobacillus inoculation, and the beverage after fermentation, except containing the biodiasmin also containing some except the wholesome metabolite such as vitamin and enzyme, is conducive to the balance regulating human body intestinal microecology.
5, the inhibitory action of malic acid to lactic acid bacteria is little, with citric acid also with the decline that can reduce viable count, in feed liquid, adds citric acid and malic acid simultaneously, namely after compensate for feed liquid fermentation, the acidity of itself is not enough, ensures that again viable count can not decline, can improve again the astringent taste of citric acid simultaneously.
6, for keeping the bacterium of higher vigor, the better lactobacillus inoculation of acid resistance is selected: lactobacillus acidophilus, Lactobacillus casei.
7, the products taste prepared of the present invention is soft, tasty and refreshing, good stability, is applicable to popular drink.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The lactic acid drink of the present embodiment adopt following weight portion raw material: Momordica grosvenori 50 parts, white sugar 25 parts;
Its preparation process is:
A, the white sugar of the Momordica grosvenori of 50 parts and 25 parts put into pot and added the mountain spring water boiling that 400 parts of pH values are 7.5, boiling to seething with excitement and keeping 30min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus acidophilus kind of raw material total amount 2%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml; When the total acid content of feed liquid is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid equal 0.1g/100m;
E, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s; Then carry out sterile vacuum plastic bottle filling, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 20min, naturally cools and get final product after sterilization completes.
Embodiment 2
The lactic acid drink of the present embodiment adopt following weight portion raw material: Momordica grosvenori 55 parts, white sugar 15 parts;
Its preparation process is:
A, the white sugar of the Momordica grosvenori of 55 parts and 15 parts put into pot and added the mountain spring water boiling that 500 parts of pH values are 7, boiling to seething with excitement and keeping 60min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus acidophilus kind of raw material total amount 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 25 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml; When the total acid content of feed liquid is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid equal 0.15g/100m;
E, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 30s; Then carry out sterile vacuum plastic bottle filling, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 30min, naturally cools and get final product after sterilization completes.
Claims (4)
1. a preparation method for Momordica grosvenori lactic acid drink, is characterized in that: the raw material adopting following weight portion: Momordica grosvenori 50 ~ 55 parts, white sugar 15 ~ 25 parts;
Its preparation process is:
A, weigh up the weight of Momordica grosvenori, white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up put into pot and adds 400 ~ 500 parts of mountain spring water boilings, boiling to seething with excitement and keeping 30 min ~ 60 min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus inoculation of raw material total amount 2% ~ 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days ~ 25 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml;
E, by after feed liquid sterilizing good for acid adjustment, it is filling and get final product to carry out sterile vacuum.
2. the preparation method of Momordica grosvenori lactic acid drink according to claim 1, is characterized in that: in step A, and the pH value of described mountain spring water is 7 ~ 7.5; In step B, described lactobacillus inoculation is lactobacillus acidophilus or Lactobacillus casei; When the total acid content of the feed liquid in described D step is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid be more than or equal to 0.1g/100ml.
3. the preparation method of Momordica grosvenori lactic acid drink according to claim 1 and 2, is characterized in that: in E step, and sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s ~ 30s.
4. the preparation method of Momordica grosvenori lactic acid drink according to claim 1 and 2, it is characterized in that: when the feed liquid external packing in step e is plastic bottle, after filling sterilization is carried out to bottle, sterilization temperature is 95 DEG C ~ 98 DEG C, sterilizing time is 20min ~ 30min, naturally cools and get final product after sterilization completes.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106173748A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of momordica grosvenori vinegar and preparation method thereof |
| CN106213099A (en) * | 2016-07-25 | 2016-12-14 | 黄海娟 | A kind of beverage made of Momordica grosvenorii Swingle and preparation method thereof |
| CN108783159A (en) * | 2018-06-29 | 2018-11-13 | 贵州省现代农业发展研究所 | A kind of Pitaya Flower Healthy Drink and preparation method thereof |
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| CN106213099A (en) * | 2016-07-25 | 2016-12-14 | 黄海娟 | A kind of beverage made of Momordica grosvenorii Swingle and preparation method thereof |
| CN108783159A (en) * | 2018-06-29 | 2018-11-13 | 贵州省现代农业发展研究所 | A kind of Pitaya Flower Healthy Drink and preparation method thereof |
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