CN104921246A - Method for preparing plant fermentation drink - Google Patents
Method for preparing plant fermentation drink Download PDFInfo
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- CN104921246A CN104921246A CN201510442057.1A CN201510442057A CN104921246A CN 104921246 A CN104921246 A CN 104921246A CN 201510442057 A CN201510442057 A CN 201510442057A CN 104921246 A CN104921246 A CN 104921246A
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- fermentation
- plant
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- oxygen supply
- supply equipment
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- 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
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- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The invention discloses a method for preparing plant fermentation drink. The method comprises the steps of mixing plant concentrated solutions in proportion to form raw materials, conducting sterilization treatment, then putting in cultures for fermentation, and obtaining a product. According to the method, pulse oxygen supply equipment and the composite application technology of probiotics cultures are applied to the fermentation of the plant drink, namely the pulse oxygen supply equipment is installed at one side of a fermentation tank, the aerobic respiration and anaerobic respiration of the composite probiotics cultures are adjusted by controlling the micro-oxygen content, and meanwhile a small-size exhaust gas absorbing device is installed. Therefore, the fragrance and taste of fermentation liquor are improved, and the fermentation period is effectively shortened.
Description
Technical field
The present invention relates to a kind of preparation method of plant fermentation beverage, specifically refer to that a kind of take various plants as raw material, input strain fermentation, make the method for plant fermentation beverage with zymotic fluid.
Background technology
Along with ferment concept at home prevailing, market occurs increasing ferment product, comprise the products such as capsule, powder electuary, liquid electuary, product is taken in process and is needed to reconstitute with water, and the ratio that reconstitutes not easily is grasped, the difference easily caused in mouthfeel, brings a little inconvenience to consumer.And owing to there is certain fermentation period in most fermented product relevant to ferment, product has " ferment sense " beastly.Prior art has the example that some utilize microorganism ferment making fermenation raw liquid, such as China's application 201410764665X application for a patent for invention.Because different microorganisms fermentation can bring different ferment senses and mouthfeel, the problem such as fragrance, mouthfeel as solved plant fermentation beverage will from fermentation procedure, effective selection of this operation directly affects the local flavor of later product, also determines the water, electricity and gas energy consumption of whole production process.Therefore for the fermentation stage of plant beverage, lengthy fermentation to be avoided as far as possible, reduce the loss of aroma substance.How to ensure zymotic fluid not only fully ferment but also fragrance suitable and retain active ingredient to greatest extent, have no relevant report and patent at present.
Summary of the invention
For solving the problem, the object of this invention is to provide a kind of preparation method of plant fermentation beverage, the method by pulse oxygen supply equipment and prebiotic bacterial classification compound use process application in the fermentation of plant beverage, namely pulse oxygen supply equipment being installed in fermentation tank side, regulating aerobic, the anaerobic respiration of compound probiotic kind by controlling trace oxygen content.Small-sized exhaust gas absorption device is installed simultaneously.Thus improve zymotic fluid fragrance and mouthfeel, effectively shorten fermentation period.
Object of the present invention is achieved through the following technical solutions:
A preparation method for plant fermentation beverage, is characterized in that: plant concentrate is mixed into raw material by the method in proportion, after sterilization treatment, drop into strain fermentation, obtains product, and concrete steps are as follows:
1) CIP cleaning is carried out to fermentation tank, require CIP acid solution concentration of nitric acid to be not less than 1.0%, CIP alkali lye naoh concentration is not less than 1.5%, and then with the disinfection with hot water 10 minutes of more than 95 DEG C, valve-off.Required plant concentrate is thawed for subsequent use simultaneously.Hot water is beaten in fermentation tank, temperature is elevated to 60-70 DEG C, add white granulated sugar (amount of fetching water is 4 times that add solid content volume), after white granulated sugar dissolves, add the plant concentrate 30% after thawing, constant volume, open agitator, stir after 30 minutes, survey refractive power, heat up after test passes 95-100 DEG C of sterilizing.Keep 5 minutes.Utilize plate type heat exchanger to tank body cooling 30-32 DEG C, prepare fermentation.
2) fermentation stage: after confirming that cooling completes, open agitator, drop into bacterial classification, bacterial classification is fully mixed with material by 0.2U/kg, closes stirring and starts fermentation.Fermentation time is 5 ~ 7 days.Now open the pulse oxygen supply equipment connecting fermentation tank, pass into clean oxygen, bacterial classification is had ready conditions and does aerobic fermentation, regularly open the exhaust gas absorption device above tank body, pressure in regulating tank.Earlier fermentation sampling in every 4 hours, determines whether bacterial classification survives, surveys solid content, the PH of zymotic fluid.And open paddle, be adjusted to minimum speed and stir 2 minutes.Ferment after 12 hours, close pulse oxygen supply equipment, stop aerobic fermentation.Now material carries out anaerobic fermentation, within every 8 hours, surveys solid content and the total acid of zymotic fluid, until meet the requirements.
The squamous subculture of bacterial classification is introduced in the present invention, get above-mentioned Partial fermentation liquid to use as the bacterial classification again fermented, can ensure that the mouthfeel of later product is stablized, make normalizing operation simple, the zymotic fluid of lot of experiments data display squamous subculture has no adverse effects to finished product local flavor.Plant concentrate after thawing quality composition be: carrot, tomato, spinach, pawpaw, violet cabbage be 4:2.5: 1.5:1:1 by formula rate.
Zymotechnique adopts the totally-enclosed fermentation of single tank, arranges pulse oxygen supply equipment, for the earlier fermentation aerobic fermentation stage provides required clean oxygen, neither increases pressure in tank, reaches a small amount of and continues oxygen supply, fully ferment.
At above fermentation stage, by the pulse oxygen supply equipment added, provide oxygen endlessly, what material was orderly carries out aerobic, anaerobic fermentation.At the fermentation initial stage, material mild acidity, oxygen is sufficient, probio is cooked aerobic fermentation, produces flavour material, and material acidity improves, the fermentation middle and later periods, because oxygen supply equipment cuts out, aerobic fermentation stops, under suitable acidity, carry out anaerobic fermentation, a small amount of alcohol that anaerobic fermentation produces can absorb unnecessary " bad flavor ", in shorter fermentation time, can make the acidity of zymotic fluid, solid content reaches ideal value.
Partial fermentation liquid being squeezed in blend tank, adding the food additives that white granulated sugar and water etc. meet GB2760-2014 by filling a prescription, constant volume, filling.For meeting without consumer demand, product is divided into active chilled products and nonactive ambient product, through strict sterile filling after the former constant volume, packaging, cold chain is stored.Nonactive ambient product adopts the technique of two-stage sterilization, filling qualified after product, carry out two-stage sterilization in batches, the local flavor of product can be ensured to greatest extent, and reach commercial sterilization.Sterilising temp is 95 ± 2 DEG C, 0.8-1.0MPa, 12 minutes.
Beneficial effect of the present invention:
The present invention in the preparation method of plant fermentation beverage, the pulse oxygen supply equipment selected and the double fermentation of composite bacteria, major advantage is as follows:
The fermentation of the composite bacteria 1. adopted in method, the aerobic of microorganism, anuerobic respiration can be made full use of, produce unique flavor substance, there is no bad fermentation sense, efficiently avoid because of long-time " bad flavor " closing anaerobic fermentation and bring, solid content and acidity value reach idealized at short notice to make zymotic fluid.Greatly reduce energy resource consumption in this course, reduce production cost.
2. in the present invention, plant fermentation beverage can directly be drunk, and without the need to other operations additional when consumer uses, makes " ferment " concept more human-orientedization, convenient purification, more easily accept by masses.
Detailed description of the invention
Example 1
A preparation method for plant fermentation beverage, concrete steps are as follows:
Fermentation tank is carried out CIP cleaning, hot water is beaten in fermentation tank, by plate type heat exchanger, temperature is elevated to 60-70 DEG C, add white granulated sugar (amount of fetching water is 4 times that add solid content volume), after white granulated sugar dissolves, the carrot after thawing, tomato, spinach, pawpaw, violet cabbage (by formula rate 4:2.5: 1.5:1:1) are added.Constant volume, opens agitator, stirs after 30 minutes, and survey refractive power, heat up after test passes 95-100 DEG C of sterilizing.Keep 5 minutes.Utilize plate type heat exchanger to tank body cooling 30-32 DEG C, prepare fermentation.Drop into bacterial classification, throw bacterial classification time concentration be 75% alcohol tank mouth surrounding and hand are carried out disinfection, then bacterial classification is slowly sprinkled in tank stir 15 minutes, bacterial classification is fully mixed with material, close stirring start ferment.Now open the pulse oxygen supply equipment connecting fermentation tank, pass into clean oxygen, regularly open the exhaust gas absorption device above tank body, pressure in regulating tank.Ferment after 4 hours and sample, the solid content reduction, the PH that record zymotic fluid reduce, and now bacterial classification is survived and opened paddle, is adjusted to minimum speed and stirs 2 minutes.Ferment after 12 hours, stop aerobic fermentation.Close pulse oxygen supply equipment, now material carries out anaerobic fermentation, within every 8 hours, surveys zymotic fluid solid content, PH.When solid content is down to 4.0, pH value stops fermentation about 2.90.Partial fermentation liquid is squeezed into blend tank, adds white granulated sugar by formula rate, water.By constant volume, filling, sterilizing.
By the plant fermentation beverage that the present invention makes, local flavor, mouthfeel are all better than traditional plant fermentation beverage.Specifically in table 1
Table 1 traditional plant fermented beverage compares with the inventive method parameter
| Project | Traditional zymotic technique | The inventive method |
| Local flavor | Mouthfeel shows slightly flat | Mouthfeel is abundant, and local flavor is given prominence to |
| Fragrance | There is offending infusion taste | Full aroma is enriched |
Example 2
A preparation method for plant fermentation beverage, concrete steps are as follows:
Fermentation tank is carried out CIP cleaning, hot water is beaten in fermentation tank, by plate type heat exchanger, temperature is elevated to 60-70 DEG C, add white granulated sugar (amount of fetching water is 4 times that add solid content volume), after white granulated sugar dissolves, the carrot after thawing, tomato, spinach, pawpaw, violet cabbage (by formula rate 4:2.5: 1.5:1:1) are added.Be added in fermentation tank, constant volume, open agitator, stir after 30 minutes, survey refractive power, heat up after test passes 95-100 DEG C of sterilizing.Keep 5 minutes.Utilize plate type heat exchanger to tank body cooling 30-32 DEG C, prepare fermentation.
Take the fermenation raw liquid of squamous subculture, adding proportion be formula 30% in fermentation tank, open paddle, stirs 15 ~ 20 minutes, fermenation raw liquid is fully mixed with material, closedown stirring starts to ferment.Now open the pulse oxygen supply equipment connecting fermentation tank, pass into clean oxygen, regularly open the exhaust gas absorption device above tank body, pressure in regulating tank.Ferment after 7 hours and sample, the solid content reduction, the PH that record zymotic fluid reduce, and now bacterial classification is survived and opened paddle, is adjusted to minimum speed and stirs 2 minutes.Ferment after 24 hours, stop aerobic fermentation, close pulse oxygen supply equipment, now material carries out anaerobic fermentation, within every 14 hours, surveys zymotic fluid solid content, PH.When solid content is down to 4.0, pH value stops fermentation about 2.90.Partial fermentation liquid is squeezed into blend tank, adds white granulated sugar by formula rate, water.By constant volume, filling, sterilizing.
The present invention by use subculture fermentation stoste as strain fermentation, in the mouthfeel, local flavor of finished product with former base for bacterial classification no significant difference.Specifically in table 2
The fermentation of table 2 subculture finished beverage and base contrast for the mouthfeel of finished beverage of fermenting
| Project | Fragrance | Mouthfeel |
| 20 professionals carry out sensory test to product | Fragrance is naturally full, all fragrant without offending ferment | Mouthfeel is abundant, and local flavor is given prominence to |
Claims (5)
1. a preparation method for plant fermentation beverage, is characterized in that: plant concentrate is mixed into raw material by the method in proportion, after sterilization treatment, drop into strain fermentation, obtains product, and concrete steps are as follows:
1) CIP cleaning is carried out to fermentation tank, require CIP acid solution concentration of nitric acid to be not less than 1.0%, CIP alkali lye naoh concentration is not less than 1.5%, and then with the disinfection with hot water 10 minutes of more than 95 DEG C, valve-off; Required plant concentrate is thawed for subsequent use simultaneously; Hot water is injected in fermentation tank, temperature is elevated to 60-70 DEG C, add white granulated sugar, the water yield is 4 times that add white granulated sugar volume, after white granulated sugar dissolves, add the plant concentrate 30% after thawing, constant volume, opens agitator, stirs after 30 minutes, survey refractive power, heat up after test passes 95-100 DEG C of sterilizing; Keep 5 minutes, tank body cooling 30-32 DEG C, prepares fermentation;
2) fermentation stage: after confirming that cooling completes, open agitator, drop into bacterial classification, bacterial classification is fully mixed with material by 0.2U/kg, closes stirring and starts fermentation; Now open the pulse oxygen supply equipment connecting fermentation tank, pass into clean oxygen, bacterial classification is had ready conditions and does aerobic fermentation, regularly open the exhaust gas absorption device above tank body, pressure in regulating tank; Earlier fermentation sampling in every 4 hours, determines whether bacterial classification survives, surveys solid content, the PH of zymotic fluid; And open paddle, be adjusted to minimum speed and stir 2 minutes; Ferment after 12 hours, close pulse oxygen supply equipment, stop aerobic fermentation; Now material carries out anaerobic fermentation, within every 8 hours, surveys solid content and the total acid of zymotic fluid, until meet the requirements; Fermentation time is 5 ~ 7 days, obtains plant fermentation beverage.
2. the preparation method of plant fermentation beverage according to claim 1, is characterized in that: the squamous subculture introducing bacterial classification, gets above-mentioned Partial fermentation liquid and uses as the bacterial classification again fermented, and ensures that the mouthfeel of later product is stablized, makes normalizing operation simple.
3. the preparation method of plant fermentation beverage according to claim 1, it is characterized in that: zymotechnique adopts the totally-enclosed fermentation of single tank, pulse oxygen supply equipment is set, for the earlier fermentation aerobic fermentation stage provides required clean oxygen, neither increase pressure in tank, reach a small amount of and continue oxygen supply, fully ferment.
4. the preparation method of plant fermentation beverage according to claim 1, is characterized in that: at fermentation stage, by pulse oxygen supply equipment, provides oxygen endlessly, and what material was orderly carries out aerobic, anaerobic fermentation; At the fermentation initial stage, material mild acidity, oxygen is sufficient, and probio is cooked aerobic fermentation, produces flavour material, and material acidity improves; The fermentation middle and later periods, oxygen supply equipment cuts out, and aerobic fermentation stops, and under suitable acidity, carry out anaerobic fermentation, the unnecessary bad flavor of a small amount of alcohol absorption that anaerobic fermentation produces, in shorter fermentation time, make the acidity of zymotic fluid, solid content reaches ideal value.
5. the preparation method of plant fermentation beverage according to claim 1, is characterized in that: the quality of the plant concentrate after thawing composition is: carrot, tomato, spinach, pawpaw, violet cabbage be 4:2.5: 1.5:1:1 by formula rate.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115125072A (en) * | 2021-03-25 | 2022-09-30 | 伍荐文 | Milk beer beverage and preparation process thereof |
Citations (3)
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|---|---|---|---|---|
| CN101442915A (en) * | 2006-03-10 | 2009-05-27 | 内克斯特蛋白质公司 | Protein drink and method of making same |
| KR20120021530A (en) * | 2010-08-06 | 2012-03-09 | 한국식품연구원 | Method for producing alcohol fermented apple cider and alcohol fermented apple cider produced by the same |
| CN103747694A (en) * | 2011-04-01 | 2014-04-23 | 内克斯特蛋白质公司 | Protein beverage and method of making the same |
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- 2015-07-24 CN CN201510442057.1A patent/CN104921246B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101442915A (en) * | 2006-03-10 | 2009-05-27 | 内克斯特蛋白质公司 | Protein drink and method of making same |
| KR20120021530A (en) * | 2010-08-06 | 2012-03-09 | 한국식품연구원 | Method for producing alcohol fermented apple cider and alcohol fermented apple cider produced by the same |
| CN103747694A (en) * | 2011-04-01 | 2014-04-23 | 内克斯特蛋白质公司 | Protein beverage and method of making the same |
Non-Patent Citations (1)
| Title |
|---|
| 殷涌光等: "应用高压脉冲电场加工天然绿色蔬菜饮料的方法研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115125072A (en) * | 2021-03-25 | 2022-09-30 | 伍荐文 | Milk beer beverage and preparation process thereof |
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Effective date of registration: 20180507 Address after: No. 1, Hubin Road, Yangdong County, Yangjiang, Guangdong Patentee after: Yangjiang Xizhilang Jelly Manufacturing Co., Ltd. Address before: 212425 Zhiyuan Road West, Jurong Economic Development Zone, Zhenjiang, Jiangsu Patentee before: Jiangsu Huasang Food Technology Co., Ltd. |
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