CN104921246B - A kind of preparation method of plant fermentation beverage - Google Patents
A kind of preparation method of plant fermentation beverage Download PDFInfo
- Publication number
- CN104921246B CN104921246B CN201510442057.1A CN201510442057A CN104921246B CN 104921246 B CN104921246 B CN 104921246B CN 201510442057 A CN201510442057 A CN 201510442057A CN 104921246 B CN104921246 B CN 104921246B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- plant
- strain
- beverage
- tank
- 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.)
- Active
Links
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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of a kind of plant fermentation beverage, plant concentrated solution is mixed in proportion as raw material by the method, strain fermentation is put into after sterilization treatment, obtain product, pulse oxygen supply equipment and prebiotic strain compound use technique are applied in the fermentation of plant beverage by the method, i.e. installation pulse oxygen supply equipment, in fermentation tank side, regulates the aerobic of compound probiotic kind, anaerobic respiration by controlling trace oxygen content.Small-sized exhaust gas absorption device is installed simultaneously.Thus improve fermentation liquid fragrance and mouthfeel, effectively shorten fermentation period.
Description
Technical field
The present invention relates to the preparation method of a kind of plant fermentation beverage, specifically refer to a kind of with various plants as raw material, throwing
Enter strain fermentation, the method making plant fermentation beverage with fermentation liquid.
Background technology
Along with ferment concept at home prevailing, market occurs increasing ferment product, including capsule, powder punching
The products such as agent, liquid electuary, product needs during taking to reconstitute with water, and the ratio that reconstitutes is difficult to grasp, easily cause in mouthfeel
Difference, bring a little inconvenience to consumer.And owing to there is certain fermentation week in most fermented products relevant to ferment
Phase, product has " ferment sense " beastly.Prior art has some examples utilizing microorganism ferment making fermenation raw liquid
Son, such as China's application 201410764665X application for a patent for invention.Owing to different microorganisms fermentation can bring different ferment senses
And mouthfeel, as the problems such as the fragrance of plant fermentation beverage to be solved, mouthfeel will be from the beginning of fermentation procedure, this operation effective
Select to directly affect the local flavor of later product, also determine the water, electricity and gas energy consumption of whole production process.Therefore for plant beverage
Fermentation stage, will avoid lengthy fermentation as far as possible, reduces the loss of aroma substance.How to ensure that fermentation liquid the most fully fermentation is fragrant again
Gas is suitable and retains effective ingredient to greatest extent, has no relevant report and patent at present.
Summary of the invention
For solving the problems referred to above, it is an object of the invention to provide the preparation method of a kind of plant fermentation beverage, the method will
Pulse oxygen supply equipment and prebiotic strain compound use technique are applied in the fermentation of plant beverage, i.e. install pulse oxygen supply equipment in
Fermentation tank side, regulates the aerobic of compound probiotic kind, anaerobic respiration by controlling trace oxygen content.Install small-sized simultaneously
Exhaust gas absorption device.Thus improve fermentation liquid fragrance and mouthfeel, effectively shorten fermentation period.
The purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of plant fermentation beverage, it is characterised in that: the method plant concentrated solution is mixed in proportion into
Raw material, puts into strain fermentation after sterilization treatment, obtains product, specifically comprise the following steps that
1) fermentation tank is carried out CIP cleaning, it is desirable to CIP acid solution concentration of nitric acid is not less than 1.0%, CIP alkali liquor sodium hydroxide
Concentration is not less than 1.5%, the most again with the disinfection with hot water 10 minutes of more than 95 DEG C, closes valve.Required plant is concentrated simultaneously
Lyolysis is frozen standby.Beating hot water in fermentation tank, temperature is increased to 60-70 DEG C, and (amount of fetching water is for adding solid object to add white sugar
Long-pending 4 times), after white sugar dissolves, add the plant concentrated solution 30% after thawing, constant volume, open agitator, stir 30 minutes
After, survey refractive power, 95-100 DEG C of sterilizing of intensification after test passes.Keep 5 minutes.Plate type heat exchanger is utilized to lower the temperature 30-32 to tank body
DEG C, prepare fermentation.
2) fermentation stage: after confirming that cooling completes, open agitator, put into strain by 0.2U/kg, make strain fill with material
Divide mixing, close stirring and start fermentation.Fermentation time is 5 ~ 7 days.Now open the pulse oxygen supply equipment connecting fermentation tank, be passed through
Clean oxygen, makes strain have ready conditions and does aerobic fermentation, periodically turns on the exhaust gas absorption device above tank body, and regulation tank is intrinsic pressure
Power.Earlier fermentation sampling in every 4 hours, determines whether strain survives, surveys the solid content of fermentation liquid, PH.And open stirring paddle, it is adjusted to
Minimum speed stirs 2 minutes.After fermenting 12 hours, close pulse oxygen supply equipment, stop aerobic fermentation.Now material carries out anaerobic
Fermentation, surveys solid content and the total acid of fermentation liquid, for every eight hours until meeting the requirements.
The present invention introduces the successive transfer culture of strain, takes above-mentioned Partial fermentation liquid and use as the strain again fermented,
Can ensure that the mouthfeel of later product is stable, make normalizing operation simple, sending out of lot of experiments data display successive transfer culture
Finished product local flavor is had no adverse effects by ferment liquid.Plant concentrated solution after defrosting quality composition be: Radix Dauci Sativae, Fructus Lycopersici esculenti, Herba Spinaciae, Fructus Chaenomelis,
Purple cabbage is 4:2.5: 1.5:1:1 by formula proportion.
Fermentation technology uses single totally-enclosed fermentation of tank, arranges pulse oxygen supply equipment, carries for the earlier fermentation aerobic fermentation stage
For required clean oxygen, neither increase pressure in tank, reach to continue on a small quantity oxygen supply, fully ferment.
At above fermentation stage, by the pulse oxygen supply equipment added, provide oxygen endlessly, orderly the entering of material
Row aerobic, anaerobic fermentation.At the fermentation initial stage, material mild acidity, oxygen is sufficient, and probiotic bacteria does aerobic fermentation, produces special wind
Taste material, material acidity improves, and ferment middle and late stage, and owing to oxygen supply equipment cuts out, aerobic fermentation stops, and enters under suitable acidity
Row anaerobic fermentation, a small amount of ethanol that anaerobic fermentation produces can absorb unnecessary " bad flavor ", in shorter fermentation time, can
So that the acidity of fermentation liquid, solid content reaches ideal value.
Partial fermentation liquid is squeezed in blend tank, adds, by formula, the food that white sugar and water etc. meet GB2760-2014
Additive, constant volume, fill.For meeting without consumer demand, product is divided into activity chilled products and nonactive ambient product,
Through strict sterile filling after the former constant volume, packaging, cold chain is stored.Nonactive ambient product uses the technique of two-stage sterilization, fills
Fill qualified after product, carry out two-stage sterilization in batches, it is possible to ensure the local flavor of product to greatest extent, and reach business without
Bacterium.Sterilising temp is 95 ± 2 DEG C, 0.8 1.0MPa, 12 minutes.
Beneficial effects of the present invention:
The present invention in the preparation method of plant fermentation beverage, the pulse oxygen supply equipment of selection and dual of composite bacteria
Ferment, major advantage is as follows:
The fermentation of the composite bacteria 1. used in method, can make full use of the aerobic of microorganism, anuerobic respiration, produces
Unique flavor substance, does not has bad fermentation sense, efficiently avoid and closes, because of long-time, " the bad wind that anaerobic fermentation brings
Taste ", make fermentation liquid solid content at short notice and acidity value reach idealization.Greatly reduce the energy in this course to disappear
Consumption, reduces production cost.
2. in the present invention, plant fermentation beverage can directly be drunk, and without other operations additional when consumer uses, makes
" ferment " concept more human-orientedization, convenient purification, it is easier to by the most well-established.
Detailed description of the invention
Example 1
The preparation method of a kind of plant fermentation beverage, specifically comprises the following steps that
Fermentation tank is carried out CIP cleaning, in fermentation tank, beats hot water, by plate type heat exchanger, temperature is increased to 60-70
DEG C, add white sugar (amount of fetching water is to add 4 times of solid content volume), after white sugar dissolves, Radix Dauci Sativae after thawing, kind
Eggplant, Herba Spinaciae, Fructus Chaenomelis, purple cabbage (by formula proportion 4:2.5: 1.5:1:1) add.Constant volume, opens agitator, stirs 30 minutes
After, survey refractive power, 95-100 DEG C of sterilizing of intensification after test passes.Keep 5 minutes.Plate type heat exchanger is utilized to lower the temperature 30-32 to tank body
DEG C, prepare fermentation.Put into strain, throw strain time concentration be 75% ethanol tank mouth surrounding and hand are carried out disinfection, then
Strain is slowly sprinkled in tank stirring 15 minutes, makes strain be sufficiently mixed with material, close stirring and start fermentation.The now company of opening
Connect the pulse oxygen supply equipment of fermentation tank, be passed through the oxygen of cleaning, periodically turn on the exhaust gas absorption device above tank body, in regulation tank
Pressure.Sampling after fermenting 4 hours, record the solid content reduction of fermentation liquid, PH reduction, now strain is survived and opens stirring paddle,
It is adjusted to minimum speed stir 2 minutes.After fermenting 12 hours, stop aerobic fermentation.Closing pulse oxygen supply equipment, now material is carried out
Anaerobic fermentation, surveys fermentation liquid solid content, PH for every eight hours.When solid content is down to 4.0, pH value stops fermentation about 2.90.By portion
Divide fermentation liquid to squeeze into blend tank, add white sugar, water by formula proportion.By constant volume, fill, sterilizing.
The plant fermentation beverage made by the present invention, is superior to traditional plant fermentation beverage in local flavor, mouthfeel.Tool
Body is shown 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 highlights |
| Fragrance | There is offending infusion taste | Full aroma is enriched |
Example 2
The preparation method of a kind of plant fermentation beverage, specifically comprises the following steps that
Fermentation tank is carried out CIP cleaning, in fermentation tank, beats hot water, by plate type heat exchanger, temperature is increased to 60-70
DEG C, add white sugar (amount of fetching water is to add 4 times of solid content volume), after white sugar dissolves, Radix Dauci Sativae after thawing, kind
Eggplant, Herba Spinaciae, Fructus Chaenomelis, purple cabbage (by formula proportion 4:2.5: 1.5:1:1) add.It is added in fermentation tank, constant volume, opens and stir
Mix device, after stirring 30 minutes, survey refractive power, 95-100 DEG C of sterilizing of intensification after test passes.Keep 5 minutes.Utilize plate type heat exchanger
Lower the temperature 30-32 DEG C to tank body, prepare fermentation.
Take the fermenation raw liquid of successive transfer culture, adding proportion be formula 30% in fermentation tank, open stirring paddle, stirring
15 ~ 20 minutes, make fermenation raw liquid be sufficiently mixed with material, close stirring and start fermentation.Now open the pulse connecting fermentation tank
Oxygen supply equipment, is passed through the oxygen of cleaning, periodically turns on the exhaust gas absorption device above tank body, regulates pressure inside the tank.Ferment 7 hours
Rear sampling, records the solid content reduction of fermentation liquid, PH reduction, and now strain is survived and opens stirring paddle, is adjusted to minimum speed and stirs
Mix 2 minutes.After fermenting 24 hours, stopping aerobic fermentation, close pulse oxygen supply equipment, now material carries out anaerobic fermentation, and every 14
Hour survey fermentation liquid 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 sugar, water by formula proportion.By constant volume, fill, sterilizing.
By the present invention in that with subculture fermentation stock solution as strain fermentation, with former base generation in the mouthfeel, local flavor of finished product
Strain no significant difference.Specifically it is shown in Table 2
Table 2 subculture fermentation finished beverage contrasts with the mouthfeel of base generation fermentation finished beverage
| Project | Fragrance | Mouthfeel |
| 20 professionals carry out sensory test to product | Fragrance is the fullest, all fragrant without offending ferment | Mouthfeel is abundant, and local flavor highlights |
Claims (5)
1. the preparation method of a plant fermentation beverage, it is characterised in that: plant concentrated solution is mixed in proportion as former by the method
Material, puts into strain fermentation after sterilization treatment, obtains product, specifically comprise the following steps that
1) fermentation tank is carried out CIP cleaning, it is desirable to CIP acid solution concentration of nitric acid is not less than 1.0%, CIP alkali liquor naoh concentration
It is not less than 1.5%, the most again with the disinfection with hot water 10 minutes of more than 95 DEG C, closes valve；Required plant is concentrated lyolysis simultaneously
Freeze standby；Injecting hot water in fermentation tank, temperature is increased to 60-70 DEG C, adds white sugar, and the water yield is to add white sugar volume
4 times, after white sugar dissolves, add the plant concentrated solution 30% after thawing, constant volume, open agitator, after stirring 30 minutes, survey
Refractive power, 95-100 DEG C of sterilizing of intensification after test passes；Keeping carrying out for 5 minutes sterilizing, tank body is lowered the temperature 30-32 DEG C subsequently, prepares to send out
Ferment；
2) fermentation stage: after confirming that cooling completes, open agitator, put into probiotic bacteria strain by 0.2U/kg, make strain and material
It is sufficiently mixed, closes stirring and start fermentation；Now open the pulse oxygen supply equipment connecting fermentation tank, be passed through the oxygen of cleaning, make
Strain is had ready conditions and is done aerobic fermentation, periodically turns on the exhaust gas absorption device above tank body, regulates pressure inside the tank；Earlier fermentation every 4
Hour sampling, determine whether strain survives, survey the solid content of fermentation liquid, PH；And open stirring paddle, it is adjusted to minimum speed stirring 2
Minute；After fermenting 12 hours, close pulse oxygen supply equipment, stop aerobic fermentation；Now material carries out anaerobic fermentation, for every eight hours
Survey solid content and the total acid of fermentation liquid, until meeting the requirements；Fermentation time is 5 ~ 7 days, obtains plant fermentation beverage.
The preparation method of plant fermentation beverage the most according to claim 1, it is characterised in that: introduce the subculture training of strain
Support, take above-mentioned Partial fermentation liquid and use as the strain again fermented, it is ensured that the mouthfeel of later product is stable, makes normalizing operation
Simply.
The preparation method of plant fermentation beverage the most according to claim 1, it is characterised in that: fermentation technology uses single tank complete
Close fermentation, pulse oxygen supply equipment is set, provide required clean oxygen for the earlier fermentation aerobic fermentation stage, neither increase in tank
Pressure, reaches to continue on a small quantity oxygen supply, fully ferments.
The preparation method of plant fermentation beverage the most according to claim 1, it is characterised in that: at fermentation stage, pass through arteries and veins
Rushing oxygen supply equipment, provide oxygen endlessly, what material was orderly carries out aerobic, anaerobic fermentation；In fermentation initial stage, material acidity
Moderate, oxygen is sufficient, and probiotic bacteria does aerobic fermentation, produces flavour material, and material acidity improves；Fermentation middle and late stage, oxygen supply
Equipment is closed, and aerobic fermentation stops, and carries out anaerobic fermentation under suitable acidity, and a small amount of alcohol absorption that anaerobic fermentation produces is many
Remaining bad flavor, in shorter fermentation time, makes the acidity of fermentation liquid, and solid content reaches ideal value.
The preparation method of plant fermentation beverage the most according to claim 1, it is characterised in that: the plant concentrated solution after defrosting
Quality composition be: Radix Dauci Sativae, Fructus Lycopersici esculenti, Herba Spinaciae, Fructus Chaenomelis, purple cabbage, formula proportion is 4:2.5: 1.5:1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510442057.1A CN104921246B (en) | 2015-07-24 | 2015-07-24 | A kind of preparation method of plant fermentation beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510442057.1A CN104921246B (en) | 2015-07-24 | 2015-07-24 | A kind of preparation method of plant fermentation beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104921246A CN104921246A (en) | 2015-09-23 |
| CN104921246B true CN104921246B (en) | 2016-11-02 |
Family
ID=54108951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510442057.1A Active CN104921246B (en) | 2015-07-24 | 2015-07-24 | A kind of preparation method of plant fermentation beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921246B (en) |
Families Citing this family (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 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110183052A1 (en) * | 2004-10-07 | 2011-07-28 | Next Proteins, Inc. | Protein beverage and method of making the same |
| CN101442915A (en) * | 2006-03-10 | 2009-05-27 | 内克斯特蛋白质公司 | Protein drink and method of making same |
| KR101225942B1 (en) * | 2010-08-06 | 2013-01-24 | 한국식품연구원 | Method for producing alcohol fermented apple cider and alcohol fermented apple cider produced by the same |
-
2015
- 2015-07-24 CN CN201510442057.1A patent/CN104921246B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104921246A (en) | 2015-09-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783462B (en) | A kind of lactic fermentation sauerkraut method | |
| CN104351901A (en) | Probiotics fermented chlorella beverage and production method thereof | |
| CN103571721B (en) | A kind of Camellia nitidissima Chi tea wine and preparation method thereof | |
| CN109401908B (en) | Anti-fatigue functional fruit vinegar beverage for teenagers and preparation method thereof | |
| CN102250747B (en) | Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder | |
| CN102334599A (en) | Method for producing livestock nutrient solution by fermenting flaxseed cake meal | |
| CN104522783A (en) | Chinese wampee enzyme drink and preparation method thereof | |
| CN105901636A (en) | Chilli pepper fermentation process | |
| CN104824643A (en) | Preparation method for tea flower-acetic acid beverage | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN101376871A (en) | Preparation of raspberry fruit vinegar | |
| CN101717746B (en) | Method for producing spores of clostridium butyricum and application thereof in livestock and poultry rearing | |
| CN105167036A (en) | Pomegranate juice beverage and preparation method thereof | |
| CN104726263A (en) | Production method of black glutinous rice fermented wine | |
| CN104921246B (en) | A kind of preparation method of plant fermentation beverage | |
| CN105962196A (en) | Method for fermenting pumpkin pulp by using plant probiotics | |
| CN106367250A (en) | Preparation method of red date beer by utilizing co-fermentation of lactic acid bacteria and saccharomycetes | |
| CN103184136A (en) | Peach vinegar production | |
| CN105747164A (en) | Natural aloe acetic acid jellies and preparation method thereof | |
| CN107602166A (en) | A kind of method of depth fermented stalk fertilizer | |
| CN103409286B (en) | Gamma-aminobutyric acid black tea wine and preparation method thereof | |
| CN105255954A (en) | Fermentation method for producing erythritol | |
| CN1036470C (en) | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method | |
| CN114403432A (en) | Production process and formula of mulberry and rose enzyme | |
| CN101298353B (en) | Animal source regulating liquid of ecological piggery starter |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
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. |