CN105011273A - Processing technology of celery fermented juice beverage - Google Patents

Processing technology of celery fermented juice beverage Download PDF

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Publication number
CN105011273A
CN105011273A CN201510360638.0A CN201510360638A CN105011273A CN 105011273 A CN105011273 A CN 105011273A CN 201510360638 A CN201510360638 A CN 201510360638A CN 105011273 A CN105011273 A CN 105011273A
Authority
CN
China
Prior art keywords
celery
juice beverage
fermented juice
processing technology
pulp
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.)
Pending
Application number
CN201510360638.0A
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Chinese (zh)
Inventor
华长虹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tongcheng Guniubei Agricultural Development Co Ltd
Original Assignee
Tongcheng Guniubei Agricultural Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Tongcheng Guniubei Agricultural Development Co Ltd filed Critical Tongcheng Guniubei Agricultural Development Co Ltd
Priority to CN201510360638.0A priority Critical patent/CN105011273A/en
Publication of CN105011273A publication Critical patent/CN105011273A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/113Acidophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/169Plantarum

Abstract

The invention discloses a processing technology of a celery fermented juice beverage. Bacteria species adopt lactobacillus acidophilus and plant bacterium lacticum which are symbiotic bacteria, wherein the lactobacillus acidophilus can decompose protein in raw materials so as to generate amino acid which is necessary for the growth of the plant bacterium lacticum, and besides, the lactobacillus acidophilus generates formic acid required by the plant bacterium lacticum during growth, so that the growth of the lactobacillus acidophilus is promoted. The proportion of a stabilizing agent can enable the produced celery fermented beverage to be uniform, fine and smooth, and the celery fermented juice beverage processed by the technology has the advantages of being uniform, fine and smooth, free from a layered phenomenon, and free from clots, and has a wide market prospect.

Description

A kind of processing technology of celery fermented juice beverage
Technical field
The present invention relates to food production process, particularly relate to a kind of processing technology of celery fermented juice beverage.
Background technology
Vegetables are necessitys that people live, and its nutritive value is in the public eye already.And vegetable juice utilizes fresh vegetables as raw material, by pretreatment of raw material, pull an oar or squeeze the juice after process through deoxidation or sterilizing or other juice obtained.Vegetable juice contains a large amount of vitamin and mineral matter, and as celery can prevent and treat hypertension, Celery Juice, as a kind of nutritious drink, has wide market prospects.As everyone knows, vegetables contain abundant nutriment, are the indispensable compositions of health.Celery is exactly a kind of typical green vegetables.Its belongs to the biennial vegetable of Carrot family, can be divided into celery and Chinese celery two kinds, because the root of celery, stem, Ye Douke do medicinal, therefore have the title of " medicine celery ".Celery is cheap, nutritious, extremely people's favor.It contains the nutriments such as abundant carbohydrate, calcium, iron, phosphorus, crude fibre, has effect of hypertensive tranquilizing, protection blood vessel, develop immunitypty, also has certain auxiliary therapeutic action simultaneously to artery sclerosis, neurasthenia and constipation etc.
Summary of the invention
The invention provides a kind of processing technology of celery fermented juice beverage.For realizing object of the present invention, technical scheme of the present invention is as follows:
A processing technology for celery fermented juice beverage, its concrete steps are:
(1) the selecting and cleaning of raw material
Select fresh celery to reject to rot, the part of disease and pest, then repeatedly embathe with the clear water that flows, the number of times embathed is 2-4 time, then carries out drying for subsequent use;
(2) stripping and slicing, blanching
Celery after cleaning is dried is cut into the bulk of 1-3cm size, then blanching 6-8min in the boiling water of 100 DEG C;
(3) crushing and beating
After being cooled by the celery of blanching process, put into tissue mashing machine, carry out making beating with distilled water than the ratio that celery is 4:1-6:1 and form celery pulp, the time of making beating is 5-7min;
(4) sterilizing
Be placed on sterilization 6-10min in 100 DEG C of boiling water after celery pulp bottling, be then placed in refrigerator and preserve;
(5) lactic fermentation
Be 35-39 DEG C at fermentation temperature, inoculum concentration is 4-6%, and fermentation time is under the condition of 14-16h, adopts bacterial classification to ferment to celery pulp;
(6) allocate
By 3 kinds of stabilizing agent CMC mono-Na, xanthans and sodium alginates, join in the celery pulp after fermentation respectively;
(7) bottle
Celery pulp after allotment is aseptically directly filled in bottle, forms celery fermented juice beverage.
Preferably, in described step (5), bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, and both proportionings are 1:1-1:4.
Preferably, in described step (6) proportioning of stabilizing agent be 0.1-0.3% CMC mono-Na, 0.2-0.3% xanthans 0.2-0.3%'s and sodium alginate.
Beneficial effect: the processing technology that the invention provides a kind of celery fermented juice beverage, bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, both are fungal component, lactobacillus acidophilus can decompose the albumen in raw material, produce Lactobacillus plantarum and grow necessary amino acid, simultaneously, lactobacillus acidophilus grows the formic acid created required for Lactobacillus plantarum, promote the growth of lactobacillus acidophilus, the proportioning of described stabilizing agent can make the celery fermented beverage uniform and smooth produced, with the celery fermented juice beverage of this kind of processes, there is uniform and smooth, without layering and the advantage without grumeleuse, there are wide market prospects.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
A processing technology for celery fermented juice beverage, its concrete steps are:
(1) the selecting and cleaning of raw material
Select fresh celery to reject to rot, the part of disease and pest, then repeatedly embathe with the clear water that flows, the number of times embathed is 3 times, then carries out drying for subsequent use;
(2) stripping and slicing, blanching
Celery after cleaning is dried is cut into the bulk of 2cm size, then blanching 7min in the boiling water of 100 DEG C;
(3) crushing and beating
After being cooled by the celery of blanching process, put into tissue mashing machine, carry out making beating with distilled water than the ratio that celery is 5:1 and form celery pulp, the time of making beating is 6min;
(4) sterilizing
Be placed on sterilization 8min in 100 DEG C of boiling water after celery pulp bottling, be then placed in refrigerator and preserve;
(5) lactic fermentation
Be 37 DEG C at fermentation temperature, inoculum concentration is 5%, and fermentation time is under the condition of 15h, and the proportioning adopting lactobacillus acidophilus and Lactobacillus plantarum is that 1:3 ferments to celery pulp;
(6) allocate
By 3 kinds of stabilizing agent CMC mono-Na, xanthans and sodium alginates, join in the celery pulp after fermentation respectively, the proportioning of stabilizing agent be 0.2% CMC mono-Na, 0.25% xanthans 0.25% and sodium alginate;
(7) bottle
Celery pulp after allotment is aseptically directly filled in bottle, forms celery fermented juice beverage.
The invention provides a kind of processing technology of celery fermented juice beverage, bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, both are fungal component, lactobacillus acidophilus can decompose the albumen in raw material, produce Lactobacillus plantarum and grow necessary amino acid, simultaneously, lactobacillus acidophilus grows the formic acid created required for Lactobacillus plantarum, promote the growth of lactobacillus acidophilus, the proportioning of described stabilizing agent can make the celery fermented beverage uniform and smooth produced, with the celery fermented juice beverage of this kind of processes, there is uniform and smooth, without layering and the advantage without grumeleuse, there are wide market prospects.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.

Claims (3)

1. a processing technology for celery fermented juice beverage, is characterized in that, its concrete steps are:
(1) the selecting and cleaning of raw material
Select fresh celery to reject to rot, the part of disease and pest, then repeatedly embathe with the clear water that flows, the number of times embathed is 2-4 time, then carries out drying for subsequent use;
(2) stripping and slicing, blanching
Celery after cleaning is dried is cut into the bulk of 1-3cm size, then blanching 6-8min in the boiling water of 100 DEG C;
(3) crushing and beating
After being cooled by the celery of blanching process, put into tissue mashing machine, carry out making beating with distilled water than the ratio that celery is 4:1-6:1 and form celery pulp, the time of making beating is 5-7min;
(4) sterilizing
Be placed on sterilization 6-10min in 100 DEG C of boiling water after celery pulp bottling, be then placed in refrigerator and preserve;
(5) lactic fermentation
Be 35-39 DEG C at fermentation temperature, inoculum concentration is 4-6%, and fermentation time is under the condition of 14-16h, adopts bacterial classification to ferment to celery pulp;
(6) allocate
By 3 kinds of stabilizing agent CMC mono-Na, xanthans and sodium alginates, join in the celery pulp after fermentation respectively;
(7) bottle
Celery pulp after allotment is aseptically directly filled in bottle, forms celery fermented juice beverage.
2. the processing technology of a kind of celery fermented juice beverage according to claim 1, is characterized in that, in described step (5), bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, and both proportionings are 1:1-1:4.
3. the processing technology of a kind of celery fermented juice beverage according to claim 1, is characterized in that, in described step (6) proportioning of stabilizing agent be 0.1-0.3% CMC mono-Na, 0.2-0.3% xanthans 0.2-0.3%'s and sodium alginate.
CN201510360638.0A 2015-06-26 2015-06-26 Processing technology of celery fermented juice beverage Pending CN105011273A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510360638.0A CN105011273A (en) 2015-06-26 2015-06-26 Processing technology of celery fermented juice beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510360638.0A CN105011273A (en) 2015-06-26 2015-06-26 Processing technology of celery fermented juice beverage

Publications (1)

Publication Number Publication Date
CN105011273A true CN105011273A (en) 2015-11-04

Family

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Family Applications (1)

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CN201510360638.0A Pending CN105011273A (en) 2015-06-26 2015-06-26 Processing technology of celery fermented juice beverage

Country Status (1)

Country Link
CN (1) CN105011273A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105919091A (en) * 2016-05-10 2016-09-07 厦门易水成林生物科技有限公司 Celery enzyme and preparation method thereof
CN107736524A (en) * 2017-09-27 2018-02-27 山东省农业科学院生物技术研究中心 A kind of celery full juice and milk acid bacterium drink and preparation method thereof
CN110384192A (en) * 2019-08-27 2019-10-29 江南大学 A kind of ferment celery juice and preparation method thereof rich in active probiotic

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088421A (en) * 2006-06-18 2007-12-19 杨锋 Composite fruit and vegetable juice beverage with hydrolyzed plant protein and its prepn
CN102669760A (en) * 2011-03-10 2012-09-19 南昌大学 Celery drink and preparation of celery drink
CN103564562A (en) * 2013-07-12 2014-02-12 宁夏光彩生物科技有限公司 Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage
CN104366633A (en) * 2014-11-05 2015-02-25 华南理工大学 Fermented orange juice beverage and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088421A (en) * 2006-06-18 2007-12-19 杨锋 Composite fruit and vegetable juice beverage with hydrolyzed plant protein and its prepn
CN102669760A (en) * 2011-03-10 2012-09-19 南昌大学 Celery drink and preparation of celery drink
CN103564562A (en) * 2013-07-12 2014-02-12 宁夏光彩生物科技有限公司 Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage
CN104366633A (en) * 2014-11-05 2015-02-25 华南理工大学 Fermented orange juice beverage and production method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
胡志和等: "芹菜汁乳酸发酵饮料的研究", 《食品科学》 *
邓开野等: "芹菜汁乳酸发酵饮料的研制", 《现代食品科技》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105919091A (en) * 2016-05-10 2016-09-07 厦门易水成林生物科技有限公司 Celery enzyme and preparation method thereof
CN107736524A (en) * 2017-09-27 2018-02-27 山东省农业科学院生物技术研究中心 A kind of celery full juice and milk acid bacterium drink and preparation method thereof
CN107736524B (en) * 2017-09-27 2021-03-30 山东省农业科学院生物技术研究中心 Celery whole-pulp lactobacillus beverage and preparation method thereof
CN110384192A (en) * 2019-08-27 2019-10-29 江南大学 A kind of ferment celery juice and preparation method thereof rich in active probiotic
CN110384192B (en) * 2019-08-27 2022-06-10 江南大学 Fermented celery juice rich in active probiotics and preparation method thereof

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Application publication date: 20151104