CN105077464A - Preparation method for vegetable lactic drinks process by using lactic acid fermented solution - Google Patents
Preparation method for vegetable lactic drinks process by using lactic acid fermented solution Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
The invention relates to a preparation method for vegetable lactic drinks process by using lactic acid fermented solution. The preparation method comprises the following steps that plant raw material and -8 times of water are poured into a pressure can and heated at the temperature of 70 to 80 DEG C; five to seven h of liquid is extracted from the pressure can with the pressure of 500 to 700 mmHg; extract liquid is cooled to the temperature of lower than 40 DEG C; impurities are filtered via a filter; 82 to 88 % by weight of plant raw material, 8 to 12% by weight of concentrated juice, 2 to 4% by weight of composite microorganism fermentation liquid and 2 to 4% by weight of sweetening agent are evenly mixed and fermented for 4 to 8 hours at the temperature of 25 to 45 DEG C; the plant material fermentation liquid after fermented is filtered via the filter and disinfected for 13 to 17 seconds at the temperature of 63 to 75 DEG C; then the plant fermentation liquid is cured in the a curing chamber for 22 to 26 hours at the temperature of 1 below to 8 DEG C; and at last the liquid is filled into a container for package. The lactic acid fermented drink has high performance and high quality.
Description
Technical field
The present invention relates to the preparation method of the plant lactobacillus fermented beverage utilizing compound microorganism ferments liquid, more specifically, relate to and the mixture of plant material extract and inspissated juice utilized after compound microorganism ferments liquid ferments, carry out filtering and sterilization processing, thus obtain excellent shelf stability while bacterium number increases, and there is the antioxidant effect of raising and digest and assimilate the lactacidase fermenting beverage of high-effect, high-quality of power.
Background technology
Usually, sour milk beverage carries out lactic fermentation in milk or defatted milk by being mixed into by lactic acid bacteria and preparing, and having the peculiar flavour of acid acid, is therefore the hobby food just starting a long time ago extensively to be utilized by people.
There is animal tallow and the quite high problem of cholesterol level in the sour milk beverage of use milk as above or defatted milk, therefore at present people need to develop and a kind ofly use vegetable material to carry out fermenting and the sour milk beverage that obtains, in fact have also been developed and utilize the sour milk beverage of vegetables or fruit and widely use.
But use the fermented beverage of vegetable material to compare the sour milk beverage of use milk as culture medium, the quantity of bacterial strain significantly reduces, the suitable usefulness that fermented beverage should have cannot be obtained, thus effective fermentation cannot be realized, therefore normally cannot demonstrate the intrinsic local flavor of fermented beverage.
Prior art comprises " utilizing preparation method's (prior art 1) of the plant lactobacillus fermented beverage of microorganism " of No. 10-92-003058th, Korean Patent Laid and " utilizing preparation method's (prior art 2) of the lactacidase fermenting beverage of the resin of tree " of No. 10-0884707th, Korean granted patent.
Above-mentioned prior art 1 is the lactic acid bacteria utilizing the Leuconostoc mesenteroides (Leuconostocmesenteroides) be separated from flatfish alec to be, obtains the preparation method of the sour milk beverage distributing fruital from plant material (soybean, rice, barley, wheat, corn, potato, pachyrhizus etc.).
Above-mentioned prior art 2 is that the inoculation lactic acid bacteria be selected from the bacterial strain of Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, leuconostoc lactis, Lactococcus lactis, Pediococcus pentosaceus (Pediococcuspentosaceus), glucan glucosidase sheet coccus (Pediococcusdextringlucosidase), Streptomyces thermophilus carries out fermenting the preparation method of the lactacidase fermenting beverage being the resin that the utilization of feature is set in the resin collected from birch or look wood maple.
But above-mentioned prior art 1 utilizes the lactobacillus-fermented plant material be separated in flatfish alec, prior art 2 is that the lactic acid bacteria of inoculation more than a kind in the resin of birch is fermented, although therefore have effect that is shelf stability and preference improvement, but owing to being the fermented beverage of low concentration, the quantity of bacterial strain is few, fermentation efficiency is low, therefore cannot obtain the fermented beverage of dynamical high-quality.
Especially, prior art 1,2 uses lactobacillus-fermented plant material simply, therefore cannot expect the quantity that obtains in the present invention and increase bacterial strain or improve antioxidant effect and digest and assimilate the effect of power.
Summary of the invention
Goal of the invention
The present invention proposes to solve the problem, its object is to provide a kind of preparation method utilizing the plant lactobacillus fermented beverage of compound microorganism ferments liquid, the method uses compound microorganism ferments liquid fermenting plant material extraction liquid and inspissated juice, obtain the shelf stability of excellence while increasing bacterial strain quantity, and antioxidant effect can be improved and digest and assimilate power.
Technical scheme
In order to reach described object, the invention provides a kind of preparation method utilizing the plant lactobacillus fermented beverage of compound microorganism ferments liquid as follows, it is characterized in that, the method comprises: plant material and 5-8 times of water are together put into pressurized tank, maintain 70-80 DEG C to heat, under tank internal pressure is 500-700mmHg, extracts the step of 5-7 hour; Extract is cooled to less than 40 DEG C, uses metre filter to remove deimpurity filtration step; By the compound microorganism ferments liquid of the inspissated juice of the plant material extract of 82-88 % by weight, 8-12 % by weight, 2-4 % by weight, the sweetener Homogeneous phase mixing of 2-4 % by weight, maintaining the step of fermenting 4-8 hour in the fermenting cellar of 25-45 DEG C; The fermenting plant material liquid completing fermentation is used after metre filter, the step of sterilizing 13-17 second at the temperature of 63-75 DEG C; The fermenting plant material liquid completing sterilizing is put into the curing chamber slaking step of 22-26 hour maintaining-1-8 DEG C; The fermenting plant material liquid completing slaking is filled into the step of packing in container.
Invention effect
The plant lactobacillus fermented beverage of the present invention completed by above-mentioned preparation process is not completely containing harmful animal tallow or cholesterol, healthy food can be used as, by the fermentation of compound microorganism ferments liquid and vegetable material, the quantity that can obtain bacterial strain increases, and the high-quality sour milk beverage that antioxidant effect and power of digesting and assimilating improve, simultaneously by the fermentation of vegetable material, maintain the low ph value of 3.2-3.7, shelf stability excellence, bacterium number increases, generated by organic acid and prevent the generation of miscellaneous bacteria, thus realize effective fermentation, and can be good at demonstrating the intrinsic local flavor of fermented beverage, therefore there is the high-quality that can provide external competitiveness excellence, the advantages such as dynamical lactacidase fermenting beverage.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of the preparation process according to lactacidase fermenting beverage of the present invention.
Detailed description of the invention
Below, as follows by preparation technology's flow chart detailed description preferred embodiment for achieving the above object of the Fig. 1 enclosed.
Embodiment
As shown in Figure 1, preparation method of the present invention comprises the following steps:
Implement plant material and 5-8 times of water together to put into pressurized tank, use heater to heat, maintain 70-80 DEG C, under maintenance tank internal pressure is the condition of 500-700mmHg, extract the step of 5-7 hour.
In said extracted step, vegetable material to load in gunnysack and puts into in water, thus make to extract the process easily carrying out residue after operation completes, ultrasonic vibrations and micro air bubble is sent into pressurized tank inside in leaching process, vegetable material deep inside is decomposed, thus improves extraction effect.
Then, implement and extract is cooled to less than 40 DEG C, use metre filter to remove deimpurity filtration step.
Then, implement the compound microorganism ferments liquid of the inspissated juice of the plant material extract of 82-88 % by weight, 8-12 % by weight, 2-4 % by weight, the sweetener Homogeneous phase mixing of 2-4 % by weight, put into the step of fermenting 4-8 hour in the fermenting cellar maintaining 25-45 DEG C.
Described inspissated juice is the use of cleans squeezing by fruit, and boiled at high temperature under high pressure by the fruit juice of squeezing out, be concentrated into gel (gel) the shape fruit juice with 30-50% volume, sweetener employs the one in malt sugar, sea salt, glucose.
In described fermentation step, the pH value of plant material extract is made to be 3.2-3.7 by the fermentation of compound microorganism ferments liquid, therefore, it is possible to realize shelf stability excellence, and the lactacidase fermenting beverage of the high-quality of bacterium number increase, pH value maintains less than 4.8 and generated by organic acid and prevent the generation of miscellaneous bacteria, thus can realize effective fermentation.
According to circumstances, in order to maintain the suitable pH value of the plant material extract according to fermentation condition, acidity regulator can be used.
Then, implement the fermenting plant material liquid completing fermentation to use after metre filter, the step of sterilizing 13-17 second at the temperature of 63-75 DEG C.
Then, implement the fermenting plant material liquid completing sterilizing to be put into the curing chamber slaking step of 22-26 hour maintaining-1 DEG C to 8 DEG C.
Then, implement the fermenting plant material liquid completing slaking to be filled into the step of packing in container.
This completes the preparation of plant lactobacillus fermented beverage.
The plant lactobacillus fermented beverage of the present invention completed by above-mentioned preparation process is not completely containing harmful animal tallow or cholesterol, healthy food can be used as, by the fermentation of compound microorganism ferments liquid and vegetable material, the quantity that can obtain bacterial strain increases, shelf stability excellence, and antioxidant effect and power of digesting and assimilating improve, and can demonstrate high-effect, the high-quality sour milk beverage of the intrinsic local flavor of fermented beverage well.
In addition, by the fermentation of compound microorganism ferments liquid and vegetable material, the pH value of sour milk beverage maintains the low ph value of 3.2-3.7, shelf stability excellence, bacterium number increases, generated by organic acid and prevent the generation of miscellaneous bacteria, thus achieving effective fermentation, therefore, it is possible to provide the high-quality of external competitiveness excellence, dynamical lactacidase fermenting beverage.
In addition, the preparation process of described compound microorganism ferments liquid is as follows.
Based on the gross weight of raw medicinal herbs, add the salt of 0.3-0.8 % by weight, add lactic acid bacteria and ferment, then distillation under pressure, the extract obtained is carried out the first time lactobacillus-fermented step of slaking fermentation; In first time lactobacillus fermentation, add the water-soluble bee glue of 0.1-0.5 % by weight, add the second time lactobacillus-fermented step that lactic acid bacteria carries out fermenting; In second time lactobacillus fermentation, add the mineral matter of 0.5-2 % by weight, add the third time saccharomycetes to make fermentation step that saccharomycete carries out fermenting; In third time saccharomycetes to make fermentation thing, inoculate actinomyces, der Pilz, withered grass bacterium, aspergillus oryzae (Aspergillusoryzae), acetic acid bacteria (aceticacidbacteria) carry out the 4th fermentation step fermenting; In the 4th fermentate, add the glycerine of 0.05-1 % by weight, after high speed dispersion homogenizes, carry out the 5th fermentation step fermented.
Complete compound microorganism ferments liquid thus.
The embodiment of the preparation process of described compound microorganism ferments liquid is as follows.
Implement the gross weight based on raw medicinal herbs, add the salt of 0.3-0.8 % by weight, add the lactic acid bacteria of trace, ferment about 2 days in the fermentation tank maintaining 30-40 DEG C of temperature, then distillation under pressure obtains extract, the slaking fermentation first time lactobacillus-fermented step of 7-10 days in the fermentation tank maintaining 30-40 DEG C of temperature.
Described " raw medicinal herbs " refers to the pharmaceuticals of natural acquisition, employ be selected from oak leaf, Chinese juniper leaf, dried orange peel, the root of kudzu vine, FI puerariae, Ge Ye, cassia bark, pine bud, medicine Chinese mugwort, trifoliate orange Dulcis fruit, pavilion parasitism, indocalamus, black nightshade, dandelion, FLOSLONICERAE, the fruit of Chinese wolfberry and their combination composition group in raw medicinal herbs.
Described lactic acid bacteria employs lactobacillus reuteri, Lactobacillus casei, lactobacillus plantarum, Lactobacillus acidophilus or and combination.
The method of distilling is carried out in described distillation under pressure use higher than atmospheric pressure to distilling apparatus applying.
Then, implement the water-soluble bee glue adding 0.1-0.5 % by weight in first time lactobacillus fermentation, add lactic acid bacteria, maintain the second time lactobacillus-fermented step of fermenting about 2 days in the fermentation tank of 30-40 DEG C of temperature.
Described water-soluble bee glue itself is the material with antioxidant effect, but microbial fermentation solution according to the present invention can obtain comparing and adds propolis and the significantly high antioxidant effect of the antioxidant effect that obtains merely.
Then, implement the mineral matter adding 0.5-2 % by weight in second time lactobacillus fermentation, add saccharomycete, maintain the third time saccharomycetes to make fermentation step of fermenting about 2 days in the fermentation tank of 30-40 DEG C of temperature.Described " mineral matter " employs growth in humans and maintenance and the required nutriment-mineral matter of reproduction relatively small amount.
Described saccharomycete can use in usual saccharomycetes to make fermentation the arbitrary saccharomycete used, and specifically can use saccharomyces cerevisiae (Saccharomycescerevisiae), wine yeast (Saccharomycesellipsoidus) or their combination.
Then, implement to inoculate actinomyces, der Pilz, withered grass bacterium, aspergillus oryzae, acetic acid bacteria in third time saccharomycetes to make fermentation thing, fermentation the 4th fermentation step of 2 days in the fermentation tank maintaining 30-40 DEG C of temperature.
Described actinomyces can use streptomyces griseus (Streptomycesgriseus), streptomyces aureus (Streptomycesaureus), yellowish-white streptomycete (Streptomycesalbidoflavus) or their combination.
The thread mycelium that described der Pilz can use Eurotium (Aspergillus), Penicillium (Penicillium), Rhizopus (Rhizopus) to produce and fructification.
Described withered grass bacterium can use bacillus subtilis (Bacillussubtilis), bacillus megaterium (Bacillusmegaterium), bacillus licheniformis (Bacilluslicheniformis), bacillus pumilus (Bacilluspumilus) or their combination.
Then, implementing the glycerine adding 0.05-1 % by weight in the 4th fermentate, after high speed dispersion homogenizes, maintaining the 5th fermentation step fermented about 2 days in the fermentation tank of 10-30 DEG C of temperature, completing compound microorganism ferments liquid thus.
Described " glycerine " is chemical formula is C
3h
5(OH)
3, molecular weight is 92.10, and hygroscopicity is strong, water-soluble, has the food additives of the sugariness of 1/3rd of sucrose.
Described high speed dispersion operation is implemented to be homogenized by the mixture of the 4th composite fermentation thing and glycerine, rotates and homogenize with 800-1000rpm speed.
The microbial fermentation solution itself fermented by above-mentioned five times has excellent antioxidant effect, the enzyme effect in body is contributed to after there is absorption of human body, drink after dietary intake, there is promotion and digest and assimilate, suppress the effect of the propagation of the pathogenic bacteria of common enteron aisle spoilage organisms.
In addition, described vegetable material exists with variform at occurring in nature, can use any one in the flora being selected from and being made up of seed, fruit, Mushrooms, cereal, raw medicinal herbs, marine alga, veterinary antibiotics in the present invention.
In described vegetable material group, in the group that seed can use the combination of any one or they in the seed material being selected from and being made up of sesame, purple perilla seed, chilli seed, flax, Chinese prickly ash, sunflower seeds, pumpkin, avocado seed, grape pip, ginseng seed, green tea seed to form.
In the group that in described vegetable material, fruit uses the combination of any one or they be selected from the fruit be made up of date palm, blueberry, mossberry (cranberry), prune, wild cherry plum, Brazilian blackberry, blueberry to form.
In the group that the combination of any one or they that described Mushrooms are selected from the Mushrooms material be made up of mushroom, matsutake, Hericium erinaceus, silk ball mushroom, truffle forms.
In the group that the combination of any one or they that described cereal is selected from the cereal be made up of rice, soybean, red bean, sorghum rice, milled glutinous broomcorn millet, waxy millet (glutinousfoxtailmillet), millet, the seed of Job's tears, profound rice, buckwheat, rice bran, green rice, the profound rice of glutinous rice, barley, black rice, wheat, mung bean, black soya bean forms.
Described raw medicinal herbs can use in the group of the combination composition of any one or they in the raw medicinal herbs being selected from Ginseng under Forest, rhizoma Gastrodiae, ginseng, Chinese yam, the root of straight ladybell, codonopsis lanceolata, balloonflower root, Inonotus obliquus, matsutake, pine needle, the fruit of Chinese magnoliavine, the fleece-flower root, the fruit of Chinese wolfberry, raspberry, haw berry, purple Pueraria lobota, tara vine, pine bud, dandelion, arillus longan composition.
In the group that the combination of any one or they that described marine alga is selected from the marine alga be made up of sea-tangle, kelp, sargassum fusifome, chamber kelp, Sargassum fulvellum, yellowish-brown box pipe algae, salicornia europaeal forms.
Described vegetables be selected from carrot, pumpkin, radish, capsicum, garlic, round onions, green onion, ginger, long any one or they of moulding in jute, tomorrow leaf combination composition vegetable material in any one or they combination composition group in.
Described fruit can use in the group of the combination composition of any one or they in the fruit group being selected from apple, pineapple, strawberry, pears, persimmon, grape, Kiwi berry, prune composition.
Below by reference to the accompanying drawings the preferred embodiment of the present invention has been described in detail; but the present invention is not limited to above-mentioned embodiment; when not exceeding the main idea of the present invention of its claims request protection; those skilled in the art can carry out various deformation enforcement, and these distortion also should be contained in right of the present invention.
Claims (4)
1. utilize the preparation method of the plant lactobacillus fermented beverage of compound microorganism ferments liquid, it is characterized in that, the method comprises: plant material and 5-8 times of water are together put into pressurized tank, maintains 70-80 DEG C and heats, extract the step of 5-7 hour under tank internal pressure is 500-700mmHg;
Extract is cooled to less than 40 DEG C, uses metre filter to remove deimpurity filtration step;
By the compound microorganism ferments liquid of the inspissated juice of the plant material extract of 82-88 % by weight, 8-12 % by weight, 2-4 % by weight, the sweetener Homogeneous phase mixing of 2-4 % by weight, maintaining the step of fermenting 4-8 hour in the fermenting cellar of 25-45 DEG C;
The fermenting plant material liquid completing fermentation is used after metre filter, the step of sterilizing 13-17 second at the temperature of 63-75 DEG C;
The fermenting plant material liquid completing sterilizing is put into the curing chamber slaking step of 22-26 hour maintaining-1 DEG C to 8 DEG C;
The fermenting plant material liquid completing slaking is filled into the step of packing in container.
2. the preparation method utilizing the plant lactobacillus fermented beverage of compound microorganism ferments liquid according to claim 1, wherein, the preparation method of described compound microorganism ferments liquid comprises:
Based on the gross weight of raw medicinal herbs, add the salt of 0.3-0.8 % by weight, add lactic acid bacteria and ferment, then distillation under pressure, the extract obtained is carried out the first time lactobacillus-fermented step of slaking fermentation; In first time lactobacillus fermentation, add the water-soluble bee glue of 0.1-0.5 % by weight, add the second time lactobacillus-fermented step that lactic acid bacteria carries out fermenting; In second time lactobacillus fermentation, add the mineral matter of 0.5-2 % by weight, add the third time saccharomycetes to make fermentation step that saccharomycete carries out fermenting; In third time saccharomycetes to make fermentation thing, inoculate actinomyces, der Pilz, withered grass bacterium, aspergillus oryzae, acetic acid bacteria carry out the 4th fermentation step fermenting; In the 4th fermentate, add the glycerine of 0.05-1 % by weight, carry out the 5th fermentation step fermented after high speed dispersion homogenizes, complete compound microorganism ferments liquid thus.
3. the preparation method utilizing the plant lactobacillus fermented beverage of compound microorganism ferments liquid according to claim 1, wherein,
Also comprise in the extraction step of vegetable material and send into ultrasonic vibrations and micro air bubble to pressurized tank inside, make vegetable material deep inside carry out the step of decomposing;
The inspissated juice of described fermentation step is the use of cleans squeezing by fruit, is boiled at high temperature under high pressure by the fruit juice of squeezing out, is concentrated into the gel fruit juice with 30-50% volume;
Sweetener employs the one in malt sugar, sea salt, glucose.
4. the preparation method utilizing the plant lactobacillus fermented beverage of compound microorganism ferments liquid according to claim 1, wherein,
Described vegetable material can use in the plant group being selected from and being made up of seed, fruit, Mushrooms, cereal, raw medicinal herbs, marine alga, veterinary antibiotics any one,
In described vegetable material group, in the group that seed can use the combination of any one or they in the seed material being selected from and being made up of sesame, purple perilla seed, chilli seed, flax, Chinese prickly ash, sunflower seeds, pumpkin, avocado seed, grape pip, ginseng seed, green tea seed to form
In the group that in described vegetable material, fruit uses any one that is selected from the fruit be made up of date palm, blueberry, mossberry, prune, wild cherry plum, Brazilian blackberry, blueberry or their combination to form,
In the group that the combination of any one or they that described Mushrooms are selected from the Mushrooms material be made up of mushroom, matsutake, Hericium erinaceus, silk ball mushroom, truffle forms,
In the group that the combination of any one or they that described cereal is selected from the cereal be made up of rice, soybean, red bean, sorghum rice, milled glutinous broomcorn millet, waxy millet, millet, the seed of Job's tears, profound rice, buckwheat, rice bran, green rice, the profound rice of glutinous rice, barley, black rice, wheat, mung bean, black soya bean forms
Described raw medicinal herbs can use in the group of the combination composition of any one or they in the raw medicinal herbs being selected from Ginseng under Forest, rhizoma Gastrodiae, ginseng, Chinese yam, the root of straight ladybell, codonopsis lanceolata, balloonflower root, Inonotus obliquus, matsutake, pine needle, the fruit of Chinese magnoliavine, the fleece-flower root, the fruit of Chinese wolfberry, raspberry, haw berry, purple Pueraria lobota, tara vine, pine bud, dandelion, arillus longan composition
In the group that the combination of any one or they that described seaweeds is selected from the seaweeds be made up of sea-tangle, kelp, sargassum fusifome, chamber kelp, Sargassum fulvellum, yellowish-brown box pipe algae, salicornia europaeal forms,
Described vegetables be selected from carrot, pumpkin, radish, capsicum, garlic, round onions, green onion, ginger, long any one or they of moulding in the vegetables of jute, tomorrow leaf composition combination composition vegetable material in any one or they combination composition group in,
Described fruit can use in the group of the combination composition of any one or they in the fruit group being selected from apple, pineapple, strawberry, pears, persimmon, grape, Kiwi berry, prune composition.
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| KR10-2014-0059585 | 2014-05-19 | ||
| KR1020140059585A KR20150132961A (en) | 2014-05-19 | 2014-05-19 | a vegetable lactic drinks process by Using lactic acid fermented Solution |
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