CN105167095A - Pitaya peel lactic acid fermented beverage and preparation method thereof - Google Patents
Pitaya peel lactic acid fermented beverage and preparation method thereof Download PDFInfo
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- CN105167095A CN105167095A CN201510675101.3A CN201510675101A CN105167095A CN 105167095 A CN105167095 A CN 105167095A CN 201510675101 A CN201510675101 A CN 201510675101A CN 105167095 A CN105167095 A CN 105167095A
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- lactic acid
- dragon fruit
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- pericarp
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- 239000004310 lactic acid Substances 0.000 title claims abstract description 53
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title abstract description 12
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title abstract description 12
- 235000019985 fermented beverage Nutrition 0.000 title abstract description 7
- 240000008086 Echinocereus enneacanthus Species 0.000 title abstract 10
- 238000000855 fermentation Methods 0.000 claims abstract description 52
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- 235000013361 beverage Nutrition 0.000 claims abstract description 33
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- 239000000047 product Substances 0.000 claims abstract description 13
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a pitaya peel lactic acid fermented beverage, which is prepared by taking pitaya peel as a main raw material and using lactobacillus fermentation and a preparation method of the beverage, and belongs to the technical field of agricultural and sideline product value-added exploitation new nutrition and health care product development. The preparation method of the pitaya peel lactic acid fermented beverage comprises the steps of adding a certain amount of granulated sugar and milk sugar after carrying out washing, pulping and color protecting on the pitaya peel; carrying out fermentation by adding lactobacillus after sterilization cooling. The pitaya peel lactic acid fermented beverage disclosed by the invention is bright in color, rich in fragrance and unique in flavor, contains abundant nutrient substances and active ingredients and has multiple healthcare effects of promoting metabolism of a human body, enhancing the immunity, resisting the tumor, resisting oxidation and the like; a nutrition additional value of pitaya is increased by comprehensively utilizing a processed by-product, i.e., the pitaya peel, of the pitaya; the pitaya peel lactic acid fermented beverage is directly prepared by utilizing lactobacillus, does not contain an additive, is simple in processing procedures and easy to realize, and has a good economic benefit and a good environment protection benefit.
Description
Technical field
The present invention relates to a kind of with dragon fruit pericarp for primary raw material, beverage utilizing lactobacillus-fermented to prepare and preparation method thereof, belongs to fermented food and agricultural byproducts increment utilizes field.
Background technology
Dragon fruit, uses raise crop for Cactaceae hylocereus belongs to fruit; [Classification system]
hylocereusundulatusBritt.; [another name] Green Dragon fruit, Hylocereus undatus, celestial mamoncillo, Qing Renguo, originate in the torrid areas such as Mexico, Brazil, and all there is a large amount of plantation on the ground such as present China Taiwan, Hainan, Guangxi, Guangdong, Fujian.Its fruit unique outlook, tasty, nutritious, except containing except carbohydrate, protein, organic acid, amino acid, multiple mineral element and dietary fiber, also have abundant natural colouring matter and functional materials, as beet red pigment, compound sugar, flavonoid glycoside, Tea Polyphenols etc., there is the multi-efficiencies such as hypotensive, anti-oxidant, moistening lung, fat-reducing, beauty treatment, integrate delicious food, nutrition, health care, be well received by consumers, there is vast potential for future development.Current dragon fruit is mainly to eat raw, deep processing is in the research and probe stage mostly, and technology is immature, and product quality is not high, the accessory substances such as converted products preserved fruit, fruit juice, fruit wine, fruit vinegar etc. are also all raw material with pulp, the dragon fruit pericarp produced in process are fully utilized.
Correlative study shows, dragon fruit pericarp contains the materials such as abundant dietary fiber, natural colouring matter and flavonoids.Its solubility and insoluble diedairy fiber ratio are suitable, and the physicochemical properties such as retentiveness, holding oiliness, swellability, glucose dialysis retarded capability are comparatively strong, have effects such as reducing in food heat, fat, cholesterol level; Its pigment is bright in colour, and main component beet red pigment has very strong anti-oxidant, scavenging free radicals, anti-cancer ability; Flavone compound has anti-oxidant, antiviral, antitumor, angiocardiopathy preventing, anticancer, many-sided physiological function such as immunity moderation and central nervous system.Dragon fruit pericarp is directly abandoned the waste not only causing precious resources, also pollute the environment, it is fully utilized, not only can turn waste into wealth, improve the nutrition added valve of dragon fruit resource, can also environmental pollution be reduced, there is far-reaching realistic meaning.
Lactic acid bacteria is the dominant microflora that a class can be survived in human body and animal intestinal, multiple physiological hygiene functions such as having regulating intestinal canal colony balance, suppress pathogenic bacteria invasion, reduce serum cholesterol, prevent constipation, delay senility.As grade-safe microorganism, be widely used in Yoghourt, fermented beverage, cheese, flavouring, baked and banked up with earth in the food processings such as food, fermentation meat product, fermentation fruit and vegetable product, not only can improve flavour of food products, characteristic, also can increase its healthy nutritive value, extend the shelf life.
The present invention for primary raw material, utilizes lactobacillus-fermented with dragon fruit processing byproduct pericarp, prepares a kind of novel fermentation beverage being rich in probio.Products obtained therefrom possesses double nutrition effect of the original and probiotics fermention of dragon fruit pericarp, and can improve immunity of organisms, anti-oxidant, regulating intestinal canal colony balance etc., be the functional food that a kind of nutrition has health care concurrently.
Also retrieve the following patent relating to dragon fruit or pericarp:
Chinese patent, application number: 201210512488.7; Applicant: Analysis-Test Research Center, Guangxi Zhuang Autonomous Region; Address: No. 32, Xinghu Road ,Nanning City ,Guangxi Zhuang Autonomousnationality District; Inventor: Lu Angen, Mo Jianguang; Denomination of invention: by single-cell protein feed and the production method thereof of the fermentation of dragon fruit pericarp; Summary: the invention belongs to biological feedstuff field, relates to single-cell protein feed and the production method thereof of the fermentation of a kind of dragon fruit pericarp.This single-cell protein feed in mixed material, adds beneficial microbe strain fermentation make, described mixed material is made up of the material of following weight part ratio: 2 ~ 60 parts, dragon fruit pericarp (in over dry material), non protein nitrogen 0.2 ~ 10 part, phosphate 0.2 ~ 5.0 part, magnesium salts 0.1 ~ 3.0 part, conditioning agent 0 ~ 15 part, 40 ~ 98 parts, water, adjust ph is 4.5 ~ 7.5, add 2 ~ 10% probiotics made with beneficial microbe bacterial classification accounting for described mixed material gross weight, effective total viable count of described probiotics is not less than 1.0 hundred million/g, through mixing, fermented and cultured, dry, pulverize, obtain single-cell protein feed.Formula Design of the present invention is reasonable, and preparation method's science, cost is low, can be used as the feed of the letting animals feeds such as pig, ox, sheep, chicken.
Chinese patent, application number: 201110082283.5; Applicant: Guangxi Qinzhou Mashi Food Co., Ltd., Analysis-Test Research Center, Guangxi Zhuang Autonomous Region; Address: dragon fruit Ecotourism Region, Guangxi Zhuang Autonomous Region Qinzhou City; Denomination of invention: dragon fruit flower vinegar and production method thereof; Summary: the invention discloses a kind of dragon fruit flower vinegar and production method thereof, the Pitaya Flower that affiliated dragon fruit flower vinegar comprises 2.0 ~ 3.0 weight portions makes former vinegar, the sugar of 0.8 ~ 1.0 part, the drinking pure of 6.5 ~ 7.5 parts, its production method is: Pitaya Flower is removed greenization calyx, slurries are made with water homogenisation by after remaining petal and stamen part cleaning, then with sucrose and fermentation by saccharomyces cerevisiae, fermentation is 8 ° ~ 18 ° to wine degree, goes out except saccharomyces cerevisiae is active, obtains primary fermentation liquid; In primary fermentation liquid, add acetic acid bacteria liquid, ferment to total acid 18 ~ 28g/L, go out except yeast activity, normal temperature ageing 20 ~ 40 days to occurring dragon fruit flower vinegar typical fragrance, add drinking pure and sugar again, total acid is adjusted to 4.0 ~ 5.0g/L, filtration sterilization both obtained finished product vinegar.This vinegar outward appearance clear, sweet aromatic strongly fragrant, sour-sweet soft, clearly good to eat, seasoning cooking food can be used for and can be used as again beverage and drink.
Chinese patent, application number: 201410043100.2; Applicant: Tang Xiang; Address: starting point Ren Yuan middle school, Gui Mo main road, high-new Qixing District, Guangxi Zhuang Autonomous Region Guilin City; Denomination of invention: a kind of preparation method of dragon fruit vinegar beverage; Summary: the preparation method that the invention discloses a kind of dragon fruit vinegar beverage, comprise the following steps: after 1) dragon fruit pulp being broken into slurry, add the water of its weight 1 ~ 3 times, the glucose of 0.1% ~ 1%, the maltose of 1% ~ 5%, then acetic acid bacteria is inoculated, normal temperature fermentation 30 ~ 60 days, take out and filter, after filtrate sterilizing, namely obtain the former vinegar of dragon fruit; 2) add in the former vinegar of dragon fruit the dragon fruit pericarp of its weight 10% ~ 20%, 1% ~ 5% chrysanthemum, the honeysuckle of 1% ~ 3%, the honey of 0.5% ~ 3%, soak after 10 ~ 30 days, filter, namely obtain described dragon fruit vinegar beverage after filtrate sterilizing.The present invention take dragon fruit as primary raw material, with acetic acid bacteria, dragon fruit pulp was fermented before this, to produce former vinegar, and then soak with dragon fruit pericarp, chrysanthemum, honeysuckle and honey, finally obtained dragon fruit vinegar beverage is nutritious, aromatic flavour, mouthfeel unique, for the comprehensive utilization of dragon fruit opens up a new way.
Can see from above-mentioned patent, document is not also had to be disclosed with dragon fruit pericarp as primary raw material at present, the patent of the beverage aspect utilizing lactobacillus-fermented to prepare, single-cell protein feed and the production method thereof of the fermentation of a kind of dragon fruit pericarp disclosed in patent 1, being dragon fruit flower vinegar and production method thereof disclosed in patent 2, is a kind of preparation method of dragon fruit vinegar beverage disclosed in patent 3.
Summary of the invention
The object of this invention is to provide a kind of lactobacillus-fermented product prepared for primary raw material with dragon fruit pericarp, to realize the comprehensive utilization to dragon fruit processing byproduct, at utmost improve the nutrition and health care added value of its resource, and its processing method is provided.
Technical scheme of the present invention:
A kind of dragon fruit pericarp lactacidase fermenting beverage, with dragon fruit pericarp for primary raw material, adds a certain amount of white granulated sugar, lactose, utilizes lactobacillus-fermented to form.
A preparation method for dragon fruit pericarp lactacidase fermenting beverage, comprises the steps:
1) preparation of lactic acid bacteria fermenting agent
1.1) actication of culture
Load 6 times of water in test tube and dilute 1/4, the 115 DEG C sterilizing 20mins of commercially available skimmed milk power to test tube length, be cooled to 42 DEG C, access the lactic acid bacteria culturers of preservation under aseptic condition, 42 DEG C of constant temperature culture to curdled milk, in 0 ~ 4 DEG C of Refrigerator store, transplanted once every 1 week, obtain the bacterial classification activated;
1.2) strain domestication
By the strain inoculation of activation in the cow's milk of the dragon fruit peel juice containing weight content 20%, 42 DEG C of constant temperature culture are to curdled milk, access in the cow's milk containing the dragon fruit peel juice of weight content 40%, 80% successively by gradient again, 42 DEG C of constant temperature culture are to curdled milk, finally access in pure dragon fruit peel juice, repeated multiple times like this, until well-grown and to produce acid fast, be lactic acid bacteria fermenting agent for subsequent use;
2) preparation of fermentation raw material
2.1) select medium well above, without rotting, without going mouldy, without disease and pest, fresh dragon fruit, first with the aqueous cleaning fruit face of the detergent containing 0.1 ~ 1% mass fraction, 5 ~ 10min is soaked again with cleaning fluid, finally clean with clear water, after draining away the water, to prune scale, remove pericarp top layer, separating pericarp and pulp;
2.2) dragon fruit pericarp is cut small pieces, put into boiling water blanching 1 ~ 2min, pull the colour protecting liquid putting into precooling out, pull an oar by 1:3 ~ 1:6;
2.3) in dragon fruit pericarp slurry, add the white granulated sugar of weight content 10 ~ 20%, the lactose of 3 ~ 8%, fully stirs and makes it dissolve completely, obtain mixed liquor, adjust pH of mixed to 6.5;
3) ferment
By mixed liquor sterilizing 10 ~ 15min under 90 DEG C of conditions, be cooled to 42 DEG C, by 4 ~ 5% access lactic acid bacteria fermenting agents of mixed liquor quality, in 42 DEG C of fermentation 48h, to zymotic fluid pH3.5 ~ 4.0, terminate fermentation;
4) after-ripening
Fermentation ends, zymotic fluid is cooled to after below 10 DEG C, deposits 12h in 2 ~ 4 DEG C of refrigerators;
5) homogeneous bottling
Dragon fruit peel juice lactacidase fermenting beverage is after fermentation liquor filtration, allotment, homogeneous, sterile filling.
Step 1.1) described in lactic acid bacteria culturers be for raw material with pickles, Yoghourt, fermented soya bean and pickles food, carry out gradient dilution respectively, get on the aseptic lactic acid bacteria isolation medium flat board be applied to containing weight content 30 ~ 60% dragon fruit peel juice of 0.1mL, cultivate 48h for 37 DEG C, select wherein well-grown, transparent circle is larger lactic acid bacteria around, for subsequent use as culture presevation after separation and purification.
Step 2.1) described in cleaning fluid be the aqueous solution of calgon containing 0.01 ~ 0.1% mass fraction; Step 2.2) described in colour protecting liquid be the aqueous solution containing 0.04 ~ 0.06% mass fraction D-araboascorbic acid sodium; The sodium phytate of the EDTA-Na and mass fraction 0.05% that add mass fraction 0.001% during the bottling of step 5) homogeneous protects look to product further.
The invention has the beneficial effects as follows:
(1) the present invention with dragon fruit processing byproduct pericarp for primary raw material, utilize lactobacillus-fermented, prepare a kind of novel fermentation beverage being rich in probio, this fermented beverage possesses double nutrition effect of the original and probiotics fermention of dragon fruit pericarp, excellent in color, color is beautiful, aromatic flavour, mouthfeel unique, be rich in the active ingredients such as dietary fiber, natural colouring matter, probio, there is good nutrition and health care effect, also can improve immunity of organisms, anti-oxidant, regulating intestinal canal colony balance etc., be the functional food that a kind of nutrition has health care concurrently.
(2) the present invention is with dragon fruit processing byproduct dragon fruit pericarp for primary raw material, improves utilization rate and the working depth of dragon fruit resource, for the research and development of dragon fruit resource new product provide new approaches.
(3) pericarp lactic acid fermentation beverage production method of the present invention is simple, and cost is low, not containing additive, possesses good economy, environmental protection and healthy nutritive value.
Detailed description of the invention
Embodiment 1
A preparation method for dragon fruit pericarp lactacidase fermenting beverage, comprises the steps:
1) preparation of lactic acid bacteria fermenting agent
1.1) actication of culture
Load 6 times of water in test tube and dilute 1/4, the 115 DEG C sterilizing 20mins of commercially available skimmed milk power to test tube length, be cooled to 42 DEG C, access the lactic acid bacteria culturers of preservation under aseptic condition, 42 DEG C of constant temperature culture to curdled milk, in 0 DEG C of Refrigerator store, transplanted once every 1 week, obtain the bacterial classification activated;
1.2) strain domestication
By the strain inoculation of activation in the cow's milk of the dragon fruit peel juice containing weight content 20%, 42 DEG C of constant temperature culture are to curdled milk, access in the cow's milk containing the dragon fruit peel juice of weight content 40%, 80% successively by gradient again, 42 DEG C of constant temperature culture are to curdled milk, finally access in pure dragon fruit peel juice, repeated multiple times like this, until well-grown and to produce acid fast, be lactic acid bacteria fermenting agent for subsequent use;
2) preparation of fermentation raw material
2.1) select medium well above, without rotting, without going mouldy, without disease and pest, fresh dragon fruit, first with the aqueous cleaning fruit face of the detergent containing 0.1% mass fraction, 5min is soaked again with cleaning fluid, finally clean with clear water, after draining away the water, to prune scale, remove pericarp top layer, separating pericarp and pulp;
2.2) dragon fruit pericarp is cut small pieces, put into boiling water blanching 1 ~ 2min, pull the colour protecting liquid putting into precooling out, pull an oar by 1:3;
2.3) in dragon fruit pericarp slurry, add the white granulated sugar of weight content 10%, the lactose of 3%, fully stirs and makes it dissolve completely, obtain mixed liquor, adjust pH of mixed to 6.5;
3) ferment
By mixed liquor sterilizing 10min under 90 DEG C of conditions, be cooled to 42 DEG C, by 4% access lactic acid bacteria fermenting agent of mixed liquor quality, in 42 DEG C of fermentation 48h, to zymotic fluid pH3.5, terminate fermentation;
4) after-ripening
Fermentation ends, zymotic fluid is cooled to 8 DEG C, deposits 12h in 2 DEG C of refrigerators.
5) homogeneous bottling
Dragon fruit peel juice lactacidase fermenting beverage is after fermentation liquor filtration, allotment, homogeneous, sterile filling.
In the preparation method of above-mentioned dragon fruit pericarp lactic acid fermentation beverage, step 1.1) described in lactic acid bacteria culturers be for raw material with pickles, Yoghourt, fermented soya bean and pickles food, carry out gradient dilution respectively, get on the aseptic lactic acid bacteria isolation medium flat board be applied to containing weight content 30 ~ 60% dragon fruit peel juice of 0.1mL, cultivate 48h for 37 DEG C, select wherein well-grown, transparent circle is larger lactic acid bacteria around, for subsequent use as culture presevation after separation and purification.
In the preparation method of above-mentioned dragon fruit pericarp lactic acid fermentation beverage, step 2.1) described in cleaning fluid be the aqueous solution of the calgon containing 0.01% mass fraction; Step 2.2) described in colour protecting liquid be the aqueous solution containing 0.04% mass fraction D-araboascorbic acid sodium; The sodium phytate of the EDTA-Na and mass fraction 0.05% that add mass fraction 0.001% during the bottling of step 5) homogeneous protects look to product further.
Embodiment 2
A preparation method for dragon fruit pericarp lactacidase fermenting beverage, comprises the steps:
1) preparation of lactic acid bacteria fermenting agent
1.1) actication of culture
Load 6 times of water in test tube and dilute 1/4, the 115 DEG C sterilizing 20mins of commercially available skimmed milk power to test tube length, be cooled to 42 DEG C, access the lactic acid bacteria culturers of preservation under aseptic condition, 42 DEG C of constant temperature culture to curdled milk, in 2 DEG C of Refrigerator stores, transplanted once every 1 week, obtain the bacterial classification activated;
1.2) strain domestication
By the strain inoculation of activation in the cow's milk of the dragon fruit peel juice containing weight content 20%, 42 DEG C of constant temperature culture are to curdled milk, access in the cow's milk containing the dragon fruit peel juice of weight content 40%, 80% successively by gradient again, 42 DEG C of constant temperature culture are to curdled milk, finally access in pure dragon fruit peel juice, repeated multiple times like this, until well-grown and to produce acid fast, be lactic acid bacteria fermenting agent for subsequent use;
2) preparation of fermentation raw material
2.1) select medium well above, without rotting, without going mouldy, without disease and pest, fresh dragon fruit, first with the aqueous cleaning fruit face of the detergent containing 0.5% mass fraction, 7min is soaked again with cleaning fluid, finally clean with clear water, after draining away the water, to prune scale, remove pericarp top layer, separating pericarp and pulp;
2.2) dragon fruit pericarp is cut small pieces, put into boiling water blanching 1 ~ 2min, pull the colour protecting liquid putting into precooling out, pull an oar by 1:4;
2.3) in dragon fruit pericarp slurry, add the white granulated sugar of weight content 15%, the lactose of 5%, fully stirs and makes it dissolve completely, obtain mixed liquor, adjust pH of mixed to 6.5;
3) ferment
By mixed liquor sterilizing 13min under 90 DEG C of conditions, be cooled to 42 DEG C, by 4% access lactic acid bacteria fermenting agent of mixed liquor quality, in 42 DEG C of fermentation 48h, to zymotic fluid pH3.7, terminate fermentation;
4) after-ripening
Fermentation ends, zymotic fluid is cooled to 7 DEG C, deposits 12h in 3 DEG C of refrigerators;
5) homogeneous bottling
Dragon fruit peel juice lactacidase fermenting beverage is after fermentation liquor filtration, allotment, homogeneous, sterile filling.
In the preparation method of above-mentioned dragon fruit pericarp lactic acid fermentation beverage, step 1.1) described in lactic acid bacteria culturers be for raw material with pickles, Yoghourt, fermented soya bean and pickles food, carry out gradient dilution respectively, get on the aseptic lactic acid bacteria isolation medium flat board be applied to containing weight content 30 ~ 60% dragon fruit peel juice of 0.1mL, cultivate 48h for 37 DEG C, select wherein well-grown, transparent circle is larger lactic acid bacteria around, for subsequent use as culture presevation after separation and purification.
In the preparation method of above-mentioned dragon fruit pericarp lactic acid fermentation beverage, step 2.1) described in cleaning fluid be the aqueous solution of the calgon containing 0.05% mass fraction; Step 2.2) described in colour protecting liquid be the aqueous solution containing 0.05% mass fraction D-araboascorbic acid sodium; The sodium phytate of the EDTA-Na and mass fraction 0.05% that add mass fraction 0.001% during step 5) homogeneous bottling allotment protects look to product further.
Embodiment 3
A preparation method for dragon fruit pericarp lactacidase fermenting beverage, comprises the steps:
1) preparation of lactic acid bacteria fermenting agent
1.1) actication of culture
Load 6 times of water in test tube and dilute 1/4, the 115 DEG C sterilizing 20mins of commercially available skimmed milk power to test tube length, be cooled to 42 DEG C, access the lactic acid bacteria culturers of preservation under aseptic condition, 42 DEG C of constant temperature culture to curdled milk, in 4 DEG C of Refrigerator stores, transplanted once every 1 week, obtain the bacterial classification activated;
1.2) strain domestication
By the strain inoculation of activation in the cow's milk of the dragon fruit peel juice containing weight content 20%, 42 DEG C of constant temperature culture are to curdled milk, access in the cow's milk containing the dragon fruit peel juice of weight content 40%, 80% successively by gradient again, 42 DEG C of constant temperature culture are to curdled milk, finally access in pure dragon fruit peel juice, repeated multiple times like this, until well-grown and to produce acid fast, be lactic acid bacteria fermenting agent for subsequent use;
2) preparation of fermentation raw material
2.1) select medium well above, without rotting, without going mouldy, without disease and pest, fresh dragon fruit, first with the aqueous cleaning fruit face of the detergent containing 1% mass fraction, 10min is soaked again with cleaning fluid, finally clean with clear water, after draining away the water, to prune scale, remove pericarp top layer, separating pericarp and pulp;
2.2) dragon fruit pericarp is cut small pieces, put into boiling water blanching 1 ~ 2min, pull the colour protecting liquid putting into precooling out, pull an oar by 1:6;
2.3) in dragon fruit pericarp slurry, add the white granulated sugar of weight content 20%, the lactose of 8%, fully stirs and makes it dissolve completely, obtain mixed liquor, adjust pH of mixed to 6.5;
3) ferment
By mixed liquor sterilizing 15min under 90 DEG C of conditions, be cooled to 42 DEG C, by 5% access lactic acid bacteria fermenting agent of mixed liquor quality, in 42 DEG C of fermentation 48h, to zymotic fluid pH4.0, terminate fermentation;
4) after-ripening
Fermentation ends, zymotic fluid is cooled to 5 DEG C, deposits 12h in 4 DEG C of refrigerators;
5) homogeneous bottling
Dragon fruit peel juice lactacidase fermenting beverage is after fermentation liquor filtration, allotment, homogeneous, sterile filling.
In the preparation method of above-mentioned dragon fruit pericarp lactic acid fermentation beverage, step 1.1) described in lactic acid bacteria culturers be for raw material with pickles, Yoghourt, fermented soya bean and pickles food, carry out gradient dilution respectively, get on the aseptic lactic acid bacteria isolation medium flat board be applied to containing weight content 30 ~ 60% dragon fruit peel juice of 0.1mL, cultivate 48h for 37 DEG C, select wherein well-grown, transparent circle is larger lactic acid bacteria around, for subsequent use as culture presevation after separation and purification.
In the preparation method of above-mentioned dragon fruit pericarp lactic acid fermentation beverage, step 2.1) described in cleaning fluid be the aqueous solution of the calgon containing 0.1% mass fraction; Step 2.2) described in colour protecting liquid be the aqueous solution containing 0.06% mass fraction D-araboascorbic acid sodium; The sodium phytate of the EDTA-Na and mass fraction 0.05% that add mass fraction 0.001% during step 5) homogeneous bottling allotment protects look to product further.
Claims (4)
1. a dragon fruit pericarp lactic acid fermentation beverage, is characterized in that: with dragon fruit processing byproduct pericarp for primary raw material, adds white granulated sugar and lactose, utilizes lactobacillus-fermented to form.
2. the preparation method of dragon fruit pericarp lactic acid fermentation beverage according to claim 1, is characterized in that: comprise the steps:
1) preparation (title is unified before and after wanting, and comprises the following material name used) of lactic acid bacteria fermenting agent
1.1) actication of culture
Load 6 times of water in test tube and dilute 1/4, the 115 DEG C sterilizing 20mins of commercially available skimmed milk power to test tube length, be cooled to 42 DEG C, access the lactic acid bacteria culturers of preservation under aseptic condition, 42 DEG C of constant temperature culture to curdled milk, in 0 ~ 4 DEG C of Refrigerator store, transplanted once every 1 week, obtain the bacterial classification activated;
1.2) strain domestication
By the strain inoculation of activation in the cow's milk of the dragon fruit peel juice containing weight content 20%, 42 DEG C of constant temperature culture are to curdled milk, access in the cow's milk containing the dragon fruit peel juice of weight content 40%, 80% successively by gradient again, 42 DEG C of constant temperature culture are to curdled milk, finally access in pure dragon fruit peel juice, repeated multiple times like this, until well-grown and to produce acid fast, be lactic acid bacteria fermenting agent for subsequent use;
2) preparation of fermentation raw material
2.1) select medium well above, without rotting, without going mouldy, without disease and pest, fresh dragon fruit, first with the aqueous cleaning fruit face of the detergent containing 0.1 ~ 1% mass fraction, 5 ~ 10min is soaked again with cleaning fluid, finally clean with clear water, after draining away the water, to prune scale, remove pericarp top layer, separating pericarp and pulp;
2.2) dragon fruit pericarp is cut small pieces, put into boiling water blanching 1 ~ 2min, pull the colour protecting liquid putting into precooling out, pull an oar by 1:3 ~ 1:6;
2.3) in dragon fruit pericarp slurry, add the white granulated sugar of weight content 10 ~ 20%, the lactose of 3 ~ 8%, fully stirs and makes it dissolve completely, obtain mixed liquor, adjust pH of mixed to 6.5;
3) ferment
By mixed liquor sterilizing 10 ~ 15min under 90 DEG C of conditions, be cooled to 42 DEG C, by 4 ~ 5% access lactic acid bacteria fermenting agents of mixed liquor quality, in 42 DEG C of fermentation 48h, to zymotic fluid pH3.5 ~ 4.0, terminate fermentation;
4) after-ripening
Fermentation ends, zymotic fluid is cooled to after below 10 DEG C, deposits 12h in 2 ~ 4 DEG C of refrigerators;
5) homogeneous bottling
Dragon fruit peel juice lactacidase fermenting beverage is after fermentation liquor filtration, allotment, homogeneous, sterile filling.
3. the preparation method of dragon fruit pericarp lactic acid fermentation beverage according to claim 2, it is characterized in that: step 1.1) described in lactic acid bacteria culturers for pickles, Yoghourt, fermented soya bean and pickles food for raw material, carry out gradient dilution respectively, get on the aseptic lactic acid bacteria isolation medium flat board be applied to containing weight content 30 ~ 60% dragon fruit peel juice of 0.1mL, cultivate 48h for 37 DEG C, select wherein well-grown, transparent circle is larger lactic acid bacteria around, for subsequent use as culture presevation after separation and purification.
4. the preparation method of dragon fruit pericarp lactic acid fermentation beverage according to claim 2, is characterized in that: step 2.1) described in cleaning fluid be the aqueous solution of calgon containing 0.01 ~ 0.1% mass fraction; Step 2.2) described in colour protecting liquid be the aqueous solution of D-araboascorbic acid sodium containing 0.04 ~ 0.06% mass fraction; The sodium phytate of the EDTA-Na and mass fraction 0.05% that add mass fraction 0.001% during the bottling of step 5) homogeneous protects look to product further.
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| CN111418780B (en) * | 2020-03-11 | 2023-09-05 | 宁波大学 | Duck meat tea sausage rich in functional factors and preparation method thereof |
| CN111296573A (en) * | 2020-04-09 | 2020-06-19 | 浙江李子园食品股份有限公司 | Preparation method of pitaya peel and snake fruit peel composite yoghourt |
| CN111296606A (en) * | 2020-04-09 | 2020-06-19 | 北部湾大学 | Ecological dragon fruit juice herbal tea beverage |
| CN111528317A (en) * | 2020-04-09 | 2020-08-14 | 北部湾大学 | Preparation method of ecological dragon fruit juice herbal tea beverage |
| TWI794785B (en) * | 2020-04-09 | 2023-03-01 | 富裕環保生技股份有限公司 | A preparation method of an ecological pitaya fruit juice herbal tea beverage |
| CN114698761A (en) * | 2022-04-15 | 2022-07-05 | 成都大学 | Pitaya functional beverage and preparation method thereof |
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