CN105211970A - A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof - Google Patents
A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof Download PDFInfo
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- CN105211970A CN105211970A CN201410240807.2A CN201410240807A CN105211970A CN 105211970 A CN105211970 A CN 105211970A CN 201410240807 A CN201410240807 A CN 201410240807A CN 105211970 A CN105211970 A CN 105211970A
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Abstract
The present invention relates to a kind of lactic fermentation grosvenor momordica fruit juice and preparation method thereof, belong to food and drink processing technique field, relate to the fermented juice preparation method that a kind of Momordica grosvenori is raw material and the genuine milk acid beverage prepared by the method.The a series of lactic acid compound bacteria of this method, the fermented juice of production, low sugar, not containing artificial foods's additive, nutrition is abundanter, easily absorbs, and taste flavor is good.
Description
Technical field
The invention belongs to food and drink processing technique field, relate to the fermented juice preparation method that a kind of Momordica grosvenori is raw material and the genuine milk acid beverage prepared by the method.The a series of lactic acid compound bacteria of this method, utilizes Momordica-Glycosides can not be fermented the characteristic of degraded, keeps the fermented juice that Momordica grosvenori active ingredient is produced to greatest extent.The maximum feature of product that this invention is produced is that sugariness is high but sugar is extremely low, and not containing anyone processing food additive, nutrition is abundanter, and be of value to and alleviate and treat the injury of haze to people's respiratory system, be of value to the protection to smoking population throat, taste flavor is splendid.
Background technology
Momordica grosvenori is the traditional integration of drinking and medicinal herbs Chinese medicine of China, and fruit taste is sweet, cool in nature, tool clearing heat and moistening lung, relieving sore-throat to restore voice, relaxes bowel and the effect such as hypoglycemic.Momordica grosvenori is rich in the active ingredients such as sweet glucoside, flavones, vitamin, protein, amino acid, sweet mellow wine, various trace elements, and be of high nutritive value, low-heat low sugar, has anti-cancer function, is people's health-care good product.Momordica grosvenori is as the cold drink of folk tradition or flavor enhancement, and its local flavor and mouthfeel are recognized by consumers.Because air quality declines in recent years, haze aggravates, and people are more extensive to the cognition of Momordica grosvenori, and be made into nutritious, with rich flavor, natural health, the soft drink conveniently drunk also is cater to the market demand.
The traditional eating method of Momordica grosvenori is made tea after Baoshang or hyperthermia drying, and along with the raising of people's living standard, the beverage of application Momordica grosvenori exploitation also gets more and more.Arhat juice (patent CN200510066542) prepared by useful new fresh fructus momordicae, the composite beverage (patent CN201110444359, CN201010124453) that Momordica grosvenori and other material mix, useful Fructus Monordicae extract allotment forms (patent CN201110226033).
Fermentation is a kind of traditional food processing technology, is the organic compound of complexity is resolved into fairly simple material under the effect of microorganism.By zymotechnique, by the nutritional labeling of the organic compound conversions of complexity for the benefit of absorption of human body, mouthfeel can also be improved simultaneously.By beverage made of Momordica grosvenorii Swingle prepared by zymotechnique, not only can promote mouthfeel and local flavor, more be of value to absorption of human body.
Also not having with Momordica grosvenori is at present unique raw material, not additional any sugar, the natural low sugar lactic acid drink prepared with lactobacillus-fermented.
The maximum feature of this invention is exactly:
1, in sweat, the natural sweet taste element such as Momordica-Glycosides is not degraded, and keeps completely;
2, there is the fragrance of the natural mouthfeel of Momordica grosvenori and fermentation, any pigment, essence, sugar, artificial sweetening agent need not be added;
3, utilize the feature of Momordica-Glycosides high-temperature stable to take high-temp sterilizing but do not affect mouthfeel and the sugariness fragrance of its product.
4, by adding pectase and cellulase submerged fermentation, taste is improved.
5, use single raw material Momordica grosvenori, function is determined, pure natural, and health-care effect is obvious.
Summary of the invention
More be conducive to make the nutritional labeling of beverage made of Momordica grosvenorii Swingle absorbing, under the prerequisite not affecting sugariness, reduce the sugar content of product simultaneously as far as possible, the present invention takes following technical scheme: adopt new fresh fructus momordicae to pull an oar, through cellulase, after pectinase treatment, take a morsel diluted pulp and composite plant lactic acid bacterium is mixed with leavening, remaining arhat pulp adds leavening in proportion, by fermentation, after-ripening, squeeze the juice, filter, homogeneous allocating technology, obtain Momordica grosvenori fermented juice, whether be active lactic acid bacteria drink according to product, select whether adopt sterilization process inactivation lactic acid bacteria.
In the present invention, the Momordica grosvenori that may be used for carrying out fermenting includes but not limited to Momordica grosvenori fresh fruit, also can comprise flower of Fructus Momordicae, leaf, potato seed.In the present invention, the bacterial classification of described fermentation includes but not limited to lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum.
Technical matters flow process of the present invention is shown in accompanying drawing 1.Particularly, the preparation method of Momordica grosvenori lactic fermentation grosvenor momordica fruit juice of the present invention comprises the following steps:
(1) raw material prepares and making beating: the Lo Han Guo fruit selecting ripe anosis insect pest, first washes away the dirts such as the earth on surface with clear water.Remove pericarp and seed, the pure water dilution adding raw material 10% is sized mixing, making beating;
(2) bacterial classification prepares: by the bacterial classification squamous subculture in the medium of fermentation, when pH value is 4.0-4.2, number of viable is 10
6more than strain, lactic acid acidity is when 0.8-1.0%, and spawn activity is qualified, is placed on 4 DEG C and saves backup;
(3) leavening preparation: the bacterial classification activated is mixed in proportion, put in the arhat pulp of twice dilution, 37 DEG C of fermentation are for leavening;
(4) inoculation fermentation: the strain fermentating liquid activated is mixed with the ratio of Momordica grosvenori pulp in 1:20, put into fermentation tank, standing for fermentation in the fermentation tank of 37-40 DEG C, detect the change of acidity, pol in sweat, when acidity, pol reach requirement, stop fermentation, low temperature after-ripening 12 hours;
(5) juice extracting, filtration: after after-ripening terminates when fermentation, take out material, squeezing juice, homogeneous filtration allotment, according to product form adopt sterilizing and non-sterilized form filling.
Further, obtaining the efficiency of lactic fermentation grosvenor momordica fruit juice to improve the present invention, improving fruit juice quality, after making beating, adding pectase and cellulase, to decompose pectin, cellulose and the hemicellulose in fruit cell wall and space between cells.Fruit cell decomposes under the effect of enzyme, and the nutriment comprised discharges completely, and make fermentation below more abundant, rate of squeezing the juice is higher, and more quality is better to filter the fruit juice obtained.
Further, the lactic fermentation grosvenor momordica fruit juice taste flavor obtained to make the present invention is better, composite plant lactic acid bacterium can be selected when fermenting, including but not limited to: lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum.
Present invention also offers a kind of Momordica grosvenori fermented juice, it is characterized in that by by Lo Han Guo fruit by fermentation, pressure extracting juice and the fruit juice that obtains after filtering.
Grosvenor momordica fruit juice prepared by application the present invention has following beneficial effect:
1, Momordica grosvenori pulp is after fermentation, can make protein wherein, fat and sugar class is decomposed into the state be more easily absorbed by the body, and can also increase the content of solubility calcium, phosphorus, iron and some B family vitamin, that improves it digests and assimilates performance and nutritive value simultaneously;
2, after the lactic acid bacteria in fermented juice enters human body, breed in enteron aisle, the growth and breeding of pathogenic bacteria and harmful health bacterium can be suppressed, play the effect of antibacterial diseases prevention.The wild balance maintaining gut flora, plays the effect of whole intestines simultaneously.Lactobacillus and Bifidobacterium can also be fermented and be decomposed carcinogenic substance N-nitrosamine, play antitumaous effect;
3, by fermentation, in Momordica grosvenori, the material of some peculiar tastes is decomposed, and adds the mouthfeel of original fruit juice;
4, by fermentation, labile material greatly reduces, therefore constant product quality.
5, after fermentation, the active ingredient of Momordica grosvenori is by complete reservation, and its health-care effect is unaffected.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of the present invention.
Detailed description of the invention
Active different with nonactive beverage object according to preparing lactic acid, adopt following different modes to prepare.
Embodiment 1,
The preparation method one of Momordica grosvenori lactic acid active beverage:
(1) clean: the Lo Han Guo fruit selecting ripe anosis insect pest, first wash away the dirts such as the earth on surface with clear water;
(2) sterilize: the Momordica grosvenori that the alcohol immersion with 70% cleans up 5 minutes, kill the microorganism of fruit surface;
(3) pull an oar: remove pericarp and seed, the pure water dilution adding 10% is sized mixing, then uses ferment treatment: be after 4.2 by citric acid adjust ph, and add 0.002% pectase, add 0.005% cellulase process, 45 DEG C process 5 hours;
(4) tinning sterilizing: pulp is loaded fermentation tank, high-temperature sterilization is also cooled to 37 DEG C;
(5) bacterial classification prepares: by the bacterial classification squamous subculture in the medium of fermentation, when pH value is 4.0-4.2, number of viable is 10
6more than strain, lactic acid acidity is when 0.8-1.0%, and spawn activity is qualified, is placed on 4 DEG C and saves backup;
(6) strain domestication: the bacterial classification (lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum) activated is mixed in 1:2:1:1:2 ratio, inoculum concentration by 6% joins in the pulp of twice dilution, 37 DEG C of fermentations.Within every 4 hours, survey a lactic acid, when pH value reaches 3.5,4 DEG C of preservations, i.e. Momordica grosvenori leavenings;
(7) inoculation fermentation: the ratio of leavening in 1:20 is mixed with Momordica grosvenori pulp.37 DEG C of standing for fermentation, detect the change of acidity in sweat, pol, when acidity reaches 3.2,20 DEG C with refractometer detect pol reach 8 time, stop fermentation;
(8) after-ripening: the pulp completing fermentation is carried out Aging storage in 12 hours at 0-4 DEG C of deepfreeze;
(9) juice extracting, filtration: the pulp having taken out after-ripening, squeezing juice, and filter filtering residue;
(10) homogeneous allotment: fruit juice, after high pressure homogenization, according to juice taste, adds water and Momordica-Glycosides;
(11) filling: under sterile conditions, tinning.
Embodiment 2,
The preparation method two of Momordica grosvenori lactic acid active beverage:
(1) clean: the Lo Han Guo fruit selecting ripe anosis insect pest, first wash away the dirts such as the earth on surface with clear water;
(2) sterilize: the Momordica grosvenori that the alcohol immersion with 70% cleans up 5 minutes, kill the microorganism of fruit surface;
(3) pull an oar: remove pericarp and seed.The pure water dilution adding 10% is sized mixing.Ferment treatment: be after 4.2 by citric acid adjust ph, adds 0.002% pectase, adds 0.005% cellulase process, 45 DEG C of process 5 hours;
(4) tinning sterilizing: pulp is loaded fermentation tank, high-temperature sterilization is also cooled to 37 DEG C;
(5) bacterial classification prepares: by the bacterial classification squamous subculture in the medium of fermentation, when pH value is 4.0-4.2, number of viable is 10
6more than strain, lactic acid acidity is when 0.8-1.0%, and spawn activity is qualified, is placed on 4 DEG C and saves backup;
(6) strain domestication: the bacterial classification (lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum) activated is mixed in 1:2:1:1:2 ratio, inoculum concentration by 6% joins in the pulp of twice dilution, 37 DEG C of fermentations.Within every 4 hours, survey a lactic acid, when pH value reaches 3.5,4 DEG C of preservations, i.e. Momordica grosvenori leavenings;
(7) inoculation fermentation: the ratio of leavening in 1:20 is mixed with Momordica grosvenori pulp.37 DEG C of standing for fermentation, detect the change of acidity in sweat, pol, when acidity reaches 3.2,20 DEG C with refractometer detect pol reach 8 time, stop fermentation;
(8) after-ripening: the pulp completing fermentation is carried out Aging storage in 12 hours at 0-4 DEG C of deepfreeze;
(9) juice extracting, filtration: the pulp having taken out after-ripening, squeezing juice, and filter filtering residue;
(10) homogeneous allotment: fruit juice, after high pressure homogenization, according to juice taste, adds water and Momordica-Glycosides;
(11) sterilizing: 138 DEG C of heating 5-6 carry out sterilization processing, to extend the shelf life second;
(12) filling: under sterile conditions, tinning.
Claims (9)
1. prepare a method for Momordica grosvenori lactic acid fermentation fruit juice, said method comprising the steps of:
A) raw material prepares and making beating;
B) bacterial classification prepares;
C) leavening preparation;
D) inoculation fermentation; With
E) juice extracting, filtration.
2. method according to claim 1, wherein a) described in raw material to prepare and making beating refers to the Lo Han Guo fruit selecting ripe anosis insect pest, first wash away the dirt such as earth on surface with clear water, remove pericarp and seed, the pure water dilution adding raw material 10% is sized mixing, then pulls an oar.
3. method according to claim 1, wherein b) described in bacterial classification prepare refer to will fermentation bacterial classification squamous subculture in the medium, when pH value is 4.0-4.2, number of viable is 10
6more than strain, lactic acid acidity is when 0.8-1.0%, and spawn activity is qualified, is placed on 4 DEG C and saves backup.
4. method according to claim 1, wherein c) described in leavening preparation refer to bacterial classification activate mixed in proportion, put in the arhat pulp that twice dilutes, 37 DEG C of fermentation are for leavening.
5. method according to claim 1, wherein d) described in inoculation fermentation refer to the strain fermentating liquid activated mixed with the ratio of Momordica grosvenori pulp in 1:20, put into fermentation tank, standing for fermentation in the fermentation tank of 37-40 DEG C, detect the change of acidity, pol in sweat, when acidity, pol reach requirement, stop fermentation, low temperature after-ripening 12 hours.
6. method according to claim 1, wherein e) described in juice extracting, filter and refer to that after-ripening terminates when fermentation after, take out material, squeezing juice, homogeneous filtration allotment, according to product form employing sterilizing and non-sterilized form filling.
7. arbitrary described method of claim 1-6, prepares at step a) raw material and also comprises one is carried out ferment treatment step to making beating afterproduct after making beating.
8. method according to claim 7, wherein said ferment treatment refers to that by citric acid adjust ph be after 4.2, adds 0.002%
Pectase, adds 0.005% cellulase process, and 45 DEG C process 5 hours.
9. a Momordica grosvenori lactic acid fermentation fruit juice, is characterized in that described grosvenor momordica fruit juice is obtained by arbitrary described method of claim 1-8.
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Cited By (6)
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| CN106071586A (en) * | 2016-06-29 | 2016-11-09 | 黄秀英 | With Fructus Momordicae extracting solution for a kind of Cordyceps biological drink of carrier preparation |
| CN107125518A (en) * | 2017-05-18 | 2017-09-05 | 天津岂均生物科技有限公司 | Fermented beverage with function of moistening and cleaning throat is prepared and applied |
| CN107484935A (en) * | 2017-09-25 | 2017-12-19 | 中国人民武装警察部队工程大学 | A kind of compound lactobacillus-fermencucumber ginseng juice beverage and preparation method thereof |
| CN109287753A (en) * | 2018-11-16 | 2019-02-01 | 湖南艾达伦科技有限公司 | A kind of mesona sour milk beverage and preparation method thereof |
| CN109793136A (en) * | 2017-11-17 | 2019-05-24 | 健茂生物科技股份有限公司 | Application apparatus used in the preparation flow of health beverages and the preparation flow |
| CN112841598A (en) * | 2021-02-02 | 2021-05-28 | 广东海天创新技术有限公司 | Natural fire-reducing sweet base material and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071586A (en) * | 2016-06-29 | 2016-11-09 | 黄秀英 | With Fructus Momordicae extracting solution for a kind of Cordyceps biological drink of carrier preparation |
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| CN107484935A (en) * | 2017-09-25 | 2017-12-19 | 中国人民武装警察部队工程大学 | A kind of compound lactobacillus-fermencucumber ginseng juice beverage and preparation method thereof |
| CN109793136A (en) * | 2017-11-17 | 2019-05-24 | 健茂生物科技股份有限公司 | Application apparatus used in the preparation flow of health beverages and the preparation flow |
| CN109287753A (en) * | 2018-11-16 | 2019-02-01 | 湖南艾达伦科技有限公司 | A kind of mesona sour milk beverage and preparation method thereof |
| CN112841598A (en) * | 2021-02-02 | 2021-05-28 | 广东海天创新技术有限公司 | Natural fire-reducing sweet base material and preparation method thereof |
| CN112841598B (en) * | 2021-02-02 | 2022-08-02 | 广东海天创新技术有限公司 | Natural fire-reducing sweet base material and preparation method thereof |
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