CN105212006A - A kind of preparation method of longan lactic acid bacteria fermented beverage - Google Patents
A kind of preparation method of longan lactic acid bacteria fermented beverage Download PDFInfo
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- CN105212006A CN105212006A CN201510773106.XA CN201510773106A CN105212006A CN 105212006 A CN105212006 A CN 105212006A CN 201510773106 A CN201510773106 A CN 201510773106A CN 105212006 A CN105212006 A CN 105212006A
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- longan
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- acid bacteria
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- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 77
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 241000894006 Bacteria Species 0.000 title claims abstract description 14
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 14
- 239000004310 lactic acid Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000139609 Euphoria longan Species 0.000 title 1
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 76
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 11
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 230000004913 activation Effects 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000008367 deionised water Substances 0.000 abstract 1
- 229910021641 deionized water Inorganic materials 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000022372 Diospyros lotus Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710091870 Protein 5.3 Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Abstract
The present invention relates to a kind of preparation method of longan lactic acid bacteria fermented beverage, belong to food processing technology field; It comprises: (1) pretreatment: get fresh longan, removes impurity, peeling, stoning, weighs; (2) homogenate: grind into homogenate shape add deionized water in arillus longan after; (3) enzymolysis: in the homogenate obtained in step (2), adds the pectase of 0.1 ~ 2.0% longan weight, and adjustment pH is 6-8, stirs 2 ~ 6h at 50 ~ 60 DEG C; (4) allotment and sterilization: the enzymolysis liquid that step (3) obtains is added glucose, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions; (5) ferment: in longan seasoning liquid after sterilization, inoculating lactobacillus acidophilus's leavening ferments; (6) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration; (7) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid; Beverage prepared by the present invention is nutritious, has regulating intestinal canal microecological balance, improves the effect of immunity.
Description
Technical field
The present invention relates to a kind of preparation method of longan lactic acid bacteria fermented beverage, belong to food processing technology field.
Background technology
Longan is commonly called as " longan ", is all the large true fruit in south China four, is mainly distributed in Sichuan, Yunnan, Guangxi, Guangdong, provinces and regions, Fujian in China with reason, banana, pineapple.Longan pulp is nutritious, and flavour is sweet, and praised highly as " fruit Zisco product " by people, its tonifying heart and spleen, nourishing blood and tranquilization, anti-ageing, anticancer effect are known together by people.The data display of modern study, 100g longan, containing protein 5.3%, sugar 74.6%, ash content 0.4%, iron 35mg, calcium 2mg, phosphorus 110mg, potassium 1200mg, also has several amino acids, saponin, tannin, choline etc. in addition.Longan as the dual-purpose raw material of a kind of herbal cuisine, long-term edible can temperature compensation resisting cold, nourishing foster the spirit of nobility, moistening skin beautifying.Longan is that to eat raw be main in the market, and its converted products more be dried longan, small part is canned longan, longan beverage and wine of longan etc.The raw material that longan beverage of the prior art adopts is more single, the Chinese invention patent being 201110358196.8 as application number discloses a kind of longan beverage and manufacture craft thereof, it is made up of 25 ~ 45 portions of longans, 3 ~ 7 parts of ginsengs, 3 ~ 7 parts of dateplum persimmons, 45 ~ 65 parts of water, when it makes: first by the peeling of raw longan, stoning, then after cleaning each component by above-mentioned raw materials proportioning, mixing, boiling 2h, filter and remove residue, gained filtrate is described longan beverage.This kind of longan beverage adds famous and precious Chinese herbal medicine ginseng, and production cost is improved, and is unfavorable for promoting; And its to add man-hour be simple boiling, a small amount of nutrition contained by arillus longan can only be obtained by this operation, make the nutrition be stored in arillus longan slag do not eaten but be dropped in vain.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of flavour longan lactic acid bacteria fermented beverage dense, elegant in smell and preparation method thereof.
In order to solve the problem, the technical solution adopted in the present invention is:
A preparation method for longan lactic acid bacteria fermented beverage, comprises the following steps:
(1) pretreatment: get fresh longan fruit, removes impurity, peeling, stoning, weighs;
(2) homogenate: the water adding 2 ~ 4 times of weight in arillus longan, uses refiner or colloid mill that arillus longan customization is made homogenate shape;
(4) enzymolysis: in longan homogenate, adds the pectase of 0.1 ~ 2.0% longan weight, and adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 2.0 ~ 4.0% longan weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in longan seasoning liquid after sterilization ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.
The vigor of the pectase described in step (4) is: 12000U/g.
The inoculum concentration of the lactobacillus acidophilus leavening described in step (6) is the 1-5% of longan weight, and fermentation condition is: 30-37 DEG C, pH6-8, and fermentation time is 20-40h.
The addition of the xylo-oligosaccharide described in step (8) and trehalose is 3-8g/L and 5-10g/L.
The invention has the beneficial effects as follows:
(1) patent of the present invention adopts high temperature sterilization, wears into the rear filtration of slurry, and the longan beverage obtained of fermenting, does not add any chemical agent;
(2) in longan lactic acid bacteria fermented beverage, there is abundant vitamin A, vitamin C, chlorogenic acid and various trace elements, there is regulating intestinal canal microecological balance, improve the effects such as immunity;
(3) present invention process is simple, with low cost, is applicable to large-scale promotion.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.Under the precondition of design not departing from essence of the present invention, some adjustment or improvement can also be made, all belong to protection scope of the present invention.
embodiment 1:
A preparation method for longan lactic acid bacteria fermented beverage, comprises the following steps:
(1) pretreatment: get fresh longan fruit, removes impurity, peeling, stoning, weighs;
(2) homogenate: the water adding 2 times of weight in arillus longan, uses refiner or colloid mill that arillus longan customization is made homogenate shape;
(4) enzymolysis: in longan homogenate, adds the pectase of 0.15% longan weight, and regulate pH to be 6, within the scope of 56 DEG C, stir 5h, wherein, the vigor of the pectase of use is: 12000U/g;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 2.0% longan weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in longan seasoning liquid after sterilization ferments, and wherein the inoculum concentration of lactobacillus acidophilus leavening is 1% of longan weight, and fermentation condition is: 37 DEG C, pH8, and fermentation time is 40h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.Wherein, the addition of xylo-oligosaccharide and trehalose is respectively 3g/L and 5g/L.
embodiment 2:
A preparation method for longan lactic acid bacteria fermented beverage, comprises the following steps:
(1) pretreatment: get fresh longan fruit, removes impurity, peeling, stoning, weighs;
(2) homogenate: the water adding 3 times of weight in arillus longan, uses refiner or colloid mill that arillus longan customization is made homogenate shape;
(4) enzymolysis: in longan homogenate, adds the pectase of 1% longan weight, and regulate pH to be 6, within the scope of 56 DEG C, stir 5h, wherein, the vigor of the pectase of use is: 12000U/g;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 3.0% longan weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in longan seasoning liquid after sterilization ferments, and wherein the inoculum concentration of lactobacillus acidophilus leavening is 5% of longan weight, and fermentation condition is: 30 DEG C, pH6, and fermentation time is 20h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.Wherein, the addition of xylo-oligosaccharide and trehalose is respectively 5g/L and 8g/L.
embodiment 3:
A preparation method for longan lactic acid bacteria fermented beverage, comprises the following steps:
(1) pretreatment: get fresh longan fruit, removes impurity, peeling, stoning, weighs;
(2) homogenate: the water adding 4 times of weight in arillus longan, uses refiner or colloid mill that arillus longan customization is made homogenate shape;
(4) enzymolysis: in longan homogenate, adds the pectase of 2% longan weight, and regulate pH to be 6, within the scope of 56 DEG C, stir 5h, wherein, the vigor of the pectase of use is: 12000U/g;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 4.0% longan weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in longan seasoning liquid after sterilization ferments, and wherein the inoculum concentration of lactobacillus acidophilus leavening is 3% of longan weight, and fermentation condition is: 35 DEG C, pH7, and fermentation time is 30h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.Wherein, the addition of xylo-oligosaccharide and trehalose is respectively 8g/L and 10g/L.
Claims (4)
1. a preparation method for longan lactic acid bacteria fermented beverage, is characterized in that: comprise the following steps:
(1) pretreatment: get fresh longan fruit, removes impurity, peeling, stoning, weighs;
(2) homogenate: the water adding 2 ~ 4 times of weight in arillus longan, uses refiner or colloid mill that arillus longan customization is made homogenate shape;
(4) enzymolysis: in longan homogenate, adds the pectase of 0.1 ~ 2.0% longan weight, and adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 2.0 ~ 4.0% longan weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in longan seasoning liquid after sterilization ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.
2. the preparation method of a kind of longan lactic acid bacteria fermented beverage according to claim 1, is characterized in that: the vigor of the pectase described in step (4) is: 12000U/g.
3. the preparation method of a kind of longan lactic acid bacteria fermented beverage according to claim 1, it is characterized in that: the inoculum concentration of the lactobacillus acidophilus leavening described in step (6) is the 1-5% of longan weight, fermentation condition is: 30-37 DEG C, pH6-8, and fermentation time is 20-40h.
4. the preparation method of a kind of longan lactic acid bacteria fermented beverage according to claim 1, is characterized in that: the addition of the xylo-oligosaccharide described in step (8) and trehalose is 3-8g/L and 5-10g/L.
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| CN201510773106.XA CN105212006A (en) | 2015-11-13 | 2015-11-13 | A kind of preparation method of longan lactic acid bacteria fermented beverage |
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| CN201510773106.XA CN105212006A (en) | 2015-11-13 | 2015-11-13 | A kind of preparation method of longan lactic acid bacteria fermented beverage |
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| CN201510773106.XA Pending CN105212006A (en) | 2015-11-13 | 2015-11-13 | A kind of preparation method of longan lactic acid bacteria fermented beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005348A (en) * | 2022-04-20 | 2022-09-06 | 刘英语 | Longan and apple compound fermented beverage capable of improving immunity |
| CN116392546A (en) * | 2023-03-30 | 2023-07-07 | 广州千物百草生物科技有限公司 | Plant fermentation broth for resisting fatigue and tonifying kidney yang as well as preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326805A (en) * | 2010-12-04 | 2012-01-25 | 赵敏 | Fresh longan probiotic beverage and preparation method thereof |
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| CN116392546A (en) * | 2023-03-30 | 2023-07-07 | 广州千物百草生物科技有限公司 | Plant fermentation broth for resisting fatigue and tonifying kidney yang as well as preparation method and application thereof |
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Application publication date: 20160106 |