CN105249100A - Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage - Google Patents

Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage Download PDF

Info

Publication number
CN105249100A
CN105249100A CN201510689276.XA CN201510689276A CN105249100A CN 105249100 A CN105249100 A CN 105249100A CN 201510689276 A CN201510689276 A CN 201510689276A CN 105249100 A CN105249100 A CN 105249100A
Authority
CN
China
Prior art keywords
juice
fermented
vegetables
fruits
glutinous rice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN201510689276.XA
Other languages
Chinese (zh)
Other versions
CN105249100B (en
Inventor
谢晓航
盘柳萍
程劲芝
卓义敏
卢国伟
韦光贤
蒋敬全
陈洪明
谢仁珍
黄丽娟
江开良
縢全善
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GUANGXI ACADEMY OF LIGHT INDUSTRY SCIENCE AND TECHNOLOGY
Original Assignee
GUANGXI ACADEMY OF LIGHT INDUSTRY SCIENCE AND TECHNOLOGY
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by GUANGXI ACADEMY OF LIGHT INDUSTRY SCIENCE AND TECHNOLOGY filed Critical GUANGXI ACADEMY OF LIGHT INDUSTRY SCIENCE AND TECHNOLOGY
Priority to CN201510689276.XA priority Critical patent/CN105249100B/en
Publication of CN105249100A publication Critical patent/CN105249100A/en
Application granted granted Critical
Publication of CN105249100B publication Critical patent/CN105249100B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • 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

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a production method of a fermented fruit and vegetable juice and Chinese rice wine composited function beverage. The production method comprises steps as follows: fermented fruit and vegetable juice and fermented fruit and vegetable Chinese rice wine are prepared; the fermented fruit and vegetable Chinese rice wine, the fermented fruit and vegetable juice and water are mixed in a volume ratio being (7-10): (3-6): (1-1.5); degassing, sterilizing and filling are performed after mixing, and a finished product is obtained. The fermented fruit and vegetable juice and Chinese rice wine composited function beverage produced with the method can overcome defects of uncomprehensive nutrition and absence of a healthcare function of the fermented fruit and vegetable Chinese rice wine as well as low content of vitamin B of the fermented fruit and vegetable juice, produces unique fermentation flavor, has more comprehensive and more balanced nutrition and gastrointestinal healthcare efficacy, is suitable for people of all ages and is a novel nourishing beverage.

Description

The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions
Technical field
The present invention relates to a kind of health care of food beverage, be specifically related to the production method of a kind of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Background technology
Fermented glutinous rice, i.e. the soup juice of fermented glutinour rice, formed by fermentable such as the head mold of glutinous rice in distiller's yeast and aspergillus oryzaes, and be the traditional fermented food of China, its honey is aromatic strongly fragrant, and entrance is sweet, containing the abundant nutritional labeling such as B family vitamin, glucose, amino acid.China's traditional medicine is thought, fermented glutinous rice has spleen benefiting and stimulating the appetite, relaxes the muscles and stimulate the blood circulation, clearing damp dissolving phlegm, cardiac stimulant intelligence development, blood-enriching face-nourishing, the function of promoting longevity.Modern medicine finds, fermented glutinous rice can improve blood circulation, increases immunity, promotes appetite, effect of lactagogue and beauty treatment, is old young all suitable conventional nutraceutical good merchantable brand.
Fruits and vegetables are general designations of vegetable melon and fruit, fruits and vegetables are except can making good to eat dish, the Juice drink being rich in polyphenoils can also be made, especially the Juice energy after probiotics fermention is more effective is the mineral matter such as human body replenishing vitamins and calcium, phosphorus, potassium, magnesium, and adjustable bodily fuctions coordinates, strengthen cell viability and functions of intestines and stomach, promote digestive juice secretion, dispelling fatigue.
Along with the raising of people's living standard, people have had increasing requirement to diet and food security, in drink, in the past with carbohydrate, asccharin and pigment are that early oneself can not meet the demand of consumers in general for the cheap beverage of main preparation, it is natural that current people are more prone to selection, nutrition, health product, therefore, in diet, consumer sharply promotes the demand containing the Juice functional beverage enriching fruit vegetable nutrient, although fruit and vegetable juice product is many, but fermented type garden stuff juice composite beverage is then little, therefore, exploitation is fermented through pure natural, comprehensive nutrition, balanced, there is unique ferment local-flavor, the beverage with compound functions can coordinating human body stomach colony balance is necessary.
Summary of the invention
The object of the present invention is to provide the production method of a kind of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, the fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions that utilize the method to produce to obtain, the shortcoming that fermentation fruits and vegetables fermented glutinous rice not comprehensive nutrition, shortage health care and fermented fruits and vegetables juice B family vitamin content are low can be made up, form unique ferment local-flavor, have more comprehensively, balanced nutrition and intestines and stomach health-care effect.
For achieving the above object, the invention provides following technical scheme:
A production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, concrete steps are as follows:
(1) Juice is squeezed: after the fruits and vegetables being used for fermenting being carried out removal of impurities, cleaning and peeling process, squeeze Juice with juice extractor, for subsequent use;
(2) prepare fermented fruits and vegetables juice: get the Juice that step (1) obtains, and at 25-30 DEG C of bottom fermentation 54-96 hour add the fermented bacterium by total Juice weight content 7-12% in Juice after, after clarification filtration, obtain fermented fruits and vegetables juice, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak 8-12 hour after sticky rice washing, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 28-33 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:5-7 mixes with glutinous rice, admix the distiller's yeast of weight content 0.1-0.3%, then fermentation fruits and vegetables sweet wine can be obtained at 25-30 DEG C of bottom fermentation 50-55 hour, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 7-10:3-6:1-1.5 is allocated;
(5) sterilization is filling: carry out degassed after allotment, and sterilization treatment 3-6 second at 110-121 DEG C, then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
The production method of above-mentioned fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, step comprises pineapple, honey peach, orange, passion fruit, carrot, lichee, tomato, longan and guava for the fruits and vegetables fermented in (1).
The production method of above-mentioned fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, the fermented bacterium described in step (2) is wherein two or more composition in fruital yeast, Bifidobacterium, clostridium butyricum and lactobacillus acidophilus.
The preferred compositions of above-mentioned steps (3) preparation fermentation fruits and vegetables fermented glutinous rice was: by cold water soak after sticky rice washing 9 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 27 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:6 mixes with glutinous rice, admix the distiller's yeast of 0.2%, then fermentation fruits and vegetables sweet wine can within 53 hours, be obtained at 27 DEG C of bottom fermentations, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice.
The preferred compositions that step (4) is allocated is: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 8:5:1 is allocated.
The filling preferred compositions of step (5) sterilization is: carry out degassed after allotment, sterilization treatment 4 seconds at 120 DEG C, then sterile filling, is cooled to 38 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
In fermented bacterium, fruital yeast is the wild yeasts (Yeast) that a class can produce fruital, as product caproic acid bacteria, it not single bacterial classification, carrying out fermented fruits and vegetables juice with fruital yeast can make the glucide in Juice be converted into flavor substance, and produces pleasant fruit delicate fragrance, uses fruital culture propagation, the degree of fermentation is high, the Juice fruit aromatic flavour obtained, and give the ferment local-flavor of Juice uniqueness, fruital yeast microorganism center can be bought.
Bifidobacterium bifidobacteriumbe the Gram-positive bacillus by French scholar Tissier isolated a kind of anaerobism from the ight soil of breast milk nutrition youngster in 1899, end is bifurcated usually, therefore named Bifidobacterium.Bifidobacterium is the representative of beneficial bacterium, and Bifidobacterium, by adjustment normal intestinal flora, suppresses the many spoilage organisms growths of enteron aisle, thus reduces the generation of some carcinogens, thus greatly reduce the incidence of alimentary tract cancer.Bifidobacterium preparations can suppress toxigenic harmful bacteria quantity, thus good therapeutic action is played to liver patient, Bifidobacterium can produce lactic acid and acetic acid after fermenting in human body intestines, can improve the utilization rate of calcium, phosphorus, iron, promotes the absorption of iron and vitamin D.Bifidobacterium is suppressing the growth and breeding of human body harmful bacteria, the infection of opposing cause of disease mattress, the vitamin that synthesized human needs, promote that human body is to the absorption of mineral matter, produce the organic acids such as acetic acid, propionic acid, butyric acid and lactic acid and stimulate intestines peristalsis, promote defecation, prevent constipation and suppress enteron aisle putrefaction, purification intestinal environment, decompose carcinogenic substances, stimulation human immune system, thus improve resistance against diseases, reduce blood cholesterol levels, the aspect important role such as delay senility.Bifidobacterium is used in the Juice that obtains of fermented fruits and vegetables juice containing abundant total reducing sugar, protein, vitamin C, several amino acids, trace element and compound sugar composition etc., long shelf-life, has functions such as maintaining enteron aisle health balance, biological antagonist, immunity and nutrition and health care.
Clostridium butyricum is also known as clostridium butyricum, bacillus amylobacter, Miyarisan, clostridium butyricum, clostridium butyricum, Clostridium butylicum, butyric; Classification system is clostridiumbutyricum, it is one of normal bowel bacterium of people, and strictly anaerobic is gram positive bacteria.Miyarisan is the beneficial bacterium regulating human body intestinal microecology balance, it can promote the intestinal beneficial bacteria growings such as Bifidobacterium, suppress the harmful intestinal tract bacteria growings such as shigella dysenteriae, recovery gut flora balances, reduce the generation of enterotoxin and the murders by poisoning to intestinal mucosa such as amine, ammonia, indoles, recover intestines immunologic function and normal physiological function.It can embody students from five types of universities' thing characteristic in human body intestinal canal: 1, promote intestinal beneficial flora (Bifidobacterium, Bacillus acidi lactici) propagation and growth, suppress the growth of harmful bacteria and spoilage organisms in enteron aisle, breeding, correct enteric flora disturbance, reduce the generation of enterotoxin; 2, the materials such as B family vitamin, vitamin K, amylase can be produced in enteron aisle, with health role to human body; 3, the main metabolites butyric acid of Miyarisan is the histiocytic regeneration of gut epithelium and repairs Major Nutrient material; 4, cruel sour bacterium is anaerobic spore-bearing bacilli, good stability, does not affect, can preserve more than 3 years in vitro under room temperature in human body by hydrochloric acid in gastric juice, bile acid etc.; 5, Miyarisan has stronger tolerance to Multiple Classes of Antibiotics, also can use clinically with it.Clostridium butyricum to be used in the Juice that obtains of fermented fruits and vegetables juice the nutriments such as vitamin C, amino acid, trace element to be increased, and is rich in flavor substance and probio, improves quality and the nutritive value of Juice.
Lactobacillus acidophilus, Classification system lactobacillusacidophilus, belong to lactobacillus, Gram-positive bacillus, the end of bar is rounded, mainly exists in small intestine, release lactic acid, acetic acid and some antibiotic worked to harmful bacteria, and lactobacillus acidophilus can adjust gut flora balance, suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus has antagonism to pathogenic microorganisms.Lactobacillus acidophilus can secrete antibiotin class material (acidolin ( acidolin), bacillus acidophilus's element ( acidophilin), lactein ( 1aetocidon)), to the antagonism that pathogenic entero becteria produces.Lactobacillus acidophilus ( lactobacillusacidophilus, be called for short A) and Bacillus bifidus ( bifidobacterium, be called for short B) and mix the leavening formed.The dairy products taken in containing these two kinds of viable bacterias is beneficial to digestive organs, particularly the infant of gastrointestinal dysfunction and some Long-term Oral antibiotic are caused to the patient of gastrointestinal dysfunction, edible containing after the acidified milk of these two kinds of viable bacterias, the flora in enteron aisle can be made rapidly to recover normal equilibrium, suppress the propagation of spoilage organisms, so have good nutrition health-care functions; After Bifidobacterium and lactobacillus acidophilus are fermented in enteron aisle, also can produce lactic acid and acetic acid, the utilization rate of calcium, phosphorus, iron can be improved, promote the absorption of iron and vitamin D, produce vitamin K and Cobastab, the absorption of cholesterol can also be reduced, and the injury of Radiation On Human body can be reduced.Not only increase a large amount of nutritional labelings in the Juice that lactobacillus acidophilus obtains after being used for fermented fruits and vegetables juice, yet forms both good local flavor, nutritional labeling obtains and well retains and refinement.Not only local flavor is splendid, sweet and sour taste, and nutritive value is also higher, increases simultaneously or defines new flavor substance, imparts the peculiar flavour of the rear product of fermentation.
Distiller's yeast described in above-mentioned preparation fermentation fruits and vegetables fermented glutinous rice is in the rice through strong boiling, moves into the conidium of aspergillus, is then incubated, the mycelia that the grain of rice grows.On distiller's yeast, growth has a large amount of microorganisms, and also have the enzyme (amylase, carbohydrase and protease etc.) of Institute of Micro-biology's secretion, enzyme has biocatalysis, can accelerate the starch in cereal, and protein etc. change saccharogenesis, amino acid.Bacterial classification in distiller's yeast mainly saccharomycete, saccharomycetes to make fermentation decomposing organic matter can produce alcohol, and containing organic matter in glutinous rice, add distiller's yeast when making sweet wine, can promote the fermentation of glutinous rice, the addition of koji is the 0.1-0.3% of total fermentation materials weight.
compared with prior art, the invention has the beneficial effects as follows:
(1) the present invention's fruital yeast, Bifidobacterium, the probio such as clostridium butyricum and lactobacillus acidophilus is fermented to Juice, by fruital yeast and Bifidobacterium, fruital yeast and clostridium butyricum or the composite bacteria such as fruital yeast and lactobacillus acidophilus ferment to Juice, ferment effect is better, after fermentation, Juice mouthfeel is better, nutrition is abundanter, glucide in Juice is more converted into flavor substance, these flavor substances give the ferment local-flavor of Juice uniqueness, Juice health-care efficacy through probiotics fermention is stronger, local flavor is longer, deeply like by consumer, and with this process, the content of probio also significantly rises, probio can effectively help human body to set up stomach colony balance, promote digestion, take into account the generation of controlling intestinal toxic flora simultaneously, be more conducive to health.
(2) ferment fruits and vegetables fermented glutinous rice and the simple fermented glutinous rice of tradition contrasts, amino acid classes contained in fermentation fruits and vegetables fermented glutinous rice is more, B family vitamin content is higher, ethanol etc. are unfavorable for that the content of material of mouthfeel is less, and fermentation fruits and vegetables fermented glutinous rice is sugary abundant, overall local flavor is more abundant, more tasty and more refreshing.
(3) fermented fruits and vegetables juice of probio and fermentation fruits and vegetables fermented glutinous rice compound will be rich in, fermented fruits and vegetables juice is rich in flavor substance and probio, fermentation fruits and vegetables fermented glutinous rice is rich in several amino acids, B family vitamin, make fermented fruits and vegetables juice and fermentation fruits and vegetables fermented glutinous rice beverage with compound functions by both are composite, fermentation fruits and vegetables fermented glutinous rice not comprehensive nutrition can be made up, lack health care and the low shortcoming of fermented fruits and vegetables juice B family vitamin content, the two is at health care, complementary on local flavor, the nutritional labeling of preserving this composite beverage and local flavor adopt ultrahigh-temperature instant sterilizing, the production technology of sterile filling, form unique ferment local-flavor, have more comprehensively, balanced nutrition and intestines and stomach health-care effect, comprehensive nutrition after the two collocation, health care is complementary, all-ages, real is a kind of novel tonic beverage.
(4) traditional fermented glutinous rice has production process complexity, and sterilizing is thorough, and be long placed in easy layering, rotten, local flavor is simple, and aftertaste is long not, to lack in fruits and vegetables the elements such as vitamin C, does not possess and coordinate to set up the shortcomings such as effect of stomach colony balance; Many-sided demands such as the content of material such as sterilizing is thorough, local flavor is mellow, vitamin are abundant, coordination colony balance taken into account by beverage prepared by the present invention, solve above technical barrier.
(5) technical scheme provided by the invention is simple, reliable, is convenient to industrialization, scale is amplified, goes into operation.
Detailed description of the invention
Embodiment 1
A production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, concrete steps are as follows:
(1) Juice is squeezed: after pineapple being carried out removal of impurities, cleaning and peeling process, squeeze Juice with juice extractor, for subsequent use;
(2) fermented fruits and vegetables juice is prepared: get the Juice that step (1) obtains, and add in Juice by after the fruital yeast of total Juice weight content 4% and total Juice weight content 3% Bifidobacterium 25 DEG C of bottom fermentations 96 hours, fermented fruits and vegetables juice is obtained after clarification filtration, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak after sticky rice washing 8 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 28 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:5 mixes with glutinous rice, admixes the distiller's yeast of weight content 0.1%, then within 55 hours, can obtain fermentation fruits and vegetables sweet wine at 25 DEG C of bottom fermentations, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 7:3:1 is allocated;
(5) sterilization is filling: carry out degassed after allotment, sterilization treatment 6 seconds at 110 DEG C, and then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 2
A production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, concrete steps are as follows:
(1) Juice is squeezed: after honey peach being carried out removal of impurities, cleaning and peeling process, squeeze Juice with juice extractor, for subsequent use;
(2) fermented fruits and vegetables juice is prepared: get the Juice that step (1) obtains, and 27 DEG C of bottom fermentations 85 hours add the lactobacillus acidophilus by the Bifidobacterium of total Juice weight content 4%, the fruital yeast of total Juice weight content 2% and total Juice weight content 3% in Juice after, fermented fruits and vegetables juice is obtained after clarification filtration, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak after sticky rice washing 9 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 27 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:6 mixes with glutinous rice, admixes the distiller's yeast of weight content 0.2%, then within 53 hours, can obtain fermentation fruits and vegetables sweet wine at 27 DEG C of bottom fermentations, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 8:4:1.2 is allocated;
(5) sterilization is filling: carry out degassed after allotment, sterilization treatment 5 seconds at 115 DEG C, and then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 3
A production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, concrete steps are as follows:
(1) Juice is squeezed: after orange and carrot being carried out removal of impurities, cleaning and peeling process, stripping and slicing, squeezes Juice with juice extractor, for subsequent use;
(2) fermented fruits and vegetables juice is prepared: get the Juice that step (1) obtains, and add in Juice by after the Bifidobacterium of total Juice weight content 4% and the lactobacillus acidophilus of total Juice weight content 6% 28 DEG C of bottom fermentations 72 hours, fermented fruits and vegetables juice is obtained after clarification filtration, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak after sticky rice washing 9 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 30 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:6 mixes with glutinous rice, admixes the distiller's yeast of weight content 0.3%, then within 51 hours, can obtain fermentation fruits and vegetables sweet wine at 28 DEG C of bottom fermentations, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 8:5:1 is allocated;
(5) sterilization is filling: carry out degassed after allotment, sterilization treatment 4 seconds at 120 DEG C, and then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 4
A production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, concrete steps are as follows:
(1) squeeze Juice: the fruits and vegetables being used for fermenting are comprised pineapple, honey peach, orange, passion fruit, carrot, lichee, tomato, longan and guava one or more carry out removal of impurities, cleaning and peeling process after, Juice is squeezed with juice extractor, for subsequent use;
(2) fermented fruits and vegetables juice is prepared: get the Juice that step (1) obtains, and add in Juice by the fruital yeast of total Juice weight content 3%, total Juice weight content 4% Bifidobacterium and after total Juice weight content 5% clostridium butyricum 30 DEG C of bottom fermentations 54 hours, fermented fruits and vegetables juice is obtained after clarification filtration, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak after sticky rice washing 12 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 33 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:7 mixes with glutinous rice, admixes the distiller's yeast of weight content 0.2%, then within 50 hours, can obtain fermentation fruits and vegetables sweet wine at 30 DEG C of bottom fermentations, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 10:6:1.5 is allocated;
(5) sterilization is filling: carry out degassed after allotment, sterilization treatment 3 seconds at 121 DEG C, and then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 5
A production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, concrete steps are as follows:
(1) Juice is squeezed: after guava being carried out removal of impurities, cleaning and peeling process, squeeze Juice with juice extractor, for subsequent use;
(2) fermented fruits and vegetables juice is prepared: get the Juice that step (1) obtains, and 29 DEG C of bottom fermentations 64 hours add the lactobacillus acidophilus by the Bifidobacterium of the fruital yeast of total Juice weight content 3%, total Juice weight content 2%, the clostridium butyricum of total Juice weight content 3% and total Juice weight content 4% in Juice after, fermented fruits and vegetables juice is obtained after clarification filtration, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak after sticky rice washing 11 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 32 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:6 mixes with glutinous rice, admixes the distiller's yeast of weight content 0.3%, then within 55 hours, can obtain fermentation fruits and vegetables sweet wine at 25 DEG C of bottom fermentations, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 9:5:1.3 is allocated;
(5) sterilization is filling: carry out degassed after allotment, and sterilization treatment 3-6 second at 110-121 DEG C, then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
In the fermented fruits and vegetables juice that the present invention prepares and fermented glutinous rice beverage with compound functions, main nutrient composition content (g/100mL) is as shown in the table:
From upper table, in the beverage that the present invention prepares, Vc and B family vitamin is as higher in Vb1, Vb2 equal size, and the content of material such as vitamin enrich.

Claims (6)

1. a production method for fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is characterized in that, concrete steps are as follows:
(1) Juice is squeezed: after the fruits and vegetables being used for fermenting being carried out removal of impurities, cleaning and peeling process, squeeze Juice with juice extractor, for subsequent use;
(2) prepare fermented fruits and vegetables juice: get the Juice that step (1) obtains, and at 25-30 DEG C of bottom fermentation 54-96 hour add the fermented bacterium by total Juice weight content 7-12% in Juice after, after clarification filtration, obtain fermented fruits and vegetables juice, for subsequent use;
(3) preparation fermentation fruits and vegetables fermented glutinous rice: by cold water soak 8-12 hour after sticky rice washing, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 28-33 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:5-7 mixes with glutinous rice, admix the distiller's yeast of weight content 0.1-0.3%, then fermentation fruits and vegetables sweet wine can be obtained at 25-30 DEG C of bottom fermentation 50-55 hour, extract fermentation fruits and vegetables sweet wine juice with centrifuge again, after clarification filtration, namely obtain fermentation fruits and vegetables fermented glutinous rice;
(4) allocate: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 7-10:3-6:1-1.5 is allocated;
(5) sterilization is filling: carry out degassed after allotment, and sterilization treatment 3-6 second at 110-121 DEG C, then sterile filling, is cooled to less than 35 DEG C, obtains fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
2. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, it is characterized in that, step comprises pineapple, honey peach, orange, passion fruit, carrot, lichee, tomato, longan and guava for the fruits and vegetables fermented in (1).
3. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, it is characterized in that, the fermented bacterium described in step (2) is wherein two or more composition in fruital yeast, Bifidobacterium, clostridium butyricum and lactobacillus acidophilus.
4. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, it is characterized in that, the preferred compositions of step (3) preparation fermentation fruits and vegetables fermented glutinous rice was: by cold water soak after sticky rice washing 9 hours, drain away the water, by sticky rice stewing gelatinization, at room temperature be cooled to 27 DEG C, Juice step (1) obtained is by weight Juice: glutinous rice is that the ratio of 1:6 mixes with glutinous rice, admix the distiller's yeast of 0.2%, then fermentation fruits and vegetables sweet wine can within 53 hours, be obtained at 27 DEG C of bottom fermentations, fermentation fruits and vegetables sweet wine juice is extracted again with centrifuge, namely fermentation fruits and vegetables fermented glutinous rice is obtained after clarification filtration.
5. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, it is characterized in that, the preferred compositions that step (4) is allocated is: by ferment fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to volume ratio fermentation fruits and vegetables fermented glutinous rice: fermented fruits and vegetables juice: water is that the ratio of 8:5:1 is allocated.
6. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, it is characterized in that, the filling preferred compositions of step (5) sterilization is: carry out degassed after allotment, sterilization treatment 4 seconds at 120 DEG C, then sterile filling, be cooled to 38 DEG C, obtain fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
CN201510689276.XA 2015-10-23 2015-10-23 The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions Active CN105249100B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510689276.XA CN105249100B (en) 2015-10-23 2015-10-23 The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510689276.XA CN105249100B (en) 2015-10-23 2015-10-23 The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions

Publications (2)

Publication Number Publication Date
CN105249100A true CN105249100A (en) 2016-01-20
CN105249100B CN105249100B (en) 2018-07-17

Family

ID=55089299

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510689276.XA Active CN105249100B (en) 2015-10-23 2015-10-23 The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions

Country Status (1)

Country Link
CN (1) CN105249100B (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106834029A (en) * 2016-12-29 2017-06-13 广州凯耀资产管理有限公司 A kind of pure natural guava health liquor and preparation method thereof
CN106879931A (en) * 2017-04-11 2017-06-23 伍宝年 A kind of utilization drags for the method that wine lees pickling makees beverage, electuary and cake
CN106916689A (en) * 2017-03-31 2017-07-04 芜湖职业技术学院 The preparation method of okra rice wine
CN107236643A (en) * 2017-07-21 2017-10-10 广西驰胜农业科技有限公司 A kind of preparation method of Fragrant fruit wine
CN107236642A (en) * 2017-07-21 2017-10-10 广西驰胜农业科技有限公司 A kind of brewing method of longan passion fruit health liquor
CN107279640A (en) * 2017-07-10 2017-10-24 广西驰胜农业科技有限公司 A kind of passiflora edulis drink and preparation method thereof
CN108029920A (en) * 2017-12-29 2018-05-15 黄冈师范学院 A kind of preparation method of honeysuckle-artemisia selengensis ferment composite beverage
CN109527310A (en) * 2018-12-08 2019-03-29 广州浩恩奉仕食品有限公司 A kind of fermented type low sugar juice composite fermented beverage
CN111454809A (en) * 2020-04-23 2020-07-28 广西壮族自治区林业科学研究院 Preparation method of lily wine
CN115067445A (en) * 2021-03-16 2022-09-20 彭小平 Novel fruit and vegetable juice
CN116035146A (en) * 2023-01-20 2023-05-02 江苏沃纳生物科技有限公司 Production method of mulberry beverage with gastrointestinal tract health care function

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102604780A (en) * 2012-03-31 2012-07-25 灵山县科学技术开发中心 Preparation method of sweet wine and beverage prepared from sweet wine
CN102894268A (en) * 2012-11-06 2013-01-30 张红 Fruit juice amazake and preparation method thereof
CN103284243A (en) * 2013-05-31 2013-09-11 石家庄市兄弟伊兰食品配料有限公司 Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof
CN103815281A (en) * 2014-02-24 2014-05-28 杭州米奥生物科技有限公司 Making method of monascus fermented sweet rice wine
CN104560518A (en) * 2015-01-16 2015-04-29 贵州省轻工业科学研究所 Production method of compound functional beverage of seedless thorn pears and fermented glutinous rice

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102604780A (en) * 2012-03-31 2012-07-25 灵山县科学技术开发中心 Preparation method of sweet wine and beverage prepared from sweet wine
CN102894268A (en) * 2012-11-06 2013-01-30 张红 Fruit juice amazake and preparation method thereof
CN103284243A (en) * 2013-05-31 2013-09-11 石家庄市兄弟伊兰食品配料有限公司 Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof
CN103815281A (en) * 2014-02-24 2014-05-28 杭州米奥生物科技有限公司 Making method of monascus fermented sweet rice wine
CN104560518A (en) * 2015-01-16 2015-04-29 贵州省轻工业科学研究所 Production method of compound functional beverage of seedless thorn pears and fermented glutinous rice

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王树林等: "甜酒酿乳酸饮料配方筛选及加工工艺", 《中国乳品工业》 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106834029A (en) * 2016-12-29 2017-06-13 广州凯耀资产管理有限公司 A kind of pure natural guava health liquor and preparation method thereof
CN106916689A (en) * 2017-03-31 2017-07-04 芜湖职业技术学院 The preparation method of okra rice wine
CN106879931A (en) * 2017-04-11 2017-06-23 伍宝年 A kind of utilization drags for the method that wine lees pickling makees beverage, electuary and cake
CN107279640A (en) * 2017-07-10 2017-10-24 广西驰胜农业科技有限公司 A kind of passiflora edulis drink and preparation method thereof
CN107236643A (en) * 2017-07-21 2017-10-10 广西驰胜农业科技有限公司 A kind of preparation method of Fragrant fruit wine
CN107236642A (en) * 2017-07-21 2017-10-10 广西驰胜农业科技有限公司 A kind of brewing method of longan passion fruit health liquor
CN108029920A (en) * 2017-12-29 2018-05-15 黄冈师范学院 A kind of preparation method of honeysuckle-artemisia selengensis ferment composite beverage
CN109527310A (en) * 2018-12-08 2019-03-29 广州浩恩奉仕食品有限公司 A kind of fermented type low sugar juice composite fermented beverage
CN111454809A (en) * 2020-04-23 2020-07-28 广西壮族自治区林业科学研究院 Preparation method of lily wine
CN115067445A (en) * 2021-03-16 2022-09-20 彭小平 Novel fruit and vegetable juice
CN116035146A (en) * 2023-01-20 2023-05-02 江苏沃纳生物科技有限公司 Production method of mulberry beverage with gastrointestinal tract health care function

Also Published As

Publication number Publication date
CN105249100B (en) 2018-07-17

Similar Documents

Publication Publication Date Title
CN105249100B (en) The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions
CN105167072A (en) Production method of functional Chinese wolfberry fruit enzyme and product thereof
CN105146614A (en) Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage
CN105815640A (en) Digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and preparing method thereof
CN104542977B (en) A kind of health beverages and preparation method containing yam extract and bifidobacterium bifidum
CN102318806B (en) Preparation method of probiotics fermented pumpkin and carrot vegetable powder
CN101524150B (en) Microbial ecological agent and preparation method thereof
CN105533544A (en) Natural fruit and vegetable enzyme product
CN105815718A (en) Fermented fruit and vegetable jam and preparation method thereof
CN104585762A (en) Dendrobium officinale fermented product and preparation method thereof
CN103798890A (en) Tea fungus apple vinegar and production method thereof
CN108244432A (en) A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof
CN103431467B (en) Asparagus extract bifidobacterium fermentation activity beverage and preparation method thereof
CN112980646B (en) Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof
CN103039927A (en) Biologically fermented black purslane food and preparation method thereof
CN106538917A (en) A kind of Folium Ipomoea probiotic bacteria health drink and preparation method thereof
CN104305465A (en) Method for preparing lactobacillus fermentation type blueberry fruit juice
CN101407754A (en) Production process of black fungus rough rice vinegar
CN112931865A (en) Edible amino acid enzyme rich in gamma-aminobutyric acid and preparation method thereof
CN101406214A (en) Golden fungus yoghourt with nutrition health-care functions and preparation method thereof
CN104824773A (en) Fresh sweet corn vinegar
CN104886569A (en) An active probiotic fermented drink and a preparation method thereof
CN104382129A (en) Beverage prepared from sweet corn and black tea fungus
CN104365858B (en) A kind of preparation method of fermented type ginkgo peanut milk drink
CN104365845B (en) A kind of preparation method of fermented type Mung Bean Milk Drink

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant