CN105249100B - The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions - Google Patents

The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions Download PDF

Info

Publication number
CN105249100B
CN105249100B CN201510689276.XA CN201510689276A CN105249100B CN 105249100 B CN105249100 B CN 105249100B CN 201510689276 A CN201510689276 A CN 201510689276A CN 105249100 B CN105249100 B CN 105249100B
Authority
CN
China
Prior art keywords
fruits
fermented
vegetables
juice
glutinous rice
Prior art date
Application number
CN201510689276.XA
Other languages
Chinese (zh)
Other versions
CN105249100A (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
Original Assignee
广西轻工业科学技术研究院
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 广西轻工业科学技术研究院 filed Critical 广西轻工业科学技术研究院
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

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses the production methods of a kind of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, by preparing fermented fruits and vegetables juice and fermentation fruits and vegetables fermented glutinous rice, by obtained fermentation fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water according to 7 10:3‑6:1 1.5 volume ratio is allocated;It is de-gassed after allotment, sterilizes filling get product, the fermented fruits and vegetables juice that the present invention produces and fermented glutinous rice beverage with compound functions, it can overcome the disadvantages that fermentation fruits and vegetables fermented glutinous rice not comprehensive nutrition, lack healthcare function and disadvantage that fermented fruits and vegetables juice B family vitamin content is low, form unique ferment local-flavor, have effects that nutrition more comprehensively, balanced and intestines and stomach health-care, it is suitable for people of all ages, it is a kind of novel tonic 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 beverages, and in particular to a kind of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions Production method.
Background technology
Fermented glutinous rice, the i.e. soup of fermented glutinour rice, by glutinous rice through in distiller's yeast head mold and the microbial fermentations such as aspergillus oryzae form, be me The traditional fermented food of state, honey is aromatic strongly fragrant, and entrance is sweet, contains the nutrition such as abundant B family vitamin, glucose, amino acid Ingredient.China's traditional medicine thinks that fermented glutinous rice has spleen benefiting and stimulating the appetite, relaxing tendons and activating collaterals, clearing damp dissolving phlegm, cardiac stimulant intelligence development, blood-enriching face-nourishing, prolongs The function that year lengthens one's life.Modern medicine finds that fermented glutinous rice can improve blood circulation, increases immunity, promotes appetite, lactagogue and U.S. The effect of appearance is the suitable conventional nutraceutical good merchantable brand of old children.
Fruits and vegetables are the general designations of vegetable melon and fruit, and fruits and vegetables can also be made other than it can make palatable dish rich in antioxygen The juice drink of compound, juice especially after probiotics fermention can more effectively be human body replenishing vitamins and The minerals such as calcium, phosphorus, potassium, magnesium, and adjustable bodily fuctions coordinate, and enhance cell viability and functions of intestines and stomach, promote digestive juice Secretion, dispelling fatigue.
As the improvement of people's living standards, people have more and more requirements to diet and food security, in drink Aspect, the cheap beverage prepared based on carbohydrate, saccharin and pigment in the past is early, and oneself cannot meet the need of consumers in general It asks, people are more likely to natural selection, nutrition, health product at present, and therefore, consumer is to containing abundant fruit in diet The demand of the juice functional beverage of vegetable nutrition is drastically promoted, although fruit and vegetable juice product is many, fermented type juice is compound Beverage is then seldom, and therefore, exploitation is comprehensive, balanced through pure natural fermentation, nutrition, has unique ferment local-flavor, can coordinate human body The beverage with compound functions of stomach colony balance is necessary.
Invention content
The purpose of the present invention is to provide the production methods of a kind of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, utilize The fermented fruits and vegetables juice that this method produces and fermented glutinous rice beverage with compound functions can overcome the disadvantages that fermentation fruits and vegetables fermented glutinous rice hypotrophy Face lacks healthcare function and the low disadvantage of fermented fruits and vegetables juice B family vitamin content, forms unique ferment local-flavor, has more complete Face, balanced nutrition and intestines and stomach health-care effect.
To achieve the above object, the present invention provides the following technical solutions:
A kind of production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is as follows:
(1)Squeeze juice:To be cleaned for the fruits and vegetables of fermentation, clean and peeling processing after, squeezed with juice extractor Juice is taken, it is spare;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and press total juice weight It ferments 54-96 hours at 25-30 DEG C after the fermenting microbe of amount content 7-12%, fermented fruits and vegetables juice is obtained after clarification filtration, it is standby With;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:By cold water soak 8-12 hours after sticky rice washing, drains away the water, glutinous rice is steamed Gelatinization is boiled, is cooled to 28-33 DEG C at room temperature, by step(1)Obtained juice is by weight juice:Glutinous rice is 1:5-7 Ratio be uniformly mixed with glutinous rice, admix the distiller's yeast of weight content 0.1-0.3%, then ferment 50-55 hours at 25-30 DEG C Fermentation fruits and vegetables sweet wine is can be obtained, then fermentation fruits and vegetables sweet wine juice is extracted with centrifuge, ferment fruits and vegetables sweet wine to obtain the final product after clarification filtration It makes;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Fermentation Juice:Water is 7-10:3-6:The ratio of 1-1.5 is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 3-6 seconds at 110-121 DEG C, then sterile filling, cold But to 35 DEG C hereinafter, up to 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(1)In for fermentation fruit Vegetable includes pineapple, honey peach, orange, passion fruit, carrot, lichee, tomato, longan and guava.
The production method of above-mentioned fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, step(2)Described in zymophyte Kind is two of which or two or more compositions in fruity yeast, Bifidobacterium, clostridium butyricum and lactobacillus acidophilus.
Above-mentioned steps(3)Prepare preferably being combined as fermentation fruits and vegetables fermented glutinous rice:By cold water soak after sticky rice washing 9 hours, It drains away the water, sticky rice stewing is gelatinized, be cooled to 27 DEG C at room temperature, by step(1)Obtained juice is by weight fruits and vegetables Juice:Glutinous rice is 1:6 ratio is uniformly mixed with glutinous rice, admixes 0.2% distiller's yeast, and then fermenting 53 hours at 27 DEG C can obtain Fermentation fruits and vegetables sweet wine juice is extracted to fermentation fruits and vegetables sweet wine, then with centrifuge, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration.
Step(4)Allotment is preferably combined as:Fermentation fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water are fermented according to volume ratio Fruits and vegetables fermented glutinous rice:Fermented fruits and vegetables juice:Water is 8:5:1 ratio is allocated.
Step(5)It sterilizes and filling is preferably combined as:It is de-gassed after allotment, sterilization treatment 4 seconds at 120 DEG C, then Sterile filling is cooled to 38 DEG C to get fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Fruity yeast is a kind of wild yeasts that can produce fruity in fermenting microbe(Yeast), as production caproic acid bacteria, no It is single strain, the glucide in juice can be made to be converted into flavor substance come fermented fruits and vegetables juice with fruity yeast, and produce Raw pleasant fruit faint scent, is fermented with fruity yeast, and the degree of fermentation is high, and obtained juice fruit flavor is strong, and assigns fruit The unique ferment local-flavor of vegetable juice, fruity yeast microorganism center can be bought.
BifidobacteriumBifidobacteriumBe 1899 by French scholar Tissier from the excrement of breast milk nutrition youngster A kind of Gram-positive bacillus for the anaerobism isolated, end usually bifurcated, therefore named Bifidobacterium.Bifidobacterium is beneficial bacterium It represents, Bifidobacterium can inhibit many spoilage organisms growths of enteron aisle, to reduce some carcinogenic substances by adjusting normal intestinal flora Matter generates, and thus greatly reduces the incidence of alimentary tract cancer.Bifidobacterium preparations can inhibit toxigenic harmful bacteria Quantity, to play good therapeutic effect to liver patient, Bifidobacterium can generate lactic acid and vinegar after the fermentation of human body enteral Acid can improve the utilization rate of calcium, phosphorus, iron, promote the absorption of iron and vitamin D.Bifidobacterium is inhibiting human body harmful bacteria Growth and breeding, resists the infection of cause of disease mattress, and the vitamin that synthesized human needs promotes absorption of the human body to minerals, generates vinegar The organic acids such as acid, propionic acid, butyric acid and lactic acid stimulate intestines peristalsis, promote defecation, prevent constipation and inhibit enteron aisle putrefaction, It purifies intestinal environment, decompose carcinogen, stimulation human immune system, to improve disease resistance, reduction blood cholesterol levels, prolong Slow aging etc. important role.In the juice that Bifidobacterium obtains for fermented fruits and vegetables juice containing abundant total reducing sugar, Protein, vitamin C, a variety of amino acid, trace element and oligosaccharide ingredient etc., long shelf-life have and maintain enteron aisle health The functions such as balance, biological antagonist, immune and nutrition and health care.
Clostridium butyricum is also known as:Clostridium butyricum, bacillus amylobacter, Miyarisan, clostridium butyricum, butyric acid shuttle Bacterium, Clostridium butylicum, butyric;Classification system isClostridium butyricum, it is one of normal bowel bacterium of people, sternly Lattice anaerobism is gram positive bacteria.Miyarisan is the beneficial bacterium for adjusting human body intestinal canal microecological balance, it can promote Bifidobacterium Equal intestinal beneficial bacteriums growth, inhibits the growth of the harmful intestinal tract bacterias such as shigella dysenteriae, restores intestinal flora balance, reduce amine, ammonia, The generation of the enterotoxin such as indoles and murder by poisoning to intestinal mucosa restore intestines immune function and normal physiological function.It is in human body Students from five types of universities' object characteristic can be embodied in enteron aisle:1, promote proliferation and the development of intestinal beneficial flora (Bifidobacterium, Bacillus acidi lactici), Growth, the breeding for inhibiting harmful bacteria and spoilage organisms in enteron aisle, correct enteric flora disturbance, reduce the generation of enterotoxin;2, exist Enteron aisle interior energy generates the substances such as B family vitamins, vitamin K, amylase, with health role to human body;3, the master of Miyarisan It is the histiocytic regeneration of gut epithelium and reparation Major Nutrient substance to want metabolite butyric acid;4, cruel sour bacterium is anaerobism brood cell's bar Bacterium, stability is good, is not influenced by hydrochloric acid in gastric juice, bile acid etc. in human body, can preserve at room temperature 3 years or more in vitro;5, junket Sour bacterium has stronger tolerance to Multiple Classes of Antibiotics, can be clinically used in combination with it.Clostridium butyricum is obtained for fermented fruits and vegetables juice Juice in the nutriments such as vitamin C, amino acid, trace element increased, be rich in flavor substance and probiotics, improve The quality and nutritive value of juice.
Lactobacillus acidophilus, Classification systemLactobacillus acidophilus, belong to lactobacillus, Gram-positive The end of bacillus, bar is rounded, is primarily present in small intestine, discharges lactic acid, acetic acid and some antibiotic to work to harmful bacteria, Lactobacillus acidophilus can adjust intestinal flora balance, inhibit the proliferation of enteron aisle undesirable microorganism.Lactobacillus acidophilus is to pathogenic microorganisms With antagonism.Lactobacillus acidophilus can secrete antibiotin substance (acidolin (acidolin), bacillus acidophilus element (acidophilin), lactein (1aetocidon)), the antagonism that pathogenic entero becteria is generated.Lactobacillus acidophilus (Lactobacillus acidophilus, abbreviation A) and Bacillus bifidus (Bifidobacterium, abbreviation B) and mixing composition Leavening.It is beneficial to digestive organs to take in the dairy products containing both viable bacterias, especially to the baby of gastrointestinal dysfunction Child and some Long-term Oral antibiotic and the patient for causing gastrointestinal dysfunction, eat the acidified milk containing both viable bacterias Afterwards, the flora in enteron aisle can be made to restore normal equilibrium rapidly, inhibit the proliferation of spoilage organisms, so having good nutrition and health care Effect;After Bifidobacterium and lactobacillus acidophilus are fermented in enteron aisle, lactic acid and acetic acid can be also generated, the profit of calcium, phosphorus, iron can be improved With rate, promote the absorption of iron and vitamin D, generates vitamin K and vitamin B, the absorption of cholesterol can also be reduced, and can drop Injury of the Low emissivity to human body.A large amount of battalion is not only increased in the juice that lactobacillus acidophilus is used to obtain after fermented fruits and vegetables juice It forms point, yet forms good flavor, nutritional ingredient is effectively maintained and is refined.Not only flavor is splendid, it is sour-sweet can Mouthful, nutritive value also higher, while increasing or foring new flavor substance, impart the peculiar flavour of product after fermentation.
Distiller's yeast described in above-mentioned preparation fermentation fruits and vegetables fermented glutinous rice is to move into aspergillus in the rice Jing Guo strong boiling Then conidium keeps the temperature, the mycelia grown on the grain of rice.Growth has a large amount of microorganism, also Institute of Micro-biology on distiller's yeast The enzyme of secretion(Amylase, carbohydrase and protease etc.), enzyme have biocatalysis, can accelerate the starch in cereal, Protein etc. changes saccharogenesis, amino acid.Strain in distiller's yeast is mainly saccharomycete, and saccharomycetes to make fermentation decomposing organic matter can generate wine Essence contains organic matter in glutinous rice, distiller's yeast is added when making sweet wine, can promote the fermentation of glutinous rice, the addition of koji For the 0.1-0.3% of total fermentation materials weight.
Compared with prior art, the beneficial effects of the invention are as follows:
(1)The probiotics such as present invention fruity yeast, Bifidobacterium, clostridium butyricum and lactobacillus acidophilus to juice into Row fermentation, by fruity yeast and Bifidobacterium, fruity yeast and clostridium butyricum or the compound bacterias such as fruity yeast and lactobacillus acidophilus Kind ferments to juice, and ferment effect is more preferable, and after fermentation, juice mouthfeel is more preferable, and nutrition is more rich, the sugar in juice Substance is more converted into flavor substance, these flavor substances assign the unique ferment local-flavor of juice, through probiotics fermention Juice health-care efficacy it is stronger, flavor is longer, is loved by consumers, and with this process, the content of probiotics It is substantially increased, probiotics can effectively help human body to establish stomach colony balance, promote digestion, while taking into account and controlling intestinal toxic bacterium The generation of group, more conducively health.
(2)The fruits and vegetables fermented glutinous rice that ferments is compared with the simple fermented glutinous rice of tradition, and ferment amino acid contained in fruits and vegetables fermented glutinous rice The content of material that type more, B family vitamin content higher, ethyl alcohol etc. are unfavorable for mouthfeel is less, and the fruits and vegetables fermented glutinous rice that ferments Abundant containing sugar, whole flavor is more thick and solid, more tasty and more refreshing.
(3)Fermented fruits and vegetables juice and the fermentation fruits and vegetables fermented glutinous rice that will be enriched in probiotics are compound, and fermented fruits and vegetables juice is rich in flavor Matter and probiotics, fermentation fruits and vegetables fermented glutinous rice rich in a variety of amino acid, B family vitamin, by the two compounding be made fermented fruits and vegetables juice with Ferment fruits and vegetables fermented glutinous rice beverage with compound functions, can overcome the disadvantages that fermentation fruits and vegetables fermented glutinous rice not comprehensive nutrition, lacks healthcare function and fermentation The low disadvantage of juice B family vitamin content, the two is complementary on healthcare function, flavor, in the nutrition for preserving the composite beverage The production technology that ultrahigh-temperature instant performing sterilization and sterile filling is used on ingredient and flavor, forms unique ferment local-flavor, has more complete Face, balanced nutrition and intestines and stomach health-care effect, nutrition is comprehensive after the two collocation, and healthcare function is complementary, suitable for people of all ages, actually a kind of Novel tonic beverage.
(4)Traditional fermented glutinous rice has production process complicated, and sterilizing is not thorough, and is long placed in and is easy layering, goes bad, and flavor is simple, Taste is not long enough afterwards, lacks the elements such as vitamin C in fruits and vegetables, does not have the shortcomings of the effect of stomach colony balance is established in coordination; It is more that beverage prepared by the present invention has taken into account abundant, coordination colony balance of the content of material such as thorough, the mellow, vitamin of flavor of sterilizing etc. The demand of aspect solves the above technical barrier.
(5)Technical solution provided by the invention is simple, reliable, convenient for industrialization, scale amplification, goes into operation.
Specific implementation mode
Embodiment 1
A kind of production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is as follows:
(1)Squeeze juice:Pineapple is cleaned, clean and peeling processing after, squeeze juice with juice extractor, it is standby With;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and press total juice weight It ferments 96 hours at 25 DEG C after the fruity yeast of amount content 4% and total 3% Bifidobacterium of juice weight content, after clarification filtration Fermented fruits and vegetables juice is obtained, it is spare;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:By cold water soak after sticky rice washing 8 hours, drains away the water, sticky rice stewing is pasted Change, 28 DEG C is cooled at room temperature, by step(1)Obtained juice is by weight juice:Glutinous rice is 1:5 ratio with it is glutinous Rice is uniformly mixed, and admixes the distiller's yeast of weight content 0.1%, is then fermented 55 hours at 25 DEG C and be can be obtained fermentation fruits and vegetables sweet wine, Fermentation fruits and vegetables sweet wine juice is extracted with centrifuge again, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Fermentation Juice:Water is 7:3:1 ratio is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 6 seconds at 110 DEG C, then sterile filling, is cooled to 35 DEG C hereinafter, up to fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 2
A kind of production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is as follows:
(1)Squeeze juice:Honey peach is cleaned, clean and peeling processing after, squeeze juice with juice extractor, It is spare;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and press total juice weight Measure Bifidobacterium, the fruity yeast of total juice weight content 2% and the acidophilus breast bar of total juice weight content 3% of content 4% It ferments 85 hours at 27 DEG C after bacterium, fermented fruits and vegetables juice is obtained after clarification filtration, it is spare;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:By cold water soak after sticky rice washing 9 hours, drains away the water, sticky rice stewing is pasted Change, 27 DEG C is cooled at room temperature, by step(1)Obtained juice is by weight juice:Glutinous rice is 1:6 ratio with it is glutinous Rice is uniformly mixed, and admixes the distiller's yeast of weight content 0.2%, is then fermented 53 hours at 27 DEG C and be can be obtained fermentation fruits and vegetables sweet wine, Fermentation fruits and vegetables sweet wine juice is extracted with centrifuge again, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Fermentation Juice:Water is 8:4:1.2 ratio is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 5 seconds at 115 DEG C, then sterile filling, is cooled to 35 DEG C hereinafter, up to fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 3
A kind of production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is as follows:
(1)Squeeze juice:Orange and carrot are cleaned, clean and peeling processing after, juice extractor is used in stripping and slicing Juice is squeezed, it is spare;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and press total juice weight It ferments 72 hours at 28 DEG C after measuring the Bifidobacterium of content 4% and the lactobacillus acidophilus of total juice weight content 6%, it is clarified Fermented fruits and vegetables juice is obtained after filter, it is spare;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:By cold water soak after sticky rice washing 9 hours, drains away the water, sticky rice stewing is pasted Change, 30 DEG C is cooled at room temperature, by step(1)Obtained juice is by weight juice:Glutinous rice is 1:6 ratio with it is glutinous Rice is uniformly mixed, and admixes the distiller's yeast of weight content 0.3%, is then fermented 51 hours at 28 DEG C and be can be obtained fermentation fruits and vegetables sweet wine, Fermentation fruits and vegetables sweet wine juice is extracted with centrifuge again, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Fermentation Juice:Water is 8:5:1 ratio is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 4 seconds at 120 DEG C, then sterile filling, is cooled to 35 DEG C hereinafter, up to fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 4
A kind of production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is as follows:
(1)Squeeze juice:By for the fruits and vegetables of fermentation include pineapple, honey peach, orange, passion fruit, carrot, lichee, Tomato, longan and guava it is one or more cleaned, clean and peeling processing after, squeeze juice with juice extractor, It is spare;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and press total juice weight Measure the fruity yeast of content 3%, total 4% Bifidobacterium of juice weight content and after total 5% clostridium butyricum of juice weight content It ferments 54 hours at 30 DEG C, fermented fruits and vegetables juice is obtained after clarification filtration, it is spare;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:It drains away the water, cold water soak after sticky rice washing 12 hours by sticky rice stewing Gelatinization, is cooled to 33 DEG C, by step at room temperature(1)Obtained juice is by weight juice:Glutinous rice is 1:7 ratio with Glutinous rice is uniformly mixed, and admixes the distiller's yeast of weight content 0.2%, is then fermented 50 hours at 30 DEG C and be can be obtained fermentation fruits and vegetables sweet tea Wine, then fermentation fruits and vegetables sweet wine juice is extracted with centrifuge, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Fermentation Juice:Water is 10: 6:1.5 ratio is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 3 seconds at 121 DEG C, then sterile filling, is cooled to 35 DEG C hereinafter, up to fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
Embodiment 5
A kind of production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, is as follows:
(1)Squeeze juice:Guava is cleaned, clean and peeling processing after, squeeze juice with juice extractor, It is spare;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and press total juice weight Measure the clostridium butyricum of the fruity yeast of content 3%, the Bifidobacterium of total juice weight content 2%, total juice weight content 3% With ferment 64 hours at 29 DEG C after the lactobacillus acidophilus of total juice weight content 4%, obtained after clarification filtration fermentation fruits and vegetables Juice, it is spare;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:It drains away the water, cold water soak after sticky rice washing 11 hours by sticky rice stewing Gelatinization, is cooled to 32 DEG C, by step at room temperature(1)Obtained juice is by weight juice:Glutinous rice is 1:6 ratio with Glutinous rice is uniformly mixed, and admixes the distiller's yeast of weight content 0.3%, is then fermented 55 hours at 25 DEG C and be can be obtained fermentation fruits and vegetables sweet tea Wine, then fermentation fruits and vegetables sweet wine juice is extracted with centrifuge, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Fermentation Juice:Water is 9:5:1.3 ratio is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 3-6 seconds at 110-121 DEG C, then sterile filling, cold But to 35 DEG C hereinafter, up to fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions.
In fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions that the present invention is prepared, main nutrient composition content(g/ 100mL)As shown in the table:
From upper table as it can be seen that Vc and B family vitamin such as Vb1, Vb2 equal size are higher in the beverage that the present invention is prepared, The content of material such as vitamin are abundant.

Claims (3)

1. the production method of a kind of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, which is characterized in that be as follows:
(1)Squeeze juice:To be cleaned for the fruits and vegetables of fermentation, clean and peeling processing after, squeeze fruit with juice extractor Vegetable juice, it is spare;
(2)Prepare fermented fruits and vegetables juice:Take step(1)Obtained juice, and be added in juice and contain by total juice weight It ferments 54-96 hours at 25-30 DEG C after measuring the fermenting microbe of 7-12%, fermented fruits and vegetables juice is obtained after clarification filtration, it is spare;
(3)Prepare fermentation fruits and vegetables fermented glutinous rice:By cold water soak 8-12 hours after sticky rice washing, drains away the water, sticky rice stewing is pasted Change, 28-33 DEG C is cooled at room temperature, by step(1)Obtained juice is by weight juice:Glutinous rice is 1:The ratio of 5-7 Example is uniformly mixed with glutinous rice, is admixed the distiller's yeast of weight content 0.1-0.3%, is then fermented 50-55 hours at 25-30 DEG C Fermentation fruits and vegetables sweet wine is obtained, then fermentation fruits and vegetables sweet wine juice is extracted with centrifuge, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration;
(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Ferment fruits and vegetables Juice:Water is 7-10:3-6:The ratio of 1-1.5 is allocated;
(5)It sterilizes filling:It is de-gassed after allotment, sterilization treatment 3-6 seconds at 110-121 DEG C, then sterile filling, is cooled to 35 DEG C hereinafter, up to fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions;
The production method of the fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, step(1)In for fermentation fruits and vegetables packet Include pineapple, honey peach, orange, passion fruit, carrot, lichee, tomato, longan and guava;
The production method of the fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions, step(2)Described in fermenting microbe be Two of which in fruity yeast, Bifidobacterium, clostridium butyricum and lactobacillus acidophilus or two or more compositions.
2. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, which is characterized in that Step(3)Prepare fermentation fruits and vegetables fermented glutinous rice:By cold water soak after sticky rice washing 9 hours, drains away the water, sticky rice stewing is gelatinized, It is cooled to 27 DEG C at room temperature, by step(1)Obtained juice is by weight juice:Glutinous rice is 1:6 ratio and glutinous rice It is uniformly mixed, admixes 0.2% distiller's yeast, then ferment 53 hours at 27 DEG C and can be obtained fermentation fruits and vegetables sweet wine, then use centrifuge Fermentation fruits and vegetables sweet wine juice is extracted, ferment fruits and vegetables fermented glutinous rice to obtain the final product after clarification filtration.
3. the production method of fermented fruits and vegetables juice according to claim 1 and fermented glutinous rice beverage with compound functions, which is characterized in that Step(4)Allotment:Fruits and vegetables fermented glutinous rice, fermented fruits and vegetables juice and water will be fermented according to volume ratio fermentation fruits and vegetables fermented glutinous rice:Ferment fruits and vegetables Juice:Water is 8:5:1 ratio is allocated.
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 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 CN105249100A (en) 2016-01-20
CN105249100B true CN105249100B (en) 2018-07-17

Family

ID=55089299

Family Applications (1)

Application Number Title Priority Date Filing Date
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

Country Status (1)

Country Link
CN (1) CN105249100B (en)

Families Citing this family (7)

* 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

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
甜酒酿乳酸饮料配方筛选及加工工艺;王树林等;《中国乳品工业》;20061231;第34卷(第12期);第39-41页 *

Also Published As

Publication number Publication date
CN105249100A (en) 2016-01-20

Similar Documents

Publication Publication Date Title
JP5517215B2 (en) Fermentation and culture method, plant fermented extract, plant fermented extract powder and blended plant fermented extract
CN105192798B (en) Composite enzyme beverage and preparation method thereof
CN101130741B (en) Vinegar koji and biological edible vinegar, and method of producing the same
CA2484639C (en) Composition and method to produce and use fermented hydrolyzed products of miocrobial metabolism
CN102986893B (en) Jerusalem artichoke-soybean fermentation beverage and preparation method thereof
CN105167072B (en) A kind of production method of feature matrimony vine ferment and its product
CN104489669A (en) Plant enzyme probiotic powder and preparation method thereof
CN104872674A (en) Medlar and red date enzyme and preparation method thereof
CN101283792B (en) Preparation method of functionality yam enzymolysis liquid
CN105918821A (en) Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof
CN102318847B (en) Fermented black ginkgo kernels, and preparation method thereof
US4056637A (en) Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ
CN103929982A (en) Natural garden stuff enzyme beverage and preparation method therefor
CN106578805A (en) Functional fruit and vegetable enzyme beverage
KR20140057838A (en) Fermented foods process and production method
CN103689090A (en) Milk beverage formula containing algae
CN104770816A (en) Watermelon juice probiotic fermented beverage and preparation method thereof
CN104970101A (en) Probiotics troche and preparation method thereof
CN105146614B (en) A kind of functional calcium fruit ferment, enzyme beverage and its production method
CN103773653B (en) A kind of brewing method of hawthorn banana mulse
CN105851492A (en) Traditional Chinese medicine probiotic fermented feed and preparation method
CN103653170B (en) Stachyose probiotics solid beverage
CN101455431A (en) Orange fruit vinegar beverage and production method thereo
CN105028646A (en) Freeze-dried tablets and preparation method thereof
CN105123931A (en) Probiotic foodstuff and preparation method thereof

Legal Events

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