CN105296273A - Technology for producing hawthorn juice fermented beverage - Google Patents
Technology for producing hawthorn juice fermented beverage Download PDFInfo
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- CN105296273A CN105296273A CN201410362214.3A CN201410362214A CN105296273A CN 105296273 A CN105296273 A CN 105296273A CN 201410362214 A CN201410362214 A CN 201410362214A CN 105296273 A CN105296273 A CN 105296273A
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- hawthorn juice
- fermented beverage
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Abstract
The invention provides a technology for producing hawthorn juice fermented beverage, and belongs to technologies for producing beverage. The technology for producing the hawthorn juice fermented beverage includes technological processes of selecting raw materials; cleaning and processing the raw materials; slicing the raw materials; extracting the raw materials in pectinase to obtain liquid; deactivating enzymes; fermenting the liquid; stabilizing the liquid by the aid of stabilizers; bottling the liquid; carrying out pasteurization on the liquid.
Description
Technical field
the invention belongs to the production technique of beverage.
Background technology
hawthorn is Rosaceae may, originates in north of China wide geographic area, strong adaptability.In China's cultivation extensively.Containing nutritive substances such as abundant Ca, Mg and vitamins C, protein, fat, robust fibre, carotene, riboflavin and multiple amino acids in fruit.Also containing flavonoid medical components and a large amount of haematochrome, yellow pigment, pectin and various organic acids etc. such as spun gold glycosides, Quercetin, epicatechin, flavan polymerses, there is very high comprehensive utilization value.
containing abundant nutritive ingredient in Sucus Crataegi, there are protein, VITAMIN, flavonoid etc., will be better utilized by its effective constituent after yeast fermentation.And mouthfeel is also good after Sucus Crataegi fermentation, existing dense hawthorn fruital, has again fragrance vinous, so study for Sucus Crataegi zymotechnique, select suitable stablizer, exploitation Sucus Crataegi fermented drink has very high economic worth.
Summary of the invention
the present invention is exactly for the problems referred to above, provides a kind of production technique of Sucus Crataegi fermented drink.
for above-mentioned purpose, the present invention is achieved in that a kind of technical process of production technique of Sucus Crataegi fermented drink: → bottling → pasteurize stablized by material choice → clean → polygalacturonase lixiviate of cutting into slices → add → enzyme → fermentation → stablizer that goes out.
beneficial effect of the present invention.
present invention discusses temperature, different sulfurous gas addition and the different sugaring amount wine to beverage after fermentation
the impact of precision, reducing sugar content and taste flavor, propose the production technique of haw fermented beverage, optimal processing parameter and stabilizer formula, the haw fermented beverage pure taste produced, there is the fruital of hawthorn and the local flavor of wine, simultaneously rich in nutritive value.
Embodiment
a kind of technical process of production technique of Sucus Crataegi fermented drink: → bottling → pasteurize stablized by material choice → clean → polygalacturonase lixiviate of cutting into slices → add → enzyme → fermentation → stablizer that goes out.
reduce along with temperature raises reducing sugar content, alcoholic strength raises, but 25 DEG C time, reducing sugar content obviously reduce and alcoholic strength obviously raise .30 DEG C with 25 DEG C time, compare change less.Contrastingly 25 DEG C time, the utilization of effective constituent is more sufficient, and power loss is less.Test proves, sugaring amount is 28g, and inoculum of dry yeast is 0.25%, under not adding the condition of SO, and 25 DEG C of optimum tempss for Sucus Crataegi fermentation.
because the acidity of hawthorn itself is very large, other microbial growths can be suppressed, SO
2
the impact that addition ferments on Sucus Crataegi is very little, can ignore.
the optimal conditions of fermentation of Hawthorn Juice Beverages is at 25 DEG C, does not add SO
2
, sugaring amount is 133g/L, and with this understanding, the flavor taste of Hawthorn Juice Beverages is best, and sweet and sour taste, with the fragrance that hawthorn is strong, alcoholic strength content is moderate, has again mouthfeel vinous.
stabilizer type used in food has a variety of, mainly some adhesion agents.As propylene glycol alginate, Xylo-Mucine, pectin, carrageenin, xanthan gum and gelatin etc., also there is use emulsifying agent, as sucrose ester and Tegin 55G etc.And for the Hawthorn Juice Beverages of fermenting, the stabilizing effect of stablizer Xylo-Mucine (CMC), xanthan gum, pectin is relatively good,
choose and select Xylo-Mucine (CMC), xanthan gum, pectin 3 factor to carry out L
9
(3
4
) orthogonal test.
the level of factor of table 1 orthogonal test.
table 2 orthogonal experiments.
therefore after Sucus Crataegi ferments, add stabiliser pectin 0.2%, Xylo-Mucine (CMC) 0.2%, effect is best.
Claims (3)
1. a production technique for Sucus Crataegi fermented drink, is characterized in that technical process: → bottling → pasteurize stablized by material choice → clean → polygalacturonase lixiviate of cutting into slices → add → enzyme → fermentation → stablizer that goes out.
2. the production technique of a kind of Sucus Crataegi fermented drink according to claim 1, is characterized in that the optimal conditions of fermentation of Hawthorn Juice Beverages is at 25 DEG C, does not add SO
2, sugaring amount is 133g/L.
3. the production technique of a kind of Sucus Crataegi fermented drink according to claim 1, is characterized in that the optimum formula of stablizer is for adding stabiliser pectin 0.2%, Xylo-Mucine (CMC) 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410362214.3A CN105296273A (en) | 2014-07-28 | 2014-07-28 | Technology for producing hawthorn juice fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410362214.3A CN105296273A (en) | 2014-07-28 | 2014-07-28 | Technology for producing hawthorn juice fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105296273A true CN105296273A (en) | 2016-02-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410362214.3A Pending CN105296273A (en) | 2014-07-28 | 2014-07-28 | Technology for producing hawthorn juice fermented beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN105296273A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006747A (en) * | 2017-04-20 | 2017-08-04 | 南昌大学 | A kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting |
-
2014
- 2014-07-28 CN CN201410362214.3A patent/CN105296273A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006747A (en) * | 2017-04-20 | 2017-08-04 | 南昌大学 | A kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting |
| CN107006747B (en) * | 2017-04-20 | 2020-04-24 | 南昌大学 | Preparation method of sobering-up and liver-protecting hawthorn fermented beverage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160203 |
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| WD01 | Invention patent application deemed withdrawn after publication |