CN105331502A - Method for preparing milk and fruit wine beverage through enzymolysis - Google Patents
Method for preparing milk and fruit wine beverage through enzymolysis Download PDFInfo
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- CN105331502A CN105331502A CN201510812231.7A CN201510812231A CN105331502A CN 105331502 A CN105331502 A CN 105331502A CN 201510812231 A CN201510812231 A CN 201510812231A CN 105331502 A CN105331502 A CN 105331502A
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a method for preparing a milk and fruit wine beverage through enzymolysis. Main raw materials of the milk and fruit wine beverage prepared through enzymolysis include strawberry powder, waxberry powder, mango powder, durian powder, pomegranate powder, apple powder, pineapple powder and lemon powder. a stock solution of fruit wine is prepared through enzymolysis and then is mixed with milk, purified water and a food additive, and the fruit wine beverage is prepared. The fruit wine beverage prepared with the method is free of special foreign taste, has balanced nutrition and contains more water-soluble dietary fiber, and compared with a fermentation method for producing the fruit wine beverage, the method has the advantages of short working hours and low energy consumption.
Description
Technical field
The present invention relates to a kind of preparation method of milk fruit wine drink, especially the preparation method of milk fruit wine drink that obtains of enzyme solution.
Background technology
Fruit wine, is become the wine of alcohol, the local flavor containing fruit and alcohol by saccharomycetes to make fermentation with the sugar of fruit itself.Therefore family among the people can quote from making some fruit wine often, as plum wine, and grape wine etc.Because these fruit surfaces have some wild yeast, add some sucrose, therefore do not need the extra yeast of extra interpolation also can have some fermentative actions, but folk tradition cook wine method often spacious day time-consuming, also easily polluted, had the peculiar smell that some are special.And the production cycle is longer, energy consumption is higher, the comparision contents of water-soluble dietary fibre is low.
Water-soluble dietary fibre, also known as poly-dextrose, has the physiological functions such as adjustment micro ecology of gastrointestinal tract environment, defaecation, prevention of intestinal tract disease.
China Patent Publication No. CN102106385B, publication date on November 21st, 2012, this scheme relates to a kind of milky-drinks containing fruit wine and preparation method thereof, it is characterized in that can being known by the formula of this fruit wine milky-drinks and preparation method, the milky-drinks containing fruit wine provided is by milky-drinks and fruit wine perfect adaptation, a kind of nutritious, lactobacillus drink that mouthfeel is novel, higher than the nutritive value of the similar product containing fruit juice fruit grain, be more easily absorbed by the body.And the nutritive ingredient contained by milky-drinks containing fruit wine provided by the present invention belongs to natural nutrient component, edible safety.Li Liheng, Yang Bozhi, Lan Shile, thank and reach equality and report the technique that enzymolysis milk and fruit juice co-fermentation prepare milk fruit wine drink. " food research and development ", 2009,30 (2): 74-77.It is 12% that the document reports in pol, and leavening temperature is 30 DEG C, and when fermentation time is 60h, milk fruit wine taste is better, and now wine degree is 2.761g/100ml, and acidity is 68 ° of T, and pol is 7.415g/100ml.Then adding suitable amount of sucrose sugar addition is 10g/100ml, and add 0.1% compound essence and carry out Beverage Service, effect is best.Above-mentioned two documents production cycles are longer, and energy consumption is higher.
For this reason, people expect a kind of appearance not only not had special peculiar smell but also can keep nutritive ingredient, juice beverage particularly containing more water-soluble dietary fibre as much as possible; Meanwhile, people also expect that the production cycle of above-mentioned beverage is shorter, energy consumption is lower.
Summary of the invention
The object of the present invention is to provide a kind of containing more water-soluble dietary fibre, good mouthfeel balanced in nutrition, the production cycle is shorter and the preparation method of the enzymolysis milk fruit wine drink that energy consumption is lower.
The preparation method of enzymolysis milk fruit wine drink of the present invention, the method comprises the steps:
A, the fruit powder multiple drying dehydration obtained are mixed to form dried fruit powdered mixture;
B, said mixture through sizing mixing, gelatinization, liquefaction, obtain mash after saccharification and degumming process; Filter mash, obtain enzymolysis fruit wine stoste;
C, with milk, pure water, edible additive obtain milk fruit wine drink after allocating.
The preparation method of enzymolysis milk fruit wine drink of the present invention, wherein size mixing for: fruit powder mixture is placed in fermentor tank, adds pure water and this mixture is made slurry; Wherein gelatinization is for rise to 92 DEG C by fermentation jar temperature, is incubated and within 25 minutes, makes this slurry gelatinization; Wherein liquefy as adding CaCl
2, use NaHCO
3or this gelatinization slurry is adjusted to pH6.5 by NaOH, adds α-amylase, then this gelatinization slurry within 25 minutes, is made to liquefy in 92 DEG C of insulations; Wherein saccharification is for be down to 52 DEG C by fermentation jar temperature, adds cellulase, is incubated 2 hours, then after this liquefied product being adjusted to pH4.3 with citric acid, adds glucoamylase, in 52 DEG C of insulations 3 hours, to make this liquefied product saccharification; Wherein come unstuck for above-mentioned fermentation jar temperature is down to 42 DEG C, above-mentioned saccharification product citric acid is adjusted to pH4.0, then adds polygalacturonase, be incubated 2 hours, then add pure honey, then within 3 hours, make this saccharification product come unstuck in 42 DEG C of insulations.
The preparation method of enzymolysis milk fruit wine drink of the present invention, wherein fruit powder mixture contains strawberry powder, waxberry powder, mango powder, durian powder, pomegranate powder, apple powder, pineapple powder, lemon powder.
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein the proportioning of mixture is counted by weight:
Strawberry powder: 2-4 waxberry powder: 2-5 mango powder: 3-5 durian powder: 0.5-1.0
Pomegranate powder: 75-80 apple powder: 0.2-0.5 pineapple powder: 3-5 lemon powder: 2-5
The preparation method of enzymolysis milk fruit wine drink of the present invention, wherein the proportioning of mixture is counted by weight:
Strawberry powder: 3 waxberry powders: 3.8 mango powders: 4 durian powder: 1
Pomegranate powder: 80 apple powders: 0.2 pineapple powder: 4 lemon powders: 4
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein edible additive comprises sweeting agent, thickening material, acidic flavoring agent, antioxidant, essence.
Thickening material is poly-dextrose etc.
Sweeting agent is selected from high fructose syrup etc.
Acidic flavoring agent is selected from citric acid, oxysuccinic acid etc.
The essence of the fruits and vegetables smells such as water miscible lemon flavour, apple flavour selected by essence.
Antioxidant is selected from vitamins C etc.
Milk is the one in raw milk, sterilising milk and pasturising milk.
Enzymolysis milk fruit wine drink of the present invention, wherein in every 100ml beverage containing, for example lower nutrition: with the total reducing sugar of glucose meter be 3 ~ 4g, iron is 0.16 ~ 0.24mg, sodium is 2.0 ~ 5.5mg, calcium is 2.1 ~ 2.4mg, vitamins C is 8 ~ 10mg, VITMAIN B1 is 0.01 ~ 0.02mg, Lin Suanna Vitamin B2 Sodium Phosphate is 0.01 ~ 0.02mg, beta carotene 0.06 ~ 0.1 μ g.
The beneficial effect of enzymolysis milk fruit wine drink preparation method of the present invention is: obtained beverage does not have specific peculiar smell, and water-soluble dietary fibre is more.This method is compared with a kind of milky-drinks containing fruit wine and preparation method thereof (Chinese patent CN102106385B), and from the flow process of sizing mixing obtained fruit stoste, energy consumption reduces about 45%, man-hour shortens about 72%.Following experimental example further illustrates beneficial effect of the present invention.
Embodiment
Good for mouthfeel through dehydrating process fresh vegetables being made dry fruit powder, then mixing in mixing machine by following weight, thus making the mixture of 100kg many kinds of dried fruit powder;
Embodiment 1
Strawberry powder: 2.3kg waxberry powder: 4.3kg mango powder: 4.3kg durian powder: 0.6kg
Pomegranate powder: 79.5kg apple powder: 0.2kg pineapple powder: 4.3kg lemon powder: 4.5kg
Embodiment 2
Strawberry powder: 3.8kg waxberry powder: 4.8kg mango powder: 4.8kg durian powder: 0.9kg
Pomegranate powder: 75.5kg apple powder: 0.6kg pineapple powder: 4.8kg lemon powder: 4.8kg
Embodiment 3
Strawberry powder: 3kg waxberry powder: 3.8kg mango powder: 4kg durian powder: 1kg
Pomegranate powder: 80kg apple powder: 0.2kg pineapple powder: 4kg lemon powder: 4kg
Above three routine powdered mixture enter following identical technical process respectively:
Powdered mixture is placed in fermentor tank, adds 500kg pure water and this mixture is made slurry;
Fermentation jar temperature is risen to 92 DEG C, be incubated and within 25 minutes, make this slurry gelatinization;
Add the CaCl of 0.2kg
2, use NaHCO
3or this gelatinization slurry is adjusted to pH6.5 by NaOH, adds the α-amylase of 0.1kg, then this gelatinization slurry within 25 minutes, is made to liquefy in 92 DEG C of insulations;
Fermentation jar temperature is down to 52 DEG C, adds 0.3kg cellulase, be incubated 2 hours, then after this liquefied product being adjusted to pH4.3 with citric acid, add 0.3kg glucoamylase, in 52 DEG C of insulations 3 hours, to make this liquefied product saccharification;
Fermentation jar temperature is down to 42 DEG C, above-mentioned saccharification product citric acid is adjusted to pH4.0, then adds 0.2kg polygalacturonase, be incubated 2 hours, then add the pure honey of 0.8kg, then within 3 hours, make this saccharification product come unstuck in 42 DEG C of insulations; After the enzyme that goes out (100 DEG C × 10 minutes), obtain a kind of enzymolysis mash, filter this enzymolysis mash and obtain its clear filtrate, be i.e. enzymolysis fruit wine stoste;
Then add milk and pure water dilutes this stoste, then with high fructose syrup, poly-dextrose, citric acid, lemon flavour, ascorbic pure aqueous solution, menu cost invention enzymolysis milk fruit wine drink.
The consumption of this enzymolysis milk fruit wine stoste and aforementioned edible additive will make to contain (g) in the enzymolysis milk fruit wine drink of the present invention of 500ml:
42 type high fructose syrups 28
Enzymolysis fruit wine stoste (during 14 ° of Brix) 32
Poly-dextrose 3
Citric acid 0.185
Lemon flavour 0.37
Vc0.07
The milk of surplus and pure water
The nutritive ingredient of the fruit wine drink of the present embodiment sees the following form 1:
The every 100ml fruit wine drink Middle nutrition component content of table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Total reducing sugar (by glucose meter) | 3.81g | 3.92g | 4.24g |
| Iron | 0.17mg | 0.14mg | 0.12mg |
| Sodium | 2.2mg | 2.4mg | 2.3mg |
| Calcium | 2.2mg | 2.4mg | 2.3mg |
| Vitamins C | 9.3mg | 10.6mg | 9.8mg |
| VITMAIN B1 | 0.03mg | 0.02mg | 0.01mg |
| Lin Suanna Vitamin B2 Sodium Phosphate | 0.02mg | 0.04mg | 0.01mg |
| Beta carotene | 0.09μg | 0.2μg | 0.09μg |
Following experimental example further illustrates the beneficial effect of the embodiment of the present invention:
The sensory test of experimental example 1 juice beverage of the present invention
The enzymolysis milk fruit wine drink of Example 1, as trial-product; Get fermented milk fruit wine drink (by embodiment preparation in Chinese patent CN102106385B), product in contrast.Number of subjects 10 people, is divided into 2 groups, and namely control group and confession examination group, often organize 5 people.Judging criterion: 1, free from extraneous odour, 1 point; 2, slight peculiar smell, 2 points; 3, can tolerate, 3 points; 4, serious peculiar smell also can not be stood, 4 points.Low with total score is that mouthfeel is good.Test result is as following table 2:
Table 2 sensory test result
| Control group | Experimenter 1 | Experimenter 2 | Experimenter 3 | Experimenter 4 | Experimenter 5 |
| Score value | 1 | 2 | 1 | 1 | 1 |
| For examination group | Experimenter 6 | Experimenter 7 | Experimenter 8 | Experimenter 9 | Experimenter 10 |
| Score value | 1 | 1 | 1 | 2 | 1 |
Result control group total score is 6 points, is 6 points for examination group total score, shows that the mouthfeel of two groups is suitable.
The mensuration of the water-soluble dietary fibre of experimental example 2 enzymolysis milk of the present invention fruit wine drink
The fermented milk fruit wine drink sample (by embodiment preparation in Chinese patent CN102106385B) of embodiment of the present invention 1-3 and identical charging capacity is carried out to the mensuration of water-soluble dietary fibre, the results are shown in following table 3 (unit: g/100ml):
Table 3 water-soluble dietary fibre measurement result
| Fermented milk fruit wine drink | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| First time measures | 0.2 | 0.7 | 0.7 | 0.8 |
| Second time measures | 0.3 | 0.8 | 0.8 | 0.8 |
| Third time measures | 0.3 | 0.8 | 0.8 | 0.8 |
| Measure for 4th time | 0.1 | 0.8 | 0.7 | 0.7 |
| Measure for 5th time | 0.2 | 0.9 | 0.8 | 0.9 |
| Mean value | 0.22 | 0.8 | 0.76 | 0.8 |
As seen from the experiment, in milk fruit wine drink of the present invention, water soluble dietary fiber content is equivalent to more than three times of fermentation vegetable juice beverage.
Claims (7)
1. a preparation method for enzymolysis milk fruit wine drink, the method comprises the steps:
A, the fruit powder multiple drying dehydration obtained are mixed to form dried fruit powdered mixture;
B, said mixture through sizing mixing, gelatinization, liquefaction, obtain mash after saccharification and degumming process; Filter mash, obtain enzymolysis fruit wine stoste;
C, with milk, pure water, edible additive obtain milk fruit wine drink after allocating.
Described size mixing for: fruit powder mixture is placed in fermentor tank, adds pure water and this mixture is made slurry; Wherein gelatinization is for rise to 92 DEG C by fermentation jar temperature, is incubated and within 25 minutes, makes this slurry gelatinization; Wherein liquefy as adding CaCl
2, use NaHCO
3or this gelatinization slurry is adjusted to pH6.5 by NaOH, adds α-amylase, then this gelatinization slurry within 25 minutes, is made to liquefy in 92 DEG C of insulations;
Described saccharification, for fermentation jar temperature is down to 52 DEG C, adds cellulase, is incubated 2 hours, then after this liquefied product being adjusted to pH4.3 with citric acid, adds glucoamylase, in 52 DEG C of insulations 3 hours, to make this liquefied product saccharification; Wherein come unstuck for above-mentioned fermentation jar temperature is down to 42 DEG C, above-mentioned saccharification product citric acid is adjusted to pH4.0, then adds polygalacturonase, be incubated 2 hours, then add pure honey, then within 3 hours, make this saccharification product come unstuck in 42 DEG C of insulations.
2. the preparation method of a kind of enzymolysis milk fruit wine drink as claimed in claim 1, described fruit powder mixture contains strawberry powder, waxberry powder, mango powder, durian powder, pomegranate powder, apple powder, pineapple powder, lemon powder.
3. the preparation method of a kind of enzymolysis milk fruit wine drink as claimed in claim 2, the proportioning of described mixture is counted by weight:
。
4. the preparation method of a kind of enzymolysis milk fruit wine drink as claimed in claim 3, the proportioning of described mixture is counted by weight:
。
5. the preparation method of enzymolysis milk fruit wine drink as claimed in claim 1, it is characterized in that, described edible additive comprises sweeting agent, thickening material, acidic flavoring agent, antioxidant, essence.
6. the preparation method of enzymolysis milk fruit wine drink as claimed in claim 5, it is characterized in that, described sweeting agent is high fructose syrup, described acidic flavoring agent is citric acid, described thickening material is poly-dextrose, and described essence is lemon flavour, and described antioxidant is vitamins C.
7. the preparation method of a kind of enzymolysis milk fruit wine drink as claimed in claim 1, it is characterized in that, described milk is the one in raw milk, sterilising milk and pasturising milk.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108504488A (en) * | 2018-04-11 | 2018-09-07 | 乌兰其其格 | A kind of milone and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504488A (en) * | 2018-04-11 | 2018-09-07 | 乌兰其其格 | A kind of milone and preparation method thereof |
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