CN105380052A - Preparation method of okra fermented beverage - Google Patents
Preparation method of okra fermented beverage Download PDFInfo
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- CN105380052A CN105380052A CN201510773114.4A CN201510773114A CN105380052A CN 105380052 A CN105380052 A CN 105380052A CN 201510773114 A CN201510773114 A CN 201510773114A CN 105380052 A CN105380052 A CN 105380052A
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001075517 Abelmoschus Species 0.000 title claims abstract 19
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 88
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 46
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 229940081969 saccharomyces cerevisiae Drugs 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000005119 centrifugation Methods 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000008367 deionised water Substances 0.000 abstract 1
- 229910021641 deionized water Inorganic materials 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention relates to a preparation method of okra fermented beverage, and belongs to the technical field of food processing. The preparation method of the okra fermented beverage comprises (1) pretreatment: screening fresh tender okra to remove attachments on the surface of the okra, weighing, and cutting the okra into 0.5cm*0.5cm cubes; (2) homogenization: treating the okra cubes in 90-100 DEG C water for 7-10s, taking out, cooling to room temperature, adding deionized water and milling to homogenate; (3) enzymolysis: adding pectase accounting for 0.1-2.0% the weight of the okra and cellulase accounting for 0.1-2.0% the weight of the okra to the homogenate obtained in the step (2), adjusting pH to 6-8, and stirring at 50-60 DEG C for 2-6h; (4) blending and sterilizing: adding glucose to the enzymatic hydrolysate obtained in the step (3), stirring for dissolving, and sterilizing at 121 DEG C for 10min; (5) fermentation: inoculating a fermenting agent to the sterilized okra blended liquid and fermenting; and (6) centrifugation: centrifuging the fermented liquid to remove residues to obtain the okra lactic acid fermented beverage. The prepared okra fermented beverage has good palatability and comprehensive nutrients.
Description
Technical field
The present invention relates to a kind of preparation method of okra fermented beverage, belong to food processing technology field.
Background technology
Okra (Hibiscusesculentus), annual herb plant.Okra is mainly edible with tender fruit, and having stomach invigorating to manage effect of intestines, is a kind of nutritive health-care vegetable.Flower, seed and root all can be used as medicine in addition.The tender pulp matter of okra is tender, and lubrication, can be used for stir-frying and eating, cooking, cold and dressed with sauce.Except tender fruit is edible, its blade, bud, flower also edible.The seed of okra contains the elements such as more potassium, calcium, iron, zinc, manganese.Okra nutritious, containing a large amount of stick-slip juice in young fruit, has special fragrance.Pectin is mixed with, cow's milk glycan and my glycan etc. in its juice.Its pectin is Soluble Fiber, very payes attention in modern health new concept.Often eat it and have stomach invigorating intestines, effect of nourishing negative and positive.2.5 grams, protein, fat 0.1 gram, carbohydrate 2.7 grams is contained according to surveying and determination, cellulose A660 international unit in every tender fruit of hectogram.VitaminB10 .2 milligram, vitamin B2 0.06 milligram, vitamin C 44 milligrams, calcium 81 milligrams, 63 milligrams, phosphorus, iron 0.8 milligram are high-grade green nourishing health-care vegetables.Okra mainly with the tender fruit pod of children for food, be Harvesting Date when tender pod grows to 8-10 centimeter length, evening of gathering, then fruit pod was aging, and fiber is many, poor quality, lost vegetables and was worth.
The people institute heat that become current okra pursues high a grade nutritive health-care vegetable, the fashionable whole world.Its edible portion is fruit pod, divides again green and red two kinds, its tender and crisp succulence, and lubricious oiliness, fragrance is unique, deeply favors by the common people.Originate in Africa, 20 beginnings of the century introduced China by India, in recent years, had become popular situation of selling well vegetables in Japan, Taiwan, Hong Kong and western countries, the many countries in Africa become sportsman edible first choice of vegetables, the especially health food of the elderly.Seed can extract oil, and okra oil is a kind of high-grade vegetable oil, and its nutritional labeling and fragrance are considerably beyond sesame oil and peanut oil.
The processing and utilization of okra also rests on the primary stage, and reinforcement okra function and health value are studied, and exploitation okra health foodstuff series, has important practical significance.Wherein, be prepared into beverage and be not only one of effective means solving the problems such as okra maturity period short, fresh-keeping difficulty, tender fruit fiber, and the good health drink of health care can be obtained.
For this phenomenon, Chinese patent CN201410654594.8 discloses a kind of fermented type okra tea beverage.Take specifically okra as primary raw material, being bacterium source with fermented tea, take brown sugar as carbon source, prepares a kind of novel and fermented type okra tea beverage of characteristic.Prepared by okra bacterium tea beverage sweet mouthfeel out agreeable to the taste, good palatability is a kind of dual-use function ecological health drink having both beverage and have medical efficacy.But this patent fermented bacterium is relatively single.Therefore, an emphasis direction of current okra fermented beverage research is development multiple bacteria compound fermentation product and technique.
Summary of the invention
The present invention is directed to traditional okra fermented beverage Problems existing, aim to provide a kind of okra fermented beverage and preparation method thereof.
In order to solve the problem, the technical solution adopted in the present invention is:
A preparation method for okra fermented beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh gumbo, sieves and removes the attachment on gumbo surface, weigh (weight in wet base) and as payment foundation, gumbo be cut into the fourth shape of about 0.5cm × 0.5cm;
(2) blanching: okra fourth is put into 90 DEG C ~ 100 DEG C water process 7 seconds ~ 10 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 4 ~ 8 times of weight in cooled gumbo, uses refiner or colloid mill that the customization of the gumbo of pulverizing is made homogenate shape;
(4) enzymolysis: in gumbo homogenate, add the pectase of 0.1 ~ 2.0% gumbo weight and the cellulase of 0.1 ~ 2.0% gumbo weight, adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 3.0 ~ 5.0% gumbo weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in okra seasoning liquid after sterilization, inoculating starter ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, okra lactic acid fermentation beverage can be obtained.
The vigor of the pectase described in step (4) is: 12000U/g; The vigor of the cellulase used is: 100000U/g.
Leavening described in step (6) is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, and its addition is respectively 1-3%, the 2-4% of okra weight, 2-3%, fermentation condition are: 30-37 DEG C, pH6-8, fermentation time is 20-40h.
[0010] the invention has the beneficial effects as follows:
(1) multiple enzyme complex enzyme hydrolysis is adopted, and the technique of multiple-microorganism cooperative fermentation;
(2) the okra fermented beverage adopting the present invention to prepare, good palatability, nutrition is more comprehensively;
(3) present invention process is simple, with low cost, is applicable to large-scale promotion.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.Under the precondition of design not departing from essence of the present invention, some adjustment or improvement can also be made, all belong to protection scope of the present invention.
embodiment 1
A preparation method for okra fermented beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh gumbo, sieves and removes the attachment on gumbo surface, weigh (weight in wet base) and as payment foundation, gumbo be cut into the fourth shape of about 0.5cm × 0.5cm;
(2) blanching: okra fourth is put into 100 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 5 times of weight in cooled gumbo, uses refiner or colloid mill that the customization of the gumbo of pulverizing is made homogenate shape;
(4) enzymolysis: in gumbo homogenate, adds the pectase (12000U/g) of 0.15% gumbo weight and the cellulase (100000U/g) of 2.0% gumbo weight, regulates pH to be 6.5, within the scope of 55 DEG C, stirs 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 4.0% gumbo weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: inoculate Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae in okra seasoning liquid after sterilization, its addition is respectively 2%, 2.5%, 2.2% of okra weight, and fermentation condition is: 33 DEG C, pH7, and fermentation time is 28h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, okra lactic acid fermentation beverage can be obtained.
embodiment 2
A preparation method for okra fermented beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh gumbo, sieves and removes the attachment on gumbo surface, weigh (weight in wet base) and as payment foundation, gumbo be cut into the fourth shape of about 0.5cm × 0.5cm;
(2) blanching: okra fourth is put into 90 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 4 times of weight in cooled gumbo, uses refiner or colloid mill that the customization of the gumbo of pulverizing is made homogenate shape;
(4) enzymolysis: in gumbo homogenate, adds the pectase (12000U/g) of 2% gumbo weight and the cellulase (100000U/g) of 1.0% gumbo weight, regulates pH to be 6.5, within the scope of 55 DEG C, stirs 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 3.0% gumbo weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: inoculate Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae in okra seasoning liquid after sterilization, its addition is respectively 1%, 4%, 2% of okra weight, and fermentation condition is: 30 DEG C, pH6, and fermentation time is 20h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, okra lactic acid fermentation beverage can be obtained.
embodiment 3
A preparation method for okra fermented beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh gumbo, sieves and removes the attachment on gumbo surface, weigh (weight in wet base) and as payment foundation, gumbo be cut into the fourth shape of about 0.5cm × 0.5cm;
(2) blanching: okra fourth is put into 95 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 5 times of weight in cooled gumbo, uses refiner or colloid mill that the customization of the gumbo of pulverizing is made homogenate shape;
(4) enzymolysis: in gumbo homogenate, adds the pectase (12000U/g) of 0.5% gumbo weight and the cellulase (100000U/g) of 1.2% gumbo weight, regulates pH to be 6.5, within the scope of 55 DEG C, stirs 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 5.0% gumbo weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: inoculate Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae in okra seasoning liquid after sterilization, its addition is respectively 3%, 2%, 2.8% of okra weight, and fermentation condition is: 37 DEG C, pH7.5, and fermentation time is 30h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, okra lactic acid fermentation beverage can be obtained.
Claims (3)
1. a preparation method for okra fermented beverage, is characterized in that: comprise the following steps:
(1) pretreatment: get the tender fruit of fresh gumbo, sieves and removes the attachment on gumbo surface, weigh and as payment foundation, gumbo be cut into the fourth shape of about 0.5cm × 0.5cm;
(2) blanching: okra fourth is put into 90 DEG C ~ 100 DEG C water process 7 seconds ~ 10 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 4 ~ 8 times of weight in cooled gumbo, uses refiner or colloid mill that the customization of the gumbo of pulverizing is made homogenate shape;
(4) enzymolysis: in gumbo homogenate, add the pectase of 0.1 ~ 2.0% gumbo weight and the cellulase of 0.1 ~ 2.0% gumbo weight, adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 3.0 ~ 5.0% gumbo weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in okra seasoning liquid after sterilization, inoculating starter ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, okra lactic acid fermentation beverage can be obtained.
2. the preparation method of a kind of okra lactacidase fermenting beverage according to claim 1, it is characterized in that: in step (4), the vigor of the pectase of use is: 12000U/g; The vigor of the cellulase used is: 100000U/g.
3. the preparation method of a kind of okra lactacidase fermenting beverage according to claim 1, it is characterized in that: in step (6), leavening is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition is respectively 1-3%, the 2-4% of okra weight, 2-3%, fermentation condition are: 30-37 DEG C, pH6-8, fermentation time is 20-40h.
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| CN201510773114.4A CN105380052A (en) | 2015-11-13 | 2015-11-13 | Preparation method of okra fermented beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578800A (en) * | 2016-12-12 | 2017-04-26 | 济南飞天农业科技有限公司 | Sesame-flavour abelmoschus esculentus beverage and production method thereof |
| CN106962854A (en) * | 2017-05-19 | 2017-07-21 | 宋文 | A kind of preparation method of okra pickles |
| CN107312667A (en) * | 2017-08-29 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of grape Wine and preparation method thereof |
| CN107927491A (en) * | 2017-10-09 | 2018-04-20 | 安徽伟航饮品有限公司 | A kind of processing method of blueberry gumbo compound lactobacillus beverage |
| CN109619350A (en) * | 2019-01-18 | 2019-04-16 | 山东师范大学 | A kind of probiotics fermention okra aweto mycelium composite health care beverage and preparation method thereof |
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| CN106962854A (en) * | 2017-05-19 | 2017-07-21 | 宋文 | A kind of preparation method of okra pickles |
| CN107312667A (en) * | 2017-08-29 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of grape Wine and preparation method thereof |
| CN107927491A (en) * | 2017-10-09 | 2018-04-20 | 安徽伟航饮品有限公司 | A kind of processing method of blueberry gumbo compound lactobacillus beverage |
| CN109619350A (en) * | 2019-01-18 | 2019-04-16 | 山东师范大学 | A kind of probiotics fermention okra aweto mycelium composite health care beverage and preparation method thereof |
| CN109619350B (en) * | 2019-01-18 | 2022-06-24 | 山东师范大学 | Probiotic-fermented okra and cordyceps sinensis mycelium compound health beverage and preparation method thereof |
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