CN105433169A - Preparation method of litchi fermented beverage - Google Patents
Preparation method of litchi fermented beverage Download PDFInfo
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- CN105433169A CN105433169A CN201510773373.7A CN201510773373A CN105433169A CN 105433169 A CN105433169 A CN 105433169A CN 201510773373 A CN201510773373 A CN 201510773373A CN 105433169 A CN105433169 A CN 105433169A
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- lichee
- litchi
- fermentation
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- homogenate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
Abstract
The invention relates to a method for a litchi fermented beverage, and belongs to the technical field of food processing. The method comprises the following steps of (1) preprocessing: taking fresh litchis, removing immunities, peeling, removing kernels, and weighing for standby application; (2) obtaining homogenate: pitting litchi flesh in water of 90-100 DEG C for treatment for 7-10 seconds, then taking out the litchi flesh for cooling to room temperature, and adding deionized water for milling so as to obtain homogenate; (3) performing enzymolysis: adding pectinase which is 0.1-2.0wt% of the litchis and cellulase which is 0.1-2.0wt% of the litchis to the homogenate obtained in the step (2), adjusting pH to 6-8, and performing stirring for 2-6 hours at 50-60 DEG C; (4) blending and sterilizing: adding glucose to enzymatic hydrolysate obtained in the step (3), stirring the enzymatic hydrolysate and the glucose for dissolving, and then performing sterilization for 10 minutes under the condition of 121 DEG C; (5) fermenting: innoculating a fermenting agent in litchi blended liquid after being sterilized for fermentation; and (6) performing centrifugal treatment: performing centrifugal treatment on fermentation liquor so as to remove residues, and then performing filtration so as to obtain the litchi fermented beverage. The litchi fermented beverage prepared by the method disclosed by the invention is good in palatability and comprehensive in nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of adopting litchi fermentation beverage, belong to food processing technology field.
Background technology
Lichee is the famous good fruit in the south of the Five Ridges, belongs to the precious fruit in subtropical zone.The acid of litchi fruits taste, the flat temperature partially of property, in pulp, sugar content is up to more than 20%, is rich in the nutritional labelings such as protein, multivitamin, organic acid, pectin and volume free amino acid, have promote the production of body fluid to quench thirst, the function such as benefiting qi and nourishing blood, regulating qi-flowing for relieving pain.But the traditional Chinese medical science thinks the product that lichee belongs to damp and hot, among the people have saying of " lichee three being fire ", heating is easily caused to be got angry, light then exert one's utmost effort, weakness of limbs, heavy then dizzy, although so tasty, can not eat more, excessive amount just there will be above-mentioned poisoning symptom, and serious also there will be the symptoms such as stupor and circulatory failure, the litchi sickness of being namely generally called.Meanwhile, the lichee of excessive eating affects appetite, makes human body can not get required nutritional supplementation, finally makes the glucose content in blood of human body greatly reduce, occurs hypoglycemia symptom.
But be raw material with litchi fruits, through the lichee fruit wine and its that saccharomycetes to make fermentation is brewageed, can be fructose converting for ethanol and carbon dioxide by what be rich in lichee, avoid hypoglycemia disease, remain the fruital of lichee uniqueness.Be lichee fruit wine and its abundant lichee resource conversion, not only can rich liquor veriety, meet the need of market, and the fruit resource deep processing of horn of plenty and comprehensive utilization provide effective way.
Along with the increase of fruit bearing rate, Yield of Litchi will continue to increase, and the marketing fresh of lichee has great difficulty fresh-keeping with storing, and traditional processing mode has dried litchi and tank first-class product, its added value is not high, and lichee deep processing is becoming the direction of scientific research personnel's main attack.
The processing and utilization of lichee also rests on the primary stage, and reinforcement lichee function and health value are studied, and exploitation lichee 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 lichee maturity period short, fresh-keeping difficulty, and the good health drink of health care can be obtained.
Application number disclosed in Patent Office of the People's Republic of China be CN200410000839 " tropical fruit brandy " this invention relate to be with the torrid zone with subtropical fruit shaddock, pineapple, banana, lichee for raw material, the wine distilled after carrying out enzyme process, temperature control mixed culture fermentation is referred to as tropical fruit brandy.Its technique: choosing fruit, rinsing, peeling stoning, making beating (fragmentation), enzyme, mixed culture fermentation, press filtration, distillation, old storage, allotment, freezing, filtration, pack be finished product.But this patent technique is relatively complicated, and cost is higher, and it is limited to accept crowd after lichee is prepared as wine.Therefore, current lichee deep processing emphasis direction lichee is converted into the food that general population can accept, and can increase again the added value of lichee simultaneously.
Summary of the invention
The present invention is directed to traditional yellow ball adopting litchi fermentation beverage Problems existing, aim to provide a kind of adopting litchi fermentation beverage and preparation method thereof.
In order to solve the problem, the technical solution adopted in the present invention is:
A preparation method for adopting litchi fermentation beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh lichee, removes impurity, peeling, stoning, weighs (for future use;
(2) blanching: lichee 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 2-4 times of weight in cooled lichee, uses refiner or colloid mill that the customization of the lichee of pulverizing is made homogenate shape;
(4) enzymolysis: in lichee homogenate, add the pectase of 0.1 ~ 2.0% lichee weight and the cellulase of 0.1 ~ 2.0% lichee 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% lichee weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in lichee seasoning liquid after sterilization, inoculating starter ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then lichee lactic acid fermentation beverage can be obtained after filtration.
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 lichee weight, 2-3%, fermentation condition are: 30-37 DEG C, pH6-8, fermentation time is 20-40h.
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 adopting litchi fermentation 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 adopting litchi fermentation beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh lichee, removal impurity, peeling, stoning, weigh (weight in wet base) get 1000g for future use;
(2) blanching: lichee fourth is put into 100 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 2 times of weight in cooled lichee, uses refiner or colloid mill that the customization of the lichee of pulverizing is made homogenate shape;
(4) enzymolysis: in lichee homogenate, adds the pectase of 0.17% lichee weight and the cellulase of 0.18% lichee weight, regulates pH to be 7, within the scope of 57 DEG C, stirs 4h.The vigor of the pectase wherein used is: 12000U/g; The vigor of the cellulase used is: 100000U/g;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 4.0% lichee weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in lichee seasoning liquid after sterilization, inoculating starter ferments.Wherein leavening is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition be respectively lichee weight 2%, 3%, 2.4%, fermentation condition is: 35 DEG C, pH7, fermentation time is 33h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then lichee lactic acid fermentation beverage can be obtained after filtration.
Embodiment 2:
A preparation method for adopting litchi fermentation beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh lichee, removal impurity, peeling, stoning, weigh (weight in wet base) get 1000g for future use;
(2) blanching: lichee fourth is put into 90 DEG C water process 10 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the water adding 3 times of weight in cooled lichee, uses refiner or colloid mill that the customization of the lichee of pulverizing is made homogenate shape;
(4) enzymolysis: in lichee homogenate, adds the pectase of 2% lichee weight and the cellulase of 2% lichee weight, regulates pH to be 6, within the scope of 50 DEG C, stirs 6h.The vigor of the pectase wherein used is: 12000U/g; The vigor of the cellulase used is: 100000U/g;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 3.0% lichee weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in lichee seasoning liquid after sterilization, inoculating starter ferments.Wherein leavening is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition be respectively lichee weight 1%, 4%, 3%, fermentation condition is: 37 DEG C, pH8, fermentation time is 40h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then lichee lactic acid fermentation beverage can be obtained after filtration.
Embodiment 3:
A preparation method for adopting litchi fermentation beverage, comprises the following steps:
(1) pretreatment: get the tender fruit of fresh lichee, removal impurity, peeling, stoning, weigh (weight in wet base) get 1000g for future use;
(2) blanching: lichee fourth is put into 95 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 lichee, uses refiner or colloid mill that the customization of the lichee of pulverizing is made homogenate shape;
(4) enzymolysis: in lichee homogenate, adds the pectase of 1% lichee weight and the cellulase of 1.5% lichee weight, regulates pH to be 8, within the scope of 60 DEG C, stirs 2h.The vigor of the pectase wherein used is: 12000U/g; The vigor of the cellulase used is: 100000U/g;
(5) allotment and sterilization: the glucose enzymolysis liquid that step (3) obtains being added 5.0% lichee weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in lichee seasoning liquid after sterilization, inoculating starter ferments.Wherein leavening is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition be respectively lichee weight 3%, 2%, 2%, fermentation condition is: 30 DEG C, pH6, fermentation time is 20h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then lichee lactic acid fermentation beverage can be obtained after filtration.
Claims (3)
1. a preparation method for adopting litchi fermentation beverage, is characterized in that: comprise the following steps:
(1) pretreatment: get the tender fruit of fresh lichee, removes impurity, peeling, stoning, weighs (for future use;
(2) blanching: lichee 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 2-4 times of weight in cooled lichee, uses refiner or colloid mill that the customization of the lichee of pulverizing is made homogenate shape;
(4) enzymolysis: in lichee homogenate, add the pectase of 0.1 ~ 2.0% lichee weight and the cellulase of 0.1 ~ 2.0% lichee 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% lichee weight, stirring and dissolving, then sterilization 10min under 121 DEG C of conditions;
(6) ferment: in lichee seasoning liquid after sterilization, inoculating starter ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then lichee lactic acid fermentation beverage can be obtained after filtration.
2. the preparation method of a kind of adopting litchi fermentation beverage according to claim 1, is characterized in that: the vigor of the pectase described in step (4) is: 12000U/g; The vigor of the cellulase used is: 100000U/g.
3. the preparation method of a kind of adopting litchi fermentation beverage according to claim 1, it is characterized in that: the leavening described in step (6) is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition is respectively 1-3%, the 2-4% of lichee weight, 2-3%, fermentation condition are: 30-37 DEG C, pH6-8, fermentation time is 20-40h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510773373.7A CN105433169A (en) | 2015-11-13 | 2015-11-13 | Preparation method of litchi fermented beverage |
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| CN201510773373.7A CN105433169A (en) | 2015-11-13 | 2015-11-13 | Preparation method of litchi fermented beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982946A (en) * | 2022-05-05 | 2022-09-02 | 纽斯葆广赛（广东）生物科技股份有限公司 | Method for preparing litchi enzyme with high oxidation resistance |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544408A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Method for preparing litchi concentrated juice by vacuum thin film concentration |
| CN104585318A (en) * | 2014-12-11 | 2015-05-06 | 惠州学院 | Lactic acid bacterium beverage preparation method using raw lichi juice fermentation |
| CN104651209A (en) * | 2014-12-19 | 2015-05-27 | 李进 | Litchi vinegar and preparation method thereof |
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2015
- 2015-11-13 CN CN201510773373.7A patent/CN105433169A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544408A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Method for preparing litchi concentrated juice by vacuum thin film concentration |
| CN104585318A (en) * | 2014-12-11 | 2015-05-06 | 惠州学院 | Lactic acid bacterium beverage preparation method using raw lichi juice fermentation |
| CN104651209A (en) * | 2014-12-19 | 2015-05-27 | 李进 | Litchi vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 罗富英，等: "浓缩鲜荔枝果汁乳酸菌饮料的研制", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982946A (en) * | 2022-05-05 | 2022-09-02 | 纽斯葆广赛（广东）生物科技股份有限公司 | Method for preparing litchi enzyme with high oxidation resistance |
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Application publication date: 20160330 |