CN105454960B - 果蔬汁乳酸发酵饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/157—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种果蔬汁乳酸发酵饮料的制备方法,依次经过原料挑选、原料清洁、果蔬汁制备、均质与脱气、混合发酵、发酵汁调配、均质灌装和灭菌储藏等步骤,得到一种果蔬复合乳酸发酵饮料,该饮料口感好,风味独特,能最大限度保留红枣、番茄和枸杞营养成分,果蔬汁发酵饮料质地均匀,稳定,口感柔和、无渣感,在保留原料营养成分的同时具有乳酸菌发酵产物等营养物质,为人体提供丰富营养,起到很好的保健作用。本发明的果蔬汁乳酸发酵饮料的制备方法实施简单、易推广、无污染。
Description
技术领域
本发明涉及饮料制品的技术领域,具体说是一种果蔬汁乳酸发酵饮料的制备方法。
背景技术
乳酸发酵饮料是近年流行的饮料,乳酸发酵的独特风味和保健功能引着广大群体,有着广阔的市场前景。将果蔬添加到发酵饮料中不仅可以使发酵乳产生果蔬特有的香气、改善发酵乳的口感,而且可以提高发酵乳饮料的营养价值。目前的果蔬发酵乳饮料大多采用牛乳与果蔬复配进行发酵。但是牛乳的热量相对较高,且添加牛乳以后饮料的口感粘稠、乳制品风味较浓,随着饮料市场的发展,对饮料新品种的要求不断增加,对低热量、独特口感、健康型饮料的需求增大。而不添加乳制品单纯使用果蔬发酵的饮料具有热量低、口感清爽、促进消化等优势,具有一定市场潜力。
枸杞的果实含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分,有补虚安神、明目祛风、滋肾润肺以及护肝抗肿瘤等作用。
红枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及磷、钙、铁等成分,其中维生素C的含量在果品中名列前茅,有“天然维生素丸”之美称,红枣内含有环磷酸腺苷,能增强肌力、消除疲劳、扩张血管、增加心肌收缩力、改善心肌营养,对防治心血管疾病有良好作用。红枣还能补虚益气、养血安神、健脾和胃等,是脾胃虚弱、气血不足、倦怠无力、失眠等患者很好的保健品。同时对急慢性肝炎、肝硬化、贫血等症有良好疗效。
番茄富含胡萝卜素、维生素C、维生素B以及维生素B2和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。具有美白、抗辐射和延缓衰老的功效。
乳酸菌是人体的正常菌群,广泛应用于食品行业,食品经过乳酸菌发酵后能够改善食品的品质和营养并赋予其特有香味,具有降胆固醇、抗肿瘤、抗变异原、增强免疫力等生物学功能。
然而使用然而一般蔬菜水果混合与乳酸菌发酵制得的乳酸菌饮料,风味差、臭味重,色素降解、色泽偏暗,而且分层严重,上层无色或淡黄色清夜,下层是沉在下方口感较硬、较差的蔬菜渣。抑制蔬菜水果乳酸发酵饮料市场推过较差。
发明内容
本发明要解决的技术问题是提供一种果蔬汁乳酸发酵饮料的制备方法。
本发明为解决公知技术中存在的技术问题所采取的技术方案是:
本发明的果蔬汁乳酸发酵饮料的制备方法,包括以下步骤:
(1)挑选果蔬原料:根据挑选红枣、番茄、枸杞;
(2)原料清洁加工:将上述原料分别用清水进行清洗、浸泡两遍以上,并用二氧化氯溶液进行消毒;将红枣进行去核,果肉留用;将番茄置于添加有质量浓度为1%抗坏血酸的沸水中热烫去皮,果肉留用;枸杞留用;
(3)制备果蔬汁:将步骤(2)准备的原料按如下重量份数进行称取:红枣6-8份、番茄4-6份、枸杞0.2-1份;
将原料放入打浆机,按原料:水=2:1的比例添加水并进行混合打浆,浆液过40目筛;
(4)均质与脱气:将步骤(3)所制果蔬汁进行均质,并泵入真空脱气机中,真空度设置为40-50kPa ,温度设置为30-40℃;
(5)混合果蔬汁发酵:
A、果蔬汁发酵前处理:将果蔬汁置于100-110℃下灭菌10-15min;
B、乳酸菌发酵剂:选用德氏乳杆菌,购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.2919;嗜酸乳杆菌,购于购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.1854,将保藏的菌种分别接种于盛有11%、100ml脱脂乳的三角瓶中,接种量均为0.1g/L,于37℃下活化12h;
C、接种:将活化后的上述两种菌分别按1-2%的接种量接于处理过的果蔬汁中,并置于37℃下发酵6-8h ;
(6)发酵汁调配:按以下质量比例添加原料于发酵汁中:白砂糖2-5%、稳定剂0.2-0.8%、柠檬酸0.08-0.1%;
(7)均质、灌装:将步骤(6)所得果蔬发酵汁在18-20Mpa、60-65℃的条件下进行均质,将均质后的果蔬汁进行罐装;
(8)灭菌、储存:将步骤(7)中所得罐装果蔬汁在95-100℃、300S的条件下进行杀菌,之后放置于0-4℃条件下进行冷藏储存。
本发明具有的优点和积极效果是:
本发明的果蔬汁乳酸发酵饮料的制备方法中,依次经过原料挑选、原料清洁、果蔬汁制备、均质与脱气、混合发酵、发酵汁调配、均质灌装和灭菌储藏等步骤,得到一种果蔬复合乳酸发酵饮料,该饮料口感好,风味独特,能最大限度保留红枣、番茄和枸杞营养成分,果蔬汁发酵饮料质地均匀,稳定,口感柔和、无渣感,在保留原料营养成分的同时具有乳酸菌发酵产物等营养物质,为人体提供丰富营养,起到很好的保健作用。本发明的果蔬汁乳酸发酵饮料的制备方法实施简单、易推广、无污染。
具体实施方式
以下通过具体实施例对本发明中的技术方案进行详细说明:
实施例1:
本发明的果蔬汁乳酸发酵饮料的制备方法,包括以下步骤:
(1)挑选果蔬原料:根据原料需求,挑选新鲜、成熟、表面完好的优质红枣、番茄、枸杞;
(2)原料清洁加工:将上述原料分别用清水进行清洗、浸泡两遍以上,并用二氧化氯溶液进行消毒;将红枣进行去核,果肉留用;将番茄置于添加有质量浓度为1%的抗坏血酸的沸水中热烫去皮,果肉留用;枸杞留用;
(3)制备果蔬汁:将步骤(2)准备的原料按如下重量份数进行称取:红枣6份、番茄4份、枸杞0.2份;
将原料放入打浆机,按原料:水=2:1的比例添加水并进行混合打浆浆液过40目筛;
(4)均质与脱气:将步骤(3)所制果蔬汁进行均质,并泵入真空脱气机中,真空度设置为40kPa ,温度设置为30℃;
(5)混合果蔬汁发酵:
A、果蔬汁发酵前处理:将果蔬汁置于100℃下灭菌15min;
B、乳酸菌发酵剂:选用德氏乳杆菌(购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.2919)和嗜酸乳杆菌(购于购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.1854),将保藏的菌种分别接种于盛有11%、100ml脱脂乳的三角瓶中,接种量均为0.1g/L,于37℃下活化12h;
C、接种:将活化后的上述两种菌分别按1%的接种量接于处理过的果蔬汁中,并置于37℃下发酵8h ;
(6)发酵汁调配:按以下质量比例添加原料于发酵汁中:白砂糖2%、稳定剂0.2%、柠檬酸0.08%;
(7)均质、灌装:将步骤(6)所得果蔬发酵汁在18Mpa、60℃的条件下进行均质,将均质后的果蔬汁进行罐装;
(8)灭菌、储存:将步骤(7)中所得罐装果蔬汁在95℃、300S的条件下进行杀菌,之后放置于0-4℃条件下进行冷藏储存。
实施例2:
本发明的果蔬汁乳酸发酵饮料的制备方法,包括以下步骤:
(1)挑选果蔬原料:根据挑选红枣、番茄、枸杞;
(2)原料清洁加工:将上述原料分别用清水进行清洗、浸泡两遍以上,并用二氧化氯溶液进行消毒;将红枣进行去核,果肉留用;将番茄置于添加有质量浓度为1%的抗坏血酸的沸水中热烫去皮,果肉留用;枸杞留用;
(3)制备果蔬汁:将步骤(2)准备的原料按如下重量份数进行称取:红枣8份、番茄6份、枸杞1份;
将原料放入打浆机,按原料:水=2:1的比例添加水并进行混合打浆,浆液过40目筛;
(4)均质与脱气:将步骤(3)所制果蔬汁进行均质,并泵入真空脱气机中,真空度设置为50kPa ,温度设置为40℃;
(5)混合果蔬汁发酵:
A、果蔬汁发酵前处理:将果蔬汁置于110℃下灭菌10min;
B、乳酸菌发酵剂:选用德氏乳杆菌(购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.2919)和嗜酸乳杆菌(购于购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.1854),将保藏的菌种分别接种于盛有11%、100ml脱脂乳的三角瓶中,接种量均为0.1g/L,于37℃下活化12h;
C、接种:将活化后的上述两种菌分别按1-2%的接种量接于处理过的果蔬汁中,并置于37℃下发酵6h ;
(6)发酵汁调配:按以下质量比例添加原料于发酵汁中:白砂糖5%、稳定剂0.8%、柠檬酸0.1%;
(7)均质、灌装:将步骤(6)所得果蔬发酵汁在20Mpa、65℃的条件下进行均质,将均质后的果蔬汁进行罐装;
(8)灭菌、储存:将步骤(7)中所得罐装果蔬汁在100℃、300S的条件下进行杀菌,之后放置于0-4℃条件下进行冷藏储存。
实施例3:
(1)挑选果蔬原料:根据挑选红枣、番茄、枸杞;
(2)原料清洁加工:将上述原料分别用清水进行清洗、浸泡两遍以上,并用二氧化氯溶液进行消毒;将红枣进行去核,果肉留用;将番茄置于添加有质量浓度为1%的抗坏血酸的沸水中热烫去皮,果肉留用;枸杞留用;
(3)制备果蔬汁:将步骤(2)准备的原料按如下重量份数进行称取:红枣7份、番茄5份、枸杞0.5份;
将原料放入打浆机,按原料:水=2:1的比例添加水并进行混合打浆浆液过40目筛;
(4)均质与脱气:将步骤(3)所制果蔬汁进行均质,并泵入真空脱气机中,真空度设置为45kPa ,温度设置为35℃;
(5)混合果蔬汁发酵:
A、果蔬汁发酵前处理:将果蔬汁置于105℃下灭菌13min;
B、选用德氏乳杆菌(购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.2919)和嗜酸乳杆菌(购于购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.1854),将保藏的菌种分别接种于盛有11%、100ml脱脂乳的三角瓶中,接种量均为0.1g/L,于37℃下活化12h;
C、接种:将活化后的上述两种菌分别按1-2%的接种量接于处理过的果蔬汁中,并置于37℃下发酵7h ;
(6)发酵汁调配:按以下质量比例添加原料于发酵汁中:白砂糖3%、稳定剂0.25%、柠檬酸0.09%;
(7)均质、灌装:将步骤(6)所得果蔬发酵汁在19Mpa、62℃的条件下进行均质,将均质后的果蔬汁进行罐装;
(8)灭菌、储存:将步骤(7)中所得罐装果蔬汁在97℃、300S的条件下进行杀菌,之后放置于0-4℃条件下进行冷藏储存。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例公开如上,然而,并非用以限定本发明,任何熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当然会利用揭示的技术内容作出些许更动或修饰,成为等同变化的等效实施例,但凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均属于本发明技术方案的范围内。
Claims (1)
1.一种果蔬汁乳酸发酵饮料的制备方法,包括以下步骤:
(1)挑选果蔬原料:挑选红枣、番茄、枸杞;
(2)原料清洁加工:将上述原料分别用清水进行清洗、浸泡两遍以上,并用二氧化氯溶液进行消毒;将红枣进行去核,果肉留用;将番茄置于添加有1%质量浓度的抗坏血酸的沸水中热烫去皮,果肉留用;枸杞留用;
(3)制备果蔬汁:将步骤(2)准备的原料按如下重量份数进行称取:红枣6-8份、番茄4-6份、枸杞0.2-1份;
将原料放入打浆机,按原料:水=2:1的比例添加水并进行混合打浆,浆液过40目筛;
(4)均质与脱气:将步骤(3)所制果蔬汁进行均质,并泵入真空脱气机中,真空度设置为40-50kPa ,温度设置为30-40℃;
(5)混合果蔬汁发酵:
A、果蔬汁发酵前处理:将果蔬汁置于100-110℃下灭菌10-15min;
B、乳酸菌发酵剂:选用德氏乳杆菌,购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.2919;嗜酸乳杆菌,购买于中国微生物菌种保藏管理委员会普通微生物中心,菌种编号CGMCC 1.1854,将保藏的菌种分别接种于盛有11%、100ml脱脂乳的三角瓶中,接种量均为0.1g/L,于37℃下活化12h;
C、接种:将活化后的上述两种菌分别按1-2%的接种量接于处理过的果蔬汁中,并置于37℃下发酵6-8h ;
(6)发酵汁调配:按以下质量比例添加原料于发酵汁中:白砂糖2-5%、稳定剂0.2-0.8%、柠檬酸0.08-0.1%;
(7)均质、灌装:将步骤(6)所得果蔬发酵汁在18-20Mpa、60-65℃的条件下进行均质,将均质后的果蔬汁进行罐装;
(8)灭菌、储存:将步骤(7)中所得罐装果蔬汁在95-100℃、300S的条件下进行杀菌,之后放置于0-4℃条件下进行冷藏储存。
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