CN105475791A - Enzyme carbonated beverage and preparation method thereof - Google Patents
Enzyme carbonated beverage and preparation method thereof Download PDFInfo
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- CN105475791A CN105475791A CN201510941061.2A CN201510941061A CN105475791A CN 105475791 A CN105475791 A CN 105475791A CN 201510941061 A CN201510941061 A CN 201510941061A CN 105475791 A CN105475791 A CN 105475791A
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- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention provides an enzyme carbonated beverage and a preparation method thereof. By combination of two advantages of an enzyme health care function and coolness and summerheat relieving of a carbonated beverage, the unique health care effect of enzyme and pleasant freshmen of the carbonated beverage are integrated, so that a healthy and fashionable novel enzyme beverage is produced. The enzyme beverage is filled with carbon dioxide, so that the product is more fragrant, cool and pleasant. The enzyme carbonated beverage meets the demand of consumers pursuing high-quality life, and also conforms to the general trend of future beverage development.
Description
Technical field
The invention belongs to technical field of beverage, be specifically related to a kind of ferment soda and preparation method thereof.
Background technology
At present, the pursuit improving constantly along with the concern of people to health and live to high-quality, the drink taking into account mouthfeel and health has had the larger market demand.Soda is long-standing as a kind of status of welcome soft drink, and the carbon dioxide dissolved in drink imparts the smooth tasty and refreshing sense of its special stimulation, is no lack of the worldwide so successful drink of Coca-Cola.But the development along with nutrition and the research to soda are deeply, the health problem of soda also comes out gradually: destroy gastrointestinal acid-base balance, brings out carious tooth and obesity etc.Low sugar, low-caffeine soda although emerged successively, all can only reduce the harmful effect to health, can not promotion health or provide other nutrition.
Rise each fermentoid drink in recent years gradually, essence obtains with the tunning of one or more fruits and vegetables mushrooms, wherein both containing the organized enzyme that raw material is residual, and also profitable probliotics, micromolecule sugar alcohol etc., the difference to some extent with the difference of zymotechnique and raw material.Research shows, ferment has the effects such as anticancer, anti-oxidant, hypotensive, and compound plant ferment can also increase probio quantity in enteron aisle, relief of constipation, maintains intestinal health.Tradition ferment drink general mouthfeel meta-acid is sweet soft, is applicable to women or older consumer, and the young colony attraction stimulated for neophilia is limited.If the distincter solid of the mouthfeel of ferment drink can be allowed, will be conducive to attracting more people to select ferment product to maintain healthy vigor.
Summary of the invention
In order to solve the unhealthy problem that ferment drink mouthfeel is single, overcome soda itself, the invention provides a kind of ferment soda and preparation method thereof, in the sour-sweet mouthfeel of traditional ferment drink, add the mouthfeel of stopping of soda uniqueness, simultaneously carbon dioxide contributes to being vaporized of fragrance ingredient in ferment, makes the more fragrant strong fragrance of product.
The technical solution used in the present invention is as follows:
A preparation method for ferment soda, comprises the following steps:
(1) pretreatment: gather fruits and vegetables mushroom, aseptic water washing decortication core, normal temperature dries rear cut into serving pieces;
(2) gather feed juice: berry sugar covers feed stock chip, utilizes osmotic pressure that raw tissue liquid is outflowed, processing procedure is 1-6 month;
(3) ferment: get step (2) gained liquid, inoculation fermentation bacterium after sterilizing, monitors ferment liquid between yeast phase, and adjust fermentation condition, stop fermentation when pH reaches 4;
(4) ferment liquid purification: to ferment liquid carry out centrifugal, filter, one or several operations in homogeneous;
(5) dilute: ferment stoste is mixed with sterilized water;
(6) the disposable filling and capping of carbon dioxide.
Concrete, carbon dioxide capacity (when 20 DEG C volume multiple) >=3.0.
Concrete, make Brix between 26 ~ 36 by sterilized water dilution ferment stoste.
Preferably, high-temperature sterilization condition is keep 3 ~ 5s at 110 ~ 125 DEG C.
Preferably, described fermentation divides once or inoculates one or more in Lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus for several times.
Concrete, described fruits and vegetables mushroom is selected from moyashi, mung bean sprouts, black bean sprout, red bean bud, coix seed, pea seedlings, ternip, carrot, asparagus, lotus rhizome, ginger, sweet potato, potato, green pepper, eggplant, Cucumber, cuke, corn, spinach, pumpkin, wax gourd, yam bean (husky Pueraria lobota), pachyrhizus leaf, okra, root-mustard, rape, sponge gourd, cauliflower, broccoli, Chinese yam, cabbage mustard, cabbage, romaine lettuce, blue or green river dish, celery, French beans, chocho, Semen Lablab Album, pakchoi, Chinese cabbage, tomato, fennel dish, carob, lettuce, balsam pear, pineapple (pineapple), pawpaw, mango, watermelon, muskmelon, "Hami" melon, carambola, banana, fragrant plant happy (guava), oranges and tangerines, cumquat, pleurotus eryngii, sea-tangle, plum (green plum), plum, grape, pear, passion fruit, dragon fruit, strawberry, mulberries, red apple, green apple, Chinese grooseberry, grape fruit, lemon, Noni puree, chrysanthemum, day lily, mushroom, straw mushroom, asparagus, flat mushroom, auricularia auriculajudae, yellow mushroom, the fruit of Chinese wolfberry, red date, lotus seeds, hawthorn, lily, cordate houttuynia, Momordica grosvenori, dateplum persimmon, Chinese cassia tree, Radix Glycyrrhizae, radix bardanae, cherry, navel orange, one or several in cabbage or other fruits and vegetables mushrooms.
Compared with prior art, the beneficial effect that the present invention has is:
Ferment has the effects such as develop immunitypty, anti-oxidant, suppression is fat, present invention incorporates the health care of ferment and the large advantage of cooling and heatstroke-eliminating two of soda, the pleasant frankness of the health-care efficacy that ferment is original and soda unites two into one, and is born and a kind of not only healthy but also the Novel enzyme drink of fashion.The present invention utilizes the berry sugar of safety non-toxic to gather feed juice, health environment-friendly, and solving mechanical expression method or chemistry, to gather method energy consumption high or easily have the problem of dissolvent residual; Add the probiotics fermention such as lactobacillus bulgaricus, streptococcus thermophilus after the feed juice high-temperature sterilization gathered, fermentation generation flavor substance has enriched products taste on the one hand, and probio also helps lend some impetus to gastrointestinal health on the other hand; Carbon dioxide contributes to aroma burst, is filled with carbon dioxide and can makes the more strong fragrant fragrance of product in enzyme beverage, smooth refreshing pleasant.Ferment soda of the present invention had both met the demand pursuing high-quality personal consumption person, also met following soft drink development main trend.
Accompanying drawing explanation
Fig. 1 is the flow chart of ferment soda preparation method of the present invention.
Detailed description of the invention
Embodiment 1:
Select the strawberry of high-quality, mulberries, Chinese grooseberry, grape fruit, lemon, lotus rhizome, ginger, sweet potato, potato, red date amount to 70kg, lotus seeds, hawthorn, lily, each 10g of cordate houttuynia, aseptic water washing respectively, decortication core, 25 DEG C of oven dry, cut into serving pieces.
Cover feed stock chip layer by layer with berry sugar, seal In Shade 3 months, utilize osmotic pressure that raw tissue liquid is outflowed, and collect efflux.Efflux 121 DEG C keeps 5s sterilizing, add 25% sterilized water dilution, inoculate 1% Lactobacillus plantarum, 2.5% streptococcus thermophilus, 1.5% lactobacillus bulgaricus, mix, 37 DEG C of standing for fermentation, monitor ferment liquid composition between yeast phase, and adjust fermentation condition, if throughput and mixing speed are to ensure that fermentation is carried out to useful direction, arrive 4 to pH detected value and stop.Filtered with filter bags more than 3000 orders by the ferment liquid fermented, being diluted to Brix with sterilized water after filtrate homogeneous is 28, and now the tension force of ferment liquid can not be excessive, is convenient to being filled with of follow-up carbon dioxide.Finally, utilize disposable carbon dioxide mix machine to be filled with carbon dioxide, carbon dioxide capacity is 3%, obtains ferment soda through filling.
In the present embodiment, percentage is the percetage by weight of current feed liquid.
Embodiment 2:
Be picked as preferred pachyrhizus leaf, okra, root-mustard, rape, sponge gourd, cauliflower, broccoli, Chinese yam, cabbage mustard, cabbage amount to 80kg, aseptic water washing respectively, decortication core, 25 DEG C of oven dry, cut into serving pieces.
Cover feed stock chip layer by layer with berry sugar, seal In Shade 3 months, utilize osmotic pressure that raw tissue liquid is outflowed, and collect efflux.Efflux 110 DEG C keeps 5s sterilizing, add 20% sterilized water dilution, inoculate 2% Lactobacillus plantarum, 1.5% streptococcus thermophilus, 1.5% lactobacillus bulgaricus, mix, 37 DEG C of standing for fermentation, monitor ferment liquid composition between yeast phase, and adjust fermentation condition, if throughput and mixing speed are to ensure that fermentation is carried out to useful direction, arrive 4 to pH detected value and stop.Filtered with filter bags more than 3000 orders by the ferment liquid fermented, being diluted to Brix with sterilized water after filtrate homogeneous is 30, and now the tension force of ferment liquid can not be excessive, is convenient to being filled with of follow-up carbon dioxide.Finally, utilize disposable carbon dioxide mix machine to be filled with carbon dioxide, carbon dioxide capacity is 3.5%, obtains ferment soda through filling.
Embodiment 3:
Select the mushroom of high-quality, straw mushroom, asparagus, flat mushroom, auricularia auriculajudae, yellow mushroom, the fruit of Chinese wolfberry, red date, Radix Glycyrrhizae, radix bardanae amount to 70kg, aseptic water washing respectively, decortication core, 25 DEG C of oven dry, cut into serving pieces.
Cover feed stock chip layer by layer with berry sugar, seal In Shade 3 months, utilize osmotic pressure that raw tissue liquid is outflowed, and collect efflux.Efflux 125 DEG C keeps 3s sterilizing, add 25% sterilized water dilution, inoculate 1% Lactobacillus plantarum, 2.5% streptococcus thermophilus, 1.5% lactobacillus bulgaricus, mix, 37 DEG C of standing for fermentation, monitor ferment liquid composition between yeast phase, and adjust fermentation condition, if throughput and mixing speed are to ensure that fermentation is carried out to useful direction, arrive 4 to pH detected value and stop.Filtered with filter bags more than 3000 orders by the ferment liquid fermented, being diluted to Brix with sterilized water after filtrate homogeneous is 26, and now the tension force of ferment liquid can not be excessive, is convenient to being filled with of follow-up carbon dioxide.Finally, utilize disposable carbon dioxide mix machine to be filled with carbon dioxide, carbon dioxide capacity is 3.2%, obtains ferment soda through filling.
Embodiment 4:
Select the pineapple (pineapple) of high-quality, pawpaw, mango, watermelon, muskmelon, "Hami" melon, carambola, banana, fragrant plant happy (guava), oranges and tangerines, cumquat, pleurotus eryngii, sea-tangle, plum (green plum), plum, grape, pear, passion fruit, dragon fruit amount to 70kg, aseptic water washing respectively, decortication core, 25 DEG C of oven dry, cut into serving pieces.
Cover feed stock chip layer by layer with berry sugar, seal In Shade 3 months, utilize osmotic pressure that raw tissue liquid is outflowed, and collect efflux.Efflux 120 DEG C keeps 4s sterilizing, add 22% sterilized water dilution, inoculate 1.5% Lactobacillus plantarum, 2% streptococcus thermophilus, 2% lactobacillus bulgaricus, mix, 37 DEG C of standing for fermentation, monitor ferment liquid composition between yeast phase, and adjust fermentation condition, if throughput and mixing speed are to ensure that fermentation is carried out to useful direction, arrive 4 to pH detected value and stop.Filtered with filter bags more than 3000 orders by the ferment liquid fermented, being diluted to Brix with sterilized water after filtrate homogeneous is 36, and now the tension force of ferment liquid can not be excessive, is convenient to being filled with of follow-up carbon dioxide.Finally, utilize disposable carbon dioxide mix machine to be filled with carbon dioxide, carbon dioxide capacity is 4.0%, obtains ferment soda through filling.
Above content is in conjunction with concrete embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to above-mentioned explanation.For the those of ordinary skill of technical field of the present invention; without departing from the inventive concept of the premise; some simple deduction or replace can also be made; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for ferment soda, is characterized in that, comprises the following steps:
(1) pretreatment: gather fruits and vegetables mushroom, aseptic water washing decortication core, normal temperature dries rear cut into serving pieces;
(2) gather feed juice: berry sugar covers feed stock chip, utilizes osmotic pressure that raw tissue liquid is outflowed, processing procedure is 1-6 month;
(3) ferment: get step (2) gained liquid, inoculation fermentation bacterium after sterilizing, monitors ferment liquid between yeast phase, and adjust fermentation condition, stop fermentation when pH reaches 4;
(4) ferment liquid purification: to ferment liquid carry out centrifugal, filter, one or several operations in homogeneous;
(5) dilute: ferment stoste is mixed with sterilized water;
(6) the disposable filling and capping of carbon dioxide.
2. the method for claim 1, is characterized in that, in step (6), and carbon dioxide capacity (when 20 DEG C volume multiple) >=3.0.
3. the method for claim 1, is characterized in that, in step (5), makes Brix between 26 ~ 36 by sterilized water dilution ferment stoste.
4. the method for claim 1, is characterized in that, in step (3), high-temperature sterilization condition is keep 3 ~ 5s at 110 ~ 125 DEG C.
5. the method for claim 1, is characterized in that, in step (3), described fermentation divides once or inoculates one or more in Lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus for several times.
6. the method for claim 1, is characterized in that, in step (1), described fruits and vegetables mushroom is selected from moyashi, mung bean sprouts, black bean sprout, red bean bud, coix seed, pea seedlings, ternip, carrot, asparagus, lotus rhizome, ginger, sweet potato, potato, green pepper, eggplant, Cucumber, cuke, corn, spinach, pumpkin, wax gourd, yam bean (husky Pueraria lobota), pachyrhizus leaf, okra, root-mustard, rape, sponge gourd, cauliflower, broccoli, Chinese yam, cabbage mustard, cabbage, romaine lettuce, blue or green river dish, celery, French beans, chocho, Semen Lablab Album, pakchoi, Chinese cabbage, tomato, fennel dish, carob, lettuce, balsam pear, pineapple (pineapple), pawpaw, mango, watermelon, muskmelon, "Hami" melon, carambola, banana, fragrant plant happy (guava), oranges and tangerines, cumquat, pleurotus eryngii, sea-tangle, plum (green plum), plum, grape, pear, passion fruit, dragon fruit, strawberry, mulberries, red apple, green apple, Chinese grooseberry, grape fruit, lemon, Noni puree, chrysanthemum, day lily, mushroom, straw mushroom, asparagus, flat mushroom, auricularia auriculajudae, yellow mushroom, the fruit of Chinese wolfberry, red date, lotus seeds, hawthorn, lily, cordate houttuynia, Momordica grosvenori, dateplum persimmon, Chinese cassia tree, Radix Glycyrrhizae, radix bardanae, cherry, navel orange, one or several in cabbage or other fruits and vegetables mushrooms.
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