CN105495237A - Preparing method for fermented apple juice beverage - Google Patents
Preparing method for fermented apple juice beverage Download PDFInfo
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- CN105495237A CN105495237A CN201510944596.5A CN201510944596A CN105495237A CN 105495237 A CN105495237 A CN 105495237A CN 201510944596 A CN201510944596 A CN 201510944596A CN 105495237 A CN105495237 A CN 105495237A
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- pulp
- juice
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- preparation
- enzymolysis
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- 235000015197 apple juice Nutrition 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 59
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 19
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 10
- 241000235342 Saccharomycetes Species 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 102000004407 Lactalbumin Human genes 0.000 claims description 4
- 108090000942 Lactalbumin Proteins 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000220225 Malus Species 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000021016 apples Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000009982 effect on human Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001766 physiological effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019987 cider Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000009394 selective breeding Methods 0.000 description 3
- 230000004913 activation Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012549 training Methods 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Abstract
The invention belongs to the technical field of food and beverage production, and particularly relates to a preparing method for a fermented apple juice beverage. The preparing method includes the following specific steps of smashing; pulp heating, wherein pulp is put into a pulp heater and heated to 80-90 DEG C; conveying to a pulp tank; fermenting; juicing; turbid juice heating; enzymolysis; ultrafiltration; enzyme-deactivation and sterilizing packaging. According to the preparing method, slow fermenting is carried out under the medium temperature condition, the nutrients and the relish of a fermented product are given while inherent nutrient substances of apples are kept, fragrance is rich, and sour is mild; prepared fermented apple juice has the good effect on human health; no preservative is added, and the physiological effects of assisting in digestion, improving the effect of the intestinal canal, improving the immunologic function and the like are achieved; meanwhile, a new technology is provided for apple processing, and the diversity of the apple juice in an existing market is improved.
Description
Technical field
The present invention relates to a kind of preparation method of fermented apple juice beverage, belong to food and drink production technical field.
Technical background
The most fruit juice circulated on the market are at present FC fruit juice, can be seen by list of ingredients, containing inspissated juice and anticorrisive agent and a large amount of additive (flavoring essence, pigment, acid, sweetener, thickener, stabilizing agent etc.) in batching; NFC fruit juice refers to, by pulp directly broken rear filling fruit juice, because majority needs cold chain fresh-keeping, only can see in part hypermarket, and price be relatively high.
Fermented juice, by the fermentation to pulp, remains the nutrition of fruit to greatest extent, and can produce the nutriments such as a large amount of amino acid, SCFA in sweat; Fermentation also can bring a large amount of probio metabolites, and what be conducive to intestinal environment improves human immunological competence, and existing fermented apple juice is in preparation process, and fermentation temperature is higher, and the cider mouthfeel of preparation is not good enough.
At present, fermented juice belongs to emerging category, and market visibility is relatively low, but due to the attribute of its nutrition and health, has wide market prospects and economic worth.
Summary of the invention
For prior art Problems existing, the invention provides a kind of preparation method of fermented apple juice beverage, lactic acid bacteria, saccharomycete are applied in fruit juice fermentation, pass through cold fermentation, the cider of preparation is rich in a large amount of active material useful to human body, the beverage comprehensive nutrition of preparation, unique flavor, not containing anticorrisive agent.
The technical scheme that the present invention is adopted to achieve these goals is:
The invention provides a kind of preparation method of fermented apple juice beverage, comprise the steps:
(1) broken: the apple cleaned up to be delivered to crusher in crushing and to be less than 0.6mm to granularity, the apple pulp after fragmentation flows into pulp surge tank;
(2) pulp heating: pulp is squeezed into pulp heater and be heated to 80-90 DEG C;
(3) pulp tank: after heating, pulp is cooled to 25 ± 2 DEG C through cooling pipe, is delivered to pulp tank;
(4) ferment: add the lactic acid bacteria accounting for amount of pulp 2-5 ‰, add the saccharomycete all accounting for amount of pulp 1-4 ‰ after 3h and ferment;
(5) squeeze the juice: after fermentation, pulp is squeezed the juice, and obtains turbid juice and is delivered to turbid juice tank;
(6) turbid juice heating: turbid juice is heated to 50-55 DEG C, is delivered to enzymatic vessel;
(7) enzymolysis: add 40-80mg pectase in every turbid juice of kg;
(8) ultrafiltration: after enzymolysis, turbid juice must ferment apple clear juice after 0.02 μm of milipore filter;
(9) enzyme and sterilizing that goes out is packed: after ultrafiltration, clear juice heats through evaporimeter the enzyme that goes out, and then adds the lactalbumin accounting for fermentation apple clear juice 0.08%, by filling after pasteurize.
Further, described lactic acid bacteria, saccharomycete first add the pulp or pure water that account for bacterial classification 2 times of volumes before using respectively, deposit 10-20min.
Further, the temperature of above-mentioned pulp or pure water is 35-38 DEG C.
Further, the temperature of described fermentation is 25 ± 2 DEG C, and fermentation time is 2-3d.
Further, the temperature of described enzymolysis is 50-55 DEG C, and enzymolysis time is 60-120min.
Further, the temperature of described pasteurize is 105 ± 0.5 DEG C, and sterilizing time is 4-6min.
Further, described in the go out temperature of enzyme be 95 DEG C, the enzyme time of going out is 10-20min.
Fermentation apple clear juice prepared by the present invention pours in 200L sterile bag, requires filling rear product temperature < 25 DEG C.
Beneficial effect of the present invention is:
(1) the present invention passes through the addition sequence of different bacterial classifications in preparation process, and ferments slowly under mesophilic condition, and while the nutriment keeping apple intrinsic, give nutrition and the local flavor of fermented product, give off a strong fragrance, tart flavour is soft;
(2) fermented apple juice that prepared by the present invention has good action to health, does not add any anticorrisive agent, has and help digest, and improves the effect of enteron aisle, improves the physiological functions such as immunologic function;
(3) for apple processing provides a new technique, the diversity of cider existing market has been enriched.
Detailed description of the invention
Below by embodiment, the present invention will be further elaborated, it is to be understood that following explanation is only to explain the present invention, do not limit its content.
Embodiment 1
A preparation method for fermented apple juice beverage, comprises the steps:
(1) broken: artificial selection remove rot, disease and pest fruit, apple is cleaned up after foreign material, the apple cleaned up is delivered to crusher in crushing and is less than 0.6mm by promoting conveyer belt to granularity, and the apple pulp after fragmentation flows into pulp surge tank;
(2) pulp heating: pulp is squeezed into pulp heater and be heated to 80 DEG C;
(3) pulp tank: after heating, pulp is cooled to 27 DEG C through cooling pipe, is delivered to pulp tank;
(4) ferment: add and account for the lactic acid bacteria of pulp weight 2 ‰, at 25 ± 2 DEG C, be incubated 3h, adding the saccharomycete accounting for amount of pulp 1 ‰ 3d to the PH of pulp that carries out fermenting after 3h is 3.5, and fermentation temperature is 25 ± 2 DEG C;
The lactic acid bacteria of pulvis, saccharomycete, before being added into pulp, are first added the pure water that the temperature accounting for its twice is 35-38 DEG C by bacterial classification respectively, activation 20min;
(5) squeeze the juice: after fermentation, pulp is squeezed the juice, and obtains turbid juice and is delivered to turbid juice tank;
(6) turbid juice heating: turbid juice is heated to 50 DEG C, is delivered to enzymatic vessel;
(7) enzymolysis: add 40mg pectase, enzymolysis 120min in every turbid juice of kg, the temperature of enzymolysis is 50-55 DEG C;
(8) ultrafiltration: after enzymolysis, turbid juice must ferment apple clear juice after 0.02 μm of milipore filter;
(9) go out enzyme: after ultrafiltration, clear juice heats through evaporimeter, and go out enzyme 10-20min under 95 DEG C of conditions, then adds the lactalbumin accounting for fermentation apple clear juice 0.08%, aseptically filling after pasteurize.
Embodiment 2
A preparation method for fermented apple juice beverage, comprises the steps:
(1) broken: artificial selection remove rot, disease and pest fruit, apple is cleaned up after foreign material, the apple cleaned up is delivered to crusher in crushing and is less than 0.6mm by promoting conveyer belt to granularity, and the apple pulp after fragmentation flows into pulp surge tank;
(2) pulp heating: pulp is squeezed into pulp heater and be heated to 90 DEG C;
(3) pulp tank: after heating, pulp is cooled to 25 DEG C through cooling pipe, is delivered to pulp tank;
(4) ferment: add and account for the lactic acid bacteria of pulp weight 5 ‰, adding the saccharomycete accounting for amount of pulp 4 ‰ 3d to the PH of pulp that carries out fermenting after 3h is 3.0, and fermentation temperature is 25 ± 2 DEG C;
The lactic acid bacteria of pulvis, saccharomycete, before being added into pulp, are first added the pulp that the temperature accounting for its twice is 35-38 DEG C by bacterial classification respectively, activation 10min;
(5) squeeze the juice: after fermentation, pulp is squeezed the juice, and obtains turbid juice and is delivered to turbid juice tank;
(6) turbid juice heating: turbid juice is heated to 55 DEG C, is delivered to enzymatic vessel;
(7) enzymolysis: add 80mg pectase, enzymolysis 60min in every turbid juice of kg, the temperature of enzymolysis is 50-55 DEG C;
(8) ultrafiltration: after enzymolysis, turbid juice must ferment apple clear juice after 0.02 μm of milipore filter;
(9) go out enzyme: after ultrafiltration, clear juice heats through evaporimeter, and go out enzyme 10-20min under 95 DEG C of conditions.Then the lactalbumin accounting for fermentation apple clear juice 0.08% is added, aseptically filling after pasteurize.
Comparative example 1
A preparation method for fermented apple juice beverage, step is as follows:
(1) broken: artificial selection remove rot, disease and pest fruit, apple is cleaned up after foreign material, the apple cleaned up is delivered to crusher in crushing and is less than 0.6mm by promoting conveyer belt to granularity, and the apple pulp after fragmentation flows into pulp surge tank;
(2) pulp heating: pulp is squeezed into pulp heater and be heated to 90 DEG C;
(3) pulp tank: after heating, pulp is cooled to 25 DEG C through cooling pipe, is delivered to pulp tank;
(4) ferment: adding the lactic acid bacteria accounting for pulp weight 5 ‰ and the saccharomycete accounting for amount of pulp 4 ‰ 3d to the PH of pulp that carries out fermenting is 3.0, and fermentation temperature is 36 ± 2 DEG C;
(5) squeeze the juice: after fermentation, pulp is squeezed the juice, and obtains turbid juice and is delivered to turbid juice tank;
(6) turbid juice heating: turbid juice is heated to 55 DEG C, is delivered to enzymatic vessel;
(7) enzymolysis: add 80mg pectase, enzymolysis 60min in every turbid juice of kg, the temperature of enzymolysis is 50-55 DEG C;
(8) ultrafiltration: after enzymolysis, turbid juice must ferment apple clear juice after 0.02 μm of milipore filter;
(9) go out enzyme: after ultrafiltration, clear juice heats through evaporimeter, and the enzyme time of going out under 95 DEG C of conditions is 10-20min.
Then aseptically filling after pasteurize.
Effect test:
Fermented apple juice beverage prepared by embodiment 1-2 and comparative example 1 is carried out sensory evaluation, and evaluation field mainly comprises mouthfeel, smell, color and luster, outward appearance, is evaluated by 10 sensory evaluation persons through professional training.
Evaluation criterion is as follows:
Mouthfeel: 30 points; Delicate mouthfeel, sour-sweet moderate, 25-30 divides; Generally, 18-24.9 divides; Coarse mouthfeel, peracid or excessively sweet, less than 17.9 points;
Smell: 30 points; Smell is fragrant and sweet, and apple aroma is strong, and 25-30 divides; Generally, 18-24.9 divides; Light or the British plain spirits of smell, less than 17.9 points;
Color and luster: 20 points; Natural apple look, glossy, 15-20 divides; Generally, 8-14.9 divides; Color and luster is dark, less than 7.9 points;
Outward appearance: 20 points; Clarification, transparent, 15-20 divides; Generally, 8-14.9 divides; Muddiness, has precipitation, less than 7.9 points;
Concrete evaluation result is in table 1.
Table 1
What describe in above-described embodiment and description just illustrates principle of the present invention, and without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.
Claims (7)
1. a preparation method for fermented apple juice beverage, is characterized in that, comprises the steps:
(1) broken: the apple cleaned up to be delivered to crusher in crushing and to be less than 0.6mm to granularity, the pulp after fragmentation flows into pulp surge tank;
(2) pulp heating: pulp is squeezed into pulp heater and be heated to 80-90 DEG C;
(3) pulp tank: the pulp after heating is cooled to 25 ± 2 DEG C through cooling pipe, is delivered to pulp tank;
(4) ferment: add the lactic acid bacteria accounting for amount of pulp 2-5 ‰, add the saccharomycete all accounting for amount of pulp 1-4 ‰ after 3h and ferment;
(5) squeeze the juice: after fermentation, pulp is squeezed the juice, and obtains turbid juice and is delivered to turbid juice tank;
(6) turbid juice heating: turbid juice is heated to 50-55 DEG C, is delivered to enzymatic vessel;
(7) enzymolysis: add 40-80mg pectase in every turbid juice of kg, carry out enzymolysis;
(8) ultrafiltration: after enzymolysis, turbid juice must ferment apple clear juice after 0.02 μm of milipore filter;
(9) enzyme and sterilizing that goes out is packed: after ultrafiltration, clear juice heats through evaporimeter the enzyme that goes out, and then adds the lactalbumin accounting for fermentation apple clear juice 0.08%, by filling after pasteurize.
2. preparation method according to claim 1, is characterized in that, described lactic acid bacteria, saccharomycete first add the pulp or pure water that account for bacterial classification 2 times of volumes before using respectively, deposit 10-20min.
3. preparation method according to claim 2, is characterized in that, the temperature of described pulp or pure water is 35-38 DEG C.
4. the preparation method according to any one of claim 1-3, is characterized in that, the temperature of described fermentation is 25 ± 2 DEG C, and fermentation time is 2-3d.
5. preparation method according to claim 1, is characterized in that, the temperature of described enzymolysis is 50-55 DEG C, and enzymolysis time is 60-120min.
6. preparation method according to claim 1, is characterized in that, the temperature of described pasteurize is 105 ± 0.5 DEG C, and sterilizing time is 4-6min.
7. preparation method according to claim 1, is characterized in that, described in the go out temperature of enzyme be 95 DEG C, the enzyme time of going out is 10-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510944596.5A CN105495237A (en) | 2015-12-17 | 2015-12-17 | Preparing method for fermented apple juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510944596.5A CN105495237A (en) | 2015-12-17 | 2015-12-17 | Preparing method for fermented apple juice beverage |
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| Publication Number | Publication Date |
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| CN105495237A true CN105495237A (en) | 2016-04-20 |
Family
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Family Applications (1)
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| CN201510944596.5A Pending CN105495237A (en) | 2015-12-17 | 2015-12-17 | Preparing method for fermented apple juice beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425652A (en) * | 2020-11-11 | 2021-03-02 | 徐敦明 | Rose and apple yogurt and preparation method thereof |
| CN113057337A (en) * | 2021-04-25 | 2021-07-02 | 海南三元星生物科技股份有限公司 | Functional food rich in collagen polypeptide and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425652A (en) * | 2020-11-11 | 2021-03-02 | 徐敦明 | Rose and apple yogurt and preparation method thereof |
| CN113057337A (en) * | 2021-04-25 | 2021-07-02 | 海南三元星生物科技股份有限公司 | Functional food rich in collagen polypeptide and preparation method thereof |
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Application publication date: 20160420 |