CN105661227A - Processing technology of burdock lactic acid drink - Google Patents
Processing technology of burdock lactic acid drink Download PDFInfo
- Publication number
- CN105661227A CN105661227A CN201610030081.9A CN201610030081A CN105661227A CN 105661227 A CN105661227 A CN 105661227A CN 201610030081 A CN201610030081 A CN 201610030081A CN 105661227 A CN105661227 A CN 105661227A
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- CN
- China
- Prior art keywords
- fructus arctii
- lactic acid
- color
- burdock
- beverage
- Prior art date
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- 238000000855 fermentation Methods 0.000 claims abstract description 37
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Classifications
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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
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
Abstract
The invention discloses processing technology of a burdock lactic acid drink, and belongs to the field of beverage processing. The processing technology comprises the following concrete steps: selection and cleaning of materials, color protection, slicing, blanching, pulping and disinfection, inoculation and cultivation and fermentation, adjusting of pH value, preparation of a finished product, homogenization and disinfection, etc. The burdock lactic acid beverage has the advantages of delicate fragrance of burdock, moderate flavour, smooth mouthfeel, palatable sour and sweet, abundant nutrition, and good color; the citric acid has the effects for adjusting local flavor, protecting color and preventing oxidation, and the content of lactic acid bacteria is high; the drink has the effects for promoting health of intestinal tracts, alleviating constipation, maintaining metabolism balance of human body, and improving immunity of the organism.
Description
Technical field
The present invention relates to beverage production field, being specifically related to is the processing technique of a kind of Fructus Arctii lactic acid drink.
Background technology
Radix Arctii is commonly called as " Calculus Canitis ", and different name dislikes real root, and Mus glue root, cattle dish, and summer and autumn excavate, and root is fusiform, meat and directly, skin zone's pitchy, have wrinkle, interior in yellow-white. Radix Arctii mildly bitter flavor, cold in nature, heat of dispeling the wind, detumescence poison, control hot swollen, the toothache of pathogenic wind toxic swelling of the face, antipyretic, dizzy, throat, cough, carbuncle skin ulcer scabies. Containing volume inulin, there is special fragrance, can be edible, tender leaf can also be eaten, and is mainly fleshy tap root as victual, because of root bark blackout brown, is commonly called as black root. The states such as Fructus Arctii is one of foreign exchange earning vegetable of starting in recent years, main export processing Japan. In Japan, Taiwan, Southeast Asia, Fructus Arctii being considered as Johnson & Johnson's health-care vegetable, deeply liked by consumer, demand is gradually increased. Fructus Arctii processing develops towards profound direction day by day abroad, the processing characteristics of its medical value and edibility and Fructus Arctii is increasingly subject to people's attention, the impact of the Fructus Arctii condition of storage nutritional labeling on Fructus Arctii and function, the demand of Fructus Arctii increases day by day, is widely used in food and medicine. In Japan's time in New Year, Fructus Arctii almost becomes the vegetable delicacies that the whole nation is general, and wherein " nisime-gobou " and " tataki-gobou " two kinds of Fructus Arctii dish are particularly prevailing. In Nara, Fructus Arctii dish is additionally operable to present the good merchantable brand of relatives and friends festivals or holidays. Current domestic Fructus Arctii processing level also rest on the primary stage, on market and outlet Fructus Arctii product be mainly fresh burdock, the pickled goods of Fructus Arctii etc., therefore Fructus Arctii is carried out intensive processing there is good prospect and wide market.
Fresh burdock root every hectogram heat content 1.59kJ, protein 4.7g, fat 0.8g, carbohydrate 3g, crude fibre 2.4g, ash 2.4g, carotene 390mg, VB10.02mg, VB22.29mg, nicotinic acid 1.1mg, VC25mg, calcium 242mg, phosphorus 61mg, ferrum 7.6mg, possibly together with zinc, magnesium, copper, guaianolide compounds and Fructus Arctii ketone, Fructus Arctii alcohol, Fructus Arctii aldehyde, arctic acid, chlorogenic acid, different green essence, caffeic acid and derivant thereof etc. Fructus Arctii root bark is coarse, crineous, interior yellowish pink shaggy-fruited dittany is tender, rich in material of classifying more, when removing the disorganization situations such as root bark, root bark damage, central incision, these polyphenols aoxidize under natural polyphenol oxidase effect, are polymerized, produce brown stain, and color and luster ranks the first in food quality index, has most important effect in food, affecting consumer to the first quality key element of Food choice is exactly color, it is therefore necessary to Fructus Arctii is carried out color fixative.
Criteria for classification according to GB10789-1996, the goods that beverage containing milk is is raw material with sweet milk or milk product. Kind is as follows:
1. blending type beverage containing milk, adds water, sugar liquid, the goods that acidic flavoring agent etc. is modulated. In finished product, protein content is not less than the title milk beverage of 1.0% (m/V), and what protein content was not less than 0.7% (m/V) is called lactic acid beverage.
2. fermented milk-containing drink: with sweet milk or milk product for raw material, adds the modulation such as water, sugar liquid and the goods that prepare in the emulsion that lactic acid bacteria class cultivation and fermentation prepares. In finished product, protein content is not less than the title lactobacillus milk beverage of 1.0% (m/V), and what protein content was not less than 0.7% (m/V) is called lactobacillus beverage. Milk beverage drinks a strong team of industry as food, China's its market share of rapid expansion. Optimum product quality, best service, the most rational price fixing and suitable production scale are to seize the key element of market peak. Milk beverage on domestic market generally has the three major types such as the fruit juice milk of child's beverage aspect, popular pattern milk beverage and common beverage containing milk sterile milk. Sales volume commercially is also order arrangement according to this. Because the national conditions of China and the level of economic development, first kind product obtains successfully the earliest, for instance WAHAHA and Robust etc. Thereafter, diversified liquid dairy products and milk beverage pour into market. Although it is relatively low to think on threpsology that beverage containing milk is worth, but from market, the leading leisure market of beverage containing milk, kind and taste are many, consumer is difficult to formation experience in price, and in fact this product is with low cost, profit space is relatively big, and therefore beverage containing milk is one of developing direction of urban type enterprise-essential.
Summary of the invention
It is an object of the invention to provide the processing technique of a kind of Fructus Arctii lactic acid beverage, the Fructus Arctii lactic acid beverage made by the inventive method, having Fructus Arctii delicate fragrance, sense of taste is moderate, smooth in taste, sour and sweet palatability, citric acid nutritious, that use has adjustment local flavor, color fixative, antioxidative effect, and content of lactic acid bacteria is high, and this beverage has promotion intestinal health, constipation relieving, maintaining human body metabolic balance, improve the effect of immunity of organisms, and color and luster is better.
For reaching above-mentioned purpose, the technical scheme is that
The processing technique of a kind of Fructus Arctii lactic acid beverage of the present invention, comprises the steps:
(1) select materials cleaning, select fresh burdock and make raw material, and the underproof Fructus Arctii as damaged etc. is selected removing, clean;
(2) color fixative, by step (1) clean after Fructus Arctii peeling after be dipped in colour-keeping liquid immediately and carry out color fixative;
(3) section, regulates the blade distance of microtome, then Fructus Arctii is put into microtome and cut into slices;
(4) drift soup, is placed on electromagnetic oven by suitable quantity of water and burns to 80-90 DEG C, is placed on by the Fructus Arctii after section in the water after above-mentioned heating afterwards, ceaselessly Fructus Arctii is stirred up and down, it is ensured that Fructus Arctii can thermally equivalent, reduce the activity of enzyme and ensure that color and luster will not change, rapid washing is pulled out, cooling after blanching;
(5) making beating sterilizing, Fructus Arctii sheet is pulled an oar after terminating by drift soup, after the ratio that Fructus Arctii slurry and water be 1:2 by volume being mixed, is placed in autoclave 0.075MPa sterilized under pressure 20min;
(6) inoculated and cultured fermentation, step (5) gained sterilizing is terminated product after cooling and is placed in sterilizing room, aseptically inoculation 3% lactic acid bacteria after amplification culture, concussion shakes up, seal bottleneck and be placed on cultivation and fermentation 20h in the constant incubator of 40 DEG C, after taking-up, put into preservation in the refrigerator of 4 DEG C;
(7) pH value is adjusted, the Fructus Arctii slurry filtered through gauze that will ferment, elimination burdock dregs, then the fermentation liquid after filtering is carried out sucking filtration, and removing the burdock dregs granule of residual in fermentation liquid, the pH value recording fermentation liquid is 2.7～3.4, adds a certain amount of NaHCO3PH value is adjusted to 4.5;
(8) finished product preparation, adds 0.10-0.15% citric acid, 10% white sugar in the fermentation liquid after step (7) regulates pH value, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.2-0.25g;
(9) homogenizing sterilizing, carries out homogenizing 4～6 times by deployed Fructus Arctii lactic acid beverage by colloid mill, and after homogenizing, at 80 DEG C, water-bath carries out pasteurization, is finished product Fructus Arctii lactic acid beverage after cooling.
Preferably, in described step (2), colour-keeping liquid includes the CaCl of the sodium citrate of 0.5 weight portion, the sodium erythorbate of 0.2 weight portion, 0.4 weight portion2, 0.5 weight portion the distilled water of NaCl and 100 weight portion.
Preferably, being dipped in colour-keeping liquid the time of soaked color fixative immediately by the Fructus Arctii after cleaning in step (1) in described step (2) is 10-30min, it is preferred to 20min.
Preferably, in described step (4), the drift soup time is 60-180s, it is preferred to 60s.
Preferably, in described step (8), stabilizer includes carboxymethyl cellulose and the xanthan gum that mass ratio is 2:3.
Preferably, in the preparation of described step (8) finished product, it is preferred to add 0.10% citric acid in the fermentation liquid of gained after step (7) is regulated pH value, 10% white sugar, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.2g.
The beneficial effects of the present invention is,
(1) fermentation milk that the present invention prepares has Fructus Arctii delicate fragrance, sense of taste is moderate, smooth in taste, sour and sweet palatability, citric acid nutritious, that use has adjustment local flavor, color fixative, antioxidative effect, and content of lactic acid bacteria is high, this beverage has a promotion intestinal health, constipation relieving, maintains human body metabolic balance, improves the effect of immunity of organisms;
(2) the Fructus Arctii lactic acid beverage made by the present invention is compared with the Fructus Arctii juice not passing through fermentation, the beverage physiological active functions of the present invention significantly obtains enhancing, and add lactic acid and make mouthfeel more smooth comfortable, properties of product are stable, pure taste, taste lubrication, nutritious; Comparing with the method extracted, the method for the present invention is simple, and cost is low;
(3) total number of bacteria of the present invention < 10000/mL, escherichia coli=9*10-1Individual/mL, pathogenic bacterium must not detect, and comprehensive utilization and commodity production for Fructus Arctii lay the foundation;
(4) both the anti-oxidation function of Fructus Arctii and beverage function are combined by the present invention, have both met various people's demand to nutrition and health care, have met again people's desire for consumer goods on beverage taste, Fructus Arctii used by the present invention is through color retention, and color and luster is better, and this technique remains the distinctive local flavor of Fructus Arctii, and good product quality, cost is low, product safety, has no side effect, and instant, it is prone to preserve, technique is simple, small investment of production equipment, it is easy to industrialized production.
Detailed description of the invention
Below in conjunction with being embodied as example, the present invention is described in further details.
The processing technique of a kind of Fructus Arctii lactic acid beverage, concrete steps include select materials cleaning, color fixative, section, drift soup, making beating sterilizing, inoculated and cultured fermentation, adjustment pH value, finished product preparation and homogenizing sterilizing etc.
Orthogonal experiment:
By orthogonal test choose 3 levels of 3 kinds of factors determine optimum color fixative scheme, 3 factor 3 levels namely: soak time: 20min;30min; 40min; Blanching time: 30s under 80 DEG C of conditions; 60s; 90s; Citric acid concentration: 0.5%; 1.0%; 1.5%; Color retention is placed in 4 DEG C of cold closetes preservation 7 days, changes the depth according to color and carry out sense organ evaluation and test marking after taking-up, and total score 10 points, the more high effect of color protection of score is more good.
The each factor level table of table 1
Table1Differentfactorlevels
| Level | A (blanching time/s) | B (soak time/min) | C (citric acid concentration/%) |
| 1 | 30 | 20 | 0.05 |
| 2 | 90 | 30 | 0.1 |
| 3 | 60 | 40 | 0.15 |
The soak time impact on effect of color protection, observes effect of color protection after placing three days:
The impact on effect of color protection of table 2 soak time
Table3Influenceofsoaktimeprotectcoloureffect
| Soak time (min) | Effect of color protection |
| 10 | + + |
| 20 | + + + |
| 30 | + + |
| 40 | + |
| 50 | + |
| 60 | + |
Note: with+number representing effect of color protection ,+number more many effect of color protection are more good
As can be seen from the above table, when soak time is 10-30 minute, effect of color protection is preferably, but during color fixative 20min, effect of color protection is best.
The impact on effect of color protection of the blanching time, observes effect of color protection after placing three days:
The impact on effect of color protection of the table 3 blanching time
Table4Influenceofheattimeprotectcoloureffect
| Blanching time (s) | Effect of color protection |
| 30 | + + |
| 60 | + + + |
| 90 | + + + |
| 120 | + + + |
| 150 | + + + |
| 180 | + + + |
Note: with+number representing effect of color protection ,+number more many effect of color protection are more good
As can be seen from the above table, the blanching time is essentially identical more than effect of color protection after 60s, therefore preferably the blanching time is 60s.
The citric acid concentration impact on effect of color protection, observes effect of color protection after placing three days:
Effect of color protection is affected table by table 4 citric acid concentration
Table5Influenceoflacticaciddensityprotectcoloureffect
| Citric acid concentration (%) | Effect of color protection |
| 0.05 | + |
| 0.1 | + + + |
| 0.15 | + + + |
| 0.2 | + + |
Note: with+number representing effect of color protection ,+number more many effect of color protection are more good
As can be seen from the above table, citric acid concentration be 1.0% with 1.5% time effect of color protection relative better, it is preferred to citric acid concentration is 1.0%.
The research of stabilizer, takes seven 500mL beakers, respectively pours 500mL Fructus Arctii fermentation liquid into, and water-bath in 60 DEG C of water-baths, by CMC with xanthan gum according to 1:1, 1:2, 1:3, 2:1, 2:3, 3:1, the ratio of 3:2 is separately added in Fructus Arctii fermentation liquid, per unit is 0.25g, stirring is not stopped after adding stabilizer, stabilizer is made to be substantially dissolved in fermentation liquid, after stabilizer is completely dissolved, carry out sucking filtration, remove bulky grain colloid that may be present, according to mass ratio, defatted milk powder: the ratio of fermentation liquid=1:8 adds defatted milk powder, fully dissolve and pass through colloid mill 4 ~ 6 times after stirring, make the mixing of each component more uniform and stable, by the centrifugal 10min when 4000r/min of the fermentation liquid after homogenizing, measure and read the volume number of centrifuged deposit, following formula is utilized to calculate contents of precipitate: contents of precipitate (%)=sediment volume × 100/ overall solution volume.
This experiment adopts CMC and xanthan gum to carry out compatibility use, and the compatibility taking 7 kinds of ratios is added, and measures, after centrifugal when 4000r/min, 10min, the volume being settled out milk powder.
Table 5 centrifuged deposit volume
Table7Precipitationvolumeaftercentrifugal
| CMC: xanthan gum | Centrifuged deposit volume (mL) | Contents of precipitate (%) |
| 1:01 | 0.4 | 4% |
| 1:02 | 0.8 | 8% |
| 1:03 | 0.5 | 5% 4 --> |
| 1:01 | 0.42 | 4.20% |
| 2:03 | 0.3 | 3% |
| 3:01 | 1 | 10% |
| 3:02 | 0.4 | 4% |
Result after being centrifuged from upper table is it can be seen that the amount precipitated when CMC and xanthan gum ratio are 2:3 is minimum, therefore selects this ratio to carry out the interpolation of stabilizer.
Embodiment 1
The processing technique of a kind of Fructus Arctii lactic acid beverage, comprises the steps:
(1) select materials cleaning, select fresh burdock and make raw material, and the underproof Fructus Arctii as damaged etc. is selected removing, clean;
(2) color fixative, by step (1) clean after Fructus Arctii peeling after be dipped in colour-keeping liquid immediately and carry out color fixative; In the peeling stage at Fructus Arctii, it should be immediately placed in colour-keeping liquid after peeling, if not being immediately placed in colour-keeping liquid, last fermentation liquid color can differ greatly with the color being immediately placed in colour-keeping liquid, and color is relatively deep and greening;
(3) section, regulates the blade distance of microtome, then Fructus Arctii is put into microtome and cut into slices;
(4) drift soup, is placed on electromagnetic oven by suitable quantity of water and burns to 80-90 DEG C, is placed on by the Fructus Arctii after section in the water after above-mentioned heating afterwards, ceaselessly Fructus Arctii is stirred up and down, it is ensured that Fructus Arctii can thermally equivalent, reduce the activity of enzyme and ensure that color and luster will not change, rapid washing is pulled out, cooling after blanching;
(5) making beating sterilizing, Fructus Arctii sheet is pulled an oar after terminating by drift soup, after the ratio that Fructus Arctii slurry and water be 1:2 by volume being mixed, is placed in autoclave 0.075MPa sterilized under pressure 20min;
(6) inoculated and cultured fermentation, step (5) gained sterilizing is terminated product after cooling and is placed in sterilizing room, aseptically inoculation 3% lactic acid bacteria after amplification culture, concussion shakes up, seal bottleneck and be placed on cultivation and fermentation 20h in the constant incubator of 40 DEG C, after taking-up, put into preservation in the refrigerator of 4 DEG C;
(7) pH value is adjusted, the Fructus Arctii slurry filtered through gauze that will ferment, elimination burdock dregs, then the fermentation liquid after filtering is carried out sucking filtration, and removing the burdock dregs granule of residual in fermentation liquid, the pH value recording fermentation liquid is 2.7～3.4, adds a certain amount of NaHCO3PH value is adjusted to 4.5; Owing to the pH value of fermentation ends after fermentation liquid is relatively low, the protein denaturation in milk powder can be caused, thus the precipitation of granule occurs, therefore before adding milk powder, to heighten pH value, it is to avoid the generation of precipitation.
(8) finished product preparation, after step (7) regulates pH value, the fermentation liquid of gained adds 0.10% citric acid, 10% white sugar, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.2g, and in described step (8), stabilizer includes carboxymethyl cellulose and the xanthan gum that mass ratio is 2:3;
(9) homogenizing sterilizing, deployed Fructus Arctii lactic acid beverage is carried out homogenizing 4～6 times by colloid mill, after homogenizing, at 80 DEG C, water-bath carries out pasteurization, finished product Fructus Arctii lactic acid beverage it is after cooling, in the sterilization stage, sterilization temperature can not be too high, and temperature is too high can make the precipitating generation of protein denaturation in defatted milk powder equally.
It should be noted that in described step (2), colour-keeping liquid includes the CaCl of the sodium citrate of 0.5 weight portion, the sodium erythorbate of 0.2 weight portion, 0.4 weight portion2, 0.5 weight portion the distilled water of NaCl and 100 weight portion.
In the present embodiment, being dipped in colour-keeping liquid the time of soaked color fixative immediately by the Fructus Arctii after cleaning in step (1) in described step (2) is 20min.
In the present embodiment, in described step (4), the drift soup time is 60s.
The fermentation milk that the present invention prepares has Fructus Arctii delicate fragrance, sense of taste is moderate, smooth in taste, sour and sweet palatability, citric acid nutritious, that use has adjustment local flavor, color fixative, antioxidative effect, and content of lactic acid bacteria is high, this beverage has a promotion intestinal health, constipation relieving, maintains human body metabolic balance, improves the effect of immunity of organisms; Compared with the Fructus Arctii juice not passing through fermentation, the beverage physiological active functions of the present invention significantly obtains enhancing, and adds lactic acid and make mouthfeel more smooth comfortable, and properties of product are stable, pure taste, taste lubrication, nutritious; Comparing with the method extracted, the method for the present invention is simple, and cost is low; Total number of bacteria of the present invention < 10000/mL, escherichia coli=9*10-1Individual/mL, pathogenic bacterium must not detect, and comprehensive utilization and commodity production for Fructus Arctii lay the foundation; Both the anti-oxidation function of Fructus Arctii and beverage function are combined by the present invention, have both met various people's demand to nutrition and health care, have met again people's desire for consumer goods on beverage taste, Fructus Arctii used by the present invention is through color retention, and color and luster is better, and this technique remains the distinctive local flavor of Fructus Arctii, and good product quality, cost is low, product safety, has no side effect, and instant, it is prone to preserve, technique is simple, small investment of production equipment, it is easy to industrialized production.
Embodiment 2
With embodiment 1 institute the difference is that, being dipped in colour-keeping liquid the time of soaked color fixative immediately by the Fructus Arctii after cleaning in step (1) in described step (2) is 10min.In described step (4), the drift soup time is 100s. In the preparation of described step (8) finished product, it is preferred to add 0.15% citric acid in the fermentation liquid of gained after step (7) is regulated pH value, 10% white sugar, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.25g.
Embodiment 3
With embodiment 1 institute the difference is that, being dipped in colour-keeping liquid the time of soaked color fixative immediately by the Fructus Arctii after cleaning in step (1) in described step (2) is 30min. In described step (4), the drift soup time is 180s. In the preparation of described step (8) finished product, it is preferred to add 0.10% citric acid in the fermentation liquid of gained after step (7) is regulated pH value, 10% white sugar, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.25g.
As known by the technical knowledge, the present invention can be realized by the embodiment of other essence without departing from its spirit or essential feature. Therefore, embodiment disclosed above, for each side, all it is merely illustrative, is not only. All within the scope of the present invention or all comprised by the present invention in the change being equal in the scope of the present invention.
Claims (6)
1. the processing technique of a Fructus Arctii lactic acid beverage, it is characterised in that comprise the steps:
(1) select materials cleaning, select fresh burdock and make raw material, and the underproof Fructus Arctii as damaged etc. is selected removing, clean;
(2) color fixative, by step (1) clean after Fructus Arctii peeling after be dipped in colour-keeping liquid immediately and carry out color fixative;
(3) section, regulates the blade distance of microtome, then Fructus Arctii is put into microtome and cut into slices;
(4) drift soup, is placed on electromagnetic oven by suitable quantity of water and burns to 80-90 DEG C, is placed on by the Fructus Arctii after section in the water after above-mentioned heating afterwards, ceaselessly Fructus Arctii is stirred up and down, it is ensured that Fructus Arctii can thermally equivalent, reduce the activity of enzyme and ensure that color and luster will not change, rapid washing is pulled out, cooling after blanching;
(5) making beating sterilizing, Fructus Arctii sheet is pulled an oar after terminating by drift soup, after the ratio that Fructus Arctii slurry and water be 1:2 by volume being mixed, is placed in autoclave 0.075MPa sterilized under pressure 20min;
(6) inoculated and cultured fermentation, step (5) gained sterilizing is terminated product after cooling and is placed in sterilizing room, aseptically inoculation 3% lactic acid bacteria after amplification culture, concussion shakes up, seal bottleneck and be placed on cultivation and fermentation 20h in the constant incubator of 40 DEG C, after taking-up, put into preservation in the refrigerator of 4 DEG C;
(7) pH value is adjusted, the Fructus Arctii slurry filtered through gauze that will ferment, elimination burdock dregs, then the fermentation liquid after filtering is carried out sucking filtration, and removing the burdock dregs granule of residual in fermentation liquid, the pH value recording fermentation liquid is 2.7～3.4, adds a certain amount of NaHCO3PH value is adjusted to 4.5;
(8) finished product preparation, adds 0.10-0.15% citric acid, 10% white sugar in the fermentation liquid after step (7) regulates pH value, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.2-0.25g;
(9) homogenizing sterilizing, carries out homogenizing 4～6 times by deployed Fructus Arctii lactic acid beverage by colloid mill, and after homogenizing, at 80 DEG C, water-bath carries out pasteurization, is finished product Fructus Arctii lactic acid beverage after cooling.
2. the processing technique of a kind of Fructus Arctii lactic acid drink according to claim 1, it is characterised in that in described step (2), colour-keeping liquid includes the CaCl of the sodium citrate of 0.5 weight portion, the sodium erythorbate of 0.2 weight portion, 0.4 weight portion2, 0.5 weight portion the distilled water of NaCl and 100 weight portion.
3. the processing technique of a kind of Fructus Arctii lactic acid drink according to claim 1, it is characterised in that being dipped in colour-keeping liquid the time of soaked color fixative immediately by the Fructus Arctii after cleaning in step (1) in described step (2) is 10-30min, it is preferred to 20min.
4. the processing technique of a kind of Fructus Arctii lactic acid drink according to claim 1, it is characterised in that in described step (4), the drift soup time is 60-180s, it is preferred to 60s.
5. the processing technique of a kind of Fructus Arctii lactic acid drink according to claim 1, it is characterised in that in described step (8), stabilizer includes carboxymethyl cellulose and the xanthan gum that mass ratio is 2:3.
6. the processing technique of a kind of Fructus Arctii lactic acid drink according to claim 1, it is characterized in that, in the preparation of described step (8) finished product, it is preferably after step (7) is regulated pH value and the fermentation liquid of gained adds 0.10% citric acid, 10% white sugar, 6.25% bright defatted milk powder and Unit Weight are the stabilizer of 0.2g.
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| CN109156679A (en) * | 2018-11-07 | 2019-01-08 | 徐州工程学院 | Fructus arctii citrus composite fruit juice and its production technology |
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Application publication date: 20160615 |