CN105707626A - Lactic acid bacterium fermented fruit and vegetable smoothie and preparation method thereof - Google Patents
Lactic acid bacterium fermented fruit and vegetable smoothie and preparation method thereof Download PDFInfo
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- CN105707626A CN105707626A CN201610115464.6A CN201610115464A CN105707626A CN 105707626 A CN105707626 A CN 105707626A CN 201610115464 A CN201610115464 A CN 201610115464A CN 105707626 A CN105707626 A CN 105707626A
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- lactic acid
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- acid bacteria
- vegerable
- bacteria fermentation
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 102
- 241000894006 Bacteria Species 0.000 title claims abstract description 51
- 239000004310 lactic acid Substances 0.000 title claims abstract description 51
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract 6
- 235000013570 smoothie Nutrition 0.000 title abstract 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 229920002907 Guar gum Polymers 0.000 claims abstract description 15
- 239000000679 carrageenan Substances 0.000 claims abstract description 15
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 15
- 229920001525 carrageenan Polymers 0.000 claims abstract description 15
- 229940113118 carrageenan Drugs 0.000 claims abstract description 15
- 239000000665 guar gum Substances 0.000 claims abstract description 15
- 235000010417 guar gum Nutrition 0.000 claims abstract description 15
- 229960002154 guar gum Drugs 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 45
- 230000004151 fermentation Effects 0.000 claims description 45
- 239000000084 colloidal system Substances 0.000 claims description 32
- 229930006000 Sucrose Natural products 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 235000021433 fructose syrup Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000001514 detection method Methods 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 241001093152 Mangifera Species 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000012009 microbiological test Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000002985 plastic film Substances 0.000 claims description 6
- 229920006255 plastic film Polymers 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 210000000697 sensory organ Anatomy 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000004781 supercooling Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract 2
- 229920002752 Konjac Polymers 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 210000000805 cytoplasm Anatomy 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 239000001040 synthetic pigment Substances 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides lactic acid bacterium fermented fruit and vegetable smoothie and a preparation method thereof. The lactic acid bacterium fermented fruit and vegetable smoothie is prepared from, by weight, 8 parts of high fructose corn syrup, 17.5 parts of lactic acid bacterium fermented fruit and vegetable protoplasm, 0.12 part of carrageenan, 0.06 part of xanthan gum, 0.1part of konjaku flour, 0.05 part of guar gum, 10 parts of white granulated sugar, 0.15 part of sodium citrate, 0.04 part of potassium sorbate and 80 parts of purified water. The preparation method includes the multiple processes of material blending, sol dissolving, filtering, cooling, original fruit pulp blending, canning, sterilizing, cooling, airing, selecting and packaging, so that a finished product is obtained. The lactic acid bacterium fermented fruit and vegetable smoothie maintains flavor and color of fruits, edible essence, a sweetening agent and synthetic pigment are not added to the product, and the lactic acid bacterium fermented fruit and vegetable smoothie is safe, sanitary, high in nutrition value, good in mouthfeel and convenient to eat and meets requirements of different consumers.
Description
Technical field
The present invention relates to field of foodstuff beverage, refer in particular to a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times and preparation method thereof.
Background technology
The primary raw material of fruit former times is fruit and Yoghourt, it is between beverage and inhales between fruit jelly, generally it is not suitable for room temperature to preserve, in order to have fruit-like flavour, optimizing product mouthfeel, adds fruit essence, stain, sweeting agent or preservative etc. mostly in product, production process does not meet national security sanitary standard, its audient mostly is again child and teenager, eats health unhelpful more.And contained colloid is susceptible to coagulation after having prepared, produces the phenomenon that agglomerating one-tenth sticks together in fruit former times, destroy the character of milk shake, affect mouthfeel and quality.
Summary of the invention
Present invention aims to the existing state of the art, thering is provided a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times and preparation method thereof, its local flavor remaining fresh fruit of vegetables and fruit and color, it is of high nutritive value, mouthfeel is good, the suitable room temperature of product preserves, and meets the demand of different crowd.
For reaching above-mentioned purpose, the present invention adopts the following technical scheme that
A kind of lactic acid bacteria fermentation fruit and vegerable fruit former times, main by following parts by weight of raw materials array one-tenth: high fructose syrup 6-10 part, lactic acid bacteria fermentation fruit and vegerable oleo stock 15.5-20.5 part, carrageenan 0.08-0.15 part, xanthan gum 0.03-0.09 part, Rhizoma amorphophalli powder 0.02-0.18 part, guar gum 0.03-0.08 part, white sugar 8-13 part, sodium citrate 0.05-0.25 part, potassium sorbate 0.03-0.05 part, pure water 70-81 part.
Further, main by following parts by weight of raw materials array one-tenth: main by following parts by weight of raw materials array one-tenth: high fructose syrup 8 parts, lactic acid bacteria fermentation fruit and vegerable oleo stock 17.5 parts, carrageenan 0.12 part, xanthan gum 0.06 part, Rhizoma amorphophalli powder 0.1 part, guar gum 0.05 part, white sugar 10 parts, sodium citrate 0.15 part, potassium sorbate 0.04 part, pure water 80 parts.
Further, lactic acid bacteria fermentation fruit and vegerable oleo stock forms through lactic acid bacteria fermentation after being made up of one or more oleo stock in Radix Dauci Sativae, Fructus Chaenomelis, honey peach, pear, Fructus Mangifera Indicae, Fructus Musae, Fructus Fragariae Ananssae.
The manufacture method of a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times, mainly comprises the steps that
(1) high fructose syrup, carrageenan, xanthan gum, Rhizoma amorphophalli powder, guar gum, white sugar, pure water are mixed in proportion；
(2) open big steam to heat after 90 DEG C, turn down steam continue to heat after 100 DEG C insulation 5-8 minute, colloid fully dissolves；
(3) colloid adds sodium citrate after dissolving, potassium sorbate is allocated；
(4) boiling and deployed colloidal solution, after filtering more than 150 order filter bags, colloid is filtered when cooked being cooled to more than 80 DEG C, less than 88 DEG C, removes black slag and impurity；
(5) colloid after filtering stands 10-15min in the magnetostatic field of 1.5-4T, makes colloid be layered；
(6) colloidal solution adds lactic acid bacteria fermentation fruit and vegerable oleo stock, and adding procedure must progressively be poured into and turn on agitator, makes feed liquid and fruit and vegerable oleo stock stir, and sticks together sign without agglomerating one-tenth；
(7), after the container used during fill coincide with actual product technological requirement, it is contained on corresponding filling machine and carries out filling and packing；
(8) packaging bag is after standard quantitative fill, and bottle neck is clean with hot water injection, it is impossible to have the residual of feed liquid, then lid and bottleneck is rotated sealing；
(9) carrying out pasteurize, water temperature controls at 85 DEG C-87 DEG C, time 15-20min；
(10) cooling down, the product center temperature after supercooling is less than 45 DEG C；
(11) adopt cold wind air-dry time air-dry, remove surface of semi-finished moisture content；
(12) all products air-dry after through metal detection device detection qualified after, warehouse-in can be indicated；
(13) outer package directly adopts carton in bulk or adds interior plastic film bag packaging；
(14) finished product is carried out sense organ, physics and chemistry, Micro biological Tests qualified after can put in storage.
The invention have the benefit that the lactic acid bacteria fermentation fruit and vegerable of present invention fruit former times is a kind of half food solidifying shape, certain Weak Gels is possessed after cold preservation, can suck under room temperature, after cold preservation, taste is better, preserve suitable in room temperature, due to the adsorption charge in preparation process of the colloid in fruit former times, form layering, bonded products is added multiple different lactic acid bacteria fermentation fruit and vegerable oleo stock, the fruit former times that many moneys are bright in colour can be made, retain the former taste original flavor of fruit, it is without sweeting agent, without edible essence, synthetic food color, chemical preservative, product nutrient health, fragrant and sweet good to eat, fruit figure aluminium foil bag spiral cover is adopted to pack, easy to carry, child's instant.
Detailed description of the invention:
The present invention will be further described in conjunction with the embodiments:
Embodiment one:
A kind of lactic acid bacteria fermentation fruit and vegerable fruit former times, main by following parts by weight of raw materials array one-tenth: high fructose syrup 8 parts, lactic acid bacteria fermentation fruit and vegerable oleo stock 15.5 parts, carrageenan 0.15 part, xanthan gum 0.03 part, Rhizoma amorphophalli powder 0.02 part, guar gum 0.08 part, white sugar 8 parts, sodium citrate 0.25 part, potassium sorbate 0.05 part, pure water 70 parts.Wherein, lactic acid bacteria fermentation fruit and vegerable oleo stock forms through lactic acid bacteria fermentation after being made up of one or more oleo stock in Radix Dauci Sativae, Fructus Chaenomelis, honey peach, pear, Fructus Mangifera Indicae, Fructus Musae, Fructus Fragariae Ananssae.
The manufacture method of a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times of the present invention, mainly comprises the steps that
(1) high fructose syrup, carrageenan, xanthan gum, Rhizoma amorphophalli powder, guar gum, white sugar, pure water are mixed in proportion；
(2) open big steam to heat after 90 DEG C, turn down steam continue to heat after 100 DEG C insulation 8 minutes, colloid fully dissolves；
(3) colloid adds sodium citrate after dissolving, potassium sorbate is allocated；
(4) boiling and deployed colloidal solution, after filtering more than 150 order filter bags, colloid is filtered when cooked being cooled to more than 80 DEG C, less than 88 DEG C, removes black slag and impurity；
(5) colloid after filtering stands 14min in the magnetostatic field of 2T, makes colloid be layered；
(6) colloidal solution adds lactic acid bacteria fermentation fruit and vegerable oleo stock, and adding procedure must progressively be poured into and turn on agitator, makes feed liquid and fruit and vegerable oleo stock stir, and sticks together sign without agglomerating one-tenth；
(7), after the container used during fill coincide with actual product technological requirement, it is contained on corresponding filling machine and carries out filling and packing；
(8) packaging bag is after standard quantitative fill, and bottle neck is clean with hot water injection, it is impossible to have the residual of feed liquid, then lid and bottleneck is rotated sealing；
(9) carrying out pasteurize, water temperature controls at 85 DEG C, time 20min；
(10) cooling down, the product center temperature after supercooling is less than 45 DEG C；
(11) adopt cold wind air-dry time air-dry, remove surface of semi-finished moisture content；
(12) all products air-dry after through metal detection device detection qualified after, warehouse-in can be indicated；
(13) outer package directly adopts carton in bulk or adds interior plastic film bag packaging；
(14) finished product is carried out sense organ, physics and chemistry, Micro biological Tests qualified after can put in storage.
Embodiment two:
A kind of lactic acid bacteria fermentation fruit and vegerable fruit former times, main by following parts by weight of raw materials array one-tenth: main by following parts by weight of raw materials array one-tenth: high fructose syrup 8 parts, lactic acid bacteria fermentation fruit and vegerable oleo stock 17.5 parts, carrageenan 0.12 part, xanthan gum 0.06 part, Rhizoma amorphophalli powder 0.1 part, guar gum 0.05 part, white sugar 10 parts, sodium citrate 0.15 part, potassium sorbate 0.04 part, pure water 80 parts.Wherein, lactic acid bacteria fermentation fruit and vegerable oleo stock forms through lactic acid bacteria fermentation after being made up of one or more oleo stock in Radix Dauci Sativae, Fructus Chaenomelis, honey peach, pear, Fructus Mangifera Indicae, Fructus Musae, Fructus Fragariae Ananssae.
The manufacture method of a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times of the present invention, mainly comprises the steps that
(1) high fructose syrup, carrageenan, xanthan gum, Rhizoma amorphophalli powder, guar gum, white sugar, pure water are mixed in proportion；
(2) open big steam to heat after 90 DEG C, turn down steam continue to heat after 100 DEG C insulation 5 minutes, colloid fully dissolves；
(3) colloid adds sodium citrate after dissolving, potassium sorbate is allocated；
(4) boiling and deployed colloidal solution, after filtering more than 150 order filter bags, colloid is filtered when cooked being cooled to more than 80 DEG C, less than 88 DEG C, removes black slag and impurity；
(5) colloid after filtering stands 15min in the magnetostatic field of 1.5T, makes colloid be layered；
(6) colloidal solution adds lactic acid bacteria fermentation fruit and vegerable oleo stock, and adding procedure must progressively be poured into and turn on agitator, makes feed liquid and fruit and vegerable oleo stock stir, and sticks together sign without agglomerating one-tenth；
(7), after the container used during fill coincide with actual product technological requirement, it is contained on corresponding filling machine and carries out filling and packing；
(8) packaging bag is after standard quantitative fill, and bottle neck is clean with hot water injection, it is impossible to have the residual of feed liquid, then lid and bottleneck is rotated sealing；
(9) carrying out pasteurize, water temperature controls at 87 DEG C, time 15min；
(10) cooling down, the product center temperature after supercooling is less than 45 DEG C；
(11) adopt cold wind air-dry time air-dry, remove surface of semi-finished moisture content；
(12) all products air-dry after through metal detection device detection qualified after, warehouse-in can be indicated；
(13) outer package directly adopts carton in bulk or adds interior plastic film bag packaging；
(14) finished product is carried out sense organ, physics and chemistry, Micro biological Tests qualified after can put in storage.
Embodiment three:
A kind of lactic acid bacteria fermentation fruit and vegerable fruit former times, main by following parts by weight of raw materials array one-tenth: high fructose syrup 6 parts, lactic acid bacteria fermentation fruit and vegerable oleo stock 20.5 parts, carrageenan 0.08 part, xanthan gum 0.09 part, Rhizoma amorphophalli powder 0.18 part, guar gum 0.03 part, white sugar 13 parts, sodium citrate 0.05 part, potassium sorbate 0.03 part, pure water 81 parts.Wherein, lactic acid bacteria fermentation fruit and vegerable oleo stock forms through lactic acid bacteria fermentation after being made up of one or more oleo stock in Radix Dauci Sativae, Fructus Chaenomelis, honey peach, pear, Fructus Mangifera Indicae, Fructus Musae, Fructus Fragariae Ananssae.
The manufacture method of a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times of the present invention, mainly comprises the steps that
(1) high fructose syrup, carrageenan, xanthan gum, Rhizoma amorphophalli powder, guar gum, white sugar, pure water are mixed in proportion；
(2) open big steam to heat after 90 DEG C, turn down steam continue to heat after 100 DEG C insulation 5 minutes, colloid fully dissolves；
(3) colloid adds sodium citrate after dissolving, potassium sorbate is allocated；
(4) boiling and deployed colloidal solution, after filtering more than 150 order filter bags, colloid is filtered when cooked being cooled to more than 80 DEG C, less than 88 DEG C, removes black slag and impurity；
(5) colloid after filtering stands 12min in the magnetostatic field of 3T, makes colloid be layered；
(6) colloidal solution adds lactic acid bacteria fermentation fruit and vegerable oleo stock, and adding procedure must progressively be poured into and turn on agitator, makes feed liquid and fruit and vegerable oleo stock stir, and sticks together sign without agglomerating one-tenth；
(7), after the container used during fill coincide with actual product technological requirement, it is contained on corresponding filling machine and carries out filling and packing；
(8) packaging bag is after standard quantitative fill, and bottle neck is clean with hot water injection, it is impossible to have the residual of feed liquid, then lid and bottleneck is rotated sealing；
(9) carrying out pasteurize, water temperature controls at 86 DEG C, time 18min；
(10) cooling down, the product center temperature after supercooling is less than 45 DEG C；
(11) adopt cold wind air-dry time air-dry, remove surface of semi-finished moisture content；
(12) all products air-dry after through metal detection device detection qualified after, warehouse-in can be indicated；
(13) outer package directly adopts carton in bulk or adds interior plastic film bag packaging；
(14) finished product is carried out sense organ, physics and chemistry, Micro biological Tests qualified after can put in storage.
Embodiment four:
A kind of lactic acid bacteria fermentation fruit and vegerable fruit former times, main by following parts by weight of raw materials array one-tenth: high fructose syrup 10 parts, lactic acid bacteria fermentation fruit and vegerable oleo stock 18 parts, carrageenan 0.15 part, xanthan gum 0.03 part, Rhizoma amorphophalli powder 0.1 part, guar gum 0.08 part, white sugar 11 parts, sodium citrate 0.05 part, potassium sorbate 0.03 part, pure water 81 parts.Wherein, lactic acid bacteria fermentation fruit and vegerable oleo stock forms through lactic acid bacteria fermentation after being made up of one or more oleo stock in Radix Dauci Sativae, Fructus Chaenomelis, honey peach, pear, Fructus Mangifera Indicae, Fructus Musae, Fructus Fragariae Ananssae.
The manufacture method of a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times of the present invention, mainly comprises the steps that
(1) high fructose syrup, carrageenan, xanthan gum, Rhizoma amorphophalli powder, guar gum, white sugar, pure water are mixed in proportion；
(2) open big steam to heat after 90 DEG C, turn down steam continue to heat after 100 DEG C insulation 7 minutes, colloid fully dissolves；
(3) colloid adds sodium citrate after dissolving, potassium sorbate is allocated；
(4) boiling and deployed colloidal solution, after filtering more than 150 order filter bags, colloid is filtered when cooked being cooled to more than 80 DEG C, less than 88 DEG C, removes black slag and impurity；
(5) colloid after filtering stands 10min in the magnetostatic field of 4T, makes colloid be layered；
(6) colloidal solution adds lactic acid bacteria fermentation fruit and vegerable oleo stock, and adding procedure must progressively be poured into and turn on agitator, makes feed liquid and fruit and vegerable oleo stock stir, and sticks together sign without agglomerating one-tenth；
(7), after the container used during fill coincide with actual product technological requirement, it is contained on corresponding filling machine and carries out filling and packing；
(8) packaging bag is after standard quantitative fill, and bottle neck is clean with hot water injection, it is impossible to have the residual of feed liquid, then lid and bottleneck is rotated sealing；
(9) carrying out pasteurize, water temperature controls at 86 DEG C, time 15min；
(10) cooling down, the product center temperature after supercooling is less than 45 DEG C；
(11) adopt cold wind air-dry time air-dry, remove surface of semi-finished moisture content；
(12) all products air-dry after through metal detection device detection qualified after, warehouse-in can be indicated；
(13) outer package directly adopts carton in bulk or adds interior plastic film bag packaging；
(14) finished product is carried out sense organ, physics and chemistry, Micro biological Tests qualified after can put in storage.
Certainly, these are only better embodiment of the present invention, not limit the use scope of the present invention with this, therefore, every in the principle of the invention, make equivalence change and should be included in protection scope of the present invention.
Claims (4)
1. a lactic acid bacteria fermentation fruit and vegerable fruit former times, it is characterized in that: main by following parts by weight of raw materials array one-tenth: high fructose syrup 6-10 part, lactic acid bacteria fermentation fruit and vegerable oleo stock 15.5-20.5 part, carrageenan 0.08-0.15 part, xanthan gum 0.03-0.09 part, Rhizoma amorphophalli powder 0.02-0.18 part, guar gum 0.03-0.08 part, white sugar 8-13 part, sodium citrate 0.05-0.25 part, potassium sorbate 0.03-0.05 part, pure water 70-81 part.
2. a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times according to claim 1, it is characterized in that: main by following parts by weight of raw materials array one-tenth: high fructose syrup 8 parts, lactic acid bacteria fermentation fruit and vegerable oleo stock 17.5 parts, carrageenan 0.12 part, xanthan gum 0.06 part, Rhizoma amorphophalli powder 0.1 part, guar gum 0.05 part, white sugar 10 parts, sodium citrate 0.15 part, potassium sorbate 0.04 part, pure water 80 parts.
3. a kind of lactic acid bacteria fermentation fruit and vegerable fruit former times according to claim 1 and 2, it is characterized in that: described lactic acid bacteria fermentation fruit and vegerable oleo stock forms through lactic acid bacteria fermentation after being made up of one or more oleo stock in Radix Dauci Sativae, Fructus Chaenomelis, honey peach, pear, Fructus Mangifera Indicae, Fructus Musae, Fructus Fragariae Ananssae.
4. the manufacture method of a lactic acid bacteria fermentation fruit and vegerable fruit former times, it is characterised in that: mainly comprise the steps that
(1) high fructose syrup, carrageenan, xanthan gum, Rhizoma amorphophalli powder, guar gum, white sugar, pure water are mixed in proportion；
(2) open big steam to heat after 90 DEG C, turn down steam continue to heat after 100 DEG C insulation 5-8 minute, colloid fully dissolves；
(3) colloid adds sodium citrate after dissolving, potassium sorbate is allocated；
(4) boiling and deployed colloidal solution, after filtering more than 150 order filter bags, colloid is filtered when cooked being cooled to more than 80 DEG C, less than 88 DEG C, removes black slag and impurity；
(5) colloid after filtering stands 10-15min in the magnetostatic field of 1.5-4T, makes colloid be layered；
(6) colloidal solution adds lactic acid bacteria fermentation fruit and vegerable oleo stock, and adding procedure must progressively be poured into and turn on agitator, makes feed liquid and fruit and vegerable oleo stock stir, and sticks together sign without agglomerating one-tenth；
(7), after the container used during fill coincide with actual product technological requirement, it is contained on corresponding filling machine and carries out filling and packing；
(8) packaging bag is after standard quantitative fill, and bottle neck is clean with hot water injection, it is impossible to have the residual of feed liquid, then lid and bottleneck is rotated sealing；
(9) carrying out pasteurize, water temperature controls at 85 DEG C-87 DEG C, time 15-20min；
(10) cooling down, the product center temperature after supercooling is less than 45 DEG C；
(11) adopt cold wind air-dry time air-dry, remove surface of semi-finished moisture content；
(12) all products air-dry after through metal detection device detection qualified after, warehouse-in can be indicated；
(13) outer package directly adopts carton in bulk or adds interior plastic film bag packaging；
(14) finished product is carried out sense organ, physics and chemistry, Micro biological Tests qualified after can put in storage.
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| CN113100414A (en) * | 2021-04-27 | 2021-07-13 | 北京启旭贝贝科技有限公司 | Lactobacillus absorbable jelly and preparation method thereof |
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Application publication date: 20160629 |