CN105747062A - Water chestnut juice high activity lactobacillus beverage and preparation method thereof - Google Patents
Water chestnut juice high activity lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN105747062A CN105747062A CN201610124288.2A CN201610124288A CN105747062A CN 105747062 A CN105747062 A CN 105747062A CN 201610124288 A CN201610124288 A CN 201610124288A CN 105747062 A CN105747062 A CN 105747062A
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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
-
- 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
- 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 a water chestnut juice high activity lactobacillus beverage and a preparation method thereof. The preparation method consists of: peeling water chestnuts, then conducting direct mixing with water and pulping, and performing separation to obtain water chestnut juice, then mixedly adding fresh milk, edible sugar, dihydric phosphate, sodium tripolyphosphate and other auxiliary materials, performing superhigh temperature instantaneous sterilization, and subjecting the product and lactobacillus plantarum to seal fermentation, thus obtaining the water chestnut juice high activity lactobacillus beverage. The water chestnut juice high activity lactobacillus beverage prepared by the method provided by the invention has delicate taste and pleasant flavor, and has the health care functions of clearing away heat and toxic materials, promoting dieresis and facilitating feces excretion, promoting growth, lowering blood pressure and regulating gastrointestinal tract flora, inhibiting tumors, lowering the cholesterol level, inhibiting vivotoxin, delaying body senescence and the like, has high a viable count of lactobacillus up to more than 3*10<8>cfu/mL, has a shelf life up to 3 months at room temperature and a refrigerated shelf life up to 6 months, also has energy-saving and environment-friendly preparation process, and very good economic and social benefits, and is worthy of vigorous promotion.
Description
Technical field
The invention belongs to technical field of food beverage, be specifically related to a kind of water chestnut juice high-activity lactobacillus beverage and preparation method thereof.
Background technology
Horse hoof and Corm Eleocharitis (English: waterchestnut, formal name used at school: Eleocharisdulcis), be that Cyperaceae Eleocharis is a kind of.Subterraneous stem is oblate, and surface is dark brown or purplish red.Meat white, can eat by fruit and vegerable two.Horse hoof juice enrich, mouthfeel is sweet crisp, containing rich in protein, fat, crude fibre, carotene, vitamin B, vitamin C, potassium, ferrum, calcium, phosphorus and carbohydrate, it is possible to eat something rare, it is also possible to be used for cook, can starch processed, also can make Chinese medicine.Horse hoof sweet in the mouth, it is slightly cold, sliding, nontoxic, there is removing pathogenic heat from blood and toxic substance from the body, diuresis relieving constipation, eliminating the phlegm is coughed, help digestion de-swelling, conditioning hemorrhoid or dysentery such as are had blood in stool at the effect.Its potassium content is higher, and hyperpietic is favourable, and phosphorus content is also higher, can promote that growth in humans grows.China's Horse hoof resource is very abundant, and Horse hoof yield accounts for the 70% of the world, but its comprehensive utilization ratio is relatively low.At present, the domestic scale to Horse hoof utilizes also mainly to obtain Horse hoof starch or to make for the purpose of Horse hoof canned food, and the former nutrient loss is big, has both caused the wasting of resources, again contaminated environment, and the latter's added value is relatively low.Reasonable development and to utilize Horse hoof resource be current China problem in the urgent need to address.
Lactic acid bacteria refers to that a group energy decomposition glucose or lactose produce lactic acid, and aerobic and amphimicrobian is most unpowered, negative catalase, gram-positive bactacin and coccus.Before 5000, the mankind just already start with lactic acid bacteria, as made Pickles, Yoghourt etc..Research shows, lactic acid bacteria is extremely important to health and the longevity of people.Earlier 1900s, the biologist that Russia is famous, Nobel laureate Mei Qinikefu (Mechnikoff, 1845-1916) explicitly point out his " long-lived theory " is inner, the major reason that island, Balkan Area Inhabitants of Bulgaria is long-lived is because in the Yoghourt often drunk in daily life containing substantial amounts of lactic acid bacteria, these lactic acid bacterias can field planting in human body, effectively suppress the growth of harmful bacteria, reduce the toxin produced due to harmful bacteria in the intestinal murder by poisoning to whole body.This " long-lived theory " of being with historically new significance, produces health food for human use's lactic acid bacteria and has started new era.Today, the health food that lactic acid bacteria produces is utilized to suddenly become the health food that the whole world is paid close attention to." can be used for the strain list of food " that China administrative department in charge of health announces, more than 20 kind of strain is entirely lactic acid bacteria.
Lactacidase fermenting beverage is quite prevailing on American-European, Japan and Southeast Asia and other places.At present, lactic acid bacteria is mainly used in milk product, and such as Japan, lactobacillus product has accounted for the 85% of dairy market；In China GB16321-2003 " lactobacillus beverage sanitary standard ", the definition to lactobacillus beverage is also based on " breast ", namely " with fresh milk, milk powder or be aided with vegetable protein powder etc. for raw material; through the beverage not sterilizing or sterilizing with the corresponding local flavor of product that lactic acid bacteria fermentation is processed into ", therefore China's lactobacillus beverage is also based on milk product, for unsterilized kind, when dispatching from the factory, viable count of lactobacillus reaches 1 × 106Cfu/mL.
Along with the raising of people's living standard, also begin to pay attention to the lactacidase fermenting beverage being major ingredient with fruit and vegetable juice.nullThe Zhou Wenbin of Industrial and Commercial University Of Chongqing's environment and Biological Engineering College and normal naval have carried out the development of Corm Eleocharitis lactacidase fermenting beverage，Determine the technical process of Corm Eleocharitis lactic acid fermentation beverage、Proportioning raw materials and fermentation parameter，Particularly as follows: fresh ripe Corm Eleocharitis is cleaned、Peeling，Boiling 30min in 100 DEG C of boiling water，Making beating is filtered，By Corm Eleocharitis natural juice: water is 1:3 furnishing aqueous solution，Add the sucrose of 1.8g/100mL and the milk powder of 0.2g/100mL，Mixing，Then 65 DEG C it are preheated to，Homogenizing is performed twice under the pressure of 20MPa，It is incubated 15rain at 70 DEG C after homogenizing，It is cooled to 4O DEG C，With Lactobacillus bulgaricus、Streptococcus thermophilus is zymocyte，Inoculum concentration volume fraction is 5%，Fermentation temperature is 40 DEG C，Fermentation time is 12h，Obtain the lactic acid beverage with Corm Eleocharitis peat-reek，But Corm Eleocharitis has been carried out boiling process due to early stage by this beverage，Cause the local flavor not keeping Corm Eleocharitis genuine.The preparation method that Chinese patent (publication number: CN104026688A) discloses a kind of Horse hoof fermented beverage, particularly as follows: Horse hoof is made finished product through cleaning, ultra high pressure treatment, pulverizing, defibrination, enzymolysis, saccharifying, fermentation, homogenizing, allotment, this beverage is without chemical preservative, also extra thermal sterilization is no longer carried out, and containing abundant Lactobacillus, but do not reach the requirement of long term guarantee quality, at it is packaged in 0-10 DEG C with conventional hermetic, the shelf-life is only 30 days, and preparation technology is complex, preparation cost is higher.
By lactic acid bacteria fermentation water chestnut juice, and follow-up do not make sterilization processing, it is possible not only to retain nutrition and the local flavor of Horse hoof, the beneficiating ingredient that more Horse hoof itself does not have can be obtained simultaneously, and maintain high activity and the function of lactic acid bacteria, melt nutrition, local flavor and keep healthy in one, additionally extending the shelf-life, add new lactobacillus beverage kind.
Summary of the invention
For the deficiencies in the prior art, it is desirable to provide a kind of scientific formulation water chestnut juice high-activity lactobacillus beverage reasonable, simple for process and preparation method thereof.The water chestnut juice high-activity lactobacillus beverage delicate mouthfeel of gained is prepared by the inventive method, local flavor is pleasant, there is heat-clearing and toxic substances removing, diuresis relieving constipation, growth promotion, blood pressure lowering and adjustment gastrointestinal bacterial flora, suppress tumor, reduce cholesterol levels, suppress vivotoxin, delay the plurality of health care functions such as body aging, its viable count of lactobacillus content is high, up to 3 × 108More than cfu/mL, is 300 times of national standard requirement, and the room temperature lower shelf-life, refrigerated shelf life reached 6 months up to 3 months, was 8 times of common product, and preparation technology energy-conserving and environment-protective, has good economic benefit and social benefit, is worth promoting.
Concrete, the present invention is achieved by the following technical solutions:
A kind of method preparing water chestnut juice high-activity lactobacillus beverage, comprises the following steps:
(1) taking the Horse hoof after peeling to mix with water, making beating, screenings separates, and obtains water chestnut juice；
(2) taking water chestnut juice, the adjuvant including following components is added in mixing: sweet milk, table sugar, dihydric phosphate, sodium tripolyphosphate, obtains fermentation material；Described sweet milk addition is the 1～3% of water chestnut juice weight, and described table sugar addition is the 4～5% of water chestnut juice weight, and dihydric phosphate addition is the 0.2～0.4% of water chestnut juice weight, and sodium tripolyphosphate addition is the 0.05～0.15% of water chestnut juice weight；
(3) fermentation material is carried out ultra high temperature short time sterilization；
(4) taking the fermentation material after sterilization, the Lactobacillus plantarum microbial inoculum of the 0.5～1.5% of addition fermentation material volume carries out sealing and fermenting, obtains described water chestnut juice high-activity lactobacillus beverage.
Lactobacillus plantarum (Lactobacillusplantarum), as a kind of important lactic acid bacteria, is normally present in the vegetable of fermentation, fruit juice, and most separation from plant obtains, and hence obtains one's name.Lactobacillus plantarum can suppress the growth of pathogen, regulating intestinal canal Tiny ecosystem composition, formed biological containment, the balance of regulating intestinal canal microorganism species, enhancing body immunity, reduce cholesterol levels, alleviate lactose intolerance, suppress tumor cell formation etc..Lactobacillus plantarum due to its can ferment at normal temperatures, the feature such as good stability, available several kinds of carbon source, be widely used in food, plant product fermentation.
Add table sugar scalable beverage sweetness, make beverage have agreeable to the taste sensation.In the present invention, table sugar addition is the 4～5% of water chestnut juice weight, it is preferable that 4.3～4.7%, more preferably 4.5%.
Dihydric phosphate is widely used in the fields such as food processing, medicine manufacture and antibacterial culturing as food seasoning and functional additive.In the present invention, dihydric phosphate addition is the 0.2～0.4% of water chestnut juice weight, it is preferable that 0.25～0.35%, more preferably 0.3%.
Sodium tripolyphosphate, is a class amorphous water-soluble wire Quadrafos, and two ends are with Na2PO4Terminate, chemical formula Na5P3O10, relative molecular mass 367.86.It is usually used in food, makes humectant metaphosphate, quality improver, pH adjusting agent, metal-chelator.In the present invention, sodium tripolyphosphate addition is the 0.05～0.15% of water chestnut juice weight, it is preferable that 0.08～0.12%, more preferably 0.1%.
Further illustrating as said method, in step (4), described Lactobacillus plantarum microbial inoculum is by living bacteria count >=1 × 1011The commercialization Lactobacillus plantarum of cfu/g obtains with sterile saline activation preparation for 1:800～1500 by weight.Wherein, living bacteria count detects by GB4789.35-2010 " inspection of national food safety standard food microbiological examination lactic acid bacteria " method.
Further illustrating as said method, in step (3), the temperature of described ultra high temperature short time sterilization is 138～145 DEG C, and the time is 4～7s.Adopt ultra high temperature short time sterilization can effectively kill antibacterial and spore in fermentation material, preserve the original nutritional labeling of Horse hoof simultaneously.
Further illustrating as said method, in step (2), soluble solid >=7% of described fermentation material, protein content >=0.7%.
Soluble solid is one conventional technical parameter of food service industry, refers to the general name of all compounds being dissolved in water in liquid or fluid food, including sugar, acid, vitamin, mineral etc., generally adopts compound microcapsule to measure.In the present invention, the soluble solid of fermentation material require 7% and more than, to ensure that the taste and flavor of Horse hoof preserved by the beverage being prepared into, but unsuitable higher, general control is below 15%.
Further illustrating as said method, in step (1), described water is drinking water, and the weight ratio of Horse hoof and drinking water is 1:3～3.5.
Further illustrating as said method, in step (4), described fermentation temperature is 25～36 DEG C, and the time is 18～45h.
Further illustrating as said method, in step (2), described table sugar is selected from sucrose, lactose, fructose, white sugar, brown sugar.
Further illustrating as said method, in step (2), described dihydric phosphate is selected from dipotassium hydrogen phosphate, disodium hydrogen phosphate.
Present invention also offers the water chestnut juice high-activity lactobacillus beverage adopting said method to prepare and to obtain.
As further illustrating of above-mentioned water chestnut juice high-activity lactobacillus beverage, living bacteria count >=3 × 10 of this beverage lactic acid bacteria8Cfu/mL, room temperature shelf-life >=3 months, refrigerated shelf life >=6 month.
Compared with prior art, there is advantages that
(1) the water chestnut juice high-activity lactobacillus beverage obtained by implementing the inventive method preparation has the features such as living bacteria count height, long shelf-life, and its lactic acid bacteria living bacteria count is up to 3 × 108More than cfu/mL, be national standard require 100 times, room temperature (20～25 DEG C) shelf-life >=3 months, cold preservation (4～8 DEG C) shelf-life >=6 months, be 8 times of common product；
(2) the inventive method is in Horse hoof early stage treatment process, and Horse hoof does not carry out boiling and HIGH PRESSURE TREATMENT, it is possible to effectively keep the taste and flavor of water chestnut original juice original flavor；
(3) the inventive method does not remake sterilization processing in the later stage, it is possible to retains nutrient substance and the health-care effect of Horse hoof very well, and maintains high activity and the action function of lactic acid bacteria；
(4) preparation technology of water chestnut juice high-activity lactobacillus beverage of the present invention is simple, energy-conserving and environment-protective, and composition of raw materials and parameter setting scientific and reasonable, melt nutrition, local flavor and keep healthy in one, there is good economic benefit and social benefit, be worth promoting.
Detailed description of the invention
Below in conjunction with embodiment, the present invention being described in further detail, the present embodiment is only that the present invention does clearer explanation rather than limitation of the present invention.It should be pointed out that, for the person of ordinary skill of the art, without departing from the inventive concept of the premise, it is also possible to making some deformation and improvement, these all fall within protection scope of the present invention.
In following example, viable count of lactobacillus is undertaken detecting by GB4789.35-2010 " inspection of national food safety standard food microbiological examination lactic acid bacteria " method, and soluble solid adopts compound microcapsule to measure.
In following example, the Lactobacillus plantarum adopted is the Lactobacillus plantarum that model is LactobacillusplantarumLp-115 in the probiotic products (FloraFITProbiotics) that under du pont company, Danisco brand produces.The specifying information of company and this Lactobacillus plantarum can pass through network address http://www.dupont.cn/ and understand.
Implement 1
The preparation of water chestnut juice high-activity lactobacillus beverage of the present invention, comprises the following steps:
(1) water chestnut juice is produced: picking cleans without pest and disease damage, fresh ripe Horse hoof, removes the peel, drinking water making beating is added by weight for 1:3.2, then carrying out the separation of oar slag and obtain Horse hoof slurry, separated by sand filter effect and obtain the water chestnut juice that milkiness is aqueous, basin is standby；
(2) allotment of fermentation material: take 400kg water chestnut juice, 8kg sweet milk, 18kg sucrose, 1.2kg dipotassium hydrogen phosphate, 0.4kg sodium tripolyphosphate is added to water chestnut juice, stirring and dissolving, uniformly, obtain soluble solid be 9%, protein content be the fermentation material of 0.8%；
(3) sterilization, carries out supertension instantaneous sterilization to fermentation material, and temperature is 142 DEG C, and the time is 5s；Drop temperature controls at 45 DEG C, is then moved into by fermentation material in the stainless cylinder of steel of sterilization zone stirring, is cooled to 36 DEG C；
(4) microbial inoculum activation: take and buy the LP-115 Lactobacillus plantarum produced in E.I.Du Pont Company, living bacteria count >=1 × 1011Cfu/g, by weight activating 2h for 1::1000 sterile saline, obtains Lactobacillus plantarum microbial inoculum；
(5) inoculation: being seeded to by Lactobacillus plantarum microbial inoculum in the fermentation material after sterilization, addition is the 1% of fermentation material volume；
(6) fermentation: under 30～33 DEG C of temperature conditions, sealing and fermenting 24h；
(7) package storage: after quality inspection is qualified, packaging preserves.
Implement 2
The preparation of water chestnut juice high-activity lactobacillus beverage of the present invention, comprises the following steps:
(1) water chestnut juice is produced: picking cleans without pest and disease damage, fresh ripe Horse hoof, removes the peel, drinking water making beating is added by weight for 1:3.5, then carrying out the separation of oar slag and obtain Horse hoof slurry, separated by sand filter effect and obtain the water chestnut juice that milkiness is aqueous, basin is standby；
(2) allotment of fermentation material: take 400kg water chestnut juice, 5kg sweet milk, 20kg fructose, 0.8kg disodium hydrogen phosphate, 0.6kg sodium tripolyphosphate is added to water chestnut juice, stirring and dissolving, uniformly, obtain soluble solid be 7%, protein content be the fermentation material of 0.7%；
(3) sterilization, carries out supertension instantaneous sterilization to fermentation material, and temperature is 138 DEG C, and the time is 7s；Drop temperature controls at 45 DEG C, is then moved into by fermentation material in the stainless cylinder of steel of sterilization zone stirring, is cooled to 36 DEG C；
(4) microbial inoculum activation: take and buy the LP-115 Lactobacillus plantarum produced in E.I.Du Pont Company, living bacteria count >=1 × 1011Cfu/g, by weight activating 2h for 1::800 sterile saline, obtains Lactobacillus plantarum microbial inoculum；
(5) inoculation: being seeded to by Lactobacillus plantarum microbial inoculum in the fermentation material after sterilization, addition is the 0.5% of fermentation material volume；
(6) fermentation: under 28～30 DEG C of temperature conditions, sealing and fermenting 45h；
(7) package storage: after quality inspection is qualified, packaging preserves.
Implement 3
The preparation of water chestnut juice high-activity lactobacillus beverage of the present invention, comprises the following steps:
(1) water chestnut juice is produced: picking cleans without pest and disease damage, fresh ripe Horse hoof, removes the peel, drinking water making beating is added by weight for 1:3, then carrying out the separation of oar slag and obtain Horse hoof slurry, separated by sand filter effect and obtain the water chestnut juice that milkiness is aqueous, basin is standby；
(2) allotment of fermentation material: take 400kg water chestnut juice, 10kg sweet milk, 16kg lactose, 1.46kg dipotassium hydrogen phosphate, 0.3kg sodium tripolyphosphate is added to water chestnut juice, stirring and dissolving, uniformly, obtain soluble solid be 10%, protein content be the fermentation material of 1%；
(3) sterilization, carries out supertension instantaneous sterilization to fermentation material, and temperature is 145 DEG C, and the time is 4s；Drop temperature controls at 45 DEG C, is then moved into by fermentation material in the stainless cylinder of steel of sterilization zone stirring, is cooled to 36 DEG C；
(4) microbial inoculum activation: take and buy the LP-115 Lactobacillus plantarum produced in E.I.Du Pont Company, living bacteria count >=1 × 1011Cfu/g, by weight activating 2h for 1::1200 sterile saline, obtains Lactobacillus plantarum microbial inoculum；
(5) inoculation: being seeded to by Lactobacillus plantarum microbial inoculum in the fermentation material after sterilization, addition is the 1.2% of fermentation material volume；
(6) fermentation: under 30～36 DEG C of temperature conditions, sealing and fermenting 20h；
(7) package storage: after quality inspection is qualified, packaging preserves.
Embodiment 4
The preparation of water chestnut juice high-activity lactobacillus beverage of the present invention, comprises the following steps:
(1) water chestnut juice is produced: picking cleans without pest and disease damage, fresh ripe Horse hoof, removes the peel, drinking water making beating is added by weight for 1:3.2, then carrying out the separation of oar slag and obtain Horse hoof slurry, separated by sand filter effect and obtain the water chestnut juice that milkiness is aqueous, basin is standby；
(2) allotment of fermentation material: take 400kg water chestnut juice, 12kg sweet milk, 17kg brown sugar, 1.6kg dipotassium hydrogen phosphate, 0.2kg sodium tripolyphosphate is added to water chestnut juice, stirring and dissolving, uniformly, obtain soluble solid be 8%, protein content be the fermentation material of 1.1%；
(3) sterilization, carries out supertension instantaneous sterilization to fermentation material, and temperature is 142 DEG C, and the time is 6s；Drop temperature controls at 45 DEG C, is then moved into by fermentation material in the stainless cylinder of steel of sterilization zone stirring, is cooled to 36 DEG C；
(4) microbial inoculum activation: take and buy the LP-115 Lactobacillus plantarum produced in E.I.Du Pont Company, living bacteria count >=1 × 1011Cfu/g, by weight activating 2h for 1::1500 sterile saline, obtains Lactobacillus plantarum microbial inoculum；
(5) inoculation: being seeded to by Lactobacillus plantarum microbial inoculum in the fermentation material after sterilization, addition is the 1.5% of fermentation material volume；
(6) fermentation: under 25～30 DEG C of temperature conditions, sealing and fermenting 36h；
(7) package storage: after quality inspection is qualified, packaging preserves.
Embodiment 5
The preparation of water chestnut juice high-activity lactobacillus beverage of the present invention, comprises the following steps:
(1) water chestnut juice is produced: picking cleans without pest and disease damage, fresh ripe Horse hoof, removes the peel, drinking water making beating is added by weight for 1:3.5, then carrying out the separation of oar slag and obtain Horse hoof slurry, separated by sand filter effect and obtain the water chestnut juice that milkiness is aqueous, basin is standby；
(2) allotment of fermentation material: take 400kg water chestnut juice, 8kg sweet milk, 18kg white sugar, 1.2kg disodium hydrogen phosphate, 0.5kg sodium tripolyphosphate is added to water chestnut juice, stirring and dissolving, uniformly, obtain soluble solid be 12%, protein content be the fermentation material of 0.8%；
(3) sterilization, carries out supertension instantaneous sterilization to fermentation material, and temperature is 140 DEG C, and the time is 5s；Drop temperature controls at 45 DEG C, is then moved into by fermentation material in the stainless cylinder of steel of sterilization zone stirring, is cooled to 36 DEG C；
(4) microbial inoculum activation: take and buy the LP-115 Lactobacillus plantarum produced in E.I.Du Pont Company, living bacteria count >=1 × 1011Cfu/g, by weight activating 2h for 1::1000 sterile saline, obtains Lactobacillus plantarum microbial inoculum；
(5) inoculation: being seeded to by Lactobacillus plantarum microbial inoculum in the fermentation material after sterilization, addition is the 1.2% of fermentation material volume；
(6) fermentation: under 30～36 DEG C of temperature conditions, sealing and fermenting 36h；
(7) package storage: after quality inspection is qualified, packaging preserves.
Test example 1
In order to better illustrate beneficial effects of the present invention, the Lactobacillus number of water chestnut juice high-activity lactobacillus beverage, room temperature (20～25 DEG C) shelf-life, cold preservation (4～8 DEG C) shelf-life and sensory evaluation scores that embodiment 1-5 preparation is obtained are tested, wherein, Lactobacillus number is measured by GB4789.35-2010 " inspection of national food safety standard food microbiological examination lactic acid bacteria " method；Shelf-life seals preservation at a certain temperature, measures it with sensory evaluation and arrives the time that peracid cannot eat；Sensory evaluation scores adopts professional (10 people, 5 male 5 female) that product is judged, and standards of grading perform by table 1 regulation, finally make even and divide equally.Result of the test is as shown in table 2.
Table 1 sense organ comprehensive grading standard
The different Lactobacillus of embodiment beverage of table 2, shelf-life and sensory evaluation scores compare
As known from Table 2, embodiment 1-5 preparation and the Lactobacillus number of water chestnut juice high-activity lactobacillus beverage that obtains all reaches 3 × 108More than cfu/mL, and room temperature (20～25 DEG C) shelf-life is all higher than 3 months, cold preservation (4～8 DEG C) shelf-life is all higher than 6 months, illustrate that more existing Horse hoof lactobacillus beverage is compared, beverage of the present invention is more rich in highly active lactic acid bacteria, and the shelf-life obtains the prolongation of significant difference；From Analyses Methods for Sensory Evaluation Results it can be seen that the product prepared by the inventive method and obtain is creamy white, glossy, delicate mouthfeel, mild acidity, uniform and smooth, without precipitation and lamination, there is Horse hoof and special flavor that lactate fermentation combines, obtain the accreditation of the person of judging.
Claims (10)
1. the method preparing water chestnut juice high-activity lactobacillus beverage, it is characterised in that comprise the following steps:
(1) taking the Horse hoof after peeling to mix with water, making beating, screenings separates, and obtains water chestnut juice；
(2) taking water chestnut juice, the adjuvant including following components is added in mixing: sweet milk, table sugar, dihydric phosphate, sodium tripolyphosphate, obtains fermentation material；Described sweet milk addition is the 1～3% of water chestnut juice weight, and described table sugar addition is the 4～5% of water chestnut juice weight, and dihydric phosphate addition is the 0.2～0.4% of water chestnut juice weight, and sodium tripolyphosphate addition is the 0.05～0.15% of water chestnut juice weight；
(3) fermentation material is carried out ultra high temperature short time sterilization；
(4) taking the fermentation material after sterilization, the Lactobacillus plantarum microbial inoculum of the 0.5～1.5% of addition fermentation material volume carries out sealing and fermenting, obtains described water chestnut juice high-activity lactobacillus beverage.
2. the method preparing water chestnut juice high-activity lactobacillus beverage according to claim 1, it is characterised in that in step (4), described Lactobacillus plantarum microbial inoculum is by living bacteria count >=1 × 1011The Lactobacillus plantarum of cfu/g obtains with sterile saline activation preparation for 1:800～1500 by weight.
3. according to the arbitrary described method preparing water chestnut juice high-activity lactobacillus beverage of claim 1 or 2, it is characterised in that in step (3), the temperature of described ultra high temperature short time sterilization is 138～145 DEG C, and the time is 4～7s.
4. the method preparing water chestnut juice high-activity lactobacillus beverage according to claim 3, it is characterised in that in step (2), soluble solid >=7% of described fermentation material, protein content >=0.7%.
5., according to the arbitrary described method preparing water chestnut juice high-activity lactobacillus beverage of claim 1,2,4, it is characterised in that in step (1), described water is drinking water, the weight ratio of Horse hoof and drinking water is 1:3～3.5.
6. the method preparing water chestnut juice high-activity lactobacillus beverage according to claim 5, it is characterised in that in step (4), described fermentation temperature is 25～36 DEG C, and the time is 18～45h.
7., according to the arbitrary described method preparing water chestnut juice high-activity lactobacillus beverage of claim 1,2,4,6, it is characterised in that in step (2), described table sugar is selected from sucrose, lactose, fructose, white sugar, brown sugar.
8. the method preparing water chestnut juice high-activity lactobacillus beverage according to claim 7, it is characterised in that in step (2), described dihydric phosphate is selected from dipotassium hydrogen phosphate, disodium hydrogen phosphate.
9. a water chestnut juice high-activity lactobacillus beverage, it is characterised in that adopt as arbitrary in claim 1-8 as described in method preparation and obtain.
10. water chestnut juice high-activity lactobacillus beverage according to claim 9, it is characterised in that living bacteria count >=3 × 10 of this beverage lactic acid bacteria8Cfu/mL, room temperature shelf-life >=3 months, refrigerated shelf life >=6 month.
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| CN106173715A (en) * | 2016-07-21 | 2016-12-07 | 唐翔 | A kind of preparation technology of water chestnut juice |
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Application publication date: 20160713 |