CN105851756A - Corn peptide beverage containing fermented carrot juice and preparation method thereof - Google Patents
Corn peptide beverage containing fermented carrot juice and preparation method thereof Download PDFInfo
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- CN105851756A CN105851756A CN201610261707.7A CN201610261707A CN105851756A CN 105851756 A CN105851756 A CN 105851756A CN 201610261707 A CN201610261707 A CN 201610261707A CN 105851756 A CN105851756 A CN 105851756A
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- CN
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- Prior art keywords
- corn peptide
- juice
- carrot juice
- corn
- dauci sativae
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 53
- 240000008042 Zea mays Species 0.000 title claims abstract description 47
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 47
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 47
- 235000005822 corn Nutrition 0.000 title claims abstract description 47
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 235000015190 carrot juice Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000006041 probiotic Substances 0.000 claims abstract description 28
- 235000018291 probiotics Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229960003237 betaine Drugs 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 230000000529 probiotic effect Effects 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 238000012859 sterile filling Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 229920002494 Zein Polymers 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 239000005019 zein Substances 0.000 claims description 7
- 229940093612 zein Drugs 0.000 claims description 7
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 6
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 229940109275 cyclamate Drugs 0.000 claims description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229940081974 saccharin Drugs 0.000 claims description 2
- 235000019204 saccharin Nutrition 0.000 claims description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 2
- 229940085605 saccharin sodium Drugs 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 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 description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 244000000626 Daucus carota Species 0.000 abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000003756 stirring Methods 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 230000002503 metabolic effect Effects 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 108010055615 Zein Proteins 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
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- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- -1 Radix Glycyrrhizae Chemical compound 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 208000005368 osteomalacia Diseases 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a corn peptide beverage containing fermented carrot juice and a preparation method thereof. According to the formula, the corn peptide beverage is prepared from the following components in percentage by mass: 20%-35% of probiotic fermented carrot juice, 0.3%-0.8% of corn protein peptide powder, 0.4%-1% of betaine, 5.6%-10% of a sweetener, 0.02%-0.05% of a stabilizer and the balance of water. The method comprises the following steps: sufficiently dissolving the probiotic fermented carrot juice, the corn protein peptide powder, the betaine, the sweetener, the stabilizer and the balance of water and uniformly mixing and stirring; homogenizing and carrying out pasteurization; and then performing sterile filling to obtain the corn peptide beverage containing the fermented carrot juice. Probiotic fermented carrot raw pulp contains rich fruit and vegetable nutrients and probiotic metabolic products and is mixed with corn peptide to form the beverage; the bitter taste of the corn peptide can be covered and nutrient components can also be increased; and the corn peptide beverage has a carrot fermented flavor and bright color and luster and is popular with the public.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of corn peptide beverage containing ferment carrot juice and preparation side thereof
Method.
Background technology
Corn peptide is that the protein extracted from green natural food corn divides through orientation enzyme action and specific little peptide
The micromolecule polypeptide material obtained from technology.It is nutritious, containing the necessary various aminoacid of human body, it is provided that aminoacid and peptide
Can nutrition.And there is reduce blood pressure (corn peptide has the effect suppressing Angiotensin-Converting, thus reduces blood pressure), relieving alcoholic intoxication
(alcoholism can be suppressed), resisting fatigue, protect the liver, improve the functions such as immunity of organisms.Owing to it is easily absorbed by organisms, at big model
Enclosing under pH value completely soluble, produce without turbid phenomenon and precipitate, to thermally-stabilised, component does not changes, and function is not lost and pacifies
Complete reliable, have no side effect, be one of the desirable feedstock developing modern natural function beverage.Nowadays, corn peptide function
Property beverage can find on the market.
Corn peptide has natural bitterness, with material Adsorptions such as activated carbon in the research of general corn beverage, but this kind of side
The loss of method corn peptide is relatively big, and effect can not reach desirable level；Use has bitterness and covers the additive removal bitterness of function.
The nearly stage of researching and developing of domestic fruit and vegetable juice fermented beverage achieves bigger progress.Probiotic fermentation beverage by
In the ferment local-flavor of its uniqueness, natural nutrition, receive the welcome of consumers in general.
Radix Dauci Sativae is one of health-care vegetable of current popular, and it does not contain only the important nutrient being significantly higher than other vegetable,
Such as carotenoid content 400 μ g/100g, selenium 2.8 μ g/100g, have and improve body immunity and prevent and treat the merit of multiple disease
Effect, as prevented and treated hypovitaminosis A, pulmonary tuberculosis, malnutrition, anemia, infantile osteomalacia, inappetence, xerophthalmia, breathing
Road and gastroenteropathy, the effect such as also blood pressure lowering, heart tonifying, antiallergic, cancer-resisting.Radix Dauci Sativae fermented beverage is the most existing
More people studies, and preparation method is the most ripe.
Glycine betaine water solublity is preferable, is prevalent in animal and plant body, is the intermediate product of animal metabolism, at nutrient substance
Metabolism in play a very important role.Substantial amounts of research proves that glycine betaine is methyl donor important in animal body, tool
Having participation aminoacid and the metabolism of fat, in regulation animal body, osmotic pressure etc. act on, and can be used for health food, have improving eyesight, resist
Fatty liver, the function of protection kidney, can be mutually coordinated with the function of corn peptide in vivo, mutually promotes.
Probiotics fermention Radix Dauci Sativae juice, containing fruit vegetable nutrient and probiotic bacteria metabolite (organic acid, aminoacid, short-chain fatty acid
Deng).Not de-bitter corn peptide is become beverage with probiotics fermention Radix Dauci Sativae juice mixing preparation by a certain percentage, both can cover jade
The bitterness of rice peptide, can increase again other nutritional labeling such as carotenoid, organic acid, is formed and has Radix Dauci Sativae ferment local-flavor, color and luster
Bright-coloured, in good taste, meet the corn peptide beverage of popular taste.
Corn peptide used by the present invention is China Patent No. 200810219536.7 " corn peptide beverage for sobering-up and preparation side thereof
Method " the middle zein peptide prepared.
Summary of the invention
It is an object of the invention to allocate probiotics fermention Radix Dauci Sativae juice together with corn peptide make and there is Radix Dauci Sativae fermentation
Local flavor, nutritious, in good taste, can be by the most well-established corn peptide beverage.
For achieving the above object, technical scheme is as follows:
A kind of corn peptide beverage containing ferment carrot juice, described corn peptide beverage in parts by weight, by probiotics fermention
Radix Dauci Sativae juice 20-35%, zein Gly-His-Lys 0.3%-0.8%, glycine betaine 0.4-1%, sweeting agent 5.6-10%, stabilizer
The water composition of 0.02-0.05% and surplus.
Further, described sweeting agent is more than one in sugar sweetener or non-sugar sweetener；Described saccharide
Sweeting agent is oligomeric isomaltose, oligofructose, starch sugar, sugar alcohol or sucrose；Non-sugar sweetener be stevioside, acesulfame potassium,
Saccharin, saccharin sodium, Radix Glycyrrhizae, cyclamate or generation sugar.
Further, described stabilizer is more than one in xanthan gum, pure glue, carrageenan, pectin.
The preparation method of a kind of corn peptide beverage containing ferment carrot juice, it is characterised in that by probiotics fermention Radix Dauci Sativae
The water of juice, zein Gly-His-Lys, glycine betaine, sweeting agent, stabilizer and surplus fully dissolve after mixing and stirring, homogenizing, bar
Sterile filling after family name's sterilization, obtains the corn peptide beverage containing ferment carrot juice.
Said method, comprises the following steps:
(1) rinse well after lye dipping that Radix Dauci Sativae mass percent concentration is 2%-4% with pure water, section,
After burn, making beating is squeezed the juice；The condition of described peeling is process 30-50s at 70-90 DEG C；
(2) accessing probiotics leaven, described probiotics leaven is made up of lactic acid bacteria and yeast, wherein lactic acid
Bacterium number: yeast count is 0.5-1；Inoculum concentration is the 1%-2% of Radix Dauci Sativae weight, constant temperature natural fermentation 60-96h at 37 DEG C；
(3) being filtered by the Radix Dauci Sativae juice after fermentation, filtrate obtains probiotics fermention Radix Dauci Sativae juice after concentrating.
Probiotics fermention Radix Dauci Sativae juice is deployed into beverage together with corn peptide by the present invention, has the following advantages and useful effect
Really:
(1) corn peptide contains multiple low molecule peptide matters, can improve immune system and post exercise glycogen supplements, be
A kind of excellent supplementary, the most also has the function of Soboring-up liver-protecting.
(2) use probiotics fermention Radix Dauci Sativae juice, sweat produces the multiple organic nutrition such as lactic acid, esters aromatic substance and becomes
Point, while the nutrient substance that holding Radix Dauci Sativae is intrinsic, give the special nutrition of fermented product and local flavor.
(3) Radix Dauci Sativae juice of not de-bitter corn peptide with probiotics fermention is allocated by the present invention according to a certain percentage, covers
Cover the bitterness of corn peptide, it is not necessary to add other too much additives, too increase nutritive value.Meanwhile, the Radix Betae of interpolation
Alkali and both corn peptide function have similarity, can be mutually coordinated.
(4) product of the present invention is orange-yellow, and bright in colour, mouthfeel is soft, has the ferment local-flavor of uniqueness and abundant battalion
Support and be worth.
(5) production that the present invention is corn peptide beverage provides a kind of new direction, enriches the existing market of corn peptide beverage,
Make the beverage with corn peptide as primary raw material the most more can be welcome by most consumers.
Detailed description of the invention
Make the most specifically to describe in detail to the present invention below in conjunction with specific embodiment, but embodiments of the present invention are not
It is limited to this, for the technological parameter indicated the most especially, can refer to routine techniques and carry out.
Embodiment 1
It is to rush with pure water after 4% lye dipping (at 90 DEG C process 30s) by 2kg Radix Dauci Sativae mass percent concentration
Wash clean, section, after burn, making beating is squeezed the juice, and accesses probiotics leaven, lactic acid bacteria number: yeast count is 1:2, and inoculum concentration is recklessly
The 1% of radish's weight, constant temperature natural fermentation 60h at 37 DEG C.Being filtered by Radix Dauci Sativae juice after fermentation, filtrate obtains prebiotic after concentrating
Bacterium ferment carrot juice.
Embodiment 2
It is to rush with pure water after 4% lye dipping (at 90 DEG C process 30s) by 2kg Radix Dauci Sativae mass percent concentration
Wash clean, section, after burn, making beating is squeezed the juice, and accesses probiotics leaven, lactic acid bacteria number: yeast count is 1:1, and inoculum concentration is recklessly
The 2% of radish's weight, constant temperature natural fermentation 96h at 37 DEG C.Being filtered by Radix Dauci Sativae juice after fermentation, filtrate obtains prebiotic after concentrating
Bacterium ferment carrot juice.
Embodiment 3
Probiotics fermention Radix Dauci Sativae juice is prepared by embodiment 1.Add a small amount of water add toward 60g white sugar, 0.2g xanthan gum
After heat of solution, cool down, in 5g zein Gly-His-Lys and 4g glycine betaine, add a small amount of cold water stirring and dissolving, 200g probiotic bacteria is sent out
After ferment original juice of carrot is mixed homogeneously with after dissolving, white sugar, xanthan gum and glycine betaine, add water to 1000mL, then carry out
Pasteurize (processing 30min at 65 DEG C) sterile filling afterwards, obtains ferment carrot local flavor more faint, and corn peptide local flavor is the most prominent
The corn peptide beverage gone out.Its organoleptic feature, relevant physical and chemical index, microbiological indicator is shown in Table 1-3 respectively, and product color is bright-coloured, mouth
Feel soft, sour-sweet moderate, without bitterness.Product Radix Dauci Sativae juice content >=20%, Semen Maydis polypeptide content >=0.35%, it is ensured that it relieves the effect of alcohol
Function and special dietary.Heavy metal free and microorganism exceed standard situation.
Table 1
Table 2
Table 3
Embodiment 4
Probiotics fermention Radix Dauci Sativae juice is prepared by embodiment 2.Past 50g oligomeric isomaltose, 30g white sugar, 1.5g are pure
After glue adds a small amount of water heating for dissolving, cool down, in 5g zein Gly-His-Lys and 4.5g glycine betaine, add the stirring of a small amount of cold water
Dissolve, probiotics fermention original juice of carrot 300g is mixed with oligomeric isomaltose, white sugar, pure glue and the glycine betaine after dissolving
After Jun Yun, add water to 1000mL, then carry out pasteurize (65 DEG C, 30min) sterile filling afterwards, obtain ferment carrot local flavor
Stronger ferment carrot corn peptide beverage.Its organoleptic feature, relevant physical and chemical index, microbiological indicator is shown in Table 1-3, product respectively
Lovely luster, mouthfeel is soft, sour-sweet moderate, without corn peptide bitterness, has Radix Dauci Sativae distinctive local flavor fragrance.Product Radix Dauci Sativae juice contains
Amount >=20%, Semen Maydis polypeptide content >=0.35%, it is ensured that its antialcoholism function and special dietary.Heavy metal free and microorganism exceed standard feelings
Condition.
The above embodiment of the present invention is only for clearly demonstrating example of the present invention, and is not to the present invention
The restriction of embodiment.For those of ordinary skill in the field, can also make on the basis of the above description
The change of other multi-form or variation.Here without also cannot all of embodiment be given exhaustive.All the present invention's
Any amendment, equivalent and the improvement etc. made within spirit and principle, should be included in the protection of the claims in the present invention
Within the scope of.
Claims (5)
1. the corn peptide beverage containing ferment carrot juice, it is characterised in that described corn peptide beverage in parts by weight, by
Probiotics fermention Radix Dauci Sativae juice 20-35%, zein Gly-His-Lys 0.3%-0.8%, glycine betaine 0.4-1%, sweeting agent 5.6-10%, stable
The water composition of agent 0.02-0.05% and surplus.
2. according to the corn peptide beverage containing ferment carrot juice described in claim 1, it is characterised in that described sweeting agent
For more than one in sugar sweetener or non-sugar sweetener；Described sugar sweetener be oligomeric isomaltose, oligofructose,
Starch sugar, sugar alcohol or sucrose；Non-sugar sweetener is stevioside, acesulfame potassium, saccharin, saccharin sodium, Radix Glycyrrhizae, cyclamate or generation sugar.
3. according to the corn peptide beverage containing ferment carrot juice described in claim 1, it is characterised in that described stabilizer
For more than one in xanthan gum, pure glue, carrageenan, pectin.
4. the method for the preparation corn peptide beverage containing ferment carrot juice described in claim 1, it is characterised in that by probiotic bacteria
After the water of ferment carrot juice, zein Gly-His-Lys, glycine betaine, sweeting agent, stabilizer and surplus fully dissolves, mix and blend is equal
Even, homogenizing, sterile filling after pasteurize, obtain the corn peptide beverage containing ferment carrot juice.
Preparation method the most according to claim 4, it is characterised in that comprise the following steps:
(1) rinsing well after lye dipping that Radix Dauci Sativae mass percent concentration is 2%-4% with pure water, section, after burn
Making beating is squeezed the juice；The condition of described peeling is process 30-50 s at 70-90 DEG C；
(2) accessing probiotics leaven, described probiotics leaven is made up of lactic acid bacteria and yeast, wherein lactic acid bacteria
Number: yeast count is 0.5-1；Inoculum concentration is the 1%-2% of Radix Dauci Sativae weight, constant temperature natural fermentation 60-96 h at 37 DEG C；
(3) being filtered by the Radix Dauci Sativae juice after fermentation, filtrate obtains probiotics fermention Radix Dauci Sativae juice after concentrating.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387533A (en) * | 2016-08-31 | 2017-02-15 | 袁广来 | Liquid peptidase organic beverage |
| CN111743144A (en) * | 2020-06-18 | 2020-10-09 | 颜如玉医药科技有限公司 | Double-mushroom composite peptide composition and preparation method and application thereof |
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|---|---|---|---|---|
| CN101658314A (en) * | 2009-09-18 | 2010-03-03 | 董路 | Fruit vinegar beverage containing xylo-oligosaccharide, xylitol and corn peptide |
| CN105124688A (en) * | 2015-10-10 | 2015-12-09 | 中国农业大学 | Method for preparing carrot complex bacterium fermentation beverage |
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2016
- 2016-04-25 CN CN201610261707.7A patent/CN105851756A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658314A (en) * | 2009-09-18 | 2010-03-03 | 董路 | Fruit vinegar beverage containing xylo-oligosaccharide, xylitol and corn peptide |
| CN105124688A (en) * | 2015-10-10 | 2015-12-09 | 中国农业大学 | Method for preparing carrot complex bacterium fermentation beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387533A (en) * | 2016-08-31 | 2017-02-15 | 袁广来 | Liquid peptidase organic beverage |
| CN111743144A (en) * | 2020-06-18 | 2020-10-09 | 颜如玉医药科技有限公司 | Double-mushroom composite peptide composition and preparation method and application thereof |
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