CN105901440A - Fruit tea enzyme beverage with mint flavor and preparation method thereof - Google Patents
Fruit tea enzyme beverage with mint flavor and preparation method thereof Download PDFInfo
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- CN105901440A CN105901440A CN201610295279.XA CN201610295279A CN105901440A CN 105901440 A CN105901440 A CN 105901440A CN 201610295279 A CN201610295279 A CN 201610295279A CN 105901440 A CN105901440 A CN 105901440A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 239000008368 mint flavor Substances 0.000 title abstract 3
- 241001122767 Theaceae Species 0.000 title 1
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- 239000002994 raw material Substances 0.000 claims abstract description 32
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 abstract 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 abstract 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 abstract 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fruit tea enzyme beverage with mint flavor and a preparation method thereof. The beverage is prepared from the following ingredients in parts by weight: mint juice, fruit pulp juice, black tea water, enzyme fermentation probiotic mixed liquid, maltose, isovitamin C, sodium alginate, pectin, sodium sorbate, maltodextrin and sucrose fatty acid ester. The preparation method comprises the following steps of selecting one or several kinds of fiber fruit; performing pulping, primary filtering and preconcentration to obtain fruit pulp; matching the fruit pulp, the maltose and the tea water according to a mass ratio being 1:0.2:1.5 to prepare fruit tea enzyme fermentation crude raw materials; after ultrafiltration, inoculating the crude raw materials with fruit tea probiotics for fermentation; adding the trehalose acid sodium, the sodium sorbate and the mint juice; preparing the fruit tea enzyme beverage with the mint flavor. The fruit tea enzyme beverage has the advantages that a large amount of dietary fiber, edible enzyme required by human bodies and anticancer factors are contained; the nutrition and health care values are high; the taste is fresh, sweet and sour; after the beverage is drunk, the whole body is comfortable; the vigor is doubly enhanced; the applicable user groups are wide; the market prospect is good; meanwhile, the production period of the beverage is short; high industrialization potential is realized.
Description
Technical field
The present invention relates to enzyme beverage field, the preparation method of a kind of fruit juice ferment beverage having minty taste.
Background technology
Modern medicine study data shows, bad life habits, life and work pressure and age increase and all can cause people
The minimizing of internal ferment, thus cause human metabolism's ability, immunity degradation, cause health subhealth state and Health risk.
And the ferment participating in human life activity has been found that kind more than 5000.Therefore, healthy human life activity is except human body certainly
Outside the potential ferment of body and cell synthesis participates in, in addition it is also necessary to as the external sources such as veterinary antibiotics, meals ferment eat the participation of ferment.
Therefore, having balanced in nutrition, abundant species, absorbability is good, and the product such as the edible enzyme food of good mouthfeel and beverage is following
In healthcare industry, development prospect is wide.
It has been reported that edible ferment, be concentrated mainly on a kind of fruit and vegerable of utilization (patent publication No. CN 104543844 A) or
The plants such as multiple fruit and vegerable (license CN 103584215 B) or raw tea (Authorization Notice No. CN 102613329 B) are
Raw material, by the edible ferment obtained after natural fermentation or fermentable.Publication (CN 104543844 A) although
Using the king-blue berry of fruit as raw material, but the ferment prepared exists, and nutritional labeling kind is less and the defect of fermentation period length, no
The commercializationization being suitable for this handicraft product is promoted；The method is by three fermentations, for the first time, 20 DEG C-28 DEG C, fermentation 5
My god, for the second time, 20 DEG C-28 DEG C fermentations, to ferment 4 days, third time fermentation maturation, temperature is 36.5 DEG C, and fermentation time is 70
My god.Open mandate CN 103584215 B, using fruit such as Fructus Mali pumilae, Fructus Musae, Chinese date, Fructus Vitis viniferae, Fructus Mangifera Indicae, Fructus Crataegis as raw material, uses certainly
So fermentation side obtains fruit ferment for 100-190 days, although raw material is nutritious, and technique is simple, but it is long to there is also fermentation period, fermentation
The defect that process is easily polluted.After granted patent CN 102613329 B is to give birth to tea mixing nigecose, carry out inoculating Ganderma lucidum strain, hay
Bacillus and bacillus bifidus ferment in second time obtain raw tea enzyme raw material, although remain effective content of tea, such as aminoacid, vitamin
C etc., the action and efficacy spectrum of extreme enrichment fruit juice ferment, but substantial amounts of polyphenols, caffeine and tea saponin etc. in Folium Camelliae sinensis
Material directly affects the mouthfeel of ferment, is unfavorable for the marketization popularization of this product.
Herba Menthae, for labiate, has edible and medical dual-use function.Peppermint stem and leaf has peat-reek, can be used for making
Make chewing gum, toothpaste etc., play effect of refreshing, pathogenic fire purging.On edible, Herba Menthae can be as flavoring agent.
Summary of the invention
It is an object of the invention to provide a kind of fruit juice ferment beverage having minty taste, this beverage is rich in human body new old generation
Thank required various edible ferment, and anticancer factor, have detoxicating intestine, purify blood, promote human body cell regeneration, delay machine
Effect that asthenia is old, the pure and fresh acid of mouthfeel property refreshing, balanced in nutrition, safe and stable is good.
The technical scheme is that a kind of fruit juice ferment beverage having minty taste, the composition by weight of this beverage: Herba Menthae
1 part of juice, fruit pulp juice 10 parts, 15 parts of black tea water, ferment fermentation probiotic bacteria mixed liquor 2 parts, maltose 2 parts, isoascorbic acid 1 part, sea
Algae sodium saccharate 1 part, pectin 1 part, sodium sorbate 1 part, maltodextrin 1 part, sucrose fatty acid ester 1 part.
The preparation method of described Herba Menthae juice is: gather fresh mint tender leaf 0.5kg, and clear water is cleaned, and after naturally drying, turns
Entering in equal pulp grinder, under 2800r/min rotating speed, homogenate 5min, then 4 DEG C, 5000r/min is centrifuged 10min, takes upper liquid as thin
Lotus juice.
Described fruit pulp juice, by the one in fiber fruit Fructus Pruni pseudocerasi, Ziziphi Spinosae, Fructus Jujubae, Fructus Jujubae, XIAOZAO, Punica granatum L., Fructus Mali pumilae, pear
Or multiple, after peeling, weigh sarcocarp 2kg, heat 5min, 2800r/min rotating speed paste mill grinding through 60 DEG C of ultrasound wave
15min, the rear 0.5mm aperture vibrosieve crossed carry out coarse filtration and obtain the pure juice of pulp, and are passed through ozone and carry out disinfection, with after through pre-concentration
Obtaining fruit pulp juice, wherein needing spraying to add 100ml concentration in process of lapping is the isoascorbic acid of 10mg/L.
Described black tea water, is brewed by 1:50 in black tea and 90 DEG C of hot water quality's ratios, and brewing time is 1min for the first time, the
One tea water abandons it, takes second tea water raw material tea as this product, and the second bubble brewing time is 3min.
The probiotic bacteria of described ferment fermentation probiotic bacteria mixed liquor is Lactobacillus plantarum and Bifidobacterium lactis, the preparation of mixed liquor
As follows: the cultivation of (1) probiotic bacteria: the Lactobacillus plantarum good by purification and Bifidobacterium lactis list bacterium colony are respectively connected to liquid fermentation
In agent culture medium, shaken cultivation, rotating speed is 150rmp/min, and cultivation temperature is 28 DEG C, and incubation time is 24h so that thalline is dense
Degree reaches 6 × 108-8 × 108cfu/g, and wherein the cultivation formula (g/L) of starter medium is: sucrose 20, peptone 10, ferment
Female extractum 5, dipotassium hydrogen phosphate 2, anhydrous sodium acetate 5, Magnesium sulfate heptahydrate 0.6, pH6.4；(2) prepared by mixed liquor: measures respectively and plants
Thing lactobacillus and each 100ml of Bifidobacterium lactis, 4 DEG C, 8000rmp/min high-speed low temperature is centrifuged 2min, removes upper strata centrifugal liquid, adds
Enter deionized water 5ml to dissolve, then mix, prepare fruit juice ferment probiotic bacteria mixed liquor.
A kind of preparation method of the fruit juice ferment beverage having minty taste, its step: (1) fruit juice ferment fermentation coarse raw materials
Assemble: fruit pulp juice, black tea water, maltose carry out 5 by 10:15:2 mass ratio and joins, prepare fruit juice ferment fermentation coarse raw materials；(2) really
Tea ferment fermentation coarse raw materials homogenizing: will carry out second homogenate in (1), homogenization pressure is 18Mpa, and homogenizing temperature is 40 DEG C, every time
Homogenizing 5-8 min；(3) fruit juice ferment fermentation coarse raw materials fine straining: by gained coarse raw materials in (2) through the ultrafiltration in 0.02 mm aperture
Film prepares fruit juice ferment fermentation raw material after carrying out fine straining；(4) fermentation culture: press in the fruit juice ferment fermentation raw material that (3) prepare
100:1 volume ratio accesses ferment fermentation probiotics leaven, aerobic sealing, oscillation and fermentation (rotating speed is 100rmp/min), fermentation
Temperature is 30 DEG C, and fermentation time is 36h；(5) wind allotment: the fruit juice ferment 1:0.002 in mass ratio obtained in (4) adds thin
Lotus juice, and carry out homogenizing, once, homogenization pressure is 18MPa to homogenizing, and homogenizing temperature is 35 DEG C, homogenizing 2 min；(6) beverage finished product
Preparation: the oriental cherry taste fruit juice ferment obtained toward (5) adds Sargassum sodium saccharate 1 part, pectin 1 part, sodium sorbate 1 part, wheat successively
1 part of bud dextrin, sucrose fatty acid ester 1 part, after double-stage homogenization, vacuum outgas, fine straining, tinning seals and carries out 96 DEG C of high temperature winks
Time sterilizing 5s, prepare minty taste fruit juice ferment beverage.
It is an advantage of the current invention that: (1) using fiber fruit as important source material, in beverage containing substantial amounts of dietary fiber,
The macro-and microelements of vitamin C, carotene and needed by human, and the edible ferment of needed by human, it is ensured that beverage
Balanced in nutrition.(2) Lactobacillus plantarum and Bifidobacterium lactis are to intestinal beneficial bacterium, using it as fruit juice ferment probiotic bacteria, fermentation
After enzyme beverage in containing helping intestinal cleaning and the functional mass such as the lactic acid of toxin expelling and nutrient in a large number.(3) black tea has
Gastro-intestinal digestion and nourishing the stomach is helped to protect the function of stomach, using one of material composition that black tea ferments as ferment, not only strong guarantee drink
The mildness of material, expands edible crowd's scope, and makes in beverage rich in anticancer factor tea polyphenols.(4) beverage adds Herba Menthae
Juice is allocated as taste, the material such as the refrigerant factor menthol in Herba Menthae make beverage sour-sweet in clearly, mouthfeel is good.
Accompanying drawing explanation
Fig. 1 is that one of the present invention has minty taste fruit juice ferment beverage preparation method flow chart；
Fig. 2 is the preparation flow figure of fruit juice syrup；
Fig. 3 is the preparation flow figure of Herba Menthae juice；
Fig. 4 fruit juice ferment probiotics fermention liquid preparation flow figure.
Detailed description of the invention
A kind of fruit juice ferment beverage having minty taste and preparation method thereof, this beverage raw material composition important component: Herba Menthae
1 part of juice, fruit pulp juice 10 parts, 15 parts of black tea water, ferment fermentation probiotic bacteria mixed liquor 2 parts, maltose 2 parts, isoascorbic acid 1 part, sea
Algae sodium saccharate 1 part, pectin 1 part, sodium sorbate 1 part, maltodextrin 1 part, sucrose fatty acid ester 1 part.
The preparation method of described oriental cherry slurry is: fresh mint tender leaf 0.5kg, and clear water is cleaned, and after naturally drying, proceeds to all
In pulp grinder, under 2800r/min rotating speed, homogenate 5min, then 4 DEG C, 5000r/min is centrifuged 10min, takes upper liquid as Herba Menthae
Juice.
Described fruit pulp juice, by warm nature banana fruit, Fructus Chaenomelis, hami melon, Fructus Ananadis comosi, honey peach, Fructus Mali pumilae, Fructus Mangifera Indicae, Fructus Vitis viniferae, winter
One or more in Fructus Jujubae, Fructus Mume, Sakyamuni, Fructus Pruni pseudocerasi, Fructus nephelii topengii, after peeling, weigh sarcocarp 2kg, heat through 60 DEG C of ultrasound wave
5min, 2800r/min rotating speed paste mill grinding 15min, rear 0.5mm aperture vibrosieve of crossing carry out the coarse filtration acquisition pure juice of pulp, logical
Enter ozone to carry out disinfection, fruit with after through pre-concentration obtain fruit pulp juice, wherein process of lapping needing spraying add 100ml concentration be
The isoascorbic acid of 10mg/L.
Brewing by 1:50 in black tea and 90 DEG C of hot water quality's ratios, brewing time is 1min for the first time, and the first tea water is abandoned
It, take second tea water raw material tea as this product, and the second bubble brewing time is 3min.
The probiotic bacteria of described ferment fermentation probiotic bacteria mixed liquor is Lactobacillus plantarum and Bifidobacterium lactis, the preparation of mixed liquor
As follows: the cultivation of (1) probiotic bacteria: the Lactobacillus plantarum good by purification and Bifidobacterium lactis list bacterium colony are respectively connected to liquid fermentation
In agent culture medium, shaken cultivation, rotating speed is 150rmp/min, and cultivation temperature is 28 DEG C, and incubation time is 24h so that thalline is dense
Degree reaches 6 × 108-8 × 108cfu/g, and wherein the cultivation formula (g/L) of starter medium is: sucrose 20, peptone 10, ferment
Female extractum 5, dipotassium hydrogen phosphate 2, anhydrous sodium acetate 5, Magnesium sulfate heptahydrate 0.6, pH6.4, prepared by (2) mixed liquor: measure respectively and plant
Thing lactobacillus and each 100ml of Bifidobacterium lactis, 4 DEG C, 8000rmp/min high-speed low temperature is centrifuged 2min, removes upper strata centrifugal liquid, adds
Enter deionized water 5ml to dissolve, then mix, prepare fruit juice ferment probiotic bacteria mixed liquor.
A kind of preparation method of the fruit juice ferment beverage having minty taste, its step: (1) fruit juice ferment fermentation coarse raw materials
Assemble: fruit pulp juice, black tea water, maltose carry out 5 by 10:15:2 mass ratio and joins, prepare fruit juice ferment fermentation coarse raw materials.(2) really
Tea ferment fermentation coarse raw materials homogenizing: will carry out second homogenate in (1), homogenization pressure is 18Mpa, and homogenizing temperature is 40 DEG C, every time
Homogenizing 5-8 min.(3) fruit juice ferment fermentation coarse raw materials fine straining: by gained coarse raw materials in (2) through the ultrafiltration in 0.02 mm aperture
Film prepares fruit juice ferment fermentation raw material after carrying out fine straining.(4) fermentation culture: press in the fruit juice ferment fermentation raw material that (3) prepare
100:1 volume ratio accesses ferment fermentation probiotics leaven, aerobic sealing, oscillation and fermentation (rotating speed is 100rmp/min), fermentation
Temperature is 30 DEG C, and fermentation time is 36h.(5) flavor mixing: the fruit juice ferment 1:0.002 in mass ratio obtained in (4) adds
Herba Menthae juice, and carry out homogenizing, once, homogenization pressure is 18MPa to homogenizing, and homogenizing temperature is 35 DEG C, homogenizing 2 min.(6) beverage becomes
Prepared by product: the minty taste fruit juice ferment obtained toward (5) add successively Sargassum sodium saccharate 1 part, pectin 1 part, sodium sorbate 1 part,
Maltodextrin 1 part, sucrose fatty acid ester 1 part, through standardization, double-stage homogenization, vacuum outgas, tinning seal carry out 96 DEG C of high temperature
Instantaneous sterilizing 5s, prepares the fruit juice ferment beverage of minty taste.
Claims (2)
1. the fruit juice ferment beverage having minty taste, it is characterised in that: the composition by weight of this beverage: 1 part of Herba Menthae juice, pulp
10 parts of juice, 15 parts of black tea water, ferment fermentation probiotic bacteria mixed liquor 2 parts, maltose 2 parts, isoascorbic acid 1 part, Sargassum sodium saccharate 1
Part, pectin 1 part, sodium sorbate 1 part, maltodextrin 1 part, sucrose fatty acid ester 1 part；
The preparation method of described Herba Menthae juice is: gather fresh mint tender leaf 0.5kg, and clear water is cleaned, and after naturally drying, proceeds to all
In pulp grinder, under 2800r/min rotating speed, homogenate 5min, then 4 DEG C, 5000r/min is centrifuged 10min, takes upper liquid as Herba Menthae
Juice；
Described fruit pulp juice, by the one in fiber fruit Fructus Pruni pseudocerasi, Ziziphi Spinosae, Fructus Jujubae, Fructus Jujubae, XIAOZAO, Punica granatum L., Fructus Mali pumilae, pear or
Multiple, after peeling, weigh sarcocarp 2kg, through 60 DEG C of ultrasound wave heat 5min, 2800r/min rotating speed paste mill grinding 15min, after
Cross 0.5mm aperture vibrosieve to carry out coarse filtration and obtain the pure juice of pulp, and be passed through ozone and carry out disinfection, with after obtain pulp through pre-concentration
Juice, wherein needing spraying to add 100ml concentration in process of lapping is the isoascorbic acid of 10mg/L；
Described black tea water, is brewed by 1:50 in black tea and 90 DEG C of hot water quality's ratios, and brewing time is 1min for the first time, the first bubble
It is abandoned by tea, takes second tea water raw material tea as this product, and the second bubble brewing time is 3min；
The probiotic bacteria of described ferment fermentation probiotic bacteria mixed liquor is Lactobacillus plantarum and Bifidobacterium lactis, and the preparation of mixed liquor is such as
Under: the cultivation of (1) probiotic bacteria: the Lactobacillus plantarum good by purification and Bifidobacterium lactis list bacterium colony are respectively connected to liquid starter
In culture medium, shaken cultivation, rotating speed is 150rmp/min, and cultivation temperature is 28 DEG C, and incubation time is 24h so that cell concentration
Reaching 6 × 108-8 × 108cfu/g, wherein the cultivation formula (g/L) of starter medium is: sucrose 20, peptone 10, yeast
Extractum 5, dipotassium hydrogen phosphate 2, anhydrous sodium acetate 5, Magnesium sulfate heptahydrate 0.6, pH6.4；(2) prepared by mixed liquor: measure plant respectively
Lactobacillus and each 100ml of Bifidobacterium lactis, 4 DEG C, 8000rmp/min high-speed low temperature is centrifuged 2min, removes upper strata centrifugal liquid, adds
Deionized water 5ml dissolves, and then mixes, and prepares fruit juice ferment probiotic bacteria mixed liquor.
2. have a preparation method for the fruit juice ferment beverage of minty taste, its step:
(1) fruit juice ferment fermentation the assembling of coarse raw materials: fruit pulp juice, black tea water, maltose carry out 5 by 10:15:2 mass ratio and joins,
Prepare fruit juice ferment fermentation coarse raw materials；
(2) fruit juice ferment fermentation coarse raw materials homogenizing: will carry out second homogenate in (1), homogenization pressure is 18Mpa, and homogenizing temperature is
40 DEG C, each homogenizing 5-8 min；
(3) fruit juice ferment fermentation coarse raw materials fine straining: the ultrafilter membrane through 0.02 mm aperture of the gained coarse raw materials in (2) is carried out essence
Fruit juice ferment fermentation raw material is prepared after filter；
(4) fermentation culture: press 100:1 volume ratio in the fruit juice ferment fermentation raw material that (3) prepare and access ferment fermentation probiotic bacteria
Leaven, aerobic sealing, oscillation and fermentation, rotating speed is 100rmp/min, and fermentation temperature is 30 DEG C, and fermentation time is 36h；
(5) flavor mixing: the fruit juice ferment 1:0.002 in mass ratio obtained in (4) adds Herba Menthae juice, and carries out homogenizing, all
Once, homogenization pressure is 18MPa to matter, and homogenizing temperature is 35 DEG C, homogenizing 2 min；
(6) prepared by beverage finished product: the oriental cherry taste fruit juice ferment obtained toward (5) add successively Sargassum sodium saccharate 1 part, pectin 1 part,
Sodium sorbate 1 part, maltodextrin 1 part, sucrose fatty acid ester 1 part, after double-stage homogenization, vacuum outgas, fine straining, tinning seals
Carry out 96 DEG C of high-temperature short-time sterilization 5s, prepare the fruit juice ferment beverage of minty taste.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108835338A (en) * | 2018-08-06 | 2018-11-20 | 江西花圣食品有限公司 | Pectase honey lemon passion fruit tea and preparation method thereof |
| CN109105585A (en) * | 2018-09-29 | 2019-01-01 | 湖南宠茶电子商务有限责任公司 | A kind of ferment tea-drinking and preparation method thereof having healthcare function |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
| CN111264731A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Production process of composite vegetable and fruit health-care beverage |
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| CN101843346A (en) * | 2010-03-23 | 2010-09-29 | 福建师范大学 | Method for preparing black tea fungus juice beverage by using fermentation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835338A (en) * | 2018-08-06 | 2018-11-20 | 江西花圣食品有限公司 | Pectase honey lemon passion fruit tea and preparation method thereof |
| CN109105585A (en) * | 2018-09-29 | 2019-01-01 | 湖南宠茶电子商务有限责任公司 | A kind of ferment tea-drinking and preparation method thereof having healthcare function |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
| CN111264731A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Production process of composite vegetable and fruit health-care beverage |
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