CN105995328B - A kind of production method of the turbid juice enzyme beverage of natural thorn angle melon - Google Patents
A kind of production method of the turbid juice enzyme beverage of natural thorn angle melon Download PDFInfo
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- CN105995328B CN105995328B CN201610341510.4A CN201610341510A CN105995328B CN 105995328 B CN105995328 B CN 105995328B CN 201610341510 A CN201610341510 A CN 201610341510A CN 105995328 B CN105995328 B CN 105995328B
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- 241000219112 Cucumis Species 0.000 title claims abstract description 44
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 43
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 43
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 26
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 16
- 235000012907 honey Nutrition 0.000 claims description 9
- 239000002054 inoculum Substances 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 8
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 8
- 235000010449 maltitol Nutrition 0.000 claims description 8
- 239000000845 maltitol Substances 0.000 claims description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 8
- 229940035436 maltitol Drugs 0.000 claims description 8
- 238000001471 micro-filtration Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims description 2
- 241000194035 Lactococcus lactis Species 0.000 claims 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 241000235342 Saccharomycetes Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000001360 synchronised effect Effects 0.000 abstract 3
- 239000003205 fragrance Substances 0.000 abstract 2
- 230000035800 maturation Effects 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 239000002207 metabolite Substances 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 6
- 238000005138 cryopreservation Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 102000019197 Superoxide Dismutase Human genes 0.000 description 5
- 108010012715 Superoxide dismutase Proteins 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 229940100688 oral solution Drugs 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
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- 235000019441 ethanol Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 244000308746 Cucumis metuliferus Species 0.000 description 1
- 235000013554 Cucumis metuliferus Nutrition 0.000 description 1
- 235000010071 Cucumis prophetarum Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229930010796 primary metabolite Natural products 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
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- 238000012216 screening Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention provides a kind of turbid juice enzyme beverage of thorn angle melon and its production method, i.e., as naturally piercing the turbid juice of angle melon by enzyme beverage made of lactic acid bacteria and the modulation of saccharomycete synchronous fermentation method.Product processes are, by the angle melon stripping and slicing of maturation thorn, are crushed, turbid juice is squeezed after enzymatic hydrolysis, after lactic acid bacteria and saccharomycete synchronous fermentation is added, carry out flavor adjustment, after filter sterilization.The present invention directly squeezes turbid juice from natural thorn angle melon, after lactic acid bacteria and saccharomycete synchronous fermentation, the natural flavour mountaineous of former fruit, fragrance and nutritional ingredient are successfully maintained, simultaneously because the metabolism of microorganism produces metabolite abundant, improves the healthcare function of product；This product elegant fragrance, comfortable taste are full of nutrition；Present invention process is simple, and technology is unique, has a extensive future.
Description
Technical field
The present invention relates to a kind of natural fruit and vegetables enzyme beverages and preparation method thereof, in particular to a kind of to utilize specific lactic acid bacteria
The method for preparing the natural thorn turbid juice enzyme beverage of angle melon with saccharomycetes to make fermentation, belongs to technical field of food beverage.
Background technique
Common fruit-vegetable juice beverage has the characteristics that full of nutrition, delicious flavour, but as storage time increases, quality wind
Taste changes, and need to add preservative, antioxidant and stabilizer etc..Pierce angle melon (Cucumis metuliferus) also known as fire
Join fruit, originate in Kalahari Desert area, is the annual herbaceous plant of Curcurbitaceae Cucumis, epidermis is very when mature
It is hard, uneven.Meat exquisiteness seediness, taste are fresh and sweet, taste like banana, lemon and cucumber three kinds of mixtures, nutrition at
Divide abundant, nutritive value with higher, 170mg containing potassium, magnesium 34mg, calcium 10mg, bata-carotene 36mg in every 100 grams, dimension life
Plain B1 0.03mg etc. has many health factors, be well suited for elderly, mental worker it is edible.Currently, piercing in the market
The high value added product of angle melon is almost without intensive processing, development and utilization etc. are horizontal still lower, and this seriously constrains thorn angle
The sound development of the entire industrial chain of melon.Pierce that melon meat in angle is fine and smooth, succulence, taste is sweet and tasty, slightly faint scent, if exploitation is at thorn angle melon
Nourishing beverage will be received by the market.
Summary of the invention
In view of the deficiencies in the prior art, it is an object of the invention to pass through screening fermenting microbe, and to production technology and skill
Art parameter optimizes, and provides a kind of production method of natural thorn turbid juice enzyme beverage of angle melon.
In order to achieve the object of the present invention, inventor creatively uses double-bacterium ferment mode, promotes effective nutriment
Dissolution, enhance the formation of flavor substance, honey, maltitol, galactooligosaccharide are deployed in addition, gained pierce angle melon it is turbid
Juice enzyme beverage was not only tasty, but also energy disease preventing and treating, integrated nutrition and health care.
Specifically, the production method of melon turbid juice enzyme beverage in natural thorn angle provided by the invention, this method includes following
Step:
(1) the preparation thorn turbid juice of angle melon
It takes fresh mature to pierce angle melon, cleans, is broken, squeeze the juice after pectinase enzymatic hydrolysis is added, obtain naturally piercing angle melon turbid
Juice；
(2) substrate allocation
Sucrose is added, the thorn turbid juice sugar content of angle melon is made to reach 10-15 ° of Brix, natural pH, it is spare；
(3) mixed fungus fermentation
Add the mixed bacteria liquid of Lactococcus lactis and saccharomyces cerevisiae, the anaerobic fermentation at 28-31 DEG C, fermentation time 7-10
It, fermentation, the refrigerated storage tank preservation 5-7d at 4-8 DEG C are terminated when pH reaches 4.0；
(4) it deploys, filter
Add the honey of 4%-6% in fermentation liquid, oligomeric the half of the maltitol of 0.5%-1.0%, 0.1%-0.2%
Lactose etc. is deployed；Then it is filtered using micro-filtration filter, finished beverage is made in pasteurization.
Preferably, the production method of the natural thorn turbid juice enzyme beverage of angle melon as described above, which is characterized in that step (1)
The additive amount of middle pectase is the 0.02%-0.05% for piercing angle melon quality.
Preferably, the production method of the natural thorn turbid juice enzyme beverage of angle melon as described above, which is characterized in that step (1)
The time of middle enzymolysis step is 10-15h.
Preferably, the production method of the natural thorn turbid juice enzyme beverage of angle melon as described above, which is characterized in that step (3)
In Lactococcus lactis be Lactococcus lactis CICC23610.
Preferably, the production method of the natural thorn turbid juice enzyme beverage of angle melon as described above, which is characterized in that step (3)
In saccharomyces cerevisiae be saccharomyces cerevisiae CICC1016.
Preferably, the production method of the natural thorn turbid juice enzyme beverage of angle melon as described above, which is characterized in that step (3)
In Lactococcus lactis and saccharomyces cerevisiae mixed bacteria liquid be the ratio between cell number be 2-4: 1 Lactococcus lactis CICC23610 and
The mixed bacteria liquid of saccharomyces cerevisiae CICC1016.
It is further preferred that the production method of the natural thorn turbid juice enzyme beverage of angle melon as described above, lactic acid cream therein
Effective total viable count is 6.2 × 10 in the mixed bacteria liquid of coccus and saccharomyces cerevisiae8~5.0 × 109A/mL, inoculum concentration 1.5%-
6.0%.
Compared with prior art, the present invention use double-bacterium ferment mode, can promote pierce the turbid juice of angle melon in carbohydrate,
The dissolution of the substances such as protein, lipid, and a large amount of primary and secondary metabolites are generated and accumulated after compound bacteria utilizes, it generates
The multiple beneficials ingredient such as organic acid, oligosaccharide, sugar alcohol, enzyme, oligopeptide, polyphenol, these beneficiating ingredients can promote enteron aisle to have
The proliferation of beneficial bacteria inhibits the breeding of harmful bacteria and corrupt substance to be formed, and plays and adjusts intestinal flora balance, enhancing is immunized, promotes
The effects of sleep, anti-aging, to human body, there are many beneficial functionals.
Specific embodiment mode
Below in conjunction with specific embodiment, in the present invention technical solution and technical effect clearly and completely retouched
It states.But the present invention is not limited only to these embodiments, the protection that these embodiments are not limit the invention in any way
Range.It is further to note that in each embodiment Lactococcus lactis CICC23610 and saccharomyces cerevisiae CICC1016 be taken from
Chinese industrial Microbiological Culture Collection administrative center；Effective viable bacteria in the mixed bacteria liquid of the Lactococcus lactis and saccharomyces cerevisiae
Sum is 6.3 × 108A/g or so.
Embodiment 1
Fresh mature thorn angle melon 5kg is taken, cleans, is broken, squeezing the juice, add after adding 0.03% pectinase enzymatic hydrolysis 12h
Enter suitable amount of sucrose to size mixing to 12 ° of Brix, accesses the ratio between cell number then as 4: 1 Lactococcus lactis CICC23610 and wine brewing ferment
The mixed bacteria liquid of female CICC1016, inoculum concentration are 2.0% (W/W).It ferments at 30 DEG C, fermentation time 7-10 days, when pH reaches
Fermentation, the refrigerated storage tank preservation 7d at 4-8 DEG C are terminated when 4.0.Fermentation liquid is added into 5% honey, 0.8% maltitol, 0.2%
Galactooligosaccharide etc. is deployed；Then it is filtered using micro-filtration filter；Then after pasteurization, oral solution type drink is made
Expect product, and in 4-10 DEG C of cryopreservation.
Embodiment 2
Fresh mature thorn angle melon 5kg is taken, cleans, is broken, squeezing the juice, add after adding 0.03% pectinase enzymatic hydrolysis 12h
Enter suitable amount of sucrose to size mixing to 12 ° of Brix, accesses the ratio between cell number then as 3: 1 Lactococcus lactis CICC23610 and wine brewing ferment
The mixed bacteria liquid of female CICC1016, inoculum concentration are 2.0% (W/W).It ferments simultaneously at 30 DEG C, fermentation time 7-10 days, works as pH
Fermentation, the refrigerated storage tank preservation 7d at 4-8 DEG C are terminated when reaching 4.0.By fermentation liquid add 5% honey, 0.5% maltitol,
0.1% galactooligosaccharide etc. is deployed；Then it is filtered using micro-filtration filter；Then it after pasteurization, is made oral
Liquid type beverage products, and in 4-10 DEG C of cryopreservation.
Embodiment 3
Fresh mature thorn angle melon 10kg is taken, cleans, is broken, squeezing the juice, add after adding 0.02% pectinase enzymatic hydrolysis 15h
Enter suitable amount of sucrose to size mixing to 12 ° of Brix, accesses the ratio between cell number then as 4: 1 Lactococcus lactis CICC23610 and wine brewing ferment
The mixed bacteria liquid of female CICC1016, inoculum concentration are 2.0% (W/W).It ferments simultaneously at 30 DEG C, fermentation time 7-10 days, works as pH
Fermentation, the refrigerated storage tank preservation 7d at 4-8 DEG C are terminated when reaching 4.0.By fermentation liquid add 4% honey, 0.5% maltitol,
0.2% galactooligosaccharide etc. is deployed；Then it is filtered using micro-filtration filter；Then it after pasteurization, is made oral
Liquid type beverage products, and in 4-10 DEG C of cryopreservation.
Embodiment 4
Fresh mature thorn angle melon 10kg is taken, cleans, is broken, squeezing the juice, add after adding 0.02% pectinase enzymatic hydrolysis 12h
Enter suitable amount of sucrose to size mixing to 12 ° of Brix, is then Lactococcus lactis that the ratio between 2% access cell number is 3: 1 by inoculum concentration
The mixed bacteria liquid of CICC23610 and saccharomyces cerevisiae CICC1016, inoculum concentration are 2.0% (W/W).It ferments at 30 DEG C, when fermentation
Between 7-10 days, when pH reaches 4.0 terminate fermentation, the refrigerated storage tank preservation 7d at 4-8 DEG C.Fermentation liquid is added into 4% honey,
0.8% maltitol, 0.1% galactooligosaccharide etc. are deployed；Then it is filtered using micro-filtration filter；Then Pasteur is gone out
After bacterium, oral solution type beverage products are made, and in 4-10 DEG C of cryopreservation.
Comparative example 1
Fresh mature thorn angle melon 5kg is taken, cleans, is broken, squeezing the juice, add after adding 0.03% pectinase enzymatic hydrolysis 12h
Enter suitable amount of sucrose to size mixing to 12 ° of Brix, then accessing concentration is 7.1 × 108The Lactococcus lactis Lactococcus of a/mL
Lactis subsp.Lactis CICC6016 bacterium solution, inoculum concentration are 2.0% (W/W).It ferments at 30 DEG C, fermentation time 7-10
It, fermentation, the refrigerated storage tank preservation 7d at 4-8 DEG C are terminated when pH reaches 4.0.Fermentation liquid is added into 5% honey, 0.8% wheat
Bud sugar alcohol, 0.2% galactooligosaccharide etc. are deployed；Then it is filtered using micro-filtration filter；Then after pasteurization, system
At oral solution type beverage products, and in 4-10 DEG C of cryopreservation.
Comparative example 2
Fresh mature thorn angle melon 5kg is taken, cleans, is broken, squeezing the juice, add after adding 0.03% pectinase enzymatic hydrolysis 12h
Enter suitable amount of sucrose to size mixing to 12 ° of Brix, then accessing concentration is 6.5 × 108The Saccharomyces Cerevisiae in S accharomyces of a/mL
Cerevisiae CICC1750 bacterium solution, inoculum concentration are 2.0% (W/W).It ferments at 30 DEG C, fermentation time 7-10 days, when pH reaches
Fermentation, the refrigerated storage tank preservation 7d at 4-8 DEG C are terminated when to 4.0.By fermentation liquid add 5% honey, 0.8% maltitol,
0.2% galactooligosaccharide etc. is deployed；Then it is filtered using micro-filtration filter；Then it after pasteurization, is made oral
Liquid type beverage products, and in 4-10 DEG C of cryopreservation.
In different embodiment and comparative examples, fermentation terminate when fermentation liquid in ethyl alcohol, lactic acid, residual sugar, superoxide dismutase
(SOD) it is shown in Table 1 with the comparison of Vitamin C content；The organoleptic indicator of gained finished product is relatively shown in Table 2；As shown in Table 1,
Superoxide dismutase (SOD) and ascorbic content are averagely higher than comparative example in embodiment, show the prepared product of this method
With preferable healthcare function；As known to table 2, sensory evaluation also indicates that the quality of the product of embodiment and consumer's degree of liking are equal
Higher than comparative example.
1 different disposal of table fermentation terminate when fermentation liquid in ethyl alcohol, lactic acid, residual sugar, SOD and VC comparision contents
The organoleptic indicator of finished product obtained by each embodiment and comparative example of table 2 compares
Note: sensory evaluation is carried out using 9 methods.
Claims (5)
1. a kind of production method of the natural thorn turbid juice enzyme beverage of angle melon, which is characterized in that method includes the following steps:
(1) the preparation thorn turbid juice of angle melon
It takes fresh mature to pierce angle melon, cleans, is broken, squeeze the juice after pectinase enzymatic hydrolysis is added, obtain naturally piercing the turbid juice of angle melon；
(2) substrate allocation
Sucrose is added, the thorn turbid juice sugar content of angle melon is made to reach 10-15 ° of Brix, natural pH, it is spare；
(3) mixed fungus fermentation
The mixed bacteria liquid of addition Lactococcus lactis and saccharomyces cerevisiae, the anaerobic fermentation at 28-31 DEG C, fermentation time 7-10 days, when
PH terminates fermentation, the refrigerated storage tank preservation 5-7d at 4-8 DEG C when reaching 4.0；
(4) it deploys, filter
The honey of 4%-6% is added in fermentation liquid, the maltitol of 0.5%-1.0% and the galactooligosaccharide of 0.1%-0.2% carry out
Allotment；Then it is filtered using micro-filtration filter, finished beverage is made in pasteurization；
Lactococcus lactis described in step (3) is Lactococcus lactis CICC23610, and the saccharomyces cerevisiae is saccharomyces cerevisiae
CICC1016。
2. the production method of the natural thorn turbid juice enzyme beverage of angle melon as described in claim 1, which is characterized in that in step (1)
The additive amount of the pectase is the 0.02%-0.05% for piercing angle melon quality.
3. the production method of the natural thorn turbid juice enzyme beverage of angle melon as described in claim 1, which is characterized in that in step (1)
The time of the enzymolysis step is 10-15h.
4. the production method of the natural thorn turbid juice enzyme beverage of angle melon as described in claim 1, which is characterized in that in step (3)
The mixed bacteria liquid of the Lactococcus lactis and saccharomyces cerevisiae is the Lactococcus lactis CICC23610 that the ratio between cell number is 2-4:1
With the mixed bacteria liquid of saccharomyces cerevisiae CICC1016.
5. the production method of the natural thorn turbid juice enzyme beverage of angle melon as claimed in claim 4, which is characterized in that the lactic acid
Effective total viable count is 6.2 × 10 in the mixed bacteria liquid of galactococcus and saccharomyces cerevisiae8~5.0 × 109A/mL, inoculum concentration are
1.5%-6.0%。
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