CN106036272A - Kefir-fermented fruit and vegetable juice fermentation broth, Kefir-fermented fruit and vegetable juice drink and preparation methods of fermentation broth and drink - Google Patents
Kefir-fermented fruit and vegetable juice fermentation broth, Kefir-fermented fruit and vegetable juice drink and preparation methods of fermentation broth and drink Download PDFInfo
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- CN106036272A CN106036272A CN201610391947.9A CN201610391947A CN106036272A CN 106036272 A CN106036272 A CN 106036272A CN 201610391947 A CN201610391947 A CN 201610391947A CN 106036272 A CN106036272 A CN 106036272A
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- kefir
- sugar
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- 230000000968 intestinal effect Effects 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 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
- A23L2/02—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
- A23L2/42—Preservation of 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
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 Kefir-fermented fruit and vegetable juice fermentation broth, a Kefir-fermented fruit and vegetable juice drink and preparation methods of the fermentation broth and the drink. The fermentation broth is prepared from components in parts by weight as follows: 50-100 parts of fruit and vegetable slurry, 0-50 parts of sugar and/or a sugar substitute, 0-0.05 parts of vitamin C or D-sodium erythorbate and 10<3>-10<9> cfu/mL of Kefir bacteria. The Kefir bacteria are used in the fermentation broth, the natural and soft sour taste is produced by fermentation of the Kefir bacteria, and the astringency of fruits and the raw flavor of vegetables can be removed through long-term fermentation; through fermentation of the Kefir bacteria, the content of amino acid in the fruits and the vegetables can be increased by 20% or above, flavor substances can be increased by 30% or above, and the flavor and the taste of products are effectively improved; nutritional substances such as vitamins, dietary fiber and the like in fruit and vegetable raw materials are fully reserved; the fermentation broth adopts the simple production technology, has the unique taste and contains rich probiotics, and a new thought is provided for innovation of the drink.
Description
Technical field
The invention belongs to food technology field, especially a kind of Kefir grains fermented fruits and vegetables juice fermentation liquid and Kefir grains fermentation fruit
Vegetable juice beverage and preparation method thereof.
Background technology
Kefir grains (English: to be Kefir) a kind of fermentation milk, be prosper in the Caucasia in the first in the world longevity area, it with
Common sour milk is different, because of the compound fermentation milk that it is the lactic acid bacteria by several 10 kinds and yeast is formed.Its kind bacterium cries
Doing kefir grain, be a complicated microbe symbiotic system, mainly some by lactic acid bacteria, yeast and acetic acid bacteria belongs to kind of a group
Become, wherein lactic acid bacteria, be most commonly that Lactobacillus, including heterofermentation and homofermentation, be to be of great rarity on microbiology
Strain complex, caused gazing at of countries in the world and made great efforts research effect to Human Physiology.And fermented by Kefir granule
Fruit and vegetable food the most common, products obtained therefrom not only technique is simple, and mouthfeel is unique, rich in multiple probiotic bacteria, for the wound of beverage
Newly provide new approaches.
By retrieval, find that Danisco (Chinese) company limited was at the Patents open source literature of 2008: one
Kind fermented by Kefir fermenting agent fruit-vegetable juice beverage and preparation method thereof (patent No.: 200810172334.1, publication number:
The patent of 101720967A), concentrate acid adjustment after fruit and vegetable juice dilution, pasteurize, inoculate Kefir fermenting agent, kill after fermentation ends
Bacterium cooling fill.
Find that Bears great waves were at the Patents open source literature of 2010: a kind of fruit and vegetable jam and preparation method thereof (patent No.:
201010598781.0, the patent of publication number: 102008055A), add sodium isoascorbate or dimension by fruit and vegetable pulping or after squeezing the juice
Raw element C, citric acid, sugar mix homogeneously, inoculate lactic acid bacteria fermentation after sterilization.
Through technical comparison, the present invention is raw material after mainly pulling an oar with fresh fruit of vegetables or squeeze the juice, direct fermentation after sterilization,
And leaven is Kefir granule, it is possible to produce flavour, and obtain a kind of brand-new beverage, with above-mentioned after fermentation liquid allotment
Patent publication us there is the biggest difference.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of Kefir grains fermented fruits and vegetables juice fermentation liquid
With Kefir grains fermented fruits and vegetables juice beverage and preparation method thereof, this fermentation liquid and fruit-vegetable juice beverage not only technique is simple, and mouthfeel is only
Spy, rich in multiple probiotic bacteria, the innovation for beverage provides new approaches.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Kefir grains fermented fruits and vegetables juice fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
Fruit and vegerable slurry 50～100 parts；
Sugar and/or generation sugar 0～50 part；
Vitamin C or sodium D-isoascorbate 0～0.05 part；
Kefir grains bacterium 103～109cfu/mL。
And, described fruit and vegerable are Fructus Mali pumilae, pears, orange, Fructus Fragariae Ananssae, blue berry, Fructus Mori, blackberry, Fructus Rubi, Fructus Ananadis comosi, Passifolra edulis, fragrant plant
Pleasure, Fructus Musae, Fructus Vitis viniferae, carambola, Arillus Longan, Fructus Litchi, Cortex cocois radicis gel, Fructus Mangifera Indicae, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Citrua paradiai, Fructus Citri grandis, Citrullus vulgaris, hami melon, Fructus Persicae, unusual
Really, Fructus Chaenomelis, Radix Dauci Sativae, Ganoderma, Fructus Cucumidis sativi, Fructus Cucurbitae moschatae, Radix Ipomoeae, Pedicellus et Pericarpium Trapae, Fructus Lycii, Semen arachidis hypogaeae, Semen Nelumbinis, Radix Puerariae, Bulbus Lilii, Rhizoma Dioscoreae, Rhizoma Zingiberis Recens, Tong
One or more mixture in Artemisia, coriander, Amaranthus mangostanus L., Herba Apii graveolentis, Fructus Momordicae charantiae, Germinatus Phragmitis, Aloe.
And, described sugar is one or more in white sugar, glucose, high fructose syrup.
And, described generation sugar is sucralose, aspartame, stevioside, acesulfame potassium, cyclamate, isomaltulose, red moss
One or more in sugar alcohol, sorbitol, maltose alcohol or neotame.
The preparation method of Kefir grains fermented fruits and vegetables juice fermentation liquid as above, step is as follows:
After fruit and vegerable being precooked or directly pulling an oar or squeeze the juice concentrate 0～10 times, obtain fruit and vegerable slurry, by fruit and vegerable slurry, sugar and/or
Generation sugar, vitamin C or sodium D-isoascorbate mixing, 80～132 DEG C sterilize 2 seconds～30 minutes, after being cooled to 20～45 DEG C, with
103～109The ratio inoculation Kefir grains bacterium of cfu/mL, 25～45 DEG C ferment 6～96 hours, and pH value 2.5～5.0 is fermentation termination,
After standardization, obtain Kefir grains fermented fruits and vegetables juice fermentation liquid.
A kind of Kefir grains fermented fruits and vegetables juice beverage utilizing Kefir grains fermented fruits and vegetables juice fermentation liquid as above, its composition
Composition and parts by weight are as follows:
And, described sugar is white sugar, glucose, starch syrup, maltose syrup, glucose syrup, maltose alcohol, xylose
One or more in alcohol, erythritol or oligomeric isomaltose；
Or, described generation sugar be the one in sucralose, aspartame, stevioside, acesulfame potassium, cyclamate or neotame or
Two or more；
Or, described organic acid is one or more in citric acid, malic acid, tartaric acid, acetic acid or lactic acid.
And, the fruit and vegetable materials of described fruit and vegetable juice is Fructus Mali pumilae, pears, orange, Fructus Fragariae Ananssae, blue berry, Fructus Mori, blackberry, Fructus Rubi, spinach
Trailing plants, Passifolra edulis, Fructus psidii guajavae immaturus, Fructus Musae, Fructus Vitis viniferae, carambola, Arillus Longan, Fructus Litchi, Cortex cocois radicis gel, Fructus Mangifera Indicae, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Citrua paradiai, Fructus Citri grandis, Citrullus vulgaris, Kazakhstan
Close melon, Fructus Persicae, kiwi fruit, Fructus Chaenomelis, Radix Dauci Sativae, Ganoderma, Fructus Cucumidis sativi, Fructus Cucurbitae moschatae, Radix Ipomoeae, Pedicellus et Pericarpium Trapae, Fructus Lycii, Semen Nelumbinis, Radix Puerariae, Bulbus Lilii, Rhizoma Dioscoreae,
One or more in Rhizoma Zingiberis Recens, Caulis et Folium Chrysanthemi segeti, coriander, Amaranthus mangostanus L., Herba Apii graveolentis, Fructus Momordicae charantiae, Germinatus Phragmitis, Aloe；
Or, the raw material of described fruit and vegetable be Fructus Mali pumilae, pears, orange, Fructus Fragariae Ananssae, blue berry, Fructus Mori, blackberry, Fructus Rubi, Fructus Ananadis comosi, hundred
Oleum Linderae, Fructus psidii guajavae immaturus, Fructus Musae, Fructus Vitis viniferae, carambola, Arillus Longan, Fructus Litchi, Cortex cocois radicis gel, Fructus Mangifera Indicae, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Citrua paradiai, Fructus Citri grandis, Citrullus vulgaris, hami melon,
Fructus Persicae, kiwi fruit, Fructus Chaenomelis, Radix Dauci Sativae, Ganoderma, Fructus Cucumidis sativi, Fructus Cucurbitae moschatae, Radix Ipomoeae, Pedicellus et Pericarpium Trapae, Fructus Lycii, Semen Nelumbinis, Radix Puerariae, Bulbus Lilii, Rhizoma Dioscoreae, Rhizoma Zingiberis Recens,
One or more in Caulis et Folium Chrysanthemi segeti, coriander, Amaranthus mangostanus L., Herba Apii graveolentis, Fructus Momordicae charantiae, Germinatus Phragmitis, Aloe.
And, described compound stabilizers is sodium carboxymethyl cellulose, xanthan gum, pectin, guar gum, gellan gum, agar, micro-
One or more in crystalline cellulose, carrageenan, modified starch.
The preparation method of Kefir grains fermented fruits and vegetables juice beverage as above, step is as follows:
After sugared to sugar and/or generation, organic acid are mixed with compound stabilizers, dissolve at a temperature of 70 DEG C～90 DEG C, stir 10
～30 minutes, add other raw material in addition to essence and fruit and vegetable, continue to stir 10～30 minutes, addition essence, constant volume, 15
～40MPa homogenizing 1～2 times, add fruit and vegetable, after sterilization or the fill that do not sterilizes, obtain Kefir grains fermented fruits and vegetables juice beverage.
The present invention obtain advantage and good effect be:
1, Kefir grains fermented fruits and vegetables juice fermentation liquid of the present invention and Kefir grains fermented fruits and vegetables juice beverage employ Kefir grains bacterium, open
The fermentation of Fei Er bacterium produces natural soft tart flavour and flavour, through the astringent taste of the removable fruit of lengthy fermentation and vegetable
The bad flavors such as raw taste；Can improve the amino acid content more than 20% in fruit and vegerable by the fermentation of Kefir grains bacterium, flavor substance improves
More than 30%, it is effectively improved local flavor and the mouthfeel of product；This Kefir grains fermented fruits and vegetables juice fermentation liquid and Kefir grains fermented fruits and vegetables juice
Beverage not only production technology is simple, and mouthfeel is unique, and rich in multiple probiotic bacteria, the innovation for beverage provides new approaches.
2, Kefir grains fermented fruits and vegetables juice fermentation liquid of the present invention and Kefir grains fermented fruits and vegetables juice beverage liquid have been sufficiently reserved fruit and vegerable
Dietary fiber in raw material, vitamins and other nutritious components, by fermentation, Microbe synthesis vitamin B group, vitamin B group contains
Amount improves, and insolubility mineral becomes dissolvable mine material under sour environment, and therefore soluble mineral constituent content is obvious
Increasing, and extend effective period of food quality owing to pH reduces, prevent corruption, meanwhile, its preparation technology is simple, convenient to operate, cost
Cheap.
3, Kefir grains fermented fruits and vegetables juice fermentation liquid of the present invention and Kefir grains fermented fruits and vegetables juice beverage ferment through Kefir grains bacterium
After, more common fruit and vegetable juice has the advantage that (1) strengthens body immunity, prevention enteritis and intestinal cancer；(2) scalable blood fat, fall
Low cholesterol；(3) loosening bowel to relieve constipation；(4) human body intestinal canal microecological balance is had important regulation to make by the fermentation fruit and vegetable food containing viable bacteria
With.
4, beverage of the present invention is sour-sweet pure, and features good taste is nutritious, functional by force, without bad flavor, and the system of this beverage
Standby technique is simple, convenient to operate, with low cost.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described；Following embodiment is illustrative, is not determinate,
Protection scope of the present invention can not be limited with following embodiment.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1:
A kind of Kefir grains fermented apple juice fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
97.97 parts of Fructus Mali pumilae slurry；
Glucose 2 parts；
Vitamin C 0.03 part；
Kefir grains bacterium 104cfu/mL。
The preparation method of above-mentioned Kefir grains fermented apple juice fermentation liquid, step is as follows:
Select without rotting, fresh Fructus Mali pumilae is raw material, mixs homogeneously with vitamin C, glucose in proportion after making beating, 121
DEG C sterilization 5 minutes, after being cooled to 35 DEG C, with 104The ratio inoculation Kefir grains bacterium of cfu/mL, 35 DEG C ferment 48 hours, pH value 4.2
For fermentation termination, after standardization, obtain Kefir grains fermented apple juice fermentation liquid.
Utilize the Kefir grains fermented apple juice beverage of above-mentioned Kefir grains fermented apple juice fermentation liquid, its constituent and weight
Amount number is as follows:
The preparation method of above-mentioned Kefir grains fermented apple juice beverage, step is as follows:
Dissolve at 70 DEG C after white sugar, citric acid and compound stabilizers mixing, stir 20 minutes, add Kefir grains and send out
Ferment apple juice fermentation liquid, Sucus Mali pumilae, continue to stir 20 minutes, addition essence, constant volume, 15MPa homogenizing 2 times, after sterile filling, i.e.
Obtain Kefir grains fermented apple juice beverage, preserve under the conditions of being placed in 0～4 DEG C.
Embodiment 2:
A kind of Kefir grains fermentation watermelon juice fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
99.95 parts of Citrullus vulgaris slurry；
Sodium D-isoascorbate 0.05 part；
Kefir grains bacterium 106cfu/mL。
The preparation method of above-mentioned Kefir grains fermentation watermelon juice fermentation liquid, step is as follows:
Select without rotting, fresh Citrullus vulgaris is raw material, concentrates 2 times, mix with sodium D-isoascorbate in proportion after making beating
Uniformly, 121 DEG C sterilize 8 minutes, after being cooled to 37 DEG C, with 106The ratio inoculation Kefir grains bacterium of cfu/mL, 37 DEG C of fermentations 40 are little
Time, pH value 4.4 is fermentation termination, after standardization, obtains Kefir grains fermentation watermelon juice fermentation liquid
Utilize the Kefir grains fermentation watermelon juice beverage of above-mentioned Kefir grains fermentation watermelon juice fermentation liquid, its constituent and weight
Amount number is as follows:
The preparation method of above-mentioned Kefir grains fermentation watermelon juice beverage, step is as follows:
After white sugar, citric acid and compound stabilizers are mixed, dissolve at 75 DEG C, stir 25 minutes, add Kefir grains
Fermentation watermelon juice fermentation liquid, continues stirring 25 minutes, adds essence, constant volume, and 15MPa homogenizing 2 times, after 131 DEG C of 30 seconds UHT sterilizations
It is cooled to 25 DEG C of fills, after packaging, i.e. obtains Kefir grains fermentation watermelon juice beverage.
Embodiment 3:
A kind of Kefir grains fermented grape juice fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
99.96 parts of Fructus Vitis viniferae slurry；
Sodium D-isoascorbate 0.04 part；
Kefir grains bacterium 105cfu/mL。
The preparation method of above-mentioned Kefir grains fermented grape juice fermentation liquid, step is as follows:
Select without rotting, fresh Fructus Vitis viniferae is raw material, concentrates 1 times, mix with D～sodium erythorbate in proportion after making beating
Uniformly, 105 DEG C sterilize 15 minutes, with 10 after being cooled to 40 DEG C5The ratio inoculation Kefir grains bacterium of cfu/mL, 40 DEG C of fermentations 64 are little
Time, pH value 3.8 is fermentation termination, after standardization, obtains Kefir grains fermented grape juice fermentation liquid.
Utilize the Kefir grains fermented grape juice beverage of Kefir grains fermented grape juice fermentation liquid as above, its constituent
And parts by weight are as follows:
The preparation method of above-mentioned Kefir grains fermented grape juice beverage, step is as follows:
After white sugar, citric acid, tartaric acid and compound stabilizers are mixed, dissolve at 80 DEG C, stir 25 minutes, add
Kefir grains fermented grape juice fermentation liquid, continues stirring 25 minutes, adds essence, constant volume, 15MPa homogenizing 2 times, 132 DEG C of 15 seconds UHT
It is cooled to 25 DEG C of fills after sterilization, after packaging, i.e. obtains Kefir grains fermented grape juice beverage.
Embodiment 4:
A kind of Kefir grains ferment celery juice fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
The preparation method of above-mentioned Kefir grains ferment celery juice fermentation liquid, step is as follows:
Select without rotting, fresh Herba Apii graveolentis is raw material, concentrates 5 times, in proportion with sodium D-isoascorbate, Fructus Vitis viniferae after making beating
Sugar, white sugar mix homogeneously, 115 DEG C sterilize 5 minutes, after being cooled to 45 DEG C, with 109The ratio inoculation Kefir grains bacterium of cfu/mL,
37 DEG C ferment 96 hours, and pH value 4.2 is fermentation termination, after standardization, obtains Kefir grains ferment celery juice fermentation liquid.
Utilize the Kefir grains ferment celery juice beverage of above-mentioned Kefir grains ferment celery juice fermentation liquid, its constituent and weight
Amount number is as follows:
The preparation method of above-mentioned Kefir grains fermented fruits and vegetables juice beverage, step is as follows:
After white sugar, acesulfame potassium, lactic acid and compound stabilizers being mixed, dissolving, stir 10 minutes at 85 DEG C, addition is opened
Fei Er ferment celery juice fermentation liquid, Sucus Oenanthes Javanicae, continue stirring 10 minutes, constant volume, 40MPa homogenizing 2 times, and 115 DEG C sterilize for 30 minutes,
Kefir grains ferment celery juice beverage is obtained after cooling packing.
Embodiment 5:
A kind of Kefir grains ferment carrot Fructus Lycopersici esculenti juice fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
The preparation method of above-mentioned Kefir grains ferment carrot Fructus Lycopersici esculenti juice fermentation liquid, step is as follows:
Selecting without rotten, fresh Radix Dauci Sativae and Fructus Lycopersici esculenti is raw material, after making beating, in proportion with sodium D-isoascorbate, red moss
Sugar alcohol mix homogeneously, 115 DEG C sterilize 2 seconds, with 10 after being cooled to 20 DEG C9The ratio inoculation Kefir grains bacterium of cfu/mL, 25 DEG C of fermentations
96 hours, pH value 4.2 was fermentation termination, after standardization, obtained Kefir grains ferment carrot Fructus Lycopersici esculenti juice fermentation liquid.
Utilizing the Kefir grains ferment carrot tomato juice beverage of above-mentioned Kefir grains fermented fruits and vegetables juice fermentation liquid, it forms into
Divide and parts by weight be as follows:
The preparation method of above-mentioned Kefir grains ferment carrot tomato juice beverage, step is as follows:
After sucralose, acesulfame potassium, citric acid mixing, dissolve at a temperature of 70 DEG C～90 DEG C, stir 25 minutes, add
Fermentation liquid, Fructus Lycopersici esculenti juice, continue stirring 30 minutes, constant volume, 20MPa homogenizing 2 times, 115 DEG C of sterilizations in 30 minutes, obtain after cooling packing
Kefir grains ferment carrot tomato juice beverage.
Embodiment 6:
A kind of Kefir grains fermentation Sucus Chaenomelis fermentation liquid, its fermentation liquid constituent and parts by weight are as follows:
The preparation method of above-mentioned Kefir grains fermentation Sucus Chaenomelis fermentation liquid, step is as follows:
Select without rotting, fresh Fructus Chaenomelis is raw material, mixs homogeneously with vitamin C, erythritol in proportion after making beating,
105 DEG C sterilize 5 minutes, with 10 after being cooled to 35 DEG C9The ratio inoculation Kefir grains bacterium of cfu/mL, 39 DEG C ferment 72 hours, pH value
4.0 is fermentation termination, after standardization, obtains Kefir grains fermentation Sucus Chaenomelis fermentation liquid finished product.
Utilize the Kefir grains fermentation drink of Chinese flowering quince juice of above-mentioned Kefir grains fermentation Sucus Chaenomelis fermentation liquid, its constituent and weight
Amount number is as follows:
The preparation method of above-mentioned Kefir grains fermentation drink of Chinese flowering quince juice, step is as follows:
After white sugar, high fructose syrup, citric acid and compound stabilizers are mixed, dissolve at 85 DEG C, stir 20 minutes, add
After entering fermentation liquid, Sucus Mali pumilae and pigment, continue stirring 20 minutes, add essence, constant volume, 15MPa homogenizing 2 times, add Fructus Chaenomelis grain,
Fill, 118 DEG C of sterilizations in 15 minutes, obtain Kefir grains fermentation drink of Chinese flowering quince juice.
Kefir grains fermented fruits and vegetables juice fermentation liquid of the present invention and the related test results of Kefir grains fermented fruits and vegetables juice beverage:
1. volatile flavor substance
| Title | Flavor substance relative amount before fermentation | Flavor substance relative amount after fermentation |
| Radix Dauci Sativae | 230.742 | 305.865 |
| Herba Apii graveolentis | 201.873 | 263.932 |
| Fructus Cucumidis sativi | 221.749 | 299.722 |
| Fructus Lycopersici esculenti | 249.122 | 352.128 |
| Fructus Chaenomelis | 261.722 | 355.499 |
| Fructus Mangifera Indicae | 235.734 | 320.923 |
| Pears | 198.274 | 284.834 |
| Fructus Mali pumilae | 264.823 | 382.193 |
2. amino acid content
| Title | Before fermentation (mg/100mL) | After fermentation (mg/100mL) |
| Radix Dauci Sativae | 8.26 | 11.12 |
| Herba Apii graveolentis | 10.83 | 13.33 |
| Fructus Cucumidis sativi | 3.21 | 4.12 |
| Fructus Lycopersici esculenti | 7.83 | 9.62 |
| Fructus Chaenomelis | 8.83 | 11.92 |
| Fructus Mangifera Indicae | 9.02 | 12.45 |
| Pears | 9.63 | 12.28 |
| Fructus Mali pumilae | 10.23 | 13.32 |
3.B vitamin
4. dissolvable mine material
| Title | Before fermentation (μ g/mL) | After fermentation (μ g/mL) |
| Radix Dauci Sativae | 60.838 | 157.423 |
| Herba Apii graveolentis | 79.834 | 261.428 |
| Fructus Cucumidis sativi | 47.822 | 139.642 |
| Fructus Lycopersici esculenti | 68.824 | 204.994 |
| Fructus Chaenomelis | 88.828 | 184.923 |
| Fructus Mangifera Indicae | 93.132 | 283.945 |
| Pears | 89.934 | 306.834 |
| Fructus Mali pumilae | 83.825 | 339.676 |
Kefir grains fermented fruits and vegetables juice fermentation liquid of the present invention and Kefir grains fermented fruits and vegetables juice beverage employ Kefir grains bacterium, open phenanthrene
You produce natural soft tart flavour and flavour, through astringent taste and the life of vegetable of the removable fruit of lengthy fermentation at bacterium fermentation
The bad flavors such as taste；Can improve the amino acid content more than 20% in fruit and vegerable by the fermentation of Kefir grains bacterium, flavor substance improves
More than 30%, it is effectively improved local flavor and the mouthfeel of product；This Kefir grains fermented fruits and vegetables juice fermentation liquid and Kefir grains fermented fruits and vegetables juice
Beverage not only production technology is simple, and mouthfeel is unique, and rich in multiple probiotic bacteria, the innovation for beverage provides new approaches.
Claims (10)
1. a Kefir grains fermented fruits and vegetables juice fermentation liquid, it is characterised in that: its fermentation liquid constituent and parts by weight are as follows:
Fruit and vegerable slurry 50～100 parts；
Sugar and/or generation sugar 0～50 part；
Vitamin C or sodium D-isoascorbate 0～0.05 part；
Kefir grains bacterium 103～109cfu/mL。
Kefir grains fermented fruits and vegetables juice fermentation liquid the most according to claim 1, it is characterised in that: described fruit and vegerable be Fructus Mali pumilae, pears,
Orange, Fructus Fragariae Ananssae, blue berry, Fructus Mori, blackberry, Fructus Rubi, Fructus Ananadis comosi, Passifolra edulis, Fructus psidii guajavae immaturus, Fructus Musae, Fructus Vitis viniferae, carambola, Arillus Longan, Fructus Litchi, Cortex cocois radicis gel,
Fructus Mangifera Indicae, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Citrua paradiai, Fructus Citri grandis, Citrullus vulgaris, hami melon, Fructus Persicae, kiwi fruit, Fructus Chaenomelis, Radix Dauci Sativae, Ganoderma, Fructus Cucumidis sativi, Fructus Cucurbitae moschatae, red
Potato, Pedicellus et Pericarpium Trapae, Fructus Lycii, Semen arachidis hypogaeae, Semen Nelumbinis, Radix Puerariae, Bulbus Lilii, Rhizoma Dioscoreae, Rhizoma Zingiberis Recens, Caulis et Folium Chrysanthemi segeti, coriander, Amaranthus mangostanus L., Herba Apii graveolentis, Fructus Momordicae charantiae, Germinatus Phragmitis, Aloe
In one or more mixture.
Kefir grains fermented fruits and vegetables juice fermentation liquid the most according to claim 1, it is characterised in that: described sugar is white sugar, Portugal
Grape sugar, one or more in high fructose syrup.
Kefir grains fermented fruits and vegetables juice fermentation liquid the most according to claim 1, it is characterised in that: described generation sugar is trichlorine sugarcane
In sugar, aspartame, stevioside, acesulfame potassium, cyclamate, isomaltulose, erythritol, sorbitol, maltose alcohol or neotame
One or more.
5. the preparation method of the Kefir grains fermented fruits and vegetables juice fermentation liquid as described in any one of Claims 1-4, it is characterised in that:
Step is as follows:
Concentrate 0～10 times after being precooked by fruit and vegerable or directly pulling an oar or squeeze the juice, obtain fruit and vegerable slurry, by fruit and vegerable slurry, sugar and/or generation
Sugar, vitamin C or sodium D-isoascorbate mixing, 80～132 DEG C sterilize 2 seconds～30 minutes, after being cooled to 20～45 DEG C, with
103～109The ratio inoculation Kefir grains bacterium of cfu/mL, 25～45 DEG C ferment 6～96 hours, and pH value 2.5～5.0 is fermentation termination,
After standardization, obtain Kefir grains fermented fruits and vegetables juice fermentation liquid.
6. the Kefir grains fermentation fruit of the Kefir grains fermented fruits and vegetables juice fermentation liquid utilized as described in any one of Claims 1-4
Vegetable juice beverage, it is characterised in that: its constituent and parts by weight are as follows:
Kefir grains fermented fruits and vegetables juice beverage the most according to claim 6, it is characterised in that: described sugar is white sugar, Fructus Vitis viniferae
One in sugar, starch syrup, maltose syrup, glucose syrup, maltose alcohol, xylitol, erythritol or oligomeric isomaltose
Or it is two or more；
Or, described generation sugar is one or both in sucralose, aspartame, stevioside, acesulfame potassium, cyclamate or neotame
Above；
Or, described organic acid is one or more in citric acid, malic acid, tartaric acid, acetic acid or lactic acid.
Kefir grains fermented fruits and vegetables juice beverage the most according to claim 6, it is characterised in that: the fruit and vegetable materials of described fruit and vegetable juice
For Fructus Mali pumilae, pears, orange, Fructus Fragariae Ananssae, blue berry, Fructus Mori, blackberry, Fructus Rubi, Fructus Ananadis comosi, Passifolra edulis, Fructus psidii guajavae immaturus, Fructus Musae, Fructus Vitis viniferae, carambola, Arillus Longan,
Fructus Litchi, Cortex cocois radicis gel, Fructus Mangifera Indicae, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Citrua paradiai, Fructus Citri grandis, Citrullus vulgaris, hami melon, Fructus Persicae, kiwi fruit, Fructus Chaenomelis, Radix Dauci Sativae, Ganoderma, Huang
Melon, Fructus Cucurbitae moschatae, Radix Ipomoeae, Pedicellus et Pericarpium Trapae, Fructus Lycii, Semen Nelumbinis, Radix Puerariae, Bulbus Lilii, Rhizoma Dioscoreae, Rhizoma Zingiberis Recens, Caulis et Folium Chrysanthemi segeti, coriander, Amaranthus mangostanus L., Herba Apii graveolentis, Fructus Momordicae charantiae, reed
One or more in Radix Crotalariae szemoensis, Aloe；
Or, the raw material of described fruit and vegetable be Fructus Mali pumilae, pears, orange, Fructus Fragariae Ananssae, blue berry, Fructus Mori, blackberry, Fructus Rubi, Fructus Ananadis comosi, Passifolra edulis,
Fructus psidii guajavae immaturus, Fructus Musae, Fructus Vitis viniferae, carambola, Arillus Longan, Fructus Litchi, Cortex cocois radicis gel, Fructus Mangifera Indicae, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Citrua paradiai, Fructus Citri grandis, Citrullus vulgaris, hami melon, Fructus Persicae, strange
Different fruit, Fructus Chaenomelis, Radix Dauci Sativae, Ganoderma, Fructus Cucumidis sativi, Fructus Cucurbitae moschatae, Radix Ipomoeae, Pedicellus et Pericarpium Trapae, Fructus Lycii, Semen Nelumbinis, Radix Puerariae, Bulbus Lilii, Rhizoma Dioscoreae, Rhizoma Zingiberis Recens, Caulis et Folium Chrysanthemi segeti,
One or more in coriander, Amaranthus mangostanus L., Herba Apii graveolentis, Fructus Momordicae charantiae, Germinatus Phragmitis, Aloe.
Kefir grains fermented fruits and vegetables juice beverage the most according to claim 6, it is characterised in that: described compound stabilizers is carboxylic first
One in base sodium cellulosate, xanthan gum, pectin, guar gum, gellan gum, agar, microcrystalline Cellulose, carrageenan, modified starch
Or it is two or more.
10. the preparation method of the Kefir grains fermented fruits and vegetables juice beverage as described in any one of claim 6 to 9, it is characterised in that: step
Rapid as follows:
After sugared to sugar and/or generation, organic acid are mixed with compound stabilizers, dissolve at a temperature of 70 DEG C～90 DEG C, stir 10～30
Minute, add other raw material in addition to essence and fruit and vegetable, continue stirring 10～30 minutes, add essence, constant volume, 15～
40MPa homogenizing 1～2 times, add fruit and vegetable, after sterilization or the fill that do not sterilizes, obtain Kefir grains fermented fruits and vegetables juice beverage.
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| CN106852425A (en) * | 2016-12-30 | 2017-06-16 | 安徽师范大学 | A kind of preparation method of the pear nectar based on KEFIR strain fermentations |
| CN106922814A (en) * | 2017-03-01 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
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| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
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| CN107318990A (en) * | 2017-07-26 | 2017-11-07 | 佛山科学技术学院 | A kind of lotus flavone peanut milk drink and preparation method thereof |
| CN107897900A (en) * | 2017-11-30 | 2018-04-13 | 黄桂月 | A kind of navel orange ferment and preparation method thereof |
| CN108056462A (en) * | 2017-12-18 | 2018-05-22 | 江苏省农业科学院 | A kind of Kefir grains ferment formula beverage of the oligosaccharides containing there are many and preparation method thereof |
| CN110064055A (en) * | 2019-05-15 | 2019-07-30 | 吉林省浦生泰生物技术有限责任公司 | A kind of enteral microecological formulation and preparation method thereof adjusting constipation |
| CN110313567A (en) * | 2019-08-14 | 2019-10-11 | 河南省金色康辉生物科技有限公司 | A kind of lactobacillus composite drink and preparation method thereof |
| CN110839792A (en) * | 2019-11-28 | 2020-02-28 | 江西共青江中食疗科技有限公司 | Composite fruit and vegetable juice beverage and preparation method thereof |
| CN111011682A (en) * | 2019-12-20 | 2020-04-17 | 上海夜草生物科技有限公司 | Kefir fermented Duoyi fruit red tea beverage and preparation method thereof |
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| CN112806503A (en) * | 2021-02-05 | 2021-05-18 | 郭小卫 | Fruit juice beverage and preparation method thereof |
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