CN106071516A - The preparation method of Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage - Google Patents
The preparation method of Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage Download PDFInfo
- Publication number
- CN106071516A CN106071516A CN201610336565.6A CN201610336565A CN106071516A CN 106071516 A CN106071516 A CN 106071516A CN 201610336565 A CN201610336565 A CN 201610336565A CN 106071516 A CN106071516 A CN 106071516A
- Authority
- CN
- China
- Prior art keywords
- rhizoma dioscoreae
- juice
- pleurotus eryngii
- fragariae ananssae
- fructus fragariae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 61
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 61
- 239000002131 composite material Substances 0.000 title claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 44
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 74
- 235000021110 pickles Nutrition 0.000 claims abstract description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 229920001202 Inulin Polymers 0.000 claims abstract description 11
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 11
- 229940029339 inulin Drugs 0.000 claims abstract description 11
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 10
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 241000220223 Fragaria Species 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 239000008399 tap water Substances 0.000 claims description 7
- 235000020679 tap water Nutrition 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000009395 breeding Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 10
- 229920001282 polysaccharide Polymers 0.000 abstract description 10
- 239000005017 polysaccharide Substances 0.000 abstract description 10
- 235000013311 vegetables Nutrition 0.000 abstract description 10
- 235000001014 amino acid Nutrition 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 6
- 235000013824 polyphenols Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000001228 trophic effect Effects 0.000 abstract description 2
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 230000004048 modification Effects 0.000 description 10
- 238000012986 modification Methods 0.000 description 10
- 239000002253 acid Substances 0.000 description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 240000005373 Panax quinquefolius Species 0.000 description 3
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- 238000012856 packing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- NUCLJNSWZCHRKL-UHFFFAOYSA-N allantoic acid Chemical compound NC(=O)NC(C(O)=O)NC(N)=O NUCLJNSWZCHRKL-UHFFFAOYSA-N 0.000 description 2
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
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- 210000004243 sweat Anatomy 0.000 description 2
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
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- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/169—Plantarum
Abstract
The present invention relates to the preparation method of a kind of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage, comprise the steps: that (1) prepares Rhizoma Dioscoreae pickle juice；(2) Fructus Fragariae Ananssae slurry is prepared；(3) pleurotus eryngii juice is prepared；(4) preparation of composite juice and enzymolysis；(5) centrifugal；(6) allotment: adding Mel, xylitol, vitamin C, complex stabilizer in clarified compound juice, stirring is to being completely dissolved；(7) homogenizing: the liquid high pressure homogenizer after allotment is carried out homogenizing；(8) fill, sterilization.Obtain Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage.Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage prepared by the method is nutritious, rich in active polysaccharide, dietary fiber, strawberry polyphenol, local flavor aminoacid, both Rhizoma Dioscoreae, Pleurotus eryngii, Fructus Fragariae Ananssae original trophic function characteristic had been maintained, add again inulin and the biological activity of lactic acid bacteria metabolism generation, the most also improve Rhizoma Dioscoreae Pickles processing byproduct " pickled vegetable liquid " and the value of Pleurotus eryngii leftover pieces.
Description
Technical field
The present invention relates to a kind of method for preparing beverage, be specifically related to the preparation side of a kind of Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage
Method, belongs to technical field of food biotechnology.
Background technology
Rhizoma Dioscoreae is the dual-purpose food of integration of edible and medicinal herbs that China is traditional, not only rich in starch, protein, aminoacid, fatty acid with
Multiple mineral element, possibly together with the multiple bioactive ingredients such as active polysaccharide, polyphenol, flavone, Saponin, allantoin, allantoic acid, tool
There are the multiple medicine healthy sofa functions such as antioxidation, defying age, antibacterial, anticancer, the liver protecting, enhancing human body immunity power.Steep Rhizoma Dioscoreae
In the production process of dish, Chinese yam polysaccharide, albumen, Rhizoma Dioscoreae glycosides isoreactivity composition are constantly dissolved in brewed liquid, and by micro-life
The metabolic process of thing, particularly lactic acid bacteria can also produce multiple flavor substance and functional factor, so that brewed liquid has possessed solely
Special trophic function characteristic.But China's pickled vegetable liquid processes as waste liquid mostly at present, not only easily causes environmental pollution, also
Cause the significant wastage of resource.Pleurotus eryngii is nutritious, has the effects such as hypertension and hyperlipemia, and alimentary health-care function is high.But
During Fresh Apricot abalone mushroom produces, stem waste cut materials is up to about the 14% of commodity amount, and substantial amounts of leftover pieces are only used as feedstuff or fertilizer
Material, resource utilization is extremely low.And Fructus Fragariae Ananssae is known as " fruit queen ", its fruit is red tender beautiful, soft and succulency, and fragrance is strong, sweet
Acid is tasty and refreshing.There is not yet in the market with pickle juice as primary raw material, the fermented beverage that composite eryngii and Fructus Fragariae Ananssae are made.And show
The problems such as have Yam beverage, that Pleurotus eryngii beverage all exists taste is single, health care difference, the Rhizoma Dioscoreae Fructus Fragariae Ananssae Fructus Pruni Bao of this method exploitation
Mushroom composite beverage is all the improvement to existing product Yu technology at aspects such as mouthfeel, local flavor, Nutrition and health functions.
Summary of the invention
The present invention is just for technical problem present in prior art, it is provided that a kind of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor
The preparation method of beverage, the method preparation is a kind of nutritious, rich in active polysaccharide, dietary fiber, strawberry polyphenol, local flavor amino
The Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage of acid, to promote Rhizoma Dioscoreae pickled vegetable liquid and the value of Pleurotus eryngii leftover pieces.
To achieve these goals, technical scheme is as follows.
The preparation method of a kind of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage, described method comprises the steps:
(1) preparing Rhizoma Dioscoreae pickle juice: Rhizoma Dioscoreae is cleaned, cutting, segment length 2 ~ 4cm puts into the Pickles crossed in advance with 75% alcohol disinfecting
Altar, adds the brewed liquid accounting for Rhizoma Dioscoreae quality 1 ~ 1.5 times, inoculating lactic acid bacterium leavening agent, builds altar lid, and pickle jar mouth adds water-stop,
Being placed in 10 ~ 25 DEG C of environment fermentation certain time, take out Rhizoma Dioscoreae Pickles and process separately after fermentation ends, residue juice such as adds at the body
Long-pending tap water dilution, obtains Rhizoma Dioscoreae pickle juice；
(2) prepare Fructus Fragariae Ananssae slurry: cleaned up by fresh strawberry, use the making beating of single track beater, obtain Fructus Fragariae Ananssae slurry, standby；
(3) pleurotus eryngii juice is prepared: after being cleaned up by Pleurotus eryngii leftover pieces, section, sheet thickness 1 ~ 2cm, puts into the boiling water of 2 times of quality
Middle blanching, squeezes extracting juice by this mushroom aqueous mixtures pressafiner after being cooled to 30 ~ 40 DEG C, obtains pleurotus eryngii juice；
(4) preparation of composite juice, enzymolysis: Rhizoma Dioscoreae pickle juice, Fructus Fragariae Ananssae slurry, pleurotus eryngii juice are proportionally added into enzymatic vessel, and mixing is all
Even, obtain composite juice, composite juice adds compound enzymic preparation and carries out enzymolysis；
(5) centrifugal: composite juice enzymolysis filters 15 ~ 20min with tube centrifuge after terminating, and removes filtering residue, obtains clarified compound juice；
(6) allotment: adding Mel, xylitol, vitamin C, complex stabilizer in clarified compound juice, stirring is to being completely dissolved；
(7) homogenizing: the liquid after allotment is put into and carries out homogenizing with high pressure homogenizer after chuck heating tank is heated to 65 ~ 75 DEG C,
Homogenization pressure is 20 ~ 22MPa, and homogenization cycles is 2 times；
(8) fill, sterilization: direct fill, sterilizing after homogenizing, cool down, case, obtain Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor drink
Material.
The present solution provides one and integrate fermentation perfume, mushroom perfume, Fructus Fragariae Ananssae perfume (or spice), fragrant, sour and sweet palatability, richness
Novel fermentation drink containing beneficial functions factors such as Chinese yam polysaccharide, mushroom polysaccharide and local flavor aminoacid, dietary fiber, strawberry polyphenol
Material, both the exploitation for a large amount of pickled vegetable liquid of China and Pleurotus eryngii leftover pieces opened new approach, can enrich again Rhizoma Dioscoreae, Fructus Pruni Bao
Mushroom, Fructus Fragariae Ananssae deep processed product, have huge market development and be worth.
As a modification of the present invention, in described step (1), described brewed liquid is by a certain amount of Sal, white sugar, chrysanthemum
Powder, Rhizoma Zingiberis add tap water mixing, 90 ~ 95 DEG C of insulation 30min, are cooled to 30 ~ 35 DEG C and make, wherein Sal, white sugar, chrysanthemum
Powder, Rhizoma Zingiberis are respectively 50g/L, 30 g/L, 20 ~ 50 g/L, 10 ~ 20g/L with the mass volume ratio of water.
As a modification of the present invention, in described step (1), the inoculum concentration of leaven is the 2% ~ 5% of Rhizoma Dioscoreae quality.Connect
Amount of planting is very few, and fermentation can not start in time, easily causes living contaminants；Inoculum concentration is excessive, can increase production cost.
As a modification of the present invention, in described step (1), fermentation time is 11 ~ 14d.In this step, prepare Rhizoma Dioscoreae
During pickle juice, be respectively provided with 1,3,5,8,11,14,17d be fermentation time, by pH in tracing detection sweat, total acid,
The Changing Pattern of the indexs such as lactic acid bacteria number, content of nitrite, coliform count, result shows to ferment 11 ~ 17d, Rhizoma Dioscoreae Pickles
The lactic acid bacteria number of liquid is the highest, content of nitrite and coliform number drop to the lowest, meets China to nitrous in catsup and pickled vegetables
Hydrochlorate and colibacillary limitation requirement, reached safe edible standard.Production cost can be increased in view of fermentation time is long,
Therefore determine that fermentation time is 11 ~ 14d, preferably 11d.Each index is as shown in table 1 in the measurement result of different fermentations time.
As a modification of the present invention, in step (2), described strawberry cultivars is the precocious grass of Jiangsu Province Agriculture Science Institute selection-breeding
Certain kind of berries kind " Ning Yu ", kind fragrance is dense, local flavor is good for this, best in quality, effectively masks the fermented flavour of pickle juice, imparts product
Strong fragrance.
As a modification of the present invention, in described step (4), Rhizoma Dioscoreae pickle juice, Fructus Fragariae Ananssae slurry, the volume ratio of pleurotus eryngii juice
For 2:1:1 ~ 2.
As a modification of the present invention, in described step (4), described compound enzymic preparation is by cellulase and pectase group
Become, the enzyme activity >=400u/mg of its cellulase, the enzyme activity >=500u/mg of pectase.Cellulase and the matter of pectase
Amount ratio is 2:1 ~ 1.5；In composite juice, the addition of compound enzymic preparation is 0.01% ~ 0.015%；Enzymatic hydrolysis condition is: temperature 60 ~ 65
DEG C, enzymolysis time 2 ~ 2.5h.
As a modification of the present invention, in described step (6), in clarified compound juice, the addition of Mel is 20 ~ 40g/
L, the addition of xylitol are 60 ~ 100g/L, vitamin C addition is 3.5 ~ 6g/L, the addition of complex stabilizer be 0.6 ~
1.2g/L。
As a modification of the present invention, in step (6), described complex stabilizer is by the component group of following mass percent
Become: pectin 18% ~ 25%, xanthan gum 26% ~ 32%, sodium carboxymethyl cellulose 45% ~ 50%.
As a modification of the present invention, in step (8), sterilising conditions is: 85 ~ 90 DEG C of sterilizing 20 ~ 25min.
As a modification of the present invention, in step (1), described lactic acid bacteria is Lactobacillus plantarum JP-8, this bacterial strain preservation
In China Committee for Culture Collection of Microorganisms's General Microbiological Culture preservation center, culture presevation number is CGMCC
No.8289, preservation date JIUYUE 29 in 2013.
Relative to prior art, advantages of the present invention is as follows: 1) this technical scheme uses Rhizoma Dioscoreae processing byproduct Rhizoma Dioscoreae bubble
Dish liquid is a kind of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage of primary raw material preparation, is effectively improved the value of pickled vegetable liquid,
Improve the comprehensive utilization ratio of resource, it is to avoid the environmental pollution that is likely to result in；2) under the present invention uses the cutting of Pleurotus eryngii stem
Waste as another primary raw material, it is rich in materials such as mushroom polysaccharide, dietary fiber, local flavor aminoacid, not only makes this
The functional of invention product is remarkably reinforced, and its local flavor aminoacid and Semen Armeniacae Amarum fragrance the most effectively mask the special gas of pickled vegetable liquid
Taste, makes the mouthfeel of product, local flavor are all obviously improved；3) present invention also uses by the precocious Fructus Fragariae Ananssae of academy of agricultural sciences of Jiangsu Province selection-breeding
Kind " Ning Yu " is one of raw material, and strawberry cultivars fragrance is dense, mouthfeel is good for this so that product is in the case of without essence and flavoring agent
I.e. possesses strong fragrance；4), when prepared by Rhizoma Dioscoreae pickle juice, interpolation prebiotics inulin is used to combine purebred lactic acid bacteria fermentation skill
Art achieves the quick startup of fermentation, is effectively shortened fermentation time, the living contaminants avoiding in sweat, it is ensured that produce
The edible safety of product；5) have employed complex enzyme zymohydrolysis technique, improve the biological activity such as polysaccharide, polyphenol in Fructus Fragariae Ananssae slurry and Pleurotus eryngii
The dissolution rate of material, improves the alimentary health-care function of product；6) use sodium carboxymethyl cellulose, pectin, xanthan gum by closing
The reason complex stabilizer that is mixed of proportioning, it is to avoid the phenomenons such as the precipitation that is likely to occur in product storage, muddiness, effectively
Ensure that the commodity stabilization of product；7) this technical scheme employs Mel, xylitol is sweeting agent, both can pre-anti-caries, again
Give the joyful sweet taste of product without making blood glucose raise, be especially suitable for diabetes patient and hyperglycemic patients is edible；8) present invention
The Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage of preparation is fine at Chinese yam polysaccharide, Polysaccharide in Pleurotus eryngii and local flavor aminoacid, inulin meals
Under the synergism of the functional factors such as dimension, strawberry polyphenol, its function been significantly enhanced, the sweet and tasty mouth of product acid, fragrant, wind
Taste is unique, production technology is simple, be suitable to large-scale production, easily marketing.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention, the invention will be further described
And introduction.
Embodiment 1: the preparation method of a kind of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage, step is as follows,
(1) prepared by Rhizoma Dioscoreae pickle juice: fresh Chinese yam (bio tech ltd of BDCom, Jiangsu) 100kg cleans up, drains the water
Point, it is cut into 2 ~ 4cm segment, puts into the pickle jar crossed with 75% alcohol disinfecting in advance, add brewed liquid, add Lactobacillus plantarum
JP-8 leaven 4kg(inoculum concentration is the 4% of Rhizoma Dioscoreae quality), build altar lid, pickle jar mouth adds water-stop, is placed in 15 DEG C of environment
After fermentation 11d, Pickles are taken out processing and packing separately, altar remains pickled vegetable liquid adds the dilution of 100L tap water, standby；
Described brewed liquid is added 100L certainly by a certain amount of Sal, white sugar, inulin (Fengning safety high-tech Industrial Co., Ltd.), Rhizoma Zingiberis
Water mixes, 90 DEG C of insulation 30min, is cooled to 30 DEG C and makes, wherein the mass body of Sal, white sugar, inulin, Rhizoma Zingiberis and water
Long-pending ratio respectively 50g/L, 30 g/L, 20 g/L, 10g/L；
(2) Fructus Fragariae Ananssae slurry preparation: fresh for 100kg peaceful beautiful Fructus Fragariae Ananssae (plant science base, Lishui, Jiangsu Province Agriculture Science Institute) is cleaned dry
Only, using single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), gained Fructus Fragariae Ananssae slurry is standby；
(3) prepared by pleurotus eryngii juice: after Pleurotus eryngii leftover pieces (bio tech ltd of BDCom, Jiangsu) 50kg cleans up, cut
Sheet, adds blanching 5min in the boiling water of 100kg, after being cooled to 30 DEG C by this mushroom aqueous mixtures spiral juice extractor (in Xinxiang City
Light Machinery Co., Ltd.) squeezing extracting juice, standby；
(4) preparation of composite juice and enzymolysis: Rhizoma Dioscoreae pickle juice 200kg, Fructus Fragariae Ananssae slurry 100kg, pleurotus eryngii juice 100kg are put into enzymolysis
Tank, mix homogeneously, add the cellulase (Rui Yong bio tech ltd, Shanghai, 400u/mg) by 2:1 and pectase
The compound enzymic preparation 40g(0.01% that (Rui Yong bio tech ltd, Shanghai, 400u/mg) forms), 60 DEG C of insulation enzymolysis 2h；
(5) centrifugal: the tube centrifuge (sky, PVG this centrifugal machine company limited) of the composite juice after enzymolysis is centrifuged
15min, gained clarified compound juice adds in material-compound tank standby；
(6) allotment: add Mel, xylitol, vitamin C, complex stabilizer, stirring and dissolving in material-compound tank.Clarified compound juice
Addition 20g/L of middle Mel, addition 100g/L of xylitol, ascorbic addition is 3.5g/L, and complex stabilizer adds
Entering amount is 0.3g/L.Described complex stabilizer is made up of the component of following mass percent: (Zhengzhou height grinds biotechnology to be had pectin
Limit company) 20%, xanthan gum (Zibo Deosen Biochemical Ltd.) 30%, sodium carboxymethyl cellulose (Shen, Shanghai light edible chemical
Company limited) 50%.
(7) homogenizing: pump into after chuck heating tank is heated to 65 DEG C after step (4) is deployed, through high pressure homogenizer (Sheng Tongji
Tool company limited) process 2 times, homogenization pressure is 20MPa.
(8) fill, sterilization: direct fill, 85 DEG C of sterilizing 25min after step (5) homogenizing, cool down rapidly, get product.
Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage prepared by the present embodiment, possesses the fragrant strong perfume (or spice) with Pleurotus eryngii of lactic acid bacteria fermentation
Gas, flavour are coordinated soft, sour and sweet palatability, and its total acid content 3.25g/L(is in terms of lactic acid), soluble solid (20 DEG C of refractometers
Method) 15.2%, salinity 0.60%.
Embodiment 2:
A kind of preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage, step is as follows,
(1) prepared by Rhizoma Dioscoreae pickle juice: fresh Chinese yam (bio tech ltd of BDCom, Jiangsu) 100kg cleans up, drains the water
Point, it is cut into 2 ~ 4cm segment, puts into the pickle jar crossed with 75% alcohol disinfecting in advance, add brewed liquid, add Lactobacillus plantarum
JP-8 leaven 4kg(inoculum concentration is the 4% of Rhizoma Dioscoreae quality), build altar lid, pickle jar mouth adds water-stop, is placed in 15 DEG C of environment
After fermentation 11d, Pickles are taken out processing and packing separately, altar remains pickled vegetable liquid adds the dilution of 100L tap water, standby；
Described brewed liquid is added 100L certainly by a certain amount of Sal, white sugar, inulin (Fengning safety high-tech Industrial Co., Ltd.), Rhizoma Zingiberis
Water mixes, 90 DEG C of insulation 30min, is cooled to 30 DEG C and makes, wherein the mass body of Sal, white sugar, inulin, Rhizoma Zingiberis and water
Long-pending ratio respectively 50g/L, 30 g/L, 20 g/L, 10g/L；
(2) Fructus Fragariae Ananssae slurry preparation: fresh for 100kg peaceful beautiful Fructus Fragariae Ananssae (plant science base, Lishui, Jiangsu Province Agriculture Science Institute) is cleaned dry
Only, using single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), gained Fructus Fragariae Ananssae slurry is standby；
(3) prepared by pleurotus eryngii juice: after Pleurotus eryngii leftover pieces (bio tech ltd of BDCom, Jiangsu) 100kg cleans up, cut
Sheet, adds blanching 5min in the boiling water of 200kg, after being cooled to 30 DEG C by this mushroom aqueous mixtures spiral juice extractor (in Xinxiang City
Light Machinery Co., Ltd.) squeezing extracting juice, standby；
(4) preparation of composite juice and enzymolysis: Rhizoma Dioscoreae pickle juice 200kg, Fructus Fragariae Ananssae slurry 100kg, pleurotus eryngii juice 200kg are put into enzymolysis
Tank, mix homogeneously, add by adding by the cellulase (Rui Yong bio tech ltd, Shanghai, 400u/mg) of 2:1.5
The compound enzymic preparation 60g(0.012% formed with pectase (Rui Yong bio tech ltd, Shanghai, 500u/mg)), 60 DEG C of guarantors
Temperature enzymolysis 2.5h；
(5) centrifugal: the tube centrifuge (sky, PVG this centrifugal machine company limited) of the composite juice after enzymolysis is centrifuged
15min, gained clarified compound juice adds in material-compound tank standby；
(6) allotment: add Mel, xylitol, vitamin C, complex stabilizer, stirring and dissolving in material-compound tank.Clarified compound juice
Addition 40g/L of middle Mel, addition 80g/L of xylitol, ascorbic addition is 5g/L, and complex stabilizer adds
Amount is 0.5g/L.Described complex stabilizer is made up of the component of following mass percent: (it is limited that Zhengzhou height grinds biotechnology to pectin
Company) 25%, xanthan gum (Zibo Deosen Biochemical Ltd.) 30%, (Shen, Shanghai light edible chemical has sodium carboxymethyl cellulose
Limit company) 45%.
(7) homogenizing: pump into after chuck heating tank is heated to 65 DEG C after step (4) is deployed, through high pressure homogenizer (Sheng Tongji
Tool company limited) process 2 times, homogenization pressure is 20MPa.
(8) fill, sterilization: direct fill, 90 DEG C of sterilizing 20min after step (5) homogenizing, cool down rapidly, get product.
Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage prepared by the present embodiment, possesses the fragrant strong perfume (or spice) with Pleurotus eryngii of lactic acid bacteria fermentation
Gas, flavour are coordinated soft, sour and sweet palatability, and its total acid content 2.26g/L(is in terms of lactic acid), soluble solid (20 DEG C of refractometers
Method) 15.7%, salinity 0.40%.
Embodiment 3:
A kind of preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage, step is as follows,
(1) prepared by Rhizoma Dioscoreae pickle juice: fresh Chinese yam (bio tech ltd of BDCom, Jiangsu) 100kg cleans up, drains the water
Point, it is cut into 2 ~ 4cm segment, puts into the pickle jar crossed with 75% alcohol disinfecting in advance, add brewed liquid, add Lactobacillus plantarum
JP-8 leaven 4kg(inoculum concentration is the 4% of Rhizoma Dioscoreae quality), build altar lid, pickle jar mouth adds water-stop, is placed in 15 DEG C of environment
After fermentation 11d, Pickles are taken out processing and packing separately, altar remains pickled vegetable liquid adds the dilution of 100L tap water, standby；
Described brewed liquid is added 100L certainly by a certain amount of Sal, white sugar, inulin (Fengning safety high-tech Industrial Co., Ltd.), Rhizoma Zingiberis
Water mixes, 90 DEG C of insulation 30min, is cooled to 30 DEG C and makes, wherein the mass body of Sal, white sugar, inulin, Rhizoma Zingiberis and water
Long-pending ratio respectively 50g/L, 30 g/L, 20 g/L, 10g/L；
(2) Fructus Fragariae Ananssae slurry preparation: fresh for 100kg peaceful beautiful Fructus Fragariae Ananssae (plant science base, Lishui, Jiangsu Province Agriculture Science Institute) is cleaned dry
Only, using single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), gained Fructus Fragariae Ananssae slurry is standby；
(3) prepared by pleurotus eryngii juice: after Pleurotus eryngii leftover pieces (bio tech ltd of BDCom, Jiangsu) 75kg cleans up, cut
Sheet, adds blanching 5min in the boiling water of 150kg, after being cooled to 30 DEG C by this mushroom aqueous mixtures spiral juice extractor (in Xinxiang City
Light Machinery Co., Ltd.) squeezing extracting juice, standby；
(4) preparation of composite juice and enzymolysis: Rhizoma Dioscoreae pickle juice 200kg, Fructus Fragariae Ananssae slurry 100kg, pleurotus eryngii juice 150kg are put into enzymolysis
Tank, mix homogeneously, add by add by add by 2:1.2 cellulase (Rui Yong bio tech ltd, Shanghai,
400u/mg) the compound enzymic preparation 67.5g formed with pectase (Rui Yong bio tech ltd, Shanghai, 500u/mg)
(0.015%), 65 DEG C of insulation enzymolysis 2h；
(5) centrifugal: the tube centrifuge (sky, PVG this centrifugal machine company limited) of the composite juice after enzymolysis is centrifuged
20min, gained clarified compound juice adds in material-compound tank standby；
(6) allotment: add Mel, xylitol, vitamin C, complex stabilizer, stirring and dissolving in material-compound tank.Clarified compound juice
Addition 35g/L of middle Mel, addition 100g/L of xylitol, ascorbic addition is 4.5g/L, and complex stabilizer adds
Entering amount is 0.6g/L.Described complex stabilizer is made up of the component of following mass percent: (Zhengzhou height grinds biotechnology to be had pectin
Limit company) 22%, xanthan gum (Zibo Deosen Biochemical Ltd.) 32%, sodium carboxymethyl cellulose (Shen, Shanghai light edible chemical
Company limited) 46%.
(7) homogenizing: pump into after chuck heating tank is heated to 65 DEG C after step (4) is deployed, through high pressure homogenizer (Sheng Tongji
Tool company limited) process 2 times, homogenization pressure is 20MPa.
(8) fill, sterilization: direct fill, 85 DEG C of sterilizing 20min after step (5) homogenizing, cool down rapidly, get product.
Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage prepared by the present embodiment, possesses the fragrant strong perfume (or spice) with Pleurotus eryngii of lactic acid bacteria fermentation
Gas, flavour are coordinated soft, sour and sweet palatability, and its total acid content 2.56g/L(is in terms of lactic acid), soluble solid (20 DEG C of refractometers
Method) 16.2%, salinity 0.48%.
It should be noted that above-described embodiment, be not used for limiting protection scope of the present invention, in technique scheme
Equivalents or replacement done by the basis of each fall within the scope that the claims in the present invention are protected.
Claims (10)
1. the preparation method of a Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage, it is characterised in that described method includes walking as follows
Rapid:
(1) preparing Rhizoma Dioscoreae pickle juice: Rhizoma Dioscoreae is cleaned, cutting, segment length 2 ~ 4cm puts into the Pickles crossed in advance with 75% alcohol disinfecting
Altar, adds the brewed liquid accounting for Rhizoma Dioscoreae quality 1 ~ 1.5 times, inoculating lactic acid bacterium leavening agent, builds altar lid, and pickle jar mouth adds water-stop,
Being placed in 10 ~ 25 DEG C of environment fermentation certain time, take out Rhizoma Dioscoreae Pickles and process separately after fermentation ends, residue juice such as adds at the body
Long-pending tap water dilution, obtains Rhizoma Dioscoreae pickle juice；
(2) prepare Fructus Fragariae Ananssae slurry: cleaned up by fresh strawberry, use the making beating of single track beater, obtain Fructus Fragariae Ananssae slurry, standby；
(3) pleurotus eryngii juice is prepared: after being cleaned up by Pleurotus eryngii leftover pieces, section, sheet thickness 1 ~ 2cm, puts into the boiling water of 2 times of quality
Middle blanching 5 ~ 10min, squeezes extracting juice by this mushroom aqueous mixtures pressafiner after being cooled to 30 ~ 40 DEG C, obtains pleurotus eryngii juice；
(4) preparation of composite juice, enzymolysis: Rhizoma Dioscoreae pickle juice, Fructus Fragariae Ananssae slurry, pleurotus eryngii juice are proportionally added into enzymatic vessel, and mixing is all
Even, obtain composite juice, composite juice adds compound enzymic preparation and carries out enzymolysis；
(5) centrifugal: composite juice enzymolysis filters 15 ~ 20min with tube centrifuge after terminating, and removes filtering residue, obtains clarified compound juice；
(6) allotment: adding Mel, xylitol, vitamin C, complex stabilizer in clarified compound juice, stirring is to being completely dissolved；
(7) homogenizing: the liquid after allotment is put into and carries out homogenizing with high pressure homogenizer after chuck heating tank is heated to 65 ~ 75 DEG C,
Homogenization pressure is 20 ~ 22MPa, and homogenization cycles is 2 times；
(8) fill, sterilization: direct fill, sterilizing after homogenizing, cool down, case, obtain Rhizoma Dioscoreae Pleurotus eryngii composite flavor beverage.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 1, it is characterised in that described
In step (1), described brewed liquid is added tap water mixing, 90 ~ 95 DEG C of insulations by a certain amount of Sal, white sugar, inulin, Rhizoma Zingiberis
30min, is cooled to 30 ~ 35 DEG C and makes, and wherein Sal, white sugar, inulin, Rhizoma Zingiberis are respectively 50g/ with the mass volume ratio of water
L、30 g/L、20~50 g/L、10~20g/L。
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 1, it is characterised in that described
In step (1), the inoculum concentration of leaven is the 2% ~ 5% of Rhizoma Dioscoreae quality, and fermentation time is 11 ~ 14d.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 1, it is characterised in that described
In step (2), described strawberry cultivars is the precocious strawberry cultivars " Ning Yu " of Jiangsu Province Agriculture Science Institute selection-breeding.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 1, it is characterised in that described
In step (4), Rhizoma Dioscoreae pickle juice, Fructus Fragariae Ananssae slurry, the volume ratio of pleurotus eryngii juice are 2:1:1 ~ 2.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 1, it is characterised in that described
In step (4), described compound enzymic preparation is made up of cellulase and pectase, the enzyme activity >=400u/mg of its cellulase,
Enzyme activity >=the 500u/mg of pectase, cellulase is 2:1 ~ 1.5 with the mass ratio of pectase, compound enzymic preparation in composite juice
Addition be 0.01% ~ 0.015%；Enzymatic hydrolysis condition is: temperature 60 ~ 65 DEG C, enzymolysis time 2 ~ 2.5h.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 1, it is characterised in that described
In step (6), in clarified compound juice the addition of Mel be 20 ~ 40g/L, the addition of xylitol be 60 ~ 100g/L, vitamin
C addition is 3.5 ~ 6g/L, the addition of complex stabilizer is 0.6 ~ 1.2g/L.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 8, it is characterised in that step
(6) in, described complex stabilizer is made up of the component of following mass percent: pectin 18% ~ 25%, xanthan gum 26% ~ 32%, carboxylic first
Base sodium cellulosate 45% ~ 50%.
9. according to the preparation method of the Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage described in claim 1 ~ 9, it is characterised in that step
Suddenly in (8): 85 ~ 90 DEG C of sterilizing 20 ~ 25min.
The preparation method of Rhizoma Dioscoreae Fructus Fragariae Ananssae Pleurotus eryngii composite flavor beverage the most according to claim 10, it is characterised in that step
Suddenly, in (1), described lactic acid bacteria is Lactobacillus plantarum JP-8, and it is general that this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms
Logical Culture Collection, culture presevation number is CGMCC No.8289, preservation date JIUYUE 29 in 2013.
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| CN113412893A (en) * | 2021-04-29 | 2021-09-21 | 江苏省农业科学院 | Preparation method of low-sugar high-fiber pear juice beverage |
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