CN106071516B - The preparation method of Chinese yam Pleurotus eryngii composite flavor beverage - Google Patents
The preparation method of Chinese yam Pleurotus eryngii composite flavor beverage Download PDFInfo
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- CN106071516B CN106071516B CN201610336565.6A CN201610336565A CN106071516B CN 106071516 B CN106071516 B CN 106071516B CN 201610336565 A CN201610336565 A CN 201610336565A CN 106071516 B CN106071516 B CN 106071516B
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- CN
- China
- Prior art keywords
- chinese yam
- juice
- strawberry
- pleurotus eryngii
- preparation
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 73
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Classifications
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- 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
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage, include the following steps: that (1) prepares Chinese yam pickle juice；(2) preparation strawberry slurry；(3) pleurotus eryngii juice is prepared；(4) preparation of composite juice and enzymatic hydrolysis；(5) it is centrifuged；(6) it deploys: honey, xylitol, vitamin C, compound stabilizer being added in clarified compound juice, stirring is to being completely dissolved；(7) liquid after allotment homogeneous: is subjected to homogeneous with high pressure homogenizer；(8) filling and sterilization.Up to Chinese yam strawberry Pleurotus eryngii composite flavor beverage.The Chinese yam strawberry Pleurotus eryngii composite flavor beverage of this method preparation is full of nutrition, is rich in active polysaccharide, dietary fiber, strawberry polyphenol, flavor amino acid, both the original trophic function characteristic of Chinese yam, Pleurotus eryngii, strawberry had been maintained, the bioactivity of inulin and lactic acid bacteria metabolism generation is added again, while also improving the utility value of Chinese yam pickles processing byproduct " pickled vegetable liquid " and Pleurotus eryngii leftover pieces.
Description
Technical field
The present invention relates to a kind of method for preparing beverage, and in particular to a kind of preparation side of Chinese yam Pleurotus eryngii composite flavor beverage
Method belongs to technical field of food biotechnology.
Background technique
Chinese yam is the traditional dual-purpose food of integration of drinking and medicinal herbs in China, not only rich in starch, protein, amino acid, fatty acid with
A variety of mineral elements, also containing the various bioactive components such as active polysaccharide, polyphenol, flavones, saponin, allantoin, allantoic acid, tool
There are a variety of medicine healthy sofa functions such as anti-oxidant, anti-aging, antibacterial, anticancer, protection liver, enhancing immunity of organisms.It is steeped in Chinese yam
In the production process of dish, Chinese yam polysaccharide, albumen, Chinese yam glycosides isoreactivity ingredient are constantly dissolved into brewed liquid, and pass through micro- life
The metabolic process of object, particularly lactic acid bacteria can also generate a variety of flavor substances and function factor, so that brewed liquid be made to have solely
Special trophic function characteristic.But China's pickled vegetable liquid is used as waste liquid to handle mostly at present, not only be easy to cause environmental pollution, also
Cause the significant wastage of resource.Pleurotus eryngii is full of nutrition, has hypertension and hyperlipemia and other effects, alimentary health-care function is high.But
It eats raw in Pleurotus eryngii production, stem waste cut materials are up to 14% of commodity amount or so, and a large amount of leftover pieces are only used as feed or fertilizer
Material, resource utilization are extremely low.And strawberry is known as " fruit queen ", fruit is red tender beautiful, soft and succulency, fragrant strong, sweet tea
Acid is tasty and refreshing.Currently on the market there is not yet using pickle juice as primary raw material, fermented beverage made of composite eryngii and strawberry.And show
There are Yam beverage, Pleurotus eryngii beverage all to there is the problems such as taste is single, and healthcare function is poor, the Chinese yam strawberry apricot Bao of this method exploitation
Mushroom composite beverage mouthfeel, flavor, in terms of be all improvement to existing product and technology.
Summary of the invention
The present invention exactly for the technical problems in the prior art, provides a kind of Chinese yam strawberry Pleurotus eryngii composite flavor
The preparation method of beverage, this method prepare it is a kind of it is full of nutrition, rich in active polysaccharide, dietary fiber, strawberry polyphenol, flavor amino
The Chinese yam strawberry Pleurotus eryngii composite flavor beverage of acid, to promote the utility value of Chinese yam pickled vegetable liquid and Pleurotus eryngii leftover pieces.
To achieve the goals above, technical scheme is as follows.
A kind of preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage, described method includes following steps:
(1) prepare Chinese yam pickle juice: Chinese yam cleaning, dissection, 2 ~ 4cm of segment length are put into the bubble crossed in advance with 75% alcohol disinfecting
Dish altar, addition account for 1 ~ 1.5 times of Chinese yam quality of brewed liquid, and inoculating lactic acid bacterium leavening agent covers altar lid, and pickles altar adds watertight
Envelope, is placed in 10 ~ 25 DEG C of environment the certain time that ferments, and takes out Chinese yam pickles after fermentation and separately processes, remaining juice adds
Volume of tap water dilutes to get Chinese yam pickle juice；
(2) preparation strawberry slurry: fresh strawberry being cleaned up, is beaten using single track beater, obtains strawberry slurry, spare；
(3) prepare pleurotus eryngii juice: after Pleurotus eryngii leftover pieces are cleaned up, slice, piece 1 ~ 2cm of thickness is put into 2 times of quality
This mushroom aqueous mixtures pressafiner is pressed extracting juice after being cooled to 30 ~ 40 DEG C, obtains pleurotus eryngii juice by blanching in boiling water；
(4) preparation of composite juice, enzymatic hydrolysis: Chinese yam pickle juice, strawberry slurry, pleurotus eryngii juice are proportionally added into enzymatic vessel, mixed
It closes uniformly, obtains composite juice, complex enzyme formulation is added in composite juice and is digested；
(5) it is centrifuged: filtering 15 ~ 20min with tube centrifuge after composite juice enzymatic hydrolysis, remove filter residue, obtain composite clarification
Juice；
(6) it deploys: honey, xylitol, vitamin C, compound stabilizer being added in clarified compound juice, stir to completely molten
Solution；
(7) homogeneous: the liquid after allotment is put into after collet heating tank is heated to 65 ~ 75 DEG C and is carried out with high pressure homogenizer
Matter, homogenization pressure are 20 ~ 22MPa, and homogenization cycles are 2 times；
(8) filling and sterilization: directly filling after homogeneous, sterilizing, cooling, vanning are to get Chinese yam strawberry Pleurotus eryngii composite flavor
Beverage.
Integrate fermentation perfume, mushroom perfume, strawberry perfume (or spice) the present solution provides a kind of, fragrant, sour and sweet palatability are rich
Novel fermentation drink containing the beneficial functions factor such as Chinese yam polysaccharide, mushroom polysaccharide and flavor amino acid, dietary fiber, strawberry polyphenol
Material not only opened new approach for a large amount of pickled vegetable liquids in China and Pleurotus eryngii leftover pieces, but also can enrich Chinese yam, apricot Bao
Mushroom, strawberry deep processed product have huge market Development volue.
As an improvement of the present invention, in the step (1), the brewed liquid is by a certain amount of salt, white sugar, chrysanthemum
Powder, ginger splices add tap water to mix, and 90 ~ 95 DEG C of heat preservation 30min are cooled to 30 ~ 35 DEG C and are made, wherein salt, white sugar, chrysanthemum
The mass volume ratio of powder, ginger splices and water is respectively 50g/L, 30 g/L, 20 ~ 50 g/L, 10 ~ 20g/L.
As an improvement of the present invention, in the step (1), the inoculum concentration of leavening is the 2% ~ 5% of Chinese yam quality.It connects
Kind amount is very few, and fermentation cannot start in time, be easy to cause living contaminants；Inoculum concentration is excessive, will increase production cost.
As an improvement of the present invention, in the step (1), fermentation time is 11 ~ 14d.In the step, Chinese yam is prepared
When pickle juice, be respectively provided with 1,3,5,8,11,14,17d be fermentation time, by pH in tracing detection fermentation process, total acid,
The changing rule of the indexs such as lactic acid bacteria number, content of nitrite, coliform count, the results showed that 11 ~ 17d of fermentation, Chinese yam pickles
The lactic acid bacteria number of liquid is still higher, content of nitrite and coliform number drop to very low, meets China to nitrous in pickled vegetable
The limitation requirement of hydrochlorate and Escherichia coli has reached safe edible standard.It will increase production cost in view of fermentation time is too 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 an improvement of the present invention, in step (2), the strawberry cultivars are the morning of Jiangsu Province Agriculture Science Institute breeding
Ripe strawberry cultivars " Ning Yu ", the kind fragrance is dense, flavor is good, best in quality, effectively masks the fermented flavour of pickle juice, imparts
The strong fragrance of product.
As an improvement of the present invention, in the step (4), the volume ratio of Chinese yam pickle juice, strawberry slurry, pleurotus eryngii juice
For 2:1:1 ~ 2.
As an improvement of the present invention, in the step (4), the complex enzyme formulation is by cellulase and pectase group
At enzyme activity >=400u/mg of cellulase, enzyme activity >=500u/mg of pectase.The matter of cellulase and pectase
Amount is than being 2:1 ~ 1.5；The additional amount of complex enzyme formulation is 0.01% ~ 0.015% in composite juice；Enzymatic hydrolysis condition are as follows: temperature 60 ~ 65
DEG C, 2 ~ 2.5h of enzymolysis time.
As an improvement of the present invention, in the step (6), the additional amount of honey is 20 ~ 40g/ in clarified compound juice
L, the additional amount of xylitol is 60 ~ 100g/L, vitamin C additional amount is 3.5 ~ 6g/L, the additional amount of compound stabilizer be 0.6 ~
1.2g/L。
As an improvement of the present invention, in step (6), the compound stabilizer is grouped by the group of following mass percent
At: pectin 18% ~ 25%, xanthan gum 26% ~ 32%, sodium carboxymethylcellulose 45% ~ 50%.
As an improvement of the present invention, in step (8), sterilising conditions are as follows: 85 ~ 90 DEG C of 20 ~ 25min of sterilizing.
As an improvement of the present invention, in step (1), the lactic acid bacteria is lactobacillus plantarum JP-8, the bacterial strain preservation
In China Committee for Culture Collection of Microorganisms's General Microbiological Culture collection, culture presevation number is CGMCC
No.8289, preservation date September 29 in 2013.
Compared with the existing technology, advantages of the present invention is as follows: 1) technical solution is steeped using Chinese yam processing byproduct Chinese yam
Dish liquid is that primary raw material prepares a kind of Chinese yam strawberry Pleurotus eryngii composite flavor beverage, effectively improves the utility value of pickled vegetable liquid,
The comprehensive utilization ratio for improving resource avoids the environmental pollution that may cause；2) present invention is using under the cutting of Pleurotus eryngii stem
Waste as another primary raw material, rich in substances such as mushroom polysaccharide, dietary fiber, flavor amino acid, not only make this
The functionality of invention product is remarkably reinforced, and flavor amino acid and almond fragrance also effectively mask the special gas of pickled vegetable liquid
Taste is obviously improved the mouthfeel of product, flavor all；3) present invention is also using the precocious strawberry by the breeding of academy of agricultural sciences, Jiangsu Province
Kind " Ning Yu " is one of raw material, and the strawberry cultivars fragrance is dense, mouthfeel is good, so that product is not in the case where adding flavors and fragrances
Has strong fragrance；4) when prepared by Chinese yam pickle juice, purebred lactobacillus-fermented skill is combined using addition prebiotics inulin
Art realizes the quick start of fermentation, effectively shortens fermentation time, avoids the living contaminants in fermentation process, ensure that production
The edible safety of product；5) complex enzyme zymohydrolysis technique is used, the bioactivity such as polysaccharide, polyphenol in strawberry slurry and Pleurotus eryngii are improved
The dissolution rate of substance improves the alimentary health-care function of product；6) conjunction is passed through using sodium carboxymethylcellulose, pectin, xanthan gum
Phenomena such as reason matches the compound stabilizer being mixed, and avoids the precipitating being likely to occur in product storage, muddiness, effectively
It ensure that the commodity stabilization of product；7) technical solution used honey, xylitol be sweetener, not only can pre- anti-caries, but also
The sweet taste of product pleasure is assigned without making blood glucose rise, is especially suitable for diabetes patient and hyperglycemic patients is edible；8) of the invention
The Chinese yam strawberry Pleurotus eryngii composite flavor beverage of preparation is fine in Chinese yam polysaccharide, Polysaccharide in Pleurotus eryngii and flavor amino acid, inulin diet
Under the synergistic effect of the function factors such as dimension, strawberry polyphenol, function is been significantly enhanced, the sweet and tasty mouth of product acid, fragrant, wind
Taste uniqueness, is suitable for large-scale production, easily marketing at simple production process.
Specific embodiment
In order to deepen the understanding of the present invention and recognize, the invention will be further described With reference to embodiment
And introduction.
Embodiment 1: a kind of preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage, steps are as follows,
(1) prepared by Chinese yam pickle juice: fresh Chinese yam (Jiangsu boda Biotechnology Co., Ltd) 100kg is cleaned up, drip
Solid carbon dioxide point, is cut into 2 ~ 4cm segment, is put into the pickle jar crossed in advance with 75% alcohol disinfecting, brewed liquid is added, and adds plant cream
Bacillus JP-8 leavening 4kg(inoculum concentration is the 4% of Chinese yam quality), altar lid is covered, pickles altar adds water-stop, is placed in 15 DEG C of rings
It is fermented after 11d in border, pickles is taken out into separately processing and packing, add the dilution of 100L tap water in remaining pickled vegetable liquid in altar, it is spare；
The brewed liquid is added by a certain amount of salt, white sugar, inulin (Fengning safety high-tech Industrial Co., Ltd.), ginger splices
The mixing of 100L tap water, 90 DEG C of heat preservation 30min are cooled to 30 DEG C and are made, wherein salt, white sugar, inulin, ginger splices and water
Mass volume ratio is respectively 50g/L, 30 g/L, 20 g/L, 10g/L；
(2) strawberry slurry preparation: the fresh peaceful beautiful strawberry (Jiangsu Province Agriculture Science Institute Lishui plant science base) of 100kg is clear
Wash clean is beaten (Shanghai Jing Sen light industry and machinery Co., Ltd) using single track beater, and gained strawberry slurry is spare；
(3) prepared by pleurotus eryngii juice: after Pleurotus eryngii leftover pieces (Jiangsu boda Biotechnology Co., Ltd) 50kg is cleaned up,
Slice, is added blanching 5min in the boiling water of 100kg, by this mushroom aqueous mixtures spiral juice extractor (Xinxiang City after being cooled to 30 DEG C
Zhong Qing Machinery Co., Ltd.) pressure extracting juice, it is spare；
(4) preparation of composite juice and enzymatic hydrolysis: Chinese yam pickle juice 200kg, strawberry slurry 100kg, pleurotus eryngii juice 100kg are put into
Enzymatic vessel is uniformly mixed, adds the cellulase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg) and pectin by 2:1
The complex enzyme formulation 40g(0.01% of enzyme (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg) composition), 60 DEG C of heat preservation enzymatic hydrolysis
2h；
(5) be centrifuged: the composite juice after enzymatic hydrolysis is centrifuged with tube centrifuge (Pudong, Shanghai day this centrifugal machine Co., Ltd)
15min, gained clarified compound juice are added spare in material-compound tank；
(6) it deploys: adding honey, xylitol, vitamin C, compound stabilizer, stirring and dissolving in material-compound tank.It is compound clear
The additional amount 20g/L of honey in juice, the additional amount 100g/L of xylitol, ascorbic additional amount are 3.5g/L, stable composition
Agent additional amount is 0.3g/L.The compound stabilizer consists of the following components in percentage by mass: (Zhengzhou height grinds biological section to pectin
Skill Co., Ltd) 20%, xanthan gum (Zibo Deosen Biochemical Ltd.) 30%, sodium carboxymethylcellulose (Shanghai Shen optical eclipse
Xue Pin Co., Ltd) 50%.
(7) it homogeneous: is pumped into after step (4) is deployed after collet heating tank is heated to 65 DEG C, through high pressure homogenizer (Sheng Tongji
Tool Co., Ltd) processing 2 times, homogenization pressure 20MPa.
(8) filling and sterilization: direct filling, 85 DEG C of sterilizing 25min after step (5) homogeneous, it is cooling to get finished product rapidly.
Chinese yam Pleurotus eryngii composite flavor beverage manufactured in the present embodiment, has the strong perfume (or spice) of lactobacillus-fermented perfume (or spice) and Pleurotus eryngii
Gas, flavour coordinate soft, sour and sweet palatability, and 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 Chinese yam strawberry Pleurotus eryngii composite flavor beverage, steps are as follows,
(1) prepared by Chinese yam pickle juice: fresh Chinese yam (Jiangsu boda Biotechnology Co., Ltd) 100kg is cleaned up, drip
Solid carbon dioxide point, is cut into 2 ~ 4cm segment, is put into the pickle jar crossed in advance with 75% alcohol disinfecting, brewed liquid is added, and adds plant cream
Bacillus JP-8 leavening 4kg(inoculum concentration is the 4% of Chinese yam quality), altar lid is covered, pickles altar adds water-stop, is placed in 15 DEG C of rings
It is fermented after 11d in border, pickles is taken out into separately processing and packing, add the dilution of 100L tap water in remaining pickled vegetable liquid in altar, it is spare；
The brewed liquid is added by a certain amount of salt, white sugar, inulin (Fengning safety high-tech Industrial Co., Ltd.), ginger splices
The mixing of 100L tap water, 90 DEG C of heat preservation 30min are cooled to 30 DEG C and are made, wherein salt, white sugar, inulin, ginger splices and water
Mass volume ratio is respectively 50g/L, 30 g/L, 20 g/L, 10g/L；
(2) strawberry slurry preparation: the fresh peaceful beautiful strawberry (Jiangsu Province Agriculture Science Institute Lishui plant science base) of 100kg is clear
Wash clean is beaten (Shanghai Jing Sen light industry and machinery Co., Ltd) using single track beater, and gained strawberry slurry is spare；
(3) prepared by pleurotus eryngii juice: Pleurotus eryngii leftover pieces (Jiangsu boda Biotechnology Co., Ltd) 100kg is cleaned up
Afterwards, it is sliced, blanching 5min in the boiling water of 200kg is added, by this mushroom aqueous mixtures spiral juice extractor (Xinxiang after being cooled to 30 DEG C
Zhong Qing Machinery Co., Ltd., city) pressure extracting juice, it is spare；
(4) preparation of composite juice and enzymatic hydrolysis: Chinese yam pickle juice 200kg, strawberry slurry 100kg, pleurotus eryngii juice 200kg are put into
Enzymatic vessel, be uniformly mixed, add by add by 2:1.5 cellulase (Shanghai Rui Yong Biotechnology Co., Ltd,
400u/mg) the complex enzyme formulation 60g formed with pectase (Shanghai Rui Yong Biotechnology Co., Ltd, 500u/mg)
(0.012%), 60 DEG C of heat preservations digest 2.5h；
(5) be centrifuged: the composite juice after enzymatic hydrolysis is centrifuged with tube centrifuge (Pudong, Shanghai day this centrifugal machine Co., Ltd)
15min, gained clarified compound juice are added spare in material-compound tank；
(6) it deploys: adding honey, xylitol, vitamin C, compound stabilizer, stirring and dissolving in material-compound tank.It is compound clear
The additional amount 40g/L of honey in juice, the additional amount 80g/L of xylitol, ascorbic additional amount are 5g/L, compound stabilizer
Additional amount is 0.5g/L.The compound stabilizer consists of the following components in percentage by mass: (Zhengzhou height grinds biotechnology to pectin
Co., Ltd) 25%, xanthan gum (Zibo Deosen Biochemical Ltd.) 30%, sodium carboxymethylcellulose (Shanghai Shen optical eclipse chemistry
Product Co., Ltd) 45%.
(7) it homogeneous: is pumped into after step (4) is deployed after collet heating tank is heated to 65 DEG C, through high pressure homogenizer (Sheng Tongji
Tool Co., Ltd) processing 2 times, homogenization pressure 20MPa.
(8) filling and sterilization: direct filling, 90 DEG C of sterilizing 20min after step (5) homogeneous, it is cooling to get finished product rapidly.
Chinese yam Pleurotus eryngii composite flavor beverage manufactured in the present embodiment, has the strong perfume (or spice) of lactobacillus-fermented perfume (or spice) and Pleurotus eryngii
Gas, flavour coordinate soft, sour and sweet palatability, and 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 Chinese yam strawberry Pleurotus eryngii composite flavor beverage, steps are as follows,
(1) prepared by Chinese yam pickle juice: fresh Chinese yam (Jiangsu boda Biotechnology Co., Ltd) 100kg is cleaned up, drip
Solid carbon dioxide point, is cut into 2 ~ 4cm segment, is put into the pickle jar crossed in advance with 75% alcohol disinfecting, brewed liquid is added, and adds plant cream
Bacillus JP-8 leavening 4kg(inoculum concentration is the 4% of Chinese yam quality), altar lid is covered, pickles altar adds water-stop, is placed in 15 DEG C of rings
It is fermented after 11d in border, pickles is taken out into separately processing and packing, add the dilution of 100L tap water in remaining pickled vegetable liquid in altar, it is spare；
The brewed liquid is added by a certain amount of salt, white sugar, inulin (Fengning safety high-tech Industrial Co., Ltd.), ginger splices
The mixing of 100L tap water, 90 DEG C of heat preservation 30min are cooled to 30 DEG C and are made, wherein salt, white sugar, inulin, ginger splices and water
Mass volume ratio is respectively 50g/L, 30 g/L, 20 g/L, 10g/L；
(2) strawberry slurry preparation: the fresh peaceful beautiful strawberry (Jiangsu Province Agriculture Science Institute Lishui plant science base) of 100kg is clear
Wash clean is beaten (Shanghai Jing Sen light industry and machinery Co., Ltd) using single track beater, and gained strawberry slurry is spare；
(3) prepared by pleurotus eryngii juice: after Pleurotus eryngii leftover pieces (Jiangsu boda Biotechnology Co., Ltd) 75kg is cleaned up,
Slice, is added blanching 5min in the boiling water of 150kg, by this mushroom aqueous mixtures spiral juice extractor (Xinxiang City after being cooled to 30 DEG C
Zhong Qing Machinery Co., Ltd.) pressure extracting juice, it is spare；
(4) preparation of composite juice and enzymatic hydrolysis: Chinese yam pickle juice 200kg, strawberry slurry 100kg, pleurotus eryngii juice 150kg are put into
Enzymatic vessel is uniformly mixed, and adds that (the auspicious biotechnology forever in Shanghai is limited by the cellulase that adds by 2:1.2 by adding
Company, 400u/mg) and pectase (Shanghai Rui Yong Biotechnology Co., Ltd, 500u/mg) composition complex enzyme formulation 67.5g
(0.015%), 65 DEG C of heat preservations digest 2h；
(5) be centrifuged: the composite juice after enzymatic hydrolysis is centrifuged with tube centrifuge (Pudong, Shanghai day this centrifugal machine Co., Ltd)
20min, gained clarified compound juice are added spare in material-compound tank；
(6) it deploys: adding honey, xylitol, vitamin C, compound stabilizer, stirring and dissolving in material-compound tank.It is compound clear
The additional amount 35g/L of honey in juice, the additional amount 100g/L of xylitol, ascorbic additional amount are 4.5g/L, stable composition
Agent additional amount is 0.6g/L.The compound stabilizer consists of the following components in percentage by mass: (Zhengzhou height grinds biological section to pectin
Skill Co., Ltd) 22%, xanthan gum (Zibo Deosen Biochemical Ltd.) 32%, sodium carboxymethylcellulose (Shanghai Shen optical eclipse
Xue Pin Co., Ltd) 46%.
(7) it homogeneous: is pumped into after step (4) is deployed after collet heating tank is heated to 65 DEG C, through high pressure homogenizer (Sheng Tongji
Tool Co., Ltd) processing 2 times, homogenization pressure 20MPa.
(8) filling and sterilization: direct filling, 85 DEG C of sterilizing 20min after step (5) homogeneous, it is cooling to get finished product rapidly.
Chinese yam Pleurotus eryngii composite flavor beverage manufactured in the present embodiment, has the strong perfume (or spice) of lactobacillus-fermented perfume (or spice) and Pleurotus eryngii
Gas, flavour coordinate soft, sour and sweet palatability, and 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, is not intended to limit the scope of protection of the present invention, in above-mentioned technical proposal
On the basis of made equivalents or substitution each fall within the range that the claims in the present invention are protected.
Claims (9)
1. a kind of preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage, which is characterized in that the method includes walking as follows
It is rapid:
(1) prepare Chinese yam pickle juice: Chinese yam cleaning, dissection, 2 ~ 4cm of segment length are put into the pickles crossed in advance with 75% alcohol disinfecting
Altar, addition account for 1 ~ 1.5 times of Chinese yam quality of brewed liquid, and inoculating lactic acid bacterium leavening agent covers altar lid, and pickles altar adds water-stop,
It is placed in 10 ~ 25 DEG C of environment the certain time that ferments, Chinese yam pickles is taken out after fermentation and separately processes, remaining juice, which adds, waits bodies
Product tap water dilution is to get Chinese yam pickle juice；
(2) preparation strawberry slurry: fresh strawberry being cleaned up, is beaten using single track beater, obtains strawberry slurry, spare；
(3) prepare pleurotus eryngii juice: after Pleurotus eryngii leftover pieces are cleaned up, slice, piece 1 ~ 2cm of thickness is put into the boiling water of 2 times of quality
This mushroom aqueous mixtures pressafiner is pressed extracting juice after being cooled to 30 ~ 40 DEG C, obtains pleurotus eryngii juice by middle 5 ~ 10min of blanching；
(4) preparation of composite juice, enzymatic hydrolysis: Chinese yam pickle juice, strawberry slurry, pleurotus eryngii juice are proportionally added into enzymatic vessel, mixing is equal
It is even, composite juice is obtained, complex enzyme formulation is added in composite juice and is digested；
(5) it is centrifuged: filtering 15 ~ 20min with tube centrifuge after composite juice enzymatic hydrolysis, remove filter residue, obtain clarified compound juice；
(6) it deploys: honey, xylitol, vitamin C, compound stabilizer being added in clarified compound juice, stirring is to being completely dissolved；
(7) homogeneous: the liquid after allotment being put into after collet heating tank is heated to 65 ~ 75 DEG C and carries out homogeneous with high pressure homogenizer,
Homogenization pressure is 20 ~ 22MPa, and homogenization cycles are 2 times；
(8) filling and sterilization: directly filling after homogeneous, sterilizing, cooling, vanning are to get Chinese yam Pleurotus eryngii composite flavor beverage；
In the step (1), the brewed liquid adds tap water to mix by a certain amount of salt, white sugar, inulin, ginger splices, and 90 ~ 95 DEG C
30min is kept the temperature, 30 ~ 35 DEG C is cooled to and is made, wherein the mass volume ratio of salt, white sugar, inulin, ginger splices and water is respectively
50g/L、30 g/L、20~50 g/L、10~20g/L。
2. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 1, which is characterized in that described
In step (1), the inoculum concentration of leavening is the 2% ~ 5% of Chinese yam quality, and fermentation time is 11 ~ 14d.
3. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 1, which is characterized in that described
In step (2), the strawberry cultivars are the precocious strawberry cultivars " Ning Yu " of Jiangsu Province Agriculture Science Institute breeding.
4. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 1, which is characterized in that described
In step (4), Chinese yam pickle juice, strawberry are starched, the volume ratio of pleurotus eryngii juice is 2:1:1 ~ 2.
5. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 1, which is characterized in that described
In step (4), the complex enzyme formulation is made of cellulase and pectase, enzyme activity >=400u/mg of cellulase,
The mass ratio of enzyme activity >=500u/mg of pectase, cellulase and pectase is 2:1 ~ 1.5, complex enzyme formulation in composite juice
Additional amount be 0.01% ~ 0.015%；Enzymatic hydrolysis condition are as follows: 60 ~ 65 DEG C of temperature, 2 ~ 2.5h of enzymolysis time.
6. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 1, which is characterized in that described
In step (6), the additional amount of honey is 20 ~ 40g/L in clarified compound juice, the additional amount of xylitol is 60 ~ 100g/L, vitamin
C additional amount is 3.5 ~ 6g/L, the additional amount of compound stabilizer is 0.6 ~ 1.2g/L.
7. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 1, which is characterized in that step
(6) in, the compound stabilizer is grouped as by the group of following mass percent: pectin 18% ~ 25%, xanthan gum 26% ~ 32%, carboxylic first
Base sodium cellulosate 45% ~ 50%.
8. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage described in any one according to claim 1 ~ 7, special
Sign is, in step (8): 85 ~ 90 DEG C of 20 ~ 25min of sterilizing.
9. the preparation method of Chinese yam strawberry Pleurotus eryngii composite flavor beverage according to claim 8, which is characterized in that step
(1) in, the lactic acid bacteria is lactobacillus plantarum JP-8, and it is common which is preserved in China Committee for Culture Collection of Microorganisms
Culture Collection, culture presevation number are CGMCC No.8289, preservation date September 29 in 2013.
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| CN104738480A (en) * | 2015-03-02 | 2015-07-01 | 江苏省农业科学院 | Low-salt compound flavored pickle of jerusalem artichoke and preparation method of low-salt compound flavored pickle |
| CN105455135A (en) * | 2015-12-09 | 2016-04-06 | 江苏碧青园海洋生物科技有限公司 | Method for preparing alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables |
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2016
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| CN102389139A (en) * | 2011-09-30 | 2012-03-28 | 河北师范大学 | Preparation method for edible fungus nutritional health-care functional drink |
| WO2015046279A1 (en) * | 2013-09-25 | 2015-04-02 | モアーク農産株式会社 | Method for manufacturing vegetable/fruit juice with no enzyme deactivation, and vegetable/fruit juice obtained thereby |
| CN104738480A (en) * | 2015-03-02 | 2015-07-01 | 江苏省农业科学院 | Low-salt compound flavored pickle of jerusalem artichoke and preparation method of low-salt compound flavored pickle |
| CN105455135A (en) * | 2015-12-09 | 2016-04-06 | 江苏碧青园海洋生物科技有限公司 | Method for preparing alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables |
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| 杏鲍菇饮料的研究进展;张术丽;《食品安全导刊》;20150315;第70页的"一、杏鲍菇营养价值"，"3.杏鲍菇饮料加工中的思考" * |
| 活性乳酸菌山药泡菜风味饮料工艺研究和营养成分分析;操庆国 等;《食品工业科技》;20140310;第35卷(第15期);第1.2.1、3.1-3.2节 * |
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