CN106085697B - Fermented wolfberry composite beverage and preparation method thereof - Google Patents
Fermented wolfberry composite beverage and preparation method thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to a fermented wolfberry composite beverage and a preparation method thereof. The adhesive is characterized by comprising the following components in parts by weight: 500-600 parts of wolfberry fruit and bud compound fermented wine, 100-150 parts of fresh wolfberry juice, 100-200 parts of white granulated sugar, 0.5-1 part of citric acid and 200-300 parts of water. The invention relates to a fermented wolfberry composite beverage and a preparation method thereof, and the fermented beverage is obtained by taking wolfberry buds and fresh wolfberry composite fermented wine as a basis and adding fresh wolfberry juice through blending, filtering, homogenizing, filling and sterilizing. The medlar drink combines the effects of fatigue resistance and blood pressure reduction of medlar fruits with the faint scent of medlar buds, heat clearing and eyesight improving, has aromatic smell, fresh and cool taste, rich flavor and rich nutrient components, is rich in various organic acids, medlar polysaccharide, vitamins and mineral substances, and can be directly drunk as a drink.
Description
Technical Field
The invention relates to a fermented wolfberry composite beverage and a preparation method thereof.
Background
The Chinese wolfberry has a long history for traditional famous and precious Chinese medicinal materials and important economic crops, and is recorded in the compendium of materia medica: spring collected folium Lycii, named Tianjing grass; summer flower, named Changsheng grass; qicaizi, named wolfberry fruit; collected root in winter, named cortex lycii radicis. The content of trace elements in the leaf buds of the medlar is very rich, and in addition, the medlar tea also contains medlar polysaccharide, a plurality of amino acids and vitamins, thereby having rich nutritional value and medicinal value. In addition, the wolfberry fruit contains a plurality of nutritional functional components, modern scientific research proves that the wolfberry active ingredient is wolfberry polysaccharide which has the effects of enhancing the immunity of the human body, resisting swelling and aging, and also has the obvious effects of reducing blood fat, reducing blood sugar, resisting anoxia, resisting fatigue and the like.
At present, the medlar drink is a common way of matching medlar fruits with other fruit and vegetable raw materials, a new beverage product is formed by adopting a way of extracting juice for compounding or extracting juice and then fermenting and then blending, such as a 'blue medlar' beverage, a medlar composite beverage with the application number of CN201210478299, a medlar fermentation product with the application number of CN201510025741 and the like, and the mouthfeel of the beverage is improved by juicing the medlar and other fruit juices or compound fermentation. However, the functional characteristics of the medlar are not improved in the formula of the product, and medical research shows that the main functional component of the medlar is medlar polysaccharide, the concentration of the medlar polysaccharide is diluted by compounding the medlar polysaccharide, mineral elements are insufficient, and the functional characteristics of the medlar are not high.
Disclosure of Invention
The invention aims to provide a fermented wolfberry composite beverage with nutrition and health care functions, low cost and fragrant and mellow taste.
The fermented wolfberry composite beverage is characterized by comprising the following components in parts by weight: 500-600 parts of wolfberry fruit and bud compound fermented wine, 100-150 parts of fresh wolfberry juice, 100-200 parts of white granulated sugar, 0.5-1 part of citric acid and 200-300 parts of water.
Further, the composition comprises the following components in parts by weight: 550 parts of medlar bud and medlar fruit composite fermented wine, 120 parts of fresh medlar juice, 150 parts of white granulated sugar, 0.7 part of citric acid and 250 parts of water.
The wolfberry fruit and bud compound fermented wine is prepared by fermenting the following raw materials in parts by weight: 500-600 parts of medlar leaf bud juice, 100-200 parts of medlar fresh fruit pulp, 100-150 parts of white granulated sugar and 0.2-0.4 part of active dry yeast.
The wolfberry fruit and bud compound fermented wine is prepared by fermenting the following raw materials in parts by weight: 550 parts of medlar leaf bud juice, 150 parts of medlar fresh fruit pulp, 120 parts of white granulated sugar and 0.3 part of active dry yeast.
The preparation method of the wolfberry fruit and bud compound fermented wine comprises the following steps:
(1) preparing juice from Chinese wolfberry leaf buds:
cleaning fresh folium Lycii buds, deactivating enzyme in boiling water for 1-2min, adding water at a material-water ratio of 1:1-2, pulping, filtering with 100-200 mesh filter cloth to remove residue to obtain folium Lycii juice, adding food-grade sulfurous acid into folium Lycii juice to make free sulfur dioxide reach 60-80 mg/L, and transferring into fermentation tank for use;
(2) yeast activation:
(3) fermentation: taking the medlar leaf bud juice obtained in the step (1), adding the yeast activated in the step (2), adding half of white granulated sugar, uniformly stirring, fermenting at 10-12 ℃ for 7-10 days, and filtering to remove the sediment at the lower layer to obtain medlar leaf bud fermentation juice;
(4) and (3) secondary fermentation: cleaning fresh wolfberry fruits by using pure water, pulping to obtain fresh wolfberry fruit pulp, adding the fresh wolfberry fruit pulp into the wolfberry leaf bud fermentation juice obtained in the step (3), adding the remaining half of white granulated sugar, and performing secondary fermentation at 8-10 ℃ for 5-7 days;
(5) and (4) refrigerating the fermentation liquor obtained in the step (4) at the temperature of-5-0 ℃ for 5-7 days, and filtering to obtain clear wolfberry fruit and bud compound fermented wine.
The yeast activation in the step (2) is specifically to add active dry yeast into a white granulated sugar water solution which is 5-10 times of the active dry yeast by weight and has a mass concentration of 5%, and activate the active dry yeast at 30-37 ℃ for 1-2 h, wherein the active dry yeast is one of AC yeast, F33 yeast, FX10 yeast, Lalvin71B yeast, BO213 yeast and EC-118 yeast.
The preparation method of the fermentation type medlar composite beverage is characterized by comprising the following steps:
(1) taking fresh wolfberry fruits, cleaning the fresh wolfberry fruits with water, and performing freeze thawing treatment under the following freeze thawing conditions: freezing at-25 to-20 ℃ for 30-60min, heating and melting at 10-20 ℃ for 10-20min, repeating the freezing and thawing operation for 2-3 times, pulping in a melting state, and filtering to obtain clear juice to obtain fresh medlar juice;
(2) according to the proportioning recorded in claim 1, uniformly mixing fresh medlar juice, medlar fruit and bud composite fermented wine, white granulated sugar and citric acid;
(3) adding water into the mixed juice obtained in the step (2), uniformly stirring and mixing, then adjusting the pH value to 4.2-4.5, and standing for 1-3 days to obtain the medlar composite fermented beverage;
(4) and (4) filtering the finished product of the medlar composite fermented beverage obtained in the step (3) by using filter cloth of 100-150 meshes, refrigerating and standing for 5-10 days, sterilizing and bottling.
The sterilization in the step (4) refers to sterilization at 90-100 ℃ for 10-30 min.
The pH adjustment in the step (3) is specifically to adjust the pH to 4.2-4.5 by taking edible sodium carbonate or citric acid according to the pH value of the mixed juice.
The invention relates to a fermented wolfberry composite beverage and a preparation method thereof, and the fermented beverage is obtained by taking wolfberry buds and fresh wolfberry composite fermented wine as a basis and adding fresh wolfberry juice through blending, filtering, homogenizing, filling and sterilizing. The medlar drink combines the effects of fatigue resistance and blood pressure reduction of medlar fruits with the faint scent of medlar buds, heat clearing and eyesight improving, has aromatic smell, fresh and cool taste, rich flavor and rich nutrient components, is rich in various organic acids, medlar polysaccharide, vitamins and mineral substances, and can be directly drunk as a drink.
Compared with the prior art, the invention at least has the following advantages: 1. the medlar leaf bud is matched with the medlar fruit, the medlar leaf bud is used as a medlar nutrition manufacturing organ, besides abundant medlar polysaccharide, mineral elements and amino acid are very abundant, the medlar polysaccharide content can be enhanced, the defects of high medlar fruit sugar content and low mineral element and amino acid content can be supplemented, and meanwhile, the medlar fruit is supplemented in the aspect of medicine property; 2. according to the invention, a secondary fermentation mode is adopted, after the Chinese wolfberry leaf buds are fermented to form a certain alcoholic strength, the Chinese wolfberry fruits are added to ensure effective extraction of Chinese wolfberry pigment components, meanwhile, the Chinese wolfberry nutrient component oxidative denaturation caused by long-time fermentation is avoided, and Chinese wolfberry nutrition is maintained to the maximum extent; 3. by adopting the repeated freeze thawing and juice extraction method of the medlar, the content and fruit fragrance of the medlar juice are improved, and the freshness of the medlar juice is kept. 4. The invention adopts a preparation mode of mixing fresh fruit juice and compound fermented juice, and endows the beverage with multi-level taste and flavor. 5. The invention adopts the compounding mode of the Chinese wolfberry leaf buds, ensures the content level of the Chinese wolfberry polysaccharide and reduces the cost of raw materials.
Detailed Description
The invention aims to provide a medlar beverage which improves medlar polysaccharide and mineral nutrition in the medlar beverage by fermenting medlar leaf buds and forms medicine property with medlar fruits to be complementary and a preparation method thereof.
The present invention is described in further detail below with reference to specific embodiments, which are given for the purpose of illustration only and are not intended to limit the scope of the invention.
The following Saccharomyces cerevisiae may be used as the LALVIN product in France.
Example 1:
the method comprises the following steps: preparing the medlar fruit and bud composite fermented wine:
preparing raw materials according to the following formula proportion (in parts by weight): 550 parts of medlar leaf bud juice, 150 parts of medlar fresh fruit pulp, 120 parts of white granulated sugar and 0.3 part of EC-118 active dry yeast.
The fermentation method comprises the following steps:
(1) preparing juice from Chinese wolfberry leaf buds: cleaning fresh folium Lycii bud with purified water, deactivating enzyme in boiling water for 1min, pulping with purified water at a material-water ratio of 1:1, filtering with 100 mesh filter cloth to remove residue to obtain folium Lycii bud juice, adding food-grade sulfurous acid uniformly to free sulfur dioxide 70mg/L, and transferring into fermentation tank for use.
(2) Yeast activation: adding active dry yeast into 5 times of white sugar water solution with mass concentration of 5% and activating at 30 deg.C for 1 h.
(3) Fermentation: taking the medlar leaf bud juice prepared in the formula (1), adding the activated yeast sugar water solution in the step (2), adding half of white granulated sugar in the formula, uniformly stirring, fermenting at 10 ℃ for 7 days, and filtering to remove the lower-layer precipitate to obtain the medlar leaf bud fermentation juice.
(4) And (3) secondary fermentation: cleaning fresh fructus Lycii with pure water, pulping to obtain fresh fructus Lycii pulp, adding into the fermented juice of folium Lycii bud obtained in step (3), adding the other half amount of white sugar, and fermenting at 8 deg.C for 5 days.
(5) And (4) refrigerating the fermentation liquor obtained in the step (4) for 5 days at the temperature of minus 5 ℃, and filtering by using 100-mesh filter cloth to obtain the clear wolfberry fruit and bud compound fermented wine.
Step two: preparing a fermented wolfberry composite beverage:
preparing raw materials according to the following proportion (by weight portion): 550 parts of medlar fruit and bud composite fermented wine, 120 parts of fresh medlar juice, 150 parts of white granulated sugar, 0.7 part of citric acid and 250 parts of purified water.
The preparation method comprises the following steps:
(1) cleaning fresh fructus Lycii with purified water, freezing at-25 deg.C for 30min, heating at 10 deg.C for 10min for thawing, repeating the freezing and thawing operation for 3 times, pulping in thawing state, filtering with 100 mesh filter cloth to obtain clear juice (fresh fructus Lycii juice);
(2) uniformly mixing fresh fruit medlar juice, medlar fruit and bud compound fermented wine, white granulated sugar and citric acid according to the formula amount;
(3) adding purified water with the formula amount into the mixed juice obtained in the step (2), stirring and mixing uniformly, adjusting the pH value to 4.2 by adopting edible sodium carbonate or citric acid according to the pH value of the mixed juice, and standing for 1 day to obtain the finished product of the medlar composite fermented beverage.
(4) Filtering the product of fructus Lycii composite fermented beverage obtained in step (3) with 100 mesh filter cloth, refrigerating (1-8 deg.C, in this case 5 deg.C) for 5 days to make it have fused and stable taste, sterilizing at 90 deg.C for 30min, and bottling.
Example 2:
the method comprises the following steps: preparing the medlar fruit and bud composite fermented wine:
preparing raw materials according to the following proportion: 500 parts of medlar leaf bud juice, 100 parts of medlar pulp, 100 parts of white granulated sugar and 0.2 part of EC-118 active dry yeast.
The fermentation method comprises the following steps:
(1) preparing juice from Chinese wolfberry leaf buds: cleaning fresh folium Lycii bud, deactivating enzyme in boiling water for 1.5min, pulping with purified water at a material-water ratio of 1:1, filtering with 150 mesh filter cloth to remove residue to obtain folium Lycii bud juice, adding food-grade sulfurous acid uniformly to obtain free sulfur dioxide 60mg/L, and transferring into fermentation tank for use.
(2) Yeast activation: adding active dry yeast into 5 times of white sugar water solution with mass concentration of 5% and activating at about 30 deg.C for 1.5 h.
(3) Fermentation: taking the medlar leaf bud juice prepared in the formula (1), adding the activated yeast sugar water solution in the step (2), adding half of white granulated sugar in the formula, uniformly stirring, fermenting at 11 ℃ for 8 days, and filtering to remove the sediment at the lower layer to obtain the medlar leaf bud fermentation juice.
(4) And (3) secondary fermentation: taking fresh wolfberry fruits according to the formula amount, cleaning with pure water, pulping to obtain fresh wolfberry fruit pulp, adding into the wolfberry leaf and bud fermentation juice obtained in the step (3), adding half of white granulated sugar according to the formula amount, and carrying out secondary fermentation at 9 ℃ for 6 days.
(5) And (4) refrigerating the fermentation liquor obtained in the step (4) for 5 days at the temperature of minus 5 ℃, and filtering to obtain the clear wolfberry fruit and bud compound fermented wine.
Step two: preparing a fermented wolfberry composite beverage:
preparing raw materials according to the following proportion: 500 parts of medlar bud and medlar fruit composite fermented wine, 100 parts of fresh medlar juice, 100 parts of white granulated sugar, 0.5 part of citric acid and 200 parts of purified water.
The preparation method comprises the following steps:
(1) cleaning fresh fructus Lycii purified water, freezing at-20 deg.C for 60min, heating at 15 deg.C for 20min, repeating the freezing and thawing operation for 3 times, pulping in molten state, and filtering with 150 mesh filter cloth to obtain clear juice;
(2) uniformly mixing the frozen fresh fruit medlar juice, medlar fruit and bud compound fermented wine, white granulated sugar and citric acid according to the formula amount;
(3) adding purified water with the formula amount into the mixed juice obtained in the step (2), stirring and mixing uniformly, adjusting the pH value to 4.3 by adopting edible sodium carbonate or citric acid according to the pH value of the mixed juice, and standing for 2 days to obtain the finished product of the medlar composite fermented beverage.
(4) And (4) filtering the finished product of the medlar composite fermented beverage obtained in the step (3), refrigerating and standing for 6 days to ensure that the medlar composite fermented beverage has fused and stable mouthfeel, sterilizing at 95 ℃ for 30min, and bottling to obtain the medlar composite fermented beverage.
Example 3:
the method comprises the following steps: preparing the medlar fruit and bud composite fermented wine:
preparing raw materials according to the following proportion: 600 parts of medlar leaf bud juice, 200 parts of medlar pulp, 150 parts of white granulated sugar and 0.4 part of EC-118 active dry yeast.
The fermentation method comprises the following steps:
(1) preparing juice from Chinese wolfberry leaf buds: cleaning fresh folium Lycii bud, deactivating enzyme in boiling water for 2min, pulping with purified water at a material-water ratio of 1:1, filtering with 200 mesh filter cloth to remove residue to obtain folium Lycii juice, adding food-grade sulfurous acid uniformly to free sulfur dioxide 80mg/L, and transferring into fermentation tank for use.
(2) Yeast activation: adding active dry yeast into 10 times of white sugar water solution with mass concentration of 5% according to the formula amount, and activating for 2h at about 30 ℃.
(3) Fermentation: taking the medlar leaf bud juice prepared in the formula (1), adding the activated yeast sugar water solution in the step (2), adding half of white granulated sugar in the formula, uniformly stirring, fermenting at 12 ℃ for 10 days, and filtering to remove the sediment at the lower layer to obtain the medlar leaf bud fermentation juice.
(4) And (3) secondary fermentation: taking fresh wolfberry fruits according to the formula amount, cleaning with pure water, pulping to obtain fresh wolfberry fruit pulp, adding into the wolfberry leaf and bud fermentation juice obtained in the step (3), adding half of white granulated sugar according to the formula amount, and carrying out secondary fermentation at 10 ℃ for 7 days.
(5) And (4) refrigerating the fermentation liquor obtained in the step (4) for 7 days at the temperature of minus 0 ℃, and filtering to obtain the clear wolfberry fruit and bud compound fermented wine.
Step two: preparing a fermented wolfberry composite beverage:
preparing raw materials according to the following proportion: 600 parts of Chinese wolfberry bud and Chinese wolfberry fruit compound fermented wine, 150 parts of fresh Chinese wolfberry fruit juice, 200 parts of white granulated sugar, 1 part of citric acid and 300 parts of purified water.
The preparation method comprises the following steps:
(1) cleaning fresh fructus Lycii purified water, freezing at-25 deg.C for 60min, heating at 20 deg.C for 20min, repeating the freezing and thawing operation for 2 times, pulping in molten state, and filtering with 150 mesh filter cloth to obtain clear juice;
(2) uniformly mixing the frozen fresh fruit medlar juice, medlar fruit and bud compound fermented wine, white granulated sugar and citric acid according to the formula amount;
(3) adding purified water with the formula amount into the mixed juice obtained in the step (2), stirring and mixing uniformly, adjusting the pH value to 4.5 by adopting edible sodium carbonate or citric acid according to the pH value of the mixed juice, and standing for 2 days to obtain the finished product of the medlar composite fermented beverage.
(4) And (4) filtering the finished product of the medlar composite fermented beverage obtained in the step (3), refrigerating and standing for 7 days to enable the medlar composite fermented beverage to have fused and stable mouthfeel, sterilizing at 100 ℃ for 30min, and bottling to obtain the medlar composite fermented beverage.
Claims (5)
1. A fermented wolfberry composite beverage is characterized by comprising the following components in parts by weight: 500-600 parts of wolfberry fruit and bud compound fermented wine, 100-150 parts of fresh wolfberry juice, 100-200 parts of white granulated sugar, 0.5-1 part of citric acid and 200-300 parts of water;
the wolfberry fruit and bud compound fermented wine is prepared by fermenting the following raw materials in parts by weight: 500-600 parts of Chinese wolfberry leaf bud juice, 100-200 parts of Chinese wolfberry fresh fruit pulp, 100-150 parts of white granulated sugar and 0.2-0.4 part of active dry yeast;
the preparation method of the fresh medlar juice comprises the following steps:
taking fresh wolfberry fruits, cleaning the fresh wolfberry fruits with water, and performing freeze thawing treatment under the following freeze thawing conditions: freezing at-25 to-20 ℃ for 30-60min, heating and melting at 10-20 ℃ for 10-20min, repeating the freezing and thawing operation for 2-3 times, pulping in a melting state, and filtering to obtain clear juice to obtain fresh medlar juice;
the preparation method of the wolfberry fruit and bud compound fermented wine comprises the following steps:
(1) preparing juice from Chinese wolfberry leaf buds:
cleaning fresh folium Lycii buds, deactivating enzyme in boiling water for 1-2min, adding water at a material-water ratio of 1:1-2, pulping, filtering with 100-200 mesh filter cloth to remove residue to obtain folium Lycii juice, adding food-grade sulfurous acid into folium Lycii juice to make free sulfur dioxide reach 60-80 mg/L, and transferring into fermentation tank for use;
(2) yeast activation:
(3) fermentation: taking the medlar leaf bud juice obtained in the step (1), adding the yeast activated in the step (2), adding half of white granulated sugar, uniformly stirring, fermenting at 10-12 ℃ for 7-10 days, and filtering to remove the sediment at the lower layer to obtain medlar leaf bud fermentation juice;
(4) and (3) secondary fermentation: cleaning fresh wolfberry fruits by using pure water, pulping to obtain fresh wolfberry fruit pulp, adding the fresh wolfberry fruit pulp into the wolfberry leaf bud fermentation juice obtained in the step (3), adding the remaining half of white granulated sugar, and performing secondary fermentation at 8-10 ℃ for 5-7 days;
(5) transferring the fermentation liquor obtained in the step (4) to a temperature of-5-0 ℃, refrigerating for 5-7 days, and filtering to obtain clear wolfberry fruit and bud compound fermentation liquor;
the yeast activation in the step (2) is specifically to add active dry yeast into a white granulated sugar water solution which is 5-10 times of the active dry yeast by weight and has a mass concentration of 5%, and activate the active dry yeast at 30-37 ℃ for 1-2 h, wherein the active dry yeast is one of AC yeast, F33 yeast, FX10 yeast, Lalvin71B yeast, BO213 yeast and EC-118 yeast.
2. The fermented lycium barbarum composite beverage according to claim 1, which comprises the following components in parts by weight: 550 parts of wolfberry fruit and bud compound fermented wine, 120 parts of fresh wolfberry juice, 150 parts of white granulated sugar, 0.7 part of citric acid and 250 parts of water.
3. A method for preparing the fermented lycium barbarum composite beverage of claim 1, comprising the following steps:
(1) taking fresh wolfberry fruits, cleaning the fresh wolfberry fruits with water, and performing freeze thawing treatment under the following freeze thawing conditions: freezing at-25 to-20 ℃ for 30-60min, heating and melting at 10-20 ℃ for 10-20min, repeating the freezing and thawing operation for 2-3 times, pulping in a melting state, and filtering to obtain clear juice to obtain fresh medlar juice;
(2) according to the proportioning recorded in claim 1, uniformly mixing fresh medlar juice, medlar fruit and bud composite fermented wine, white granulated sugar and citric acid;
(3) adding water into the mixed juice obtained in the step (2), uniformly stirring and mixing, then adjusting the pH value to 4.2-4.5, and standing for 1-3 days to obtain the medlar composite fermented beverage;
(4) and (4) filtering the finished product of the medlar composite fermented beverage obtained in the step (3) by using filter cloth of 100-150 meshes, refrigerating and standing for 5-10 days, sterilizing and bottling.
4. The method for preparing a fermented lycium barbarum composite beverage according to claim 3, wherein the fermented lycium barbarum composite beverage is prepared by the following steps: the sterilization in the step (4) refers to sterilization at 90-100 ℃ for 10-30 min.
5. The method for preparing a fermented lycium barbarum composite beverage according to claim 3, wherein the fermented lycium barbarum composite beverage is prepared by the following steps: the pH adjustment in the step (3) is specifically to adjust the pH to 4.2-4.5 by taking edible sodium carbonate or citric acid according to the pH value of the mixed juice.
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| CN1782063A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit and grape wine |
| TW200841829A (en) * | 2007-04-25 | 2008-11-01 | Chi-Yung Cheng | Instant tea |
| CN101701172A (en) * | 2009-11-24 | 2010-05-05 | 辽宁三庆农业发展有限公司 | Ice medlar wine and brewing method thereof |
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| CN1782063A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit and grape wine |
| TW200841829A (en) * | 2007-04-25 | 2008-11-01 | Chi-Yung Cheng | Instant tea |
| CN101701172A (en) * | 2009-11-24 | 2010-05-05 | 辽宁三庆农业发展有限公司 | Ice medlar wine and brewing method thereof |
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