CN106173743A - A kind of preparation method of fermented asparagus beverage - Google Patents
A kind of preparation method of fermented asparagus beverage Download PDFInfo
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- CN106173743A CN106173743A CN201610582965.5A CN201610582965A CN106173743A CN 106173743 A CN106173743 A CN 106173743A CN 201610582965 A CN201610582965 A CN 201610582965A CN 106173743 A CN106173743 A CN 106173743A
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- germinatus phragmitis
- fermented
- preparation
- beverage
- sterilizing
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 241000234427 Asparagus Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 230000004913 activation Effects 0.000 claims abstract description 6
- 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 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000010894 electron beam technology Methods 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000834 fixative Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 2
- 102000039446 nucleic acids Human genes 0.000 claims description 2
- 108020004707 nucleic acids Proteins 0.000 claims description 2
- 150000007523 nucleic acids Chemical class 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000007882 dietary composition Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
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- 239000011718 vitamin C Substances 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 229960001230 asparagine Drugs 0.000 description 2
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- 239000000084 colloidal system Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
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- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001074119 Miscanthus sacchariflorus Species 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000001906 cholesterol absorption Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- HHCCNQLNWSZWDH-UHFFFAOYSA-N n-hydroxymethanimine oxide Chemical compound O[N+]([O-])=C HHCCNQLNWSZWDH-UHFFFAOYSA-N 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
The present invention provides the preparation method of a kind of fermented asparagus beverage, and it includes following steps: take new fresh asparagus raw material, removes surface attachments；The Germinatus Phragmitis fourth cut is put in boiling water and float 10 15 seconds, cooling；Adding a small amount of pure water and Germinatus Phragmitis fourth is worn into slurry, adding weight ratio in obtained Germinatus Phragmitis slurry is the pectase of 5 ‰, takes appropriate glucose and adds, is inoculated into by the Lactobacillus plantarum that a certain amount of activation is good in the Germinatus Phragmitis serosity that sterilizing is good and ferments；The mash fermented is filtered by film filter, it is thus achieved that finished product fermented asparagus beverage；Beverage made by the present invention is nutritious, containing Germinatus Phragmitis special dietary composition, can improve body immunity.
Description
Technical field
The present invention relates to technical field of beverage preparation, refer in particular to the preparation method of a kind of fermented asparagus beverage.
Background technology
Germinatus Phragmitis has another name called " Miscanthus sacchariflorus (Maxim) Benth et Hook f Radix Crotalariae szemoensis ", " Nan Disun ", for the tender shoots of liliaceous plant asparagus, Germinatus Phragmitis Medicine Food Homology, from ancient times with
Enjoy high praise.Germinatus Phragmitis is classified as " on top grade " by " legendary god of farming's book on Chinese herbal medicine ", claims the merit of " clothes can not only be made light of one's life by commiting suicide for a long time, and also QI invigorating is prolonged life "
Effect.Ming Dynasty Li Shizhen (1518-1593 A.D.) Compendium of Material Medica is recorded: Germinatus Phragmitis " wart stagnation of pathogenic heat gas, diuresis ", tool lung moistening, antitussive, eliminate the phlegm, the merit of parasite killing
Effect, claims it " can solve all endogenous toxins "." China's doctor's allusion quotation " describes Germinatus Phragmitis especially in detail and includes rutin, vitamin C, can reduce blood pressure, soften blood
Pipe, reduces cholesterol absorption, can be as hypertension, the dietetic therapy prescription of Coronary Heart Disease Patients.In asparagus spear containing rich in protein,
The trace element etc. of vitamin, mineral and needed by human body, additionally containing distinctive asparagine in Germinatus Phragmitis, and material, right
Cardiovascular diseases, edema, cystitis, leukemia are the most effective in cure, also have anticancer effect, are therefore eaten for a long time the useful taste of Germinatus Phragmitis,
Human body numerous disease there is good therapeutic effect.
Germinatus Phragmitis has the local flavor of delicious fragrance, and dietary fiber softness is good to eat, energy appetite stimulator, helps digest.Modern nutriology
Analyzing, Germinatus Phragmitis protein composition has various aminoacid necessary to human body, and content ratio meets human body needs, inorganic salt element
In have the trace element such as more selenium, molybdenum, magnesium, manganese, possibly together with a large amount of nitrogenous things of nonprotein based on asparagine
Matter and Radix Asparagi nitronic acid.Germinatus Phragmitis contains abundant vitamin A, vitamin C and potassium and zinc.One glass of Germinatus Phragmitis just can provide 67%
Folic acid needed for every day.
At present, the processing and utilization of Germinatus Phragmitis also rests on the primary stage, and the function strengthening Germinatus Phragmitis is studied with health value, rationally
Exploitation deep processing Germinatus Phragmitis product, has important practical significance.
Summary of the invention
It is an object of the invention to provide cost relatively low, product is nutritious, and sterilization method is advanced, can well retain
The preparation method of the fermented asparagus beverage of the nutrient substance in Germinatus Phragmitis.
For achieving the above object, technical scheme provided by the present invention is: the preparation method of a kind of fermented asparagus beverage,
It is characterized in that: described preparation method comprises the following steps:
(1) pretreatment: take new fresh asparagus raw material, weighs (as depending on of follow-up substance after removing surface attachments and impurity
According to), clean, be cut into 3cm × 3cm fourth shape；
(2) hot drift: Germinatus Phragmitis fourth puts in boiling water the heat drift 10-15 second, it is standby that the time terminates rear cooling rapidly；
(3) defibrination: wear into Germinatus Phragmitis slurry after being mixed with a small amount of pure water by Germinatus Phragmitis, add a certain amount of Vc color fixative；
(4) enzymolysis: add the pectase that weight ratio is 0.5 ‰-1 ‰ in being starched by the Germinatus Phragmitis obtained by step (3), regulate serosity PH
Value, to 6.0-6.5, stirs 60-90 minute under the conditions of 50-55 DEG C；
(5) allotment and sterilizing: take appropriate glucose and add step (4) gained enzymolysis solution, uses normal temperature and pressure after being uniformly dissolved
Sterilizing methods, reaches sterilizing purpose by high electron beam irradiation；
(6) inoculation fermentation: the Lactobacillus plantarum that a certain amount of activation is good is inoculated in the Germinatus Phragmitis serosity that sterilizing is good and ferments；
(7) filter: the mash fermented is filtered by film filter, it is thus achieved that finished product fermented asparagus beverage.
The addition of step (3) described Vc is 0.5 ‰-1 ‰；
Sterilization method described in step (5) is high electron beam irradiation, and the nucleic acid etc. directly destroying microorganism has vital functions
Material, this method is the sterilization method of normal temperature and pressure.
Fermentation condition described in step (6) is temperature: 25-28 DEG C, PH:6-7, fermentation time: 25-35h.
As a preferred embodiment of the present invention, in described step (4), the vigor of pectase is 12000U/g.
As a preferred embodiment of the present invention, the sterilizing time 3-5 second in described step (5)；
As a preferred embodiment of the present invention, in described step (6), Lactobacillus plantarum activation condition used is: 10% sugar liquid, training
Support temperature 35 DEG C, incubation time 30min, Lactobacillus plantarum addition 2%；
Asparagus spear aqueous 93.2%, protein 1.7% ~ 3.0%, the content of fat is the lowest, and only 0.2%, crude fibre 1.0%.Vitamin
Content is the highest, and vitamin C average content is 41.4 milligrams/100 grams, higher 5 times than galic bolt；Vitamin B1 be 80 ~ 92.5 micrograms/
100 grams；Vitamin A is 1.5 times of Radix Dauci Sativae, meets the condition of health food；This programme is by being fabricated to send out by after Germinatus Phragmitis process
One of effective means of problem such as ferment type beverage, both can solve the Germinatus Phragmitis period of maturation short, and be subject to seasonal restrictions, fresh-keeping difficulty, moreover it is possible to
Preferably retain the nutritional labeling in Germinatus Phragmitis, it is thus achieved that the health beverage that mouthfeel is plentiful.
Patent of the present invention uses the sterilization mode of normal temperature and pressure, and by the effect of high-power electron beam, that kills in feed liquid is micro-
Biological, it is to avoid high temperature sterilization is to product quality and the harmful effect of mouthfeel, and sterilizing time is short, and low cost is easy and simple to handle；Institute
Needing equipment less, with low cost, technique is simple, is suitable for large-scale promotion.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but the invention is not limited in these embodiments.
Embodiment 1
(1) pretreatment: take new fresh asparagus raw material, weighs after removing surface attachments and impurity and takes 1000g Germinatus Phragmitis (as follow-up
The foundation of substance), clean, be cut into 3cm × 3cm fourth shape；
(2) heat drift: Germinatus Phragmitis fourth is put into heat drift 15 seconds in 100 DEG C of water, the time terminate after to be rapidly cooled to room temperature standby；
(3) defibrination: 7000g pure water is added in the Germinatus Phragmitis after cooling, wear into Germinatus Phragmitis by colloid mill and starch, add 3.5gVc and protect
Color；
(4) enzymolysis: adding weight ratio in being starched by the Germinatus Phragmitis obtained by step (3) is the pectase of 0.8 ‰, and regulation plasm PH value is extremely
6.5, stir 60 minutes under the conditions of 55 DEG C；
(5) allotment and sterilizing: add the glucose of 2.5% Germinatus Phragmitis weight in step (4) gained enzymolysis solution, uses after being uniformly dissolved
The sterilizing methods of normal temperature and pressure, reaches sterilizing purpose, sterilization time 3 seconds by high electron beam irradiation；
(6) inoculation fermentation: the Lactobacillus plantarum that a certain amount of activation is good is inoculated in the Germinatus Phragmitis serosity that sterilizing is good and ferments,
Fermentation condition is temperature 28 DEG C, pH value 6.5,30 minutes time；
(7) filter: the mash fermented is filtered by film filter, it is thus achieved that finished product fermented asparagus beverage.
Embodiment 2
(1) pretreatment: take new fresh asparagus raw material, weighs after removing surface attachments and impurity and takes 1000g Germinatus Phragmitis (as follow-up
The foundation of substance), clean, be cut into 3cm × 3cm fourth shape；
(2) heat drift: Germinatus Phragmitis fourth is put into heat drift 10 seconds in 100 DEG C of water, the time terminate after to be rapidly cooled to room temperature standby；
(3) defibrination: 8000g pure water is added in the Germinatus Phragmitis after cooling, wear into Germinatus Phragmitis by colloid mill and starch, add 8gVc color fixative；
(4) enzymolysis: adding weight ratio in being starched by the Germinatus Phragmitis obtained by step (3) is the pectase of 0.7 ‰, and regulation plasm PH value is extremely
6, stir 80 minutes under the conditions of 53 DEG C；
(5) allotment and sterilizing: add the glucose of 3% Germinatus Phragmitis weight in step (4) gained enzymolysis solution, often uses after being uniformly dissolved
The sterilizing methods of normal temperature and pressure, reaches sterilizing purpose, sterilization time 5 seconds by high electron beam irradiation；
(6) inoculation fermentation: the Lactobacillus plantarum that a certain amount of activation is good is inoculated in the Germinatus Phragmitis serosity that sterilizing is good and ferments,
Fermentation condition is temperature 25 DEG C, pH value 6,30 minutes time；
(7) filter: the mash fermented is filtered by film filter, it is thus achieved that finished product fermented asparagus beverage.
The foregoing is only the preferable experimental example of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (4)
1. the preparation method of a fermented asparagus beverage, it is characterised in that: described preparation method comprises the following steps:
(1) pretreatment: take new fresh asparagus raw material, weighs (as depending on of follow-up substance after removing surface attachments and impurity
According to), clean, be cut into 3cm × 3cm fourth shape；
(2) hot drift: Germinatus Phragmitis fourth puts in boiling water the heat drift 10-15 second, it is standby that the time terminates rear cooling rapidly；
(3) defibrination: wear into Germinatus Phragmitis slurry after being mixed with a small amount of pure water by Germinatus Phragmitis, add a certain amount of Vc color fixative；
(4) enzymolysis: add the pectase that weight ratio is 0.5 ‰-1 ‰ in being starched by the Germinatus Phragmitis obtained by step (3), regulate serosity PH
Value, to 6.0-6.5, stirs 60-90 minute under the conditions of 50-55 DEG C；
(5) allotment and sterilizing: take appropriate glucose and add step (4) gained enzymolysis solution, uses normal temperature and pressure after being uniformly dissolved
Sterilizing methods, reaches sterilizing purpose by high electron beam irradiation；
(6) inoculation fermentation: the Lactobacillus plantarum that a certain amount of activation is good is inoculated in the Germinatus Phragmitis serosity that sterilizing is good and ferments；
(7) filter: the mash fermented is filtered by film filter, it is thus achieved that finished product fermented asparagus beverage.
The preparation method of a kind of fermented asparagus beverage the most according to claim 1, it is characterised in that: step (3) is described
The addition of Vc is 0.5 ‰-1 ‰.
The preparation method of a kind of fermented asparagus beverage the most according to claim 1, it is characterised in that: step (5) is described
Sterilization method be high electron beam irradiation, the nucleic acid etc. directly destroying microorganism has the material of vital functions, and this method is room temperature
The sterilization method of normal pressure.
The preparation method of a kind of fermented asparagus beverage the most according to claim 1, it is characterised in that: step (6) is described
Fermentation condition be temperature: 25-28 DEG C, PH:6-7, fermentation time: 25-35h.
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| CN110150523A (en) * | 2019-06-14 | 2019-08-23 | 扬州大学 | A kind of novel fermentation asparagus beverage preparation method |
| CN111743065A (en) * | 2020-07-16 | 2020-10-09 | 四川省内江市农业科学院 | Asparagus beverage and preparation method thereof |
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Application publication date: 20161207 |