CN106281953A - One contributes to improving sanatory blueberry fruit vinegar beverage of human body intestinal canal environment and preparation method thereof - Google Patents

Abstract

The invention discloses one to contribute to improving the sanatory blueberry fruit vinegar beverage of human body intestinal canal environment, including following weight portion component: fresh intact blue berry 145 150, fresh intact japanese yew fruit 140 145, stachyose 56, yeast rich in selenium 11 12, acetic acid bacteria 14 15, ester-producing yeast 9 10, fungus polyphenol 45, isomerized lactose powder 67, Sargassum ferment 78, inulin 56, L arabinose 56, polydextrose 56 etc..The present invention uses nutritious japanese yew fruit to coordinate the concentration composite fruit juice of blue berry, marc fermented product, fortification material to prepare compound fruit vinegar beverage, rich in the nutrient substance such as aminoacid and vitamin, there is higher nutritive value, coordinate fortification material can promote intestinal beneficial flora fast breeding, accelerate the wriggling of intestinal, so that toxic metabolite material is drained rapidly in intestinal, play and improve the sanatory effect of human body intestinal canal environment.

Description

One contribute to improving the sanatory blueberry fruit vinegar beverage of human body intestinal canal environment and Preparation method

Technical field

The present invention relates to blueberry fruit vinegar deep process technology field, particularly relate to one and contribute to improving human body intestinal canal environment rush Enter blueberry fruit vinegar beverage of health and preparation method thereof.

Background technology

Blue berry formal name used at school Pericarpium Citri tangerinae, belongs to Ericaceae genus vaccinium plant.Blueberry is except outer the most extremely strong medicinal for eating raw Being worth and alimentary health-care function, international food and agricultural organization is classified as one of big health food of the mankind five.Blue berry is in wild acinus Superfine product, its nutritive value, far above the fruit such as Fructus Mali pumilae, Fructus Vitis viniferae, Fructus Citri tangerinae, can be rated as " king of world's fruit ", is the world in recent years The with the fastest developing speed Third Class Fruit-tree kind integrating nutrition and health care, is first-class health food, and fashionable America and Europe is each State, enjoys the high praise of people and likes.

In Blueberry in addition to conventional sugar, acid and vitamin C, rich in vitamin E, vitamin A, vitamin B complex, The mineral elements such as SOD, arbutin, protein, anthocyanin, edible fiber and abundant potassium, ferrum, zinc, calcium.

There is the deep processing of substantial amounts of blue berry fruit juice, fruit wine, fruit vinegar, to realize the mixed economy of blue berry Benefit, but, in the most present blue berry secondary industry, it often is faced with the wasting of resources of blueberry pomace, it addition, processing technique There is certain defect and deficiency, affect blue berry product quality and processing benefit；The processing of analogy blueberry fruit vinegar is generally deposited The defects such as and troublesome poeration uncontrollable in alcohol fermentation and acetic fermentation process.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that one contributes to improving human body intestinal canal environment and promotees Enter blueberry fruit vinegar beverage of health and preparation method thereof.

The present invention is achieved by the following technical solutions:

One contributes to improving the sanatory blueberry fruit vinegar beverage of human body intestinal canal environment, including following weight portion component: fresh Intact blue berry 145-150, fresh intact japanese yew fruit 140-145, pectase 13-14, citric acid 10-11, cellulose Enzyme 9-10, edible acetic acid 2-3, stachyose 5-6, yeast rich in selenium 11-12, sodium alginate 9-10, n-trimethyl chitosan chloride 9-10, nanometer Kieselguhr 36-37, xanthan gum 14-15, acetic acid bacteria 14-15, ester-producing yeast 9-10, plant edible fiber 21-22, fungus polyphenol 4- 5, isomerized lactose powder 6-7, Sargassum ferment 7-8, inulin 5-6, L-arabinose 5-6, polydextrose 5-6, appropriate water.

One contributes to improving human body intestinal canal environment sanatory blueberry fruit vinegar beverage preparation method, including following step Rapid:

(1) by fresh intact blue berry, fresh intact japanese yew fruit clear water, grater, beating crusher is used to enter the most successively Row coarse crushing processes 20min, is using pulper to carry out finely pulverized 20min, is adding pectase, citric acid and gross weight afterwards Measure the water mixing of 2-3 times, stir enzymolysis 40min at 30 DEG C, filter to obtain composite fruit juice and compound marc afterwards, will be enriched in fruit juice and enter 10 DEG C of heat of row low temperature are concentrated into soluble solid, and to be that 11-12Brix must be combined concentrated fruit juice standby；

(2) compound marc step (1) obtained adds the pure water of cellulase and gross weight 3-4 times 60 DEG C of stirrings Enzymolysis 1h, adds edible acetic acid afterwards and stachyose stirs, and it is standby that enzyme denaturing obtains basestocks；

(3) the pure water mix and blend by xanthan gum, acetic acid bacteria, ester-producing yeast, plant edible fiber and gross weight 0.2 times is equal Even, use 15 DEG C of low temperature of comminutor to manufacture diameter grade acetic acid bacteria granule, yeast rich in selenium, sodium alginate, quaternized shell are gathered After the pure water mixing and stirring of sugar, nano diatomite and gross weight 0.5 times, by the way of spraying low temperature 15 DEG C drying Dichlorodiphenyl Acetate bacterium granule carries out embedding treatment, obtains slow release composite yeast standby；

(4) basestocks and composite yeast are mixed in the fermentation dress putting into sterilizing zone of constant temperature agitating device, at 28 DEG C of bottom fermentations 44-48d, in sweat, every 5d stirs once, stirs 30min every time, obtains fermentation material, filtered by fermentation material, obtains fermentation Liquid and fermentation residue are standby；

(5) fermentation residue is put into pulverization process 30min in super micron mill, first low temperature 42 DEG C be dried to moisture be gross weight 15%, put into afterwards in Muffle furnace, 174-178 DEG C of heated and stirred 9.6-9.8h under noble gas N2 atmosphere, stop heating, Rinse 2-3 time with pure water, obtain marc base absorptive clarificant standby；

(6) fermentation liquid that the compound concentrated fruit juice that step (1) obtained, step (4) obtain, fungus polyphenol, isomerized lactose powder, Sargassum ferment, inulin, L-arabinose, polydextrose carry out allocating homogenizing, and use the marc base adsorption clarification that (5) obtain suddenly Agent is stirred adsorption filtration, afterwards 98 DEG C of degerming 5s of high temperature, aging 6-8 month, then through UHT instantaneous ultrahigh-temperature sterilization, enters Row sterile filling, to obtain final product.

The invention have the advantage that the present invention use nutritious japanese yew fruit coordinate blue berry concentration composite fruit juice, Marc fermented product, the formulated homogenizing of fortification material, sterilizing, aging prepare compound fruit vinegar beverage, rich in aminoacid and Wei Sheng The nutrient substance such as element, have higher nutritive value, coordinate fortification material fungus polyphenol, isomerized lactose powder, Sargassum ferment Element, inulin, L-arabinose, polydextrose stachyose etc. can promote intestinal beneficial flora fast breeding, accelerate the compacted of intestinal Dynamic, so that toxic metabolite material is drained rapidly in intestinal, play and improve the sanatory effect of human body intestinal canal environment；Marc is adopted Preparing compound fruit vinegar, one-step fermentation with the one-step fermentation of slow release composite yeast, technique is simple and reaches alcohol fermentation by slow release Controlled with acetic fermentation, has the strongest operability, and the mouthfeel simultaneously making fruit vinegar beverage is unique；For fermentation Slag, by processing, has been prepared as fruit vinegar absorptive clarificant, it is achieved that making full use of of resource, has improve industrial value.

Detailed description of the invention

One contributes to improving the sanatory blueberry fruit vinegar beverage of human body intestinal canal environment, including following weight portion component: Fresh intact blue berry 145, fresh intact japanese yew fruit 140, pectase 13, citric acid 10, cellulase 9, edible second Acid 2, stachyose 5, yeast rich in selenium 11, sodium alginate 9, n-trimethyl chitosan chloride 9, nano diatomite 36, xanthan gum 14, acetic acid bacteria 14, ester-producing yeast 9, plant edible fiber 21, fungus polyphenol 4, isomerized lactose powder 6, Sargassum ferment 7, inulin 5, L arabinose 5, polydextrose 5, appropriate water.

One contributes to improving human body intestinal canal environment sanatory blueberry fruit vinegar beverage preparation method, including following step Rapid:

(1) by fresh intact blue berry, fresh intact japanese yew fruit clear water, grater, beating crusher is used to enter the most successively Row coarse crushing processes 20min, is using pulper to carry out finely pulverized 20min, is adding pectase, citric acid and gross weight afterwards Measure the water mixing of 2 times, stir enzymolysis 40min at 30 DEG C, filter to obtain composite fruit juice and compound marc afterwards, will be enriched in fruit juice and carry out 10 DEG C of heat of low temperature are concentrated into soluble solid, and to be that 11Brix must be combined concentrated fruit juice standby；

(2) pure water adding cellulase and gross weight 3 times in compound marc step (1) obtained stirs enzyme at 60 DEG C Solving 1h, add edible acetic acid afterwards and stachyose stirs, it is standby that enzyme denaturing obtains basestocks；

(3) the pure water mix and blend by xanthan gum, acetic acid bacteria, ester-producing yeast, plant edible fiber and gross weight 0.2 times is equal Even, use 15 DEG C of low temperature of comminutor to manufacture diameter grade acetic acid bacteria granule, yeast rich in selenium, sodium alginate, quaternized shell are gathered After the pure water mixing and stirring of sugar, nano diatomite and gross weight 0.5 times, by the way of spraying low temperature 15 DEG C drying Dichlorodiphenyl Acetate bacterium granule carries out embedding treatment, obtains slow release composite yeast standby；

(4) basestocks and composite yeast are mixed in the fermentation dress putting into sterilizing zone of constant temperature agitating device, at 28 DEG C of bottom fermentations 44d, in sweat, every 5d stirs once, stirs 30min every time, obtains fermentation material, filtered by fermentation material, obtains fermentation liquid And fermentation residue is standby；

(5) fermentation residue is put into pulverization process 30min in super micron mill, first low temperature 42 DEG C be dried to moisture be gross weight 15%, put into afterwards in Muffle furnace, 174 DEG C of heated and stirred 9.6h under noble gas N2 atmosphere, stop heating, use pure water Rinse 2 times, obtain marc base absorptive clarificant standby；

(6) fermentation liquid that the compound concentrated fruit juice that step (1) obtained, step (4) obtain, fungus polyphenol, isomerized lactose powder, Sargassum ferment, inulin, L arabinose, polydextrose carry out allocating homogenizing, and use the marc base adsorption clarification that (5) obtain suddenly Agent is stirred adsorption filtration, afterwards 98 DEG C of degerming 5s of high temperature, aging 6 months, then through UHT instantaneous ultrahigh-temperature sterilization, carries out Sterile filling, to obtain final product.

Claims (2)

1. one kind contributes to improving the sanatory blueberry fruit vinegar beverage of human body intestinal canal environment, it is characterised in that include following heavy Amount part component: fresh intact blue berry 145-150, fresh intact japanese yew fruit 140-145, pectase 13-14, citric acid 10-11, cellulase 9-10, edible acetic acid 2-3, stachyose 5-6, yeast rich in selenium 11-12, sodium alginate 9-10, quaternized shell Polysaccharide 9-10, nano diatomite 36-37, xanthan gum 14-15, acetic acid bacteria 14-15, ester-producing yeast 9-10, plant edible fiber 21- 22, fungus polyphenol 4-5, isomerized lactose powder 6-7, Sargassum ferment 7-8, inulin 5-6, L-arabinose 5-6, polydextrose 5-6, Appropriate water.

2. one kind contributes to improving human body intestinal canal environment sanatory blueberry fruit vinegar beverage preparation method, it is characterised in that bag Include following steps:

(1) by fresh intact blue berry, fresh intact japanese yew fruit clear water, grater, beating crusher is used to enter the most successively Row coarse crushing processes 20min, is using pulper to carry out finely pulverized 20min, is adding pectase, citric acid and gross weight afterwards Measure the water mixing of 2-3 times, stir enzymolysis 40min at 30 DEG C, filter to obtain composite fruit juice and compound marc afterwards, will be enriched in fruit juice and enter 10 DEG C of heat of row low temperature are concentrated into soluble solid, and to be that 11-12Brix must be combined concentrated fruit juice standby；

(2) compound marc step (1) obtained adds the pure water of cellulase and gross weight 3-4 times 60 DEG C of stirrings Enzymolysis 1h, adds edible acetic acid afterwards and stachyose stirs, and it is standby that enzyme denaturing obtains basestocks；

(3) the pure water mix and blend by xanthan gum, acetic acid bacteria, ester-producing yeast, plant edible fiber and gross weight 0.2 times is equal Even, use 15 DEG C of low temperature of comminutor to manufacture diameter grade acetic acid bacteria granule, yeast rich in selenium, sodium alginate, quaternized shell are gathered After the pure water mixing and stirring of sugar, nano diatomite and gross weight 0.5 times, by the way of spraying low temperature 15 DEG C drying Dichlorodiphenyl Acetate bacterium granule carries out embedding treatment, obtains slow release composite yeast standby；

(4) basestocks and composite yeast are mixed in the fermentation dress putting into sterilizing zone of constant temperature agitating device, at 28 DEG C of bottom fermentations 44-48d, in sweat, every 5d stirs once, stirs 30min every time, obtains fermentation material, filtered by fermentation material, obtains fermentation Liquid and fermentation residue are standby；

(5) fermentation residue is put into pulverization process 30min in super micron mill, first low temperature 42 DEG C be dried to moisture be gross weight 15%, put into afterwards in Muffle furnace, 174-178 DEG C of heated and stirred 9.6-9.8h under noble gas N2 atmosphere, stop heating, Rinse 2-3 time with pure water, obtain marc base absorptive clarificant standby；

(6) fermentation liquid that the compound concentrated fruit juice that step (1) obtained, step (4) obtain, fungus polyphenol, isomerized lactose powder, Sargassum ferment, inulin, L-arabinose, polydextrose carry out allocating homogenizing, and use the marc base adsorption clarification that (5) obtain suddenly Agent is stirred adsorption filtration, afterwards 98 DEG C of degerming 5s of high temperature, aging 6-8 month, then through UHT instantaneous ultrahigh-temperature sterilization, enters Row sterile filling, to obtain final product.