CN106721769A - A kind of Chinese yam pear juice composite fermented beverage - Google Patents
A kind of Chinese yam pear juice composite fermented beverage Download PDFInfo
- Publication number
- CN106721769A CN106721769A CN201610954655.1A CN201610954655A CN106721769A CN 106721769 A CN106721769 A CN 106721769A CN 201610954655 A CN201610954655 A CN 201610954655A CN 106721769 A CN106721769 A CN 106721769A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- pear juice
- beverage
- hydrolyzate
- pear
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
- A23V2400/123—Bulgaricus
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- 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
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- A23V2400/125—Casei
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- 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
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- A23V2400/169—Plantarum
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- 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
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- A23V2400/249—Thermophilus
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Abstract
The present invention relates to technical field of beverage, specifically a kind of health-care nutritive favour building Chinese yam Dangshan pear juice composite fermented beverage without carbohydrate additive and preparation method thereof is developed with pear juice subscription using two enzymes method.The composite beverage by adding alpha amylase in Chinese yam pulp after the pre-treatment, by the Starch Hydrolysis in Chinese yam after, then carry out saccharification treatment, obtain Chinese yam hydrolyzate, Chinese yam hydrolyzate and pear juice are compounded, the Chinese yam hydrolyzate is 45 with the mass ratio of pear juice:1, control fermentation condition to make the pH of beverage be 4.2 5.5, pol is 6.5 8.5, completes the preparation of composite fermented beverage.This kind of relatively new research and development method is widely used in the development of Chinese yam pear juice series beverage, so can not only bring into play the effect of the medicine food of Chinese yam, pear juice is more various, and the nutritional ingredient of itself can be utilized with maximized, allow consumer to obtain the dual experience of sense organ and health.
Description
Technical field
The present invention relates to technical field of beverage, specifically develop a kind of without carbohydrate using two enzymes method and pear juice subscription
Health-care nutritive favour building Chinese yam Dangshan pear juice composite fermented beverage of additive and preparation method thereof.
Background technology
Fermentation class beverage products species in the market is more, meanwhile, fermentation class beverage is fine because of its unique flavor, mouthfeel
And favored by consumers in general, but carbohydrate additive therein be also it is innumerable, such as some products save it is relatively costly,
The use of heat carbohydrate higher, directly uses the stronger carbohydrate additive of sweetener Aspartame, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt and other effects.The present invention
The characteristics of mainly for rich in nutrition content in Chinese yam and content of starch high, be alpha amylase and carbohydrase to mountain using two enzymes method
Substantial amounts of starch is hydrolyzed and obtains available carbohydrate in medicine slurry, then yam enzymolysis liquid is contained with a certain amount of containing sugar content high
The Dangshan pear juice of acid amount carries out compounding and microorganism fungus kind fermentation, then adds appropriate pear juice and carry out sugar degree regulation allotment, finally
The Chinese yam pear juice mixed fermentation health care drink of not sugaring is obtained.Chinese yam class beverage is less in the market, and patent aspect has
The record of Patent No. 2008101505987, but the time is more remote, and its technology is not novel enough, and this kind of Chinese yam is with pear juice
Dispensing mode there is no the record can to look at present, and in the market also occurs without such product, while there is no not sugaring in Chinese yam fermented beverage
And research and the method for production of the carbohydrate additive such as sweetener.
Chinese yam, also known as RHIIZOMA DIOSCOREAE from Henan of China, belong to Dioscoreaceae, permanent vegetable, early in the period Zhou Dynasty（B.C. about 11st century）Just
There is plantation.Chinese yam meat is pure white, crisp and refreshing, and juice is more, there is fresh and sweet mouthfeel and pure and fresh fragrance, and property sweet taste, has invigorating the spleen to mend
Lung, reinforce the kidney beneficial essence, tonifying middle-Jiao and Qi, heat-clearing solution is tired, aid digestion, hypoglycemic, the medical care effect such as reducing blood lipid.《Sheng Nong's herbal classic》
Chinese yam is classified as the top grade of " in main wound qi-restoratives, except fever and chills perverse trend, bowl spares benefit strength, muscle long, long term usage is clear-headed and clear-sighted "；《The property of medicine
By》Record its " mend the seven kinds of impairments exhaustion or lesion of the five internal organs, remove cold wind, stop refreshing pain in the back, relieving palpitation, the deficiency of bushing gas, suffer from the physically weak win of people, plus and using it ".
《Japan hanako materia medica》Also " helping the five internal organs, strengthening the bones and muscles, long will to calm the nerves, master lets out smart forgetful " on the books, so Chinese yam is traditional China
Integration of drinking and medicinal herbs food.Favour building Chinese yam has three big notable features compared with other Chinese yams：One is not numb puckery；Two sweet faces, it is sweet, it is easy-peel
Skin, can one stripping to the end；Three nutrition and medical value are high, main containing abundant active component is contained in 27 kinds of nutrient Chinese yams
There is starch, saponin(e, carbohydrate, protein, alcohols material, choline, glycoprotein, amylase, polyphenol oxidase, mannosan is planted
Thing acid, dopamine, batatasins and multivitamin and trace element Deng Hui buildings Chinese yam contain abundant mucus protein matter, sugar, shallow lake
Powder, vitamin A, B1, B2, C and the acid of various chloros and trace element.Wherein contain reducing sugar 1.85% or so, polysaccharide 5.56%
Left and right, starch 20.9% or so.
Dangshan pear, raw, prepared food is all good, suitable for people of all ages." eat raw can six internal organs clearly heat, prepared food can grow the moon of the five internal organs ", more
Have medical value higher concurrently, favored by each stratum personage for hundreds of years.《Compendium of Materia Medica》Volume 30 has full and accurate note
Carry, clinic is also demonstrated that：Dangshan pear have quench the thirst, promote the production of body fluid, heat of dispelling is relieved summer heat, resolving sputum moistening lung, relieving cough and asthma, nourishing Yin and falling fire, cool heart solution
Malicious the effects such as, it is referred to as " Chinese artichoke, medicine Zisco clarified butter in fruit " by the successive dynasties traditional Chinese medical science.Its nutrition and its abundant, according to surveying and determination, Dangshan pear
Containing nutritious, containing various amino acid needed by human, vitamin, mineral matter, 85% moisture, the fructose of 6%-9.7%, 1%-
3.7% glucose, the sucrose of 0.4%-2.6%, titratable sugar is 7% or so, titratable acid 0.10% or so.
The content of the invention
The present invention is to solve to need to add the technology of the numerous food additive for adjusting pol, acidity etc. difficult in existing beverage
Topic, discloses a kind of Chinese yam pear juice composite fermented beverage and preparation method thereof.
To solve above-mentioned technical barrier, the present invention uses following technical scheme：
A kind of Chinese yam pear juice composite fermented beverage, the composite beverage by adding alpha amylase in Chinese yam pulp after the pre-treatment,
After by the Starch Hydrolysis in Chinese yam, then saccharification treatment is carried out, obtain Chinese yam hydrolyzate, Chinese yam hydrolyzate and pear juice compounded, institute
It is 4-5 that Chinese yam hydrolyzate is stated with the mass ratio of pear juice:1, control fermentation condition to make the pH of beverage be 4.2-5.5, pol is 6.5-
8.5, complete the preparation of composite fermented beverage.
Step is as follows：
（1）The preparation of Chinese yam hydrolyzate：By Chinese yam by cleaning, peeling, section, color protection, precook, be beaten, be gelatinized after Chinese yam
Juice, then carry out double enzymolysis, go out enzyme and filtering complete Chinese yam hydrolyzate preparation；
（2）Prepare pear juice：Will without the Dangshan pear cleaning, peeling, stripping and slicing gone mouldy, completely cut off air color protection, clean, precook, spiral pressure
Squeeze, filter the preparation for completing pear juice；
（3）Chinese yam, pear juice compound to obtain compositional liquor：After by Chinese yam hydrolyzate and pear juice compounding, compositional liquor is obtained, with compositional liquor as base
Standard, adds 0.1% xanthans, 0.18% sodium carboxymethylcellulose, 0.06% sodium alginate, 0.1% sodium iso-vc, in 65 DEG C, 20MPa
Under carry out it is high-pressure homogeneous, finally by high pressure moment sterilize after it is filling, complete compositional liquor preparation；
（4）The activation of strain：1. by step（3）The compositional liquor of gained takes out 90g and dispenses into tetra- triangular flasks of a, b, c, d, matter
It is stand-by that amount is followed successively by 0g, 15g, 30g, 45g；2. the preparation of skimmed milk：By skimmed milk power and distilled water in mass ratio 1:The ratio of 6-8
Example is mixed to prepare skimmed milk；3. skimmed milk is dispensed to a, b, c, d equipped with compositional liquor by 50g, 35g, 20g, 5g successively respectively
In four triangular flasks；4. in 6% zymophyte being accessed into a at 37 DEG C, at 37 DEG C incubated 3-5h to there is curdled milk to occur, so
To continue to cultivate to curdled milk and occur in a in 6% access b of nutrient solution at 37 DEG C afterwards, then with same inoculum concentration and method, together
The temperature of sample is sequentially ingressed into c and d respectively, and the strain in final d is the strain after domestication；
（5）Compositional liquor is fermented：Fermented during the strain after domestication is accessed into compositional liquor by 6% inoculum concentration, fermentation temperature
It is 37-40 DEG C to spend, and fermentation time is 16-20h, and pH is 4.2-5.5, after the completion of fermentation, on the basis of the weight of the mixed liquor that ferments,
To the pear juice that 20-30% is added in fermentation mixed liquor, the beverage sweetness after fermentation is adjusted to 6.5-8.5, after being well mixed, refrigeration
24h, completes the preparation of Chinese yam pear juice composite fermented beverage.
The step（1）Middle color protection step is：Colour protecting liquid is added in Chinese yam after tangential section, to flood the Chinese yam after section
It is defined；The preparation of the colour protecting liquid：On the basis of the quality of colour protecting liquid, 0.6% citric acid, 2% salt and 0.1% sulfurous acid are added
Hydrogen sodium processes 40-50min；The step of double enzymolysis is：By the Succus Rhizoma Dioscoreae after gelatinization in 60 DEG C of thermostat water bath, 1g/ is added
The middle temperature alpha amylase of kg carries out enzymolysis 40min, adds 0.6% carbohydrase, water bath with thermostatic control 3h at 60 DEG C.
The step（2）It is middle isolation air color protection step be：Completely cut off air colour protecting liquid to being added in the Dangshan pear after stripping and slicing,
Dangshan pear after flooding stripping and slicing is defined；It is described isolation air colour protecting liquid formula be：It is base to completely cut off air colour protecting liquid quality
Standard, adds 0.6% citric acid treatment 30min.
The step（4）Middle zymophyte is streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus plantarum, lactobacillus acidophilus
With the Mixed Microbes of Lactobacillus casei.
The beneficial effects of the present invention are：
1. by the present invention in that with alpha amylase by the saccharification for carrying out addition carbohydrase after Starch Hydrolysis to Chinese yam hydrolyzate again
Reason, so that the much starch in Chinese yam is converted into the glucose for being available for fermenting and utilizing, then adds the pears of 20%-30% by the later stage
The control that juice is allocated and inoculum concentration, fermentation time 16-20h, temperature are 37-40 DEG C is so that beverage reaches acidity pH value
Between 4.2-5.5, the good to eat fermentation class drink of the health care of comfortable acid of the pol between 6.5-8.5.
2. the present invention researches and develops being of high nutritive value of a kind of not sugaring, green by the preparation method of two enzymes method and science
The mixed juice fermented beverage of the again good to eat favour building Chinese yam Dangshan pear of color health care.Carried out at a series of early stage by Chinese yam and pears
The improving qualities such as filtering, sterilization, homogeneous after reason such as section, color protection, enzymolysis, mashing conventional treatment, and the two compounding
Mid-term treatment, activation and later stage fermentation to strain.
3. the nutritional ingredient of Chinese yam and pear juice and microbial fermentation can not only be connected and reach dual work(by the present invention
Effect, and using the characteristics of water content is high, sugar content is high in the starch high in Chinese yam, high amount of sugar and Dangshan pear, incite somebody to action the two
Dominant component it is complementary combine, processed allotment can be obtained a kind of pure and fresh tasty and refreshing, green health the new not sugaring of mouthfeel
Microbial fermentation beverage.It is another object of the present invention to this kind of relatively new research and development method is widely used in into Chinese yam pear juice system
In the development of beverage series, so can not only bring into play the effect of the medicine food of Chinese yam, pear juice is more various, and can be most
The utilization of the bigization nutritional ingredient of itself, allows consumer to obtain the dual experience of sense organ and health.
4. final microbiological indicator of the invention after testing is：Total bacteria count≤80, and without pathogenic bacteria；Physiology and biochemistry refers to
It is designated as：Solid content >=20, acidity 5.6, pol 5.2, compared with conventional method, not only quality is excellent for the product that the present invention is obtained
It is good, and the health idea of green health is more conformed to, while compared with the existing Yam beverage of in the market, mouthfeel is more preferably pure and fresh
Tasty and refreshing, nutrition is more enriched, and the utilization rate to raw material material in itself is also higher, and has largely prevented carbohydrate addition
The use of agent, it is easier to favored by consumer.
Specific embodiment
Embodiment 1
Prepare Chinese yam hydrolyzate：Fresh Chinese yam is obtained into Chinese yam 100g, section by cleaning, peeling（2mm is thick）, color protection（100mL
0.6g citric acids, 2g salt, 0.1g sodium hydrogensulfites treatment 40min are added in distilled water）, boiling water precooks（Boil to Chinese yam tissue
Soften about 15min）, add distilled water 400g mashing（Mass ratio is Chinese yam：Water=1:4）, gelatinization（60 DEG C, 10min）, enzymolysis（60
DEG C, the middle temperature alpha amylase 1g/kg of 40min, 0.5g）, saccharification（60 DEG C, 3h, 3g）Carbohydrase, go out enzyme（100 DEG C, 5min）, filtering
（200 mesh nylon grenadines）.
Two enzymes method enzymolysis process：Contain much starch in Chinese yam, easily precipitate in a liquid, to improve the health care of drink
Function and organoleptic quality, can add the Succus Rhizoma Dioscoreae after gelatinization the middle temperature α of 0.5g to form sediment first in 60 DEG C of thermostat water bath
Powder enzyme carries out enzymolysis 40min, and the amylorrhexis after gelatinization can be the oligosaccharide such as soluble dextrin, maltose by this process.So
3g carbohydrase is added in Chinese yam hydrolyzate after backward amylorrhexis, water bath with thermostatic control 3h, finally gives and can be used at 60 DEG C
The glucose of fermentation.
Prepare Dangshan pear juice：By without the cleaning of 450g Dangshan pears, peeling, stripping and slicing, isolation air color protection gone mouldy（500g distills
3g citric acids are added to prepare isolation air colour protecting liquid, 30min in water）, cleaning, precook（5min）, screw press obtain pure pear juice
202g。
500g Succus Rhizoma Dioscoreae 100g pear juices are compounded into obtain compositional liquor 600g：Because Chinese yam is with pear juice, and each nutritional ingredient is high, will
The nutrition species of zymotic fluid can be enriched after the two mixing, while obtaining more after two enzymes method enzymatic saccharification Succus Rhizoma Dioscoreae being utilized
Carbohydrate and the pear juice carbohydrate and acid that have in itself, make strain in activation or fermentation process in one most
Good growing environment.This kind of compounding mode can save the use of multiple additives during many pols and acidity adjustment.
Chinese yam hydrolyzate is pressed 5 with pure pear juice:1 compounding, can now measure the pol of zymotic fluid in 1.4, pH 5.8, in Mixed Microbes
Within the interval of the most suitable growth environment.Add afterwards food-grade stabilizers 0.6g xanthans, 1.08g sodium carboxymethylcelluloses,
0.36g sodium alginates, 0.6g sodium iso-vcs.Carried out under 65 DEG C, 20MPa afterwards it is high-pressure homogeneous, finally by high pressure moment sterilize
It is filling afterwards.
The activation of strain：Because strain used is commercially available probiotics, therefore need to accessed before treating zymotic fluid first to it
Tamed strain is carried out, so that mixed bacteria can adapt to the environment of Chinese yam pear juice compositional liquor.1. by upper step gained Chinese yam pear juice
Compositional liquor takes out 90g and dispenses into tetra- triangular flasks of a, b, c, d, and it is stand-by that quality is followed successively by 0g, 15g, 30g, 45g；2. skimmed milk
Preparation：15g skimmed milk powers and 90g distilled water are mixed to prepare skimmed milk；3. by skimmed milk respectively press successively 50g, 35g,
20g, 5g are dispensed into above-mentioned tetra- triangular flasks of a, b, c, d equipped with Chinese yam pear juice compositional liquor.4. add according to 6% at 37 DEG C
Dosage adds 3g zymophytes（Streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei etc.
Mixed Microbes）Access in a, then incubated 3h accesses the 3g nutrient solutions in a at 37 DEG C to there is curdled milk to occur at 37 DEG C
Continue to cultivate to curdled milk appearance in b, then c and d are sequentially ingressed into same inoculum concentration and method and temperature respectively, in final d
Strain be domestication after strain.
Chinese yam pear juice compositional liquor is fermented：By the strain activation and culture liquid in d, 510g is accessed by 30.6g activating solutions
Fermented in Chinese yam pear juice compositional liquor to be fermented.Temperature is 37 DEG C, and fermentation time is 16h, and pH is 4.2, after the completion of fermentation
Mixed fermentation liquid after fermentation is added the pear juice of 102g, the sugariness of the beverage after regulation fermentation makes its pol 6.5, now
Beverage comfortable acid and the mixing fragrant with pear juice and fermentation.Enter refrigeration after well mixed, the time is 24h.
Embodiment 2
Prepare Chinese yam hydrolyzate：By Chinese yam by cleaning, peeling（It is 100g after peeling）, section（3mm is thick）, color protection（500mL steams
3g citric acids, 10g salt, 0.5g sodium hydrogensulfites are added in distilled water, 50min is processed）, precook（Boil to Chinese yam organization softening about
12min）, mashing（Mass ratio is Chinese yam：Water=1:4）, gelatinization（60 DEG C, 10min）, enzymolysis（60 DEG C, the middle temperature α of 40min, 0.5g forms sediment
Powder enzyme）, saccharification（60 DEG C, 3h, 3g carbohydrase）, go out enzyme（100 DEG C, 5min）, filtering（200 mesh nylon grenadines）.
Two enzymes method enzymolysis process：Contain much starch in Chinese yam, easily precipitate in a liquid, to improve the health care of drink
Function and organoleptic quality, can add the Succus Rhizoma Dioscoreae after gelatinization the middle temperature α of 1g/kg to form sediment first in 60 DEG C of thermostat water bath
Powder enzyme 0.5g carries out enzymolysis 40min, and the amylorrhexis after gelatinization can be that soluble dextrin, maltose etc. is oligomeric by this process
Sugar.Then to the carbohydrase that 3g is added in the Chinese yam hydrolyzate after amylorrhexis, the water bath with thermostatic control 3h at 60 DEG C, final
To carbohydrates such as the glucose that can be used to ferment.
Prepare Dangshan pear juice：By without the Dangshan pear 580g cleanings, peeling, stripping and slicing, isolation air color protection gone mouldy（500g distills
3g citric acids are added to prepare isolation air colour protecting liquid, 30min in water）, cleaning, precook（5min）, screw press obtain pure pear juice
285.5g, filtering（100 mesh nylon wires）.
Chinese yam（500g）Pear juice（125g）Compound to obtain compositional liquor 625g：Because Chinese yam is with pear juice, and each nutritional ingredient is high, will
The nutrition species of zymotic fluid can be enriched after the two mixing, while obtaining more after two enzymes method enzymatic saccharification Succus Rhizoma Dioscoreae being utilized
Carbohydrate and the pear juice carbohydrate and acid that have in itself, make strain in activation or fermentation process in one most
Good growing environment.This kind of compounding mode can save the use of multiple additives during many pols and acidity adjustment.
Chinese yam hydrolyzate 500g is compounded with pure pear juice 125g, the pol of zymotic fluid can be now measured 1.4, pH5.8, in Mixed Microbes
The most suitable growth environment interval within.Food-grade stabilizers 0.625g xanthans, 1.125g carboxymethylcellulose calciums are added afterwards
Sodium, 0.375g sodium alginates, 0.625g sodium iso-vcs.Carried out under 65 DEG C, 20MPa afterwards it is high-pressure homogeneous, finally by high pressure wink
Between sterilize after it is filling.
The activation of strain：Because strain used is commercially available probiotics, therefore need to accessed before treating zymotic fluid first to it
Tamed strain is carried out, so that mixed bacteria can adapt to the environment of Chinese yam pear juice compositional liquor.1. by upper step gained Chinese yam pear juice
Compositional liquor takes out 90g and dispenses into tetra- triangular flasks of a, b, c, d, and it is stand-by that quality is followed successively by 0g, 15g, 30g, 45g；2. skimmed milk
Preparation：12.5g skimmed milk powers and 100g distilled water are mixed to prepare skimmed milk；3. by skimmed milk respectively press successively 50g, 35g,
20g, 5g are dispensed into above-mentioned tetra- triangular flasks of a, b, c, d equipped with Chinese yam pear juice compositional liquor.4. by 6% fermentation at 38 DEG C
Bacterium 3g（The Mixed Microbes such as streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei）Access a
In, incubated 4h continues to cultivate to there is curdled milk to occur during the 3g nutrient solutions in a then are accessed into b at 37 DEG C at 37 DEG C
Occur to curdled milk, then c and d are sequentially ingressed into same inoculum concentration and method and temperature respectively, the strain in final d is tame and docile
Strain after change.
Chinese yam pear juice compositional liquor is fermented：32.1g strain activation and cultures liquid in d is accessed into 535g mountains to be fermented
Fermented in medicine pear juice compositional liquor.Temperature is 40 DEG C, and fermentation time is 20h, and pH is 5.5, by after fermentation after the completion of fermentation
Mixed fermentation liquid adds the pear juice of 160.5g, and the sugariness of the beverage after regulation fermentation makes its pol 8.5, now comfortable acid
And it is good in taste.Enter refrigeration after well mixed, the time is 24h.
Embodiment 3
Prepare Chinese yam hydrolyzate：By Chinese yam by cleaning, peeling（It is 100g after peeling）, section（2.5mm is thick）, color protection（500mL
Add 3g citric acids, 10g salt, 0.5g sodium hydrogensulfites to prepare colour protecting liquid in distilled water, process 50min）, precook（Boil to mountain
Medicine organization softening about 12min）, mashing（Mass ratio is Chinese yam：Water=1:4）, gelatinization（60 DEG C, 10min）, enzymolysis（60 DEG C,
The middle temperature alpha amylase of 40min, 0.5g）, saccharification（60 DEG C, 3h, 3g carbohydrase）, go out enzyme（100 DEG C, 5min）, filtering（200 mesh Buddhist nuns
Imperial grenadine）.
Two enzymes method enzymolysis process：Contain much starch in Chinese yam, easily precipitate in a liquid, to improve the health care of drink
Function and organoleptic quality, can add the Succus Rhizoma Dioscoreae after gelatinization the middle temperature α of 1g/kg to form sediment first in 60 DEG C of thermostat water bath
Powder enzyme carries out enzymolysis 40min, and the amylorrhexis after gelatinization can be the oligosaccharide such as soluble dextrin, maltose by this process.So
The carbohydrase of 3g, the water bath with thermostatic control 3h at 60 DEG C is added to finally give available in Chinese yam hydrolyzate after backward amylorrhexis
In the glucose of fermentation.
Prepare Dangshan pear juice：By without Dangshan pear (490g) cleaning, peeling, stripping and slicing, isolation air color protection gone mouldy（500g steams
3g citric acids are added to prepare isolation air colour protecting liquid, 30min in distilled water）, cleaning, precook（5min）, screw press, filtering（100
Mesh nylon wire）The pure pear juices of 258.75g are obtained afterwards.
Chinese yam pear juice compounds to obtain compositional liquor：Because Chinese yam is with pear juice, and each nutritional ingredient is high, can be with rich after the two is mixed
The nutrition species of rich zymotic fluid, while more carbohydrates and pear juice are obtained after two enzymes method enzymatic saccharification Succus Rhizoma Dioscoreae being utilized
The carbohydrate and acid itself having, make strain that an optimal growing environment is in activation or fermentation process.This
Planting compounding mode can save the use of multiple additives during many pols and acidity adjustment.By 500g Chinese yam hydrolyzates
With the pure pear juice compoundings of 125g, the pol of zymotic fluid can be now measured in 1.4, pH 5.8, the most suitable growth environment in Mixed Microbes
Interval within.Food-grade stabilizers 0.625g xanthans, 1.125g sodium carboxymethylcelluloses, 0.375g alginic acids are added afterwards
Sodium, 0.625g sodium iso-vcs.Carried out under 65 DEG C, 20MPa afterwards it is high-pressure homogeneous, finally by high pressure moment sterilize after it is filling.
The activation of strain：Because strain used is commercially available probiotics, therefore need to accessed before treating zymotic fluid first to it
Tamed strain is carried out, so that mixed bacteria can adapt to the environment of Chinese yam pear juice compositional liquor.1. by upper step gained Chinese yam pear juice
Compositional liquor takes out 90g and dispenses into tetra- triangular flasks of a, b, c, d, and it is stand-by that quality is followed successively by 0g, 15g, 30g, 45g；2. skimmed milk
Preparation：13.75g skimmed milk powers and 96.25g distilled water are mixed to prepare skimmed milk；3. by skimmed milk respectively press successively 50g,
35g, 20g, 5g are dispensed into above-mentioned tetra- triangular flasks of a, b, c, d equipped with Chinese yam pear juice compositional liquor.4. by 3g's at 38 DEG C
Zymophyte（The Mixed Microbes such as streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei）Connect
Enter in a, incubated 5h continues to train to there is curdled milk to occur during the 3g nutrient solutions in a then are accessed into b at 37 DEG C at 37 DEG C
Support to curdled milk and occur, then c and d are sequentially ingressed into same inoculum concentration and method and temperature respectively, the strain in final d is
Strain after domestication.
Chinese yam pear juice compositional liquor is fermented：By the 32.1g strain activation and culture liquid in d, 535g to be fermented is accessed
Fermented in Chinese yam pear juice compositional liquor.Temperature is 38 DEG C, and fermentation time is 19h, and pH is 4.5, and fermentation completes backward zymotic fluid
Middle addition 133.75g pear juices, the sugariness of the beverage after regulation fermentation, make its pol 7.5, now comfortable acid and mouthfeel compared with
It is good.Enter refrigeration after well mixed, the time is 24h.
Embodiment 4
Prepare Chinese yam hydrolyzate：Fresh Chinese yam is obtained into Chinese yam 90g, section by cleaning, peeling（2mm is thick）, color protection（500mL
0.54g citric acids, 1.8g salt, 0.09g sodium hydrogensulfites treatment 40min are added in distilled water）, boiling water precooks（Boil to Chinese yam
Organization softening about 15min）, add distilled water 360g mashing（Mass ratio is Chinese yam：Water=1:4）, gelatinization（60 DEG C, 10min）, enzyme
Solution（60 DEG C, the middle temperature alpha amylase of 40min, 0.45g）, saccharification（60 DEG C, 3h, 2.7g）Carbohydrase, go out enzyme（100 DEG C, 5min）, mistake
Filter（200 mesh nylon grenadines）.
Two enzymes method enzymolysis process：Contain much starch in Chinese yam, easily precipitate in a liquid, to improve the health care of drink
Function and organoleptic quality, can add the Succus Rhizoma Dioscoreae after gelatinization the middle temperature α of 0.45g to form sediment first in 60 DEG C of thermostat water bath
Powder enzyme carries out enzymolysis 40min, and the amylorrhexis after gelatinization can be the oligosaccharide such as soluble dextrin, maltose by this process.So
2.7g carbohydrase, the water bath with thermostatic control 3h at 60 DEG C is added to finally give available in Chinese yam hydrolyzate after backward amylorrhexis
In the glucose of fermentation.
Prepare Dangshan pear juice：By without the cleaning of 485g Dangshan pears, peeling, stripping and slicing, isolation air color protection gone mouldy（500g distills
3g citric acids are added to prepare isolation air colour protecting liquid, 30min in water）, cleaning, precook（5min）, screw press obtain pure pear juice
237.5g。
450g Succus Rhizoma Dioscoreae 100g pear juices are compounded into obtain compositional liquor 550g：Because Chinese yam is with pear juice, and each nutritional ingredient is high, will
The nutrition species of zymotic fluid can be enriched after the two mixing, while obtaining more after two enzymes method enzymatic saccharification Succus Rhizoma Dioscoreae being utilized
Carbohydrate and the pear juice carbohydrate and acid that have in itself, make strain in activation or fermentation process in one most
Good growing environment.This kind of compounding mode can save the use of multiple additives during many pols and acidity adjustment.
Chinese yam hydrolyzate is pressed 4.5 with pure pear juice:1 compounding, can now measure the pol of zymotic fluid in 1.4, pH 5.8, in Mixed Microbes
The most suitable growth environment interval within.Add afterwards food-grade stabilizers 0.55g xanthans, 0.99g sodium carboxymethylcelluloses,
0.33g sodium alginates, 0.55g sodium iso-vcs.Carried out under 65 DEG C, 20MPa afterwards it is high-pressure homogeneous, finally by high pressure moment sterilize
It is filling afterwards.
The activation of strain：Because strain used is commercially available probiotics, therefore need to accessed before treating zymotic fluid first to it
Tamed strain is carried out, so that mixed bacteria can adapt to the environment of Chinese yam pear juice compositional liquor.1. by upper step gained Chinese yam pear juice
Compositional liquor takes out 90g and dispenses into tetra- triangular flasks of a, b, c, d, and it is stand-by that quality is followed successively by 0g, 15g, 30g, 45g；2. skimmed milk
Preparation：By skimmed milk power and distilled water in mass ratio 1:6 ratio is mixed to prepare skimmed milk；3. skimmed milk is pressed successively respectively
50g, 35g, 20g, 5g are dispensed into above-mentioned tetra- triangular flasks of a, b, c, d equipped with Chinese yam pear juice compositional liquor.4. will at 37 DEG C
3.3g zymophytes（Streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei etc. mix
Bacterium）Access in a, then incubated 3.5h accesses the 3.3g nutrient solutions in a at 37 DEG C to there is curdled milk to occur at 37 DEG C
Continue to cultivate to curdled milk appearance in b, then c and d are sequentially ingressed into same inoculum concentration and method and temperature respectively, in final d
Strain be domestication after strain.
Chinese yam pear juice compositional liquor is fermented：By the strain activation and culture liquid in d, access 550g by 33g activating solutions and treat
Fermented in the Chinese yam pear juice compositional liquor of fermentation.Temperature is 40 DEG C, and when fermentation time is 20h, pH is 5.0, after the completion of fermentation
Mixed fermentation liquid after fermentation is added the pear juice of 137.5g, the sugariness of the beverage after regulation fermentation makes its pol 7.5, this
When beverage comfortable acid and with pear juice and fermentation mixing fragrant.Enter refrigeration after well mixed, the time is 24h.
Claims (5)
1. a kind of Chinese yam pear juice composite fermented beverage, it is characterised in that：The composite beverage is by Chinese yam pulp after the pre-treatment
Middle addition alpha amylase, by the Starch Hydrolysis in Chinese yam after, then carry out saccharification treatment, Chinese yam hydrolyzate is obtained, by Chinese yam hydrolyzate
With pear juice compounding, the Chinese yam hydrolyzate is 4-5 with the mass ratio of pear juice:1, control fermentation condition to make the pH of beverage be 4.2-
5.5, pol is 6.5-8.5, completes the preparation of composite fermented beverage.
2. Chinese yam pear juice composite fermented beverage as claimed in claim 1, it is characterised in that its step is as follows：
（1）The preparation of Chinese yam hydrolyzate：By Chinese yam by cleaning, peeling, section, color protection, precook, be beaten, be gelatinized after Chinese yam
Juice, then carry out double enzymolysis, go out enzyme and filtering complete Chinese yam hydrolyzate preparation；
（2）Prepare pear juice：Will without the Dangshan pear cleaning, peeling, stripping and slicing gone mouldy, completely cut off air color protection, clean, precook, spiral pressure
Squeeze, filter the preparation for completing pear juice；
（3）Chinese yam, pear juice compound to obtain compositional liquor：After by Chinese yam hydrolyzate and pear juice compounding, compositional liquor is obtained, with compositional liquor as base
Standard, adds 0.1% xanthans, 0.18% sodium carboxymethylcellulose, 0.06% sodium alginate, 0.1% sodium iso-vc, in 65 DEG C, 20MPa
Under carry out it is high-pressure homogeneous, finally by high pressure moment sterilize after it is filling, complete compositional liquor preparation；
（4）The activation of strain：1. by step（3）The compositional liquor of gained takes out 90g and dispenses into tetra- triangular flasks of a, b, c, d, matter
It is stand-by that amount is followed successively by 0g, 15g, 30g, 45g；2. the preparation of skimmed milk：By skimmed milk power and distilled water in mass ratio 1:The ratio of 6-8
Example is mixed to prepare skimmed milk；3. skimmed milk is dispensed to a, b, c, d equipped with compositional liquor by 50g, 35g, 20g, 5g successively respectively
In four triangular flasks；4. in 6% zymophyte being accessed into a at 37 DEG C, at 37 DEG C incubated 3-5h to there is curdled milk to occur, so
To continue to cultivate to curdled milk and occur in a in 6% access b of nutrient solution at 37 DEG C afterwards, then with same inoculum concentration and method, together
The temperature of sample is sequentially ingressed into c and d respectively, and the strain in final d is the strain after domestication；
（5）Compositional liquor is fermented：Fermented during the strain after domestication is accessed into compositional liquor by 6% inoculum concentration, fermentation temperature
It is 37-40 DEG C to spend, and fermentation time is 16-20h, and pH is 4.2-5.5, after the completion of fermentation, on the basis of the weight of the mixed liquor that ferments,
To the pear juice that 20-30% is added in fermentation mixed liquor, the beverage sweetness after fermentation is adjusted to 6.5-8.5, after being well mixed, refrigeration
24h, completes the preparation of Chinese yam pear juice composite fermented beverage.
3. Chinese yam pear juice composite fermented beverage as claimed in claim 2, it is characterised in that the step（1）Middle color protection step
For：Colour protecting liquid is added in Chinese yam after tangential section, the Chinese yam after flooding section is defined；The preparation of the colour protecting liquid：With color protection
On the basis of the quality of liquid, 0.6% citric acid, 2% salt and 0.1% sodium hydrogensulfite treatment 40-50min are added；The step of double enzymolysis
For：By the Succus Rhizoma Dioscoreae after gelatinization in 60 DEG C of thermostat water bath, adding the middle temperature alpha amylase of 1g/kg carries out enzymolysis 40min,
0.6% carbohydrase is added, water bath with thermostatic control 3h at 60 DEG C.
4. Chinese yam pear juice composite fermented beverage as claimed in claim 2, it is characterised in that the step（2）Middle isolation air
Color protection step is：It is defined to isolation air colour protecting liquid, the Dangshan pear after flooding stripping and slicing is added in the Dangshan pear after stripping and slicing；It is described
Completely cut off air colour protecting liquid formula be：To completely cut off on the basis of air colour protecting liquid quality, 0.6% citric acid treatment 30min is added.
5. Chinese yam pear juice composite fermented beverage as claimed in claim 2, it is characterised in that the step（4）Middle zymophyte is
The Mixed Microbes of streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus casei.
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| CN107981132A (en) * | 2018-01-19 | 2018-05-04 | 安徽师范大学 | A kind of Dangshan pear ginger juice composite beverage and preparation method thereof |
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| CN111134257A (en) * | 2020-01-17 | 2020-05-12 | 河北科技大学 | Lactic acid bacteria fermented Chinese herbal medicine pear juice and preparation method thereof |
| CN113412893A (en) * | 2021-04-29 | 2021-09-21 | 江苏省农业科学院 | Preparation method of low-sugar high-fiber pear juice beverage |
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| CN107410806A (en) * | 2017-08-26 | 2017-12-01 | 安徽阜南常晖食品有限公司 | A kind of preparation method of lactic acid taste Huang pears acetic acid beverage |
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| CN108850762A (en) * | 2018-07-11 | 2018-11-23 | 山西师范大学 | A kind of preparation of composite reactive probiotics fermention Huang pear nectar |
| CN109691651A (en) * | 2018-12-01 | 2019-04-30 | 哈尔滨伟平科技开发有限公司 | A kind of oral solution and preparation method thereof for improving alimentary anemia |
| CN110800901A (en) * | 2019-12-12 | 2020-02-18 | 山西达明一派食品有限公司 | Method for fermenting Chinese yam pulp by using plant probiotics |
| CN111134257A (en) * | 2020-01-17 | 2020-05-12 | 河北科技大学 | Lactic acid bacteria fermented Chinese herbal medicine pear juice and preparation method thereof |
| CN113412893A (en) * | 2021-04-29 | 2021-09-21 | 江苏省农业科学院 | Preparation method of low-sugar high-fiber pear juice beverage |
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