CN106721769B - Chinese yam and pear juice compound fermented beverage - Google Patents
Chinese yam and pear juice compound fermented beverage Download PDFInfo
- Publication number
- CN106721769B CN106721769B CN201610954655.1A CN201610954655A CN106721769B CN 106721769 B CN106721769 B CN 106721769B CN 201610954655 A CN201610954655 A CN 201610954655A CN 106721769 B CN106721769 B CN 106721769B
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- CN
- China
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- chinese yam
- pear juice
- yam
- fermentation
- liquid
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of beverages, in particular to a nutrition and health care type Dangshan yam and sorbus juice compound fermentation beverage containing no sugar additive and a preparation method thereof, which are developed by a double-enzyme method and a pear juice mixing method. The composite fermented beverage is prepared by adding alpha amylase into pretreated Chinese yam pulp, hydrolyzing starch in Chinese yam, saccharifying to obtain Chinese yam hydrolysate, compounding the Chinese yam hydrolysate with pear juice at a mass ratio of 4-5:1, controlling fermentation conditions to enable the pH value of the beverage to be 4.2-5.5 and the sugar degree to be 6.5-8.5. The novel research and development method is widely applied to research and development of yam pear juice series beverages, so that not only can the medicinal and edible effects of yam and pear juice be brought into play more variously, but also the nutritional ingredients of the yam and pear juice can be utilized to the maximum extent, and consumers can obtain dual experience of sense and health.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to a nutrition and health care type Dangshan yam and sorbus juice compound fermentation beverage containing no sugar additive and a preparation method thereof, which are developed by a double-enzyme method and a pear juice mixing method.
Background
At present, the fermented beverage products on the market are various, and meanwhile, the fermented beverage is favored by wide consumers due to unique flavor and good taste, but sugar additives are also numerous, and if some products save sugar with higher cost and higher calorie, the sugar additives with stronger effects such as sweetener aspartame, AK sugar and the like are directly used. The method mainly aims at the characteristics of rich nutrient components and high starch content in the Chinese yam, a large amount of starch in Chinese yam pulp is hydrolyzed by utilizing double-enzyme methods, namely alpha amylase and glucoamylase, to obtain available sugar, then Chinese yam enzymatic hydrolysate is compounded with a certain amount of Dangshan pear juice with high sugar content and acid content and fermented by microbial strains, and proper pear juice is added for sugar degree adjustment and blending, so that the sugar-free Chinese yam pear juice mixed fermented health-care beverage is finally prepared. At present, yam beverages are few in the market, the patent number is 2008101505987, but the time is long, the technology is not novel enough, the blending mode of yam and pear juice is not described and can be found at present, no yam and pear juice product exists in the market, and a research and development method for sugar additives such as sugar and sweetening agents and the like in yam fermented beverages does not exist.
Chinese yam, also known as dioscorea opposita, belongs to the family dioscoreaceae, and perennial vegetables have been planted as early as the time of the week (about 11 centuries before the yuan). The Chinese yam has pure white, crisp and refreshing meat, much juice, fresh and sweet taste and fresh fragrance, has sweet and mild nature and taste, and has the medical and health-care functions of strengthening spleen and tonifying lung, reinforcing kidney and replenishing vital essence, tonifying middle-jiao and Qi, clearing heat and relieving restlessness, helping digestion, reducing blood sugar, reducing blood fat and the like. The Shennong Ben Cao Jing (Shennong's herbal Jing) ranks Chinese yam as a top grade product for mainly reinforcing deficiency in middle-jiao, removing cold and heat evil qi, reinforcing middle-jiao and replenishing vital energy, growing muscles and taking hearing and vision for a long time; it is recorded in the treatise of the treatise on the herb properties that it is used in combination for tonifying the five internal organs due to Qishang, removing cold wind, stopping lumbago, tranquilizing the mind, tonifying heart-qi deficiency and treating deficiency of the human body. Rihuazi materia Medica also records that the Chinese yam is a traditional medicine and food homologous food in China, and has the effects of assisting five internal organs, strengthening muscles and bones, promoting the mind and soothing the nerves, and mainly purging essence and amnesia. Compared with other Chinese yams, the huilou Chinese yam has three significant characteristics: no numbness and no astringency; sweet flour with two sweet tastes is easy to peel, and the head can be peeled off once; the Huilou yam contains rich mucus protein, sugar, starch, vitamin A, B1, vitamin B2, vitamin C, various chloro-amino acids and trace elements, and has high nutritional and medicinal values, contains 27 nutrient elements, contains rich active ingredients, and mainly contains starch, saponin, saccharides, protein, alcohol substances, choline, glycoprotein, amylase, polyphenol oxidase, mannan, plant acid, dopamine, yam extract, various vitamins and trace elements. The product contains reducing sugar about 1.85%, polysaccharide about 5.56%, and starch about 20.9%.
The Dangshan pear is good in both raw and cooked food and is suitable for both the old and the young. "raw food can clear heat of six fu organs, cooked food can nourish yin of five zang organs", and has higher medicinal value, and is favored by all people for hundreds of years. The compendium of materia Medica is documented in thirty th volume, and the clinical results also prove that: the Dangshan pear has the efficacies of quenching thirst, promoting the secretion of saliva or body fluid, removing heat and relieving summer heat, reducing phlegm and moistening lung, relieving cough and asthma, nourishing yin to reduce pathogenic fire, cooling heart and removing toxicity and the like, and is called as ' nectar in fruit and ' saint butter in medicine ' in traditional Chinese medicine. The Dangshan pear is rich in nutrition, and contains various amino acids, vitamins and mineral substances which are necessary for a human body, 85% of water, 6% -9.7% of fructose, 1% -3.7% of glucose and 0.4% -2.6% of cane sugar according to determination, wherein the titratable sugar is about 7%, and the titratable acid is about 0.10%.
Disclosure of Invention
The invention discloses a Chinese yam and pear juice compound fermented beverage and a preparation method thereof, aiming at solving the technical problem that various food additives for adjusting sugar degree, acidity and the like need to be added into the existing beverage.
In order to solve the technical problem, the invention adopts the following technical scheme:
a composite fermented beverage of Chinese yam and pear juice is prepared by adding alpha amylase into pretreated Chinese yam pulp, hydrolyzing starch in Chinese yam, saccharifying to obtain Chinese yam hydrolysate, compounding the Chinese yam hydrolysate with pear juice at a mass ratio of 4-5:1, controlling fermentation conditions to make pH of the beverage be 4.2-5.5 and sugar degree be 6.5-8.5, and thus completing preparation of the composite fermented beverage.
The method comprises the following steps:
(1) preparing Chinese yam hydrolysate: cleaning, peeling, slicing, protecting color, pre-boiling, pulping and pasting the Chinese yam to obtain Chinese yam juice, and then carrying out double enzymolysis, enzyme deactivation and filtration to complete the preparation of Chinese yam hydrolysate;
(2) preparing pear juice: cleaning the mildew-free Dangshan pears, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to finish the preparation of pear juice;
(3) compounding the Chinese yam and the pear juice to obtain a compound liquid: compounding the Chinese yam hydrolysate with the pear juice to obtain a compound liquid, adding 0.1% of xanthan gum, 0.18% of sodium carboxymethylcellulose, 0.06% of sodium alginate and 0.1% of sodium erythorbate by taking the compound liquid as a reference, carrying out high-pressure homogenization at 65 ℃ and 20MPa, and finally carrying out high-pressure instant sterilization and filling to finish the preparation of the compound liquid;
(4) activation of strains: taking 90g of the compound liquid obtained in the step (3) out and subpackaging the compound liquid into four triangular bottles a, b, c and d, wherein the mass of the compound liquid is 0g, 15g, 30g and 45g in sequence for later use; ② preparing skim milk: mixing skimmed milk powder and distilled water at a mass ratio of 1:6-8 to obtain skimmed milk; thirdly, subpackaging the skim milk into four triangular bottles a, b, c and d filled with compound liquid according to 50g, 35g, 20g and 5g in sequence respectively; inoculating 6% of zymocyte into the culture solution a at 37 ℃, culturing for 3-5h at the constant temperature of 37 ℃ until curd appears, then inoculating 6% of the culture solution in the culture solution a into the culture solution b at 37 ℃, continuously culturing until curd appears, and then sequentially inoculating the culture solution c and the culture solution d at the same temperature by the same inoculation amount and method, wherein finally the strain in the culture solution d is the domesticated strain;
(5) fermenting the compound liquid: inoculating the domesticated strain into the compound liquid according to the inoculation amount of 6% for fermentation, wherein the fermentation temperature is 37-40 ℃, the fermentation time is 16-20h, and the pH is 4.2-5.5, after the fermentation is finished, adding 20-30% of pear juice into the fermentation mixed liquid by taking the weight of the fermentation mixed liquid as a reference, adjusting the sweetness of the fermented beverage to 6.5-8.5, uniformly mixing, and refrigerating for 24h to finish the preparation of the yam-pear juice compound fermentation beverage.
The color protection step in the step (1) comprises the following steps: adding color protecting liquid into the sliced Chinese yam, and taking the immersed Chinese yam as the standard; preparing the color protection liquid: adding 0.6% citric acid, 2% salt and 0.1% sodium bisulfite based on the color protecting liquid, and treating for 40-50 min; the double enzymolysis comprises the following steps: adding 1g/kg of medium temperature alpha amylase into the gelatinized Chinese yam juice in a constant temperature water bath kettle at 60 ℃ for enzymolysis for 40min, adding 0.6% of saccharifying enzyme, and carrying out constant temperature water bath at 60 ℃ for 3 h.
The step (2) of isolating air and protecting color comprises the following steps: adding an air-insulating color protecting solution into the cut Dangshan pears, wherein the Dangshan pears after the cut Dangshan pears are submerged; the formula of the air-isolating color protection liquid comprises the following components: adding 0.6% citric acid to the air-isolated color-protecting liquid for 30 min.
The fermentation bacteria in the step (4) are mixed bacteria of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei.
The invention has the beneficial effects that:
1. according to the invention, starch is hydrolyzed by using alpha amylase, and then saccharification treatment is carried out by adding glucoamylase into yam hydrolysate, so that a large amount of starch in the yam is converted into glucose which can be used for fermentation, and then 20% -30% of pear juice is added in the later stage for blending and controlling the inoculation amount, the fermentation time for 16-20h and the temperature for 37-40 ℃, so that the beverage is a health-care delicious fermented beverage with acidity, pH value of 4.2-5.5 and sugar degree of 6.5-8.5, and suitable sweetness and sourness are achieved.
2. The invention develops a sugar-free mixed juice fermented beverage of the Dangshan pear which has high nutritive value, is green, healthy and tasty by a double-enzyme method and a scientific compounding method. The method comprises the steps of carrying out a series of conventional treatments such as slicing, color protection, enzymolysis, pulping and the like on the Chinese yam and the pear, and carrying out middle-stage treatment for improving quality such as filtering, sterilization, homogenization and the like after the Chinese yam and the pear are compounded, so as to activate strains and carry out later-stage fermentation.
3. According to the invention, the nutrient components of the Chinese yam and the pear juice can be linked with microbial fermentation to achieve double effects, and the characteristics of high starch and sugar content in the Chinese yam and the characteristics of high water content and high sugar content in the Dangshan are utilized to complementarily combine the advantageous components of the Chinese yam and the Dangshan, and the novel sugar-free microbial fermentation beverage with fresh, tasty, refreshing, green and health-care taste can be prepared by processing and blending. The invention also aims to apply the novel research and development method to the research and development of yam pear juice series beverages, so that the medicine and food functions of yam and pear juice can be more variously exerted, the nutrient components of the yam and pear juice can be maximally utilized, and consumers can obtain dual experience of sense and health.
4. Finally, the detected microorganism indexes of the invention are as follows: the total bacteria number is less than or equal to 80, and no pathogenic bacteria are contained; the physiological and biochemical indexes are as follows: the solid content is more than or equal to 20, the acidity is 5.6, and the sugar degree is 5.2, compared with the conventional method, the product obtained by the invention has excellent quality, and better accords with the health concept of green health care, and simultaneously compared with the existing yam beverage in the market, the yam beverage has better, fresh and tasty mouthfeel, richer nutrition, higher utilization rate of the substances of the raw materials, and the use of a saccharide additive is stopped to a great extent, so that the yam beverage is more easily favored by consumers.
Detailed Description
Example 1
Preparing yam hydrolysate: cleaning fresh rhizoma Dioscoreae, peeling to obtain 100g rhizoma Dioscoreae, slicing (2 mm thick), protecting color (adding 0.6g citric acid, 2g salt, 0.1g sodium bisulfite into 100mL distilled water, treating for 40 min), pre-boiling with boiling water (boiling until rhizoma Dioscoreae tissue is softened for about 15 min), adding 400g distilled water, pulping (weight ratio of rhizoma Dioscoreae: water =1: 4), gelatinizing (60 deg.C, 10 min), performing enzymolysis (60 deg.C, 40min, 0.5g medium temperature alpha amylase 1 g/kg), saccharifying (60 deg.C, 3h, 3 g) saccharifying enzyme, inactivating enzyme (100 deg.C, 5 min), and filtering (200 mesh nylon gauze).
The double-enzyme enzymolysis process comprises the following steps: the yam contains a large amount of starch, and is easy to precipitate in liquid, in order to improve the health care function and the sensory quality of the beverage, 0.5g of medium temperature alpha amylase is added into a constant temperature water bath kettle at 60 ℃ for enzymolysis for 40min, and the gelatinized starch can be subjected to enzymolysis to form soluble oligosaccharides such as dextrin, maltose and the like. Then adding 3g of saccharifying enzyme into the yam hydrolysate after amylase hydrolysis, and carrying out constant-temperature water bath for 3h at 60 ℃ to finally obtain the glucose for fermentation.
Preparing Dangshan pear juice: cleaning mildew-free 450g Dangshan pear, peeling, cutting into pieces, isolating air, protecting color (adding 3g citric acid into 500g distilled water to prepare air-isolated color-protecting solution for 30 min), cleaning, pre-boiling (5 min), and spirally squeezing to obtain 202g of pure pear juice.
500g of yam juice and 100g of pear juice are compounded to obtain 600g of compound liquid: because the Chinese yam and the pear juice have high respective nutrient contents, the nutrient variety of the fermentation liquor can be enriched after the Chinese yam and the pear juice are mixed, and simultaneously, more saccharides and acid substances of the Chinese yam juice can be obtained after the Chinese yam juice and the pear juice are saccharified by enzymolysis with a double-enzyme method, so that the strains are in an optimal growth environment in the activation or fermentation process. The compounding way can omit the use of a plurality of additives in the processes of sugar degree and acidity adjustment. The Chinese yam hydrolysate and the pure pear juice are compounded according to the ratio of 5:1, and the sugar degree of the fermentation liquor can be measured to be 1.4 and the pH value is 5.8 at the moment, and the fermentation liquor is in an interval of the optimal growth environment of the mixed bacteria. Then adding 0.6g of xanthan gum as a food-grade stabilizer, 1.08g of sodium carboxymethylcellulose, 0.36g of sodium alginate and 0.6g of sodium erythorbate. Then homogenizing under high pressure at 65 deg.C and 20MPa, sterilizing under high pressure, and packaging.
Activation of strains: because the used strains are commercial probiotics, the strains need to be domesticated before the strains are inoculated into the liquid to be fermented, so that the mixed strains can adapt to the environment of the yam pear juice compound liquid. Taking 90g of the Chinese yam and pear juice compound liquid obtained in the previous step out, and subpackaging the 90g of the Chinese yam and pear juice compound liquid into four triangular flasks a, b, c and d, wherein the mass of the Chinese yam and pear juice compound liquid is 0g, 15g, 30g and 45g in sequence for later use; ② preparing skim milk: mixing 15g of skimmed milk powder with 90g of distilled water to obtain skimmed milk; and thirdly, respectively subpackaging 50g, 35g, 20g and 5g of the skim milk into four triangular bottles a, b, c and d filled with the Chinese yam and pear juice compound liquid. Adding 3g of zymocyte (mixed bacteria such as streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and the like) into the culture medium a according to the addition amount of 6 percent at 37 ℃, culturing for 3h at the constant temperature of 37 ℃ until curd appears, then inoculating 3g of culture solution in the culture medium a into the culture medium b at 37 ℃ for continuous culture until curd appears, and then sequentially inoculating the culture medium c and the culture medium d by the same inoculation amount, method and temperature respectively, wherein the culture medium d is the domesticated strain.
Fermenting the Chinese yam and pear juice compound liquid: and d, inoculating 30.6g of the activated culture solution of the strain in the step d into 510g of the Chinese yam pear juice compound solution to be fermented for fermentation. The temperature is 37 ℃, the fermentation time is 16h, the pH is 4.2, 102g of pear juice is added into the fermented mixed fermentation liquid after the fermentation is finished, the sweetness of the fermented beverage is adjusted to be 6.5, and the beverage is proper in sweetness and sourness and has the mixed fragrance of the pear juice and the fermentation. And (5) refrigerating after uniformly mixing for 24 hours.
Example 2
Preparing yam hydrolysate: cleaning rhizoma Dioscoreae, peeling (peeling 100 g), slicing (3 mm thick), protecting color (adding 3g citric acid, 10g salt, 0.5g sodium bisulfite into 500mL distilled water, treating for 50 min), pre-boiling (boiling until rhizoma Dioscoreae tissue is softened for about 12 min), pulping (weight ratio of rhizoma Dioscoreae: water =1: 4), gelatinizing (60 deg.C, 10 min), performing enzymolysis (60 deg.C, 40min, 0.5g medium temperature alpha amylase), saccharifying (60 deg.C, 3h, 3g saccharifying enzyme), inactivating enzyme (100 deg.C, 5 min), and filtering (200 mesh nylon gauze).
The double-enzyme enzymolysis process comprises the following steps: the yam contains a large amount of starch, the yam is easy to precipitate in liquid, in order to improve the health care function and the sensory quality of the beverage, the gelatinized yam juice can be firstly added with 0.5g of medium temperature alpha amylase of 1g/kg in a constant temperature water bath kettle at 60 ℃ for enzymolysis for 40min, and the gelatinized starch can be subjected to enzymolysis to form soluble oligosaccharides such as dextrin, maltose and the like in the process. Then adding 3g of saccharifying enzyme into the yam hydrolysate after amylase hydrolysis, and carrying out constant-temperature water bath for 3h at 60 ℃ to finally obtain saccharides such as glucose and the like for fermentation.
Preparing Dangshan pear juice: 580g of mildew-free Dangshan pear is washed, peeled, cut into pieces, isolated from air and color-protected (3 g of citric acid is added into 500g of distilled water to prepare an isolated from air color-protecting solution for 30 min), washed, pre-boiled (5 min), spirally squeezed to obtain 285.5g of pure pear juice, and filtered (a 100-mesh nylon net).
Chinese yam (500 g) and pear juice (125 g) are compounded to obtain 625g of compound liquid: because the Chinese yam and the pear juice have high respective nutrient contents, the nutrient variety of the fermentation liquor can be enriched after the Chinese yam and the pear juice are mixed, and simultaneously, more saccharides and acid substances of the Chinese yam juice can be obtained after the Chinese yam juice and the pear juice are saccharified by enzymolysis with a double-enzyme method, so that the strains are in an optimal growth environment in the activation or fermentation process. The compounding way can omit the use of a plurality of additives in the processes of sugar degree and acidity adjustment. 500g of Chinese yam hydrolysate is compounded with 125g of pure pear juice, and the sugar degree of the fermentation liquor can be measured to be 1.4, the pH value is 5.8, and the fermentation liquor is in an interval of the optimal growth environment of the mixed bacteria. Then adding 0.625g of food-grade stabilizer xanthan gum, 1.125g of sodium carboxymethylcellulose, 0.375g of sodium alginate and 0.625g of sodium erythorbate. Then homogenizing under high pressure at 65 deg.C and 20MPa, sterilizing under high pressure, and packaging.
Activation of strains: because the used strains are commercial probiotics, the strains need to be domesticated before the strains are inoculated into the liquid to be fermented, so that the mixed strains can adapt to the environment of the yam pear juice compound liquid. Taking 90g of the Chinese yam and pear juice compound liquid obtained in the previous step out, and subpackaging the 90g of the Chinese yam and pear juice compound liquid into four triangular flasks a, b, c and d, wherein the mass of the Chinese yam and pear juice compound liquid is 0g, 15g, 30g and 45g in sequence for later use; ② preparing skim milk: mixing 12.5g skimmed milk powder with 100g distilled water to obtain skimmed milk; and thirdly, respectively subpackaging 50g, 35g, 20g and 5g of the skim milk into four triangular bottles a, b, c and d filled with the Chinese yam and pear juice compound liquid. Inoculating 3g of 6% zymocyte (mixed bacteria of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and the like) into the culture solution a at 38 ℃, culturing at the constant temperature of 37 ℃ for 4h until curd appears, then inoculating 3g of culture solution in the culture solution a into the culture solution b at 37 ℃ for continuous culture until curd appears, and then sequentially inoculating c and d by the same inoculation amount and method and temperature respectively, and finally, the strain in the d is the domesticated strain.
Fermenting the Chinese yam and pear juice compound liquid: and d, inoculating 32.1g of strain activation culture solution in the step d into 535g of Chinese yam and pear juice compound solution to be fermented for fermentation. The temperature is 40 ℃, the fermentation time is 20h, the pH is 5.5, after the fermentation is finished, 160.5g of pear juice is added into the fermented mixed fermentation liquid, and the sweetness of the fermented beverage is adjusted to be 8.5, so that the beverage is proper in sweetness and sourness and good in taste. And (5) refrigerating after uniformly mixing for 24 hours.
Example 3
Preparing yam hydrolysate: cleaning rhizoma Dioscoreae, peeling (peeling 100 g), slicing (2.5 mm thick), protecting color (adding 3g citric acid, 10g salt, 0.5g sodium bisulfite into 500mL distilled water to obtain color protecting solution, processing for 50 min), pre-decocting (decocting until rhizoma Dioscoreae tissue is softened for 12 min), pulping (rhizoma Dioscoreae water =1: 4), gelatinizing (60 deg.C, 10 min), performing enzymolysis (60 deg.C, 40min, 0.5g medium temperature alpha amylase), saccharifying (60 deg.C, 3h, 3g saccharifying enzyme), inactivating enzyme (100 deg.C, 5 min), and filtering (200 mesh nylon gauze).
The double-enzyme enzymolysis process comprises the following steps: the yam contains a large amount of starch, the yam is easy to precipitate in liquid, in order to improve the health care function and the sensory quality of the beverage, 1g/kg of medium temperature alpha amylase is added into a constant temperature water bath kettle at 60 ℃ for enzymolysis for 40min, and the gelatinized starch can be subjected to enzymolysis to form soluble oligosaccharides such as dextrin, maltose and the like. Then adding 3g of saccharifying enzyme into the yam hydrolysate after amylase hydrolysis, and carrying out constant-temperature water bath for 3h at 60 ℃ to finally obtain the glucose for fermentation.
Preparing Dangshan pear juice: cleaning a mildew-free Dangshan pear (490g), peeling, cutting into blocks, isolating air, protecting color (3 g of citric acid is added into 500g of distilled water to prepare an air-isolated color-protecting solution for 30 min), cleaning, pre-boiling (5 min), performing spiral squeezing, and filtering (a 100-mesh nylon net) to obtain 258.75g of pure pear juice.
Compounding the Chinese yam and pear juice to obtain a compound liquid: because the Chinese yam and the pear juice have high respective nutrient contents, the nutrient variety of the fermentation liquor can be enriched after the Chinese yam and the pear juice are mixed, and simultaneously, more saccharides and acid substances of the Chinese yam juice can be obtained after the Chinese yam juice and the pear juice are saccharified by enzymolysis with a double-enzyme method, so that the strains are in an optimal growth environment in the activation or fermentation process. The compounding way can omit the use of a plurality of additives in the processes of sugar degree and acidity adjustment. 500g of Chinese yam hydrolysate is compounded with 125g of pure pear juice, and the sugar degree of the fermentation liquor can be measured to be 1.4, the pH value is 5.8, and the fermentation liquor is in an interval of the optimal growth environment of the mixed bacteria. Then adding 0.625g of food-grade stabilizer xanthan gum, 1.125g of sodium carboxymethylcellulose, 0.375g of sodium alginate and 0.625g of sodium erythorbate. Then homogenizing under high pressure at 65 deg.C and 20MPa, sterilizing under high pressure, and packaging.
Activation of strains: because the used strains are commercial probiotics, the strains need to be domesticated before the strains are inoculated into the liquid to be fermented, so that the mixed strains can adapt to the environment of the yam pear juice compound liquid. Taking 90g of the Chinese yam and pear juice compound liquid obtained in the previous step out, and subpackaging the 90g of the Chinese yam and pear juice compound liquid into four triangular flasks a, b, c and d, wherein the mass of the Chinese yam and pear juice compound liquid is 0g, 15g, 30g and 45g in sequence for later use; ② preparing skim milk: mixing 13.75g skimmed milk powder with 96.25g distilled water to obtain skimmed milk; and thirdly, respectively subpackaging 50g, 35g, 20g and 5g of the skim milk into four triangular bottles a, b, c and d filled with the Chinese yam and pear juice compound liquid. Inoculating 3g of zymocyte (mixed bacteria of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and the like) into the culture solution a at 38 ℃, culturing at 37 ℃ for 5h until curds appear, then inoculating 3g of culture solution in the culture solution a into the culture solution b at 37 ℃ for continuous culture until curds appear, and then sequentially inoculating the culture solution c and the culture solution d by the same inoculation amount and method and temperature respectively, and finally obtaining the culture solution d as the domesticated strain.
Fermenting the Chinese yam and pear juice compound liquid: and d, inoculating 32.1g of strain activation culture solution in the step d into 535g of Chinese yam pear juice compound solution to be fermented for fermentation. The temperature is 38 ℃, the fermentation time is 19 hours, the pH is 4.5, 133.75g of pear juice is added into the fermentation liquor after the fermentation is finished, the sweetness of the fermented beverage is adjusted to ensure that the sugar degree is 7.5, and the sweet and sour taste is proper and the mouthfeel is good. And (5) refrigerating after uniformly mixing for 24 hours.
Example 4
Preparing yam hydrolysate: cleaning and peeling fresh Chinese yam to obtain 90g of Chinese yam, slicing (2 mm thick), protecting color (adding 0.54g of citric acid, 1.8g of salt and 0.09g of sodium bisulfite into 500mL of distilled water, treating for 40 min), pre-boiling in boiling water (boiling until the Chinese yam tissue is softened for about 15 min), adding 360g of distilled water, pulping (the mass ratio is that the Chinese yam is water =1: 4), gelatinizing (60 ℃, 10 min), performing enzymolysis (60 ℃, 40min, 0.45g of medium temperature alpha amylase), saccharifying (60 ℃, 3h, 2.7 g), inactivating enzyme (100 ℃, 5 min), and filtering (200-mesh nylon gauze).
The double-enzyme enzymolysis process comprises the following steps: the yam contains a large amount of starch, and is easy to precipitate in liquid, in order to improve the health care function and the sensory quality of the beverage, 0.45g of medium temperature alpha amylase is added into a constant temperature water bath kettle at 60 ℃ for enzymolysis for 40min, and the gelatinized starch can be subjected to enzymolysis to form soluble oligosaccharides such as dextrin, maltose and the like. Then 2.7g of saccharifying enzyme is added into the yam hydrolysate after amylase hydrolysis, and constant temperature water bath is carried out for 3h at 60 ℃, and finally glucose for fermentation is obtained.
Preparing Dangshan pear juice: cleaning 485g of Dangshan pear without mildew, peeling, cutting into pieces, isolating air, protecting color (adding 3g of citric acid into 500g of distilled water to prepare an air-isolated color-protecting solution for 30 min), cleaning, pre-boiling (5 min), and spirally squeezing to obtain 237.5g of pure pear juice.
450g of yam juice and 100g of pear juice are compounded to obtain 550g of compound liquid: because the Chinese yam and the pear juice have high respective nutrient contents, the nutrient variety of the fermentation liquor can be enriched after the Chinese yam and the pear juice are mixed, and simultaneously, more saccharides and acid substances of the Chinese yam juice can be obtained after the Chinese yam juice and the pear juice are saccharified by enzymolysis with a double-enzyme method, so that the strains are in an optimal growth environment in the activation or fermentation process. The compounding way can omit the use of a plurality of additives in the processes of sugar degree and acidity adjustment. The Chinese yam hydrolysate and the pure pear juice are compounded according to the ratio of 4.5:1, and then the measured sugar degree of the fermentation liquor is 1.4, the pH value is 5.8, and the fermentation liquor is in an interval of the optimal growth environment of the mixed bacteria. Then adding 0.55g of xanthan gum as a food-grade stabilizer, 0.99g of sodium carboxymethylcellulose, 0.33g of sodium alginate and 0.55g of sodium erythorbate. Then homogenizing under high pressure at 65 deg.C and 20MPa, sterilizing under high pressure, and packaging.
Activation of strains: because the used strains are commercial probiotics, the strains need to be domesticated before the strains are inoculated into the liquid to be fermented, so that the mixed strains can adapt to the environment of the yam pear juice compound liquid. Taking 90g of the Chinese yam and pear juice compound liquid obtained in the previous step out, and subpackaging the 90g of the Chinese yam and pear juice compound liquid into four triangular flasks a, b, c and d, wherein the mass of the Chinese yam and pear juice compound liquid is 0g, 15g, 30g and 45g in sequence for later use; ② preparing skim milk: mixing skimmed milk powder and distilled water according to the mass ratio of 1:6 to obtain skimmed milk; and thirdly, respectively subpackaging 50g, 35g, 20g and 5g of the skim milk into four triangular bottles a, b, c and d filled with the Chinese yam and pear juice compound liquid. Inoculating 3.3g of zymocyte (mixed bacteria of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and the like) into the culture solution a at 37 ℃, culturing for 3.5h at the constant temperature of 37 ℃ until curds appear, then inoculating 3.3g of culture solution in the culture solution a into the culture solution b at 37 ℃ for continuous culture until curds appear, and then sequentially inoculating the culture solution c and the culture solution d by the same inoculation amount and method and temperature respectively, and finally obtaining the strain in the culture solution d, namely the domesticated strain.
Fermenting the Chinese yam and pear juice compound liquid: and d, inoculating 33g of the strain activation culture solution into 550g of the Chinese yam and pear juice compound solution to be fermented for fermentation. And when the temperature is 40 ℃, the fermentation time is 20 hours, the pH value is 5.0, 137.5g of pear juice is added into the fermented mixed fermentation liquor after the fermentation is finished, the sweetness of the fermented beverage is adjusted to be 7.5, and the beverage is proper in sweetness and sourness and has the mixed fragrance of the pear juice and the fermentation. And (5) refrigerating after uniformly mixing for 24 hours.
Claims (4)
1. A preparation method of a Chinese yam and pear juice compound fermented beverage is characterized by comprising the following steps:
(1) preparing Chinese yam hydrolysate: cleaning, peeling, slicing, protecting color, pre-boiling, pulping and pasting the Chinese yam to obtain Chinese yam juice, and then carrying out double enzymolysis, enzyme deactivation and filtration to complete the preparation of Chinese yam hydrolysate;
(2) preparing pear juice: cleaning the mildew-free Dangshan pears, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to finish the preparation of pear juice;
(3) compounding the Chinese yam and the pear juice to obtain a compound liquid: compounding the Chinese yam hydrolysate with the pear juice to obtain a compound liquid, adding 0.1% of xanthan gum, 0.18% of sodium carboxymethylcellulose, 0.06% of sodium alginate and 0.1% of sodium erythorbate by taking the compound liquid as a reference, carrying out high-pressure homogenization at 65 ℃ and 20MPa, and finally carrying out high-pressure instant sterilization and filling to finish the preparation of the compound liquid;
(4) activation of strains: taking 90g of the compound liquid obtained in the step (3) out and subpackaging the compound liquid into four triangular bottles a, b, c and d, wherein the mass of the compound liquid is 0g, 15g, 30g and 45g in sequence for later use; ② preparing skim milk: mixing skimmed milk powder and distilled water at a mass ratio of 1:6-8 to obtain skimmed milk; thirdly, subpackaging the skim milk into four triangular bottles a, b, c and d filled with compound liquid according to 50g, 35g, 20g and 5g in sequence respectively; inoculating 6% of zymocyte into the culture solution a at 37 ℃, culturing for 3-5h at the constant temperature of 37 ℃ until curd appears, then inoculating 6% of the culture solution in the culture solution a into the culture solution b at 37 ℃, continuously culturing until curd appears, and then sequentially inoculating the culture solution c and the culture solution d at the same temperature by the same inoculation amount and method, wherein finally the strain in the culture solution d is the domesticated strain;
(5) fermenting the compound liquid: inoculating the domesticated strain into the compound liquid according to the inoculation amount of 6% for fermentation, wherein the fermentation temperature is 37-40 ℃, the fermentation time is 16-20h, the pH is 4.2-5.5, after the fermentation is finished, adding 20-30% of pear juice into the fermentation mixed liquid by taking the weight of the fermentation mixed liquid as a reference, adjusting the sweetness of the fermented beverage to 6.5-8.5, uniformly mixing, and refrigerating for 24h to finish the preparation of the yam-pear juice compound fermentation beverage;
the composite fermented beverage is prepared by adding alpha amylase into pretreated Chinese yam pulp, hydrolyzing starch in Chinese yam, saccharifying to obtain Chinese yam hydrolysate, compounding the Chinese yam hydrolysate with pear juice at a mass ratio of 4-5:1, controlling fermentation conditions to enable the pH value of the beverage to be 4.2-5.5 and the sugar degree to be 6.5-8.5.
2. The preparation method of the yam-pear juice composite fermented beverage according to claim 1, wherein the color protection step in the step (1) is as follows: adding color protecting liquid into the sliced Chinese yam, and taking the immersed Chinese yam as the standard; preparing the color protection liquid: adding 0.6% citric acid, 2% salt and 0.1% sodium bisulfite based on the color protecting liquid, and treating for 40-50 min; the double enzymolysis comprises the following steps: adding 1g/kg of medium temperature alpha amylase into the gelatinized Chinese yam juice in a constant temperature water bath kettle at 60 ℃ for enzymolysis for 40min, adding 0.6% of saccharifying enzyme, and carrying out constant temperature water bath at 60 ℃ for 3 h.
3. The preparation method of the yam-pear juice composite fermented beverage according to claim 1, wherein the step (2) of isolating air and protecting color comprises the following steps: adding an air-insulating color protecting solution into the cut Dangshan pears, wherein the Dangshan pears after the cut Dangshan pears are submerged; the formula of the air-isolating color protection liquid comprises the following components: adding 0.6% citric acid to the air-isolated color-protecting liquid for 30 min.
4. The method for preparing the yam-pear juice composite fermented beverage according to claim 1, wherein the fermentation bacteria in the step (4) are mixed bacteria 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 |
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