CN106721774A - A kind of fermented beverage and its production method - Google Patents
A kind of fermented beverage and its production method Download PDFInfo
- Publication number
- CN106721774A CN106721774A CN201611006642.8A CN201611006642A CN106721774A CN 106721774 A CN106721774 A CN 106721774A CN 201611006642 A CN201611006642 A CN 201611006642A CN 106721774 A CN106721774 A CN 106721774A
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- CN
- China
- Prior art keywords
- parts
- fermented beverage
- morinda citrifolia
- production method
- water
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- 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.)
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000017524 noni Nutrition 0.000 claims abstract description 23
- 244000131360 Morinda citrifolia Species 0.000 claims abstract description 22
- 235000008898 Morinda citrifolia Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000012956 testing procedure Methods 0.000 claims description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 239000006041 probiotic Substances 0.000 description 5
- 235000018291 probiotics Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000157491 Morinda Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000011497 sour milk drink Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000784 hepatotoxin Toxicity 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of fermented beverage and its production method, each component of fermented beverage and the mass fraction of each component are：20 30 parts of water, 80 100 parts of Morinda Citrifolia juice, 260 320 parts of FOS, 25 parts of lactic acid bacteria.A kind of production method of fermented beverage, comprises the following steps：(1) modulation fruit juice (2) stirring (3) mixing (4) fermentation (5) detection.The present invention has good stomach strengthening and digestion promoting, improves intestinal environment, improves effect of Intestinal flora vigor, can effectively lift the physical environment of long-term consumption person.
Description
Technical field
The present invention relates to fermented beverage technical field, specifically a kind of fermented beverage and its production method.
Background technology
Fermented beverage refers to that fermentation raw material (honey, fruit, milk powder, plant etc.) is allowed through saccharomycete, lactic acid bacteria or country
The product modulated after the strain fermentation for using.It is generally divided into yeast bacteria beverage and sour milk beverage.
Fermented beverage is divided into：
1. cereal probiotic beverage.The probiotics such as saccharomycete, lactic acid bacteria are applied in the fermentation of cereal beverage, are fabricated to
Probiotics fermention cereal beverage, both saved the original nutritive value of cereal, and the beneficial work with probiotics fermention product
With excellent flavor, mouthfeel is unique.Such as：Red the very best cereal probiotic fermentation beverage.
2. yeast bacteria beverage.By the raw materials such as fermentation raw material (honey, fruit etc.), water through saccharomycetes to make fermentation product.
Such as：Honey fermented beverage.
3. sour milk beverage.It is obtained to add in emulsion through lactic acid bacteria class cultivation and fermentation by raw material of fresh milk or dairy products
The modulation such as water, liquid glucose forms to obtain product.Such as：Yoghourt.
It is just equal this link by fermentation in process of production that fermented beverage is different from Other Drinks part.Beverage port
Taste and nutritive value have direct relation with the microorganism fungus kind that zymotechnique and beverage are used during the fermentation.
With the continuous improvement that people are required quality of life, more become more meticulous, more targetedly plant beverage get over
More to turn into the favor object of people.Further, since the chance of people's few activities under working environment, and with increasingly
Many people turn into Chang Zuo family of office, and more and more the problems such as constipation, the diet along with people is irregular, and quality of food is not
Height, is more required to improve the mushroom beverage of intestinal environment.
The content of the invention
Regarding to the issue above, the present invention proposes a kind of fermented beverage and its production method.
The mass fraction of a kind of fermented beverage, its each component and each component is：Water 20-30 parts, Morinda Citrifolia juice 80-100 parts,
FOS 260-320 parts, lactic acid bacteria 2-5 parts.
A kind of production method of fermented beverage, comprises the following steps：
(1) fruit juice is modulated：Morinda Citrifolia juice is carried out into homogeneous micronization, homogenization pressure 30MPa；
(2) stir：Water is mixed with Morinda Citrifolia juice, and is sufficiently stirred for 30 minutes；
(3) mix：The mixed liquor of water and Morinda Citrifolia juice is added into FOS, lactic acid bacteria, and is sufficiently stirred for；
(4) ferment：The mixture that will be stirred in step (3), fermentation 72 is small under 32 DEG C~35 DEG C of sealed environment
When；
(5) detect：After fermentation is completed, the pH value of mixture in testing procedure (4), if 3.5~4.0, then fermentation is closed
Lattice, otherwise check problem.
The beneficial effects of the invention are as follows：
The present invention has good stomach strengthening and digestion promoting, improves intestinal environment, improves effect of Intestinal flora vigor, can effectively be lifted
The physical environment of long-term consumption person.
Specifically effect is：
Nuo Li (Noni), is a kind of tropical evergreen perennial broadleaf shrub or dungarunga for rising in South Pacific Ocean archipelago,
Also known as Morinda, morinda citrifolia, Nuo Ni.Scientific name Morinda citrifolia Linn.It is Rubiaceae Morinda plant.Should
During plant is generally coastwise grown in the shrubbery at seabeach, and the seashore of many stones, roadside, streams take up wetland.It is external main
The South Sea Islands, such as Tahiti archipelago are distributed in, Australia, Samoa, the Cook Islands, Fiji.It is domestic then Hainan Island,
The Xisha Islands and the island of Taiwan are distributed
Noni fruit is a secret originally, until modern age is just recognized by common people.Original work people uses Noni fruit extensively, and to it
Pole is treasured, and since the first village, Noni fruit is even more to the benefit of health and teaches children through father, is handed down from age to age.In suspension
The torrid areas of degree, the average life span of people is 40 years old or so, and the people of locality are beautiful due to long-term edible promise, do not have three height,
There is no cancer, life-span average out to 82 years old, this data cause the great attention of scientists, begin with more nutrition
The professional persons such as boundary, medical field are beautiful to promise to expand research, such as：《Present from the Garden of Eden》,《Natural magical treatment is special
Family -- Nuo Li》,《And then promise is beautiful explores your whole body》,《Promise my vigour fitness secret recipe beautiful》All confirm that promise contains in beautiful Deng book
Various natural materials and they to the human body critical function of each organ-tissue.
During World War II, Nuo Li Zeng Zuowei U.S. governments recommend what US soldier must be read《Existence handbook》
In the natural drug specified.In fact many countries are used for treating Hu suctions road Gan Ran ﹑ Xiaoization Bu Liang ﹑ essences very early using Noni fruit
Refreshing nervous and function of immune system declines.It is also used to Zhi and treats Guan Jie Yan ﹑ skins and skeletal diseases.
In addition to the physicochemical properties with general utility functions oligosaccharide, most noticeable physiological property is FOS
It can be obviously improved microbial population ratio in enteron aisle, and it is the activation and proliferation factor of enteral Bifidobacterium, can reduce and suppress
The generation of enteral corrupt substance, suppresses the growth of harmful bacteria, regulating intestinal canal inner equilibrium；The suction of trace elements iron, calcium can be promoted
Receive and utilize, to prevent osteoporosis；Hepatotoxin can be reduced, the organic acid of anticancer can be generated in intestines, there is significant anti-
Cancer function；And pure taste is sweet and delicious, with the adipose fragrance of class and tasty and refreshing soapy feeling.The product of FOS in recent years
The health-product markets such as product fashionable day, Europe, the United States.
Specific embodiment
In order that the technological means realized of the present invention, creation characteristic, reached purpose and effect are easy to understand, below it is right
The present invention is expanded on further.
Embodiment one：
The mass fraction of a kind of fermented beverage, its each component and each component is：20 parts of water, 80 parts of Morinda Citrifolia juice, oligomeric fruit
260 parts of sugar, 2 parts of lactic acid bacteria.
A kind of production method of fermented beverage, comprises the following steps：
(1) fruit juice is modulated：Morinda Citrifolia juice is carried out into homogeneous micronization, homogenization pressure 30MPa；
(2) stir：Water is mixed with Morinda Citrifolia juice, and is sufficiently stirred for 30 minutes；
(3) mix：The mixed liquor of water and Morinda Citrifolia juice is added into FOS, lactic acid bacteria, and is sufficiently stirred for；
(4) ferment：The mixture that will be stirred in step (3), fermentation 72 is small under 32 DEG C~35 DEG C of sealed environment
When；
(5) detect：After fermentation is completed, the pH value of mixture in testing procedure (4), if 3.5~4.0, then fermentation is closed
Lattice, otherwise check problem.
Embodiment two：
The mass fraction of a kind of fermented beverage, its each component and each component is：30 parts of water, 100 parts of Morinda Citrifolia juice, oligomeric fruit
320 parts of sugar, 5 parts of lactic acid bacteria.
Production method is with embodiment one.
Embodiment three：
The mass fraction of a kind of fermented beverage, its each component and each component is：25 parts of water, 90 parts of Morinda Citrifolia juice, oligomeric fruit
280 parts of sugar, 3 parts of lactic acid bacteria.
Production method is with embodiment one.
The present invention gives full play to the elite of various plants, is eaten by the way of height is guaranteed the quality, and scientific and effective can improve
Intestinal environment, the nutrition normal absorption of eater is not influenceed, and long-term use has no toxic side effect.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, the simply present invention described in above-described embodiment and specification
Principle, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these change and
Improvement is both fallen within claimed invention.The claimed scope of the invention is by appending claims and its equivalent circle.
It is fixed.
Claims (2)
1. a kind of fermented beverage, it is characterised in that：The mass fraction of its each component and each component is：Water 20-30 parts, Morinda Citrifolia juice
80-100 parts, FOS 260-320 parts, lactic acid bacteria 2-5 parts.
2. the production method of a kind of fermented beverage according to claim 1, it is characterised in that：Comprise the following steps：
(1) fruit juice is modulated：Morinda Citrifolia juice is carried out into homogeneous micronization, homogenization pressure 30MPa；
(2) stir：Water is mixed with Morinda Citrifolia juice, and is sufficiently stirred for 30 minutes；
(3) mix：The mixed liquor of water and Morinda Citrifolia juice is added into FOS, lactic acid bacteria, and is sufficiently stirred for；
(4) ferment：The mixture that will be stirred in step (3), ferments 72 hours under 32 DEG C~35 DEG C of sealed environment；
(5) detect：After fermentation is completed, the pH value of mixture in testing procedure (4), if 3.5~4.0, then it is qualified to ferment, no
Then check problem.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006642.8A CN106721774A (en) | 2016-11-16 | 2016-11-16 | A kind of fermented beverage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006642.8A CN106721774A (en) | 2016-11-16 | 2016-11-16 | A kind of fermented beverage and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106721774A true CN106721774A (en) | 2017-05-31 |
Family
ID=58969118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611006642.8A Pending CN106721774A (en) | 2016-11-16 | 2016-11-16 | A kind of fermented beverage and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106721774A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189840A (en) * | 2020-09-08 | 2021-01-08 | 上海交通大学 | Composition for directionally regulating intestinal flora by changing oxidation-reduction state of intestinal tract and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393027A (en) * | 2013-07-29 | 2013-11-20 | 海南万维生物制药技术有限公司 | Noni puree and preparation method thereof |
| CN104585771A (en) * | 2014-03-06 | 2015-05-06 | 雷小康 | Health-care beverage and preparation method thereof |
| CN105795263A (en) * | 2014-12-31 | 2016-07-27 | 诺贝科技股份有限公司 | Health beverage for enhancing immunity and regulating human body functions and preparation method thereof |
-
2016
- 2016-11-16 CN CN201611006642.8A patent/CN106721774A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393027A (en) * | 2013-07-29 | 2013-11-20 | 海南万维生物制药技术有限公司 | Noni puree and preparation method thereof |
| CN104585771A (en) * | 2014-03-06 | 2015-05-06 | 雷小康 | Health-care beverage and preparation method thereof |
| CN105795263A (en) * | 2014-12-31 | 2016-07-27 | 诺贝科技股份有限公司 | Health beverage for enhancing immunity and regulating human body functions and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "诺丽果----酵素制作", 《HTTP://BLOG.SINA.COM.CN/U/1181590061》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189840A (en) * | 2020-09-08 | 2021-01-08 | 上海交通大学 | Composition for directionally regulating intestinal flora by changing oxidation-reduction state of intestinal tract and preparation method thereof |
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Application publication date: 20170531 |