CN1067541C

CN1067541C - Lactic acid fermented apple beverage

Info

Publication number: CN1067541C
Application number: CN98123767A
Authority: CN
Inventors: 杨向明; 刘敏
Original assignee: Xinjiang Technical Institute of Physics and Chemistry of CAS
Current assignee: Xinjiang Technical Institute of Physics and Chemistry of CAS
Priority date: 1998-10-27
Filing date: 1998-10-27
Publication date: 2001-06-27
Anticipated expiration: 2018-10-27
Also published as: CN1252227A

Abstract

The present invention relates to a lactic acid fermented apple beverage developed by utilizing 'fruits falling to the ground' of apples as raw materials with a lactic acid fermentation method. The lactic acid fermented apple beverage is made with the method comprising raw material processing, leached juice preparation, leached juice sterilization, inoculation, fermentation, filtration, sterilization, packaging, etc. Besides abundant nutrient components contained in fruit juice, various beneficial substances generated in the process of lactic acid fermentation are added into the beverage having a refreshing and pleasant flavor slightly different from the mouth feel of yoghurt.

Description

Lactic acid fermented apple beverage

The present invention relates to a kind of preparation method of lactic acid fermented apple beverage

Along with the raising of people's living standard, the consumption of beverage has become the indispensable part of people's daily life, and people are increasing to the demand of beverage.Also more and more higher to the selection of beverage simultaneously, not only require beverage that the effect of relieving summer heat and quenching one's thirst is arranged, and wish to contain abundant nutrition, the good health care effect is arranged.Dominate is fizzy mineral water, cola, fruit juice class cold drink in the market, these all belong to traditional blending type beverage, are that allotment forms with water by a certain percentage by carbonated water, sugar, pigment, essence, anticorrisive agent, fruit syrup and various chemical addition agent.Wherein contained non-natural substances is more, and these materials are sharp to the harmful nothing of health mostly.Essence, anticorrisive agent, pigment eat and too much can cause some diseases.Caffeine in the cola is as the edible diseases such as insomnia, refreshing smart matter that too much can cause.The sales volume of medium-to-high grade beverage such as natural drink such as fruit juice, lactic acid also rises significantly, and people also trend towards auxotype and fermented type to the selection of various beverages.Lactic acid drink generally is primary raw material with milk, the beverage that makes with lactobacillus-fermented.Though advantages such as this beverage are nutritious, aid digestion, cost is higher.Therefore the present invention utilizes apple " landing really " to be raw material on the basis of existing numerous beverages, adopts lactic acid fermented method to develop a kind of lactic acid fermented apple beverage.

The object of the invention is that the lactic acid fermented apple beverage of developing is to utilize apple " landing really " to be raw material, adopts lactic acid fermented method to develop a kind of lactic acid fermented apple beverage.This beverage contains the abundant nutrition except that having fruit juice, has increased the various benefit materials that produce in the lactic fermentation process again, and is different with the mouthfeel of sour milk, has frank pleasant local flavor." land fruit " be the eating mouth feel extreme difference directly, and send out puckery and turn sour, almost be to eat.Annual concerning producing the fruit district, the output of " land fruit " is very big, all be mostly mashed in the ground, also can't be used for synthetic beverage even if utilize this really to squeeze the juice, because of containing the great deal of tannin material in the juice.So the present invention is by the good lactobacillus inoculation of screening, through strain fermentation, finally make product have the local flavor of lactic fermentation and fruit juice the juice that leaches, sour-sweet moderate, nutritious good to eat beverage.

Lactic acid fermented apple beverage of the present invention, it is through raw material processing, soak the juice preparation, soak methods such as juice sterilization, inoculation and fermentation, filtration, sterilization, packing makes, and the steps include:

(a), at first raw material processing is to adopt to land apple and wash, be cut into fragment and be immersed in 0.2% the aqueous ascorbic acid, to prevent brown stain, it is stand-by to be ground into thin slag then;

(b), soak juice preparation, the thin slag of apple is added 3-4 water doubly at room temperature soaks 30-60 minute, fully stirring, centrifugal filtration, collection clear liquid;

(c), soak the juice sterilization: pour the clear liquid of collecting into fermentation tank and carry out heat sterilization, be incubated 1 hour when temperature rises to 80 ℃, treat to insert when temperature is reduced to 30-32 ℃ bacterial classification;

(d), inoculation and fermentation; Apple is soaked juice sterilization back insert 1 liter of strain liquid, control temperature, fully stir at 30 ± 2 ℃, fermentation, time 24-36 hour, the total concentration of sampling detection zymotic fluid reached more than 0.4% and can go out jar;

(e), filter, sterilize, pack: the zymotic fluid that will go out jar changes over to and heats 80 ℃ of insulations 1 hour in the storage tank, fall and put room temperature, add invert sugar and allocate, and add micro-spices and 0.1% Sodium Benzoate is anticorrosion, room temperature leaves standstill 4-5 hour, filtration, can pack through sterilization.

Bacterial classification during inoculation is cultivated: at first carry out actication of culture, picking list spot on isolated Bacillus acidi lactici and the saccharomycetic slant medium, be inoculated in respectively in the 50ml tomato liquid medium, then Bacillus acidi lactici is left standstill in 30 ℃ of incubators and cultivated 24 hours, saccharomycete was cultivated 24 hours on 30 ℃ of shaking tables; Carry out the expansion of seed again and cultivate, after cultivating 24 hours in the access of the bacterial classification after the activation 500ml tomato liquid medium, its apple that inserts 1 liter is soaked in the nutrient solution of juice, 30 ℃ of temperature, 24 hours time got final product.

Embodiment 1

At first gathering 10 kilograms lands apple and rinses well with running water, being cut into fragment is immersed in 0.2% aqueous ascorbic acid, to prevent brown stain, be ground into thin slag then, the water that adds 3 times at room temperature soaked 30 minutes, fully stir, centrifugal filtration, collection clear liquid, again clear liquid is poured into fermentation tank and carried out heat sterilization, insulation was 1 hour when temperature rose to 80 ℃, treated to insert when temperature is reduced to 30 ℃ 1 liter of strain liquid, 30 ± 2 ℃ of control temperature, fully stirring, fermentation, 24 hours time, the total concentration of sampling detection zymotic fluid reaches more than 0.4% and can go out jar; The zymotic fluid that will go out jar changed in the storage tank 80 ℃ of insulations of heating over to 1 hour, fell and put room temperature, added 1% invert sugar and allocated, and add micro-spices and 0.1% Sodium Benzoate is anticorrosion, and room temperature left standstill 4-5 hour, filtered, and can pack through sterilization.

Embodiment 2

At first gathering 15 kilograms lands apple and rinses well with running water, being cut into fragment is immersed in 0.2% aqueous ascorbic acid, to prevent brown stain, be ground into thin slag then, the water that adds 4 times at room temperature soaked 60 minutes, fully stirred, centrifugal filtration, collect clear liquid, clear liquid is poured into fermentation tank again and carried out heat sterilization, insulation was 1 hour when temperature rose to 80 ℃, treated to insert when temperature is reduced to 32 ℃ 1 liter of strain liquid, 30 ± 2 ℃ of control temperature, fully stir fermentation, 36 hours time, the total concentration of sampling detection zymotic fluid reaches more than 0.4% and can go out jar, the zymotic fluid that will go out jar changes over to and heats 80 ℃ of insulations 1 hour in the storage tank, falls and puts room temperature, adds 1.5% invert sugar and allocates, and add micro-spices and 0.1% Sodium Benzoate is anticorrosion, room temperature left standstill 4-5 hour, filtered, and can pack through sterilization.

Claims

1, a kind of lactic acid fermented apple beverage is characterized in that, it is through raw material processing, soak the juice preparation, soak methods such as juice, sterilization, inoculation and fermentation, filtration, sterilization, packing makes, and the steps include:

(b), soak juice preparation, the thin slag of apple is added 3-4 water doubly at room temperature soaked 30-60 minute, fully stir, centrifugal filtration, collect clear liquid;

(c), soak juice sterilization, the clear juice immersion liquid of collecting is carried out heat sterilization to going into fermentation tank, insulation was 1 hour when temperature rose to 80 ℃, treated to insert when temperature is reduced to 30-32 ℃ bacterial classification;

(d), inoculation and fermentation, apple is soaked juice sterilization back inserts 1 liter of strain liquid, the control temperature fully stirs at 30 ± 2 ℃, fermentation, time 24-36 hour, the total concentration that sampling detects zymotic fluid reached more than 0.4% and can go out jar;

(e), filter, sterilization, packing, the zymotic fluid that will go out jar changed in the storage tank 80 ℃ of insulations of heating over to 1 hour, fell and put room temperature, add invert sugar and allocate, and add micro-spices and 0.1% Sodium Benzoate is anticorrosion, room temperature left standstill 4-5 hour, filter, can pack through sterilization;