CN107173655A - A kind of preparation method of blueberry enzyme beverage - Google Patents

A kind of preparation method of blueberry enzyme beverage Download PDF

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Publication number
CN107173655A
CN107173655A CN201710455802.5A CN201710455802A CN107173655A CN 107173655 A CN107173655 A CN 107173655A CN 201710455802 A CN201710455802 A CN 201710455802A CN 107173655 A CN107173655 A CN 107173655A
Authority
CN
China
Prior art keywords
blueberry
acetic acid
enzyme beverage
conditions
fermentation
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.)
Withdrawn
Application number
CN201710455802.5A
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Chinese (zh)
Inventor
吕庆茂
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Harbin Weiping Technology Development Co Ltd
Original Assignee
Harbin Weiping Technology Development Co Ltd
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Filing date
Publication date
Application filed by Harbin Weiping Technology Development Co Ltd filed Critical Harbin Weiping Technology Development Co Ltd
Priority to CN201710455802.5A priority Critical patent/CN107173655A/en
Publication of CN107173655A publication Critical patent/CN107173655A/en
Withdrawn legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

A kind of preparation method of blueberry enzyme beverage belongs to food processing technology field, and in particular to a kind of preparation method of blueberry enzyme beverage.After Blueberry is cleaned blueberry pulp is broken into beater, blueberry pulp, clear water and white granulated sugar are well mixed, blueberry fermenation raw liquid is obtained through spontaneous fermentation under anaerobic condition, blueberry fermenation raw liquid and moyashi slurry is well mixed, got product through enzymolysis, the fermentation of acetic acid acetobacter, Lactobacillus plantarum fermentation, after-ripening, filtering, allotment, filling, sealing.The blueberry enzyme beverage of the present invention, is raw material using fresh blueberry, on the basis of ancient method spontaneous fermentation, modern zymolysis technique and pure-blood ferment technology has been incorporated again so that blueberry enzyme beverage fruity of the invention is more rich, and health-care efficacy is more prominent.

Description

A kind of preparation method of blueberry enzyme beverage
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of blueberry enzyme beverage.
Background technology
Blueberry belongs to Ericaceae, and cowberry platymiscium is perennial shrub small berries fruit tree originating from North America, cause and effect is in fact Blueness, therefore referred to as blueberry.Blueberry is nutritious, in fruit in addition to conventional sugar, acid and vitamin C, also rich in dimension life Plain E, vitamin A, vitamin B, superoxide dismutase, ursin, protein, anthocyanin, dietary fibre and abundant potassium, The mineral matter elements such as iron, zinc, calcium.Blueberry, which has, prevents cranial nerve aging, protection eyesight, cardiac stimulant, anticancer, softening blood vessel, enhancing A variety of functions such as human organism is immune.
Pectase is using natural food materials such as water fruits and vegetables as raw material, through a variety of bacterial strain mixed fermentations in nature A kind of obtained microorganism formulation, ferment is rich in abundant enzyme system, vitamin, mineral matter and a large amount of physiological activators, benefit Raw bacterium etc., ferment has anti-oxidant, raising immunity, reducing blood lipid, regulation blood pressure, stabilizing blood sugar, toxin-expelling and face nourishing, fat-reducing etc. a variety of Effect.Traditional pectase is using fruits and vegetables as raw material, using the microorganism in natural environment, by more than 1 year nature Obtained after fermentation, this way is still widely current among the people so far, these knowledge and skill among the people are to lean on analogism and generation Obtained for the accumulation of the experience of life, so inevitably there is more defect, such as fermentation time is long, efficacy effect It is relatively single etc., with ferment is studied deeply and modern science and technology progress, these skill among the people experiencing and when All enter, constantly adjusted and improved process, with advantageously in health.The present invention adopts the technology that ancient method spontaneous fermentation The zymotechnique being combined with modern pure-blood ferment and zymolysis technique, the blueberry enzyme beverage according to said method made, not only fruity It is strong, and with more health-care efficacies.
The content of the invention
It is an object of the invention to provide a kind of preparation method for the blueberry enzyme beverage that the smell of fruits is very sweet, health-care efficacy is protruded.
The object of the present invention is achieved like this:
Blueberry pulp is broken into beater after Blueberry is cleaned, by blueberry pulp, clear water and white granulated sugar according to mass ratio 8: 2:3 ratio is well mixed, and spontaneous fermentation obtains blueberry fermenation raw liquid in 150-200 days under 14-20 DEG C of anaerobic condition.
The moyashi of certain mass is weighed, the clear water of 2-3 times of quality is added, moyashi slurry is worn into fiberizer, by blueberry Fermenation raw liquid and moyashi slurry are according to mass ratio 10:1 ratio is well mixed, and is cooled after being digested 2-3 days under the conditions of 42-46 DEG C To at 30-32 DEG C, the acetic acid acetobacter seed liquor of access 10% is trained under conditions of 30-32 DEG C, rotary shaker 150-200rpm Support 8-10 days, then the Lactobacillus plantarum freeze-dried powder of access 0.01%, anaerobic fermentation is placed in after 2-4 days under the conditions of 32-38 DEG C After-ripening is carried out within closed storage 2-3 months under the conditions of 12-18 DEG C, after-ripening is produced into through filtering, allotment, filling, sealing again after terminating Product.
Present invention additionally comprises such feature:The preparation method of described acetic acid acetobacter seed liquor is:Weigh 3 grams of grapes Sugar, 0.5 gram of yeast extract, 1 gram of peptone, the stirring and dissolving that adds water simultaneously are settled to 100 milliliters, and 121 DEG C sterilize 15-20 minutes, cooling 4 milliliter 95% of edible ethanol is added with aseptic straw again after to 30-32 DEG C, stirs and produces acetic acid acetobacter Liquid Culture Base, from being inoculated with a ring acetic acid acetobacter on inclined-plane into fluid nutrient medium, the shaking table under conditions of 30-32 DEG C, 160-200rpm Culture 48 hours.
The blueberry enzyme beverage of the present invention, is raw material using fresh blueberry, on the basis of ancient method spontaneous fermentation, melts again Modern zymolysis technique and pure-blood ferment technology are entered so that blueberry enzyme beverage fruity of the invention is more rich, and health-care efficacy is more It is prominent.
Specific embodiment
The bacterial strain acetic acid acetobacter CICC21684 that the present invention is used is purchased in the management of Chinese industrial Microbiological Culture Collection The heart.
Embodiment 1:
3 grams of glucose, 0.5 gram of yeast extract, 1 gram of peptone are weighed, the stirring and dissolving that adds water simultaneously is settled to 100 milliliters, and 121 DEG C go out Bacterium 15 minutes, is cooled to after 28 DEG C and to add 4 milliliter 95% of edible ethanol with aseptic straw again, stir and produce acetic acid vinegar bar Bacteria liquid culture medium, from a ring acetic acid acetobacter is inoculated with inclined-plane into fluid nutrient medium, shakes under conditions of 30 DEG C, 160rpm Bed culture obtains acetic acid acetobacter seed liquor in 48 hours.
Blueberry pulp is broken into beater after Blueberry is cleaned, by blueberry pulp, clear water and white granulated sugar according to quality Than 8:2:3 ratio is well mixed, and spontaneous fermentation obtains blueberry fermenation raw liquid in 200 days under 14 DEG C of anaerobic condition.
The moyashi of certain mass is weighed, the clear water of 2 times of quality is added, moyashi slurry is worn into fiberizer, blueberry is sent out Ferment stoste and moyashi slurry are according to mass ratio 10:1 ratio is well mixed, and is cooled to after being digested 3 days under the conditions of 42 DEG C 30 DEG C, the acetic acid acetobacter seed liquor of access 10% is cultivated 10 days under conditions of 30 DEG C, rotary shaker 150rpm, then accessed 0.01% Lactobacillus plantarum freeze-dried powder, anaerobic fermentation closed storage 3 months under the conditions of being placed in 12 DEG C after 4 days under the conditions of 32 DEG C After-ripening is carried out, after-ripening is got product through filtering, allotment, filling, sealing again after terminating.
Embodiment 2:
3 grams of glucose, 0.5 gram of yeast extract, 1 gram of peptone are weighed, the stirring and dissolving that adds water simultaneously is settled to 100 milliliters, and 121 DEG C go out Bacterium 20 minutes, is cooled to after 32 DEG C and to add 4 milliliter 95% of edible ethanol with aseptic straw again, stir and produce acetic acid vinegar bar Bacteria liquid culture medium, from a ring acetic acid acetobacter is inoculated with inclined-plane into fluid nutrient medium, shakes under conditions of 32 DEG C, 200rpm Bed culture obtains acetic acid acetobacter seed liquor in 48 hours.
Blueberry pulp is broken into beater after Blueberry is cleaned, by blueberry pulp, clear water and white granulated sugar according to quality Than 8:2:3 ratio is well mixed, and spontaneous fermentation obtains blueberry fermenation raw liquid in 150 days under 20 DEG C of anaerobic condition.
The moyashi of certain mass is weighed, the clear water of 3 times of quality is added, moyashi slurry is worn into fiberizer, blueberry is sent out Ferment stoste and moyashi slurry are according to mass ratio 10:1 ratio is well mixed, and is cooled to after being digested 2 days under the conditions of 46 DEG C 32 DEG C, the acetic acid acetobacter seed liquor of access 10% is cultivated 8 days under conditions of 32 DEG C, rotary shaker 200rpm, then accessed 0.01% Lactobacillus plantarum freeze-dried powder, anaerobic fermentation closed storage 2 months under the conditions of being placed in 18 DEG C after 2 days under the conditions of 38 DEG C After-ripening is carried out, after-ripening is got product through filtering, allotment, filling, sealing again after terminating.

Claims (2)

1. a kind of preparation method of blueberry enzyme beverage, it is characterized in that being prepared from by following process:
(1) 3 grams of glucose, 0.5 gram of yeast extract, 1 gram of peptone weighed, and the stirring and dissolving that adds water simultaneously is settled to 100 milliliters, 121 DEG C Sterilizing 15-20 minute, is cooled to after 30-32 DEG C the edible ethanol again with 4 milliliter 95% of aseptic straw addition, stirs and produce Acetic acid acetobacter fluid nutrient medium, from a ring acetic acid acetobacter is inoculated with inclined-plane into fluid nutrient medium, in 30-32 DEG C, 160- Shaking table culture obtains acetic acid acetobacter seed liquor in 48 hours under conditions of 200rpm;
(2) blueberry pulp is broken into beater after Blueberry is cleaned, by blueberry pulp, clear water and white granulated sugar according to mass ratio 8:2:3 ratio is well mixed, and ferment 150-200 days to obtain blueberry fermenation raw liquid under 14-20 DEG C of anaerobic condition;
(3) the moyashi of certain mass is weighed, the clear water of 2-3 times of quality is added, moyashi slurry is worn into fiberizer, blueberry is sent out Ferment stoste and moyashi slurry are according to mass ratio 10:1 ratio is well mixed, and is cooled to after being digested 2-3 days under the conditions of 42-46 DEG C At 30-32 DEG C, the acetic acid acetobacter seed liquor of access 10% is cultivated under conditions of 30-32 DEG C, rotary shaker 150-200rpm 8-10 days, then access 0.01% Lactobacillus plantarum freeze-dried powder, anaerobic fermentation is placed in 12- after 2-4 days under the conditions of 32-38 DEG C After-ripening is carried out within closed storage 2-3 months under the conditions of 18 DEG C, after-ripening is got product through filtering, allotment, filling, sealing again after terminating.
2. a kind of preparation method of blueberry enzyme beverage according to claim 1, it is characterised in that step (2) described in Ferment for spontaneous fermentation, it is not necessary to be inoculated with.
CN201710455802.5A 2017-06-16 2017-06-16 A kind of preparation method of blueberry enzyme beverage Withdrawn CN107173655A (en)

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CN201710455802.5A CN107173655A (en) 2017-06-16 2017-06-16 A kind of preparation method of blueberry enzyme beverage

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CN107173655A true CN107173655A (en) 2017-09-19

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107969594A (en) * 2018-01-09 2018-05-01 安徽妙奇树生物科技有限公司 A kind of preparation method of pectase beverage

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104116109A (en) * 2014-08-02 2014-10-29 哈尔滨伟平科技开发有限公司 Making method for sea-buckthorn fruit vinegar beverage
CN104432342A (en) * 2015-01-05 2015-03-25 哈尔滨伟平科技开发有限公司 Method for manufacturing strawberry fermentation beverage
CN106036310A (en) * 2016-05-29 2016-10-26 哈尔滨伟平科技开发有限公司 Manufacturing method of bamboo shoot drink
CN106616592A (en) * 2016-11-22 2017-05-10 浙江科技学院 Preparation method for bamboo shoot enzyme food
CN106616163A (en) * 2017-01-05 2017-05-10 哈尔滨伟平科技开发有限公司 Fruit vinegar beverage making method
CN106819118A (en) * 2017-01-15 2017-06-13 哈尔滨伟平科技开发有限公司 A kind of preparation method of health lactobacillus-fermented milk beverage

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104116109A (en) * 2014-08-02 2014-10-29 哈尔滨伟平科技开发有限公司 Making method for sea-buckthorn fruit vinegar beverage
CN104432342A (en) * 2015-01-05 2015-03-25 哈尔滨伟平科技开发有限公司 Method for manufacturing strawberry fermentation beverage
CN106036310A (en) * 2016-05-29 2016-10-26 哈尔滨伟平科技开发有限公司 Manufacturing method of bamboo shoot drink
CN106616592A (en) * 2016-11-22 2017-05-10 浙江科技学院 Preparation method for bamboo shoot enzyme food
CN106616163A (en) * 2017-01-05 2017-05-10 哈尔滨伟平科技开发有限公司 Fruit vinegar beverage making method
CN106819118A (en) * 2017-01-15 2017-06-13 哈尔滨伟平科技开发有限公司 A kind of preparation method of health lactobacillus-fermented milk beverage

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107969594A (en) * 2018-01-09 2018-05-01 安徽妙奇树生物科技有限公司 A kind of preparation method of pectase beverage

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Application publication date: 20170919