CN107232446A - A kind of method of plants probiotics fermentation jujube slurry - Google Patents
A kind of method of plants probiotics fermentation jujube slurry Download PDFInfo
- Publication number
- CN107232446A CN107232446A CN201710517474.7A CN201710517474A CN107232446A CN 107232446 A CN107232446 A CN 107232446A CN 201710517474 A CN201710517474 A CN 201710517474A CN 107232446 A CN107232446 A CN 107232446A
- Authority
- CN
- China
- Prior art keywords
- jujube
- fermentation
- slurry
- jujube slurry
- lactic acid
- 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.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 132
- 230000004151 fermentation Effects 0.000 title claims abstract description 132
- 239000002002 slurry Substances 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000006041 probiotic Substances 0.000 title claims abstract description 18
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 18
- 241000196324 Embryophyta Species 0.000 title claims abstract description 16
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 152
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 54
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 27
- 239000004310 lactic acid Substances 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- 238000005119 centrifugation Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 238000007872 degassing Methods 0.000 claims abstract description 6
- 238000002203 pretreatment Methods 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims description 19
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 239000013618 particulate matter Substances 0.000 claims 2
- 238000011081 inoculation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 23
- 235000019634 flavors Nutrition 0.000 abstract description 22
- 239000002994 raw material Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000012859 sterile filling Methods 0.000 abstract description 2
- 238000009928 pasteurization Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 20
- 244000005700 microbiome Species 0.000 description 17
- 239000000047 product Substances 0.000 description 11
- 150000007524 organic acids Chemical class 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000002054 inoculum Substances 0.000 description 8
- 235000005985 organic acids Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 5
- 235000015192 vegetable juice Nutrition 0.000 description 5
- 206010006326 Breath odour Diseases 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 150000003893 lactate salts Chemical class 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000020418 red date juice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
Abstract
The present invention relates to fruits and vegetables deep process technology field, and in particular to a kind of method of plants probiotics fermentation jujube slurry, the problem of nutritive loss is serious in solving not good jujube slurry product special flavour, high processing costs and processing.The present invention is especially by pre-treatment, mashing, softening, centrifugation, allotment, once sterilization cooling, fermentation, degassing, homogeneous, centrifugation, re-pasteurization is cooled down, the steps such as sterile filling are completed, it is characterized in that using probiotics fermention technique, jujube slurry is set to produce lactic acid and its salts substances with preservation, generate preferable ferment local-flavor, antibacterial substance, while improving fragrance and the mouthfeel of jujube slurry, effectively reduce the sterilization conditions of jujube slurry, while cost-effective, remain the nutritional ingredient of jujube in itself, add the nutrition of tunning, also the shelf-life of jujube products raw material is extended；The jujube slurry after fermentation is starched by horizontal screw centrifuge ferment mud is centrifuged, extend the width that jujube products are applied in food service industry.
Description
Technical field
The present invention relates to fruits and vegetables deep process technology field, specifically a kind of method of plants probiotics fermentation jujube slurry.
Background technology
At present, domestic rarely seen jujube starches the product of class, is mainly sold with dry jujube, candied date form, rarely seen fermentation jujube starches the production of class
Product, study carefully it main reason is that several big difficult points in jujube process:1）Fresh dates moisture height is adapted to production, but can not expire
The sufficient long term storage supply of material, is stored by drying mostly, and the production of prioritizing selection this season need to be carried out at moisturizing during dry jujube production
Reason；2）Mouthfeel is not good after jujube slurrying, and pH value is relatively low, and introducing microbiological hazards are higher, and most products add preservative extension and guaranteed the quality
Phase, jujube is caused to starch nutriment loss.
The content of the invention
The invention aims to solve jujube slurry in non-this season can also carry out beverage production, product special flavour is not good, guarantee the quality
Phase is shorter and processing in nutritive loss it is serious the problem of, and the method that a kind of plants probiotics fermentation jujube slurry is provided.
The present invention is achieved through the following technical solutions：
A, jujube pre-treatment：Fresh dates are cleaned, fruit, processing of precooking is examined；
B, stoning mashing：Jujube after processing is transmitted to stoning beater, beaten by rotating speed for 1400-1800r/min two pass
Pulp grinder, broken together, two roads stoning mashing, mesh size is 0.8mm, effectively removes jujube core, fructus corni etc., makes pulp fine and smooth, from
And ensure the function growth of microorganism in fermentation process；
C, softening：Jujube slurry is heated to 85-95 DEG C in pipeline liquid injecting device；
D, centrifugation：The large particulate matters such as jujube point are removed by horizontal screw centrifuge, rotating speed is set to 2900-3200r/min, and difference switchs to
7, it can guarantee that and jujube core residual is not present in jujube slurry, be that jujube slurry is finer and smoother, mouthfeel is soft；
E, allotment：The soluble solid for adjusting jujube slurry with edible glucose is sufficiently stirred at least stirring 30min to 15-16%,
The nutrient required for microorganism growth, metabolism production acid is supplemented, so that jujube slurry can be without adding acid in application process
Adjust and directly use, while what the sugar of addition can be appropriate relaxes the various organic acids fermented, fermentation jujube is starched mouthfeel more
It is full soft；
F, sterilization, cooling：Sterilized by sleeve pipe sterilization machine at 95-105 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into hair
In fermentation tank；The microorganism that can effectively control leading portion processing to introduce, on the one hand ensures fermentation, and miscellaneous bacteria does not influence the hair of lactic acid bacteria
Ferment, on the other hand considers to reduce energy consumption；
G, fermentation：Fermentation lactic acid strain is accessed in jujube slurry into fermentation tank, 2-3h is continuously stirred, stops stirring and heat-preservation fermentation
40-50h, makes the pH that jujube is starched be reduced to less than 4.0 by original more than 5.5, total acid ferments up to termination when more than 0.55%；Fermentation
Jujube slurry is applied to have more agreeable to the taste total acid during other products；A variety of strain fermentations simultaneously, it is ensured that fermentation lasts and abundant
Kinds of organic acids, makes mouthfeel more smooth；
H, centrifugation：Using horizontal screw centrifuge, the centrifugal treating under 2900-3200r/min rotating speeds removes part pomace and ferment mud；
Fermentation jujube slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, with the time
There is ferment mud precipitation in increase sinking, has a strong impact on food sense organ, and in order to solve this problem, the present invention is special using sleeping spiral shell centrifugation
Machine, carries out centrifugal treating to the jujube slurry after fermentation, removes the Partial fermentation bacterium mud after fermentation ends, effectively improve plants probiotics
The use quality of fermentation jujube slurry；
I, degassing, homogeneous：After will be by the way that fermentation jujube slurry is deaerated by degasser made from above step, in 35-42 DEG C, 15-
Homogeneous under the conditions of 25Mpa, can effectively remove the air in fermentation jujube slurry, it is ensured that fruit, vegetable juice is not oxidized in storage and causes
The change of local flavor and color and luster；The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis；
J, sterilization, cooling：Fermentation jujube slurry is kept into 120s by sleeve pipe sterilization machine at 100-110 DEG C, 35-40 is cooled to afterwards
DEG C, it can guarantee that fermentation jujube slurry does not occur in the case where local flavor is kept well putrid and deteriorated；
K, cold-aseptic filling：Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with
On.
Preferably, in step a, described fresh dates are precooked 4min with 50-60 DEG C of hot water.
Preferably, the kind of described jujube is jujube.
Preferably, in step g, described fermentation lactic acid strain is Lactobacillus plantarum, lactobacillus acidophilus presses viable count ratio
0.3:0.5 is formulated, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, i.e., access 1 milliliter of fermentation lactic acid strain in every 1 liter of jujube slurry
Activating solution, jujube slurry mouthfeel is soft, and sour enriches, and jujube characteristic odor is good, full aroma, while ensureing fermentation under this inoculum concentration
At 40-50 hours, mild acidity, suitable for raw material extensive use, while being unlikely to fermented bacterium decay brings bad breath, wind
Taste.
The inventive method is jujube slurry is produced lactic acid and its esters thing with preservation by probiotics fermention technique
Matter, improves the fragrance and mouthfeel of jujube slurry, reduces the pH of product, produce antibacterial substance, effectively reduce the sterilization of jujube slurry
Condition, extends the shelf-life of jujube products raw material, extends the width that jujube products are applied in food service industry.
The beneficial effects of the invention are as follows： 1）The present invention carries out proper fermentation by various lactobacillus to jujube slurry, produces lactic acid
Deng organic acid, pH that jujube starches is set 5.5 to be down to less than 4.0 by, so that sterilization conditions are reduced, only need to be at 100-110 DEG C
35-40 DEG C of sterile filling is cooled to after lower sterilization 120s；Utilize the antibacterial substance produced in lactic acid bacteria fermentation process simultaneously
And control of the lactates to microorganism ensures that jujube starches longer Storage period（Extend to more than 18 months）Lower sterilization adds
Work condition, so as to substantially reduce the difficulty of processing, the difficulty and cost that preserve.
2）The existing most juice content of jujube class beverage of in the market is very low, and majority is reduced using inspissated juice, is more
Repaired mouth sense introduces substantial amounts of organic acid, while adding pigment etc. improves whole structure, to evade quality risk, introduces preservative.
The present invention realizes jujube slurry except containing itself being in acid substance, especially through generating substantial amounts of lactic acid etc. after lactobacillus-fermented
Organic acid, effectively enriches the sour of fruit, vegetable juice, adds total acid, the total acid that jujube is starched 0.30% is risen to 0.55% by
More than, so as to directly apply to the allotment raw material of date juice beverage, directly add white granulated sugar and water allotment to obtain agreeable to the taste nothing and add
Plus the beverage of agent, in addition, fermentation jujube slurry contains certain preservative substance, and the need for greatly reducing food additives introducing, wound
The new attraction of fruit vegetable beverage is made.
3）In terms of nutrition, conventional jujube juice comprises only the vitamin and pulp of itself, and is killed by harsh
Bacterium condition has been reduced.The present invention carries out jujube slurry using the lactic bacteria useful of combination and fermented, and passes through the appropriateness control to attenuation degree
System, makes jujube slurry except rich in original nutritional ingredient, the more intermediate material supplemented with a large amount of beneficial bacterial metabolics, it contains substantial amounts of
Prebiotics, so as to stimulate the propagation of beneficial bacteria of intestinal tract, improves gut flora.
Embodiment
Embodiment 1：A kind of plants probiotics fermentation jujube paste-making method, comprises the following steps：
A, jujube pre-treatment：Fresh jujube is chosen, fresh dates are cleaned, fruit is examined, precooked 4min with 50 DEG C of hot water；
B, stoning mashing：Jujube after processing is transmitted to stoning beater, by the double-channel beater that rotating speed is 1400r/min,
Broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove jujube core, fructus corni etc., make pulp fine and smooth, so that
Ensure the function growth of microorganism in fermentation process；
C, softening：Jujube slurry is heated to 92 DEG C in pipeline liquid injecting device；
D, centrifugation：The large particulate matters such as jujube point are removed by horizontal screw centrifuge, rotating speed is set to 2900r/min, and difference switchs to 7, energy
Ensure that jujube core residual is not present in jujube slurry, starch jujube finer and smoother, mouthfeel is soft；
E, allotment：The soluble solid for adjusting jujube slurry with edible glucose is sufficiently stirred at least stirring 30min to 15%, supplements
Nutrient required for microorganism growth, metabolism production acid, so as to can just make jujube slurry can be without adding acid in application process
Adjust and directly use, while what the sugar of addition can be appropriate relaxes the various organic acids fermented, fermentation jujube is starched mouthfeel more
It is full soft；
F, sterilization, cooling：Sterilized by sleeve pipe sterilization machine at 100 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into fermentation tank
It is interior；Can microorganism that effectively leading portion processed processing is introduced, on the one hand ensure fermentation, miscellaneous bacteria does not influence the fermentation of lactic acid bacteria, another
From the aspect of reduce energy consumption；
G, fermentation：Fermentation lactic acid strain is accessed in jujube slurry into fermentation tank, 2h is continuously stirred, stops stirring and heat-preservation fermentation
48h, makes the pH that jujube is starched be reduced to 4.0 by original 5.5, fermentation is terminated when total acid is 0.55%；Described fermentation lactic acid strain is
Lactobacillus plantarum, lactobacillus acidophilus compare 0.3 by viable count:0.5 is formulated, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, i.e., every
1 milliliter of fermentation lactic acid strain activating solution is accessed in 1 liter of jujube slurry, jujube slurry mouthfeel is soft, and sour enriches, and jujube characteristic odor is good,
Full aroma, while ensure that mild acidity, suitable for raw material extensive use, is unlikely to when fermenting 48 hours under this inoculum concentration simultaneously
Fermented bacterium decay brings bad breath, local flavor, and fermentation jujube slurry is applied to have more agreeable to the taste total acid during other products；It is simultaneously a variety of
Strain fermentation, it is ensured that fermentation lasts and abundant kinds of organic acids, makes mouthfeel more smooth；
H, centrifugation：Using horizontal screw centrifuge, the centrifugal treating under 2900r/min rotating speeds removes part pomace and ferment mud；Fermentation jujube
Slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, under increasing with the time
Settle out existing ferment mud precipitation, food sense organ is had a strong impact on, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, to hair
Jujube slurry after ferment carries out centrifugal treating, removes the Partial fermentation bacterium mud after fermentation ends, effectively improves plants probiotics fermentation jujube
The use quality of slurry；
I, degassing, homogeneous：After will be by the way that fermentation jujube slurry is deaerated by degasser made from above step, in 35 DEG C, 15Mpa conditions
Lower homogeneous, can effectively remove the air in fermentation jujube slurry, it is ensured that fruit, vegetable juice is not oxidized in storage and causes local flavor and color
The change in pool；The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis；
J, sterilization, cooling：Fermentation jujube slurry is kept into 120s by sleeve pipe sterilization machine at 105 DEG C, 35 DEG C are cooled to afterwards, can be protected
Card fermentation jujube slurry does not occur putrid and deteriorated in the case where local flavor is kept well；
K, cold-aseptic filling：Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with
On.
Embodiment 2：A kind of plants probiotics fermentation jujube paste-making method, comprises the following steps：
A, jujube pre-treatment：Fresh jujube is chosen, fresh dates are cleaned, fruit is examined, precooked 4min with 55 DEG C of hot water；
B, stoning mashing：Jujube after processing is transmitted to stoning beater, by the double-channel beater that rotating speed is 1600r/min,
Broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove jujube core, fructus corni etc., make pulp fine and smooth, so that
Ensure the function growth of microorganism in fermentation process；
C, softening：Jujube slurry is heated to 93 DEG C in pipeline liquid injecting device；
D, centrifugation：The large particulate matters such as jujube point are removed by horizontal screw centrifuge, rotating speed is set to 3000r/min, and difference switchs to 7, energy
Ensure that jujube core residual is not present in jujube slurry, starch jujube finer and smoother, mouthfeel is soft；
E, allotment：The soluble solid for adjusting jujube slurry with edible glucose is sufficiently stirred at least stirring 30min to 15.5%, mends
The nutrient filled required for microorganism growth, metabolism production acid, so as to can just make jujube slurry can be without adding tart flavour in application process
Agent is adjusted and directly used, while the various organic acids for the mitigation fermentation that the sugar of addition can be appropriate, make fermentation jujube starch mouthfeel more
Plus it is full soft；
F, sterilization, cooling：Sterilized by sleeve pipe sterilization machine at 101 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into fermentation tank
It is interior；Can microorganism that effectively leading portion processed processing is introduced, on the one hand ensure fermentation, miscellaneous bacteria does not influence the fermentation of lactic acid bacteria, another
From the aspect of reduce energy consumption；
G, fermentation：Fermentation lactic acid strain is accessed in jujube slurry into fermentation tank, 2.5h is continuously stirred, stops stirring and heat-preservation fermentation
49h, makes the pH that jujube is starched be reduced to 3.8 by original 5.6, fermentation is terminated when total acid is 0.6%；Described fermentation lactic acid strain is
Lactobacillus plantarum, lactobacillus acidophilus compare 0.3 by viable count:0.5 is formulated, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, i.e., every
1 milliliter of fermentation lactic acid strain activating solution is accessed in 1 liter of jujube slurry, jujube slurry mouthfeel is soft, and sour enriches, and jujube characteristic odor is good,
Full aroma, while ensure that mild acidity, suitable for raw material extensive use, is unlikely to when fermenting 49 hours under this inoculum concentration simultaneously
Fermented bacterium decay brings bad breath, local flavor, and fermentation jujube slurry is applied to have more agreeable to the taste total acid during other products；It is simultaneously a variety of
Strain fermentation, it is ensured that fermentation lasts and abundant kinds of organic acids, makes mouthfeel more smooth；
H, centrifugation：Using horizontal screw centrifuge, the centrifugal treating under 3000r/min rotating speeds removes part pomace and ferment mud；Fermentation jujube
Slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, under increasing with the time
Settle out existing ferment mud precipitation, food sense organ is had a strong impact on, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, to hair
Jujube slurry after ferment carries out centrifugal treating, removes the Partial fermentation bacterium mud after fermentation ends, effectively improves plants probiotics fermentation jujube
The use quality of slurry；
I, degassing, homogeneous：After will be by the way that fermentation jujube slurry is deaerated by degasser made from above step, in 38 DEG C, 20Mpa conditions
Lower homogeneous, can effectively remove the air in fermentation jujube slurry, it is ensured that fruit, vegetable juice is not oxidized in storage and causes local flavor and color
The change in pool；The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis；
J, sterilization, cooling：Fermentation jujube slurry is kept into 120s by sleeve pipe sterilization machine at 106 DEG C, 38 DEG C are cooled to afterwards, can be protected
Card fermentation jujube slurry does not occur putrid and deteriorated in the case where local flavor is kept well；
K, cold-aseptic filling：Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with
On.
Embodiment 3：A kind of plants probiotics fermentation jujube paste-making method, comprises the following steps：
A, jujube pre-treatment：Fresh jujube is chosen, fresh dates are cleaned, fruit is examined, precooked 4min with 60 DEG C of hot water；
B, stoning mashing：Jujube after processing is transmitted to stoning beater, by the double-channel beater that rotating speed is 1800r/min,
Broken together, two roads are beaten for stoning, and mesh size is 0.8mm, can effectively remove jujube core, fructus corni etc., make pulp fine and smooth, so that
Ensure the function growth of microorganism in fermentation process；
C, softening：Jujube slurry is heated to 94 DEG C in pipeline liquid injecting device；
D, centrifugation：The large particulate matters such as jujube point are removed by horizontal screw centrifuge, rotating speed is set to 3200r/min, and difference switchs to 7, energy
Ensure that jujube core residual is not present in jujube slurry, starch jujube finer and smoother, mouthfeel is soft；
E, allotment：The soluble solid for adjusting jujube slurry with edible glucose is sufficiently stirred at least stirring 30min to 16%, supplements
Nutrient required for microorganism growth, metabolism production acid, so as to can just make jujube slurry can be without adding acid in application process
Adjust and directly use, while what the sugar of addition can be appropriate relaxes the various organic acids fermented, fermentation jujube is starched mouthfeel more
It is full soft；
F, sterilization, cooling：Sterilized by sleeve pipe sterilization machine at 102 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into fermentation tank
It is interior；Can microorganism that effectively leading portion processed processing is introduced, on the one hand ensure fermentation, miscellaneous bacteria does not influence the fermentation of lactic acid bacteria, another
From the aspect of reduce energy consumption；
G, fermentation：Fermentation lactic acid strain is accessed in jujube slurry into fermentation tank, 3h is continuously stirred, stops stirring and heat-preservation fermentation
50h, makes the pH that jujube is starched be reduced to 3.7 by original 5.7, fermentation is terminated when total acid is 0.7%；Described fermentation lactic acid strain is
Lactobacillus acidophilus, lactobacillus paracasei, bright beading coccus, lactobacillus bulgaricus compare 1 by viable count:0.5: 0.45:0.55
It is formulated, the inoculum concentration of fermentation lactic acid strain is 1 ‰, i.e., accesses 1 milliliter of fermentation lactic acid strain activating solution in every 1 liter of jujube slurry,
Jujube slurry mouthfeel is soft, and sour enriches, and jujube characteristic odor is good, full aroma, while ensureing fermentation 50 hours under this inoculum concentration
When, mild acidity, suitable for raw material extensive use, while being unlikely to fermented bacterium decay brings bad breath, local flavor, fermentation jujube slurry
There is more agreeable to the taste total acid during applied to other products；A variety of strain fermentations simultaneously, it is ensured that fermentation lasts and abundant organic
Sour species, makes mouthfeel more smooth；
H, centrifugation：Using horizontal screw centrifuge, the centrifugal treating under 3200r/min rotating speeds removes part pomace and ferment mud；Fermentation jujube
Slurry is with heating and homogeneous in processing, and the microorganism of fermentation is all dead, and after being allocated through diluted concentration, under increasing with the time
Settle out existing ferment mud precipitation, food sense organ is had a strong impact on, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, to hair
Jujube slurry after ferment carries out centrifugal treating, removes the Partial fermentation bacterium mud after fermentation ends, effectively improves plants probiotics fermentation jujube
The use quality of slurry；
I, degassing, homogeneous：After will be by the way that fermentation jujube slurry is deaerated by degasser made from above step, in 42 DEG C, 25Mpa conditions
Lower homogeneous, can effectively remove the air in fermentation jujube slurry, it is ensured that fruit, vegetable juice is not oxidized in storage and causes local flavor and color
The change in pool；The poor local flavor of some produced in fermentation process is eliminated simultaneously, retains appropriate characteristic flavor on basis；
J, sterilization, cooling：Fermentation jujube slurry is kept into 120s by sleeve pipe sterilization machine at 108 DEG C, 40 DEG C are cooled to afterwards, can be protected
Card fermentation jujube slurry does not occur putrid and deteriorated in the case where local flavor is kept well；
K, cold-aseptic filling：Be encapsulated into by aseptic filler in sterile bag, normal temperature storage, long shelf-life up to 18 months with
On.
Claims (4)
1. a kind of method of plants probiotics fermentation jujube slurry, it is characterised in that comprise the following steps：
A, jujube pre-treatment：Fresh dates are cleaned, fruit, processing of precooking is examined；
B, stoning mashing：Jujube after processing is transmitted to stoning beater, beaten by rotating speed for 1400-1800r/min two pass
Pulp grinder, broken together, two roads stoning mashing, mesh size is 0.8mm；
C, softening：Jujube slurry is heated to 85-95 DEG C in pipeline liquid injecting device；
D, centrifugation：Particulate matter is removed by horizontal screw centrifuge, rotating speed is set to 2900-3200r/min；
E, allotment：The soluble solid for adjusting jujube slurry with edible glucose stirs 30min to 15-16%；
F, sterilization, cooling：Sterilized by sleeve pipe sterilization machine at 95-105 DEG C, sterilizing time 120s is cooled to 40 DEG C and squeezes into hair
In fermentation tank；
G, fermentation：Fermentation lactic acid strain is accessed in jujube slurry into fermentation tank, 2-3h is continuously stirred, stops stirring and heat-preservation fermentation
40-50h, makes the pH that jujube is starched be reduced to less than 4.0 by original more than 5.5, total acid ferments up to termination when more than 0.55%；
H, centrifugation：Particulate matter is removed by horizontal screw centrifuge, main rotating speed is：2900-3200r/min, difference switchs to 7；
I, degassing, homogeneous：After will be by the way that fermentation jujube slurry is deaerated by degasser made from above step, in 35-42 DEG C, 15-
Homogeneous under the conditions of 25Mpa；
J, sterilization, cooling：Fermentation jujube slurry is kept into 120s by sleeve pipe sterilization machine at 100-110 DEG C, 35-40 is cooled to afterwards
℃；
K, cold-aseptic filling：It is encapsulated into by aseptic filler in sterile bag, normal temperature storage.
2. the method for a kind of plants probiotics fermentation jujube slurry according to claim 1, it is characterised in that described in step a
Jujube precooked with 50-60 DEG C of hot water 4min.
3. the method for a kind of plants probiotics fermentation jujube slurry according to claim 1, it is characterised in that described fresh dates
Kind is jujube.
4. the method for plants probiotics fermentation jujube slurry according to claim 1, it is characterised in that in step g, described hair
Ferment lactobacillus inoculation is Lactobacillus plantarum, lactobacillus acidophilus compares 0.3 by viable count:0.5 is formulated, and fermentation lactic acid strain connects
The amount of kind is 1 ‰.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710517474.7A CN107232446A (en) | 2017-06-29 | 2017-06-29 | A kind of method of plants probiotics fermentation jujube slurry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710517474.7A CN107232446A (en) | 2017-06-29 | 2017-06-29 | A kind of method of plants probiotics fermentation jujube slurry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232446A true CN107232446A (en) | 2017-10-10 |
Family
ID=59991338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710517474.7A Pending CN107232446A (en) | 2017-06-29 | 2017-06-29 | A kind of method of plants probiotics fermentation jujube slurry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232446A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822037A (en) * | 2017-11-24 | 2018-03-23 | 咀香园健康食品（中山）有限公司 | A kind of composite probiotics ferment jujube jam and preparation method thereof |
| CN108175019A (en) * | 2018-02-05 | 2018-06-19 | 李秀珍 | A kind of jujube enzyme beverage and its processing technology |
| CN108902602A (en) * | 2018-07-04 | 2018-11-30 | 中国海洋大学 | A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027330A (en) * | 2011-09-29 | 2013-04-10 | 黄芷若 | Red date healthcare beverage and its processing method |
| CN105962196A (en) * | 2016-05-25 | 2016-09-28 | 山西达明派食品有限公司 | Method for fermenting pumpkin pulp by using plant probiotics |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN106721770A (en) * | 2016-11-14 | 2017-05-31 | 山东省食品发酵工业研究设计院 | Using the method for the red jujube prebiotic beverage of preparation ferment |
-
2017
- 2017-06-29 CN CN201710517474.7A patent/CN107232446A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027330A (en) * | 2011-09-29 | 2013-04-10 | 黄芷若 | Red date healthcare beverage and its processing method |
| CN105962196A (en) * | 2016-05-25 | 2016-09-28 | 山西达明派食品有限公司 | Method for fermenting pumpkin pulp by using plant probiotics |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN106721770A (en) * | 2016-11-14 | 2017-05-31 | 山东省食品发酵工业研究设计院 | Using the method for the red jujube prebiotic beverage of preparation ferment |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822037A (en) * | 2017-11-24 | 2018-03-23 | 咀香园健康食品（中山）有限公司 | A kind of composite probiotics ferment jujube jam and preparation method thereof |
| CN108175019A (en) * | 2018-02-05 | 2018-06-19 | 李秀珍 | A kind of jujube enzyme beverage and its processing technology |
| CN108902602A (en) * | 2018-07-04 | 2018-11-30 | 中国海洋大学 | A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105995710A (en) | Method for fermenting fruit and vegetable pulp by adopting plant probiotics | |
| CN108175015B (en) | Preparation method of plant probiotic fermented apple pulp | |
| CN103141732B (en) | Novel process for performing pine pollen fermentation by probiotics | |
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN106987513A (en) | A kind of lactobacteria-containing health care edible vinegar beverage and preparation method thereof | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN105455135A (en) | Method for preparing alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables | |
| CN107125525A (en) | A kind of method of plants probiotics fermentation wolfberry fruit syrup | |
| CN105901636A (en) | Chilli pepper fermentation process | |
| CN106858229A (en) | A kind of mango fermented beverage and preparation method thereof | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN107686806A (en) | A kind of brewing method of wolfberry fruit vinegar | |
| CN104585827A (en) | Lotus leaf fermentation product and preparation method thereof | |
| CN103815483A (en) | Viable type lactobacillus fermented litchi juice beverage and preparation method thereof | |
| CN107232446A (en) | A kind of method of plants probiotics fermentation jujube slurry | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN108041383B (en) | High-nutrition tremella beverage with typical tremella flavor and preparation method thereof | |
| CN107136372A (en) | A kind of method of plants probiotics fermenting yacon slurry | |
| CN111493146A (en) | Preparation method of jasmine-flavored persimmon fermented milk | |
| CN106387537B (en) | A kind of loquat fermented beverage and preparation method thereof | |
| CN113057274A (en) | Pomegranate juice probiotic beverage and preparation method thereof | |
| CN107259268A (en) | A kind of method of plants probiotics fermentation peach slurry | |
| CN107343534A (en) | A kind of method of probiotics fermention bamboo shoots | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171010 |
|
| WD01 | Invention patent application deemed withdrawn after publication |