CN107242412A - A kind of preparation method of sapodilla fig lactic acid drink - Google Patents
A kind of preparation method of sapodilla fig lactic acid drink Download PDFInfo
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- CN107242412A CN107242412A CN201710634578.6A CN201710634578A CN107242412A CN 107242412 A CN107242412 A CN 107242412A CN 201710634578 A CN201710634578 A CN 201710634578A CN 107242412 A CN107242412 A CN 107242412A
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- sapodilla
- lactic acid
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- fruit
- lactic
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- 240000001794 Manilkara zapota Species 0.000 title claims abstract description 52
- 235000011339 Manilkara zapota Nutrition 0.000 title claims abstract description 52
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 23
- 239000004310 lactic acid Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000003860 storage Methods 0.000 claims abstract description 15
- 235000013361 beverage Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
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- 238000001816 cooling Methods 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
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- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
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- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 2
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
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- 229940088598 enzyme Drugs 0.000 claims description 2
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- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 208000001953 Hypotension Diseases 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
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- 230000001077 hypotensive effect Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 description 3
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000194101 Ginkgo biloba Species 0.000 description 2
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 description 2
- 241000219099 Parthenocissus quinquefolia Species 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000723267 Diospyros Species 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241001074093 Echinopsis Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017286 Melicoccus bijugatus Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 241000220217 Sapotaceae Species 0.000 description 1
- 240000002017 Solanum caripense Species 0.000 description 1
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- 240000001085 Trapa natans Species 0.000 description 1
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 invention provides a kind of preparation method of sapodilla fig lactic acid drink, belong to food processing field.It is characterized in that, described sapodilla fig lactic acid drink, the sapodilla root of high-quality is used for raw material, is aided with fig fruit, by manufacturing procedures such as defibrination, extraction, gelatinization, lactic fermentation, dispensing, cold storage, sterilizations, make obtained finished beverage limpid transparent, sweet mouthfeel is tasty and refreshing, and pure taste is naturally, not only remain the original local flavor of raw material, the nutritional ingredient of beverage is added, also with health-care effects such as heart clearing, lung moistening, appetite-stimulating indigestion-relieving, hypotensives.
Description
Technical field
The present invention relates to a kind of processing method of beverage, more particularly, to a kind of making of sapodilla fig lactic acid drink
Method.
Background technology
Sapodilla, Sapotaceae tropical fruit (tree) is aiphyllium, Mexico south to Central America, the band of the West Indies one, because
Sapodilla profile looks like human heart, therefore thus gains the name；Because its fruit shape is somewhat like persimmon, so also known as Wu Feng persimmons.People
Heart fruit is nutritious, has the effect of heart clearing, lung moistening, seed, bark and Gen Ke are used as medicine, is the high seeds of economic value.
Fig is machaka or arbor, alias：Diverseleaf fig fruit, born son, mamoncillo.Up to 12 meters, there is milk.Uygur
Language fig is called " live in peace you ", is meant " the sugared steamed stuffed bun tied on tree ".Fig is a kind of rare fruit, domestic Hunan, Jiangsu,
There is plantation on the ground such as Sichuan, but optimal in Xinjiang Atushi Area cultivation quality.Fig is pollution-free green food, is described as
" patron saint of 21 century human health ".Fig edible rate is high, and fresh fruit edible portion is up to 97%, and dry fruit and preserved fruit reach
100%, and acid content is low, without hard big seed, therefore especially suitable old man and children are edible.
The medical value of sapodilla is higher, is aided with fig, can be realized for being processed into sapodilla fig lactic acid drink
Comprehensive utilization to sapodilla raw material, is easy to storage, improves the mouthfeel of beverage, improves its economic value and nutritive value.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sapodilla fig lactic acid drink, it can be achieved to sapodilla raw material
Comprehensive utilization.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of sapodilla fig lactic acid drink, it is characterised in that sent out through Feedstock treating, extraction, gelatinization, lactic acid
Ferment, dispensing, cold storage, sterilization manufacturing procedure, using following operating procedure：
（1）Feedstock treating：It is raw material from fresh high-quality, without the sapodilla root and fig gone mouldy, the 5kg popular feeling is weighed respectively
The fig fruit of fruit root, 2kg, is well mixed, after being eluted with clear water, using break process, adds the pectin of its weight 0.35%
Enzyme, 0.65% cellulase and 0.2% ascorbic acid, are heated to 42 DEG C, united hydrolysis 55min is then fed into colloid mill
Carry out after defibrination, centrifuge, sapodilla mixing slurry and sapodilla mixing slag is made；
（2）Extract：It is 68%vol ethanol that sapodilla mixing slag is added into 7 times of amount concentration, adds corn sprout powder, citric acid, water-bath
Heating and refluxing extraction 3 times, each 0.6h reclaims ethanol, merges extract solution, filtering, popular fruit extract solution and raw material filter residue；
（3）Gelatinization：Crushed after raw material filter residue is dried, by 1:6 ratio is dissolved in soda water, adds fraction of kudzuvine root starch, matrimony vine
Powder, is well mixed, is warmed to 86 DEG C, is stirred continuously, be gelatinized, and the time is 40 minutes, and sapodilla gelatinization wine with dregs is made；
（4）Lactic fermentation：Wine with dregs is gelatinized as raw material using sapodilla, added after 16% protein sugar supplementary carbon source, 5% lactic acid of inoculation, in
36 DEG C of cultures just can put tank in 12 hours, filter to obtain lactic fermentation liquid；
（5）Dispensing：Take the sapodilla mixing slurry of mass fraction 35%, the sapodilla extract solution of mass fraction 15%, mass fraction 25%
Lactic fermentation liquid, add prefabricated 5% sweet taste chrysanthemum juice, 5% honeysuckle powder and 1% black tea powder, remaining is water, be well mixed,
Stood under low temperature and produce infusible precipitate, then be centrifuged through 3600 turns of ∕ points, remove precipitation；
（6）Cold storage：Precipitation is gone in the low tempertaure storage at 6 DEG C, centrifugation, is treated liquid clear, when having lactic acid fragrant, just can be divided
Dress；
（7）Sterilization, packaging：Finished beverage is sterilized 15 minutes at 96 DEG C, i.e. available bottle packing after cooling, labeling is into
Product.
Beneficial effect：The sapodilla root that the present invention uses high-quality is aided with fig fruit for raw material, by defibrination, extraction, paste
The manufacturing procedures such as change, lactic fermentation, dispensing, cold storage, sterilization, make that obtained finished beverage is limpid transparent, and sweet mouthfeel is tasty and refreshing, mouth
Taste is pure naturally, not only remain the original local flavor of raw material, adds the nutritional ingredient of beverage, also with heart clearing, lung moistening, appetizing
Help digestion, reduce the health-care effects such as blood fat, blood pressure, and instant, unique flavor is suitable for people of all ages.
Embodiment
Embodiment 1：
A kind of preparation method of sapodilla fig lactic acid drink, it is characterised in that：Through Feedstock treating, extraction, gelatinization, lactic acid hair
The manufacturing procedures such as ferment, dispensing, cold storage, sterilization, concrete operation step is：
（1）Feedstock treating：It is raw material from fresh high-quality, without sapodilla root, fig and the radix ampelopsis gone mouldy, 3kg is weighed respectively
Sapodilla root, 1kg fig fruit and 0.5kg radix ampelopsis, be well mixed, after being eluted with clear water, using break process, then add
Enter the pectase of its weight 0.4%, 0.5% cellulase and 0.1% ascorbic acid, be heated to 38 DEG C, united hydrolysis 45min,
It is then fed into colloid mill and carries out after defibrination, centrifuge, sapodilla mixing slurry and sapodilla mixing slag is made；
（2）Extract：It is 65%vol ethanol that sapodilla mixing slag is added into 6 times of amount concentration, adds honey, citric acid, water-bath adds
Circumfluence distillation 2 times, each 1.5h reclaims ethanol, merges extract solution, filtering, popular fruit extract solution and raw material filter residue；
（3）Gelatinization：Crushed after raw material filter residue is dried, by 1:8 ratio is dissolved in deionized water, the fraction of gingko powder of addition,
Water caltrop starch, is well mixed, is warmed to 96 DEG C, is stirred continuously, be gelatinized, and the time is 45 minutes, and sapodilla gelatinization wine with dregs is made；
（4）Lactic fermentation：Wine with dregs is gelatinized as raw material using sapodilla, added after 12% xylitol supplementary carbon source, 6% lactic acid of inoculation, in
40 DEG C of cultures just can put tank in 8 hours, filter to obtain lactic fermentation liquid；
（5）Dispensing：Take the sapodilla mixing slurry of mass fraction 30%, the sapodilla extract solution of mass fraction 10%, mass fraction 35%
Lactic fermentation liquid, add prefabricated 10% liquorice liquid, 5% pollen powder of sweet osmanthus and 2% matcha powder, remaining is water, be well mixed, it is low
Lower stand of temperature produces infusible precipitate, then is centrifuged through 2800 turns of ∕ points, removes precipitation；
（6）Cold storage：Precipitation is gone in the low tempertaure storage at 3 DEG C, centrifugation, is treated liquid clear, when having lactic acid fragrant, just can be divided
Dress；
（7）Sterilization, packaging：Finished beverage is sterilized 10 minutes at 100 DEG C, i.e. available bottle packing after cooling, labeling is into
Product.
Embodiment 2：
A kind of preparation method of sapodilla fig lactic acid drink, it is characterised in that：Feedstock treating, extraction, gelatinization, lactic acid hair
The manufacturing procedures such as ferment, dispensing, cold storage, sterilization, concrete operation step is：
（1）Feedstock treating：It is raw material from fresh high-quality, without the sapodilla root and fig, honey raisin tree gone mouldy, 5kg is weighed respectively
Sapodilla root, 2kg fig fruit, 1kg Radix Rhapontici seu Radix Echinopsis root and 0.8kg honey raisin tree, be well mixed, after being eluted with clear water, use
Break process, adds the pectase, 0.7% cellulase and 0.35% ascorbic acid of its weight 0. 5%, is heated to 35
DEG C, united hydrolysis 65min is then fed into colloid mill and carried out after defibrination, centrifuges, and sapodilla mixing slurry and sapodilla is made
Mixing slag；
（2）Extract：It is 68%vol ethanol that sapodilla mixing slag is added into 10 times of amount concentration, adds corn sprout powder, citric acid, water-bath
Heating and refluxing extraction 2 times, each 1h reclaims ethanol, merges extract solution, filtering, popular fruit extract solution and raw material filter residue；
（3）Gelatinization：Crushed after raw material filter residue is dried, by 1:8 ratio is dissolved in distilled water, adds fraction of gingko powder, red
Bean powder, is well mixed, is warmed to 98 DEG C, is stirred continuously, be gelatinized, and the time is 25 minutes, and sapodilla gelatinization wine with dregs is made；
（4）Lactic fermentation：Wine with dregs is gelatinized as raw material using sapodilla, added after 22% protein sugar supplementary carbon source, 7% lactic acid of inoculation, in
30 DEG C of cultures just can put tank in 6 hours, filter to obtain lactic fermentation liquid；
（5）Dispensing：Take the sapodilla mixing slurry of mass fraction 30%, the sapodilla extract solution of mass fraction 20%, mass fraction 30%
Lactic fermentation liquid, add prefabricated 8% snakegourd juice, 5% osmanthus concrete and 3% green tea powder, remaining is water, be well mixed, it is low
Lower stand of temperature produces infusible precipitate, then is centrifuged through 2800 turns of ∕ points, removes precipitation；
（6）Cold storage：Precipitation is gone in the low tempertaure storage at 4 DEG C, centrifugation, is treated liquid clear, when having lactic acid fragrant, just can be divided
Dress；
（7）Sterilization, packaging：Finished beverage is sterilized 5 minutes at 100 DEG C.
Claims (1)
1. a kind of preparation method of sapodilla fig lactic acid drink, it is characterised in that through Feedstock treating, extraction, gelatinization, lactic acid
Fermentation, dispensing, cold storage, sterilization manufacturing procedure, using following operating procedure：
（1）Feedstock treating：It is raw material from fresh high-quality, without the sapodilla root and fig gone mouldy, the 5kg popular feeling is weighed respectively
The fig fruit of fruit root, 2kg, is well mixed, after being eluted with clear water, using break process, adds the pectin of its weight 0.35%
Enzyme, 0.65% cellulase and 0.2% ascorbic acid, are heated to 42 DEG C, united hydrolysis 55min is then fed into colloid mill
Carry out after defibrination, centrifuge, sapodilla mixing slurry and sapodilla mixing slag is made；
（2）Extract：It is 68%vol ethanol that sapodilla mixing slag is added into 7 times of amount concentration, adds corn sprout powder, citric acid, water-bath
Heating and refluxing extraction 3 times, each 0.6h reclaims ethanol, merges extract solution, filtering, popular fruit extract solution and raw material filter residue；
（3）Gelatinization：Crushed after raw material filter residue is dried, by 1:6 ratio is dissolved in soda water, adds fraction of kudzuvine root starch, matrimony vine
Powder, is well mixed, is warmed to 86 DEG C, is stirred continuously, be gelatinized, and the time is 40 minutes, and sapodilla gelatinization wine with dregs is made；
（4）Lactic fermentation：Wine with dregs is gelatinized as raw material using sapodilla, added after 16% protein sugar supplementary carbon source, 5% lactic acid of inoculation, in
36 DEG C of cultures just can put tank in 12 hours, filter to obtain lactic fermentation liquid；
（5）Dispensing：Take the sapodilla mixing slurry of mass fraction 35%, the sapodilla extract solution of mass fraction 15%, mass fraction 25%
Lactic fermentation liquid, add prefabricated 5% sweet taste chrysanthemum juice, 5% honeysuckle powder and 1% black tea powder, remaining is water, be well mixed,
Stood under low temperature and produce infusible precipitate, then be centrifuged through 3600 turns of ∕ points, remove precipitation；
（6）Cold storage：Precipitation is gone in the low tempertaure storage at 6 DEG C, centrifugation, is treated liquid clear, when having lactic acid fragrant, just can be divided
Dress；
（7）Sterilization, packaging：Finished beverage is sterilized 15 minutes at 96 DEG C, i.e. available bottle packing after cooling.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170394A (en) * | 2018-09-17 | 2019-01-11 | 杨丹妮 | The preparation method of the compound fruit-flavored beverage of sapodilla Miss fruit |
| CN109170395A (en) * | 2018-09-17 | 2019-01-11 | 杨丹妮 | The preparation method of the compound fruit-flavored beverage of sapodilla raspberry |
| CN109430595A (en) * | 2018-09-17 | 2019-03-08 | 杨丹妮 | The preparation method of the compound fruit-flavored beverage of sapodilla Lonicera standishii |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261409A (en) * | 2016-08-28 | 2017-01-04 | 余芳 | The manufacture method of Radix Tinosporae Fructus Crataegi lactic acid beverage |
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2017
- 2017-07-29 CN CN201710634578.6A patent/CN107242412A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261409A (en) * | 2016-08-28 | 2017-01-04 | 余芳 | The manufacture method of Radix Tinosporae Fructus Crataegi lactic acid beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170394A (en) * | 2018-09-17 | 2019-01-11 | 杨丹妮 | The preparation method of the compound fruit-flavored beverage of sapodilla Miss fruit |
| CN109170395A (en) * | 2018-09-17 | 2019-01-11 | 杨丹妮 | The preparation method of the compound fruit-flavored beverage of sapodilla raspberry |
| CN109430595A (en) * | 2018-09-17 | 2019-03-08 | 杨丹妮 | The preparation method of the compound fruit-flavored beverage of sapodilla Lonicera standishii |
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Application publication date: 20171013 |