CN107373251A - Celery zymotic fluid, celery fermented beverage and preparation method thereof - Google Patents

Celery zymotic fluid, celery fermented beverage and preparation method thereof Download PDF

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Publication number
CN107373251A
CN107373251A CN201710656076.3A CN201710656076A CN107373251A CN 107373251 A CN107373251 A CN 107373251A CN 201710656076 A CN201710656076 A CN 201710656076A CN 107373251 A CN107373251 A CN 107373251A
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Prior art keywords
celery
zymotic fluid
parts
preparation
lactobacillus
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Inventor
刘金虎
徐桂花
张子韬
史静波
刘宇
魏宁霞
拓伯坤
李鑫
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NINGXIA GUANGCAI BIOTECHNOLOGY Co Ltd
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NINGXIA GUANGCAI BIOTECHNOLOGY Co Ltd
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    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/151—Johnsonii
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

Abstract

The present invention relates to a kind of celery zymotic fluid, celery fermented beverage, and it is related to the preparation method of the said goods, belongs to food and biological technical field.The celery zymotic fluid is by celery after enzymolysis, is formed using the multiple beneficial bacterium combined ferment such as lactobacillus acidophilus, Lactobacillus plantarum, bacillus subtilis.Raw material can be used as to prepare enzyme beverage, such as celery fermented beverage.Celery enzymolysis liquid can be prepared by the method comprised the following steps：Mixed according to the mass ratio of 78 parts of celery, 23 parts of water, be crushed to the 3mm of average grain diameter 1, obtain celery slurries；According to celery grind slurries quality, 10,000 U/g of addition 0.05 0.2% cellulase, 0.05 0.2% 25 ten thousand U/g pectases, digested 15 hours at 40 50 DEG C, obtain celery enzymolysis liquid.Product of the present invention contains substantial amounts of water-soluble dietary fiber composition and functional oligose, has the dual regulation for improving constipation and reducing diarrhoea.

Description

Celery zymotic fluid, celery fermented beverage and preparation method thereof
Technical field
The present invention relates to a kind of celery zymotic fluid, celery fermented beverage, and it is related to the preparation method of the said goods, belongs to food Product and biological technical field.
Background technology
Celery is nutritious, rich in compositions such as protein, carbohydrate, carrotene, vitamin, calcium, phosphorus, iron, sodium, It is that a kind of common medicine eats good vegetable, there are various health care functions.Active ingredient containing diuresis in celery, can eliminate internal water Sodium retention, inducing diuresis to remove edema；It is a kind of antioxidant that the enteral digested effect of celery, which produces lignin or enteral fat, this kind of material, The effect of effectively skin anti-aging being helped to reach whitening and skin-protecting；Celery contained by celery is known as antihypertensive effect, in celery Alkaloid plays the role of tranquilizing and allaying excitement；Often eat celery and may also suppress carcinogen caused by intestinal bacterium, accelerate excrement in the intestine Running speed, the time of contact for reducing carcinogenic substance and mucous membrane of colon reaches the purpose to prevent colon cancer.
Celery is a kind of Vegetables, and yield is big, cheap, and deep processing is carried out to it, conveniently storage, and can be increased Add the added value of celery.At present, mainly to make based on Celery Juice, Celery Juice is to clean celery, squeeze the juice for the deep processing of celery Afterwards, it is made through seasoning.Traditional Celery Juice can produce substantial amounts of celery residue in juice-extracting process, cause very big waste.
Open (bulletin) number CN106722942A invention《The preparation method of moringa enzyme》A kind of preparation of moringa enzyme Method, belong to processing of farm products field, including S1, by fresh Moringa and fruits and vegetables class raw material, combined inoculation first after Ensure Liquid thing Group microorganism, carries out solid state fermentation, is filtered after the completion of fermentation, obtain fermentation filtrate；S2, after fermentation filtrate Ensure Liquid thing, Second group of microorganism is inoculated with after mixing and carries out staged fermentation；Second group of microorganism can be further by fermenting raw materials into multiple functions Property composition.Compared to prior art, the preparation method of moringa enzyme provided by the invention, raw material decomposes process is added, by One group of microorganism is decomposed to compositions such as the cellulose in raw material, hemicellulose, lignin, starch, pectin；Can fully it release The active ingredient of raw material is put, improves raw material availability, more conducively absorption of the human body to functional component.Pass through second group again afterwards Microorganism is fermented, and can produce several functions composition, and promotes the chelating of various active ingredients
Open (bulletin) number CN106721777A invention《A kind of fruits and vegetables zymotic fluid》A kind of fruits and vegetables zymotic fluid is disclosed, is wrapped The raw material for including following parts by weight is prepared：Leaf mustard 10-30 parts, Chinese cabbage 10-30 parts, celery 10-30 parts, ternip 10-20 parts, Carrot 10-15 parts, onion 10-15 parts, Hericium erinaceus 1-5 parts, white fungus 1-5 parts, black fungus 1-5 parts, honey 1-5 parts, oligosaccharides 1-5 Part, salt 1-5 parts, dry ferment 0.02-0.08 parts.Present invention also offers a kind of preparation method of fruits and vegetables zymotic fluid.This fruits and vegetables The characteristic of zymotic fluid combination fruit and vegetable materials itself and compatibility, substantially maintain the original of the various vitamin and minerals in fruits and vegetables There is content, the useful supplement that can be taken in as micronutrient in ordinary meal, adjust organism metabolism；Meanwhile present invention fermentation Liquid is that pure natural ferment making forms, and fermenting speed is fast, low manufacture cost, safe and efficient, is provided for the deep processing of fruit and vegetable materials Wide prospect.
Open (bulletin) number CN106617051A invention《A kind of fruit and vegetable ferment freeze-dried powder and preparation method thereof》It is public A kind of fruit and vegetable ferment freeze-dried powder and preparation method thereof is opened, there is the fruit and vegetable ferment freeze-dried powder preferable intestines and stomach health-care to make The step of with, its preparation method, is as follows：(1) raw material of fruit and vegetable ferment freeze-dried powder is prepared；(2) will add first after Feedstock treating Enter lactobacillus reuteri fermentation, anaerobic fermentation 2-3 days under conditions of 35-37 DEG C；Then 30-35 DEG C is cooled to, adds wine brewing Saccharomycete, fermented 2-3 days under conditions of pH is 3.5-5.5, and be passed through the filtrated air after filtering；It is eventually adding long bifid bar Bacterium anaerobic fermentation 2-3 days, obtains zymotic fluid；(3) by filtering fermentation liquor, by vacuum freeze drying, fruit and vegetable ferment is obtained Freeze-dried powder.The present invention chooses a variety of green non-pollution water fruits and vegetables, potato class, beans for having fine health-care effect to human body stomach And edible wild herbs are fermentation bed material, ferment and post-process through multistage, obtain fruit and vegetable ferment freeze-dried powder.
Open (bulletin) number CN106578793A invention《A kind of Juice of fermented type and preparation method thereof》Disclose A kind of Juice of fermented type and preparation method thereof, the Juice include following raw material：Greengrocery：It is cabbage mustard, celery, western red Persimmon, carrot；Fruits：Kiwi berry, navel orange, green lemon；Lactic acid bacteria, honey, water.The Juice of the present invention is all using natural Raw material, can be by the carbon in fruits and vegetables in the presence of lactic acid bacteria without essence, pigment, preservative and other synthetic material's matter Hydrate resolves into lactic acid, produces a large amount of benefit materials such as vitamin B complex, adjusts functions of intestines and stomach, improves a poor appetite, promote to disappear Change.
Open (bulletin) number CN104783274A invention《A kind of preparation method of celery beverage》Disclose a kind of celery The preparation method of beverage.Including following steps：(1) pretreatment of raw material；(2) ferment；(3) allocate；(4) pack.The present invention Preparation method make full use of celery, leaf of Herba Apii graveolentis and stem of celery are separately handled, effectively eliminate the not mature mouthfeel of celery, will be through The taro juice for crossing enzymolysis ferments together with leaf of Herba Apii graveolentis, fully with reference to taro and the flavor of celery, and remains taro and celery Nutritional ingredient, hawthorn digests after being squeezed the juice by adding water, finer and smoother by mouthfeel after nanofiltration membrane, then by homogeneous, Stability is more preferable, passes through enzymolysis, unique flavor, by adding haw juice, sugar-cane juice, xylitol, sodium alginate after sugar cane crushing Allocated with sodium citrate, celery juice beverage flavor and taste are more preferable.
Open (bulletin) number CN105919091A invention《A kind of celery ferment and preparation method thereof》With mass percent Meter, consisting of：Celery 60-70%；Sea-tangle 1.5-2.5%；Fruit of Chinese magnoliavine 0.5-1.5%；Celestial grass 4-10%；Japanese yew fruit 1.5- 2.5%；Dendrobium candidum 3.5-4.5%；Matrimony vine 10-16%；Jujube 3-9%；.Preparation process adds composite bacteria liquid, and using two Secondary fermentation method, shorten fermentation time.Celery ferment smell of the present invention is pleasant, nutrition is comprehensive, instant.Celery dietotherapy Value has been obtained for the common recognition of people, but the dense flavour of a drug of celery itself still make many people hang back, therefore above-mentioned Invention prepares Juice using other raw materials and celery are compound, and celery content is not high, thus the Dietotherapy health effect of celery Fruit is also had a greatly reduced quality.
The content of the invention
To solve the above problems, the present invention provides a kind of celery zymotic fluid, it is raw material from fresh celery, by digesting, Combination process, the celery zymotic fluids of preparation such as fermentation contain the beneficial nutritional ingredient of a variety of human bodies, can be used as production ferment drink The basic material of material.
The present invention also provides a kind of preparation method of celery zymotic fluid, and phase is determined for the property of selected celery raw material The preparation technology answered, so as to provide the zymotic fluid with nutrient health effect.
Present invention also offers a kind of preparation method of celery fermented beverage, using fresh celery as primary raw material, and The simple several auxiliary materials of compounding, the celery fermented beverage unique flavor of preparation simultaneously contain a variety of nutriments, have to human body strong The effect of health-caring.
The celery zymotic fluid, it is that the enzymolysis liquid of celery ferments through composite bacteria and obtained.The composite bacteria is thermophilic Lactobacillus lactis, bacillus subtilis, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus plantarum, Lactobacillus delbrueckii, rhamnose breast bar One or more in bacterium, Bifidobacterium, Lactobacillus paracasei, lactobacillus reuteri, Lactobacillus helveticus, Yue Shi lactobacillus, and The enzymolysis liquid of described celery is before fermentation by enzyme deactivation；
The celery enzymolysis liquid, can obtain celery raw material through cellulase and pectinase enzymatic hydrolysis；
Preferably, the celery enzymolysis liquid is according to mass ratio by celery raw material：Celery 7-8 parts, the ratio of water 2-3 parts add After water crushing and beating, 0.05-0.2% 10,000 U/g cellulase, the 0.05-0.2% U/g pectin of 2-5 ten thousand are added thereto Enzyme, for controlled enzymatic hydrolysis temperature between 40-50 DEG C, enzymolysis time for example can be 1-5h, carry out enzymolysis and obtain celery enzymolysis liquid；
Present invention also offers a kind of method for preparing celery zymotic fluid, comprise the following steps：
Celery raw material is crushed to after average grain diameter 1-3mm and digested using cellulase, pectase, is obtained through enzyme deactivation The celery enzymolysis liquid；
The enzyme deactivation is：85-95 DEG C, 20-40min；
Total amount 3-10U/1000L composite bacteria is added into the celery enzymolysis liquid, is sent out at a temperature of 10-27 DEG C Ferment, zymotic fluid is obtained, in order to obtain more preferable mouthfeel and composition, fermentation time may be controlled to 35-50 days；
Preferably, the preparation method of the celery zymotic fluid also includes, added before fermentation in celery enzymolysis liquid, red sand Sugared 3-10%, white granulated sugar 3-10% and the oligomeric Gly-His-Lys 1-2% of corn oligopeptide powder 1-2%, wheat, its addition are based on celery enzyme Solve the quality of liquid.
Further, before fermentation, based on the quality of celery enzymolysis liquid, brown granulated sugar 5-8%, white sand are added in celery enzymolysis liquid Sugared 5-8%, corn oligopeptide powder 1-2% and the oligomeric Gly-His-Lys 1-2% of wheat, afterwards enzyme deactivation.
Homogeneous will be carried out after the filtering fermentation liquor, it is 15-20Mpa to control homogenization pressure, homogeneous 15 seconds, and carries out high temperature Instantaneous sterilizing.
The filter type can use horizontal screw centrifuge to filter or using vibration filtering, it is contemplated that celery zymotic fluid Mouthfeel, the aperture of such as 40-80 mesh can be used to be filtered.
The high-temperature short-time sterilization is carried out at a temperature of 120-135 DEG C, and sterilization time is typically the 15-30 seconds, is gone out Cooled down after bacterium.
In the specific embodiment of the present invention, raw material is cleaned and is crushed to average grain diameter celery is obtained between 1-3mm Puree liquid, cellulase, the 0.05- of the quality afterwards based on celery slurries, thereto addition 0.05-0.2% 10,000 U/g The 0.2% U/g pectases of 2-5 ten thousand, controlled enzymatic hydrolysis temperature carry out enzymolysis and obtain celery enzymolysis liquid, during enzymolysis between 40-50 DEG C Between for example can be 1-5h.The addition and enzymolysis time of enzyme preparation can suitably be adjusted when being digested.
Present invention also offers a kind of celery fermented beverage, it is made up of the raw material of following parts by weight：Celery zymotic fluid 45- 60 parts, antierythrite 10-15 parts, Sucralose 0.01-0.05 parts, stevioside 0.01-0.04 parts, corn oligopeptide powder 0.5-2 Part, xylo-oligosaccharide 0.8-2 parts, L-arabinose 0.5-2 parts, maltitol 20-30 parts, xylitol 1-5 parts；
The celery fermented beverage is light green color, and delicate mouthfeel is sour-sweet tasty and refreshing, soft suitable, can room temperature storage, refrigerate wind Taste is more preferably.
Present invention also offers a kind of method for preparing celery fermented beverage, comprise the following steps：
By antierythrite, Sucralose, stevioside, corn oligopeptide powder, xylo-oligosaccharide, L-arabinose, maltitol, Xylitol is well mixed；Mix, stir with celery zymotic fluid again, obtain Celery Juice crude product；
Celery Juice crude product is filtered, filtrate is subjected to high-temperature short-time sterilization under 18-20Mpa pressure after homogeneous, is cooled down Obtain the celery fermented beverage.In order to obtain more preferable mouthfeel, the screen cloth of such as 50 mesh can be used to enter Celery Juice crude product Row filtering.
The high-temperature short-time sterilization is that the 10-20 seconds that sterilize are carried out at a temperature of 110-120 DEG C.
Raw material used in the present invention can commercially available can also voluntarily be processed.It can also add in the celery fermented beverage Add relevant criterion to allow other additives and raw material of addition, added according to the addition in known technology.
Beneficial effect
1st, it be raw material that celery zymotic fluid provided by the invention, which chooses fresh celery, by after celery beating through matching and a variety of having Beneficial bacteria combined ferment forms, and Celery Juice and celery residue have all carried out effective utilization.It is wherein fine containing substantial amounts of aqueous soluble dietary Composition and functional oligose are tieed up, there is the dual regulation for improving constipation and reducing diarrhoea, and enteron aisle corruption can be suppressed The propagation of bacterium, the stop of swill in vivo is reduced, therefore help the generation for reducing various enteron aisle poisonous substances, be also beneficial to simultaneously The discharge of noxious material.
2nd, celery zymotic fluid provided by the invention substantially remains the various vitamin and minerals in celery, can conduct The useful supplement that micronutrient is taken in ordinary meal, organism metabolism is adjusted, maintain normal physiological function.
3rd, the chemical composition from plant material is contained in celery zymotic fluid provided by the invention, such as celery sterol, B1Paddy Sterol, stigmasterol and choline etc., also it is respectively provided with different degrees of antioxygen containing probiotic ingredient or its metabolite, these compositions Change acts on, and plays an important roll for the oxidation resistance and anti-aging for maintaining body.
4th, celery zymotic fluid provided by the invention is fermented using composite bacteria, is avoided celery in raw material and is used yeast Bad pickles taste is produced after fermentation, enzymolysis complements each other, protected with compoiste fermented technique, each technique after being crushed using celery While staying nutritional ingredient, weaken the flavour of a drug of celery, and then ensure that beverage has good taste and mouthfeel.
5. add brown granulated sugar, white granulated sugar, corn oligopeptide powder, the oligomeric Gly-His-Lys of wheat in fermentation process, wherein brown granulated sugar, white Granulated sugar provides more excellent carbon source for fermentation, corn oligopeptide powder be using corn protein powder as raw material, through sizing mixing, protease hydrolyzed, A kind of new resources products for forming of technique productions such as separation, filtering, spray drying, the oligomeric Gly-His-Lys of wheat be using gluten powder as A kind of new resources product of raw material, while both provide high-quality nitrogen source, have anti-oxidant, anti-hypertension, strengthen immunity, Antifatigue, protection liver, protection gastrointestinal mucosa, alleviate the multiple biological activities such as physical fatigue, then converted through multi-strain fermentation, with Beneficiating ingredient acts synergistically in celery, can greatly enhance the healthcare function of celery zymotic fluid.
6. celery fermentation is prepared using corn oligopeptide powder, xylo-oligosaccharide, L-arabinose etc. and celery zymotic fluid jointly Beverage, wherein xylo-oligosaccharide are also known as wood oligose, are the functional polyalkylenes being combined into by 2-7 xylose molecule with β-Isosorbide-5-Nitrae glycosidic bond Close sugar.There is unique advantage compared with the soyabean oligosaccharides used in usual people, FOS, oligoisomaltose etc., it The proliferation activity of intestinal bifidobacteria can be selectively promoted.Its bifidobacterium factor functional is 10-20 times of other polymerization carbohydrates. Have and suppress pathogen and diarrhoea, prevent the functions such as constipation protection liver, take in xylo-oligosaccharide, toxic metabolic products shape can be reduced Into, greatly reduce liver decompose toxin burden.Reducing serum cholesterol can promote body to generate a variety of nutriments, including Vitamin B1, B2, B6, B12, nicotinic acid and folic acid.
L-arabinose is a kind of new low calorie sweetener, is widely present in the cot of fruit and coarse food grain, because can To suppress the activity of invertase in human body intestinal canal, suppress the effect of sucrose absorbs so as to be provided with；In addition, L-arabinose may be used also To suppress body fat accumulation, thus can be used for preventing and treating the diseases such as obesity, hypertension, high fat of blood.In Japanese health ministry by L- Arabinose is included in " the special special food supplement of regulation blood glucose "；L-arabinose is included in by American Medical Association " anti-fat nutritious supplementary pharmaceutical or non-prescribed medicine "；Afterwards, the Ministry of Public Health of China in official approval L-arabinose in 2008 be new Resource food, it is thus identified that its critical role in functional sugar field.With suppressing to be metabolized with absorbing, suppressing blood glucose, fat, prevent Constipation and other effects.Combined according to special ratios, while good taste is ensured, each component is acted synergistically, health-care effect is more It is excellent.
Embodiment
The present invention is further elaborated on reference to specific embodiment, it is intended to the substantive content of the present invention It is described further, it is impossible to be interpreted as any restriction to the scope of the present invention.
Embodiment 1
A kind of preparation method of celery fermented beverage, comprises the following steps：
By antierythrite 12kg, Sucralose 0.03kg, stevioside 0.02kg, corn oligopeptide powder 1kg, xylo-oligosaccharide 1.3kg, L-arabinose 1.2kg, maltitol 25kg, xylitol 3kg are well mixed, then are mixed with 60 kilograms of celery zymotic fluids It is even, after the filtering of 50 mesh duplex piping filters, homogeneous 15s under 20Mpa pressure, handled at 120 DEG C 20 seconds and carry out high temperature wink When sterilize, by after sterilizing zymotic fluid cooling obtain celery fermentation liquor beverage；
The celery fermented beverage is light green color, and delicate mouthfeel is sour-sweet tasty and refreshing, soft suitable, can room temperature storage, refrigerate wind Taste is more preferably.
The preparation method of the celery zymotic fluid comprises the following steps：
Feedstock treating：, will with beater according to 7.5 parts of celery, the mass ratio of 3 parts of water after fresh celery is cleaned up It is crushed to average grain diameter and celery pulp is obtained between 1-3mm, is then sent to enzymatic vessel；
Enzymolysis：Based on the quality of celery pulp in enzymatic vessel, thereto add 0.1%1 ten thousand U/g cellulase, 0.1% 30000 U/g pectases, control temperature are digested about 2h at 45 DEG C or so, the quality based on the enzymolysis liquid, add 5% thereto Brown granulated sugar, 5% white granulated sugar, enzymolysis liquid is warming up to 90 DEG C by corn oligopeptide powder 3% and the oligomeric Gly-His-Lys 1% of wheat afterwards Enzyme deactivation is carried out, the enzyme deactivation time is 30min, is cooled to (20 DEG C or so) acquisition celery enzymolysis liquids of room temperature.
Fermentation：Composite bacteria, total amount 5U/1000L, in 20 DEG C of temperature are added into the celery enzymolysis liquid after enzyme deactivation Under, fermentation is terminated after continuously fermenting 45 days, obtains zymotic fluid；
The composite bacteria is lactobacillus acidophilus, bacillus subtilis, Lactobacillus casei, Lactobacillus crispatus, plant breast bar Bacterium, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Bifidobacterium, Lactobacillus paracasei, lactobacillus reuteri, Lactobacillus helveticus, Yue Shi Lactobacillus is with 1：1 mass ratio mixing；
Filter homogeneous：By zymotic fluid through 60 mesh vibratory sieves filtering after high-pressure homogeneous, homogenization pressure 16Mpa, homogeneous 15 seconds, Obtain celery zymotic fluid.
Embodiment 2
A kind of preparation method of celery fermented beverage, comprises the following steps：
By antierythrite 10kg, Sucralose 0.01kg, stevioside 0.01kg, corn oligopeptide powder 0.5kg, xylo-oligosaccharide 0.8kg, L-arabinose 0.5kg, maltitol 20kg, xylitol 1kg are well mixed, then are mixed with celery zymotic fluid 45kg, Stir, obtain Celery Juice crude product；
Screen filtration by Celery Juice crude product with 50 mesh, by filtrate under 18-20Mpa pressure homogeneous 15s, Ran Hou High-temperature short-time sterilization is carried out at 110 DEG C 20 seconds, 30 DEG C of outlet temperature, beverage is poured into bottle, the 5min of falling bottle, it is most cold through spraying afterwards But obtain cooling and obtain celery fermented beverage.
Celery fermented beverage manufactured in the present embodiment is light green color, and delicate mouthfeel is sour-sweet tasty and refreshing, soft suitable, can normal temperature Storage, taste is better for refrigeration.
The preparation method of the celery zymotic fluid, comprises the following steps：
By celery raw material according to mass ratio：After 7 parts of celery, the ratio of 2 parts of water add water to be crushed to average grain diameter 1-3mm, to Wherein addition 0.05% 10,000 U/g cellulase, 0.2% 50,000 U/g pectases, controlled enzymatic hydrolysis temperature between 40 DEG C, 1h is digested, is added in enzymolysis liquid, the oligomeric Gly-His-Lys 2% of brown granulated sugar 3%, white granulated sugar 10%, wheat and corn oligopeptide powder 3%, Quality of its addition based on enzymolysis liquid, 85 DEG C, 40min enzyme deactivations, obtain celery enzymolysis liquid；
Total amount 3U/1000L composite bacteria is added into celery enzymolysis liquid, is fermented 50 days at a temperature of 10 DEG C；
After the bore filter that zymotic fluid is filtered into 60 mesh through horizontal screw centrifuge, it is 15Mpa to control homogenization pressure, homogeneous 15 Second, 135 DEG C of high-temperature short-time sterilizations 15 seconds, cooled down after sterilizing, obtain celery zymotic fluid；
The composite bacteria is lactobacillus acidophilus, bacillus subtilis, Lactobacillus casei, Lactobacillus crispatus, plant breast bar Bacterium is with 1：1 mass ratio mixing.
Embodiment 3
A kind of preparation method of celery fermented beverage, comprises the following steps：
By antierythrite 15kg, Sucralose 0.05kg, stevioside 0.04kg, corn oligopeptide powder 2kg, xylo-oligosaccharide 2kg, L-arabinose 2kg, maltitol 30kg, xylitol 5kg are well mixed, then are mixed with 60kg celery zymotic fluids, stirring Uniformly, Celery Juice crude product is obtained；
By screen filtration of the celery crude product through 50 mesh, by filtrate under 20Mpa pressure 15s after homogeneous, in 110 DEG C of temperature The lower sterilizing of degree 10 seconds, cooling obtains celery fermented beverage；
The celery fermented beverage is light green color, and delicate mouthfeel is sour-sweet tasty and refreshing, soft suitable, can room temperature storage, refrigerate wind Taste is more preferably.
The preparation method of the celery zymotic fluid, comprises the following steps：
By celery raw material according to mass ratio：After 8 parts of celery, the ratio of 2 parts of water add water to be crushed to average grain diameter 1-3mm, to Wherein addition 0.2% 10,000 U/g cellulase, 0.05% 20,000 U/g pectases, controlled enzymatic hydrolysis temperature between 50 DEG C, 5h is digested, brown granulated sugar 3%, white granulated sugar 10%, the oligomeric Gly-His-Lys 1% of wheat and corn oligopeptide powder 3% are added in enzymolysis liquid, its Quality of the addition based on enzymolysis liquid, 95 DEG C afterwards, 20min enzyme deactivations, obtain celery enzymolysis liquid.
Total amount 5U/1000L composite bacteria is added into celery enzymolysis liquid, is fermented at a temperature of 27 DEG C, 35 days；
Filtered through 80 mesh horizontal screw centrifuges, it is 15-20Mpa to control homogenization pressure, homogeneous 15 seconds, 120 DEG C, 30 seconds high temperature winks When sterilize, be cooled to normal temperature, obtain celery zymotic fluid；
The composite bacteria is Lactobacillus delbrueckii, Lactobacillus rhamnosus, Bifidobacterium, Lactobacillus paracasei, Luo Yishi breasts Bacillus, Lactobacillus helveticus, Yue Shi lactobacillus are with 1：1 mass ratio mixing.
Embodiment 4
A kind of preparation method of celery fermented beverage, comprises the following steps：
By antierythrite 10kg, Sucralose 0.05kg, stevioside 0.04kg, corn oligopeptide powder 0.5kg, xylo-oligosaccharide 2kg, L-arabinose 0.5kg, maltitol 30kg, xylitol 5kg are well mixed, then are mixed with celery zymotic fluid 60kg, are stirred Mix uniformly, obtain Celery Juice crude product；
Celery Juice crude product after homogeneous 15s, is subjected to sterilizing 20 seconds under 18-20Mpa pressure at a temperature of 120 DEG C, Cooling obtains celery fermented beverage.
The celery fermented beverage is light green color, and delicate mouthfeel is sour-sweet tasty and refreshing, soft suitable, can room temperature storage, refrigerate wind Taste is more preferably.
The preparation method of the celery zymotic fluid, comprises the following steps：
By celery raw material according to mass ratio：After 7 parts of celery, the ratio of 3 parts of water add water to be crushed to average grain diameter 1-3mm, to Wherein 10,000 U/g of addition 0.15% cellulase, 0.15% 40,000 U/g pectases, controlled enzymatic hydrolysis temperature is at 43 DEG C, enzymolysis 2h, added in enzymolysis liquid, the oligomeric Gly-His-Lys 1.5% of brown granulated sugar 10%, white granulated sugar 10%, wheat and corn oligopeptide powder 2%, its Quality of the addition based on enzymolysis liquid, 85 DEG C, 20min enzyme deactivations, obtain celery enzymolysis liquid；
Total amount 4U/1000L composite bacteria is added into the celery enzymolysis liquid, is fermented at a temperature of 20 DEG C, 40 days；
By zymotic fluid through 80 mesh vibration filterings, it is 15-20Mpa to control homogenization pressure, and homogeneous is at a temperature of 15 seconds, 135 DEG C Carry out high-temperature short-time sterilization 30 seconds, the celery zymotic fluid is cooled down to obtain after sterilizing；
The composite bacteria is Lactobacillus helveticus, Yue Shi lactobacillus with 1：1 mass ratio mixing.
Embodiment 5
A kind of preparation method of celery fermented beverage, comprises the following steps：
By antierythrite 14kg, Sucralose 0.04kg, stevioside 0.03kg, corn oligopeptide powder 0.9kg, xylo-oligosaccharide 1kg, L-arabinose 1.8kg, maltitol 22kg, xylitol 4kg are well mixed, then are mixed with celery zymotic fluid 45kg, are stirred Mix uniformly, obtain Celery Juice crude product；
By screen filtration of the Celery Juice crude product through 50 mesh, by filtrate under 18-20Mpa pressure after homogeneous at 120 DEG C At a temperature of sterilize 20 seconds, cooling obtain celery fermented beverage；
The celery fermented beverage is light green color, and delicate mouthfeel is sour-sweet tasty and refreshing, soft suitable, can room temperature storage, refrigerate wind Taste is more preferably.
The preparation method of the celery zymotic fluid, comprises the following steps：
By celery raw material according to mass ratio：After 8 parts of celery, the ratio of 2 parts of water add water to be crushed to average grain diameter 1-3mm, to Wherein 10,000 U/g of addition 0.08% cellulase, 0.12% 20,000 U/g pectases, controlled enzymatic hydrolysis temperature is at 48 DEG C, enzymolysis 1h, added in enzymolysis liquid, the oligomeric Gly-His-Lys 2% of brown granulated sugar 5%, white granulated sugar 8%, wheat and corn oligopeptide powder 2%, it is added The quality based on enzymolysis liquid is measured, 85 DEG C, 20min enzyme deactivations, obtains celery enzymolysis liquid；
Total amount 10U/1000L composite bacteria is added into celery enzymolysis liquid, is fermented at a temperature of 15 DEG C, 38 days；
Zymotic fluid is filtered through 40 mesh horizontal screw centrifuges, it is 15-20Mpa to control homogenization pressure, homogeneous 15 seconds, 120 DEG C, 15 Cooled down after second high-temperature short-time sterilization, obtain celery zymotic fluid；
The composite bacteria is Lactobacillus helveticus, Yue Shi lactobacillus with 1：1 mass ratio mixing.
Test example 1
Celery fermented beverage drink similar with commercially available prepared by 1-5 of the embodiment of the present invention is numbered respectively, numbering is corresponding It is as follows：1-embodiment 1,2-embodiment 2,3-embodiment 3,4-embodiment 4,5-embodiment 5,6-commercially available similar drink, 100 people are invited to carry out blind product, marking；Fraction item is：Outward appearance 20 is divided, fragrance 25 divides, flavor 30 divides, mouthfeel 25 is divided, and give a mark personnel It is independent to carry out, it is independent of each other, it is accurate to judge result with guarantee.Counted to judging result, every average mark takes approximation, protects Integer is stayed, average is denoted as, is specifically shown in Table 1：
The sensory evaluation statistical result of table 1
Result above shows that celery fermented beverage prepared by the present invention is bright from outward appearance, fragrance, flavor and taste each side It is aobvious to be better than commercially available similar drink, the comprehensive scores highest of embodiment 1.
Test example 2
By this product at summer selection Yinchuan of Ningxia Province regional 120 ages 45-650 year, readme has constipation, obesity etc. to ask The crowd of topic continuously drinks March, drinks 300ml daily, to before drinking and drinking rear effect and being compared after three months, as a result table Bright 85% person of trying out constipation, it is fat the problems such as have clear improvement, product to improve intestinal condition have obvious effect.80% connects The continuous person of trying out for drinking this product reflects that long term usage is better, and constipation situation disappears substantially, and health is more preferable.
Finally it should be noted that：Each example is merely illustrative of the technical solution of the present invention above, rather than its limitations；Although The present invention is described in detail with reference to foregoing individual embodiment, it will be understood by those within the art that：It is still Technical scheme described in foregoing individual embodiment can be modified, either which part or all technical characteristic are carried out Equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technical side Case scope.

Claims (10)

1. a kind of preparation method of celery zymotic fluid, including the step of celery enzymolysis liquid is fermented through composite bacteria, its feature exists In the composite bacteria is lactobacillus acidophilus, bacillus subtilis, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus plantarum, moral Family name's lactobacillus, Lactobacillus rhamnosus, Bifidobacterium, Lactobacillus paracasei, lactobacillus reuteri, Lactobacillus helveticus, Yue Shi breast bars One or more in bacterium.
2. the preparation method of celery zymotic fluid according to claim 1, it is characterised in that the celery enzymolysis liquid is by including such as It is prepared by the method for lower step：
Mixed according to the mass ratio of celery 7-8 parts, water 2-3 parts, be crushed to average grain diameter 1-3mm, obtain celery slurries；According to celery Grind slurries quality, 0.05-0.2% 10,000 U/g cellulase, the 0.05-0.2% U/g pectases of 2-5 ten thousand are added, in enzymolysis temperature Under the conditions of 40-50 DEG C of degree, 1-5 hours are digested, obtain celery enzymolysis liquid.
3. the preparation method of celery zymotic fluid according to claim 2, it is characterised in that the preparation method of the enzymolysis liquid is also Including sterilising and enzyme inactivating step；The sterilising and enzyme inactivating is：85-95 DEG C, 20-40min.
4. according to the preparation method of any celery zymotic fluids of claim 1-3, it is characterised in that comprise the following steps：
Total amount 3-10U/1000L composite bacteria is added into celery enzymolysis liquid, ferments 35-50 days, obtains at a temperature of 10-27 DEG C Obtain celery zymotic fluid；Homogeneous will be carried out after celery filtering fermentation liquor, afterwards high-temperature short-time sterilization.
5. the preparation method of celery zymotic fluid according to claim 4, it is characterised in that described to be filtered into centrifugal filtration or shake Dynamic filtering, pore size filter is 40-80 mesh；The homogeneous is：Pressure 15-20Mpa, 15 seconds；The high-temperature short-time sterilization is：120- 135 DEG C, the 15-30 seconds.
6. the preparation method of celery zymotic fluid according to claim 4, it is characterised in that before addition strain, to celery enzyme Added in solution liquid, brown granulated sugar 3-10%, white granulated sugar 3-10%, corn oligopeptide powder 1-2% and the oligomeric Gly-His-Lys 1-2% of wheat, its Quality of the addition based on celery enzymolysis liquid.
7. the preparation method of celery zymotic fluid according to claim 6, it is characterised in that before addition strain, to celery enzyme Added in solution liquid, brown granulated sugar 5-8%, white granulated sugar 5-8%, corn oligopeptide powder 1-2% and the oligomeric Gly-His-Lys 1-2% of wheat.
8. celery zymotic fluid made from any preparation methods of claim 1-7.
9. a kind of celery fermented beverage, is made up of the raw material of following parts by weight：
Celery zymotic fluid 45-60 parts, antierythrite 10-15 parts, Sucralose 0.01-0.05 parts, stevioside 0.01-0.04 parts, Corn oligopeptide powder 0.5-2 parts, xylo-oligosaccharide 0.8-2 parts, L-arabinose 0.5-2 parts, maltitol 20-30 parts, xylitol 1-5 parts；Characterized in that, raw material includes the celery zymotic fluid described in claim 8.
10. preparing the method for celery fermented beverage described in claim 9, comprise the following steps：
By antierythrite, Sucralose, stevioside, corn oligopeptide powder, xylo-oligosaccharide, L-arabinose, maltitol, xylose Alcohol is well mixed, then is mixed with celery zymotic fluid, is stirred, and obtains Celery Juice crude product；
By screen filtration of the Celery Juice crude product through 50 mesh, by filtrate under 18-20Mpa pressure after homogeneous, at 110-120 DEG C At a temperature of sterilize the 10-20 seconds, cooling obtains the celery fermented beverage.
CN201710656076.3A 2017-08-03 2017-08-03 Celery zymotic fluid, celery fermented beverage and preparation method thereof Pending CN107373251A (en)

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CN108244570A (en) * 2018-03-12 2018-07-06 江南大学 A kind of method that chrysanthemum sauce is prepared with fermentation method by use in conjunction enzymolysis
CN109588708A (en) * 2019-01-16 2019-04-09 宁夏光彩生物科技有限公司 A kind of bastardtoadflaxlike swallowwort herb and fruit fermentation liquid and preparation method thereof and beverage
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CN112438394A (en) * 2019-08-30 2021-03-05 烟台富美特信息科技股份有限公司 Processing method of composite enzyme food
CN112772909A (en) * 2020-12-09 2021-05-11 中恩（天津）医药科技有限公司 Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof
CN114009768A (en) * 2021-11-20 2022-02-08 中国农业大学 Day lily probiotic fermentation powder, preparation method and fermented day lily solid beverage thereof
CN115336683A (en) * 2021-04-28 2022-11-15 宁夏家安生物科技有限公司 Celery fermentation liquor, celery fermentation beverage and preparation method thereof

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CN107981127A (en) * 2017-12-15 2018-05-04 柳州旭至自动化科技有限公司 A kind of antifatigue diet fiber drink and preparation method thereof
CN108244570A (en) * 2018-03-12 2018-07-06 江南大学 A kind of method that chrysanthemum sauce is prepared with fermentation method by use in conjunction enzymolysis
CN109588708A (en) * 2019-01-16 2019-04-09 宁夏光彩生物科技有限公司 A kind of bastardtoadflaxlike swallowwort herb and fruit fermentation liquid and preparation method thereof and beverage
CN110384192A (en) * 2019-08-27 2019-10-29 江南大学 A kind of ferment celery juice and preparation method thereof rich in active probiotic
CN110384192B (en) * 2019-08-27 2022-06-10 江南大学 Fermented celery juice rich in active probiotics and preparation method thereof
CN112438394A (en) * 2019-08-30 2021-03-05 烟台富美特信息科技股份有限公司 Processing method of composite enzyme food
CN112772909A (en) * 2020-12-09 2021-05-11 中恩（天津）医药科技有限公司 Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof
CN115336683A (en) * 2021-04-28 2022-11-15 宁夏家安生物科技有限公司 Celery fermentation liquor, celery fermentation beverage and preparation method thereof
CN114009768A (en) * 2021-11-20 2022-02-08 中国农业大学 Day lily probiotic fermentation powder, preparation method and fermented day lily solid beverage thereof
CN114009768B (en) * 2021-11-20 2024-03-08 中国农业大学 Daylily probiotic fermented powder, preparation method and fermented daylily solid beverage thereof

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Application publication date: 20171124