CN107647226A - A kind of preparation method of fruits and vegetables sour milk beverage - Google Patents
A kind of preparation method of fruits and vegetables sour milk beverage Download PDFInfo
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- CN107647226A CN107647226A CN201710955171.3A CN201710955171A CN107647226A CN 107647226 A CN107647226 A CN 107647226A CN 201710955171 A CN201710955171 A CN 201710955171A CN 107647226 A CN107647226 A CN 107647226A
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- fruits
- vegetables
- sour milk
- milk beverage
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 43
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- 238000010009 beating Methods 0.000 claims abstract description 9
- 241000589220 Acetobacter Species 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 25
- 235000013399 edible fruits Nutrition 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 241001116389 Aloe Species 0.000 claims description 6
- 244000036905 Benincasa cerifera Species 0.000 claims description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 6
- 241000219357 Cactaceae Species 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009811 Momordica charantia Nutrition 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000011399 aloe vera Nutrition 0.000 claims description 6
- 235000009569 green tea Nutrition 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 244000268590 Euryale ferox Species 0.000 claims description 4
- 235000006487 Euryale ferox Nutrition 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005429 filling process Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 229930003316 Vitamin D Natural products 0.000 claims description 3
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 3
- 239000004227 calcium gluconate Substances 0.000 claims description 3
- 229960004494 calcium gluconate Drugs 0.000 claims description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- 229960001781 ferrous sulfate Drugs 0.000 claims description 3
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 3
- 230000001052 transient effect Effects 0.000 claims description 3
- 235000019166 vitamin D Nutrition 0.000 claims description 3
- 239000011710 vitamin D Substances 0.000 claims description 3
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 3
- 229940046008 vitamin d Drugs 0.000 claims description 3
- 235000011478 zinc gluconate Nutrition 0.000 claims description 3
- 239000011670 zinc gluconate Substances 0.000 claims description 3
- 229960000306 zinc gluconate Drugs 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 230000035790 physiological processes and functions Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract description 3
- 230000002124 endocrine Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000005961 cardioprotection Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 239000006041 probiotic Substances 0.000 description 6
- 235000018291 probiotics Nutrition 0.000 description 6
- 235000013618 yogurt Nutrition 0.000 description 4
- 244000241235 Citrullus lanatus Species 0.000 description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 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
- 235000003715 nutritional status Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000025366 tissue development Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 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
- A23L2/38—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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- 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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/185—Vegetable proteins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of fruits and vegetables sour milk beverage of the present invention; fruits and vegetables raw material is selected; by mixture crushing and beating, addition soybean protein; then lactic acid bacteria, saccharomycete, acetobacter are added to be fermented, obtains tunning, fruits and vegetables sour milk beverage prepared by the present invention can adjust endocrine, improve physical stress ability; strengthen human body physiological function; cardioprotection, heat-clearing decompression, also with improving eyesight, anti-aging the effect of, it is and instant, nutritious.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of fruits and vegetables sour milk beverage.
Background technology
Occur various beverages in the market, wherein generally being matched somebody with somebody by fruit extract, sugar, inorganic salts and water etc.
System forms, and advanced beverage is to add a certain amount of skim milk or other additives wherein, and process is all fairly simple,
Fruit juice is gradually more esthetically acceptable to the consumers as the selection of health-nutrition diet, and the upgrading innovative products of dairy products is also more
Consideration and the combination of Juice, the scope that the concept of probiotics is applied in food is more and more extensive, probiotics fermention Juice
Innovative point, can be combined with more food and develop more rich innovative product.The market of sour milk beverage increased in recent years
Quickly, it is necessary to which Continuous Innovation further promotes the development of the product item product, the concept of health-nutrition is all kinds of foods all the time
The basis of product innovation.
Lactic acid bacteria (lactic acid bacteria, LAB) is that one kind can utilize fermentable carbohydrate to produce largely
The common name of the bacterium of lactic acid, it is extremely wide in distributed in nature, there is abundant species diversity.Lactic acid bacteria is also widely present in
In human body and animal intestinal tract, numerous food product, material and a small number of clinical samples, nutritive value of food can be not only improved, is improved
Flavour of food products, food preservation and added value, and the special physiological activity and trophic function of lactic acid bacteria are improved, is just increasingly caused
The attention of people.Numerous studies show that lactic acid bacteria can adjust body gastrointestinal tract normal flora, keep microecological balance, improve
Food digestion rate and biological value, serum cholesterol is reduced, control endotoxin, suppressed spoilage organisms growth and breeding and corruption in enteron aisle and produce
The generation of thing, nutriment is manufactured, stimulate tissue development, so as to the nutritional status of body, physiological function, cell infection, medicine
Thing effect, toxic reaction, immune response, tumour generation, aging course and unexpected emergency reaction etc. act.Thus may be used
See, the physiological function of lactic acid bacteria and the vital movement of body are closely bound up.
Lactic acid bacteria is mainly used in the fields such as yogurt, sour milk beverage, fermented type meat products, Medicines and Health Product.
Lactic acid bacteria industry is as one of health food and field of medicaments industry with fastest developing speed, and world market scale is more than 300,000,000,000
Dollar.The total scale of China's lactic acid bacteria industry has been over 16,000,000,000 yuan, and average year increasing degree is 20% or so.With city
Further ripe and probiotics concept popularization, the same with developed country, the probiotics fermention dairy products in China will be into
For the most fast product of growth rate in dairy industry.China probiotics milk product year gross sales amount more than 1,000,000,000 yuan people at present
Coin, the yield of Yoghourt are increased with 40% speed, and the increasing degree of probiotic yogurt and sour milk beverage is higher than the growth of Yoghourt.
The content of the invention
The present invention provides a kind of preparation method of fruits and vegetables sour milk beverage aiming at above-mentioned present situation, specific as follows.
A kind of preparation method of fruits and vegetables sour milk beverage, it is characterised in that：
Step 1)：Fruit raw material is weighed, the composition and fraction of the fruit raw material are as follows：Apple 15-40%, pears 9-
15%th, watermelon 15-20%, tomato 15-20%, carrot 13-25%, fruit raw material is cleaned up；
Step 2)：Vegetable raw-material is weighed, the composition and fraction of the vegetable raw-material are as follows：Aloe 10-35%, walnut 15-
20%th, wax gourd 15-20%, balsam pear 10-15%, Gorgon fruit 3-5%, cactus 13-15%, green tea 2-4%, glutinous rice 3-5%, Chinese holly
Qi 2-3%, it is put into warm water and soaks after vegetable raw-material is cleaned, then carries out high-temperature steam boiling；
Step 3)：Raw material obtained by step 1 and 2 is mixed, fruit raw material parts by weight account for the proportion of mixture
60%-80%, beater crushing and beating is put into, obtains fruits and vegetables slurry；
Step 4)：Soybean protein is added in the fruits and vegetables slurry obtained in step 3, soybean protein is relative to fruits and vegetables slurry
Content is more than 20%；
Step 5)：Lactic acid bacteria, saccharomycete, acetobacter are added in the fruits and vegetables slurry of addition soybean protein, then in 25-
Fermented under the conditions of 38 DEG C, obtain tunning；
Step 6)：The tunning obtained to step 5 filters, and homogeneous and degassing is then carried out, by the hair after filtering
Ferment product carries out homogeneous and vacuum outgas, filling using hot-filling Process progress after the drink sterilization processing after degassing, finally
Test and store, through after the assay was approved, certified products being refrigerated or shady place is kept in dark place.
Further, in step 3), color stabilizer is also added when carrying out crushing and beating to mixed material, the color stabilizer
Form and be relative to the weight fraction of mixed material：Vitamin 0.1-0.6%, sodium sulfite 0.01-0.2%.
Further, the homogenizing temperature is 30-45 DEG C, homogenization pressure 15-30MPa；The vacuum of the vacuum outgas
It it is 30-40 DEG C for 40-50KPa, temperature.
Further, the weight for the lactic acid bacteria added is the 6-10 ‰ of fruits and vegetables slurry weight, the saccharomycete added
Weight is the 4-5 ‰ of fruits and vegetables slurry weight, and the weight of the acetobacter added is the 3-4 ‰ of fruits and vegetables slurry.
Further, additive is also added in tunning after obtaining the tunning, the additive includes dimension
Raw plain C, vitamin D, calcium gluconate, ferrous sulfate and one kind in zinc gluconate or combination.
Further, the sterilization processing is multiple sterilization, including ultraviolet processing and TRANSIENT HIGH TEMPERATURE sterilizing.
A kind of preparation method of fruits and vegetables sour milk beverage of the present invention, has selected aloe, walnut, wax gourd, balsam pear, chicken
Head rice, cactus, green tea, glutinous rice, matrimony vine, regulation endocrine, physical stress ability is improved, strengthen human body physiological function, protection
Heart, heat-clearing decompression, also with improving eyesight, anti-aging the effect of, it is and instant, nutritious.
Embodiment
In order to thoroughly understand the present invention, it will propose that detailed formula forms in following description.Obviously, it is of the invention to apply
Row is not limited to the specific details that those skilled in the art is familiar with.Presently preferred embodiments of the present invention is described in detail as follows,
But in addition to these detailed descriptions, the present invention can also have other embodiment.
Embodiment 1：
A kind of preparation method of fruits and vegetables sour milk beverage, it is characterised in that：
Step 1)：Fruit raw material is weighed, the composition and fraction of the fruit raw material are as follows：Apple 20%, pears 15%, watermelon
20%th, tomato 20%, carrot 25%, fruit raw material is cleaned up；
Step 2)：Vegetable raw-material is weighed, the composition and fraction of the vegetable raw-material are as follows：Aloe 14%, walnut 20%, winter
Melon 20%, balsam pear 15%, Gorgon fruit 5%, cactus 15%, green tea 4%, glutinous rice 5%, matrimony vine 2%, after vegetable raw-material is cleaned
It is put into warm water and soaks, then carries out high-temperature steam boiling；
Step 3)：Raw material obtained by step 1 and 2 is mixed, fruit raw material parts by weight account for the proportion of mixture
60%, beater crushing and beating is put into, obtains fruits and vegetables slurry；
Step 4)：Soybean protein is added in the fruits and vegetables slurry obtained in step 3, soybean protein is relative to fruits and vegetables slurry
Content is 25%；
Step 5)：Lactic acid bacteria, saccharomycete, acetobacter are added in the fruits and vegetables slurry of addition soybean protein, then in 25-
Fermented under the conditions of 38 DEG C, obtain tunning；
Step 6)：The tunning obtained to step 5 filters, and homogeneous and degassing is then carried out, by the hair after filtering
Ferment product carries out homogeneous and vacuum outgas, filling using hot-filling Process progress after the drink sterilization processing after degassing, finally
Test and store, through after the assay was approved, certified products being refrigerated or shady place is kept in dark place.
Further, in step 3), color stabilizer is also added when carrying out crushing and beating to mixed material, the color stabilizer
Form and be relative to the weight fraction of mixed material：Vitamin 0.1-0.6%, sodium sulfite 0.01-0.2%.
Further, the homogenizing temperature is 30 DEG C, homogenization pressure 30MPa；The vacuum of the vacuum outgas is
40KPa, temperature are 40 DEG C.
Further, the weight for the lactic acid bacteria added is the 6 ‰ of fruits and vegetables slurry weight, the weight of the saccharomycete added
For the 4 ‰ of fruits and vegetables slurry weight, the weight of the acetobacter added is the 3 ‰ of fruits and vegetables slurry.
Further, additive is also added in tunning after obtaining the tunning, the additive includes dimension
Raw plain C, vitamin D, calcium gluconate, ferrous sulfate and one kind in zinc gluconate or combination.
Further, the sterilization processing is multiple sterilization, including ultraviolet processing and TRANSIENT HIGH TEMPERATURE sterilizing.
Embodiment 2：
Step 1)：Fruit raw material is weighed, the composition and fraction of the fruit raw material are as follows：Apple 40%, pears 10%, watermelon
15%th, tomato 15%, carrot 20%, fruit raw material is cleaned up；
Step 2)：Vegetable raw-material is weighed, the composition and fraction of the vegetable raw-material are as follows：Aloe 30%, walnut 15%, winter
Melon 15%, balsam pear 10%, Gorgon fruit 5%, cactus 15%, green tea 4%, glutinous rice 3%, matrimony vine 3%, after vegetable raw-material is cleaned
It is put into warm water and soaks, then carries out high-temperature steam boiling；
Step 3)：Raw material obtained by step 1 and 2 is mixed, fruit raw material parts by weight account for the proportion of mixture
60%-80%, beater crushing and beating is put into, obtains fruits and vegetables slurry；
Step 4)：Soybean protein is added in the fruits and vegetables slurry obtained in step 3, soybean protein is relative to fruits and vegetables slurry
Content is more than 20%；
Step 5)：Lactic acid bacteria, saccharomycete, acetobacter are added in the fruits and vegetables slurry of addition soybean protein, then in 25-
Fermented under the conditions of 38 DEG C, obtain tunning；
Step 6)：The tunning obtained to step 5 filters, and homogeneous and degassing is then carried out, by the hair after filtering
Ferment product carries out homogeneous and vacuum outgas, filling using hot-filling Process progress after the drink sterilization processing after degassing, finally
Test and store, through after the assay was approved, certified products being refrigerated or shady place is kept in dark place.
Further, in step 3), color stabilizer is also added when carrying out crushing and beating to mixed material, the color stabilizer
Form and be relative to the weight fraction of mixed material：Vitamin 0.1%, sodium sulfite 0.01%.
Further, the homogenizing temperature is 30 DEG C, homogenization pressure 30MPa；The vacuum of the vacuum outgas is
40KPa, temperature are 40 DEG C.
A kind of preparation method of fruits and vegetables sour milk beverage of the present invention, has selected aloe, walnut, wax gourd, balsam pear, chicken
Head rice, cactus, green tea, glutinous rice, matrimony vine, regulation endocrine, physical stress ability is improved, strengthen human body physiological function, protection
Heart, heat-clearing decompression, also with improving eyesight, anti-aging the effect of, it is and instant, nutritious.
A kind of preparation method of fruits and vegetables sour milk beverage of the present invention is illustrated by above-described embodiment,
But it is to be understood that the purpose that above-described embodiment is only intended to illustrate and illustrated, and be not intended to limit the invention to be retouched
In the scope of embodiments stated.In addition it will be appreciated by persons skilled in the art that the invention is not limited in above-described embodiment, root
More kinds of variants and modifications can also be made according to the teachings of the present invention, these variants and modifications all fall within the required guarantor of the present invention
Within the scope of shield.Protection scope of the present invention is defined by the appended claims and its equivalent scope.
Claims (6)
- A kind of 1. preparation method of fruits and vegetables sour milk beverage, it is characterised in that：Step 1)：Fruit raw material is weighed, the composition and fraction of the fruit raw material are as follows：Apple 15-40%, pears 9-15%, west Melon 15-20%, tomato 15-20%, carrot 13-25%, fruit raw material is cleaned up；Step 2)：Vegetable raw-material is weighed, the composition and fraction of the vegetable raw-material are as follows：Aloe 10-35%, walnut 15-20%, Wax gourd 15-20%, balsam pear 10-15%, Gorgon fruit 3-5%, cactus 13-15%, green tea 2-4%, glutinous rice 3-5%, matrimony vine 2- 3%, it is put into warm water and soaks after vegetable raw-material is cleaned, then carries out high-temperature steam boiling；Step 3)：Raw material obtained by step 1 and 2 is mixed, fruit raw material parts by weight account for the proportion 60%- of mixture 80%, beater crushing and beating is put into, obtains fruits and vegetables slurry；Step 4)：Add soybean protein in the fruits and vegetables slurry obtained in step 3, soybean protein relative to fruits and vegetables slurry content More than 20%；Step 5)：Lactic acid bacteria, saccharomycete, acetobacter are added in the fruits and vegetables slurry of addition soybean protein, then in 25-38 DEG C Under the conditions of fermented, obtain tunning；Step 6)：The tunning obtained to step 5 is filtered, and then carries out homogeneous and degassing, and the fermentation after filtering is produced Thing carries out homogeneous and vacuum outgas, filling using hot-filling Process progress after the drink sterilization processing after degassing, finally carries out Examine and store, through after the assay was approved, certified products being refrigerated or shady place is kept in dark place.
- 2. the preparation method of fruits and vegetables sour milk beverage according to claim 1, it is characterised in that：In step 3), to mixed Raw material is closed to carry out also adding color stabilizer, the composition of the color stabilizer and the weight fraction relative to mixed material during crushing and beating For：Vitamin 0.1-0.6%, sodium sulfite 0.01-0.2%.
- 3. the preparation method of fruits and vegetables sour milk beverage according to claim 1, it is characterised in that：The homogenizing temperature is 30-45 DEG C, homogenization pressure 15-30MPa；The vacuum of the vacuum outgas is 40-50KPa, temperature is 30-40 DEG C.
- 4. the preparation method of fruits and vegetables sour milk beverage according to claim 1, it is characterised in that：The lactic acid bacteria added Weight is the 6-10 ‰ of fruits and vegetables slurry weight, and the weight of the saccharomycete added is the 4-5 ‰ of fruits and vegetables slurry weight, is added The weight of acetobacter is the 3-4 ‰ of fruits and vegetables slurry.
- 5. the preparation method of fruits and vegetables sour milk beverage according to claim 1, it is characterised in that：Obtain the tunning Additive is also added in tunning afterwards, the additive includes vitamin C, vitamin D, calcium gluconate, ferrous sulfate With one kind in zinc gluconate or combination.
- 6. the preparation method of fruits and vegetables sour milk beverage according to claim 1, it is characterised in that：The sterilization processing is more Sterilize again, including ultraviolet processing and TRANSIENT HIGH TEMPERATURE sterilizing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329914A (en) * | 2018-10-27 | 2019-02-15 | 中健生物科技(深圳)有限公司 | A kind of health ferment production method kept fit when four |
| CN114947120A (en) * | 2022-06-06 | 2022-08-30 | 贵州佳义生物科技开发有限公司 | Preparation method of fruit and vegetable juice beverage fermented by comprehensive enzyme solution |
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| CN105454960A (en) * | 2015-12-15 | 2016-04-06 | 天津北洋百川生物技术有限公司 | Preparation method of fruit and vegetable juice lactic acid fermented beverage |
| CN105942115A (en) * | 2016-06-29 | 2016-09-21 | 佛山泓乾生物科技有限公司 | Aloe and wax gourd fermented drink and preparation method thereof |
| CN106261363A (en) * | 2016-08-08 | 2017-01-04 | 厦门和美科盛生物技术有限公司 | A kind of probiotic bacteria fruit and vegerable enzyme beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105454960A (en) * | 2015-12-15 | 2016-04-06 | 天津北洋百川生物技术有限公司 | Preparation method of fruit and vegetable juice lactic acid fermented beverage |
| CN105942115A (en) * | 2016-06-29 | 2016-09-21 | 佛山泓乾生物科技有限公司 | Aloe and wax gourd fermented drink and preparation method thereof |
| CN106261363A (en) * | 2016-08-08 | 2017-01-04 | 厦门和美科盛生物技术有限公司 | A kind of probiotic bacteria fruit and vegerable enzyme beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329914A (en) * | 2018-10-27 | 2019-02-15 | 中健生物科技(深圳)有限公司 | A kind of health ferment production method kept fit when four |
| CN114947120A (en) * | 2022-06-06 | 2022-08-30 | 贵州佳义生物科技开发有限公司 | Preparation method of fruit and vegetable juice beverage fermented by comprehensive enzyme solution |
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