CN107744079A - A kind of preparation method of Phyllanthus embical fruit ferment local-flavor beverage - Google Patents
A kind of preparation method of Phyllanthus embical fruit ferment local-flavor beverage Download PDFInfo
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- CN107744079A CN107744079A CN201710896810.3A CN201710896810A CN107744079A CN 107744079 A CN107744079 A CN 107744079A CN 201710896810 A CN201710896810 A CN 201710896810A CN 107744079 A CN107744079 A CN 107744079A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 78
- 241001130943 Phyllanthus <Aves> Species 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 82
- 230000004151 fermentation Effects 0.000 claims abstract description 82
- 239000000463 material Substances 0.000 claims abstract description 17
- 241001123227 Saccharomyces pastorianus Species 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 13
- 238000013329 compounding Methods 0.000 claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 3
- 238000002203 pretreatment Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 230000001954 sterilising effect Effects 0.000 claims description 44
- 229930006000 Sucrose Natural products 0.000 claims description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 25
- 239000005720 sucrose Substances 0.000 claims description 25
- 244000119298 Emblica officinalis Species 0.000 claims description 23
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000008236 heating water Substances 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000003306 harvesting Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 9
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- 235000019580 granularity Nutrition 0.000 claims description 9
- 230000007306 turnover Effects 0.000 claims description 9
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- 230000003213 activating effect Effects 0.000 claims description 7
- 230000004913 activation Effects 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 241000235527 Rhizopus Species 0.000 claims description 3
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
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- 239000005017 polysaccharide Substances 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002213 flavones Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 description 13
- 206010053615 Thermal burn Diseases 0.000 description 10
- 239000000047 product Substances 0.000 description 7
- 238000011049 filling Methods 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 5
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- 238000012216 screening Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 240000006063 Averrhoa carambola Species 0.000 description 2
- 235000010082 Averrhoa carambola Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000221017 Euphorbiaceae Species 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 244000132436 Myrica rubra Species 0.000 description 2
- 240000009023 Myrrhis odorata Species 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000009609 fructus phyllanthi Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 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
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 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
- A23L2/70—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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of Phyllanthus embical fruit ferment local-flavor beverage, comprise the following steps：(1) raw material pre-treatment；(2) head mold one-step fermentation；(3) yeast two-step fermentation；(4) compounding allotment.The present invention is on the basis of with reference to ancient method, with reference to modern zymotechnique, Rhizopus oryzae Rhizopus.oryzae and saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis two microorganisms two-step fermentations and complex treatment are carried out to Phyllanthus embical fruit, sour, bitter, puckery uncomfortable mouthfeel is obtained to be can be effectively reduced and with after drinking times sweet long distinguishing feature, the Major Nutrient materials such as the original vitamin C of Phyllanthus embical fruit, polysaccharide, flavones are sufficiently reserved simultaneously, a kind of new technology is provided for the food medicine exploitation of Phyllanthus embical fruit.
Description
Technical field
The invention belongs to technical field of beverage processing, and in particular to a kind of preparation method of Phyllanthus embical fruit ferment local-flavor beverage.
Background technology
Emblic (Phyllanthusemblica L.), also known as emblic leafflower fruit character used in proper names and in rendering some foreign names fruit (Gu claims), oily sweet, Yunnan olive (Yunnan)
Deng being Euphorbiaceae (Euphorbiaceae) Leafflower (Phyllanthus) fruit.Plant is defoliation small arbor or filling
Wood, emblic be distributed widely in the torrid zone and subtropical zone, adaptability is stronger, and growing environment is had no special requirements, Yiyang light and
It is warm, it is strong to the barren soil property tolerance of arid, there is the characteristics of " thick raw easily kind ".It is equal from East Coastal to southwestern border area in China
There is wild and plantation distribution, the main place of production is that Fujian, Guangdong, Guangxi, Yunnan, Sichuan etc. save.Fresh fruit of fructus phyllanthi is sour and bitter, returns
Sweet sweet tea,《Southern vegetation shape》" leaf is thin, confused like closing, and spends Huang, and food makees six or seven ribs, the first hardship of food like Lee, bluish yellow color, core circle for meaning
Sweet tea afterwards ", therefore named emblic.Emblic contains the abundant chemical composition for being available for medicine food to utilize, and mainly has the carbohydrates such as monose and polysaccharide,
Vitamin, Flavonoid substances etc..Emblic in the plantation in China and medicine food using existing nearly history in 2000, be traditional Chinese medicine and
Ethnic drug conventional crude drugs.Emblic because it can be not only included in by the Ministry of Public Health with medicinal but also can be used as fruit and eat " be both food and
The catalogue of medicine ", while be also that the United Nations's health organization is specified in one of three kinds of health plants of world-wide deployment plantation.It is modern
Scientific investigations showed that emblic have antifatigue, anti-oxidant, anti-aging, antiatherosclerosis, hypoglycemic, reducing blood lipid, liver protection,
The pharmacological actions such as antibacterial.Due at the beginning of fresh fruit of fructus phyllanthi during entrance with obvious sour, bitter, puckery uncomfortable mouthfeel, thus be difficult to by
Generally receive.Its sour, bitter, puckery uncomfortable mouthfeel how is effectively reduced in the process of emblic fruit beverage, while and can is protected
It is always a difficult point to stay and return sweet feature taste in emblic food deutostoma.
The content of the invention
It is an object of the invention to overcome prior art defect, there is provided a kind of preparation side of Phyllanthus embical fruit ferment local-flavor beverage
Method.
Technical scheme is as follows：
A kind of preparation method of Phyllanthus embical fruit ferment local-flavor beverage, comprises the following steps：
(1) raw material pre-treatment：The ripe emblic fruits of fresh harvesting are chosen, is cleaned through clear water, is subsequently poured into 80~90
Turn over boiling hot 2.5~3.5min in DEG C water, and pull out drain after be broken into 3~5mm granularities；
(2) head mold one-step fermentation：Weigh 0.1~0.2% Rhizopus oryzae of the weight of the ripe emblic fruits
Rhizopus.oryzae, 5~8% sucrose and 20~30% water, after being well mixed, it is added to the material obtained by step (1)
In be sufficiently stirred with well mixed and keep rarefaction, then plus 1.8~2.5 times of weight ferment 24~36h in 26~32 DEG C,
Water, stir, in 25~30 DEG C soak 6~8h after, be further broken up into slurries, with 100 mesh filter clothes press extracting juice, then
4000~5000r/min centrifuges 20~30min, discards precipitation, gained supernatant is filtered through 4~6 μm of food grade PP cotton filter cores, obtained
One-step fermentation liquid；
(3) yeast two-step fermentation：Weigh 0.1~0.2% saccharomyces carlsbergensis of the weight of one-step fermentation liquid obtained by step (2)
Bacterium Saccharomyces carlsbergensis and 5~8% sucrose, mixed with the one-step fermentation liquid obtained by step (2)
Even, ferment 36~48h in 18~26 DEG C, then sterilizes, obtains two-step fermentation liquid, above-mentioned sterilizing is：In 65~80 DEG C of heating water baths
25 DEG C are rapidly cooled to after 10~30min of sterilizing；
(4) compounding allotment：Each component is weighed as following weight percent：Two-step fermentation liquid 20~40%, compounding spice
Liquid 0~20%, sodium chloride 0.1~0.2%, sucrose 5~8%, Sucralose 0.1~0.2%, citric acid 0.04~0.07%,
Sodium citrate 0.1~0.14%, xanthans 0.04~0.1%, surplus are water, and being sterilized after above-mentioned each component is well mixed is
Into the sterilizing is：25 DEG C are rapidly cooled to after 78~82 DEG C of heating water baths sterilize 8~12min.
In a preferred embodiment of the invention, the step (1) is：Choose the ripe Phyllanthus embical fruit fruit of fresh harvesting
It is real, cleaned through clear water, be subsequently poured into 85 DEG C of water and turn over boiling hot 3min, and pull out drain after be broken into 3~5mm granularities.
In a preferred embodiment of the invention, gained supernatant is filtered through 5 μm of food grade PP cottons in the step (2)
Core filters, and obtains one-step fermentation liquid.
In a preferred embodiment of the invention, Rhizopus oryzae Rhizopus.oryzae first disperses in the step (2)
After activating 15min in 35 DEG C of water, it is then added in the material obtained by step (1).
In a preferred embodiment of the invention, saccharomyces carlsbergensis bacterium Saccharomyces in the step (3)
Carlsbergensis is first scattered in 35 DEG C of water after activation 15min, then mixed with the one-step fermentation liquid obtained by step (2)
It is even.
In a preferred embodiment of the invention, the sterilizing in the step (3) is：Sterilized in 65 DEG C of heating water baths
30min, or in 80 DEG C of heating water baths sterilizing 10min.
In a preferred embodiment of the invention, the sterilizing in the step (4) is：Sterilized in 80 DEG C of heating water baths
25 DEG C are rapidly cooled to after 10min.
Beneficial effects of the present invention：
1st, the present invention, with reference to modern zymotechnique, Rhizopus oryzae is carried out to Phyllanthus embical fruit on the basis of with reference to ancient method
At Rhizopus.oryzae and saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis two microorganisms two-step fermentations and compounding
Reason, make Phyllanthus embical fruit it is original it is bitter, puckery, sour make us uncomfortable mouthfeel be improved significantly, have and sweet long wind returned after drinking
Taste feature, while the Major Nutrient materials such as the original vitamin C of Phyllanthus embical fruit, polysaccharide, flavones, gained beverage vessel can be sufficiently reserved
There is stronger antioxidation activity, thus there is healthcare function.
2nd, the present invention allocates feed liquid by adding different compoundings, adjusts flexible group of edulcorant, regulating acid agent, addition thickener etc.
Close, it is adjustable go out the Phyllanthus embical fruit flavor beverage with different taste feature, be adapted to a variety of market demands.
Embodiment
Technical scheme is further detailed and described below by way of embodiment.
Embodiment 1
1. the selection of raw material：
The ripe emblic fruits of fresh harvesting are chosen, are chosen except impurity such as moth fruit, decayed fruit and branches and leaves.
2. the pretreatment of raw material：
Fruit clear water after screening rinses and soaks 30min, cleanses repeatedly 3 times, removes the dirts such as surface dirt, pulls out
Drain.
3. scald fruit：
Phyllanthus embical fruit after cleaning, which pours into 85 DEG C of hot water and turns over to pull out after boiling hot 3min, to be drained.
It is 4. broken：
Clean turn over scald after fruit pour into crusher in crushing into 3-5mm granularities.
5. one-step fermentation：
Taken by with fruit quality ratio：Rhizopus oryzae Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strain disperses
It is well mixed after activating 15min in 35 DEG C of water with unclassified stores, is sufficiently stirred in the fruit added after crushing, makes various materials
It is well mixed and keeps rarefaction, ferments 24h in 30 DEG C.
6. press extracting juice：
One-step fermentation thing adds 2 times of water, stirred, and soaks 8h at 25 DEG C, pours into disintegrating machine and be further broken up into slurries, uses
100 mesh filter clothes press extracting juice, 5000r/min centrifugations 30min, go to abandon precipitation pomace, leave and take juice through 5 μm of food grade PP cotton filter cores
Filtration Filtration, it is standby to leave and take filtered fluid, obtains one-step fermentation liquid.
7. two-step fermentation：
Taken by with one-step fermentation liquid mass ratio：Saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis 0.2%,
Sucrose 5%, strain are scattered in 35 DEG C of water after activation 15min, add in one-step fermentation liquid and stir together with sucrose, in 25
DEG C fermentation 48h, obtain two-step fermentation liquid.
8. sterilizing：
Two-step fermentation liquid is rapidly cooled to 25 DEG C after 65 DEG C, the sterilizing of 30min heating water baths, the two-step fermentation liquid after sterilizing
Stored for future use as material liquid in 0-3 DEG C of freezer.
9. the allotment of beverage：
Always measured by with liquid：Two-step fermentation liquid 30%, sodium chloride 0.1%, citric acid 0.05%, sucrose 5% after sterilizing,
Xanthans 0.05%, surplus are water.
10. sterilization filling
Beverage is rapidly cooled to 25 DEG C after 80 DEG C, the sterilizing of 10min heating water baths after allotment, perfusion bottling, both obtains finished product.
One, product main nutrient composition assays：
Extract three batch Phyllanthus embical fruit fermented juices and directly squeeze Phyllanthus embical fruit Normal juice, analysis result shows to pass through Rhizopus oryzae
Rhizopus.oryzae and the fermentation of saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis two microorganisms two-step fermentations technique
Three vitamin C, polysaccharide, flavones main nutrient composition contents are significantly higher than more than directly squeezing gained in gained Phyllanthus embical fruit fermented juice
The content of corresponding composition, comparing result such as table 1 in sweet fruit Normal juice：
The nutrient component determining contrast table of table 1
Two, product oxidation resistance testing experiments：
To above-mentioned experiment sample determination oxidative, analysis result show by Rhizopus oryzae Rhizopus.oryzae and
Saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis two microorganisms two-step fermentations technique fermentation gained Phyllanthus embical fruit fermented juice
Oxidation resistance is significantly higher than directly squeezing gained Phyllanthus embical fruit Normal juice, comparing result such as table 2：
The determination oxidative contrast table of table 2
Embodiment 2
1. the selection of raw material：
The ripe emblic fruits of fresh harvesting are chosen, are chosen except impurity such as moth fruit, decayed fruit and branches and leaves.
2. the pretreatment of raw material：
Fruit clear water after screening rinses and soaks 30min, cleanses repeatedly 3 times, removes the dirts such as surface dirt, pulls out
Drain.
3. scald fruit：
Phyllanthus embical fruit after cleaning, which pours into 85 DEG C of hot water and turns over to pull out after boiling hot 3min, to be drained.
It is 4. broken：
Clean turn over scald after fruit pour into crusher in crushing into 3-5mm granularities.
5. one-step fermentation：
Taken by with fruit quality ratio：Rhizopus oryzae Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strain disperses
It is well mixed after activating 15min in 35 DEG C of water with unclassified stores, is sufficiently stirred in the fruit added after crushing, makes various materials
It is well mixed and keeps rarefaction, ferments 24h in 30 DEG C.
6. press extracting juice：
One-step fermentation thing adds 2 times of water, stirred, and soaks 8h at 25 DEG C, pours into disintegrating machine and be further broken up into slurries, uses
100 mesh filter clothes press extracting juice, 5000r/min centrifugations 30min, go to abandon precipitation pomace, leave and take juice through 5 μm of food grade PP cotton filter cores
Filtration Filtration, it is standby to leave and take filtered fluid, obtains one-step fermentation liquid.
7. two-step fermentation：
Taken by with one-step fermentation liquid mass ratio：Saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis 0.2%,
Sucrose 5%, strain are scattered in 35 DEG C of water after activation 15min, add in one-step fermentation liquid and stir together with sucrose, in 25
DEG C fermentation 48h, obtain two-step fermentation liquid.
8. sterilizing：
Two-step fermentation liquid is rapidly cooled to 25 DEG C after 65 DEG C, the sterilizing of 30min heating water baths, the two-step fermentation liquid after sterilizing
Stored for future use as material liquid in 0-3 DEG C of freezer.
9. the allotment of beverage：
Always measured by with liquid：Two-step fermentation liquid 30%, sodium chloride 0.1%, citric acid 0.05%, Sucralose after sterilizing
0.18%, xanthans 0.05%, surplus is water.
10. sterilization filling
Beverage is rapidly cooled to 25 DEG C after 80 DEG C, the sterilizing of 10min heating water baths after allotment, perfusion bottling, both obtains finished product.
Embodiment 3
1. the selection of raw material：
The ripe emblic fruits of fresh harvesting are chosen, are chosen except impurity such as moth fruit, decayed fruit and branches and leaves.
2. the pretreatment of raw material：
Fruit clear water after screening rinses and soaks 30min, cleanses repeatedly 3 times, removes the dirts such as surface dirt, pulls out
Drain.
3. scald fruit：
Phyllanthus embical fruit after cleaning, which pours into 85 DEG C of hot water and turns over to pull out after boiling hot 3min, to be drained.
It is 4. broken：
Clean turn over scald after fruit pour into crusher in crushing into 3-5mm granularities.
5. one-step fermentation：
Taken by with fruit quality ratio：Rhizopus oryzae Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strain disperses
It is well mixed after activating 15min in 35 DEG C of water with unclassified stores, is sufficiently stirred in the fruit added after crushing, makes various materials
It is well mixed and keeps rarefaction, ferments 24h in 30 DEG C.
6. press extracting juice：
One-step fermentation thing adds 2 times of water, stirred, and soaks 8h at 25 DEG C, pours into disintegrating machine and be further broken up into slurries, uses
100 mesh filter clothes press extracting juice, 5000r/min centrifugations 30min, go to abandon precipitation pomace, leave and take juice through 5 μm of food grade PP cotton filter cores
Filtration Filtration, it is standby to leave and take filtered fluid, obtains one-step fermentation liquid.
7. two-step fermentation：
Taken by with one-step fermentation liquid mass ratio：Saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis 0.2%,
Sucrose 5%, strain are scattered in 35 DEG C of water after activation 15min, add in one-step fermentation liquid and stir together with sucrose, in 25
DEG C fermentation 48h, obtain two-step fermentation liquid.
8. sterilizing：
Two-step fermentation liquid is rapidly cooled to 25 DEG C after 65 DEG C, the sterilizing of 30min heating water baths, the two-step fermentation liquid after sterilizing
Stored for future use as material liquid in 0-3 DEG C of freezer.
9. the allotment of beverage：
Two-step fermentation liquid after sterilizing always measures through 0.45 μm of filtering by with liquid：Two-step fermentation liquid 20%, Chinese holly after sterilizing
Rafter acid sodium 0.12%, citric acid 0.04%, sucrose 5%, surplus are water.
10. sterilization filling
Beverage is rapidly cooled to 25 DEG C after 80 DEG C, the sterilizing of 10min heating water baths after allotment, perfusion bottling, both obtains finished product.
Embodiment 4
1. the selection of raw material：
The ripe emblic fruits of fresh harvesting are chosen, are chosen except impurity such as moth fruit, decayed fruit and branches and leaves.
2. the pretreatment of raw material：
Fruit clear water after screening rinses and soaks 30min, cleanses repeatedly 3 times, removes the dirts such as surface dirt, pulls out
Drain.
3. scald fruit：
Phyllanthus embical fruit after cleaning, which pours into 85 DEG C of hot water and turns over to pull out after boiling hot 3min, to be drained.
It is 4. broken：
Clean turn over scald after fruit pour into crusher in crushing into 3-5mm granularities.
5. one-step fermentation：
Taken by with fruit quality ratio：Rhizopus oryzae Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strain disperses
It is well mixed after activating 15min in 35 DEG C of water with unclassified stores, is sufficiently stirred in the fruit added after crushing, makes various materials
It is well mixed and keeps rarefaction, ferments 24h in 30 DEG C.
6. press extracting juice：
One-step fermentation thing adds 2 times of water, stirred, and soaks 8h at 25 DEG C, pours into disintegrating machine and be further broken up into slurries, uses
100 mesh filter clothes press extracting juice, 5000r/min centrifugations 30min, go to abandon precipitation pomace, leave and take juice through 5 μm of food grade PP cotton filter cores
Filtration Filtration, it is standby to leave and take filtered fluid, obtains one-step fermentation liquid.
7. two-step fermentation：
Taken by with one-step fermentation liquid mass ratio：Saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis 0.2%,
Sucrose 5%, strain are scattered in 35 DEG C of water after activation 15min, add in one-step fermentation liquid and stir together with sucrose, in 25
DEG C fermentation 48h, obtain two-step fermentation liquid.
8. sterilizing：
Two-step fermentation liquid in 65 DEG C, 30min, or 80 DEG C, be rapidly cooled to 25 DEG C after the sterilizing of 10min heating water baths, sterilizing
Two-step fermentation liquid afterwards stores for future use as material liquid in 0-3 DEG C of freezer.
9. the allotment of beverage：
Two-step fermentation liquid after sterilizing always measures through 0.45 μm of filtering by with liquid：Two-step fermentation liquid 20%, Chinese holly after sterilizing
Rafter acid sodium 0.12%, citric acid 0.04%, Sucralose 0.16%, surplus are water.
10. sterilization filling
Be rapidly cooled to 25 DEG C after allotment after beverage or 80 DEG C, the sterilizing of 10min heating water baths, perfusion bottling, both finished product.
Embodiment 5
The preparation of compounding allotment feed liquid：Choose the red bayberry (carambola or emblic) of fresh harvesting, the dispensing amount of taking by with maturation
Emblic fruits raw material dosage mass ratio：Sucrose 50%, sodium chloride 10%, light-coloured vinegar (containing acetic acid 50mg/m1) 0.5%, licorice powder
0.5%, anise powder 0.1%.
By the red bayberry of fresh harvesting with clear water clean (carambola need to go rib, slitting；Emblic should copy flat or stoning), pour into 85 DEG C
Turn over to pull out after boiling hot 3min in hot water and drain, put in container plus sodium chloride, stir, stir 1 time per 12h, taken out after 48h, use
After water rinses, soak and stir 20min, taking-up drains surface moisture, puts in glass (or plastic cement) container plus sucrose, light-coloured vinegar are sweet
Grass meal, anise powder, stirs, and adds water to submergence fruit, after being pickled 72-120h, pickling material is taken out, uses crusher in crushing
Homogenate, slurries are after 200 mesh initial filters, 5 μm of filterings as compounding allotment feed liquid.
1. the selection of raw material：
The ripe emblic fruits of fresh harvesting are chosen, are chosen except impurity such as moth fruit, decayed fruit and branches and leaves.
2. the pretreatment of raw material：
Fruit clear water after screening rinses and soaks 30min, cleanses repeatedly 3 times, removes the dirts such as surface dirt, pulls out
Drain.
3. scald fruit：
Phyllanthus embical fruit after cleaning, which pours into 85 DEG C of hot water and turns over to pull out after boiling hot 3min, to be drained.
It is 4. broken：
Clean turn over scald after fruit pour into crusher in crushing into 3-5mm granularities.
5. one-step fermentation：
Taken by with fruit quality ratio：Rhizopus oryzae Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strain disperses
It is well mixed after activating 15min in 35 DEG C of water with unclassified stores, is sufficiently stirred in the fruit added after crushing, makes various materials
It is well mixed and keeps rarefaction, ferments 24h in 30 DEG C.
6. press extracting juice：
One-step fermentation thing adds 2 times of water, stirred, and soaks 8h at 25 DEG C, pours into disintegrating machine and be further broken up into slurries, uses
100 mesh filter clothes press extracting juice, 5000r/min centrifugations 30min, go to abandon precipitation pomace, leave and take juice through 5 μm of food grade PP cotton filter cores
Filtration Filtration, it is standby to leave and take filtered fluid, obtains one-step fermentation liquid.
7. two-step fermentation：
Taken by with one-step fermentation liquid mass ratio：Saccharomyces carlsbergensis bacterium Saccharomyces carlsbergensis 0.2%,
Sucrose 5%, strain are scattered in 35 DEG C of water after activation 15min, add in one-step fermentation liquid and stir together with sucrose, in 25
DEG C fermentation 48h, obtain two-step fermentation liquid.
8. sterilizing：
Two-step fermentation liquid in 65 DEG C, 30min, or 80 DEG C, be rapidly cooled to 25 DEG C after the sterilizing of 10min heating water baths, sterilizing
Two-step fermentation liquid afterwards stores for future use as material liquid in 0-3 DEG C of freezer.
9. the allotment of beverage：
Two-step fermentation liquid 30%, compounding allotment feed liquid 20%, citric acid 0.04%, Sucralose 0.1% after sterilizing, it is yellow
Virgin rubber 0.1%, surplus are water.
10. sterilization filling
25 DEG C are rapidly cooled to after allotment after beverage or 80 DEG C, the sterilizing of 10min heating water baths, perfusion bottling, is got product.
The foregoing is only a preferred embodiment of the present invention, therefore can not limit the scope that the present invention is implemented according to this, i.e.,
The equivalent changes and modifications made according to the scope of the claims of the present invention and description, all should still it belong in the range of the present invention covers.
Claims (7)
- A kind of 1. preparation method of Phyllanthus embical fruit ferment local-flavor beverage, it is characterised in that：Comprise the following steps：(1) raw material pre-treatment：The ripe emblic fruits of fresh harvesting are chosen, are cleaned through clear water, are subsequently poured into 80~90 DEG C of water In turn over boiling hot 2.5~3.5min, and pull out drain after be broken into 3~5mm granularities；(2) head mold one-step fermentation：Weigh 0.1~0.2% Rhizopus oryzae of the weight of the ripe emblic fruits Rhizopus.oryzae, 5~8% sucrose and 20~30% water, after being well mixed, it is added to the material obtained by step (1) In be sufficiently stirred with well mixed and keep rarefaction, then plus 1.8~2.5 times of weight ferment 24~36h in 26~32 DEG C, Water, stir, in 25~30 DEG C soak 6~8h after, be further broken up into slurries, with 100 mesh filter clothes press extracting juice, then 4000~5000r/min centrifuges 20~30min, discards precipitation, gained supernatant is filtered through 4~6 μm of food grade PP cotton filter cores, obtained One-step fermentation liquid；(3) yeast two-step fermentation：Weigh 0.1~0.2% saccharomyces carlsbergensis bacterium of the weight of one-step fermentation liquid obtained by step (2) Saccharomyces carlsbergensis and 5~8% sucrose, it is well mixed with the one-step fermentation liquid obtained by step (2), Ferment 36~48h in 18~26 DEG C, then sterilizes, obtains two-step fermentation liquid, above-mentioned sterilizing is：Sterilized in 65~80 DEG C of heating water baths 25 DEG C are rapidly cooled to after 10~30min；(4) compounding allotment：Each component is weighed as following weight percent：Two-step fermentation liquid 20~40%, compounding allotment feed liquid 0~ 20%th, sodium chloride 0.1~0.2%, sucrose 5~8%, Sucralose 0.1~0.2%, citric acid 0.04~0.07%, citric acid Sodium 0.1~0.14%, xanthans 0.04~0.1%, surplus are water, sterilized after above-mentioned each component is well mixed, this goes out Bacterium is：25 DEG C are rapidly cooled to after 78~82 DEG C of heating water baths sterilize 8~12min.
- 2. preparation method as claimed in claim 1, it is characterised in that：The step (1) is：More than the maturation for choosing fresh harvesting Sweet fruits, are cleaned through clear water, are subsequently poured into 85 DEG C of water and are turned over boiling hot 3min, and pull out drain after be broken into 3~5mm granularities.
- 3. preparation method as claimed in claim 1, it is characterised in that：Gained supernatant is through 5 μm of food grades in the step (2) PP cotton filter cores filter, and obtain one-step fermentation liquid.
- 4. preparation method as claimed in claim 1, it is characterised in that：Rhizopus oryzae Rhizopus.oryzae in the step (2) First it is scattered in after activating 15min in 35 DEG C of water, is then added in the material obtained by step (1).
- 5. preparation method as claimed in claim 1, it is characterised in that：Saccharomyces carlsbergensis bacterium in the step (3) Saccharomyces carlsbergensis are first scattered in 35 DEG C of water after activation 15min, then the step obtained by with step (2) Zymotic fluid is well mixed.
- 6. preparation method as claimed in claim 1, it is characterised in that：Sterilizing in the step (3) is：Add in 65 DEG C of water-baths Heat sterilization 30min, or in 80 DEG C of heating water baths sterilizing 10min.
- 7. preparation method as claimed in claim 1, it is characterised in that：Sterilizing in the step (4) is：Add in 80 DEG C of water-baths 25 DEG C are rapidly cooled to after heat sterilization 10min.
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