CN107744079B - Preparation method of phyllanthus emblica fermented flavor beverage - Google Patents
Preparation method of phyllanthus emblica fermented flavor beverage Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000009120 Phyllanthus emblica Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 84
- 230000004151 fermentation Effects 0.000 claims abstract description 84
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 49
- 238000002156 mixing Methods 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 15
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- 241001123227 Saccharomyces pastorianus Species 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
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- 230000001954 sterilising effect Effects 0.000 claims description 42
- 229930006000 Sucrose Natural products 0.000 claims description 29
- 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 29
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- 238000003756 stirring Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 16
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- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 5
- 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
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- 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 claims description 4
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-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
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- 241000196324 Embryophyta Species 0.000 description 2
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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
Abstract
The invention discloses a preparation method of a phyllanthus emblica fermented flavor beverage, which comprises the following steps: (1) pretreating raw materials; (2) carrying out one-step fermentation on rhizopus; (3) fermenting in a second step; (4) compounding and blending. The invention combines the modern fermentation process with the two-step fermentation of rhizopus oryzae Rhizopus oryzae and Saccharomyces carlsbergensis and the compound treatment on the phyllanthus emblica based on the reference of the ancient method, so as to obtain the product with the remarkable characteristics of effectively reduced uncomfortable tastes of acid, bitter and astringent taste, and long aftertaste after drinking, and simultaneously fully retains the original main nutrient substances of vitamin C, polysaccharide, flavone and the like, thereby providing a new process for the food and medicine development of the phyllanthus emblica.
Description
Technical Field
The invention belongs to the technical field of beverage processing, and particularly relates to a preparation method of a phyllanthus emblica fermented flavor beverage.
Background
Phyllanthus emblica L, an anomalus anomala fruit (ancient name), YOUGAN, Dian Olive (Yunnan) and the like are fruits of Phyllanthus of Euphorbiaceae (Euphorbiaceae). The plant is deciduous small arbor or shrub, the emblic leafflower fruit is widely distributed in tropical and subtropical regions, has strong adaptability, has no special requirement on growth environment, is suitable for sunlight and warmth, has strong tolerance to drought and barren soil, and has the characteristic of 'crude growth and easy planting'. In China, there are wild and planting distribution from the east coast to the southwest juncture, and the main producing areas are Fujian, Guangdong, Guangxi, Yunnan, Sichuan provinces. The fresh phyllanthus emblica is sour, bitter and astringent, and sweet after taste, so the phyllanthus emblica is named as phyllanthus emblica because the leaves are thin, like syncope, yellow flowers, like plum, green yellow when eaten, with six seven ridges in a kernel circle, and bitter before sweet when eaten. The emblic leafflower fruit contains rich chemical components which can be used for medicine and food, and mainly contains saccharides such as monosaccharide, polysaccharide and the like, vitamins, flavonoids and the like. The planting and the medicine and food utilization of the emblic leafflower fruit in China have been in the history of nearly 2000 years, and are conventional traditional Chinese medicines and national medicines. The emblic leafflower fruit can be used as a medicine and a fruit, is listed in the catalogue of 'being a food and a medicine' by the Ministry of health, and is also one of three health-care plants which are specified by the health organization of the United nations to be popularized and planted all over the world. Modern scientific research shows that the emblic leafflower fruit has the pharmacological effects of resisting fatigue, resisting oxidation, resisting aging, resisting atherosclerosis, reducing blood sugar, reducing blood fat, protecting liver, resisting bacteria and the like. The fresh emblic leafflower fruit is hard to be generally accepted because of obvious uncomfortable mouthfeel of sour, bitter and astringent when being eaten at first. In the processing process of the phyllanthus emblica drink, how to effectively reduce the uncomfortable tastes of the phyllanthus emblica drink, such as sourness, bitterness and astringency, and simultaneously, the characteristic taste of the phyllanthus emblica in the mouth after eating is always difficult.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of a phyllanthus emblica fermented flavor beverage.
The technical scheme of the invention is as follows:
a preparation method of a phyllanthus emblica fermented flavor beverage comprises the following steps:
(1) pretreatment of raw materials: selecting fresh picked mature phyllanthus emblica fruits, cleaning the fruits by clear water, pouring the fruits into water with the temperature of 80-90 ℃, scalding for 2.5-3.5 min, fishing out, draining, and crushing the fruits into particles with the particle size of 3-5 mm;
(2) and (3) rhizopus one-step fermentation: weighing rhizopus oryzae rhizoxazae, sucrose and water, wherein the rhizopus oryzae is 0.1-0.2% of the weight of the ripe phyllanthus emblica fruits, the sucrose is 5-8% of the ripe phyllanthus emblica fruits and the water is 20-30% of the ripe phyllanthus emblica fruits, uniformly mixing the materials, adding the materials into the material obtained in the step (1), fully stirring the materials to uniformly mix the materials and keep the loose state, fermenting the materials at 26-32 ℃ for 24-36 h, then adding water with the weight being 1.8-2.5 times of the ripe phyllanthus emblica fruits, uniformly stirring the materials, soaking the materials at 25-30 ℃ for 6-8 h, further crushing the materials into slurry, squeezing the slurry by using 100-mesh filter cloth to obtain juice, centrifuging the slurry for 20-30 min at 4000-5000 r/min, removing precipitates, and filtering obtained supernatant;
(3) two-step fermentation of yeast: weighing 0.1-0.2% of Saccharomyces carlsbergensis and 5-8% of sucrose by weight of the one-step fermentation liquor obtained in the step (2), uniformly mixing with the one-step fermentation liquor obtained in the step (2), fermenting at 18-26 ℃ for 36-48 h, and then sterilizing to obtain a two-step fermentation liquor, wherein the sterilization comprises the following steps: heating and sterilizing in a water bath at 65-80 ℃ for 10-30 min, and then rapidly cooling to 25 ℃;
(4) compounding and blending: weighing the following components in percentage by weight: 20-40% of two-step fermentation liquor, 0-20% of compound blending liquid, 0.1-0.2% of sodium chloride, 5-8% of cane sugar, 0.1-0.2% of sucralose, 0.04-0.07% of citric acid, 0.1-0.14% of sodium citrate, 0.04-0.1% of xanthan gum and the balance of water, and the two-step fermentation liquor is prepared by uniformly mixing the components and then sterilizing the components, wherein the sterilization is as follows: heating and sterilizing in 78-82 deg.C water bath for 8-12 min, and rapidly cooling to 25 deg.C.
In a preferred embodiment of the present invention, the step (1) is: selecting fresh picked mature phyllanthus emblica fruits, cleaning the fruits by clear water, pouring the fruits into water with the temperature of 85 ℃, turning and scalding for 3min, fishing out the fruits, draining the fruits, and crushing the fruits into particles with the particle size of 3-5 mm.
In a preferred embodiment of the present invention, the supernatant obtained in the step (2) is filtered by a 5 μm edible grade PP cotton filter element to obtain a one-step fermentation liquid.
In a preferred embodiment of the invention, in the step (2), rhizopus oryzae Rhizopus oryzae is dispersed in water at 35 ℃ for activation for 15min, and then added to the material obtained in the step (1).
In a preferred embodiment of the present invention, the Saccharomyces carlsbergensis in step (3) is first dispersed in water at 35 ℃ for activation for 15min, and then mixed with the one-step fermentation liquid obtained in step (2) uniformly.
In a preferred embodiment of the present invention, the sterilization in the step (3) is: sterilizing in 65 deg.C water bath for 30min, or sterilizing in 80 deg.C water bath for 10 min.
In a preferred embodiment of the present invention, the sterilization in the step (4) is: heating in 80 deg.C water bath for 10min for sterilization, and rapidly cooling to 25 deg.C.
The invention has the beneficial effects that:
1. the invention is based on referring to the ancient method, combine the modern fermentation process, carry on Rhizopus oryzae Rhizopus. oryzae and Saccharomyces carlsbergensis two-step fermentation and compounding to the fructus Phyllanthi, make the original bitter, astringent, sour and uncomfortable mouthfeel of fructus Phyllanthi get obviously improved, have long-lasting flavor characteristic of aftertaste after drinking, can fully keep the original main nutrient substance such as vitamin C, glycan, flavone of fructus Phyllanthi at the same time, the beverage got has stronger antioxidant activity, therefore have health care function.
2. The phyllanthus emblica flavored beverage with different taste characteristics can be prepared by flexibly combining different compound blending solutions, sweeteners, acid adjusting agents, thickeners and the like, and is suitable for different market demands.
Detailed Description
The technical solution of the present invention is further illustrated and described by the following detailed description.
Example 1
1. Selection of raw materials:
selecting fresh picked mature emblic leafflower fruits, and removing the impurities such as damaged fruits, rotten fruits, branches and leaves, and the like.
2. Pretreatment of raw materials:
washing the screened fruits with clear water, soaking for 30min, repeatedly washing for 3 times, removing dirt such as surface dust, taking out, and draining.
3. And (4) scalding:
the cleaned fructus Phyllanthi is poured into hot water of 85 deg.C, scalded for 3min, and then fished out and drained.
4. Crushing:
cleaning, turning over and scalding, and crushing into 3-5mm particle size.
5. One-step fermentation:
taking the following components in percentage by mass: rhizopus oryzae Rhizopus oryzae 0.2%, sucrose 5%, and water 20%, dispersing strain in 35 deg.C water, activating for 15min, mixing with other materials, adding into crushed fruit, stirring, mixing, maintaining loose state, and fermenting at 30 deg.C for 24 hr.
6. Squeezing to obtain juice:
adding 2 times of water into the fermentation product in one step, stirring uniformly, soaking at 25 ℃ for 8h, pouring into a crusher for further crushing into slurry, squeezing with 100-mesh filter cloth to obtain juice, centrifuging at 5000r/min for 30min, removing the precipitated pomace, filtering the juice with a 5-micrometer edible PP cotton filter element, and collecting the filtrate for later use to obtain the fermentation liquor in one step.
7. Two-step fermentation:
taking the following components in percentage by mass with the one-step fermentation liquor: 0.2 percent of Saccharomyces carlsbergensis and 5 percent of sucrose, after the strains are dispersed in water with the temperature of 35 ℃ and activated for 15min, the strains and the sucrose are added into the one-step fermentation liquor together and stirred evenly, and the fermentation is carried out for 48h at the temperature of 25 ℃, thus obtaining the two-step fermentation liquor.
8. And (3) sterilization:
heating the second fermentation broth in water bath at 65 deg.C for 30min for sterilization, rapidly cooling to 25 deg.C, and storing the sterilized second fermentation broth as raw material liquid in 0-3 deg.C refrigerator for use.
9. Blending of the beverage:
taking the total amount of the prepared liquid: 30% of the sterilized two-step fermentation liquor, 0.1% of sodium chloride, 0.05% of citric acid, 5% of sucrose, 0.05% of xanthan gum and the balance of water.
10. Sterilizing and filling
Heating the blended beverage in water bath at 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, bottling to obtain the final product.
Firstly, measuring the content of main nutrient components of the product:
three batches of the phyllanthus emblica fermented juice and the phyllanthus emblica raw juice are extracted and directly squeezed, analysis results show that the content of three main nutritional ingredients, namely vitamin C, polysaccharide and flavone, in the phyllanthus emblica fermented juice obtained by the double-strain two-step fermentation process of rhizopus oryzae rhizozae and Saccharomyces carlsbergensis is obviously higher than the content of corresponding ingredients in the phyllanthus emblica raw juice obtained by directly squeezing, and comparison results are shown in a table 1:
table 1 nutrient content determination and comparison table
Secondly, the oxidation resistance of the product is tested:
the antioxidant capacity of the experimental sample is measured, and the analysis result shows that the antioxidant capacity of the phyllanthus emblica fermented juice obtained by the two-strain two-step fermentation process of rhizopus oryzae rhizopus and Saccharomyces carlsbergensis is obviously higher than that of the phyllanthus emblica raw juice obtained by direct squeezing, and the comparison result is shown in table 2:
TABLE 2 antioxidant capacity measurement and comparison table
Example 2
1. Selection of raw materials:
selecting fresh picked mature emblic leafflower fruits, and removing the impurities such as damaged fruits, rotten fruits, branches and leaves, and the like.
2. Pretreatment of raw materials:
washing the screened fruits with clear water, soaking for 30min, repeatedly washing for 3 times, removing dirt such as surface dust, taking out, and draining.
3. And (4) scalding:
the cleaned fructus Phyllanthi is poured into hot water of 85 deg.C, scalded for 3min, and then fished out and drained.
4. Crushing:
cleaning, turning over and scalding, and crushing into 3-5mm particle size.
5. One-step fermentation:
taking the following components in percentage by mass: rhizopus oryzae Rhizopus oryzae 0.2%, sucrose 5%, and water 20%, dispersing strain in 35 deg.C water, activating for 15min, mixing with other materials, adding into crushed fruit, stirring, mixing, maintaining loose state, and fermenting at 30 deg.C for 24 hr.
6. Squeezing to obtain juice:
adding 2 times of water into the fermentation product in one step, stirring uniformly, soaking at 25 ℃ for 8h, pouring into a crusher for further crushing into slurry, squeezing with 100-mesh filter cloth to obtain juice, centrifuging at 5000r/min for 30min, removing the precipitated pomace, filtering the juice with a 5-micrometer edible PP cotton filter element, and collecting the filtrate for later use to obtain the fermentation liquor in one step.
7. Two-step fermentation:
taking the following components in percentage by mass with the one-step fermentation liquor: 0.2 percent of Saccharomyces carlsbergensis and 5 percent of sucrose, after the strains are dispersed in water with the temperature of 35 ℃ and activated for 15min, the strains and the sucrose are added into the one-step fermentation liquor together and stirred evenly, and the fermentation is carried out for 48h at the temperature of 25 ℃, thus obtaining the two-step fermentation liquor.
8. And (3) sterilization:
heating the second fermentation broth in water bath at 65 deg.C for 30min for sterilization, rapidly cooling to 25 deg.C, and storing the sterilized second fermentation broth as raw material liquid in 0-3 deg.C refrigerator for use.
9. Blending of the beverage:
taking the total amount of the prepared liquid: 30% of the sterilized two-step fermentation liquor, 0.1% of sodium chloride, 0.05% of citric acid, 0.18% of sucralose, 0.05% of xanthan gum and the balance of water.
10. Sterilizing and filling
Heating the blended beverage in water bath at 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, bottling to obtain the final product.
Example 3
1. Selection of raw materials:
selecting fresh picked mature emblic leafflower fruits, and removing the impurities such as damaged fruits, rotten fruits, branches and leaves, and the like.
2. Pretreatment of raw materials:
washing the screened fruits with clear water, soaking for 30min, repeatedly washing for 3 times, removing dirt such as surface dust, taking out, and draining.
3. And (4) scalding:
the cleaned fructus Phyllanthi is poured into hot water of 85 deg.C, scalded for 3min, and then fished out and drained.
4. Crushing:
cleaning, turning over and scalding, and crushing into 3-5mm particle size.
5. One-step fermentation:
taking the following components in percentage by mass: rhizopus oryzae Rhizopus oryzae 0.2%, sucrose 5%, and water 20%, dispersing strain in 35 deg.C water, activating for 15min, mixing with other materials, adding into crushed fruit, stirring, mixing, maintaining loose state, and fermenting at 30 deg.C for 24 hr.
6. Squeezing to obtain juice:
adding 2 times of water into the fermentation product in one step, stirring uniformly, soaking at 25 ℃ for 8h, pouring into a crusher for further crushing into slurry, squeezing with 100-mesh filter cloth to obtain juice, centrifuging at 5000r/min for 30min, removing the precipitated pomace, filtering the juice with a 5-micrometer edible PP cotton filter element, and collecting the filtrate for later use to obtain the fermentation liquor in one step.
7. Two-step fermentation:
taking the following components in percentage by mass with the one-step fermentation liquor: 0.2 percent of Saccharomyces carlsbergensis and 5 percent of sucrose, after the strains are dispersed in water with the temperature of 35 ℃ and activated for 15min, the strains and the sucrose are added into the one-step fermentation liquor together and stirred evenly, and the fermentation is carried out for 48h at the temperature of 25 ℃, thus obtaining the two-step fermentation liquor.
8. And (3) sterilization:
heating the second fermentation broth in water bath at 65 deg.C for 30min for sterilization, rapidly cooling to 25 deg.C, and storing the sterilized second fermentation broth as raw material liquid in 0-3 deg.C refrigerator for use.
9. Blending of the beverage:
filtering the sterilized two-step fermentation liquor by 0.45 mu m, and taking the two-step fermentation liquor according to the total amount of the prepared liquor: 20% of the sterilized two-step fermentation liquor, 0.12% of sodium citrate, 0.04% of citric acid, 5% of cane sugar and the balance of water.
10. Sterilizing and filling
Heating the blended beverage in water bath at 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, bottling to obtain the final product.
Example 4
1. Selection of raw materials:
selecting fresh picked mature emblic leafflower fruits, and removing the impurities such as damaged fruits, rotten fruits, branches and leaves, and the like.
2. Pretreatment of raw materials:
washing the screened fruits with clear water, soaking for 30min, repeatedly washing for 3 times, removing dirt such as surface dust, taking out, and draining.
3. And (4) scalding:
the cleaned fructus Phyllanthi is poured into hot water of 85 deg.C, scalded for 3min, and then fished out and drained.
4. Crushing:
cleaning, turning over and scalding, and crushing into 3-5mm particle size.
5. One-step fermentation:
taking the following components in percentage by mass: rhizopus oryzae Rhizopus oryzae 0.2%, sucrose 5%, and water 20%, dispersing strain in 35 deg.C water, activating for 15min, mixing with other materials, adding into crushed fruit, stirring, mixing, maintaining loose state, and fermenting at 30 deg.C for 24 hr.
6. Squeezing to obtain juice:
adding 2 times of water into the fermentation product in one step, stirring uniformly, soaking at 25 ℃ for 8h, pouring into a crusher for further crushing into slurry, squeezing with 100-mesh filter cloth to obtain juice, centrifuging at 5000r/min for 30min, removing the precipitated pomace, filtering the juice with a 5-micrometer edible PP cotton filter element, and collecting the filtrate for later use to obtain the fermentation liquor in one step.
7. Two-step fermentation:
taking the following components in percentage by mass with the one-step fermentation liquor: 0.2 percent of Saccharomyces carlsbergensis and 5 percent of sucrose, after the strains are dispersed in water with the temperature of 35 ℃ and activated for 15min, the strains and the sucrose are added into the one-step fermentation liquor together and stirred evenly, and the fermentation is carried out for 48h at the temperature of 25 ℃, thus obtaining the two-step fermentation liquor.
8. And (3) sterilization:
heating the second fermentation broth in water bath at 65 deg.C for 30min or 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, and storing the sterilized second fermentation broth as raw material liquid in 0-3 deg.C refrigerator for use.
9. Blending of the beverage:
filtering the sterilized two-step fermentation liquor by 0.45 mu m, and taking the two-step fermentation liquor according to the total amount of the prepared liquor: 20% of the sterilized two-step fermentation liquor, 0.12% of sodium citrate, 0.04% of citric acid, 0.16% of sucralose and the balance of water.
10. Sterilizing and filling
Heating the blended beverage or heating in water bath at 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, bottling to obtain the final product.
Example 5
Preparing a compound blending liquid: selecting fresh picked waxberries (carambola or phyllanthus emblica), and mixing the following raw materials in percentage by mass: 50% of cane sugar, 10% of sodium chloride, 0.5% of white vinegar (containing acetic acid 50mg/m1), 0.5% of licorice powder and 0.1% of anise powder.
Cleaning fresh picked waxberries with clear water (the carambola needs to be subjected to edge removal and strip cutting, and the emblic leafflower fruit needs to be flattened or denucleated), pouring the waxberries into hot water at 85 ℃, scalding for 3min, taking out and draining, putting the waxberries into a container, adding sodium chloride, stirring uniformly, stirring 1 time every 12h, taking out after 48h, washing with water, soaking and stirring for 20min, taking out and draining surface water, putting the waxberries into a glass (or plastic) container, adding cane sugar, white vinegar, licorice powder and anise powder, stirring uniformly, adding water until the fruits are immersed, pickling for 72-120h, taking out pickled materials, crushing and homogenizing by a crusher, and filtering the pulp by 200-mesh primary filtration and 5 mu m filtration to obtain a compound blending liquid.
1. Selection of raw materials:
selecting fresh picked mature emblic leafflower fruits, and removing the impurities such as damaged fruits, rotten fruits, branches and leaves, and the like.
2. Pretreatment of raw materials:
washing the screened fruits with clear water, soaking for 30min, repeatedly washing for 3 times, removing dirt such as surface dust, taking out, and draining.
3. And (4) scalding:
the cleaned fructus Phyllanthi is poured into hot water of 85 deg.C, scalded for 3min, and then fished out and drained.
4. Crushing:
cleaning, turning over and scalding, and crushing into 3-5mm particle size.
5. One-step fermentation:
taking the following components in percentage by mass: rhizopus oryzae Rhizopus oryzae 0.2%, sucrose 5%, and water 20%, dispersing strain in 35 deg.C water, activating for 15min, mixing with other materials, adding into crushed fruit, stirring, mixing, maintaining loose state, and fermenting at 30 deg.C for 24 hr.
6. Squeezing to obtain juice:
adding 2 times of water into the fermentation product in one step, stirring uniformly, soaking at 25 ℃ for 8h, pouring into a crusher for further crushing into slurry, squeezing with 100-mesh filter cloth to obtain juice, centrifuging at 5000r/min for 30min, removing the precipitated pomace, filtering the juice with a 5-micrometer edible PP cotton filter element, and collecting the filtrate for later use to obtain the fermentation liquor in one step.
7. Two-step fermentation:
taking the following components in percentage by mass with the one-step fermentation liquor: 0.2 percent of Saccharomyces carlsbergensis and 5 percent of sucrose, after the strains are dispersed in water with the temperature of 35 ℃ and activated for 15min, the strains and the sucrose are added into the one-step fermentation liquor together and stirred evenly, and the fermentation is carried out for 48h at the temperature of 25 ℃, thus obtaining the two-step fermentation liquor.
8. And (3) sterilization:
heating the second fermentation broth in water bath at 65 deg.C for 30min or 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, and storing the sterilized second fermentation broth as raw material liquid in 0-3 deg.C refrigerator for use.
9. Blending of the beverage:
30% of the sterilized two-step fermentation liquor, 20% of the compound blending liquid, 0.04% of citric acid, 0.1% of sucralose, 0.1% of xanthan gum and the balance of water.
10. Sterilizing and filling
Heating the blended beverage or water bath at 80 deg.C for 10min for sterilization, rapidly cooling to 25 deg.C, bottling to obtain the final product.
The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims.
Claims (7)
1. A preparation method of a phyllanthus emblica fermented flavor beverage is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of raw materials: selecting fresh picked mature phyllanthus emblica fruits, cleaning the fruits by clear water, pouring the fruits into water with the temperature of 80-90 ℃, scalding for 2.5-3.5 min, fishing out, draining, and crushing the fruits into particles with the particle size of 3-5 mm;
(2) and (3) rhizopus one-step fermentation: weighing rhizopus oryzae rhizoxazae, sucrose and water, wherein the rhizopus oryzae is 0.1-0.2% of the weight of the ripe phyllanthus emblica fruits, the sucrose is 5-8% of the ripe phyllanthus emblica fruits and the water is 20-30% of the ripe phyllanthus emblica fruits, uniformly mixing the materials, adding the materials into the material obtained in the step (1), fully stirring the materials to uniformly mix the materials and keep the loose state, fermenting the materials at 26-32 ℃ for 24-36 h, then adding water with the weight being 1.8-2.5 times of the ripe phyllanthus emblica fruits, uniformly stirring the materials, soaking the materials at 25-30 ℃ for 6-8 h, further crushing the materials into slurry, squeezing the slurry by using 100-mesh filter cloth to obtain juice, centrifuging the slurry for 20-30 min at 4000-5000 r/min, removing precipitates, and filtering obtained supernatant;
(3) two-step fermentation of yeast: weighing 0.1-0.2% of Saccharomyces carlsbergensis and 5-8% of sucrose by weight of the one-step fermentation liquor obtained in the step (2), uniformly mixing with the one-step fermentation liquor obtained in the step (2), fermenting at 18-26 ℃ for 36-48 h, and then sterilizing to obtain a two-step fermentation liquor, wherein the sterilization comprises the following steps: heating and sterilizing in a water bath at 65-80 ℃ for 10-30 min, and then rapidly cooling to 25 ℃;
(4) compounding and blending: weighing the following components in percentage by weight: 20-40% of two-step fermentation liquor, 0-20% of compound blending liquid, 0.1-0.2% of sodium chloride, 5-8% of cane sugar, 0.1-0.2% of sucralose, 0.04-0.07% of citric acid, 0.1-0.14% of sodium citrate, 0.04-0.1% of xanthan gum and the balance of water, and the two-step fermentation liquor is prepared by uniformly mixing the components and then sterilizing the components, wherein the sterilization is as follows: heating and sterilizing in 78-82 ℃ water bath for 8-12 min, and then rapidly cooling to 25 ℃;
the preparation of the compound blending liquid comprises the following steps:
a. selecting fresh picked waxberries, carambola or phyllanthus emblica, and mixing the following ingredients in percentage by mass: 50% of cane sugar, 10% of sodium chloride, 0.5% of white vinegar, 0.5% of licorice powder and 0.1% of anise powder, wherein the white vinegar contains 50mg/ml of acetic acid;
b. cleaning fresh picked waxberries with clear water, removing edges and strips of the carambola, beating or removing kernels from phyllanthus emblica, pouring the waxberries into hot water at 85 ℃ for scalding for 3min, fishing out and draining, adding sodium chloride into a container, uniformly stirring for 1 time every 12h, taking out after 48h, washing with water, soaking and stirring for 20min, taking out and draining surface moisture, adding cane sugar, white vinegar, licorice powder and anise powder into a glass or plastic container, uniformly stirring, adding water until fruits are immersed, pickling for 72-120h, taking out pickled materials, crushing and homogenizing by using a crusher, and filtering the pulp for a first time of 200 meshes and 5 mu m to obtain a compound blending liquid.
2. The method of claim 1, wherein: the step (1) is as follows: selecting fresh picked mature phyllanthus emblica fruits, cleaning the fruits by clear water, pouring the fruits into water with the temperature of 85 ℃, turning and scalding for 3min, fishing out the fruits, draining the fruits, and crushing the fruits into particles with the particle size of 3-5 mm.
3. The method of claim 1, wherein: and (3) filtering the supernatant obtained in the step (2) by using a 5-micrometer edible PP cotton filter element to obtain the one-step fermentation liquor.
4. The method of claim 1, wherein: in the step (2), rhizopus oryzae Rhizopus. oryzae is firstly dispersed in water at 35 ℃ to be activated for 15min, and then added into the material obtained in the step (1).
5. The method of claim 1, wherein: in the step (3), the Saccharomyces carlsbergensis is firstly dispersed in water at 35 ℃ for activation for 15min, and then is uniformly mixed with the one-step fermentation liquor obtained in the step (2).
6. The method of claim 1, wherein: the sterilization in the step (3) is as follows: sterilizing in 65 deg.C water bath for 30min, or sterilizing in 80 deg.C water bath for 10 min.
7. The method of claim 1, wherein: the sterilization in the step (4) is as follows: heating in 80 deg.C water bath for 10min for sterilization, and rapidly cooling to 25 deg.C.
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