CN107788320A - A kind of passion fruit solid beverage and preparation method thereof - Google Patents
A kind of passion fruit solid beverage and preparation method thereof Download PDFInfo
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- CN107788320A CN107788320A CN201711410843.9A CN201711410843A CN107788320A CN 107788320 A CN107788320 A CN 107788320A CN 201711410843 A CN201711410843 A CN 201711410843A CN 107788320 A CN107788320 A CN 107788320A
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 35
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 239000007787 solid Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 238000010899 nucleation Methods 0.000 claims abstract description 11
- 238000011218 seed culture Methods 0.000 claims abstract description 6
- 239000001963 growth medium Substances 0.000 claims description 47
- 244000298715 Actinidia chinensis Species 0.000 claims description 12
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 12
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 12
- 244000189799 Asimina triloba Species 0.000 claims description 12
- 235000006264 Asimina triloba Nutrition 0.000 claims description 12
- 235000009467 Carica papaya Nutrition 0.000 claims description 12
- 235000021028 berry Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000005360 mashing Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- ZGBSOTLWHZQNLH-UHFFFAOYSA-N [Mg].S(O)(O)(=O)=O Chemical compound [Mg].S(O)(O)(=O)=O ZGBSOTLWHZQNLH-UHFFFAOYSA-N 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000005286 illumination Methods 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- -1 multivitamin Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- 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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Abstract
The present invention provides a kind of passion fruit solid beverage and preparation method thereof, hundred fragrant solid beverages are prepared using submerged fermentation method, specifically include strain preparation, triangular flask Shaking culture, seeding tank seed culture, fermentation tank Submerged fermentation, enzymolysis, deacidification, homogeneous, concentration, drying and other steps, make full use of the pericarp and pulp of passion fruit, it is nutritious, stable components, sweet and sour taste.
Description
Technical field
The invention belongs to solid beverage preparation field, and in particular to a kind of passion fruit solid beverage and preparation method thereof.
Background technology
Passion fruit, amino acid, multivitamin, carotenoid, hepatocuprein rich in needed by human body（SOD）、
Protein, selenium, calcium, phosphorus, iron, potassium, more it is referred to as the king of the VC in fruit.In passion fruit pericarp also containing abundant vitamin,
Protein and trace element.Passion fruit is widely planted and eaten in recent years, eaten due to the fragrance with various fruits
Method, which has, to be made fresh fruit and directly uses, but is directly dropped using pericarp, causes very big waste, while can also process achievement
Juice beverage, because the pericarp of passion fruit is hard, processing effective component extracting is more difficult.Drunk in addition, if directly squeezing fruit drink,
Fruit peel extract mouthfeel is bad, and the unstable easily generation of composition of extract solution is rotten, is also unfavorable for absorption of human body.
The content of the invention
It is an object of the invention to provide a kind of passion fruit solid beverage and preparation method thereof, the fruit of passion fruit is made full use of
Skin and pulp, nutritious, stable components, sweet and sour taste.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of passion fruit solid beverage, comprises the following steps：
（1）It is prepared by strain：Saccharomyces cerevisiae strain is inoculated on YPD slant mediums, inoculum concentration is slant medium weight
0.1-0.2%, it is put at 27-30 DEG C and cultivates 3-5d；
（2）Triangular flask Shaking culture：By step（1）The strain of preparation, which is inoculated in triangular flask culture medium, carries out Shaking culture, shakes
Bed rotating speed 80-100r/min, 27-30 DEG C of shaken cultivation 2-3d, is made seed suspension liquid；
（3）Seeding tank seed culture：Seed suspension liquid is inoculated in seeding tank and is enlarged culture, is culture medium weight by kind of an amount
15-20%, 27-30 DEG C of temperature, illumination condition：Continuous darkness condition, mixing speed 160-180r/min, filtrated air ventilation
Measure as 2.5m per minute3, tank pressure 0.04MPa, fermented and cultured 48-72h；PH is down to 4.5-5.0；
（4）Fermentation tank Submerged fermentation：Inoculum concentration is the 20-25% of culture medium weight, is inoculated in submerged fermentation culture medium, temperature
27-30 DEG C, mixing speed 50-80r/min of degree, filtrated air throughput is 2m per minute3, tank pressure 0.05MPa, cultivate 72-
80h, pH are down to 4.0-4.5；
Submerged fermentation culture medium：By mass percentage, passion fruit 40%, Kiwi berry 10%, pawpaw 10%, glucose 7.0%, sulfuric acid
Magnesium 0.5%, dipotassium hydrogen phosphate 0.3%, sodium chloride 0.5%, olive oil 0.2%, surplus are water, and pH=6-7,150 DEG C of 15min that sterilize are cold
But it is standby after；
Wherein Kiwi berry and pawpaw it is cleaned, it is broken, mashing after add culture medium use, passion fruit is once purged, with 70-80 DEG C
Water blanching treatment 5 minutes, then full fruit is broken, adds culture medium after mashing uses；
（5）Enzymolysis：Proteinase-10 .3wt%, pectase 0.75wt%, fiber are added in submerged fermentation culture medium after fermented and cultured
Plain enzyme 0.55wt%, 5h is digested at 55-60 DEG C；
（6）Deacidification：Calcium carbonate is added, the pH of culture medium is down to 3.0-3.5；
（7）Homogeneous：Zymotic fluid after deacidification is subjected to homogenization, then crosses 200 mesh plate-frame filterings；
（8）Concentration：By step（7）The filtrate of acquisition is concentrated into Brix=20-25%；
（9）Dry：By step（8）The concentrate of acquisition is spray-dried at 50-60 DEG C, obtains passion fruit solid beverage.
The remarkable advantage of the present invention is：The present invention submerged fermentation culture medium main component include passion fruit, Kiwi berry,
Pawpaw, fermentation process is carried out to this 3 kinds of fruit using saccharomyces cerevisiae, in conjunction with the enzymolysis processing in later stage, it is possible to achieve fragrant to hundred
The enrichment of nutritional ingredient, especially vitamin, amino acid and micronutrient levels are significantly carried in fruit, Kiwi berry and pawpaw
Height, moreover, the composition collocation of submerged fermentation culture medium is reasonable, is advantageous to the conjunction of the growth and breeding and ferment product of saccharomyces cerevisiae
Into so that the enzyme activity in obtained passion fruit solid beverage is high in 2,000,000 more than u/g, nutritive value.
Embodiment
For the further open rather than limitation present invention, below in conjunction with example, the present invention is described in further detail.
Embodiment 1
A kind of preparation method of passion fruit solid beverage, comprises the following steps：
（1）It is prepared by strain：Saccharomyces cerevisiae strain is inoculated on YPD slant mediums, inoculum concentration is slant medium weight
0.1%, it is put at 27 DEG C and cultivates 3d；
（2）Triangular flask Shaking culture：By step（1）The strain of preparation, which is inoculated in triangular flask culture medium, carries out Shaking culture, shakes
Bed rotating speed 80r/min, 27 DEG C of shaken cultivation 2d, is made seed suspension liquid；
（3）Seeding tank seed culture：Seed suspension liquid is inoculated in seeding tank and is enlarged culture, is culture medium weight by kind of an amount
15%, 27 DEG C of temperature, illumination condition：Continuous darkness condition, mixing speed 160r/min, filtrated air throughput are per minute
2.5m3, tank pressure 0.04MPa, fermented and cultured 48h；PH is down to 4.5；
（4）Fermentation tank Submerged fermentation：Inoculum concentration is the 20% of culture medium weight, is inoculated in submerged fermentation culture medium, temperature 27
DEG C, mixing speed 50r/min, filtrated air throughput is 2m per minute3, tank pressure 0.05MPa, 72h is cultivated, pH is down to 4.0；
Submerged fermentation culture medium：By mass percentage, passion fruit 40%, Kiwi berry 10%, pawpaw 10%, glucose 7.0%, sulfuric acid
Magnesium 0.5%, dipotassium hydrogen phosphate 0.3%, sodium chloride 0.5%, olive oil 0.2%, surplus are water, pH=6,150 DEG C of sterilizing 15min, are cooled down
It is standby afterwards；
Wherein Kiwi berry and pawpaw it is cleaned, it is broken, mashing after add culture medium use, passion fruit is once purged, with 70 DEG C
Water blanching treatment 5 minutes, then full fruit crushes, addition culture medium uses after mashing；
（5）Enzymolysis：Proteinase-10 .3wt%, pectase 0.75wt%, fiber are added in submerged fermentation culture medium after fermented and cultured
Plain enzyme 0.55wt%, 5h is digested at 55 DEG C；
（6）Deacidification：Calcium carbonate is added, the pH of culture medium is down to 3.0；
（7）Homogeneous：Zymotic fluid after deacidification is subjected to homogenization, then crosses 200 mesh plate-frame filterings；
（8）Concentration：By step（7）The filtrate of acquisition is concentrated into Brix=20%；
（9）Dry：By step（8）The concentrate of acquisition is spray-dried at 50 DEG C, obtains passion fruit solid beverage.
Embodiment 2
A kind of preparation method of passion fruit solid beverage, comprises the following steps：
（1）It is prepared by strain：Saccharomyces cerevisiae strain is inoculated on YPD slant mediums, inoculum concentration is slant medium weight
0.2%, it is put at 28 DEG C and cultivates 4d；
（2）Triangular flask Shaking culture：By step（1）The strain of preparation, which is inoculated in triangular flask culture medium, carries out Shaking culture, shakes
Bed rotating speed 90r/min, 28 DEG C of shaken cultivation 2.5d, is made seed suspension liquid；
（3）Seeding tank seed culture：Seed suspension liquid is inoculated in seeding tank and is enlarged culture, is culture medium weight by kind of an amount
18%, 28 DEG C of temperature, illumination condition：Continuous darkness condition, mixing speed 170r/min, filtrated air throughput are per minute
2.5m3, tank pressure 0.04MPa, fermented and cultured 60h；PH is down to 4.8；
（4）Fermentation tank Submerged fermentation：Inoculum concentration is the 22% of culture medium weight, is inoculated in submerged fermentation culture medium, temperature 28
DEG C, mixing speed 60r/min, filtrated air throughput is 2m per minute3, tank pressure 0.05MPa, 75h is cultivated, pH is down to 4.2；
Submerged fermentation culture medium：By mass percentage, passion fruit 40%, Kiwi berry 10%, pawpaw 10%, glucose 7.0%, sulfuric acid
Magnesium 0.5%, dipotassium hydrogen phosphate 0.3%, sodium chloride 0.5%, olive oil 0.2%, surplus are water, and pH=6.5,150 DEG C of 15min that sterilize are cold
But it is standby after；
Wherein Kiwi berry and pawpaw it is cleaned, it is broken, mashing after add culture medium use, passion fruit is once purged, with 75 DEG C
Water blanching treatment 5 minutes, then full fruit crushes, addition culture medium uses after mashing；
（5）Enzymolysis：Proteinase-10 .3wt%, pectase 0.75wt%, fiber are added in submerged fermentation culture medium after fermented and cultured
Plain enzyme 0.55wt%, 5h is digested at 58 DEG C；
（6）Deacidification：Calcium carbonate is added, the pH of culture medium is down to 3.2；
（7）Homogeneous：Zymotic fluid after deacidification is subjected to homogenization, then crosses 200 mesh plate-frame filterings；
（8）Concentration：By step（7）The filtrate of acquisition is concentrated into Brix=22%；
（9）Dry：By step（8）The concentrate of acquisition is spray-dried at 55 DEG C, obtains passion fruit solid beverage.
Embodiment 3
A kind of preparation method of passion fruit solid beverage, comprises the following steps：
（1）It is prepared by strain：Saccharomyces cerevisiae strain is inoculated on YPD slant mediums, inoculum concentration is slant medium weight
0.2%, it is put at 30 DEG C and cultivates 5d；
（2）Triangular flask Shaking culture：By step（1）The strain of preparation, which is inoculated in triangular flask culture medium, carries out Shaking culture, shakes
Bed rotating speed 100r/min, 30 DEG C of shaken cultivation 3d, is made seed suspension liquid；
（3）Seeding tank seed culture：Seed suspension liquid is inoculated in seeding tank and is enlarged culture, is culture medium weight by kind of an amount
20%, 30 DEG C of temperature, illumination condition：Continuous darkness condition, mixing speed 180r/min, filtrated air throughput are per minute
2.5m3, tank pressure 0.04MPa, fermented and cultured 72h；PH is down to 5.0；
（4）Fermentation tank Submerged fermentation：Inoculum concentration is the 25% of culture medium weight, is inoculated in submerged fermentation culture medium, temperature 30
DEG C, mixing speed 80r/min, filtrated air throughput is 2m per minute3, tank pressure 0.05MPa, 80h is cultivated, pH is down to 4.5；
Submerged fermentation culture medium：By mass percentage, passion fruit 40%, Kiwi berry 10%, pawpaw 10%, glucose 7.0%, sulfuric acid
Magnesium 0.5%, dipotassium hydrogen phosphate 0.3%, sodium chloride 0.5%, olive oil 0.2%, surplus are water, pH=7,150 DEG C of sterilizing 15min, are cooled down
It is standby afterwards；
Wherein Kiwi berry and pawpaw it is cleaned, it is broken, mashing after add culture medium use, passion fruit is once purged, with 80 DEG C
Water blanching treatment 5 minutes, then full fruit crushes, addition culture medium uses after mashing；
（5）Enzymolysis：Proteinase-10 .3wt%, pectase 0.75wt%, fiber are added in submerged fermentation culture medium after fermented and cultured
Plain enzyme 0.55wt%, 5h is digested at 60 DEG C；
（6）Deacidification：Calcium carbonate is added, the pH of culture medium is down to 3.5；
（7）Homogeneous：Zymotic fluid after deacidification is subjected to homogenization, then crosses 200 mesh plate-frame filterings；
（8）Concentration：By step（7）The filtrate of acquisition is concentrated into Brix=25%；
（9）Dry：By step（8）The concentrate of acquisition is spray-dried at 60 DEG C, obtains passion fruit solid beverage.
The main component and content of the passion fruit solid beverage of table 1（Mg/100g dry weights）
Presently preferred embodiments of the present invention is the foregoing is only, all equivalent changes done according to scope of the present invention patent are with repairing
Decorations, it should all belong to the covering scope of the present invention.
Claims (2)
1. a kind of preparation method of passion fruit solid beverage, it is characterised in that comprise the following steps：
（1）It is prepared by strain：Saccharomyces cerevisiae strain is inoculated on YPD slant mediums, inoculum concentration is slant medium weight
0.1-0.2%, it is put at 27-30 DEG C and cultivates 3-5d；
（2）Triangular flask Shaking culture：By step（1）The strain of preparation, which is inoculated in triangular flask culture medium, carries out Shaking culture, shakes
Bed rotating speed 80-100r/min, 27-30 DEG C of shaken cultivation 2-3d, is made seed suspension liquid；
（3）Seeding tank seed culture：Seed suspension liquid is inoculated in seeding tank and is enlarged culture, is culture medium weight by kind of an amount
15-20%, 27-30 DEG C of temperature, illumination condition：Continuous darkness condition, mixing speed 160-180r/min, filtrated air ventilation
Measure as 2.5m per minute3, tank pressure 0.04MPa, fermented and cultured 48-72h；PH is down to 4.5-5.0；
（4）Fermentation tank Submerged fermentation：Inoculum concentration is the 20-25% of culture medium weight, is inoculated in submerged fermentation culture medium, temperature
27-30 DEG C, mixing speed 50-80r/min of degree, filtrated air throughput is 2m per minute3, tank pressure 0.05MPa, cultivate 72-
80h, pH are down to 4.0-4.5；
Submerged fermentation culture medium：By mass percentage, passion fruit 40%, Kiwi berry 10%, pawpaw 10%, glucose 7.0%, sulfuric acid
Magnesium 0.5%, dipotassium hydrogen phosphate 0.3%, sodium chloride 0.5%, olive oil 0.2%, surplus are water, and pH=6-7,150 DEG C of 15min that sterilize are cold
But it is standby after；
Wherein Kiwi berry and pawpaw it is cleaned, it is broken, mashing after add culture medium use, passion fruit is once purged, with 70-80 DEG C
Water blanching treatment 5 minutes, then full fruit is broken, adds culture medium after mashing uses；
（5）Enzymolysis：Proteinase-10 .3wt%, pectase 0.75wt%, fiber are added in submerged fermentation culture medium after fermented and cultured
Plain enzyme 0.55wt%, 5h is digested at 55-60 DEG C；
（6）Deacidification：Calcium carbonate is added, the pH of culture medium is down to 3.0-3.5；
（7）Homogeneous：Zymotic fluid after deacidification is subjected to homogenization, then crosses 200 mesh plate-frame filterings；
（8）Concentration：By step（7）The filtrate of acquisition is concentrated into Brix=20-25%；
（9）Dry：By step（8）The concentrate of acquisition is spray-dried at 50-60 DEG C, obtains passion fruit solid beverage.
2. passion fruit solid beverage made from preparation method as claimed in claim 1.
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| CN201711410843.9A CN107788320A (en) | 2017-12-23 | 2017-12-23 | A kind of passion fruit solid beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109156764A (en) * | 2018-09-30 | 2019-01-08 | 厦门三九生物科技有限公司 | A kind of instant nutrient meal and preparation method thereof |
| CN109169795A (en) * | 2018-09-30 | 2019-01-11 | 厦门三九生物科技有限公司 | A kind of probiotics fruit vegetable nutrient dessert and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109156764A (en) * | 2018-09-30 | 2019-01-08 | 厦门三九生物科技有限公司 | A kind of instant nutrient meal and preparation method thereof |
| CN109169795A (en) * | 2018-09-30 | 2019-01-11 | 厦门三九生物科技有限公司 | A kind of probiotics fruit vegetable nutrient dessert and preparation method thereof |
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Application publication date: 20180313 |