CN107874250A - A kind of preparation method of tara vine ferment - Google Patents
A kind of preparation method of tara vine ferment Download PDFInfo
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- CN107874250A CN107874250A CN201711296975.3A CN201711296975A CN107874250A CN 107874250 A CN107874250 A CN 107874250A CN 201711296975 A CN201711296975 A CN 201711296975A CN 107874250 A CN107874250 A CN 107874250A
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- 235000016416 Actinidia arguta Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 238000010257 thawing Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 13
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 238000004090 dissolution Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000021433 fructose syrup Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 210000004700 fetal blood Anatomy 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 7
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 6
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000000975 bioactive effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 102000004882 Lipase Human genes 0.000 abstract description 3
- 239000004367 Lipase Substances 0.000 abstract description 3
- 108090001060 Lipase Proteins 0.000 abstract description 3
- 108091005804 Peptidases Proteins 0.000 abstract description 3
- 239000004365 Protease Substances 0.000 abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
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- 238000004537 pulping Methods 0.000 abstract 1
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- 238000005360 mashing Methods 0.000 description 5
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- 239000007788 liquid Substances 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- 235000011511 Diospyros Nutrition 0.000 description 3
- 244000236655 Diospyros kaki Species 0.000 description 3
- 244000022372 Diospyros lotus Species 0.000 description 3
- 235000003333 Diospyros lotus Nutrition 0.000 description 3
- 241000282553 Macaca Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
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- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000219066 Actinidiaceae Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 229910052768 actinide Inorganic materials 0.000 description 1
- 150000001255 actinides Chemical class 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 kind of preparation method of tara vine ferment, tara vine fresh fruit not storage endurance, easily soften under normal temperature condition, handled using gradient freezing process, not only increase Storage, the nutritional ingredient and bioactive substance in tara vine fresh fruit are also dramatically remained simultaneously, while gradient thawing mode can shorten thawing time, be adapted to industrialized production.Using pre- cooking method twice, the crushing juice rate of fruit juice, while the secondary nutritional ingredient largely dissolution that can make in fruit of precooking are improved, improves the utilization rate of fruit.Appropriate V is added in pulping processC, it is suppressed that the brown stain of fruit juice, the true colors of tara vine fruit are ensure that, color and luster is homogeneous, has pure and fresh fruity.Product is retaining outside the original nutritional ingredient of fruit, through everfermentation, adds superoxide dismutase (SOD), lipase and protease etc. beneficial to enzyme, adds health-care efficacy.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of tara vine ferment.
Background technology
Tara vine (Actinide arguta planch) alias bower actinidia fruit, rattan jujube, are Actinidia, Actinidiaceae
Large-scale defoliation liana, it is widely distributed within the border in China, from the Northeast until Guangxi is distributed.Kiwi berry contains abundant
Amino acid and vitamin, wherein the species of amino acid can reach more than 20 and plant, and V in vitaminCContent it is especially prominent,
V in other fruit even can be reachedCTens times of content.Tara vine has anti-cancer, clearing heat and detoxicating, dampness removing, qi-restoratives benefit
The medicinal efficacies such as damage, protection cardiovascular and cerebrovascular, are the higher food of a kind of edibility and medical value, are especially suitable for Development and Production
Functional health care food, in actual applications, its product mainly have jam, preserved fruit, can etc..
Ferment is also known as enzyme (enzyme), is in recent years from day with a kind of bioactive macromolecule being rich in beneficial to enzyme
The functional food that the ground such as this and China Taiwan comes into vogue.It can be divided into solid ferment and liquid ferment by its typoiogical classification.This
Product is using tara vine fresh fruit as raw material, by being rich in V made of beneficial bacterium fermentationC, amino acid, lipase, protease
With a kind of liquid ferment product of the beneficiating ingredient such as superoxide dismutase (SOD).With anticancer, reducing fever and protecting liver, protection heart and brain
The plurality of health care functions such as blood vessel, regulation enteric microorganism.
At present, in the market is not yet found on the functional beverage of tara vine, if tara vine is made into liquid
Body ferment, because liquid substance easily absorbs, it can greatly play various beneficiating ingredients in tara vine ferment
Effect.Meanwhile with the prevalence of ferment product in the last few years, the ferment product of China's autonomous production is also rare, therefore ferment
Product has good development prospect.The tara vine ferment that the present invention is produced by composite bacteria fermentation can be used as in market
New food, there are more bioactive functions, and color is homogeneous, has pure and fresh fruity and fermented product distinctive
Fragrance, it will have broad prospects and consumption space.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of preparation method of tara vine ferment.
Technical scheme is as follows：
A kind of preparation method of tara vine ferment, comprises the following steps：
A, gradient is freezed：Tara vine fresh fruit after adopting carry out it is quick-frozen after preserve at low temperature；During defrosting, use
Water-compound the thawing technique of low frequency defrosting, by water thawing, treats that tara vine surface temperature is increased to -10 DEG C~-8 DEG C or so
When, then thawed by the way of low frequency defrosting；
B, clean：Consistent maturity, soft or hard appropriateness, no disease and pests harm, the tara vine fresh fruit of completely filled fruit are selected, is removed
Carpopodium and base of fruit, clean；
C, fruit juice is produced：Appropriate hot water and appropriate V are added after cleaningC, after fruit softening, carried out using beater even
Slurry, falls pomace and fruit seed with filtered through gauze, and adds suitable quantity of water and boil again, makes more nutritional ingredient dissolutions in fruit, carries
High fruit utilization rate, filters pomace；
D, saccharomycetes to make fermentation：White granulated sugar and saccharomyces cerevisiae powder are added into fruit juice according to weight ratio, in 28 DEG C~30 DEG C bars
Under part, abundant dissolved oxygen, ferment 8h~10h；
E, lactobacillus acidophilus is fermented：Lactobacillus acidophilus bacterium powder is added, ferment 24h~30h at 37 DEG C, then is placed in 4 DEG C of bars
10h~12h carries out after fermentation under part；
F, allocate：Obtained tara vine zymotic fluid is added into VCAllocated with fructose syrup；
G, sterilize：Tara vine ferment after allotment is sterilized, is cooled to 4 DEG C~5 DEG C rapidly.
H, it is filling：Ferment after sterilizing is poured into vial, sealed, as finished product.
Preferably, in described step A, the main technologic parameters that gradient is freezed are：Quick freezing temperature is -25 DEG C~-30 DEG C,
Freeze-off time is 15~25min, and Cord blood temperature is -18 DEG C~-20 DEG C.
Preferably, in described step A, the water-compound thawing technique of low frequency defrosting, comprise the following steps：First pass through hydrolysis
Freeze, when tara vine surface temperature is increased to -10 DEG C~-8 DEG C or so, then thawed by the way of low frequency defrosting.
Preferably, in described step C, VCAddition be 0.2%~0.5%, boiling time is 45~90s.
Preferably, in described step D, according to weight than into fruit juice add 7%~9% white granulated sugar and 0.2~
0.8% saccharomyces cerevisiae powder.
Preferably, in described step E, lactobacillus acidophilus bacterium powder is added according to 2~3% inoculum concentration.
Preferably, in described step F, specific process parameter：VCAddition be 0.2%~1.2%, fructose syrup
Addition is 1%~3%.
Preferably, in described step G, sterilising conditions are：Sterilize 25~40min at 75~85 DEG C.
The advantage of the invention is that：1. tara vine fresh fruit not storage endurance, easily soften under normal temperature condition, using gradient
Freezing process is handled, and not only increases Storage, while also dramatically remains the nutrition in tara vine fresh fruit
Composition and bioactive substance, while gradient thawing mode can shorten thawing time, be adapted to industrialized production.2. using twice
Pre- cooking method, is precooked before mashing first, be homogenized, filter after pomace is precooked again processing, improve the juice of fruit juice
Rate, while the secondary nutritional ingredient largely dissolution that can make in fruit of precooking, improve the utilization rate of fruit.3. mashing
During add appropriate VC, it is suppressed that the brown stain of fruit juice, obtained tara vine ferment color are in yellow green, basic guarantee
The true colors of tara vine fruit, color and luster is homogeneous, have pure and fresh fruity.4. product retain the original nutrition of fruit into
/ outer, through everfermentation, superoxide dismutase (SOD), lipase and protease etc. are added beneficial to enzyme, adds health care
Effect.
Embodiment
Embodiment 1
A kind of preparation method of tara vine ferment, comprises the following steps：
Quick-frozen maturity is consistent, and soft or hard appropriateness, the tara vine of no disease and pests harm carries out gradient defrosting.Remove carpopodium
And base of fruit, after cleaning, add hot water and precook 1min, based on finished product ferment weight, weigh 0.3% VCAdd in beater and carry out
Mashing, after filtered through gauze, pomace is put into hot water and continues to boil 1min, is filtered again.According to weight ratio to date-plum persimmon macaque
7% white granulated sugar and 0.5% saccharomyces cerevisiae powder is added in peach fruit juice, ferment 8h under the conditions of 28 DEG C, according still further to 2.5% inoculation
Amount adds lactobacillus acidophilus bacterium powder, and ferment 24h under the conditions of 37 DEG C, and 10h carries out after fermentation under the conditions of being placed in 4 DEG C.After fermentation ends,
Add VCAllocated with fructose syrup, items proportioning is as follows：VCFor 0.2% so that the V of additionCTotal amount be 0.5%, fruit Portugal
Syrup is 1%.Sterilize at 80 DEG C 30min again after allotment, is cooled to 4 DEG C~5 DEG C rapidly, filling to get product.
Embodiment 2
A kind of preparation method of tara vine ferment, comprises the following steps：
Quick-frozen maturity is consistent, and soft or hard appropriateness, the tara vine of no disease and pests harm carries out gradient defrosting.Remove carpopodium
And base of fruit, after cleaning, add hot water and precook 1min, based on finished product ferment weight, weigh 0.5% VCAdd in beater and carry out
Mashing, after filtered through gauze, pomace is put into hot water and continues to boil 1min, is filtered again.According to weight ratio to date-plum persimmon macaque
8% white granulated sugar and 0.2% saccharomyces cerevisiae powder is added in peach fruit juice, abundant dissolved oxygen, ferment under the conditions of 28 DEG C 9h, according still further to
2% inoculum concentration adds lactobacillus acidophilus bacterium powder, and ferment 27h under the conditions of 37 DEG C, and 11h carries out after fermentation under the conditions of being placed in 4 DEG C.Hair
After ferment terminates, V is addedCAllocated with fructose syrup, items proportioning is as follows：VCFor 0.7% so that the V of additionCTotal amount be
1.0%, fructose syrup 2%.Sterilize at 80 DEG C 30min again after allotment, is cooled to 4 DEG C~5 DEG C rapidly, filling to get product.
Embodiment 3
A kind of preparation method of tara vine ferment, comprises the following steps：
Quick-frozen maturity is consistent, and soft or hard appropriateness, the tara vine of no disease and pests harm carries out gradient defrosting.Remove carpopodium
And base of fruit, after cleaning, add hot water and precook 1min, based on finished product ferment weight, weigh 0.2% VCAdd in beater and carry out
Mashing, after filtered through gauze, pomace is put into hot water and continues to boil 1min, is filtered again.According to weight ratio to date-plum persimmon macaque
9% white granulated sugar and 0.8% saccharomyces cerevisiae powder is added in peach fruit juice, abundant dissolved oxygen, ferment under the conditions of 28 DEG C 10h, according still further to
3% inoculum concentration adds lactobacillus acidophilus bacterium powder, and ferment 30h under the conditions of 37 DEG C, and 12h carries out after fermentation under the conditions of being placed in 4 DEG C.Hair
After ferment terminates, V is addedC, white granulated sugar and fructose syrup allocated, items proportioning is as follows：VCFor 1.2% so that the V of additionC's
Total amount is 1.5%, fructose syrup 3%.Sterilize at 80 DEG C 30min again after allotment, is cooled to 4 DEG C~5 DEG C rapidly, filling to produce
Finished product.
Comparative example 1
Gradient in embodiment 1 is freezed into process and makes directly freezed into, remaining preparation method is constant.
Comparative example 2
Secondary precooking process in embodiment 1 is removed, remaining preparation method is constant.
Comparative example 3
By the V in embodiment 1CRemove, remaining preparation method is constant.
The embodiment 1-3 and comparative example 1-3 tara vine ferment made is detected below, obtains following testing number
According to specific data are shown in Table 1；
Table 1：The detection data for the tara vine ferment that embodiment 1-3 and comparative example 1-3 makes
| Polyoses content mgg-1 | Flavones content mgg-1 | The brown stain of juice color | |
| Embodiment 1 | 8.32 | 4.05 | Without brown stain |
| Embodiment 2 | 8.28 | 4.03 | Without brown stain |
| Embodiment 3 | 8.31 | 4.06 | Without brown stain |
| Comparative example 1 | 7.96 | 3.57 | Slight brown stain |
| Comparative example 2 | 6.46 | 3.08 | Brown stain is obvious |
| Comparative example 3 | 8.32 | 4.05 | Brown stain is obvious |
By above test data it is recognised that gradient freezes process, secondary precooking process and adds VCTo product
Quality has obvious influence.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (8)
1. a kind of preparation method of tara vine ferment, it is characterised in that comprise the following steps：
A, gradient is freezed：Tara vine fresh fruit after adopting carry out it is quick-frozen after preserve at low temperature；During defrosting, using water-low
Frequency thaws compound thawing technique, by water thawing, when tara vine surface temperature is increased to -10 DEG C~-8 DEG C or so, then
Thawed by the way of low frequency defrosting；
B, clean：Consistent maturity, soft or hard appropriateness, no disease and pests harm, the tara vine fresh fruit of completely filled fruit are selected, removes carpopodium
And base of fruit, clean；
C, fruit juice is produced：Appropriate hot water and appropriate V are added after cleaningC, after fruit softening, it is homogenized, is used using beater
Filtered through gauze falls pomace and fruit seed, and adds suitable quantity of water and boil again, makes more nutritional ingredient dissolutions in fruit, improves fruit
Utilization rate, filter pomace；
D, saccharomycetes to make fermentation：White granulated sugar and saccharomyces cerevisiae powder are added into fruit juice according to weight ratio, under the conditions of 28 DEG C~30 DEG C,
Abundant dissolved oxygen, ferment 8h~10h；
E, lactobacillus acidophilus is fermented：Lactobacillus acidophilus bacterium powder is added, ferment 24h~30h at 37 DEG C, then is placed under the conditions of 4 DEG C
10h~12h carries out after fermentation；
F, allocate：Obtained tara vine zymotic fluid is added into VCAllocated with fructose syrup；
G, sterilize：Tara vine ferment after allotment is sterilized, is cooled to 4 DEG C~5 DEG C rapidly；
H, it is filling：Ferment after sterilizing is poured into vial, sealed, as finished product.
2. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step A, gradient
The main technologic parameters freezed are：Quick freezing temperature is -25 DEG C~-30 DEG C, and freeze-off time is 15~25min, Cord blood temperature
For -18 DEG C~-20 DEG C.
3. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step A, water-
The compound thawing technique of low frequency defrosting, comprises the following steps：Water thawing is first passed through, treats that tara vine surface temperature is increased to -10
DEG C~-8 DEG C or so when, then using low frequency defrosting by the way of thawed.
4. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step C, VC's
Addition is 0.2%~0.5%, and boiling time is 45~90s.
5. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step D, according to
White granulated sugar and 0.2~0.8% saccharomyces cerevisiae powder of the weight than the addition 7%~9% into fruit juice.
6. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step E, according to
2~3% inoculum concentration adds lactobacillus acidophilus bacterium powder.
7. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step F, specifically
Technological parameter：VCAddition be 0.2%~1.2%, the addition of fructose syrup is 1%~3%.
8. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step G, sterilizing
Condition is：Sterilize 25~40min at 75~85 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480140A (en) * | 2018-12-24 | 2019-03-19 | 湖南优蜜食品科技有限公司 | A kind of orientation regulation fermentation Kiwi berry fruit juice and pulp partical beverage and preparation method thereof |
| CN112618427A (en) * | 2019-10-07 | 2021-04-09 | 百岳特生物科技（上海）有限公司 | Kiwi fruit fermented juice and application thereof for improving skin condition |
| CN115530365A (en) * | 2022-10-28 | 2022-12-30 | 广西民族师范学院 | Clausena lansium-pineapple-dragon fruit composite enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123604A (en) * | 1995-07-20 | 1996-06-05 | 杜圣文 | Preserving method for actinidia chinensis and its semi-product by freezing |
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| CN109480140A (en) * | 2018-12-24 | 2019-03-19 | 湖南优蜜食品科技有限公司 | A kind of orientation regulation fermentation Kiwi berry fruit juice and pulp partical beverage and preparation method thereof |
| CN112618427A (en) * | 2019-10-07 | 2021-04-09 | 百岳特生物科技（上海）有限公司 | Kiwi fruit fermented juice and application thereof for improving skin condition |
| CN112618427B (en) * | 2019-10-07 | 2023-01-24 | 百岳特生物科技（上海）有限公司 | Kiwi fruit fermented juice and application thereof for improving skin condition |
| CN115530365A (en) * | 2022-10-28 | 2022-12-30 | 广西民族师范学院 | Clausena lansium-pineapple-dragon fruit composite enzyme and preparation method thereof |
| CN115530365B (en) * | 2022-10-28 | 2024-04-09 | 广西民族师范学院 | Pitaya-pineapple-dragon fruit compound enzyme and preparation method thereof |
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