CN107960581A - A kind of fermented grape juice and preparation method thereof - Google Patents
A kind of fermented grape juice and preparation method thereof Download PDFInfo
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- CN107960581A CN107960581A CN201711404843.8A CN201711404843A CN107960581A CN 107960581 A CN107960581 A CN 107960581A CN 201711404843 A CN201711404843 A CN 201711404843A CN 107960581 A CN107960581 A CN 107960581A
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- grape juice
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- fermented grape
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 35
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
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- 229940029339 inulin Drugs 0.000 description 1
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- 235000021579 juice concentrates Nutrition 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of fermented grape juice and preparation method thereof, which comprises the following steps：S1：By grape material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermented grape juice；S3：Homogeneous micronization is carried out to fermented grape juice.Reduced sugar includes but are not limited to the one or more in glucose, galactolipin, lactose, fructose syrup, and mass percent of the reduced sugar in mixed liquor is 0.5%~2%；Leavening includes but are not limited to probiotics, and the additive amount of probiotics is 1 × 106~1 × 109Cfu/mL, the time of fermentation is 12~96h.The no added stabilizer of fermented grape juice, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, it can directly apply or be applied to other products as dispensing, and the preparation method technique of the fermented grape juice is simple, is adapted to factory's large-scale production.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fermented grape juice and preparation method thereof.
Background technology
Contain mineral calcium, potassium, phosphorus, iron and multivitamin B1, vitamin B2, vitamin B6, vitamin in grape
C and citrin etc., the also amino acid containing a variety of needed by human body, often feeding grape are of great advantage to neurasthenia, excessive fatigue.
At present, the research fermented to grape is relatively fewer.The problem of grape juice fermentation process is primarily present is formula
It is complex, and Feedstock treating and production technology are complex, industrialized production has certain difficulty, and obtains product
Acidity is higher or since what grape juice contained in itself can directly utilize carbon source and nitrogen source less, it is necessary to use specific microorganism
It could ferment.
Therefore, a kind of formula is still lacked simply at present, strain is adaptable, and the ferment making that process operability is strong
Method, this is those skilled in the art's urgent problem to be solved.
The content of the invention
An embodiment of the present invention provides a kind of fermented grape juice and preparation method thereof, the no added stabilization of fermented grape juice
Agent, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, can directly apply or be applied to as dispensing
Other products, and the preparation method technique of the fermented grape juice is simple, is adapted to factory's large-scale production.
In a first aspect, an embodiment of the present invention provides a kind of fermented grape juice preparation method, this method includes following step
Suddenly：
S1：By grape material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain
Fermented grape juice.
The preparation method of grape juice of the present invention need not add the additives such as stabilizer, preservative, effectively reduce preparation
The flow of method, it is not necessary to fermented using yeast, fermented glutinous rice flavor will not be produced, but there is taste and the fermentation of grape juice at the same time
Flavor, mouthfeel alcohol just, simultaneously because this method technique simply be adapted to factory large-scale production.
Preferably, the grape material juice includes one or both of original grape juice and grape fruitade.
Preferably, the content of the grape material juice concentrates original grape juice for 50% original grape juice~2.5 times.
Preferably, the reduced sugar include but are not limited to one kind in glucose, galactolipin, lactose, fructose syrup or
It is a variety of；Mass percent of the reduced sugar in mixed liquor is 0.5%~2%.
The present invention adds a small amount of reduced sugar and plays the role of excitation during the fermentation and accelerate fermenting speed.
Preferably, required temperature is sterilized in step S1 as 90~95 DEG C, required time is 5~10min.
Preferably, preset temperature is 25~45 DEG C in step S2.
The present invention is fermented under mesophilic condition, is assigned while nutriment intrinsic in original grape juice is kept
Fermented product nutrition and ferment local-flavor, effectively avoiding since fermentation temperature is higher owes, the fermented grape juice mouthfeel of preparation
The problem of good.
Preferably, the leavening includes but are not limited to probiotics；The additive amount of the probiotics is 1 × 106~1
×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor；The time of fermentation is 12~96h.
Preferably, the probiotics for bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus paracasei,
It is more than one or both of lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis.
Preferably, the probiotics is lactobacillus plantarum, and the lactobacillus plantarum is lactobacillus plantarum ST-III.
In the present invention using lactobacillus plantarum especially with lactobacillus plantarum ST-III be used as leavening, be both ferment
Agent is probiotics again, can not only be fermented to grape juice, and probiotics directly improves host (eater) Tiny ecosystem and puts down
Weighing apparatus, play beneficial effect.In addition, lactobacillus plantarum ST-III has effects that to reduce cholesterol and high-efficient fat reducing, makes hair
Ferment grape juice has health-care efficacy, and with the security that can be eaten for a long time.Cannot for fat or other reasons
The crowd of polysaccharide was eaten, which equally suitably drinks, and does not have to not only worry to cause due to eating excessive sugar
Obesity, while hyperlipidemia can be improved, the health status of inside and outside minor, comprehensively improvement eater, prevention cardiovascular diseases,
The generation of the metabolic disturbance diseases such as diabetes, improves the quality of life of eater.
Preferably, the leavening further includes lactobacillus bulgaricus and/or streptococcus thermophilus；The bulgarian milk
The additive amount of bacillus and/or streptococcus thermophilus is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable.
Fermenting speed can be accelerated by adding lactobacillus bulgaricus and/or streptococcus thermophilus in the present invention, saved
Fermentation time.
Preferably, further include upon step s 2：
S3：Homogeneous micronization is carried out to fermented grape juice；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or two level is equal
Matter；The pressure of level-one homogeneous and double-stage homogenization and be 15~25MPa.
The present invention carries out homogenization for fermented grape juice, can strengthen the stable state of fermented grape juice, avoid sending out
Ferment grape juice bleed, produce the problems such as precipitation, and causing fermented grape juice to go bad cannot eat.
Second aspect, an embodiment of the present invention provides a kind of fermented grape juice, the fermented grape juice in first aspect by appointing
The preparation method of fermented grape juice described in one is made.
The present invention at least has the advantages that compared with prior art：
Preparation method raw material type in the present invention is few, and formula is simple, simple production process, is adapted to factory to give birth on a large scale
Production；Using fermented grape juice made from preparation method of the present invention without yeast ferment, no fermented glutinous rice flavor, mouthfeel alcohol just, it is sour-sweet can
Mouthful, ferment local-flavor is strong, and not only the taste with grape juice also has ferment local-flavor, and color, smell and taste are all good；Slurry viscosity is low, mobility
It is good, it can directly apply or be applied to other products as dispensing；The body of fermented grape juice in the case where no stabilizer adds
System still has high stability；Fermented grape juice refrigeration shelf-life can reach 1 month, freezing shelf-life can reach
24 months, the shelf-life after sterilization processing can reach 12 months under normal temperature condition, and refrigerate and freezen protective fermentation
Viable count in grape juice is maintained at 107More than cfu/mL, stability and microbiological indicator are splendid, greatly extend guarantor
The matter phase, expands sale radius.
What deserves to be explained is streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, bifidobacterium longum, acidophilus
Lactobacillus, lactobacillus paracasei, lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis are purchased from Hansen Corp. of section.Plant
Lactobacillus ST-III (CGMCC No.0847) is purchased from Shanghai Bright Dairy ＆ Food Co., Ltd..
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that and described embodiment is part of the embodiment of the present invention, rather than entirely
The embodiment in portion, based on the embodiments of the present invention, those of ordinary skill in the art are not making the premise of creative work
Lower all other embodiments obtained, belong to the scope of protection of the invention.
An embodiment of the present invention provides a kind of preparation method of fermented grape juice, this method may comprise steps of：
S1：By grape material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor.
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain
Fermented grape juice.
Effectively fermented grape juice is preserved for convenience, which further comprises：
S3：By fermented grape juice homogeneous.
Specific steps in the label and label of above-mentioned S1, S2, S3, which are not used in, limits each step in preparation method
Sequentially, each step in method, as long as in logic rationally, the order of each step can change.
Above-mentioned leavening, includes but are not limited to probiotics.Probiotics, which is selected from national correlation department regulation, to be allowed eating
Using and generally acknowledging in conduct industry has the function of more than one or both of prebiotic strain, preferably bifidobacterium bifidum
(Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus
(Lactobacillus acidophilus), lactobacillus paracasei (Lactobacillus paracasei), Luo Yishi breast bars
Bacterium (Lactobacillus reuteri), lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus
It is more than one or both of (Lactobacillus rhamnosus) and Lactococcus lactis (Lactococcus lactis),
More than more preferably for one or both of lactobacillus paracasei, lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus acidophilus,
Most preferably it is lactobacillus plantarum.Above-mentioned lactobacillus plantarum is preferably lactobacillus plantarum ST-III.The additive amount of probiotics compared with
It is 1 × 10 goodly6~1 × 109Cfu/mL, is more preferably 2 × 106~6 × 107Cfu/mL, above-mentioned cfu/mL are every milliliter
Number of viable in mixed liquor.
Meanwhile can also be added in leavening lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or
Streptococcus thermophilus (Streptococcus thermophilus)；More preferably it is lactobacillus bulgaricus, is most preferably Bao Jiali
Sub- lactobacillus and streptococcus thermophilus.The additive amount of leavening is preferably 1 × 106~1 × 109Cfu/mL, more preferably for 2 ×
106~6 × 107Cfu/mL, is most preferably 9 × 106Cfu/mL, above-mentioned cfu/mL are the viable count in every milliliter of mixed liquor
Amount.
Above-mentioned grape material juice, including one or both of original grape juice (grape juice stoste) and grape fruitade.Compared with
It is one or both of original grape juice and grape fruitade goodly；It is optimal for original grape juice；The content of original grape juice is more preferably
Ground is 80%~2 times of concentration, is most preferably 93.8%.Mass percent of the grape material juice in mixed liquor is 50%
~95%.
Above-mentioned reduced sugar includes the one or more in glucose, galactolipin, lactose, fructose syrup.Preferably grape
It is more than one or both of sugar, lactose and fructose syrup；Most preferably it is glucose.Reduced sugar additive amount is preferably 0.5%
~2%, it is more preferably 1.0~1.5%.
Uniformly mixed in above-mentioned steps S1 is after raw material is mixed by proportioning, to stir or circulate under 20~80 DEG C of environment
10~30 minutes, it is preferred that stir or circulate 12~20 minutes under 45~55 DEG C of environment.
Filtering in step S1 refers to filters commonly used in the art, it is therefore an objective to removes impurity, the fruit table in raw material
Skin, fiber or a small amount of grape berry for containing etc..
Sterilization in step S1 can be 90~95 DEG C and handle 5~10 minutes that preferably 92~94 DEG C handle 7~9 points
Clock.
Preset temperature is preferably 25~45 DEG C in step S2, is more preferably 28~34 DEG C.Fermentation time is preferably 12
~96 it is small when, more preferably 24~72 it is small when.
It can also include fermented grape juice additive, above-mentioned fermented grape juice addition in mixed liquor in above-mentioned steps S1
Thing includes flavor substance, pigment, fruit juice, prebiotics, PURE WHEY, milk protein powder, one kind in maltodextrin or more
Kind.One or more preferably in fruit juice and prebiotics, are more preferably fruit juice.Above-mentioned flavor substance is preferably eaten
Use essence.Prebiotics is preferably inulin.The additive amount of fermented grape juice additive is 0~12%, preferably 0.5~
12%, it is more preferably 2~8%.
Step S3 can be to be refined by fermented grape juice homogeneous or using mulser.By verify fermented grape juice into
Row refinement, or using mulser, fermented grape juice is sheared by emulsification pump, refines fermented grape juice, so that hair
Ferment grape juice has more preferable mobility, and make fermented grape juice in shelf-life internal stability more preferably.
The mode of above-mentioned refinement preferably uses homogenization.Above-mentioned homogeneous is preferably comprised level-one homogeneous, more preferably wraps
Include level-one homogeneous and double-stage homogenization.The pressure summation of level-one homogeneous and double-stage homogenization is preferably 15~25MPa, more preferably for
19~21MPa.
It can be refrigerated, be freezed or sterilization processing in order to carry out preservation to fermented grape juice.The temperature of freezen protective
For -70 to -10 DEG C.It is stored refrigerated to refer to for 2 to 10 DEG C.Sterilization refers to that further sterilization can be 85~137 DEG C of processing
4s~5min, preferably 90~95 DEG C of 10~30s of processing.Sterilization, enzyme deactivation under certain conditions, avoid harmful microorganism
Pollution.Sterilization postcooling to temperature is preferably 4~30 DEG C, is more preferably 15~25 DEG C so that obtained fermented grape juice
Cool to required temperature.
Before freezen protective, first fermented grape juice can also be cooled down, the temperature of cooling, it is preferable to be cooled to temperature
Ground is 4~30 DEG C, is more preferably 15~25 DEG C.Fermented grape juice after cooling, can also carry out canned.Filling can use fills
Installing is standby to be filled in the container of cleaning, and preferable container is plastic barrel, and filling volume is less than 90%.
Fermented grape juice refrigeration, freezen protective, viable count keep viable bacteria 107More than cfu/mL.Stored refrigerated guarantees the quality
Phase can reach 1 month, and the shelf-life of freezen protective can reach 24 months, and the shelf-life after sterilization processing at normal temperatures can reach
12 months.
The preparation method of above-mentioned fermented grape juice, by using the raw material necessarily matched, by raw material by sterilizing, fermenting,
The series of steps of homogeneous, refrigeration, freezing or sterilization processing etc., so that a kind of fermented grape juice is obtained, fermented grape juice warp
Refrigeration, freezen protective are crossed, viable count keeps viable bacteria 107More than cfu/mL, by refrigerating, freezing or sterilization processing shelf-life point
It not can reach 1 month, 24 months and room temperature 12 months, stability and microbiological indicator are good, greatly extend the shelf-life, expand
Big sale radius.
In addition, the fermented fruits and vegetables juice as made from above-mentioned preparation method, without stabilizer, system is more stable, clean taste, acid
Sweet tea is tasty, and slurry viscosity is low, good fluidity, can directly apply or be applied to other products as dispensing, and technique is simple,
It is adapted to factory's large-scale production.
In addition, also show in conjunction with the embodiments, using the fermented fruits and vegetables juice acid obtained by above-mentioned fermented fruits and vegetables juice composition
Sweet tea is tasty, and existing common glucose on the market is superior in appearance luster, structural state, mouthfeel, flavor, sour-sweet degree etc.
Juice, has good color and luster, stability, taste and flavor.
In addition, by filtering and the optimization of the technological parameter of homogeneous etc., the appearance luster of fermented grape juice, structural state,
Mouthfeel, flavor, sour-sweet degree are further lifted, and are much better than existing grape juice.
In another particular embodiment of the invention, a kind of fermented grape juice is additionally provided, by any of the above-described kind of fermented grape
The preparation method of juice is made.
Viable bacteria content in above-mentioned fermented grape juice is more than 107cfu/mL.The upper limit is not provided with herein for viable bacteria content,
This is because in the art, the requirement of lower limit can be usually set to viable bacteria content, but generally will not determination of the upper limit value.
The characteristics of this is due to fermentation to a certain extent is caused, the growth of viable bacteria content impossible no maximum within the regular hour,
Generally reaching certain peak value can begin to decline afterwards.Therefore, even if indefinite specific upper limit value herein, for this area
It is also clear for technical staff.
Above-mentioned embodiment is further illustrated below by embodiment, but does not therefore limit the present invention to institute
Among the scope of embodiments stated.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions,
Or selected according to product manual.
Embodiment 1
1st, match
Table 1
2nd, method
(1) grape material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1, filtered, 90 DEG C are killed
Bacterium 5min, obtains mixed liquor, and wherein grape juice content is 40%；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) fermented grape juice is passed through 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Embodiment 2
1st, match
Table 2
2nd, method
(1) grape material, reduced sugar and water are stirred 28min at 30 DEG C by the proportioning of table 2, filtered, 91 DEG C are killed
Bacterium 5min, obtains mixed liquor, and wherein grape juice content is 50%；
(2) mixed liquor is cooled to 26 DEG C, adds leavening according to the proportioning of table 2, ferment at 26 DEG C, 90 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) fermented grape juice is refined by emulsification pump, is cooled to 15 DEG C, filling, transport and storage under the conditions of 10 DEG C.
After testing, after placement after 2 months, lactic acid bacteria number 7.7*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 3
1st, match
Table 3
2nd, method
(1) grape material, reduced sugar and water are stirred 25min at 40 DEG C by the proportioning of table 3, filtered, 92 DEG C are killed
Bacterium 6min, obtains mixed liquor, and wherein grape juice content is 70%；
(2) mixed liquor is cooled to 27 DEG C, adds leavening according to the proportioning of table 3, ferment at 27 DEG C, 80 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) fermented grape juice is passed through, 15Mpa level-one homogeneous, 3Mpa double-stage homogenizations, is cooled to 16 DEG C, it is filling, at 2 DEG C
Deepfreeze transports and storage.
After testing, after placement after 2 months, lactic acid bacteria number 8.6*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 4
1st, match
Table 4
2nd, method
(1) grape material, reduced sugar and water are stirred 20min at 45 DEG C by the proportioning of table 4, filtered, 92 DEG C are killed
Bacterium 7min, obtains mixed liquor, and wherein grape juice content is 80%；
(2) mixed liquor is cooled to 28 DEG C, adds leavening according to the proportioning of table 4, ferment at 28 DEG C, 72 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) by fermented grape juice pass through 57 DEG C, 15Mpa level-ones homogeneous, 4Mpa double-stage homogenizations, 90 DEG C, 30s sterilization processings,
It is cooled to 18 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Embodiment 5
1st, match
Table 5
2nd, method
(1) grape material, reduced sugar and water are stirred 15min at 50 DEG C by the proportioning of table 5, filtered, 93 DEG C are killed
Bacterium 8min, obtains mixed liquor, and wherein grape juice content is 93.8%；
(2) mixed liquor is cooled to 30 DEG C, adds leavening according to the proportioning of table 5, ferment at 30 DEG C, 48 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) by fermented grape juice pass through 60 DEG C, 18Mpa level-one homogeneous, 2Mpa double-stage homogenizations, 90 DEG C of 15s sterilization processings,
It is cooled to 20 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Embodiment 6
1st, match
Table 6
2nd, method
(1) grape material, reduced sugar and water are stirred 12min at 55 DEG C by the proportioning of table 6, filtered, 94 DEG C are killed
Bacterium 9min, obtains mixed liquor, and wherein grape juice content is 1.2 times of stostes；
(2) mixed liquor is cooled to 34 DEG C, adds leavening according to the proportioning of table 6, ferment at 34 DEG C, 24 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) by fermented grape juice pass through 62 DEG C, 18Mpa level-ones homogeneous, 3Mpa double-stage homogenizations, 95 DEG C of 10s sterilization processings,
It is cooled to 22 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Embodiment 7
1st, match
Table 7
2nd, method
(1) grape material, reduced sugar and water are stirred 11min at 65 DEG C by the proportioning of table 7, filtered, 94 DEG C are killed
Bacterium 9min, obtains mixed liquor, and wherein grape juice content is 2 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 7, ferment at 38 DEG C, 48 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) fermented grape juice is passed through 63 DEG C, 22Mpa homogeneous is cooled to 24 DEG C, filling, is carried out in subzero 10 DEG C of conditions
Transport and storage.
After testing, after placement after 24 months, lactic acid bacteria number 5.8*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 8
1st, match
Table 8
2nd, method
(1) grape material, reduced sugar and water are stirred 10min at 70 DEG C by the proportioning of table 8, filtered, 95 DEG C are killed
Bacterium 10min, obtains mixed liquor, and wherein grape juice content is 2.5 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 8, ferment at 40 DEG C, 30 it is small when after
Stuck fermentation, obtains fermented grape juice；
(3) fermented grape juice being passed through 64 DEG C, 20Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 25 DEG C, filling,
Transported and stored in subzero 70 DEG C of conditions.
After testing, after placement after 24 months, lactic acid bacteria number 6.4*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 9
1st, match
Table 9
2nd, method
(1) grape material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 9, filtered, 95 DEG C are killed
Bacterium 10min, obtains mixed liquor, and wherein grape juice content is 3 times of stostes；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 9, ferment at 45 DEG C, 12 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) by fermented grape juice pass through 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Comparative example 1
1st, match
With embodiment 1.
2nd, method
(1) grape material, reduced sugar and water are stirred 30min by the proportioning of table 1 at 20 DEG C, no filtering, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) 4 DEG C are cooled to by fermented grape juice through 85 DEG C of 300s sterilization processings, it is filling, room temperature transport and storage can be carried out
Deposit.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Fermented grape juice obtained by comparative example 1 in dispensing without filtering, without homogeneous after fermentation, it is filling after at 19 days
Start bleed, state labile and lasting aggravation, occur more serious precipitation after 25 days, therefore test and terminate.
Comparative example 2
1st, match
Table 10
2nd, method
(1) grape material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 10, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 10, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) fermented grape juice is passed through 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
Appraised through comparison in taste.
Comparative example 3
1st, match
Table 11
2nd, method
(1) grape material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 11, filtered, 95 DEG C
10min is sterilized, obtains mixed liquor, wherein grape juice content is 3.57 times of Normal juice；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 11, ferment at 45 DEG C, 12 it is small when
Stuck fermentation afterwards, obtains fermented grape juice；
(3) by fermented grape juice pass through 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
Through experiment, since grape inspissated juice content is higher in the design, when carrying out dispensing, viscosity is larger, and loss is larger,
And pipeline easily blocks, do not possess production operability.
Comparative example 4
1st, match
Table 12
2nd, method
(1) grape material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 12, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 12, ferment at 25 DEG C, 120 is small
When after stuck fermentation, obtain fermented grape juice；
(3) fermented grape juice is passed through 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
Through overtesting, no added reduced sugar in the design, ferment 120 it is small when after, lactic acid bacteria number does not increase significantly
Add, ph lowers without obvious, shows not ferment, and shows an important factor for reduced sugar comparatively fast ferments for fermented grape juice.
Comparative example 5
Contrasted with buying commercially available grape juice
To fermented grape juice made from embodiment 1-9, and fermented grape juice made from comparative example 2, comparative example 5 carries out
Taste and flavor judges experiment, matter of uniformly going bail for end of term product.Examination by sensory organs project is：Appearance luster, structural state, mouthfeel,
Flavor, sour-sweet degree, sensory evaluation scores standard are as shown in table 13.It is 50 people to participate in this experiment number, and sensory evaluation scores project is averaged
Value, fraction is higher, represents more close to the best features of product, and counts tested personnel to the degree of liking of product, sensory evaluation scores
Result it is as shown in table 14.
13 sensory evaluation scores standard of table
14 results of sensory evaluation of table
Results of sensory evaluation shows：Fermented grape juice obtained by the embodiment of the present invention is in original taste and flavor
On the basis of, the flavor of fermentation is imparted, mouthfeel is more soft, naturally, the state of product, taste flavor are good.
From embodiment 1-9 and 5 effect data of comparative example relatively from the point of view of, consumer is to preparation method provided by the present invention
Obtained fermented grape juice preference degree is slightly better than to existing commercially available grape juice, is being mainly reflected in mouthfeel more alcohol just, Portugal of fermenting
Grape juice taste is denseer, and acidity is more preferably natural.
Comparison example 2, although can successfully ferment, grape juice content is relatively low, therefore the side such as color, flavor, mouthfeel
Face is more flat, and sensory scores are relatively low.
Fermented grape juice composition provided by the present invention, fermented grape juice and preparation method thereof are carried out above in detail
It is thin to introduce.Specific case used herein is set forth the principle of the present invention and embodiment, and above example is said
It is bright to be only intended to help the method and its core concept for understanding the present invention.It should be pointed out that the ordinary skill for the art
For personnel, without departing from the principle of the present invention, some improvement and modification can also be carried out to the present invention, these change
Also fallen into modification in the protection domain of the claims in the present invention.
Claims (10)
1. a kind of preparation method of fermented grape juice, it is characterised in that the preparation method comprises the following steps：
S1：By grape material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation Portugal
Grape juice.
2. the preparation method of fermented grape juice according to claim 1, it is characterised in that the grape material juice includes Portugal
One or both of grape Normal juice and grape fruitade；The content of the grape material juice is dense for 50% original grape juice~2.5 times
Contracting original grape juice.
3. the preparation method of fermented grape juice according to claim 1, it is characterised in that the reduced sugar is included but not only
The one or more being limited in glucose, galactolipin, lactose, fructose syrup；Quality percentage of the reduced sugar in mixed liquor
Number is 0.5%~2%.
4. the preparation method of fermented grape juice according to claim 1, it is characterised in that required temperature is sterilized in step S1
Spend for 90~95 DEG C, required time is 5~10min.
5. the preparation method of fermented grape juice according to claim 1, it is characterised in that step
Preset temperature is 25~45 DEG C in S2.
6. the preparation method of fermented grape juice according to claim 1, it is characterised in that the leavening is included but not only
It is limited to probiotics；The additive amount of the probiotics is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable；The time of fermentation is 12~96h.
7. the preparation method of fermented grape juice according to claim 6, it is characterised in that the probiotics is not tally bifid
Bacillus, bifidobacterium longum, lactobacillus acidophilus, lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus
With it is more than one or both of Lactococcus lactis.
8. the preparation method of fermented grape juice according to claim 6, it is characterised in that the leavening further includes guarantor and adds
Leah lactobacillus and/or streptococcus thermophilus；The additive amount of the lactobacillus bulgaricus and/or streptococcus thermophilus is 1 × 106~
1×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor.
9. the preparation method of fermented grape juice according to claim 1, it is characterised in that further include upon step s 2：
S3：Homogeneous micronization is carried out to fermented grape juice；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or double-stage homogenization；Level-one
The pressure of homogeneous and double-stage homogenization and be 15~25MPa.
10. a kind of fermented grape juice, it is characterised in that the fermented grape juice is by any fermented grapes of claim 1-9
The preparation method of juice is made.
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| CN108669140A (en) * | 2018-05-25 | 2018-10-19 | 四川州立生物科技有限公司 | With high microsteping low glycemic full nutrient biscuit and its processing method |
| CN111149961A (en) * | 2020-01-15 | 2020-05-15 | 江南大学 | Grape health-care beverage and preparation method thereof |
| CN111494269A (en) * | 2020-06-05 | 2020-08-07 | 上海全丽生物科技有限公司 | Grape fermentation raw pulp and preparation method and application thereof |
| CN115428878A (en) * | 2022-07-15 | 2022-12-06 | 石河子大学 | Fermentation method and fermentation device for fermenting red globe grape beverage by using lactic acid bacteria |
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| CN108669140A (en) * | 2018-05-25 | 2018-10-19 | 四川州立生物科技有限公司 | With high microsteping low glycemic full nutrient biscuit and its processing method |
| CN111149961A (en) * | 2020-01-15 | 2020-05-15 | 江南大学 | Grape health-care beverage and preparation method thereof |
| CN111494269A (en) * | 2020-06-05 | 2020-08-07 | 上海全丽生物科技有限公司 | Grape fermentation raw pulp and preparation method and application thereof |
| CN111494269B (en) * | 2020-06-05 | 2023-04-07 | 上海全丽生物科技有限公司 | Grape fermentation raw pulp and preparation method and application thereof |
| CN115428878A (en) * | 2022-07-15 | 2022-12-06 | 石河子大学 | Fermentation method and fermentation device for fermenting red globe grape beverage by using lactic acid bacteria |
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