CN107969594A - A kind of preparation method of pectase beverage - Google Patents
A kind of preparation method of pectase beverage Download PDFInfo
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- CN107969594A CN107969594A CN201810018340.5A CN201810018340A CN107969594A CN 107969594 A CN107969594 A CN 107969594A CN 201810018340 A CN201810018340 A CN 201810018340A CN 107969594 A CN107969594 A CN 107969594A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 61
- 239000000706 filtrate Substances 0.000 claims abstract description 53
- 238000002156 mixing Methods 0.000 claims abstract description 31
- 238000001471 micro-filtration Methods 0.000 claims abstract description 30
- 108010059892 Cellulase Proteins 0.000 claims abstract description 17
- 229940106157 cellulase Drugs 0.000 claims abstract description 17
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 14
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 238000005138 cryopreservation Methods 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000011521 glass Substances 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 239000002054 inoculum Substances 0.000 claims description 14
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 244000099147 Ananas comosus Species 0.000 claims description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims description 7
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 7
- 241000335053 Beta vulgaris Species 0.000 claims description 7
- 235000009467 Carica papaya Nutrition 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 244000157072 Hylocereus undatus Species 0.000 claims description 7
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- 235000021014 blueberries Nutrition 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
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- 210000004080 milk Anatomy 0.000 claims 1
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- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010564 aerobic fermentation Methods 0.000 abstract description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
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- 102000004190 Enzymes Human genes 0.000 description 12
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- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 210000000987 immune system Anatomy 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 208000020442 loss of weight Diseases 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
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The present invention provides a kind of preparation method of pectase beverage, is related to beverage product field, comprises the following steps：(1) fruit and vegetable is cleaned and dries, fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar in mass ratio 13:13 mixing are stand-by, order according to one layer of mixed sugar, one layer of mixing fruits and vegetables is sequentially placed into glass container, smear one layer of honey in every layer of mixed sugar upper surface, the top is along with one layer of mixed sugar and uniformly pricks hole, fixed placement is sealed on shaking table, 30min is back and forth shaken every 2d, fruits and vegetables filtrate is collected by filtration after storing 20 30d；(2) cellulase and pectase are added in fruits and vegetables filtrate, after stirring digests, accesses lactobacillus bulgaricus anaerobic fermentation, streptococcus thermophilus aerobic fermentation is accessed again, is filtered, and filtrate carries out micro-filtration, after micro-filtration filtrate adds antistaling agent, sterilization, filling, cryopreservation, the present invention is simple with technique, it is with short production cycle, the advantages that nutritional ingredient is high easily to be absorbed, and flavor taste is good.
Description
Technical field
The present invention relates to beverage product field, and in particular to a kind of preparation method of pectase beverage.
Background technology
Ferment, as its name suggests, what is referred to is exactly the nutrient through everfermentation.It is by the method for fermentation that vegetable and fruit etc. is natural
Organic farm products, allow it to complete digestion step in advance, and so edible food into stomach need not digest again, can be directly by body
Body absorbs, and so in addition to it can reduce the consumption of internal original ferment, can more mitigate the burden of each organ of body.
Ferment is actually enzyme, and enzyme is a kind of material with special bioactivity being made of amino acid, it exists
In in the animal and plant body of all work, being to maintain body normal function, a kind of required of the vital movement such as food, repair tissue is digested
Material.It almost participates in all vital movements, the chemical change in organism, nearly all will under the catalytic action of ferment into
OK, it drives impossible chemical reaction originally, can also accelerate chemical reaction without transnaturing.Ferment, which also has, to kill
Bacterium, the effect of anti-inflammatory, so after the clothes for patients for having the symptoms such as flu, fever, throat inflammation is used, symptom can mitigate very mostly
To recovery from illness.Allow disease symptoms to be improved, be because it lifts the function of immune system of itself by help, allow uncomfortable
Symptom consumption completely issues, rather than symptom is constrained down, thus it is non-but not have side effect, or even can further aid
Constitution improves.Moreover, enzyme also has effects that to purify blood, decomposition with excluding toxin, blood is become weakly alkaline, therefore
Liver function is not good enough and easily feels the people of fatigue, takes (ferment) enzyme and can yet be regarded as a kind of good method of solid liver.Furthermore enzyme can help
Carry out intracellular decomposition, therefore or have obstacle person weak for intestines and stomach function, such as：Flatulence, stomachache, diarrhea, constipation etc.
Symptom, can all be allowed to be improved.But for the overweight people caused by metabolism is slow, then can be thin by enzyme activation
The effect of born of the same parents, the effect to boost metabolism are to reach loss of weight.
The content of the invention
(1) technical problem solved
In view of the deficiencies of the prior art, the present invention provides a kind of preparation method of pectase beverage, there is technique letter
It is single, with short production cycle, the advantages that nutritional ingredient is high easily to be absorbed, and flavor taste is good.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs：
A kind of preparation method of pectase beverage, comprises the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and western red
Persimmon, which is cleaned, to be dried, and fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar 1-3 in mass ratio:1-3 mixing is stand-by, according to
The order of one layer of mixed sugar, one layer of mixing fruits and vegetables is sequentially placed into glass container, and one layer of honey is smeared in every layer of mixed sugar upper surface, most
Top is along with one layer of mixed sugar and uniformly pricks hole, and the thickness of the top mixed sugar is 8-15cm, the thickness of other layers of mixed sugar
For 2-5cm, the thickness of every layer of mixing fruits and vegetables is 10-20cm, and sealing fixed placement back and forth shakes 30min on shaking table every 2d,
Shaking speed 40-50r/min, stroke 5-10cm, fruits and vegetables filtrate is collected by filtration after storing 20-30d；
(2) cellulase and pectase are added in fruits and vegetables filtrate, after controlling PH4.5-6.5, stirring to digest 40-60min,
Lactobacillus bulgaricus anaerobic fermentation 10-20d is accessed, then accesses streptococcus thermophilus anaerobic fermentation 10-20d, is filtered, filtrate
Micro-filtration is carried out, after micro-filtration filtrate adds antistaling agent, sterilization, filling, cryopreservation.
Preferably, storage temperature is 25-30 DEG C in step (1).
Preferably, the mass ratio of step (2) cellulase and pectase is 5:1.
Preferably, the gross mass of step (2) cellulase and pectase and fruits and vegetables filtrate volume ratio are 30-40U/
100mL。
Preferably, hydrolysis temperature is 28-35 DEG C in step (2).
Preferably, in step (2) lactobacillus bulgaricus inoculum concentration be fruits and vegetables filtrate quality 1-5%.
Preferably, in step (2) streptococcus thermophilus inoculum concentration be fruits and vegetables filtrate quality 1-5%.
Preferably, micro-filtration membrane aperture is 0.1-0.5 μm in step (2), and micro-filtration pressure is 0.1-0.2MPa.
Preferably, method for disinfection is in step (2)：70-80 DEG C is heated to, 2-4 is drastically cooled to after heating 30-40min
℃。
(3) beneficial effect
The present invention provides a kind of preparation method of pectase beverage, have the advantages that：
Preparation condition simulates the natural formation condition of ferment, scientific in principle, and equipment is simply suitable for large-scale production, technique letter
Single, with short production cycle, compared with traditional enzyme beverage, the product produced using the present invention not only has dense fermented taste
With flavor, and rich in a variety of amino acid, vitamin, protein, organic acid, dietary fiber, prebiotics and other functional ingredient, product
Color and luster is limpid, and fruity is obvious, sour and sweet palatability, ferment local-flavor are dense；Nutrient loss is few, nutritive value higher, has health
Health-care efficacy, the activity of ferment are protected, and various extracellular ferment are complete, energetic, and these are beneficial to viable bacteria major part energy
Stomach is passed through, is colonized in enteron aisle, amount reproduction, produces various ferment, effectively decomposes food and removing in enteron aisle
Enteron aisle rubbish, maintains the beneficial microbe colony of enteron aisle, beneficial to absorption of the enteron aisle to various nutrition.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
All other embodiments obtained under the premise of creative work, belong to the scope of protection of the invention.
Embodiment 1：
A kind of preparation method of pectase beverage, comprises the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and western red
Persimmon, which is cleaned, to be dried, and fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar in mass ratio 1:3 mixing are stand-by, according to one layer
The order of one layer of mixing fruits and vegetables of mixed sugar is sequentially placed into glass container, and one layer of honey, the top are smeared in every layer of mixed sugar upper surface
Hole is pricked along with one layer of mixed sugar and uniformly, the thickness of the top mixed sugar is 12cm, and the thickness of other layers of mixed sugar is 4cm,
The thickness of every layer of mixing fruits and vegetables is 15cm, and sealing fixed placement back and forth shakes 30min, shaking speed on shaking table every 2d
Fruits and vegetables filtrate is collected by filtration after 45r/min, stroke 8cm, 27 DEG C of storage 25d；
(2) mass ratio of addition cellulase and pectase in fruits and vegetables filtrate, cellulase and pectase is 5:1, it is fine
The gross mass and fruits and vegetables filtrate volume ratio of the plain enzyme of dimension and pectase are 35U/100mL, control PH4.5-6.5,30 DEG C of stirring enzymolysis
After 50min, lactobacillus bulgaricus anaerobic fermentation 15d is accessed, the inoculum concentration of lactobacillus bulgaricus is fruits and vegetables filtrate quality
3%, then streptococcus thermophilus anaerobic fermentation 15d is accessed, the inoculum concentration of streptococcus thermophilus is the 2% of fruits and vegetables filtrate quality, is carried out
Filter, filtrate carry out micro-filtration, and micro-filtration membrane aperture is 0.4 μm, and micro-filtration pressure is 0.15MPa, after micro-filtration filtrate adds antistaling agent, heating
3 DEG C are drastically cooled to 75 DEG C, after heating 35min to be sterilized, filling, cryopreservation.
Embodiment 2：
A kind of preparation method of pectase beverage, comprises the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and western red
Persimmon, which is cleaned, to be dried, and fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar in mass ratio 3:1 mixing is stand-by, according to one layer
The order of one layer of mixing fruits and vegetables of mixed sugar is sequentially placed into glass container, and one layer of honey, the top are smeared in every layer of mixed sugar upper surface
Hole is pricked along with one layer of mixed sugar and uniformly, the thickness of the top mixed sugar is 8cm, and the thickness of other layers of mixed sugar is 2cm, often
The thickness of layer mixing fruits and vegetables is 10cm, and sealing fixed placement back and forth shakes 30min, shaking speed 40r/ on shaking table every 2d
Fruits and vegetables filtrate is collected by filtration after min, stroke 5cm, 25 DEG C of storage 20d；
(2) mass ratio of addition cellulase and pectase in fruits and vegetables filtrate, cellulase and pectase is 5:1, it is fine
The gross mass and fruits and vegetables filtrate volume ratio of the plain enzyme of dimension and pectase are 30U/100mL, control PH4.5-6.5,28 DEG C of stirring enzymolysis
After 40min, lactobacillus bulgaricus anaerobic fermentation 10d is accessed, the inoculum concentration of lactobacillus bulgaricus is fruits and vegetables filtrate quality
1%, then streptococcus thermophilus anaerobic fermentation 10d is accessed, the inoculum concentration of streptococcus thermophilus is the 1% of fruits and vegetables filtrate quality, is carried out
Filter, filtrate carry out micro-filtration, and micro-filtration membrane aperture is 0.1 μm, and micro-filtration pressure is 0.1MPa, after micro-filtration filtrate adds antistaling agent, heating
2 DEG C are drastically cooled to 70 DEG C, after heating 30min to be sterilized, filling, cryopreservation.
Embodiment 3：
A kind of preparation method of pectase beverage, comprises the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and western red
Persimmon, which is cleaned, to be dried, and fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar in mass ratio 2:3 mixing are stand-by, according to one layer
The order of one layer of mixing fruits and vegetables of mixed sugar is sequentially placed into glass container, and one layer of honey, the top are smeared in every layer of mixed sugar upper surface
Hole is pricked along with one layer of mixed sugar and uniformly, the thickness of the top mixed sugar is 15cm, and the thickness of other layers of mixed sugar is 5cm,
The thickness of every layer of mixing fruits and vegetables is 20cm, and sealing fixed placement back and forth shakes 30min, shaking speed on shaking table every 2d
Fruits and vegetables filtrate is collected by filtration after 50r/min, stroke 10cm, 30 DEG C of storage 30d；
(2) mass ratio of addition cellulase and pectase in fruits and vegetables filtrate, cellulase and pectase is 5:1, it is fine
The gross mass and fruits and vegetables filtrate volume ratio of the plain enzyme of dimension and pectase are 40U/100mL, control PH4.5-6.5,35 DEG C of stirring enzymolysis
After 60min, lactobacillus bulgaricus anaerobic fermentation 20d is accessed, the inoculum concentration of lactobacillus bulgaricus is fruits and vegetables filtrate quality
5%, then streptococcus thermophilus aerobic fermentation 20d is accessed, the inoculum concentration of streptococcus thermophilus is the 5% of fruits and vegetables filtrate quality, is carried out
Filter, filtrate carry out micro-filtration, and micro-filtration membrane aperture is 0.5 μm, and micro-filtration pressure is 0.2MPa, after micro-filtration filtrate adds antistaling agent, heating
4 DEG C are drastically cooled to 80 DEG C, after heating 40min to be sterilized, filling, cryopreservation.
Embodiment 4：
A kind of preparation method of pectase beverage, comprises the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and western red
Persimmon, which is cleaned, to be dried, and fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar in mass ratio 3:2 mixing are stand-by, according to one layer
The order of one layer of mixing fruits and vegetables of mixed sugar is sequentially placed into glass container, and one layer of honey, the top are smeared in every layer of mixed sugar upper surface
Hole is pricked along with one layer of mixed sugar and uniformly, the thickness of the top mixed sugar is 12cm, and the thickness of other layers of mixed sugar is 5cm,
The thickness of every layer of mixing fruits and vegetables is 18cm, and sealing fixed placement back and forth shakes 30min, shaking speed on shaking table every 2d
Fruits and vegetables filtrate is collected by filtration after 50r/min, stroke 6cm, 30 DEG C of storage 22d；
(2) mass ratio of addition cellulase and pectase in fruits and vegetables filtrate, cellulase and pectase is 5:1, it is fine
The gross mass and fruits and vegetables filtrate volume ratio of the plain enzyme of dimension and pectase are 38U/100mL, control PH4.5-6.5,32 DEG C of stirring enzymolysis
After 55min, lactobacillus bulgaricus anaerobic fermentation 12d is accessed, the inoculum concentration of lactobacillus bulgaricus is fruits and vegetables filtrate quality
4%, then streptococcus thermophilus anaerobic fermentation 18d is accessed, the inoculum concentration of streptococcus thermophilus is the 5% of fruits and vegetables filtrate quality, is carried out
Filter, filtrate carry out micro-filtration, and micro-filtration membrane aperture is 0.5 μm, and micro-filtration pressure is 0.2MPa, after micro-filtration filtrate adds antistaling agent, heating
4 DEG C are drastically cooled to 78 DEG C, after heating 30min to be sterilized, filling, cryopreservation.
Embodiment 5：
A kind of preparation method of pectase beverage, comprises the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and western red
Persimmon, which is cleaned, to be dried, and fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar in mass ratio 1:2 mixing are stand-by, according to one layer
The order of one layer of mixing fruits and vegetables of mixed sugar is sequentially placed into glass container, and one layer of honey, the top are smeared in every layer of mixed sugar upper surface
Hole is pricked along with one layer of mixed sugar and uniformly, the thickness of the top mixed sugar is 15cm, and the thickness of other layers of mixed sugar is 5cm,
The thickness of every layer of mixing fruits and vegetables is 12cm, and sealing fixed placement back and forth shakes 30min, shaking speed on shaking table every 2d
Fruits and vegetables filtrate is collected by filtration after 42r/min, stroke 10cm, 30 DEG C of storage 28d；
(2) mass ratio of addition cellulase and pectase in fruits and vegetables filtrate, cellulase and pectase is 5:1, it is fine
The gross mass and fruits and vegetables filtrate volume ratio of the plain enzyme of dimension and pectase are 40U/100mL, control PH4.5-6.5,35 DEG C of stirring enzymolysis
After 60min, lactobacillus bulgaricus anaerobic fermentation 15d is accessed, the inoculum concentration of lactobacillus bulgaricus is fruits and vegetables filtrate quality
5%, then streptococcus thermophilus anaerobic fermentation 20d is accessed, the inoculum concentration of streptococcus thermophilus is the 5% of fruits and vegetables filtrate quality, is carried out
Filter, filtrate carry out micro-filtration, and micro-filtration membrane aperture is 0.5 μm, and micro-filtration pressure is 0.1MPa, after micro-filtration filtrate adds antistaling agent, heating
4 DEG C are drastically cooled to 75 DEG C, after heating 40min to be sterilized, filling, cryopreservation.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or equipment including a series of elements not only will including those
Element, but also including other elements that are not explicitly listed, or further include as this process, method, article or equipment
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Also there are other identical element in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical solution.
Claims (9)
1. a kind of preparation method of pectase beverage, it is characterised in that comprise the following steps：
(1) by fruit：Pineapple, dragon fruit, pawpaw, lemon, blueberry and mulberry fruit, vegetables：Ternip, lettuce, beet and tomato are washed
Only dry, fruits and vegetables chopping mixing is stand-by, by rock sugar and brown sugar 1-3 in mass ratio:1-3 mixing is stand-by, according to one layer
The order of one layer of mixing fruits and vegetables of mixed sugar is sequentially placed into glass container, and one layer of honey, the top are smeared in every layer of mixed sugar upper surface
Hole is pricked along with one layer of mixed sugar and uniformly, the thickness of the top mixed sugar is 8-15cm, and the thickness of other layers of mixed sugar is 2-
5cm, the thickness of every layer of mixing fruits and vegetables is 10-20cm, and sealing fixed placement back and forth shakes 30min, shaking table on shaking table every 2d
Rotating speed 40-50r/min, stroke 5-10cm, fruits and vegetables filtrate is collected by filtration after storing 20-30d；
(2) cellulase and pectase are added in fruits and vegetables filtrate, after controlling PH4.5-6.5, stirring to digest 40-60min, access
Lactobacillus bulgaricus anaerobic fermentation 10-20d, then streptococcus thermophilus anaerobic fermentation 10-20d is accessed, filtered, filtrate carries out
Micro-filtration, after micro-filtration filtrate adds antistaling agent, sterilization, filling, cryopreservation.
2. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that storage temperature is in step (1)
25-30℃。
3. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that step (2) cellulase and
The mass ratio of pectase is 5:1.
4. the preparation method of pectase beverage as claimed in claim 1 or 2, it is characterised in that step (2) cellulase
Gross mass and fruits and vegetables filtrate volume ratio with pectase are 30-40U/100mL.
5. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that hydrolysis temperature is in step (2)
28-35℃。
6. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that bulgarian milk in step (2)
The inoculum concentration of bacillus is the 1-5% of fruits and vegetables filtrate quality.
7. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that streptococcus thermophilus in step (2)
Inoculum concentration be fruits and vegetables filtrate quality 1-5%.
8. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that micro-filtration membrane aperture in step (2)
For 0.1-0.5 μm, micro-filtration pressure is 0.1-0.2MPa.
9. the preparation method of pectase beverage as claimed in claim 1, it is characterised in that method for disinfection is in step (2)：
70-80 DEG C is heated to, 2-4 DEG C is drastically cooled to after heating 30-40min.
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| CN112741242A (en) * | 2020-12-30 | 2021-05-04 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
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| CN105982120A (en) * | 2015-02-05 | 2016-10-05 | 阳生（厦门）生物科技有限公司 | Method for preparing enzyme liquor capable of balancing yin and yang |
| CN106819737A (en) * | 2017-01-06 | 2017-06-13 | 安徽妙奇树生物科技有限公司 | A kind of natural fruit and vegetables ferment composite beverage and preparation method |
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| CN105919110A (en) * | 2016-06-15 | 2016-09-07 | 江西蓓蕾食品有限公司 | Compound dark tea enzyme and preparation method thereof |
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| CN112741242B (en) * | 2020-12-30 | 2022-10-11 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
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Application publication date: 20180501 |