CN107981136A - The preparation method of compound lactobacillus-fermencucumber sweet orange carrot juice - Google Patents
The preparation method of compound lactobacillus-fermencucumber sweet orange carrot juice Download PDFInfo
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- CN107981136A CN107981136A CN201711050740.6A CN201711050740A CN107981136A CN 107981136 A CN107981136 A CN 107981136A CN 201711050740 A CN201711050740 A CN 201711050740A CN 107981136 A CN107981136 A CN 107981136A
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- 235000013305 food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- UUIQMZJEGPQKFD-UHFFFAOYSA-N n-butyric acid methyl ester Natural products CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 description 1
- PLPRGLOFPNJOTN-UHFFFAOYSA-N narcotine Natural products COc1ccc2C(OC(=O)c2c1OC)C3Cc4c(CN3C)cc5OCOc5c4OC PLPRGLOFPNJOTN-UHFFFAOYSA-N 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- HXTFHSYLYXVTHC-AJHDJQPGSA-N narirutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O1 HXTFHSYLYXVTHC-AJHDJQPGSA-N 0.000 description 1
- HXTFHSYLYXVTHC-ZPHOTFPESA-N narirutin Natural products C[C@@H]1O[C@H](OC[C@H]2O[C@@H](Oc3cc(O)c4C(=O)C[C@H](Oc4c3)c5ccc(O)cc5)[C@H](O)[C@@H](O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O HXTFHSYLYXVTHC-ZPHOTFPESA-N 0.000 description 1
- HFPZCAJZSCWRBC-UHFFFAOYSA-N p-cymene Chemical compound CC(C)C1=CC=C(C)C=C1 HFPZCAJZSCWRBC-UHFFFAOYSA-N 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is using carrot and sweet orange as fermentation raw material, the peculiar fragrance of orange can be utilized to cover the taste that carrot makes us less pleasant, the nutrition of fruits and vegetables can be taken into account again, by carrying out zymolysis technique to carrot paste, crushing juice rate and clarity can be not only improved, some small-molecule substances can also be produced and promote lactobacter growth；Fruit juice after fermenting in the present invention is compared with unfermented juice, the species of fragrance is complicated, the total content of alcohols, esters and other class aroma substances ferments apparently higher than single bacterium in mixed culture fermentation, assign sweet orange carrot juice stronger fermentation fragrance, and the special sapid terpenoid substance of carrot is caused to significantly reduce after fermenting, it is easier to be esthetically acceptable to the consumers.
Description
Technical field
The invention belongs to fermented fruits and vegetables juice technical field, and in particular to a kind of compound lactobacillus-fermencucumber sweet orange carrot juice
Preparation method.
Background technology
Carrot rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin,
The nutritional ingredients such as calcium, iron.1. carrot contains a large amount of carrotene, vitamin A can be converted into human body, the work for having nourishing liver and improving eyesight
With yctalopia can be prevented；Vitamin A is also the necessary material of bone growth and development, while helps to strengthen the immunity of body,
It is significant to prevention epithelial cell canceration.2. carrot contains plant fiber, water imbibition is strong, can increase excrement in enteron aisle
Volume, strengthens the wriggling of enteron aisle, so as to play the role of defaecation anti-cancer.3. containing butanedioic acid sylvite in carrot, help to prevent
Vascular sclerosis, reduces cholesterol and reduces blood pressure.Folic acid in carrot, can reduce incidence of coronary heart disease factor.But
There is the distinctive taste of a kind of carrot (mainly being produced by terpenoid substance), many consumers especially children are difficult to receive.
The vitamin C of rich content, P in orange, almost have become ascorbic synonym, can increase body resistance
Power, increases the elasticity of capillary, reduces blood cholesterol.Hyperlipemia, hypertension, arteriosclerosis often feeding orange are beneficial.
Orange peel nature and flavor sweetness and bitterness and it is warm, containing volatile oil, there is 70 various active materials, predominantly n-capric aldehyde, citral, limonene and octanol
Deng.Its is relieving cough and reducing sputum, and effect surpasses dried orange peel, is treatment cold cough, loss of appetite, the good medicine of chest and abdomen swelling and pain.Orange is also rich in orange
Skin glucoside, narirutin, naringin, limonin, narcotine, citric acid, malic acid.
Lactobacillus-fermented is the life that lactic acid bacteria changes into that product is lactic acid using glucides such as glucose, fructose, sucrose
Thing chemical process.Glucide in fruits and vegetables juice provides material base for the metabolism of lactic acid bacteria, and different carbohydrates it
Between utilization power it is different.
Have researcher in the prior art and carrot and sweet orange are prepared into compound fruits and vegetables according to certain ratio, still
Zymotechnique is not used so that the mouthfeel and nutritive value of the composite fruit juice are relatively low, need to improve.
The content of the invention
The present invention, as fermentation raw material, can be utilized the peculiar fragrance of orange to cover carrot and made us not using carrot and sweet orange
Too pleasant taste, and the nutrition of fruits and vegetables can be taken into account, by carrying out zymolysis technique to carrot paste, can not only improve
Crushing juice rate and clarity, can also increase the nutritive value of the drink.
To solve the technical problem in background technology, the technical solution that the invention uses is：
One kind fermentation sweet orange carrot juice beverage, is made by the raw material of following mass fraction：Orange inspissated juice 1-8 parts, recklessly
30-50 parts of radish Juice, 1-6 parts of glucose, 1-6 parts of white granulated sugar, 40-55 parts of water.
Present invention wound is also residing in a kind of production method for the sweet orange carrot juice beverage that ferments of offer, mainly including following step
Suddenly：
Raw material selection：It is raw material to select without the fresh carrot to rot, nothing is gone mouldy, maturity is high；
Precook：By precooker, carrot is precooked, prevent brown stain when carrot is broken；If (when being precooked using jacketed pan,
Boiling should be first heated water to, then pours into the carrot of select, time control of precooking was at 10~15 minutes.)
Crushing and beating：Carrot after peeling carries out break process by crusher, can be with for the ease of broken, when broken
Appropriate >=80 DEG C of hot water are added, the carrot after crushing is pumped into beater and is beaten；
Enzymolysis filtering：The pectin and cellulose mixed enzyme of 80ppm is added in carrot paste, 200 are crossed after 50~55 DEG C of enzymolysis 1h
Mesh sieve net obtains carrot juice；
Materials allocating：By orange inspissated juice 1-8 parts, 30-50 parts of carrot juice, 1-6 parts of glucose, 1-6 parts of white granulated sugar, water 40-
55 parts, put into fermentation tank, open stirring, stir evenly；
Sterilization：Fermentation tank steam is opened, heated material temperature keeps the temperature 5min to 98~100 DEG C；
Cooling：Condensed water is opened, material is cooled to 30 ± 1 DEG C；
Inoculation and culture：The composite ferment activated (0.005~0.01%) is put into material, is stirred evenly, is noted
Meaning sterile working, avoids microbiological contamination, and it is 30 ± 2 DEG C to maintain temperature of charge, and fermentation time is about 16h ± 0.5h, according to physics and chemistry and sense
Official judges terminal；
It is filling：Using sterile filling, stirring, 120 DEG C of sterilising temp are opened when filling, material returns to 117 DEG C, passed through after filling
Cooling bath cools down, and final cooling temperature must not be higher than 45 DEG C；
Refrigeration：Canned product is put in rapidly 0~4 DEG C of refrigeration.
Further, the composite ferment is lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei, the addition of three
Ratio is 1:1:1.
It should be noted that applicant is also by carrot, sweet orange and other common apple, ternip, cucumber, tomatoes etc.
Fruits and vegetables are according to different ratio produced with combination fermented beverages, though the fermented beverage nutritive value enriches, corresponding mouthfeel
And color and luster is poor, and processing technology cost is multiplied, and is not easy to be esthetically acceptable to the consumers, it is difficult to open consumption market.
The invention has the advantages and positive effects of：
(1) present invention can utilize the peculiar fragrance of orange to cover carrot order using carrot and sweet orange as fermentation raw material
The less pleasant taste of people, and can take into account the nutrition of fruits and vegetables, not only can be with by carrying out zymolysis technique to carrot paste
Crushing juice rate and clarity are improved, some small-molecule substances can also be produced and promote lactobacter growth；
(2) present invention adds dextrose and saccharose at the same time, not only can guarantee that the pure of product mouthfeel, but also can accelerate lactic acid bacteria
Fermentation；
(3) fruit juice after fermenting in the present invention is compared with unfermented juice, and the species of fragrance is complicated, alcohol in mixed culture fermentation
The total content of class, esters and other class aroma substances ferments apparently higher than single bacterium, and it is fragrant to assign the stronger fermentation of sweet orange carrot juice
Gas, and cause the special sapid terpenoid substance of carrot to significantly reduce after fermenting, it is easier to it is esthetically acceptable to the consumers；
(4) present invention utilizes the fermentation of composite ferment, is optimized original nutriment, by amino acid certainly
Dynamic analyzer, atomic absorption spectrography (AAS) method, reference《Nutrition and food hygiene supervision and inspection Methods Instruction》Front and rear to fermentation
Nutriment is detected, it is found that not only amino acid content is higher than the fruit juice of non-fermented in fermented juice, but also required amino
The species of acid has also increased；Fermented juice contains abundant trace element, and wherein Ca, K, Na content is higher；In the present invention
Fruit juice raw material is carrot and sweet orange, and multivitamin can be synthesized plus lactic acid bacteria itself, therefore vitamin content is relatively abundant, its
Middle vitamin C, folic acid and content beta-carotene are more prominent.
Embodiment
It should be noted that in the case where there is no conflict, the feature in embodiment and embodiment in the invention can
To be mutually combined.
Below in conjunction with embodiment, the present invention will be described in detail creates.
Embodiment 1
Raw material selection：It is raw material to select without the fresh carrot to rot, nothing is gone mouldy, maturity is high；
Precook：By precooker, carrot is precooked, prevent brown stain when carrot is broken；
Crushing and beating：Carrot after peeling carries out break process by crusher, can be with for the ease of broken, when broken
Appropriate >=80 DEG C of hot water are added, the carrot after crushing is pumped into beater and is beaten；
Enzymolysis filtering：The pectin and cellulose mixed enzyme of 80ppm is added in carrot paste, 200 are crossed after 50~55 DEG C of enzymolysis 1h
Mesh sieve net obtains carrot juice；
Materials allocating：Allocated according to following mass fraction ratio, by orange inspissated juice 2%, carrot juice 38%, glucose
2%, white granulated sugar 3%, water 55% is put into fermentation tank, is opened stirring, is stirred evenly；
Sterilization：Fermentation tank steam is opened, heated material temperature keeps the temperature 5min to 98~100 DEG C；
Cooling：Condensed water is opened, material is cooled to 30 ± 1 DEG C；
Inoculation and culture：The composite ferment activated 0.005% is put into material, is stirred evenly, pays attention to sterile behaviour
Make, avoid microbiological contamination, it is 30 ± 2 DEG C to maintain temperature of charge, and fermentation time is about 16h ± 0.5h, is judged eventually according to physics and chemistry and sense organ
Point；Wherein, composite ferment is lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei, and the addition mass ratio of three is
1:1:1；
It is filling：Using sterile filling, stirring, 120 DEG C of sterilising temp are opened when filling, material returns to 117 DEG C, passed through after filling
Cooling bath cools down, and final cooling temperature must not be higher than 45 DEG C；
Refrigeration：Canned product is put in rapidly 0~4 DEG C of refrigeration；
Ferment local-flavor is based on carrot, orange taste unobvious, the additive amount of next orange inspissated juice of embodiment lifting.
Embodiment 2
Raw material selection：It is raw material to select without the fresh carrot to rot, nothing is gone mouldy, maturity is high；
Precook：By precooker, carrot is precooked, prevent brown stain when carrot is broken；
Crushing and beating：Carrot after peeling carries out break process by crusher, can be with for the ease of broken, when broken
Appropriate >=80 DEG C of hot water are added, the carrot after crushing is pumped into beater and is beaten；
Enzymolysis filtering：The pectin and cellulose mixed enzyme of 80ppm is added in carrot paste, 200 are crossed after 50~55 DEG C of enzymolysis 1h
Mesh sieve net obtains carrot juice；
Materials allocating：Allocated according to following mass fraction ratio, by orange inspissated juice 4%, carrot juice 35%, glucose
2%, white granulated sugar 6g, water 53% are put into fermentation tank, are opened stirring, are stirred evenly；
Sterilization：Fermentation tank steam is opened, heated material temperature keeps the temperature 5min to 98~100 DEG C；
Cooling：Condensed water is opened, material is cooled to 30 ± 1 DEG C；
Inoculation and culture：The composite ferment activated 0.005% is put into material, is stirred evenly, pays attention to sterile behaviour
Make, avoid microbiological contamination, it is 30 ± 2 DEG C to maintain temperature of charge, and fermentation time is about 16h ± 0.5h, is judged eventually according to physics and chemistry and sense organ
Point, wherein, composite ferment is lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei, and the addition mass ratio of three is
1:1:1；
It is filling：Using sterile filling, stirring, 120 DEG C of sterilising temp are opened when filling, material returns to 117 DEG C, passed through after filling
Cooling bath cools down, and final cooling temperature must not be higher than 45 DEG C.
Refrigeration：Canned product is put in rapidly 0~4 DEG C of refrigeration
Product special flavour has the fragrance of carrot and orange concurrently, can reduce carrot juice according to the weight of customer demand orange perfume gas
Additive amount.
Embodiment 3
Raw material selection：It is raw material to select without the fresh carrot to rot, nothing is gone mouldy, maturity is high；
Precook：By precooker, carrot is precooked, prevent brown stain when carrot is broken；
Crushing and beating：Carrot after peeling carries out break process by crusher, can be with for the ease of broken, when broken
Appropriate >=80 DEG C of hot water are added, the carrot after crushing is pumped into beater and is beaten；
Enzymolysis filtering：The pectin and cellulose mixed enzyme of 80ppm is added in carrot paste, 200 are crossed after 50~55 DEG C of enzymolysis 1h
Mesh sieve net obtains carrot juice；
Materials allocating：Allocated according to following mass fraction ratio, by orange inspissated juice 4%, carrot juice 35%, white granulated sugar
8%, water 53% is put into fermentation tank, is opened stirring, is stirred evenly；
Sterilization：Fermentation tank steam is opened, heated material temperature keeps the temperature 5min to 98~100 DEG C；
Cooling：Condensed water is opened, material is cooled to 30 ± 1 DEG C；
Inoculation and culture：The composite ferment activated 0.005% is put into material, is stirred evenly, pays attention to sterile behaviour
Make, avoid microbiological contamination, it is 30 ± 2 DEG C to maintain temperature of charge, and fermentation time is about 24h ± 0.5h, is judged eventually according to physics and chemistry and sense organ
Point；
It is filling：Using sterile filling, stirring, 120 DEG C of sterilising temp are opened when filling, material returns to 117 DEG C, passed through after filling
Cooling bath cools down, and final cooling temperature must not be higher than 45 DEG C；
Refrigeration：Canned product is put in rapidly 0~4 DEG C of refrigeration；
Fermentation time of the fermentation time of the present embodiment substantially than embodiment 2 is long, main reason is that the original of the embodiment
It only used white granulated sugar in material, be not added with glucose, and glucose is only lactic acid bacteria optimum utilization carbon source, therefore cause product to be sent out
The ferment time is grown, and low production efficiency, causes to waste to the energy and manpower.
Embodiment 4
The present embodiment is based on the technical solution of embodiment 2, using headspace solid-phase microextraction and gas chromatography-mass spectrometry
It is respectively unfermentable fruit juice, composite ferment (plant breast bar with the fragrance component of 5 groups of fermentation sweet orange carrot juices of technology for detection
Bacterium, lactobacillus acidophilus, lactobacillus paracasei) fermented juice, individual plants lactobacillus ferment fruit juice, single plant lactobacillus acidophilus fermentation
Fruit juice, single plant lactobacillus paracasei fermented juice, characteristic flavor compounds are analyzed with reference to threshold value and the fragrance value of different aromas material,
And sensory evaluation is carried out to each group fermentation sweet orange carrot juice.
The fragrance relative amount of the different group fruit parts fragrance components of table 1
Note：1st, "-" represents not detect in sample；2nd, above-mentioned numerical value is with content highest material (4- methyl isophthalic acids-(1- first
Base ethyl) -3 cyclohexene -1- alcohol acetic esters) peak area be 100%, the peak area of remaining material accounts for the highest material peak area
Ratio calculated.
It can be obtained according to table 1, identify 35 kinds of fragrance components altogether, mainly included terpenoid substance before fermentation, there is a small amount of alcohol
Class, esters, aldehydes and ketone.Wherein terpenoid substance is main fragrance classification.Alcohols, esters increase after fermented, such as
Ethyl butyrate, methyl butyrate, acetaldehyde etc., terpenoid substance content reduces or partial disappearance, such as camphor terpene, cymene etc..It is more
Bacterium fermentation and single bacterium fermentation fragrance component content and fragrance species are more rich, can more assign the strong fruity of fruit juice, blue or green perfume and spend
It is fragrant.And the overall organoleptic of compound strain fermentation group is better than single bacterium fermentation group.
The present embodiment also ferments compound strain, amino acid, vitamin and part trace element before and after detection fermentation
Change.
2 amino acid testing result (mmol/L) of table
| Amino acid | Fermented type fruit juice | Non-fermented type fruit juice |
| Aspartic acid (Asp) | 0.502 | 0.441 |
| Glutamic acid (Glu) | 0.632 | 0.621 |
| Serine (Ser) | 0.673 | 0.631 |
| Glycine (Gly) | 0.301 | 0.350 |
| Histidine (His) | 0.150 | — |
| Arginine (Arg) | 0.472 | 0.401 |
| Threonine (Thr) * | 0.339 | 0.310 |
| Alanine (Ala) | 1.043 | 0.93 |
| Proline (Pro) | 0.637 | 0.597 |
| Tyrosine (Tyr) | 0.146 | 0.164 |
| Valine (Val) * | 0.542 | 0.531 |
| Cysteine (Cys) | 0.025 | — |
| Isoleucine (Ile) * | 0.341 | 0.322 |
| Leucine (Leu) * | 0.521 | — |
| Phenylalanine (Phe) * | 0.266 | 0.216 |
| Lysine (Lys) * | 0.521 | 0.509 |
| Tryptophan (Trp) * | 0.101 | 0.091 |
Note：* it is essential amino acid
17 kinds of free amino acids are detected in fruit juice after fermented altogether, containing 7 kinds of essential amino acids.Wherein main amino
Acid is glutamic acid, serine, alanine and proline, before relatively fermenting except glycine and tyrosine content have it is different degrees of
Increase, and histidine, cysteine, leucine also have detection.
3 water soluble vitamin of table and beta carotene testing result (mg/100ml)
The composite fruit juice is made of orange and carrot, inherently containing abundant vitamin and beta carotene, plus lactic acid
Bacterium, which grows itself, can synthesize multivitamin, wherein VCIt is most abundant with content beta-carotene.
4 Results of Trace Element Detection of table (μ g/L)
Ca, K, Na content are higher in sweet orange carrot beverage through compound lactobacillus-fermencucumber, and wherein Ca can maintain the bone of human body
The health of bone and tooth, has the function that stable mood.Zn, Fe, Cu constituent content are although relatively low, but body is adjusted, is normal
Metabolism plays an important role, and can not be ignored.
One embodiment of the invention is described in detail above, but the content is only the invention
Preferred embodiment, it is impossible to be construed as limiting the practical range of the invention.It is all to be made according to the invention application range
All the changes and improvements etc., shall remain within the patent scope covered by the invention.
Claims (4)
1. one kind fermentation sweet orange carrot juice beverage, it is characterised in that be made by the raw material of following mass fraction：Orange concentration
1-8 parts of juice, 30-50 parts of carrot juice, 1-6 parts of glucose, 1-6 parts of white granulated sugar, 40-55 parts of water.
2. the production method of a kind of sweet orange carrot juice beverage that ferments as claimed in claim 1, it is characterised in that carrot juice
Preparation process mainly includes the following steps that：
Raw material selection：It is raw material to select without the fresh carrot to rot, nothing is gone mouldy, maturity is high；
Precook：By precooker, carrot is precooked, prevent brown stain when carrot is broken；
Crushing and beating：Carrot after peeling carries out break process by crusher, for the ease of crushing, can be added when broken
DEG C hot water in right amount >=80, the carrot after crushing are pumped into beater and are beaten；
Enzymolysis filtering：The pectin and cellulose mixed enzyme of 80ppm is added in carrot paste, 200 mesh sieves are crossed after 50~55 DEG C of enzymolysis 1h
Net to obtain carrot juice.
3. the production method of a kind of sweet orange carrot juice beverage that ferments as claimed in claim 1, it is characterised in that mainly include
Following steps：
Materials allocating：By orange inspissated juice 1-8 parts, 30-50 parts of carrot juice, 1-6 parts of glucose, 1-6 parts of white granulated sugar, water 40-55
Part, put into fermentation tank, open stirring, stir evenly；
Sterilization：Fermentation tank steam is opened, heated material temperature keeps the temperature 5min to 98~100 DEG C；
Cooling：Condensed water is opened, material is cooled to 30 ± 1 DEG C；
Inoculation and culture：The composite ferment activated (0.005~0.01%) is put into material, is stirred evenly, maintains thing
Material temperature degree is 30 ± 2 DEG C, and fermentation time is about 16h ± 0.5h, judges terminal according to physics and chemistry and sense organ；
It is filling：Using sterile filling, open stirring, 120 DEG C of sterilising temp when filling, material returns to 117 DEG C, it is filling after through cooling
Groove cools down, and final cooling temperature must not be higher than 45 DEG C；
Refrigeration：Canned product is put in rapidly 0~4 DEG C of refrigeration.
4. the production method of a kind of sweet orange carrot juice beverage that ferments as claimed in claim 3, it is characterised in that described compound
Leavening is lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei, and the adding proportion of three is 1:1:1.
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| CN110651919A (en) * | 2019-09-29 | 2020-01-07 | 江苏菌钥生命科技发展有限公司 | Carrot fermentation liquor and beverage for relieving asthenopia, and preparation method and application thereof |
| CN110974746A (en) * | 2019-12-25 | 2020-04-10 | 广州无添加主义化妆品有限公司 | Carrot lactobacillus fermentation lysate and preparation method thereof |
| CN111838473A (en) * | 2020-08-18 | 2020-10-30 | 河北沛然世纪生物食品有限公司 | Processing technology of concentrated carrot clear juice |
| CN112772808A (en) * | 2021-01-25 | 2021-05-11 | 昆明生物制造研究院有限公司 | Lucid ganoderma and blueberry compound fermented beverage and preparation method thereof |
| CN113907226A (en) * | 2021-10-25 | 2022-01-11 | 浙江丰岛食品股份有限公司 | Preparation method of mixed fruit and vegetable juice beverage formula |
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| CN113907226A (en) * | 2021-10-25 | 2022-01-11 | 浙江丰岛食品股份有限公司 | Preparation method of mixed fruit and vegetable juice beverage formula |
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