CN108013312A - A kind of honey peach fermented beverage and preparation method thereof - Google Patents
A kind of honey peach fermented beverage and preparation method thereof Download PDFInfo
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- CN108013312A CN108013312A CN201711341673.3A CN201711341673A CN108013312A CN 108013312 A CN108013312 A CN 108013312A CN 201711341673 A CN201711341673 A CN 201711341673A CN 108013312 A CN108013312 A CN 108013312A
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- honey peach
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- fermented beverage
- peach
- walnut
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 28
- 235000012907 honey Nutrition 0.000 title claims abstract description 28
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 15
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 27
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 24
- 235000020234 walnut Nutrition 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000020370 peach squash Nutrition 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 241000758789 Juglans Species 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- 239000007858 starting material Substances 0.000 claims description 4
- 238000012859 sterile filling Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 238000007654 immersion Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 150000002213 flavones Chemical class 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 235000011083 sodium citrates Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- -1 stevioside glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
- A23V2400/123—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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of honey peach fermented beverage, and preparing the raw material of the beverage includes the component of following parts by weight：200 ~ 300 parts of peach squash, 10 ~ 20 parts of walnut slurries；500 ~ 600 parts of water；0.01 ~ 0.05 part of stabilizer.Walnut slurries are added in the honey peach fermented beverage fermentation raw material, it is not only in good taste, but also equilibrium only full of nutrition；It is the natural nutrition drink for the Mobyneb that there is Dietotherapy health to be integrated containing a variety of amino acid and trace element such as abundant protein calcium, iron, zinc, multivitamin etc..
Description
Technical field
The present invention relates to food processing field, more particularly, to a kind of honey peach fermented beverage and preparation method thereof.
Background technology
Honey peachPrunus persica（L.）It is the defoliation small arbor of Armeniaca Mume of Rosaceae category peach Subgenus, its fruit
Taste is gentle, contains multivitamin and the inorganic salts such as tartaric acid and calcium, phosphorus.Protein content is higher than apple, grape in honey peach
One times, more seven times higher than pear, the content of iron is three times more than apple, five times more than pear, rich in multivitamin, wherein vitamin
C highests；But honey peach belongs to typical climacteric type fruit, the Ripening and softening speed at normal temperatures of the honey peach after harvesting
Comparatively fast, will rot rapidly after softening.Therefore, the development and utilization to honey peach converted products is of great significance.
Lactic fermentation type beverage is emerging beverage, the advantages of combining fruit juice and lactic fermentation due to it, makes its raw material wind
Taste and ferment local-flavor one integrated mass, and the nutritive value with higher；Flavones and polyphenol have various health-care, but existing
Lactic acid fermentation beverage in the content of flavones and polyphenol it is often relatively low.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of honey peach fermented beverage.The honey peach is sent out
Walnut slurries are added in ferment drink fermented raw material, it is not only in good taste, but also equilibrium only full of nutrition；Contain abundant protein
A variety of amino acid such as calcium, iron, zinc and trace element, multivitamin etc., are the Mobynebs that there is Dietotherapy health to be integrated
Natural nutrition drink.
Technical solution is used by the present invention solves above-mentioned technical problem：
A kind of honey peach fermented beverage, preparing the raw material of the beverage includes the component of following parts by weight：Peach squash 200 ~
300 parts, 10 ~ 20 parts of walnut slurries；500 ~ 600 parts of water；0.01 ~ 0.05 part of stabilizer.
Present invention solution above-mentioned technical problem, which further includes, provides a kind of preparation method of honey peach fermented beverage, including following
Step：
Step 1, raw material prepare：
The preparation of peach squash：After fresh honey peach is cleaned peeling, stoning, section, is soaked in 1-2h in sodium chloride, squeezes
Juice, gained juice are filtered through 40 mesh filter screens；Filtered again with 60 mesh filter screens spare；
The preparation of walnut slurries：Walnut crusher is crushed into 0.5-1.5mm, soaks 2h, material-water ratio 1 in 50 degrees Celsius of warm water：10
（g/g）, after stirring and evenly mixing, addition pectase, cellulase（Mass ratio 1:1) complex enzyme, pH7.5,40 DEG C of enzymes are degraded after 1h
Centrifugation, separates supernatant liquid, spare as walnut slurries；
Step 2, will be 200 ~ 300 parts by peach squash, 10 ~ 20 parts of walnut slurries；500 ~ 600 parts of water；Sodium citrate 0.01 ~
0.05 part of part by weight weighs raw material, and raw material is mixed, and mixeding liquid temperature is cooled to room temperature, sterilizing；Inoculating starter, fermentation
Agent content is 3 mg/L, and inoculum concentration 0.1%, ferment 24h at 30 DEG C, and pH value is that 3.0-4.0 is fermentation termination；The fermentation
Agent A is the mixed bacteria of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium adolescentis and streptococcus thermophilus, weight ratio 1:
1:1:1；
Step 3, addition stabilizer stirs evenly in the zymotic fluid obtained by the step 2, and sterile filling gets product water
Honey peach fermented beverage.
In the step 2, sterilising conditions are：Sterilising temp is 75 DEG C, and sterilization time is 1 h.
Compared with prior art, the advantage of the invention is that：
（1）Beverage of the present invention not only equilibrium full of nutrition, contains a variety of amino acid such as abundant protein calcium, iron, zinc and micro
Element, multivitamin etc., are the natural nutrition drinks for the Mobyneb that there is Dietotherapy health to be integrated.
（2）Bacteria selection is one of lactic acid fermented key, and kinds of lactobacillus is various, present invention selection bulgarian milk
It is special to show good symbiotic fermentation as lactic acid fermentation agent for bacillus, lactobacillus acidophilus, bifidobacterium adolescentis and streptococcus thermophilus
Property, there are multi-cultur es to coordinate fermentability, compared to other lactic acid fermentation agents, lactic acid fermentation agent of the invention substantially increases breast
The content of flavones and polyphenol in acid fermented drink.
（3）The lactic acid fermentation beverage of the present invention is free of any food additives, without sugar, safe for drinking, to body without pair
Effect, often drinks beneficial to health.
(4) walnut slurries are added in raw material of the present invention, walnut fat content is high, after the composite bacteria fermentation, becomes
It is more easy to absorb.The flavones especially formed after peach squash fermentation can promote the decomposition of fat during the fermentation so that few
The walnut slurries of amount give full play to nutritive value.
Embodiment
The present invention is described in further detail with reference to embodiments.
The preparation of 1 peach squash of embodiment:
After fresh honey peach is cleaned peeling, stoning, section, is soaked in 1-2h in sodium chloride, squeezes the juice, gained juice is filtered through 40 mesh
Net filtration；Filtered again with 60 mesh filter screens spare.
The preparation of 2 walnut slurries of embodiment:
Walnut crusher is crushed into 0.5-1.5mm, soaks 2h, material-water ratio 1 in 50 degrees Celsius of warm water：10（g/g）, stir and evenly mix
Afterwards, pectase, cellulase are added（Mass ratio 1:1) complex enzyme, centrifuges after pH7.5,40 DEG C of enzymes degraded 1h, separates upper liquid
Body, it is spare as walnut slurries.
Embodiment 3:
In the present embodiment, a kind of preparation method of honey peach fermented beverage, including following steps：
Will be by peach squash 200kg, walnut slurries 10kg；The part by weight of water 500kg weighs raw material, and raw material is mixed, and mixes
Close liquid temperature degree to be cooled to room temperature, sterilize（Sterilising conditions are：Sterilising temp is 75 DEG C, and sterilization time is 1 h.）；Inoculating starter,
Fermentation agent content is 3 mg/L, inoculum concentration 0.1%（Weight ratio）, ferment 24h at 30 DEG C, and pH value is that 3.0-4.0 is that fermentation is whole
Point.The leavening A is the mixed bacteria of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium adolescentis and streptococcus thermophilus,
Weight ratio is 1:1:1:1, obtain zymotic fluid.Stirred evenly 0.01kg sodium citrates are added in the zymotic fluid of gained, sterile filling
Dress gets product honey peach fermented beverage.
Embodiment 4:
In the present embodiment, a kind of preparation method of honey peach fermented beverage, including following steps：Will be by peach squash
300kg, walnut slurries 15kg；The part by weight of water 600kg weighs raw material, and raw material is mixed, and mixeding liquid temperature is cooled to room temperature,
Sterilizing（Sterilising conditions are：Sterilising temp is 75 DEG C, and sterilization time is 1 h）；Inoculating starter, fermentation agent content are 3 mg/L,
Inoculum concentration is 0.1%（Weight ratio）, ferment 24h at 30 DEG C, and pH value is that 3.0-4.0 is fermentation termination.The leavening A is guarantor
Add the mixed bacteria of Leah lactobacillus, lactobacillus acidophilus, bifidobacterium adolescentis and streptococcus thermophilus, weight ratio 1:1:1:1, obtain
To zymotic fluid.0.01kg sodium citrates will be added in the zymotic fluid of gained and 0.05kg stevioside glycosides stir evenly, sterile filling
Get product honey peach fermented beverage.
The fermented beverage that embodiment two and embodiment three are prepared is placed 21 days in 4 DEG C, bleed phenomenon does not occur.
Claims (4)
- A kind of 1. honey peach fermented beverage, it is characterised in thatRaw material includes the component of following parts by weight：200 ~ 300 parts of peach squash, 10 ~ 20 parts of walnut slurries；Water 500 ~ 600 Part；0.01 ~ 0.05 part of stabilizer.
- A kind of 2. honey peach fermented beverage as claimed in claim 1, it is characterised in thatThe peach squash is prepared using following methods：After fresh honey peach is cleaned peeling, stoning, cut into slices, immersion The 1-2h in sodium chloride, squeezes the juice, and gained juice is filtered through 40 mesh filter screens；Filtered again with 60 mesh filter screens spare；The walnut slurries are prepared using following methods：Walnut crusher is crushed to 0.5-1.5mm, is soaked in 50 DEG C of warm water Steep 2h, material-water ratio 1：10（g/g）, after stirring and evenly mixing, addition pectase, cellulase（Mass ratio 1:1) complex enzyme, pH7.5, Centrifuged after 40 DEG C of enzyme degraded 1h, separate supernatant liquid, it is spare as walnut slurries.
- 3. a kind of preparation method of honey peach fermented beverage, it is characterised in that comprise the following steps：Step 1, raw material prepare：The preparation of peach squash：After fresh honey peach is cleaned peeling, stoning, section, is soaked in 1-2h in sodium chloride, squeezes Juice, gained juice are filtered through 40 mesh filter screens；Filtered again with 60 mesh filter screens spare；The preparation of walnut slurries：Walnut crusher is crushed into 0.5-1.5mm, soaks 2h, material-water ratio 1 in 50 degrees Celsius of warm water：10 （g/g）, after stirring and evenly mixing, addition pectase, cellulase（Mass ratio 1:1) complex enzyme, pH7.5,40 DEG C of enzymes are degraded after 1h Centrifugation, separates supernatant liquid, spare as walnut slurries；Step 2, will be 200 ~ 300 parts by peach squash, 10 ~ 20 parts of walnut slurries；500 ~ 600 parts of water；Sodium citrate 0.01 ~ 0.05 part of part by weight weighs raw material, and raw material is mixed, and mixeding liquid temperature is cooled to room temperature, sterilizing；Inoculating starter, fermentation Agent content is 3 mg/L, and inoculum concentration 0.1%, ferment 24h at 30 DEG C, and pH value is that 3.0-4.0 is fermentation termination；The fermentation Agent A is the mixed bacteria of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium adolescentis and streptococcus thermophilus, weight ratio 1: 1:1:1；Step 3, addition stabilizer stirs evenly in the zymotic fluid obtained by the step 2, and sterile filling gets product water Honey peach fermented beverage.
- A kind of 4. preparation method of honey peach fermented beverage as claimed in claim 3, it is characterised in that in the step 2, Sterilising conditions are：Sterilising temp is 75 DEG C, and sterilization time is 1 h.
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| CN201711341673.3A CN108013312A (en) | 2017-12-14 | 2017-12-14 | A kind of honey peach fermented beverage and preparation method thereof |
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| CN201711341673.3A CN108013312A (en) | 2017-12-14 | 2017-12-14 | A kind of honey peach fermented beverage and preparation method thereof |
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|---|---|---|---|---|
| CN102150916A (en) * | 2011-05-06 | 2011-08-17 | 山西大学 | Primary walnut pulp and production method thereof |
| CN103622103A (en) * | 2013-11-04 | 2014-03-12 | 苏州萃智新技术开发有限公司 | Preparation method of honey peach beverage |
| CN104886256A (en) * | 2015-06-16 | 2015-09-09 | 河北养元智汇饮品股份有限公司 | Pure walnut fermented milk and a production method thereof |
| CN107439876A (en) * | 2017-07-25 | 2017-12-08 | 彭红春 | A kind of walnut peptide drink and preparation method thereof |
-
2017
- 2017-12-14 CN CN201711341673.3A patent/CN108013312A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150916A (en) * | 2011-05-06 | 2011-08-17 | 山西大学 | Primary walnut pulp and production method thereof |
| CN103622103A (en) * | 2013-11-04 | 2014-03-12 | 苏州萃智新技术开发有限公司 | Preparation method of honey peach beverage |
| CN104886256A (en) * | 2015-06-16 | 2015-09-09 | 河北养元智汇饮品股份有限公司 | Pure walnut fermented milk and a production method thereof |
| CN107439876A (en) * | 2017-07-25 | 2017-12-08 | 彭红春 | A kind of walnut peptide drink and preparation method thereof |
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Application publication date: 20180511 |