CN108041218A - A kind of preparation method of pumpkin black tea composite beverage - Google Patents
A kind of preparation method of pumpkin black tea composite beverage Download PDFInfo
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- CN108041218A CN108041218A CN201711336292.6A CN201711336292A CN108041218A CN 108041218 A CN108041218 A CN 108041218A CN 201711336292 A CN201711336292 A CN 201711336292A CN 108041218 A CN108041218 A CN 108041218A
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- pumpkin
- black tea
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- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 91
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 62
- 235000020279 black tea Nutrition 0.000 title claims abstract description 62
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 31
- 239000002131 composite material Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000002525 ultrasonication Methods 0.000 claims abstract description 22
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
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- 244000241257 Cucumis melo Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
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- 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
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
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- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- PBGKTOXHQIOBKM-FHFVDXKLSA-N insulin (human) Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@H]1CSSC[C@H]2C(=O)N[C@H](C(=O)N[C@@H](CO)C(=O)N[C@H](C(=O)N[C@H](C(N[C@@H](CO)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3C=CC(O)=CC=3)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3NC=NC=3)NC(=O)[C@H](CO)NC(=O)CNC1=O)C(=O)NCC(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)NCC(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(=O)N[C@@H]([C@@H](C)O)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(=O)N[C@@H](CC(N)=O)C(O)=O)=O)CSSC[C@@H](C(N2)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@@H](NC(=O)CN)[C@@H](C)CC)[C@@H](C)CC)[C@@H](C)O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@@H](NC(=O)[C@@H](N)CC=1C=CC=CC=1)C(C)C)C1=CN=CN1 PBGKTOXHQIOBKM-FHFVDXKLSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 210000000130 stem cell Anatomy 0.000 description 1
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- 235000013616 tea Nutrition 0.000 description 1
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- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food processing technology fields, specifically disclose a kind of preparation method of pumpkin black tea composite beverage.The preparation method of pumpkin black tea composite beverage of the present invention comprises the following steps：(1) raw material selects；(2) raw material weighs：By weight, 59 parts of 13 18 parts of processing pumpkin and black tea are weighed；(3) pumpkin is handled：Boiling, ultrasonication, defibrination and filtration treatment etc. are carried out to pumpkin successively；(4) black tea is handled：Black tea is extracted and ultrasonication；(5) mixing sterilizing；(6) inoculation fermentation；(7) allocate；(8) tinning.The present invention has the characteristics that full of nutrition, flavor is good and good health care effect using pumpkin and black tea as the pumpkin black tea composite beverage that primary raw material is prepared.
Description
【Technical field】
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of pumpkin black tea composite beverage.
【Background technology】
Cucurbita herbaceous plant, is fruit also known as pumpkin, Chinese squash of cucurbitaceous plant pumpkin etc., rich in nutrition content.
Research shows per 500g pumpkins 4g containing sugar, vitamin 220mg, calcium 56mg, carrotene 2.272g, in addition, pumpkin also contains calabash
The substance beneficial to human body such as reed bar alkali, adenine, arginine, pentosan.Pumpkin has very high medical value simultaneously,
Prevention diabetes, lipid-loweringing, weight-reducing, cancer-resisting etc. are with a wide range of applications.Contain a kind of title particularly in pumpkin
Make the active ingredient of " CTY ", this substance can increase the Glut-Z protein contents lacked in diabetes patient's Stem Cells, from
And promote the secretion of human insulin, diabetes patient's tool is had a better effect.
With the increasingly raising of people's living standard, the health care consciousness of people is also increasingly stronger, the demand of pumpkin product
Also can be continuously increased.It is also many that the research of various composite beverages is made using pumpkin as raw material, but there is presently no on by south
Melon and the compound correlative study for preparing beverage of black tea.
【The content of the invention】
The goal of the invention of the present invention is：In view of the above problems, a kind of system of pumpkin black tea composite beverage is provided
Preparation Method.The present invention has full of nutrition, wind using pumpkin and black tea as the pumpkin black tea composite beverage that primary raw material is prepared
Taste is good and the characteristics of good health care effect.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of pumpkin black tea composite beverage, comprises the following steps：
(1) raw material selects：Select that golden yellow color, epidermis are hard, fiber is few, are raw material without mildew and rot and pest and disease damage pumpkin,
After being rinsed with clear water, stalk removes the peel, goes wooden dipper, remove seed, obtains processing pumpkin；Select the pitch-black glossy, bar shaped of color and luster tight thin even neat red
Tea is raw material；
(2) raw material weighs：By weight, 5-9 parts of 13-18 parts of processing pumpkin and black tea are weighed；
(3) pumpkin is handled：It will be put into after the squash tissue slice weighed after boiling 5-8min in jacketed pan, add in salt and lemon
Acid stirs evenly, then using ultrasonication 3-5min；It is the south that volume is added in the pumpkin crossed toward the ultrasonication
Defibrination, filtering are carried out after the water that 2/5 and temperature of melon volume are 30-35 DEG C, obtains first-time filtrate and filter residue；
The filter residue is added in 90-95 DEG C of water after keeping the temperature 4-5min and be cooled to 28-35 DEG C, add in cellulase mixing
Uniformly, using ultrasonication 3-5min, defibrination, filtering are carried out again, obtains secondary filtrate and filter residue；Merge first-time filtrate and two
Secondary filtrate obtains pumpkin liquid；
(4) black tea is handled：After the black tea weighed is crushed to 50 mesh, the water with 90 DEG C presses 1g:The ratio mixing of 15mL
15min is extracted, and every 3min stirrings once, then use the ultrasonication 8- that temperature is 200W for 35-38 DEG C, power
It is filtered after 10min, obtains black tea liquid；
(5) mixing sterilizing：Above-mentioned pumpkin liquid and black tea liquid are mixed into uniform mixed liquor, into the mixed liquor
Add in sucrose and citric acid after mixing, sterilize 12-15min at 120 DEG C；
(6) inoculation fermentation：Zymophyte is accessed into the mixed liquor after above-mentioned sterilizing, after the 12h that ferments at 36 DEG C, is filtered
Zymotic fluid；The zymophyte is mainly by lactobacillus plantarum, lactobacillus acidophilus and saccharomycete in mass ratio 2：3:1 is mixed；
(7) allocate：Defatted milk, sodium alginate, agar, salt and sterile water is added in into the zymotic fluid to be uniformly mixed,
Obtain seasoning liquid；
(8) tinning：By seasoning liquid be placed in 85KPa vacuum under pressure deaerate 30min, at 75 DEG C tinning and cover after,
It is sterilized using spraying sterilization machine at 85 DEG C 35min, then filled drink temperature is sprayed to as less than 40 DEG C with cold water, you can obtained
The pumpkin black tea composite beverage.
Further, in step (2), by weight, 8 parts of 16 parts of processing pumpkin and black tea are weighed.
Further, in step (3), the addition of the salt and citric acid is respectively 1% He of the pumpkin quality
0.3%.
Further, in step (3), the temperature of the ultrasonication is 30-33 DEG C, power 180W.
Further, in step (6), the zymogenic access amount is the 3.2% of the mixed liquor quality.
Further, in step (7), the addition of the sodium alginate and agar is respectively the zymotic fluid quality
0.2% and 0.1%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The composite beverage of the present invention is using pumpkin and black tea as main component, and pumpkin and black tea collective effect are full of nutrition, no
The effect of one-component strengthening the spleen and stomach, toxin-expelling and face nourishing is only enhanced, health is good, and unique flavor, and sensory effects are good, for south
The open new direction of melon product.Wherein, the present invention is combined using boiling and ultrasonic wave and pumpkin is handled, and to for the first time
The filter residue being obtained by filtration is heat-treated, digest and ultrasonication after again defibrination filter, ensureing the smooth mouthfeel of beverage
In the case of, make the utilization rate of pumpkin raw material up to more than 95.8%, and the percentage of damage of pumpkin cell is substantially increased, so as to improve south
The yield of melon active ingredient, the yield of vitamin is reachable up to the yield of more than 91.28%, carrotene in pumpkin liquid of the present invention
More than 93.14%；Meanwhile the present invention is combined using extraction and ultrasonic wave and black tea is handled, and is also effectively increased in black tea
The recovery rate of the extraction degree of active ingredient, theaflavin and thearubigin is respectively up to 87.3% and more than 90.1%.Further,
The present invention sends out pumpkin-black tea mixed liquor using lactobacillus plantarum, lactobacillus acidophilus and composite bacteria made of saccharomycete
Ferment processing, effectively improves the flavor of composite beverage, key odorant substance alcohol compound --- the relative amount of alcohols can
Up to 43.9%, and the content of the important aroma substance ester type compound of its flavor is influenced up to 19.5%, compared with using single
Strain carries out fermentation process, and 10.3-11.5% and 4.9-9.7% has been respectively increased.
【Specific embodiment】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of pumpkin black tea composite beverage, comprises the following steps：
(1) raw material selects：Select that golden yellow color, epidermis are hard, fiber is few, are raw material without mildew and rot and pest and disease damage pumpkin,
After being rinsed with clear water, stalk removes the peel, goes wooden dipper, remove seed, obtains processing pumpkin；Select the pitch-black glossy, bar shaped of color and luster tight thin even neat red
Tea is raw material；
(2) raw material weighs：By weight, 5 parts of 13 parts of processing pumpkin and black tea are weighed；
(3) pumpkin is handled：It will be put into after the squash tissue slice weighed after boiling 5min in jacketed pan, it is respectively institute to add in quality
It states the salt of pumpkin quality 1% and 0.3% citric acid stirs evenly, then use the ultrasound that temperature is 180W for 30 DEG C, power
Ripple handles 3min；It is 30 DEG C that 2/5 and temperature that volume is the pumpkin volume are added in the pumpkin crossed toward the ultrasonication
Water after carry out defibrination, filtering, obtain first-time filtrate and filter residue；
The filter residue is added in 90 DEG C of water after keeping the temperature 4min and be cooled to 28 DEG C, added in cellulase and be uniformly mixed, adopt
With the ultrasonication 3min that temperature is 30 DEG C, power is 180W, defibrination, filtering are carried out again, obtains secondary filtrate and filter residue；It closes
And first-time filtrate and secondary filtrate, obtain pumpkin liquid；
(4) black tea is handled：After the black tea weighed is crushed to 50 mesh, the water with 90 DEG C presses 1g:The ratio mixing of 15mL
15min is extracted, and every 3min stirrings once, then mistake after using temperature as the ultrasonication 8min that 35 DEG C, power are 200W
Filter, obtains black tea liquid；
(5) mixing sterilizing：Above-mentioned pumpkin liquid and black tea liquid are mixed into uniform mixed liquor, into the mixed liquor
Add in sucrose and citric acid after mixing, sterilize 12min at 120 DEG C；
(6) inoculation fermentation：Into the mixed liquor after above-mentioned sterilizing, cut-in quality is the fermentation of the mixed liquor quality 3.2%
Bacterium ferments after 12h at 36 DEG C, filters to obtain zymotic fluid；The zymophyte is mainly by lactobacillus plantarum, lactobacillus acidophilus and yeast
Bacterium in mass ratio 2：3:1 is mixed；
(7) allocate：Into the zymotic fluid, addition defatted milk, quality are respectively 0.2% sea of the zymotic fluid quality
Mosanom and 0.1% agar, salt, sterile water are uniformly mixed, and obtain seasoning liquid；
(8) tinning：By seasoning liquid be placed in 85KPa vacuum under pressure deaerate 30min, at 75 DEG C tinning and cover after,
It is sterilized using spraying sterilization machine at 85 DEG C 35min, then filled drink temperature is sprayed to as less than 40 DEG C with cold water, you can obtained
The pumpkin black tea composite beverage.
Embodiment 2
A kind of preparation method of pumpkin black tea composite beverage, comprises the following steps：
(1) raw material selects：Select that golden yellow color, epidermis are hard, fiber is few, are raw material without mildew and rot and pest and disease damage pumpkin,
After being rinsed with clear water, stalk removes the peel, goes wooden dipper, remove seed, obtains processing pumpkin；Select the pitch-black glossy, bar shaped of color and luster tight thin even neat red
Tea is raw material；
(2) raw material weighs：By weight, 8 parts of 16 parts of processing pumpkin and black tea are weighed；
(3) pumpkin is handled：It will be put into after the squash tissue slice weighed after boiling 7min in jacketed pan, it is respectively institute to add in quality
It states the salt of pumpkin quality 1% and 0.3% citric acid stirs evenly, then use the ultrasound that temperature is 180W for 31 DEG C, power
Ripple handles 4min；It is 33 DEG C that 2/5 and temperature that volume is the pumpkin volume are added in the pumpkin crossed toward the ultrasonication
Water after carry out defibrination, filtering, obtain first-time filtrate and filter residue；
The filter residue is added in 92 DEG C of water after keeping the temperature 5min and be cooled to 31 DEG C, added in cellulase and be uniformly mixed, adopt
With the ultrasonication 4min that temperature is 31 DEG C, power is 180W, defibrination, filtering are carried out again, obtains secondary filtrate and filter residue；It closes
And first-time filtrate and secondary filtrate, obtain pumpkin liquid；
(4) black tea is handled：After the black tea weighed is crushed to 50 mesh, the water with 90 DEG C presses 1g:The ratio mixing of 15mL
15min is extracted, and every 3min stirrings once, then mistake after using temperature as the ultrasonication 9min that 37 DEG C, power are 200W
Filter, obtains black tea liquid；
(5) mixing sterilizing：Above-mentioned pumpkin liquid and black tea liquid are mixed into uniform mixed liquor, into the mixed liquor
Add in sucrose and citric acid after mixing, sterilize 14min at 120 DEG C；
(6) inoculation fermentation：Into the mixed liquor after above-mentioned sterilizing, cut-in quality is the fermentation of the mixed liquor quality 3.2%
Bacterium ferments after 12h at 36 DEG C, filters to obtain zymotic fluid；The zymophyte is mainly by lactobacillus plantarum, lactobacillus acidophilus and yeast
Bacterium in mass ratio 2：3:1 is mixed；
(7) allocate：Into the zymotic fluid, addition defatted milk, quality are respectively 0.2% sea of the zymotic fluid quality
Mosanom and 0.1% agar, salt, sterile water are uniformly mixed, and obtain seasoning liquid；
(8) tinning：By seasoning liquid be placed in 85KPa vacuum under pressure deaerate 30min, at 75 DEG C tinning and cover after,
It is sterilized using spraying sterilization machine at 85 DEG C 35min, then filled drink temperature is sprayed to as less than 40 DEG C with cold water, you can obtained
The pumpkin black tea composite beverage.
Embodiment 3
A kind of preparation method of pumpkin black tea composite beverage, comprises the following steps：
(1) raw material selects：Select that golden yellow color, epidermis are hard, fiber is few, are raw material without mildew and rot and pest and disease damage pumpkin,
After being rinsed with clear water, stalk removes the peel, goes wooden dipper, remove seed, obtains processing pumpkin；Select the pitch-black glossy, bar shaped of color and luster tight thin even neat red
Tea is raw material；
(2) raw material weighs：By weight, 9 parts of 18 parts of processing pumpkin and black tea are weighed；
(3) pumpkin is handled：It will be put into after the squash tissue slice weighed after boiling 8min in jacketed pan, it is respectively institute to add in quality
It states the salt of pumpkin quality 1% and 0.3% citric acid stirs evenly, then use the ultrasound that temperature is 180W for 33 DEG C, power
Ripple handles 5min；It is 35 DEG C that 2/5 and temperature that volume is the pumpkin volume are added in the pumpkin crossed toward the ultrasonication
Water after carry out defibrination, filtering, obtain first-time filtrate and filter residue；
The filter residue is added in 95 DEG C of water after keeping the temperature 5min and be cooled to 35 DEG C, added in cellulase and be uniformly mixed, adopt
With the ultrasonication 5min that temperature is 33 DEG C, power is 180W, defibrination, filtering are carried out again, obtains secondary filtrate and filter residue；It closes
And first-time filtrate and secondary filtrate, obtain pumpkin liquid；
(4) black tea is handled：After the black tea weighed is crushed to 50 mesh, the water with 90 DEG C presses 1g:The ratio mixing of 15mL
15min is extracted, and every 3min stirrings once, then mistake after using temperature as the ultrasonication 10min that 38 DEG C, power are 200W
Filter, obtains black tea liquid；
(5) mixing sterilizing：Above-mentioned pumpkin liquid and black tea liquid are mixed into uniform mixed liquor, into the mixed liquor
Add in sucrose and citric acid after mixing, sterilize 15min at 120 DEG C；
(6) inoculation fermentation：Into the mixed liquor after above-mentioned sterilizing, cut-in quality is the fermentation of the mixed liquor quality 3.2%
Bacterium ferments after 12h at 36 DEG C, filters to obtain zymotic fluid；The zymophyte is mainly by lactobacillus plantarum, lactobacillus acidophilus and yeast
Bacterium in mass ratio 2：3:1 is mixed；
(7) allocate：Into the zymotic fluid, addition defatted milk, quality are respectively 0.2% sea of the zymotic fluid quality
Mosanom and 0.1% agar, salt, sterile water are uniformly mixed, and obtain seasoning liquid；
(8) tinning：By seasoning liquid be placed in 85KPa vacuum under pressure deaerate 30min, at 75 DEG C tinning and cover after,
It is sterilized using spraying sterilization machine at 85 DEG C 35min, then filled drink temperature is sprayed to as less than 40 DEG C with cold water, you can obtained
The pumpkin black tea composite beverage.
Compliance test result：Using the pumpkin black tea composite beverage that 1-3 of the embodiment of the present invention is prepared as experimental group 1-3, with existing
Some pumpkin fermenting beverages (after pumpkin is carried out boiling, defibrination and filtering, carry out fermentation using lactic acid bacteria and saccharomycete and are prepared into
To) it is control group.Under identical condition, sensory evaluation is carried out to above-mentioned each group beverage by the standard of table 1, the results are shown in Table 2：
1 sensory evaluation standard of table
The Analyses Methods for Sensory Evaluation Results of 2 each group beverage of table
| Group | Color and luster | Flavor | Mode of appearance | Total score (is divided) |
| Experimental group 1 | 15 | 71 | 9 | 95 |
| Experimental group 2 | 14 | 72 | 8 | 94 |
| Experimental group 3 | 14 | 71 | 8 | 93 |
| Control group | 14 | 63 | 8 | 85 |
Table 2 is combined from table 1, composite beverage of the invention is compared with existing pumpkin fermenting beverage, in commenting for flavor
There is larger promotion on valency, illustrate the composite beverage raciness of the present invention, sensory effects are good.
In addition, carrying out the measure of nutrient content to the composite beverage of embodiment 1-3, the content of following nutriment is obtained：Egg
White matter 9.15-9.89mg/mL, total reducing sugar 0.108g/mL, vitamin C 532-541 μ g/mL.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of pumpkin black tea composite beverage, which is characterized in that comprise the following steps：
(1) raw material selects：Select that golden yellow color, epidermis are hard, fiber is few, are raw material without mildew and rot and pest and disease damage pumpkin, with clear
After water rinses, stalk removes the peel, goes wooden dipper, remove seed, obtains processing pumpkin；Select the tight thin even neat black tea of the pitch-black glossy, bar shaped of color and luster for
Raw material；
(2) raw material weighs：By weight, 5-9 parts of 13-18 parts of processing pumpkin and black tea are weighed；
(3) pumpkin is handled：It will be put into after the squash tissue slice weighed after boiling 5-8min in jacketed pan, add in salt and citric acid stirs
It mixes uniformly, then using ultrasonication 3-5min；It is the Pumpkin that volume is added in the pumpkin crossed toward the ultrasonication
Defibrination, filtering are carried out after the water that 2/5 long-pending and temperature is 30-35 DEG C, obtains first-time filtrate and filter residue；
The filter residue is added in 90-95 DEG C of water after keeping the temperature 4-5min and be cooled to 28-35 DEG C, it is equal to add in cellulase mixing
It is even, using ultrasonication 3-5min, defibrination, filtering are carried out again, obtains secondary filtrate and filter residue；Merge first-time filtrate and secondary
Filtrate obtains pumpkin liquid；
(4) black tea is handled：After the black tea weighed is crushed to 50 mesh, the water with 90 DEG C presses 1g:The ratio hybrid extraction of 15mL
15min, and every 3min stirrings once, then after using temperature as the ultrasonication 8-10min that 35-38 DEG C, power are 200W
Filtering, obtains black tea liquid；
(5) mixing sterilizing：Above-mentioned pumpkin liquid and black tea liquid are mixed into uniform mixed liquor, added in into the mixed liquor
After mixing, sterilize 12-15min at 120 DEG C for sucrose and citric acid；
(6) inoculation fermentation：Zymophyte is accessed into the mixed liquor after above-mentioned sterilizing, after the 12h that ferments at 36 DEG C, filtering must ferment
Liquid；The zymophyte is mainly by lactobacillus plantarum, lactobacillus acidophilus and saccharomycete in mass ratio 2：3:1 is mixed；
(7) allocate：Defatted milk, sodium alginate, agar, salt and sterile water are added in into the zymotic fluid to be uniformly mixed, and must be adjusted
With liquid；
(8) tinning：By seasoning liquid be placed in 85KPa vacuum under pressure deaerate 30min, at 75 DEG C tinning and cover after, use
Spraying sterilization machine sterilizes 35min at 85 DEG C, then is sprayed to filled drink temperature with cold water as less than 40 DEG C, you can described in obtaining
Pumpkin black tea composite beverage.
2. a kind of preparation method of pumpkin black tea composite beverage according to claim 1, which is characterized in that in step (2), press
Parts by weight meter weighs 8 parts of 16 parts of processing pumpkin and black tea.
3. a kind of preparation method of pumpkin black tea composite beverage according to claim 1, which is characterized in that in step (3), institute
The addition for stating salt and citric acid is respectively the 1% and 0.3% of the pumpkin quality.
4. a kind of preparation method of pumpkin black tea composite beverage according to claim 1, which is characterized in that in step (3), institute
The temperature for stating ultrasonication is 30-33 DEG C, power 180W.
5. a kind of preparation method of pumpkin black tea composite beverage according to claim 1, which is characterized in that in step (6), institute
State 3.2% that zymogenic access amount is the mixed liquor quality.
6. a kind of preparation method of pumpkin black tea composite beverage according to claim 1, which is characterized in that in step (7), institute
The addition for stating sodium alginate and agar is respectively the 0.2% and 0.1% of the zymotic fluid quality.
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Application publication date: 20180518 |