CN108041386A - A kind of preparation method of naturally raw fragrant nectarine fermented beverage - Google Patents

A kind of preparation method of naturally raw fragrant nectarine fermented beverage Download PDF

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Publication number
CN108041386A
CN108041386A CN201711473968.6A CN201711473968A CN108041386A CN 108041386 A CN108041386 A CN 108041386A CN 201711473968 A CN201711473968 A CN 201711473968A CN 108041386 A CN108041386 A CN 108041386A
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nectarine
time
parts
distilled water
streptococcus thermophilus
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田龙
王丽
褚学英
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Nanyang Normal University
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Nanyang Normal University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus

Abstract

The present invention provides a kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process includes:Acid treatment, preheating, mashing, dilution stirring, for the first time sterilizing, activated spawn, fermentation, allotment, second of performing sterilization and sterile filling, sealing, the present invention starches nectarine by lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis and carries out fermentation, nectarine juice and nectarine slag effective utilization has all been subjected to, simultaneously, increase product special flavour using natural phonation aroma-producing yeasts, essence etc. is not added, many beneficiating ingredients are also increased while cost is reduced, improve the class of product.

Description

A kind of preparation method of naturally raw fragrant nectarine fermented beverage
Technical field
The present invention relates to nectarine technical field of beverage processing, and in particular to a kind of system of naturally raw fragrant nectarine fermented beverage Preparation Method.
Background technology
Nectarine nutritive value enriches, and pulp is crisp, and tender juice is more, sweet and sour taste, has unique fragrance, and flavor is graceful.Oil The moisture of peach is the high-quality fruit eaten raw and processed more than 80%.The nutrition that nectarine contains is known as:Protein, fat, Carbohydrate, dietary fiber, vitamin A, carrotene, thiamine, riboflavin, niacin, vitamin C, vitamin E, calcium, The content of substance necessary to the human bodies such as phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, manganese, wherein niacin is only second to jujube and citrus, in water The 3rd is occupied in fruit kingdom.
Nectarine is full of nutrition, there is the function that kidney is good in relieving cough and reducing sputum, tonifying Qi, and energy blood pressure lowering can promote longevity, juvenile eats energy Promote development, improve intelligence.Nectarine has following edible effect:Nectarine plays the role of tonifying Qi and blood, nourishing Yin and promoting production of body fluid, is especially suitable for After serious disease, deficiency of qi and blood is lean and haggard, and palpitation person eats.The iron-holder of nectarine is higher, is hypoferric anemia patient Preferable supplementary food, in addition, nectarine is more containing potassium, it is few containing sodium, it is suitble to oedema patients.
The content of the invention
The object of the present invention is to provide a kind of preparation method of naturally raw fragrant nectarine fermented beverage, the present invention is added by protecting Leah lactobacillus, streptococcus thermophilus and Meng Qi torulopsis starch nectarine and carry out fermentation, by nectarine juice and nectarine slag all into Go effective utilization, meanwhile, increase product special flavour using natural phonation aroma-producing yeasts, do not add essence etc., reducing cost While also increase many beneficiating ingredients, improve the class of product.
The present invention to solve above-mentioned technical problem the technical solution adopted is that:A kind of naturally raw fragrant nectarine fermented beverage Preparation method, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 20min ~ 40min in the water-bath that temperature is 50 ~ 70 DEG C is placed on afterwards, and slurry is then cooled to 24 by cooling plate ~ 26 DEG C, for use;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:0.5~1:2:1 ferments, and inoculation quality is 8 ~ 10% of slurry after sterilizing for the first time, is stirred evenly, in shaking table It is transferred to after 18 ~ 36h of top fermentation in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, it then will hair Zymotic fluid filters, and obtains ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Beneficial effects of the present invention mainly show as follows:The present invention provides a kind of system of naturally raw fragrant nectarine fermented beverage Preparation Method, using lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis by nutrition in nectarine and the benefit of mushroom Fruit perfect adaptation come into force together, there is beauty, adjust intestinal flora balance, promote intestines peristalsis and other effects, be beneficial to human body Health;Meanwhile the ratio added by adjusting lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis can significantly contract Short fermentation time, and obtain with compared with low sugar contents, peach fermented product in good taste, unique flavor;
Some natural addition flavoring agents are with the addition of simultaneously such as:Sweetening agent:Xylitol, agar, tart flavour additive:Citric acid, Ascorbic acid, gluconic acid, tannin do sweetener by adding xylitol, can be adapted for part of diabetes mellitus patient, increase The scope of application of beverage;
Agar plays the role of thickener, adjusts the mouthfeel of beverage;In acid:Add in citric acid, ascorbic acid, gluconic acid The tart flavour degree of beverage can be increased by entering suitable bitters tannin, so improve the mouthfeel of beverage;
The fermented beverage of the present invention, saves original nutriment in nectarine, has apparent health-care effect, while the beverage To taste, kidney, U.S. face etc. have preferable improvement, meanwhile, present invention process is simple in addition, and equipment investment is few, With higher market application foreground.
Specific embodiment
The present invention is described in detail in conjunction with the embodiments, the present embodiment based on the technical solution of the present invention, gives Detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following embodiments.
Embodiment one
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:0.5 ferments, inoculation quality for for the first time sterilize after slurry 8%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, then by filtering fermentation liquor, Obtain ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Embodiment two
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:2:1 ferments, inoculation quality for for the first time sterilize after slurry 8%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, then by filtering fermentation liquor, Obtain ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Embodiment three
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:1 ferments, inoculation quality for for the first time sterilize after slurry 8%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, then by filtering fermentation liquor, Obtain ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Example IV
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1.5:1 ferments, inoculation quality for for the first time sterilize after slurry 8%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, then by filtering fermentation liquor, Obtain ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Embodiment five
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:1 ferments, inoculation quality for for the first time sterilize after slurry 9%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, then by filtering fermentation liquor, Obtain ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Embodiment six
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:1 ferments, inoculation quality for for the first time sterilize after slurry 10%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, then by filtering fermentation liquor, Obtain ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Embodiment seven
A kind of preparation method of naturally raw fragrant nectarine fermented beverage, preparation process are as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater is 1100w, beating time 10min, obtains slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator 900w, mixing time 30min are obtained The slurry of even mixing;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 30min in the water-bath that temperature is 60 DEG C is placed on afterwards, and slurry is then cooled to 24 ~ 26 DEG C by cooling plate, is treated With;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:1 ferments, inoculation quality for for the first time sterilize after slurry 8%, stir evenly, shaking table top fermentation 18 ~ It is transferred to after 36h in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 15 DEG C, then by filtering fermentation liquor, must be sent out Ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
Further, the sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50, agar 30~40 parts, 10~20 parts of xylitol, the preparation method of the sweetening agent are:Be put into heating kettle distilled water 40~ 50,30~40 parts of agar is then placed on 1 ~ 3h of dipping in heating kettle again, heating kettle is heated, until agar is in distilled water In be completely dissolved;10~20 parts of xylitol is added in heating kettle while hot, uniform stirring to xylitol is dissolved completely in agar and mixes It closes in liquid, cools down to get to sweetening agent.
Further, the sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50, lemon 10~20 parts of acid, 10~20 parts of ascorbic acid, 10~20 parts of gluconic acid, 10~15 parts of tannin.
Further, the tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
Further, the shaking speed is 45 ~ 55r/min.
Further, the condition of the degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, vacuum outgas 40 ~50min.
Table 1 is the test and appraisal table of Kiwi berry acidified milk in each embodiment.
Table 1
As shown in Table 1, in the present invention by increase cover strange torulopsis and lactobacillus bulgaricus, streptococcus thermophilus ratio with And increase inoculum concentration can significantly shorten fermentation time, while can increase nectarine hair by increasing the ratio of the strange torulopsis of illiteracy The natural mellowness degree of ferment beverage, and obtain with compared with low sugar contents, peach fermented product in good taste, unique flavor;And by two Nectarine fermented beverage after secondary sterilization treatment has the longer shelf-life, and the shelf-life is at 250 ~ 280 days.
It should also be noted that, herein, the relational terms such as I, II, III are used merely to an entity or behaviour Make with another entity or operate distinguish, without necessarily requiring or implying between these entities or operation there are it is any this Kind actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to nonexcludability Include so that process, method, article or equipment including a series of elements not only include those elements, but also Including other elements that are not explicitly listed or further include for this process, method, article or equipment it is intrinsic will Element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that wanted including described Also there are other identical elements in the process of element, method, article or equipment.
Each embodiment is described by the way of progressive in this specification, the highlights of each of the examples are with other The difference of embodiment, just to refer each other for identical similar portion between each embodiment.

Claims (7)

1. a kind of preparation method of naturally raw fragrant nectarine fermented beverage, it is characterised in that:Its preparation process is as follows:
1)Acid treatment:Nectarine is cleaned, goes after crust to be cut into the peach piece of 0.5 ~ 2cm thickness, is completely submerged in citric acid and water quality Portion rate is 1:10~2:3 ~ 5min in 10 mixed solution;
2)Preheating:By step 1)The middle peach piece impregnated is put into the distilled water that temperature is 70 ~ 80 DEG C and preheats 10 ~ 20min;
3)Mashing:By step 2)In preheated peach piece be put into beater and be beaten, the pulp beating power of beater for 1000 ~ 1200w, beating time are 5 ~ 15min, obtain slurries;
4)Dilution:In step 3)Add in a certain amount of distilled water in obtained slurries, the mass values of slurries and distilled water are 10: 1~5:1, mixing liquid is poured into mixer and is uniformly mixed, power of agitator is 800w ~ 1000w, mixing time 20min ~ 40min obtains mixed uniformly slurry;
5)It sterilizes for the first time:By step 4)High-temperature instantaneous sterilization of the obtained mixed uniformly slurry through 140 ~ 148 DEG C, 1~2 second Heating 20min ~ 40min in the water-bath that temperature is 50 ~ 70 DEG C is placed on afterwards, and slurry is then cooled to 24 by cooling plate ~ 26 DEG C, for use;
6)Activated spawn:
a)Lactobacillus bulgaricus, streptococcus thermophilus are inoculated in by the 4 ~ 6% of culture volume in MRS culture mediums respectively, 26 24 ~ 36h is activated in ~ 28 DEG C of constant incubators;Obtain the lactobacillus bulgaricus after activating for the first time, streptococcus thermophilus;Take first Lactobacillus bulgaricus, streptococcus thermophilus after secondary activation repeat first time activation step and carry out second of activation;
b)The strange torulopsis of illiteracy is taken to be inoculated on PDA inclined-planes in 26 ~ 28 DEG C of constant incubators by the 4 ~ 6% of culture volume to activate 36~48h;The strange torulopsis of illiteracy after activating for the first time is taken to repeat first time activation step activate for the second time;
7)Fermentation:In step 5)Step 6 is added in slurry after middle heat treatment)The middle Bao Jiali after second activates respectively Sub- lactobacillus, streptococcus thermophilus and Meng Qi torulopsis, lactobacillus bulgaricus, streptococcus thermophilus and Meng Qi torulopsis are by number Amount is than being 1:1:0.5~1:2:1 ferments, and inoculation quality is 8 ~ 10% of slurry after sterilizing for the first time, is stirred evenly, in shaking table It is transferred to after 18 ~ 36h of top fermentation in constant incubator, then static gas wave refrigerator 8 ~ 10 days, cultivation temperature are 10 ~ 20 DEG C, it then will hair Zymotic fluid filters, and obtains ferment filtrate;
8)Allotment:In step 7)Sweetening agent is added in obtained ferment filtrate, adds in tart flavour additive after uniform stirring, It is filtered, deaerates again after even mixing, obtain mixed liquor;
9)Second of sterilizing:By step 8)Ferment filtrate after obtained allotment in 90~100 DEG C of 2 ~ 4min of thermal sterilization, while hot into Row sterile filling, sealing are to get finished product.
2. a kind of preparation method of naturally raw fragrant nectarine fermented beverage according to claim 1, it is characterised in that:It is described Sweetening agent is to be grouped by each group of following mass fraction:Distilled water 40~50,30~40 parts of agar, xylitol 10~20 Part, the preparation method of the sweetening agent is:Distilled water 40~50 is put into heating kettle, then again by 30~40 parts of agar 1 ~ 3h of dipping in heating kettle is placed on, heating kettle is heated, until agar is completely dissolved in distilled water;While hot in heating kettle Middle 10~20 parts of xylitol of addition, uniform stirring to xylitol is dissolved completely in agar mixed liquor, is cooled down and is added to get to sweet taste Add agent.
3. a kind of preparation method of naturally raw fragrant nectarine fermented beverage according to claim 1, it is characterised in that:It is described Sweetening agent accounts for the 0.5% ~ 5% of ferment filtrate quality.
4. a kind of preparation method of naturally raw fragrant nectarine fermented beverage according to claim 1, it is characterised in that:It is described Tart flavour additive is to be grouped by each group of following mass fraction:Distilled water 40~50,10~20 parts of citric acid, ascorbic acid 10 ~20 parts, 10~20 parts of gluconic acid, 10~15 parts of tannin.
5. a kind of preparation method of naturally raw fragrant nectarine fermented beverage according to claim 1, it is characterised in that:It is described Tart flavour additive accounts for the 0.5% ~ 5% of ferment filtrate quality.
6. a kind of preparation method of naturally raw fragrant nectarine fermented beverage according to claim 1, it is characterised in that:It is described Shaking speed is 45 ~ 55r/min.
7. a kind of preparation method of naturally raw fragrant nectarine fermented beverage according to claim 1, it is characterised in that:It is described The condition of degassing is:Under conditions of room temperature, 0.1~0.2 atmospheric pressure, 40~50min of vacuum outgas.
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