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 PDFInfo
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- 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
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- distilled water
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- 235000006029 Prunus persica var nucipersica Nutrition 0.000 title claims abstract description 48
- 244000017714 Prunus persica var. nucipersica Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 23
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 50
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims abstract description 42
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 40
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 40
- 230000001954 sterilising effect Effects 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 238000010306 acid treatment Methods 0.000 claims abstract description 10
- 238000010790 dilution Methods 0.000 claims abstract description 10
- 239000012895 dilution Substances 0.000 claims abstract description 10
- 238000005360 mashing Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000012859 sterile filling Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 73
- 239000002002 slurry Substances 0.000 claims description 72
- 239000012153 distilled water Substances 0.000 claims description 63
- 238000010438 heat treatment Methods 0.000 claims description 54
- 235000003599 food sweetener Nutrition 0.000 claims description 46
- 239000003765 sweetening agent Substances 0.000 claims description 46
- 239000000706 filtrate Substances 0.000 claims description 45
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- 239000008272 agar Substances 0.000 claims description 38
- 230000004913 activation Effects 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 244000144730 Amygdalus persica Species 0.000 claims description 30
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 30
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 29
- 235000013355 food flavoring agent Nutrition 0.000 claims description 29
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- 235000012976 tarts Nutrition 0.000 claims description 29
- 239000000811 xylitol Substances 0.000 claims description 29
- 235000010447 xylitol Nutrition 0.000 claims description 29
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 29
- 229960002675 xylitol Drugs 0.000 claims description 29
- 239000005454 flavour additive Substances 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 230000003213 activating effect Effects 0.000 claims description 18
- 238000010009 beating Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims description 11
- 239000011668 ascorbic acid Substances 0.000 claims description 11
- 229960005070 ascorbic acid Drugs 0.000 claims description 11
- 239000000174 gluconic acid Substances 0.000 claims description 11
- 235000012208 gluconic acid Nutrition 0.000 claims description 11
- 235000018553 tannin Nutrition 0.000 claims description 11
- 239000001648 tannin Substances 0.000 claims description 11
- 229920001864 tannin Polymers 0.000 claims description 11
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000007872 degassing Methods 0.000 claims description 9
- 238000007598 dipping method Methods 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
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- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 4
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 abstract description 36
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
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- 239000002253 acid Substances 0.000 description 9
- 235000005979 Citrus limon Nutrition 0.000 description 8
- 244000131522 Citrus pyriformis Species 0.000 description 8
- 238000000034 method Methods 0.000 description 8
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- 238000001914 filtration Methods 0.000 description 7
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 210000004369 blood Anatomy 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23V2400/123—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
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)
- Alcoholic Beverages (AREA)
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
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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