CN108056347A - 一种金鱼藻酵素饮料及其制备方法 - Google Patents
一种金鱼藻酵素饮料及其制备方法 Download PDFInfo
- Publication number
- CN108056347A CN108056347A CN201810018177.2A CN201810018177A CN108056347A CN 108056347 A CN108056347 A CN 108056347A CN 201810018177 A CN201810018177 A CN 201810018177A CN 108056347 A CN108056347 A CN 108056347A
- Authority
- CN
- China
- Prior art keywords
- parts
- hornwort
- enzyme beverage
- preparation
- filtrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000195967 Anthoceros Species 0.000 title claims abstract description 42
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000021028 berry Nutrition 0.000 claims abstract description 22
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 18
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 18
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 17
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 17
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 17
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 17
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 17
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 16
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 16
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 16
- 241000219784 Sophora Species 0.000 claims abstract description 16
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 11
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 11
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 11
- 235000021014 blueberries Nutrition 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 229940088598 enzyme Drugs 0.000 claims description 31
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 239000000706 filtrate Substances 0.000 claims description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 9
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000252229 Carassius auratus Species 0.000 claims 1
- 241000282553 Macaca Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 210000004700 fetal blood Anatomy 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 7
- 241001062009 Indigofera Species 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 244000199866 Lactobacillus casei Species 0.000 description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 description 5
- 244000183278 Nephelium litchi Species 0.000 description 5
- 229940017800 lactobacillus casei Drugs 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 108090000051 Plastocyanin Proteins 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001503578 Phaeoceros laevis Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
本发明提供一种金鱼藻酵素饮料及其制备方法,涉及酵素饮料领域,包括以下重量份数的成分:金鱼藻50‑80份、天山雪菊20‑40份、荔枝5‑15份、蓝莓5‑15份、火龙果5‑15份、葡萄5‑15份、猕猴桃5‑15份、金银花1‑5份、槐米1‑5份、蜂蜜10‑20份,本发明具有营养丰富均衡、风味独特、生产成本低、制备方法简单的优点。
Description
技术领域
本发明涉及酵素饮料领域,具体涉及一种金鱼藻酵素饮料及其制备方法。
背景技术
近年来,随着人们健康意识的增强,酵素食品逐渐走入人们的视野。作为重要成员之一的酵素饮料已经成为人们的日常饮食中必不可少的新一代健康食品。酵素饮料是指含有一定含有从植物来源,微生物来源的庞大的酵素群中提取出的多种酵素代谢产物的饮品。
目前国内的酵素饮料一般采用单一水果进行发酵,或者少量品种的水果和蔬菜进行混合发酵。这种酵素饮料营养成分单一,不能满足人们对多种营养成分的需求。自然界中还存在其他富含营养成分的物种存在,比如说藻类,其中金鱼藻含质体蓝素及铁氧化还原蛋白,前者为含铜蛋白质,而后者为含铁蛋白质,而且具有较高的药用价值。可以全草入药,来源广泛,四季可采,目前市场上还没有用金鱼藻酵素饮料的存在。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种金鱼藻酵素饮料及其制备方法,具有营养丰富均衡、风味独特、生产成本低、制备方法简单的优点。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:
一种金鱼藻酵素饮料,包括以下重量份数的成分:金鱼藻50-80份、天山雪菊20-40份、荔枝5-15份、蓝莓5-15份、火龙果5-15份、葡萄5-15份、猕猴桃5-15份、金银花1-5份、槐米1-5份、蜂蜜10-20份。
优选地,包括以下重量份数的成分:金鱼藻60-70份、天山雪菊25-35份、荔枝8-12份、蓝莓8-12份、火龙果8-12份、葡萄8-12份、猕猴桃8-12份、金银花2-4份、槐米2-4份、蜂蜜12-16份。
上述金鱼藻酵素饮料的制备方法,包括以下步骤:
(1)将金鱼藻洗净后阴干,加水用打浆机打浆5-10min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置酶解3-5h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,常温密封放置,每2天摇晃发酵罐一次,每次5-10min,20-40d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵15-25d,期间每天搅拌一次,每次20-30min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为70-78℃,灌装,低温保存。
优选地,所述步骤(1)中酶解温度为30-40℃。
优选地,所述步骤(2)中白糖和黑糖的质量比为3:1。
优选地,所述步骤(2)中发酵温度为25-34℃。
(三)有益效果
本发明提供了一种金鱼藻酵素饮料及其制备方法,具有以下有益效果:
金鱼藻含质体蓝素及铁氧化还原蛋白,前者为含铜蛋白质,而后者为含铁蛋白质,具有较高的食用和药用价值,而且来源广泛,成本低,天山雪菊包括30多种黄酮类物质,30多种人体必需的矿物元素,20多种氨基酸,数十种芳香族化合物,还有丰富的有机酸、萜烯类、维生素、木脂体、酶类、多糖等具有生物活性的天然成分,配上其他多种成分,利用独特的酶解和发酵工艺,制成的酵素饮料营养丰富均衡,风味独特,有利于人体健康,而且制备方法简单,生产成本低,适合工业化生产。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种金鱼藻酵素饮料,包括以下重量份数的成分:金鱼藻50份、天山雪菊20份、荔枝5份、蓝莓5份、火龙果5份、葡萄5份、猕猴桃5份、金银花1份、槐米1份、蜂蜜10份。
上述金鱼藻酵素饮料的制备方法,包括以下步骤:
(1)将金鱼藻洗净,加水用打浆机打浆8min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置35℃酶解4h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,白糖和黑糖的质量比为3:1,常温密封放置,每2天摇晃发酵罐一次,每次7min,30d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵20d,发酵温度为30℃,期间每天搅拌一次,每次25min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为75℃,灌装,低温保存。
实施例2:
一种金鱼藻酵素饮料,包括以下重量份数的成分:金鱼藻80份、天山雪菊40份、荔枝15份、蓝莓15份、火龙果15份、葡萄15份、猕猴桃15份、金银花5份、槐米5份、蜂蜜20份。
上述金鱼藻酵素饮料的制备方法,包括以下步骤:
(1)将金鱼藻洗净,加水用打浆机打浆5min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置38℃酶解5h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,白糖和黑糖的质量比为3:1,常温密封放置,每2天摇晃发酵罐一次,每次6min,35d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵22d,发酵温度为30℃,期间每天搅拌一次,每次25min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为72℃,灌装,低温保存。
实施例3:
一种金鱼藻酵素饮料,包括以下重量份数的成分:金鱼藻60份、天山雪菊25份、荔枝8份、蓝莓8份、火龙果8份、葡萄8份、猕猴桃8份、金银花2份、槐米2份、蜂蜜12份。
上述金鱼藻酵素饮料的制备方法,包括以下步骤:
(1)将金鱼藻洗净,加水用打浆机打浆5min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置30℃酶解3h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,白糖和黑糖的质量比为3:1,常温密封放置,每2天摇晃发酵罐一次,每次5min,20d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵15d,发酵温度为25℃,期间每天搅拌一次,每次20min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为70℃,灌装,低温保存。
实施例4:
一种金鱼藻酵素饮料,包括以下重量份数的成分:金鱼藻70份、天山雪菊35份、荔枝12份、蓝莓12份、火龙果12份、葡萄12份、猕猴桃12份、金银花4份、槐米4份、蜂蜜16份。
上述金鱼藻酵素饮料的制备方法,包括以下步骤:
(1)将金鱼藻洗净,加水用打浆机打浆10min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置40℃酶解5h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,白糖和黑糖的质量比为3:1,常温密封放置,每2天摇晃发酵罐一次,每次10min,40d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵25d,发酵温度为34℃,期间每天搅拌一次,每次30min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为78℃,灌装,低温保存。
实施例5:
一种金鱼藻酵素饮料,包括以下重量份数的成分:金鱼藻55份、天山雪菊35份、荔枝8份、蓝莓12份、火龙果15份、葡萄6份、猕猴桃14份、金银花3份、槐米4份、蜂蜜18份。
上述金鱼藻酵素饮料的制备方法,包括以下步骤:
(1)将金鱼藻洗净,加水用打浆机打浆10min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置40℃酶解3h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,白糖和黑糖的质量比为3:1,常温密封放置,每2天摇晃发酵罐一次,每次10min,40d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵25d,发酵温度为34℃,期间每天搅拌一次,每次25min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为78℃,灌装,低温保存。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种金鱼藻酵素饮料,其特征在于,包括以下重量份数的成分:金鱼藻50-80份、天山雪菊20-40份、荔枝5-15份、蓝莓5-15份、火龙果5-15份、葡萄5-15份、猕猴桃5-15份、金银花1-5份、槐米1-5份、蜂蜜10-20份。
2.如权利要求1所述的金鱼藻酵素饮料,其特征在于,包括以下重量份数的成分:金鱼藻60-70份、天山雪菊25-35份、荔枝8-12份、蓝莓8-12份、火龙果8-12份、葡萄8-12份、猕猴桃8-12份、金银花2-4份、槐米2-4份、蜂蜜12-16份。
3.如权利要求1或2所述的金鱼藻酵素饮料的制备方法,其特征在于,包括以下步骤:
(1)将金鱼藻洗净,加水用打浆机打浆5-10min,再加入蛋白酶、纤维素酶和淀粉酶,搅拌均匀后,静置酶解3-5h后过滤,滤液待用;
(2)将火龙果和猕猴桃洗净后切块放入发酵罐中,再将葡萄、天山雪菊、荔枝、蓝莓、金银花和槐米洗净后放入,倒上蜂蜜,上方加入混合糖,所述混合糖由白糖和黑糖混合而成,常温密封放置,每2天摇晃发酵罐一次,每次5-10min,20-40d后开盖过滤,滤液与步骤(1)中的滤液合并,再加入乳双歧杆菌、植物乳杆菌、发酵乳杆菌、副干酪乳杆菌、酵母提取物和冷开水,发酵15-25d,期间每天搅拌一次,每次20-30min;
(3)发酵结束后过滤,滤液进行微波杀菌,微波杀菌的温度为70-78℃,灌装,低温保存。
4.如权利要求3所述的金鱼藻酵素饮料的制备方法,其特征在于,所述步骤(1)中酶解温度为30-40℃。
5.如权利要求3所述的金鱼藻酵素饮料的制备方法,其特征在于,所述步骤(2)中白糖和黑糖的质量比为3:1。
6.如权利要求3所述的金鱼藻酵素饮料的制备方法,其特征在于,所述步骤(2)中发酵温度为25-34℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810018177.2A CN108056347A (zh) | 2018-01-09 | 2018-01-09 | 一种金鱼藻酵素饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810018177.2A CN108056347A (zh) | 2018-01-09 | 2018-01-09 | 一种金鱼藻酵素饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108056347A true CN108056347A (zh) | 2018-05-22 |
Family
ID=62141052
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810018177.2A Pending CN108056347A (zh) | 2018-01-09 | 2018-01-09 | 一种金鱼藻酵素饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108056347A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105360864A (zh) * | 2015-12-01 | 2016-03-02 | 中食月太(北京)健康科技有限公司 | 一种酵素饮料的制备方法 |
CN105533377A (zh) * | 2016-01-11 | 2016-05-04 | 上海金苇子生物技术有限公司 | 一种酵素饮料及其制备方法 |
CN105982120A (zh) * | 2015-02-05 | 2016-10-05 | 阳生(厦门)生物科技有限公司 | 一种制备阴阳平衡酵素液的方法 |
CN106107378A (zh) * | 2016-07-07 | 2016-11-16 | 武汉御花堂绿色科技有限公司 | 一种以荷叶为主原料的酵素饮料及其制备方法 |
CN106912764A (zh) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | 一种制备中药果蔬酵素饮品的方法 |
-
2018
- 2018-01-09 CN CN201810018177.2A patent/CN108056347A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105982120A (zh) * | 2015-02-05 | 2016-10-05 | 阳生(厦门)生物科技有限公司 | 一种制备阴阳平衡酵素液的方法 |
CN105360864A (zh) * | 2015-12-01 | 2016-03-02 | 中食月太(北京)健康科技有限公司 | 一种酵素饮料的制备方法 |
CN105533377A (zh) * | 2016-01-11 | 2016-05-04 | 上海金苇子生物技术有限公司 | 一种酵素饮料及其制备方法 |
CN106107378A (zh) * | 2016-07-07 | 2016-11-16 | 武汉御花堂绿色科技有限公司 | 一种以荷叶为主原料的酵素饮料及其制备方法 |
CN106912764A (zh) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | 一种制备中药果蔬酵素饮品的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103549385B (zh) | 一种木耳酵素的制备方法 | |
CN102352299B (zh) | 一种金线莲果醋和金线莲果醋饮料 | |
CN109757683B (zh) | 一种全果柑桔陈皮的制备方法 | |
CN105018328B (zh) | 一种利用玉米芯固定化醋酸菌酿造香蕉全果醋的方法 | |
CN103653151B (zh) | 一种酶法制备番茄汁饮料的生产方法 | |
CN105754830A (zh) | 酵素果醋的制备工艺 | |
CN104939073A (zh) | 一种杨梅酵素原液及其制作方法 | |
CN111264852A (zh) | 一种长发酵时间的复合果蔬酵素原液及其制备方法 | |
CN104585827B (zh) | 一种荷叶发酵制品及其制备方法 | |
CN104928113A (zh) | 一种复合发酵型鸭梨保健酒及其生产工艺 | |
CN105533524B (zh) | 一种黑蒜果蔬酵素及其制备方法 | |
CN105211880A (zh) | 一种无花果酵素的制备方法 | |
CN105567487A (zh) | 一种紫薯葡萄酒及其酿造方法 | |
CN107981340A (zh) | 一种全植物果蔬酵素及其制备方法 | |
CN107019213A (zh) | 一种荸荠酵素及其制备方法 | |
CN104774707A (zh) | 一种玫瑰花客家酒娘及其酿造方法 | |
CN105410919A (zh) | 一种银杏酵素的新型制备方法 | |
CN102408977B (zh) | 啤特果醋、果醋饮料及其制备方法 | |
CN105969597A (zh) | 一种香蕉果酒的酿制方法 | |
CN106819743A (zh) | 一种玫瑰原花青素饮品及其生产方法 | |
CN107354059B (zh) | 一种黄皮叶与黄皮果混合发酵果酒及其加工方法 | |
CN105695287B (zh) | 一种富硒木耳桑葚保健黑醋 | |
CN105199921A (zh) | 一种百香果酒及其酿制方法 | |
CN104017714B (zh) | 液态发酵野木瓜醋的加工方法 | |
CN101248864B (zh) | 草莓固态天然色素的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180522 |
|
RJ01 | Rejection of invention patent application after publication |