CN108185253A - A kind of peeled citrus fruits fermented juice and preparation method thereof - Google Patents

A kind of peeled citrus fruits fermented juice and preparation method thereof Download PDF

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Publication number
CN108185253A
CN108185253A CN201810149526.4A CN201810149526A CN108185253A CN 108185253 A CN108185253 A CN 108185253A CN 201810149526 A CN201810149526 A CN 201810149526A CN 108185253 A CN108185253 A CN 108185253A
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juice
citrus
fermented juice
fermented
citrus fruits
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单杨
张菊华
刘伟
李高阳
尚雪波
付复华
朱向荣
李绮丽
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HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST
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HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/231—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/31—Leuconostoc
    • A23V2400/321—Mesenteroides
    • 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

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  • 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)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of peeled citrus fruits fermented juices and preparation method thereof, the peeled citrus fruits fermented juice is as raw material using century red citrus, pulp is squeezed the juice to obtain fruit juice, orange peel is handled through complex enzyme hydrolysis to obtain citrus latex, then the fruit juice and the citrus latex are mixed to get full fruit juice, it ferments to obtain fermented juice through lactic acid bacteria fermenting agent, then add 3%~5% white granulated sugar by the total weight of fermented juice, 1%~2% honey, 0.1%~0.3% beta cyclodextrin, 0.18%~0.2% stabilizer is allocated, then obtained through conventional subsequent machining technology.The full fruit juice of fermentation of gained of the invention is beautiful in colour, sweet and sour taste, full of nutrition, rich in flavonoids and lactic acid bacteria metabolite and other functional ingredient, has pleasant, cough-relieving, stomach invigorating, resolving sputum, dispersing stagnated hepatoqi and coordinating intestines and stomach, improves the health-care effects such as immune function.

Description

A kind of peeled citrus fruits fermented juice and preparation method thereof
Technical field
The present invention relates to fermented juice technical fields more particularly to a kind of peeled citrus fruits fermented juice and preparation method thereof.
Background technology
With the improvement of people ' s living standards and the continuous enhancing of self health consciousness, promote itself strong by diet modification The idea of health will be accepted gradually, and green, natural, nutrition, health care will become beverage industry development trend, lactobacillus-fermented fruit The pursuit of modern is catered in the production of juice, shows preferable growth momentum.Lactobacillus-fermented fruit juice is using fruit juice as main original Material, through lactobacillus-fermented, then the modern fermented food of one kind through seasoning and seasoning.Fruit juice is by producing acid, raw perfume after lactobacillus-fermented And assign fermented product some peculiar tastes, and since common lactic acid bacteria is that one kind makees health with special health care Flora, particularly Bifidobacterium play the microecological balance in maintenance human body and normal physiological function highly important Effect is the important physiology flora of human body, and fermented juice product, which has been assigned, to be adjusted gastrointestinal tract, improves nutrient health, improve and exempt from The functions such as epidemic disease ability and anti-aging.Fermented juice not only keeps ecosystem mouthfeel, dietary fiber minerals and the dimension of original fresh fruit The beneficiating ingredients such as raw element, after everfermentation, more add the nutriments such as a large amount of amino acid, short chain fatty acids, probiotics generation It thanks to product, consumer is allowed to reach health requirements enjoying delicious mouthfeel simultaneously.Nearly 2 years fermented juices have become the stream of Japan Row product, local consumer are very high to the acceptance of fermented juice, such as " three get profit ", " Calpis " product Japan Form the gesture of fast sale.
Citrus is the largest fruit in the world, and citrus is bright in luster, contains abundant sugar, tartaric acid, multivitamin and Huang Ketone compounds.According to surveying and determination, seedless tangerine is containing sugar 9.3%, citric acid 0.6%, per 100g orange juices in 23.9mg containing vitamin C.Especially It is kumquat skin, is 5 times of flesh-content per 100g orange peel 200mg containing vitamin C, can gross weight eat together.Citrus has The multiple efficacies such as pleasant, cough-relieving, stomach invigorating, resolving sputum, detumescence, analgesic, dispersing stagnated hepatoqi are good Chinese medicines, are clinically commonly used to Treat the illnesss such as scurvy, yctalopia, Keratoderma, vomiting stomach cold.Orange blossom is that most popular, volume of trade is most in the world at present Big fruit juice product has occupied about the fruit juice market in the whole world 2/3.
Conventional orange juice processing does not utilize active ingredient in skin slag, causes huge waste.And in orange peel residue Contained nutritional ingredient is above pulp, especially rich in functional components such as pectin, flavonoids, carotenoid, has multiple physiological Effect.China generates more than 1,000 ten thousand t of skin slag every year, includes 130,000 t of pectin, 30,000 t of essential oil, 10,000 t of flavonoids, and total value is up to 350~40,000,000,000 yuan.Except on a small quantity for dried orange peel（Fruit jelly）It waits outside processing, there is no utilization, either bury or burn, Not only pollution of ecological environment, but also cause the wasting of resources.In addition, orange blossom is the fruit juice production of volume of trade maximum in the world at present Product, occupy about 2/3 faced by world fruit juice market, however traditional orange blossom is there are the defects of taste and relatively single nutrition, this Inventor utilizes orange peel in invention, while increases the nutrition of lactobacillus-fermented, develops peeled citrus fruits lactobacillus-fermented juice Beverage enriches nutrition and the healthcare function of orange blossom.
Invention content
The technical problem to be solved in the present invention is that：Exist in view of the deficienciess of the prior art, solving peeled citrus fruits Shortcoming deep processing, the problem of orange blossom taste and single nutrition, the present invention provides a kind of orange color and luster, sour and sweet palatability, nutrition Abundant and tool health-care efficacy peeled citrus fruits fermented juice and preparation method.
In order to solve the above technical problems, the present invention uses following technical scheme：
The present invention provides a kind of peeled citrus fruits fermented juice, which is to use century red citrus as raw material, will Pulp is squeezed the juice to obtain fruit juice, citrus peel residue is handled through complex enzyme hydrolysis to obtain citrus latex, then by the fruit juice and the citrus Latex is mixed to get full fruit juice, ferments to obtain fermented juice through lactic acid bacteria fermenting agent, then adds 3%~5% by the total weight of fermented juice White granulated sugar, 1%~2% honey, 0.1%~0.3% beta-cyclodextrin, 0.18%~0.2% stabilizer are allocated, then through the follow-up of routine Processing technology is obtained.
Above-mentioned peeled citrus fruits fermented juice, the mass percent of the soluble solid of the peeled citrus fruits fermented juice are 10%~12%, total acid content be 0.6g/100g~0.8g/100g, general flavone amount be 0.20g/100g~0.24g/100g, amino acid Content is 0.50mg/100g~0.60mg/100g, and Vc contents are 35.2mg/100g~37.5mg/100g.
The inventive concept total as one, the present invention also provides a kind of preparation method of peeled citrus fruits fermented juice, including with Lower step：
（1）Peeled citrus fruits are cleaned
Century red peeled citrus fruits are subjected to ultrasound and ozone combined type cleaning, remove the pesticide and dirt of remained on surface（Pesticide residue Removal rate is 80%~90%）；
（2）It squeezes the juice
The pulp of citrus obtains fruit juice through squeezing the juice；
（3）Skin Slag treatment
It will be put into after citrus peel residue in the hot water blanching in circulating water and soak drift, then extract the citrus peel residue soaked after floating, then added Water mixes, and is pounded pulpous state, obtains citrus latex；
（4）Citrus latex enzymolysis processing
Pectase is added in gained citrus latex and hemicellulase carries out enzymolysis processing, makes the liquefied fraction of citrus latex by 0 Increase to 49.1%~51.4%；
（5）Full fruit juice lactobacillus-fermented
By citrus latex and step through enzymolysis processing（2）The fruit juice of gained is mixed to get full fruit juice（The solubility of full fruit juice is consolidated The mass concentration of shape object is 7.2%~7.4%, total acid 0.35g/100g~0.37g/100g）, through sterilizing postcooling to room temperature, add Enter lactic acid bacteria fermenting agent fermentation, obtain the fermented juice that total acid content is 0.6g/100g~0.8g/100g；
（6）Fermented juice is allocated
White granulated sugar, honey, beta-cyclodextrin, stabilizer is added in gained fermented juice to be allocated；
（7）Homogeneous；
（8）Canned, sterilization obtains finished product peeled citrus fruits fermented juice.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（1）In, the ultrasound and ozone The technological parameter of cleaning is：Ultrasonic cleaning power is 500W~600W, and ozone output quantity is 800mg/h, scavenging period 20min ~30min.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（3）In, the condition of the blanching For：Blanching 5min~10min in 90 DEG C~100 DEG C hot water, the time of the leaching drift is 2h~3h, dissolves out citrus to greatest extent Bitter substance aurantiin in skin slag；
And/or during the mixing of described plus water, the mass ratio of citrus peel residue and water is 1: 1~1.2.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（4）In, by citrus latex gross weight Gauge, the addition of the pectase are the 0.01%~0.012% of the citrus latex weight（100,000 U of enzyme activity）, the half fiber The addition of the plain enzyme of dimension is the 0.03%~0.05% of the citrus latex weight（100,000 U of enzyme activity）；
And/or the condition of the enzymolysis processing is：Mixed enzymolysis 4h~5h at a temperature of 45 DEG C~50 DEG C.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（5）In, the condition of the sterilization For：In 70 DEG C~80 DEG C microwave disinfection 3min~5min；
And/or the lactic acid bacteria fermenting agent is：Lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium BB-12, acidophilus breast bar Bacterium, Lactobacillus casei, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis are double The throw type leaven of this 10 bacterium of acetyl subspecies, leuconostoc mesenteroides subsp mesenteroides, the addition of the lactic acid bacteria fermenting agent are The 0.1%~0.2% of gained fermented juice total weight；
And/or the condition of the fermentation is：Ferment 2d~3d at 35 DEG C~42 DEG C.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（6）In, the fermented juice allotment Including：Add 3%~5% white granulated sugar by fermented juice total weight, 1%~2% honey, 0.1%~0.3% beta-cyclodextrin, 0.18%~0.2% is steady Determine agent to be allocated.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（7）In, the homogeneous is：It will adjust The fermented juice homogeneous prepared, homogenization pressure are 20Mpa~35Mpa, make beverage particles uniform.
In the preparation method of above-mentioned peeled citrus fruits fermented juice, it is preferable that the step（8）In, the canned, sterilization For：Sealed using glass bottle material, through microwave disinfection, sterilization temperature is 70 DEG C~80 DEG C, sterilizing time for 7 min~ 8min。
The present invention is based on the thinkings of citrus fruit complete utilization and lactobacillus-fermented fruit juice, have carried out and have been sent out using function lactic acid bacteria Ferment peeled citrus fruits juice is studied, and is fermented after being mixed using the citrus latex after going bitter, mashing, digesting with the fruit juice that pulp squeezes, most The nutrition of peeled citrus fruits is utilized to limits and retains, while the fermentation of 10 bacterium such as Bifidobacterium BB-12 can also bring a large amount of benefit Raw bacterium metabolite, be conducive to intestinal environment improves human immunological competence.It has developed a kind of beautiful in colour, sour-sweet Agreeable to the taste, full of nutrition and tool healthcare function peeled citrus fruits fermented beverage, meets needs of the people to taste of juice, nutrition.
Compared with prior art, the advantage of the invention is that：
（1）The present invention has found in the juice processed and full fruit juice adaptability Research foundation of extensive 30 Citrus Cultivars of screening, century Red fruit skin is scarlet, gives off a strong fragrance, dense sweetening slag, soluble solid 14%~15%, pericarp thin thickness for 0.18cm~0.22cm, Crushing juice rate is up to 42%~45%, show that " century is red " is suitble to do full fruit fermented juice, novelty screening orange peel color and luster through overall merit Orange red, the high Citrus Cultivars of pol " century is red ", by removing the bitter taste of orange peel, enzymolysis obtains citrus latex, then by orange peel Slurry is mixed to get full fruit juice with fruit juice, and the solid content that full fruit juice compares the fruit juice only obtained with pulp improves 23.0%, through hair Soluble solid improves 5.0%~8.0% after ferment, and general flavone improves 20%~23.5%；Amino acid content improves 25%~30.0%； VCRetention rate 78.9%；The healthcare function of 10 bacterium such as Bifidobacterium BB-12 is increased simultaneously, reaches color and luster, mouthfeel, nutrition, function Be perfectly combined, formulate out the novel peeled citrus fruits fermented juice that color, function are all good and stability is good.
（2）In the present invention, due to the complete utilization and lactobacillus-fermented of orange peel, the preferable health-care efficacy of product is assigned.This Invent obtained novel peeled citrus fruits fermented juice physical and chemical index：Soluble solid：10%~12%；Total acid：0.6g/100g~ 0.8g/100g；General flavone：0.20g/100g~0.24g/100g；Amino acid content：0.50mg/100g~0.60mg/100g； VC：35.2 mg/100g~37.5mg/100g.
（3）The present invention carries out full fruit juice to citrus, realizes citrus complete utilization.Conventional orange juice is processed merely with fruit Part nutritional ingredient in meat（Such as sugar, acid, vitamin, minerals）, pericarp do not utilize, either buries substantially, still It burns, not only pollution of ecological environment, but also cause the wasting of resources.In pericarp rich in natural pigment, pectin, essential oil, flavones, class recklessly The functional components such as radish element, the present invention ferments to obtain full fruit fermented juice using peeled citrus fruits juice can efficiently use these natural work( Energy ingredient, realizes the efficient utilization of resource, greatly reduces the waste of resource, protect environment.
（4）In the present invention, century red citrus by pretreatment, valve cutting squeeze the juice, after skin slag blanching with circulating water immersion treatment, After smashing slurry through a series of processing methods such as complex enzyme hydrolysis, full fruit juice lactobacillus-fermented, seasoning, microwave disinfections high-quality is made in skin slag Lactobacillus-fermented peeled citrus fruits juice.The full fruit juice of fermentation of gained of the invention is beautiful in colour, sweet and sour taste, full of nutrition, rich in class Flavones and lactic acid bacteria metabolite and other functional ingredient have pleasant, cough-relieving, stomach invigorating, resolving sputum, dispersing stagnated hepatoqi and coordinating intestines and stomach, carry The health-care effects such as high immune function.
Description of the drawings
Fig. 1 is the process flow chart of the preparation method of the peeled citrus fruits fermented juice of the embodiment of the present invention.
Specific embodiment
Below in conjunction with Figure of description and specific preferred embodiment, the invention will be further described, but not therefore and It limits the scope of the invention.
Material and instrument employed in following embodiment are commercially available.
Embodiment
A kind of preparation method of the peeled citrus fruits fermented juice of the present invention, process flow chart is as shown in Figure 1, including following step Suddenly：
1）Citrus（Kind：Century is red）Full fruit cleaning
Peeled citrus fruits are cleaned using the fruit-vegetable cleaner that ultrasound is combined with ozone, ultrasonic cleaning power is 500W, and ozone exports It measures as 800 mg/h, scavenging period 25min.
2）It is crosscutting, squeeze the juice
Citrus along cross section is cut, is squeezed the juice on raam.
3）Skin Slag treatment
Citrus peel residue is put into 100 DEG C of hot water after blanching 5min and is put into leaching drift 2h, citrus peel residue screw extruding in circulating water Machine is extracted after water plus is mixed with the water of the weight such as citrus peel residue, and pulpous state is pounded in regulation machine.
4）Citrus latex enzymolysis processing
0.01% pectase is added in by citrus latex weight, 0.05% hemicellulase digests 5h at a temperature of 45 DEG C.
5）Full fruit juice lactobacillus-fermented
Pulp after enzymolysis is mixed with fruit juice, full fruit juice total acid 0.36g/100g.75 DEG C of microwave is rapidly cooled to after 5min sterilizations Room temperature adds in the 10 bacterium throw type leavens such as Bifidobacterium, ferments 3 days at 35 DEG C, measures total acid content up to 0.65g/100g.
6）Full fruit fermented juice allotment
Add 3% white granulated sugar, 1% honey, 0.2% beta-cyclodextrin, 0.18% stabilizer by full fruit fermented juice total weight（Stabilizer herein For the stabilizer of this field routine, effect is to maintain the stabilization of full fruit fermented juice）.Stabilizer use when and equivalent sucrose mixing After be dissolved in pure water, while waterside is added to stir, after impregnating 2 hours, then the pure water of 2 times of volumes is added to cross colloid mill 2 times, fills colloid Divide dissolving.
7）Homogeneous
Make beverage particles uniform by homogeneous, homogenization pressure 30Mpa after full fruit fermented juice is deployed.
8）Canned, sterilization is sealed using glass bottle material, through microwave disinfection, 75 DEG C of temperature, time 8min.
9）Product physical and chemical index：Soluble solid：10.8%；Total acid：0.62g/100g；General flavone：0.22 g/100g； Amino acid content：0.53 mg/100g；VC：35.6mg/100g（VC45.1mg/100g before fermentation, V after fermentationCRetention rate 78.9%）.Other sanitary indexs meet《GB 7101-2015 national food safety standard beverages》.
The above is only the preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment, All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention should be regarded as the protection of the present invention Range.

Claims (10)

1. a kind of peeled citrus fruits fermented juice, which is characterized in that the peeled citrus fruits fermented juice be using century red citrus as raw material, Pulp is squeezed the juice to obtain fruit juice, orange peel is handled through complex enzyme hydrolysis to obtain citrus latex, then by the fruit juice and the mandarin orange Orange peel slurry is mixed to get full fruit juice, ferments to obtain fermented juice through lactic acid bacteria fermenting agent, then add 3% by the total weight of fermented juice~ 5% white granulated sugar, 1%~2% honey, 0.1%~0.3% beta-cyclodextrin, 0.18%~0.2% stabilizer are allocated, then after conventional Continuous processing technology is obtained.
2. peeled citrus fruits fermented juice as described in claim 1, which is characterized in that the solubility of the peeled citrus fruits fermented juice is consolidated The mass percent of shape object is 10%~12%, and total acid content is 0.6g/100g~0.8g/100g, and general flavone amount is 0.20g/100g ~0.24g/100g, amino acid content be 0.50mg/100g~0.60mg/100g, Vc contents for 35.2mg/100g~ 37.5mg/100g。
3. a kind of preparation method of peeled citrus fruits fermented juice, which is characterized in that include the following steps：
（1）Peeled citrus fruits are cleaned
Century red peeled citrus fruits are subjected to ultrasound and ozone combined type cleaning, remove the pesticide and dirt of remained on surface；
（2）It squeezes the juice
The pulp of citrus obtains fruit juice through squeezing the juice；
（3）Skin Slag treatment
It will be put into after citrus peel residue in the hot water blanching in circulating water and soak drift, then extract the citrus peel residue soaked after floating, then added Water mixes, and is pounded pulpous state, obtains citrus latex；
（4）Citrus latex enzymolysis processing
Pectase is added in gained citrus latex and hemicellulase carries out enzymolysis processing, makes the liquefied fraction of citrus latex by 0 Increase to 49.1%~51.4%；
（5）Full fruit juice lactobacillus-fermented
By citrus latex and step through enzymolysis processing（2）The fruit juice of gained is mixed to get full fruit juice, through sterilizing postcooling to room Temperature adds in lactic acid bacteria fermenting agent fermentation, obtains the fermented juice that total acid content is 0.6g/100g~0.8g/100g；
（6）Fermented juice is allocated
White granulated sugar, honey, beta-cyclodextrin, stabilizer is added in gained fermented juice to be allocated；
（7）Homogeneous；
（8）Canned, sterilization, obtains finished product peeled citrus fruits fermented juice.
4. the preparation method of peeled citrus fruits fermented juice as claimed in claim 3, which is characterized in that the step（1）In, it is described Ultrasound and the technological parameter of ozone clean are：Ultrasonic cleaning power is 500W~600W, and ozone output quantity is 800 mg/h, is cleaned Time is 20 min~30min.
5. the preparation method of peeled citrus fruits fermented juice as claimed in claim 3, which is characterized in that the step（3）In, it is described The condition of blanching is：Blanching 5min~10min in 90 DEG C~100 DEG C hot water, the time of the leaching drift is 2h~3h；
And/or during the mixing of described plus water, the mass ratio of citrus peel residue and water is 1: 1~1.2.
6. the preparation method of peeled citrus fruits fermented juice as claimed in claim 3, which is characterized in that the step（4）In, by mandarin orange Orange peel starches total weight, and the addition of the pectase is the 0.01%~0.012% of the citrus latex weight, the hemicellulose The addition of plain enzyme is the 0.03%~0.05% of the citrus latex weight；
And/or the condition of the enzymolysis processing is：Mixed enzymolysis 4h~5h at a temperature of 45 DEG C~50 DEG C.
7. such as the preparation method of claim 3~6 any one of them peeled citrus fruits fermented juice, which is characterized in that the step （5）In, the condition of the sterilization is：In 70 DEG C~80 DEG C microwave disinfection 3min~5min；
And/or the lactic acid bacteria fermenting agent is：Lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium BB-12, acidophilus breast bar Bacterium, Lactobacillus casei, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis are double The throw type leaven of this 10 bacterium of acetyl subspecies, leuconostoc mesenteroides subsp mesenteroides, the addition of the lactic acid bacteria fermenting agent are The 0.1%~0.2% of gained fermented juice total weight；
And/or the condition of the fermentation is：Ferment 2d~3d at 35 DEG C~42 DEG C.
8. such as the preparation method of claim 3~6 any one of them peeled citrus fruits fermented juice, which is characterized in that the step （6）In, the fermented juice allotment includes：Add 3%~5% white granulated sugar by fermented juice total weight, 1%~2% honey, 0.1%~0.3% β- Cyclodextrin, 0.18%~0.2% stabilizer are allocated.
9. such as the preparation method of claim 3~6 any one of them peeled citrus fruits fermented juice, which is characterized in that the step （7）In, the homogeneous is：By deployed fermented juice homogeneous, homogenization pressure is 20Mpa~35Mpa.
10. such as the preparation method of claim 3~6 any one of them peeled citrus fruits fermented juice, which is characterized in that the step （8）In, the canned, sterilization is：It is sealed using glass bottle material, through microwave disinfection, sterilization temperature is 70 DEG C~80 DEG C, is killed The bacterium time is 7 min~8min.
CN201810149526.4A 2018-02-13 2018-02-13 A kind of peeled citrus fruits fermented juice and preparation method thereof Pending CN108185253A (en)

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CN109169854A (en) * 2018-10-25 2019-01-11 衢州市柯城草香园农产品专业合作社 A kind of full fruit dried orange peel citrus production method and its production cutter
CN109832617A (en) * 2019-01-04 2019-06-04 中国食品发酵工业研究院有限公司 A kind of orange peel fermented product and preparation method thereof
CN110367429A (en) * 2019-08-08 2019-10-25 浙江丰岛食品股份有限公司 A kind of preparation method of dried orange peel ferment drink
CN111165618A (en) * 2020-03-02 2020-05-19 浙江大好大食品有限公司 Fresh, sweet and tasty fruit juice tea and production method thereof
CN111938045A (en) * 2020-09-01 2020-11-17 石家庄港香食品科技有限公司 Preparation method of loquat and pear compound pulp beverage
CN112106906A (en) * 2020-09-30 2020-12-22 江西聚福堂农业发展有限公司 Citrus compound juice beverage and preparation method thereof
CN113995128A (en) * 2021-11-16 2022-02-01 浙江省柑橘研究所 Preparation method of citrus lactic acid bacteria capsule with high flavone utilization degree
CN115161142A (en) * 2022-06-26 2022-10-11 江西科技师范大学 Brewing process of fruit wine
CN115281292A (en) * 2022-07-05 2022-11-04 浙江蜜之源农业科技有限公司 Fruit juice beverage with citrus peel and preparation method thereof

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CN106399040A (en) * 2016-11-21 2017-02-15 临海市利科生物科技有限公司 Preparation method of orange vinegar
CN107006846A (en) * 2017-03-30 2017-08-04 陕西理工学院 A kind of preparation method of citrus ferment

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CN106399040A (en) * 2016-11-21 2017-02-15 临海市利科生物科技有限公司 Preparation method of orange vinegar
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CN109169854B (en) * 2018-10-25 2021-12-28 浙江金明生物科技有限公司 Method and tool for manufacturing whole-fruit dried orange peel oranges
CN109169854A (en) * 2018-10-25 2019-01-11 衢州市柯城草香园农产品专业合作社 A kind of full fruit dried orange peel citrus production method and its production cutter
CN109169854B8 (en) * 2018-10-25 2022-01-25 浙江金明生物科技有限公司 Method and tool for manufacturing whole-fruit dried orange peel oranges
CN109832617A (en) * 2019-01-04 2019-06-04 中国食品发酵工业研究院有限公司 A kind of orange peel fermented product and preparation method thereof
CN110367429A (en) * 2019-08-08 2019-10-25 浙江丰岛食品股份有限公司 A kind of preparation method of dried orange peel ferment drink
CN111165618A (en) * 2020-03-02 2020-05-19 浙江大好大食品有限公司 Fresh, sweet and tasty fruit juice tea and production method thereof
CN111938045A (en) * 2020-09-01 2020-11-17 石家庄港香食品科技有限公司 Preparation method of loquat and pear compound pulp beverage
CN112106906A (en) * 2020-09-30 2020-12-22 江西聚福堂农业发展有限公司 Citrus compound juice beverage and preparation method thereof
CN113995128A (en) * 2021-11-16 2022-02-01 浙江省柑橘研究所 Preparation method of citrus lactic acid bacteria capsule with high flavone utilization degree
WO2023087822A1 (en) * 2021-11-16 2023-05-25 浙江省柑橘研究所 Preparation method for citrus lactic acid bacteria capsule having high flavone availability
CN115161142A (en) * 2022-06-26 2022-10-11 江西科技师范大学 Brewing process of fruit wine
CN115281292A (en) * 2022-07-05 2022-11-04 浙江蜜之源农业科技有限公司 Fruit juice beverage with citrus peel and preparation method thereof
CN115281292B (en) * 2022-07-05 2024-01-09 浙江蜜之源农业科技有限公司 Fruit juice beverage with citrus peel and preparation method thereof

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Application publication date: 20180622