CN108244434A - A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof - Google Patents
A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof Download PDFInfo
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- 241001092070 Eriobotrya Species 0.000 title claims abstract description 61
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 61
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 31
- 238000000855 fermentation Methods 0.000 title claims abstract description 30
- 230000004151 fermentation Effects 0.000 title claims abstract description 30
- 206010011224 Cough Diseases 0.000 title claims abstract description 26
- 210000004072 lung Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 9
- 241000220324 Pyrus Species 0.000 claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 241000287420 Pyrus x nivalis Species 0.000 claims description 18
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- 241000186605 Lactobacillus paracasei Species 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
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- 241000186660 Lactobacillus Species 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
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- 238000002474 experimental method Methods 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
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- 241000699666 Mus <mouse, genus> Species 0.000 description 4
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- 239000003814 drug Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010054949 Metaplasia Diseases 0.000 description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 description 2
- 229940089837 amygdalin Drugs 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
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- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 206010036790 Productive cough Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 230000000954 anitussive effect Effects 0.000 description 1
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- -1 carrotene Chemical compound 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
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- 241000712461 unidentified influenza virus Species 0.000 description 1
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of sweet and sour taste, nutrient and flavour is all good, long shelf-life and without essence, pigment, preservative fermentation loquat pear beverage.The characteristics of loquat pear beverage prepared by the present invention, is：(1) using three plants of bacterium composite fermentations, fermentation time reduction to 6~10h；(2) any preservative need not be added in beverage can preserve for a long time, and long shelf-life was up to 1 year or more；(2) dietary fiber, vitamin and other nutritional ingredients being effectively retained in loquat and pears, while be also mused together original flavor of two kinds of fruit of loquat and pears well；(3) essence and other any additives for adjusting flavor need not be added in beverage.(4) fermentation loquat pear beverage prepared by the present invention, relative to unfermentable loquat pear beverage relieving cough and moistening lung effect more preferably；(5) present invention process is simple, easily controllable, and standardization level is high, it is easy to realize large-scale industrial production.
Description
Technical field
The present invention relates to a kind of vegetalitas lactacidase fermenting beverages and preparation method thereof, and in particular to kind has relieving cough and moistening lung
Fermentation loquat pear beverage of effect and preparation method thereof.
Background technology
Pears are one of main temperate zone fruit in China, and variety source is very abundant.The crisp succulence of its meat, sweet tea acid is tasty, moisture
Abundance is called " autumn-dryness disease jinx ", in pear flesh containing abundant sugar, moisture and malic acid, citric acid, carrotene, calcium,
The nutriments such as phosphorus, iron.The refrigerant sweetness of pears nature and flavor is thought in traditional medicine, enters lung, have promote the production of body fluid, moisturize, heat-clearing, resolving sputum work(
Effect.
Loquat is also important nutrition and health care fruit, has cough-relieving, moistening lung, diuresis, stomach invigorating, heat-clearing cooling and other effects,
Ming Dynasty's physician's Li Shizhen (1518-1593 A.D.) early in《Compendium of Materia Medica》In the effect of just having affirmed loquat：" loquat, cough-relieving are coughed, and quench the thirst lower gas, sharp lung
Gas, antiemetic is inverse, Your Majesty Jiao Re, adjusts the five internal organs ".Leaf, the core of loquat can be used as medicine, the traditional Chinese medical science commonly use with the lung that disappears, cough-relieving, wet one's whistle, Xie Wen,
And stomach.Loguat leaf bitter, mild-natured, wherein the amygdalin and saponin that contain, amygdalin has an antitussive effect, saponin have eliminating the phlegm and
Inhibit the effect of influenza virus.
Since pears and loquat all have moistening lung, cough-relieving and other effects, in life, people often endure pears and loquat together
Soup has good food therapy effect, but the shelf-life is too short, and carries, transport all inconveniences, so can only make at home, no
Easily realize large-scale industrial production.Also have currently on the market and loquat and pears are processed into various beverage products, but processing side
Formula is typically all to collect fruit juice by squeezing the juice, and is then filtered processing to fruit juice again, a large amount of meals are lost in this process
The nutriments such as fiber are eaten, so the nutritive value of beverage products is had a greatly reduced quality.In addition, in order to improve mouthfeel and color and luster and prolong
The long shelf-life, the additives such as a large amount of essence, pigment, preservative are often added in product, long-term consumption is also unfavorable for human body
Health.
Invention content
In view of the above-mentioned problems, the problem to be solved in the present invention is to provide, a kind of sweet and sour taste, nutrient and flavour be all good, the shelf-life
Fermentation loquat pear beverage that is long and being free of essence, pigment, preservative, production method are suitable for the large-scale standard metaplasia of factory
Production.
The present invention is achieved by the following technical solutions：
A kind of preparation method of loquat pear beverage with relieving cough and moistening lung, step are as follows：
It chooses without rotten, ripe, fresh loquat and pyrus nivalis, after rinsing well, loquat and pyrus nivalis is enucleated, go to obstruct, gone
Be positioned over after skin it is spare in pure water, mashing, by loquat slurry 15-20%, pyrus nivalis slurry 15-20%, glucose 0.01%~10%,
Sodium isoascorbate 1-2 ‰, pure water 49.8%~69.89% mass ratio stir evenly, sterilize, sterilising temp be 85~110
DEG C, sterilization time is 2 seconds~10 minutes；For the postcooling that sterilizes to 20~45 DEG C, inoculation contains lactobacillus plantarum, secondary cheese breast bar
Three kinds of bacterium, lactobacillus acidophilus compound lactobacillus agent with excellent fermenting property, inoculum concentration 103~106Cfu/ml, 25~45
DEG C fermentation 6~10 hours, pH value 3.5~4.5 terminate fermentation.By the canned sealing of loquat pear beverage after fermentation, then 90
DEG C sterilizing 30 minutes to get finished product.
The number of viable ratio of three kinds of bacterium is 1 in the compound lactobacillus agent：1：1；
Lactobacillus plantarum of the present invention be the autonomous selection and breeding in laboratory one plant of good plant lactobacillus NCU116, in
On December 16th, 2015 is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (address：Court of Beijing
The positive institute 3 of area's North Star West Road 1, Institute of Microorganism, Academia Sinica), CGMCC is referred to as, deposit number is
CGMCC11885；
Lactobacillus paracasei of the present invention is the excellent secondary Lactobacillus paracasei of one plant of the autonomous selection and breeding in laboratory
NCU622 is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (on December 16th, 2015
Location：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica), CGMCC is referred to as, preservation is compiled
Number be CGMCC11886；
Lactobacillus acidophilus of the present invention is one plant of lactobacillus acidophilus NCU402 of the autonomous selection and breeding in laboratory, in 2015
On December 16, in is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (address：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), it is referred to as CGMCC, deposit number CGMCC11887.
The characteristics of loquat pear beverage prepared by the present invention, is：(1) using three plants of bacterium composite fermentations, fermentation time reduction
It to 6~10h, reduces by more than half, fermentation efficiency greatly improves；(2) by lactobacillus-fermented, a large amount of lactic acid and lactic acid are generated
The natural bacteriostatics substance such as streptostacin, so any preservative need not be added in beverage to be preserved for a long time, long shelf-life is up to one
Year or more；(2) it is beaten by full fruit, dietary fiber, vitamin and other nutritional ingredients being effectively retained in loquat and pears, together
When also original flavor of two kinds of fruit of loquat and pears is mused together well；(3) pass through compound lactobacillus-fermencucumber, production
Given birth to natural soft tart flavour, imparted the unique ferment local-flavor of loquat pear beverage, thus need not be added in beverage essence and its
The additive of his any adjusting flavor.(4) fermentation loquat pear beverage prepared by the present invention, relative to unfermentable loquat pear beverage
Relieving cough and moistening lung effect is more preferably；(5) present invention process is simple, easily controllable, and standardization level is high, it is easy to realize large-scale industry
Metaplasia is produced.
Specific embodiment
Example below is only to further illustrate the present invention, range that the invention is not limited in any way.
Embodiment 1. is chosen without rotten, ripe, fresh loquat and pyrus nivalis, after rinsing well, loquat and pyrus nivalis are enucleated,
Go to obstruct, remove the peel after be positioned over spare in pure water, mashing, by loquat slurry 15%, pyrus nivalis slurry 20%, glucose 10%, sodium isoascorbate
1 ‰, the ratio of pure water 54.9% stirs evenly, sterilizing, and sterilising temp is 102 DEG C, and sterilization time is 10 minutes；It is cold after sterilizing
But to 37 DEG C, be inoculated with has the compound of excellent fermenting property containing lactobacillus plantarum, Lactobacillus paracasei, three kinds of lactobacillus acidophilus
Agent of lactic acid bacteria, inoculum concentration 106Cfu/ml, 37 DEG C ferment 6 hours, and pH value 3.5 terminates fermentation.By loquat pears after fermentation
Then the canned sealing of beverage sterilizes 30 minutes to get finished product for 90 DEG C.
Embodiment 2. is chosen without rotten, ripe, fresh loquat and pyrus nivalis, after rinsing well, loquat and pyrus nivalis are enucleated,
Go to obstruct, remove the peel after be positioned over spare in pure water, mashing, by loquat slurry 20%, pyrus nivalis slurry 20%, glucose 10%, sodium isoascorbate
1 ‰, the ratio of pure water 49.9% stirs evenly, sterilizing, and sterilising temp is 102 DEG C, and sterilization time is 10 minutes；It is cold after sterilizing
But to 37 DEG C, be inoculated with has the compound of excellent fermenting property containing lactobacillus plantarum, Lactobacillus paracasei, three kinds of lactobacillus acidophilus
Agent of lactic acid bacteria, inoculum concentration 104Cfu/ml, 37 DEG C ferment 10 hours, and pH value 3.8 terminates fermentation.By loquat after fermentation
Then the canned sealing of pear beverage sterilizes 30 minutes to get finished product for 90 DEG C.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, therefore, all people in the art
The design of member according to the present invention passes through the available skill of logical analysis, reasoning, or a limited experiment in prior art basis
Art scheme, all because determined by the claims in protection domain.
Experiment one：Zoopery
1. materials and methods：
1.1 experiment materials and animal
Experiment material：The fermentation loquat pear beverage obtained of embodiment 1.
Experimental animal：Kunming mice, weight 18-22g are provided by medical college of University Of Nanchang Experimental Animal Center.
1.2 experimental method
1.2.1 mouse draws cough experiment
25% concentrated ammonia liquor metered dose is carried out using ultrasonic atomizatio sprayer, is taken out immediately after 10 seconds, record mouse is from connecing
Started by spraying to the cough number occurred in the incubation period coughed and 2 minutes, 2 minutes not cough persons give up after spraying.It closes
Lattice mouse is randomly divided into four groups, respectively blank group, loquat pear beverage group of not fermenting, fermentation after 2 days according to above-mentioned group technology
Loquat pear beverage group (embodiment 1), negative control group, wherein blank group select grouping at random before cough experiment is drawn, without dense
Ammonia spraying.
1.2.2 cough-relieving is tested
Every group daily by the dosage gavage 2 times of 10mL/kg respectively, continuous gavage 5 days, blank group is given with negative control group
Normal saline.In 1 hour after the last administration, receive 25% concentrated ammonia liquor metered dose respectively, taken out immediately after 10 seconds.Record
Since mouse to the cough number occurred in the incubation period coughed and 2 minutes receiving to spray, and cough person is had no in 2 minutes, and it is latent
The volt phase was remembered with 120 seconds, the results are shown in Table 1.
1 cough-relieving experiment effect of table compares
| Group | N/ is only | Dosage (g/Kg) | Cough latent period/second | Cough/number in 120 seconds | Cough inhibiting rate/% |
| Blank group | 30 | 10 | 120 | 0 | - |
| Negative control group | 30 | 10 | 9.3±6.58 | 30.3±29.5 | - |
| Do not ferment loquat pear beverage | 30 | 10 | 67.3±42.1** | 2.9±2.68** | 86.9 |
| Ferment loquat pear beverage | 30 | 10 | 98.5±39.57** | 0.6±1.07** | 97.6 |
Note：Compared with negative control group, * * P≤0.01
Experiment two：Crowd tests
200 adults for having cough symptom are chosen, are randomly divided into 4 groups, respectively blank group, 1 group of embodiment, embodiment
2 groups, loquat pear beverage group of not fermenting, every group of 50 people are not treated for each person every day by drug, take respectively physiological saline,
Fermentation loquat pear beverage, the fermentation loquat pear beverage of 2 method of embodiment preparation and unfermentable loquat pears drink prepared by 1 method of embodiment
Material, 3 times for each person every day, a 250mL, after continuously taking 7 days, four groups of effective percentage is respectively 40%, 94%, 96%, 72%.
Two groups of experiments confirm that fermentation loquat pear beverage prepared by the present invention has the effect that moistens the lung and relieve the cough well.
Claims (3)
1. a kind of preparation method of loquat pear beverage with relieving cough and moistening lung, it is characterised in that：Step is as follows：It chooses without corruption
Rotten, ripe, fresh loquat and pyrus nivalis, after rinsing well, by loquat and pyrus nivalis stoning, go to obstruct, remove the peel after be positioned over pure water
In spare, mashing, by loquat slurry 15-20%, pyrus nivalis slurry 15-20%, glucose 0.01%~10%, sodium isoascorbate 1-2 ‰, pure
The mass ratio of water purification 49.8%~69.89% stirs evenly, sterilizing, and sterilising temp is 85~110 DEG C, and sterilization time is 2 seconds
~10 minutes；For the postcooling that sterilizes to 20~45 DEG C, inoculation contains lactobacillus plantarum, Lactobacillus paracasei, three kinds of lactobacillus acidophilus
Compound lactobacillus agent with excellent fermenting property, inoculum concentration 103~106Cfu/ml, 25~45 DEG C ferment 6~10 hours, pH
Value 3.5~4.5 terminates fermentation；By the canned sealing of loquat pear beverage after fermentation, then 90 DEG C of sterilizings 30 minutes to get into
Product.
2. a kind of preparation method of loquat pear beverage with relieving cough and moistening lung as described in claim 1, it is characterised in that：
Step is as follows：It chooses without rotten, ripe, fresh loquat and pyrus nivalis, after rinsing well, loquat and pyrus nivalis is enucleated, go to obstruct, gone
Spare in pure water, mashing is positioned over after skin, by loquat slurry 15%, pyrus nivalis slurry 20%, glucose 10%, sodium isoascorbate 1 ‰, pure
The ratio of water purification 54.9% stirs evenly, sterilizing, and sterilising temp is 102 DEG C, and sterilization time is 10 minutes；The postcooling that sterilizes is to 37
DEG C, it is inoculated with containing three kinds of lactobacillus plantarum, Lactobacillus paracasei, lactobacillus acidophilus compound lactobacillus with excellent fermenting property
Agent, inoculum concentration 106Cfu/ml, 37 DEG C ferment 6 hours, and pH value 3.5 terminates fermentation；By loquat pear beverage tank after fermentation
Then dress sealing sterilizes 30 minutes to get finished product for 90 DEG C.
3. a kind of preparation method of loquat pear beverage with relieving cough and moistening lung as described in claim 1, it is characterised in that：
Step is as follows：It chooses without rotten, ripe, fresh loquat and pyrus nivalis, after rinsing well, loquat and pyrus nivalis is enucleated, go to obstruct, gone
Spare in pure water, mashing is positioned over after skin, by loquat slurry 20%, pyrus nivalis slurry 20%, glucose 10%, sodium isoascorbate 1 ‰, pure
The ratio of water purification 49.9% stirs evenly, sterilizing, and sterilising temp is 102 DEG C, and sterilization time is 10 minutes；The postcooling that sterilizes is to 37
DEG C, it is inoculated with containing three kinds of lactobacillus plantarum, Lactobacillus paracasei, lactobacillus acidophilus compound lactobacillus with excellent fermenting property
Agent, inoculum concentration 104Cfu/ml, 37 DEG C ferment 10 hours, and pH value 3.8 terminates fermentation；By loquat pear beverage after fermentation
Then canned sealing sterilizes 30 minutes to get finished product for 90 DEG C.
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| CN111887364A (en) * | 2020-08-11 | 2020-11-06 | 义乌市沁润食品有限公司 | Plant fresh fruit beverage and preparation method thereof |
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