CN108308489A - A kind of preparation method for solid beverage of sobering up - Google Patents
A kind of preparation method for solid beverage of sobering up Download PDFInfo
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- CN108308489A CN108308489A CN201810337663.0A CN201810337663A CN108308489A CN 108308489 A CN108308489 A CN 108308489A CN 201810337663 A CN201810337663 A CN 201810337663A CN 108308489 A CN108308489 A CN 108308489A
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- alcohol
- ferment
- sobering
- solid beverage
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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- 238000001035 drying Methods 0.000 claims abstract description 8
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- 238000000859 sublimation Methods 0.000 claims abstract description 7
- 230000008022 sublimation Effects 0.000 claims abstract description 7
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- 229930006000 Sucrose Natural products 0.000 description 1
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- NBXMJDVWESETMK-UHFFFAOYSA-N acetaldehyde Chemical compound CC=O.CC=O NBXMJDVWESETMK-UHFFFAOYSA-N 0.000 description 1
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- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
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- 231100000572 poisoning Toxicity 0.000 description 1
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- 238000002203 pretreatment Methods 0.000 description 1
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- 229930000044 secondary metabolite Natural products 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
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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
- 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
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
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)
- Botany (AREA)
- Confectionery (AREA)
Abstract
A kind of preparation method for solid beverage of sobering up, includes the following steps：（1）Major ingredient ferment ferments；（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract；（3）Material is closed, final mixture is obtained；（4）Molding；（5）Drying bu sublimation；（6）Packaging.The solid beverage of sobering up of the present invention, alcohol dehydrogenase activity activity ratio can dissolve rapidly in 70 DEG C or more hot water 27% 30% and be separated into faint yellow uniform liquid, without precipitation, without lamination after standing；With the peculiar ferment local-flavor of ferment；Soluble solid 26 30%；Edible safety, production cost are low.
Description
Technical field
The present invention relates to a kind of preparation methods for solid beverage of sobering up, more particularly, to a kind of solid with relieving alcoholism and protecting liver
The preparation method of beverage.
Background technology
In recent years, with the continuous improvement of people's living standards, China's popularity of wine and drinking amount are in rising trend, alcohol
（Ethyl alcohol）The number of poisoning especially acute alcoholism also increases severely.It is most of by duodenum and sky after alcohol enters human body
Intestinal absorption, remaining is absorbed by stomach.And its metabolism 90%~98% in human body is carried out by way of in liver internal oxidition, only
2%~10% is discharged by forms such as expiration, urination and sweatings.And alcohol is slow in human body internal oxidition and excretion, and therefore, wine
Smart metabolite easily causes to hinder in accumulated in creatures, such as acetaldehyde, free radical, and then to organs such as human gastrointestinal tract, liver, brains
Evil.It is drunk the reason is that, ethanol in blood excessive concentration, cause central nervous system conductive obstruction；It relieves the effect of alcohol, is then relieving alcohol pair
The toxic effect of human body, mechanism develops series of products according to this both at home and abroad, there is sauerkraut antialcoholism capsule, Russia RU21, Xin Xi
Lan Laifubao hepatagogues, U.S.'s toxin expelling support precious glycosides, ten thousand field ferment of Japan, Japan's SunnyHealth drunk-sobering tablets etc. and sea Wang Jin
Gloomy ferment living of cup, " teacher of the drinking with a guest " Antialcoholic tea, Wine mate, TaiWan, China etc..The developed antialcoholic drug of western countries is mostly synthetic drug,
And Asian countries lays particular emphasis on the research and development of Chinese herbal medicine.It is mainly carried out in terms of two, first, gastrointestinal absorption inhibitor is found, suppression
Preparing alcohol reinforces ethyl alcohol and flows through effect in gastrointestinal tract, to reduce Ethanol concentration in rat blood in the absorption of stomach and intestine；Such method is certain
Meeting legacy part substance has potential influence to stomach on health in degree；Second is that finding metabolism Reinforcing agent, enhance liver
The supersession rate of the activity of interior alcohol metabolism enzyme, acceleration of alcohol and its metabolite, mitigates the damage to human body, and key is
Activate alcohol dehydrogenase and acetaldehyde dehydrogenase.Under the alcohol dehydrogenase enzyme effect of activation, accelerating alcohol metabolism is generated at acetaldehyde
Acetaldehyde again under the action of the acetaldehyde dehydrogenase of activation, in liver quick dehydrogenation directly generate acetic acid, finally decompose
As carbon dioxide and water, enhances the discharge of ethyl alcohol and its metabolite in this way, play the effect of sober-up and anti-drunk.But such side
Method, which has, accelerates the increased defect of blood viscosity.
Invention content
The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a kind of system for solid beverage of sobering up
Preparation Method, gained are sobered up solid beverage, and after drinking, effect is gentle, can high efficiency activation alcohol dehydrogenase and acetaldehyde dehydrogenase.
The present invention solve its technical problem the technical solution adopted is that, a kind of preparation method for solid beverage of sobering up, including
Following steps：
（1）Major ingredient ferment ferments：Fresh fruit shaddock, tomato, grape, pawpaw are chosen, after peeling, remove seed pretreatment, is washed with clear water
It washs, with 80-100 DEG C（It is preferred that 90 DEG C）Hydro-thermal scald 1-2min (preferably 1.5min), it is cooling drain after be crushed, obtain mixing fruit
Slurry will mix pulp defibrination, until pulp diameter≤1.2mm, adds and be equivalent to mixing pulp weight 10-20%（It is preferred that 15%）'s
Sugar（It is preferred that brown sugar）, stir evenly and make it dissolve, obtain and starched containing candy；It adds and is equivalent to containing candy slurry weight 0.5-1.0%（It is excellent
Select 0.8%）Activated grape wine high activity dried yeast solution, and in 20 DEG C -25 DEG C（It is preferred that 22 DEG C）Under the conditions of stand hair
Ferment 14d-21 days（It is preferred that 18 days), the mixed bacteria liquid for being equivalent to the slurry weight 5-8% containing candy (preferably 6%) is inoculated, temperature is kept
At 35 DEG C -42 DEG C (preferably 37 DEG C), ferment 14d-21 days（It is preferred that 18 days), be transferred to later normal temperature condition store 180 days after to get
Major ingredient ferment；It can room temperature preservation；
The preparation method of the activated grape wine high activity dried yeast solution：Grape wine is added with high activity dried yeast
Be equivalent to the water of 8-12 times of its weight, activated in 30~32 DEG C of water-baths 30 min or more to get.The grape wine is lived with high
The property preferred Angel TH grape wine high activity dried yeast of dry ferment.
The mixed bacteria liquid is CECT5716 lactobacillus fermentis（Lactobacillus fermentum）It is short double with M-16V
Discrimination bacillus（Bifidobacterium breve）Mixed bacteria liquid, CECT5716 lactobacillus fermentis and M-16V bifidobacterium breves
Mass ratio is 1：1-3；A concentration of the 10 of strain in mixed bacteria liquid8-1012A/gram bacterium solution.
The major ingredient shaddock, tomato, grape, pawpaw weight ratio be preferably：3-5:2-4:1-2:1.
（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract：By the mixed material of dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn
It crushes, adds the edible alcohol solution for being equivalent to that the volumetric concentration of 6-8 times of mixed material quality is 70-95%, refluxing extraction 2-4
Secondary, 2-3h, obtains alcohol extract and alcohol extracting residue every time；Alcohol extract is recycled into edible alcohol, concentrate for relative density be 1.14 ~
1.28 alcohol-extracted extract；Alcohol extracting residue adds the water for being equivalent to 8-10 times of its quality to decoct 1-2 times, each 2-4h again, gradation
Filter, merging filtrate are simultaneously transferred to vacuum concentrator, concentrate the medicinal extract for being 1.26-1.39 for relative density, and mix with alcohol-extracted extract,
Obtain auxiliary material；It is spare；
The dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn weight ratio be preferably：4-6:3-5:1.
（3）Close material：By step（1）Gained major ingredient ferment is through 80-120 mesh（It is preferred that 100 mesh）After sock filtration, with step
（2）Gained auxiliary material merges, and the weight ratio of filtered major ingredient ferment and auxiliary material is 5:1-2 is stirred evenly, and obtains major ingredient auxiliary material
Maltodextrin is added in mixture, and the weight proportion of maltodextrin and major ingredient auxiliary material mixture is 1-2:1（It is preferred that 1.5:1）；Then
The pol of mixture is adjusted to 15-25 degree, then adds the citric acid for being equivalent to major ingredient auxiliary material mixture weight 0.5-1.5%, is obtained most
Whole mixture；
Maltodextrin is added in this step, mainly as processing aid, adsorbs nutritional ingredient.The effect that citric acid is added is to adjust
Save the flavor of mixture.
（4）Molding：It is preferred that by step（3）The final mixture of gained is sent into the molding of solid beverage molding machine；
（5）Drying bu sublimation：
It is preferred that following operation：By step（4）Molding material is equably laid in loading tray, loading tray is put rapidly to having set
It sets in the cryogenic freezing cabinet of temperature (- 32 DEG C to -40 DEG C)；By quick-frozen good loading tray by going to drying in cryogenic freezing cabinet
Storehouse, dryness storehouse vacuum degree control is in 66.7Pa;The setting program of temperature of heating plate is:80 DEG C are warming up in 1.5 h,
5 h of constant temperature is then cooled to 70 DEG C, 1 h of constant temperature in 1 h, and is automatically closed after being cooled to 60 DEG C in 1 h
Heater, cooled to room temperature.
（6）Packaging:It is preferred that the metering packing in sealing, sterile, relative humidity are 30% environment below.
The solid beverage of sobering up of the present invention, appearance are golden yellow graininess, and form is loose, no caking；Alcohol dehydrogenase enzyme activity
Property activity ratio in 27%-30%, can be dissolved rapidly in 70 DEG C or more hot water and be separated into faint yellow uniform liquid, without heavy after standing
It forms sediment, without lamination；With the peculiar ferment local-flavor of ferment；Soluble solid 26-30%；Edible safety, production cost are low.Fruit
The polyphenolic constitutent that vegetable itself contains, in addition a variety of organic acids, vitamin and nutriment, keep alcohol dehydrogenase, acetaldehyde de-
Hydrogenase activity greatly improves, in addition, fruits and vegetables, which also have, alleviates gastric disorder causing nausea after drinking, nausea, and the effect that acceleration of alcohol is discharged from urine, warp
Ferment is made in saccharomycete-lactobacillus plantarum inoculation fermentation, rich in nutrition such as vitamin, enzyme, minerals and secondary metabolites
Ingredient has purification blood, improves the effect of alcohol dehydrogenase, aldehyde dehydrogenase activity.
Specific implementation mode
The invention will be further described with reference to embodiments.
Embodiment 1
Primary raw material：Fresh fruit shaddock 500kg, fresh fruit tomato 200kg, fresh fruit grape 200kg, fresh fruit pawpaw 100kg, dry flower of kudzuvine
200kg, dry Schisandra chinensis 150kg, dry hawthorn 50kg.Fresh fruit selection maturity is good, the big full, no disease and pests harm of grain, nothing are gone mouldy.
The present embodiment includes the following steps：
（1）Major ingredient ferment ferments：It chooses fresh fruit shaddock, tomato, grape, pawpaw and uses clear water after the pretreatments such as peeling, remove seed
Washing scalds 1.5min with 90 DEG C of hydro-thermals, and cooling is crushed after draining, and obtains mixing pulp, pulp defibrination will be mixed, until fruit
Meat particle diameter is 0.5-1.2mm, adds the brown sugar for being equivalent to mixing pulp weight 15%, stirs evenly and make it dissolve, obtain containing candy
Slurry；The activated grape wine high activity dried yeast solution for being equivalent to and starching weight 0.8% containing candy is added, and in 22 DEG C of items
After being left to ferment 18d under part, the mixed bacteria liquid for being equivalent to and starching weight 6% containing candy is inoculated, temperature is maintained at 37 DEG C, fermentation
18d is transferred to after normal temperature condition is stored 180 days later to get major ingredient ferment；It can room temperature preservation；
The preparation method of the activated grape wine high activity dried yeast solution：By the dry ferment of Angel TH grape wine high activity
Mother, which is added, is equivalent to the water of 10 times of its weight, activated in 30~32 DEG C of water-baths 30 min to get.
The mixed bacteria liquid is CECT5716 lactobacillus fermentis（Lactobacillus fermentum）It is short double with M-16V
Discrimination bacillus（Bifidobacterium breve）Mixed bacteria liquid, CECT5716 lactobacillus fermentis and M-16V bifidobacterium breves
Mass ratio is 1：1；A concentration of the 10 of strain in mixed bacteria liquid8-1012A/gram bacterium solution.
CECT5716 lactobacillus fermentis（Lactobacillus fermentum）With M-16V bifidobacterium breves
（Bifidobacterium breve）Purchased from Institute of Micro-biology of the Chinese Academy of Sciences.
（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract：By the mixed material of dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn
Crush, add be equivalent to 8 times of mixed material quality volumetric concentration be 95% edible alcohol solution, refluxing extraction 4 times, every time
3h obtains alcohol extract and alcohol extracting residue；Alcohol extract is recycled into edible alcohol, concentrates the alcohol-extracted extract for being 1.19 for relative density；Alcohol
Carry residue adds the water for being equivalent to 10 times of its quality to decoct 2 times, each 2h again, filters by several times, merging filtrate is simultaneously transferred to vacuum concentration
Device concentrates the medicinal extract for being 1.26 for relative density, and is mixed with alcohol-extracted extract, obtains auxiliary material；It is spare；
（3）Close material：By step（1）Gained major ingredient ferment is after 100 mesh sock filtrations, with step（2）Gained auxiliary material merges,
The weight ratio of filtered major ingredient ferment and auxiliary material is 5:2, it stirs evenly, obtains major ingredient auxiliary material mixture, maltodextrin, wheat is added
Bud dextrin and the weight proportion of major ingredient auxiliary material mixture are 1.5:1；Then the pol of mixture is adjusted to 15 degree, then added quite
In the citric acid of major ingredient auxiliary material mixture weight 1.0%, final mixture is obtained；
Maltodextrin is added in this step, mainly as processing aid, adsorbs nutritional ingredient.The effect that citric acid is added is to adjust
Save the flavor of mixture.
（4）Molding：By step（3）The final mixture of gained is sent into the molding of solid beverage molding machine；
（5）Drying bu sublimation：
By step（4）Molding material is equably laid in loading tray, loading tray is put rapidly to having set the low of temperature
In temperature frost cabinet (- 32 DEG C to -40 DEG C)；By quick-frozen good loading tray by going to dryness storehouse in cryogenic freezing cabinet, dryness storehouse is true
Reciprocal of duty cycle is controlled in 66.7Pa;The setting program of temperature of heating plate is:It is warming up to 80 DEG C, 5 h of constant temperature in 1.5 h, and
70 DEG C, 1 h of constant temperature are cooled in 1 h afterwards, and heater is automatically closed after being cooled to 60 DEG C in 1 h, it is natural
It is cooled to room temperature.
（6）Packaging:The metering packing in sealing, sterile, relative humidity are 30% environment below.
The present embodiment products obtained therefrom appearance is golden yellow graininess, and form is loose, no caking；Alcohol dehydrogenase activity activates
Rate can dissolve rapidly dispersion 27.83% in 70 DEG C or more hot water, be in faint yellow uniform liquid, divide without precipitation, nothing after standing
Layer phenomenon；With the peculiar ferment local-flavor of ferment；Soluble solid 26.75%；Edible safety, production cost are low.
Embodiment 2
Primary raw material：Fresh fruit shaddock 400kg, fresh fruit tomato 400kg, fresh fruit grape 100kg, fresh fruit pawpaw 100kg, dry flower of kudzuvine
120kg, dry Schisandra chinensis 60kg, dry hawthorn 20kg.Fresh fruit selection maturity is good, the big full, no disease and pests harm of grain, nothing are gone mouldy.
The preparation method of the solid beverage of sobering up of the present embodiment, includes the following steps：
（1）Major ingredient ferment ferments：Fresh fruit shaddock, tomato, grape, pawpaw are chosen, after peeling, remove seed pretreatment, is washed with clear water
It washs, scalds 2min with 80 DEG C of hydro-thermals, cooling is crushed after draining, and obtains mixing pulp, pulp defibrination will be mixed, until pulp diameter
0.5-1.2mm adds the white sugar for being equivalent to mixing pulp weight 10%, stirs evenly and make it dissolve, obtains and starched containing candy；Again
The activated grape wine high activity dried yeast solution for being equivalent to and starching weight 1.0% containing candy is added, and quiet under the conditions of 25 DEG C
Fermentation 14d is set, the mixed bacteria liquid for being equivalent to and starching weight 8% containing candy is inoculated, temperature is maintained at 37 DEG C, ferments 21 days, Zhi Houzhuan
Enter after normal temperature condition is stored 180 days to get major ingredient ferment；It can room temperature preservation；
The preparation method of the activated grape wine high activity dried yeast solution：By the dry ferment of Angel TH grape wine high activity
Mother, which is added, is equivalent to the water of 8 times of its weight, activated in 30~32 DEG C of water-baths 30 min to get.
The mixed bacteria liquid is CECT5716 lactobacillus fermentis（Lactobacillus fermentum）It is short double with M-16V
Discrimination bacillus（Bifidobacterium breve）Mixed bacteria liquid, CECT5716 lactobacillus fermentis and M-16V bifidobacterium breves
Mass ratio is 1：3；
A concentration of the 10 of strain in mixed bacteria liquid8-1012A/gram bacterium solution.
CECT5716 lactobacillus fermentis（Lactobacillus fermentum）With M-16V bifidobacterium breves
（Bifidobacterium breve）Purchased from Institute of Micro-biology of the Chinese Academy of Sciences.
（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract：By the mixed material of dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn
Crush, add be equivalent to 8 times of mixed material quality volumetric concentration be 80% edible alcohol solution, refluxing extraction 3 times, every time
2h obtains alcohol extract and alcohol extracting residue；Alcohol extract is recycled into edible alcohol, concentrates the alcohol-extracted extract for being 1.24 for relative density；Alcohol
Carry residue adds the water for being equivalent to 10 times of its quality to decoct 2 times, each 2h again, filters by several times, merging filtrate is simultaneously transferred to vacuum concentration
Device concentrates the medicinal extract for being 1.29 for relative density, and is mixed with alcohol-extracted extract, obtains auxiliary material；It is spare；
（3）Close material：By step（1）Gained major ingredient ferment is after 120 mesh sock filtrations, with step（2）Gained auxiliary material merges,
The weight ratio of filtered major ingredient ferment and auxiliary material is 5:1, it stirs evenly, obtains major ingredient auxiliary material mixture, maltodextrin, wheat is added
Bud dextrin and the weight proportion of major ingredient auxiliary material mixture are 2:1；Then the pol of mixture is adjusted to 25 degree, then adds and is equivalent to
The citric acid of major ingredient auxiliary material mixture weight 1.2%, obtains final mixture；
Maltodextrin is added in this step, mainly as processing aid, adsorbs nutritional ingredient.The effect that citric acid is added is to adjust
Save the flavor of mixture.
（4）Molding：It is preferred that by step（3）The final mixture of gained is sent into the molding of solid beverage molding machine；
（5）Drying bu sublimation：
It operates below：By step（4）Molding material is equably laid in loading tray, loading tray is put rapidly to having set
In the cryogenic freezing cabinet of temperature (- 32 DEG C to -40 DEG C)；By quick-frozen good loading tray by going to dryness storehouse in cryogenic freezing cabinet,
Dryness storehouse vacuum degree control is in 66.7Pa;The setting program of temperature of heating plate is:80 DEG C are warming up in 1.5 h, perseverance
5 h of temperature, are then cooled to 70 DEG C, 1 h of constant temperature in 1 h, and are automatically closed and add after being cooled to 60 DEG C in 1 h
Hot device, cooled to room temperature.
（6）Packaging:The metering packing in sealing, sterile, relative humidity are 30% environment below.
The solid beverage of sobering up of the present invention, appearance are in golden yellow graininess, and form is loose, no caking；Alcohol dehydrogenase enzyme activity
Property activity ratio 28.45%, can be dissolved rapidly in 70 DEG C or more hot water and be separated into faint yellow uniform liquid, after standing without precipitation,
Without lamination；With the peculiar ferment local-flavor of ferment；Soluble solid 26%；Edible safety, production cost are low.
Embodiment 3
Primary raw material：Fresh fruit shaddock 300kg, fresh fruit tomato 400kg, fresh fruit grape 200kg, fresh fruit pawpaw 100kg, dry flower of kudzuvine
200kg, dry Schisandra chinensis 160kg, dry hawthorn 40kg, fresh fruit selection maturity is good, the big full, no disease and pests harm of grain, nothing are gone mouldy.
The preparation method of the solid beverage of sobering up of the present invention, includes the following steps：
（1）Major ingredient ferment ferments：Fresh fruit shaddock, tomato, grape, pawpaw are chosen, after peeling, remove seed pretreatment, is washed with clear water
It washs, scalds 1min with 100 DEG C of hydro-thermals, cooling is crushed after draining, and obtains mixing pulp, pulp defibrination will be mixed, until pulp diameter
0.5-1.2mm adds the brown sugar for being equivalent to mixing pulp weight 20%, stirs evenly and make it dissolve, obtains and starched containing candy；Again plus
Enter the activated grape wine high activity dried yeast solution for being equivalent to and starching weight 0.5% containing candy, and is stood under the conditions of 25 DEG C
Ferment 14d, inoculates the mixed bacteria liquid for being equivalent to and starching weight 5% containing candy, and temperature is maintained at 35 DEG C, ferments 21 days, is transferred to later
Normal temperature condition store 180 days after to get major ingredient ferment；It can room temperature preservation；
The preparation method of the activated grape wine high activity dried yeast solution：By the dry ferment of Angel TH grape wine high activity
Mother, which is added, is equivalent to the water of 10 times of its weight, activated in 30~32 DEG C of water-baths 35 min to get.
The mixed bacteria liquid is CECT5716 lactobacillus fermentis（Lactobacillus fermentum）It is short double with M-16V
Discrimination bacillus（Bifidobacterium breve）Mixed bacteria liquid, CECT5716 lactobacillus fermentis and M-16V bifidobacterium breves
Mass ratio is 1：3；
A concentration of the 10 of strain in mixed bacteria liquid8-1012A/gram bacterium solution.
CECT5716 lactobacillus fermentis（Lactobacillus fermentum）With M-16V bifidobacterium breves
（Bifidobacterium breve）Purchased from Institute of Micro-biology of the Chinese Academy of Sciences.
（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract：By the mixed material of dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn
Crush, add be equivalent to 8 times of mixed material quality volumetric concentration be 95% edible alcohol solution, refluxing extraction 2 times, each 3h,
Obtain alcohol extract and alcohol extracting residue；Alcohol extract is recycled into edible alcohol, concentrates the alcohol-extracted extract for being 1.22 for relative density；Alcohol extracting
Residue adds the water for being equivalent to 10 times of its quality to decoct 1 time, each 4h again, filters by several times, and merging filtrate is simultaneously transferred to vacuum concentration
Device concentrates the medicinal extract for being 1.31 for relative density, and is mixed with alcohol-extracted extract, obtains auxiliary material；It is spare；
（3）Close material：By step（1）Gained major ingredient ferment is after 100 mesh sock filtrations, with step（2）Gained auxiliary material merges,
The weight ratio of filtered major ingredient ferment and auxiliary material is 5:1, it stirs evenly, obtains major ingredient auxiliary material mixture, maltodextrin, wheat is added
Bud dextrin and the weight proportion of major ingredient auxiliary material mixture are 1:1；Then the pol of mixture is adjusted to 18 degree, then adds and is equivalent to
The citric acid of major ingredient auxiliary material mixture weight 1.2%, obtains final mixture；
Maltodextrin is added in this step, mainly as processing aid, adsorbs nutritional ingredient.The effect that citric acid is added is to adjust
Save the flavor of mixture.
（4）Molding：By step（3）The final mixture of gained is sent into the molding of solid beverage molding machine；
（5）Drying bu sublimation：
It operates below：By step（4）Molding material is equably laid in loading tray, loading tray is put rapidly to having set
In the cryogenic freezing cabinet of temperature (- 32 DEG C to -40 DEG C)；By quick-frozen good loading tray by going to dryness storehouse in cryogenic freezing cabinet,
Dryness storehouse vacuum degree control is in 66.7Pa;The setting program of temperature of heating plate is:80 DEG C are warming up in 1.5 h, perseverance
5 h of temperature, are then cooled to 70 DEG C, 1 h of constant temperature in 1 h, and are automatically closed and add after being cooled to 60 DEG C in 1 h
Hot device, cooled to room temperature.
（6）Packaging:The metering packing in sealing, sterile, relative humidity are 30% environment below.
The solid beverage of sobering up of the present embodiment, appearance are in golden yellow graininess, and form is loose, no caking；Alcohol dehydrogenase
Activity activator rate can dissolve rapidly dispersion 28.35% in 70 DEG C or more hot water, and in faint yellow uniform liquid, nothing is heavy after standing
It forms sediment, without lamination；With the peculiar ferment local-flavor of ferment；Soluble solid content 28.62%；Edible safety, production cost
It is low.
Embodiment 4
Primary raw material：Fresh fruit shaddock 500kg, fresh fruit tomato 400kg, fresh fruit grape 200kg, fresh fruit pawpaw 100kg, dry flower of kudzuvine
120kg, dry Schisandra chinensis 100kg, dry hawthorn 20kg, fresh fruit selection maturity is good, the big full, no disease and pests harm of grain, nothing are gone mouldy.
The preparation method of the solid beverage of sobering up of the present embodiment, includes the following steps：
（1）Major ingredient ferment ferments：Fresh fruit shaddock, tomato, grape, pawpaw are chosen, after peeling, remove seed pretreatment, is washed with clear water
It washs, scalds 1.5min with 90 DEG C of hydro-thermals, cooling is crushed after draining, and obtains mixing pulp, pulp defibrination will be mixed, until pulp diameter
0.5-1.2mm adds the brown sugar for being equivalent to mixing pulp weight 15%, stirs evenly and make it dissolve, obtains and starched containing candy；Again plus
Enter the activated grape wine high activity dried yeast solution for being equivalent to and starching weight 0.8% containing candy, and is stood under the conditions of 22 DEG C
Fermentation 18 days inoculates the mixed bacteria liquid for being equivalent to and starching weight 8% containing candy, and temperature is maintained at 42 DEG C, and ferment 14d, is transferred to later
Normal temperature condition store 180 days after to get major ingredient ferment；It can room temperature preservation；
The preparation method of the activated grape wine high activity dried yeast solution：By the dry ferment of Angel TH grape wine high activity
Mother, which is added, is equivalent to the water of 10 times of its weight, activated in 30~32 DEG C of water-baths 32min to get.
The mixed bacteria liquid is CECT5716 lactobacillus fermentis（Lactobacillus fermentum）It is short double with M-16V
Discrimination bacillus（Bifidobacterium breve）Mixed bacteria liquid, CECT5716 lactobacillus fermentis and M-16V bifidobacterium breves
Mass ratio is 1：2；
A concentration of the 10 of strain in mixed bacteria liquid8-1012A/gram bacterium solution.
CECT5716 lactobacillus fermentis（Lactobacillus fermentum）With M-16V bifidobacterium breves
（Bifidobacterium breve）Purchased from Institute of Micro-biology of the Chinese Academy of Sciences.
（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract：By the mixed material of dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn
Crush, add be equivalent to 8 times of mixed material quality volumetric concentration be 85% edible alcohol solution, refluxing extraction 2 times, every time
3h obtains alcohol extract and alcohol extracting residue；Alcohol extract is recycled into edible alcohol, concentrates the alcohol-extracted extract for being 1.18 for relative density；Alcohol
Carry residue adds the water for being equivalent to 10 times of its quality to decoct 1 time, each 4h again, filters by several times, merging filtrate is simultaneously transferred to vacuum concentration
Device concentrates the medicinal extract for being 1.32 for relative density, and is mixed with alcohol-extracted extract, obtains auxiliary material；It is spare；
（3）Close material：By step（1）Gained major ingredient ferment is after 80 mesh sock filtrations, with step（2）Gained auxiliary material merges,
The weight ratio of filtered major ingredient ferment and auxiliary material is 5:2, it stirs evenly, obtains major ingredient auxiliary material mixture, maltodextrin, wheat is added
Bud dextrin and the weight proportion of major ingredient auxiliary material mixture are 1.5:1；Then the pol of mixture is adjusted to 22 degree, then added quite
In the citric acid of major ingredient auxiliary material mixture weight 0.8%, final mixture is obtained；
Maltodextrin is added in this step, mainly as processing aid, adsorbs nutritional ingredient.The effect that citric acid is added is to adjust
Save the flavor of mixture.
（4）Molding：By step（3）The final mixture of gained is sent into the molding of solid beverage molding machine；
（5）Drying bu sublimation：
It operates below：By step（4）Molding material is equably laid in loading tray, loading tray is put rapidly to having set
In the cryogenic freezing cabinet of temperature (- 32 DEG C to -40 DEG C)；By quick-frozen good loading tray by going to dryness storehouse in cryogenic freezing cabinet,
Dryness storehouse vacuum degree control is in 66.7Pa;The setting program of temperature of heating plate is:80 DEG C are warming up in 1.5 h, perseverance
5 h of temperature, are then cooled to 70 DEG C, 1 h of constant temperature in 1 h, and are automatically closed and add after being cooled to 60 DEG C in 1 h
Hot device, cooled to room temperature.
（6）Packaging:The metering packing in sealing, sterile, relative humidity are 30% environment below.
The solid beverage of sobering up of the present embodiment, appearance are in golden yellow graininess, and form is loose, no caking；Alcohol dehydrogenase
Activity activator rate can dissolve rapidly dispersion 29.29% in 70 DEG C or more hot water, and in faint yellow uniform liquid, nothing is heavy after standing
It forms sediment, without lamination；With the peculiar ferment local-flavor of ferment；Soluble solid 29.41%；Edible safety, production cost are low.
It is attached：Alcohol dehydrogenase（ADH）Activity activator rate assay method：
Alcohol dehydrogenase activity assay method is that sodium pyrophosphate buffer solution 2. 0 mL, NAD+1. 0 mL is added in test tube, 52
0. 5mL of white wine is spent, after extracting solution 0. 1 mL mixing, addition alcohol dehydrogenase is molten after being capped 37 DEG C of 7 min of incubation at room temperature
0. 2 mL of liquid, shakes up, and ultraviolet specrophotometer surveys absorbance, and Detection wavelength is 340 nm, and every 10 s is read 1 time, continuous to survey
Fixed 4 min.
Alcohol dehydrogenase activity computational methods are to be plotted against time with absorbance A, and every 10 s is calculated in reaction process and is existed
The absorbance increase of 340 nm is 6. 2 according to molar extinction coefficients of the NADH at 340 nm, calculates enzyme activity.Second
The molal quantity that the activity of alcohol dehydrogenase generates NADH with the unit interval indicates.
Activity ratio=enzyme activity adds the test group-enzyme activity for solid beverage of sobering up to sober up the control group of solid beverage）/ enzyme activity
Power is sobered up control group × 100% of solid beverage.
Claims (8)
1. a kind of preparation method for solid beverage of sobering up, which is characterized in that include the following steps：
（1）Major ingredient ferment ferments：Fresh fruit shaddock, tomato, grape, pawpaw are chosen, after peeling, remove seed pretreatment, is washed with clear water
It washs, scalds 1-2min with 80-100 DEG C of hydro-thermal, cooling is crushed after draining, and obtains mixing pulp, pulp defibrination will be mixed, until pulp
Grain size≤1.2mm adds the sugar for being equivalent to mixing pulp weight 10-20%, stirs evenly and make it dissolve, and obtains and is starched containing candy；Again
The activated grape wine high activity dried yeast solution for being equivalent to the 0.5-1.0% containing candy slurry weight is added, and in 20 DEG C -25
It is left to ferment 14-21 days under the conditions of DEG C, inoculates the mixed bacteria liquid for being equivalent to the 5-8% containing candy slurry weight, temperature is maintained at 35
It DEG C -42 DEG C, ferments 14-21 days, is transferred to later after normal temperature condition storage 180 days to get major ingredient ferment；It can room temperature preservation；
The preparation method of the activated grape wine high activity dried yeast solution：Grape wine is added with high activity dried yeast
Be equivalent to the water of 8-12 times of its weight, activated in 30~32 DEG C of water-baths 30 min or more to get；
The mixed bacteria liquid is the mixed bacteria liquid of CECT5716 lactobacillus fermentis and M-16V bifidobacterium breves, CECT5716 fermentations
The mass ratio of lactobacillus and M-16V bifidobacterium breves is 1：1-3；A concentration of the 10 of strain in mixed bacteria liquid8-1012A/gram bacterium
Liquid；
（2）It is prepared by auxiliary material flower of kudzuvine, Schisandra chinensis, haw thorn extract：The mixed material of dry flower of kudzuvine, dry Schisandra chinensis, dry hawthorn is crushed,
Add be equivalent to 6-8 times of mixed material quality volumetric concentration be 70-95% edible alcohol solution, refluxing extraction 2-4 times, every time
2-3h obtain alcohol extract and alcohol extracting residue；Alcohol extract is recycled into edible alcohol, concentrates the alcohol for being 1.14 ~ 1.28 for relative density
Extracted extract；Alcohol extracting residue adds the water for being equivalent to 8-10 times of its quality to decoct 1-2 times, each 2-4h again, filters by several times, merges filter
Liquid is simultaneously transferred to vacuum concentrator, concentrates the medicinal extract for being 1.26-1.39 for relative density, and mix with alcohol-extracted extract, obtains auxiliary material；It is standby
With；
（3）Close material：By step（1）Gained major ingredient ferment is after 80-120 mesh sock filtrations, with step（2）Gained auxiliary material is closed
And the weight ratio of filtered major ingredient ferment and auxiliary material is 5:1-2 is stirred evenly, and obtains major ingredient auxiliary material mixture, and malt paste is added
The weight proportion of essence, maltodextrin and major ingredient auxiliary material mixture is 1-2:1；Then the pol of mixture is adjusted to 15-25 degree, then
Addition is equivalent to the citric acid of major ingredient auxiliary material mixture weight 0.5-1.5%, obtains final mixture；
（4）Molding：It is preferred that by step（3）The final mixture of gained is sent into the molding of solid beverage molding machine；
（5）Drying bu sublimation：
（6）Packaging.
2. the preparation method of solid beverage according to claim 1 of sobering up, which is characterized in that step（1）In, the temperature of blanching
Degree is 90 DEG C.
3. the preparation method of solid beverage according to claim 1 or 2 of sobering up, which is characterized in that step（1）In, blanching
Time be 1.5min.
4. the preparation method of solid beverage according to claim 1 or 2 of sobering up, which is characterized in that step（1）In, mixing
The sugar being added in pulp is brown sugar, and addition is to be equivalent to mixing pulp weight 15%.
5. the preparation method of solid beverage according to claim 1 or 2 of sobering up, which is characterized in that step（1）In, fermentation
Temperature is maintained at 37 DEG C, and fermentation time is 18 days.
6. the preparation method of solid beverage according to claim 1 or 2 of sobering up, which is characterized in that step（1）In, it is described
Grape wine is Angel TH grape wine high activity dried yeast with high activity dried yeast.
7. the preparation method of solid beverage according to claim 1 or 2 of sobering up, which is characterized in that step（1）In, it is described
Major ingredient shaddock, tomato, grape, pawpaw weight ratio be：3-5:2-4:1-2:1；Step（2）In, the dry flower of kudzuvine, the dry five tastes
The weight ratio of sub, dry hawthorn is：4-6:3-5:1.
8. the preparation method of solid beverage according to claim 1 or 2 of sobering up, which is characterized in that step（5）In, it uses
It operates below：By step（4）Molding material is equably laid in loading tray, loading tray is put rapidly to having set temperature
Cryogenic freezing cabinet in；Quick-frozen good loading tray is existed by going to dryness storehouse, dryness storehouse vacuum degree control in cryogenic freezing cabinet
66.7Pa;The setting program of temperature of heating plate is：80 DEG C are warming up in 1.5 h, 5 h of constant temperature then drops in 1 h
Heater, cooled to room temperature is automatically closed to 70 DEG C, 1 h of constant temperature in temperature after being cooled to 60 DEG C in 1 h.
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| CN109007676A (en) * | 2018-08-17 | 2018-12-18 | 江苏新申奥生物科技有限公司 | A kind of lactic acid bacteria freeze drying powder and preparation method thereof containing acetaldehyde dehydrogenase |
| CN111548947A (en) * | 2019-06-06 | 2020-08-18 | 郑州大学 | Lactic acid bacteria product and its sobering-up use |
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| CN109007676A (en) * | 2018-08-17 | 2018-12-18 | 江苏新申奥生物科技有限公司 | A kind of lactic acid bacteria freeze drying powder and preparation method thereof containing acetaldehyde dehydrogenase |
| CN111548947A (en) * | 2019-06-06 | 2020-08-18 | 郑州大学 | Lactic acid bacteria product and its sobering-up use |
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Application publication date: 20180724 |