CN108576222A - The processing method of Lingwu Long Jujube sour milk beverage - Google Patents
The processing method of Lingwu Long Jujube sour milk beverage Download PDFInfo
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- CN108576222A CN108576222A CN201810174803.7A CN201810174803A CN108576222A CN 108576222 A CN108576222 A CN 108576222A CN 201810174803 A CN201810174803 A CN 201810174803A CN 108576222 A CN108576222 A CN 108576222A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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Abstract
The present invention relates to a kind of processing method of Lingwu Long Jujube sour milk beverage, step includes：(1) jujube pre-treatment, the preparation of (2) extraction Normal juice, the preparation of (3) fermentation jujube juice, (4) Yoghourt liquid, (5) mixing, (6) acidity adjustment micro-capsule, (7) lactic acid bacteria slow-release microcapsule, (8) secondary mixing.The present invention is first against raw material, select Lingwu Long Jujube, and by being toasted before extraction, food flavor enzyme is added after extraction, increases the peculiar fragrance of jujube, sour milk beverage assigns peculiar flavour, secondly, it takes double fermentations i.e. cow's milk and jujube juice that lactic acid bacteria is added, increases amino acid classes simultaneously, keep the distinctive flavor of sour milk beverage；Using mosanom and chitosan as wall material, lactobacillus plantarum M1 UVs29 are core material, are acted on by microcapsules, keep the maximum survival rate of strain.
Description
Technical field
The invention belongs to jujube deep process technology field, especially a kind of processing method of Lingwu Long Jujube sour milk beverage.
Background technology
Date juice beverage is unique in taste, full of nutrition, is a kind of drink that people prefer, and existing date juice beverage exists
Following shortcoming：
1) jujube is fragrant：In process, fragrance component is easy loss to Lingwu Long Jujube, to increase fragrance, typically later stage
Red jujube flavor is added, mouthfeel is caused to be discord.
2) the viable bacteria death rate is high：Certain influence is all generated to the activity of lactic acid bacteria in storage, sale and transportational process,
During edible, lactic acid bacteria makes to eventually enter into enteron aisle for low p H of hydrochloric acid in gastric juice, the poor resistance of cholate and digestive ferment
Number of viable is reduced, and is affected lactic acid bacteria and is played its beneficial function.
3) double fermentations：For majority fermentation class drink mainly using cow's milk as raw material, aminoacid ingredient is single.And fruits and vegetables are processed
Cheng Zhong, part nutrient are destroyed or slattern.
4) fermentation condition：Most fermentation conditions are single, cause fermentation to be not thorough, do not reach the optimum growh of probiotics
Phase.
By retrieval, find to be disclosed directly below content with the relevant patent document of the application：
1) application number 201610620330.X, a kind of sour milk beverage of title disclose one kind and are fermented by all kinds of Chinese herbal medicines
Milk beverage obtained, but various Chinese medicines mixing mouthfeel is bad, and the distinctive flavor of sour milk beverage is not notable.
2) application number 201710681050.4, title apple aroma sour milk beverage disclose a kind of formula of milk-contained drink
And technique, altogether by milk, apple, probiotic group, but probiotic active reduces after a series of processing.
3) application number 201210354898.3, title lactobacillus milk drink of red jujube buttermilk disclose jujube and cultured milk through section
It learns proportioning and obtains a kind of milk beverage, but technique coarse impurity is more, active constituent content is low.
Invention content
The purpose that the present invention carries provides that a kind of jujube taste is strong, full of nutrition, mouthfeel in place of overcome the deficiencies in the prior art
The processing method of good Lingwu Long Jujube sour milk beverage.
The present invention realizes that the technical solution of purpose is as follows：
A kind of processing method of Lingwu Long Jujube sour milk beverage, it is characterised in that：Include the following steps
(1) jujube pre-treatment：
Lingwu Long Jujube is cleaned and is enucleated, pulp portion is broken into the fruit of 5~10mm sizes；
(2) prepared by extraction Normal juice：
It pelletizes respectively after Lingwu Long Jujube and wild jujube stoning are broken, it is 4 times of jujube weight, addition leaching to add softened water, amount of water
Enzyme, 50 DEG C, extraction time 6h of Extracting temperature are carried, enzyme concentration is the 0.2%~0.25% of Lingwu Long Jujube weight, filtering, with centrifugation
5000r/min centrifuges 15min, takes supernatant, spare, wherein extraction enzyme is：Pectase 3ml/L, cellulase 8ml/L；
Take jujube juice that food flavor enzyme, 54.7 DEG C, extraction time 4h of temperature is added, enzyme concentration is the 0.2wt% of jujube juice, is filtered, 85
DEG C heating 10min, is made Lingwu Long Jujube extraction Normal juice and Wild Jujube Juice；Wherein extracting enzyme is：Molecular weight is β-grape of 118kDa
Glycosidase；
(3) prepared by fermentation jujube juice
Lingwu Long Jujube extracts Normal juice and Wild Jujube Juice presses 1:1 mixing carries out pasteurize 5min, cooling at a temperature of 95 DEG C
To 37 DEG C of addition saccharomycetes to make fermentation, addition 5%-8%, 30 DEG C of temperature, mixture carries out anaerobic fermentation in fermentation tank
10h, until fermentation termination pH value is 4.4-5.0, mixture is cooled to 10 DEG C hereinafter, fermentation jujube juice is made after fermentation, and refrigeration is spare；
(4) Yoghourt liquid
50~60 DEG C are heated the water to, skimmed milk power is added into water and stirs evenly, adds glucose, is uniformly mixed,
The homogeneous under the pressure of 18~25MPa, carries out after homogeneous bar killing and brown stain, after sterilization at a temperature of 85~90 DEG C heat preservation 2~
2.5h；
Mixture is cooled to 37 DEG C of addition lactic acid bacterias, addition 8%-10%, 40 DEG C of temperature, in the rotation of pure nitrogen gas
Anaerobic fermentation 20h is carried out in fermentation tank, until fermentation termination pH value is 4.0-4.4；
Mixture is cooled to 10 DEG C hereinafter, Yoghourt liquid is made after fermentation, and refrigeration is spare；
(5) it mixes
Lingwu Long Jujube extract 30-40 parts of Normal juice, 100-110 parts of fermentation jujube juice, 100-110 parts of Yoghourt liquid, by aforesaid liquid
It is uniformly mixed at 60 DEG C~65 DEG C, homogeneous under the conditions of 18~25MPa；Using ultra high temperature short time sterilization, 121 DEG C of 30s are spare；
(6) acidity adjustment micro-capsule
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material, 0.5wt% olive oil is emulsification
Agent, 0.05-0.1wt% glucono-δ-lactones are curing agent；
(7) lactic acid bacteria slow-release microcapsule
Using sodium alginate concentration 2.7g/100mL, chitosan concentration 0.8g/100mL, calcium chloride concentration 2.0g/
100mL systems wrap up lactic acid bacteria, and package lactic acid bacteria forms microcapsules；
(8) secondary mixing
By 230-250 parts sterilized of mixed liquor, 10-15 parts of lactic acid bacteria slow-release microcapsule, acidity adjustment micro-capsule 10-15
Part, sterile filling.
Moreover, the preparation method of the Wild Jujube Juice is：Wild jujube and water 1:7 are mixed with beating, and filter, and centrifugation takes supernatant system
.
Moreover, the preparation method of pressure sensitive microcapsules is as follows：
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material (according to package amount, unlimited fixture
The amount of body), 0.5wt% olive oil is emulsifier, and 0.05-0.1wt% glucono-δ-lactones are curing agent；
It is made into the gelatin solution of a concentration of 1wt%, is put into clean beaker, p H to 6.5 are adjusted, olive oil is added,
It under 50 DEG C of water bath conditions, is emulsified using high speed shear pre-emulsification machine, time 3min forms uniform emulsion；
The pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion, and under the conditions of 50 DEG C, constant temperature stirs 5min,
Then 1% acetum is added dropwise, it is 4.4~4.9 so that system is reached p H values, promotes gelatin and pectin to occur compound solidifying
Poly- reaction；It with 10%NaOH solution regulation system p H to 9.0, is added while stirring, after 5min, the NaHCO of 10-20% is added3
Powder makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, 1m L 0.05-0.1% gluconic acids-δ-with ice water cooling
Lactone, hardening time 30min after the completion of solidification, by microcapsules suspension stratification, remove subnatant, use hot water wash
It washs for several times, is filtered, obtain pressure-sensitive capsule.
Moreover, the preparation method of the lactic acid bacteria slow-release microcapsule is as follows：
The lactic acid bacteria handled well is added in the sodium alginate soln of concentration 2.7g/100mL, obtains lactic acid bacteria and seaweed
Sour sodium mixed liquor, the final concentration of 5-10wt% of lactic acid bacteria, dissolves with 1% glacial acetic acid and is diluted to the chlorine of concentration 2.0g/100mL
Change calcium solution, chitosan is added, a concentration of 0.8g/100mL adjusts p H values to 5.5, by the mixing of lactic acid bacteria and sodium alginate
Liquid is added dropwise to syringe in chitosan-calcium chloride solution and carries out film formation reaction dropwise, and microcapsules are collected by filtration, with the life of sterilizing
Salt water washing microballoon is managed to get lactic acid bacteria slow-release microcapsule.
Moreover, the preparation method of the acidity adjustment micro-capsule is as follows：
It is made into the gelatin solution of a concentration of 1wt%, is put into clean beaker, p H to 6.5 are adjusted, olive oil is added,
It under 50 DEG C of water bath conditions, is emulsified using high speed shear pre-emulsification machine, time 3min forms uniform emulsion；
The pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion, and under the conditions of 50 DEG C, constant temperature stirs 5min,
Then 1% acetum is added dropwise, it is 4.4~4.9 so that system is reached p H values, promotes gelatin and pectin to occur compound solidifying
Poly- reaction；It with 10%NaOH solution regulation system p H to 9.0, is added while stirring, after 5min, the 5- of total solution weight is added
10% NaHCO3Powder makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, solidification amount is added with ice water cooling
0.05-0.1% glucono-δ-lactones, hardening time 30min, after the completion of solidification, by microcapsules suspension stratification,
Subnatant is removed, is washed for several times, is filtered with hot water, obtains acidity adjustment micro-capsule.
The present invention compared with prior art the advantages of and good effect it is as follows：
1, jujube baking is handled：Air cooking is first used, so that moisture is less than 30%, generates strong jujube fragrance, then use peat
It fire-cures, the content of phenolic compound in jujube can be increased, peat contains very high organic matter, humic acid and nutritional ingredient, in Soviet Union's lattice
In blue whiskey production smoke is made it have with peat baking barley.
Enzyme flavouring：Addition food flavor enzyme can release flavor substance, to dramatically increase the flavor of fruit juice.Terpenes
Compound is to form the main component of jujube flavor, and monoterpene substance exists with pyrans, furanose in the form of bonding state, ripe mistake
Inherent beta-glucosidase is free in journey releases part Monoterpenes, but still has the terpene of a large amount of bonding states hydrolyzed, because
This, can promote juice fragrance by additional beta-glucosidase.
2, using microcapsule embedded technology, thalline can be significantly increased to the tolerance of extraneous adverse environment, substantially increased
Thalline enters the survival rate in enteron aisle.Microcapsules improve survival ability of the microorganism in food and enteron aisle, by substance and outside
Boundary's adverse environment separates, and microcapsules enhance the stability of substance.Chitosan/sodium alginate micro-capsule is an excellent sustained release
Slow-release microcapsule is made in lactobacillus plantarum by system, can be effectively protected lactobacillus plantarum, improves survival rate, extended release
Time makes lactobacillus plantarum preferably play its prebiotic effect.
3, acidity adjustment microcapsules：
Principle：Contain a certain amount of microcapsules in jujube juice, NaHCO is surrounded by inside microcapsules3, work as microcapsules rupture, NaHCO3
Moment flows out and the H in beverage+It reacts, generates CO2, CO2After being dissolved in solution, certain acidity is generated, is avoided in initial mistake
The a large amount of acidometer for adjusting acidity, chitosan also known as Chitosan (1-4) -2- amino-B-D glucose are added in journey, point
At straight-chain, structure seemingly, has film forming and adsorptivity, there is certain mechanical strength son with cellulose family, is natural high score
Sub- material, the film forming of chitosan and balling-up meet the requirement of pressure-sensitive micro-capsule.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
A kind of processing method of Lingwu Long Jujube sour milk beverage, steps are as follows：
1) it is formulated
25 parts of Yoghourt liquid
15 parts of fermentation jujube juice
8 parts of stabilizer
Wherein：Yoghourt liquid, 13 parts of skimmed milk power, 5 parts of glucose, 2 parts of leavening.
Fermentation jujube juice, 30 parts of jujube juice, 3 parts of glucose, 2 parts of of leavening
Stabilizer, 10 parts of 2 parts of thickener (sodium carboxymethylcellulose, pectin) white granulated sugar, sweetener 1 part (fruit syrup),
0.5 part of acidity agent (citric acid, malic acid)
2) prepared by jujube juice：(including Lingwu Long Jujube juice and Wild Jujube Juice)
It selects normal mature and through spontaneously drying, without the Lingwu Long Jujube for going rotten and damaging by worms, is washed by rubbing with the hands repeatedly with circulating water 3 times,
Removing is attached to the impurity such as the silt on jujube surface, removes jujube core.
The Lingwu Long Jujube of stoning is put into drying chamber, before this air cooking, condition is：180 DEG C~280 DEG C, 10~
50min is baked to water content and is less than 30%；It is fire-cureed later, condition is：Need to burn 0.05kg peat per kg jujubes,
30min or so.
It pelletizes respectively after Lingwu Long Jujube and wild jujube stoning are broken, it is 4 times of jujube weight, addition leaching to add softened water, amount of water
Enzyme, 50 DEG C, extraction time 6h of Extracting temperature are carried, enzyme concentration is the 0.2%~0.25% of Lingwu Long Jujube weight, filtering, with centrifugation
5000r/min centrifuges 15min, takes supernatant, spare, wherein extraction enzyme is：Pectase 3ml/L, cellulase 8ml/L；
Take jujube juice that food flavor enzyme, 54.7 DEG C, extraction time 4h of temperature is added, enzyme concentration is the 0.2wt% of jujube juice, is filtered, 85
DEG C heating 10min, is made Lingwu Long Jujube extraction Normal juice and Wild Jujube Juice；Wherein extracting enzyme is：Molecular weight is β-grape of 118kDa
Glycosidase.
Wild Jujube Juice obtains according to the method described above.
3) prepared by fermentation jujube juice
Jujube extracts Normal juice and Wild Jujube Juice presses 1:1 mixing, pasteurize 5min is carried out at a temperature of 95 DEG C, is cooled to 37 DEG C
Saccharomycetes to make fermentation is added, addition 5%-8%, 30 DEG C of temperature, mixture carries out anaerobic fermentation 10h in fermentation tank, until hair
Ferment endpoint pH is 4.4-5.0, and mixture is cooled to 10 DEG C hereinafter, fermentation jujube juice is made after fermentation, and refrigeration is spare；
4) actication of culture
Lactobacillus bulgaricus：It aseptically operates, bacterium powder is seeded to the MRS fluid nutrient mediums for having sterilized cooling
In, vessel port is sealed, is stood, under the conditions of 37 DEG C, lactic acid bacteria is made in constant temperature incubation to liquid turns turbid.
5) lactic acid bacteria slow-release microcapsule
By the strain after activation, access MRS 37 DEG C of Anaerobic culturels of fluid nutrient medium, will culture gained in stationary phase
After lactic acid bacteria is centrifuged, supernatant is abandoned, thalline is collected, is washed with 0.9g/100m L sterile salines, centrifuged again,
Supernatant is abandoned, bacterium mud is collected.Obtained bacterium mud will be collected to be added in sodium alginate soln, be uniformly mixed, obtain lactic acid bacteria with
Sodium alginate mixed liquor.Certain density calcium chloride solution is dissolved and is diluted to 1% glacial acetic acid, weighs suitable chitosan,
It is added in above-mentioned calcium chloride solution, adjusts the p H values of chitosan solution to 5.5.By the mixed liquor of lactic acid bacteria and sodium alginate
It is added dropwise to dropwise in chitosan-calcium chloride solution with syringe and carries out film formation reaction, stood, microcapsules are collected by filtration, with sterilizing
Brine microballoon to get lactic acid bacteria slow-release microcapsule.
Solution described in wherein requires：Lactic acid bacteria a concentration of 5-10wt%, sodium alginate concentration 2.7g/100mL, shell are poly-
Sugared a concentration of 0.8g/100mL, calcium chloride concentration 2.0g/100mL, embedding rate 76.24%.Microcapsules Size is 1.63mm.
6) Yoghourt liquid
50~60 DEG C are heated the water to, skimmed milk power is added into water and stirs evenly, adds glucose, is uniformly mixed.
The homogeneous under the pressure of 18~25MPa, carries out after homogeneous bar killing and brown stain, after sterilization at a temperature of 85~90 DEG C heat preservation 2~
2.5h。
Mixture is cooled to 37 DEG C of addition lactic acid bacteria slow-release microcapsules, addition 8-10wt%, 40 DEG C of temperature, Yu Chun
Anaerobic fermentation 20h is carried out in the rotor fermenter of nitrogen, until fermentation termination pH value is 4.0-4.4.
Mixture is cooled to 10 DEG C hereinafter, Yoghourt liquid is made after fermentation, and refrigeration is spare.
7) stabilizer is prepared (step is used as when further adjusting stability)
The thickener of compounding and white granulated sugar are added in 80 DEG C of water, acidity regulator and fructose syrup is added, stirs
It mixes uniformly, is cooled to 35 DEG C hereinafter, stabilizer is made.
8) it allocates
Lingwu Long Jujube is extracted into 30-40 parts of Normal juice, 100-110 parts of Yoghourt liquid, 100-110 parts of fermentation jujube juice, stabilizer 0-
20 parts of preparations are uniformly mixed, and at 60 DEG C~65 DEG C, homogeneous forms raw material initial mixing liquid under the conditions of 18~25MPa, may be used
Ultra high temperature short time sterilization, 121 DEG C of 30s are spare；
9) preparation of acidity adjustment micro-capsule
It is made into the gelatin solution 10ml of a concentration of 1wt%, is put into clean beaker, p H to 6.5 are adjusted, olive is added
Oil is emulsified under 50 DEG C of water bath conditions using high speed shear pre-emulsification machine, and time 3min forms uniform emulsion；
The pectin solution 10ml for preparing 1.5%, is added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, constant temperature stirring
Then 1% acetum is added dropwise in 5min, it is 4.4~4.9 so that system is reached p H values, promotes gelatin and pectin to occur multiple
Close aggregation；It with 10%NaOH solution regulation system p H to 9.0, is added while stirring, after 5min, total solution weight is added
5-10% NaHCO3Powder makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, 1m L is added with ice water cooling
0.05-0.1% glucono-δ-lactones, hardening time 30min, after the completion of solidification, by microcapsules suspension stratification,
Subnatant is removed, is washed for several times, is filtered with hot water, obtains pressure-sensitive capsule.
10) secondary mixing
By 230-250 parts sterilized of raw material initial mixing liquid, 5-15 parts of lactic acid bacteria slow-release microcapsule, acidity adjustment micro-capsule
5-15 parts, sterile filling.
11) the more preferable fixed magnetic enzyme of impurity-eliminating effect may be used in above-mentioned food flavor enzyme and extraction enzyme, in the process digested every time
In can play the role of adsorption-edulcoration, specific preparation method is as follows：
Preparation method is as follows：
1. jujube nuclear activity charcoal
Jujube core is put into baking oven, 105 DEG C of dryings after the completion of dry, crush, and shift to an earlier date prepared 50% phosphorus with 5 times of amounts
Acid solution impregnates for 24 hours, drains；Then 105 DEG C of drying, it is spare；Then it preheats, is fumed, being rinsed with water to neutrality after fumed, 105
DEG C drying after, grind, cross No. nine sieve, sealing, preserve be activated carbon.
2. amination activated carbon
By carbon particle ultrasonic disperse, in the organic solution containing (AEAPS) silane, (the two mass ratio is 1:10) in, stirring is anti-
Answer, centrifuge, respectively successively use toluene, deionized water wash 3 times, 50 DEG C of freeze-day with constant temperature for 24 hours, obtain second diamino high score
Sub- intercalating agent, storage is with spare in drier；
3. prepared by jujube nuclear activity charcoal Magnetic enzyme joint vector
It takes 0.5g magnetic Fe_3O_4 particles to be added in 50mL ethanol solutions, three oil dripping acid is added dropwise as dispersant, will mix
It closes liquid and is placed in ultrasonic disperse 10min in ultrasonic cleaner, 0.5g amination active carbon particles are added into the solution of dispersion,
With mixed liquor is adjusted in phosphate buffer solution (0.1mol/L, pH8.0), certain density glutaraldehyde, room temperature is added in ultrasonic disperse
Lower magnetic agitation 2h, supernatant is removed in centrifugation, then is washed 3 times with 0.01mol/L phosphate buffer solutions, removes remaining glutaraldehyde；
4. the preparation of enzyme is clarified in immobilization
Carrier after activation is added to 1.0% clarification enzyme solutions, at room temperature shaking table oscillation (magnetic agitation), centrifugation is gone
Clearly, 10% glycine closing 30min is added, supernatant is abandoned in centrifugation, and (0.01mol/L, pH8.0 contain with phosphate buffer solution
0.001mol/L EDTA, 0.05mol/L Cys) it cleans 3 times, until the enzyme activity that dissociates in eluent is zero, vacuum drying obtains
Immobilised enzymes, storage is with spare in drier.
5. remarks：AEAPS：Aminoethylaminopropyl dimethyl silicone polymer；EDTA：Ethylenediamine tetra-acetic acid； Cys：Half Guang ammonia
Acid.
Claims (5)
1. a kind of processing method of Lingwu Long Jujube sour milk beverage, it is characterised in that：Include the following steps
(1) jujube pre-treatment：
Lingwu Long Jujube is cleaned and is enucleated, pulp portion is broken into the fruit of 5~10mm sizes；
(2) prepared by extraction Normal juice：
It pelletizes respectively after Lingwu Long Jujube and wild jujube stoning are broken, it is 4 times of jujube weight to add softened water, amount of water, and addition extracts enzyme,
50 DEG C, extraction time 6h of Extracting temperature, enzyme concentration are the 0.2%~0.25% of Lingwu Long Jujube weight, filtering, with centrifugation 5000r/
Min centrifuges 15min, takes supernatant, spare, wherein extraction enzyme is：Pectase 3ml/L, cellulase 8ml/L；
Take jujube juice that food flavor enzyme, 54.7 DEG C, extraction time 4h of temperature is added, enzyme concentration is the 0.2wt% of jujube juice, and filtering, 85 DEG C add
Lingwu Long Jujube extraction Normal juice and Wild Jujube Juice is made in hot 10min；Wherein extracting enzyme is：Molecular weight is the beta-glucosidase of 118kDa
Enzyme；
(3) prepared by fermentation jujube juice
Lingwu Long Jujube extracts Normal juice and Wild Jujube Juice presses 1:1 mixing, pasteurize 5min is carried out at a temperature of 95 DEG C, is cooled to 37
DEG C saccharomycetes to make fermentation being added, addition 5%-8%, 30 DEG C of temperature, mixture carries out anaerobic fermentation 10h in fermentation tank, until
Fermentation termination pH value is 4.4-5.0, and mixture is cooled to 10 DEG C hereinafter, fermentation jujube juice is made after fermentation, and refrigeration is spare；
(4) Yoghourt liquid
50~60 DEG C are heated the water to, skimmed milk power is added into water and stirs evenly, adds glucose, is uniformly mixed, 18
Homogeneous under the pressure of~25MPa, carries out after homogeneous bar killing and brown stain, keeps the temperature 2~2.5h after sterilization at a temperature of 85~90 DEG C；
Mixture is cooled to 37 DEG C of addition lactic acid bacterias, addition 8%-10%, 40 DEG C of temperature is fermented in the rotation of pure nitrogen gas
Anaerobic fermentation 20h is carried out in tank, until fermentation termination pH value is 4.0-4.4；
Mixture is cooled to 10 DEG C hereinafter, Yoghourt liquid is made after fermentation, and refrigeration is spare；
(5) it mixes
30-40 parts of Normal juice of Lingwu Long Jujube extraction, 100-110 parts of Yoghourt liquid, mixes aforesaid liquid 100-110 parts of fermentation jujube juice
Uniformly at 60 DEG C~65 DEG C, homogeneous under the conditions of 18~25MPa；Using ultra high temperature short time sterilization, 121 DEG C of 30s are spare；
(6) acidity adjustment micro-capsule
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material, 0.5wt% olive oil is emulsifier,
0.05-0.1wt% glucono-δ-lactones are curing agent；
(7) lactic acid bacteria slow-release microcapsule
Using sodium alginate concentration 2.7g/100mL, chitosan concentration 0.8g/100mL, calcium chloride concentration 2.0g/100mL
System wraps up lactic acid bacteria, and package lactic acid bacteria forms microcapsules；
(8) secondary mixing
By 230-250 parts sterilized of mixed liquor, 10-15 parts of lactic acid bacteria slow-release microcapsule, 10-15 parts of acidity adjustment micro-capsule, nothing
Bacterium is filling.
2. the processing method of Lingwu Long Jujube sour milk beverage according to claim 1, it is characterised in that：The Wild Jujube Juice
Preparation method is：Wild jujube and water 1:7 are mixed with beating, and filter, and centrifugation takes supernatant to be made.
3. the processing method of Lingwu Long Jujube sour milk beverage according to claim 1, it is characterised in that：Pressure sensitive microcapsules
Preparation method it is as follows：
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material, (according to package amount, unlimited system is specific
Amount), 0.5wt% olive oil is emulsifier, and 0.05-0.1wt% glucono-δ-lactones are curing agent；
It is made into the gelatin solution of a concentration of 1wt%, is put into clean beaker, p H to 6.5 are adjusted, olive oil is added, at 50 DEG C
It under water bath condition, is emulsified using high speed shear pre-emulsification machine, time 3min forms uniform emulsion；
Prepare 1.5% pectin solution, be added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, constant temperature stir 5min, then by
It is added dropwise to 1% acetum, it is 4.4~4.9 so that system is reached p H values, promotes gelatin and pectin that complex coacervation reaction occurs；
It with 10%NaOH solution regulation system p H to 9.0, is added while stirring, after 5min, the NaHCO of 10-20% is added3Powder is used
Ice water cooling makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, and the 0.05-0.1% gluconic acids-δ-of solidification amount is added
Lactone, hardening time 30min after the completion of solidification, by microcapsules suspension stratification, remove subnatant, use hot water wash
It washs for several times, is filtered, obtain pressure-sensitive capsule.
4. the processing method of Lingwu Long Jujube sour milk beverage according to claim 1, it is characterised in that：The lactic acid bacteria is slow
The preparation method of release microcapsules is as follows：
The lactic acid bacteria handled well is added in the sodium alginate soln of concentration 2.7g/100mL, obtains lactic acid bacteria and sodium alginate
Mixed liquor, the final concentration of 5-10wt% of lactic acid bacteria, is dissolved with 1% glacial acetic acid and the calcium chloride for being diluted to concentration 2.0g/100mL is molten
Liquid, is added chitosan, and a concentration of 0.8g/100mL adjusts p H values to 5.5, the mixed liquor of lactic acid bacteria and sodium alginate is noted
Emitter, which is added dropwise to dropwise in chitosan-calcium chloride solution, carries out film formation reaction, and microcapsules are collected by filtration, with the physiological saline of sterilizing
Microballoon is washed to get lactic acid bacteria slow-release microcapsule.
5. the processing method of Lingwu Long Jujube sour milk beverage according to claim 1, it is characterised in that：The acidity adjustment
The preparation method of micro-capsule is as follows：
It is made into the gelatin solution of a concentration of 1wt%, is put into clean beaker, p H to 6.5 are adjusted, olive oil is added, at 50 DEG C
It under water bath condition, is emulsified using high speed shear pre-emulsification machine, time 3min forms uniform emulsion；
Prepare 1.5% pectin solution, be added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, constant temperature stir 5min, then by
It is added dropwise to 1% acetum, it is 4.4~4.9 so that system is reached p H values, promotes gelatin and pectin that complex coacervation reaction occurs；
It with 10%NaOH solution regulation system p H to 9.0, is added while stirring, after 5min, is added the 5-10%'s of total solution weight
NaHCO3Powder makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, the 0.05- of solidification amount is added with ice water cooling
After the completion of solidification, microcapsules suspension stratification is removed down by 0.1% glucono-δ-lactone, hardening time 30min
Layer clear liquid, is washed for several times with hot water, is filtered, obtain acidity adjustment micro-capsule.
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Application publication date: 20180928 |