CN108850755A - 一种浓缩型火龙果益生菌饮料的生产方法 - Google Patents
一种浓缩型火龙果益生菌饮料的生产方法 Download PDFInfo
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 19
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 19
- 239000006041 probiotic Substances 0.000 title claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 16
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 239000012531 culture fluid Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 3
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- 239000003643 water by type Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000000243 solution Substances 0.000 abstract description 9
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- DHHFDKNIEVKVKS-MVUYWVKGSA-N Betanin Natural products O=C(O)[C@@H]1NC(C(=O)O)=C/C(=C\C=[N+]/2\[C@@H](C(=O)[O-])Cc3c\2cc(O)c(O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)c3)/C1 DHHFDKNIEVKVKS-MVUYWVKGSA-N 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 4
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- 230000007774 longterm Effects 0.000 abstract description 4
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- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
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- 230000007423 decrease Effects 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 241000589220 Acetobacter Species 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
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- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
- 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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- 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
Abstract
本发明提供一种浓缩型火龙果益生菌饮料的生产方法,在发酵前,利用高浓度蔗糖溶液产生的高渗透压,杀灭果浆中的有害细菌,不会破坏水果的原有风味,也不会产生其他化学污染;采用双阶段双类菌种发酵,第一阶段采用乳酸菌发酵,使饮料含有更多的乳酸,酸味更柔和,第二阶段再增加醋酸菌发酵,进一步降低饮料的酸度,使之可以在常温下长期保存,不用添加防腐剂,更安全,更健康;火龙果益生菌饮料含有丰富的甜菜苷色素,具有很强的抗氧化功效;用矿泉水1:1稀释后饮用,酸甜比合适,风味独特。
Description
技术领域
本发明涉及一种浓缩型火龙果益生菌饮料的生产方法。
背景技术
传统的果汁饮料大多以水果原汁添加蔗糖,水及防腐剂等原料调配而成,所含防腐剂为人们所不喜。目前市售的益生菌饮料均需冷藏,且货架寿命短。火龙果富含甜菜苷色素及黄酮类物质,具有很强的抗氧化功效。如果能将火龙果制成一种不含防腐剂且可在常温下长期保存的益生菌饮料,就能为人们提供一种更安全,更健康,更方便的饮料。
发明内容
本发明的目的,是要提供一种浓缩型火龙果益生菌饮料的生产方法,它以火龙果为原料,加糖及益生菌发酵而成,其外观色彩艳丽,富含甜菜苷色素及黄酮类物质,具有很强的抗氧化功效,且风味独特,不含防腐剂且可在常温下长期保存。
本发明是这样实现的,所述一种浓缩型火龙果益生菌饮料的生产方法,其工艺步骤如下,按重量份:
1)将50-70份火龙果经清洗,带皮粉碎成浆状,加入25-36份蔗糖,搅拌均匀,静置2-5小时;
2)向步骤1)所得混合液加入120-180份无菌水及1-2份乳酸菌培养液,搅拌均匀,25-32℃静置发酵3-6天,至发酵液ph值降至3.5-4.0;
3)向步骤2)所得发酵液中加入醋酸菌培养液1-2份,搅拌均匀,25-32℃静置发酵10-18天,至发酵液ph值降至2.9-3.3,加入22-25份蔗糖,搅拌至完全溶解后过滤,灌装,即得一种浓缩型火龙果益生菌饮料。
本发明的有益效果是,在发酵前,利用高浓度蔗糖溶液产生的高渗透压,杀灭果浆中的有害细菌,不会破坏水果的原有风味,也不会产生其他化学污染;
采用双阶段双类菌种发酵,第一阶段采用乳酸菌发酵,使饮料含有更多的乳酸,酸味更柔和,第二阶段再增加醋酸菌发酵,进一步降低饮料的酸度,使之可以在常温下长期保存,不用添加防腐剂,更安全,更健康;火龙果益生菌饮料含有丰富的甜菜苷色素,具有很强的抗氧化功效;用矿泉水1:1稀释后饮用,酸甜比合适,风味独特。
具体实施方式
本发明所述一种浓缩型火龙果益生菌饮料的生产方法,其工艺步骤如下:
1.将1200克火龙果经清洗、精制、带皮粉碎成浆状,加入600克蔗糖,搅拌均匀,静置2~5小时(利用高浓度蔗糖溶液产生的高渗透压,杀灭其中的杂菌);
2. 向步骤1所得混合液加入3000ml无菌水及30ml乳酸菌培养液,搅拌均匀,25-32℃静置发酵3-6天,至发酵液ph值降至3.5-4.0;
3. 向步骤2所得发酵液中加入醋酸菌培养液30ml,搅拌均匀,25-32℃静置发酵10-18天,至发酵液ph值降至2.9-3.3,加入480克蔗糖,搅拌至完全溶解后过滤,灌装,,即得一种浓缩型火龙果益生菌饮料。
本发明用矿泉水1:1稀释后饮用,酸甜比合适,风味独特。
附:乳酸菌培养液的制备:取火龙果肉50克,粉碎成浆状,移入500ml锥形瓶中,加入全脂奶粉10克,葡萄糖24克,去离子水200ml, 高压灭菌,冷却至常温后接入乳酸菌复合菌种(购自安琪酵母公司),摇匀,于25-32℃静置培养1-3天即得乳酸菌培养液,于4℃冰箱冷藏备用。
附:醋酸菌培养液的制备:取火龙果肉50克,粉碎成浆状,移入500ml锥形瓶中,加入蔗糖30克及去离子水200ml, 高压灭菌,冷却至常温后接入醋酸杆菌菌种(巴氏醋杆菌),摇匀,于25-32℃静置培养5-10天即得醋酸菌培养液,于4℃冰箱冷藏备用。
注意,高渗透压灭菌是利用高渗透压溶液进行灭菌的方法,在高浓度的食盐或糖溶液中细胞因脱水而发生质壁分离,不能进行正常的新陈代谢而死亡。与常规方法相比较,采用高渗透压灭菌法既能杀灭有害杂菌,又不破坏水果的原有风味,也不产生其他化学品污染。
Claims (1)
1.一种浓缩型火龙果益生菌饮料的生产方法,其特征是:工艺步骤如下,按重量份:
1)将50-70份火龙果经清洗,带皮粉碎成浆状,加入25-36份蔗糖,搅拌均匀,静置2-5小时;
2)向步骤1)所得混合液加入120-180份无菌水及1-2份乳酸菌培养液,搅拌均匀,25-32℃静置发酵3-6天,至发酵液ph值降至3.5-4.0;
3)向步骤2)所得发酵液中加入醋酸菌培养液1-2份,搅拌均匀,25-32℃静置发酵10-18天,至发酵液ph值降至2.9-3.3,加入22-25份蔗糖,搅拌至完全溶解后过滤,灌装,即得一种浓缩型火龙果益生菌饮料。
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Application publication date: 20181123 |