CN108887438A - Probiotics shaddock passion fruit tea and preparation method thereof - Google Patents
Probiotics shaddock passion fruit tea and preparation method thereof Download PDFInfo
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- CN108887438A CN108887438A CN201810785106.5A CN201810785106A CN108887438A CN 108887438 A CN108887438 A CN 108887438A CN 201810785106 A CN201810785106 A CN 201810785106A CN 108887438 A CN108887438 A CN 108887438A
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- shaddock
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- 235000018291 probiotics Nutrition 0.000 title claims abstract description 36
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- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 32
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 20
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 70
- 230000004151 fermentation Effects 0.000 claims abstract description 70
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 235000013361 beverage Nutrition 0.000 claims abstract description 51
- 241000894006 Bacteria Species 0.000 claims abstract description 45
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
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- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims abstract description 8
- 235000015097 nutrients Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 24
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
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- 235000012907 honey Nutrition 0.000 claims description 13
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- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
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- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- 238000006073 displacement reaction Methods 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
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- 235000019319 peptone Nutrition 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 10
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
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- 235000019158 vitamin B6 Nutrition 0.000 description 4
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- 229940011671 vitamin b6 Drugs 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000012029 Fehling's reagent Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241001478240 Coccus Species 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000233855 Orchidaceae Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 125000001434 methanylylidene group Chemical group [H]C#[*] 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
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- 240000004307 Citrus medica Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- RSJOBNMOMQFPKQ-ZVGUSBNCSA-L copper;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Cu+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O RSJOBNMOMQFPKQ-ZVGUSBNCSA-L 0.000 description 1
- XIPWCAOMSIUHSL-UHFFFAOYSA-N copper;2,3-dihydroxybutanedioic acid Chemical compound [Cu].OC(=O)C(O)C(O)C(O)=O XIPWCAOMSIUHSL-UHFFFAOYSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000004032 porphyrins Chemical class 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- VZOPRCCTKLAGPN-ZFJVMAEJSA-L potassium;sodium;(2r,3r)-2,3-dihydroxybutanedioate;tetrahydrate Chemical compound O.O.O.O.[Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VZOPRCCTKLAGPN-ZFJVMAEJSA-L 0.000 description 1
- VZOPRCCTKLAGPN-UHFFFAOYSA-L potassium;sodium;2,3-dihydroxybutanedioate;tetrahydrate Chemical class O.O.O.O.[Na+].[K+].[O-]C(=O)C(O)C(O)C([O-])=O VZOPRCCTKLAGPN-UHFFFAOYSA-L 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002331 protein detection Methods 0.000 description 1
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- 235000003702 sterols Nutrition 0.000 description 1
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- 230000009469 supplementation Effects 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- 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
- A23V2400/61—Propionibacterium
- A23V2400/621—Propionicum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides probiotics shaddock passion fruit tea and preparation method thereof, the technical solution is prepared for the Fei Shi bacterium acidi propionici for Beverage Service-Pediococcus pentosaceus common fermentation product first, keeps Major Nutrient effect of probiotics metabolite substantially while removing viable bacteria.Since number of viable levels off to zero in fermentation liquid, thus with after beverage mixture, beverage flavor will not be influenced because of microorganism growth metabolism.Furthermore, smell component of the present invention in fermentation liquid has carried out specific aim processing, the main acidic smell substance such as lactic acid, propionic acid is set to obtain fully degraded, fermentation medium components all are from natural plants in addition, therefore, negative effect there's almost no to beverage flavor for Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product of allotment.Probiotics shaddock passion fruit tea prepared by the present invention had not only maintained good flavor taste, but also had certain enteron aisle beneficial function, had good promotion prospect.
Description
Technical field
The present invention relates to probiotics beverage technology fields, and in particular to a kind of probiotics shaddock passion fruit tea and its preparation side
Method.
Background technique
Probiotics drink refers to the beverage product added with food-grade probiotics, has benefited from the presence of probiotics, beverage is not
Only with the odor characteristics of script, and assign its certain nutritional health function.The probiotics of food-grade has been in the prior art
Extensive development and application, property and metabolic characteristic is obtained also to have been obtained for generally recognizing in routine techniques cognitive range
It can.Based on this, add the food of profitable probliotics, drink emerges one after another, have become an important branch in field of food.
In the prior art, probiotics drink is mainly based on dairy products, due to prebiotic based on lactobacillus, Bifidobacterium, yeast etc.
Bacterium produces acid in the metabolic process and produces gas, while can generate certain glycolysis smell, and the substances such as lactic acid, butyric acid and corresponding hair
Fermentation gas taste is mutually coordinated with dairy products breath itself, thus in dairy products introduce the resulting drink of probiotics have be easy to receive
Flavor characteristic.
However, beverage made of fruits or vegetables is different from dairy products, the fermentation of probiotics in the beverage is if it exceeds certain limit meeting
Lose the plant scent and mouthfeel of beverage made of fruits or vegetables.But after probiotics is added to beverage made of fruits or vegetables, will certainly be with fruit juice, sugar
Nutrition fast breeding, therefore have to the natural taste of beverage made of fruits or vegetables and significantly affect.The prior art studies have shown that probiotics in people
On the one hand intracorporal health-care efficacy from the direct growth of its own, on the other hand then comes from its metabolite；The former leads
Realize that flora adjusts and establish balance, the latter then passes through the secondary metabolites such as sterol, porphyrin, vitamin, lactic acid, acetic acid reality
Existing nutritional supplementation, promotion intestines peristalsis and other effects.And in terms of the influence to beverage flavor, the former be most important influence because
Element, and be affected due to fermenting direction, process with environment, probiotics viable bacteria influences to have stronger on beverage flavor
It is uncertain；And the latter is then limited on beverage flavor influence, the ingredients itself such as growth factor, vitamin as metabolite are not
With aroma and flavor, although and organic acid has taste also limited and controllable.In this case, if can reject prebiotic
Bacterium viable bacteria, and mainly carry out Beverage Service using its metabolite, then it is expected to realize one on the basis of not influencing beverage flavor
Fixed enteron aisle prebiotic effect.However, take which kind of fermentation method, what kind of rejecting means, how to screen and separate it is both effectiveness at
Point, it is not yet received in the prior art clear.
Summary of the invention
The present invention is directed to be directed to the technological deficiency of the prior art, probiotics shaddock passion fruit tea and preparation method thereof is provided,
To solve probiotics viable bacteria after being added in fruit tea, because own growth metabolism due to influence beverage nature taste the technical issues of.
To realize that the above technical purpose, the present invention use following technical scheme：
Probiotics shaddock passion fruit tea, including：The homogenate of shaddock fruit, the homogenate of thyme pulp, fructose syrup, white granulated sugar,
Honey, xanthan gum, guar gum, edible glucose, oligofructose, citric acid, DL-malic acid, vitamin C, Sucralose, food
With essence, Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product, water.
Preferably, the Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product, is by Fei Shi bacterium acidi propionici and pentose piece ball
Bacterium is mixed, and is collected its fermentation liquid and is sterilized, then the mixture being isolated.
Preferably, wherein the mass fraction of shaddock fruit homogenate is 28%, the mass fraction of thyme pulp homogenate is
18%, the mass fraction of honey is 7%.
On this basis, invention further provides the preparation methods of above-mentioned probiotics shaddock passion fruit tea, including with
Lower step：
1) 15 parts of pollen pini, 10 parts of brown sugar, 6 parts of bean cake powder, potato are homogenized 9 parts, 60 parts of water are uniformly mixed, and adjust pH
To 7.8, is sterilized 30min with 121 DEG C of temperature, is cooled to 37 DEG C, Pediococcus pentosaceus is accessed thereto with 0.1% inoculum concentration,
It cultivates to cell concentration 108cfu/mL；By 7 parts of glucose, 2 parts of yeast powder, 1 part of peptone, 0.25 part of citric acid, sodium acetate
0.2 part, 4 parts of brewer's wort, 1.5 parts of casein, 0.05 part of ammonium hydrogen carbonate, 84 parts of water uniformly mixed, adjustment pH to 7.2, with 121 DEG C
Temperature sterilize 30min, 37 DEG C are cooled to, with 0.1% inoculum concentration Jie Rufeishi bacterium acidi propionici thereto, culture to cell concentration
5×107cfu/mL；
2) taking aperture is 0.5 μm of whole filter membrane, surround in an aseptic environment it is bag-shaped, by the resulting pentose piece ball of step 1)
Bacteria culture fluid, to be mixed in bag in equal volume, tightens sack with Fei Shi propionic acid bacteria culture fluid, keeps in bag liquid level to sack bottom end
Distance be sack total height 1/5；Prepare the fermentation medium containing following component：2 parts of sucrose, 3 parts of fructose syrup, shaddock
5 parts of juice, 7 parts of corn pulp, 1 part of green tea soak, 22 parts of water；Fermentor is packed into after sterilizing, the charge weight of fermentation medium is bag
5 times of mixed-culture medium volume in son then submerge the sack lower part equipped with mixed-culture medium in fermentation medium, keep bag
The upper port of son is higher than fermentation medium liquid level 30cm or more, meanwhile, the mixed-culture medium liquid level in sack is not higher than outside sack
Fermentation medium liquid level；Hopper wall vibrator is set in fermentation pot sidewall, rapping is continued with the frequency of 3000 times/min, with 37 DEG C
Temperature, cultivate 8d under the conditions of being protected from light；Sack is then taken out, liquid therein is diluted to 2 times of volumes with sterile water, then mistake
The filter in 0.22 μm of aperture, filtrate is added into fermentor, collects liquid in fermentor；
3) sterile metal container is taken, step 2) products therefrom is added thereto, is continued to the above position of liquid level of the container
Be passed through methane gas, by air displacement it is complete after, continue to be passed through methane gas and methane air pressure be promoted to 2.5 atmospheric pressure,
Seal the container；Then container is integrally placed in ultrasonator, under the conditions of 61 DEG C, is handled with the frequency ultrasound of 20KHz
5min；Take out container, be cooled to 0 DEG C within 30min, pressure release to normal pressure, by the container under the conditions of 0 DEG C with
The revolving speed of 3000rpm is centrifuged 5min, takes out container, spontaneous recovery to room temperature, obtains without fermented liquid at room temperature；
4) the resulting without fermented liquid of step 3) is taken, the ratio of 4g calcium carbonate is corresponded to without fermented liquid described in every 100mL
Calcium carbonate powder is added thereto, in being stirred to react 10min under room temperature after mixing, and with 2000rpm's under the conditions of 4 DEG C
Revolving speed is centrifuged 15min, collects supernatant to get Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product is arrived；
5) shaddock fruit is taken to be homogenized, the homogenate of thyme pulp, fructose syrup, white granulated sugar, honey, xanthan gum, guar gum, food
With glucose, oligofructose, citric acid, DL-malic acid, vitamin C, Sucralose, essence for food, water, allotment, which becomes, drinks
Material, by the beverage and the Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product with 85:15 volume ratios are uniformly mixed to get arriving
The probiotics shaddock passion fruit tea.
Preferably, first white granulated sugar and honey is mixed in step 5) before mixing preparation, once filtered removal bee corpse
And solid impurity, and after through secondary filter remove beeswax and solid impurity, then sterilize, then again by the white granulated sugar and honey
Mixture be used for mixing preparation.
Preferably, the shaddock fruit homogenate is first pickled before mixing preparation in step 5).
Be mixture of ice and water in container in centrifugal process preferably, in step 3), in the mixture of ice and water liquid with
The mass ratio of solid is 3:1.
The present invention provides probiotics shaddock passion fruit tea and preparation method thereof, and the technical solution is to alleviate probiotics to drink
Material flavor impacts and takes completely new preparation method.From the point of view of specific, this method is first to Fei Shi bacterium acidi propionici and pentose piece ball
Bacterium is individually expanded respectively, then mixes in the filter membrane bag in 0.5 μm of aperture, filter membrane bag is integrally placed at natural component structure
At fermentation medium in, since the diameter of Pediococcus pentosaceus is about 0.8~1 μm, Fei Shi bacterium acidi propionici width is more than 1 μm, therefore
Most microorganisms can be shrouded inside filter membrane bag, lay a good foundation for the sterilization processing of subsequent fermentation product, meanwhile,
The aperture have substantially no effect on the ingredients such as albumen, sugar, lipid normal through, moreover, by the effect of vibrating of hopper wall vibrator,
Peomote the mass exchange inside and outside filter membrane bag.Filter membrane bag is taken out after fermentation, wherein will cross 0.22 μm of filter by a small amount of liquid
Film mixes filtrate with liquid in fermentor, so that it is sufficiently reserved nutritional ingredient in tunning, and microorganism is basic
It is removed.
In order to further remove wherein may remaining microorganism, the present invention by fermentation liquid under high pressure methane environment, with
61 DEG C of relative low temperature sterilizes, while being aided with low-frequency ultrasonic vibration effect, since methane is not soluble in water, and is adding
There is bigger surface tension, therefore stronger to cell wall damage effect under the conditions of ultrasonic vibration under the conditions of pressure.This collaboration
Effect keeps sterilization functions extremely abundant, and avoids guaranteeing that the ingredients such as albumen, sugar will not be destroyed using high temperature, high frequency condition.
After ultrasonic treatment, fermentation liquid is adjusted to mixture of ice and water by cooling means, sufficiently centrifugation can make ice crystal exist under the conditions of 0 DEG C
To the further broken wall of microorganism in microcosmic point, to complete entire sterilization process.Finally, the present invention is using calcium carbonate to influence
The ingredients such as lactic acid, the propionic acid of flavor are reacted, and pass through the calcium lactate flocculent deposit of centrifugation removal generation and excessive carbon
Sour calcium, to greatly alleviate the acidic smell in fermentation liquid.
The bacterium acidi propionici of Fei Shi prepared by the present invention-Pediococcus pentosaceus common fermentation product, it is basic while eliminating viable bacteria
Original nutritional ingredient is remained, testing result shows this method to total protein, total reducing sugar and niacin, vitamin in fermentation liquid
The component contents such as B2, vitamin B6, which do not have, to be significantly affected, it is reason to believe that through fermentation liquid prepared by this method, is able to maintain
Or basic Major Nutrient effect for keeping probiotics metabolite.Meanwhile the present invention realizes effective removal to microorganism and makees
With, so that number of viable is leveled off to zero, thus with after beverage mixture, it will not influence to drink because of microorganism growth metabolism
Expect flavor.In addition, smell component of the present invention in fermentation liquid has carried out specific aim processing, keep lactic acid, propionic acid etc. main
Acidic smell substance obtains fully degraded, and fermentation medium components all are from natural plants in addition, therefore, for allotment
Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product there's almost no negative effect to beverage flavor.Benefit prepared by the present invention
Raw bacterium shaddock passion fruit tea had not only maintained good flavor taste, but also had certain enteron aisle beneficial function, had good push away
Wide prospect.
Specific embodiment
Below by specific embodiments of the present invention will be described in detail.In order to avoid excessive unnecessary details,
It will not be described in detail in following embodiment to belonging to well known structure or function.Approximation used in following embodiment
Language can be used for quantitative expression, show to allow quantity to have certain variation in the case where not changing basic function.It is fixed except having
Adopted outer, technical and scientific term used in following embodiment has the phase being commonly understood by with those skilled in the art of the invention
Same meaning.
Embodiment 1
1) 15 parts of pollen pini, 10 parts of brown sugar, 6 parts of bean cake powder, potato are homogenized 9 parts, 60 parts of water are uniformly mixed, and adjust pH
To 7.8, is sterilized 30min with 121 DEG C of temperature, is cooled to 37 DEG C, Pediococcus pentosaceus is accessed thereto with 0.1% inoculum concentration,
It cultivates to cell concentration 108cfu/mL；By 7 parts of glucose, 2 parts of yeast powder, 1 part of peptone, 0.25 part of citric acid, sodium acetate
0.2 part, 4 parts of brewer's wort, 1.5 parts of casein, 0.05 part of ammonium hydrogen carbonate, 84 parts of water uniformly mixed, adjustment pH to 7.2, with 121 DEG C
Temperature sterilize 30min, 37 DEG C are cooled to, with 0.1% inoculum concentration Jie Rufeishi bacterium acidi propionici thereto, culture to cell concentration
5×107cfu/mL；
2) taking aperture is 0.5 μm of whole filter membrane, surround in an aseptic environment it is bag-shaped, by the resulting pentose piece ball of step 1)
Bacteria culture fluid, to be mixed in bag in equal volume, tightens sack with Fei Shi propionic acid bacteria culture fluid, keeps in bag liquid level to sack bottom end
Distance be sack total height 1/5；Prepare the fermentation medium containing following component：2 parts of sucrose, 3 parts of fructose syrup, shaddock
5 parts of juice, 7 parts of corn pulp, 1 part of green tea soak, 22 parts of water；Fermentor is packed into after sterilizing, the charge weight of fermentation medium is bag
5 times of mixed-culture medium volume in son then submerge the sack lower part equipped with mixed-culture medium in fermentation medium, keep bag
The upper port of son is higher than fermentation medium liquid level 30cm or more, meanwhile, the mixed-culture medium liquid level in sack is not higher than outside sack
Fermentation medium liquid level；Hopper wall vibrator is set in fermentation pot sidewall, rapping is continued with the frequency of 3000 times/min, with 37 DEG C
Temperature, cultivate 8d under the conditions of being protected from light；Sack is then taken out, liquid therein is diluted to 2 times of volumes with sterile water, then mistake
The filter in 0.22 μm of aperture, filtrate is added into fermentor, collects liquid in fermentor；
3) sterile metal container is taken, step 2) products therefrom is added thereto, is continued to the above position of liquid level of the container
Be passed through methane gas, by air displacement it is complete after, continue to be passed through methane gas and methane air pressure be promoted to 2.5 atmospheric pressure,
Seal the container；Then container is integrally placed in ultrasonator, under the conditions of 61 DEG C, is handled with the frequency ultrasound of 20KHz
5min；Take out container, be cooled to 0 DEG C within 30min, pressure release to normal pressure, by the container under the conditions of 0 DEG C with
The revolving speed of 3000rpm is centrifuged 5min, takes out container, spontaneous recovery to room temperature, obtains without fermented liquid at room temperature；
4) the resulting without fermented liquid of step 3) is taken, the ratio of 4g calcium carbonate is corresponded to without fermented liquid described in every 100mL
Calcium carbonate powder is added thereto, in being stirred to react 10min under room temperature after mixing, and with 2000rpm's under the conditions of 4 DEG C
Revolving speed is centrifuged 15min, collects supernatant to get Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product is arrived.
During Fei Shi bacterium acidi propionici made above-Pediococcus pentosaceus common fermentation product, step 2) products therefrom is made
For experimental group 1, using step 3) products therefrom as experimental group 2, using step 4) products therefrom as experimental group 3.
Separately take above step 1) products therefrom, execute following steps：By the resulting Pediococcus pentosaceus culture solution of step 1) with
Fei Shi propionic acid bacteria culture fluid obtains mixed-culture medium to mix in equal volume；Prepare the fermentation medium containing following component：Sucrose
2 parts, 3 parts of fructose syrup, 5 parts of grapefruit juice, 7 parts of corn pulp, 1 part of green tea soak, 22 parts of water；It is packed into fermentor after sterilizing, sends out
The charge weight of ferment culture medium is 5 times of mixed-culture medium volume, and then shown mixed-culture medium is added into fermentation medium；
Hopper wall vibrator is set in fermentation pot sidewall, rapping is continued with the frequency of 3000 times/min, with 37 DEG C of temperature, under the conditions of being protected from light
Cultivate 8d；It is then added thereto and the isometric sterile water of above-mentioned mixed-culture medium, mixing.Using liquid in fermentor as real
Test group 4.
Separately take above step 1) products therefrom, execute following steps：Taking aperture is 0.5 μm of whole filter membrane, in asepsis ring
Surrounded under border it is bag-shaped, by the resulting Pediococcus pentosaceus culture solution of step 1) and Fei Shi propionic acid bacteria culture fluid to be mixed in bag in equal volume
It closes, tightens sack, the distance of liquid level to sack bottom end is the 1/5 of sack total height in holding bag；Preparation contains following component
Fermentation medium：2 parts of sucrose, 3 parts of fructose syrup, 5 parts of grapefruit juice, 7 parts of corn pulp, 1 part of green tea soak, 22 parts of water；Sterilizing
After be packed into fermentor, the charge weight of fermentation medium is 5 times of mixed-culture medium volume in sack, then will equipped with mixed culture
The sack lower part of liquid is submerged in fermentation medium, and the upper port of sack is kept to be higher than fermentation medium liquid level 30cm or more, meanwhile,
Mixed-culture medium liquid level in sack is not higher than the fermentation medium liquid level outside sack；It is vibrated in fermentation pot sidewall setting bulkhead
Device continues rapping with the frequency of 3000 times/min, with 37 DEG C of temperature, cultivates 8d under the conditions of being protected from light；Then by the liquid in sack
Body is added into fermentor, and with sterile water rinse sack 2 times, (each sterile water consumption is the 1/ of above-mentioned mixed-culture medium volume
2), the liquid after rinse is also added into fermentor.Using liquid in fermentor as experimental group 5.
Count plate is carried out to above-mentioned experimental group 1~5 respectively, experimental result is as shown in the following Table 1.
Count plate result (cfu/mL) in each experimental group of table 1
| Experimental group 1 | Experimental group 2 | Experimental group 3 | Experimental group 4 | Experimental group 5 |
| 3.22×102 | 0 | 0 | 6.77×108 | 6.16×108 |
Compared by experimental group 4, experimental group it can be found that working as with identical nutritional condition and condition of culture to pentose piece
When coccus and Fei Shi bacterium acidi propionici carry out mixed fermentation, do not have significant shadow to growing microorganism using filter membrane bag of the present invention
It rings, that is to say, that although the present invention uses filter membrane bag to limit thallus during the fermentation, two kinds of probiotics remain to protect
The cultivation effect held and freely disperse fermentation pattern peer-level in the fermenter, this is provided for the normal accumulation of tunning
Guarantee.
It is compared by experimental group 5 with experimental group 1 and thallus is limited it can be found that leading to filtration membrane bag in step 2) of the present invention
System can effectively avoid microorganism to external diffusion, and content of microorganisms is in extremely low level in the resulting fermentation liquid of step 2), be
Subsequent further degerming provides good basic condition.It is compared with experimental group 2 it can be found that the present invention walks by experimental group 1
It is rapid 3) used by sterilizing means significant effect, microorganism killed completely, and number of viable reaches 0.And step 4) (is tested
3) group maintains the sterilization effect of step 3), make product for that will not generate further fermentation in the beverage after Beverage Service
Effect.
Hereinafter, distinguish the content of total reducing sugar, total protein, niacin, vitamin B2, vitamin B6 in test experience group 1~5, with
Each component content of experimental group 5 is as 100%, other experimental groups are accordingly calculated, and experimental result is as shown in the following Table 2.
Wherein, total reducing sugar detection method is as follows：
1, reagent
1.1 fehling reagent
Alkaline Tartaric acid copper solution A：Claim CuSO45H2Water constant volume 500mL is added in O 34.69g.If there is precipitating, needed
Filter.Alkaline cupric tartrate second liquid：It weighs sodium potassium tartrate tetrahydrate 173g and NaOH 50g adds water to determine molten 500mL, filter when necessary.
1.2 standard glucose
Precision weighs 1g by the pure glucose of 60~70 DEG C of dry 8h to constant weight, and 4mL concentrated hydrochloric acid is added after being dissolved in water,
And released with water alkene to 1000mL, the every mL of this solution is equivalent to 1mL glucose.
2, measuring method
Pipette samples 10mL adds a small amount of water, shakes up in 250mL volumetric flask, is slowly added into 5mL zinc acetate solution, shakes up,
After placing 2~3min, potassium ferrocyanide solution 5mL is added, is shaken up, add water constant volume, places 5min filtering.Suction strainer liquid 50mL in
In 100mL volumetric flask, 6M HCI 5mL is added to hydrolyze in 70 DEG C or so water-baths, keep the temperature 15min, after taking out cooling, methylate is red
Indicator l drop, is neutralized with dilute NaOH solution, is diluted with water to scale, and the measurement of this solution is used.Accurate draw forms fehling reagent
Each 2mL of first, second solution adds water 10mL in 150mL triangular flask, glucose solution is added by microburet, in fluidized state
Under, add methine orchid indicator 3 to drip, titrates recession blue, it is brick-red to occur writing down V0, while operation repetitive 3 times, it is averaged
Value.The accurate each 2mL of first, second solution for drawing composition fehling reagent accurately draws 5-10mL to be measured in striking in 150mL triangular flask
In woods reagent, add water 5mL under boil condition, adds methine orchid indicator 3 to drip, titrated with Standard glucose solution, write down V
Value, while being measured in parallel.Calculation formula：Total sugar amount g/100mL=(V0- V) × concentration of glucose × extension rate ×
100%/sample size × absorption measures sample liquid ml.
Total protein detection methods are as follows：
1, instrument and reagent：
Visible spectrophotometer, Boiling tube 15, vortex mixer etc..
Standard protein solution：With the crystallization bovine serum albumin (BSA) or standard casein of standard, it is configured to 10mg/
The standard protein solution of ml can correct its purity with the A280 of BSA concentration 1mg/mL is 0.66.If it is desired, standard protein
Matter can also measure protein nitrogen content with micro-Kjeldahl in advance, calculate its purity, further according to its purity, weighing is configured to
Standard protein solution.Bovine serum albumin H2O or 0.9%NaCl is prepared, and casein is prepared with 0.05N NaOH.
Biuret reagent：1.5 grams of copper sulphate and 6 grams of sodium potassium tartrate tetrahydrates are weighed, is dissolved with 500mL water, is added under stiring
300 milliliters of 10%NaOH solution, are diluted with water to 1 liter, are stored in plastic bottle (or inner wall is coated in the bottle of paraffin).This reagent
It can long-term preservation.If there is black precipitate appearance in reservoir bottle, need to prepare again.
2, measuring method
The measurement of standard curve：It takes 12 test tubes to be divided to two groups, is separately added into 0,0.2,0.4,0.6,0.8,1.0 milliliter of mark
Quasi- protein solution is supplied with water to 1 milliliter, and 4 milliliters of biuret reagents are then added.After sufficiently shaking up, in room temperature (20~25
DEG C) under place 30 minutes, at 540nm carry out colorimetric estimation.It uses and does not add first test tube of protein solution as blank pair
According to liquid.The average value for taking two groups of measurements, using the content of protein as abscissa, absorbance value is that ordinate draws standard curve.
The measurement of sample：2~3 test tubes are taken, with above-mentioned same method, measure the protein concentration of unknown sample.Note
Meaning sample concentration does not exceed 10mg/mL.
The measurement of niacin is executed using the method for GB 5009.89-2016 defined；The measurement of vitamin B2 uses GB
5009.85-2016 the method for defined executes；The measurement of vitamin B6 is held using the method for GB 5009.154-2016 defined
Row.
Nutrient composition content testing result (%) in each experimental group of table 2
By table 1 it can be found that compared with experimental group 4, the nutritional ingredients such as sugar, albumen, niacin are nearly in experimental group 5
Same level has no and is substantially reduced that this is similar with the comparison result of growing microorganism situation in the above table 1, shows that the present invention is adopted
Filter membrane bag cultivation does not have negative effect to tunning accumulation.And experimental group 1 can be sent out compared with experimental group 5
It is existing, although filter membrane bag plays effective interception to thallus, the inside and outside exchange of nutritional ingredient is had no effect on, filter membrane is utilized
The fermentation liquid (experimental group 1) that bag eliminates viable bacteria is closer to fermentation liquid (experimental group 5) trophic level for not removing viable bacteria, by
This is not as it can be seen that the technique that the present invention leads to filtration membrane bag interception thallus will cause the loss of nutritional ingredient.
By experimental group 1~3, it was found that, subsequent sterilizing and acid removal process are given birth to including total reducing sugar, total protein, niacin, dimension
Nutriment including the ingredients such as plain B2, vitamin B6 is not caused compared with havoc, final resulting Fei Shi bacterium acidi propionici-pentose piece
For coccus common fermentation product compared with original fermentation liquid, nutritional ingredient retention rate reaches 95% or more.
Embodiment 2
Experimental group 5, experimental group 1 provided in Example 1, experimental group 3 execute following operation respectively：Take shaddock fruit
Real homogenate, the homogenate of thyme pulp, fructose syrup, white granulated sugar, honey, xanthan gum, guar gum, edible glucose, oligofructose,
Citric acid, DL-malic acid, vitamin C, Sucralose, essence for food, water, allotment becomes beverage, by the beverage and each experiment
Group objects is with 85:15 volume ratios are uniformly mixed；Three kinds of beverages are respectively obtained, wherein making with the beverage that experimental group 5 is raw material preparation
For experimental group 5A, experimental group 1A is used as using the beverage that experimental group 1 is raw material preparation, with the beverage work that experimental group 3 is raw material preparation
For experimental group 3A.
Shaddock fruit is separately taken to be homogenized, the homogenate of thyme pulp, fructose syrup, white granulated sugar, honey, xanthan gum, guar gum, food
With glucose, oligofructose, citric acid, DL-malic acid, vitamin C, Sucralose, essence for food, water, allotment, which becomes, drinks
Material, using the beverage as experimental group 6A.
Commercially available Chef Kang's honey citron tea is separately bought as experimental group 7A.
By experimental group 5A, 1A, 3A, 6A, 7A, constant temperature stores 60d at 20 °C, is then evaluated by sensory evaluation scores method
The smell and mouthfeel of each group beverage.Standards of grading are as follows：
0 point：Mouthfeel is simple and honest, and peculiar smell is obvious, no fruit beverage feature；
1 point：Mouthfeel is muddy, there's almost no plant breath, slightly peculiar smell, almost without fruit beverage feature；
2 points：Mouthfeel is slightly muddy, and plant breath mixes with fermentative smell, and fruit beverage feature is unobvious；
3 points：Mouthfeel has plant breath, slightly fermentative smell, there is certain fruit beverage feature without salubrious sense；
4 points：Mouthfeel is salubriouser, has plant breath, and alcohols smell is also had in addition to fruity, and fruit beverage feature is obvious；
5 points：Clean taste, has plant breath, and fruit beverage feature is obvious.
Experiment random selection 300 subjects, every subject successively taste experimental group 5A, experimental group 1A, experimental group 3A,
The beverage of experimental group 6A, experimental group 7A, then score immediately, and calculate each experimental group averaging of income point, average
Divide as shown in the following Table 3：
Each experimental group beverage averaging of income of table 3 divides result
| Experimental group 5A | Experimental group 1A | Experimental group 3A | Experimental group 6A | Experimental group 7A |
| 0.863 | 2.307 | 4.713 | 4.86 | 4.690 |
By the above table it can be found that directly dispersing fermentation cylinder for fermentation for probiotics, gained tunning is directly used in
Beverage Service (experimental group 5A), beverage flavor is severely impacted in storage, completely loses original spy of fruit beverage
Sign.And filter membrane bag method of completing the square of the present invention is used, the fermentation liquid for being practically free of viable bacteria is used for Beverage Service (experimental group 1A), is being store
Can still generate on beverage flavor during hiding significantly influences, it is difficult to be sold as fruit-flavored beverage.And utilize this hair
After bright method further sterilizes and removes odors, the beverage (experimental group 3A) deployed maintains good fruit beverage feature,
With the beverage (experimental group 6A) and other commercially available fruit beverages (experimental group 7A) for not adding tunning, there is same drink
Impression.The above the results show, probiotics shaddock passion fruit tea prepared by the present invention, in addition probiotics fermention ingredient
In the case of maintain good flavor characteristic.
The embodiments of the present invention have been described in detail above, but content is only the preferred embodiment of the present invention,
It is not intended to limit the invention.All any modifications, equivalent replacements, and improvements etc. done in application range of the invention, should all
It is included within protection scope of the present invention.
Claims (7)
1. probiotics shaddock passion fruit tea, it is characterised in that including：The homogenate of shaddock fruit, the homogenate of thyme pulp, fructose syrup,
White granulated sugar, honey, xanthan gum, guar gum, edible glucose, oligofructose, citric acid, DL-malic acid, vitamin C, trichlorine sugarcane
Sugar, essence for food, Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product, water.
2. probiotics shaddock passion fruit tea according to claim 1, it is characterised in that the Fei Shi bacterium acidi propionici-pentose piece ball
Bacterium common fermentation product is to be mixed Fei Shi bacterium acidi propionici with Pediococcus pentosaceus, collects its fermentation liquid and sterilize, then into
The mixture that row is isolated.
3. probiotics shaddock passion fruit tea according to claim 1, it is characterised in that the wherein quality of shaddock fruit homogenate
Score is 28%, and the mass fraction of thyme pulp homogenate is 18%, and the mass fraction of honey is 7%.
4. the preparation method of probiotics shaddock passion fruit tea described in claim 1, it is characterised in that include the following steps：
1) 15 parts of pollen pini, 10 parts of brown sugar, 6 parts of bean cake powder, potato are homogenized 9 parts, 60 parts of water are uniformly mixed, and adjustment pH is extremely
7.8, with 121 DEG C of temperature sterilizing 30min, 37 DEG C are cooled to, Pediococcus pentosaceus is accessed thereto with 0.1% inoculum concentration, is trained
It supports to cell concentration 108cfu/mL；By 7 parts of glucose, 2 parts of yeast powder, 1 part of peptone, 0.25 part of citric acid, sodium acetate 0.2
Part, 4 parts of brewer's wort, 1.5 parts of casein, 0.05 part of ammonium hydrogen carbonate, 84 parts of water uniformly mixed, adjustment pH to 7.2, with 121 DEG C
Temperature sterilizes 30min, 37 DEG C is cooled to, with 0.1% inoculum concentration Jie Rufeishi bacterium acidi propionici thereto, culture to cell concentration 5
×107cfu/mL；
2) taking aperture is 0.5 μm of whole filter membrane, surrounds in an aseptic environment bag-shaped, and the resulting Pediococcus pentosaceus of step 1) is trained
Nutrient solution, to be mixed in bag in equal volume, tightens sack with Fei Shi propionic acid bacteria culture fluid, keep liquid level in bag to sack bottom end away from
From 1/5 for sack total height；Prepare the fermentation medium containing following component：2 parts of sucrose, 3 parts of fructose syrup, grapefruit juice 5
Part, 7 parts of corn pulp, 1 part of green tea soak, 22 parts of water；Fermentor is packed into after sterilizing, the charge weight of fermentation medium is in sack
Sack lower part equipped with mixed-culture medium is then submerged in fermentation medium, keeps sack by 5 times of mixed-culture medium volume
Upper port is higher than fermentation medium liquid level 30cm or more, meanwhile, the mixed-culture medium liquid level in sack is not higher than the hair outside sack
Ferment culture medium liquid level；Hopper wall vibrator is set in fermentation pot sidewall, rapping is continued with the frequency of 3000 times/min, with 37 DEG C of temperature
Degree, cultivates 8d under the conditions of being protected from light；Sack is then taken out, liquid therein is diluted to 2 times of volumes with sterile water, then crosses 0.22
The filter in μm aperture, filtrate is added into fermentor, collects liquid in fermentor；
3) sterile metal container is taken, step 2) products therefrom is added thereto, is continually fed into the above position of liquid level of the container
Methane gas, by air displacement it is complete after, continue to be passed through methane gas and methane air pressure be promoted to 2.5 atmospheric pressure, seal
The container；Then container is integrally placed in ultrasonator, under the conditions of 61 DEG C, 5min is handled with the frequency ultrasound of 20KHz；
Container is taken out, 0 DEG C is cooled within 30min, pressure release to normal pressure turns the container under the conditions of 0 DEG C with 3000rpm
Speed centrifugation 5min, takes out container, spontaneous recovery to room temperature, obtains without fermented liquid at room temperature；
4) take the resulting without fermented liquid of step 3), with without fermented liquid described in every 100mL correspond to the ratio of 4g calcium carbonate to its
Middle addition calcium carbonate powder, in being stirred to react 10min under room temperature after mixing, and with the revolving speed of 2000rpm under the conditions of 4 DEG C
It is centrifuged 15min, collects supernatant to get Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product is arrived；
5) shaddock fruit is taken to be homogenized, the homogenate of thyme pulp, fructose syrup, white granulated sugar, honey, xanthan gum, guar gum, edible Portugal
Grape sugar, oligofructose, citric acid, DL-malic acid, vitamin C, Sucralose, essence for food, water, allotment become beverage, will
The beverage and the Fei Shi bacterium acidi propionici-Pediococcus pentosaceus common fermentation product are with 85:15 volume ratios are uniformly mixed to arrive the benefit
Raw bacterium shaddock passion fruit tea.
5. the preparation method of probiotics shaddock passion fruit tea according to claim 4, it is characterised in that in step 5), mixed
First white granulated sugar and honey are mixed before closing allotment, once filtered removal bee corpse and solid impurity, and after removed through secondary filter
Beeswax and solid impurity, then sterilize, the mixture of the white granulated sugar and honey is then used for mixing preparation again.
6. the preparation method of probiotics shaddock passion fruit tea according to claim 4, it is characterised in that described in step 5)
The homogenate of shaddock fruit is first pickled before mixing preparation.
7. the preparation method of probiotics shaddock passion fruit tea according to claim 4, it is characterised in that in step 3), centrifugation
It in the process, is mixture of ice and water in container, the mass ratio of liquid and solid is 3 in the mixture of ice and water:1.
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| CN111149960A (en) * | 2019-12-31 | 2020-05-15 | 湖南橘色科技有限责任公司 | Fermented beverage capable of promoting digestion and relieving greasiness and preparation method thereof |
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