CN109090404A - A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof - Google Patents
A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof Download PDFInfo
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- CN109090404A CN109090404A CN201810817584.XA CN201810817584A CN109090404A CN 109090404 A CN109090404 A CN 109090404A CN 201810817584 A CN201810817584 A CN 201810817584A CN 109090404 A CN109090404 A CN 109090404A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种红枣竹笋乳酸发酵果粒饮料，其组成成分及重量份数如下：红枣汁33～45份；竹笋汁55～67份；乳酸菌0.1～0.4份；果粒2～7份；糖料5～13份；增稠剂0.02～0.07份；水5～20份。本发明饮料以红枣、竹笋、乳酸菌发酵以及富含膳食纤维为主要特点，无其他香精香料和防腐剂，保存了红枣原有的枣香味和竹笋的清香味，改善了红枣与竹笋本身存在的一些苦涩味，使风味更容易被大众接受。同时，发酵增加了饮料中的膳食纤维含量，抗氧化性以及有机酸含量，使其具有更多有效活性成分，尤其有利于肠道的健康，可满足现代多数人的需求。饮料酸甜可口，而且果粒富含膳食纤维，使口感醇厚有嚼劲，具有鲜明的特点。The invention relates to a lactic-acid fermented fruit beverage of jujube and bamboo shoots, which has the following components and parts by weight: 33-45 parts of jujube juice; 55-67 parts of bamboo shoot juice; 0.1-0.4 parts of lactic acid bacteria; 2-7 parts of fruit grains; 5-13 parts of ingredients; 0.02-0.07 parts of thickener; 5-20 parts of water. The beverage of the present invention is mainly characterized by the fermentation of red dates, bamboo shoots, lactic acid bacteria and rich in dietary fiber, without other flavors and fragrances and preservatives, and preserves the original jujube fragrance of red dates and the clear fragrance of bamboo shoots, and improves some of the existing characteristics of red dates and bamboo shoots. Bitterness makes the flavor more acceptable to the public. At the same time, fermentation increases the dietary fiber content, antioxidant properties and organic acid content in the beverage, making it have more effective active ingredients, which is especially beneficial to the health of the intestinal tract and can meet the needs of most modern people. The drink is sweet and sour, and the fruit is rich in dietary fiber, which makes the taste mellow and chewy, with distinctive characteristics.
Description
Technical field
The invention belongs to non-alcohol lactic acid fermentation beverage technical field, especially a kind of jujube bamboo shoots lactic fermentation fruit drink
Material and preparation method thereof.
Background technique
Jujube is rich in nutritional ingredient very rich, and vitamin C, citrin equal size are significantly higher than other fruit, to people
It is suitable for supplementing edible jujube to delay that the growth metabolism of body, which has great benefit, some diseases, such as hypertension, scurvy also,
Solution.In addition, the fruit that the content of carbohydrate content and trace quantity mineral substance element in jujube is less more than other contents, such as three
Terpene substances, flavone compound etc..Exactly because contain so many nutritional ingredient in jujube, jujube Related product, if
Juice, jujube wine, jujube class health care product etc. are while also more next to the research of jujube and Related product increasingly by the welcome of consumer
More, but also encounter some problems, such as most jujube product special flavour is bad, fructus corni jujube slag jujube core these substances would generally be abandoned
With, product roughing, almost without other technologies content etc..Therefore, the processing of jujube should be strided forward towards the mode of deep processing, sufficiently
Using jujube fruit, higher economic value is promoted.
Bamboo shoots are types edible in bamboo.Bamboo shoots are the stem that bamboo expands and young stem, and moisture content is up to 83%,
It is that a kind of content of cellulose is higher and plant that fat content is very low.The dietary fiber of bamboo shoots determines that it has stomach and enteron aisle
Great health-care effect, it is aid digestion, promote the wriggling of human body intestinal canal, and to various body illnesses etc. have prevention well and
Relaxation effect.Vitamin and protein also rich in bamboo shoots, can meet human body to the need of vitamin and amino acid very well
It asks, is better than other common vegetables.But for eating and making can raw, vacuum-packed bamboo shoots only take the tender tender tips of bamboo shoot in bamboo shoots
And bamboo shoot meat, and higher bamboo shoot head of other content of cellulose etc. is often abandoned, discarded rate has about reached 70%, causes serious wave
Take；Secondly, fresh bamboo shoot are fresh-keeping extremely difficult, putrid and deteriorated speed is exceedingly fast, and needs to develop more products to solve these problems.
Lactic acid bacteria includes Lactobacillus and Bifidobacterium more, can both promote food using lactic acid bacteria fermented food
Organoleptic quality, and can assign food new nutritive value, increase its added value.In addition to food service industry, both at home and abroad also energetically
In terms of lactic acid bacteria is applied to medicine, its effect is given full play to.In recent years, it is fermented using probiotics, especially probiotic lactobacillus
Juice is received by consumer more and more, and juice is natural nutritious and healthy food, and sugar content is lower, meets existing
For the consumption demand of people.Moreover, nutritional ingredient is very rich in most of fruits and vegetables, viable count be can reach after lactobacillus-fermented
108CFU/mL, into human body after can promote intestinal health, inhibit harmful microorganism；Meanwhile meeting after lactobacillus fermented fruits and vegetables juice
A large amount of organic acids, especially lactic acid are formed, the harmful microbes such as staphylococcus aureus can greatly be inhibited to grow；Its
Secondary, there are also the effects for reducing cholesterol, antitumor, anti-mutation.Juice is not before fermenting, due to the taste of fruits and vegetables itself,
Sense organ value is lower, and after lactobacillus-fermented, it can assign juice more pure salubrious mouthfeel, it is easier to be connect by masses
By.
With the raising of people's quality of the life, natural, nutrition, safe and healthy fruit-vegetable juice beverage are increasingly becoming consumption
The target of person's concern.Jujube bamboo shoots ferment fruit beverage using jujube and bamboo shoots as raw material, after lactobacillus-fermented, save jujube
With the original fragrance of bamboo shoots, and the dietary fiber content in beverage, inoxidizability and organic acid content are increased, made it have
More effective active compositions are particularly advantageous to the health of enteron aisle, can meet modern most Man's Demands.In addition, utilizing fermentation liquid
The residue of fruits and vegetables is prepared into fruit, can be rich in a large amount of dietary fibers to avoid removing but mouthfeel is bad, influences the acceptable degree of beverage
Residue.By the way that fermentation residue to be made to the means of fruit, so that dietary fiber content increases in final beverage, and do not influence
Consumer can also increase more tempting perception to the acceptance of mouthfeel for beverage, and product is made to have more characteristic.
Beverage of the present invention combines the raw material of high dietary-fiber, lactobacillus-fermented, the polynary intention such as fruit, beverage mouthfeel
Sweet and sour taste, fruit mellow in taste have chewy texture, have good market expectations.
By retrieval, following several patent publication us related with the present patent application are found:
1, asparagus fermented beverage and preparation method thereof (CN103431484A), the invention discloses a kind of asparagus fermented beverages
And preparation method thereof, preparation method is the following steps are included: juicing, autoclave sterilization, lactobacillus-fermented, saccharomycetes to make fermentation, vinegar
Acidfast bacilli fermentation and it is filling；Further include: instant coffee is mixed with final tunning, blends into the mixing of asparagus coffee
The step of beverage.The invention has the beneficial effects that: asparagus juice generates the soft lactic acid of tart flavour, saccharomycete after lactobacillus-fermented
Fermentation eliminates the wild wormwood artemisia taste in asparagus, and generates fermentation fragrance, and last acetobacter fermentation generates acetic acid fragrance；By this method
Asparagus fermented beverage golden yellow color obtained, clear, unique flavor, additive-free, protein rich in, amino
The nutritional ingredients such as acid, vitamin, lactic acid have improving appetite and invigorating spleen, blood pressure lowering, eliminate the health-care effects such as fatigue；The mixing of asparagus coffee
Beverage had both remained the original various nutritional ingredients of asparagus and elegant asparagus fragrance, and has changed the mouthfeel of coffee bitterness.
2, a kind of high-cellulose functionality red date fermentation beverage and preparation method thereof (CN105995330A), the present invention discloses
A kind of high-cellulose functionality red date fermentation beverage and preparation method thereof, belongs to the preparation technical field of functional beverage.This
Invention is inoculated with glucose vinegar bacillus WM407#1 saccharomycete by broken, enzymatic hydrolysis, extraction, filtering, clarification according to a certain percentage,
The red date fermentation beverage of fermenting and producing high dietary-fiber and high lactone content.The present invention prepares the process of compounding red date fermentation beverage
In do not add any other substance, and the high sugar content in jujube leaching liquor substantially reduces in leaching process.Low sugar is high
Dietary fiber content is suitble to the diet trend of modern, has a good application prospect.
3, wheat bran red jujube juice lactic acid fermentation beverage and preparation method thereof (CN101946933A), a kind of wheat bran jujube juice lactic acid
The jujube juice that wheat bran juice 59%~65% that fermented beverage is 4.1% by soluble solid, soluble solid are 7%
29%~34%, protein sugar 1.5%~2.5%, sodium chloride 1.2%~1.8%, glycerol 0.2%~0.6%, lactobacillus inoculation liquid
The raw material of 2%~5% percent mass proportioning is made.The present invention has with sweet agreeable to the taste jujube compatibility wheat bran, the beverage of production
Good palatability；Meanwhile being made some in wheat bran by the jujube juice that addition is easy to cultivate microorganism by lactic fermentation
The dissolubility of effective component enhances, and is more easier to digest and assimilate.Through detecting, content of reducing sugar 4.77g/L, lactic acid contain the beverage
Amount is 1.51g/L, total nitrogen content 0.13g/L, and physical and chemical index and microbiological indicator reach GB19297-2003 " fruit, vegetable juice
Beverage " sanitary standard, it can be used as beverage.
By comparison, first patent publication us has only used asparagus fermentation, and fermenting microbe is selected as lactic acid bacteria, yeast
Bacterium and acetobacter, finally mix with instant coffee, and bland is made.Second patent publication us uses glucose vinegar bar
Bacterium, saccharomycete do not add other substances come the jujube juice that ferments.Third piece patent publication us uses lactobacillus-fermented wheat bran jujube
Juice, sugaring before fermenting, glycerol adding etc..One of raw material in jujube and bamboo shoots has all been used in three patent publication us
It ferments, is made a big difference with present invention tool.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of jujube bamboo shoots lactic fermentation fruit drink
Material and preparation method thereof, which has nutritive value abundant, and raw material easily obtains, and cost is relatively low, and production method is simple,
Fermentation period is short, is well suited for industrialized production, and this method makes full use of where the shoe pinches of two kinds of raw materials on processing and utilization is fresh-keeping,
In conjunction with lactic acid bacteria, make full use of jujube and bamboo shoots that a kind of fermentation fruit beverage is made, for consumer provide more one kind about
The selection of jujube, bamboo shoots eating method.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of jujube bamboo shoots lactic fermentation fruit beverage, constituent and parts by weight are as follows:
Moreover, the jujube juice the preparation method is as follows:
(1) precook and boiling: first cleaning jujube, remove base of fruit, but retain jujube core, impregnate 20~35min, precook 4-
7min softens jujube, removes the bitter taste carried in jujube；Jujube add 9 times of quality water carry out boiling, digestion time 10~
14min, 100~120 DEG C of boiling temperature, band core is beaten, and obtains jujube slurry；
(2) digest: the pectase of addition jujube slurry quality 0.1%, the cellulase of addition jujube slurry quality 0.05%, when enzymatic hydrolysis
Between 75~90min, 45-52 DEG C of hydrolysis temperature, jujube juice after must digesting；
(3) glue mill and homogeneous: jujube juice after enzymatic hydrolysis is subjected to homogeneous through colloid mill and homogenizer, selects the gap of colloid mill
Range is 1-2mm, then homogeneous samples 3-4 times under the conditions of 25~35MPa of homogenizer pressure, refines sample tissue further,
State is uniform, and delicate mouthfeel is spare to get jujube juice.
Moreover, the bamboo shoots juice the preparation method is as follows:
(1) bamboo shoots outermost one or two layers aging is first removed before fermentation and in miscellaneous in bamboo shoot shell russet and the tender tips of bamboo shoot
Leaf cooks 3~5min in boiling water；Bamboo shoots are cut into 1~2cm size, the water mashing of 4 times of quality, bamboo after must being beaten then is added
Bamboo shoot juice；
(2) bamboo shoots juice carries out homogeneous through colloid mill and homogenizer after being beaten, and selects the interstice coverage of colloid mill for 1-2mm,
Then homogeneous samples 3-4 times under the conditions of 25~35MPa of homogenizer pressure, keep particle in bamboo shoots juice sufficiently broken to get bamboo shoots juice.
Moreover, the lactic acid bacteria is lactobacillus plantarum.
Moreover, the sugar material is the mixture of one or more of sucrose, glucose, xylitol, D-sorbite.
Moreover, thickener used is one or two kinds of mixtures of gellan gum, sodium alginate.
Moreover, the fruit the preparation method is as follows:
(1) take sodium alginate, sufficiently dissolved with pure water, the sodium alginate: the mass ratio of pure water be 2~4:96~
98, obtain sodium alginate soln；Take calcium chloride, sufficiently dissolved with pure water, the calcium chloride: the mass ratio of pure water is 3~4:
96~97, obtain calcium chloride solution；
(2) the fermented beverage after acidification later and sugaring allotment is centrifuged 10 under the conditions of 4000~5000r/min~
15min, the precipitating after taking centrifugation, is added in sodium alginate soln, precipitates: the mass ratio of sodium alginate soln is 8~12:88
~92, it stirs evenly, mixed material is made, it is spare；
(3) fruit is made in mixed material and solidifies 10~15min in calcium chloride solution, rushed after the completion of solidification with pure water
Calcium chloride solution 20~30 times in fruit are washed to get fruit, it is spare.
Moreover, the step (2) in fermented beverage preparation step it is as follows:
(1) using jujube juice, the mixed mixed juice of bamboo shoots juice as fermentation substrate, 100 DEG C~110 DEG C sterilizings 10~
15min, is cooled to 35~40 DEG C, inoculating lactic acid bacterium, 34~39 DEG C of 13~16h of ferment at constant temperature；After fermentation, 4~6 DEG C are placed in
Under the conditions of 20~36h of middle standing, be acidified after making fermentation liquid；
(2) after water dissolution being added in sugar material, after being acidified after being added to after the completion of 85~95 DEG C of 5~15min of sterilizing, sterilizing
Fermented juice in, be sufficiently mixed uniformly, obtain be acidified later and sugaring allotment after fermented beverage.
A kind of preparation method of jujube bamboo shoots lactic fermentation fruit beverage as described above, steps are as follows:
(1) using jujube juice, the mixed mixed juice of bamboo shoots juice as fermentation substrate, 100 DEG C~110 DEG C sterilizings 10~
15min, is cooled to 35~40 DEG C, inoculating lactic acid bacterium, 34~39 DEG C of 13~16h of ferment at constant temperature；After fermentation, 4~6 DEG C are placed in
Under the conditions of 20~36h of middle standing, be acidified after making fermentation liquid；
(2) after water dissolution being added in sugar material, after being acidified after being added to after the completion of 85~95 DEG C of 5~15min of sterilizing, sterilizing
Fermented juice in, be sufficiently mixed uniformly；
(3) the fermented juice after acidification later and sugaring allotment is centrifuged 10 under the conditions of 4000~5000r/min~
15min takes supernatant to cross 500~600 meshes, obtains clarification material, and precipitating is used to prepare fruit；
(4) thickener is added and fruit makes an addition in clarification material, 85~100 DEG C of 2~10min of sterilizing obtain band fruit object
Material；
(5) the band fruit material after sterilizing is filling while hot, check the bright of filling rear finished product, in stable condition, particle
Suspension is good, then is considered as product qualification to get jujube bamboo shoots lactic fermentation fruit beverage.
The advantages of present invention obtains and good effect are:
1, beverage of the present invention using jujube, bamboo shoots, lactobacillus-fermented and is rich in dietary fiber as main feature, without other perfume
Smart fragrance and preservative save the fragrant of jujube original jujube fragrance and bamboo shoots, improve jujube and bamboo shoots itself and exist
Some bitter tastes, make flavor be easier to be accepted by the public.Meanwhile fermentation increases the dietary fiber content in beverage, antioxygen
The property changed and organic acid content, make it have more effective active compositions, are particularly advantageous to the health of enteron aisle, it is more can to meet the modern times
Number Man's Demands.Beverage sweet and sour taste, and fruit is rich in dietary fiber, and mellow in taste is made to have chewy texture, has salient feature.
2, beverage of the present invention, which combines, is not easy storage and the biggish jujube of yield and bamboo shoots, make full use of the full fruit of jujube and
Bamboo shoots edible portion and leftover bits and pieces part, have accomplished maximally utilizing for resource, sufficiently excavate the value of raw material.It is tieed up in jujube
The content of raw element, carbohydrate content and trace quantity mineral substance element is more than other fruit, dietary fiber, vitamin and egg in bamboo shoots
White matter etc. is also higher than other vegetables, is all beneficial to the health of human body, is the outstanding raw material for producing beverage.
3, beverage of the present invention is intended to ferment by probiotic lactobacillus jujube and bamboo shoots, by jujube, bamboo shoots and the guarantor of lactic acid bacteria
Strong value combines.Most of glucide in jujube is all small molecule carbohydrate, therefore does not need additionally to increase before fermenting
Sugar can generate many new nutritional ingredients in fermentation process, also can increase its effect.And high sugared condition can promote lactic acid
Bacterium growth, lactobacillus-fermented can be converted to a portion sugar lactic acid, and the tart flavour of lactic acid is moderate, and it is apparent can to assign food
Tart flavour, while human body intestinal canal health is additionally aided, make beverage rich in more fully nutrition；In addition to this, lactobacillus-fermented generates
A series of nutriments also there is alleviation gastric acid secretion, inhibit pathogen growth, promote more secretion digestive ferments and enteron aisle corrigendum
The functions such as normal wriggling to promote digestion and absorption of the human body to food, and prevent, relief of constipation, keep human body more healthy.
4, beverage of the present invention possesses higher inoxidizability and high level dietary fiber.Utilize the residue of fermentation liquid fruits and vegetables
It is prepared into fruit, a large amount of dietary fibers can be rich in avoid removing but mouthfeel is bad, influences the residue of the acceptable degree of beverage.So that
Final beverage is not only still rich in a large amount of dietary fibers in fruit, but also can greatly improve consumer to the acceptance of mouthfeel,
More tempting perception can also be increased for beverage simultaneously, color is in glassy yellow, possesses biggish attraction.Thickener makes fruit
In the beverage can be 12 months with stable suspersion, it is a stable fermentation fruit beverage.
5, the method for the present invention makes full use of where the shoe pinches of two kinds of raw materials on processing and utilization is fresh-keeping to fill in conjunction with lactic acid bacteria
Divide and a kind of fermentation fruit beverage is made using jujube and bamboo shoots, provides the edible about jujube, bamboo shoots of more one kind for consumer
The selection of method.Jujube bamboo shoots fermented beverage has nutritive value abundant, and raw material easily obtains, and cost is relatively low, production side
Method is simple, and fermentation period is short, and production is high-efficient, is well suited for industrialized production.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of jujube bamboo shoots lactic fermentation fruit beverage, constituent and parts by weight are as follows:
Wherein: the jujube juice obtains as follows:
1. precooking and boiling: first cleaning jujube, remove base of fruit, but retain jujube core.Soaking time 20min, precooks
7min softens jujube, removes the bitter taste carried in jujube.Jujube adds the water of 9 times of quality to carry out boiling, and digestion time 14min steams
100 DEG C of temperature are boiled, band core is beaten, and obtains jujube slurry.
2. enzymatic hydrolysis: the pectase of addition jujube slurry quality 0.1%, the cellulase of addition jujube slurry quality 0.05%, when enzymatic hydrolysis
Between 90min, 52 DEG C of hydrolysis temperature；
3. glue mill and homogeneous: jujube juice is subjected to homogeneous through colloid mill and homogenizer, select the interstice coverage of colloid mill for
2mm refines sample tissue further, state is uniform, and mouthfeel is thin then homogeneous samples 4 times under the conditions of homogenizer pressure 25MPa
It is greasy, it is spare.
Wherein, the bamboo shoots juice the preparation method is as follows:
1. first removing outermost 1 two layers of aging of bamboo shoots before fermentation and in the miscellaneous leaf in bamboo shoot shell russet and the tender tips of bamboo shoot, boiling
3min is cooked in water；Bamboo shoots are cut into 1~2cm size, 4 times of water mashing, bamboo shoots juice after must being beaten then is added；
2. bamboo shoots juice is carried out homogeneous through colloid mill and homogenizer, select the interstice coverage of colloid mill for 2mm, then homogeneous
Homogeneous samples 4 times under the conditions of machine pressure 25MPa keep particle in bamboo shoots juice sufficiently broken.
Wherein, the fruit the preparation method is as follows:
(1) 2g sodium alginate is taken, is completely dissolved in 98g pure water；3g calcium chloride is taken, 97g pure water is completely dissolved in
In；
(2) by through later acidification and sugaring allotment after fermented beverage 14min is centrifuged under the conditions of 4200r/min, take from
Precipitating 8g after the heart, is added in 92g sodium alginate soln, stirs evenly, and mixed material is made, spare；
(3) fruit is made in mixed material and solidifies 10min in calcium chloride solution.Fruit is rinsed with pure water after the completion of solidification
Calcium chloride solution on grain 22 times, it is spare.
Moreover, thickener used is one or two kinds of mixtures of gellan gum, sodium alginate.
The preparation method of above-mentioned jujube lactic fermentation fruit beverage, steps are as follows:
(1) using jujube juice, the mixed mixed juice of bamboo shoots juice as fermentation substrate, 100 DEG C of sterilizing 15min are cooled to 35
DEG C, inoculating lactic acid bacterium, 34 DEG C of ferment at constant temperature 15h；After fermentation, middle standing 36h under the conditions of being placed in 4 DEG C makes acid after fermentation liquid
Change；
(2) after water dissolution being added in sugar material, in 85 DEG C of sterilizing 15min.Fermentation after being acidified after being added to after the completion of sterilizing
In juice, it is sufficiently mixed uniformly, obtains material；
(3) material is centrifuged under the conditions of 4200r/min 14min, supernatant is taken to cross 500 meshes, obtain clarification material；
(4) thickener and fruit is added in clarification material, 90 DEG C of sterilizing 8min obtain band fruit material；
(5) the band fruit material after sterilizing is filling while hot, check the bright of filling rear finished product, it is in stable condition,
Grain suspension is good, then is considered as product qualification, as jujube bamboo shoots lactic fermentation fruit beverage product.
Above-mentioned jujube bamboo shoots lactic fermentation fruit beverage main quality index detection method and result:
Total dietary fiber is 524mg/100g or so,
Embodiment 2
A kind of jujube bamboo shoots lactic fermentation fruit beverage, constituent and parts by weight are as follows:
Wherein: the jujube juice obtains as follows:
1. precooking and boiling: first cleaning jujube, remove base of fruit, but retain jujube core.Soaking time 25min, precooks
6min softens jujube, removes the bitter taste carried in jujube.Jujube adds the water of 9 times of quality to carry out boiling, and digestion time 12min steams
110 DEG C of temperature are boiled, band core is beaten, and obtains jujube slurry.
2. enzymatic hydrolysis: the pectase of addition jujube slurry quality 0.1%, the cellulase of addition jujube slurry quality 0.05%, when enzymatic hydrolysis
Between 85min, 50 DEG C of hydrolysis temperature；
3. glue mill and homogeneous: jujube juice is subjected to homogeneous through colloid mill and homogenizer, select the interstice coverage of colloid mill for
2mm refines sample tissue further, state is uniform, and mouthfeel is thin then homogeneous samples 4 times under the conditions of homogenizer pressure 28MPa
It is greasy, it is spare.
Wherein, the bamboo shoots juice the preparation method is as follows:
1. first removing outermost 1 two layers of aging of bamboo shoots before fermentation and in the miscellaneous leaf in bamboo shoot shell russet and the tender tips of bamboo shoot, boiling
4min is cooked in water；Bamboo shoots are cut into 1~2cm size, 4 times of water mashing, bamboo shoots juice after must being beaten then is added；
2. bamboo shoots juice is carried out homogeneous through colloid mill and homogenizer, select the interstice coverage of colloid mill for 2mm, then homogeneous
Homogeneous samples 4 times under the conditions of machine pressure 28MPa keep particle in bamboo shoots juice sufficiently broken.
Wherein, the fruit the preparation method is as follows:
(1) 3g sodium alginate is taken, is completely dissolved in 97g pure water；3.3g calcium chloride is taken, it is pure to be completely dissolved in 96.7g
In water purification；
(2) by through later acidification and sugaring allotment after fermented beverage 13min is centrifuged under the conditions of 4500r/min, take from
Precipitating 10g after the heart, is added in 90g sodium alginate soln, stirs evenly, and mixed material is made, spare；
(3) fruit is made in mixed material and solidifies 11min in calcium chloride solution.Fruit is rinsed with pure water after the completion of solidification
Calcium chloride solution on grain 25 times, it is spare.
Moreover, the sugar material is the mixture of one or more of sucrose, glucose, xylitol, D-sorbite.
The preparation method of above-mentioned jujube lactic fermentation fruit beverage, steps are as follows:
(1) using jujube juice, the mixed mixed juice of bamboo shoots juice as fermentation substrate, 105 DEG C of sterilizing 13min are cooled to 35
DEG C, inoculating lactic acid bacterium, 37 DEG C of ferment at constant temperature 14h；After fermentation, middle standing 36h under the conditions of being placed in 4 DEG C makes acid after fermentation liquid
Change；
(2) after water dissolution being added in sugar material, in 92 DEG C of sterilizing 10min.Fermentation after being acidified after being added to after the completion of sterilizing
In juice, it is sufficiently mixed uniformly, obtains material；
(3) material is centrifuged under the conditions of 4500r/min 13min, supernatant is taken to cross 600 meshes, obtain clarification material；
(4) thickener and fruit is added in clarification material, 95 DEG C of sterilizing 5min obtain band fruit material；
(5) the band fruit material after sterilizing is filling while hot, check the bright of filling rear finished product, it is in stable condition,
Grain suspension is good, then is considered as product qualification, as jujube bamboo shoots lactic fermentation fruit beverage product.
Above-mentioned jujube bamboo shoots lactic fermentation fruit beverage main quality index detection method and result:
Total dietary fiber is 544mg/100g or so.
Embodiment 3
A kind of jujube bamboo shoots lactic fermentation fruit beverage, constituent and parts by weight are as follows:
Wherein: the jujube juice obtains as follows:
1. precooking and boiling: first cleaning jujube, remove base of fruit, but retain jujube core.Soaking time 30min, precooks
5min softens jujube, removes the bitter taste carried in jujube.Jujube adds the water of 9 times of quality to carry out boiling, and digestion time 10min steams
120 DEG C of temperature are boiled, band core is beaten, and obtains jujube slurry.
2. enzymatic hydrolysis: the pectase of addition jujube slurry quality 0.1%, the cellulase of addition jujube slurry quality 0.05%, when enzymatic hydrolysis
Between 80min, 48 DEG C of hydrolysis temperature；
3. glue mill and homogeneous: jujube juice is subjected to homogeneous through colloid mill and homogenizer, select the interstice coverage of colloid mill for
2mm refines sample tissue further, state is uniform, and mouthfeel is thin then homogeneous samples 4 times under the conditions of homogenizer pressure 32MPa
It is greasy, it is spare.
Wherein, the bamboo shoots juice the preparation method is as follows:
1. first removing outermost 1 two layers of aging of bamboo shoots before fermentation and in the miscellaneous leaf in bamboo shoot shell russet and the tender tips of bamboo shoot, boiling
5min is cooked in water；Bamboo shoots are cut into 1~2cm size, 4 times of water mashing, bamboo shoots juice after must being beaten then is added；
2. bamboo shoots juice is carried out homogeneous through colloid mill and homogenizer, select the interstice coverage of colloid mill for 2mm, then homogeneous
Homogeneous samples 3 times under the conditions of machine pressure 32MPa keep particle in bamboo shoots juice sufficiently broken.
Wherein, the fruit the preparation method is as follows:
(1) 4g sodium alginate is taken, is completely dissolved in 96g pure water；4g calcium chloride is taken, 96g pure water is completely dissolved in
In；
(2) by through later acidification and sugaring allotment after fermented beverage 11min is centrifuged under the conditions of 4800r/min, take from
Precipitating 12g after the heart, is added in 88g sodium alginate soln, stirs evenly, and mixed material is made, spare；
(3) fruit is made in mixed material and solidifies 13min in calcium chloride solution.Fruit is rinsed with pure water after the completion of solidification
Calcium chloride solution on grain 30 times, it is spare.
Moreover, the sugar material is the mixture of one or more of sucrose, glucose, xylitol, D-sorbite
Moreover, thickener used is one or two kinds of mixtures of gellan gum, sodium alginate.
The preparation method of above-mentioned jujube lactic fermentation fruit beverage, steps are as follows:
(1) using jujube juice, the mixed mixed juice of bamboo shoots juice as fermentation substrate, 110 DEG C of sterilizing 10min are cooled to 35
DEG C, inoculating lactic acid bacterium, 39 DEG C of ferment at constant temperature 13h；After fermentation, middle standing 36h under the conditions of being placed in 4 DEG C makes acid after fermentation liquid
Change；
(2) after water dissolution being added in sugar material, in 89 DEG C of sterilizing 8min.Fermented juice after being acidified after being added to after the completion of sterilizing
In, it is sufficiently mixed uniformly, obtains material；
(3) material is centrifuged under the conditions of 4800r/min 11min, supernatant is taken to cross 600 meshes, obtain clarification material；
(4) thickener and fruit is added in clarification material, 98 DEG C of sterilizing 3min obtain band fruit material；
(5) the band fruit material after sterilizing is filling while hot, check the bright of filling rear finished product, it is in stable condition,
Grain suspension is good, then is considered as product qualification, as jujube bamboo shoots lactic fermentation fruit beverage product.
Above-mentioned jujube bamboo shoots lactic fermentation fruit beverage main quality index detection method and result:
Total dietary fiber is 561mg/100g or so.
The related test results of jujube lactic fermentation fruit beverage of the present invention:
Jujube lactic fermentation fruit beverage color of the present invention is in glassy yellow, and what not only fruit was uniform and stable is suspended in beverage
In, and fruit, rich in chewy texture, beverage mouthfeel is mellow, sour-sweet moderate, can store 12 months under normal temperature conditions and color shape
State keeps even suspension without significant change, fruit.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment disclosure of that.
Claims (9)
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Cited By (3)
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| CN111728112A (en) * | 2020-07-13 | 2020-10-02 | 清涧北国枣业有限责任公司 | A kind of method for preparing jujube beverage by compound lactobacillus fermentation |
| CN114617228A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Method for preparing flavored strong-smelling preserved bean curd by fermenting acid water with bamboo shoots |
| CN115644336A (en) * | 2022-10-28 | 2023-01-31 | 中国林业科学研究院林产化学工业研究所 | A kind of high-active lactic acid bacteria beverage with full ingredients of bamboo shoots and preparation method thereof |
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| CN111728112A (en) * | 2020-07-13 | 2020-10-02 | 清涧北国枣业有限责任公司 | A kind of method for preparing jujube beverage by compound lactobacillus fermentation |
| CN114617228A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Method for preparing flavored strong-smelling preserved bean curd by fermenting acid water with bamboo shoots |
| CN114617228B (en) * | 2022-04-12 | 2023-08-22 | 湖南农业大学 | A method of making flavor stinky tofu by using bamboo shoots to ferment acidic water |
| CN115644336A (en) * | 2022-10-28 | 2023-01-31 | 中国林业科学研究院林产化学工业研究所 | A kind of high-active lactic acid bacteria beverage with full ingredients of bamboo shoots and preparation method thereof |
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Application publication date: 20181228 |