CN109221849A - A kind of Fructus Corni cherry and tomato beverage and preparation method thereof - Google Patents
A kind of Fructus Corni cherry and tomato beverage and preparation method thereof Download PDFInfo
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- CN109221849A CN109221849A CN201811031329.9A CN201811031329A CN109221849A CN 109221849 A CN109221849 A CN 109221849A CN 201811031329 A CN201811031329 A CN 201811031329A CN 109221849 A CN109221849 A CN 109221849A
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of Fructus Corni cherry and tomato fermented beverage and preparation method thereof, this method comprises the steps of: S1, prepares Fructus Corni juice；S2 prepares cherry and tomato juice；S3 prepares Fructus Corni cherry and tomato mixed juice；S4, fermentation；S5, allotment；S6, sterilizing, wherein fermentation step uses monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus three's mixed fermentation, can efficiently use the nutritional ingredient of mixed juice, realize symbiosis, shorten fermentation time, the Fructus Corni cherry and tomato fermented beverage of production, soluble solid content height, and there is typical Fructus Corni cherry and tomato mixing fragrance, it is sour-sweet moderate, there is slight fermentation alcohol taste, sense of taste is harmonious.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Fructus Corni cherry and tomato fermented beverage and its production
Method.
Background technique
Fructus Corni is the mellow fruit of Cornaceae plant Fructus Corni (Cornus officinalis Sieb.et Zucc.)
Meat belongs to integration of drinking and medicinal herbs substance.Fructus Corni is sour, puckery, and tepor returns liver and kidney channel, has the function to tonify the liver and kidney with arresting seminal emission prevent prolapse
Effect.Fructus Corni is in anti-inflammatory, diabetes prevention and treatments, the protection of cardiovascular and cerebrovascular, the protection of nerve, antitumor, anti-oxidant and anti-aging
Etc. the good activity of performance.Modern medicine confirms that cornus fruit contains more than 20 mineral matter elements and amino abundant
Acid, vitamin, it is higher with VB1, VC content in vitamin, there is very big dietotherapy and health-care effect to human body.
Cherry and tomato also known as grape tomato, cherry tomato are the annual herbaceous plant of Solanaceae tomato genus.Cherry and tomato rises
It derived from South America Andes, is formed by artificial culture, beautiful in colour, good mouthfeel, has both two kinds of characteristics of fruits and vegetables, mesh
It is preceding to be widely applied plantation in China.Cherry and tomato is rich in organic acid, sugar and minerals, and ascorbic acid content is common kind
1.7 times of eggplant.Cherry and tomato contains a variety of active ingredients such as glutathione, lycopene, has certain antiviral efficacy, energy
Effectively facilitate body growth development, resistance building, delaying human body caducity.
Fermented beverage refers to that fermentation raw material is modulated through saccharomycete, lactic acid bacteria or after being allowed in the country probiotics fermentation
Made of beverage products, be different from place of Other Drinks and be just in process of production through this link of everfermentation.Fermentation drink
Material not only remains the nutritive value of raw material itself, and the nutrition health-care functions again with fermented products such as strains, while its
It is unique in taste, so there is very big market development potential.
But currently, using Fructus Corni or cherry and tomato as raw material it is fermented made of beverage research it is less, it has been reported that
Only Fructus Corni leben, dogwood vinegar beverage, cherry and tomato fruit vinegar beverage etc., have not yet to see Fructus Corni cherry and tomato
The report of fermented beverage.
Fructus Corni has very big dietotherapy and health-care effect, but individually eating mouth feel is not good enough, cherry and tomato good mouthfeel,
It is full of nutrition, but be not easy to store, how while retaining the two original nutritive value, improve mouthfeel, at current needs
It solves the problems, such as.
Summary of the invention
In order to overcome the drawbacks of the prior art, the present invention is intended to provide a kind of nutritive value height and Fructus Corni cherry in good taste
Peach fermented tomato beverage, while the present invention also provides a kind of production methods of Fructus Corni cherry and tomato fermented beverage, including with
Lower step:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, is added according to Fructus Corni pulp and the mass ratio of water 1:20~25
The water for entering 42 DEG C, obtains feed liquid, and complex enzyme zymohydrolysis 0.5h is added into feed liquid by the additive amount of 4g/L；75 DEG C are warming up to, extraction
During which 1.5h is stirred 1 time every 0.5h, is filtered while hot, collect filtrate, be cooled to room temperature to obtain Fructus Corni juice；
S2 prepares cherry and tomato juice
Mature cherry and tomato is taken, is cleaned up, is put into 95 DEG C of water and impregnate 1min, is crushed, squeezes while hot after taking-up
Juice, filtering collect filtrate, are cooled to room temperature to obtain cherry and tomato juice；
S3 prepares Fructus Corni cherry and tomato mixed juice
The Fructus Corni juice is mixed with cherry and tomato juice by the volume ratio of 1:1~1.5, high-temperature sterilization obtains mountain Zhu
Cornel cherry and tomato mixed juice, hereinafter referred to as mixed juice；
S4, fermentation
Juice to be mixed is cooled to room temperature, and composite bacteria is added and ferments, and 30~35 DEG C of fermentation temperature, 24~48h of fermentation time,
When the pH of fermented juice drops to 3.5, terminate fermentation；
S5, allotment and filtering
Xylitol and compound stabilizer are added into the mixed juice after fermentation, is filtered, is removed with diatomite filter after mixing
Decontamination；
S6, sterilizing
Allotment, filtered mixed juice is filling, using ultra-high temperature sterilization or pasteurize, obtain Fructus Corni cherry and tomato
Fermented beverage.
Preferably, in S1, complex enzyme is that pectase, tannase and cellulase are mixed according to 1:2:1 mass ratio.
Preferably, in S3, sterilising conditions are 90 DEG C, 10min.
Preferably, in S4, what composite bacteria was selected is the freeze-drying of monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus
Bacterium powder or mother culture.
Preferably, the composite bacteria, when using freeze-dried mixed bacterium powder, monascus ruber, lactobacillus bulgaricus and thermophilic
The addition quality of streptococcic freeze-dried vaccine powder account for respectively mixed juice weight 0.03~0.05%, 0.01~0.02% and 0.01~
0.02%.
Preferably, the mother culture is that freeze-dried vaccine powder successively obtains after test tube, triangular flask spread cultivation to seeding tank 3 times,
When using mother culture, the addition quality of the mother culture of monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus accounts for respectively
4.5~6.0%, 1~2% and the 1~2% of mixed juice weight.
Preferably, in S5, the addition quality of xylitol accounts for the 1.5~2% of mixed juice weight, compound stabilizer be CMC and
The mixture of PGA is added quality and accounts for the 0.04~0.08% of mixed juice weight, mass ratio 1:1~1.5.
Preferably, in S6, ultra-high temperature sterilization condition is 120 DEG C, 45s；Pasteurize condition is 90 DEG C, 15min.
The present invention also provides one kind Fructus Corni cherry and tomato fermented beverage made of the above method.
Beverage soluble solid content produced by the present invention is high, full of nutrition；Alcoholic strength is low, is suitble to various people's drink
With the sense organ and physical and chemical index of beverage produced by the present invention are as follows:
(1) organoleptic indicator: color is scarlet, transparent clear, no layering and exogenous impurity phenomenon；With typical Fructus Corni cherry
Peach tomato mixes fragrance, sour-sweet moderate, there is slight fermentation alcohol taste, no bitter taste, sense of taste harmony.
(2) physical and chemical index: soluble solid>12.5%, total acid (with citrometer) 0.61~0.68%, alcoholic strength<
0.5%.
Fructus Corni cherry and tomato fermented beverage provided by the invention and preparation method thereof, has the advantages that
(1) in recent years, Fructus Corni yield tends to be saturated, and the market price is abnormal low, and the remote producing region in part is adopted since traffic falls behind
Added cost is received, or even the situation that nobody shows any interest in occurs；Cherry and tomato moisture content is high, and thin skin, picking time is short, not storage tolerance, often
There is a large amount of cherry and tomato to be dropped every year, causes the huge waste of resource.The implementation of the invention patent preferably solves mountain
The fruit of medicinal cornel, cherry and tomato processing technology problem, the waste problem of resource can be reduced, effectively promotion economic value.
(2) although Fructus Corni nutrition and health value are higher, its mouthfeel is sour and astringent, it is difficult to and it is directly edible, add man-hour requirement
It takes away the puckery taste.The present invention is handled by the use and 75 DEG C of warm water of complex enzyme in Fructus Corni juice preparation process, has efficiently accomplished mountain
Taking away the puckery taste for the fruit of medicinal cornel, has well solved sensory issues.
(3) fermentation of the present invention is composite bacteria with strain, and monascus ruber, streptococcus thermophilus belong to aerobic bacteria, Bulgaria
Lactobacillus can efficiently use the nutritional ingredient of mixed juice in anaerobic bacteria, three's mixed fermentation, realize symbiosis, shorten fermentation
Time increases fragrance component, realizes high-quality fermentation.
(4) cherry and tomato juice and Fructus Corni juice are red, and by the two mixed fermentation, fermented product should be also displayed in red.
The phase can generate haematochrome to monascus ruber after fermentation, the red of this fermented beverage more be protruded, color is more bright-coloured, subtracts
The use of external artificial color is lacked.
(5) present invention is deployed using CMC and PGA compound stabilizer, is generated synergistic effect, has been saved stabilizing agent dosage, had
Effect improves system stability.
Specific embodiment
The present invention is described in detail With reference to embodiment, it is to be understood that protection scope of the present invention is simultaneously
It is not restricted by specific implementation.The method that actual conditions are not specified in the following example, operates usually according to normal condition,
The experimental material source being not specified be it is commercially available, due to not being related to inventive point, therefore its step is not described in detail.
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, is added according to Fructus Corni pulp and the mass ratio of water 1:20~25
The water for entering 42 DEG C, obtains feed liquid, is added complex enzyme zymohydrolysis 0.5h into feed liquid by the additive amount of 4g/L, complex enzyme be pectase,
Tannase and cellulase are mixed according to 1:2:1 mass ratio；75 DEG C are warming up to, 1.5h is extracted, during which stirs 1 every 0.5h
It is secondary, it filters while hot, collects filtrate, be cooled to room temperature to obtain Fructus Corni juice；
S2 prepares cherry and tomato juice
Mature cherry and tomato is taken, is cleaned up, is put into 95 DEG C of water and impregnate 1min, is crushed, squeezes while hot after taking-up
Juice, filtering collect filtrate, are cooled to room temperature to obtain cherry and tomato juice；
S3 prepares Fructus Corni cherry and tomato mixed juice
The Fructus Corni juice is mixed with cherry and tomato juice by the volume ratio of 1:1~1.5, is sterilized in 90 DEG C of autoclaves
10min obtains Fructus Corni cherry and tomato mixed juice, hereinafter referred to as mixed juice；
S4, fermentation
Juice to be mixed is cooled to room temperature, and composite bacteria fermentation is added, what composite bacteria was selected is monascus ruber, Bulgaria
The freeze-dried vaccine powder or mother culture of lactobacillus and streptococcus thermophilus, when using freeze-dried mixed bacterium powder, monascus ruber, Bulgaria
The addition quality of the freeze-dried vaccine powder of lactobacillus and streptococcus thermophilus accounts for the 0.03~0.05% of mixed juice weight, 0.01 respectively~
0.02% and 0.01~0.02%, (mother culture is by freeze-dried vaccine powder, through test tube, triangular flask to bacterium when using mother culture
Plant tank 3 times and obtained after spreading cultivation), the addition quality point of the mother culture of monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus
Do not account for 4.5~6.0%, 1~2% and the 1~2% of mixed juice weight, 30~35 DEG C of fermentation temperature, 24~48h of fermentation time, when
When the pH of fermented juice drops to 3.5, terminate fermentation；
S5, allotment and filtering
Xylitol is added into the mixed juice after fermentation and compound stabilizer, the addition quality of xylitol account for mixed juice weight
1.5~2%, compound stabilizer be CMC and PGA mixture, be added quality account for the 0.04~0.08% of mixed juice weight, matter
Amount ratio 1:1~1.5, mass ratio 1:1~1.5 are filtered after mixing with diatomite filter, and impurity is removed；
S6, sterilizing
Allotment, filtered mixed juice is filling, and using ultra-high temperature sterilization or pasteurize, ultra-high temperature sterilization condition is
120 DEG C, 45s；Pasteurize condition is 90 DEG C, 15min, obtains Fructus Corni cherry and tomato fermented beverage.
Preferably, the production method of Fructus Corni cherry and tomato fermented beverage of the invention, including following embodiment.
Embodiment 1
A kind of production method of Fructus Corni cherry and tomato fermented beverage, the specific steps are as follows:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, is added 42 according to the mass ratio of Fructus Corni pulp and water 1:20
DEG C water, obtain feed liquid, pectase, tannase and cellulase be added into feed liquid by the additive amount of 1g/L, 2g/L, 1g/L,
Digest 0.5h；75 DEG C are warming up to, 1.5h is extracted, during which stirs 1 time every 0.5h, filters while hot, filtrate is collected, is cooled to room temperature
Obtain Fructus Corni juice；
S2 prepares cherry and tomato juice
Mature cherry and tomato is taken, is cleaned up, is put into 95 DEG C of water and impregnate 1min, is crushed, squeezes while hot after taking-up
Juice, filtering collect filtrate, are cooled to room temperature to obtain cherry and tomato juice；
S3 prepares Fructus Corni cherry and tomato mixed juice
The Fructus Corni juice is mixed with cherry and tomato juice by the volume ratio of 1:1, sterilize 10min in 90 DEG C of autoclaves,
Obtain Fructus Corni cherry and tomato mixed juice, hereinafter referred to as mixed juice；
S4, fermentation
Juice to be mixed is cooled to room temperature, and monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus are added into mixed juice
The freeze-dried mixed powder of composite bacteria, accounting for respectively for the freeze-dried vaccine powder of monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus are mixed
0.04%, 0.01%, the 0.01% of conjunction juice weight, 32 DEG C of fermentation temperature, fermentation time 36h, when the pH of fermented juice drops to 3.5
When, terminate fermentation；
S5, allotment and filtering
Xylitol is added into the mixed juice after fermentation and compound stabilizer, the addition quality of xylitol account for mixed juice weight
1.5%, compound stabilizer be CMC and PGA mixture, be added quality account for the 0.025% of mixed juice weight, used after mixing
Diatomite filter filtering, removes impurity；
S6, sterilizing
Allotment, filtered mixed juice is filling, and using ultra-high temperature sterilization, sterilising conditions are 120 DEG C, 45s.
The Fructus Corni cherry and tomato fermented beverage products sense organ and physical and chemical index being made by embodiment 1 are as follows:
(1) organoleptic indicator: color is scarlet, transparent clear, no layering and exogenous impurity phenomenon.With typical Fructus Corni cherry
Peach tomato mixes fragrance, sour-sweet moderate；There are slight fermentation alcohol taste, no bitter taste, sense of taste harmony.
(2) physical and chemical index: soluble solid 13.5%, total acid (with citrometer) 0.65%, alcoholic strength 0.4%.
Embodiment 2
A kind of production method of Fructus Corni cherry and tomato fermented beverage, the specific steps are as follows:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, is added 42 according to the mass ratio of Fructus Corni pulp and water 1:20
DEG C water, obtain feed liquid, pectase, tannase and cellulase be added into feed liquid by the additive amount of 1g/L, 2g/L, 1g/L,
Digest 0.5h；75 DEG C are warming up to, 1.5h is extracted, during which stirs 1 time every 0.5h, filters while hot, filtrate is collected, is cooled to room temperature
Obtain Fructus Corni juice；
S2 prepares cherry and tomato juice
Mature cherry and tomato is taken, is cleaned up, is put into 95 DEG C of water and impregnate 1min, is crushed, squeezes while hot after taking-up
Juice, filtering collect filtrate, are cooled to room temperature to obtain cherry and tomato juice；
S3 prepares Fructus Corni cherry and tomato mixed juice
The Fructus Corni juice is mixed with cherry and tomato juice by the volume ratio of 1:1.5, is sterilized in 90 DEG C of autoclaves
10min obtains Fructus Corni cherry and tomato mixed juice, hereinafter referred to as mixed juice；
S4, fermentation
Juice to be mixed is cooled to room temperature, and monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus are added into mixed juice
The mother culture of composite bacteria is added quality and accounts for 5%, 1.5%, the 1.5% of mixed juice weight respectively, 35 DEG C of fermentation temperature, sends out
The ferment time for 24 hours, when the pH of fermented juice drops to 3.5, terminates fermentation；
S5, allotment and filtering
Xylitol is added into the mixed juice after fermentation and compound stabilizer, the addition quality of xylitol account for mixed juice weight
2%, compound stabilizer be CMC and PGA mixture, be added quality account for the 0.03% and 0.04% of mixed juice weight respectively,
It is filtered after mixing with diatomite filter, removes impurity；
S6, sterilizing
Allotment, filtered mixed juice is filling, and using pasteurize, sterilising conditions are 90 DEG C, 15min.
Fructus Corni cherry and tomato fermented beverage products sense organ and physical and chemical index as made from embodiment 2 are as follows:
(1) organoleptic indicator: color is scarlet, transparent clear, no layering and exogenous impurity phenomenon.With typical Fructus Corni cherry
Peach tomato mixes fragrance, sour-sweet moderate；There are slight fermentation alcohol taste, no bitter taste, sense of taste harmony.
(2) physical and chemical index: soluble solid 13.8%, total acid (with citrometer) 0.62%, alcoholic strength 0.3%.
Embodiment 3
A kind of production method of Fructus Corni cherry and tomato fermented beverage, the specific steps are as follows:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, is added 42 according to the mass ratio of Fructus Corni pulp and water 1:22
DEG C water, obtain feed liquid, pectase, tannase and cellulase be added into feed liquid by the additive amount of 1g/L, 2g/L, 1g/L,
Digest 0.5h；75 DEG C are warming up to, 1.5h is extracted, during which stirs 1 time every 0.5h, filters while hot, filtrate is collected, is cooled to room temperature
Obtain Fructus Corni juice；
S2 prepares cherry and tomato juice
Mature cherry and tomato is taken, is cleaned up, is put into 95 DEG C of water and impregnate 1min, is crushed, squeezes while hot after taking-up
Juice, filtering collect filtrate, are cooled to room temperature to obtain cherry and tomato juice；
S3 prepares Fructus Corni cherry and tomato mixed juice
The Fructus Corni juice is mixed with cherry and tomato juice by the volume ratio of 1:1.2, is sterilized in 90 DEG C of autoclaves
10min obtains Fructus Corni cherry and tomato mixed juice, hereinafter referred to as mixed juice；
S4, fermentation
Juice to be mixed is cooled to room temperature, and monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus are added into mixed juice
The freeze-dried mixed powder of composite bacteria is added quality and accounts for 0.05%, 0.01%, the 0.02% of mixed juice weight respectively, fermentation temperature
30 DEG C, fermentation time 48h, when the pH of fermented juice drops to 3.5, terminate fermentation；
S5, allotment and filtering
Xylitol is added into the mixed juice after fermentation and compound stabilizer, the addition quality of xylitol account for mixed juice weight
1.5%, compound stabilizer is the mixture of CMC and PGA, and quality is added and accounts for 0.02% He of mixed juice weight respectively
0.03%, it is filtered after mixing with diatomite filter, removes impurity；
S6, sterilizing
Allotment, filtered mixed juice is filling, and using ultra-high temperature sterilization, sterilising conditions are 120 DEG C, and 45s is to get mountain Zhu
Cornel cherry and tomato fermented beverage.
Fructus Corni cherry and tomato fermented beverage products sense organ and physical and chemical index as made from embodiment 3 are as follows:
(1) organoleptic indicator: color is scarlet, transparent clear, no layering and exogenous impurity phenomenon；With typical Fructus Corni cherry
Peach tomato mixes fragrance, sour-sweet moderate.There are slight fermentation alcohol taste, no bitter taste, sense of taste harmony.
(2) physical and chemical index: soluble solid 13.2%, total acid (with citrometer) 0.64%, alcoholic strength 0.4%.
It should be noted that in above-described embodiment all strains freeze-dried powder, be purchased from Chinese industrial microorganism fungus kind
Preservation administrative center.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (9)
1. a kind of production method of Fructus Corni cherry and tomato fermented beverage, which comprises the following steps:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, is added 42 according to Fructus Corni pulp and the mass ratio of water 1:20~25
DEG C water, obtain feed liquid, complex enzyme zymohydrolysis 0.5h be added into feed liquid by the additive amount of 4g/L；75 DEG C are warming up to, 1.5h is extracted,
Period stirs 1 time every 0.5h, filters while hot, collects filtrate, is cooled to room temperature to obtain Fructus Corni juice；
S2 prepares cherry and tomato juice
Mature cherry and tomato is taken, is cleaned up, is put into 95 DEG C of water and impregnate 1min, is crushed, squeezes the juice, mistake while hot after taking-up
Filter collects filtrate, is cooled to room temperature to obtain cherry and tomato juice；
S3 prepares Fructus Corni cherry and tomato mixed juice
The Fructus Corni juice is mixed with cherry and tomato juice by the volume ratio of 1:1~1.5, high-temperature sterilization obtains Fructus Corni cherry
Peach tomato mixed juice, hereinafter referred to as mixed juice；
S4, fermentation
Juice to be mixed is cooled to room temperature, and composite bacteria fermentation is added, 30~35 DEG C of fermentation temperature, 24~48h of fermentation time works as hair
When the pH of ferment juice drops to 3.5, terminate fermentation；
S5, allotment and filtering
Xylitol and compound stabilizer are added into the mixed juice after fermentation, is filtered after mixing with diatomite filter, removes impurity elimination
Matter；
S6, sterilizing
Allotment, filtered mixed juice is filling, using ultra-high temperature sterilization or pasteurize, obtain the fermentation of Fructus Corni cherry and tomato
Beverage.
2. a kind of production method of Fructus Corni cherry and tomato fermented beverage according to claim 1, which is characterized in that in S1,
Complex enzyme is mixed by pectase, tannase and cellulase according to 1:2:1 mass ratio.
3. a kind of production method of Fructus Corni cherry and tomato fermented beverage according to claim 1, which is characterized in that in S3,
Sterilising conditions are 90 DEG C, 10min.
4. a kind of production method of Fructus Corni cherry and tomato fermented beverage according to claim 1, which is characterized in that in S4,
What composite bacteria was selected is the freeze-dried vaccine powder or mother culture of monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus.
5. the production method of Fructus Corni cherry and tomato fermented beverage according to claim 4, which is characterized in that use mixing
When freeze-dried vaccine powder, the addition quality of the freeze-dried vaccine powder of monascus ruber, lactobacillus bulgaricus and streptococcus thermophilus accounts for mixing respectively
0.03~0.05%, 0.01~0.02% and the 0.01~0.02% of juice weight.
6. the production method of Fructus Corni cherry and tomato fermented beverage according to claim 4, which is characterized in that mother culture
It is that freeze-dried vaccine powder successively obtains after test tube, triangular flask spread cultivation to seeding tank 3 times, when using mother culture, monascus ruber, guarantor add
The addition quality of the mother culture of Leah lactobacillus and streptococcus thermophilus accounts for the 4.5~6.0% of mixed juice weight, 1~2% respectively
With 1~2%.
7. a kind of production method of Fructus Corni cherry and tomato fermented beverage according to claim 1, which is characterized in that in S5,
The addition quality of xylitol accounts for the 1.5~2% of mixed juice weight, and compound stabilizer is the mixture of CMC and PGA, and quality is added
Account for the 0.04~0.08% of mixed juice weight, mass ratio 1:1~1.5.
8. a kind of production method of Fructus Corni cherry and tomato fermented beverage according to claim 1, which is characterized in that in S6,
Ultra-high temperature sterilization condition is 120 DEG C, 45s；Pasteurize condition is 90 DEG C, 15min.
9. the Fructus Corni cherry and tomato fermented beverage being made method according to claim 1.
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