CN109221860A - A kind of black jerusalem artichoke Cranberry drinks and preparation method thereof - Google Patents
A kind of black jerusalem artichoke Cranberry drinks and preparation method thereof Download PDFInfo
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- CN109221860A CN109221860A CN201811339969.6A CN201811339969A CN109221860A CN 109221860 A CN109221860 A CN 109221860A CN 201811339969 A CN201811339969 A CN 201811339969A CN 109221860 A CN109221860 A CN 109221860A
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- cranberry
- jerusalem artichoke
- black jerusalem
- black
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Classifications
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The present invention is a kind of black jerusalem artichoke Cranberry drinks and preparation method thereof, belongs to food processing technology field.To solve the problem of that the single Cranberry fermentation process of black jerusalem artichoke mouthfeel containing alcohol drink influences drink physicochemical property using pH adjusting agent and black jerusalem artichoke juice is made in black jerusalem artichoke by mouthfeel, the present invention；Cranberry pulp is made in Cranberry；By certain volume quality than mixed black jerusalem artichoke juice and Cranberry pulp, using in black jerusalem artichoke and the acidity of Cranberry, adds yeast and ferment at a certain temperature, filter to obtain fermentation liquid；It is filling and cooling by heating and held for some time after fermentation liquid homogeneous, obtain the black jerusalem artichoke Cranberry drinks of rich in taste.The present invention makes the health-care efficacy of black jerusalem artichoke and Cranberry obtain cooperative compensating, drinks obtained have extremely strong anti-oxidant, removing free radical and bacteria resistance function, can adjust blood glucose, prevention cardiovascular disease, antitumor, strengthen immunity, improve function of intestinal canal, anti-aging and prevention and treatment female urinary system disease.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of black jerusalem artichoke Cranberry drinks and its production sides
Method.
Background technique
Jerusalem artichoke also known as Jerusalem artichoke, Classification system: Helianthus tuberosus L is composite family, Helianthus perennial root grass
This plant is medical and edible dual purpose plant, rich in nutritional ingredients such as synanthrin, amino acid, vitamin, dietary fiber and selenium, wherein the most
Important functional components are synanthrin, and inulin concentration accounts for 70% or more of jerusalem artichoke dry weight up to 15%~20% in fresh jerusalem artichoke,
Its hydrolysate oligofructose has reducing blood lipid, and double regulation control blood glucose improves enteron aisle, anti-to treat constipation, and promotes mineral absorption, low
Heat, preventing obesity, the functions such as antitumor and raising immunity.
Black jerusalem artichoke is the novel foodstuff being process as raw material using special process using fresh jerusalem artichoke, black compared with fresh jerusalem artichoke
Jerusalem artichoke still has a variety of physiological activity of fresh jerusalem artichoke, but synanthrin is largely degraded to more prebiotic active oligofructose, reduction
Sugar and the fresher jerusalem artichoke of polyphenol compound content obviously rise, while generating a large amount of melanoidin, and polyphenol compound and class are black
Essence assigns black jerusalem artichoke more powerful anti-oxidation function.
It can be brewed containing alcohol drink by raw material of black jerusalem artichoke juice, but ingredient is relatively single, and brewing time is 3~4
A month, the time was longer, higher cost.
Cranberry is also known as cranberry, and cranberry, Classification system: Oxycoccos, fruit are red fruit, have high-moisture,
Feature low in calories, be rich in dietary fiber, multivitamin and minerals, simultaneously containing procyanidine, anthocyanin, flavonols,
The polyphenol compounds such as phenolic acid.Cranberry, which has, inhibits helicobacter pylori, anti-oxidant, antitumor, prevention cardiovascular disease, guarantor
Retaining chamber and tooth and anti-aging and other effects.Cranberry is a kind of natural antibacterial health fruit, and bacteriostatic activity is extremely strong, is anti-
Control the best natural food of the various bacterium infections of the daily urinary system of women, urethritis, cystitis, chronic nephropyelitis.
But Cranberry is not easy to store, most commonly Cranberry dried fruit or fruit drink, and beverage is mostly with new fresh fruit
Juice is deployed, because Cranberry fruit acidity is extremely strong, without pH value adjusting can not direct fermentation produce drink, and external source add
The alkaline matters such as calcium carbonate influence whether the physicochemical property and mouthfeel of drink, thus limit the development of Cranberry fermented beverage.
Summary of the invention
Single to solve black jerusalem artichoke mouthfeel containing alcohol drink, Cranberry fermentation process influences drink physics and chemistry using pH adjusting agent
The problem of matter and mouthfeel, the present invention provides a kind of black jerusalem artichoke Cranberry drinks and preparation method thereof.
Technical solution of the present invention:
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: preparing black jerusalem artichoke by raw material of fresh jerusalem artichoke, black jerusalem artichoke is made in filtering after black jerusalem artichoke and pure water homogenisation
Juice；
Step 2: Cranberry pulp is made in Cranberry；
Step 3: the Cranberry fruit by certain volume mass than black jerusalem artichoke juice and the step 2 preparation for preparing step 1
Slurry mixing, yeast is added into gained mixed liquor, ferments at a certain temperature certain time, filters to obtain fermentation liquid；
Step 4: certain temperature and held for some time will be heated to after fermentation liquid homogeneous, and it is filling and cooling, obtain black chrysanthemum
Taro Cranberry drinks.
Further, black jerusalem artichoke described in step 1 is according in the application for a patent for invention application No. is 201610124756.6
Disclosed technique preparation, the mass ratio of the black jerusalem artichoke and pure water is 1:4, described to be filtered into 60~100 mesh nylon wire mistakes
Filter.
Further, the preparation method of Cranberry pulp described in step 2 is that broken wall treatment is carried out after cleaning Cranberry,
Pectase is added again and digests 90~120min at a temperature of 35~40 DEG C, and the additive amount of the pectase is Cranberry quality
0.08~0.20%, enzymolysis liquid is heated to 100 DEG C after enzymatic hydrolysis and keeping the temperature 1min inactivates pectase, obtains Cranberry fruit
Slurry.
Further, the volume mass ratio of black jerusalem artichoke juice described in step 3 and Cranberry pulp is 4L:1~2Kg.
Further, yeast described in step 3 by etc. the Angel saccharomyces cerevisiaes of quality mix and form with deacidification yeast, add
Dosage is the 0.025~0.035% of mixed liquor quality；The yeast is also activated before mixed liquor is added, i.e., will
Yeast is added in 2.0% sucrose solution of 20 times of its quality, and activation temperature is 37 DEG C, activation time 30min.
Further, it is also added into potassium metabisulfite and sucrose in mixed liquor described in step 3, wherein laying particular stress on sulfurous acid
The additive amount of potassium is the 0.008~0.010% of mixed liquor quality, and the additive amount of sucrose is black jerusalem artichoke quality described in step 1
0.75~1.0 times.
Further, fermentation described in step 3 is fermented 4 days at a temperature of 23~26 DEG C, described to be filtered into 200~240 mesh
Nylon filtering cloth filtering.
Further, potassium sorbate, sodium citrate and compound stabilizer are also added into fermentation liquid described in step 4, it is described
Compound stabilizer is made of xanthan gum and sodium carboxymethylcellulose 1:2 in mass ratio, and wherein the additive amount of potassium sorbate is fermentation
The 0.015~0.03% of liquid gross mass, the additive amount of sodium citrate are the 0.02~0.03% of fermentation liquid gross mass, stable composition
The additive amount of agent is the 0.08~0.12% of fermentation liquid gross mass.
Further, heating temperature described in step 4 is 78~80 DEG C, and the soaking time is 30min, and the cooling is
Cool the temperature to 4~5 DEG C.
The black jerusalem artichoke Cranberry function of the preparation method preparation of the black jerusalem artichoke Cranberry drinks provided according to the present invention
Beverage, the nutrient containing following mass concentration: 2.0~5.0g/L of total polyphenols, 0.15~0.25g/L of anthocyanidin, protein
10~20g/L, 7~15g/L of dietary fiber, 0.080~0.120g/L of calcium, 0.010~0.020g/L of iron, 0.2~0.5g/L of phosphorus,
Sodium 1.20 × 10-2~1.80 × 10-2G/L, potassium 130 × 10-3~150 × 10-3G/L, vitamin A 30 × 10-6~40 × 10- 6G/L, vitamin C 20 × 10-3~30 × 10-3G/L and beta carotene 50 × 10-6~80 × 10-6g/L。
Beneficial effects of the present invention:
One, the present invention makes drink with black jerusalem artichoke and Cranberry mixed fermentation, is neutralized during the fermentation using black jerusalem artichoke
The acidity of Cranberry ensure that the physicochemical property and mouthfeel of fermented product without adding allogenic material；On the other hand the present invention
Tart flavour mouthfeel is provided using Cranberry, compared with black jerusalem artichoke fruit wine, drinks of the present invention have richer mouthfeel.
Two, the present invention prepares drinks with black jerusalem artichoke and Cranberry mixed fermentation, makes the health care of black jerusalem artichoke and Cranberry
Effect obtains cooperative compensating, and drinks obtained are low alcohol beverage, and alcoholic strength is 1.0~3.0%, is in peony, mouthfeel acid
Sweet tea；Rich in oligofructose, multivitamin, procyanidine and polyphenolic substance, have it is extremely strong it is anti-oxidant, remove free radical and
Bacteria resistance function can adjust blood glucose, prevention cardiovascular disease, antitumor, strengthen immunity, improve function of intestinal canal, delays senescence
With prevention and treatment female urinary system disease, it is especially suitable for women and hyperglycemic patients is drunk.
Three, compared with black jerusalem artichoke fruit wine, the preparation method of drinks of the present invention has fermentation period short, easy to accomplish,
The low feature of processing cost opens a new way for the deep processing of jerusalem artichoke and Cranberry.
Specific embodiment
Below with reference to embodiment, the following further describes the technical solution of the present invention, and however, it is not limited to this, all right
Technical solution of the present invention is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be contained
Lid is within the protection scope of the present invention.
Embodiment 1
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, black jerusalem artichoke juice is made in filtering after black jerusalem artichoke and pure water homogenisation；
Step 2: Cranberry pulp is made in Cranberry；
Step 3: the Cranberry fruit by certain volume mass than black jerusalem artichoke juice and the step 2 preparation for preparing step 1
Slurry mixing, yeast is added into gained mixed liquor, ferments at a certain temperature certain time, filters to obtain fermentation liquid；
Step 4: certain temperature and held for some time will be heated to after fermentation liquid homogeneous, and it is filling and cooling, obtain black chrysanthemum
Taro Cranberry drinks.
On the one hand the present embodiment plays the role of adjusting pH using black jerusalem artichoke, solution Cranberry, which is individually fermented, needs addition outer
Source substance reduces the problem of acidity, and another aspect Cranberry is beverage lifting for tart flavour mouthfeel, do not have to again external source addition citric acid and
The auxiliary materials such as malic acid adjust the taste of beverage, reduce the use of additive.
Embodiment 2
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, according to mass ratio be that 1:4 is homogenized in homogenizer by black jerusalem artichoke and pure water, 60~100 mesh nylon
Black jerusalem artichoke juice is made in net filtration；
Step 2: Cranberry pulp is made in Cranberry；
Step 3: the Cranberry fruit by certain volume mass than black jerusalem artichoke juice and the step 2 preparation for preparing step 1
Slurry mixing, yeast is added into gained mixed liquor, ferments at a certain temperature certain time, filters to obtain fermentation liquid；
Step 4: certain temperature and held for some time will be heated to after fermentation liquid homogeneous, and it is filling and cooling, obtain black chrysanthemum
Taro Cranberry drinks.
The black jerusalem artichoke of the present embodiment is to be process using jerusalem artichoke as raw material using alternating temperature heating process, the synanthrin part in jerusalem artichoke
It is degraded to oligosaccharide, fructose and glucose, there is the taste of similar fructose syrup, after Cranberry mixed fermentation, mouthfeel acid is refreshing,
Unique flavor.
Embodiment 3
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, according to mass ratio be that 1:4 is homogenized in homogenizer by black jerusalem artichoke and pure water, 60~100 mesh nylon
Black jerusalem artichoke juice is made in net filtration；
Step 2: carrying out broken wall treatment after Cranberry is cleaned, then adds pectase and digest 90 at a temperature of 35~40 DEG C
~120min, the additive amount of the pectase are the 0.08~0.20% of Cranberry quality, heat enzymolysis liquid after enzymatic hydrolysis
To 100 DEG C and keeping the temperature 1min inactivates pectase, obtains Cranberry pulp；
Step 3: the Cranberry fruit by certain volume mass than black jerusalem artichoke juice and the step 2 preparation for preparing step 1
Slurry mixing, yeast is added into gained mixed liquor, ferments at a certain temperature certain time, filters to obtain fermentation liquid；
Step 4: certain temperature and held for some time will be heated to after fermentation liquid homogeneous, and it is filling and cooling, obtain black chrysanthemum
Taro Cranberry drinks.
The present embodiment first carries out broken wall treatment to Cranberry, and the effective active matter for keeping Cranberry intracellular is fully dissolved out,
It recycles pectase that the hydrolysis of the pectic substance in Cranberry is made to become water soluble substance, clarifies Cranberry pulp.
Embodiment 4
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, according to mass ratio be that 1:4 is homogenized in homogenizer by black jerusalem artichoke and pure water, 60~100 mesh nylon
Black jerusalem artichoke juice is made in net filtration, is put into the fermentor sterilized in advance with 75% alcohol spray；
Step 2: using wall-breaking machine broken wall after Cranberry is cleaned, then adds pectase and digest 90 at a temperature of 35~40 DEG C
~120min, the additive amount of the pectase are the 0.08~0.20% of Cranberry quality, heat enzymolysis liquid after enzymatic hydrolysis
To 100 DEG C and keeping the temperature 1min inactivates pectase, obtains Cranberry pulp；
Step 3: volume mass ratio 4L:1~2Kg of black jerusalem artichoke juice and Cranberry pulp is pressed, black chrysanthemum prepared by step 1
Taro juice is mixed with Cranberry pulp prepared by step 2, and yeast, potassium metabisulfite and sucrose are added into gained mixed liquor,
Middle yeast by etc. the Angel saccharomyces cerevisiaes of quality mix and form with deacidification yeast, additive amount be mixed liquor quality 0.025~
0.035%；For potassium metabisulfite for sterilizing, additive amount is the 0.008~0.010% of mixed liquor quality；The addition of sucrose
Amount is 0.75~1.0 times of black jerusalem artichoke quality described in step 1；Wherein yeast is also activated before mixed liquor is added,
Yeast is added in 2.0% sucrose solution of 20 times of its quality, activation temperature is 37 DEG C, activation time 30min；Mixed liquor
It ferments 4 days at a temperature of 23~26 DEG C, 200~240 mesh nylon filtering cloths filter to obtain fermentation liquid；
Step 4: certain temperature and held for some time will be heated to after fermentation liquid homogeneous, and it is filling and cooling, obtain black chrysanthemum
Taro Cranberry drinks.
The present embodiment is utilized during the fermentation in black jerusalem artichoke and the acidity of Cranberry is without adding allogenic material, is guaranteed
The physicochemical property and mouthfeel of fermented product；On the other hand the present invention provides tart flavour mouthfeel using Cranberry, with black jerusalem artichoke fruit wine
It compares, drinks made from the present embodiment have richer mouthfeel.
Embodiment 5
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, according to mass ratio be that 1:4 is homogenized in homogenizer by black jerusalem artichoke and pure water, 60~100 mesh nylon
Black jerusalem artichoke juice is made in net filtration, is put into the fermentor sterilized in advance with 75% alcohol spray；
Step 2: the Cranberry that the present embodiment uses is the wild Cranberry of the Greater Hinggan Mountains in Heilongjiang's growth, by Cranberry
Wall-breaking machine broken wall is used after cleaning, then adds pectase and digests 90~120min at a temperature of 35~40 DEG C, and the pectase adds
Dosage is the 0.08~0.20% of Cranberry quality, is heated to 100 DEG C by enzymolysis liquid and keeps the temperature 1min to make pectin after enzymatic hydrolysis
Enzyme inactivation, obtains Cranberry pulp；
Step 3: volume mass ratio 4L:1~2Kg of black jerusalem artichoke juice and Cranberry pulp is pressed, black chrysanthemum prepared by step 1
Taro juice is mixed with Cranberry pulp prepared by step 2, and yeast, potassium metabisulfite and sucrose are added into gained mixed liquor,
Middle yeast by etc. the Angel saccharomyces cerevisiaes of quality mix and form with deacidification yeast, additive amount be mixed liquor quality 0.025~
0.035%；For potassium metabisulfite for sterilizing, additive amount is the 0.008~0.010% of mixed liquor quality；The addition of sucrose
Amount is 0.75~1.0 times of black jerusalem artichoke quality described in step 1；Wherein yeast is also activated before mixed liquor is added,
Yeast is added in 2.0% sucrose solution of 20 times of its quality, activation temperature is 37 DEG C, activation time 30min；Mixed liquor
It ferments 4 days at a temperature of 23~26 DEG C, filters to obtain fermentation liquid with 200~240 mesh nylon filtering cloths；
Step 4: potassium sorbate, sodium citrate and compound stabilizer are added into fermentation liquid, the compound stabilizer is by Huang
Virgin rubber and sodium carboxymethylcellulose 1:2 in mass ratio composition, wherein the additive amount of potassium sorbate is the 0.015 of fermentation liquid gross mass
~0.03%, the additive amount of sodium citrate is the 0.02~0.03% of fermentation liquid gross mass, and the additive amount of compound stabilizer is hair
The 0.08~0.12% of zymotic fluid gross mass will be heated to 78~80 DEG C after the abundant homogeneous of fermentation liquid with homogenizer and keep the temperature 30min,
It is filling and be cooled to 4~5 DEG C, obtain black jerusalem artichoke Cranberry drinks.
The preparation method of the present embodiment drinks has fermentation period short, easy to accomplish, and the low feature of processing cost is
The deep processing of jerusalem artichoke and Cranberry opens a new way.Prepared black jerusalem artichoke Cranberry drinks are low alcohol beverage,
Alcoholic strength is 1.0~3.0%, and in peony, sweet mouthfeel, suitable the majority of consumers are drunk.
Embodiment 6
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, according to mass ratio be that 1:4 is homogenized in homogenizer by black jerusalem artichoke and pure water, 60~100 mesh nylon
Black jerusalem artichoke juice is made in net filtration, is put into the fermentor sterilized in advance with 75% alcohol spray；
Step 2: the Cranberry that the present embodiment uses is the wild Cranberry of the Greater Hinggan Mountains in Heilongjiang's growth, by Cranberry
Wall-breaking machine broken wall is used after cleaning, then adds pectase and digests 100min at a temperature of 37 DEG C, and the additive amount of the pectase is climing
Enzymolysis liquid is heated to 100 DEG C after enzymatic hydrolysis and keeping the temperature 1min inactivates pectase by more the 0.10% of certain kind of berries quality, obtain it is climing more
Certain kind of berries pulp；
Step 3: the black jerusalem artichoke for preparing step 1 by the volume mass ratio 4L:1.5Kg of black jerusalem artichoke juice and Cranberry pulp
Juice is mixed with Cranberry pulp prepared by step 2, and yeast, potassium metabisulfite and sucrose are added into gained mixed liquor, wherein
Yeast by etc. the Angel saccharomyces cerevisiaes of quality mix and form with deacidification yeast, additive amount is the 0.030% of mixed liquor quality；Partially
For potassium acid sulfite for sterilizing, additive amount is the 0.009% of mixed liquor quality；The additive amount of sucrose is black chrysanthemum described in step 1
0.8 times of taro quality；Wherein yeast is also activated before mixed liquor is added, i.e., 20 times of its quality is added in yeast
In 2.0% sucrose solution, activation temperature is 37 DEG C, activation time 30min；Mixed liquor ferments 4 days at a temperature of 24 DEG C, uses
200~240 mesh nylon filtering cloths filter to obtain fermentation liquid；
Step 4: potassium sorbate, sodium citrate and compound stabilizer are added into fermentation liquid, the compound stabilizer is by Huang
Virgin rubber and sodium carboxymethylcellulose 1:2 in mass ratio composition, wherein the additive amount of potassium sorbate is fermentation liquid gross mass
0.02%, the additive amount of sodium citrate is the 0.025% of fermentation liquid gross mass, and the additive amount of compound stabilizer is the total matter of fermentation liquid
The 0.10% of amount, will be heated to 78 DEG C after the abundant homogeneous of fermentation liquid with homogenizer and keeps the temperature 30min, filling and be cooled to 4~5
DEG C, obtain black jerusalem artichoke Cranberry drinks.
Embodiment 7
A kind of preparation method of black jerusalem artichoke Cranberry drinks, preparation step are as follows:
Step 1: using fresh jerusalem artichoke as raw material, according to being disclosed in the application for a patent for invention application No. is 201610124756.6
Technique prepare black jerusalem artichoke, according to mass ratio be that 1:4 is homogenized in homogenizer by black jerusalem artichoke and pure water, 60~100 mesh nylon
Black jerusalem artichoke juice is made in net filtration, is put into the fermentor sterilized in advance with 75% alcohol spray；
Step 2: the Cranberry that the present embodiment uses is the wild Cranberry of the Greater Hinggan Mountains in Heilongjiang's growth, by Cranberry
Wall-breaking machine broken wall is used after cleaning, then adds pectase and digests 110min at a temperature of 38 DEG C, and the additive amount of the pectase is climing
Enzymolysis liquid is heated to 100 DEG C after enzymatic hydrolysis and keeping the temperature 1min inactivates pectase by more the 0.15% of certain kind of berries quality, obtain it is climing more
Certain kind of berries pulp；
Step 3: the black jerusalem artichoke for preparing step 1 by the volume mass ratio 4L:1.8Kg of black jerusalem artichoke juice and Cranberry pulp
Juice is mixed with Cranberry pulp prepared by step 2, and yeast, potassium metabisulfite and sucrose are added into gained mixed liquor, wherein
Yeast by etc. the Angel saccharomyces cerevisiaes of quality mix and form with deacidification yeast, additive amount is the 0.032% of mixed liquor quality；Partially
For potassium acid sulfite for sterilizing, additive amount is the 0.010% of mixed liquor quality；The additive amount of sucrose is black chrysanthemum described in step 1
0.9 times of taro quality；Wherein yeast is also activated before mixed liquor is added, i.e., 20 times of its quality is added in yeast
In 2.0% sucrose solution, activation temperature is 37 DEG C, activation time 30min；Mixed liquor ferments 4 days at a temperature of 25 DEG C, uses
200~240 mesh nylon filtering cloths filter to obtain fermentation liquid；
Step 4: potassium sorbate, sodium citrate and compound stabilizer are added into fermentation liquid, the compound stabilizer is by Huang
Virgin rubber and sodium carboxymethylcellulose 1:2 in mass ratio composition, wherein the additive amount of potassium sorbate is fermentation liquid gross mass
0.025%, the additive amount of sodium citrate is the 0.028% of fermentation liquid gross mass, and the additive amount of compound stabilizer is that fermentation liquid is total
The 0.11% of quality will be heated to 79 DEG C after the abundant homogeneous of fermentation liquid with homogenizer and keep the temperature 30min, filling and be cooled to 4~5
DEG C, obtain black jerusalem artichoke Cranberry drinks.
The black jerusalem artichoke Cranberry function prepared according to the preparation method of black jerusalem artichoke Cranberry drinks provided in this embodiment
Energy beverage, the nutrient containing following mass concentration: total polyphenols 2.68g/L, anthocyanidin 0.185g/L, protein 13.02g/
L, dietary fiber 9.33g/L, calcium 0.092g/L, iron 0.014g/L, phosphorus 0.226g/L, sodium 1.49 × 10-2G/L, potassium 136.37 ×
10-3G/L, vitamin A 34.53 × 10-6G/L, vitamin C 25.88 × 10-3G/L and beta carotene 69.35 × 10-6g/L。
Comparative example 1
A kind of preparation method of black jerusalem artichoke beverage, preparation step are as follows:
Using fresh jerusalem artichoke as raw material, according to technique system disclosed in the application for a patent for invention application No. is 201610124756.6
Black jerusalem artichoke and pure water are homogenized in homogenizer according to mass ratio for 1:4,60~100 mesh nylon net filter systems by standby black jerusalem artichoke
At black jerusalem artichoke juice, it is put into the fermentor sterilized in advance with 75% alcohol spray；Weigh the black chrysanthemum of volume same as Example 7
Yeast, potassium metabisulfite and sucrose are added into black jerusalem artichoke juice for taro juice, wherein yeast by etc. quality Angel saccharomyces cerevisiae with
Deacidification yeast mixing composition, additive amount are the 0.032% of black jerusalem artichoke juice quality；Potassium metabisulfite is added for sterilizing
Amount is the 0.010% of black jerusalem artichoke juice quality；The additive amount of sucrose is 0.9 times of black jerusalem artichoke quality；Wherein mixing is being added in yeast
It being also activated, i.e., yeast is added in 2.0% sucrose solution of 20 times of its quality before liquid, activation temperature is 37 DEG C,
Activation time is 30min；Mixed liquor ferments 4 days at a temperature of 25 DEG C, filters to obtain fermentation liquid with 200~240 mesh nylon filtering cloths；
Be added potassium sorbate, sodium citrate and compound stabilizer into fermentation liquid, the compound stabilizer by xanthan gum and
Sodium carboxymethylcellulose 1:2 in mass ratio composition, wherein the additive amount of potassium sorbate is the 0.025% of fermentation liquid gross mass, lemon
The additive amount of lemon acid sodium is the 0.028% of fermentation liquid gross mass, and the additive amount of compound stabilizer is fermentation liquid gross mass
0.11%, 79 DEG C will be heated to after the abundant homogeneous of fermentation liquid with homogenizer and keep the temperature 30min, it is filling and be cooled to 4~5 DEG C, it obtains
To black jerusalem artichoke beverage.
The black jerusalem artichoke beverage that this comparative example obtains is free of anthocyanidin, potassium and vitamin, and Determination of Polyphenols is only 1.61g/L.
Comparative example 2
A kind of preparation method of Cranberry beverage, preparation step are as follows:
The wild Cranberry grown using the Greater Hinggan Mountains in Heilongjiang, weighs the Cranberry of quality same as Example 7, will be climing
Wall-breaking machine broken wall more is used after certain kind of berries cleaning, then adds pectase and digests 110min, the additive amount of the pectase at a temperature of 38 DEG C
It is the 0.15% of Cranberry quality, enzymolysis liquid is heated to 100 DEG C after enzymatic hydrolysis and keeping the temperature 1min inactivates pectase, is obtained
The pH value of Cranberry pulp is adjusted to 3.5~4.0 with calcium carbonate by Cranberry pulp；
Yeast, potassium metabisulfite and sucrose are added into Cranberry pulp, wherein yeast by etc. the Angels of quality make wine
Yeast mixes composition with deacidification yeast, and additive amount is the 0.032% of Cranberry pulp quality；Potassium metabisulfite is for killing
Bacterium, additive amount are the 0.010% of Cranberry pulp quality；The additive amount of sucrose is 0.9 times of Cranberry pulp quality；Wherein
Yeast is also activated before mixed liquor is added, i.e., yeast is added in 2.0% sucrose solution of 20 times of its quality, living
Changing temperature is 37 DEG C, activation time 30min；Mixed liquor ferments 4 days at a temperature of 25 DEG C, with 200~240 mesh nylon filtering cloth mistakes
Filter to obtain fermentation liquid；
Step 4: potassium sorbate, sodium citrate and compound stabilizer are added into fermentation liquid, the compound stabilizer is by Huang
Virgin rubber and sodium carboxymethylcellulose 1:2 in mass ratio composition, wherein the additive amount of potassium sorbate is fermentation liquid gross mass
0.025%, the additive amount of sodium citrate is the 0.028% of fermentation liquid gross mass, and the additive amount of compound stabilizer is that fermentation liquid is total
The 0.11% of quality will be heated to 79 DEG C after the abundant homogeneous of fermentation liquid with homogenizer and keep the temperature 30min, filling and be cooled to 4~5
DEG C, obtain Cranberry beverage.
Calcic, iron, phosphorus, the content of total polyphenols are not only 1.09g/L to Cranberry beverage made from this comparative example.
By comparison as can be seen that the drinks nutrition that embodiment 7 is prepared using black jerusalem artichoke and Cranberry mixed fermentation
Element is more comprehensive, wherein the nutritional ingredient of black jerusalem artichoke and Cranberry obtains complementation, and then makes the health care of black jerusalem artichoke and Cranberry
Effect has also obtained further cooperative compensating, drinks obtained have it is extremely strong it is anti-oxidant, remove free radical and antibacterial
Function can adjust blood glucose, prevention cardiovascular disease, antitumor, strengthen immunity, improve function of intestinal canal, delays senescence and prevent
Female urinary system disease is controlled, is especially suitable for women and hyperglycemic patients is drunk.
Claims (10)
1. a kind of preparation method of black jerusalem artichoke Cranberry drinks, which is characterized in that preparation step is as follows:
Step 1: preparing black jerusalem artichoke by raw material of fresh jerusalem artichoke, black jerusalem artichoke juice is made in filtering after black jerusalem artichoke and pure water homogenisation；
Step 2: Cranberry pulp is made in Cranberry；
Step 3: being mixed by certain volume mass than the Cranberry pulp that the black jerusalem artichoke juice for preparing step 1 is prepared with step 2
It closes, yeast is added into gained mixed liquor, ferments at a certain temperature certain time, filters to obtain fermentation liquid；
Step 4: certain temperature and held for some time will be heated to after fermentation liquid homogeneous, and it is filling and cooling, it is climing to obtain black jerusalem artichoke
More certain kind of berries drinks.
2. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 1, which is characterized in that step 1 institute
Stating black jerusalem artichoke is prepared according to technique disclosed in the application for a patent for invention application No. is 201610124756.6, the black chrysanthemum
The mass ratio of taro and pure water is 1:4, described to be filtered into 60~100 mesh nylon net filters.
3. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 1 or claim 2, which is characterized in that step
The preparation method of the two Cranberry pulps is broken wall treatment to be carried out after cleaning Cranberry, then add pectase at 35~40 DEG C
At a temperature of digest 90~120min, the additive amount of the pectase is the 0.08~0.20% of Cranberry quality, after enzymatic hydrolysis
Enzymolysis liquid is heated to 100 DEG C and keeping the temperature 1min inactivates pectase, obtains Cranberry pulp.
4. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 3, which is characterized in that step 3 institute
The volume mass ratio for stating black jerusalem artichoke juice and Cranberry pulp is 4L:1~2Kg.
5. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 4, which is characterized in that step 3 institute
State yeast by etc. the Angel saccharomyces cerevisiaes of quality mix and form with deacidification yeast, additive amount be mixed liquor quality 0.025~
0.035%；The yeast is also activated before mixed liquor is added, i.e., yeast is added the 2.0% of 20 times of its quality
In sucrose solution, activation temperature is 37 DEG C, activation time 30min.
6. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 5, which is characterized in that step 3 institute
It states and is also added into potassium metabisulfite and sucrose in mixed liquor, wherein the additive amount of potassium metabisulfite is mixed liquor quality
0.008~0.010%, the additive amount of sucrose is 0.75~1.0 times of black jerusalem artichoke quality described in step 1.
7. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 6, which is characterized in that step 3 institute
Stating fermentation is fermented 4 days at a temperature of 23~26 DEG C, described to be filtered into the filtering of 200~240 mesh nylon filtering cloths.
8. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 7, which is characterized in that step 4 institute
It states and is also added into potassium sorbate, sodium citrate and compound stabilizer in fermentation liquid, the compound stabilizer is by xanthan gum and carboxylic first
Base sodium cellulosate 1:2 in mass ratio composition, wherein the additive amount of potassium sorbate is the 0.015~0.03% of fermentation liquid gross mass,
The additive amount of sodium citrate is the 0.02~0.03% of fermentation liquid gross mass, and the additive amount of compound stabilizer is fermentation liquid gross mass
0.08~0.12%.
9. a kind of preparation method of black jerusalem artichoke Cranberry drinks according to claim 8, which is characterized in that step 4 institute
Stating heating temperature is 78~80 DEG C, and the soaking time is 30min, and the cooling is to cool the temperature to 4~5 DEG C.
10. a kind of black jerusalem artichoke of the preparation method preparation of any black jerusalem artichoke Cranberry drinks of claim 1-9 is climing
More certain kind of berries drinks, which is characterized in that the nutrient containing following mass concentration: 2.0~5.0g/L of total polyphenols, anthocyanidin
0.15~0.25g/L, 10~20g/L of protein, 7~15g/L of dietary fiber, 0.080~0.120g/L of calcium, iron 0.010~
0.020g/L, 0.2~0.5g/L of phosphorus, sodium 1.20 × 10-2~1.80 × 10-2G/L, potassium 130 × 10-3~150 × 10-3G/L, dimension
Raw element A 30 × 10-6~40 × 10-6G/L, vitamin C 20 × 10-3~30 × 10-3G/L and beta carotene 50 × 10-6~80
×10-6g/L。
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| CN115429813A (en) * | 2022-09-19 | 2022-12-06 | 黑龙江省科学院大庆分院 | Preparation method of Jerusalem artichoke oligosaccharide with blood lipid reducing effect and intestinal flora structure improving effect |
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