CN109247473A - A kind of sugar-free Kiwi berry fermented beverage and preparation method thereof - Google Patents
A kind of sugar-free Kiwi berry fermented beverage and preparation method thereof Download PDFInfo
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- CN109247473A CN109247473A CN201810931122.0A CN201810931122A CN109247473A CN 109247473 A CN109247473 A CN 109247473A CN 201810931122 A CN201810931122 A CN 201810931122A CN 109247473 A CN109247473 A CN 109247473A
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- Prior art keywords
- fermentation
- kiwi berry
- parts
- fermented beverage
- yangtao wine
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 50
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 44
- 235000021028 berry Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 16
- 244000298715 Actinidia chinensis Species 0.000 title claims 5
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims description 20
- 239000003381 stabilizer Substances 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 18
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 17
- 241000186660 Lactobacillus Species 0.000 claims description 12
- 229940039696 lactobacillus Drugs 0.000 claims description 12
- 235000020183 skimmed milk Nutrition 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000005238 degreasing Methods 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000011265 semifinished product Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 230000002269 spontaneous effect Effects 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000282553 Macaca Species 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 210000000080 chela (arthropods) Anatomy 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims 1
- -1 glucomannan Glycan Chemical class 0.000 claims 1
- 244000298697 Actinidia deliciosa Species 0.000 abstract description 45
- 235000013361 beverage Nutrition 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 5
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 4
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 240000006063 Averrhoa carambola Species 0.000 description 3
- 235000010082 Averrhoa carambola Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000011497 sour milk drink Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- RBNPZEHAODHBPZ-UHFFFAOYSA-M dihydroxyaluminium Chemical compound O.O.NCC(=O)O[Al] RBNPZEHAODHBPZ-UHFFFAOYSA-M 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
Classifications
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
-
- 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
- A23V2400/125—Casei
-
- 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
-
- 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
- A23V2400/175—Rhamnosus
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to food processing production fields, in particular to a kind of sugar-free Kiwi berry fermented beverage and preparation method thereof, the described method comprises the following steps: (1) Kiwi berry being broken into pulp；(2) preparation of Yangtao wine: (3) fermentation；Alcohol content is low in the beverage, is suitable for drinking to be beneficial to health；4th, the invention provides a kind of novel tastes of Chinese gooseberry beverage, while increasing factory's competitiveness, increase the economic benefit of peasant.
Description
Technical field
The present invention relates to food processing production field, in particular to a kind of sugar-free Kiwi berry fermented beverage and its preparation sides
Method.
Background technique
Kiwi berry secondary industry is varied, and it is up to hundreds of to be currently known Kiwi berry type, such as Yangtao wine, macaque
Peach cake, Kiwi berry lactic acid bacteria, Kiwi fruit health product, carambola juice etc..Wherein Kiwi berry lactic acid bacteria is at present most by joyous
It meets and most potential developing direction, but since production process is excessively complicated and sour milk beverage itself contains shakiness
Fixed mixture, produce or store, the easily easy layering of its in transportational process, souring, souring affect the sale of Kiwi berry,
In addition to this, it is even more further affected in carambola juice containing organic acids such as a large amount of malic acid, citric acid, tartaric acid
The quality and appearance of sour milk beverage, and on the other hand, as consumption upgrades, the not stealpass of the ideas such as health, green, ecology
It broadcasts, sugarfree foods are increasingly becoming a kind of development trend.
Application No. is 201710564674.8 disclose a kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice and its
Preparation method is digested by cherry tomato and carambola juice, is accessed lactic acid bacteria later and is fermented, prepares cherry tomato and Mi
Monkey peach composite fruit juice, technology special medical treatment are that cherry tomato and Kiwi berry are carried out interworking, are then fermenting, are increasing for Chinese gooseberry beverage
Novel taste is added, but the composite fruit juice exists since hyper acid and beverage is caused to be layered by organic in Kiwi berry, has precipitating, sells
Mutually bad problem.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a kind of sugar-free Kiwi berry fermented beverage and preparation method thereof.
It is realized particular by following technical scheme:
A kind of sugar-free Kiwi berry fermented beverage and preparation method thereof, the described method comprises the following steps: (1) buying Kiwi berry
At pulp: 70% fresh Kiwi berry first being carried out to clean, peeling processing, then breaks into slurry, addition pectase, sulfurous acid, constant temperature
Heating water bath 3-4h, filtering, adds compound stabilizer；(2) preparation of Yangtao wine: after oracle fresh yeast is put into mashing
Spontaneous fermentation 2-10h, then moves into fermentor, after fermentation, is squeezed, Yangtao wine semi-finished product are obtained by filtration, after
Continuous be put into fermentor carries out lactic fermentation, obtains Yangtao wine: (3) fermentation: extracting degreasing milk powder is dissolved in Yangtao wine, is connect
Enter strain, and pulp in step (1) is added, fermentation, vitamin rich in, minerals, organic acid exist in Kiwi berry
It is prepared into fermented beverage by fermentation, is the addition of compound stabilizer first, the sweet glycan of konjaku Pu can incite somebody to action in compound stabilizer
The viscosity of the fermented beverage increases, secondly as the sweet synanthrin of riddle Pu is a kind of uncharged surfactant, with drink
During material mixing, intermolecular the function of classics will not occur with salt electrically charged in beverage, be generated so as to cause precipitating,
Beverage is muddy, sells difference, is secondly exactly the strain being inoculated with, when being fermented, can be acted on the organic acid in Kiwi berry,
Especially malic acid decomposes most of organic acid, reduces the concentration of organic acid in the beverage, efficiently solve due to
Acid layering and caused by the unstable problem of fermented beverage, there are also the tart flavours that the reduction of acid can reduce beverage, make the acid of beverage
Degree is suitable for reducing the inadaptable sense of old man and child in drinking process, in allotment, adds Yangtao wine, by wine and hair
The taste of ferment beverage enriches the taste of the beverage to combination.
Further, the fermented beverage composition is according to following parts by weight meter: 15-25 parts of skimmed milk power, lactobacillus inoculation 3-5
Part, fresh Kiwi berry 10-15 parts, 5-10 parts of compound stabilizer, 1-2 parts of pectase, 0.1-0.2 parts of sulfurous acid.
Further, the compound stabilizer is according to mass ratio by xylitol, konjaku glucomannan, carboxylic pincer attack cellulose
1:1:3 is mixed.
Further, the strain Cheesecake lactobacillus, lactobacillus plantarum, Lactobacillus rhamnosus are 1:1 according to mass ratio:
1 mixes.
Further, the Yangtao wine, pulp, skimmed milk power proportion be 1:1:1.
Further, the step (3) is when the pH of tunning is 4.8, as fermentation termination.
Further, the addition concentration of the pectase is 500mg/kg.
In conclusion the beneficial effects of the present invention are: the first, the beverage is full of nutrition, containing vitamin, minerals,
Unique mouth of fermented beverage is to combine with wine, has both masked tart flavour in beverage, also imparted the drink by the nutriments such as total phenol
Expect novel taste；The second, the beverage increases the viscosity of beverage by adding konjaku glucomannan, so that the appearance of beverage is more
It is good, on the other hand, by extended shelf-life 7-14d；Third.Alcohol content is low in the beverage, is suitable for drinking that be beneficial to body strong
Health；4th, the invention provides a kind of novel tastes of Chinese gooseberry beverage increases peasant while increasing factory's competitiveness
Economic benefit.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
Material: skimmed milk power 4kg, lactobacillus inoculation 2kg, fresh Kiwi berry 9kg, compound stabilizer 4kg, pectase 0.5kg,
Sulfurous acid 0.05kg；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Embodiment 2
Material: skimmed milk power 17kg, lactobacillus inoculation 4kg, fresh Kiwi berry 13kg, compound stabilizer 6kg, pectase 2kg,
Sulfurous acid 0.11kg；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Embodiment 3
Material: skimmed milk power 30kg, lactobacillus inoculation 6kg, fresh Kiwi berry 18kg, compound stabilizer 12kg, pectase 3kg
Part, 0.3kg parts of sulfurous acid；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Embodiment 4
Material: skimmed milk power 30kg, lactobacillus inoculation 6kg, fresh Kiwi berry 18kg, compound stabilizer 12kg, pectase 3kg
Part, 0.3kg parts of sulfurous acid；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Embodiment 5
Material: skimmed milk power 30kg, lactobacillus inoculation 6kg, fresh Kiwi berry 18kg, 3kg parts of pectase, sulfurous acid 0.3kg
Part；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Embodiment 6
Material: skimmed milk power 30kg, lactobacillus inoculation 6kg, fresh Kiwi berry 18kg, 3kg parts of pectase, sulfurous acid 0.3kg
Part；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Embodiment 7
Material: skimmed milk power 30kg, lactobacillus inoculation 6kg, fresh Kiwi berry 18kg, 3kg parts of pectase, sulfurous acid 0.3kg
Part；
The high hair of production: (1) Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then
Slurry is broken into, pectase, sulfurous acid is added, 3-4h is heated in water bath with thermostatic control, and filtering adds compound stabilizer；(2) Yangtao wine
Preparation: oracle fresh yeast is put into spontaneous fermentation 2-10h after being beaten, then moves into fermentor, after fermentation, is pressed
It squeezes, Yangtao wine semi-finished product is obtained by filtration, continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation:
Extracting degreasing milk powder is dissolved in Yangtao wine, accesses strain, and pulp in step (1), fermentation is added；
Test 1
The Chinese gooseberry beverage is prepared according to embodiment 1-7 method, takes a part as sample, and by the acid of sample
Degree, sugariness, sour-sweet ratio, salubrious sense, flavor score, and a result is recorded in table 1 shoulder to shoulder；
Table 1
Claims (7)
1. a kind of sugar-free Kiwi berry fermented beverage and preparation method thereof, which is characterized in that the described method comprises the following steps: (1)
Kiwi berry is broken into pulp: 70% fresh Kiwi berry is first carried out to clean, peeling processing, then breaks into slurry, addition pectase, Asia
3-4h is heated in sulfuric acid, water bath with thermostatic control, and filtering adds compound stabilizer；(2) preparation of Yangtao wine: by oracle fresh yeast
It is put into spontaneous fermentation 2-10h after being beaten, is then moved into fermentor, after fermentation, is squeezed, Yangtao wine is obtained by filtration
Semi-finished product continue to be put into carrying out lactic fermentation in fermentor, obtain Yangtao wine: (3) fermentation: extracting degreasing milk powder is dissolved in macaque
In peach wine, strain is accessed, and pulp in step (1), fermentation is added.
2. fermented beverage as described in claim 1, which is characterized in that the fermented beverage composition is according to following parts by weight meter:
15-25 parts of skimmed milk power, 3-5 parts of lactobacillus inoculation, fresh Kiwi berry 10-15 parts, 5-10 parts of compound stabilizer, 1-2 parts of pectase,
0.1-0.2 parts of sulfurous acid.
3. compound stabilizer as described in claim 1, which is characterized in that the compound stabilizer is by xylitol, Amorphophallus rivieri glucomannan
Glycan, carboxylic pincer attack cellulose are mixed according to mass ratio for 1:1:3.
4. strain as described in claim 1, which is characterized in that the strain Cheesecake lactobacillus, lactobacillus plantarum, rhamnose
Lactobacillus is mixed according to mass ratio for 1:1:1.
5. fermented beverage as described in claim 1, which is characterized in that the Yangtao wine, pulp, skimmed milk power proportion be
1:1:1.
6. fermented beverage as described in claim 1, which is characterized in that the step (3) when the pH of tunning be 4.8 when,
As fermentation termination.
7. pectase as described in claim 1, which is characterized in that the addition concentration of the pectase is 500mg/kg.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
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| CN106085727A (en) * | 2016-08-26 | 2016-11-09 | 叶林盛 | A kind of kiwi fruit ferment wine production technology |
| CN106213483A (en) * | 2016-07-18 | 2016-12-14 | 贵州天地缘生物科技有限公司 | A kind of Fructus actinidiae chinensis ferment and preparation method thereof |
| CN106367249A (en) * | 2016-08-31 | 2017-02-01 | 邯郸学院 | Preparation method of kiwi fruit beer cofermented by lactobacillus and yeast |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106213483A (en) * | 2016-07-18 | 2016-12-14 | 贵州天地缘生物科技有限公司 | A kind of Fructus actinidiae chinensis ferment and preparation method thereof |
| CN106085727A (en) * | 2016-08-26 | 2016-11-09 | 叶林盛 | A kind of kiwi fruit ferment wine production technology |
| CN106367249A (en) * | 2016-08-31 | 2017-02-01 | 邯郸学院 | Preparation method of kiwi fruit beer cofermented by lactobacillus and yeast |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
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