CN109259011A - A kind of dragon fruit enzyme beverage and preparation method thereof - Google Patents
A kind of dragon fruit enzyme beverage and preparation method thereof Download PDFInfo
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- CN109259011A CN109259011A CN201810967297.7A CN201810967297A CN109259011A CN 109259011 A CN109259011 A CN 109259011A CN 201810967297 A CN201810967297 A CN 201810967297A CN 109259011 A CN109259011 A CN 109259011A
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- dragon fruit
- lemon
- acid bacteria
- ferment
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 107
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 104
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 48
- 241000894006 Bacteria Species 0.000 claims abstract description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
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- 238000000855 fermentation Methods 0.000 claims abstract description 31
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- 239000004310 lactic acid Substances 0.000 claims abstract description 16
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- 235000020121 low-fat milk Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 3
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
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- 239000000463 material Substances 0.000 claims description 10
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- 239000002994 raw material Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
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- 150000003839 salts Chemical class 0.000 claims description 3
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- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 238000013459 approach Methods 0.000 claims description 2
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- 238000000746 purification Methods 0.000 claims 1
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- 229930014669 anthocyanidin Natural products 0.000 abstract description 6
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- 230000036541 health Effects 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
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- 238000011049 filling Methods 0.000 description 6
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 102100032241 Lactotransferrin Human genes 0.000 description 1
- 206010028391 Musculoskeletal Pain Diseases 0.000 description 1
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- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
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- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
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- 150000003254 radicals Chemical class 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
Abstract
The present invention discloses a kind of dragon fruit enzyme beverage and preparation method thereof, the purpose of the present invention is to provide a kind of dragon fruit enzyme beverages and preparation method thereof, dragon fruit enzyme beverage uses dragon fruit, lemon, white granulated sugar, honey, rock sugar, low fat milk powder, lactic acid bacteria, acetic acid bacteria, fruit juice, pure water and saccharomycete are made, dragon fruit in dragon fruit ferment, lemon, white granulated sugar, rock sugar, lactic acid bacteria, the ratio of acetic acid bacteria and saccharomycete is 10 parts: 2 parts: 1 parts: 1 part: 0.5 part: 0.5 part: 0.5 parts, fruit juice in dragon fruit enzyme beverage, honey, low fat milk powder and dragon fruit ferment modulation ratio are respectively 10:1, 4:1, 2:1.It by feedstock processing, ferments three times, special taste, the strong dragon fruit enzyme beverage of mouthfeel is made, the anthocyanidin for remaining pitaya peel of high degree, required fermentation period is short, is easy to go into operation, suitable for large-scale production, and usage mode is more, is conducive to human body health.
Description
Technical field
The present invention relates to a kind of field of food, specifically a kind of dragon fruit enzyme beverage and preparation method thereof.
Background technique
Dragon fruit is that a kind of nutritive value is high, and the fruit of sweet and sour taste, dragon fruit can prevent vascular sclerosis, anti-aging, suppression
Dementia processed occurs, and the anthocyanidin content in flue fruits is higher, especially the kind of red meat.Anthocyanidin is that a kind of effectiveness is bright
Aobvious antioxidant, can effectively prevent vascular sclerosis, so as to prevent heart attack and blood clot from forming caused headstroke；
It can also be to free radical resisting, effective anti-aging；The prevention to brain cell denaturation can also be improved, the generation of dementia is inhibited.Flue
Fruit is this active rich in more rare vegetable albumin in general vegetables and fruits in dragon fruit there are also dispelling toxicity, detoxicating, protection stomach wall
Albumin can be excreted automatically in conjunction with the intracorporal heavy metal ion of people by excretory system, thus rise detoxication.This
Outside, albumin vitamin C of the dragon fruit rich in skin whitening and abundant have weight-reducing, reduces to stomach wall there are also protective effect
Blood glucose, ease constipation, the water-soluble dietary fiber for preventing colorectal cancer, the iron-content in dragon fruit is higher than general fruit, and iron is system
Hematopoiesis Lactoferrin and other indispensable elements of irony substance, anaemia can also be prevented by taking in suitable irony.
Ferment is healthy food popular at present, it can not only help to exclude the intracorporal toxin of body, can also help
It helps body to accelerate metabolism, improves constipation, eliminate extra fat, it is important that, since it is extracted in food
Out, almost there is no any side effect to body, fruit ferment can improve constitution, improve health.It eliminates and has a headache, shoulder pain,
Fatigue insomnia, loss of appetite etc., ferment can maintain health, treat various diseases, there is surprising effect.
The mode of existing production dragon fruit ferment, generally can all remove all epidermises, not only waste raw material, and flue
The anthocyanidin being rich in fruit epidermis is unable to get effective use, in response to this, it is proposed that a kind of dragon fruit enzyme beverage and
Preparation method.
Summary of the invention
The purpose of the present invention is to provide a kind of dragon fruit enzyme beverages and preparation method thereof, and high degree remains fire
The anthocyanidin of imperial pericarp, required fermentation period is short, is easy to go into operation, and is suitable for large-scale production, and usage mode is more, is conducive to
Human body health.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of dragon fruit enzyme beverage, the dragon fruit enzyme beverage include dragon fruit ferment and fruit juice, honey, low fat
Milk powder is modulated, and dragon fruit ferment uses dragon fruit, lemon, white granulated sugar, rock sugar, lactic acid bacteria, acetic acid bacteria, pure water and ferment
Female bacterium is made, dragon fruit, lemon, white granulated sugar, rock sugar, lactic acid bacteria, acetic acid bacteria and saccharomycete ratio be 10 parts: 2 parts: 1 part:
1 part: 0.5 part: 0.5 part: 0.5 part；The fruit juice, honey, low fat milk powder and dragon fruit ferment modulation ratio are respectively 10:1,4:
1、2:1。
Further, the dragon fruit selects ripe 80 or more degree, the red heart dragon fruit of 20 or more sugariness.
Further, the lemon selects without seed Huang lemon.
Further, the dragon fruit enzyme stoste is made using following steps:
1, prepared by raw material:
A1, preparation dragon fruit, surface, without insect pest, select ripe 80 or more degree, the red heart dragon fruit of 20 or more sugariness without breakage；
A2, preparation lemon, surface are selected without insect pest without seed Huang lemon without breakage；
A3, lemon slice is cleaned with edible salt, red heart dragon fruit removes epidermis, leaves the pulp and dragon fruit of epidermis
Dragon fruit is sliced by skin, 0.5mm >=lemon tablet and flue chankings thickness >=0.3mm；
A4, prepare white granulated sugar, rock sugar, lactic acid bacteria, acetic acid bacteria, pure water and saccharomycete；
2, fermentation process:
B1, the material for preparing step 1 are added in the fermentor of sterilization processing, it is preferred that sequentially add dragon fruit, ice
Sugar, lemon tablet, white granulated sugar, dragon fruit: rock sugar: lemon tablet: White Sugar Quality 10:1:2:1 is added 0.1 part of saccharomycete, adds
Enter water-stop, the material total volume of addition is no more than fermenter 9/10ths, is sealed by fermentation 7~14 days, temperature room temperature, pressure control
System is in 0.2Mpa；
B2, B1 step fermenting mixture is filtered to acquisition one time fermentation liquid, will be added at sterilization after the sterilization of one time fermentation liquid
In the fermentor of reason, 0.5 part of lactic acid bacteria is added, is sealed by fermentation, temperature is controlled at 25~30 degree, it ferments 60~90 days, pressure control
System is in 0.2Mpa；
It is added after B3, the secondary fermentation liquid sterilization processing for obtaining B2 step in the fermentor of sterilization processing, is added 0.5 part
Acetic acid bacteria is sealed by fermentation, and temperature is controlled at 20~25 degree, is fermented 5~7 weeks, and pressure is controlled in 0.2Mpa；
3, fermentation liquor treatment
C1, the fermentation liquid three times for obtaining B3 step cure, and centrifugal filtration obtains dragon fruit ferment.
Further, the saccharomycete, lactic acid bacteria and acetic acid bacteria, bacterium total number >=3* that plate count obtains
100cfu/g。
Further, the room temperature temperature, 20 °≤room temperature temperature≤30 °.
Further, the fruit juice selects but is not limited to berries, citrus, kernel approaches pomaceous fruit or melon and fruit class wherein
It is one or more.
Embodiment 1
The dragon fruit enzyme stoste for taking above-mentioned dragon fruit ferment to prepare, is added honey, and ratio is 20 parts of dragon fruit ferment
Plain stoste: 5 parts of honey are placed in refrigerator, and 4 DEG C of temperature or less refrigerate 3~5 days, sterilize filling, acquisition honey dragon fruit ferment drink
Material.
Embodiment 2
Fruit juice is taken, the dragon fruit enzyme stoste mixing for taking above-mentioned dragon fruit ferment to prepare, ratio is 10 parts of dragon fruits
Enzyme stoste: 1 portion of fruit juice is placed in refrigerator, and 4 DEG C of temperature or less refrigerate 3~5 days, sterilizes filling, acquisition fruit juice dragon fruit ferment
Beverage.
Embodiment 3
Low fat milk powder is taken, is mixed using the dragon fruit enzyme stoste that above-mentioned dragon fruit ferment prepares, stirring to low fat
Milk powder melts completely, and ratio is 10 parts of dragon fruit enzyme stostes: 5 portions of low fat milk powder are heated to 50 DEG C, after being cooled to room temperature, set
Enter refrigerator, 4 DEG C of temperature or less refrigerate 3~5 days, sterilize filling, acquisition dragon fruit ferment milk tea beverage.
Beneficial effects of the present invention:
1, the anthocyanidin for remaining pitaya peel of high degree of the present invention, reduces the loss of dragon fruit nutritional benefit,
It drinks and is conducive to human body health；
2, the present invention is rich in dragon fruit ferment, and special taste is conducive to prevent vascular sclerosis, and anti-aging has a sleepless night to fatigue,
The effective effect of loss of appetite；
3, fermentation period needed for the present invention is short, is easy to go into operation, and is suitable for large-scale production, and usage mode is more, favorably
In the popularization according to different crowd.
Detailed description of the invention
The present invention will be further described below with reference to the drawings.
Fig. 1 is dragon fruit ferment and its beverage preparation flow schematic diagram of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts all other
Embodiment shall fall within the protection scope of the present invention.
A kind of dragon fruit enzyme beverage and preparation method thereof, flow chart is as shown in Figure 1, dragon fruit ferment and its beverage use
Dragon fruit, lemon, white granulated sugar, honey, rock sugar, low fat milk powder, lactic acid bacteria, acetic acid bacteria, grape, pure water and saccharomycete system
At dragon fruit ferment is made using following steps.
One, prepared by dragon fruit ferment:
1, prepared by raw material:
A1, preparation dragon fruit, surface is without breakage without insect pest, it is preferred that ripe 80 or more the degree of selection, the red heart of 20 or more sugariness
Dragon fruit, it is preferred that the dragon fruit selects the bright red dragon fruit in Taiwan；
A2, preparation lemon, surface is without breakage without insect pest, it is preferred that selects yellow lemon, it is preferred that the Huang lemon selection
Without seed Huang lemon；
A3, lemon slice is cleaned with edible salt, red heart dragon fruit removes epidermis, leaves the pulp and dragon fruit of epidermis
Dragon fruit is sliced by skin, 0.5mm >=lemon tablet and flue chankings thickness >=0.3mm；
A4, prepare white granulated sugar, honey, rock sugar, low fat milk powder, lactic acid bacteria, acetic acid bacteria, grape, pure water and saccharomycete.
2, fermentation process:
B1, the material for preparing step 1 are added in the fermentor of sterilization processing, it is preferred that sequentially add dragon fruit, ice
Sugar, lemon tablet, white granulated sugar, dragon fruit: rock sugar: lemon tablet: one thousandth mass ratio is added in White Sugar Quality 10:1:2:1
Saccharomycete, is added water-stop, and the material total volume of addition is no more than fermenter 9/10ths, is sealed by fermentation 7~14 days, temperature is normal
Temperature, pressure are controlled in 0.2Mpa, the room temperature temperature, 20 °≤room temperature temperature≤30 °.
B2, B1 step fermenting mixture is filtered to acquisition one time fermentation liquid, will be added at sterilization after the sterilization of one time fermentation liquid
In the fermentor of reason, the lactic acid bacteria of one thousandth mass ratio is added, is sealed by fermentation, temperature is controlled at 25~30 degree, fermentation 60~
90 days, pressure was controlled in 0.2Mpa.
It is added after B3, the secondary fermentation liquid sterilization processing for obtaining B2 step in the fermentor of sterilization processing, acetic acid is added
Bacterium is sealed by fermentation, and temperature is controlled at 20~25 degree, is fermented 5~7 weeks, and pressure is controlled in 0.2Mpa.Preferably, the saccharomycete,
Lactic acid bacteria and acetic acid bacteria, bacterium total number >=3*100cfu/g that plate count obtains.
3, fermentation liquor treatment
C1, the fermentation liquid three times for obtaining B3 step cure, and centrifugal filtration obtains dragon fruit enzyme stoste.Two, beverage system
It is standby
It is a further object to provide a kind of preparation methods of dragon fruit enzyme beverage, and specific implementation is set forth below
Example further illustrates:
Embodiment 1
The dragon fruit enzyme stoste for taking above-mentioned dragon fruit ferment to prepare, is added honey, and ratio is 20 parts of dragon fruit ferment
Plain stoste: 5 parts of honey are placed in refrigerator, and 4 DEG C of temperature or less refrigerate 3~5 days, sterilize filling, acquisition honey dragon fruit ferment drink
Material.
Embodiment 2
Fruit juice is taken, the dragon fruit enzyme stoste mixing for taking above-mentioned dragon fruit ferment to prepare, ratio is 10 parts of dragon fruits
Enzyme stoste: 1 portion of fruit juice is placed in refrigerator, and 4 DEG C of temperature or less refrigerate 3~5 days, sterilizes filling, acquisition fruit juice dragon fruit ferment
Beverage.
Embodiment 3
Low fat milk powder is taken, is mixed using the dragon fruit enzyme stoste that above-mentioned dragon fruit ferment prepares, stirring to low fat
Milk powder melts completely, and ratio is 10 parts of dragon fruit enzyme stostes: 5 portions of low fat milk powder are heated to 50 DEG C, after being cooled to room temperature, set
Enter refrigerator, 4 DEG C of temperature or less refrigerate 3~5 days, sterilize filling, acquisition dragon fruit ferment milk tea beverage.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.
Claims (7)
1. a kind of dragon fruit enzyme beverage, which is characterized in that the dragon fruit enzyme beverage include dragon fruit ferment and fruit juice,
Honey, low fat milk powder are modulated, and dragon fruit ferment uses dragon fruit, lemon, white granulated sugar, rock sugar, lactic acid bacteria, acetic acid bacteria, pure
Water purification and saccharomycete are made, dragon fruit, lemon, white granulated sugar, rock sugar, lactic acid bacteria, acetic acid bacteria and saccharomycete ratio be 10
Part: 2 parts: 1 parts: 1 part: 0.5 parts: 0.5 part: 0.5 part；The fruit juice, honey, low fat milk powder and dragon fruit ferment modulation ratio point
It Wei not 10:1,4:1,2:1.
2. a kind of dragon fruit ferment according to claim 1, which is characterized in that the dragon fruit selects ripe 80 or more degree,
The red heart dragon fruit of 20 or more sugariness.
3. a kind of dragon fruit ferment according to claim 1, which is characterized in that the lemon selects without seed Huang lemon.
4. a kind of dragon fruit ferment according to claim 1, which is characterized in that the dragon fruit enzyme stoste uses following
Step is made:
1, prepared by raw material:
A1, preparation dragon fruit, surface, without insect pest, select ripe 80 or more degree, the red heart dragon fruit of 20 or more sugariness without breakage；
A2, preparation lemon, surface are selected without insect pest without seed Huang lemon without breakage；
A3, lemon slice is cleaned with edible salt, red heart dragon fruit removes epidermis, leaves the pulp and pitaya peel of epidermis, will
Dragon fruit slice, 0.5mm >=lemon tablet and flue chankings thickness >=0.3mm；
A4, prepare white granulated sugar, rock sugar, lactic acid bacteria, acetic acid bacteria, pure water and saccharomycete；
2, fermentation process:
B1, the material for preparing step 1 are added in the fermentor of sterilization processing, it is preferred that sequentially add dragon fruit, rock sugar, lemon
Lemon piece, white granulated sugar, dragon fruit: rock sugar: lemon tablet: 0.1 part of saccharomycete is added in White Sugar Quality 10:1:2:1, and water is added
The material total volume of sealing, addition is no more than fermenter 9/10ths, is sealed by fermentation 7~14 days, temperature room temperature, and pressure control exists
0.2Mpa；
B2, B1 step fermenting mixture is filtered to acquisition one time fermentation liquid, sterilization processing will be added after the sterilization of one time fermentation liquid
In fermentor, 0.5 part of lactic acid bacteria is added, is sealed by fermentation, temperature is controlled at 25~30 degree, is fermented 60~90 days, and pressure control exists
0.2Mpa；
It is added after B3, the secondary fermentation liquid sterilization processing for obtaining B2 step in the fermentor of sterilization processing, 0.5 part of acetic acid is added
Bacterium is sealed by fermentation, and temperature is controlled at 20~25 degree, is fermented 5~7 weeks, and pressure is controlled in 0.2Mpa；
3, fermentation liquor treatment
C1, the fermentation liquid three times for obtaining B3 step cure, and centrifugal filtration obtains dragon fruit ferment.
5. a kind of dragon fruit ferment preparation method according to claim 4, which is characterized in that the saccharomycete, lactic acid bacteria
And acetic acid bacteria, bacterium total number >=3*100cfu/g that plate count obtains.
6. a kind of dragon fruit ferment preparation method according to claim 4, which is characterized in that the room temperature temperature, 20 °≤
Room temperature temperature≤30 °.
7. a kind of preparation method of dragon fruit enzyme beverage according to claim 1, which is characterized in that the fruit juice selection
But it is not limited to berries, citrus, kernel approaches pomaceous fruit or melon and fruit class one or more of them.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810967297.7A CN109259011A (en) | 2018-08-23 | 2018-08-23 | A kind of dragon fruit enzyme beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810967297.7A CN109259011A (en) | 2018-08-23 | 2018-08-23 | A kind of dragon fruit enzyme beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037266A (en) * | 2019-05-29 | 2019-07-23 | 宜昌海通食品有限公司 | A kind of processing technology of lemon can |
| CN110432490A (en) * | 2019-09-25 | 2019-11-12 | 贵州钏泰农业科技发展有限公司贞丰分公司 | A kind of production method of dragon fruit ferment |
-
2018
- 2018-08-23 CN CN201810967297.7A patent/CN109259011A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037266A (en) * | 2019-05-29 | 2019-07-23 | 宜昌海通食品有限公司 | A kind of processing technology of lemon can |
| CN110432490A (en) * | 2019-09-25 | 2019-11-12 | 贵州钏泰农业科技发展有限公司贞丰分公司 | A kind of production method of dragon fruit ferment |
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