CN110367418A - A kind of preparation method of plant enzyme collagen drink - Google Patents
A kind of preparation method of plant enzyme collagen drink Download PDFInfo
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- CN110367418A CN110367418A CN201910751669.7A CN201910751669A CN110367418A CN 110367418 A CN110367418 A CN 110367418A CN 201910751669 A CN201910751669 A CN 201910751669A CN 110367418 A CN110367418 A CN 110367418A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 57
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 57
- 102000008186 Collagen Human genes 0.000 title claims abstract description 40
- 108010035532 Collagen Proteins 0.000 title claims abstract description 40
- 229920001436 collagen Polymers 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000196324 Embryophyta Species 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 19
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 15
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 12
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 11
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 11
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 11
- 235000021028 berry Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 10
- 238000011017 operating method Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000009849 deactivation Effects 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 235000003086 food stabiliser Nutrition 0.000 claims abstract description 5
- 244000099147 Ananas comosus Species 0.000 claims abstract 3
- 241000894006 Bacteria Species 0.000 claims description 28
- 235000013305 food Nutrition 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 14
- 239000000725 suspension Substances 0.000 claims description 12
- 239000002054 inoculum Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 238000011081 inoculation Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000811 xylitol Substances 0.000 abstract description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 4
- 229960002675 xylitol Drugs 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 241000234671 Ananas Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000003648 hair appearance Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 206010008570 Chloasma Diseases 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000007830 nerve conduction Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000013589 supplement 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
- A23L2/66—Proteins
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
Abstract
The present invention discloses a kind of preparation method of plant enzyme collagen drink, including following operating procedure: (1) pineapple and Kiwi berry pulp being added into spiral juice extractor, obtain pulp, after pectin enzyme effect is added into pulp, enzyme deactivation, after pulp is added thereto, ultra high temperature short time sterilization processing is carried out, is obtained to fermented juice；(2) fermented juice is used into bacillus subtilis and Lactobacillus casei fermentation process, obtains plant enzyme；(3) collagen, xylitol, food stabilizer, pure water are added to material-compound tank, after mixing evenly, sterilization treatment after then cooling to room temperature, is added plant enzyme thereto, is mixed evenly, and plant enzyme collagen drink is made.Using plant enzyme collagen drink made from the method for the present invention, the unique perfume with pineapple and Kiwi berry, fragrance is coordinated, flavour is soft, sour-sweet moderate, free from extraneous odour, and excellent quality, nutrient content is high, is well received by consumers.
Description
Technical field
A kind of enzyme beverage preparation technical field of the present invention, and in particular to preparation side of plant enzyme collagen drink
Method.
Background technique
Ferment is a kind of substance with special bioactivity being made of amino acid, it is present in the animals and plants of all work
In vivo, it is to maintain body normal function, digests food, a kind of necessary material of the vital movements such as repair tissue.
Collagen have beauty, improve moisture of skin, delay senescence, functions of removing chloasma, make skin become it is tender, fine and smooth,
Plentiful and glossiness effect.The moist of the rigidity of hair quality, elasticity and hair quality with hairdressing, can be increased.Also there is enhancing muscle
The toughness and elasticity of tissue, Saving cortilage enhance physical strength, and strengthen immunity is anti-oxidant, antifatigue, reinforcement brain, nerve and interior point
Secret function prevents hypophrenia, nerve conduction stagnant, slow in reacting, improves intestinal flora and other effects.Chinese medicine thinks that collagen has
Blood-nourishing, the effect of invigorating the kidney and stopping nocturnal emission have enhancing development and the secret effect of milk point.
Application No. is the patent of CN201210251897.6, a kind of plant enzyme collagen drink and its preparation are disclosed
Plant enzyme and collagen are combined beverage is made for the first time by method, and two kinds of substances can be combined effectively, will not generate phase interaction
With benefit is weakened, the supplement of needed by human body substance is realized.But in its disclosed method, plant enzyme is using spontaneous fermentation
Method is made, and taste needs to be further improved, and nutriment therein is unfavorable for the absorption of human body, and its plant ferment
Element is made of many kinds of substance, causes the property of product unstable, is unfavorable for industrialized production.
Summary of the invention
In order to solve above-mentioned technical problem, the present invention provides a kind of preparation side of plant enzyme collagen drink
Method.
The present invention is achieved by the following technical solutions.
A kind of preparation method of plant enzyme collagen drink, including following operating procedure:
(1) pineapple and Kiwi berry pulp are added according to the ratio that mass ratio is 8-10: 1 into spiral juice extractor, are obtained
Pulp, after pectin enzyme effect is added into pulp, enzyme deactivation is surpassed after the clear water that 8-12 times of pulp quality weighs is added thereto
High-temperature short-time sterilization processing, obtains to fermented juice；
(2) respectively by food grade bacillus subtilis solid dry bacteria and food grade Lactobacillus casei solid dry bacteria
It is configured to the bacteria suspension that mass fraction is 10% with sterile saline, then in fermented juice according to 0.8-1.2%'s
The sterile access bacillus subtilis bacteria suspension of inoculum concentration, after fermentation process, the sterile access of inoculum concentration according still further to 0.5-0.7% is dry
Lactobacillus paracasei bacteria suspension, after fermentation process, clarification filtration obtains plant enzyme；
(3) by weight, by 15-20 parts of collagens, 0.6-0.8 parts of xylitols, 0.1-0.3 parts of food stabilizers,
70-80 parts of pure water are added to material-compound tank, and after mixing evenly, sterilization treatment after then cooling to room temperature, is added thereto
30-40 parts of plant enzymes, are mixed evenly, and plant enzyme collagen drink is made.
Specifically, in above-mentioned steps (1), the additional amount of pectase is the 0.1% of pulp quality, the action time of pectase
It is 2 hours, operative temperature is 40 DEG C.
Specifically, in above-mentioned steps (1), the temperature of ultra high temperature short time sterilization processing is 130 DEG C, time 8s.
Specifically, in above-mentioned steps (2), food grade bacillus subtilis solid dry bacteria and food grade Lactobacillus casei
The bacteria concentration of solid dry bacteria is 1010CFU/g。
Specifically, in above-mentioned steps (2), fermentation of bacillus subtilis processing temperature be 38-42 DEG C, fermentation process when
Between be 3-4 days.
Specifically, in above-mentioned steps (2), the temperature of Lactobacillus casei fermentation process is 28-32 DEG C, the time of fermentation process
For 48-50h.
Specifically, in above-mentioned steps (3), food stabilizer is sodium carboxymethylcellulose.
From the above technical scheme, it can be seen that the beneficial effects of the present invention are:
Using plant enzyme collagen drink made from the method for the present invention, the unique perfume with pineapple and Kiwi berry,
Fragrance is coordinated, flavour is soft, sour-sweet moderate, free from extraneous odour, and excellent quality, nutrient content is high, is well received by consumers.Wherein,
The present invention selects pineapple and Kiwi berry as fermentation raw material, after the two mixes according to a certain percentage, beverage obtained,
With suitable sour-sweet degree, and fragrance is coordinated, in good taste, more meets popular taste；Pulp is used into bacillus subtilis respectively
After Lactobacillus casei fermentation process, the macro-nutrients in pineapple and Kiwi berry become the small molecule being easily absorbed by the human body
Nutriment keeps the nutritive value of plant enzyme collagen drink obtained higher, and will not be with collagen
Learning reaction will not there is a phenomenon where precipitate after the two mixing.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Embodiment 1
A kind of preparation method of plant enzyme collagen drink, including following operating procedure:
(1) pineapple and Kiwi berry pulp are added according to the ratio that mass ratio is 8: 1 into spiral juice extractor, obtain fruit
Slurry, after pectin enzyme effect is added into pulp, enzyme deactivation after 8 times of heavy clear water of pulp quality are added thereto, carries out superhigh temperature wink
When sterilization treatment, obtain to fermented juice, wherein the additional amount of pectase is the 0.1% of pulp quality, when the effect of pectase
Between be 2 hours, operative temperature be 40 DEG C, ultra high temperature short time sterilization processing temperature be 130 DEG C, time 8s；
It (2) by bacteria concentration is respectively 1010CFU/g food grade bacillus subtilis solid dry bacteria and bacteria concentration are
1010CFU/g food grade Lactobacillus casei solid dry bacteria is configured to the bacterium that mass fraction is 10% with sterile saline and hangs
Liquid, the then sterile access bacillus subtilis bacteria suspension of the inoculum concentration in fermented juice according to 0.8%, after fermentation process,
According still further to the 0.5% sterile access Lactobacillus casei bacteria suspension of inoculum concentration, after fermentation process, clarification filtration obtains plant enzyme,
Wherein the temperature of fermentation of bacillus subtilis processing is 38 DEG C, and the time of fermentation process is 3 days；Lactobacillus casei fermentation process
Temperature is 28 DEG C, and the time of fermentation process is 48h；
(3) by weight, by 15 parts of collagens, 0.6 part of xylitol, 0.1 part of sodium carboxymethylcellulose, 70 parts it is pure
Water is added to material-compound tank, and after mixing evenly, after then cooling to room temperature, 30 parts of plant enzymes are added in sterilization treatment thereto,
It is mixed evenly, plant enzyme collagen drink is made.
Embodiment 2
A kind of preparation method of plant enzyme collagen drink, including following operating procedure:
(1) pineapple and Kiwi berry pulp are added according to the ratio that mass ratio is 9: 1 into spiral juice extractor, obtain fruit
Slurry, after pectin enzyme effect is added into pulp, enzyme deactivation after 10 times of heavy clear water of pulp quality are added thereto, carries out superhigh temperature
Instantaneous sterilizing processing is obtained to fermented juice, and wherein the additional amount of pectase is the 0.1% of pulp quality, the effect of pectase
Time is 2 hours, and operative temperature is 40 DEG C, and the temperature of ultra high temperature short time sterilization processing is 130 DEG C, time 8s；
It (2) by bacteria concentration is respectively 1010CFU/g food grade bacillus subtilis solid dry bacteria and bacteria concentration are
1010CFU/g food grade Lactobacillus casei solid dry bacteria is configured to the bacterium that mass fraction is 10% with sterile saline and hangs
Liquid, the then sterile access bacillus subtilis bacteria suspension of the inoculum concentration in fermented juice according to 1.0%, after fermentation process,
According still further to the 0.6% sterile access Lactobacillus casei bacteria suspension of inoculum concentration, after fermentation process, clarification filtration obtains plant enzyme,
Wherein the temperature of fermentation of bacillus subtilis processing is 40 DEG C, and the time of fermentation process is 3 days；Lactobacillus casei fermentation process
Temperature is 30 DEG C, and the time of fermentation process is 49h；
(3) by weight, by 18 parts of collagens, 0.7 part of xylitol, 0.2 part of sodium carboxymethylcellulose, 75 parts it is pure
Water is added to material-compound tank, and after mixing evenly, after then cooling to room temperature, 35 parts of plant enzymes are added in sterilization treatment thereto,
It is mixed evenly, plant enzyme collagen drink is made.
Embodiment 3
A kind of preparation method of plant enzyme collagen drink, including following operating procedure:
(1) pineapple and Kiwi berry pulp are added according to the ratio that mass ratio is 10: 1 into spiral juice extractor, obtain fruit
Slurry, after pectin enzyme effect is added into pulp, enzyme deactivation after 12 times of heavy clear water of pulp quality are added thereto, carries out superhigh temperature
Instantaneous sterilizing processing is obtained to fermented juice, and wherein the additional amount of pectase is the 0.1% of pulp quality, the effect of pectase
Time is 2 hours, and operative temperature is 40 DEG C, and the temperature of ultra high temperature short time sterilization processing is 130 DEG C, time 8s；
It (2) by bacteria concentration is respectively 1010CFU/g food grade bacillus subtilis solid dry bacteria and bacteria concentration are
1010CFU/g food grade Lactobacillus casei solid dry bacteria is configured to the bacterium that mass fraction is 10% with sterile saline and hangs
Liquid, the then sterile access bacillus subtilis bacteria suspension of the inoculum concentration in fermented juice according to 1.2%, after fermentation process,
According still further to the 0.7% sterile access Lactobacillus casei bacteria suspension of inoculum concentration, after fermentation process, clarification filtration obtains plant enzyme,
Wherein the temperature of fermentation of bacillus subtilis processing is 42 DEG C, and the time of fermentation process is 4 days；Lactobacillus casei fermentation process
Temperature is 32 DEG C, and the time of fermentation process is 50h；
(3) by weight, by 20 parts of collagens, 0.8 part of xylitol, 0.3 part of sodium carboxymethylcellulose, 80 parts it is pure
Water is added to material-compound tank, and after mixing evenly, after then cooling to room temperature, 40 parts of plant enzymes are added in sterilization treatment thereto,
It is mixed evenly, plant enzyme collagen drink is made.
Comparative example 1
It is added without Kiwi berry pulp, remaining operating procedure is identical with embodiment 1.
Comparative example 2
Step is fermented in (2) without Lactobacillus casei, remaining operating procedure is identical with embodiment 2.
As 10 technical staff according to the sensory evaluation criteria of table 1 to plant enzyme collagen drink made from embodiment
Sensory evaluation is carried out, evaluation result is as shown in table 2,
The sensory evaluation criteria of 1 plant enzyme collagen drink of table
The sensory score result of 2 plant enzyme collagen drink of table
| Project | Color, point | Fragrance, point | Mouthfeel, point | Posture, point | Total score, point |
| Embodiment 1 | 21 | 20 | 36 | 9 | 86 |
| Comparative example 1 | 16 | 13 | 21 | 8 | 68 |
| Embodiment 2 | 22 | 23 | 37 | 9 | 91 |
| Comparative example 2 | 19 | 18 | 26 | 5 | 68 |
| Embodiment 3 | 22 | 23 | 38 | 9 | 92 |
As shown in Table 2, plant enzyme collagen drink pure color produced by the present invention, coordination, aromatic flavour, mouthfeel
It is good, excellent quality, and without precipitating, it is well received by consumers.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (7)
1. a kind of preparation method of plant enzyme collagen drink, which is characterized in that including following operating procedure:
(1) pineapple and Kiwi berry pulp are added according to the ratio that mass ratio is 8-10: 1 into spiral juice extractor, obtain pulp,
After pectin enzyme effect is added into pulp, enzyme deactivation after the clear water that 8-12 times of pulp quality weighs is added thereto, carries out superhigh temperature wink
When sterilization treatment, obtain to fermented juice；
(2) respectively by food grade bacillus subtilis solid dry bacteria and food grade Lactobacillus casei solid dry bacteria nothing
The bacteria suspension that bacterium normal saline is 10% at mass fraction, then in fermented juice according to the inoculation of 0.8-1.2%
Sterile access bacillus subtilis bacteria suspension is measured, after fermentation process, according still further to the sterile access cheese cream of inoculum concentration of 0.5-0.7%
Bacillus bacteria suspension, after fermentation process, clarification filtration obtains plant enzyme；
(3) by weight, by 15-20 parts of collagens, 0.6-0.8 parts of xylitols, 0.1-0.3 parts of food stabilizers, 70-80
Part pure water is added to material-compound tank, and after mixing evenly, sterilization treatment after then cooling to room temperature, is added 30-40 parts thereto
Plant enzyme is mixed evenly, and plant enzyme collagen drink is made.
2. a kind of preparation method of plant enzyme collagen drink according to claim 1, which is characterized in that above-mentioned step
Suddenly in (1), the additional amount of pectase is the 0.1% of pulp quality, and the action time of pectase is 2 hours, operative temperature 40
℃。
3. a kind of preparation method of plant enzyme collagen drink according to claim 1, which is characterized in that above-mentioned step
Suddenly in (1), the temperature of ultra high temperature short time sterilization processing is 130 DEG C, time 8s.
4. a kind of preparation method of plant enzyme collagen drink according to claim 1, which is characterized in that above-mentioned step
Suddenly in (2), the bacteria concentration of food grade bacillus subtilis solid dry bacteria and food grade Lactobacillus casei solid dry bacteria
It is 1010CFU/g。
5. a kind of preparation method of plant enzyme collagen drink according to claim 1, which is characterized in that above-mentioned step
Suddenly in (2), the temperature of fermentation of bacillus subtilis processing is 38-42 DEG C, and the time of fermentation process is 3-4 days.
6. a kind of preparation method of plant enzyme collagen drink according to claim 1, which is characterized in that above-mentioned step
Suddenly in (2), the temperature of Lactobacillus casei fermentation process is 28-32 DEG C, and the time of fermentation process is 48-50h.
7. a kind of preparation method of plant enzyme collagen drink according to claim 1, which is characterized in that above-mentioned step
Suddenly in (3), food stabilizer is sodium carboxymethylcellulose.
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| CN201910751669.7A CN110367418A (en) | 2019-08-06 | 2019-08-06 | A kind of preparation method of plant enzyme collagen drink |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN115500437A (en) * | 2022-10-17 | 2022-12-23 | 霸州市信德缘食品有限公司 | Enzyme beverage and preparation method thereof |
| CN116508918A (en) * | 2023-04-17 | 2023-08-01 | 广西冰客食品有限公司 | Preparation method of citrus unshiu pulp |
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Application publication date: 20191025 |