CN110637954A - Processing method of blueberry and mulberry compound fermented beverage - Google Patents
Processing method of blueberry and mulberry compound fermented beverage Download PDFInfo
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- CN110637954A CN110637954A CN201810680529.0A CN201810680529A CN110637954A CN 110637954 A CN110637954 A CN 110637954A CN 201810680529 A CN201810680529 A CN 201810680529A CN 110637954 A CN110637954 A CN 110637954A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention provides a processing method of a blueberry and mulberry compound fermentation beverage, which comprises the steps of berry treatment, solid fermentation, liquid fermentation and the like. According to the invention, the mulberry is used as one of fermentation raw materials, alcohol sterilization is adopted, sulfite and pectinase are added, yeast and acetic acid bacteria are used as fermentation strains, a method combining solid fermentation with liquid fermentation and aerobic fermentation with anaerobic fermentation is adopted, the probability of mixed bacteria pollution in the fermentation process is low, the cost of the processed blueberry and mulberry compound fermentation beverage is low, the product appearance and form are stable, the flavor is unique, and the complete resource utilization of blueberry berries and mulberries is realized.
Description
Technical Field
The invention belongs to the field of blueberry deep processing, and particularly relates to a processing method of a blueberry and mulberry compound fermented beverage.
Background
The blueberry is rich in nutritional elements such as protein, dietary fiber, fat, vitamins and the like, is sour and sweet in fruit taste, unique in flavor and rich in nutrition, and is known as the king of berries; and has the effects of delaying aging, resisting cancer, protecting vision, enhancing memory and improving human immunity, integrates nutrition and health care, and is deeply welcomed by consumers. However, because the blueberry fruit is berry type, the fruit skin is thin, the fruit is juicy, the water content is high, the blueberry picking period is centralized, the storage period is short, and the blueberry cannot be stored for a long time, the research on the development trend of blueberry processed products is carried out.
In the prior art, the method for preparing the beverage by fermenting the blueberries by using microorganisms is one of the deep processing methods of the blueberries. In the fermentation process, macromolecular fibers, organic acids, pectin and other substances are fermented by microorganisms to form rich amino acids, enzymes, vitamins, mineral substances and secondary metabolites, so that the nutrition is rich and the absorption by a human body is facilitated. CN104223221A discloses a preparation method of a blueberry beverage, which adopts sterilized blueberry juice for fermentation; CN106418086A discloses a processing technology of blueberry beverage, which adopts the blueberry pulp after microwave radiation treatment to ferment; CN103750470A discloses a method for making a blueberry beverage, which comprises the steps of juicing blueberry fruits to obtain blueberry juice and blueberry pomace, and grinding the blueberry pomace to obtain blueberry pulp and blueberry juice for fermentation respectively.
However, in the prior art, the blueberries are processed into fruit juice, fruit pulp and the like for liquid fermentation, and because the liquid fermentation has higher requirements on the quality of a substrate, the blueberry pomace cannot be used for liquid fermentation or directly used for liquid fermentation, so that the utilization rate of blueberry resources is reduced; in addition, the cost of preparing the beverage by only taking the blueberries as the main raw material is high, and the taste of the fermented beverage by a single strain is single. In view of the above problems in the prior art, the present application adopts the following technical solutions.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing method of a blueberry and mulberry compound fermented beverage.
The invention is realized by the following technical scheme:
a processing method of blueberry and mulberry compound fermentation beverage is characterized by comprising the following steps:
(1) berry processing: removing rotten fruits of blueberries and mulberry berries, cleaning, drying, adding alcohol to sterilize the surfaces of the berries, and mashing the two berries in a stirrer respectively until the peels and the pulps are separated after the alcohol on the surfaces is completely volatilized; adding appropriate amount of sulfite and pectinase into mashed blueberry berries and mulberry berries, uniformly mixing, and keeping at 50 ℃ for 36h to obtain treated mixed berries;
(2) solid state fermentation: adding a small amount of sucrose, puffed wheat flour, yeast and acetic acid bacteria into the treated mixed pulp, and performing aerobic fermentation at 25 deg.C for 48 hr under ventilation condition to obtain solid fermentation product;
(3) liquid state fermentation: adding appropriate amount of sucrose, puffed wheat flour and sterile water into the solid fermentation product, mixing, and fermenting under anaerobic condition at 40 deg.C for 48 hr to obtain liquid fermentation product;
(4) and (4) filtering the liquid fermentation product obtained in the step (3), precipitating, taking the supernatant and sterilizing.
In the step (1), the weight ratio of the blueberry berries to the mulberry berries is 5: 5. according to the proportion, the physical and chemical properties of the mixture and the fermented product are stable, and the flavor and the taste are good.
In the step (1), the addition amount of sulfite is 80mg/kg and the addition amount of pectinase is 1.0g/kg based on the total mass of two berries. The additive can effectively inhibit growth and reproduction of mixed bacteria, and has antioxidant and fragrance improving effects.
In the step (2), the addition amount of the sucrose is 80g/kg and the addition amount of the puffed wheat flour is 60g/kg based on the mass of the processed mixed berries. The addition amount can provide proper carbon source and nitrogen source in the solid aerobic fermentation stage, and the strains are utilized to propagate in large quantity.
In the step (3), the addition amount of sucrose is 120g/kg, the addition amount of puffed wheat flour is 90g/kg, and the addition amount of sterile water is 1.2L/kg according to the mass of the solid fermentation product. The addition amount can provide proper carbon source and nitrogen source in the liquid anaerobic fermentation stage, and after proper amount of aseptic dilution, nutrient substances, microorganisms and the like are stably and uniformly distributed in a fermentation system, thereby being beneficial to the formation and accumulation of fermentation metabolites.
The invention has the beneficial effects that:
1. the mulberry is used as one of the fermentation raw materials, so that on one hand, the dosage of the blueberry is reduced, and the cost is reduced; in addition, the mulberry anthocyanin and the active protein are high in content, the mulberry anthocyanin is rich in mineral substances and vitamins, and the mulberry anthocyanin can be favorably matched with the blueberry in the aspects of nutritional ingredients, mouthfeel and appearance and shape of a fermentation product.
2. The alcohol disinfection is combined with the addition of sulfite and pectinase, so that the probability of mixed bacteria pollution can be reduced, the damage of conventional high-temperature disinfection on the quality and the nutritional ingredients of berries can be avoided, the growth and the propagation of mixed bacteria can be effectively inhibited, and the effects of resisting oxidation, improving fragrance and the like can be achieved.
3. The fermentation strain comprises saccharomycetes and acetic acid bacteria, and the mixed fermentation of the two strains enables the fermentation product to integrate mellow taste and sour taste, so that the flavor and the taste are greatly improved.
4. By adopting a method combining solid fermentation with liquid fermentation and aerobic fermentation with anaerobic fermentation, during the solid aerobic fermentation, a large amount of fermentation strains are propagated, and during the liquid anaerobic fermentation, a large amount of propagated microorganisms can rapidly metabolize and accumulate products such as alcohol, acetic acid and the like, so that the fermentation efficiency is improved; in addition, the solid fermentation has lower requirements on substrates, the pomace can be used as a solid fermentation substrate, and the substrates such as the pomace are decomposed and utilized thoroughly through two fermentation processes of solid aerobic fermentation and liquid anaerobic fermentation, so that the complete resource utilization of blueberry berries and indigo berries is realized.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but the embodiments of the present invention are not limited thereto:
example 1:
a processing method of blueberry and mulberry compound fermentation beverage is characterized by comprising the following steps:
(1) berry processing: the weight ratio of blueberry berries to mulberry berries is 5: 5, removing diseased and rotten blueberries and mulberry berries, cleaning, draining, adding alcohol to sterilize the surfaces of the berries after moisture is removed, and respectively putting the two berries into a stirrer to be mashed until peels and pulps are separated after the alcohol on the surfaces is completely volatilized; adding appropriate amount of sulfite and pectinase into mashed blueberry berries and mulberry berries, uniformly mixing, and keeping at 50 ℃ for 36h to obtain treated mixed berries;
(2) solid state fermentation: adding a small amount of sucrose, puffed wheat flour, yeast and acetic acid bacteria into the treated mixed pulp, and performing aerobic fermentation at 25 deg.C for 48 hr under ventilation condition to obtain solid fermentation product;
(3) liquid state fermentation: adding appropriate amount of sucrose, puffed wheat flour and sterile water into the solid fermentation product, mixing, and fermenting under anaerobic condition at 40 deg.C for 48 hr to obtain liquid fermentation product;
(4) and (4) filtering the liquid fermentation product obtained in the step (3), precipitating, taking the supernatant and sterilizing.
Example 2:
a processing method of blueberry and mulberry compound fermentation beverage is characterized by comprising the following steps:
(1) berry processing: removing rotten fruits of blueberries and mulberry berries, cleaning, drying, adding alcohol to sterilize the surfaces of the berries, and mashing the two berries in a stirrer respectively until the peels and the pulps are separated after the alcohol on the surfaces is completely volatilized; adding a proper amount of sulfite and pectinase into mashed blueberry berries and mulberry berries, and uniformly mixing, wherein the addition amount of the sulfite is 80mg/kg and the addition amount of the pectinase is 1.0g/kg according to the total mass of the two berries, and keeping the mixture at 50 ℃ for 36 hours to obtain treated mixed berries;
(2) solid state fermentation: adding a small amount of sucrose, puffed wheat flour, yeast and acetic acid bacteria into the treated mixed pulp, and performing aerobic fermentation at 25 deg.C for 48 hr under ventilation condition to obtain solid fermentation product;
(3) liquid state fermentation: adding appropriate amount of sucrose, puffed wheat flour and sterile water into the solid fermentation product, mixing, and fermenting under anaerobic condition at 40 deg.C for 48 hr to obtain liquid fermentation product;
(4) and (4) filtering the liquid fermentation product obtained in the step (3), precipitating, taking the supernatant and sterilizing.
Example 3:
a processing method of blueberry and mulberry compound fermentation beverage is characterized by comprising the following steps:
(1) berry processing: removing rotten fruits of blueberries and mulberry berries, cleaning, drying, adding alcohol to sterilize the surfaces of the berries, and mashing the two berries in a stirrer respectively until the peels and the pulps are separated after the alcohol on the surfaces is completely volatilized; adding appropriate amount of sulfite and pectinase into mashed blueberry berries and mulberry berries, uniformly mixing, and keeping at 50 ℃ for 36h to obtain treated mixed berries;
(2) solid state fermentation: adding a small amount of sucrose, puffed wheat flour, yeast strains and acetic acid strains into the treated mixed berry, wherein the addition amount of the sucrose is 80g/kg and the addition amount of the puffed wheat flour is 60g/kg according to the mass of the treated mixed berry, and carrying out aerobic fermentation for 48h under the ventilation condition at 25 ℃ to obtain a solid fermentation product;
(3) liquid state fermentation: adding a proper amount of sucrose, puffed wheat flour and sterile water into the solid fermentation product, wherein the addition amount of the sucrose is 120g/kg, the addition amount of the puffed wheat flour is 90g/kg and the addition amount of the sterile water is 1.2L/kg according to the mass of the solid fermentation product, uniformly mixing, and anaerobically fermenting for 48 hours at 40 ℃ under a gas-tight condition to obtain a liquid fermentation product;
(4) and (4) filtering the liquid fermentation product obtained in the step (3), precipitating, taking the supernatant and sterilizing.
Claims (5)
1. A processing method of blueberry and mulberry compound fermentation beverage is characterized by comprising the following steps:
(1) berry processing: removing rotten fruits of blueberries and mulberry berries, cleaning, drying, adding alcohol to sterilize the surfaces of the berries, and mashing the two berries in a stirrer respectively until the peels and the pulps are separated after the alcohol on the surfaces is completely volatilized; adding appropriate amount of sulfite and pectinase into mashed blueberry berries and mulberry berries, uniformly mixing, and keeping at 50 ℃ for 36h to obtain treated mixed berries;
(2) solid state fermentation: adding a small amount of sucrose, puffed wheat flour, yeast and acetic acid bacteria into the treated mixed pulp, and performing aerobic fermentation at 25 deg.C for 48 hr under ventilation condition to obtain solid fermentation product;
(3) liquid state fermentation: adding appropriate amount of sucrose, puffed wheat flour and sterile water into the solid fermentation product, mixing, and fermenting under anaerobic condition at 40 deg.C for 48 hr to obtain liquid fermentation product;
(4) and (4) filtering the liquid fermentation product obtained in the step (3), precipitating, taking the supernatant and sterilizing.
2. The processing method of the blueberry and mulberry compound fermented beverage as claimed in claim 1, is characterized in that: in the step (1), the weight ratio of the blueberry berries to the mulberry berries is 5: 5.
3. the processing method of the blueberry and mulberry compound fermented beverage as claimed in claim 1, is characterized in that: in the step (1), the addition amount of sulfite is 80mg/kg and the addition amount of pectinase is 1.0g/kg based on the total mass of two berries.
4. The processing method of the blueberry and mulberry compound fermented beverage as claimed in claim 1, is characterized in that: in the step (2), the addition amount of the sucrose is 80g/kg and the addition amount of the puffed wheat flour is 60g/kg based on the mass of the processed mixed berries.
5. The processing method of the blueberry and mulberry compound fermented beverage as claimed in claim 1, is characterized in that: in the step (3), the addition amount of sucrose is 120g/kg, the addition amount of puffed wheat flour is 90g/kg, and the addition amount of sterile water is 1.2L/kg according to the mass of the solid fermentation product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810680529.0A CN110637954A (en) | 2018-06-27 | 2018-06-27 | Processing method of blueberry and mulberry compound fermented beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810680529.0A CN110637954A (en) | 2018-06-27 | 2018-06-27 | Processing method of blueberry and mulberry compound fermented beverage |
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| CN110637954A true CN110637954A (en) | 2020-01-03 |
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| CN201810680529.0A Pending CN110637954A (en) | 2018-06-27 | 2018-06-27 | Processing method of blueberry and mulberry compound fermented beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1270769A (en) * | 1999-04-21 | 2000-10-25 | 杨明巧 | Active bacterial beverage and its preparation |
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
-
2018
- 2018-06-27 CN CN201810680529.0A patent/CN110637954A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1270769A (en) * | 1999-04-21 | 2000-10-25 | 杨明巧 | Active bacterial beverage and its preparation |
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
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Application publication date: 20200103 |