CN110839798A - Pomegranate fermented functional beverage and preparation method thereof - Google Patents
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Abstract
The invention belongs to pomegranate drinks, and relates to a pomegranate fermented functional beverage and a preparation method thereof, wherein the process flow comprises the following steps: grading fresh fruits, peeling and taking seeds, squeezing and taking juice, sterilizing, blending fruit juice, pre-fermenting, pouring gum into a barrel, post-fermenting, blending, filtering, sterilizing and packaging. The invention aims at the precipitation phenomenon of fruit and vegetable juice beverages, and adopts electrostatic balance to manufacture micron-sized electrostatic functional pellets with different densities and particle sizes, after the micron-sized electrostatic functional pellets are added into fruit juice, when tiny substances without static electricity are close to the micron-sized electrostatic functional pellets, the micron-sized electrostatic functional pellets and the micron-sized electrostatic functional pellets can be adsorbed together to reach a balanced state due to the electrostatic induction phenomenon, and suspended matters or colloidal particles with different weights and different particle sizes can be adsorbed due to different densities and particle sizes of the micron-sized electrostatic functional pellets, so that the suspended state is kept for a long time, and.
Description
Technical Field
The invention belongs to pomegranate drinks, and relates to a pomegranate fermented functional beverage and a preparation method thereof.
Background
The pomegranate fruit is like a red gem, is sour, sweet, tasty and juicy, has high nutritive value, is rich in fruit sugar, high-quality protein, is easy to absorb fat and the like. Pomegranate not only has rich fruit nutrient contents, but also has valuable leaves and fruit kernels. The pomegranate drink in the market at present is prepared by blending pomegranate juice, sugar, citric acid, spices and the like, has poor taste, does not refresh, and has intense and sweet taste. Does not meet the requirements of consumers on mouthfeel.
Through search, the patent documents related to the present invention disclose the following:
1. patent document ZL200910094730.1 discloses a pomegranate fermented beverage and a preparation method thereof, the invention is mainly characterized in that the pomegranate fermented beverage is obtained by full juice fermentation without adding water and removing ethanol, or is concentrated into a pomegranate fermented concentrated juice with a sag of more than or equal to 60 degrees BX for preparation, and the pomegranate fermented concentrated juice is mainly used for preparation.
2. Patent document ZL201510330963.2 discloses a pomegranate juice beverage and a preparation method thereof, the pomegranate juice beverage prepared by the invention maintains better oxidation resistance and acidic environment due to mutual influence and synergy of four components, so that the juice can be prevented from deteriorating and oxidizing without adding preservatives, vitamin C and other reducing components.
Aiming at the defects of the patents, the invention improves the taste and the later storage to obtain
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a pomegranate fermented functional beverage with high live bacteria of lactobacillus and no precipitate in later storage and a preparation method thereof.
The technical scheme for realizing the purpose of the invention is as follows:
a pomegranate fermented functional beverage and a preparation method thereof, the preparation method comprises the following specific steps:
(1) squeezing to obtain juice
Peeling, crushing and pulping, adding 5g of milk powder into every 100g of pomegranate juice, and uniformly mixing;
(2) blending of fruit juices
Controlling the sugar content of the uniformly mixed pomegranate juice, wherein the standard is that the sugar content is 14-18%, performing rough filtration, and performing radiation sterilization on 31.2-32.2 kGy for 20-30min to obtain pre-pomegranate juice and performing sterilization treatment;
(3) preparation of microorganism reinforced microsphere
Taking pectin 60% -sodium alginate, 20% -whey protein isolate 15%, 6-bromo-7-hydroxy-4-methylcoumarin 5% as a composite wall material, wherein the core material consists of a composite sour agent: 30% of citric acid, 30% of malic acid, 30% of gluconacetobacter gluconacetosa strain with the concentration of 1010CFU/mL and 10% of lactic acid are used for preparing the freeze-dried microcapsule.
(4) Preparation of Rhodotorula mucilaginosa (CGMCC 2.5690) fermentation liquor
Adding the substances required by growth of Rhodotorula mucilaginosa into Sucus Punicae Granati, adding the above strain, and performing pre-fermentation;
(5) preparation of fermentation broth of Acetobacter gluconacetobacter (ATCC51845)
Acetobacter gluconacetobacter (ATCC51845) was added to the fermentation broth after the primary fermentation, and the secondary fermentation was continued.
Moreover, the microcapsule preparation process is as follows: taking pectin 60% -sodium alginate, 20% -whey protein isolate 15%, and 6-bromo-7-hydroxy-4-methylcoumarin 5% as composite wall materials, dissolving the composite wall materials with a sterile phosphate buffer solution with pH of 6.5, adding olive oil, and emulsifying by using a high-speed shearing pre-emulsifying machine in a water bath at 50 ℃ for 3-5min until a uniform emulsion is formed. Stirring at 50 deg.C for 5min, adjusting pH to 4.0-4.9 with acetic acid to promote colloid agglomeration;
the core material consists of a composite sour agent: placing 30% of citric acid, 30% of malic acid, 30% of gluconacetobacter gluconacetosa strain with concentration of 1010CFU/mL and 10% of lactic acid in water to prepare a composite solution, adjusting the pH to 2-3, and continuously stirring for 20min to obtain a core material solution; taking a certain amount of core material solution, adding the equal volume of wall material solution, and uniformly mixing; spraying the mixed solution to 5% CaCl2Stirring in the solution with magnetic stirrer for a certain time to form capsule, filtering, and washing with distilled water for 3 times to obtain wet capsule; and (3) freeze-drying the wet capsules at-60 ℃ for 36h to obtain the freeze-dried microcapsules.
Furthermore, the post-fermentation is followed by sweet and sour conditioning
The bottle cap of the packaging bottle is provided with a bulge cavity protruding upwards, a sealing rubber type material carrying bin is arranged in the bottle cap and is cylindrical, the upper part of the bottle cap is air, the lower part of the bottle cap is a sour agent, the bottom material of the rubber column is a pressure sensitive hole with a gap, when pressure is applied from the outside of the bottle cap, the bottom hole of the material carrying bin is opened, the sour agent is released into the beverage, when no pressure is applied, the hole is automatically closed, the pressing times and the pressing force of the bottle cap are different, and the releasing amount of the sour agent is different;
and the fermentation liquor is subjected to anti-aggregation combined regulation and control to manufacture micron-sized electrostatic functional pellets with different densities and particle sizes.
And, the micron-sized electrostatically functional beads are prepared:
① the preparation method of chitosan solution comprises adding 1.5% acetic acid into chitosan to make its concentration 1%, mechanically stirring to dissolve completely, and filtering with gauze to obtain clear solution;
② the agar solution is prepared by soaking agar in water, dissolving in hot water, and controlling the concentration to 3%;
③ preparing composite membrane solution by dispersing MC with alcohol, heating in 85 deg.C constant temperature water bath to 65 deg.C, adding 65 deg.C hot water with water/alcohol ratio of 2/1 and MC concentration of 3 wt%, mechanically stirring for 8min, adding hot agar solution, adding chitosan clear solution, adding functional substances such as active enzyme, stirring, and mixing for 2 min;
when the addition amount of the chitosan/MC is 1/36-6/36, the average thickness of the film is 4.9-5.2, the tensile strength is 29.5-30.8 Ts, and the FM 2.11-2.53, and composite film liquid with different chitosan contents is prepared according to the method;
④ preparing film by defoaming the above solutions with different chitosan amounts with high speed centrifuge, pouring onto glass film-forming template, scraping off excessive solutions, air drying, carefully peeling off the film, and drying in a dryer;
⑤ pelletizing the prepared film into micron-sized pellets of different sizes.
The invention has the advantages and positive effects that:
1. the invention prepares the acetobacter gluconicum (ATCC51845) and rhodotorula mucilaginosa (CGMCC 2.5690) reinforced microspheres. The lactobacillus in the fermented beverage can be reduced in activity until losing activity due to the increase of time, and the content of live lactobacillus can be increased by preparing the microcapsule ball reinforced by the lactobacillus.
2. The invention combines the characteristics of the acetobacter gluconicum and the rhodotorula mucilaginosa together, improves the fermentation efficiency, and in addition, properly changes the growth conditions of the strains in the process of strain culture so that the strains have stronger vitality.
3. The invention aims at the precipitation phenomenon of fruit and vegetable juice beverages, and adopts electrostatic balance to manufacture micron-sized electrostatic functional pellets with different densities and particle sizes, after the micron-sized electrostatic functional pellets are added into fruit juice, when tiny substances without static electricity are close to the micron-sized electrostatic functional pellets, the micron-sized electrostatic functional pellets and the micron-sized electrostatic functional pellets can be adsorbed together to reach a balanced state due to the electrostatic induction phenomenon, and suspended matters or colloidal particles with different weights and different particle sizes can be adsorbed due to different densities and particle sizes of the micron-sized electrostatic functional pellets, so that the suspended state is kept for a long time, and.
Drawings
Fig. 1 is a view of using micron-sized electrostatically functionalized beads.
Fig. 2 shows the functional beads without the micro-scale electrostatic.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A pomegranate fermented functional beverage and a preparation method thereof, the components and the method are as follows:
pomegranate: 80 parts, pectinase: 0.8 part, citric acid: 0.8 part, potassium metabisulfite: 0.5 part, glucose oxidase: 3 parts of xylitol: 5 parts of honey: 5 parts, sodium bicarbonate powder: 1 part, 0.5 part of acetobacter gluconicum (ATCC51845) and 0.5 part of rhodotorula mucilaginosa (CGMCC 2.5690).
The process flow comprises the following steps: grading fresh fruits, peeling and taking seeds, squeezing and taking juice, sterilizing, blending fruit juice, pre-fermenting, pouring gum into a barrel, post-fermenting, blending, filtering, sterilizing and packaging.
The preparation method comprises the following specific steps:
(1) squeezing to obtain juice
Selecting fresh pomegranate, peeling, crushing and pulping, wherein the rotation speed of a stirrer is about 100rpm, the stirring time is 15-25min, and the pulp granularity is preferably 3-6 mm. Adding 5g of milk powder into 100g of pomegranate juice, and mixing.
(2) Blending of fruit juices
And (3) controlling the sugar content of the uniformly mixed pomegranate juice, wherein the standard is that the sugar content is 14-18%, performing rough filtration, and performing radiation sterilization on the coarse filtered pomegranate juice at 31.2-32.2 kGy for 20-30min to obtain pre-pomegranate juice, and performing sterilization treatment (in most cases, sugar is not required to be adjusted, and the sugar content of natural whole pomegranate juice is in the range).
(3) Preparation of microorganism reinforced microsphere
Taking pectin 60% -sodium alginate, 20% -whey protein isolate 15%, and 6-bromo-7-hydroxy-4-methylcoumarin 5% as composite wall materials, dissolving the composite wall materials with a sterile phosphate buffer solution with pH of 6.5, adding olive oil, and emulsifying by using a high-speed shearing pre-emulsifying machine in a water bath at 50 ℃ for 3-5min until a uniform emulsion is formed. Stirring at 50 deg.C for 5min, and regulating pH to 4.0-4.9 with acetic acid to promote colloid agglomeration.
The core material consists of a composite sour agent: adding citric acid 30%, malic acid 30%, glucose acetobacter (Rhodotorula mucilaginosa) strain with concentration of 1010CFU/mL 30%, and lactic acid 10% into water to obtain a composite solution, adjusting pH to 2-3, and continuously stirring for 20min to obtain core material solution. Taking a certain amount of core material solution, adding the wall material solution with the same volume, and uniformly mixing. Spraying the mixed solution to 5% CaCl2Stirring in the solution with magnetic stirrer for a certain time to form capsule, filtering, and washing with distilled water for 3 times to obtain wet capsule. And (3) freeze-drying the wet capsules at-60 ℃ for 36h to obtain the freeze-dried microcapsules.
(4) Preparation of Rhodotorula mucilaginosa (CGMCC 2.5690) fermentation liquor (pre-fermentation)
Adding appropriate substances (2% peptone, 1% yeast extract, 2% glucose, 2% Na Cl, 0.05% Mg SO) required for growth of Rhodotorula mucilaginosa into Sucus Punicae Granati4) Adding the above strains, and performing pre-fermentation. The rhodotorula mucilaginosa can generate amino acid which is needed by human body and is alanine and glutamic acid under certain conditions.
(5) Preparation of a fermentation broth of Acetobacter gluconicum (ATCC51845) (after fermentation)
Adding gluconacetobacter (ATCC51845) into the fermentation liquor after the primary fermentation, continuing the secondary fermentation, wherein the added gluconacetobacter can oxidize alcohol generated in the fermentation process into acetic acid, and further oxidize the acetic acid into carbon dioxide and water.
(6) Sweet and sour modulation
The special food-grade rubber bottle cap is characterized in that a bulge cavity protrudes upwards from the outside of the bottle cap, a sealed rubber type material carrying bin is arranged in the bottle cap and is cylindrical, the upper part of the bottle cap is air, the lower part of the bottle cap is a sour agent (sweetening agent), the bottom material of a rubber column is a pressure sensitive hole with a gap, when pressure is applied from the outside of the bottle cap, the bottom hole of the material carrying bin is opened, the sour agent (the sweetening agent) is released into beverage, when the pressure is not applied, the hole is automatically closed, the pressing times and the pressing force of the bottle cap are different, the releasing amount of the sour agent (the sweetening agent) is different, and the sour and sweet taste can be.
(7) Combined regulation and control technology
The micron-sized electrostatic functional balls with different densities and particle sizes are manufactured, the micron-sized electrostatic functional balls and the micron-sized electrostatic functional balls can be adsorbed together to reach a balanced state due to the electrostatic induction phenomenon, and suspended matters or colloidal particles with different weights and different particle sizes can be adsorbed due to different densities and particle sizes of the micron-sized electrostatic functional balls, so that the suspended state is kept for a long time, and precipitation is prevented.
Preparing micron-sized electrostatic functional balls:
① preparation of Chitosan solution Chitosan is prepared by adding 1.5% acetic acid into chitosan to make its concentration 1%, mechanically stirring to dissolve completely, and filtering with gauze to obtain clear solution.
② agar solution is prepared by soaking agar in water, dissolving in hot water, and controlling the concentration to 3%.
③ preparing composite membrane solution, dispersing MC with alcohol, heating to 65 deg.C in 85 deg.C constant temperature water bath, adding 65 deg.C hot water (water/alcohol ratio is 2/1, MC concentration is 3%), mechanically stirring for 8min, adding hot agar solution (agar/MC is 2/12), adding chitosan clear solution, adding functional substances such as active enzyme, stirring, and mixing for 2 min.
When the addition amount of the chitosan/MC is 1/36-6/36, the average thickness of the film is 4.9-5.2 (multiplied by 0.01mm), the tensile strength is 29.5-30.8 Ts, and the FM 2.11-2.53.
④ preparing film, defoaming the above solutions with different chitosan content with high speed centrifuge, pouring onto glass film-forming template, scraping off excessive solutions, air drying, carefully peeling off the film, and drying in a dryer.
⑤ pelletizing the prepared film into micron-sized pellets of different particle sizes.
(8) Filter package
Regulating alcohol content of beverage to below 1% (V/V), pasteurizing at 68-70 deg.C for 25-30min, and aseptically packaging to obtain the final product.
4.3 Effect of optimization
Optimizing a carbon source and a nitrogen source in the process of culturing the rhodotorula mucilaginosa:
when trehalose is used as a carbon source, the biomass of the rhodotorula mucilaginosa can be increased by 41.23 percent.
In nitrogen source optimization, when peptone and yeast extract are used as nitrogen sources in an original fermentation medium, the biomass of the thallus obtained by fermentation is 8.7313g/L, and on the basis, beef extract is added, so that the biomass of the thallus can reach 10.8925g/L, and the yield is improved by 24.75%.
Compared with certain commercial beverage in the market, the beverage has the advantages that the carbohydrate content is increased by 2.36%, the energy content is increased by 3.14%, and the dietary fiber content is increased by 0.89%.
Table 1: nutrient content of fruit juice (100g)
Table 2: conditions of fermentation
Claims (5)
1. A pomegranate fermented functional beverage and a preparation method thereof are characterized in that: the preparation method comprises the following specific steps:
(1) squeezing to obtain juice
Peeling, crushing and pulping, adding 5g of milk powder into every 100g of pomegranate juice, and uniformly mixing;
(2) blending of fruit juices
Controlling the sugar content of the uniformly mixed pomegranate juice, wherein the standard is that the sugar content is 14-18%, performing rough filtration, and performing radiation sterilization on 31.2-32.2 kGy for 20-30min to obtain pre-pomegranate juice and performing sterilization treatment;
(3) preparation of microorganism reinforced microsphere
Taking pectin 60% -sodium alginate, 20% -whey protein isolate 15%, 6-bromo-7-hydroxy-4-methylcoumarin 5% as a composite wall material, wherein the core material consists of a composite sour agent: 30% of citric acid, 30% of malic acid, 30% of gluconacetobacter gluconacetosa strain with the concentration of 1010CFU/mL and 10% of lactic acid are used for preparing the freeze-dried microcapsule.
(4) Preparation of Rhodotorula mucilaginosa (CGMCC 2.5690) fermentation liquor
Adding the substances required by growth of Rhodotorula mucilaginosa into Sucus Punicae Granati, adding the above strain, and performing pre-fermentation;
(5) preparation of fermentation broth of Acetobacter gluconacetobacter (ATCC51845)
Acetobacter gluconacetobacter (ATCC51845) was added to the fermentation broth after the primary fermentation, and the secondary fermentation was continued.
2. The fermented pomegranate beverage and the preparation method thereof according to claim 1, wherein the fermented pomegranate beverage comprises: the preparation process of the microcapsule is as follows: taking pectin 60% -sodium alginate, 20% -whey protein isolate 15%, and 6-bromo-7-hydroxy-4-methylcoumarin 5% as composite wall materials, dissolving the composite wall materials with a sterile phosphate buffer solution with pH of 6.5, adding olive oil, and emulsifying by using a high-speed shearing pre-emulsifying machine in a water bath at 50 ℃ for 3-5min until a uniform emulsion is formed. Stirring at 50 deg.C for 5min, adjusting pH to 4.0-4.9 with acetic acid to promote colloid agglomeration;
the core material consists of a composite sour agent: placing 30% of citric acid, 30% of malic acid, 30% of gluconacetobacter gluconacetosa strain with concentration of 1010CFU/mL and 10% of lactic acid in water to prepare a composite solution, adjusting the pH to 2-3, and continuously stirring for 20min to obtain a core material solution; taking a certain amount of core material solution, adding the equal volume of wall material solution, and uniformly mixing; spraying the mixed solution to 5% CaCl2Stirring in the solution with magnetic stirrer for a certain time to form capsule, filtering, and washing with distilled water for 3 times to obtain wet capsule; and (3) freeze-drying the wet capsules at-60 ℃ for 36h to obtain the freeze-dried microcapsules.
3. The fermented pomegranate beverage and the preparation method thereof according to claim 1, wherein the fermented pomegranate beverage comprises: post-fermentation followed by sour-sweet conditioning
The bottle cap of the packaging bottle is provided with an upward bulge cavity, a sealing rubber type material carrying bin is arranged in the bottle cap and is cylindrical, the upper part of the bottle cap is air, the lower part of the bottle cap is a sour agent, the bottom of the rubber column is provided with a pressure sensitive hole with a gap, when pressure is applied from the outside of the bottle cap, the bottom of the material carrying bin is opened, the sour agent is released into the beverage, when no pressure is applied, the hole is automatically closed, the pressing times and the pressing force of the bottle cap are different, and the releasing amount of the sour agent is different.
4. The fermented pomegranate beverage and the preparation method thereof according to claim 1, wherein the fermented pomegranate beverage comprises: the fermentation liquor is subjected to anti-aggregation combined regulation and control to manufacture micron-sized electrostatic functional pellets with different densities and particle sizes.
5. The fermented pomegranate beverage and the preparation method thereof according to claim 4, wherein the fermented pomegranate beverage comprises: preparing the micron-sized electrostatic functional pellets:
① the preparation method of chitosan solution comprises adding 1.5% acetic acid into chitosan to make its concentration 1%, mechanically stirring to dissolve completely, and filtering with gauze to obtain clear solution;
② the agar solution is prepared by soaking agar in water, dissolving in hot water, and controlling the concentration to 3%;
③ preparing composite membrane solution by dispersing MC with alcohol, heating in 85 deg.C constant temperature water bath to 65 deg.C, adding 65 deg.C hot water with water/alcohol ratio of 2/1 and MC concentration of 3 wt%, mechanically stirring for 8min, adding hot agar solution, adding chitosan clear solution, adding functional substances such as active enzyme, stirring, and mixing for 2 min;
when the addition amount of the chitosan/MC is 1/36-6/36, the average thickness of the film is 4.9-5.2, the tensile strength is 29.5-30.8 Ts, and the FM 2.11-2.53, and composite film liquid with different chitosan contents is prepared according to the method;
④ preparing film by defoaming the above solutions with different chitosan amounts with high speed centrifuge, pouring onto glass film-forming template, scraping off excessive solutions, air drying, carefully peeling off the film, and drying in a dryer;
⑤ pelletizing the prepared film into micron-sized pellets of different sizes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655854A (en) * | 2020-11-23 | 2021-04-16 | 国投中鲁果汁股份有限公司 | Watermelon fermentation functional beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776113A (en) * | 2012-06-27 | 2012-11-14 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of pomegranate fruit vinegar |
| CN107997179A (en) * | 2017-12-07 | 2018-05-08 | 河南科技大学 | A kind of preparation method of lactobacillus micro-capsule |
| CN208775391U (en) * | 2018-09-14 | 2019-04-23 | 申彦晶 | Band feed bin bottle cap |
| CN109793129A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Yam drink preparation method |
-
2019
- 2019-10-28 CN CN201911028154.0A patent/CN110839798A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776113A (en) * | 2012-06-27 | 2012-11-14 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of pomegranate fruit vinegar |
| CN107997179A (en) * | 2017-12-07 | 2018-05-08 | 河南科技大学 | A kind of preparation method of lactobacillus micro-capsule |
| CN208775391U (en) * | 2018-09-14 | 2019-04-23 | 申彦晶 | Band feed bin bottle cap |
| CN109793129A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Yam drink preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655854A (en) * | 2020-11-23 | 2021-04-16 | 国投中鲁果汁股份有限公司 | Watermelon fermentation functional beverage |
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