CN111513221A - Low-alcohol apple and onion juice compound fermented beverage and preparation process thereof - Google Patents

Low-alcohol apple and onion juice compound fermented beverage and preparation process thereof Download PDF

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CN111513221A
CN111513221A CN202010360176.3A CN202010360176A CN111513221A CN 111513221 A CN111513221 A CN 111513221A CN 202010360176 A CN202010360176 A CN 202010360176A CN 111513221 A CN111513221 A CN 111513221A
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apple
onion juice
liquid
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马立娟
丁桂红
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Xuzhou Lianzhi Biotechnology Co ltd
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Abstract

The invention relates to the technical field of beverages, in particular to a low-alcohol apple onion juice compound fermented beverage and a preparation process thereof, and the preparation process comprises the following steps: s1, preparing onion juice and apple juice respectively; s2, mixing the onion juice and the apple juice, and carrying out pasteurization to obtain a sterilization liquid; s3, adjusting the sugar degree and the pH value of the sterilization liquid to obtain a liquid to be fermented; s4, inoculating the lactobacillus plantarum seed solution into the solution to be fermented, stirring and mixing uniformly, culturing at constant temperature, and then inoculating the pichia pastoris seed solution into the culture medium to continue culturing at constant temperature to obtain fermentation liquor; s5, taking the supernatant of the fermentation liquor, adding a taste blending agent into the supernatant for taste blending, carrying out pasteurization after filtering, and storing for 2-4 h at the temperature of 0-4 ℃ after cooling to obtain the apple onion juice compound fermented beverage. The beverage prepared by the invention not only has the nutrition and efficacy of the onion and the apple, but also has fresh and unique taste and flavor, and has great development value and market prospect.

Description

Low-alcohol apple and onion juice compound fermented beverage and preparation process thereof
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a low-alcohol apple onion juice compound fermented beverage and a preparation process thereof.
Background
With the gradual increase of the yield of the fruits and vegetables, the deep processing technology of the fruits and vegetables is more and more mature. The fruit and vegetable juice has the characteristics of unique flavor, comprehensive nutrition and the like, and is popular with more and more consumers. The nutritional ingredients and the manufacturing process of a plurality of fruit and vegetable beverages on the current market are mainly divided into three categories. Firstly, the raw juice type fruit and vegetable beverage is obtained by simple juicing; secondly, adding corresponding edible pigment, edible essence and the like into part of the fruit juice to blend to obtain the fruit juice imitating beverage; thirdly, artificially adding CO on the basis of the second type2The carbonated beverage of (1). Compared with the fruit and vegetable juice prepared by the traditional process, the fruit and vegetable fermented beverage has the nutrition and fruit fragrance flavor of the fruit and vegetable raw materials and the function and unique flavor of the metabolite after microbial fermentation, is more and more popular among consumers, especially young people, and has wide market prospect.
The onion is a perennial herb of Allium of Liliaceae, is rich in various nitrogen-containing compounds, sulfur-containing compounds, flavonoid compounds, prostate substances and the like, and nutrient substances such as citric acid, malic acid, vitamin A, vitamin B1, vitamin C, carotene, nicotinic acid and the like, and also contains trace elements such as calcium, phosphorus, iron, mercaptan, various vitamins and the like. According to literature reports, the onion has the effects of diminishing inflammation and inhibiting bacteria, promoting blood circulation to remove blood stasis, stopping diarrhea, preventing and resisting cancers, promoting urination, reducing blood sugar and blood pressure, preventing cardiovascular diseases and the like, and is a well-known vegetable for both food and medicine. In recent years, the development of onion health-care food has become an important direction for the deep processing of onions. Such as the mixed fermentation of onion yogurt products using Lactobacillus bulgaricus and Streptococcus thermophilus; preparing fermented onion juice by using microorganism halophilic tetragenococcus in the environment; and onion vinegar beverage, low alcohol onion health wine, onion soybean milk wine, etc. However, most of domestic manufacturers utilize microorganisms in the environment to naturally ferment the onions at present, the fermentation mode is not controlled extensively, and the product quality is unstable. Therefore, artificial intervention inoculation and fermentation process condition control on onion fermentation are of great significance for promoting modern production of onion fermentation products, improving product quality, reducing cost, improving production efficiency and developing new markets.
Disclosure of Invention
The invention aims to overcome the defects and shortcomings of the prior art and provide a preparation process for preparing a low-alcohol apple onion juice compound fermented beverage which is fresh and unique in taste and flavor and rich in nutrient components, and the preparation process comprises the following steps:
s1, preparing onion juice and apple juice respectively;
s2, mixing the onion juice and the apple juice, and carrying out pasteurization to obtain a sterilization liquid;
s3, adjusting the sugar degree and the pH value of the sterilizing solution to obtain a solution to be fermented;
s4, inoculating the lactobacillus plantarum seed liquid into the liquid to be fermented, stirring and uniformly mixing, culturing at constant temperature, and then inoculating the pichia pastoris seed liquid to be cultured at constant temperature continuously to obtain a fermentation liquid;
s5, adding a taste blending agent into the supernatant of the fermentation liquor to blend the taste, filtering, pasteurizing, cooling, and storing at 0-4 ℃ for 2-4 h to obtain the apple onion juice compound fermented beverage.
The preparation process of the low-alcohol apple onion juice compound fermented beverage comprises the step of S2, wherein the mixing volume ratio of the onion juice to the apple juice is 55:45-85: 15.
The invention relates to a preparation process of a low-alcohol apple and onion juice compound fermented beverage, which comprises the specific method of adjusting the sugar degree and the pH value of a sterilization liquid in S3, adding cane sugar to adjust the sugar degree value to be 10-20 Bx, and adding citric acid to adjust the pH value to be 4-6.
In the preparation process of the low-alcohol apple onion juice compound fermentation beverage, the preparation method of the lactobacillus plantarum seed solution comprises the following steps:
inoculating the lactobacillus plantarum slant subjected to refrigeration preservation into a liquid MRS culture medium by using an inoculating loop under aseptic operation, and culturing at 30-40 ℃ for 16-24 h to obtain the lactobacillus plantarum slant.
In the preparation process of the low-alcohol apple onion juice compound fermentation beverage, the preparation method of the pichia kudriana seed solution comprises the following steps:
taking a refrigerated pichia pastoris inclined plane, selecting thalli by using an inoculating loop under aseptic operation, inoculating the thalli into a liquid YEPD culture medium, and carrying out shake cultivation for 8-16 h at 26-32 ℃ and 150-200 r/min.
In the preparation process of the low-alcohol apple onion juice compound fermentation beverage, the ratio of the inoculation amount of the lactobacillus plantarum seed solution to the volume of the solution to be fermented is (3-10): 100,
the volume ratio of the inoculation amount of the pichia kudriana seed liquid to the liquid to be fermented is (3-10): 100.
in the preparation process of the low-alcohol apple onion juice compound fermented beverage, the lactobacillus plantarum seed solution is inoculated, then the constant-temperature culture temperature is 35-40 ℃, and the constant-temperature culture time is 2d-3 d.
After the pichia kudriana seed liquid is inoculated, the constant temperature culture temperature is 26-28 ℃, and the constant temperature culture time is 3-5 d.
In the preparation process of the low-alcohol apple onion juice compound fermented beverage, the taste blending agent comprises the following raw materials in parts by weight: 1-5 parts of white granulated sugar, 0.2-0.4 part of citric acid, 3-6 parts of apple vinegar and 0.01-0.05 part of sodium erythorbate.
In the preparation process of the low-alcohol apple onion juice composite fermented beverage, the mass ratio of the addition amount of the taste blending agent to the supernatant is (0.04-0.16): 1.
the invention also provides a low-alcohol apple onion juice compound fermented beverage prepared by any one of the preparation processes of the apple onion juice compound fermented beverage.
The invention has the beneficial effects that: according to the invention, the mixed juice of onion juice and apple juice is fermented by adopting lactobacillus plantarum and pichia pastoris, and a taste blending agent consisting of white granulated sugar, sterilized citric acid, apple vinegar and sodium erythorbate is added for taste blending, so that the final product has the nutrition and the effects of two fruits and vegetables of onion and apple, is fresh and unique in taste and flavor, and has great development value and market prospect.
Detailed Description
The present invention will now be described in detail with reference to specific examples, wherein the examples and descriptions are provided only for the purpose of illustrating the present invention and are not intended to limit the present invention.
Example 1
A preparation process of a low-alcohol apple and onion juice compound fermented beverage specifically comprises the following steps:
(1) preparing onion juice: screening purple-skin onions, removing rotten purple-skin onions with diseases and insect pests, removing tops and roots, washing with flowing water, cutting the onions into small pieces, pulping in a juicer, roughly filtering with 6 layers of food-grade gauze, and filtering with a centrifuge to obtain onion juice;
(2) preparing apple juice: washing the screened apples without rottenness with flowing water, removing kernels, cutting into small pieces, feeding into a juicer to be pulped, roughly filtering by adopting 6 layers of food-grade gauze, and filtering by using a centrifuge to obtain apple juice;
(3) sterilizing and blending raw materials: mixing the prepared onion juice and apple juice at a volume ratio of 60:40, and performing pasteurization at 80 deg.C for 15min to obtain a sterilization solution;
(4) cooling the sterilization liquid to 35 ℃, and adding sucrose to adjust the sugar degree to 18 degrees Bx; adding citric acid to adjust pH to 4 to obtain fermentation solution;
(5) strain activation and seed liquid preparation:
preparing a lactobacillus plantarum seed solution: selecting a refrigerated Lactobacillus plantarum slant (MRS solid culture medium), inoculating two-ring thalli into a liquid MRS culture medium by using an inoculating ring under aseptic operation, and culturing at 37 ℃ for 20h to obtain a seed solution;
preparing a pichia kudriana seed solution: taking a refrigerated Pichia pastoris inclined plane (YEPD solid culture medium), selecting two rings of thalli by an inoculating ring under aseptic operation, inoculating into a liquid YEPD culture medium, and performing shake culture at 30 ℃ and 180r/min for 12h to prepare a seed solution;
(6) fermentation: inoculating the prepared lactobacillus plantarum seed solution into a to-be-fermented solution with an inoculation amount of 8% (v/v), uniformly stirring, carrying out static culture at a constant temperature of 37 ℃ for 2 days, inoculating the lactobacillus plantarum seed solution into a pichia pastoris seed solution with an inoculation amount of 5% (v/v), and carrying out continuous static culture at a constant temperature of 28 ℃ for 4 days to obtain a fermentation solution;
(7) and (3) blending and post-treating the mouthfeel of the composite fermented beverage: centrifuging the fermentation liquor at 3000rpm for 5min, taking the supernatant, adding a taste blending agent (in this embodiment, the taste blending agent is composed of white granulated sugar and sterilized citric acid, apple vinegar, and sodium erythorbate) into the supernatant for blending, wherein the components are in percentage by mass: 3% of white granulated sugar, 0.2% of citric acid, 3% of apple vinegar, 0.2% of sodium erythorbate and the balance of supernatant; centrifuging the blended fermented fruit and vegetable juice with good taste at 3000rpm for 5min, pasteurizing the supernatant at 85 deg.C for 10min, cooling to room temperature, and storing at 4 deg.C for 4h to obtain the final product.
Example 2
A preparation process of a low-alcohol apple and onion juice compound fermented beverage specifically comprises the following steps:
(1) preparing onion juice: screening yellow skin onion, removing rotten yellow skin onion with diseases and insect pests, removing top and root, washing with flowing water, cutting onion into small pieces, pulping with a juicer, coarse-filtering with 6 layers of food grade gauze, and filtering with a centrifuge to obtain onion juice;
(2) preparing apple juice: washing the screened apples without rottenness with flowing water, removing kernels, cutting into small pieces, feeding into a juicer to be pulped, roughly filtering by adopting 6 layers of food-grade gauze, and filtering by using a centrifuge to obtain apple juice;
(3) sterilizing and blending raw materials: mixing the prepared onion juice and apple juice at a volume ratio of 75:25, and performing pasteurization at 80 deg.C for 15min to obtain a sterilization solution;
(4) cooling the sterilization liquid to 35 ℃, and adding sucrose to adjust the sugar degree to 15 DEG Bx; adding citric acid to adjust pH to 5 to obtain fermentation solution;
(5) strain activation and seed liquid preparation:
preparing a lactobacillus plantarum seed solution: selecting a refrigerated Lactobacillus plantarum slant (MRS solid culture medium), inoculating two-ring thalli into a liquid MRS culture medium by using an inoculating ring under aseptic operation, and culturing at 37 ℃ for 20h to obtain a seed solution;
preparing a pichia kudriana seed solution: taking a refrigerated Pichia pastoris inclined plane (YEPD solid culture medium), selecting two rings of thalli by an inoculating ring under aseptic operation, inoculating into a liquid YEPD culture medium, and performing shake culture at 30 ℃ and 180r/min for 12h to prepare a seed solution;
(6) fermentation: inoculating the prepared lactobacillus plantarum seed solution into a to-be-fermented solution with an inoculation amount of 5% (v/v), uniformly stirring, carrying out static culture at a constant temperature of 37 ℃ for 3 days, inoculating the lactobacillus plantarum seed solution into a pichia pastoris seed solution with an inoculation amount of 8% (v/v), and continuously carrying out static culture at a constant temperature of 26 ℃ for 5 days;
(7) and (3) blending and post-treating the mouthfeel of the composite fermented beverage: centrifuging the fermentation liquid at 3000rpm for 5min, taking the supernatant, adding a taste blending agent (in this embodiment, the taste blending agent is composed of white granulated sugar and sterilized citric acid, apple vinegar, and sodium erythorbate) into the supernatant for blending, wherein the components are, by mass: 5% of white granulated sugar, 0.3% of citric acid, 5% of apple vinegar, 0.3% of sodium erythorbate and the balance of supernatant; centrifuging the blended fermented fruit and vegetable juice with good taste at 3000rpm for 5min, pasteurizing the supernatant at 85 deg.C for 10min, cooling to room temperature, and storing at 2 deg.C for 3h to obtain the final product.
Example 3
A preparation process of a low-alcohol apple and onion juice compound fermented beverage specifically comprises the following steps:
(1) preparing onion juice: screening purple-skin onions, removing rotten yellow-skin onions with diseases and insect pests, removing tops and roots, washing with flowing water, cutting the onions into small pieces, pulping in a juicer, roughly filtering with 6 layers of food-grade gauze, and filtering with a centrifuge to obtain onion juice;
(2) preparing apple juice: washing the screened apples without rottenness with flowing water, removing kernels, cutting into small pieces, feeding into a juicer to be pulped, roughly filtering by adopting 6 layers of food-grade gauze, and filtering by using a centrifuge to obtain apple juice;
(3) sterilizing and blending raw materials: mixing the prepared onion juice and apple juice at a volume ratio of 55:45, and performing pasteurization at 80 deg.C for 15min to obtain a sterilization solution;
(4) cooling the sterilization liquid to 35 ℃, and adding sucrose to adjust the sugar degree to 12 degrees Bx; adding citric acid to adjust pH to 6 to obtain fermentation solution;
(5) strain activation and seed liquid preparation:
preparing a lactobacillus plantarum seed solution: selecting a refrigerated Lactobacillus plantarum slant (MRS solid culture medium), inoculating two-ring thalli into a liquid MRS culture medium by using an inoculating ring under aseptic operation, and culturing at 37 ℃ for 20h to obtain a seed solution;
preparing a pichia kudriana seed solution: taking a refrigerated Pichia pastoris inclined plane (YEPD solid culture medium), selecting two rings of thalli by an inoculating ring under aseptic operation, inoculating into a liquid YEPD culture medium, and performing shake culture at 30 ℃ and 180r/min for 12h to prepare a seed solution;
(6) fermentation: inoculating the prepared lactobacillus plantarum seed solution into a solution to be fermented with an inoculation amount of 5% (v/v), uniformly stirring, carrying out static culture at a constant temperature of 37 ℃ for 2.5 days, then inoculating the lactobacillus plantarum seed solution into a pichia pastoris seed solution with an inoculation amount of 5% (v/v), and continuously carrying out static culture at a constant temperature of 27 ℃ for 4 days to obtain a fermentation solution;
(7) and (3) blending and post-treating the mouthfeel of the composite fermented beverage: centrifuging the fermentation liquor at 3000rpm for 5min, taking the supernatant, adding a taste blending agent (in this embodiment, the taste blending agent is composed of white granulated sugar and sterilized citric acid, apple vinegar, and sodium erythorbate) into the supernatant for blending, wherein the components are in percentage by mass: 4% of white granulated sugar, 0.2% of citric acid, 6% of apple vinegar, 0.3% of sodium erythorbate and the balance of supernatant; centrifuging the blended fermented fruit and vegetable juice with good taste at 3000rpm for 5min, pasteurizing the supernatant at 85 deg.C for 10min, cooling to room temperature, and storing at 2 deg.C for 4h to obtain the final product.
Test example 1
Nutritional ingredient testing
The apple onion juice complex fermented beverage prepared in example 1-3 was subjected to a nutritional ingredient test, wherein the total sugar and alcohol concentration test was performed according to the national standard (GBT13662-2018), that is, the total sugar test method is the Faliao agricultural method, and the alcohol content test method is the alcohol method.
The test results are shown in table 1.
TABLE 1 nutrient composition Table
Examples Total sugar (g/L) pH Alcohol content (% V/V)
Example 1 47.8 2.96 0.93
Example 2 62.2 3.23 1.22
Example 3 51.6 3.08 0.86
Test example 2
Sensory evaluation test
Sensory evaluation of the low-alcohol apple onion juice fermented drink prepared in examples 1 to 3. The test results are shown in table 2.
TABLE 2 sensory evaluation
Figure BDA0002474754760000091
The above description is only a preferred embodiment of the present invention, and all equivalent changes or modifications of the structure, characteristics and principles described in the present invention are included in the scope of the present invention.

Claims (10)

1. A preparation process of a low-alcohol apple and onion juice compound fermented beverage is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
s1, preparing onion juice and apple juice respectively;
s2, mixing the onion juice and the apple juice, and carrying out pasteurization to obtain a sterilization liquid;
s3, adjusting the sugar degree and the pH value of the sterilizing solution to obtain a solution to be fermented;
s4, inoculating the lactobacillus plantarum seed liquid into the liquid to be fermented, stirring and uniformly mixing, culturing at constant temperature, and then inoculating the pichia pastoris seed liquid to be cultured at constant temperature continuously to obtain a fermentation liquid;
s5, adding a taste blending agent into the supernatant of the fermentation liquor to blend the taste, filtering, pasteurizing, cooling, and storing at 0-4 ℃ for 2-4 h to obtain the apple onion juice compound fermented beverage.
2. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps: in S2, the onion juice and the apple juice are mixed in a volume ratio of 55:45-85: 15.
3. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps: in S3, the specific method for adjusting the sugar degree and the pH value of the sterilizing liquid is to add sucrose to adjust the sugar degree value to 10-20 Bx, and add citric acid to adjust the pH value to 4-6.
4. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps: the preparation method of the lactobacillus plantarum seed liquid comprises the following steps:
inoculating the lactobacillus plantarum slant subjected to refrigeration preservation into a liquid MRS culture medium by using an inoculating loop under aseptic operation, and culturing at 30-40 ℃ for 16-24 h to obtain the lactobacillus plantarum slant.
5. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps: the preparation method of the pichia kudriana seed liquid comprises the following steps:
taking a refrigerated pichia pastoris inclined plane, selecting thalli by using an inoculating loop under aseptic operation, inoculating the thalli into a liquid YEPD culture medium, and carrying out shake cultivation for 8-16 h at 26-32 ℃ and 150-200 r/min.
6. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps:
the volume ratio of the inoculation amount of the lactobacillus plantarum seed liquid to the liquid to be fermented is (3-10): 100,
the volume ratio of the inoculation amount of the pichia kudriana seed liquid to the liquid to be fermented is (3-10): 100.
7. the preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps:
after the lactobacillus plantarum seed liquid is inoculated, the constant temperature culture temperature is 35-40 ℃, and the constant temperature culture time is 2d-3 d.
After the pichia kudriana seed liquid is inoculated, the constant temperature culture temperature is 26-28 ℃, and the constant temperature culture time is 3-5 d.
8. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps:
the mouthfeel blending agent comprises the following raw materials in parts by weight: 1-5 parts of white granulated sugar, 0.2-0.4 part of citric acid, 3-6 parts of apple vinegar and 0.01-0.05 part of sodium erythorbate.
9. The preparation process of the low-alcohol apple onion juice composite fermented beverage according to claim 1, wherein the process comprises the following steps:
the mass ratio of the addition amount of the taste blending agent to the supernatant is (0.04-0.16): 1.
10. a low-alcohol apple onion juice complex fermented beverage, which is prepared by the preparation process of the low-alcohol apple onion juice complex fermented beverage as claimed in any one of claims 1 to 9.
CN202010360176.3A 2020-04-30 2020-04-30 Low-alcohol apple and onion juice compound fermented beverage and preparation process thereof Pending CN111513221A (en)

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CN1539340A (en) * 2003-10-30 2004-10-27 赵秀文 Onion beverage and technial method of preparation
JP2010193810A (en) * 2009-02-26 2010-09-09 Yuetsu Ito Preservable fermented product containing fruit and vegetable as fermentation raw material, and food using the same
CN102356899A (en) * 2011-09-07 2012-02-22 中国食品发酵工业研究院 Natural fruit and vegetable ferment beverage, and preparation method thereof
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Application publication date: 20200811