CN112042841A - Light fermentation fruit and vegetable juice beverage and preparation method thereof - Google Patents
Light fermentation fruit and vegetable juice beverage and preparation method thereof Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 79
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- 238000002360 preparation method Methods 0.000 title abstract description 14
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Images
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
- A23L2/54—Mixing with gases
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a light fermentation fruit and vegetable juice beverage and a preparation method thereof, wherein the beverage is prepared from the following raw material components in parts by weight: 10-50 parts of fruit and vegetable juice and 0.01-0.05 part of foam holding auxiliary agent; the mass fraction of carbon dioxide in the beverage is 0.1-0.65%, and the preparation method of the light fermentation fruit and vegetable juice beverage by filling before fermentation and filling after fermentation is provided. The lightly fermented fruit and vegetable juice beverage not only enables the product to retain the nutrition and the taste of the fruit and vegetable juice, but also brings certain taste for the product, and carbon dioxide naturally generated by fermentation is cleaner and safer than carbon dioxide generated by physical mixing.
Description
Technical Field
The invention relates to a fermented fruit and vegetable juice beverage and a preparation method thereof, in particular to a light fermented fruit and vegetable juice beverage and a preparation method thereof.
Background
At present, fruit and vegetable juice fermented beverage products comprise enzyme related products and fruit vinegar, and fruit wine is a product which is mainly fermented by lactic acid bacteria and acetic acid bacteria with (or without) yeast in a synergistic manner. The light fermentation fruit and vegetable juice beverage is a product which takes yeast as the only fermentation strain, mainly uses the aerobic respiration of the yeast to generate gas, and controls the anaerobic respiration to ensure that the yeast meets the standards of soft drinks.
CO2 is mainly used as additive for beer, cola, carbonated beverage, soda water, etc. The water solution is weakly acidic, the beverage is endowed with special taste, the feeling of cool and refreshing is brought, and the anti-corrosion performance can be improved. The carbon dioxide is added by adopting a mixing and carbonating technology, and the dissolving amount of the carbon dioxide is influenced by multiple factors such as pressure, temperature, air content, time (and contact area), solvent, solute and the like, so that the carbonated beverage in the market at present is basically a natural raw material which does not contain fruit juice and vegetable juice and has rich nutrition. The fruit and vegetable juice beverage in the market has no mouthfeel, and particularly, the juice beverage with the sweetness of more than 10 percent causes the juice beverage to be greasy after being drunk more.
Disclosure of Invention
The purpose of the invention is as follows: the first purpose of the invention is to provide a clean and safe light fermentation fruit and vegetable juice beverage which retains the nutrition and the taste of fruit and vegetable juice and simultaneously brings certain taste to the product, the second purpose of the invention is to provide a preparation method of the light fermentation fruit and vegetable juice beverage by filling before fermentation, and the third purpose of the invention is to provide a preparation method of the light fermentation fruit and vegetable juice beverage by fermenting before filling.
The technical scheme is as follows: the light fermentation fruit and vegetable juice beverage is prepared from the following raw materials in parts by weight: 10-50 parts of fruit and vegetable juice and 0.01-0.05 part of foam holding auxiliary agent; the mass fraction of carbon dioxide in the beverage is 0.1-0.65%.
Further, the beverage alcohol content is 0.1-0.5% vol. The total acid of the beverage is 30-60 ° T. The foam-holding auxiliary agent is a natural colloid auxiliary agent. The natural colloid auxiliary agent is one of Tremella, peach gum or snow swallow.
Yeast is active dry yeast, preferably yeast for fermenting wine such as grape wine. The rest yeasts can also achieve the expected effect of the product.
The preparation method of the light fermentation fruit and vegetable juice beverage comprises the following steps:
(1) adding foam holding auxiliary agent and water into the fruit and vegetable juice to prepare fermentation base material;
(2) cooling the prepared fermentation base material to 20-25 ℃, and introducing sterile air to ensure that the dissolved oxygen of the fermentation base material is 9-12 mg/L;
(3) adding activated yeast into the fermentation base material passing through sterile air, stirring, bottling, fermenting at 15-25 deg.C under 0.8-1.7kg, cooling to 4-8 deg.C, and sterilizing to obtain the lightly fermented fruit and vegetable juice beverage. In the step (1), the fruit and vegetable juice is used as a main base material (the content of the fruit and vegetable juice is not less than 10%), the sweet-sour ratio is adjusted by a sweetening agent such as an acidulant or white granulated sugar (the total acid is controlled to be 35-60 and the sugar degree is controlled to be 12-18 according to the characteristics of different fruit and vegetable juice products), and other auxiliary materials are added or not added. Adjusting pH value with salt corresponding to sour agent according to the optimum pH value of the selected yeast (approaching the optimum pH value of the selected yeast as much as possible on the premise of satisfying product taste, usually controlling pH value between 3.5-5.5). Adding foam-holding auxiliary agent (0.01-0.05% by dry weight of tremella) and preparing fermentation base material by using sterile RO water to perform constant volume.
The mixed yeast fermentation base material is quantitatively filled into a container capable of bearing the pressure of not less than 0.6kg, and the phenomenon of tank explosion can occur in the sterilization process when the pressure of the container is not enough. And (3) placing the filled and sealed semi-finished product in a space of 15-25 ℃ for fermenting for 6-72 hours, finally controlling the pressure to be preferably 0.8-1.7kg, wherein too low gas production is insufficient, too high gas production can cause ethanol to exceed the standard, and sterilizing and exploding the tank. And cooling the semi-finished product to 4-8 ℃ within 2h to prevent the product index which cannot be sterilized in time from exceeding the standard.
Preferably, the sterilization is pasteurization at 75-80 deg.C/15 min.
In the step (1), the pH value of the fermentation base material is controlled to be 3.5-5.5 by controlling the adding amount of the sour agent. In the step (1), the pretreatment process of the foam-sustaining auxiliary agent comprises the following steps: soaking the selected foam-maintaining auxiliary agent in 1:60-100 times of 80-90 deg.C hot water for one time until it expands, taking out, removing pedicle root, and ensuring uniform color. Soaking for the second time to soften. Taking out and grinding by a colloid mill, boiling the broken foam-maintaining auxiliary agent and the water for secondary soaking together, and keeping for 2.5 hours to boil out the glue. And finally, filtering by using a filter bag with 200 meshes to ensure that the filtered foam-sustaining auxiliary agent colloid is transparent, free of fiber and free of particles for later use.
In the step (3), the activation comprises the following steps: cooling the fermentation base material to 20-25 ℃ by 10 times of the weight of the fermentation base material; adding active dry yeast into the cooled fermentation base material, standing and stirring.
The preparation method of the light fermentation fruit and vegetable juice beverage is characterized by comprising the following steps:
(1) adding foam holding auxiliary agent and water into the fruit and vegetable juice to prepare fermentation base material;
(2) cooling the fermentation base material to 12-25 deg.C, adding activated yeast into the fermentation tank via venturi tube;
(3) introducing sterile air through a Venturi tube to finally make the dissolved oxygen of the fermentation base material be 9-12mg/L and the top pressure is reserved;
(4) when the dissolved amount of carbon dioxide reaches 0.18-0.2%, cooling to 4-8 deg.C to inactivate yeast, bottling under constant pressure, and sterilizing.
The filling packing material is a packing material with pressure bearing not less than 0.6 kg. The time from filling to the beginning of sterilization is not more than 1 h.
Has the advantages that: compared with the prior art, the invention has the following remarkable advantages:
(1) compared with the prior product containing carbon dioxide, the content (mass fraction) of the carbon dioxide naturally generated by biological fermentation is 0.1-0.65%. The carbon dioxide is more natural than the traditional material mixture;
(2) compared with the prior product containing carbon dioxide, the product contains not less than 10 percent of nutrient components of the fruit and vegetable juice (calculated by the concentrated fruit and vegetable juice);
(3) compared with the traditional fruit and vegetable juice beverage (fermented/unfermented) product, the fruit and vegetable juice beverage has the advantage that the mouthfeel brought by carbon dioxide is increased.
Drawings
FIG. 1 is a flow chart of a prior-to-fill fermentation process of the present invention;
FIG. 2 is a flow chart of the fermentation-before-filling process of the present invention.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
EXAMPLE 1 filling-first and fermentation-second Process
1) Base material blending: 10 parts of fruit and vegetable juice and 0.01 part of foam maintaining auxiliary agent, wherein the fruit and vegetable juice is used as a main base material (the content of the fruit and vegetable juice is not less than 10%), the sweet-sour ratio is adjusted by a sweetening agent such as an acidulant or white granulated sugar (the total acid is controlled to be 35 according to the characteristics of different fruit and vegetable juice products, the sugar degree is controlled to be 12), and the pH is controlled to be 3.5. Adding foam-holding auxiliary agent (0.01% based on the dry weight of the white fungus), and performing constant volume by using sterile RO water to prepare fermentation base material.
Foam-holding auxiliary agent addition: soaking the selected dried tremella in 1:60 times of 80 ℃ hot water for 30 minutes, fishing out, removing pedicle parts, and ensuring uniform color. Soaking at 80 deg.C for 4 hr. Taking out, grinding with colloid mill, boiling the ground Tremella and the secondary soaking water, and decocting for 2.5 hr to obtain gel. And finally, filtering by using a filter bag with 200 meshes to ensure that the filtered white fungus colloid is transparent, free of fiber and particles and ready for use.
2) Yeast selection: the yeast used for wine fermentation is selected.
3) Yeast activation: according to the addition amount of yeast (0.01%) in terms of active dry yeast, taking 10 times of the weight of the prepared fermentation base material, and cooling to 25 ℃. Placing active dry yeast in the cooled base material seed, standing for 15min, and allowing the active dry yeast component to absorb water. After 15min, stirring is started to fully activate and dissolve the yeast in the base material. Adding into the prepared fermentation base material after 30 min.
4) Cooling and oxygenating the base material: cooling the prepared base material to 20 ℃, and introducing sterile air to ensure that the dissolved oxygen of the base material is 9 mg/L.
5) Inoculation: mixing the activated yeast into the base material and stirring uniformly.
6) Filling: quantitatively filling the mixed yeast fermentation base material into a container capable of bearing a pressure of not less than 0.6kg (can explosion phenomenon can occur in the sterilization process when the pressure of the container is not enough)
7) Fermentation: and (3) placing the filled and sealed semi-finished product in a space of 15 ℃ for fermentation for 6 hours, finally controlling the pressure to be 0.8kg, controlling the pressure to be too low to generate insufficient gas and controlling the pressure to be too high to cause the ethanol to exceed the standard, sterilizing and exploding the tank.
8) Passivation and fermentation: when the dissolved amount of carbon dioxide reaches 0.18%, the temperature is reduced, and the temperature of the semi-finished product is reduced to 4 ℃ within 2 hours, so that the product index which cannot be sterilized in time is prevented from exceeding the standard.
9) And (3) sterilization: pasteurizing at 75 deg.C/15 min.
Example 2 filling-first and fermentation-second Process
1) Base material blending: 50 parts of fruit and vegetable juice and 0.05 part of foam maintaining auxiliary agent, wherein the fruit and vegetable juice is used as a main base material (the content of the fruit and vegetable juice is not lower than 10%), the sweet-sour ratio is adjusted by a sweetening agent such as an acidulant or white granulated sugar (the total acid is controlled to be 60 degrees and the sugar degree is controlled to be 18 degrees according to the characteristics of different fruit and vegetable juice products), and the pH value is controlled to be 5.5. Adding foam-holding auxiliary agent (0.05% based on the dry weight of peach gum), and performing constant volume with sterile RO water to prepare fermentation base material.
Foam-holding auxiliary agent addition: soaking the selected dry peach gum in 1:100 times of 90 deg.C hot water for 30min, taking out, and removing pedicle parts to ensure uniform color. Soaking at 90 deg.C for 4 hr. Taking out, grinding with colloid mill, boiling the ground peach gum and the water for the second time, and decocting for 2.5 hr to obtain the final product. And finally, filtering by using a filter bag with 200 meshes to ensure that the filtered peach gum colloid is transparent, free of fiber and particles and ready for use.
2) Yeast selection: the yeast used for wine fermentation is selected.
3) Yeast activation: according to the addition amount of yeast (0.15%) in terms of active dry yeast, taking 10 times of the weight of the prepared fermentation base material, and cooling to 25 ℃. Placing active dry yeast in the cooled base material seed, standing for 15min, and allowing the active dry yeast component to absorb water. After 15min, stirring is started to fully activate the yeast in the base material. Adding into the prepared fermentation base material after 30 min.
4) Cooling and oxygenating the base material: cooling the prepared base material to 25 ℃, and introducing sterile air to ensure that the dissolved oxygen of the base material is 12 mg/L.
5) Inoculation: mixing the activated yeast into the base material and stirring uniformly.
6) Filling: quantitatively filling the mixed yeast fermentation base material into a container capable of bearing a pressure of not less than 0.6kg (can explosion phenomenon can occur in the sterilization process when the pressure of the container is not enough)
7) Fermentation: and (3) placing the filled and sealed semi-finished product in a space of 25 ℃ for fermentation for 72 hours, finally controlling the pressure to be 1.7kg, controlling the pressure to be too low to generate insufficient gas and controlling the pressure to be too high to cause the ethanol to exceed the standard, sterilizing and exploding the tank.
8) Passivation and fermentation: when the dissolved amount of carbon dioxide reaches 0.2%, the temperature is reduced, and the temperature of the semi-finished product is reduced to 8 ℃ within 2 hours, so that the product index which cannot be sterilized in time is prevented from exceeding the standard.
9) And (3) sterilization: pasteurizing at 80 deg.C/15 min.
Example 3 fermentation followed by filling Process
1) Base material blending, yeast selection and activation are the same as those in example 1, and the foam-holding auxiliary agent is spirifer.
2) Yeast inoculation: the cooled base material is controlled at 12 ℃ and activated yeast is added into the fermentation tank by a Venturi tube.
3) Oxygen charging and pressure preparation: sterile air is introduced through a venturi tube, and the sterile air is selected according to the proportion of the base material in the fermentation tank for pressure preparation. Finally, the dissolved oxygen of the fermentation base material is more than 9mg/L and the pressure is reserved at the top.
4) Monitoring the fermentation process: and monitoring the carbon dioxide dissolution amount of the base material and ethanol content index in fermentation filling every 2 hours after fermentation for 6 hours. When the dissolved amount of carbon dioxide reaches 0.2%, the temperature is reduced, and finally the product is cooled to 4 ℃ to inactivate the yeast. And filling after the pressure is stable. (the cooling rate is determined according to the index change rate)
5) And (3) filling at constant pressure, wherein the filling packing material is a packing material with pressure bearing capacity not less than 0.6 kg.
6) And sterilizing in time after filling (the time from filling to sterilization is less than 1 h).
Example 4 fermentation followed by filling Process
1) Base mix, yeast selection and activation were the same as in example 1.
2) Yeast inoculation: the cooled base material is controlled at 25 deg.C, and activated yeast is added into the fermentation tank via Venturi tube.
3) Oxygen charging and pressure preparation: sterile air is introduced through a venturi tube, and the sterile air is selected according to the proportion of the base material in the fermentation tank for pressure preparation. Finally, the dissolved oxygen of the fermentation base material is more than 9mg/L and the pressure is reserved at the top.
4) Monitoring the fermentation process: and monitoring the carbon dioxide dissolution amount of the base material and ethanol content index in fermentation filling every 2 hours after fermentation for 6 hours. When the dissolved amount of carbon dioxide reaches 0.2%, the temperature is reduced, and finally the product is cooled to 8 ℃ to inactivate the yeast. And filling after the pressure is stable. (the cooling rate is determined according to the index change rate)
5) And (3) filling at constant pressure, wherein the filling packing material is a packing material with pressure bearing capacity not less than 0.6 kg.
6) And sterilizing in time after filling (the time from filling to sterilization is less than 1 h).
Comparative example 1
In the comparative example, the foam-holding assistant tremella is not added, and other raw materials, mixture ratio, process flow and detection method are the same as those in example 1. The pouring foam of the comparative sample and the total product of the example sample can last for more than 15s under the same pressure condition, and the foam in the comparative sample disappears within 10 s. The foam of the embodiment is more durable in the drinking process, and the foam is more delicious after being drunk again.
Comparative example 2
The comparative example does not include the step 8) of passivation fermentation, and other raw materials, ratios, process flows and detection methods are the same as those of example 1. If the inactivation fermentation is reduced, the difference between the index of the first sterilization and the index of the second sterilization is large due to the connection time between the end of the fermentation and the sterilization, for example, the alcoholic strength can be increased by 0.2-0.5 vol% after the sterilization is waited for 1 hour at 25 ℃ (the yeast is in anaerobic respiration at this time). The other purpose is to passivate and cool in the process of fermentation and filling, and the function of yeast sedimentation can be achieved, so that the product is clearer.
Comparative example 3
In the step 8) of the comparative example, the temperature is reduced to 10 ℃ in the passivation fermentation, and other raw materials, the proportion, the process flow and the detection method are the same as those in the example 1. When the inactivation temperature is higher than 8 ℃, the yeast can slowly ferment. When the waiting time after filling is long, the product can be quickly fermented due to temperature return, so that the index difference of the same batch of products is large. An increase in alcohol content beyond product standards can result in product rejection. Generally, the product index is in the required range after 1 hour of sterilization at room temperature within 8 ℃. The lower the passivation temperature, the larger the operating space, and the less the variability of the same batch of product.
The product indexes of examples 1 to 4 and comparative examples 1 to 3 are shown in Table 1.
TABLE 1 product index
| Product name | Carbon dioxide index | Ethanol content | Total acid degree T |
| Example 1 | 0.1％-0.65％ | 0％vol-0.5％vol | 30-60 |
| Example 2 | 0.1％-0.65％ | 0％vol-0.5％vol | 30-60 |
| Example 3 | 0.1％-0.65％ | 0％vol-0.5％vol | 30-60 |
| Example 4 | 0.1％-0.65％ | 0％vol-0.5％vol | 30-60 |
| Comparative example 1 | The appearance is less than 0.1 percent | 0％vol-0.5％vol | 30-60 |
| Comparative example 2 | Appearance is more than 0.65 percent | Present > 0.5% vol | Occurrence > 60 |
| Comparative example 3 | Appearance is more than 0.65 percent | Present > 0.5% vol | Occurrence > 60 |
Claims (10)
1. The light fermentation fruit and vegetable juice beverage is characterized by comprising the following raw material components in parts by weight: 10-50 parts of fruit and vegetable juice and 0.01-0.05 part of foam holding auxiliary agent; the mass fraction of carbon dioxide in the beverage is 0.1-0.65%.
2. The lightly fermented fruit and vegetable juice beverage according to claim 1, wherein: the alcohol content of the beverage is 0.1-0.5% vol.
3. The lightly fermented fruit and vegetable juice beverage according to claim 1, wherein: the total acid of the beverage is 30-60 ° T.
4. The lightly fermented fruit and vegetable juice beverage according to claim 1, wherein: the foam-holding auxiliary agent is a natural colloid auxiliary agent.
5. The lightly fermented fruit and vegetable juice beverage according to claim 4, wherein: the natural colloid auxiliary agent is one of tremella, peach gum or snow swallow.
6. The method for preparing the lightly fermented fruit and vegetable juice beverage according to claim 1, which comprises the following steps:
(1) adding foam holding auxiliary agent and water into the fruit and vegetable juice to prepare fermentation base material;
(2) cooling the fermentation base material to 20-25 ℃, and introducing sterile air to ensure that the dissolved oxygen of the fermentation base material is 9-12 mg/L;
(3) adding activated yeast into the fermentation base material with sterile air, stirring, bottling, fermenting at 15-25 deg.C under 0.8-1.7kg, cooling to 4-8 deg.C, and sterilizing to obtain the lightly fermented fruit and vegetable juice beverage.
7. The method for preparing the lightly fermented fruit and vegetable juice beverage according to claim 6, wherein the method comprises the following steps: in the step (1), the pH value of the fermentation base material is controlled to be 3.5-5.5 by adding the sour agent.
8. The method for preparing the lightly fermented fruit and vegetable juice beverage according to claim 6, wherein in the step (1), the pretreatment process of the foam-sustaining auxiliary agent comprises the following steps: soaking the foam-maintaining auxiliary agent in 80-90 deg.C hot water at a mass ratio of 1:60-100, taking out, crushing, boiling, decocting to obtain gel, and filtering.
9. The method for preparing a lightly fermented fruit and vegetable juice beverage according to claim 6, wherein in the step (3), the activating comprises the following steps: cooling the fermented base material, adding active dry yeast into the cooled fermented base material, standing and stirring.
10. The method for preparing the lightly fermented fruit and vegetable juice beverage according to claim 1, which comprises the following steps:
(1) adding foam holding auxiliary agent and water into the fruit and vegetable juice to prepare fermentation base material;
(2) cooling the fermentation base material to 12-25 ℃, and adding activated yeast into a venturi tube when the fermentation base material is injected into a fermentation tank;
(3) introducing sterile air through a Venturi tube, and finally keeping the dissolved oxygen of the fermentation base material at 9-12mg/L and the top pressure;
(4) when the carbon dioxide dissolved amount reaches 0.18-0.2% in the fermentation process, cooling, inactivating yeast when the temperature is reduced to 4-8 ℃, filling under constant pressure after the pressure is stable, and sterilizing.
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