CN112237244A - Broussonetia papyrifera beverage and preparation method thereof - Google Patents
Broussonetia papyrifera beverage and preparation method thereof Download PDFInfo
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- CN112237244A CN112237244A CN202011116565.8A CN202011116565A CN112237244A CN 112237244 A CN112237244 A CN 112237244A CN 202011116565 A CN202011116565 A CN 202011116565A CN 112237244 A CN112237244 A CN 112237244A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
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- 239000005715 Fructose Substances 0.000 claims description 16
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- 241000894006 Bacteria Species 0.000 claims description 13
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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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention relates to the technical field of food processing, and discloses a preparation method of a paper mulberry beverage. Compared with the prior art, the invention has the following beneficial effects: the paper mulberry beverage disclosed by the invention has both the fragrance of the beverage and the unique faint scent of paper mulberry, is rich in nutrition, is rich in protein, trace elements and flavonoids, has a certain health-care function, is good in product quality, and is suitable for industrial production; the paper mulberry beverage is subjected to sensory evaluation on the tissue state, color, flavor and taste, has higher and stable score, is more easily accepted by consumers and is beneficial to sale and production.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a paper mulberry beverage and a preparation method thereof.
Background
The paper mulberry, named as paper mulberry peach, is deciduous tree with height of 10-20m, contains milk in the whole plant, and has protein content as high as 20-30%, rich amino acids, vitamins, carbohydrates, trace elements and other nutritious components, so that it is one excellent pig feed. However, the prior art rarely uses broussonetia papyrifera for preparing food.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the broussonetia papyrifera beverage prepared by the preparation method disclosed by the patent has the unique faint scent of the broussonetia papyrifera and is rich in nutrition.
The invention aims to provide a preparation method of a paper mulberry beverage.
The invention also aims to provide the broussonetia papyrifera beverage prepared by the preparation method.
According to the embodiment of the invention, the preparation method of the paper mulberry beverage comprises the following steps:
(1) taking stems and leaves of paper mulberry, sterilizing by steam, and mincing to obtain whole paper mulberry dry powder or whole paper mulberry suspension;
(2) adding the dry powder of the whole broussonetia papyrifera or the whole broussonetia papyrifera suspension obtained in the step (1) into sterile water, adding brown sugar, uniformly mixing, adding saccharomycetes, uniformly mixing, fermenting, performing high-temperature treatment after fermentation is completed, and cooling to 30-40 ℃ to form a fermentation suspension;
(3) adding another part of brown sugar, white granulated sugar, fructose and honey into the fermentation suspension obtained in the step (2), adding lactic acid bacteria and bifidobacteria, uniformly mixing, carrying out anaerobic culture, and stopping fermentation when the colony number of the lactic acid is more than 1000000cfu/ml to form fermented beverage raw pulp;
(4) and (4) centrifuging, filtering, diluting and seasoning the fermented beverage raw pulp obtained in the step (3) to obtain the paper mulberry beverage.
Carrying out primary fermentation by using saccharomycetes to obtain a fermentation product, wherein the primary fermentation is favorable for carrying out secondary fermentation of lactobacillus and bifidobacterium; secondly, the yeast fermentation product is beneficial to improving the function of the digestive tract, decomposing and converting the components in the broussonetia papyrifera and providing nutrition required by the human body; and thirdly, the flavor of the beverage is improved. The high-temperature treatment is to ensure that the produced beverage meets the yeast content index limit in the national standard, and is beneficial to the fermentation of lactic acid bacteria and bifidobacteria in the later period, so that the broussonetia papyrifera beverage has better taste and flavor.
Lactic acid bacteria and bifidobacteria are adopted for fermentation, 1, the improvement of intestinal micro-ecology is facilitated; 2. lactic acid bacteria and bifidobacteria grow well on yeast cultures; 3. the flavor of the beverage is improved.
According to the specific embodiment of the invention, the preparation method of the broussonetia papyrifera beverage is characterized in that in the step (1), the particle size of the whole broussonetia papyrifera dry powder or whole broussonetia papyrifera suspension is 2-5 mm.
According to the preparation method of the broussonetia papyrifera beverage, in the step (1), the steam sterilization temperature is 95-100 ℃, and the steam sterilization time is 2-3 minutes.
According to the preparation method of the broussonetia papyrifera beverage, in the step (2), the addition amount of the whole broussonetia papyrifera suspension is 50% of the weight of the sterile water; the addition amount of the whole broussonetia papyrifera dry powder is 10% of the weight of the sterile water; the addition amount of the brown sugar is 7 percent of the sterile water.
According to the preparation method of the broussonetia papyrifera beverage, in the step (2), the yeast is added into 40000-50000cfu/ml, and the fermentation is stopped after suspension culture in the fermentation tank for 4-6 days at 35-40 ℃ under the anaerobic condition.
According to the preparation method of the broussonetia papyrifera beverage, in the step (2), the temperature of the high-temperature treatment is more than 80 ℃, and the time of the high-temperature treatment is 30-40 min.
According to the preparation method of the paper mulberry beverage, in the step (3), the lactobacillus is added until the total number of the bacterial colonies reaches 50000-.
According to an embodiment of the present invention, in the step (3), the anaerobic fermentation is specifically: the material to be fermented is placed on a shaking bed, anaerobic culture is carried out for 15 days at 35-40 ℃, and then the fermentation is stopped when the colony total number is more than 1000000cfu/ml, which is measured day by day.
According to a specific embodiment of the invention, in the step (3), the addition amount of brown sugar is 10% of the weight of the fermentation suspension, the addition amount of white granulated sugar is 2% of the weight of the fermentation suspension, the addition amount of fructose is 2% of the weight of the fermentation suspension, and the addition amount of honey is 2% of the weight of the fermentation suspension.
According to the preparation method of the broussonetia papyrifera beverage, in the step (4), the rotation speed of the centrifugation is 500 rpm, the centrifugation time is 5 minutes, the filtration is carried out by adopting a 20-mesh sieve, and the seasonings comprise fructose, white granulated sugar and aspartame.
The paper mulberry beverage prepared by the preparation method comprises the steps of centrifuging and filtering the fermented beverage raw stock, diluting by 300 times, and seasoning to obtain the beverage, wherein the seasoning is a mixture of fructose, white granulated sugar and aspartame.
The invention selects the hybrid paper mulberry GX01 and GX02 as raw material trees, and collects stems and leaves as beverage raw materials. The invention discloses a method for cultivating a hybrid paper mulberry, which is characterized in that the hybrid paper mulberry GX01 and GX02 are cultivated based on Chinese academy of sciences hybrid paper mulberry by self optimization before fifteen years, the applicant has built a hybrid paper mulberry demonstration base in Anhui, Fujian, Hebei, Xinjiang and the like, the total area exceeds 5000 mu, and can effectively produce paper mulberry ferment, paper mulberry beverage, paper mulberry mask, paper mulberry flour, paper mulberry beverage, paper mulberry feed, paper mulberry fertilizer, paper mulberry preservative, paper mulberry deodorant and extract paper mulberry flavone, the paper mulberry whole plant dry powder or paper mulberry whole plant suspension is prepared by adopting hybrid paper mulberry GX01 and GX02, is rich in 26-32% protein (the whole plant dry powder protein content is about 14% in the prior art), is rich in trace elements and flavonoids, has the function of enhancing immunity, the paper mulberry beverage takes stems and leaves of paper mulberry as raw materials, broussonetia papyrifera leaves have the effects of clearing heat, cooling blood and promoting diuresis in traditional Chinese medicine pharmacology, the paper mulberry stem root and bark have the effects of tonifying kidney and strengthening muscles and bones, and after secondary fermentation is carried out on nutritional ingredients and active substances in the paper mulberry, the prepared paper mulberry beverage has the unique faint scent of the paper mulberry and better palatability.
The specific cultivation method of the hybrid broussonetia papyrifera comprises the following steps: 800 Chinese academy hybrid paper mulberry trees are planted in 10 small blocks in the same field (the conditions of climate, moisture and nutrient are the same), the highest yield block is screened after 4 times of planting and harvesting in one year, then the 80 plants are divided into 10 small blocks, the highest yield block (8 plants) is screened after 4 times of harvesting in one year, and finally the 8 plants are divided into 4 groups, and 2 plants in each group are screened for 2 plants with the highest yield.
The method comprises the steps of taking 2 screened optimal plants as female parents, raising seedlings by cutting, dividing the 2 optimal plants into 2 groups of 80 plants, dividing each group into 10 groups, harvesting 4 times a year, taking the group with higher yield for a whole fermentation plant test, taking the group with the lowest crude fiber content after fermentation under the same conditions as the optimal group, continuously subdividing the optimal group into four groups, comprehensively considering the yield and the fermentation effect (the actual condition is that the yield is highest and the fermentation effect is best), and selecting 2 plants which are named as GX01 and GX 02. The yield is optimized, and the matching degree of the fermentation strains and the plants is optimized.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation method of the paper mulberry beverage, paper mulberry is rich in 26-32% of protein, trace elements and flavonoids, and has the function of enhancing immunity, paper mulberry leaves have the efficacies of clearing heat, cooling blood and promoting diuresis in traditional Chinese medicine pharmacology, paper mulberry stem roots and barks have the effects of tonifying kidney and strengthening bones, the whole paper mulberry is subjected to primary fermentation by saccharomycetes, and high-temperature sterilization is performed after the fermentation is completed, so that only products are reserved, the interaction of zymophyte on other bacteria is prevented, the acidity of the beverage is controlled, and the prepared beverage is better in palatability; and performing secondary fermentation by using lactic acid bacteria and bifidobacteria to form raw pulp, wherein the raw pulp contains a large amount of effective components, and can better help to clear away heat and toxic materials, relieve summer heat, reduce temperature and enhance human immunity.
(2) The product has effects of prolonging life, promoting recovery of damaged mucosa, improving blood sugar, and reducing blood lipid and blood sugar;
(3) the product quality is good, the process is stable, and the method is suitable for industrial production;
(4) the broussonetia papyrifera beverage prepared by the preparation method disclosed by the invention is used for carrying out sensory evaluation on the tissue state, color, flavor and taste of the beverage, and the score is higher and stable, so that the broussonetia papyrifera beverage is more easily accepted by consumers and is beneficial to sale and production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials adopted in the invention are stems and leaves picked on the same day of different months of the hybrid paper mulberry GX01 and GX 02.
Example 1
The embodiment provides a broussonetia papyrifera beverage, and a preparation method thereof comprises the following steps:
(1) taking dry products of stems and leaves of paper mulberry, drying after steam sterilization, and mincing to obtain dry powder of whole paper mulberry plants;
(2) adding the dry powder of the whole broussonetia papyrifera or the whole broussonetia papyrifera suspension obtained in the step (1) into sterile water, adding brown sugar, uniformly mixing, adding saccharomycetes, uniformly mixing, fermenting, performing high-temperature treatment after fermentation is completed, and cooling to 35 ℃ to form a fermentation suspension;
(3) adding another part of brown sugar, white granulated sugar, fructose and honey into the fermentation suspension obtained in the step (2), adding lactic acid bacteria and bifidobacteria, uniformly mixing, carrying out anaerobic culture, monitoring every 6 hours, and stopping fermentation when the colony number of the lactic acid is more than 1000000cfu/ml to form fermented beverage raw stock;
(4) and (4) centrifuging, filtering, diluting and seasoning the fermented beverage raw pulp obtained in the step (3) to obtain the paper mulberry beverage.
Example 2
The embodiment provides a broussonetia papyrifera beverage, and a preparation method thereof comprises the following steps:
(1) taking fresh stems and leaves of paper mulberry, sterilizing with steam at 100 deg.C for 2 min, and mincing to obtain whole paper mulberry suspension with particle size of 5 mm;
(2) adding sterile water into the whole broussonetia papyrifera suspension obtained in the step (1), adding brown sugar, uniformly mixing, and then adding yeast to 40000cfu/ml, wherein the adding amount of the whole broussonetia papyrifera suspension is 50% of the weight of the sterile water; the addition amount of the whole broussonetia papyrifera dry powder is 10% of the weight of the sterile water; adding 7% of the sterile water into the brown sugar, uniformly mixing, fermenting under anaerobic conditions at 35 ℃, stopping fermentation after suspension culture in a fermentation tank for 4 days, performing high-temperature treatment at the temperature of more than 80 ℃ for 40min after fermentation is completed, and cooling to 30 ℃ to form a fermentation suspension;
(3) adding another part of brown sugar, white granulated sugar, fructose and honey into the fermentation suspension obtained in the step (2), adding lactic acid bacteria to 50000cfu/ml, then adding bifidobacterium to 60000cfu/ml, uniformly mixing, placing on a shaking bed, carrying out anaerobic culture at 35 ℃ for 15 days, detecting once every 6 hours, and stopping fermentation when the number of lactic acid bacteria is more than 1000000cfu/ml to form fermented beverage raw pulp;
(4) and (4) centrifuging the fermented beverage raw pulp obtained in the step (3) for 5 minutes at the speed of 500 revolutions/minute, filtering by adopting a 20-mesh sieve, diluting by 300 times, and seasoning by adopting a sweetener formed by mixing fructose, white granulated sugar and aspartame to obtain the broussonetia papyrifera beverage.
Example 3
The embodiment provides a broussonetia papyrifera beverage, and a preparation method thereof comprises the following steps:
(1) taking fresh stems and leaves of paper mulberry, sterilizing with steam at 95 ℃ for 3 minutes, and mincing to obtain a whole paper mulberry suspension with the particle size of 2 mm;
(2) adding sterile water into the whole broussonetia papyrifera suspension obtained in the step (1), adding brown sugar, uniformly mixing, and then adding yeast to 50000cfu/ml, wherein the adding amount of the whole broussonetia papyrifera suspension is 50% of the weight of the sterile water; the addition amount of the whole broussonetia papyrifera dry powder is 10% of the weight of the sterile water; adding 7% of the sterile water into brown sugar, uniformly mixing, fermenting under anaerobic condition at 40 ℃, stopping fermentation after suspension culture in a fermentation tank for 4 days, performing high-temperature treatment at the temperature of more than 80 ℃ for 30min after fermentation is completed, and cooling to 30 ℃ to form a fermentation suspension;
(3) adding another part of brown sugar, white granulated sugar, fructose and honey into the fermentation suspension obtained in the step (2), adding lactic acid bacteria to 70000cfu/ml, then adding bifidobacterium to 80000cfu/ml, uniformly mixing, placing on a shaking bed, carrying out anaerobic culture at 40 ℃ for 15 days, detecting every 6 hours, and stopping fermentation when the number of lactic acid bacteria is more than 1000000cfu/ml to form fermented beverage raw pulp;
(4) and (4) centrifuging the fermented beverage raw pulp obtained in the step (3) for 5 minutes at the speed of 500 revolutions/minute, filtering by adopting a 20-mesh sieve, diluting by 100 times, and seasoning by adopting a sweetener formed by mixing fructose, white granulated sugar and aspartame to obtain the broussonetia papyrifera beverage.
Example 4
The embodiment provides a broussonetia papyrifera beverage, and a preparation method thereof comprises the following steps:
(1) taking fresh stems and leaves of paper mulberry, sterilizing with steam at 98 deg.C for 2 min and 30 s, and mincing to obtain whole paper mulberry suspension with particle size of 4 mm;
(2) adding sterile water into the whole broussonetia papyrifera suspension obtained in the step (1), adding brown sugar, uniformly mixing, and then adding yeast to 45000cfu/ml, wherein the adding amount of the whole broussonetia papyrifera suspension is 50% of the weight of the sterile water; the addition amount of the whole broussonetia papyrifera dry powder is 10% of the weight of the sterile water; adding 7% of the sterile water into the brown sugar, uniformly mixing, fermenting under an anaerobic condition at 38 ℃, stopping fermentation after suspension culture in a fermentation tank for 5 days, performing high-temperature treatment at 90 ℃ for 35min after fermentation is completed, and cooling to 35 ℃ to form a fermentation suspension;
(3) adding another part of brown sugar, white granulated sugar, fructose and honey into the fermentation suspension obtained in the step (2), adding lactobacillus to 60000cfu/ml, then adding bifidobacterium to 70000cfu/ml, uniformly mixing, placing on a shaking bed, carrying out anaerobic culture at 38 ℃ for 15 days, detecting every 6 hours, stopping fermentation when the number of lactic acid colonies is more than 1000000cfu/ml, and forming fermented beverage raw pulp, wherein the addition amount of the other part of brown sugar is 10% of the weight of the fermentation suspension, the addition amount of the white granulated sugar is 2% of the weight of the fermentation suspension, the addition amount of the fructose is 2% of the weight of the fermentation suspension, and the addition amount of the honey is 2% of the weight of the fermentation suspension;
(4) and (4) centrifuging the fermented beverage raw pulp obtained in the step (3) for 5 minutes at the speed of 500 revolutions/minute, filtering by adopting a 20-mesh sieve, diluting by 200 times, and seasoning by adopting a sweetener formed by mixing fructose, white granulated sugar and aspartame to obtain the broussonetia papyrifera beverage.
Comparative example 1
The comparative example provides a broussonetia papyrifera beverage, and the preparation method comprises the following steps:
(1) taking fresh stems and leaves of paper mulberry, sterilizing with steam at 98 deg.C for 2 min and 30 s, and mincing to obtain whole paper mulberry suspension with particle size of 4 mm;
(2) adding sterile water into the whole broussonetia papyrifera suspension obtained in the step (1), adding brown sugar, uniformly mixing, and then adding yeast to 70000cfu/ml, wherein the adding amount of the whole broussonetia papyrifera suspension is 50% of the weight of the sterile water; the addition amount of the whole broussonetia papyrifera dry powder is 10% of the weight of the sterile water; the adding amount of the brown sugar is 16% of the weight of the sterile water, the adding amount of the white granulated sugar is 2% of the weight of the sterile water, the adding amount of the fructose is 2% of the weight of the sterile water, and the adding amount of the honey is 2% of the weight of the sterile water; uniformly mixing, fermenting under anaerobic condition at 38 deg.C, performing suspension culture in a fermenter for 5 days, stopping fermentation, detecting once every 6 hr, stopping fermentation when the colony count of lactic acid is more than 1000000cfu/ml, performing high temperature treatment at 90 deg.C for 35min after fermentation is completed, and cooling to 35 deg.C to obtain fermented beverage raw stock;
(3) and (3) centrifuging the fermented beverage raw pulp obtained in the step (2) for 5 minutes at the speed of 500 revolutions/minute, filtering by adopting a 20-mesh sieve, diluting by 200 times, and seasoning by adopting a sweetener formed by mixing fructose, white granulated sugar and aspartame to obtain the broussonetia papyrifera beverage.
This comparative example differs from example 4 in that: in this example, only after the first fermentation with yeast, no fermentation with lactic acid bacteria and bifidobacteria was performed.
Sensory evaluation was performed on broussonetia papyrifera beverages produced by the preparation methods of examples 1 to 4 and comparative example 1.
Sensory evaluation method: the sensory evaluation of examples 1-4 and comparative example 1 was performed by 10 persons who received the related training and had a certain food general knowledge, and the evaluation criteria was in percent, and the sensory evaluation index of the quality of the finished product included four aspects: the color and luster is 20 points, the flavor is 20 points, the mouthfeel is 30 points and the tissue state is 30 points, the scoring result is displayed by the average score of the sample (the average score of the sample is the total score/the number of evaluators), the sensory evaluation is the total sum of scores in 4 aspects, the scoring standard is shown in table 1, and the evaluation result is shown in table 2.
TABLE 1 sensory evaluation criteria for Broussonetia papyrifera beverages
TABLE 2 sensory evaluation results
| Group of | Tissue state | Taste of the product | Flavor (I) and flavor (II) | Color | Total score |
| Example 1 | 27 | 26 | 18 | 16 | 87 |
| Example 2 | 28 | 27 | 18 | 17 | 90 |
| Example 3 | 26 | 28 | 18 | 17 | 89 |
| Example 4 | 28 | 27 | 18 | 19 | 92 |
| Comparative example 1 | 22 | 21 | 15 | 15 | 73 |
The sensory evaluation results are shown in fig. 2, and it can be seen from the table that the sensory evaluation scores of examples 1 to 5 using the present invention are 87 points or more, the scores are high, and the texture state, the mouthfeel, the flavor and the color state are stable, so that the present invention is suitable for industrial production; comparative example 1 the tissue state, taste, flavor and color state were poor because no fermentation was performed using bifidobacterium and lactobacillus.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A preparation method of a paper mulberry beverage is characterized by comprising the following steps:
(1) taking stems and leaves of paper mulberry, sterilizing by steam, and mincing to obtain whole paper mulberry dry powder or whole paper mulberry suspension;
(2) adding the dry powder of the whole broussonetia papyrifera or the whole broussonetia papyrifera suspension obtained in the step (1) into sterile water, adding brown sugar, uniformly mixing, adding saccharomycetes, uniformly mixing, fermenting, performing high-temperature treatment after fermentation is completed, and cooling to 30-40 ℃ to form a fermentation suspension;
(3) adding another part of brown sugar, white granulated sugar, fructose and honey into the fermentation suspension obtained in the step (2), adding lactic acid bacteria and bifidobacteria, uniformly mixing, carrying out anaerobic culture, and stopping fermentation when the colony number of the lactic acid is more than 1000000cfu/ml to form fermented beverage raw pulp;
(4) and (4) centrifuging, filtering, diluting and seasoning the fermented beverage raw pulp obtained in the step (3) to obtain the paper mulberry beverage.
2. The preparation method of the broussonetia papyrifera beverage according to claim 1, wherein in the step (1), the particle size of the whole broussonetia papyrifera dry powder or whole broussonetia papyrifera suspension is 2-5 mm.
3. The preparation method of the broussonetia papyrifera beverage according to claim 1, wherein in the step (1), the steam sterilization temperature is 95-100 ℃, and the steam sterilization time is 2-3 minutes.
4. The preparation method of the broussonetia papyrifera beverage according to claim 1, wherein in the step (2), the addition amount of the whole broussonetia papyrifera suspension is 50% of the weight of the sterile water; the addition amount of the whole broussonetia papyrifera dry powder is 10% of the weight of the sterile water; the addition amount of the brown sugar is 7 percent of the sterile water.
5. The preparation method of Broussonetia papyrifera beverage as claimed in claim 1, wherein in the step (2), yeast is added to 40000 and 50000cfu/ml, and the fermentation is stopped after suspension culture in the fermentation tank for 4-6 days at 35-40 ℃ under anaerobic conditions.
6. The preparation method of the broussonetia papyrifera beverage according to claim 1, wherein in the step (2), the temperature of the high-temperature treatment is 80 ℃ or more, and the time of the high-temperature treatment is 30-40 min.
7. The method for preparing paper mulberry beverage according to claim 4, wherein in step (3), lactobacillus is added to 50000-.
8. The preparation method of the broussonetia papyrifera beverage according to claim 1, wherein in the step (3), the anaerobic fermentation is specifically: the material to be fermented is placed on a shaking bed, anaerobic culture is carried out for 15 days at 35-40 ℃, and then the fermentation is stopped when the colony total number is more than 1000000cfu/ml, which is measured day by day.
9. The preparation method of the paper mulberry beverage according to claim 1, wherein in the step (4), the rotation speed of the centrifugation is 500 rpm, the time of the centrifugation is 5 minutes, the filtration is performed by adopting a 20-mesh sieve, and the seasonings comprise fructose, white granulated sugar and aspartame.
10. A broussonetia papyrifera beverage prepared by the preparation method according to any one of claims 1 to 9.
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| CN114402994A (en) * | 2021-12-31 | 2022-04-29 | 宁波市农业科学研究院 | Method for breeding perennial wild watermelon stock variety |
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