CN113331331A - Preparation method of probiotic fermented beverage - Google Patents
Preparation method of probiotic fermented beverage Download PDFInfo
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- CN113331331A CN113331331A CN202110834027.0A CN202110834027A CN113331331A CN 113331331 A CN113331331 A CN 113331331A CN 202110834027 A CN202110834027 A CN 202110834027A CN 113331331 A CN113331331 A CN 113331331A
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- probiotic fermented
- fermentation
- tea
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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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/517—Bifidum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of beverage production, in particular to a preparation method of a probiotic fermented beverage, which comprises the following steps: step 1, crushing fresh tea leaves, adding water to obtain tea juice, cleaning, peeling and pulping kiwi fruits to obtain kiwi fruit juice; mixing the tea juice and the kiwi fruit juice to obtain mixed liquid; step 2, adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid to obtain enzymatic hydrolysate; step 4, adding mixed lactic acid bacteria into the enzymatic hydrolysate for fermentation; then adding high-activity dry yeast for fermentation, and obtaining the probiotic fermented beverage after the fermentation is finished. The invention has the beneficial effects that: according to the invention, the kiwi fruit is pulped, the fresh tea leaves are crushed and then subjected to enzymolysis and fermentation for utilization, the kiwi fruit residues and the tea residues are effectively utilized, the cost is reduced, a plurality of beneficial components are added, and the preparation method of the probiotic fermented beverage with good taste and rich nutrient components is obtained.
Description
Technical Field
The invention relates to the technical field of beverage production, and particularly relates to a preparation method of a probiotic fermented beverage.
Background
The tea beverage is suitable for the increasingly accelerated pace of life in the current society with the advantages of naturalness, health care, convenience and the like, and is extraordinarily prominent in the beverage industry. Tea beverage is also an important direction for tea deep processing. A great deal of modern science proves that the tea contains a plurality of biochemical components closely related to the health of human bodies. Tea polyphenol is the main chemical component in tea juice, and the effects of resisting oxidation, resisting atherosclerosis, resisting cancer, resisting bacteria and virus, preventing radiation, reading, losing weight, beautifying and protecting skin and the like are proved by a large number of researches. In addition, the tea also contains a large amount of amino acids, but the prior tea beverage is basically obtained by soaking processed and fried tea leaves as raw materials, the tea leaves contain about 20-30% of protein, most of the protein is insoluble in water, and 90% of the tea protein and other effective components cannot be dissolved out and are wasted.
Kiwi fruit (academic name: Actinidia Lindl), Actinidiaceae, edible fruit, unique flavor, and abundant vitamin C content. The kiwi fruit is sweet and sour in taste and cold in nature, and has the effects of promoting the production of body fluid, relieving fever, regulating middle warmer, descending qi, quenching thirst, promoting urination, nourishing and strengthening body. The kiwi fruit contains various vitamins, fat, protein, amino acid, calcium, phosphorus, iron, magnesium, pectin and the like, wherein the content of vitamin C is very high, and each 100g of kiwi fruit contains 62 mg of vitamin C. The kiwi fruit is suitable for patients with gastric cancer, esophageal cancer, lung cancer, breast cancer, hypertension, coronary heart disease, icterohepatitis, arthritis, and urethral calculus; is suitable for people with inappetence and dyspepsia; is suitable for special workers in aviation, navigation, plateau, mine and the like and old and weak patients. People with feelings of uneasiness and frequent eating of roasted food should also eat kiwi fruit. However, because the kiwi fruits have specific sour and astringent tastes, the kiwi fruits are rarely developed for drinks.
The probiotic beverage has pleasant taste, rich nutrient components and strong health-care effect, and is widely accepted and favored by the market since the proposal. The probiotic beverage is mainly prepared by fermenting probiotics, sugar, vitamins, protein and water which are used as nutrient substances. Probiotics are capable of metabolizing substances beneficial to health in the human intestinal tract, and therefore have gained widespread attention and market acceptance in recent years. However, the existing probiotic beverage has single function and bad taste.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a preparation method of the probiotic fermented drink with good taste and rich nutrient components.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of a probiotic fermented beverage comprises the following steps:
step 1, crushing fresh tea leaves, adding water to obtain tea juice, cleaning, peeling and pulping kiwi fruits to obtain kiwi fruit juice; mixing the tea juice and the kiwi fruit juice to obtain mixed liquid;
step 2, adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid to obtain enzymatic hydrolysate;
and 4, adding mixed lactic acid bacteria into the enzymolysis liquid, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: 1-2 parts of lactobacillus acidophilus; 1-2 parts of lactobacillus bulgaricus; 1-2 parts of streptococcus thermophilus; 1-2 parts of lactobacillus crispatus and 1-2 parts of bifidobacterium bifidum; the concentration of the inoculated mixed lactobacillus strain is 5 multiplied by 106To 5X 107CFU/ml; anaerobic fermentation at 20-23 deg.C for 6-10 days; then adding high-activity dry yeast into the enzymolysis liquid according to the addition amount of 0.05-0.1g/100ml to obtain a strain fermentation liquid;
and 5, adding 30-50g/L of plant protein powder and 50-100g/L of fructo-oligosaccharide into the multi-strain fermentation liquor, fermenting at 22-26 ℃ for 6-10 days, and finishing fermentation when the pH value of fermentation reaches 3.7-4.0 to obtain the probiotic fermented beverage.
The invention has the beneficial effects that:
1. the traditional plant juice beverage is prepared by squeezing plants, removing residues, only utilizing juice, and soaking fresh tea leaves to obtain juice. The invention uses the pulping of the kiwi fruit and the enzymolysis and fermentation of the crushed fresh tea leaves, effectively utilizes the kiwi fruit residue and the tea residue, reduces the cost, increases a plurality of beneficial components, can coordinate and cooperate with each other among different strains, decomposes nutrient substances in the raw materials, converts the nutrient substances into micromolecule substances which can be absorbed by human bodies and are easy to absorb, such as: active enzyme, polypeptide, polyphenol, organic acid, vitamin C, amino acid, etc. In the preparation process, a production process combining enzymolysis of various enzymes and mixed fermentation is also adopted, so that the extraction rate and the hydrolysis degree of active ingredients of the raw materials such as the kiwi fruit, the fresh tea leaves and the like are improved, and particularly, tea protein in the tea raw materials is dissolved out, so that the tea aroma of the fermented beverage obtained by the application is stronger than that of tea added with brewed tea, the bitter taste is not increased, and the mouthfeel is better.
2. The strains used in the invention are rich in variety and reasonable in collocation, the combination of the strains is suitable for the micro-ecology of the intestinal tract of a human body, and different raw materials are fermented by corresponding zymogens to produce a plurality of microbial secondary metabolites beneficial to the health of the human body. The mixed flora also realizes different flavors of the obtained beverage, for example, nutrient substances of the kiwi fruit can be converted into organic acid substances, and the sour and astringent taste of the kiwi fruit is changed into the sweet and sour taste after fermentation; after being fermented by the yeast flora, alcohol substances, ester substances, acid substances and the like can be generated, so that the beverage has a certain positive effect on human health, generates alcohol fragrance and enriches the taste of the beverage; the Bifidobacterium and Lactobacillus acidophilus can reduce the pH value of the whole system and stabilize the fermentation system.
3. According to the invention, the yeast is added after the lactobacillus is fermented for a period of time, a complementary mechanism exists between the lactobacillus and the metabolite of the yeast, and the mixed culture can promote the content improvement of organic acid, free amino nitrogen and the like, so that the generation of flavor metabolite is facilitated. And the fermentation sugar source of the kiwi fruit is insufficient, the invention also adds the vegetable protein powder and the fructo-oligosaccharide, supplements a carbon source and a nitrogen source to the multi-strain fermentation liquor, improves the fermentation condition, ensures that the fermentation is carried out more fully and smoothly, and the addition of the vegetable protein powder can provide various amino acids for a human body, increases the amino acid content of the obtained product, and improves the nutritional value and the taste of the beverage.
4. The raw materials and auxiliary materials used in the whole preparation process are plant source materials, no chemical synthesis component and preservative are added in the fermentation process, lactic acid and other products generated by metabolism of strains such as lactobacillus acidophilus and the like are utilized to inhibit the growth of harmful microorganisms, and substances generated by the harmful microorganisms are decomposed at the same time, so that the effect of prolonging the shelf life is achieved.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The prior tea beverage basically uses processed and fried tea as a raw material, and because some substances in fresh tea are not fermented and aged, the tea beverage has poor taste when being directly eaten and has adverse effect on health. However, the tea juice obtained by fermenting the fresh tea leaves can promote the aging of the fresh tea leaves and the coordination of the components, the obtained tea juice has stronger tea fragrance and better taste, and the processing and manufacturing cost and the processing time of the tea leaves are saved. In the preparation process, a production process combining enzymolysis of various enzymes and mixed fermentation is also adopted, so that the extraction rate and the hydrolysis degree of active ingredients of the raw materials such as kiwi fruit and tea are improved, and particularly, tea protein in the tea raw materials is dissolved out, so that the tea aroma of the fermented beverage obtained by the method is stronger than the tea aroma of tea added with brewed tea, the bitter taste is not increased, and the taste is better. The use of fresh tea leaves also saves the processing and manufacturing cost and the processing time of the common brewing tea leaves.
The raw materials are subjected to compound fermentation under the action of the fermentation flora to form the delicious and healthy probiotic fermented beverage, the peculiar smell of the fermented beverage is covered by the peculiar fragrance of the tea, the bitter taste of the tea and the sour and astringent taste of the kiwi fruit are not generated under the neutralization, the comprehensive taste is good, and the acceptability of drinkers is high. The invention adopts ultrasonic wave to assist enzymolysis, and improves the extraction rate and the hydrolysis degree of the kiwi fruit and the tea.
The fresh tea leaves and kiwi fruit fermentation products comprise: polysaccharide, tea polyphenol, isomaltooligosaccharide, theophylline: improving immunity and enhancing self resistance; regulating blood lipid and blood sugar; promoting growth of Bacillus bifidus, and reducing intestinal putrefactive substances and carcinogenic substances; increase the number of T-lymphocytes and B-lymphocytes, and improve the defense ability of the organism. Acetic acid, lactic acid, citric acid: clearing intestines and stomach, helping digestion, preventing constipation, improving stability of vitamins, preventing invasion of harmful bacteria and viruses, and preventing cold. The kiwi fruit and the tea have obvious health care effects on human diseases, the effects supplement each other after the kiwi fruit and the tea are combined into a whole, the health care effects of the formed beverage are more remarkable, and the comprehensive effect of the formed beverage is far superior to that of a pure kiwi fruit variety and a traditional tea beverage.
The invention provides a preparation method of a probiotic fermented beverage, which comprises the following steps:
step 1, crushing fresh tea leaves, adding water to obtain tea juice, cleaning, peeling and pulping kiwi fruits to obtain kiwi fruit juice; mixing the tea juice and the kiwi fruit juice to obtain mixed liquid;
step 2, adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid to obtain enzymatic hydrolysate;
and 4, adding mixed lactic acid bacteria into the enzymolysis liquid, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: 1-2 parts of lactobacillus acidophilus; 1-2 parts of lactobacillus bulgaricus; 1-2 parts of streptococcus thermophilus; 1-2 parts of lactobacillus crispatus and 1-2 parts of bifidobacterium bifidum; the concentration of the inoculated mixed lactobacillus strain is 5 multiplied by 106To 5X 107CFU/ml; anaerobic fermentation at 20-23 deg.C for 6-10 days; then adding high-activity dry yeast into the enzymolysis liquid according to the addition amount of 0.05-0.1g/100ml to obtain a strain fermentation liquid;
and 5, adding 30-50g/L of plant protein powder and 50-100g/L of fructo-oligosaccharide into the multi-strain fermentation liquor, fermenting at 22-26 ℃ for 6-10 days, and finishing fermentation when the pH value of fermentation reaches 3.7-4.0 to obtain the probiotic fermented beverage.
Preferably, in the above method for preparing a probiotic fermented beverage, after the step 5, the method further comprises the steps of: filtering, bottling and sterilizing the obtained probiotic fermented beverage, wherein the sterilization comprises the following steps: pasteurizing at 60-65 deg.C for 20-30 min.
Preferably, in the preparation method of the probiotic fermented beverage, the mass ratio of the fresh tea leaves, the kiwi fruits and the water in the obtained mixed liquid is as follows: 1:3-5:10-15.
Preferably, in the preparation method of the probiotic fermented beverage, the amylase, the saccharifying enzyme, the pectinase and the cellulase are respectively added into the mixed liquid according to the proportion of 1-2g/L, 1-2g/L and 3-8 g/L.
Preferably, in the preparation method of the probiotic fermented beverage, the step 2 specifically comprises: adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid according to the proportion of 1g/L, 1g/L and 3g/L, and degrading at 40-60 deg.C under the assistance of ultrasonic wave for 40-60min to obtain enzymatic hydrolysate.
Preferably, the aboveIn the preparation method of the probiotic fermented beverage, the concentration of the mixed lactobacillus strain inoculated in the step 4 is 5 multiplied by 107CFU/ml。
Preferably, in the preparation method of the probiotic fermented beverage, the mixed lactic acid bacteria comprise the following strains in parts by mass: 1 part of lactobacillus acidophilus; 1 part of lactobacillus bulgaricus; 1 part of streptococcus thermophilus; 1 part of lactobacillus crispatus and 1-2 parts of bifidobacterium bifidum.
Preferably, in the preparation method of the probiotic fermented beverage, the addition amount of the high-activity dry yeast in the step 4 is as follows: 0.05g/100 ml.
Preferably, in the preparation method of the probiotic fermented beverage, the step of crushing fresh tea leaves and adding water to obtain tea juice specifically comprises the following steps: crushing fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the steam treatment comprises the following steps: the steam temperature is controlled to be 75-85 ℃, and the steaming time is 5-8 minutes.
Preferably, in the preparation method of the probiotic fermented beverage, the grinding is to grind the tea leaves by stone grinding or copper grinding.
As can be seen from the above description, the above steam treatment can remove the grass odor of tea leaves, the time length and temperature control of evaporation are important, and the temperature and time mouthfeel of the above parameter interval using the present invention are optimal. The tea can be broken by other breaking methods such as chopping, but the inventor finds that the breaking wall by other breaking methods such as chopping is small, and has only 20-30% of breaking wall rate, and the breaking wall rate by grinding is about 70-90%. The technology of grinding the tea leaves by stone grinding/copper grinding accelerates the release speed of substances in the tea leaves, ensures the sufficient wall breaking of the tea leaves and ensures certain integrity.
Example 1
A preparation method of a probiotic fermented beverage comprises the following steps:
step 1, crushing picked fresh Tieguanyin tea leaves and adding water to obtain tea juice; selecting fresh kiwi fruits which are free from diseases and insects, rotten and rotten, fully mature and have a solid content of 20%; washing with flowing water to remove soil, dust and a large amount of microorganisms attached on the surface of the fruits; adopting a beater to treat, removing peel and seeds in one step and obtaining juice to obtain kiwi fruit juice;
mixing the tea juice and the kiwi fruit juice to obtain mixed liquid; the mass ratio of the fresh tea leaves, the kiwi fruits and the water in the mixed liquid is as follows: 1:3: 10;
step 2, enzymolysis: adding amylase saccharifying enzyme, pectinase and cellulase into the mixed liquid according to the proportion of 1g/L, 1g/L and 3g/L, and degrading at 50 deg.C under the auxiliary action of ultrasonic wave for 50min to obtain enzymatic hydrolysate;
and 4, adding mixed lactic acid bacteria into the enzymolysis liquid, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: the lactobacillus acidophilus, the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus crispatus, the bifidobacterium bifidum and the bifidobacterium breve are as follows: 1: 1; the concentration of the inoculated mixed lactobacillus strain is not less than 5 multiplied by 107CFU/ml; anaerobic fermentation at 22 deg.C for 8 days; then adding dry yeast into the enzymolysis liquid according to the addition amount of 0.05g/100ml to obtain a strain fermentation liquid;
and 5, adding 40g/L of plant protein powder and 80g/L of fructo-oligosaccharide into the multi-strain fermentation liquor, performing facultative anaerobic or aerobic fermentation at the temperature of 22-26 ℃ for 6-10 days, and finishing fermentation when the fermentation pH reaches 3.7 to prepare the probiotic fermented beverage.
Filtering, bottling and sterilizing the obtained probiotic fermented beverage, wherein the sterilization comprises the following steps: pasteurizing at 60 deg.C for 20 min.
Example 2
A preparation method of a probiotic fermented beverage comprises the following steps:
step 1, crushing picked fresh Tieguanyin tea leaves and adding water to obtain tea juice; selecting fresh kiwi fruits which are free from diseases and insects, rotten and rotten, fully mature and have a solid content of 16%; washing with flowing water to remove soil, dust and a large amount of microorganisms attached on the surface of the fruits; adopting a beater to treat, removing peel and seeds in one step and obtaining juice to obtain kiwi fruit juice;
mixing the tea juice and the kiwi fruit juice to obtain mixed liquid; the mass ratio of the fresh tea leaves, the kiwi fruits and the water in the mixed liquid is as follows: 1:4: 8;
step 2, enzymolysis: adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid according to the proportion of 1g/L, 1g/L and 5g/L, and degrading at 40 deg.C under the auxiliary action of ultrasonic wave for 40min to obtain enzymatic hydrolysate;
and 4, adding mixed lactic acid bacteria into the enzymolysis liquid, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: the lactobacillus acidophilus, the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus crispatus, the bifidobacterium bifidum and the bifidobacterium breve are as follows: 2: 1; the concentration of the inoculated mixed lactobacillus strain is 5 multiplied by 106CFU/ml; anaerobic fermentation at 20-23 deg.C for 6 days; then adding dry yeast into the enzymolysis liquid according to the addition amount of 0.08g/100ml to obtain a strain fermentation liquid;
and 5, adding 30g/L of plant protein powder and 50g/L of fructo-oligosaccharide into the multi-strain fermentation liquid, performing facultative anaerobic or aerobic fermentation at the temperature of 22-26 ℃ for 6-10 days, and finishing fermentation when the fermentation pH reaches 3.8 to obtain the probiotic fermented beverage.
Filtering, bottling and sterilizing the obtained probiotic fermented beverage, wherein the sterilization comprises the following steps: pasteurizing at 63 deg.C for 25 min.
Example 3
A preparation method of a probiotic fermented beverage comprises the following steps:
step 1, crushing picked fresh Tieguanyin tea leaves and adding water to obtain tea juice; selecting fresh kiwi fruits which are free from diseases and insects, rotten and rotten, fully mature and have a solid content of 20%; washing with flowing water to remove soil, dust and a large amount of microorganisms attached on the surface of the fruits; adopting a beater to treat, removing peel and seeds in one step and obtaining juice to obtain kiwi fruit juice;
mixing the tea juice and the kiwi fruit juice to obtain mixed liquid; the mass ratio of the fresh tea leaves, the kiwi fruits and the water in the mixed liquid is as follows: 1:5: 15;
step 2, enzymolysis: adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid according to the proportion of 2g/L, 2g/L and 8g/L, and degrading at 60 deg.C under the assistance of ultrasonic wave for 60min to obtain enzymatic hydrolysate;
and 4, adding mixed lactic acid bacteria into the enzymolysis liquid, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: lactobacillus acidophilus BulgarThe lactobacillus liyaensis, the streptococcus thermophilus, the lactobacillus crispatus, the bifidobacterium bifidum and the bifidobacterium breve are as follows: 2: 2; the concentration of the inoculated mixed lactobacillus strain is not less than 7 multiplied by 106CFU/ml; anaerobic fermentation at 20-23 deg.C for 10 days; then adding dry yeast into the enzymolysis liquid according to the addition amount of 0.1g/100ml to obtain a strain fermentation liquid;
and 5, adding 50g/L of plant protein powder and 100g/L of fructo-oligosaccharide into the multi-strain fermentation liquid, performing facultative anaerobic or aerobic fermentation at the temperature of 22-26 ℃ for 6-10 days, and finishing fermentation when the fermentation pH reaches 4.0 to prepare the probiotic fermented beverage.
Filtering, bottling and sterilizing the obtained probiotic fermented beverage, wherein the sterilization comprises the following steps: pasteurizing at 65 deg.C for 30 min.
The physicochemical and mouthfeel indexes of the probiotic fermented beverage prepared by the preparation method of the probiotic fermented beverage in the above embodiments 1 to 3 are shown in table 1
TABLE 1
As can be seen from the table 1, the prepared probiotic fermented beverage has high vitamin C content by jointly fermenting the lactic acid bacteria and the yeast and selecting specific fermentation conditions, so that the vitamin C content in the tea and the kiwi fruit is furthest reserved, the viable count of the lactic acid bacteria is contained, and the gastrointestinal protection is facilitated. The fruit flavor is strong, the sour and sweet taste is moderate, no bitter taste exists, no peculiar smell exists, the taste is harmonious, and the fruit flavor has mellow flavor; the probiotic fermented drink has obvious kiwi fruit fragrance and tea fragrance, is excellent in drinking taste, is stored for 6 months without generating precipitates, and is long in quality guarantee period.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (10)
1. The preparation method of the probiotic fermented beverage is characterized by comprising the following steps:
step 1, crushing fresh tea leaves, adding water to obtain tea juice, cleaning, peeling and pulping kiwi fruits to obtain kiwi fruit juice; mixing the tea juice and the kiwi fruit juice to obtain mixed liquid;
step 2, adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid to obtain enzymatic hydrolysate;
and 4, adding mixed lactic acid bacteria into the enzymolysis liquid, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: 1-2 parts of lactobacillus acidophilus; 1-2 parts of lactobacillus bulgaricus; 1-2 parts of streptococcus thermophilus; 1-2 parts of lactobacillus crispatus and 1-2 parts of bifidobacterium bifidum; the concentration of the inoculated mixed lactobacillus strain is 5 multiplied by 106To 5X 107CFU/ml; anaerobic fermentation at 20-23 deg.C for 6-10 days; then adding high-activity dry yeast into the enzymolysis liquid according to the addition amount of 0.05-0.1g/100ml to obtain a strain fermentation liquid;
and 5, adding 30-50g/L of plant protein powder and 50-100g/L of fructo-oligosaccharide into the multi-strain fermentation liquor, fermenting at 22-26 ℃ for 6-10 days, and finishing fermentation when the pH value of fermentation reaches 3.7-4.0 to obtain the probiotic fermented beverage.
2. The method for preparing the probiotic fermented drink according to claim 1, characterized by further comprising the following steps after the step 5: filtering, bottling and sterilizing the obtained probiotic fermented beverage, wherein the sterilization comprises the following steps: pasteurizing at 60-65 deg.C for 20-30 min.
3. The preparation method of the probiotic fermented drink according to claim 1, wherein the mass ratio of the fresh tea leaves, the kiwi fruits and the water in the obtained mixed liquid is as follows: 1:3-5:10-15.
4. The preparation method of the probiotic fermented drink according to claim 1, wherein the mixture liquid is added with amylase, saccharifying enzyme, pectinase and cellulase according to the proportion of 1-2g/L, 1-2g/L and 3-8 g/L.
5. The method for preparing the probiotic fermented drink according to claim 1, wherein the step 2 is specifically as follows: adding amylase, saccharifying enzyme, pectinase and cellulase into the mixed liquid according to the proportion of 1g/L, 1g/L and 3g/L, and degrading at 40-60 deg.C under the assistance of ultrasonic wave for 40-60min to obtain enzymatic hydrolysate.
6. The method for preparing probiotic fermented drink according to claim 1, wherein the concentration of the mixed lactobacillus strain inoculated in the step 4 is 5 x 107CFU/ml。
7. The preparation method of the probiotic fermented drink according to claim 1, wherein the mixed lactic acid bacteria comprise the following strains in parts by mass: 1 part of lactobacillus acidophilus; 1 part of lactobacillus bulgaricus; 1 part of streptococcus thermophilus; 1 part of Lactobacillus crispatus and 1 part of Bifidobacterium bifidum.
8. The preparation method of the probiotic fermented drink according to claim 1, wherein the addition amount of the high-activity dry yeast in the step 4 is as follows: 0.05g/100 ml.
9. The preparation method of the probiotic fermented beverage according to claim 1, wherein the step of crushing fresh tea leaves and adding water to obtain tea juice specifically comprises the following steps: crushing fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the steam treatment comprises the following steps: the steam temperature is controlled to be 75-85 ℃, and the steaming time is 5-8 minutes.
10. The method for preparing the probiotic fermented drink according to claim 2, wherein the grinding is to grind the tea leaves by stone grinding or copper grinding.
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