CN1145748A - Production process of fermented persimmon lactate beverage - Google Patents
Production process of fermented persimmon lactate beverage Download PDFInfo
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- CN1145748A CN1145748A CN96106543A CN96106543A CN1145748A CN 1145748 A CN1145748 A CN 1145748A CN 96106543 A CN96106543 A CN 96106543A CN 96106543 A CN96106543 A CN 96106543A CN 1145748 A CN1145748 A CN 1145748A
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- persimmon
- protecting liquid
- colour protecting
- temperature
- lactic acid
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Persimmon is treated through the technological processes of refrigeration, freezing, de-freezing, removal of astringency, washing, crushing, mixing with color protecting liquid, enzymic inactivation, pulping, filteration, heating to disinfection, cooling, inoculation of lactic acid bacteria, fermentation, compounding, homogenization, canning, disinfection, etc. to produce the product. During the processes, persimmon is in the color protecting liquid and in stable state, so that its original color, fragrance and taste are maintained and the vegerage produced has high biological value and vitamin B content and good flavour and taste.
Description
The invention belongs to the processing method of persimmon juice beverage.
The persimmon juice beverage of prior art mainly adopts the culture propagation agent to ferment and makes, as 1995.NO.2 " food and fermentation industries " periodical " pre-test of a persimmon fermented preparation nutritious drink " literary composition.Owing to contain the tannin of very easily oxidation in the persimmon,, make many products processing back color and luster variation greatly so in process, produce persimmon brown stain, multiple puckery, precipitation etc., make existing persimmon juice beverage mouthfeel discomfort, color and luster is undesirable, and is of low nutritive value, so be not desirable beverage.
Purpose of the present invention is exactly at the deficiencies in the prior art part, according to brown stain rule in the persimmon processing, adopts a kind of advanced person's process technology, and the main body of brown stain is under control.Persimmon is in stable state in the processing, keeps original color, again by add lactic acid bacteria in persimmon juice, make it carry out lactic fermentation, make persimmon juice have higher biological value, high nutritive value, change local flavor and mouthfeel, become the ideal beverage juice that a kind of people like.
Technical solution of the present invention has two: the first, and persimmon juice forming process adopts colour protecting liquid and the antioxidant enzyme that goes out, and keeps the original color and luster of persimmon juice; The second, in persimmon juice, add lactic acid bacteria, make it carry out lactic fermentation, because the proteinase activity of lactic acid bacteria produces a large amount of amino acid during the fermentation, make part sugar be converted into lactic acid and other organic acids.
Technological process of the present invention is:
The first, persimmon juice forming process: select persimmon, carry out freezingly under subzero 15 ℃-subzero 30 ℃ of temperature with selecting qualified persimmon, refrigerate under subzero 5 ℃-subzero 18 ℃ of temperature, freezing and cold preservation time is according to persimmon output, and guarantees market supply and decide.Add to take out man-hour and thaw, join to soak in the aqueous solution that contains 0.5-5% ethanol and took away the puckery taste in 12-24 hour, clean persimmon, and remove the base of a fruit, carry out then fragmentation, the enzyme that goes out (with 0.01-0.5% antioxidant and 0.01-1.0% food acids modulation pH value be 3.0-6.0 as colour protecting liquid, colour protecting liquid is heated to 80-100 ℃, in colour protecting liquid, add the persimmon of fragmentation, persimmon was heated in stable environment 3-10 minute), prevent the brown stain of persimmon work in-process.Pull an oar, filter in the 50-80 order, remove peeling and seed, the persimmon juice after the filter is standby.
The second, inoculating lactic acid bacterium fermentation: heating persimmon juice and sterilization 10-20 minute under 75-95 ℃ of temperature, be cooled to 25-42 ℃, inoculating lactic acid bacterium makes to send out in the alcoholic solution and contains lactic acid bacteria 10
5-10
7Individual/ml, 25-42 ℃ of temperature bottom fermentation 15-48 hour, persimmon juice was stand-by.Get persimmon juice (by weight percentage) 10-30%, sucrose 4-15%, compound stabilizer (Main Ingredients and Appearance is sodium carboxymethylcellulose, sucrose fatty ester, agar) 0.08-0.15%, batching is carried out homogeneous in 20-40MPa (MPa) homogenizer, canned and sterilization 15-25 minute under 85-100 ℃ of temperature, cooling, finished product.
Through adopting the go out persimmon juice of enzyme of colour protecting liquid and antioxidant also can be processed into persimmon juice beverage without fermentation.
The invention has the advantages that its science, practicality, stability.The tannin that contains very easily oxidation in the persimmon; have the carotenoid of two keys and have active enzyme; these factors have constituted the main body of persimmon brown stain, and crux of the present invention be the to go out solution of enzyme is acid, and the certain pH value scope is arranged; add antioxidant simultaneously; have the better protect effect, place this colour protecting liquid to process in persimmon, the main body of brown stain has obtained better controlled; persimmon is in stable state in the whole process, has kept original color.Owing in persimmon juice, add lactic acid bacteria, make it carry out lactic fermentation, because the proteinase activity of lactic acid bacteria produces a large amount of amino acid during the fermentation, part sugar is converted into lactic acid and other organic acids, make persimmon juice have higher biological value, increase the content of Cobastab, improved persimmon juice local flavor and mouthfeel, improved the nutritive value of product.
The embodiment of the invention:
Example 1: select not have go mouldy, maturity preferably persimmon carry out at subzero 15 ℃ freezing, again in subzero 5 ℃ of refrigerations.Getting 50 kilograms freezes persimmon it is thawed, join in 1% ethanolic solution and soaked 24 hours, water cleans and goes the base of a fruit, in disintegrating machine, carry out fragmentation then, going out, (the isomery sodium ascorbate with 0.02% and 0.05% citric acid modulation pH value is 6.0 to make colour protecting liquid to enzyme, colour protecting liquid is heated to 80 ℃, in colour protecting liquid, add broken persimmon, heat 3 minutes enzymes that go out), the persimmon that goes out behind the enzyme is pulled an oar in beater, making beating liquid filters in 50 orders, and the persimmon juice after the filter heats also sterilization 20 minutes down at 75 ℃, is cooled to 25 ℃, inoculating lactic acid bacterium makes and contains lactic acid bacteria 10 in the fermentation liquid
5Individual/ml, 25 ℃ of bottom fermentations 15 hours, persimmon juice was stand-by.Get persimmon juice 10%, sucrose 4%, compound stabilizer 0.08%, batching homogeneous in 20MPa (MPa) homogenizer 85 ℃ of down canned and sterilizations 25 minutes, cools off finished product packing naturally.
Example 2: select not have go mouldy, maturity preferably persimmon carry out at subzero 30 ℃ freezing, again in subzero 18 ℃ of refrigerations.Getting 100 kilograms freezes persimmon it is thawed, join in 5% ethanolic solution and soaked 12 hours, water cleans and goes the base of a fruit, in disintegrating machine, carry out fragmentation then, going out, (the isomery sodium ascorbate with 0.5% and 1.0% lactic acid modulation pH value is 3.0 to make colour protecting liquid to enzyme, colour protecting liquid is heated to 100 ℃, in colour protecting liquid, add broken persimmon, heat 10 minutes enzymes that go out), the persimmon that goes out behind the enzyme is pulled an oar in beater, making beating liquid filters in 80 orders, and the persimmon juice after the filter heats also sterilization 10 minutes down at 95 ℃, is cooled to 42 ℃, inoculating lactic acid bacterium makes and contains lactic acid bacteria 10 in the fermentation liquid
7Individual/ml, 42 ℃ of bottom fermentations 48 hours, persimmon juice was stand-by.Get persimmon juice 30%, sucrose 15%, compound stabilizer 0.15%, batching homogeneous in 40MPa (MPa) homogenizer 100 ℃ of down canned and sterilizations 15 minutes, cools off finished product packing naturally.
Claims (3)
1. the processing method of a fermented persimmon lactate beverage, it is characterized in that: first, adopt colour protecting liquid and the antioxidant enzyme that goes out in the persimmon juice forming process, with 0.01-0.5% antioxidant and 0.01-1.0% food acids, modulation pH value is that 3.0-6.0 is as colour protecting liquid, colour protecting liquid is heated to 80-100 ℃, in colour protecting liquid, adds broken persimmon, heated 3-10 minute; The second, the inoculating lactic acid bacterium fermentation, inoculum concentration is 10
5-10
7Individual/ml, fermentation temperature 25-42 ℃, time 15-48 hour, its technological process was as follows:
Persimmon select after freezing, refrigerate, thaw, take away the puckery taste, clean, go the base of a fruit, fragmentation, adding colour protecting liquid, through the enzyme that goes out, making beating, filtration, pasteurization, cooling, inoculating lactic acid bacterium, again through fermentation, batching, homogeneous, canned sterilization, be cooled to finished product,
(1) cryogenic temperature: subzero 15 ℃-subzero 30 ℃
(2) refrigerated storage temperature: subzero 5 ℃-subzero 18 ℃
(3) take away the puckery taste: the 0.5-5% ethanolic solution
(4) pasteurization temperature: 75-95 ℃, time 10-20 minute
(5) chilling temperature: 25-42 ℃
(6) batching: persimmon juice 10-30%
Sucrose 4-15%
Compound stabilizer 0.08-0.15%
(7) homogeneous scope: 20-40 MPa
(8) canned sterilization temperature: 85-100 ℃, time 15-25 minute
2. processing method according to claim 1 is characterized in that antioxidant is the isomery sodium ascorbate; Food acids is citric acid and lactic acid.
3. processing method according to claim 1 is characterized in that the compound stabilizer main component is carmethose, sucrose fatty ester, agar in the batching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106543A CN1052388C (en) | 1996-06-19 | 1996-06-19 | Production process of fermented persimmon lactate beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106543A CN1052388C (en) | 1996-06-19 | 1996-06-19 | Production process of fermented persimmon lactate beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1145748A true CN1145748A (en) | 1997-03-26 |
| CN1052388C CN1052388C (en) | 2000-05-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96106543A Expired - Fee Related CN1052388C (en) | 1996-06-19 | 1996-06-19 | Production process of fermented persimmon lactate beverage |
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| Country | Link |
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| CN (1) | CN1052388C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067541C (en) * | 1998-10-27 | 2001-06-27 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN100382711C (en) * | 2000-03-22 | 2008-04-23 | 帕谢鲁马电气有限公司 | Method for preparing plant leben |
| CN102499315A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Freezing drink added with frozen persimmons and preparation method thereof |
| CN103284243A (en) * | 2013-05-31 | 2013-09-11 | 石家庄市兄弟伊兰食品配料有限公司 | Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof |
| CN105901446A (en) * | 2016-04-16 | 2016-08-31 | 河南省商业科学研究所有限责任公司 | Persimmon fermentation technology for reducing tannin content |
| CN106819696A (en) * | 2017-01-06 | 2017-06-13 | 华中农业大学 | A kind of persimmon fruit lactobacillus-fermented fruit drink preparation method |
| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109298A (en) * | 1994-03-31 | 1995-10-04 | 李根怀 | Preparation method for persimmon nectar |
-
1996
- 1996-06-19 CN CN96106543A patent/CN1052388C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067541C (en) * | 1998-10-27 | 2001-06-27 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN100382711C (en) * | 2000-03-22 | 2008-04-23 | 帕谢鲁马电气有限公司 | Method for preparing plant leben |
| CN102499315A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Freezing drink added with frozen persimmons and preparation method thereof |
| CN103284243A (en) * | 2013-05-31 | 2013-09-11 | 石家庄市兄弟伊兰食品配料有限公司 | Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof |
| CN105901446A (en) * | 2016-04-16 | 2016-08-31 | 河南省商业科学研究所有限责任公司 | Persimmon fermentation technology for reducing tannin content |
| CN106819696A (en) * | 2017-01-06 | 2017-06-13 | 华中农业大学 | A kind of persimmon fruit lactobacillus-fermented fruit drink preparation method |
| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1052388C (en) | 2000-05-17 |
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