CN116172149A

CN116172149A - Tremella compound fruit and vegetable juice beverage with ultra-long shelf life

Info

Publication number: CN116172149A
Application number: CN202310228035.XA
Authority: CN
Inventors: 赵光富
Original assignee: Guangfu Shandong Biotechnology Co ltd
Current assignee: Guangfu Shandong Biotechnology Co ltd
Priority date: 2023-03-10
Filing date: 2023-03-10
Publication date: 2023-05-30

Abstract

The invention relates to the technical field of beverages, and discloses a tremella compound fruit and vegetable juice beverage with an ultra-long shelf life, which comprises the following components in parts by mass: 5-15 parts of water, 5-15 parts of white granulated sugar, 10-30 parts of tremella juice, 10-20 parts of glutinous rice juice, 5-15 parts of Chinese yam juice, 5-15 parts of flower-free fruit juice, 5-20 parts of cherry juice, 4-8 parts of lemon juice, 0.4-0.6 part of papaya juice, 5-20 parts of noni juice, 5-15 parts of guava juice, 5-15 parts of grape juice, 5-20 parts of mangosteen juice, 4-8 parts of white radish juice, 0.4-0.6 part of stachyose, 5-10 parts of fructo-oligosaccharide, 1-2 parts of lactobacillus and 0.1-0.3 part of compound stabilizer. The tremella compound fruit and vegetable juice beverage with the ultra-long shelf life is developed for the first time, so that the processing and utilization of tremella are enriched, the tremella compound fruit and vegetable juice beverage with the lung moistening effect is developed for the first time, and the processing and utilization of glutinous rice and fruit and vegetable raw materials are enriched.

Description

Tremella compound fruit and vegetable juice beverage with ultra-long shelf life

Technical Field

The invention relates to the technical field of beverages, in particular to a tremella compound fruit and vegetable juice beverage with an ultra-long shelf life.

Background

The tremella is a traditional rare edible fungus in China, is one of famous "delicacies", has greatly improved yield and greatly reduced price in recent years along with the maturity of industrial cultivation technology, and becomes a household food material on a dining table of common people. The tremella is sweet and nontoxic, has the effects of moistening lung, promoting the production of body fluid, nourishing yin, nourishing stomach, tonifying qi, activating blood, relaxing bowel, moistening skin, resisting fatigue, resisting tumor and the like, and is due to the abundant tremella polysaccharide (accounting for 60-70% of the dry weight of tremella).

The tremella beverage is mainly sold in dry products, has low added value, develops products such as oral liquid, thick soup, beverage and the like by taking tremella as raw materials, but has general market reaction and sales volume, and many key technical difficulties of tremella deep processing are not broken through yet, so that the problems of taste, flavor, stability, function positioning and the like of the products are not solved well, and the tremella beverage market is in a strange state of being called without being called.

The invention discloses 200510050136.4 'a preparation method of a micron sugar ginseng tremella beautifying, lung moistening and sugar reducing emulsion', which is characterized in that 7 materials with larger differences in physical and chemical characteristics are added into a traditional emulsion, the whole system is not a single emulsion system or a single suspension system, the components are complex, and substances such as saponins in American ginseng and asparagus are easy to cause protein aggregation, so that the protein digestibility is reduced, the emulsion stability of the emulsion is broken, and the product is difficult to maintain for a long time. In addition, the effects of beautifying, moistening lung and reducing blood sugar of the product are only obtained based on the functions of ingredients, and animal or clinical verification is not carried out.

Chinese patent discloses CN 103549596 A,2014.02.05 'a fresh tremella beverage and a preparation method thereof', wherein the production method comprises the steps of firstly, beating fresh tremella into tremella granules, then mixing the tremella granules with crystal sugar, white granulated sugar, concentrated snow pear juice, citric acid, snow pear essence and the like, wherein the tremella granules with the thickness of 3-10mm are not subjected to long-term high-temperature water treatment, the dissolution rate of tremella polysaccharide serving as a core active ingredient is lower, so that the product has greatly reduced efficacy, the natural light tremella aroma can be covered by adding snow pear essence, the aroma is free from harmony of natural fruit aroma, and the tremella beverage has far different original flavor.

Therefore, an ultra-long shelf life tremella compound fruit and vegetable juice beverage is provided, and is used for solving the problems in the background.

Disclosure of Invention

The invention aims to provide a tremella composite fruit and vegetable juice beverage with an ultra-long shelf life, so as to solve the problems in the background technology.

In order to solve the technical problems, the invention provides the following technical scheme: the tremella composite fruit and vegetable juice beverage with the ultra-long shelf life comprises the following components in parts by weight:

5-15 parts of water, 5-15 parts of white granulated sugar, 10-30 parts of tremella juice, 10-20 parts of glutinous rice juice, 5-15 parts of Chinese yam juice, 5-15 parts of flower-free fruit juice, 5-20 parts of cherry juice, 4-8 parts of lemon juice, 0.4-0.6 part of papaya juice, 5-20 parts of noni juice, 5-15 parts of guava juice, 5-15 parts of grape juice, 5-20 parts of mangosteen juice, 4-8 parts of white radish juice, 0.4-0.6 part of stachyose, 5-10 parts of fructo-oligosaccharide, 1-2 parts of lactobacillus and 0.1-0.3 part of compound stabilizer;

the white granulated sugar can be replaced by an equal amount of monocrystal rock sugar and polycrystal rock sugar;

the compound stabilizer is prepared from sodium carboxymethyl cellulose, xanthan gum and guar gum according to a weight ratio of 1:1:2, mixing the materials according to the mass ratio;

the tremella juice is an enzymolysis tremella turbid juice obtained after pretreatment, enzymolysis and enzyme (bacterium) deactivation treatment;

The pretreatment comprises the steps of crushing selected tremella into tremella powder with 80-120 meshes, adding hot water with the temperature of 100 ℃ to stir into slurry, keeping the temperature of 100 ℃ for 2-5 hours at the feed-liquid ratio of 1:80-1:150, and cooling to obtain tremella slurry;

the enzymolysis treatment is that the tremella pulp is subjected to enzymolysis treatment of cellulose and enzymolysis treatment of pectin for 2-5 hours to obtain enzymolysis tremella pulp;

the enzyme deactivation treatment is to heat the enzymolysis tremella slurry at 100 ℃ for 15+/-5 min, and cool the tremella slurry to obtain tremella cloudy juice;

the tremella juice can also be an enzymolysis tremella clear juice obtained after pretreatment, enzymolysis, enzyme (bacterium) deactivation and clarification treatment;

the enzyme deactivation treatment is to heat the enzymolysis tremella slurry for 15+/-5 min at 100 ℃;

the clarification treatment is to centrifugally clarify the cooled enzymolysis tremella slurry to obtain enzymolysis tremella clear juice;

the glutinous rice juice is fermented glutinous rice clear juice obtained by crushing, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

The crushing treatment is to crush the carefully selected glutinous rice into 80-120 meshes of glutinous rice flour;

the enzymolysis-fermentation treatment is to carry out starch enzymolysis and proteolysis on glutinous rice flour, the ratio of feed to liquid is 1:10, after the reaction is finished, the glutinous rice enzymolysis liquid is fermented for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃, and then is fermented for 1-2 days by lactic acid bacteria at the pH value of 6.5+/-0.2 and 35+/-2 ℃;

the enzyme (bacterium) killing treatment is to heat the glutinous rice fermentation liquor for 15+/-5 min at 100 ℃;

the clarification treatment is to carry out centrifugal clarification on the sterilized glutinous rice flour fermentation liquor.

Research shows that tremella has the functions of nourishing yin, clearing heat, nourishing yin, moistening lung, moistening dryness and the like, and is particularly suitable for dietary therapy and supplement of people with yin deficiency and fire excess constitution.

The glutinous rice contains abundant B vitamins, and can moisten lung and nourish yin.

The Chinese yam contains saponin and mucilage, has the functions of lubrication and moistening, and can tonify lung qi, nourish lung yin and treat lung deficiency, phlegm cough and chronic cough.

The Chinese medicine considers that the fig has flat property and sweet taste, enters lung, spleen and large intestine channels, and has the effects of strengthening spleen, clearing intestine, clearing heat and moistening lung.

Cherry has warm and sweet taste, and can tonify middle-jiao and qi, moisten lung and relieve cough when being eaten frequently.

The lemon has the high alkalinity and can relieve cough and resolve phlegm, promote the production of body fluid and invigorate the spleen, effectively help the lung to expel toxin, and the water-soluble vitamin C with the antioxidation effect can effectively improve the problem of poor blood circulation of the lung and help the normal expelling toxin of blood.

Raw papaya can relieve throat discomfort, and if the papaya is stewed or steamed for administration, the papaya also has the effects of clearing heart fire and moistening lung.

Noni has lung-heat clearing and toxin expelling functions, and is suitable for patients with frequent cough, uncomfortable feeling of lung, bronchus, asthma and smoking crowd, and aims at symptoms such as phlegm in lung, nasosinusitis, pharyngitis, asthma and the like. In addition, noni can also promote the immunity of the organism and strengthen the honeycomb structure of bronchi.

Guava is a crown of fruits, is delicious, has soft meat quality, can promote metabolism of human bodies after being eaten frequently, contains a great amount of lycopene, can discharge garbage in human bodies, and plays a role in expelling toxin and resisting aging.

The traditional Chinese medicine considers that the grape nature is flat, the taste is sweet and sour, and the Chinese medicine enters lung, spleen and kidney channels, can be used for symptoms such as cough due to lung deficiency, palpitation, sweat and the like, and also has the effects of promoting the production of body fluid, relieving cough and the like.

The mangosteen has the characteristics of coldness, sour and sweet taste, the traditional Chinese medicine considers that the mangosteen has the effects of reducing dryness, clearing heat and reducing internal heat, generally, the mangosteen can be clinically used for assisting in treating yin deficiency and fever, or dry mouth, thirst and dry cough, and in addition, the mangosteen can play an assisting role in treating sweating and night sweat, and for some diabetics, the mangosteen can be used for assisting in relieving the dry mouth and dry eyes, and also can be used for assisting in relieving diabetes or dry mouth of a siccative syndrome due to the special effects. In addition, the mangosteen has the efficacy of moistening lung and relieving cough, and can be taken to relieve cough when dry cough after cold does not take phlegm, and can also have the effect of slightly resolving phlegm. Therefore, the mangosteen can be used for treating the crowd with the symptoms.

In common telephone, the winter eating radish and the summer eating ginger. White radish is an unattainable, cheap and good food material in winter, looks trivial and unoccupied, but has good effects of moistening lung, resolving phlegm and relieving cough.

Stachyose is suitable for diabetics, and does not cause endocrine burden of adverse reaction of the diabetics. Experiments show that stachyose taken for a period of time can strengthen the functions of human body in resisting digestive tract infection or food-borne diseases, improve the nutrition condition of organs such as skin, promote health and maintain beauty. Is particularly suitable for: gastrointestinal dysfunction, intestinal dysbacteriosis, habitual constipation or diarrhea, enteritis, gastritis, gastric ulcer, frequent antibiotics, the elderly, non-breast-fed newborns, obesity patients, yeast infection patients, etc.

The fructo-oligosaccharide has the double food grids of definite health care function and excellent food ingredients, and has excellent physiological functions of reducing calorific value, preventing decayed teeth, promoting bifidobacterium proliferation, reducing blood sugar, improving serum lipid, promoting trace element absorption and the like. The fructo-oligosaccharide is identified by international nutritionist as water-soluble dietary fiber with excellent indigestion, can bidirectionally regulate human body microecological balance, belongs to typical super strong bifidus factor, is favored by modern food production enterprises and consumers, and is widely applied to third-generation health-care foods.

Therefore, the functional beverage with the lung moistening effect is developed by using tremella, glutinous rice, chinese yam, fig, cherry, lemon, papaya, noni, guava, grape, mangosteen, white radish, stachyose and fructo-oligosaccharide, so that the requirements of modern people are met, and the added value of raw materials is greatly improved. So far, research on preparing a composite fruit and vegetable juice health-care beverage by using tremella at home and abroad has not been reported yet.

The lung-moistening functional beverage disclosed by the invention is prepared from raw materials such as tremella, glutinous rice, chinese yam, figs, cherries, lemon, papaya, noni fruits, guava, grape, mangosteen, white radishes, stachyose, fructo-oligosaccharides and the like according to a reasonable proportion, so that the effective components of different raw materials are fully fused and complemented, the lung-moistening function is better than that of a single raw material, the lung-moistening functional beverage has a better effect, and can assist medicaments in treating lung diseases while playing a role of preventing and health care.

The lung-moistening beverage disclosed by the invention is sour, sweet, tasty and refreshing and uniform in color, and can be used as a daily beverage for common people and a functional beverage with lung diseases.

Sensory index of the present invention: the color is Bai Yuse (white fungus juice) or semitransparent (white fungus juice), is uniform and consistent, has natural characteristic aroma of white fungus and natural fragrance specific to compound fruit and vegetable juice, meets the requirements of national plant beverage standard GB31326-2014, can meet the sour-sweet smooth mouthfeel of compound fruit and vegetable juice beverage, and has the function of moistening lung.

Preferably, the fig juice is fermented fig juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is to cut the cleaned fresh figs into 4 pieces in a longitudinal and transverse mode, and add the 4 pieces into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain fig pulp;

the enzymolysis-fermentation treatment is to add pectase and cellulase into the fig pulp, keep the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, and after enzymolysis, ferment the fig enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ and ferment the fig enzymolysis liquid for 1-2 days by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ to obtain fig fermentation liquid;

the enzyme (bacterium) deactivation treatment is to keep the fig fermentation liquor at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly perform primary filtration by a 100-mesh filter screen, remove filter residues, and further perform centrifugation to obtain supernatant to obtain the fermented fig juice.

Preferably, the cherry juice is fermented cherry juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is to cut the cleaned fresh cherry into two halves, and add the two halves into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain cherry pulp;

Adding pectase and cellulase into cherry pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting cherry enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ and then fermenting cherry enzymolysis liquid by lactic acid bacteria at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain cherry fermentation liquid;

the enzyme (bacterium) deactivation treatment is to keep the cherry fermentation liquor at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifuge to obtain the supernatant fluid to obtain the fermented cherry juice.

Preferably, the lemon juice is fermented lemon juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is that the cleaned fresh lemon is peeled and then slit into 2 pieces by a cutter (1) and cut into 8 pieces by a cutter (1), and the 8 pieces are added into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain lemon pulp;

the enzymolysis-fermentation treatment is to add pectase and cellulase into the fig pulp, keep the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, after enzymolysis, ferment cherry enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ and ferment lactic acid bacteria for 1-2 days at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ to obtain lemon fermentation liquid;

The enzyme (bacterium) deactivation treatment is to keep the lemon fermentation broth at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifuge to obtain the supernatant to obtain the fermented lemon juice.

Preferably, the papaya juice is fermented papaya juice obtained after pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is to longitudinally cut the cleaned fresh papaya into slices of 3-8mm, and add the slices into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain papaya pulp;

the enzymolysis-fermentation treatment is to add pectase and cellulase into papaya pulp, keep the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, and after enzymolysis, ferment papaya enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ and ferment by lactic acid bacteria for 1-2 days at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ to obtain papaya fermentation liquid;

the enzyme (bacteria) deactivation treatment is to keep the papaya fermentation liquor at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly perform primary filtration by a 100-mesh filter screen, remove filter residues, and further perform centrifugation to obtain the supernatant to obtain the fermented papaya juice.

Preferably, the noni pulp is fermented noni juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

The pretreatment is to longitudinally cut the cleaned fresh noni fruits into slices of 3-8mm, and add the slices into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing, filtering, peeling, and removing seeds to obtain noni pulp;

adding pectase cellulase into noni pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting noni pulp enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain noni pulp fermentation liquor;

the enzyme (bacteria) deactivation treatment is to keep the noni fermentation broth at 100 ℃ for 10-15min to deactivate enzyme;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifuge to obtain the supernatant to obtain the fermented noni juice.

Preferably, the guava juice is fermented guava juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is to remove the outer skin of the cleaned fresh guava, disperse the grains of the guava, and add the grains of the guava into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing, filtering, peeling, and removing seed to obtain guava juice;

the enzymolysis-fermentation treatment is to add pectase and cellulase into guava juice, keep the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, and after the enzymolysis is finished, ferment guava enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ and ferment by lactic acid bacteria for 1-2 days at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ to obtain guava fermentation liquid;

The enzyme (bacterium) deactivation treatment is to keep the guava fermentation liquor at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifuge to obtain the supernatant to obtain the fermented guava juice.

Preferably, the grape juice is fermented grape juice obtained by pretreatment, fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is to cut the cleaned fresh grape into two pieces (removing seeds, removing pedicles and carrying skin), and add the two pieces into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain grape pulp;

the fermentation treatment is to carry out pectin enzymolysis and cellulase enzymolysis on grape pulp under the conditions that the pH value is 5.5 and 35 ℃ for 2 hours, after the enzymolysis is finished, fermenting grape enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and then fermenting by lactic acid bacteria at the pH value of 6.5+/-0.2 and 35+/-2 ℃ for 1-2 days to obtain grape fermentation liquid;

the enzyme (bacteria) deactivation treatment is to keep the grape fermentation broth at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifugally clarify the fermented grape juice.

Preferably, the mangosteen juice is fermented mangosteen juice obtained through pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

The pretreatment is to remove the outer skin of the cleaned fresh mangosteen, cut into small pieces with square 0.8-1.2cm, and add the small pieces into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, crushing, pulping, filtering, peeling, and removing seeds to obtain Amylum Garciniae pulp;

the enzymolysis-fermentation treatment is to add pectase and cellulase into the mangosteen pulp, keep the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, after the enzymolysis is finished, ferment the mangosteen enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃, and ferment the mangosteen enzymolysis liquid for 1-2 days by lactic acid bacteria at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ to obtain mangosteen fermentation liquid;

the enzyme (bacteria) deactivation treatment is to keep the mangosteen fermentation broth at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifuge to obtain the supernatant to obtain the fermented mangosteen juice.

Preferably, the white radish juice is fermented white radish juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

the pretreatment is to remove the outer skin of the cleaned fresh white radishes, cut the fresh white radishes into small pieces with square sizes of 0.8-1.2cm, and add the small pieces into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing to obtain juice, filtering, and peeling to obtain white radix Raphani juice;

The enzymolysis-fermentation treatment is to add pectase and cellulase into white radish juice, keep the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, and after the enzymolysis is finished, ferment white radish enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ and ferment by lactic acid bacteria for 1-2 days at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ to obtain white radish fermentation liquid;

the enzyme (bacterium) deactivation treatment is to keep the white radish fermentation broth at 100 ℃ for 10-15min for enzyme deactivation;

the clarification treatment is to firstly filter with a 100-mesh filter screen, remove filter residues, and further centrifuge to obtain the supernatant fluid to obtain the fermented white radish juice.

Compared with the prior art, the invention has the following beneficial effects:

1. the tremella powder is steamed for a long time under normal pressure, so that nutrient substances such as tremella colloid, tremella polysaccharide and crude fiber are slowly dissolved out, and meanwhile, the nutrient components and the taste of tremella are ensured to be unchanged.

2. UHT (ultra high temperature instantaneous sterilization) sterilization is carried out on the steamed tremella, and two modes of aseptic tank rotation or hot filling and pasteurization can be selected, so that the tremella meets the commercial aseptic requirements of canned food while ensuring that the tremella nutrients are not destroyed as much as possible.

3. The beverage produced according to the invention contains the powdery tremella, realizes 100% utilization of tremella materials, and is the biggest innovation point of the invention. In the whole production process, materials are conveyed by adopting a continuous pipeline, homogenization, sterilization and continuous operation can be realized, and the pipeline is cleaned by adopting a CIP cleaning system.

4. The enzymolysis process can fully release the nutrition and health care components in the raw materials, the fermentation process can improve the original bitter taste of tremella and fruits and vegetables, remove the unpleasant smell in the fruits and vegetables raw materials, synthesize new vitamins and organic acids, improve the nutrition and health care value of the fruit and vegetable juice, generate aromatic components and are more fragrant.

5. The PP packaging bottle is adopted, and the UHT sterilization process is combined with hot filling, so that the product can be stored for 22 months in the commercial environment. The product has the color, flavor, odor and foreign matter, and has no foreign matter visible to normal vision and no obvious difference from the comparison. The total number of colonies, coliform bacteria, mould and yeast are not detected, and the requirements of GB7101-2015 are met.

6. The tremella compound fruit and vegetable juice beverage with the lung moistening effect is developed for the first time, and the processing and utilization of tremella are enriched.

7. The tremella compound fruit and vegetable juice beverage with the lung moistening effect is developed for the first time, and the processing and utilization of glutinous rice and fruit and vegetable raw materials are enriched.

8. The tremella compound fruit and vegetable juice beverage has better lung moistening effect than that of a single tremella raw material.

9. The invention enriches the variety of beverages.

10. The quality guarantee period of the product of the invention is far longer than that of the like product.

Detailed Description

The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

The embodiment is a concrete implementation mode of tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The tremella composite fruit and vegetable juice beverage with the ultra-long shelf life comprises the following components in parts by weight:

the compound stabilizer is prepared from sodium carboxymethyl cellulose, xanthan gum and guar gum according to a weight ratio of 1:1:2 mass ratio.

According to the technical scheme, lactobacillus is preferably lactobacillus acidophilus, and the Chinese yam juice, the flower-free fruit juice, the cherry juice, the lemon juice, the papaya juice, the noni fruit pulp, the guava juice, the grape juice, the mangosteen juice and the white radish juice can be self-made or can be purchased from market to be diluted by concentrated juice, but the juice is diluted to the original juice volume by drinking water according to the concentration multiple.

Example two

The embodiment is a specific implementation mode of a tremella juice turbid juice preparation process in tremella compound fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the tremella juice cloudy juice comprises the following specific steps:

s1, pretreatment: crushing selected tremella into tremella powder of 80-120 meshes, adding hot water at 100 ℃ to stir into slurry, keeping the temperature for 2-5 hours at 100 ℃ and the feed-liquid ratio of 1:80-1:150, and cooling to obtain tremella slurry;

s2, enzymolysis: performing cellulose enzymolysis and pectin enzymolysis treatment on tremella pulp for 2-5h to obtain enzymolysis tremella pulp;

s3, enzyme deactivation: heating the enzymolysis tremella slurry at 100deg.C for 15+ -5 min, and cooling to obtain tremella cloudy juice.

Example III

The embodiment is a specific implementation mode of a tremella juice clear juice preparation process in tremella compound fruit and vegetable juice beverage with ultra-long shelf life

The tremella juice clear juice preparation process comprises the following specific steps:

s3, enzyme deactivation: heating the enzymolysis tremella slurry at 100deg.C for 15+ -5 min;

s4, clarifying: and (3) centrifuging and clarifying the cooled enzymatic tremella slurry to obtain enzymatic tremella clear juice.

Example III

The embodiment is a specific implementation mode of a preparation process of glutinous rice juice in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the glutinous rice juice comprises the following specific steps:

s1, crushing: crushing selected glutinous rice into 80-120 mesh glutinous rice flour;

s2, enzymolysis-fermentation: carrying out starch enzymolysis and proteolysis on glutinous rice flour, wherein the ratio of feed to liquid is 1:10, fermenting glutinous rice enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12h, and fermenting by lactobacillus at the pH value of 6.5+/-0.2 and 35+/-2 ℃ for 1-2d after the reaction is finished;

S3, enzyme (bacterium) deactivation: heating glutinous rice fermentation liquor at 100deg.C for 15+ -5 min;

s4, clarifying: centrifuging and clarifying the sterilized glutinous rice flour fermentation liquor;

example IV

The embodiment is a specific implementation mode of the fig juice preparation process in the tremella composite fruit and vegetable juice beverage with the ultra-long shelf life

The fig juice preparation process comprises the following specific steps:

s1, pretreatment: cutting the cleaned fresh figs into 4 pieces in a longitudinal and transverse mode, and adding the pieces into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain fig pulp;

s2, enzymolysis-fermentation: adding pectase and cellulase into the fig pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting the fig enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting the fig enzymatic hydrolysate by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain fig fermentation broth;

s3, enzyme (bacterium) deactivation: maintaining the fig fermentation broth at 100 ℃ for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented fig juice.

Example five

The embodiment is a concrete implementation mode of a cherry juice preparation process in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The cherry juice preparation process comprises the following specific steps:

s1, pretreatment: cutting the cleaned fresh cherry into two halves, and adding the two halves into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain cherry pulp;

s2, enzymolysis-fermentation: adding pectase and cellulase into cherry pulp, maintaining at pH value of 5.5 and temperature of 35 ℃ for 2-3h, fermenting cherry enzymolysis liquid by saccharomycetes at pH value of 4.0 and 30+ -5 ℃ for 3-12h, and fermenting by lactobacillus at pH value of 6.5+ -0.2 and 35+ -2 ℃ for 1-2d to obtain cherry fermentation liquid;

s3, enzyme (bacterium) deactivation: maintaining the cherry fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented cherry juice.

Example six

The embodiment is a specific implementation mode of a lemon juice preparation process in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the lemon juice comprises the following specific steps:

s1, pretreatment: peeling the cleaned fresh lemon, slitting the peeled lemon into 2 pieces, cutting the peeled lemon into 8 pieces by a transverse cutter 1, and blanching the cut lemon in water at 90+/-5 ℃ for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain lemon pulp;

S2, enzymolysis-fermentation: adding pectase and cellulase into fructus fici pulp, maintaining at pH of 5.5 and temperature of 35 deg.C for 2-3 hr, fermenting cherry enzymolysis liquid with saccharomycete at pH of 4.0 and 30+ -5deg.C for 3-12 hr, and fermenting with lactobacillus at pH of 6.5+ -0.2 and 35+ -2deg.C for 1-2d to obtain lemon fermentation liquid;

s3, enzyme (bacterium) deactivation: maintaining the lemon fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented lemon juice.

Example seven

The embodiment is a specific implementation mode of a papaya juice preparation process in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the papaya juice comprises the following specific steps:

s1, pretreatment: longitudinally cutting the cleaned fresh papaya into slices of 3-8mm, and adding the slices into water at 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain papaya pulp;

s2, enzymolysis-fermentation: adding pectase and cellulase into papaya pulp, maintaining the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting papaya enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain papaya fermentation liquid;

S3, enzyme (bacterium) deactivation: maintaining the papaya fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented papaya juice.

Example eight

The embodiment is a specific implementation mode of a preparation process of noni pulp in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of noni pulp comprises the following specific steps:

s1, pretreatment: longitudinally cutting the cleaned fresh noni fruits into slices of 3-8mm, and adding the slices into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing, filtering, peeling, and removing seeds to obtain noni pulp;

s2, enzymolysis-fermentation: adding pectase cellulase into noni pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, after enzymolysis, fermenting noni enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting by lactic acid bacteria at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain noni fermentation broth;

s3, enzyme (bacterium) deactivation: maintaining the noni fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then, the supernatant is further centrifuged to obtain the fermented noni juice.

Example nine

The embodiment is a specific implementation mode of a guava juice preparation process in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the pomegranate juice comprises the following specific steps:

s1, pretreatment: removing the outer skin of the cleaned fresh guava, dispersing the pomegranate seeds, and adding the guava seeds into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing, filtering, peeling, and removing seed to obtain guava juice;

s2, enzymolysis-fermentation: adding pectase and cellulase into guava juice, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting the guava enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting the guava enzymatic hydrolysate by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain guava fermentation liquor;

s3, enzyme (bacterium) deactivation: maintaining the guava fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then, the supernatant is further centrifugally taken to obtain the fermented guava juice.

Examples ten

The embodiment is a specific implementation mode of a grape juice preparation process in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The grape juice preparation process comprises the following specific steps:

S1, pretreatment: cutting the cleaned fresh grape into two pieces (removing seeds, removing pedicles and carrying skin), and blanching in water at 90+ -5deg.C for 3+ -2 min; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain grape pulp;

s2, fermenting: carrying out pectin enzymolysis and cellulase enzymolysis on grape pulp under the condition that fermentation is carried out for 2 hours at the pH value of 5.5 and 35 ℃, fermenting grape enzymolysis liquid for 3-12 hours at the pH value of 4.0 and 30+/-5 ℃ by saccharomycetes, and fermenting for 1-2 days at the pH value of 6.5+/-0.2 and 35+/-2 ℃ by lactobacillus to obtain grape fermentation liquid;

s3, enzyme (bacterium) deactivation: maintaining the grape fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then, the fermentation grape juice is further clarified by centrifugation.

Example eleven

The embodiment is a specific implementation mode of a preparation process of mangosteen juice in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the mangosteen juice comprises the following specific steps:

s1, pretreatment: removing skin of cleaned fresh mangosteen, cutting into 0.8-1.2cm square small pieces, and blanching in water at 90+ -5deg.C for 3+ -2 min; cooling to room temperature, crushing, pulping, filtering, peeling, and removing seeds to obtain Amylum Garciniae pulp;

S2, enzymolysis-fermentation: adding pectase and cellulase into the mangosteen pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, after enzymolysis, fermenting the mangosteen enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃, and fermenting the mangosteen enzymolysis liquid by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain mangosteen fermentation liquid;

s3, enzyme (bacterium) deactivation: maintaining the mangosteen fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented mangosteen juice.

Example twelve

The embodiment is a specific implementation mode of a preparation process of white radish juice in tremella composite fruit and vegetable juice beverage with ultra-long shelf life

The preparation process of the white radish juice comprises the following specific steps:

s1, pretreatment: removing skin of cleaned fresh white radish, cutting into 0.8-1.2cm square small pieces, adding 90+ -5deg.C water, and blanching for 3+ -2 min; cooling to room temperature, squeezing to obtain juice, filtering, and peeling to obtain white radix Raphani juice;

s2, enzymolysis-fermentation: adding pectase and cellulase into white radish juice, maintaining the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting white radish enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain white radish fermentation liquid;

S3, enzyme (bacterium) deactivation: maintaining the white radish fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

s4, clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented white radish juice.

Example thirteen

The embodiment is a specific implementation mode of a preparation process of tremella composite fruit and vegetable juice beverage with ultra-long shelf life

A preparation process of tremella composite fruit and vegetable juice beverage with ultra-long shelf life comprises the following specific steps:

(1) Preparation of tremella juice

White fungus turbid juice

Pretreatment: crushing selected tremella into tremella powder of 80-120 meshes, adding hot water at 100 ℃ to stir into slurry, keeping the temperature for 2-5 hours at 100 ℃ and the feed-liquid ratio of 1:80-1:150, and cooling to obtain tremella slurry;

enzymolysis: adding cellulase and pectin into tremella pulp for enzymolysis for 2-5h to obtain enzymolysis tremella pulp;

enzyme deactivation: heating the enzymolysis tremella slurry at 100deg.C for 15+ -5 min, and cooling to obtain tremella cloudy juice.

White fungus juice

Enzyme deactivation: heating the enzymolysis tremella slurry at 100deg.C for 15+ -5 min;

clarifying: and (3) centrifuging and clarifying the cooled enzymatic tremella slurry to obtain enzymatic tremella clear juice.

(2) Preparation of glutinous rice juice

Crushing: crushing selected glutinous rice into 80-120 mesh glutinous rice flour;

enzymolysis-fermentation: carrying out starch enzymolysis and proteolysis on glutinous rice flour, wherein the ratio of feed to liquid is 1:10, fermenting glutinous rice enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12h, and fermenting by lactobacillus at the pH value of 6.5+/-0.2 and 35+/-2 ℃ for 1-2d after the reaction is finished;

enzyme (bacterium) deactivation: heating glutinous rice fermentation liquor at 100deg.C for 15+ -5 min;

clarifying: and (3) centrifuging and clarifying the sterilized glutinous rice flour fermentation liquor.

(3) Preparation of flower-free fruit juice

Pretreatment: cutting the cleaned fresh figs into 4 pieces in a longitudinal and transverse mode, and adding the pieces into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain fig pulp;

enzymolysis-fermentation: adding pectase and cellulase into the fig pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting the fig enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting the fig enzymatic hydrolysate by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain fig fermentation broth;

Enzyme (bacterium) deactivation: maintaining the fig fermentation broth at 100 ℃ for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented fig juice.

(4) Preparation of cherry juice

Pretreatment: cutting the cleaned fresh cherry into two halves, and adding the two halves into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain cherry pulp;

enzymolysis-fermentation: adding pectase and cellulase into cherry pulp, maintaining at pH value of 5.5 and temperature of 35 ℃ for 2-3h, fermenting cherry enzymolysis liquid by saccharomycetes at pH value of 4.0 and 30+ -5 ℃ for 3-12h, and fermenting by lactobacillus at pH value of 6.5+ -0.2 and 35+ -2 ℃ for 1-2d to obtain cherry fermentation liquid;

enzyme (bacterium) deactivation: maintaining the cherry fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented cherry juice.

(5) Preparation of lemon juice

Pretreatment: peeling the cleaned fresh lemon, slitting the peeled lemon into 2 pieces, cutting the peeled lemon into 8 pieces by a transverse cutter 1, and blanching the cut lemon in water at 90+/-5 ℃ for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain lemon pulp;

Enzymolysis-fermentation: adding pectase and cellulase into fructus fici pulp, maintaining at pH of 5.5 and temperature of 35 deg.C for 2-3 hr, fermenting cherry enzymolysis liquid with saccharomycete at pH of 4.0 and 30+ -5deg.C for 3-12 hr, and fermenting with lactobacillus at pH of 6.5+ -0.2 and 35+ -2deg.C for 1-2d to obtain lemon fermentation liquid;

enzyme (bacterium) deactivation: maintaining the lemon fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented lemon juice.

(6) Preparation of papaya juice

Pretreatment: longitudinally cutting the cleaned fresh papaya into slices of 3-8mm, and adding the slices into water at 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain papaya pulp;

enzymolysis-fermentation: adding pectase and cellulase into papaya pulp, maintaining the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting papaya enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain papaya fermentation liquid;

enzyme (bacterium) deactivation: maintaining the papaya fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented papaya juice.

(7) Preparation of noni juice

Pretreatment: longitudinally cutting the cleaned fresh noni fruits into slices of 3-8mm, and adding the slices into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing, filtering, peeling, and removing seeds to obtain noni pulp;

enzymolysis-fermentation: adding pectase cellulase into noni pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, after enzymolysis, fermenting noni enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting by lactic acid bacteria at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain noni fermentation broth;

enzyme (bacterium) deactivation: maintaining the noni fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then, the supernatant is further centrifuged to obtain the fermented noni juice.

(8) Preparation of guava juice

Pretreatment: removing the outer skin of the cleaned fresh guava, dispersing the pomegranate seeds, and adding the guava seeds into water with the temperature of 90+/-5 ℃ for blanching for 3+/-2 minutes; cooling to room temperature, squeezing, filtering, peeling, and removing seed to obtain guava juice;

enzymolysis-fermentation: adding pectase and cellulase into guava juice, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting the guava enzymatic hydrolysate by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting the guava enzymatic hydrolysate by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain guava fermentation liquor;

Enzyme (bacterium) deactivation: maintaining the guava fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then, the supernatant is further centrifugally taken to obtain the fermented guava juice.

(9) Preparation of grape juice

Pretreatment: cutting the cleaned fresh grape into two pieces (removing seeds, removing pedicles and carrying skin), and blanching in water at 90+ -5deg.C for 3+ -2 min; cooling to normal temperature, crushing, pulping, filtering, peeling and seeding to obtain grape pulp;

enzymolysis-fermentation: carrying out pectin enzymolysis and cellulase enzymolysis on grape pulp under the condition that fermentation is carried out for 2 hours at the pH value of 5.5 and 35 ℃, fermenting grape enzymolysis liquid for 3-12 hours at the pH value of 4.0 and 30+/-5 ℃ by saccharomycetes, and fermenting for 1-2 days at the pH value of 6.5+/-0.2 and 35+/-2 ℃ by lactobacillus to obtain grape fermentation liquid;

enzyme (bacterium) deactivation: maintaining the grape fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then, the fermentation grape juice is further clarified by centrifugation.

(10) Preparation of mangosteen juice

Pretreatment: removing skin of cleaned fresh mangosteen, cutting into 0.8-1.2cm square small pieces, and blanching in water at 90+ -5deg.C for 3+ -2 min; cooling to room temperature, crushing, pulping, filtering, peeling, and removing seeds to obtain Amylum Garciniae pulp;

Enzymolysis-fermentation: adding pectase and cellulase into the mangosteen pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, after enzymolysis, fermenting the mangosteen enzymolysis liquid for 3-12 hours by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃, and fermenting the mangosteen enzymolysis liquid by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain mangosteen fermentation liquid;

enzyme (bacterium) deactivation: maintaining the mangosteen fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented mangosteen juice.

(11) Preparation of white radish juice

Pretreatment: removing skin of cleaned fresh white radish, cutting into 0.8-1.2cm square small pieces, adding 90+ -5deg.C water, and blanching for 3+ -2 min; cooling to room temperature, squeezing to obtain juice, filtering, and peeling to obtain white radix Raphani juice;

enzymolysis-fermentation: adding pectase and cellulase into white radish juice, maintaining the pH value at 5.5 and the temperature at 35 ℃ for 2-3 hours, fermenting white radish enzymolysis liquid by saccharomycetes at the pH value of 4.0 and 30+/-5 ℃ for 3-12 hours, and fermenting by lactobacillus at the pH value of 6.5+/-0.2 and the temperature of 35+/-2 ℃ for 1-2 days to obtain white radish fermentation liquid;

enzyme (bacterium) deactivation: maintaining the white radish fermentation broth at 100deg.C for 10-15min to inactivate enzyme;

Clarifying: firstly, a 100-mesh filter screen is used for primary filtration, filter residues are removed, and then the supernatant is further centrifuged to obtain the fermented white radish juice.

(12) And (3) blending: mixing water, white sugar, tremella juice, glutinous rice juice, chinese yam juice, flower-free fruit juice, cherry juice, lemon juice, papaya juice, noni juice, guava juice, grape juice, mangosteen juice, white radish juice, stachyose and fructo-oligosaccharide uniformly to obtain a mixture;

(13) Homogenizing: homogenizing the mixture on line with an ultrahigh pressure homogenizer at a homogenizing pressure of 10-25MPa and a temperature of 65deg.C, and degassing on line under vacuum condition of 80kPa for 3-5 min.

(14) And (3) sterilization: and (3) carrying out instantaneous high-temperature sterilization on the homogenized material under the conditions of the temperature of 125-135 ℃ and the time of 10-15 seconds.

(15) And (3) filling: if aseptic filling is adopted, cooling the homogenized material to room temperature, and then aseptic filling to obtain a finished product, so that secondary pollution in the filling process is avoided; if the PP plastic bottle is adopted for packaging and pasteurization, the material is filled when the temperature of the homogenized material is reduced to 80-95 ℃, the bottle is poured for 10-15s after the bottle is sealed, and the finished product is obtained after 20-30min sterilization at 85 ℃.

The tremella compound fruit and vegetable juice beverage with lung moistening effect meets the national relevant standards and regulations, and can meet the following requirements, and the details are shown in tables 1, 2 and 3.

Table 1 organoleptic indicators

TABLE 2 physicochemical index

TABLE 3 microbial indicators

Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit thereof, the scope of which is defined in the appended claims and their equivalents.

Claims

1. A tremella compound fruit and vegetable juice beverage with ultra-long shelf life is characterized in that: the composition comprises the following components in parts by mass:

2. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the flower-free fruit juice is fermented fig juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacteria) deactivation and clarification treatment;

3. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the cherry juice is fermented cherry juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

4. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the lemon juice is fermented lemon juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

5. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the papaya juice is fermented papaya juice obtained after pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

6. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the noni pulp is fermented noni juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

7. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the guava juice is fermented guava juice obtained through pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

8. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the grape juice is fermented grape juice obtained by pretreatment, fermentation, enzyme (bacterium) deactivation and clarification treatment;

9. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the mangosteen juice is fermented mangosteen juice obtained through pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;

10. The ultra-long shelf life tremella compound juice beverage of claim 1, wherein: the white radish juice is fermented white radish juice obtained by pretreatment, enzymolysis-fermentation, enzyme (bacterium) deactivation and clarification treatment;