CN1191022C - Lactic bacteria aloe juice health-care beverage - Google Patents
Lactic bacteria aloe juice health-care beverage Download PDFInfo
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- CN1191022C CN1191022C CNB021328331A CN02132833A CN1191022C CN 1191022 C CN1191022 C CN 1191022C CN B021328331 A CNB021328331 A CN B021328331A CN 02132833 A CN02132833 A CN 02132833A CN 1191022 C CN1191022 C CN 1191022C
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- juice
- lactic acid
- acid bacteria
- aloe
- stabilizing solution
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Abstract
The present invention relates to a health-care lactic acid bacteria and aloe juice beverage which belongs to a health-care beverage. The present invention is prepared by the following processes: preparing stabilizing liquid from lactic acid bacteria, preparing aloe juice, compounding the stabilizing liquid and the aloe juice, and then processing the compounded liquid through secondary fermentation; mixing sweet water with lactic acid bacteria cultivating liquid in the proportion of 100:25, and then fermenting the mixed liquid until a state that the acid content is 1%, and the pH value is 3.5; compounding the stabilizing liquid of the lactic acid bacteria with the aloe juice in the proportion of 100:10 to 20 to obtain mixed liquid, and then processing the mixed liquid for about 10 days through the secondary fermentation to obtain the present invention which has the advantage that the prepared health-care beverage has the advantages of delicious sweet and sour taste, clarity, limpidity and mulriple effect of sterilization, inflammation relief, human body immunizing function enhancement, blood sugar reduction, blood vessel softening and expanding, bowel cleaning, catharsis, digestion promotion, etc.
Description
Technical field
The present invention relates to a kind of health drink.
Background technology
The medical value of aloe is very high, and multiple disease is had the supplemental treatment effect, and the bright product of aloe comprise bright leaf, bright leaf juice, and its medical value is higher than dry product and concentrate.With the aloe is the existing many products of beverage that raw material is made, as adding the aloe grain beverage that the water adding preservative agent is made with the sugaring of aloe mesophyll particle; For another example Chinese aloe leaf is squeezed the juice, sugaring adds beverage that water Ensure Liquid element adding preservative agent makes etc.; These goods all use anticorrisive agent, for solving aloe bitter taste problem, have added a large amount of sugar, generally are sucrose, and the diabetic should not drink this class Sugared beverages.
Summary of the invention
The invention provides a kind of lactic bacteria aloe juice health-care beverage, to solve the problem that contains anticorrisive agent and a large amount of sugar in the present aloe beverage.The technical scheme that the present invention takes is: it is to obtain as follows:
(a) obtain lactic acid bacterium stabilizing solution
By water purification: the weight ratio of sugar=1000: 100 is mixed with syrup; Heating was boiled 5 minutes, was cooled to 35 ℃; By syrup: the weight ratio of lactobacillus inoculation liquid=100: 25 is mixed, and carries out 8～12 days fermentation, and when the acid amount reaches 1g/100ml, the pH value is 3.5 o'clock, lactic acid bacteria stabilizing solution, the fermenting cellar sterilization, anti-Exposure to Sunlight will keep 25 ℃～35 ℃ normal temperature;
(b) asparagus juice produces
Get the biennial above bright leaf of Aloe.arborescens, clean, separate mesophyll and Ye Pi, pulverize respectively and make mesophyll sauce and Ye Pi sauce or make full leaf sauce with full leaf pulverizing; Heating was boiled 5 minutes; With juice extractor squeeze out mesophyll juice, leaf skin juice or full leaf juice, naturally cool to 35 ℃;
(c) the synthetic and secondary fermentation of lactic acid bacteria stabilizing solution and asparagus juice
Press lactic acid bacteria stabilizing solution: the weight ratio of asparagus juice=100: 10～20 is synthesized mixed liquor; Under anoxic, ventilative, sunproof condition, under 25 ℃～35 ℃ normal temperature, ferment 8～12 days, when liquid to be mixed is as clear as crystal, must finished product.
Characteristics of the present invention and beneficial effect are: in a, obtain lactic acid bacterium stabilizing solution process, increase the dosage of lactobacillus inoculation liquid, increase bacterial classification content, accelerate fermenting speed, make the acidity fast rise.Can more effectively suppress harmful microorganism like this, guarantee that bacterium liquid quality is pure, its syrup is 100: 25 with the ratio of strain liquid weight.Also can add 1% black tea or green tea, cook leachate and handle, the one, have additional nutrients; The 2nd, adjust liquid color.For reducing cost, also can be not with tealeaves.Also can add 1 ‰ salt, in order to improve taste.When the producing of b, asparagus juice, aloe paste is carried out heat sterilization, its effect also has 2 points: the one, make Chinese aloe leaf fragment fiber dewatering at high temperature, be beneficial to squeeze the juice; The 2nd, after the aloe paste heating, cooling is naturally squeezed the juice and can be with the heat operation, cooling again after squeezing the juice.This is to infect in order to reduce in operation harmful bacterium, has prolonged the time of asparagus juice under height, middle temperature simultaneously again, and it is more abundant that the oxidizing ferment branch is solved, and removed the oxidizing ferment in the aloe, just can be in case enzymatic browning takes place.Synthetic and the secondary fermentation of c, lactic acid bacteria stabilizing solution and asparagus juice, promptly in lactic acid bacteria stabilizing solution, when its lactic acid content reaches 1g/100ml, pH value is 3.5 o'clock adding asparagus juices.This is because in the phase I of lactobacillus-fermented three phases, though the lactic acid bacteria breeding is fast, the lactic acid producing amount is low, contains the ability that lactic acid production is low, inhibition is harmful to bacterium, is difficult for this moment adding; In the phase III of lactobacillus-fermented, though lactic acid content is high, but reach 1.5-2.4g/100ml, but lactic acid bacteria content is low, and fermentation slowly also is difficult for adding this moment; Only in second stage, promptly lactic acid content reaches 1g/100ml, and the pH value is 3.5 o'clock, and this stage is on the occasion of lactic acid bacteria bacteria containing amount peak, and movable enlivening, and lactic acid content 1g/100ml is enough to suppress harmful bacteria growing, and this is the window of opportunity that adds asparagus juice.Though asparagus juice has inhibitory action to lactic acid bacteria, still can carry out normal lactic acid bacteria fermentation process.After asparagus juice and lactic acid bacteria stabilizing solution are synthetic in proportion, still need carry out the secondary fermentation about 10 days,, and lactic fermentation be finished at last with the bitter taste in the removal asparagus juice.
The present invention replaces anticorrisive agent with lactobacillus suspension, makes the stabilizing agent of asparagus juice, and lactic acid bacteria does not make inactivation treatment, and it is a kind of biologically active composite health care beverage.Have following advantage: the one, the food that contains anticorrisive agent is out of favour on market, and its shelf-life also is restricted, and generally about one month to half a year, uses harmfully in a large number, and this product does not contain anticorrisive agent, and the shelf-life is more than 1 year; The 2nd, other products is to solve aloe bitter taste problem, has added a large amount of sugar, generally is sucrose, the diabetic should not drink, though this product is raw material with sucrose, in lactic acid fermented process, big portion has become polysaccharide, not only removed the aloe bitter taste, and diabetic is drunk; The 3rd, this product is used respectively according to the contained nutrition difference of mesophyll, leaf skin of Chinese aloe leaf, makes Chinese aloe leaf gravy, leaf skin juice or the full leaf juice of lactic acid bacteria, and its supplemental treatment effect has more specific aim, effect is better; The 4th, all nutritious health-care effect of asparagus juice and lactobacillus suspension, both compatibilities are a kind of composite health care beverages, nutritive value is higher.Its as clear as crystal, sour and sweet palatability has bactericidal antiphlogistic, strengthens immune function of human body, reduces blood sugar, softening hemangiectasis, clean intestines defaecation, function such as help digest.
The specific embodiment
Embodiment 1, by weight
A obtain lactic acid bacterium stabilizing solution, 1000 parts of water purification, 100 parts of sugarings, heating was boiled 5 minutes, was cooled to 35 ℃, added 250 parts of lactobacillus inoculation liquid, be respectively charged in the carboy, completely do not adorn, stay 10% air space for every bottle, gauze is built on the cap pad, and so just providing is the ventilative again fermentation condition of anoxic, and sweathouse is wanted sterilization, prevent Exposure to Sunlight, under 25 ℃～35 ℃ normal temperature, fermented 10 days, when the acid amount reaches 1%, when the pH value is 3.5, gets lactic acid bacteria stabilizing solution;
B produces asparagus juice, gets 500 parts on the biennial above bright leaf of Aloe.arborescens, cleans, and mesophyll, leaf skin are peeled off, and can be made into 350 parts in mesophyll approximately, 150 parts of leaf skins; Pulverize respectively and make 350 parts in mesophyll sauce, 150 parts in leaf skin sauce; Heating was boiled 5 minutes respectively, squeezed the juice respectively then, and can squeeze out approximately 260 parts in mesophyll juice, 80 parts in leaf skin juice naturally cool to 35 ℃;
Synthetic and the secondary fermentation of c lactic acid bacteria stabilizing solution and asparagus juice.
Get 1000 parts of lactic acid bacteria stabilizing solutions that a makes and mix for 110 parts with the mesophyll juice that b makes, under anoxic, ventilative, anti-Exposure to Sunlight condition, under 25 ℃～35 ℃ normal temperature, fermented 10 days, when treating that liquid is transparent, can bottle and dispatch from the factory, its asparagus juice content is 10%.
Embodiment 2, by weight
A obtain lactic acid bacterium stabilizing solution, 1000 parts of water purification, 100 parts of sugarings, with 1 part of salt, heating was boiled 5 minutes, was cooled to 35 ℃, added 250 parts of lactobacillus inoculation liquid; Be respectively charged in the carboy, completely do not adorn for every bottle, stay 10% air space, gauze is built on the cap pad, sweathouse is wanted sterilization, prevents Exposure to Sunlight, under 25 ℃～35 ℃ normal temperature, fermented 12 days, when the acid amount reaches 1%, when the pH value is 3.5, gets lactic acid bacteria stabilizing solution;
B produces asparagus juice, gets 500 parts on the biennial above bright leaf of Aloe.arborescens, cleans, and mesophyll, leaf skin are peeled off, and can be made into 350 parts in mesophyll approximately, 150 parts of leaf skins; Pulverize respectively and make 350 parts in mesophyll sauce, 150 parts in leaf skin sauce; Heating was boiled 5 minutes respectively, squeezed the juice respectively then, and can squeeze out approximately 260 parts in mesophyll juice, 80 parts in leaf skin juice naturally cool to 35 ℃;
Synthetic and the secondary fermentation of c lactic acid bacteria stabilizing solution and asparagus juice.
Get 500 parts of lactic acid bacteria stabilizing solutions that a produces and mix for 75 parts with the leaf skin juice that b produces, under anoxic, ventilative, anti-Exposure to Sunlight condition, under 25 ℃～35 ℃ normal temperature, fermented 9 days, treat that liquid is brown when transparent, bottling is dispatched from the factory, and its asparagus juice content is 13%.
Embodiment 3, by weight
A obtain lactic acid bacterium stabilizing solution, 1000 parts of water purification, 100 parts of sugarings, heating was boiled 5 minutes, when naturally cooling to 80 ℃, add 10 parts of black tea, after the stirring, continue to be cooled to 35 ℃, tealeaves is leached, add 250 parts of lactobacillus inoculation liquid after, be respectively charged in the carboy, completely do not adorn for every bottle, stay 10% air space, gauze is built on the cap pad, and so just providing is the ventilative again fermentation condition of anoxic, sweathouse is wanted sterilization, prevent Exposure to Sunlight, under 25 ℃～35 ℃ normal temperature, fermented 10 days, when the acid amount reaches 1%, when the pH value is 3.5, gets lactic acid bacteria stabilizing solution.
B presses embodiment 1, produces 260 parts of Chinese aloe leaf gravy.
C gets 1000 parts of the lactic acid stabilizing solutions that a produces, and mixes for 200 parts with the Chinese aloe leaf gravy that b produces, and ferments 10 days, and this product asparagus juice content is 17%.
Embodiment 4, by weight
A obtain lactic acid bacterium stabilizing solution, 1000 parts of water purification, 100 parts of sugarings are with 1 part of salt; Heating was boiled 5 minutes, when naturally cooling to 80 ℃, with 10 parts of green tea, after the stirring, continue to be cooled to 35 ℃, tealeaves is leached, add 250 parts of lactobacillus inoculation liquid after, be respectively charged in the carboy, completely do not adorn for every bottle, stay 10% air space, gauze is built on the cap pad, and so just providing is the ventilative again fermentation condition of anoxic.Sweathouse is wanted sterilization, prevents Exposure to Sunlight, under 25 ℃～35 ℃ normal temperature, ferments 10 days, when the acid amount reaches 1%, when the pH value is 3.5, gets lactic acid bacteria stabilizing solution.
B produces asparagus juice, gets 350 parts on the biennial above bright leaf of Aloe.arborescens, cleans, pulverizes and make full leaf sauce, and heating was boiled 5 minutes, squeezed the juice then, produced about 240 parts of aloe full leaf juice, was cooled to 35 ℃.
Synthetic and the secondary fermentation of c lactic acid bacteria stabilizing solution and asparagus juice.
Get 1000 parts of lactic acid bacteria stabilizing solutions that a makes and mix for 200 parts with the full leaf juice that b makes, under anoxic, ventilative, anti-Exposure to Sunlight condition, under 25 ℃～35 ℃ normal temperature, fermented 10 days, treat that liquid is dark brown when transparent, bottling is dispatched from the factory, and its asparagus juice content is 17%.
Embodiment 5, by weight
Will be in the finished product of embodiment 1 gained add 110 parts in mesophyll juice, continue fermentation 10 days, promptly can be made into asparagus juice content and be 18% product.
Embodiment 6, by weight
Will be in the finished product of embodiment 2 gained add 75 parts in leaf skin juice, continue fermentation 9 days, promptly can be made into asparagus juice content and be 23% product.
Embodiment 7, by weight
Will be in the finished product of embodiment 3 gained add 200 parts in mesophyll juice, continue fermentation 12 days, promptly can be made into asparagus juice content and be 29% product.
Embodiment 8 (by weight)
Will be in the finished product of embodiment 4 gained add 200 parts in full leaf juice, continue fermentation 10 days, promptly can be made into asparagus juice content and be 29% product.
Claims (5)
1, a kind of lactic bacteria aloe juice health-care beverage, it obtains as follows:
(a) obtain lactic acid bacterium stabilizing solution
By water purification: the weight ratio of sugar=1000: 100 is mixed with syrup; Heating was boiled 5 minutes, was cooled to 35 ℃; By syrup: the weight ratio of lactobacillus inoculation liquid=100: 25 is mixed, and carries out 8～12 days fermentation, and when the acid amount reaches 1g/100ml, the pH value is 3.5 o'clock, lactic acid bacteria stabilizing solution, the fermenting cellar sterilization, anti-Exposure to Sunlight will keep 25 ℃～35 ℃ normal temperature;
(b) asparagus juice produces
Get the biennial above bright leaf of Aloe.arborescens, clean, separate mesophyll and Ye Pi, pulverize respectively and make mesophyll sauce and Ye Pi sauce or make full leaf sauce with full leaf pulverizing; Heating was boiled 5 minutes; With juice extractor squeeze out mesophyll juice, leaf skin juice or full leaf juice, naturally cool to 35 ℃;
(c) the synthetic and secondary fermentation of lactic acid bacteria stabilizing solution and asparagus juice
Press lactic acid bacteria stabilizing solution: the weight ratio of asparagus juice=100: 10～20 is synthesized mixed liquor; Under anoxic, ventilative, sunproof condition, under 25 ℃～35 ℃ normal temperature, ferment 8～12 days, when liquid to be mixed is as clear as crystal, must finished product.
2, lactic bacteria aloe juice health-care beverage according to claim 1 is characterized in that: when (a) obtain lactic acid bacterium stabilizing solution, by water purification: sugar: the weight ratio of salt=1000: 100: 1 is mixed with syrup.
3, lactic bacteria aloe juice health-care beverage according to claim 1 and 2 is characterized in that: when (a) obtain lactic acid bacterium stabilizing solution, after syrup boils, and when being cooled to 80 ℃, add the black tea or the green tea of syrup weight 1%, naturally cool to 35 ℃ after the stirring, tealeaves is leached.
4, lactic bacteria aloe juice health-care beverage according to claim 1 and 2, it is characterized in that: behind the synthetic and secondary fermentation of (c) lactic acid bacteria stabilizing solution and asparagus juice, in the finished product of making, add the asparagus juice that accounts for this finished product gross weight 10%～15% again, continue fermentation 8～12 days again, make the product that asparagus juice content accounts for this finished product gross weight 15%～30%.
5, lactic bacteria aloe juice health-care beverage according to claim 3, it is characterized in that: behind the synthetic and secondary fermentation of (c) lactic acid bacteria stabilizing solution and asparagus juice, in the finished product of making, add the asparagus juice that accounts for this finished product gross weight 10%～15% again, continue fermentation 8～12 days again, make the product that asparagus juice content accounts for this finished product gross weight 15%～30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021328331A CN1191022C (en) | 2002-08-28 | 2002-08-28 | Lactic bacteria aloe juice health-care beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB021328331A CN1191022C (en) | 2002-08-28 | 2002-08-28 | Lactic bacteria aloe juice health-care beverage |
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| CN1399920A CN1399920A (en) | 2003-03-05 |
| CN1191022C true CN1191022C (en) | 2005-03-02 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315357A (en) * | 2013-07-05 | 2013-09-25 | 成都大学 | Natural five-cereal fermented beverage and preparation method thereof |
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| CN104146060B (en) * | 2014-07-18 | 2016-03-30 | 马鞍山市安康菌业有限公司 | A kind of lactic acid green tea beverage promoting metabolism |
| CN104382163A (en) * | 2014-11-03 | 2015-03-04 | 南昌大学 | Method for preparing lactobacillus rhamnosus ATCC 7469 and aloe co-fermented beverage |
| CN104489093A (en) * | 2014-12-12 | 2015-04-08 | 重庆光大(集团)有限公司 | Formula of aloe lactic acid beverage |
| CN105054170A (en) * | 2015-08-07 | 2015-11-18 | 湖南三湘菌业股份有限公司 | Making method of fruit beverage |
| CN105285622A (en) * | 2015-09-22 | 2016-02-03 | 郑嘉雯 | Honey and aloe beverage and preparation method thereof |
| CN105852091A (en) * | 2016-04-12 | 2016-08-17 | 毛卫东 | Preparation method of SOD aloe enzyme |
| CN107259264A (en) * | 2017-06-15 | 2017-10-20 | 湖南省优度高科生物有限公司 | A kind of live lactobacillus sp beverage and preparation method thereof |
| CN109090411A (en) * | 2018-10-25 | 2018-12-28 | 南京中医药大学 | A kind of preparation method of sorrel rhubarb stem fermented beverage |
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2002
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315357A (en) * | 2013-07-05 | 2013-09-25 | 成都大学 | Natural five-cereal fermented beverage and preparation method thereof |
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