CN1269172A

CN1269172A - Fermented clear astringency-less persimmon beverage and its production process

Info

Publication number: CN1269172A
Application number: CN 99103527
Authority: CN
Inventors: 张慧敏
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-04-02
Filing date: 1999-04-02
Publication date: 2000-10-11
Anticipated expiration: 2019-04-02
Also published as: CN1086566C

Abstract

The present invention relates to a deastringent persimmon fermented clear beverage and its preparation method. It incudes the following procedures of removing astringent taste, washing, removing persimmon calyx, pulping, heating and sterilizing, inoculating, fermenting, blending, bottling and sterilizing. Said invention is characterized by organically combining specially-designated lactic acid fermentation and filtering process so as to solve the problem of persimmon processed product which can produce secondary astringency,and said invented product possesses high stability, has no cloudy phenomenon in one year of shelf-life, and its colour is golden-yellow, clear and transparent.

Description

Fermented clear astringency-less persimmon beverage and preparation method thereof

The present invention relates to a kind of beverage, particularly a kind of fermented clear astringency-less persimmon beverage and preparation method thereof.

Persimmon (Diospyros Kaki Linn.F.) originates from China, and main product is in Japan, China and Korea.Persimmon distributes very wide in China, except that Tibet, Qinghai, Inner Mongol, Xinjiang, Heilungkiang, Jilin, Ningxia, all there is distribution more or less other each province.The improved seeds of persimmon are seasonal strain mostly, concentrate on ripe harvesting of October.Very easily deliquescing after persimmon is really gathered, the fresh-keeping storing problem of hard crisp persimmon fruit is never solved on producing.Persimmon is grown in ungetable remote mountain area more, so comparatively fast the persimmon fruit that goes out of marketing fresh is rotted the waste situation that causes high yield not have a good harvest mostly.

Because have " multiple puckery " problem in the persimmon processing, processing variety has dried persimmon on the China market, Japan also has the puckery beverage of persimmon, and the consumer is very limited to such processed goods demand.So-called multiple puckery, promptly take off astringent persimmon fruit and be subjected to the higher temperature influence man-hour adding, general more than 70 ℃, make goods produce the phenomenon of astringent taste again.Though multiple puckery mechanism has tentatively been made clear in Ministry of Agriculture's " the Seventh Five-Year Plan " brainstorm project, on producing, still do not have a kind of high-tech content, solve the novel persimmon processed goods of puckery problem again.In addition, in process, the persimmon that causes by carotenoid really fade and various component between the discoloration problem that causes of reciprocation, and PROCESS FOR TREATMENT causes the persimmon local flavor not dense, technological process is loaded down with trivial details, operates uppity problem, also has influence on the actual solution of persimmon processing problems.

Purpose of the present invention is exactly the above-mentioned weak point at prior art, by unique design, forms one and has solved multiple puckery problem, prevents the fade generation of phenomenon of variable color, when preserving the persimmon local flavor, has increased the simple process flow of fermenting aroma.Thereby, the very fast processing and utilization of the fruit of the persimmon after gathering can be fallen, fundamentally solve persimmon and process this difficult problem.

Technical scheme of the present invention is intended to: the first, according to the multiple puckery mechanism of persimmon, by adding the milk powder that promotes that growth is grown, and the combination of sweat and clarification filtration technology, removed effectively and cause again puckery composition---the solubility tannin; The second, according to carotenoid content, kind and stable on heating difference in the different persimmon kinds (mill persimmon, high stake persimmon, plate persimmon, fiery persimmon etc.),, develop golden yellow transparent product by measures such as control persimmon slurry consumption, fermentation time, acidity; The 3rd, design simple technical process, and produce golden yellow transparent, sweet and sour palatability, the persimmon local flavor is dense, the persimmon of no astringent taste fruit fermented beverage.

The specific embodiment that the present invention adopts is as follows:

The first, persimmon is really stored, and takes away the puckery taste slurrying: select painted non-completely rotten persimmon fruit, adopt freezing (subzero 18 ℃) method or natural placement methods storage; With the persimmon that partly or entirely takes away the puckery taste in storage fruit, remove the base of a fruit after perhaps the persimmon that takes away the puckery taste of warm water (40 ℃) really cleans, standby with the beater making beating.

Second, preparation zymotic fluid and fermentation: be prepared into seed culture fluid and fermentation mother liquor by weight the persimmon slurry of 20-90%, milk powder and the remaining water of 2-5%, seed culture fluid and fermentation mother liquor are packed in the sealed fermenting container, be cooled to about 40 ℃ behind the pasteurization (90 ℃, 30 minutes).Mixed Microbes (the lactobacillus bulgaricus: lactobacillus acidophilus: streptococcus thermophilus=1: 1: 1), inoculate into seed culture fluid by weight 3-5%, will press 3-5% through the seed culture fluid of sterilization, inoculation again and add in the fermentation mother liquor of maximum activity will be activated to.In 38-42 ℃ of bottom fermentation to acidity is about 0.5-1.2%, finishes fermentation.

The 3rd, leave standstill allotment and filtration: after the zymotic fluid that stirs, leave standstill 3-5 hour, so that aggregation fully takes place the protein in tannin and the milk powder; Then carry out coarse filtration, then by weight with soluble solid: contain acidity=15-20: 1 adds white sugar allotment taste, carries out the essence filter with diatomite filter.

The 4th, bottling, the sterilization manufactured goods: behind the filtering persimmon juice bottling gland, sterilization (15 minutes, 90 ℃) is cooled to room temperature and gets final product.

Finished product is at room temperature preserved and was never degenerated in 1 year.

The invention has the advantages that: the first, by the aggregation and the filtering process of tannin and protein, and the combination of fermentation and system subsider juice technology, make to prevent that again puckery imagination obtains round Realization, thereby solved multiple puckery problem; The second, take away the puckery taste and storage is integrated; The 3rd, according to carotenoid content, kind and stable on heating difference in the different persimmon kinds (mill persimmon, high stake persimmon, plate persimmon, fiery persimmon etc.), prevent variable color, the purpose of fading by controlling measures such as persimmon slurry consumption, fermentation time, acidity, having reached, and produce golden yellow goods; The 4th, when preserving the persimmon local flavor, increased fermenting aroma; The 5th, technological process is simple, and easily operation is grasped, and is 3-5% (w/w) such as inoculum concentration, and directly weighing get final product, do not need the big notation of difficulty (as 106-108 individual/ml); The 6th, this product stability is high, in 1 year shelf life, the muddy phenomenon in back can not take place; The 7th, removed the tanning matter that causes gall stone, eat the hidden danger that persimmon and dried persimmon cause gall stone on an empty stomach thereby eliminated; The 8th, this product is to consume the big processing mode of raw material, can utilize the persimmon fruit that overstocks after the harvesting in a short time; The 9th, at present China's beverage market does not still have the fruit lactic acid fermentation beverage, so market has bigger demand to this class new beverage, because lactic fermentation process, has improved the physiology virtual value of nutrient.

Embodiments of the invention are as follows:

Select complete painted non-rotten fiery persimmon persimmon really to put down gently in large bamboo or wicker basket, In Shade storage naturally takes away the puckery taste; Or place subzero 18 ℃ of annual cold storage to take away the puckery taste, make raw material for standby.Get and remove the base of a fruit after persimmon fruit water cleans, use the beater fragmentation, obtain the persimmon slurry.Persimmon slurry by weight 20%, 2.5% milk powder and remaining water are prepared into seed fermentation liquid and fermentation mother liquor, such as in 100 kilograms of persimmon slurries, adding 12.5 kilograms of skimmed milk powers, 387.5 kg of water, be formulated as 500 kilograms seed fermentation liquid and fermentation mother liquor, pack in the sealed fermenting jar, the cooling of pasteurization (30 minutes, 90 ℃) back.Mixed Microbes (the lactobacillus bulgaricus: lactobacillus acidophilus: streptococcus thermophilus=1: 1: 1) by 5% of maximum activity will be activated to, after that is to say that 25 kilograms amount inserts seed culture fluid, to add in the fermentation mother liquor by 5% through the seed culture fluid of sterilization, inoculation again, in 38-42 ℃ of temperature bottom fermentation to acidity is 1.0% o'clock, finishes fermentation.Stir after the zymotic fluid, left standstill 3 hours, filter with 60 orders wood sieve or thick press then and obtain coarse filtration liquid, then by soluble solid: contain acidity=15-20: 1 adds white sugar allotment taste, carries out the essence filter with diatomite filter.After smart filtrate also is persimmon beverage bottling gland, sterilization (15 minutes, 90 ℃), cooling can make finished product.

Claims

1. fermented clear astringency-less persimmon beverage, make by following method, comprise and really to store through the persimmon of selecting, take away the puckery taste, remove the base of a fruit, use beater slurrying, persimmon slurry by weight 20-90%, the milk powder of 2-5% and remaining water are prepared into seed culture fluid and fermentation mother liquor, seed culture fluid and fermentation mother liquor are packed in the sealed fermenting container, cool off behind the pasteurization, with the bacterial classification that is activated to maximum activity in lactobacillus bulgaricus: lactobacillus acidophilus: the Mixed Microbes that the ratio of streptococcus thermophilus=1: 1: 1 is mixed, inoculate into seed culture fluid by weight 3-5%, again will be through sterilization, the seed culture fluid of inoculation is pressed 3-5% and is added in the fermentation mother liquor, is 0.5-1.2% in 38-42 ℃ of bottom fermentation to acidity, finishes fermentation, left standstill 3-5 hour, coarse filtration, then by weight with soluble solid: contain acidity=15-20: 1 adds white sugar allotment taste, carries out the essence filter with diatomite filter; Bottling, sterilization.

2. the preparation method of a fermented clear astringency-less persimmon beverage comprises:

A), persimmon really stores, and takes away the puckery taste slurrying: select painted non-completely rotten persimmon fruit, adopt subzero 18 ℃ of freezings or natural placement methods storage to take away the puckery taste; With the persimmon fruit of partly or entirely taking away the puckery taste in the storage, the persimmon that perhaps takes away the puckery taste under 40 ℃ warm water fruit removes the base of a fruit after cleaning, and is standby with the beater making beating;

B), preparation zymotic fluid and fermentation: the persimmon of 20-90% is starched by weight percentage, the milk powder of 2-5% and remaining water are prepared into seed culture fluid and fermentation mother liquor, seed culture fluid and fermentation mother liquor are packed in the sealed fermenting container, 90 ℃ of following pasteurizations 30 minutes, be cooled to 40 ℃ afterwards, with the bacterial classification that is activated to maximum activity in lactobacillus bulgaricus: lactobacillus acidophilus: the Mixed Microbes that the ratio of streptococcus thermophilus=1: 1: 1 is mixed, inoculate into seed culture fluid by weight 3-5%, again will be through sterilization, the seed culture fluid of inoculation is pressed 3-5% and is added in the fermentation mother liquor, in 38-42 ℃ of bottom fermentation to acidity is 0.5-1.2%, finishes fermentation;

C), leave standstill allotment and filtration: after the zymotic fluid that stirs, left standstill 3-5 hour, carry out coarse filtration afterwards, then by weight soluble solid: contain acidity=15-20: 1 adds white sugar allotment taste, carries out the essence filter with diatomite filter;

D), bottle the sterilization manufactured goods: behind the filtering persimmon juice bottling gland, sterilization is 15 minutes under 90 ℃ temperature, is cooled to room temperature and gets final product.