CN1285287C - Flesh type compound vegetable fermented drink and its preparing method - Google Patents

Flesh type compound vegetable fermented drink and its preparing method Download PDF

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Publication number
CN1285287C
CN1285287C CN 200410045421 CN200410045421A CN1285287C CN 1285287 C CN1285287 C CN 1285287C CN 200410045421 CN200410045421 CN 200410045421 CN 200410045421 A CN200410045421 A CN 200410045421A CN 1285287 C CN1285287 C CN 1285287C
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China
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fermentation
slurry
type composite
fruit pulp
pulp type
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CN 200410045421
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Chinese (zh)
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CN1611148A (en
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沈国华
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浙江省农业科学院
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Abstract

The present invention discloses a pulp type compound vegetable fermented beverage and a preparing method thereof. The beverage is prepared by respectively pulping raw materials of pumpkins, carrots and tomatoes, successively mixing the components according to the weight ratio of 4 to 6: 2 to 4: 1 to 3 and mixing vegetable lactobacillus and streptococcus cremoris according to the proportion of 0.4: 0.6 as fermentation culture. The preparing method comprises: inoculating for fermentation; preparing; homogenizing; packaging, sterilizing, or storing at low temperature; finally, obtaining products. The beverage has the characteristics of good palatability, bright color, rich nutrition, fine mouth feel, natural fermentation, aromatic flavor, etc. and simultaneously has the advantages of simpler processing technology method, lower cost, easy implementation and easy application.

Description

A kind of fruit pulp type composite vegetable fermented beverage and preparation method thereof
Technical field
The present invention relates to a kind of vegetable beverage, especially relate to a kind of fruit pulp type composite vegetable beverage, simultaneously, the invention still further relates to a kind of preparation method of described fruit pulp type composite vegetable fermented beverage through strain fermentation.
Background technology
Though vegetable beverage is nutritious, normal because of the reason on the mouthfeel, and be difficult to be accepted by the consumer.Vegetables slurry or juice are behind lactobacillus-fermented, materials such as aroma ingredients that metabolism produces and lactic acid can obviously improve the fragrance and the local flavor of goods, and removed the peculiar smell in the raw material, improved the nutritive value of goods, and its unique antibiotic health-care function and improve function such as enteron aisle digestion be general beverage can't be obtained, so exploitation vegetable milk acid fermented drink has vast market.But real fermented vegetable drink variety also seldom on city's field boundary.
The working research of lactic fermentation composite vegetable slurry (2003 the 09th volumes of practical technique the 1st phase Meng Xian army, Zhu Jiying), article discloses uses Hu Luobu, tomato, pumpkin, big bean sprouts is a raw material, and added fresh cow milk, made lactic fermentation composite vegetable pulp beverage through lactobacillus bulgaricus and streptococcus thermophilus fermentation, but this product there is tangible frankincense flavor, so also be not a kind of pure greengrocery fermented beverage, simultaneously, because this lactobacillus inoculation combination generally is used for the fermentation of sour milk, so its growth and breeding is higher to nutritional requirement, in order to make its growing environment that adapts to the vegetables slurry need they are repeatedly carried out passage and attenuation, so technology is complicated.
Summary of the invention
Purpose of the present invention is to provide a kind of pure vegetable and pulp type composite fermented beverage, and another object of the present invention also is to provide a kind of technology simple, the preparation method of pure vegetable and pulp type composite fermented beverage with low cost.
The present invention is achieved by the following technical programs.
Beverage of the present invention is to be raw material with pumpkin, carrot, tomato, break into slurry respectively, by the components by weight percent of 4-6: 2-4: 1-3 than after weight water such as mixing and add, the bacterial classification that access is mixed in 0.4: 0.6 ratio by Lactobacillus plantarum (Lactobacillusplantarum) and streptococcus cremoris (Streptococcus cremoris), through fermentation, allotment is prepared from.
Described crushed pumpkin, carrot paste, the components by weight percent ratio of strained tomatoes is 5: 3: 2.
The preparation method of fruit pulp type composite vegetable fermented beverage of the present invention finishes by the processing step of following order:
(1) preparation of vegetables slurry: raw material is through cleaning, peeling, remove seed, fragmentation, pumpkin after the blanching, carrot, tomato adds water by the components by weight percent ratio of 1: 2 and 1: 2 and 1: 1 respectively and grinds pulping, and again by 4-6: 2-4: 1-3 components by weight percent ratio mixes, and behind the water of weight such as adding and mixture, the sterilization of heating, the cooling back is stand-by;
(2) bacterial classification and seed fermentation agent preparation: adopt Lactobacillus plantarum Lactobacillus Plantaum (drawing) and streptococcus cremoris Streptococcus Cremoris (drawing) from Shanghai industrial microorganism research institute from Institute of Microorganism, Academia Sinica, (see embodiment 1 through 24 hours lactic acid bacteria culture mediums respectively, annotate 1) cultivate the activation back in ratio mixing in 0.4: 0.6, insert again in the culture medium of seed fermentation agent and (see embodiment 1, annotate 2), through 37 ℃, 48~72 hours fermented and cultured reaches 10 in the bacterial classification amount 8About/ml or PH reduces to below 3.5, total acid (in lactic acid) reaches 0.6% preparation of finishing the seed fermentation agent when above;
(3) inoculation fermentation of vegetables slurries: the 4-6% inoculum concentration press in step (2) seed fermentation agent insert in step (1) the vegetables slurry, ferment through 48-72 hour at 35-40 ℃, when pH value is 3.4-3.6, total acid ferments when 0.5-0.7% and finishes;
(4) fermentation slurry allotment: allotment mixes after adding 10% sugar, 0.2% thickener and 0.01% defoamer in will the fermented vegetable slurry of step (3), with colloid mill homogeneous 1-2 time, in each 2 minutes, the homogeneous fineness regulates and control to the 2um;
(5) packing, cryopreservation or sterilization: the zymotic fluid after will allocating (4) is fills up to packing container and seals, and places 1-10 ℃ low temperature storage to be band viable bacteria product; Or after 90 ℃ of sterilizations in 15 minutes cooling be not with the viable bacteria product.
Wherein, described seed fermentation agent inoculum concentration is 5%.
Wherein, described thickener is selected from xanthans, CMC or konjac glucomannan; Described defoamer is selected from EROL18, EROLADT42 or EROLXDM1.
Wherein, described bacterial classification inoculation amount is 10% when above, and vegetables slurry raw material directly inserts the bacteria leaven fermentation without sterilization.
Wherein, described zymotic fluid allotment is all fashionable, does not add defoamer under the vacuum outgas condition.
Beneficial effect of the present invention is: the pumpkin that is adopted, and carrot, tomato, not only nutritious, lovely luster, and have the multiple function factor that human body is played health-care effect.The present invention simultaneously be with their fruit pulp type magma be raw material and in addition the composite fermentation of science make, the not only mellow sense of product is strong, spontaneous fermentation is with rich flavor, and bright in colour, delicate mouthfeel, and is nutritious, structural state is stable, has improved the mouthfeel and the local flavor of product significantly; The 2nd, the combination of the Lactobacillus plantarum that the present invention adopts and streptococcus cremoris, have above-mentioned mixed greens slurry adaptability strong, the characteristics such as comprehensive proterties is good of fermenting, there is one of excellent species the most widely in the former in the nature vegetables, fermentability is strong, quality is good; Though and latter's fermentation and acid ability is not as good as the former, fragrance and local flavor that its fermentation produces are better than the former; The 3rd, this processing method technology is simpler, lower cost, application easy to implement.The present invention is combined in different strain on the same mixed greens slurry through 7 people panels of expert, use same process gained fermentation converted products, strain fermentation ability and sensory properties overall merit (seeing Table 1) have been carried out, as seen the bacterial classification combination advantage of the present invention's employing is stronger, and the fermented product quality-advantage is also obvious.
Comprehensive proterties such as table 1 different lactobacillus inoculation combined fermentation ability and goods sense organ relatively
Guarantor+breast ??3.5 ??0.6 ??108 ??++++ ??++++ ??+++ ??++++
Plant+breast ??3.4 ??0.65 ??108 ??+++++ ??++++ ??++++ ??+++++
Have a liking for+protect+plant+breast ??3.55 ??0.52 ??107 ??++++ ??++++ ??+++ ??++++
Annotate: (1) pumpkin, carrot, 5: 3: 2 proportionings of tomato, 72 hours results of 5%, 37 ℃ of fermentation of inoculum concentration.
(2) by the Comprehensive Assessment of 7 people panels of expert.
The specific embodiment
By following examples, the present invention is further described in detail.
Embodiment 1:
Material: Lactobacillus plantarum Lactobacillus Plantarum draws from Institute of Microorganism, Academia Sinica;
Streptococcus cremoris Streptococcus Cremoris draws from Shanghai industrial microorganism research institute;
Pavilion biological products Co., Ltd in the xanthans thickener Shandong Zibo, model BP9270;
Defoamer EROL18 Shenzhen Ming Jia company.
Method: pH value is measured: adopt thunder magnetic PHS-25 type acidometer directly to measure;
Titration of total acidity: get zymotic fluid 1ml, adding distil water 99ml dilution back is directly measured with acidometer titration;
Lactic acid bacteria medium sterilization: standby after 15 fens kinds of 10 pounds of pressure sterilizations.
Processing step: (1) gets pumpkin, carrot, tomato is through cleaning peeling, remove seed, fragmentation, after the blanching respectively the components by weight percent ratio by 1: 2 and 1: 2 and 1: 1 add water, pull an oar with beater, above-mentioned three kinds of purees are fully stirred by 5: 3: 2 components by weight percent ratios, and add and be fills up in the sterilization container after the water of weight such as this mixture mixes, through 95 ℃, cool off stand-by after the sterilization in 10 minutes; (2) test tube strains of the Lactobacillus plantarum of preservation and streptococcus cremoris is switched in the lactic acid bacteria culture medium (annotating 1) activation culture after 24 hours by ratio mixing in 0.4: 0.6, insert again in the culture medium of seed fermentation agent and (annotate 2), through 37 ℃, 72 hours fermented and cultured reaches 10 in the bacterial classification amount 8About/ml or PH reduces to below 3.5, total acid reaches 0.6% preparation of finishing the seed fermentation agent when above; Standby as producing with the seed fermentation agent; (3) the seed fermentation agent is inserted step (1) vegetables with 5% inoculum concentration and mix in the slurry, at 37 ℃ of ferment at constant temperature through 72 hours, when the pH value of fermentation substrate is reduced to about 3.5, fermentation was finished when total acid reached 0.6% left and right sides, entered the allotment stage; (4) by allocating and homogeneous in 10% sugar, 0.2% xanthans, 0.01%EROL18 defoamer part by weight adding step (3) zymotic fluid, homogeneous adopts colloid mill (model: JM140-2A, Wenzhou colloid mill factory produces) carry out, the regulation and control of homogeneous fineness about 2um, homogenizing time is in 2 minutes.(5) zymotic fluid after will allocating is fills up in the Packaging Bottle and seals, not sterilization or after 90 ℃ of sterilizations of 15 minutes band viable bacteria or be not with the viable bacteria beverage products, wherein, the fermented vegetable beverage products of band viable bacteria can be guaranteed the quality safely under 1~10 ℃ of condition and be stored more than 15 days; Store more than 6 months and be not with the viable bacteria product under 25 ℃, can guarantee the quality safely.
Annotate 1: peptone 7.5g, dusty yeast 7.5g, glucose 10g, potassium dihydrogen phosphate 2g, Tween-80 0.5ml, tomato juice 100ml, distilled water 900ml, PH 7.
Annotate 2: pumpkin, carrot, tomato be respectively with 1: 2, and the hydro-thermal of 1: 2 and 1: 1 is scalded the back making beating by 3: 1: 1 weight proportions, adds and mixes natural PH with the water of mixture equivalent.
Embodiment 2:
Get crushed pumpkin, carrot paste and strained tomatoes than the water that mixes and add equivalent, insert seed fermentation agent fermentation by 6% inoculum concentration by 6: 4: 3 components by weight percent after sterilization, and all the other processing technology steps and product all are same as embodiment 1.
Embodiment 3:
Get crushed pumpkin, carrot paste and strained tomatoes than the water that mixes and add equivalent, insert seed fermentation agent fermentation by 4% inoculum concentration by 4: 2: 1 components by weight percent after sterilization, and all the other processing technology steps and product all are same as embodiment 1.
Embodiment 4:
Get crushed pumpkin, carrot paste, strained tomatoes again with after the water of equivalent mixes, without sterilization, directly by 10% above inoculum concentration access seed fermentation agent, is finished sweat with rapid formation dominant microflora safety by 5: 3: 2 components by weight percent proportionings.All the other processing technologys and product all are same as embodiment 1.The said goods is the direct inoculation fermentation pattern of not sterilization owing to what adopt, so product is slightly high than the product acidity of embodiment 1, and the local flavor territory is wideer, and mouthfeel is better.

Claims (7)

1. fruit pulp type composite vegetable fermented beverage, it is characterized in that with pumpkin, carrot, tomato is a raw material, making beating respectively, by the components by weight percent of 4-6: 2-4: 1-3 than after weight water such as mixing and add, the bacterial classification that access is mixed in 0.4: 0.6 ratio by Lactobacillus plantarum (Lactobacillus plantarum) and streptococcus cremoris (Streptococcus cremoris), through fermentation, allotment is prepared from.
2. a kind of fruit pulp type composite vegetable fermented beverage according to claim 1 is characterized in that described crushed pumpkin, and the components by weight percent ratio of carrot paste and strained tomatoes is 5: 3: 2.
3. a kind of according to claim 1 preparation method of fruit pulp type composite vegetable fermented beverage is characterized in that finishing by following processing step:
(1) preparation of vegetables slurry: raw material is through cleaning, peeling, remove seed, fragmentation is after the blanching, pumpkin, carrot, tomato add water by the components by weight percent ratio of 1: 2 and 1: 2 and 1: 1 respectively and break into slurry, and press 4-6: 2-4 again: the 1-3 components by weight percent is than mixing, and the sterilization of heating behind adding and the mixture equivalent water heavily, cool off stand-by;
(2) bacterial classification and seed fermentation agent preparation: adopt Lactobacillus plantarum and streptococcus cremoris, mix in 0.4: 0.6 ratio after 24 hours through lactic acid bacteria culture medium activation culture respectively, insert again in the culture medium of seed fermentation agent, through 37 ℃, 48-72 hour fermented and cultured, the bacterial classification amount reach about 108/ml or PH reduces to below 3.5, total acid reach 0.6% when above the seed fermentation agent;
(3) inoculation fermentation of vegetables slurries: the 4-6% inoculum concentration press in step (2) seed fermentation agent insert in step (1) the vegetables slurry, ferment through 48-72 hour at 35 ℃-40 ℃, when pH value is 3.4-3.6, total acid is when 0.5%-0.7%, and fermentation is finished;
(4) fermentation slurry allotment: in step (3) fermented vegetable slurry, add 10% sucrose, 0.2% thickener and 0.01% defoamer after allotment mix, with colloid mill homogeneous 1-2 time, in each 2 minutes, the homogeneous fineness is regulated and control to the 2um;
(5) packing, cryopreservation or sterilization; After step (4) allotment after fermentation liquid was fills up to packing container, cryopreservation was band viable bacteria product in 1-10 ℃; Or at 90 ℃, sterilization in 15 minutes, cooling, be not with the viable bacteria product.
4. according to the preparation method of the described a kind of fruit pulp type composite vegetable fermented beverage of claim 3, it is characterized in that described seed fermentation agent inoculum concentration is 5%.
5. according to the preparation method of the described a kind of fruit pulp type composite vegetable fermented beverage of claim 3, it is characterized in that described thickener is an xanthans.
6. according to the preparation method of the described a kind of fruit pulp type composite vegetable fermented beverage of claim 3, it is characterized in that in described bacteria leaven inoculum concentration be 10% when above, mixed greens slurry raw material directly carries out inoculation fermentation without sterilization.
7. according to the preparation method of the described a kind of fruit pulp type composite vegetable fermented beverage of claim 3, when it is characterized in that described zymotic fluid is allocated homogeneous, under the vacuum outgas condition, do not add defoamer.
CN 200410045421 2004-05-18 2004-05-18 Flesh type compound vegetable fermented drink and its preparing method CN1285287C (en)

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CN101129195B (en) * 2007-09-24 2010-09-15 浙江省农业科学院 Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof
AT531811T (en) * 2007-12-06 2011-11-15 Purac Biochem Bv Increased folat production levels during fermentation of melon juice by lactobacillus
CN102160590A (en) * 2011-03-15 2011-08-24 黑龙江省轻工科学研究院 Preparation method of compound lactobacillus fermented fruit tea
CN102356899B (en) * 2011-09-07 2012-11-28 中国食品发酵工业研究院 Natural fruit and vegetable ferment beverage, and preparation method thereof
CN102948854B (en) * 2012-12-17 2013-11-13 福州南港生物技术有限公司 Composite vegetable juice fermented beverage and production method thereof
CN103284243B (en) * 2013-05-31 2015-01-07 石家庄市兄弟伊兰食品配料有限公司 Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof
CN107095228A (en) * 2014-09-30 2017-08-29 天津天绿健科技有限公司 A kind of fermented vegetable fruit sauce product preparation method
CN104522787B (en) * 2015-01-21 2016-08-17 北京电子科技职业学院 A kind of Fructus Lycopersici esculenti-Radix Dauci Sativae lactic acid fermentation beverage and preparation method thereof
CN104770803A (en) * 2015-04-29 2015-07-15 合肥康龄养生科技有限公司 Carrot and fruit and vegetable type compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof
CN104770802A (en) * 2015-04-29 2015-07-15 合肥康龄养生科技有限公司 Passion flower and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof
CN105124571A (en) * 2015-07-24 2015-12-09 唐山师范学院 Preparation method of sport nutrient supplement agent by fermenting angelica keiskei through lactic acid bacteria
CN105341598A (en) * 2015-10-10 2016-02-24 中国农业大学 Preparation method of flavored pumpkin probiotic beverage
CN105614614B (en) * 2016-01-25 2019-02-05 山东苏柯汉生物工程股份有限公司 A kind of active lactobacillus fermented beverage and preparation method thereof
CN105962196A (en) * 2016-05-25 2016-09-28 山西达明派食品有限公司 Method for fermenting pumpkin pulp by using plant probiotics
CN105995345A (en) * 2016-05-30 2016-10-12 周口师范学院 Mixed vegetable juice fermented drink and preparation method thereof

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