CN1293830C - Preparation technique of apple drink fermented by lactic acid bacteria and products thereof - Google Patents
Preparation technique of apple drink fermented by lactic acid bacteria and products thereof Download PDFInfo
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- CN1293830C CN1293830C CNB2005100456180A CN200510045618A CN1293830C CN 1293830 C CN1293830 C CN 1293830C CN B2005100456180 A CNB2005100456180 A CN B2005100456180A CN 200510045618 A CN200510045618 A CN 200510045618A CN 1293830 C CN1293830 C CN 1293830C
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Abstract
The present invention discloses a technique for preparing an apple-lactic acid bacterium beverage through fermenting apples by lactic acid bacteria and a product thereof. The technique comprises: using apples as raw materials, and then directly filling the beaten apples in a fermenting tank; artificially inoculating lactic acid bacteria as a fermenting agent, and then slowly fermenting the apples in the fermenting tank in an anaerobic state at intermediate temperature; filtering the fermented apples after the operation of fermentation to obtain fermented liquid and fermented apple residues; compounding the fermented liquid to obtain the apple-lactic acid bacterium beverage with the activity of the lactic acid bacteria or instantaneously sterilizing the fermented liquid at high temperature to obtain an inactive apple-lactic acid bacterium beverage. The fermented apple residues can be used for producing apple-lactic acid bacterium jam. In the present invention, the brown stains and the nutritive substance loss of the apples caused by processing the apples through blanching and juice extraction before the operation of apple fermentation in previous techniques are avoided to maintain the inherent nutritive components of the apples and cause the apple-lactic acid bacterium beverage to have the peculiar nutrition and taste of the apples fermented by the lactic acid bacteria in the form of soft sour taste and pure aromatic smell. The prepared apple-lactic acid bacterium beverage does not contain chemically synthesized essence, pigment and chemical antiseptic agents, and is a high-quality novel purely natural apple juice beverage with health-care efficacy. A new technique for processing and using the apples is provided for increasing the variety of lactic acid bacterium fermenting beverages, and is convenient for implementation.
Description
Technical field
The wood invention relates to a kind of fruit beverage, particularly relates to a kind of apple sour milk beverage product and preparation technology thereof who utilizes the preparation of lactobacillus-fermented apple.
Background technology
Lactic acid bacteria and fermented product thereof have good action to health.Have and help digest, improve the micro-ecological environment of enteron aisle, suppress the spoilage organisms growth, synthetic nutrient improves physiological functions such as immunity.
There are nearly 1,300,000,000 populations in China, but the level of consumption of fruit juice is very low, a year consumption figure is less than 1Kg per capita, and year consumption figure per capita of developed country's fruit drink is: the U.S. is 45Kg, Germany is 46Kg, Japan and Singapore 16-19Kg, the world a year consumption figure have per capita reached 7Kg, illustrate that there is huge development space in China fruit drink market.
At present, the fruit juice lactic acid drink overwhelming majority on the market is to be that raw material modulation forms with fruit juice, citric acid, lactic acid, and the acidity of product is by adding acid in a large number, and local flavor leans on flavor deployment, and product nutrition and quality all are affected.
Therefore, development is the objective requirement of consumption market with exploitation trophism, functional lactobacillus fermentation fruit beverage, is the strong trend of beverage industry development, has vast market prospect, is the achievement that can implement industrialization.
Apple is the main types of fruits of China.China's apple area and output account for 40% and 33% of the world respectively, all occupy first place in the world.The annual apple total output of our province reaches more than 2,000,000 tons, but the deep processing ratio is very little, accounts for 20% of total output, and it is unsalable the apple fresh fruit to have occurred, has produced the low-priced serious problems of hindering farming of fruit.Therefore, how to strengthen apple products deep processing dynamics, increase the added value of apple, become the technical problem that present urgent need solves; Develop the apple sour milk beverage simultaneously to promoting the apple industry development, promote that the orchard worker increases income, all have important practical significance.
The fruit juice of squeezing out after handling with the apple blanching is raw material, through lactic acid bacteria at the existing report of each apple lactic acid drink of 35-43 ℃ of hot conditions bottom fermentation system.But owing to adopt above-mentioned technology to make apple brown stain and nutritive loss in the blanching and the process of squeezing the juice, can not keep intrinsic nutrition of apple and local flavor, make fermented product bad, mouthfeel poor.
Summary of the invention
The present invention be directed to the problems referred to above and a kind of Lactic Acid Bacteria Fermented Apple Beverage Preparing Process And Products is provided, it has prevented apple brown stain and nutritive loss in the blanching and the process of squeezing the juice.With the apple is raw material, without the blanching and the process of squeezing the juice, but apple is pulled an oar the back directly into fermentation tank, by the efficient compound lactobacillus leavening of artificial infection, lactic acid bacteria is fermented slowly, makes product nutrition, quality and local flavor better.
In order to solve the problems of the technologies described above the present invention is such realization: a kind of preparation technology of apple drink fermented by lactic acid bacteria, it comprises the steps: to get apple is raw material, apple is pulled an oar the back directly into fermentation tank, the artificial infection lactic acid bacteria fermenting agent, fermentation slowly under anaerobism, medium temperature condition, fermentation through allotment, makes the apple sour milk beverage with lactic bacteria activity with this zymotic fluid after suction filtration gets zymotic fluid and fermentation pomace.
A kind of preparation technology of apple drink fermented by lactic acid bacteria, it comprises the steps: to get apple is raw material, apple is pulled an oar the back directly into fermentation tank, the artificial infection lactic acid bacteria fermenting agent, fermentation slowly under anaerobism, medium temperature condition, fermentation is after suction filtration gets zymotic fluid and fermentation pomace, after zymotic fluid allocated, and the nonactive apple sour milk beverage that makes through the high temperature instantaneous sterilization again.
Described high temperature instantaneous sterilization, temperature are 125-135 ℃, and sterilizing time is 5-6min.
Described that the apple making beating is back directly into fermentation tank, the artificial infection lactic acid bacteria fermenting agent, the step of slow fermentation is under anaerobism, medium temperature condition: the apple pulp that enters fermentation tank adds pure water in 1: 1.35 ratio, inserts lactic acid bacteria fermenting agent, and leavening is efficient lactic acid bacterium bacterial classification L
041With L
042Be inoculated in the production kind of fluid nutrient medium in 1: 1 ratio, the lactic acid bacteria fermenting agent inoculum concentration is the 4-6% of zymotic fluid, and fermentation temperature is 28 ± 2 ℃, fermentation slowly under air-proof condition, and fermentation period is about 4 days, and fermentation terminal PH is 3.3-2.9.
Described zymotic fluid being allocated, is to add granulated sugar respectively and honey is allocated; 6% granulated sugar and 5% honey that in zymotic fluid, add zymotic fluid weight, lactic acid content 〉=0.8%.
The preparation technology of described apple drink fermented by lactic acid bacteria also comprises and will add appropriate granulated sugar and honey in the described fermentation pomace, makes the step of apple lactic acid jam.
Add appropriate granulated sugar and honey in the described fermentation pomace, wherein granulated sugar is 45% of fermentation pomace weight, and honey is 5% of fermentation pomace weight, lactic acid content 〉=0.35%.
A kind of described apple drink fermented by lactic acid bacteria product is characterized in that each raw materials in part by weight ratio is: apple: water: lactic acid bacteria fermenting agent: granulated sugar: honey=1000: (1200-1500): (100-155): (100-180): (80-150).
Described each raw materials in part by weight ratio is: apple: water: lactic acid bacteria fermenting agent: granulated sugar: honey=1000: 1350: 115: 120: 100.
Technological process of the present invention is as follows:
Lactic acid bacteria
↓
First class inoculum
↓
Second class inoculum
↓
Produce kind of (leavening)
↓
Apple → sorting → weigh → clean → stoning → pull an oar → go into fermentation tank → fermentation → fermentation back suction filtration →
Filtrate → allotment → filtration → homogeneous → sterilization → canned → nonactive apple sour milk beverage ↓
↓ fermentation pomace
Canned ↓
↓ allotment
Active apple sour milk beverage ↓
Canned
↓
Sterilization
↓
Apple lactic acid jam
Advantageous effect of the present invention is as follows:
1, take the apple fermentation preceding without the blanching and the treatment process of squeezing the juice, but apple is pulled an oar the back directly into fermentation tank, the method of slow fermentation under anaerobism, medium temperature condition, prevent the apple browning and reduced the nutriment loss, pomace after the fermentation is used to produce apple lactic acid bacteria jam simultaneously, make active apple sour milk beverage, nonactive apple sour milk beverage and three kinds of products of apple lactic acid jam through this technology, both increased product variety, accomplish comprehensive utilization again, increased benefit.
2, technology of the present invention is by the efficient compound pure lactic acid bacteria fermenting agent of artificial infection, fermentation slowly makes that product color is pure, tart flavour is soft under 28 ℃ of medium temperature conditions, gives off a strong fragrance, local flavor is better, the apple sour milk beverage that is better than market existing acid adjustment type fruit drink and produces with fruit juice fermentation.
3, produce multiple organic nutrition compositions such as lactic acid, lactein, ester class aromatic substance in this technology lactobacillus-fermented apple process, do not produce harmful substance, do not destroy vitamin C, give special nutrition of fermented product and local flavor when keeping the intrinsic nutriment of apple, tart flavour is soft.
4, not containing artificial synthetic essence, pigment, chemical preservative, is a kind of pure natural beverage.
5, this apple lactacidase fermenting beverage has good action to health.Have and help digest, improve the micro-ecological environment of enteron aisle, suppress the spoilage organisms growth, synthetic nutrient improves physiological functions such as immunologic function.
6,,, enriched the kind and the local flavor of lactic acid fermentation beverage existing market for beverage market provides a kind of new nutrient health-care beverage for the apple processing and utilization provides a new technology.
7, apple sour milk beverage standard is as follows:
(1), nonactive apple sour milk beverage:
State: newborn light yellow liquid, quality is even, does not have precipitation, and sugariness is moderate, and tart flavour is soft, has the distinctive fragrance of lactobacillus-fermented apple.
Physical and chemical index: keep the intrinsic nutritional labeling of apple, juice content 〉=30%, granulated sugar 6%, honey 5%,
Lactic acid content 〉=0.8%, arsenic (mg/kg)≤0.5,
Plumbous (mg/kg)≤1.0, PH3.5-3.8
Coliform (individual/ml)≤3, total number of molds (individual/ml)≤30,
Pathogenic bacteria must not detect.
Shelf-life: under the normal temperature greater than 6 months.
(2), active apple sour milk beverage: live lactobacillus content 〉=10
5Individual/ml, other index is the same.
(3), apple lactic acid jam:
State: jam is the thick body of yellowish-brown, and quality is even, does not have the secretion juice, the crystallization of sugar-free; Has the distinctive fragrance of lactic fermentation apple.
Physical and chemical index: lactic acid fermented apple pomace content 〉=45%,
Granulated sugar 45%, honey 5%, lactic acid content 〉=0.35%,
Arsenic (mg/kg)≤0.5,
Plumbous (mg/kg)≤1.0,
Coliform (individual/ml)≤3, total number of molds (individual/ml)≤30,
Pathogenic bacteria must not detect; Shelf-life: following 12 months of normal temperature.
Below in conjunction with the specific embodiment the present invention is described in further details.
The specific embodiment
Embodiment one
Take by weighing apple 1000 grams, apple is a raw material with high " Fuji " apple of the sugar content of abundant maturation, best sugar content 〉=12%, and the Fuji apple that the selective maturation degree is good is rejected insect pest and the fruit of rotting, and after weighing, uses the clear water rinsing to clean for 2 times; The cutting stoning, with the apple crushing and beating, fineness is 80 orders, directly is conveyed into fermentation tank with beater, this process is wanted rapidly, prevents that apple pulp from contacting the generation oxidizing brown stain with air; Add 1350 gram pure water then, insert 115 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 5% of a zymotic fluid, sealing, and the control fermentation temperature is 28 ℃, and fermentation period is about 4 days, and fermentation terminal PH is 2.9; Stop fermentation after suction filtration gets about 2000 grams of zymotic fluid and about 300 grams of fermentation pomace; Make fermentation allotment filtrate after in zymotic fluid, adding 120 gram granulated sugar and 100 gram honey allotments, fermentation allotment filtrate filtered and packaged make active apple sour milk beverage with lactic bacteria activity, maybe will ferment allotment filtrate through 125 ℃, 5-6min instantaneous sterilization, cooling, canned, produce the shelf-life greater than 6 months nonactive apple sour milk beverage; About 2000 grams of the apple sour milk beverage that makes, going out rate is 200%.
With the fermentation pomace of about 300 grams, add 135 gram granulated sugar and 15 gram honey, make apple lactic acid jam.
Embodiment two
Apple 1000g, lactic acid bacteria fermenting agent 155g, granulated sugar 180g, honey 150g, water 1500g that nonactive apple sour milk beverage of embodiment-described preparation or active apple sour milk beverage are used; Insert lactic acid bacteria fermenting agent among the preparation technology, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, fermentation terminal PH be 3.1 inoculum concentrations be zymotic fluid 6% other with embodiment one.
Embodiment three
Take by weighing apple 1000 grams, apple is a raw material with high " Fuji " apple of the sugar content of abundant maturation, best sugar content 〉=12%, and the Fuji apple that the selective maturation degree is good is rejected insect pest and the fruit of rotting, and after weighing, uses the clear water rinsing to clean for 2 times; The cutting stoning, with the apple crushing and beating, fineness is 80 orders, directly is conveyed into fermentation tank with beater, this process is wanted rapidly, prevents that apple pulp from contacting the generation oxidizing brown stain with air; Add 1200 gram pure water then, insert 100 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 4% of a zymotic fluid, sealing, and the control fermentation temperature is 26 ℃ or 30 ℃, and fermentation period is about 4 days, and fermentation terminal PH is 3.3; Stop fermentation after suction filtration gets about 2000 grams of zymotic fluid and about 300 grams of fermentation pomace; Make fermentation allotment filtrate after in zymotic fluid, adding 100 gram granulated sugar and 80 gram honey allotments, fermentation allotment filtrate filtered and packaged make active apple sour milk beverage with lactic bacteria activity, the allotment filtrate of maybe will fermenting is cooling, canned after 125 ℃-135 ℃, time are the 5-6min instantaneous sterilization through temperature, produces the shelf-life greater than 6 months nonactive apple sour milk beverage; About 2000 grams of the apple sour milk beverage that makes, going out rate is 200%.
Be 45% of fermentation pomace weight with adding granulated sugar in the fermentation pomace of 300 grams, honey makes apple lactic acid jam, lactic acid content 〉=0.35% for 5% of fermentation pomace weight.
Claims (6)
1. the preparation technology of an apple drink fermented by lactic acid bacteria, it is characterized in that it by the following raw materials in parts by weight number than forming apple: water: lactic acid bacteria fermenting agent: granulated sugar: honey=1000: 1200-1500: 100-155: 100-180: 80-150; Its preparation technology comprises the steps: that getting apple by described weight ratio is raw material, and directly into fermentation tank, by described weight ratio artificial infection efficient lactic acid bacterium leavening agent, leavening is efficient lactic acid bacterium bacterial classification L with apple making beating back
041With L
042Be inoculated in the production kind of fluid nutrient medium in 1: 1 ratio, the lactic acid bacteria fermenting agent inoculum concentration is the 4-6% of zymotic fluid, slow fermentation under anaerobism, 28 ± 2 ℃ of temperature, air-proof condition, fermentation terminal PH is 3.3-2.9, fermentation is after suction filtration gets zymotic fluid and fermentation pomace, this zymotic fluid through granulated sugar and honey allotment, is made the apple sour milk beverage with lactic bacteria activity.
2. the preparation technology of an apple drink fermented by lactic acid bacteria, it is characterized in that it by the following raw materials in parts by weight number than forming apple: water: lactic acid bacteria fermenting agent: granulated sugar: honey=1000: 1200-1500: 100-155: 100-180: 80-150; It comprises the steps: that getting apple by described weight ratio is raw material, and directly into fermentation tank, by described weight ratio artificial infection lactic acid bacteria fermenting agent, leavening is efficient lactic acid bacterium bacterial classification L with apple making beating back
041With L
042Be inoculated in the production kind of fluid nutrient medium in 1: 1 ratio, the lactic acid bacteria fermenting agent inoculum concentration is the 4-6% of zymotic fluid, slow fermentation under anaerobism, 28 ± 2 ℃ of temperature, air-proof condition, fermentation terminal PH is 3.3-2.9, fermentation is after suction filtration gets zymotic fluid and fermentation pomace, with zymotic fluid after granulated sugar and honey are allocated, the nonactive apple sour milk beverage that makes through the high temperature instantaneous sterilization again.
3. the preparation technology of apple drink fermented by lactic acid bacteria according to claim 2 is characterized in that described high temperature instantaneous sterilization, and temperature is 125-135 ℃, and sterilizing time is 5-6min.
4. the preparation technology of apple drink fermented by lactic acid bacteria according to claim 1 and 2 is characterized in that the described apple pulp that enters fermentation tank adds pure water in 1: 1.35 ratio, and fermentation period is about 4 days.
5. the preparation technology of apple drink fermented by lactic acid bacteria according to claim 1 and 2, it is characterized in that described zymotic fluid being allocated, be to add granulated sugar respectively and honey is allocated, add 6% granulated sugar and 5% honey of zymotic fluid weight in the zymotic fluid, lactic acid content 〉=0.8%.
6. the preparation technology of apple drink fermented by lactic acid bacteria according to claim 1 and 2, it is characterized in that and to add appropriate granulated sugar and honey in the fermentation pomace, make apple lactic acid jam, the granulated sugar that adds in the fermentation pomace is 45% of fermentation pomace weight, honey is 5% of fermentation pomace weight, lactic acid content 〉=0.35%.
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| CNB2005100456180A CN1293830C (en) | 2005-01-06 | 2005-01-06 | Preparation technique of apple drink fermented by lactic acid bacteria and products thereof |
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| CNB2005100456180A CN1293830C (en) | 2005-01-06 | 2005-01-06 | Preparation technique of apple drink fermented by lactic acid bacteria and products thereof |
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| CN1293830C true CN1293830C (en) | 2007-01-10 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161090B (en) * | 2007-11-29 | 2010-10-06 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
| CN101606739B (en) * | 2009-07-29 | 2012-05-23 | 福建省农业科学院农业工程技术研究所 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
| CN102093960B (en) * | 2010-11-30 | 2012-07-25 | 中国食品发酵工业研究院 | Aroma-producing yeast capable of realizing high yield of beta-glucosaccharase and application thereof in alcohol-free apple beverage |
| CN102626241A (en) * | 2012-03-02 | 2012-08-08 | 江苏省农业科学院 | Production method of active probiotic strawberry beverage |
| CN105495237A (en) * | 2015-12-17 | 2016-04-20 | 安徽砀山海升果业有限责任公司 | Preparing method for fermented apple juice beverage |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN110050926A (en) * | 2019-04-26 | 2019-07-26 | 山西农业大学 | A kind of preparation method of fermented apple juice that alleviating intestinal bacilli illness |
| CN110810124A (en) * | 2019-11-20 | 2020-02-21 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | Application of fruit fermentation liquid in morchella cultivation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1252227A (en) * | 1998-10-27 | 2000-05-10 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN1262874A (en) * | 2000-02-16 | 2000-08-16 | 宋桐哲 | Lactic acid fermented fruit juice and its beverage |
-
2005
- 2005-01-06 CN CNB2005100456180A patent/CN1293830C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1252227A (en) * | 1998-10-27 | 2000-05-10 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN1262874A (en) * | 2000-02-16 | 2000-08-16 | 宋桐哲 | Lactic acid fermented fruit juice and its beverage |
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Assignee: Beizhen Xinyuan Food Co., Ltd. Assignor: Liaoning Academy of Agricultural Science Food and Machining Institute Contract fulfillment period: 2008.10.20 to 2025.1.6 contract change Contract record no.: 2008210000032 Denomination of invention: Preparation technique of apple drink fermented by lactic acid bacteria and products thereof Granted publication date: 20070110 License type: General permission Record date: 20081030 |
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