CN1891084A - Fish-fruit-vegetable mixed juice and its fermented drink preparing process - Google Patents
Fish-fruit-vegetable mixed juice and its fermented drink preparing process Download PDFInfo
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- CN1891084A CN1891084A CN 200510027625 CN200510027625A CN1891084A CN 1891084 A CN1891084 A CN 1891084A CN 200510027625 CN200510027625 CN 200510027625 CN 200510027625 A CN200510027625 A CN 200510027625A CN 1891084 A CN1891084 A CN 1891084A
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Abstract
The present invention provides a kind of fish fruit vegetable mixed juice and its process for preparing fermented lactic acid bacteria beverage. The described fish fruit vegetable mixed juice includes (by wt%) 45-55% of fish protein pineapple juice hydrolysate, 25-35% of vegetable juice (can be tomato juice or bitter melon juice or pumpkin juice) and about 20% of pure water. Said invention also provides a preparation process for preparing fermented lactic acid bacteria beverage by using said fish fruit vegetable mixed juice and its concrete steps.
Description
Technical field:
The present invention relates to a kind of food, the preparation technology of the lactacidase fermenting beverage of the mixed liquor (hereinafter to be referred as fish fruits and vegetables mixed liquor) of particularly a kind of fish albumen trailing plants juice hydrolysate and tomato juice or vegetable juice such as Bitter Melon Juice or Pumpkin Juice.
Background technology:
In the last few years, various nutrient combination type food, green non-pollution food, with the coming out one after another of the dairy products of fruit juice pulp, fish protein drink, fish milk etc., make people progressively establish the natural fresh and alive consumption idea of balanced diet such as 21 Jin Weita, gold partner, NongFuGuoYuan, Huiyuan's fruit juice, milk.In described these food, in the majority with vitamin, micro-combination partner, the combined dairy products of milk protein and fruit are also arranged.The nutrition of described fish protein drink, fish milk is single, and mouthfeel is not good enough, high temperature sterilization has become restriction fish protein drink to develop with the contradiction that nutrition destruction, mouthfeel degenerate a technical bottleneck.
Summary of the invention:
Technical problem to be solved by this invention is: because vitamin, micro-food in the prior art, or animal/vegetable protein food, and single combination partner in the majority, the fish protein drink requires little acid because of pH value, and nutrition is single, and protein content is on the low side, high temperature sterilization destroys nutrition, and mouthfeel is not good enough.The present invention provides a kind of fish-fruit-vegetable mixed juice and fermented beverage technology thereof for the technical scheme that above-mentioned technical problem adopted that solves in the prior art.Described fish-fruit-vegetable mixed juice comprises fish albumen pineapple juice hydrolysate, tomato juice or Bitter Melon Juice or Pumpkin Juice (hereinafter to be referred as vegetable juice), pure water, wherein, described fish albumen pineapple juice hydrolyzate accounts for the 45-55% of fish-fruit-vegetable mixed juice weight, described vegetable juice accounts for the 25-35% of fish-fruit-vegetable mixed juice weight, and described pure water accounts for about 20% of fish-fruit-vegetable mixed juice weight.The technical solution used in the present invention provides a kind of preparation technology of lactacidase fermenting beverage of fish-fruit-vegetable mixed juice especially, and described fish-fruit-vegetable mixed juice fermented beverage preparation technology comprises the steps:
1) outfit of fish-fruit-vegetable mixed juice: described fish-fruit-vegetable mixed juice is equipped with and comprises that roughing, the roughing of pineapple, the fish albumen pineapple juice hydrolyzate of fish mix with vegetable juice, pure water.The mixed juice of gained is originally as a kind of fish Juice original flavor nourishing beverage.
2) fermentation raw material of fish-fruit-vegetable mixed juice is equipped with: add 10% the sucrose that accounts for mixed juice weight in above-mentioned fish-fruit-vegetable mixed juice, add the thickener of the 0.3-0.5% that accounts for mixed juice weight.
3) filter homogeneous: use the filter cloth fine filtering, evenly mix with the homogeneous jar.
4) sterilization and cooling: the raw mix of the fermented beverage that above-mentioned outfit is good, carry out sterilization in 10 minutes with 100 ℃, cool off by the bacterial classification requirement then.
5) add leavening: inoculating lactic acid bacterium after the mixed culture fermentation agent that vigor is the strongest fully blends, adds the leavening that accounts for mixed liquor weight 1%.
6) bottling: after bottle or the cup sterilization, pack into inoculation compound, capping immediately.
7) fermentation: fermentation time is different because of bacterial classification, uses bacillus bulgaricus and streptococcus thermophilus mixed culture fermentation usually, cultivates 3-4 hour under 45-48 ℃ of temperature.With bacillus bulgaricus and streptococcus lactis mixed culture fermentation agent, 30-35 ℃ of temperature bottom fermentation 10-12 hour.Lactic acid degree reach 0.7-0.8% show the fermentation finish.
8) refrigeration is dispatched from the factory: the skyr after will fermenting, the freezer that moves into 0-1 ℃ was preserved 3-5 hour, dispatched from the factory then.
The present invention and prior art contrast, and the technology simple and stable has realized that by liquid fish fish albumen mixes with the natural of fruit and vegetable, and mixed juice is stablized not stratified, the further abundant and balance of nutrition.By lactobacillus-fermented, avoid the damage of high-temperature sterilization to nutrition, color, mouthfeel, make that product colour is more gorgeous, mouthfeel is better, nutrition is abundanter, applicable object is more extensive.
The specific embodiment:
The preparation technology of a kind of fish-fruit-vegetable mixed juice of the present invention and liquid fish fermented beverage thereof comprises the steps:
1) take by weighing the silver carp alive of 1000kg, silver carp is carried out roughing: described roughing comprises decaptitates, scales, removes the peel, goes internal organ, obtains the 600-650kg band bone flesh of fish, rubs then.
2) take by weighing the bright pineapple of 3000kg, pineapple is carried out roughing: described roughing comprises defoliation, removes the base of a fruit, cleans appearance, and rubbing is squeezed the juice, and adds the purified rinse water residue then, filters and obtains 3000kg left and right sides fresh pineapple juice.
3) raw meat is taken off in hydrolysis: the above-mentioned band bone flesh of fish is inserted above-mentioned fresh pineapple juice, utilize the effect of bromelain in the pineapple juice, under 30-40 ℃ of temperature, stirred abundant hydrolysis through three hours, separate floating fish oil then, filter the thin slag of fish bony spur, obtain the fish albumen pineapple juice hydrolyzate of the as clear as crystal no fishy smell in the 3000kg left and right sides.
4) mix: the aquatic foods that add in above-mentioned fish albumen pineapple juice hydrolyzate after filtering about 1800kg press tomato juice, add the pure water of 1200kg, add 600kg left and right sides sucrose, add 24kg left and right sides thickener.
5) filter homogeneous: filter cloth is inserted homogeneous jar homogeneous after filtering.
6) sterilization cooling: through 10 minutes sterilization treatment, cooling was cooled to 30-35 ℃ then under 100 ℃ of temperature.
7) leavening is added in inoculation: add Bulgarian Lactobacillus and streptococcus lactis mixed culture fermentation agent about 60kg in above-mentioned compound.
8) packing fermentation: postvaccinal mixed liquor branch is installed in aseptic bottle or the cup capping ferment.At 30-35 ℃ of temperature bottom fermentation 10-12 hour, lactic acid degree reaches 0.7-0.8% to be finished for fermentation.
9) refrigeration is dispatched from the factory: the product that fermentation is finished moves into 0-1 ℃ freezer refrigeration immediately, refrigerates 3-4 hour and can dispatch from the factory under the product temperature 4-6 ℃ situation, also can prolong cold preservation time slightly.4-6 ℃ of following shelf-life of temperature is 25-30 days.
Claims (3)
1, a kind of fish-fruit-vegetable mixed juice, described fish-fruit-vegetable mixed juice comprise fish albumen pineapple juice hydrolysate, tomato juice or Bitter Melon Juice or Pumpkin Juice (hereinafter to be referred as vegetable juice), pure water.Wherein, described fish albumen pineapple juice hydrolyzate accounts for 45～55% of fish-fruit-vegetable mixed juice weight, and described vegetable juice accounts for 25～35% of fish-fruit-vegetable mixed juice weight, and described pure water accounts for about 20% of fish-fruit-vegetable mixed juice weight.
2, fish-fruit-vegetable mixed juice as claimed in claim 1, it is characterized in that: fish albumen complex polypeptide and pineapple juice mixotrophism liquid that described fish albumen pineapple juice hydrolysate forms for flesh of fish enzymolysis, take off raw meat and do not return raw meat, stablize not stratified, color is yellowish, taste-aromatic, nutritious and can directly be absorbed by the people.
3, a kind of preparation technology of fish-fruit-vegetable mixed juice fermented beverage is characterized in that: the preparation technology of described fish-fruit-vegetable mixed juice fermented beverage comprises the steps:
1) outfit of fish-fruit-vegetable mixed juice: described fish-fruit-vegetable mixed juice is equipped with the roughing that comprises fish, the roughing of pineapple, and fish albumen pineapple juice hydrolyzate mixes with vegetable juice, pure water.The mixed juice of gained is originally as a kind of fish Juice original flavor nourishing beverage.
2) fermentation raw material of fish-fruit-vegetable mixed juice is equipped with: add the sucrose that accounts for mixed juice weight 10% in above-mentioned fish-fruit-vegetable mixed juice, add the thickener that accounts for mixed juice weight 0.3-0.5%.
3) filter homogeneous: use the filter cloth fine filtering, evenly mix with the homogeneous jar.
4) sterilization and cooling: the raw mix of the fermented beverage that above-mentioned outfit is good, carry out sterilization in 10 minutes with 100 ℃, cool off by the bacterial classification requirement then.
5) add leavening: inoculating lactic acid bacterium after the mixed culture fermentation agent that vigor is the strongest fully blends, adds the leavening that accounts for mixed liquor weight 1%.
6) bottling: after bottle or the cup sterilization, pack into inoculation compound, capping immediately.
7) fermentation: fermentation time is different because of bacterial classification, uses bacillus bulgaricus and streptococcus thermophilus mixed culture fermentation agent usually, cultivates 3-4 hour under 45-48 ℃ of temperature.With bacillus bulgaricus and streptococcus lactis mixed culture fermentation agent, 30-35 ℃ of temperature bottom fermentation 10-12 hour.Lactic acid degree reach 0.7-0.8% show the fermentation finish.
8) refrigeration is dispatched from the factory: the skyr after will fermenting, and the freezer that moves into 0-1 ℃ was preserved 3-4 hour, and product temperature is to dispatch from the factory under the 4-6 ℃ of situation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510027625 CN1891084A (en) | 2005-07-08 | 2005-07-08 | Fish-fruit-vegetable mixed juice and its fermented drink preparing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510027625 CN1891084A (en) | 2005-07-08 | 2005-07-08 | Fish-fruit-vegetable mixed juice and its fermented drink preparing process |
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| CN1891084A true CN1891084A (en) | 2007-01-10 |
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| CN 200510027625 Pending CN1891084A (en) | 2005-07-08 | 2005-07-08 | Fish-fruit-vegetable mixed juice and its fermented drink preparing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869332A (en) * | 2010-06-22 | 2010-10-27 | 大连医立微生态科技开发中心 | Preparation method of ecological fruit vinegar drink |
| WO2013034080A1 (en) * | 2011-09-07 | 2013-03-14 | 中国食品发酵工业研究院 | Natural garden stuff enzyme beverage and preparation method therefor |
| CN103251048A (en) * | 2013-04-09 | 2013-08-21 | 钱臻 | Composite fermented amino acid full-efficiency nutrient solution and preparation method thereof |
-
2005
- 2005-07-08 CN CN 200510027625 patent/CN1891084A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869332A (en) * | 2010-06-22 | 2010-10-27 | 大连医立微生态科技开发中心 | Preparation method of ecological fruit vinegar drink |
| CN101869332B (en) * | 2010-06-22 | 2014-04-09 | 大连医立微生态科技开发中心 | Preparation method of ecological fruit vinegar drink |
| WO2013034080A1 (en) * | 2011-09-07 | 2013-03-14 | 中国食品发酵工业研究院 | Natural garden stuff enzyme beverage and preparation method therefor |
| US20140147554A1 (en) * | 2011-09-07 | 2014-05-29 | China National Research Institute Of Food And Fermentation Industries | Enzyme beverage of natural garden stuff and method for preparing the same |
| CN103251048A (en) * | 2013-04-09 | 2013-08-21 | 钱臻 | Composite fermented amino acid full-efficiency nutrient solution and preparation method thereof |
| CN103251048B (en) * | 2013-04-09 | 2015-01-28 | 钱臻 | Composite fermented amino acid full-efficiency nutrient solution and preparation method thereof |
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