CN1927007A - Complex function fermentation grist fruit vegetable juice beverage and method for preparing same - Google Patents
Complex function fermentation grist fruit vegetable juice beverage and method for preparing same Download PDFInfo
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Abstract
The invention relates to the preparative way of a kind of compound dairy beverage which contains fermented grist, fruit and vegetable juice. The processing procedures go as follows: first, after artificially accelerating germination of wheat or barley, crush the grist without fibrous root to extract the juice; second, add hawthorns, Chinese dates, medlars, lily, and cassia pulps as well as cow milk or goat milk to the juice; third, after fermenting the juice with Bulgarian Bacillus acidi lactici and Streptococcus acidi lactici or Bacillus acidi lactici and Bifidobacterium; last, add certain amount of fruit and vegetable juice to the fermented juice. After homogenizing and sterilizing the juice, producers can fill the juice in sterile conditions to get the beverage.
Description
Technical field
The invention belongs to fermented fruits and vegetables juice milk beverage manufacture field, relate to a kind of drink and processing method thereof, particularly a kind of preparation method of complex function fermentation grist fruit vegetable juice beverage.
Background technology
Malted milk is a kind of healthy food material that contains the abundant starch enzyme, transforms nutritional labelings such as carbohydrase, vitamin, fat, dextrin, maltose, glucose, free amino acid, have help digestion and in, therapeutic method to keep the adverse qi flowing downward effect, have effects such as the treatment dyspepsia does not disappear, abdominal fullness and distention, poor appetite, vomiting are had loose bowels, mammary swelling does not disappear.The employing that traditional malt beverage is only simple Fructus Hordei Germinatus carry out beverage production, nutrition is relative with function single.The present invention utilize again need not the alimentary health-care function basis of root malted milk on, in conjunction with modern Chinese medicine theory and human nutriology, be equipped with the hawthorn of integration of drinking and medicinal herbs, date, matrimony vine, lily, extracts such as dried longan pulp, add animal foodstuff cow's milk or sheep breast, behind lactobacillus-fermented to the human body beneficial, a kind of complex function fermentation grist fruit vegetable juice beverage that is equipped with a certain amount of Juice again and makes, this beverage has the animals and plants nutrition complement, contain the plurality of health care functions factor, milk fermentation local flavor and Juice local flavor are arranged, has food digesting stomach fortifying, promote human body metabolism, strengthen human physical power and immunity, nutritious, the characteristics that taste is good.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of complex function fermentation grist fruit vegetable juice beverage, this method can improve the quality of this series products, improves the product mouthfeel, improves the nutrition and health care performance of product.
In order to realize above-mentioned task, the invention provides following technical solution:
A kind of preparation method of complex function fermentation grist fruit vegetable juice beverage is characterized in that, this method comprises the following steps:
The first step, the malted milk preparation:
Barley or the wheat of full grains are plucked in choosing, after cleaning removal of impurities, soaked 5 hours～8 hours with clear water, the pouring branch that anhydrates, in 10 ℃～35 ℃ heat and moisture preserving vernalization 2～3 days, treat Fructus Hordei Germinatus grow to be no more than 5 millimeters need not root, and solid content becomes serum in the wheat, stop to germinate, with the Fructus Hordei Germinatus fragmentation, add purifying waste water of 5～10 times of malt weights with disintegrating machine, adopt slurry slag separator to separate, juice after the separation filters the back with filter cloth and adjusts its concentration, makes its solid content reach 8%～10%, and it is standby promptly to get malted milk;
Second step, the preparation of integration of drinking and medicinal herbs extract:
Integration of drinking and medicinal herbs extract raw materials of effective components and mass percent thereof are: hawthorn: 30%～50%, and date: 20%～40%, matrimony vine: lily 5%～10%: dried longan pulp 5%～10%: 5%～10%;
With hawthorn, date, matrimony vine, lily and dried longan pulp removal of impurities, press formula rate and cooperate, the cleaning back is broken with purifying waste water, and purifies waste water for 10 times of the adding raw material and is incubated 20 minutes～60 minutes down in 50 ℃～90 ℃, and lixiviate is filtered; Purify waste water for 5 times of filter residue adding raw material, lixiviate is 2 times under similarity condition, merges 3 times leaching liquor, adopts vacuum to concentrate after filtering and adjusts extract concentration, makes its solid content reach 8%～10%, and it is standby promptly to get the integration of drinking and medicinal herbs extract;
The 3rd step, first allotment:
Get malted milk 40%～60%, integration of drinking and medicinal herbs extract 10%～20%, cow's milk or sheep breast 20%～30%, white granulated sugar 5%～8%, mixed dissolution makes its total solids content be not less than 12% in proportion, and sugared content is not less than 5%, carry out mixing preparation, obtain first seasoning liquid after filtering;
The 4th step, pasteurize:
First seasoning liquid through 90 ℃～121 ℃ sterilizations 10 seconds～5 minutes, is cooled to 40 ℃～45 ℃ then;
In the 5th step, actication of culture is numerous with expansion:
Actication of culture: being matrix through 15 minutes～30 minutes pure cow's milk of 110 ℃～121 ℃ sterilizations or sheep breast, sterile working inserts 1%～5% pure Bulgarian Lactobacillus and Streptomyces thermophilus or Lactobacillus acidophilus or bifidobacterium, be incubated activation 6 hours～36 hours down at 35 ℃～45 ℃, obtain activated spawn;
It is numerous that bacterial classification expands: with activated spawn by 2%～5% ratio access through 15 minutes～30 minutes pure cow's milk of 110 ℃～121 ℃ sterilizations or sheep Ruzhong, 35 ℃～45 ℃ following heat insulating culture 6 hours～36 hours, obtain fermented bacterium;
The 6th step, inoculation fermentation:
In the first seasoning liquid of sterilization cooling, insert 2%～5% the numerous fermented bacterium of activated expansion above-mentioned with aseptic manipulation, stir, 35 ℃～45 ℃ condition bottom fermentations 4 hours～24 hours, then temperature is reduced to fast 5 ℃～10 ℃ and stop fermentation, and after-ripening 24 hours under this temperature, obtain afterripening fermentation liquid;
The 7th step, the secondary allotment:
Get afterripening fermentation liquid 30%～60%, white granulated sugar 0～12%, beverage emulsifying stabilizer 0.3%～0.5%, Juice 2%～20%, sweetener 0.01%～0.2%, acid 0.18%～0.60%, compound fruit essence 0.04%～0.10%, all the other insufficient sections supply 100% with pure water, add flavour enhancer by 5mg/L～10mg/L and allocate, filter after the assay was approved, obtain the secondary seasoning liquid;
The 8th step, high-pressure homogeneous:
Secondary seasoning liquid after filtering under 40 ℃～55 ℃ conditions, is carried out double-stage homogenization under 36MPa～60MPa pressure;
The 9th step, high-temperature instantaneous sterilization:
Secondary seasoning liquid behind the double-stage homogenization in 110 ℃～145 ℃ following sterilizations 10 seconds～15 seconds, is cooled to 75～80 ℃ then, carries out aseptic canning and seal;
The tenth step, packing:
Canned good secondary seasoning liquid is quickly cooled between 30 ℃～50 ℃ with shower water, and check back decals waits to reach packing warehouse-in after the room temperature, and beverage gets product.
The present invention adopts need not root barley or wheat malt breast, be equipped with hawthorn, date, matrimony vine, lily, integration of drinking and medicinal herbs extract and cow's milk or sheep breasts such as dried longan pulp, behind Bulgarian Lactobacillus and Streptomyces thermophilus or Lactobacillus acidophilus or bifidobacterium fermentation to the human body beneficial, add a certain amount of health care Juice again, a kind of unique flavor that is deployed into, the animals and plants nutrition complement, the beverage that contains the plurality of health care functions factor, this beverage has food digesting stomach fortifying, promote human body metabolism, strengthen human physical power and immunity, the characteristics nutritious, that taste is good.
Description of drawings
Fig. 1 is preparation technology's flow chart of the present invention.
The present invention is described in further detail below in conjunction with embodiment that accompanying drawing and inventor provide.
The specific embodiment
The present invention adopt need not root malted milk, add integration of drinking and medicinal herbs extract and cow's milk or sheep breasts such as hawthorn, date, matrimony vine, lily, dried longan pulp, behind Bulgarian Lactobacillus and Streptomyces thermophilus or Lactobacillus acidophilus or bifidobacterium fermentation to the human body beneficial, be equipped with the health Juice again, through secondary allotment, a kind of health complex function fermentation grist fruit vegetable juice beverage that contains the plurality of health care functions factor of making after the homogeneous sterilization.
Complex function fermentation grist fruit vegetable juice beverage prescription of the present invention is formed:
The malted milk 40%～60% of solid content 8%～10%, the integration of drinking and medicinal herbs extract 10%～20% of solid content 8%～10%, fresh milk or sheep breast 20%～30%, one-level white granulated sugar 5%～8%, mixed dissolution in proportion, make its total solids content be not less than 12%, sugar content is not less than 5%, carry out mixing preparation, after filtering, filter cloth carries out pasteurize, after the inoculation fermentation after-ripening, with after-ripening zymotic fluid 30%～60%, white sugar 0～12%, beverage emulsifying stabilizer 0.3～0.5%, Juice 2%～20%, sweetener 0.01%～0.2%, food acids 0.18%～0.60%, compound fruit essence 0.04%～0.10%, all the other are supplied for pure water and constitute 100%, add flavour enhancer 5mg/L～10mg/L and carry out Beverage Service.
Integration of drinking and medicinal herbs extract raw materials of effective components and mass percent thereof are: hawthorn: 30%～50%, and date: 20%～40%, matrimony vine: lily 5%～10%: dried longan pulp 5%～10%: 5%～10%.
Referring to Fig. 1; The technological process of the manufacture method of complex function fermentation grist fruit vegetable juice beverage of the present invention is as follows:
1, ingredient requirement:
1. need not root Fructus Hordei Germinatus;
2. total number of bacteria is low and do not contain antibiotic bright cattle and sheep breast;
3. integration of drinking and medicinal herbs thing: high-quality hawthorn, date, matrimony vine, lily, dried longan pulp;
4. auxiliary material: one-level white granulated sugar, Bulgarian Lactobacillus and Streptomyces thermophilus or Lactobacillus acidophilus or bifidobacterium, Juice comprise macaque clear peach juice, the clear juice of carrot etc.;
5. the food additives that meet state health standards: sweetener, food acids, flavoring essence or the edible compound fruit essence, beverage emulsifying stabilizer, the flavour enhancer that comprise this area (commercially available) commonly used.
2, malted milk preparation:
Barley or the wheat of full grains are plucked in choosing, after cleaning removal of impurities, soaked 5 hours～8 hours with clear water, the pouring branch that anhydrates, in 10 ℃～35 ℃ heat and moisture preserving vernalization 2～3 days, treating that Fructus Hordei Germinatus grows to is no more than 5 millimeters need not root the time, solid content can become serum in the wheat, stop to germinate, with the Fructus Hordei Germinatus fragmentation, add purifying waste water of 5～10 times of malt weights with disintegrating machine, adopt slurry slag separator to separate, juice after the separation filters the back with filter cloth and adjusts its concentration, makes its solid content reach 8 ℃～10%, and it is standby to get malted milk;
3, integration of drinking and medicinal herbs extract preparation:
To press above-mentioned formula rate after hawthorn, date, matrimony vine, lily, the dried longan pulp removal of impurities and mix, broken through appropriateness after the cleaning of purifying waste water, to purify waste water for 10 times of the adding raw material and be incubated 20 minutes～60 minutes down in 50 ℃～90 ℃, lixiviate is filtered; Purify waste water for 5 times of filter residue adding raw material, lixiviate is 2 times under similarity condition, merges 3 times leaching liquor, adopts vacuum to concentrate after filter cloth filters and adjusts extract concentration, makes its solid content reach 8%～10%, and it is standby promptly to get the integration of drinking and medicinal herbs extract;
4, first allotment:
Get malted milk 40 ℃～60%, integration of drinking and medicinal herbs extract 10 ℃～20%, cow's milk or the sheep breast 20 ℃～30%, the white granulated sugar 5 ℃～8% that prepare, mixed dissolution in proportion, make its total solids content be not less than 12%, sugar content is not less than 5%, carry out mixing preparation, after filter cloth filters, obtain first seasoning liquid;
5, pasteurize:
First seasoning liquid through 90 ℃～121 ℃ sterilizations 10 seconds～5 minutes, is cooled to 40 ℃～45 ℃ then, carries out inoculation fermentation;
6, actication of culture and expansion are numerous:
Actication of culture: being matrix through 15 minutes～30 minutes pure cow's milk of 110 ℃～121 ℃ sterilizations or sheep breast, sterile working inserts 1%～5% pure Bulgarian Lactobacillus and Streptomyces thermophilus or Lactobacillus acidophilus or bifidobacterium by the matrix amount, be incubated activation 6 hours～36 hours down at 35 ℃～45 ℃, obtain activated spawn;
It is numerous that bacterial classification expands: with activated spawn by 2%～5% ratio access through 15 minutes～30 minutes pure cow's milk of 110 ℃～121 ℃ sterilizations or sheep Ruzhong, 35 ℃～45 ℃ following heat insulating culture 6 hours～36 hours, obtain fermented bacterium;
7, inoculation fermentation:
In the first seasoning liquid of sterilization cooling, insert 2%～5% the numerous fermented bacterium of activated expansion above-mentioned with aseptic manipulation, stir, be incubated 35 ℃～45 ℃ fermentations 4 hours～24 hours, fast cooling to 5 ℃～10 ℃ stops fermentation, after-ripening is 24 hours under this temperature, obtains afterripening fermentation liquid.
Fermentation condition is complied with the different and difference to some extent of the fermented bacterium that adopted, and the fermentation condition of variant bacterial classification sees the following form 1:
Table 1: different lactobacillus-fermented conditions
| Strain name | Inoculum concentration | Fermentation condition | ||
| Temperature (℃) | Whether need CO 2Protection | Time (hour) | ||
| Bulgarian Lactobacillus and Streptomyces thermophilus Mixed Microbes | 2～5％ | 38～42 | Do not need CO 2Protection | 4～6 |
| The Lactobacillus acidophilus | 2～5％ | 42～45 | Do not need CO 2Protection | 6～12 |
| Bifidobacterium | 2～5％ | 35～40 | Need CO 2Protection | 10～24 |
8, secondary allotment:
Get afterripening fermentation liquid 30～60%, white sugar 0～12%, beverage emulsifying stabilizer 0.3～0.5%, Juice 2～20%, sweetener 0.01～0.2%, food acids 0.18～0.60%, compound fruit essence 0.04～0.10%, all the other insufficient sections supply 100% with pure water, add flavour enhancer by 5mg/L～10mg/L and allocate, be up to the standards, obtain the secondary seasoning liquid after filter cloth filters.
9, high-pressure homogeneous:
The secondary seasoning liquid is carried out double-stage homogenization under 36～60MPa pressure under 40 ℃～55 ℃;
10, high-temperature instantaneous sterilization:
Secondary seasoning liquid behind the homogeneous is in 110 ℃～145 ℃ sterilizations 10 seconds～15 seconds, is cooled to 75 ℃～80 ℃ and carries out aseptic canning and seal;
11, packing:
Canned good secondary seasoning liquid is quickly cooled to 30～50 ℃ with shower water, and check back decals waits to reach packing warehouse-in after the room temperature, is beverage product.
Below be the specific embodiment that the inventor provides, need to prove that following embodiment just is convenient to understand and implement the present invention, the invention is not restricted to these embodiment.
Embodiment 1:
Get the malted milk of 55L solid content 10%, the integration of drinking and medicinal herbs extract of 20L solid content 10%, the 20L fresh milk, 5Kg one-level white granulated sugar, behind the mixed dissolution, filter cloth filters, 121 ℃ of sterilization 20s, be cooled to 45 ℃, insert 5% Bulgarian Lactobacillus and Streptomyces thermophilus mixed culture fermentation agent (this mixed culture fermentation agent is commercially available finished product), in 42 ℃ of fermentations 6 hours, this fermentation after-ripening liquid 50L was got in 5 ℃ of after-ripening 24 hours, the macaque clear peach juice 10L of solid content 8%, the clear juice 10L of the carrot of solid content 8%, white granulated sugar 8kg, beverage emulsifying stabilizer 0.4kg, sweetener 0.2kg, food acids 0.2kg, flavoring essence 0.1kg, flavour enhancer 10mg/L, all the other insufficient sections are supplied with pure water, finally be mixed with the 100L beverage, filter through filter cloth, in 50 ℃ of 45MPa double-stage homogenizations, 135 ℃ of sterilizations 12 seconds promptly get complex function fermentation grist fruit vegetable juice beverage behind the aseptic canning.The quality proportioning of the hawthorn when the integration of drinking and medicinal herbs extract of this beverage extracts, date, matrimony vine, lily, dried longan pulp is respectively 45%, 35%, 10%, 5%, 5%.
Embodiment 2:
Get the malted milk of 55L solid content 10%, the integration of drinking and medicinal herbs extract of 20L solid content 10%, the bright goat milk of 20L, 5Kg one-level white granulated sugar, behind the mixed dissolution, filter cloth filters, and 121 ℃ of sterilization 20s are cooled to 45 ℃, insert Lactobacillus acidophilus's leavening of 5%, in 43 ℃ of fermentations 12 hours, this fermentation after-ripening liquid 50L was got in 5 ℃ of after-ripening 24 hours, the clear juice 10L of the currant of solid content 8%, the macaque clear peach juice 10L of solid content 8%, white granulated sugar 8kg, beverage emulsifying stabilizer 0.4kg, sweetener 0.2kg, acid 0.22kg, flavoring essence 0.1kg, flavour enhancer 10mg/L, all the other insufficient sections are supplied with pure water, finally be mixed with the 100L beverage, filter through filter cloth, in 50 ℃ of 45MPa double-stage homogenizations, 135 ℃ of sterilizations 12 seconds promptly get complex function fermentation grist fruit vegetable juice beverage behind the aseptic canning.The quality proportioning of the hawthorn when the integration of drinking and medicinal herbs extract of this beverage extracts, date, matrimony vine, lily, dried longan pulp is respectively 50%, 30%, 10%, 5%, 5%.
Embodiment 3:
Change the leavening in embodiment 1 and 2 into bifidobacterium, in 37 ℃ of fermentations 20 hours, other was all identical, can reach the effect of embodiment 1 and embodiment 2 equally.
The foregoing description can exclusive list, and the applicant does not provide one by one, according to facts have proved of applicant, in formula range of the present invention and process parameters range, all can implement the present invention, reaches purpose of the present invention.
The target level of product quality that the foregoing description obtains:
1) sense organ standard:
Color and luster has the pastel color and luster of fruit juice, and form is uniform and stable liliquoid, and free from admixture is equipped with small amount of precipitate for a long time, pastel Fructus Hordei Germinatus, acidified milk and fruit juice fragrance is arranged, free from extraneous odour and strange taste, sour and sweet palatability.
2) physics and chemistry sanitary index: referring to table 2.
Table 2: complex function fermentation grist fruit vegetable juice beverage physics and chemistry sanitary index
| Physical and chemical index | Sanitary index | ||||||
| Solid content | Total acid (citric acid juice) | Pb (mg.kg -1) | As (mg.kg -1) | Cu (mg.kg -1) | Total number of bacteria (cfu/ml) | Coliform group count (cfu/100ml) | Pathogenic bacteria |
| ≥8％ | ≥0.2％ | ≤1.0 | ≤0.5 | ≤5 | 100 | ≤30 | Must not detect |
Claims (1)
1. the preparation method of a complex function fermentation grist fruit vegetable juice beverage is characterized in that, this method comprises the following steps:
The first step, the malted milk preparation:
Barley or the wheat of full grains are plucked in choosing, after cleaning removal of impurities, soaked 5 hours～8 hours with clear water, the pouring branch that anhydrates, in 10 ℃～35 ℃ heat and moisture preserving vernalization 2～3 days, treating that Fructus Hordei Germinatus grows to is no more than 5 millimeters need not root the time, and solid content becomes serum in the wheat, stop to germinate, with the Fructus Hordei Germinatus fragmentation, add purifying waste water of 5～10 times of malt weights with disintegrating machine, adopt slurry slag separator to separate, juice after the separation filters the back and adjusts its concentration, makes its solid content reach 8%～10%, and it is standby promptly to get malted milk;
Second step, the preparation of integration of drinking and medicinal herbs extract:
Integration of drinking and medicinal herbs extract raw materials of effective components and mass percent thereof are: hawthorn: 30%～50%, and date: 20%～40%, matrimony vine: lily 5%～10%: dried longan pulp 5%～10%: 5%～10%;
With hawthorn, date, matrimony vine, lily and dried longan pulp removal of impurities, press formula rate and cooperate, the cleaning back is broken with purifying waste water, and the adding raw material is purified waste water for 10 times and is incubated 20 minutes～60 minutes down in 50 ℃～90 ℃, and lixiviate is filtered; Filter residue adds raw material purifies waste water for 5 times, and lixiviate is 2 times under similarity condition, merges 3 times leaching liquor, adopts vacuum to concentrate after filtering and adjusts extract concentration, makes its solid content reach 8%～10%, and it is standby promptly to get the integration of drinking and medicinal herbs extract;
The 3rd step, first allotment:
Get malted milk 40%～60%, integration of drinking and medicinal herbs extract 10%～20%, cow's milk or sheep breast 20%～30%, white granulated sugar 5%～8%, mixed dissolution makes its total solids content be not less than 12% in proportion, and sugared content is not less than 5%, carry out mixing preparation, obtain first seasoning liquid after filtering;
The 4th step, pasteurize:
First seasoning liquid through 90 ℃～121 ℃ sterilizations 10 seconds～5 minutes, is cooled to 40 ℃～45 ℃ then;
In the 5th step, actication of culture is numerous with expansion:
Actication of culture: being matrix through 15 minutes～30 minutes pure cow's milk of 110 ℃～121 ℃ sterilizations or sheep breast, sterile working inserts 1%～5% pure Bulgarian Lactobacillus and Streptomyces thermophilus or Lactobacillus acidophilus or bifidobacterium by the matrix amount, be incubated activation 6 hours～36 hours down at 35 ℃～45 ℃, obtain activated spawn;
It is numerous that bacterial classification expands: with activated spawn by 2%～5% ratio access through 15 minutes～30 minutes pure cow's milk of 110 ℃～121 ℃ sterilizations or sheep Ruzhong, 35 ℃～45 ℃ following heat insulating culture 6 hours～36 hours, obtain fermented bacterium;
The 6th step, inoculation fermentation:
In the first seasoning liquid of sterilization cooling, insert 2%～5% the numerous fermented bacterium of activated expansion above-mentioned with aseptic manipulation, stir, 35 ℃～45 ℃ condition bottom fermentations 4 hours～24 hours, then temperature is reduced to fast 5 ℃～10 ℃ and stop fermentation, and after-ripening 24 hours under this temperature, obtain afterripening fermentation liquid;
The 7th step, the secondary allotment:
Get afterripening fermentation liquid 30%～60%, white granulated sugar 0～12%, beverage emulsifying stabilizer: 0.3%～0.5%, Juice: 2%～20%, sweetener: food acids 0.01%～0.2%: 0.18%～0.60%, compound fruit essence: 0.04%～0.10%, all the other insufficient sections supply 100% with pure water, add flavour enhancer by 5mg/L～10mg/L and allocate, filter after the assay was approved, obtain the secondary seasoning liquid;
The 8th step, high-pressure homogeneous:
Secondary seasoning liquid after filtering under 40 ℃～55 ℃ conditions, is carried out double-stage homogenization under 36MPa～60MPa pressure;
The 9th step, high-temperature instantaneous sterilization:
Secondary seasoning liquid behind the double-stage homogenization in 110 ℃～145 ℃ following sterilizations 10 seconds～15 seconds, is cooled to 75～80 ℃ then, carries out aseptic canning and seal;
The tenth step, packing:
Canned good secondary seasoning liquid is quickly cooled between 30 ℃～50 ℃ with shower water, and check back decals waits to reach packing warehouse-in after the room temperature, and beverage gets product.
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| CN106359634A (en) * | 2016-08-29 | 2017-02-01 | 河北圣祥牧业有限公司 | Dried yoghurt capable of promoting digestion and preparation method of dried yoghurt |
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| CN110178897A (en) * | 2019-05-27 | 2019-08-30 | 安徽工程大学 | A kind of fermented grain cream of hypoglycemia patient and preparation method thereof |
| CN112715798A (en) * | 2019-10-14 | 2021-04-30 | 南京农业大学 | Method for increasing folic acid content in malt juice beverage |
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