CN101720967A - Fruit and vegetable juice beverage fermented by Kefir fermenting agent and preparation method thereof - Google Patents
Fruit and vegetable juice beverage fermented by Kefir fermenting agent and preparation method thereof Download PDFInfo
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- CN101720967A CN101720967A CN200810172334A CN200810172334A CN101720967A CN 101720967 A CN101720967 A CN 101720967A CN 200810172334 A CN200810172334 A CN 200810172334A CN 200810172334 A CN200810172334 A CN 200810172334A CN 101720967 A CN101720967 A CN 101720967A
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Abstract
The invention relates to a fruit and vegetable juice beverage fermented by a Kefir fermenting agent and a preparation method thereof, belonging to the technical field of foodstuffs. The preparation method of the fruit and vegetable juice beverage comprises the following steps of: (1) diluting concentrated fruit and vegetable juice into a certain concentration by water; (2) regulating acid; (3) pasteurizing; (4) inoculating the Kefir fermenting agent; (5) fermenting; (6) stopping the fermentation; and (7) cooling, sterilizing, cooling and encapsulating. The invention not only provides a new method for furthering processing the Kefir fermenting agent, but also obtains a novel healthy beverage.
Description
Technical field
The present invention relates to a kind of ferment-fermented fruit-vegetable juice beverage and preparation method thereof, particularly a kind of fermented by Kefir fermenting agent fruit-vegetable juice beverage and preparation method thereof.Belong to food technology field.
Background technology
Kai Feier (Kefir Grains) leavening is that a class can be utilized the common name that fermentable carbohydrate produces is of value to the human body material in a large number.On China market, hang down alcohol and do not have pure fermented type fruit juice, Juice or non-alcoholic fruit wine product also rarely found, begin actively development this year and do not have alcohol and low alcohol fermented Juice, for the consumer provides a kind of novel low alcohol beverage, both satisfied the requirement of consumer, taken into account hobby sexual needs again ethanol class beverage to nutrition.Therefore our new beverage of being badly in need of developing a kind of health, fashion, innovation satisfies people's needs.
Summary of the invention
Purpose of the present invention: a kind of fermented beverage of Kefir fermenting agent is provided, and taste is very novel, and mouthfeel is very unique.Not only as a kind of new further technological processing way of Kefir fermenting agent, and provide a kind of novel low pure fruit-vegetable juice beverage.
Technical scheme of the present invention is as follows:
The preparation method of a kind of fermented by Kefir fermenting agent beverage of the present invention, the step of its preparation is as follows:
(1) will concentrate the Juice dilution;
(2) acid adjustment;
(3) pasteurize;
(4) inoculating starter;
(5) fermentation;
(6) fermentation stops;
(7) cooling, sterilization, cooling, can.
Wherein, fermentation step is: add the food fermentation agent and carry out heat-preservation fermentation, require to ferment to pH value about 3.8 according to local flavor, 20-30 ℃ (preferred 25 ℃) bottom fermentation 40-60 hour.The higher a kind of Kai Feier bacterial classification of the preferred Kai Feier series Kai Feier grain content of above-mentioned food fermentation agent, inoculum concentration is 2-3g/100L, preferred Danisco KEFIR bacterial classification (this bacterial classification public offering can be commercially available).Described Kai Feier grain is a kind of protein agglomerate, polysaccharide, and mesophile is made up of the streptococcus lactis of homofermentation and heterofermentation, lactobacillus, acetic acid bacteria and yeast thermophilic and that have a liking for temperature.
Above-mentioned Kefir fermenting agent is also comprising lactose-fermenting yeast and non-lactose-fermenting yeast, and its content range is 0.5-3E+04/g, and preferred range is 1.0E+04/g.
Above-mentioned steps (1) will concentrate the solid content that Juice is diluted to 10-12%.Above-mentioned inspissated juice, it comprises: the product mix of cider, orange juice, carrot-juice, pineapple juice, tomato juice, orange juice, mango juice, Lychee juice and two or more Juice etc.
In the above-mentioned step (2): acid adjustment is to pH value 3.6-4.2, and preferred 3.8.
The sterilization of above-mentioned steps (3) and (6) adopts common pasteurizing temperature to get final product.
On step 3) in: diluted concentrated Juice is carried out carrying out under 85 ℃ 5 minutes pasteurize.
In the above-mentioned steps (4), Kai Feier grows out the Ruzhong that the Kai Feier grain makes an addition to some, for: Kai Feier lactobacillus, Leuconostoc (preferred: bright film beading bacterium), genus lactubacillus (preferred: lactobacillus lactis) and the acetic acid Pseudomonas acetobacter) (preferred: a few strain bacterium growth acquisition under synbiosis mutually such as, the content of each bacterial strain in the wherein selected Kefir fermenting agent: lactobacillus lactis 1.0-5.0E+10cfu/g; Bright film beading bacterium 1.0-5.0E+06cfu/g; Streptococcus thermophilus 1.0-5.0E+06cfu/g; The Kai Feier saccharomycete contains lactose kluyveromyces 1.0-5.0E+04cfu/g (belong to lactose-fermenting yeast a kind of), and this saccharomycete can produce lactic acid can produce alcohol again, but the ability that produces alcohol a little less than, so be suitable for hanging down the application of pure product.
Kefir fermenting agent also can wrap and expand lactose-fermenting yeast and non-lactose-fermenting yeast in addition, and its content has reached 0.5-3.0E+04/g respectively, preferred 1.0E+04/g, and the inoculum concentration of this leavening is 2-3g/100L.
The temperature of above-mentioned steps (5) fermentation is at 20-30 ℃ (preferred 30 ℃), and the speed of fermentation depends primarily on some fermentation factors: as concentration, temperature and the pH value etc. of fruit juice.
In the above-mentioned step 6): at 20-30 ℃ of bottom fermentation 40-60 hour; Cool overnight is removed sediment at low temperatures, pasteurize once more, and the cooling back is canned.
In the above-mentioned step 7): fermenting stops to ferment to pH value 3.8-3.9.
In the above-mentioned step 8): the Kai Feier Juice that ferments is cooled to 5 ℃ leaves standstill a night, remove sediment, 85 ℃ of maintenance sterilizations (secondary pasteurization) in 5 minutes, cooling back aseptic canning.
Advantage with the Kai Feier fermented fruits and vegetables juice beverage of the inventive method preparation is as follows:
1. the Kai Feier fermented fruits and vegetables juice beverage is on the basis of the nutrition that has kept former Juice, because microbial growth makes the attitude balance sysmte of supporting one's family of setting up good health and a long life in the enteron aisle, absorption helps digest.
2. the enzyme activating immune system of the generation of the microbial interaction in the Kai Feier fermented fruits and vegetables juice beverage improves body immunity.
3. the microorganism in the Kai Feier fermented fruits and vegetables juice beverage also produces a large amount of amino acid to the human body beneficial, wherein as a-amino acid cardiovascular and cerebrovascular and tumor disease is had tangible prophylactic function.
4. because the pH value of Kai Feier fermented fruits and vegetables juice beverage is lower, most of assorted bacterium all is difficult to survival growth under the environment of this low PH, so have bacteriostasis.
5. the variation of Kai Feier fermented fruits and vegetables juice beverage its pH value before and after fermentation is little, so fermentation is little to the pH value influence, be mainly reflected in the variation of local flavor, tart flavour after the fermentation is soft mellow and full, simultaneously because saccharomycete has also produced a large amount of carbon dioxide when fermenting carbohydrate produces ethanol, Juice and carbon dioxide are organically combined, form a kind of brand-new low pure Juice carbonic acid drink.
The preferred concentrated Juice that adopts is commercially available among the present invention, and Kefir fermenting agent provides acquisition by Danisco A/S BJ Rep Office.In addition, so the bright Juice that presses selects to concentrate Juice in view of the cost problem, the present inventor is actually a kind of preferred to this selection, and not exclusive, available selection.
The specific embodiment
Embodiment 1
Select the concentrated apple juice of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 2g/100L, heat-preservation fermentation 40-60 hour to the about 3.6-3.8 termination of pH fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 2
Select the concentrated carrot juice of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 2.5g/100L, heat-preservation fermentation 40-60 hour to the about 3.6-3.8 termination of pH fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 3
Select the concentrated orange juice of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 3g/100L, heat-preservation fermentation 40-60 hour to the about 3.6-3.8 termination of pH fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 4
Select the concentrated pineapple juice of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 2.8g/100L, heat-preservation fermentation 40-60 hour to the about 3.6-3.8 termination of pH fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 5
Select the concentrated tomato juice of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 2.5g/100L, heat-preservation fermentation 40-60 hour to the about 3.6-3.8 termination of pH fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 6
Select the concentrated Lychee juice of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 2.5g/100L, heat-preservation fermentation 40-60 hour to the about 3.6-3.8 termination of pH fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 7
Select the same equal proportion of high-quality concentrated apple juice, orange juice, carrot juice,, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 2.5g/100L, heat-preservation fermentation 40-60 hour to pH termination fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 8
Select concentrated apple juice, pineapple juice, tomato juice, the Lychee juice of the same equal proportion of high-quality, thin up is to the solid content of 10-12%, transfer about pH value to 3.8 with citric acid, 85 ℃ of sterilizations 5 minutes are cooled to about 25 ℃ and add Kefir fermenting agent, add 3g/100L, heat-preservation fermentation 40-60 hour to pH termination fermentation, the refrigeration standing over night was removed behind the sediment 85 ℃ of sterilizations again 5 minutes, cooling back sterile filling.
Embodiment 9
The content of each bacterial strain in the embodiment 1 selected Kefir fermenting agent: lactobacillus lactis 1.0E+10cfu/g; Bright film beading bacterium 1.0E+06cfu/g; Streptococcus thermophilus 1.0E+06cfu/g; The Kai Feier saccharomycete contains lactose kluyveromyces 1.0E+04cfu/g.
Also comprise lactose-fermenting yeast and non-lactose-fermenting yeast, its content is respectively 1.0E+04/g.
Embodiment 10
The content of each bacterial strain in the selected Kefir fermenting agent of embodiment 2-4: lactobacillus lactis 3.0E+10cfu/g; Bright film beading bacterium 3.0E+06cfu/g; Streptococcus thermophilus 3.0E+06cfu/g; The Kai Feier saccharomycete contains lactose kluyveromyces 3.0E+04cfu/g.
Also comprise lactose-fermenting yeast and non-lactose-fermenting yeast, its content is respectively 3.0E+04/g.
Embodiment 11
The content of each bacterial strain in the selected Kefir fermenting agent of embodiment 5-7: lactobacillus lactis 5.0E+10cfu/g; Bright film beading bacterium 5.0E+06cfu/g; Streptococcus thermophilus 5.0E+06cfu/g; The Kai Feier saccharomycete contains lactose kluyveromyces 5.0E+04cfu/g.
Also comprise lactose-fermenting yeast and non-lactose-fermenting yeast, its content is respectively 0.5E+04/g.
Embodiment 12
The content of each bacterial strain in the embodiment 8 selected Kefir fermenting agents: lactobacillus lactis 5.0E+10cfu/g; Bright film beading bacterium 5.0E+06cfu/g; Streptococcus thermophilus 5.0E+06cfu/g; The Kai Feier saccharomycete contains lactose kluyveromyces 5.0E+04cfu/g.
The fermented beverage of product of the present invention, the taste novelty, the mouthfeel uniqueness, nutritious.Not only as a kind of new further technological processing way of Kefir fermenting agent, and provide a kind of novel low pure fruit-vegetable juice beverage.
Claims (10)
1. the preparation method of a fermented by Kefir fermenting agent beverage made of fruits or vegetables, it is characterized in that: the step of preparation is as follows: (1) will concentrate Juice and be diluted with water to finite concentration; (2) acid adjustment; (3) pasteurize; (4) inoculation Kefir fermenting agent; (5) fermentation; (6) fermentation stops; (7) cooling, sterilization, cooling, can;
Wherein, the inoculum concentration of described Kefir fermenting agent is 2-3g/100L, preferred Danisco KEFIR bacterial classification.
2. the preparation method of fermented by Kefir fermenting agent beverage made of fruits or vegetables as claimed in claim 1, it is characterized in that: described Kai Feier grows out the Ruzhong that the Kai Feier grain makes an addition to some, for: Kai Feier lactobacillus, Leuconostoc (preferred: bright film beading bacterium), genus lactubacillus (preferred: lactobacillus lactis) and the acetic acid Pseudomonas acetobacter) (preferred: a few strain bacterium growth acquisition under synbiosis mutually such as, wherein, the content of each bacterial strain in the preferred described Kefir fermenting agent: lactobacillus lactis 1.0-5.0E+10cfu/g; Bright film beading bacterium 1.0-5.0E+06cfu/g; Streptococcus thermophilus 1.0-5.0E+06cfu/g; The Kai Feier saccharomycete contains lactose kluyveromyces 1.0-5.0E+04cfu/g.
3. the preparation method of fermented by Kefir fermenting agent beverage made of fruits or vegetables as claimed in claim 1, it is characterized in that: described Kefir fermenting agent is also comprising lactose-fermenting yeast and non-lactose-fermenting yeast, its content has reached 0.5-3.0 E+04/g respectively, preferred 1.0E+04/g, the inoculum concentration of this leavening is 2-3g/100L.
4. as the preparation method of claim 1 or 3 described fermented by Kefir fermenting agent beverage made of fruits or vegetables, it is characterized in that: in the described step (1): will concentrate the solid content that Juice is diluted to 10-12%; Preferred described Juice is: the product mix of cider, orange juice, carrot-juice, pineapple juice, tomato juice, orange juice, mango juice, Lychee juice and two or more Juice.
5. the preparation method of fermented by Kefir fermenting agent beverage made of fruits or vegetables as claimed in claim 1 is characterized in that: in the described step (2): acid adjustment is to pH value 3.6-4.2, and preferred 3.8.
6. the preparation method of fermented by Kefir fermenting agent beverage made of fruits or vegetables as claimed in claim 1 is characterized in that: in the described step (3): diluted concentrated Juice is carried out carrying out under 85 ℃ 5 minutes pasteurize.
7. the preparation method of fermented by Kefir fermenting agent beverage made of fruits or vegetables as claimed in claim 1 is characterized in that: in the described step (5): at 20-30 ℃ of bottom fermentation 40-60 hour.
8. the preparation method of fermented by Kefir fermenting agent beverage made of fruits or vegetables as claimed in claim 1 is characterized in that: in the described step (6): fermenting stops to ferment to pH value 3.8-3.9.
9. the preparation method of Kai Feier fermentation beverage made of fruits or vegetables as claimed in claim 1, it is characterized in that: in the described step (7): the Kai Feier Juice that ferments is cooled to 5 ℃ leaves standstill a night, remove sediment, 85 ℃ of maintenance sterilizations (secondary pasteurization) in 5 minutes, cooling back aseptic canning.
10. use Juice fermented beverage as preparation method's preparation of any described fermented by Kefir fermenting agent beverage among the claim 1-9.
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| CN109294812A (en) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of low-methoxyl alcohol Banana Wine |
| CN109294812B (en) * | 2018-11-20 | 2022-02-11 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of low-methanol banana wine |
| CN111011682A (en) * | 2019-12-20 | 2020-04-17 | 上海夜草生物科技有限公司 | Kefir fermented Duoyi fruit red tea beverage and preparation method thereof |
| CN111296701A (en) * | 2020-03-09 | 2020-06-19 | 吉林农业大学 | Preparation method of yacon fermented beverage |
| CN112042841A (en) * | 2020-08-25 | 2020-12-08 | 嘉美食品包装(滁州)股份有限公司 | Light fermentation fruit and vegetable juice beverage and preparation method thereof |
| CN112914001A (en) * | 2021-03-25 | 2021-06-08 | 四川大学 | Fermented beverage and preparation method thereof |
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