CN102793236A - Preparation method of loquat juice lactic acid fermentation functional drink - Google Patents
Preparation method of loquat juice lactic acid fermentation functional drink Download PDFInfo
- Publication number
- CN102793236A CN102793236A CN2012102752757A CN201210275275A CN102793236A CN 102793236 A CN102793236 A CN 102793236A CN 2012102752757 A CN2012102752757 A CN 2012102752757A CN 201210275275 A CN201210275275 A CN 201210275275A CN 102793236 A CN102793236 A CN 102793236A
- Authority
- CN
- China
- Prior art keywords
- loquat
- juice
- loquat juice
- fermentation
- ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a loquat juice lactic acid fermentation functional beverage. The method comprises the following steps of: (1) juicing: performing peeling, kernel removal, color protection, crushing and squeezing of loquat to obtain loquat juice; (2) fermentation: mixing the loquat juice and corn peptide, sterilizing, cooling to normal temperature, adding lactobacillus plantarum, and standing and culturing at constant temperature of 42 DEG C to obtain loquat juice fermentation broth; (3) filtering; (4) blending: adding 0.1-0.4% (w/v) stachyose and 0.02-0.06% (w/v) CMC-Na into the loquat juice fermentation broth; and (5) filling and sterilizing to obtain the loquat juice lactic acid fermentation functional beverage. According to the invention, since corn peptide is added as a nitrogen source in the fermentation process, the loquat juice can be fermented better by the lactobacillus plantarum, the nutritional ingredients of loquat juice are maintained, the sugar-acid ratio of the loquat juice is relatively greatly changed, and the flavor of the loquat juice is improved; and by adding functional oligosaccharide-stachyose in the blending process, the loquat juice lactic acid fermentation beverage also has the healthcare effects of moistening lung, clearing heat and regulating intestinal canal health.
Description
Technical field
The present invention relates to a kind of preparation method of loquat Juice, particularly relate to a kind of preparation method of loquat Juice lactic fermentation drinks.
Background technology
Loquat is the fruit that a kind of output of China occupies first place in the world, and has high edibility and medical value.Loquat is nutritious, contains the nutritional labeling of human body needs such as carbohydrate, protein, amino acid, organic acid, vitamin and mineral matter, and have moistening lung, cough-relieving, heat-clearing, health-care effect such as be good for the stomach.But loquat is a kind of seasonal consumption fruit; Short and the not anti-storage of collecting season; The loquat converted products mainly contains products such as canned loquat, loquat Juice at present, and is because the odor characteristic of loquat is outstanding, flat through loquat Juice product fruital deficiency, the local flavor of processing.
One Chinese patent application number 92114965.4 " loquat Juice beverage and production methods thereof " disclose a kind of loquat Juice beverage and production method thereof, are that primary raw material adds sugar and water is mixed with various beverages with the loquat Juice.One Chinese patent application number 200910304966.3 " a kind of lactic acid fermentation broth of loquat juice " are disclosed to be to be raw material with the loquat Juice, utilizes a kind of in lactobacillus or the galactococcus for leavening loquat Juice to be carried out fermenting process of preparing loquat lactic fermentation liquid.
Above technology is the beverage of feedstock production with the loquat Juice, is formulated drink or zymotic fluid.It is nitrogenous source that loquat Juice lactic fermentation drinks of the present invention adds corn peptide during the fermentation; Optimized the ferment effect of Lactobacillus plantarum; Zymotic fluid adds the functional oligose stachyose to be allocated; When giving loquat Juice beverage appropriateness sweet taste, make the loquat Juice lactic acid fermentation beverage possess moistening lung and clearing heat and the health-care effect of regulating intestinal health simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of loquat Juice lactic fermentation drinks, solve single, the local flavor defect of insufficient of prior art loquat Juice kind.
Technical scheme of the present invention is summarized as follows:
A kind of preparation method of loquat Juice lactic fermentation drinks is characterized in that being made up of following steps:
(1) squeeze the juice: by mass ratio 1000: (1-3): proportional arrangement water (4-6), VC, NaCl form protects look solution; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.1-0.4g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice;
(2) fermentation: in mass ratio 1000: ratio (2-6); Loquat Juice, corn peptide are mixed, and sterilization is cooled to behind the normal temperature ratio in 1L:0.5-1.5g; In mixed liquor, add Lactobacillus plantarum; 35-45 ℃ of constant temperature leaves standstill to be cultivated 20-28 hour, stopped fermentation, obtained the loquat Juice zymotic fluid;
(3) filter: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.6-1.0 μ m;
(4) allotment: in mass ratio 1000: (1-4): ratio (0.2-0.6) mixes above-mentioned zymotic fluid, stachyose, CMC-Na;
(5) can, sterilization: the fruit juice of allocating is heated to about 80 ℃ immediately, can while hot, seals, and sterilization mode is 85 ℃ of 15min.
Said step (1) is preferably: protect look solution by what proportional arrangement water, VC, the NaCl of mass ratio 1000:2:5 formed; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.2g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice.
Said step (2) is preferably: in the ratio of mass ratio 1000:3, loquat Juice, corn peptide are mixed sterilization; Be cooled to behind the normal temperature in the ratio of 1L:1g, in mixed liquor, add Lactobacillus plantarum, 42 ℃ of constant temperature leave standstill to be cultivated 24 hours; Stop fermentation, obtain the loquat Juice zymotic fluid.
Said step (3) is preferably: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.7 μ m.
Said step (4) is preferably: in the ratio of mass ratio 1000:2:0.4, above-mentioned zymotic fluid, stachyose, CMC-Na are mixed.
Characteristics of the present invention:
1. the present invention adopts Lactobacillus plantarum fermentation loquat Juice beverage, has enriched the kind of loquat Juice beverage.
2. adding corn peptide in the zymotic fluid of the present invention is nitrogenous source, has optimized the ferment effect of Lactobacillus plantarum, when keeping the loquat Juice nutritional labeling, has strengthened the local flavor of loquat Juice.
3. the present invention has added functional oligose-stachyose in the allocating technology of fermented beverage, makes the loquat Juice lactic acid fermentation beverage possess moistening lung and clearing heat and the health-care effect of regulating intestinal health simultaneously.
4. the present invention has improved the value of loquat fresh fruit raw material, has increased farmers' income, has created high social.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further described.
Embodiment 1
A kind of preparation method of loquat Juice lactic fermentation drinks is characterized in that being made up of following steps:
(1) squeezes the juice: protect look solution by what the proportional arrangement water of mass ratio 1000:2:5, VC, NaCl formed; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.2g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice;
(2) fermentation:, loquat Juice, corn peptide are mixed sterilization in the ratio of mass ratio 1000:3; Be cooled to behind the normal temperature in the ratio of 1L:1g, in mixed liquor, add Lactobacillus plantarum, 42 ℃ of constant temperature leave standstill to be cultivated 24 hours; Stop fermentation, obtain the loquat Juice zymotic fluid;
(3) filter: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.7 μ m;
(4) allotment:, above-mentioned zymotic fluid, stachyose, CMC-Na are mixed in the ratio of mass ratio 1000:2:0.4;
(5) can, sterilization: the fruit juice of allocating is heated to about 80 ℃ immediately, can while hot, seals, and sterilization mode is 85 ℃ of 15min.
The saccharic acid value of loquat Normal juice and zymotic fluid
| Zymotic fluid | The Ph value | Total acid (g/100g) | Total reducing sugar (g/L) |
| Loquat Normal juice | 4.3 | 0.16 | ?56.5 |
| Do not add the corn peptide fermentation | 3.8 | 0.22 | |
| Add the corn peptide fermentation | 3.4 | 0.63 |
Embodiment 2
A kind of preparation method of loquat Juice lactic fermentation drinks is characterized in that being made up of following steps:
(1) squeezes the juice: protect look solution by what the proportional arrangement water of mass ratio 1000:1:6, VC, NaCl formed; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.1g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice;
(2) fermentation:, loquat Juice, corn peptide are mixed sterilization in the ratio of mass ratio 1000:6; Be cooled to behind the normal temperature in the ratio of 1L:0.5g, in mixed liquor, add Lactobacillus plantarum, 37 ℃ of constant temperature leave standstill to be cultivated 28 hours; Stop fermentation, obtain the loquat Juice zymotic fluid;
(3) filter: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.8 μ m;
(4) allotment:, above-mentioned zymotic fluid, stachyose, CMC-Na are mixed in the ratio of mass ratio 1000:4:0.6;
(5) can, sterilization: the fruit juice of allocating is heated to about 80 ℃ immediately, can while hot, seals, and sterilization mode is 85 ℃ of 15min.
Embodiment 3
A kind of preparation method of loquat Juice lactic fermentation drinks is characterized in that being made up of following steps:
(1) squeezes the juice: protect look solution by what the proportional arrangement water of mass ratio 1000:3:4, VC, NaCl formed; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.3g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice;
(2) fermentation:, loquat Juice, corn peptide are mixed sterilization in the ratio of mass ratio 1000:2; Be cooled to behind the normal temperature in the ratio of 1L:1.2g, in mixed liquor, add Lactobacillus plantarum, 45 ℃ of constant temperature leave standstill to be cultivated 20 hours; Stop fermentation, obtain the loquat Juice zymotic fluid;
(3) filter: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.6 μ m;
(4) allotment:, above-mentioned zymotic fluid, stachyose, CMC-Na are mixed in the ratio of mass ratio 1000:1:0.2;
(5) can, sterilization: the fruit juice of allocating is heated to about 80 ℃ immediately, can while hot, seals, and sterilization mode is 85 ℃ of 15min.
Claims (5)
1. the preparation method of a loquat Juice lactic fermentation drinks is characterized in that being made up of following steps:
(1) squeeze the juice: by mass ratio 1000: (1-3): proportional arrangement water (4-6), VC, NaCl form protects look solution; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.1-0.4g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice;
(2) fermentation: in mass ratio 1000: ratio (2-6); Loquat Juice, corn peptide are mixed, and sterilization is cooled to behind the normal temperature ratio in 1L:0.5-1.5g; In mixed liquor, add Lactobacillus plantarum; 35-45 ℃ of constant temperature leaves standstill to be cultivated 20-28 hour, stopped fermentation, obtained the loquat Juice zymotic fluid;
(3) filter: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.6-1.0 μ m;
(4) allotment: in mass ratio 1000: (1-4): ratio (0.2-0.6) mixes above-mentioned zymotic fluid, stachyose, CMC-Na;
(5) can, sterilization: the fruit juice of allocating is heated to about 80 ℃ immediately, can while hot, seals, and sterilization mode is 85 ℃ of 15min.
2. the preparation method of a kind of loquat Juice lactic fermentation drinks according to claim 1; It is characterized in that said step (1) is: protect look solution by what the proportional arrangement water of mass ratio 1000:2:5, VC, NaCl formed; Pulp after the loquat fresh fruit peeling stoning is immersed in to protect in the look solution protects look; The VC that in loquat fresh fruit meat, adds 0.2g/1000g carries out break process, and the squeezing separation is removed slag and made fruit juice.
3. the preparation method of a kind of loquat Juice lactic fermentation drinks according to claim 1 is characterized in that said step (2) is: in the ratio of mass ratio 1000:3, loquat Juice, corn peptide are mixed; Sterilization; Be cooled to behind the normal temperature in the ratio of 1L:1g, in mixed liquor, add Lactobacillus plantarum, 42 ℃ of constant temperature leave standstill to be cultivated 24 hours; Stop fermentation, obtain the loquat Juice zymotic fluid.
4. the preparation method of a kind of loquat Juice lactic fermentation drinks according to claim 1 is characterized in that said step (3) is: said zymotic fluid is filtered with miillpore filter, and pore size filter is 0.7 μ m.
5. the preparation method of a kind of loquat Juice lactic fermentation drinks according to claim 1 is characterized in that said step (4) is:, above-mentioned zymotic fluid, stachyose, CMC-Na are mixed in the ratio of mass ratio 1000:2:0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102752757A CN102793236A (en) | 2012-08-03 | 2012-08-03 | Preparation method of loquat juice lactic acid fermentation functional drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102752757A CN102793236A (en) | 2012-08-03 | 2012-08-03 | Preparation method of loquat juice lactic acid fermentation functional drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102793236A true CN102793236A (en) | 2012-11-28 |
Family
ID=47192741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102752757A Pending CN102793236A (en) | 2012-08-03 | 2012-08-03 | Preparation method of loquat juice lactic acid fermentation functional drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793236A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN103284243A (en) * | 2013-05-31 | 2013-09-11 | 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 |
| CN103815224A (en) * | 2014-01-28 | 2014-05-28 | 宁波大学 | Stachyose effervescent tablet and preparation method thereof |
| CN104026686A (en) * | 2014-05-29 | 2014-09-10 | 黑龙江北安农垦关东饮品有限公司 | Stachyose-containing functional blueberry beverage and preparation method thereof |
| CN104116108A (en) * | 2014-07-30 | 2014-10-29 | 福建康之味食品工业有限公司 | Polypeptide-containing pure banana juice fermented lactic acid beverage |
| CN106387537A (en) * | 2016-08-30 | 2017-02-15 | 北京美滋乐源食品有限公司 | Loquat fermented beverage and preparation method thereof |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
| CN107373245B (en) * | 2017-07-12 | 2020-07-17 | 百色学院 | Lactobacillus fermented cherry tomato juice and preparation method thereof |
| CN116162579A (en) * | 2023-04-19 | 2023-05-26 | 东北林业大学 | Preparation method of three probiotic culture media and preparation method of microbial inoculum with DPPH (digital versatile phosphate) scavenging capacity |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606739A (en) * | 2009-07-29 | 2009-12-23 | 福建省农业科学院农业工程技术研究所 | A kind of lactic acid fermentation broth of loquat juice and preparation method thereof |
-
2012
- 2012-08-03 CN CN2012102752757A patent/CN102793236A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606739A (en) * | 2009-07-29 | 2009-12-23 | 福建省农业科学院农业工程技术研究所 | A kind of lactic acid fermentation broth of loquat juice and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 张智等: "玉米肽对益生菌酸奶影响的研究", 《食品工业科技》, vol. 29, no. 12, 31 December 2008 (2008-12-31) * |
| 林晓姿等: "枇杷汁乳酸发酵优良菌株筛选及其发酵特性研究", 《热带作物学报》, vol. 32, no. 3, 31 December 2011 (2011-12-31) * |
| 王菊侠等: "枇杷饮料生产中糖、酸度的控制", 《工艺技术》, vol. 25, no. 11, 31 December 2004 (2004-12-31) * |
| 高鹏等: "水苏糖的保健功能及在饮料工业中的应用", 《饮料工业》, vol. 15, no. 2, 28 February 2012 (2012-02-28) * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN103190665B (en) * | 2013-04-23 | 2014-07-02 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN103284243A (en) * | 2013-05-31 | 2013-09-11 | 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 |
| CN103815224A (en) * | 2014-01-28 | 2014-05-28 | 宁波大学 | Stachyose effervescent tablet and preparation method thereof |
| CN103815224B (en) * | 2014-01-28 | 2016-01-20 | 宁波大学 | A kind of stachyose effervescent tablet and preparation method thereof |
| CN104026686A (en) * | 2014-05-29 | 2014-09-10 | 黑龙江北安农垦关东饮品有限公司 | Stachyose-containing functional blueberry beverage and preparation method thereof |
| CN104116108A (en) * | 2014-07-30 | 2014-10-29 | 福建康之味食品工业有限公司 | Polypeptide-containing pure banana juice fermented lactic acid beverage |
| CN106387537A (en) * | 2016-08-30 | 2017-02-15 | 北京美滋乐源食品有限公司 | Loquat fermented beverage and preparation method thereof |
| CN106387537B (en) * | 2016-08-30 | 2019-10-01 | 北京美滋乐源食品有限公司 | A kind of loquat fermented beverage and preparation method thereof |
| CN107373245B (en) * | 2017-07-12 | 2020-07-17 | 百色学院 | Lactobacillus fermented cherry tomato juice and preparation method thereof |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
| CN116162579A (en) * | 2023-04-19 | 2023-05-26 | 东北林业大学 | Preparation method of three probiotic culture media and preparation method of microbial inoculum with DPPH (digital versatile phosphate) scavenging capacity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102793236A (en) | Preparation method of loquat juice lactic acid fermentation functional drink | |
| CN103689090A (en) | Milk beverage formula containing algae | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102232599B (en) | Method for preparing immunity-enhancing burdock lactic acid bacteria drink | |
| CN103815512A (en) | Production method of tomato fruit vinegar beverage | |
| CN103766484A (en) | Watermelon peel lactic acid beverage and preparation method thereof | |
| CN106616165A (en) | Rose probiotic ferment beverage and production method thereof | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN105167081A (en) | Preparation method of wax apple and tea fungus beverage capable of relieving summer heat and nourishing stomach | |
| CN106578798A (en) | Probiotic mulberry ferment beverage and preparation method thereof | |
| CN103815483A (en) | Viable type lactobacillus fermented litchi juice beverage and preparation method thereof | |
| CN102077866A (en) | Preparation method of spirulina nutritious yoghourt | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN101606739A (en) | A kind of lactic acid fermentation broth of loquat juice and preparation method thereof | |
| CN107668685A (en) | A kind of production technology of ginger ferment | |
| CN107058049B (en) | Brewing method of agaricus bisporus vinegar | |
| CN108294206A (en) | A kind of apple vinegar beverage and its preparation process | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| CN102138691A (en) | Pickled vegetable juice beverage and preparation method thereof | |
| CN102154089A (en) | Production method of fig fruit vinegar | |
| CN108125076A (en) | A kind of appetite-stimulating indigestion-relieving beverage and preparation method thereof | |
| CN102742900A (en) | Preparation method of apple honey fermented beverage | |
| CN107259267A (en) | A kind of rice lactic fermentation health beverages | |
| CN106993734A (en) | A kind of whole wheat beverage powder | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121128 |
|
| WD01 | Invention patent application deemed withdrawn after publication |