CN103564562B - Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage - Google Patents

Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage Download PDF

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CN103564562B
CN103564562B CN201310292579.9A CN201310292579A CN103564562B CN 103564562 B CN103564562 B CN 103564562B CN 201310292579 A CN201310292579 A CN 201310292579A CN 103564562 B CN103564562 B CN 103564562B
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fruit
zymotic fluid
vegetable
fruits
kilogram
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CN103564562A (en
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刘金虎
蔡木易
张子韬
刘宇
谷瑞增
鲁军
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Ningxia Jiaan Biotechnology Co Ltd
China National Research Institute of Food and Fermentation Industries
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NINGXIA GUANGCAI BIOTECHNOLOGY Co Ltd
China National Research Institute of Food and Fermentation Industries
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides fruit and vegetable fermented liquid, a fruit and vegetable fermented beverage and a preparation method of the liquid and the beverage. The fruit and vegetable fermented liquid is prepared by fermenting 32 fruits and vegetables by compound lactobacillus; the fruit and vegetable fermented beverage is prepared by compounding the fruit and vegetable fermented liquid with functional auxiliary materials; the fruit and vegetable fermented liquid prepared by fermenting fruits and vegetables with specific varieties is selected and used for preparing the fruit and vegetable fermented beverage, so that nutritional and healthy effects can be ensured.

Description

Fruits and vegetables zymotic fluid, Vegetable Drink Fermented and preparation method thereof
Technical field
The present invention relates to a kind of fruits and vegetables zymotic fluid, Vegetable Drink Fermented and preparation method thereof, belong to food and biological technical field.
Background technology
Fruit-vegetable juice beverage has feature that is nutritious, delicious flavour, and remains the nutritional labeling of fruit and vegetable materials, especially containing natural, can eliminate " free radical " harmful in human body.The Vegetable Drink Fermented that current fruit-vegetable juice beverage is mainly contained common fruit-vegetable juice beverage and made by fermentable.Wherein Vegetable Drink Fermented is on the basis retaining former Juice nutritional labeling, also containing multiple probiotics fermention product, and unique flavor, be of high nutritive value, be conducive to human consumption and absorb.
The process of carrying out fermentable to Juice can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, a large amount of generation and accumulate elementary and secondary metabolite, generates the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, the nutrition contained by fruit and vegetable materials and microorganism self and functional component is also comprised in the enzyme beverage obtained through fermenting.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacteria and corrupt substance to be formed, play regulating intestinal canal colony balance, strengthen immunity, promote effects such as sleeping, delay senility, have multiple beneficial effect to human body.Thus, natural fruit and vegetables is utilized to prepare enzyme beverage because its alimentary health-care function and unique local flavor are deeply by the favor of consumers in general.
The Vegetable Drink Fermented developed at present, such as, disclose in patent of invention CN201110263097.1 and squeeze the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide as fermentation substrate, utilize lactic acid bacteria and saccharomycete to carry out step fermentation to above-mentioned fermentation substrate, finally make natural fruit and vegetables fermented beverage.Due to the nutritional labeling of different fruit and vegetable materials and the difference of preparation technology, the local flavor of the Vegetable Drink Fermented obtained is not identical with nutrient health effect.Therefore, in conjunction with the characteristic of fruit and vegetable materials self and compatibility, the Vegetable Drink Fermented of exploitation different characteristics, is not only consumer and provides more selection, for the deep processing of fruit and vegetable materials provides bright prospects yet.
Summary of the invention
The invention provides a kind of fruits and vegetables zymotic fluid, select the fruit and vegetable materials of particular types, and through reasonable coordination and fermentation, the fruits and vegetables zymotic fluid of preparation has the multiple nutritional labeling useful to human body, can as the basic material of production enzyme beverage.
The present invention also provides the preparation method of above-mentioned fruits and vegetables zymotic fluid, and the character for selected fruit and vegetable materials determines corresponding preparation technology, thus provides the zymotic fluid with nutrient health effect.
The present invention also provides a kind of Vegetable Drink Fermented and preparation method thereof, uses above-mentioned fruits and vegetables zymotic fluid as primary raw material, and composite several functions auxiliary material, the Vegetable Drink Fermented of preparation, containing various nutrients, has nutrient health effect to human body.
The invention provides a kind of fruits and vegetables zymotic fluid, that the enzymolysis liquid of fruit and vegetable materials is obtained through compound lactobacillus-fermencucumber, wherein, based on quality proportioning, consisting of of described fruit and vegetable materials: summer radish 1-2 part, yellow radish 3-4 part, carrot 3-4 part, cucumber 1-2 part, tomato 2-3 part, intensive shadow on lung 0.05-0.1 part, pakchoi 0.05-0.1 part, blue or green bamboo shoot 0.5-1 part, violet cabbage 1-2 part, cabbage 1-2 part, romaine lettuce 0.5-1.5 part, rape 0.05-0.1 part, crowndaisy chrysanthemum 1-2 part, hay melon 1-2 part, celery 0.5-1 part, flat mushroom 0.5-1.5 part, mushroom 0.5-1.5 part, Chinese cabbage 0.5-1 part, green turnip 1.5-2.5 part, Chinese yam 0.5-1 part, assorted cold dishes 0.1-0.5 part, cauliflower 0.05-0.1 part, chocho 0.1-0.5 part, coriander 0.05-0.1 part, pears 2-3 part, apple 1.5-2.5 part, red grape 0.5-1 part, orange 0.1-0.8 part, hang melon 1.5-2.5 part, green grapes 0.1-0.5 part, Kiwi berry 0.1-0.5 part and dry wolfberry 0.5-1 part, described compound lactobacillus such as to comprise at the lactobacillus acidophilus of mass ratio, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium, and the enzymolysis liquid of fruit and vegetable materials before fermentation by the enzyme that goes out.
The dry wolfberry water content that the present invention uses can be between 10-20%, and except dry wolfberry, other fruit and vegetable materials used in the present invention are fresh fruit of vegetables raw material (raw material of directly gather use or fresh-keeping storage).
According to fruits and vegetables zymotic fluid provided by the invention, can be fruit and vegetable materials is utilized compound lactobacillus-fermencucumber through the enzymolysis liquid that cellulase degradation obtains and obtains.
According to fruits and vegetables zymotic fluid provided by the invention, in the zymotic fluid of compound lactobacillus-fermencucumber, be also added with maltitol and galactooligosaccharide.
According to fruits and vegetables zymotic fluid provided by the invention, in the enzymolysis liquid of wherein fruit and vegetable materials, be also added with brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, its addition is based on the enzymolysis quality of material of fruit and vegetable materials.
The present invention also provides a kind of method preparing above-mentioned fruits and vegetables zymotic fluid, comprises the following steps:
Fruit and vegetable materials being crushed to average grain diameter is use cellulase to carry out enzymolysis after 1-3mm, obtains the enzymolysis liquid of described fruit and vegetable materials through the enzyme that goes out;
The described compound lactobacillus that total amount is 3-5U/1000L is added in described enzymolysis liquid, at normal temperatures, the normally temperature bottom fermentation of 15-25 DEG C, obtain zymotic fluid, in order to obtain better mouthfeel and composition, fermentation time such as may be controlled to 35-45 days;
Carry out homogeneous by after filtering fermentation liquor, control homogenization pressure is 18-20MPa, and carries out high-temperature short-time sterilization.In actual production, generally multistage homogeneous is implemented to material, so the homogenization pressure mentioned in the present invention is all interpreted as gross pressure.In the specific embodiment of the present invention, the first class pressure of homogenizer such as can be regulated to be 14-18MPa, and secondary pressure is 4-5MPa, and gross pressure is 18-20MPa; In addition in order to obtain preferably mouthfeel, can also use additive, such as, use acesulfame potassium as sweetener, identical with known technology of its addition, also can use other to meet the sweetener of food additives standard, such as Aspartame, protein sugar etc.
According to method provided by the invention, described fruit and vegetable materials is broken and after carrying out enzymolysis, based on the quality of enzymolysis material, add brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, go out enzyme afterwards, obtains described enzymolysis liquid; Based on the zymotic fluid quality after homogeneous, described zymotic fluid also adds 0.5-1.0% maltitol, 0.1-0.2% galactooligosaccharide filtering before high-temperature short-time sterilization.
According to fruits and vegetables zymotic fluid provided by the invention, described high-temperature short-time sterilization is at the temperature of 120-135 DEG C, carry out sterilizing 15-30 second.
In a specific embodiment of the present invention, being cleaned by raw material and being crushed to average grain diameter is obtain fruit, vegetable juice between 1-3mm, afterwards based on fruit, vegetable juice quality, add the cellulase of 10,000 U/g of 0.05-0.2% wherein, controlled enzymatic hydrolysis temperature is between 40-50 DEG C, carry out enzymolysis and obtain enzymolysis liquid, enzymolysis time can be such as 1-3h.Suitably can adjust the addition of enzyme preparation and enzymolysis time when carrying out enzymolysis.Described fruit and vegetable materials is broken and after carrying out enzymolysis, can based on the quality of enzymolysis liquid, add the marine fish collagen Gly-His-Lys of 5-8% brown sugar, 5-8% white granulated sugar and 2-3% wherein respectively, enzymolysis liquid is warming up to 85-95 DEG C afterwards and carries out going out enzyme, going out the enzyme time such as can for 20-40min, and cooling obtains enzymolysis liquid.
In preparation method provided by the invention, can carry out high-temperature short-time sterilization to the zymotic fluid after homogeneous 120-135 DEG C of process, the processing time can be such as 15-30 second, then it is for subsequent use that the zymotic fluid cooling after sterilizing is obtained fruits and vegetables zymotic fluid.The mode of described filtration such as can adopt vibratory sieve to filter or filter pipeline etc., considers the mouthfeel of fruits and vegetables zymotic fluid, and when can use that such as 40-80 object aperture is filtered, aperture can be such as 40-80 order.
The present invention also provides a kind of Vegetable Drink Fermented, and the composition in the described Vegetable Drink Fermented of every 1000 liters comprises: above-mentioned fruits and vegetables zymotic fluid 15-17 kilogram, in the Lycium chinense juice 0.1-1 of solid content kilogram, in red date inspissated juice 0.1-1 kilogram of solid content, in the water of lemon inspissated juice 0.1-0.5 kilogram of solid content, corn oligopeptide powder 0.1-0.2 kilogram, white granulated sugar 4-5 kilogram, HFCS 3.5-4.5 kilogram, brown granulated sugar 3-4 kilogram, honey 0.8-1 kilogram and essence, stabilizing agent and surplus.
The present invention also provides a kind of method preparing above-mentioned Vegetable Drink Fermented, comprises the following steps:
Described stabilizing agent, corn oligopeptide powder, white granulated sugar and brown granulated sugar are mixed, by suitable quantity of water, it is dissolved acquisition mixed solution completely;
By above-mentioned fruits and vegetables zymotic fluid and described mixed solution Homogeneous phase mixing, and add the water of Lycium chinense juice, red date inspissated juice, lemon inspissated juice, HFCS, honey, essence and surplus, stir, obtain the thick product of Juice;
Filtered by thick for Juice product, filtrate is carried out high-temperature short-time sterilization after homogeneous under the pressure of 18-20Mpa, cooling obtains described Vegetable Drink Fermented.In order to obtain better mouthfeel, such as 80 object screen clothes can be used to filter the thick product of Juice.
According to fruits and vegetables zymotic fluid provided by the invention, described high-temperature short-time sterilization is at the temperature of 110-120 DEG C, carry out sterilizing 10-20 second.
The raw material that Vegetable Drink Fermented provided by the invention uses, except above-mentioned through selecting the zymotic fluid of the fruit and vegetable materials of proportioning, also further comprise natural material (also can claim functional auxiliary materials) Lycium chinense juice, red date inspissated juice and the lemon inspissated juice etc. with health role to human body.The Lycium chinense juice used in Vegetable Drink Fermented of the present invention, red date inspissated juice and lemon inspissated juice are the water extracts of these natural materials, and its source can be purchased also can process voluntarily.Generally, the solid content of described Lycium chinense juice is 10-20Brix, and red date inspissated juice solid content is 65-75Brix, and lemon inspissated juice solid content is 40 ~ 40Brix.The present invention use HFCS for meeting GB/T20882, the such as HFCS such as F42 type or F55 type.For the HFCS of the inspissated juice of variable concentrations, Normal juice or different sugar content, can with reference to above concentration category by suitably adjusting consumption, with the demand of satisfied application and taste.The corn oligopeptide powder that the present invention uses can use method disclosed in patent WO2012155295 prepare or be purchased.Described stabilizing agent be meet industry relevant laws and regulations and standard commercial products to keep the stability of system, especially the beverage stabilizer of acidproof heat-proof can be used, such as sodium carboxymethylcellulose, gellan gum, guar gum, natrium citricum, glucose, xanthans or pectin etc., and add according to the addition in known technology, such as, in the Vegetable Drink Fermented of every 1000 liters, the stabilizing agent of 0.2-0.3 kilogram can be added.Described essence is also commercial products, and the kind of essence and addition can adjust according to known technology according to the demand of application and taste, such as, in the Vegetable Drink Fermented of every 1000 liters, can add the essence of 0.05-0.1 kilogram.
The enforcement of the present invention program, at least has following advantage:
1, the selected 32 kinds of Ningxia Specialty vegetables of fruits and vegetables zymotic fluid provided by the invention and fruit, form through coupling and multiple beneficial bacterium combined ferment, wherein containing a large amount of water-soluble dietary fiber compositions and functional oligose, there is the dual regulation improving constipation and reduce diarrhoea, and the propagation of enteron aisle spoilage organisms can be suppressed, reduce swill stop in vivo, therefore help the generation reducing various enteron aisle poisonous substance, be also conducive to noxious material in body simultaneously and excrete;
2, fruits and vegetables zymotic fluid provided by the invention maintains original content of various vitamin in fruits and vegetables and mineral matter (as vitamin C, vitamin B complex, calcium, iron, zinc and copper etc.) substantially, can be used as the useful supplement that in ordinary meal, micronutrient is taken in, regulate organism metabolism, maintain normal physiological function;
3, in fruits and vegetables zymotic fluid provided by the invention containing the chemical composition being derived from plant material, as polyphenol, flavonoids, Beta-Car and lycopene etc., also containing probiotic ingredient or its metabolite, these compositions all have antioxidation in various degree, have important function for the oxidation resistance maintaining body with delaying senility;
4, fruits and vegetables zymotic fluid provided by the invention uses compound lactobacillus kind to ferment, and when avoiding that in raw material, vegetable content is higher, produces bad pickles taste, and then ensure that beverage has good taste and mouthfeel after using saccharomycetes to make fermentation;
5, Vegetable Drink Fermented provided by the invention is from the beneficial bacterium fermentate of multiple rhizome dish and leaf vegetables fruits and vegetables and multiple medicinal and edible plant, all containing compositions such as a large amount of bioactive polysaccharides, Polyphenols, organic sulfur compounds in these raw materials, for adjusting immunity of human body Be very effective;
6, the various plants chemical substance contained in Vegetable Drink Fermented provided by the invention is conducive to improving the fatigue conditions of human body as bioactive polysaccharide, and after being suitable for moving, personage drinks.
7, enforcement of the present invention, by selected 32 kinds of Ningxia Specialty vegetables and fruit as raw material, meeting the need of market, while new ferment drink is provided, for effectively utilizing the resource in the places of origin of raw materials to provide new approach, improve the added value of these fruit and vegetable materials by deep processing means.
Detailed description of the invention
Below in conjunction with specific embodiments and embodiment, the present invention is elaborated further, be intended to help reader to understand flesh and blood of the present invention better, any restriction to the scope of the present invention can not be interpreted as.
In the embodiment of the present invention with 32 kinds of Ningxia characteristic fruits and vegetables for raw material ferments, produce fruits and vegetables zymotic fluids, the raw material used and concrete addition as shown in table 1.
Table 1
The preparation of fruits and vegetables zymotic fluid:
(1) Feedstock treating: after above-mentioned 32 kinds of fresh vegetables and fruits are cleaned up, weigh by the addition in table 1 and mix, being crushed to average grain diameter with beater is obtain fruit, vegetable juice between 1-3mm, is then delivered to enzymatic vessel;
(2) enzymolysis: based on the fruit, vegetable juice quality in enzymatic vessel, add the cellulase of 0.1%1 ten thousand U/g wherein, control temperature carries out enzymolysis at about 45 DEG C and is about 2h, based on the quality of this enzymolysis liquid, add respectively wherein 7.5% brown sugar, 7.5% white granulated sugar, 3% marine fish collagen Gly-His-Lys, be warming up to 90 ± 5 DEG C, keep 30min to carry out going out enzyme, be then cooled to the enzymolysis liquid that room temperature (about 20 DEG C) obtains fruit and vegetable materials;
(3) ferment: in the enzymolysis liquid after the enzyme that goes out, add compound lactobacillus, total amount is 5U/1000L, compound lactobacillus such as to comprise at the lactobacillus acidophilus of mass ratio, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium, at the temperature bottom fermentation of room temperature or 20 DEG C, stop fermentation after continuously fermenting 40 days, obtain zymotic fluid;
(4) homogeneous, concentrated and allotment: fermentation liquor 60 order vibratory sieve is filtered laggard horizontal high voltage homogeneous, and homogenization pressure is one-level 16MPa, secondary 4MPa; Based on the zymotic fluid quality after homogeneous, add maltitol 0.7%, galactooligosaccharide 0.2%, acesulfame potassium 0.02% wherein, carry out pipeline 60 order again to filter, at 130 DEG C, process carries out high-temperature short-time sterilization in 20 seconds, and the zymotic fluid cooling after sterilizing is obtained fruits and vegetables zymotic fluid.
Then, the above-mentioned fruits and vegetables zymotic fluid in the present embodiment and functional auxiliary materials are carried out composite, is mixed with Vegetable Drink Fermented.
The zymotic fluid of Vegetable Drink Fermented prepared by the present embodiment and the concrete addition of functional auxiliary materials as shown in table 2.Wherein, the red date water extract that the red date inspissated juice used is solid content is 70Brix, the matrimony vine water extract of Lycium chinense juice to be solid content be 16Brix, the lemonade extract of lemon inspissated juice to be solid content be 43Brix, HFCS is F55 type HFCS, use grapefruit essence and ethyl acetate as essence, use Danisco 9374C(by the production of Danisco (China) Co., Ltd) and xanthans as stabilizing agent.
Table 2
Raw material Quality (kg)
Demineralized water ——
Ferment stoste 160.00
Lycium chinense juice 8.00
Red date inspissated juice 8.00
Lemon inspissated juice 2.40
Corn oligopeptide powder 1.20
Refining white granulated sugar 47.20
HFCS 40.00
Brown granulated sugar 32.00
Honey 8.80
Grapefruit essence 0.56
Ethyl acetate 0.01
Danisco 9374C 2.00
Xanthans 0.32
The preparation of Vegetable Drink Fermented:
First the quality weighing Danisco 9374C in table 2 and xanthans is pressed, take the white granulated sugar substantially equal with xanthans gross mass with Danisco 9374C again to mix, add corn oligopeptide powder and mix, add 2 white granulated sugars afterwards and mix, each addition is all equal with xanthans gross mass with Danisco 9374C; The material of gained is mixed with brown granulated sugar and remaining white granulated sugar, uses the demineralized water of about 500 liters about 80 DEG C to be dissolved, stir, the fruits and vegetables zymotic fluid handled well before (about 60 DEG C) to be flowed in the solution of superimposed and to stir; Then Lycium chinense juice, red date inspissated juice, lemon inspissated juice, HFCS and honey is added, and with the demineralized water constant volume of about 60 DEG C to 1000L; In the material of gained, add load weighted grapefruit essence and ethyl acetate again, stir, obtain the thick product of Juice; By thick for Juice product through 80 object screen filtrations, filtrate is carried out high-pressure homogeneous, homogenization pressure is one-level 14MPa, secondary 4MPa, then at 117 DEG C, carry out high-temperature short-time sterilization 15 seconds, outlet temperature 95 DEG C, beverage pours in bottle, the 5min of falling bottle, obtains described Vegetable Drink Fermented finally by spraying cooling.
Vegetable Drink Fermented prepared by the present embodiment is shallow maroon liquid, and delicate mouthfeel lubricates, sour-sweet tasty and refreshing, soft suitable, can room temperature storage, and refrigeration local flavor is better.
Last it is noted that above each embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit; Although with reference to foregoing embodiments to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein some or all of technical characteristic; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.

Claims (10)

1. a fruits and vegetables zymotic fluid, that the enzymolysis liquid of fruit and vegetable materials is obtained through compound lactobacillus-fermencucumber, wherein, based on quality proportioning, consisting of of described fruit and vegetable materials: summer radish 1-2 part, yellow radish 3-4 part, carrot 3-4 part, cucumber 1-2 part, tomato 2-3 part, intensive shadow on lung 0.05-0.1 part, pakchoi 0.05-0.1 part, blue or green bamboo shoot 0.5-1 part, violet cabbage 1-2 part, cabbage 1-2 part, romaine lettuce 0.5-1.5 part, rape 0.05-0.1 part, crowndaisy chrysanthemum 1-2 part, hay melon 1-2 part, celery 0.5-1 part, flat mushroom 0.5-1.5 part, mushroom 0.5-1.5 part, Chinese cabbage 0.5-1 part, green turnip 1.5-2.5 part, Chinese yam 0.5-1 part, assorted cold dishes 0.1-0.5 part, cauliflower 0.05-0.1 part, chocho 0.1-0.5 part, coriander 0.05-0.1 part, pears 2-3 part, apple 1.5-2.5 part, red grape 0.5-1 part, orange 0.1-0.8 part, hang melon 1.5-3 part, green grapes 0.1-0.5 part, Kiwi berry 0.1-0.5 part and dry wolfberry 0.5-1 part, described compound lactobacillus is wait the lactobacillus acidophilus of mass ratio, Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium, and the enzymolysis liquid of described fruit and vegetable materials before fermentation by the enzyme that goes out.
2. fruits and vegetables zymotic fluid according to claim 1, wherein, described fruits and vegetables zymotic fluid described fruit and vegetable materials is utilized compound lactobacillus-fermencucumber through the enzymolysis liquid that cellulase degradation obtains and obtains.
3. fruits and vegetables zymotic fluid according to claim 1, wherein, is also added with maltitol and galactooligosaccharide in the zymotic fluid of compound lactobacillus-fermencucumber.
4. the fruits and vegetables zymotic fluid according to any one of claim 1-3, wherein, in the enzymolysis liquid of described fruit and vegetable materials, be also added with brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, its addition is based on the enzymolysis quality of material of described fruit and vegetable materials.
5. prepare a method for fruits and vegetables zymotic fluid according to claim 1, comprise the following steps:
Fruit and vegetable materials being crushed to average grain diameter is use cellulase to carry out enzymolysis after 1-3mm, obtains the enzymolysis liquid of described fruit and vegetable materials through the enzyme that goes out;
In described enzymolysis liquid, add the described compound lactobacillus that total amount is 3-5U/1000L, at the temperature bottom fermentation of 15-25 DEG C, obtain zymotic fluid;
Carry out homogeneous by after described filtering fermentation liquor, control homogenization pressure is 18-20MPa, and carries out high-temperature short-time sterilization.
6. method according to claim 5, wherein, described fruit and vegetable materials is broken and after carrying out enzymolysis, based on the quality of enzymolysis material, add brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, go out enzyme afterwards, obtains described enzymolysis liquid; Based on the zymotic fluid quality after homogeneous, described zymotic fluid also adds 0.5-1.0% maltitol, 0.1-0.2% galactooligosaccharide filtering before high-temperature short-time sterilization.
7. method according to claim 5, wherein, described high-temperature short-time sterilization is at the temperature of 120-135 DEG C, carry out sterilizing 15-30 second.
8. a Vegetable Drink Fermented, consisting of of the described Vegetable Drink Fermented of every 1000 liters: the fruits and vegetables zymotic fluid described in any one of claim 1-3 15-17 kilogram, in the Lycium chinense juice 0.1-1 of solid content kilogram, in red date inspissated juice 0.1-1 kilogram of solid content, in the water of lemon inspissated juice 0.1-0.5 kilogram of solid content, corn oligopeptide powder 0.1-0.2 kilogram, white granulated sugar 4-5 kilogram, HFCS 3.5-4.5 kilogram, brown granulated sugar 3-4 kilogram, honey 0.8-1 kilogram and essence, stabilizing agent and surplus.
9. prepare a method for Vegetable Drink Fermented according to claim 8, comprise the following steps:
Described stabilizing agent, corn oligopeptide powder, white granulated sugar and brown granulated sugar are mixed, by suitable quantity of water, it is dissolved acquisition mixed solution completely;
By described fruits and vegetables zymotic fluid and described mixed solution Homogeneous phase mixing, and add the water of Lycium chinense juice, red date inspissated juice, lemon inspissated juice, HFCS, honey, essence and surplus, stir, obtain the thick product of Juice;
Filtered by thick for Juice product, filtrate is carried out high-temperature short-time sterilization after homogeneous under the pressure of 18-20MPa, cooling obtains described Vegetable Drink Fermented.
10. method according to claim 9, wherein, described high-temperature short-time sterilization is at the temperature of 110-120 DEG C, carry out sterilizing 10-20 second.
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