CN103584229A - Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice - Google Patents
Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice Download PDFInfo
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- 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
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- A23L2/52—Adding ingredients
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Abstract
The present invention relates to a preparation method for producing a fermentation type composite vegetable juice by using a miscanthus juice, wherein the preparation method is a lactic acid fermentation beverage processing process for researching a composite vegetable juice beverage by adopting miscanthus, wax gourd and cucumber as raw materials and using nutrition health care functions of a plurality of vegetables and a fermentation advantage of lactic acid bacteria. According to the preparation method, a miscanthus juice, a wax gourd juice and a cucumber juice are adopted according to a mass ratio of 1:7.5:5, 3% of white granulated sugar, 0.6% of honey, 100 mug/g of zinc acetate, 40 mug/g of copper acetate, 0.075% of sodium erythorbate and 0.025% of citric acid are adopted, Streptococcus thermophilus and lacbobacillus bulgaricus are adopted according to a ratio of 1:1, the fermentation temperature is 43 DEG C, the inoculation amount is 4%, the fermentation time is 6 h, the use amount of the stabilizer xanthan gum is 0.20%, and the soluble solid content in the obtained fermentation type composite vegetable juice is 8.7%. According to the present invention, the obtained composite vegetable juice has characteristics of original nutrients of miscanthus, wax gourd and cucumber, fresh green color, lactic acid fermentation aroma, moderate sour and sweet taste, delicate texture, soft and tasty taste, no odor, uniform and delicate taste, no layering and no clot.
Description
Technical field
The present invention relates to a kind of preparation method of vegetable juice, particularly a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice.
Background technology
Vegetable juice is that to take fresh or chilled vegetables be raw material, through squeezing or biology enzyme effect and the juice that extracts, vegetable juice has retained most of nutritional labeling of vegetables, it is the elite place of vegetable nutrient, it not only contains abundant vitamin, mineral matter, dietary fiber, protein, amino acid and medicinal ingredient etc., and as a kind of low acidity food, can in and the acid that produces after the digestion of beast poultry, cereal, to maintaining acid-base balance in body, promote health and have important effect, there is the irreplaceable physiological function of other food.Therefore, vegetable juice, with its unique local flavor, nutrition, health care and pure natural property, is progressively subject to people's favor, is one of the beverage of tool potentiality of 2l century, will become beverage market and sell focus, and its Developmental Prospect of Industrialization and market prospects are very wide.The new beverages such as juice beverage, fruit-vegetable mixed juice beverage, high fiber fruit drink, fortification fruit-vegetable juice beverage, fruit juice milk and 100% pure juice have become the magic weapon that numerous drink enterprises are released, fashionable market, demonstrates powerful advantage and wide consumption market.
Chinese silvergrass contains several amino acids, abundant moisture and appropriate sugar.
Wax gourd melon matter is fresh and tender, contains abundant trace element and vitamins and other nutritious components, and the inorganic salts such as its contained Ca, Fe are abundanter than watermelon, pumpkin, and contained vitamin C can match in excellence or beauty with tomato.Modern medicine also finds, wax gourd contains a large amount of hydroxymalonic acids can prevent that body lactones from piling up, and has the effect of fat-reducing.
Cucumber contains mineral matter and a large amount of vitamin Es such as abundant iron, potassium, has beautification function; Contained hydroxymalonic acid, can suppress unnecessary sugar in body and be converted into fat, has effect of weight reducing; Contained cucurbit have significant antitumor action.In fresh cucumbers, contain very tender and lovely cellulose, can accelerate the excretion of enteron aisle corrupt substance, can reduce the cholesterol level in blood again.Cucumber has diuresis, strong heart and blood vessel, adjusting blood pressure, the overstretched and atherosclerotic effect of prevention cardiac muscle.
If Chinese silvergrass, wax gourd and cucumber can be prepared into a kind of compound vegetable juice, and can retain the nutritional labeling that three kinds of raw materials self possess, will there is larger competitive advantage and selling market, there is good economic benefit and social benefit.
Summary of the invention
The technical problem to be solved in the present invention is: a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice is provided, it is raw material that the method be take Chinese silvergrass, wax gourd, cucumber, in the compound vegetable juice fermented beverage of producing, not only be rich in the original nutritional labeling of Chinese silvergrass, wax gourd and cucumber self, and fragrance is good, mouthfeel is good.
The technical scheme solving the problems of the technologies described above is: a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice, comprises the following steps:
(1) preparation of Chinese silvergrass Normal juice: Chinese silvergrass is broken, then squeeze the juice, filter and obtain Chinese silvergrass Normal juice, described Chinese silvergrass refers to huge Chinese silvergrass;
(2) preparation of white gourd primary juice: wax gourd is removed the peel, goes to be cut into small pieces after the heart, after water blancing 1-4 min, pull an oar, after filtration, obtain wax gourd magma, adding temperature is that the aqueous agar solution of the mass concentration 1-2% of 50-60 ℃ carries out clarifying treatment to wax gourd magma, the mass ratio of the addition of aqueous agar solution and wax gourd magma is=1:47-52 that after placement 22-26h, suction filtration is got supernatant and is white gourd primary juice;
(3) preparation of cucumber Normal juice: by being cut into small pieces after cucumber peeling, pull an oar after water blancing 1-4 min, obtain cucumber magma after filtration, add the gelatin of cucumber magma quality 2-4%, after placement 22-26h, suction filtration is got supernatant and is cucumber Normal juice;
(4) preparation of compound vegetable juice: by Chinese silvergrass Normal juice: white gourd primary juice: cucumber Normal juice mass ratio is 1:7-8:4.5-5.5, by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and the vegetables mixed juice quality 0.4-0.8% honey of vegetables mixed juice quality 2-4% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 95-105 μ g/g, Schweinfurt green content is 35-45 μ g/g, the mass concentration 0.07-0.08% of sodium isoascorbate, the mass concentration 0.02-0.03% of citric acid, protecting the look time is 15-25min, after homogeneous, carry out sterilizing, after cooling, mixed bacteria is pressed in the inoculum concentration access vegetables mixed juice of 3-5%, static fermentation 5-7h at 40-45 ℃, the xanthans that adds vegetables mixed juice quality 0.1-0.3% after fermentation ends, utilize ultrasonic wave ultrasonic 4-6min under 25-30KHz to carry out degassed, and then carry out bottling after homogeneous, after being placed on 93-98 ℃ of sterilization 4-8min after bottling, get product,
Described mixed bacteria is that streptococcus thermophilus and lactobacillus bulgaricus obtain for 1:0.8-1.2 mixes in mass ratio.
Described homogeneous is homogeneous 2-5min under 15-25MPa.
Described sterilizing refers at 115 ℃ of sterilizing 15 min.
It is raw material that Chinese silvergrass, wax gourd, cucumber are take in the present invention, and development fermented type compound vegetable juice, has utilized the alimentary health-care function of various vegetables and the fermentation advantage of lactic acid bacteria, the lactic acid fermentation beverage processing technology of research compound vegetable juice beverage.In the compound vegetable juice fermented beverage of producing, not only be rich in the original nutritional labeling of Chinese silvergrass, wax gourd and cucumber self, and the fragrance of wax gourd, cucumber complements each other with the vegetation fragrance of Chinese silvergrass juice again, desalinated the jerky taste of Chinese silvergrass juice, given prominence to fragrance, have fresh dark green simultaneously, there is lactic acid fermented fragrance, sour and sweet palatability, quality is fine and smooth, soft tasty and refreshing, free from extraneous odour, uniform and smooth, without layering, without grumeleuse.
Below, in conjunction with the accompanying drawings and embodiments a kind of technical characterictic that utilizes Chinese silvergrass juice to produce the preparation method of fermented type compound vegetable juice of the present invention is further described.
Accompanying drawing explanation
Fig. 1: process chart of the present invention.
The specific embodiment
Embodiment 1: a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice, and concrete operations are as follows,
Huge Chinese silvergrass (having another name called large napier grass) is clean, broken, then put into juice extractor and squeeze the juice, with filter-cloth filtering, obtain Chinese silvergrass Normal juice.Select abundant maturation, without wax gourd, the cucumber of disease and pest, with clear water, rinse well, drain, cucumber peeling, the heart is removed the peel, gone to wax gourd, with stainless steel knife, be cut into small pieces, after water blancing 2 min, with juice extractor making beating, after filtering with 180 order nylon, obtain respectively wax gourd magma, cucumber magma.Then with agar, be made into 1%(mass fraction) the aqueous solution, heating is fully dissolved it, then temperature is adjusted to 60 ℃, rapidly aqueous agar solution is joined again and in wax gourd magma, carry out clarifying treatment, the addition of aqueous agar solution is aqueous agar solution: wax gourd slurry=1:49(mass ratio), after placement 24h, suction filtration is got supernatant and is white gourd primary juice.In cucumber magma, add cucumber magma quality 3% gelatin (color stabilizer), after placement 24h, suction filtration is got supernatant and is cucumber Normal juice.
By Chinese silvergrass Normal juice: wax gourd juice: Fresh Cucumber Juice is 1:7.5:5(mass ratio), by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and vegetables mixed juice quality 0.6% honey of vegetables mixed juice quality 3% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 100 μ g/g, Schweinfurt green content is 40 μ g/g, the mass concentration 0.075% of sodium isoascorbate, the mass concentration 0.025% of citric acid, protecting the look time is 20min.Then utilize homogenizer homogeneous 3min under 20MPa, vegetables mixed juice after homogeneous is in 115 ℃ of sterilizing 15min, cooling after, by streptococcus thermophilus and lactobacillus bulgaricus in mass ratio 1:1 mix, then press 4%(quality) inoculum concentration access compound vegetable juice in, static fermentation 6h at 43 ℃.The xanthans (stabilizing agent) that adds vegetables mixed juice quality 0.20% after fermentation ends, utilize ultrasonic wave ultrasonic 5min under 28KHz to carry out degassed, then utilize homogenizer after homogeneous 3min, to bottle under 20MPa, get product after being placed on 95 ℃ of sterilization 6min after bottling.
The fermented type compound vegetable juice soluble solid that the present embodiment obtains reaches 8.7%, has fresh dark greenly, has lactic acid fermented fragrance, sour and sweet palatability, and quality is fine and smooth, soft tasty and refreshing, free from extraneous odour, uniform and smooth, without layering, without grumeleuse.
Claims (3)
1. utilize Chinese silvergrass juice to produce a preparation method for fermented type compound vegetable juice, it is characterized in that: comprise the following steps:
(1) preparation of Chinese silvergrass Normal juice: Chinese silvergrass is broken, then squeeze the juice, filter and obtain Chinese silvergrass Normal juice, described Chinese silvergrass refers to huge Chinese silvergrass;
(2) preparation of white gourd primary juice: wax gourd is removed the peel, goes to be cut into small pieces after the heart, after water blancing 1-4 min, pull an oar, after filtration, obtain wax gourd magma, adding temperature is that the aqueous agar solution of the mass concentration 1-2% of 50-60 ℃ carries out clarifying treatment to wax gourd magma, the mass ratio of the addition of aqueous agar solution and wax gourd magma is=1:47-52 that after placement 22-26h, suction filtration is got supernatant and is white gourd primary juice;
(3) preparation of cucumber Normal juice: by being cut into small pieces after cucumber peeling, pull an oar after water blancing 1-4 min, obtain cucumber magma after filtration, add the gelatin of cucumber magma quality 2-4%, after placement 22-26h, suction filtration is got supernatant and is cucumber Normal juice;
(4) preparation of compound vegetable juice: by Chinese silvergrass Normal juice: white gourd primary juice: cucumber Normal juice mass ratio is 1:7-8:4.5-5.5, by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and the vegetables mixed juice quality 0.4-0.8% honey of vegetables mixed juice quality 2-4% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 95-105 μ g/g, Schweinfurt green content is 35-45 μ g/g, the mass concentration 0.07-0.08% of sodium isoascorbate, the mass concentration 0.02-0.03% of citric acid, protecting the look time is 15-25min, after homogeneous, carry out sterilizing, after cooling, mixed bacteria is pressed in the inoculum concentration access vegetables mixed juice of 3-5%, static fermentation 5-7h at 40-45 ℃, the xanthans that adds vegetables mixed juice quality 0.1-0.3% after fermentation ends, utilize ultrasonic wave ultrasonic 4-6min under 25-30KHz to carry out degassed, and then carry out bottling after homogeneous, after being placed on 93-98 ℃ of sterilization 4-8min after bottling, get product,
Described mixed bacteria is that streptococcus thermophilus and lactobacillus bulgaricus obtain for 1:0.8-1.2 mixes in mass ratio.
2. a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice according to claim 1, is characterized in that: described homogeneous is homogeneous 2-5min under 15-25MPa.
3. a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice according to claim 1 and 2, is characterized in that: described sterilizing refers at 115 ℃ of sterilizing 15 min.
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