CN104630011A - Preparation method of low-alcohol black wolfberry-back bean-black fungus drink - Google Patents
Preparation method of low-alcohol black wolfberry-back bean-black fungus drink Download PDFInfo
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- CN104630011A CN104630011A CN201510093827.6A CN201510093827A CN104630011A CN 104630011 A CN104630011 A CN 104630011A CN 201510093827 A CN201510093827 A CN 201510093827A CN 104630011 A CN104630011 A CN 104630011A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
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Abstract
The invention discloses a preparation method of a low-alcohol black wolfberry-back bean-black fungus drink. The preparation method comprises a beating treatment process, an enzymolysis process, a fermentation process, a fermented juice clarifying process and an alcohol blending process. The low-alcohol black wolfberry-back bean-black fungus drink prepared by the method disclosed by the invention has unique flavor of black wolfberry, black bean and black fungus as well as relatively high nutritional value and healthcare function and good appearance and taste; and by combining the upsurge of black healthcare with the upsurge of low-alcohol drink, the low-alcohol black wolfberry-back bean-black fungus drink has remarkably high market economic values.
Description
Technical field:
The present invention relates to a kind of preparation method of low-alcoholic functional drink product, the preparation method of the functional drink of the black matrimony vine of especially a kind of low-alcoholic, black soya bean, black fungus compound.
Background technology:
Black matrimony vine is Solanaceae, and be the perennial shrub of Lycium, branch is hard, and top is sour jujube sour jujube shape.Wild black matrimony vine taste is sweet, property is put down, containing rich in protein, mineral substance, trace element, alkaloid, VC, B
1, B
2, calcium, magnesium, copper, zinc, manganese, iron, lead, nickel, cadmium, cobalt, chromium, potassium, the various nutritive ingredient such as sodium.Black medlar fresh fruit is tested oil length after deliberation and is reached 5.54%, the content of total reducing sugar is 6.9%, the content of total acid is 0.73%, black matrimony vine is containing OPC (pycnogenols) 3690mg/100g, pycnogenols OPC is the most natural free-radical scavengers, and its effect is ascorbic 20 times, 50 times of VE.Vitamin C content is 3.02mg/100g, vitamins B in black matrimony vine
1content is 0.07mg/100g, vitamins B
2content is 0.02mg/100g, and the content of total anthocyanogen reaches 386.9mg/100g, also there are some researches show, in black matrimony vine, the content of the trace element such as manganese, strontium, selenium, zinc, chromium, copper is higher than red matrimony vine.
Black soya bean is the black seeds of legume soybean, has another name called black beans, and the sweet property of taste is put down.Black soya bean has high protein, characteristic low in calories, and crust is black, and the inside is yellow or green.Nutritious black bean enriches, containing multiple nutritional components such as protein, fat, VITAMIN, trace elements, again there is various bioactivators simultaneously, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc., there is decreasing cholesterol, kidney tonifying, beneficial spleen, Zhichuan of eliminating the phlegm, beauty treatment, anti-ageing, weight-losing toxin-expelling, improve many effects such as anaemia.
Black fungus, has another name called black dish, and mulberry ear, this bacterium, tree chicken, wooden moth, wood are fine and soft, and because of likeness in form ear, its color chocolate and gaining the name in addition, black fungus is Auriculariaceae plant, and the flat taste of its property is sweet, people's stomach, large intestine channel.There is nourishing, moisturize, the effect of nourish blood beneficial stomach, promoting blood circulation and hemostasis, moistening lung, ease constipation.
In recent years, black food is just welcomed by the people, much goes into the street and has also got this saying of black healthy; Ethanol content be 3% low-alcoholic beverage market start to rise again, low-alcoholic beverage is generally based on fruit wine, also there is not low-alcoholic black-food functional drink on the market, due to the taste flavor characteristic of black-food, the low-alcoholic content functional type black drink also black healthy upsurge not combined with low-alcoholic beverage upsurge.
Summary of the invention:
The object of this invention is to provide the preparation method of a kind of low-alcoholic black matrimony vine black soya bean Blackfungus beverage, black healthy is combined with low-alcoholic beverage upsurge, prepare and there is peculiar flavour and there is higher nutritive value and the new type drink of nourishing function.
The technical scheme that the present invention takes is:
A preparation method for low-alcoholic black matrimony vine black soya bean Blackfungus beverage, comprises making beating treatment process, enzymolysis process, zymotechnique, the clarification process of fermented juice and alcohol allocating technology, wherein,
Described beating process is by after black matrimony vine, black soya bean, black fungus cleaning removal of impurities, mixes, then adds the water of 50 times of mixture weight, making beating process, obtained making beating liquid according to the ratio of dry weight 4-5:1:0.2;
The temperature of described enzymolysis process is 45 DEG C, and enzyme concentration is 0.3%, and enzymolysis time is 4 hours, and making beating liquid enzymolysis obtains enzymolysis solution;
The leavening temperature of described zymotechnique is 20-25 DEG C, and the addition of high activity dried yeast is 0.3%, and fermentation time is 4-5 days, and enzymolysis solution fermentation obtains fermented liquid;
The clarification process of described fermented juice fully stirs for adding 0.3% chitosan in fermented liquid, and supernatant liquor was taken out to obtain clear liquor after 24 hours by left at room temperature;
Described alcohol allocating technology, for will add sucrose, CMC-Na, xanthan gum and above-mentioned making beating liquid in clear liquor, stirs.
Preferably, in described beating process, at room temperature soak 12 hours by after black soya bean removal of impurities, after soaking 1 hour under black fungus room temperature, the root base of a fruit is removed, change water and continue immersion 2 hours, the black soya bean after soaking is mixed with black matrimony vine with black fungus, carry out making beating process.
Preferably, the enzyme added in described enzymolysis process is polygalacturonase, and enzyme activity is 30000U/g, and enzymolysis process heats 30 seconds under terminating rear 90 DEG C of conditions.
Preferably, high activity dried yeast described in described zymotechnique is highly active dry yeast, and addition is in high activity dried yeast effective constituent.
Preferably, the chitosan added in described clarification process is food grade, and addition is in chitosan effective constituent.
Preferably, described alcohol allocating technology is by the above-mentioned making beating liquid of sucrose, the CMC-Na of 0.012% mass fraction, the xanthan gum of 0.005% mass fraction and the 200-300% mass fraction adding 5-7% mass fraction in clear liquor.
Preferably, the method also comprises sterilising treatment: sterilising temp is 50-70 DEG C, and sterilization pressure is 700-900Mpa, sterilizing 15-18 minute.
Advantage of the present invention is:
1. the low-alcoholic black matrimony vine black soya bean Blackfungus beverage that the inventive method obtains has unique matrimony vine, black soya bean, black fungus taste, has higher nutritive value and nourishing function, good exterior quality, and mellow in taste is suitable for, and local flavor is good.
2. complete processing of the present invention is simple, with low cost, green health, and black healthy upsurge is combined with beverage with low alcohol upsurge, has high market economy and is worth.
3. the multinomial physiological active functions that the present invention has black matrimony vine, black soya bean, black fungus have, and by after composite fermentative processing, there is high health maintenance effect.
Embodiment:
Embodiment one
A preparation method for low-alcoholic black matrimony vine black soya bean Blackfungus beverage, comprises making beating treatment process, enzymolysis process, zymotechnique, the clarification process of fermented juice and alcohol allocating technology, wherein,
Described beating process is for clearing up black matrimony vine, black soya bean, black fungus removal of impurities: will at room temperature soak after black soya bean removal of impurities 12 hours, after soaking 1 hour under black fungus room temperature, the root base of a fruit is removed, change water and continue immersion 2 hours, black soya bean after soaking is mixed with the ratio of black matrimony vine according to dry weight 0.2:1:4 with black fungus, the water adding 50 times of mixture weight again carries out making beating process, obtained making beating liquid;
The hydrolysis temperature of described enzymolysis process is 45 DEG C, and enzyme concentration is 0.3%, and enzymolysis time is 4 hours, and making beating liquid enzymolysis obtains enzymolysis solution, and the enzyme of interpolation is polygalacturonase, and enzyme activity is heat 30 seconds under 30000U/g enzymolysis process terminates rear 90 DEG C of conditions;
The leavening temperature of described zymotechnique is 25 DEG C, and the addition of highly active dry yeast is 0.3%, and fermentation time is 4 days, and enzymolysis solution fermentation obtains fermented liquid;
The clarification process of described fermented juice fully stirs for adding 0.3% food grade chitosan in fermented liquid, and supernatant liquor was taken out to obtain clear liquor after 24 hours by left at room temperature;
Described alcohol allocating technology is by the above-mentioned making beating liquid of sucrose, the CMC-Na of 0.012% mass fraction, the xanthan gum of 0.005% mass fraction and 200% mass fraction adding 5% mass fraction in clear liquor, stirs.
Sterilising treatment: sterilising temp is 70 DEG C, sterilization pressure is 700Mpa, sterilizing 15 minutes.
Embodiment two
Different from embodiment one is zymotechnique, alcohol allocating technology, sterilising treatment three steps:
The leavening temperature of described zymotechnique is 20 DEG C, and the addition of highly active dry yeast is 0.3%, and fermentation time is 5 days, and enzymolysis solution fermentation obtains fermented liquid;
Described alcohol allocating technology is by the above-mentioned making beating liquid of sucrose, the CMC-Na of 0.012% mass fraction, the xanthan gum of 0.005% mass fraction and 300% mass fraction adding 7% mass fraction in clear liquor, stirs.
Sterilising treatment: sterilising temp is 50 DEG C, sterilization pressure is 900Mpa, sterilizing 18 minutes.
Experiment one: enzymolysis is tested.
Add polygalacturonase in making beating liquid and carry out enzymolysis experiment, the impact of soluble solid content in research enzyme concentration, temperature, enzymolysis time air exercise juice.On monofactorial basis, use L
9(3
4) orthogonal table is optimized test to hydrolysis temperature (A), enzyme concentration (B) and enzymolysis time (C) Three factors, see the following form.Measure the soluble solid content in enzymolysis juice after enzymolysis, determine optimum parameter.
Table one: enzymolysis experiment orthogonal test level of factor table
Table two: enzymolysis experiment optimization of orthogonal test experimental result and analysis thereof
Table three: enzymolysis experimental variance analytical table
| Factor | Sum of square of deviations | Degree of freedom | F ratio | F threshold value | Significance |
| Temperature | 0.536 | 2 | 33.5 | 19.000 | * |
| Enzyme concentration | 0.482 | 2 | 30.125 | 19.000 | * |
| Enzymolysis time | 0.809 | 2 | 50.563 | 19.000 | * |
| Empty row | 0.016 | 2 | 1.000 | 19.000 | |
| Error | 0.02 | 2 |
The optimal procedure parameters of pectinase enzymatic hydrolysis is combined as C
3b
3a
2, namely hydrolysis temperature is 45 DEG C, and enzymolysis time is 4 hours, and enzyme concentration is 0.3%.
The optimal procedure parameters of pectinase enzymatic hydrolysis is combined as C
3b
3a
2, namely hydrolysis temperature is 45 DEG C, and enzymolysis time is 4 hours, and enzyme concentration is 0.3%.
The quality standard that the inventive method produces product comprises Oranoleptic indicator, physical and chemical index, microbiological indicator, specifically in table four, table five, table six.
Table four: the Oranoleptic indicator of a kind of low-alcoholic black matrimony vine black soya bean Blackfungus beverage
| Project | Index |
| Outward appearance | Black liquor, comparatively thickness, color and luster is homogeneous, without precipitation |
| Flavour | The sweet-smelling of matrimony vine, black soya bean fermentation and matrimony vine fragrance, free from extraneous odour |
| Mouthfeel | Sour-sweet suitable, tasty and refreshing, sweet-smelling |
Table five: the physical and chemical index of a kind of low-alcoholic black matrimony vine black soya bean Blackfungus beverage
| Project | Index |
| Alcoholic strength (v/v%) | ≤5 |
| Total reducing sugar (g/L) | 36-40 |
| Total acid (g/L) | 3.2-3.8 |
| Soluble solid content (%) | 7.5-8.3 |
Table six: the microbiological indicator of a kind of low-alcoholic black matrimony vine black soya bean Blackfungus beverage
| Project | Index |
| Total number of bacterial colony (cfu/g) | ≤100 |
| Coliform | Must not detect |
| Pathogenic bacterium | Must not detect |
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (7)
1. a preparation method for low-alcoholic black matrimony vine black soya bean Blackfungus beverage, is characterized by:
Comprise making beating process, enzymolysis, fermentation, fermentation clarification of juice and alcohol adaptation step, wherein,
Described making beating is by after black matrimony vine, black soya bean, black fungus cleaning removal of impurities, mixes, then adds the water of 50 times of mixture weight, making beating process, obtained making beating liquid according to the ratio of dry weight 4-5:1:0.2;
The temperature of described enzymolysis is 45 DEG C, and enzyme concentration is 0.3%, and enzymolysis time is 4 hours, and making beating liquid enzymolysis obtains enzymolysis solution;
The leavening temperature of described fermentation is 20-25 DEG C, and the amount of adding high activity dried yeast is 0.3% of enzymolysis solution quality, and fermentation time is 4-5 days, and enzymolysis solution fermentation obtains fermented liquid;
The clarification process of described fermented juice fully stirs for adding 0.3% chitosan in fermented liquid, and supernatant liquor was taken out to obtain clear liquor after 24 hours by left at room temperature;
Described alcohol is allocated as adding sucrose, CMC-Na, xanthan gum and above-mentioned making beating liquid in clear liquor, stirs.
2. the preparation method of a kind of low-alcoholic according to claim 1 black matrimony vine black soya bean Blackfungus beverage, it is characterized in that: in described making beating, 12 hours are at room temperature soaked by after black soya bean removal of impurities, after soaking 1 hour under black fungus room temperature, the root base of a fruit is removed, change water and continue immersion 2 hours, black soya bean after soaking is mixed with black matrimony vine with black fungus, carries out making beating process.
3. the preparation method of a kind of low-alcoholic according to claim 1 black matrimony vine black soya bean Blackfungus beverage, it is characterized in that: the enzyme added in described enzymolysis is polygalacturonase, enzyme activity is 30000U/g, is heated 30 seconds by enzymolysis solution after enzymolysis process terminates under 90 DEG C of conditions.
4. the preparation method of a kind of low-alcoholic according to claim 1 black matrimony vine black soya bean Blackfungus beverage, is characterized in that: high activity dried yeast described in described fermentation is highly active dry yeast, and addition is in high activity dried yeast effective constituent.
5. the preparation method of a kind of low-alcoholic according to claim 1 black matrimony vine black soya bean Blackfungus beverage, is characterized in that: the chitosan added in described clarification is food grade, and addition is in chitosan effective constituent.
6. the preparation method of a kind of low-alcoholic according to claim 1 black matrimony vine black soya bean Blackfungus beverage, is characterized in that: described alcohol is allocated as the above-mentioned making beating liquid of sucrose, the CMC-Na of 0.012% mass fraction, the xanthan gum of 0.005% mass fraction and the 200-300% mass fraction adding 5-7% mass fraction in clear liquor.
7. the preparation method of a kind of low-alcoholic according to claim 1 black matrimony vine black soya bean Blackfungus beverage, it is characterized in that: the method also comprises sterilising treatment: sterilising treatment after alcohol allotment evenly, sterilising temp is 50-70 DEG C, and sterilization pressure is 700-900Mpa, sterilizing 15-18 minute.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858589A (en) * | 2017-02-09 | 2017-06-20 | 青海甘玄美生物科技有限公司 | A kind of lycium ruthenicum compressing tablet and preparation method thereof |
| CN107012042A (en) * | 2017-03-20 | 2017-08-04 | 石河子大学 | A kind of lycium ruthenicum composite beverage and preparation method thereof |
| CN107502509A (en) * | 2017-09-26 | 2017-12-22 | 烟台黑尚莓农业科技有限公司 | A kind of low alcohol content Raspberry health wine beverage and preparation method thereof |
| CN108865597A (en) * | 2018-09-30 | 2018-11-23 | 德保县广鑫贸易有限公司 | A kind of fermented wine and preparation method thereof |
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| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN102851161A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit beer and production process thereof |
| CN103789139A (en) * | 2014-02-17 | 2014-05-14 | 王新民 | Making process of black wine |
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Patent Citations (4)
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| KR20040039207A (en) * | 2004-02-17 | 2004-05-10 | 신명식 | kum cong ju |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN102851161A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit beer and production process thereof |
| CN103789139A (en) * | 2014-02-17 | 2014-05-14 | 王新民 | Making process of black wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858589A (en) * | 2017-02-09 | 2017-06-20 | 青海甘玄美生物科技有限公司 | A kind of lycium ruthenicum compressing tablet and preparation method thereof |
| CN107012042A (en) * | 2017-03-20 | 2017-08-04 | 石河子大学 | A kind of lycium ruthenicum composite beverage and preparation method thereof |
| CN107502509A (en) * | 2017-09-26 | 2017-12-22 | 烟台黑尚莓农业科技有限公司 | A kind of low alcohol content Raspberry health wine beverage and preparation method thereof |
| CN108865597A (en) * | 2018-09-30 | 2018-11-23 | 德保县广鑫贸易有限公司 | A kind of fermented wine and preparation method thereof |
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