CN104770810A - Nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and a making method thereof - Google Patents
Nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and a making method thereof Download PDFInfo
- Publication number
- CN104770810A CN104770810A CN201510208290.3A CN201510208290A CN104770810A CN 104770810 A CN104770810 A CN 104770810A CN 201510208290 A CN201510208290 A CN 201510208290A CN 104770810 A CN104770810 A CN 104770810A
- Authority
- CN
- China
- Prior art keywords
- carrot
- parts
- fermentation
- angel yeast
- nutlet
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies. The nutlet carrot compound beverage comprises, by weight, 100-120 parts of carrots, 1-2 parts of rose essential oil, 1-2 parts of cellulose, 0.5-1 part of protease, 0.6-1 part of amylase, 4-6 parts of almonds, 3-5 parts of shelled melon-seeds, 1-2 parts of peptone, 0.3-0.5 part of starch phosphate, 1-2 parts of lactobacillus planetarium, 0.8-1.4 parts of Angel yeast, 0.8-1 part of Vc and a proper amount of water. The nutlet carrot compound beverage is made by combining nutlets and carrots and tastes better, pure and rich; semisolid enzymolysis is conducted on nutlet submicron powder, and generation of flavor substances is promoted; in the carrot juice fermentation environment, the dumpling-type fermentation bodies wrapped with Angel yeast ice blocks are added, the Angel yeast ice blocks can inhibit and promote fermentation to a certain degree at the same time along with fermentation, and forming of the flavor substances is facilitated.
Description
Technical field
The invention belongs to carrot juice field of deep, be specifically related to a kind of kernel Carrot Compound Beverage prepared by the zymotic fluid carrying dumpling formula fermentation body and preparation method thereof.
Background technology
Carrot is that China's cultivated area is comparatively wide, and cheap, nutritious vegetables, are rich in carrotene, vitamin, pectin and mineral matter, are one of important sources of human body VA.Carrot juice and joint product thereof have effects such as reducing cholesterol, pre-myopia prevention, antiviral, tumour.But the utilization rate of China carrot and products thereof is not high at present, main based on carrot juice, and exist in the process of carrot juice in following defect: in (1) raw material, carrot raw juice is easily putrid and deteriorated, under about-10 DEG C conditions, also only can preserve 2d, in addition, the unstability of fruit and vegetable juice shows over time and gradually, (2) mouthfeel aspect: carrot itself exists stewing taste and do not possess fruital, and its processing drink taste, far less than various fruit juice, reduces its occupation rate of market greatly, (3) industrial aspect: mostly extract is to propose the inspissated juice product that water soluble ingredient is target at present, and carrotene belongs to liposoluble constituent, Gu recovery rate is not high, the absorptivity after people eat or drink in human body is lower, (4) processing aspect: a large amount of residue can be produced in carrot juice processing, the wasting of resources is not only caused also to cause environmental pollution, therefore, the main processing link of carrot is optimized and is fully utilized it, retain to greatest extent and improve contained functional materials in its product, to raising carrot resource utilization, realize the significant nutriment made full use of in carrot of benign cycle of resource, develop the component content with best-of-breed functionality, the product of excellent taste and convenience makes its value maximization, for the important directions of carrot deep processing future studies.
Summary of the invention
The present invention is directed to carrot juice processing growth requirement, propose a kind of kernel Carrot Compound Beverage prepared by the zymotic fluid carrying dumpling formula fermentation body and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of kernel Carrot Compound Beverage prepared by the zymotic fluid carrying dumpling formula fermentation body, it is characterized in that, comprise following parts by weight of component: carrot 100-120, Rosa Damascana 1-2, cellulase 1-2, proteinase-10 .5-1, amylase 0.6-1, almond 4-6, shelled melon seed 3-5, peptone 1-2, starch phosphate 0.3-0.5, Lactobacillus plantarum 1-2, Angel Yeast 0.8-1.4, Vc0.8-1, appropriate water.
The apricot Carrot Compound Beverage preparation method prepared by the zymotic fluid carrying dumpling formula fermentation body, is characterized in that, comprise the following steps:
(1) get carrot use water and clean up rear peeling, stripping and slicing, put into beater and the 2-3min that pulls an oar after adding Rosa Damascana and Vc and gross weight 6-8 water doubly, filter, obtain carrot filter residue and carrot juice filtrate is for subsequent use;
(2) get almond, shelled melon seed first to put into frying pan big fire and stir-fry to fragrant, then put into micronizer and pulverize, crossing 300-400 order, to obtain ultra micro kernel powder for subsequent use;
(3) get Angel Yeast and add and put into-6 ~ 0 DEG C of soft freezing 5-6h after gross weight 1-2 water doubly stirs and form Angel Yeast ice cube, after pulverizing the freezing grinding bodies of Angel Yeast is for subsequent use;
(4) get carrot filter residue to mix with ultra micro kernel powder, cellulase, protease, amylase, starch phosphate, and add after gross weight 0.3-0.4 water doubly stirs, adopt tablet press machine to be made into the coated skin of thin layer, after coated for thin layer suitcase is covered the freezing grinding bodies of Angel Yeast, form dumpling formula fermentation body;
(5) carrot juice filtrate, peptone, dumpling formula fermentation body are put into fermentation tank together, and add gross weight 10-12 water doubly, room temperature is cooled to after high temperature 98 DEG C of sterilizing 2-3min, the Lactobacillus plantarum of access activation, at 45 DEG C of sealed fermenting 15-16d, then rear 43 DEG C of sealed fermenting 6-8d are stirred in airtight concussion, filter and obtain zymotic fluid;
(6) by zymotic fluid through diatomite filter filter 2-3 all over after, carry out pasteurization and vacuum is bottled and get final product.
Beneficial effect of the present invention is embodied in:
The present invention adopts kernel proportioning carrot to make kernel Carrot Compound Beverage, and taste is better pure abundant; In manufacturing process, the generation that semisolid enzymolysis facilitates flavor substance is carried out to kernel Ultramicro-powder; Person; In carrot juice yeasting, load the dumpling formula fermentation body of coated Angel Yeast ice cube, along with the carrying out of fermentation, dumpling formula fermentation body clad break before and after, the effect that the carrying out that simultaneously can play stopping fermentation to a certain extent of compound Angel Yeast ice cube and promotion fermentation are carried out, can contribute to the formation of flavor substance.
Detailed description of the invention
Embodiment
A kind of kernel Carrot Compound Beverage prepared by the zymotic fluid carrying dumpling formula fermentation body described in the present embodiment, it is characterized in that, comprise following parts by weight of component: carrot 110, Rosa Damascana 1.5, cellulase 1.5, proteinase-10 .75, amylase 0.8, almond 5, shelled melon seed 4, peptone 1.5, starch phosphate 0.4, Lactobacillus plantarum 1.5, Angel Yeast 1.1, Vc0.9, appropriate water.
A kind of apricot Carrot Compound Beverage preparation method prepared by the zymotic fluid carrying dumpling formula fermentation body described in the present embodiment, is characterized in that, comprise the following steps:
(1) get carrot use water and clean up rear peeling, stripping and slicing, put into beater and the 2-3min that pulls an oar after adding Rosa Damascana and Vc and gross weight 6-8 water doubly, filter, obtain carrot filter residue and carrot juice filtrate is for subsequent use;
(2) get almond, shelled melon seed first to put into frying pan big fire and stir-fry to fragrant, then put into micronizer and pulverize, crossing 300-400 order, to obtain ultra micro kernel powder for subsequent use;
(3) get Angel Yeast and add and put into-6 ~ 0 DEG C of soft freezing 5-6h after gross weight 1-2 water doubly stirs and form Angel Yeast ice cube, after pulverizing the freezing grinding bodies of Angel Yeast is for subsequent use;
(4) get carrot filter residue to mix with ultra micro kernel powder, cellulase, protease, amylase, starch phosphate, and add after gross weight 0.3-0.4 water doubly stirs, adopt tablet press machine to be made into the coated skin of thin layer, after coated for thin layer suitcase is covered the freezing grinding bodies of Angel Yeast, form dumpling formula fermentation body;
(5) carrot juice filtrate, peptone, dumpling formula fermentation body are put into fermentation tank together, and add gross weight 10-12 water doubly, room temperature is cooled to after high temperature 98 DEG C of sterilizing 2-3min, the Lactobacillus plantarum of access activation, at 45 DEG C of sealed fermenting 15-16d, then rear 43 DEG C of sealed fermenting 6-8d are stirred in airtight concussion, filter and obtain zymotic fluid;
(6) by zymotic fluid through diatomite filter filter 2-3 all over after, carry out pasteurization and vacuum is bottled and get final product.
Claims (2)
1. the kernel Carrot Compound Beverage prepared by the zymotic fluid carrying dumpling formula fermentation body, it is characterized in that, comprise following parts by weight of component: carrot 100-120, Rosa Damascana 1-2, cellulase 1-2, proteinase-10 .5-1, amylase 0.6-1, almond 4-6, shelled melon seed 3-5, peptone 1-2, starch phosphate 0.3-0.5, Lactobacillus plantarum 1-2, Angel Yeast 0.8-1.4, Vc0.8-1, appropriate water.
2. the apricot Carrot Compound Beverage preparation method prepared by the zymotic fluid carrying dumpling formula fermentation body, is characterized in that, comprise the following steps:
(1) get carrot use water and clean up rear peeling, stripping and slicing, put into beater and the 2-3min that pulls an oar after adding Rosa Damascana and Vc and gross weight 6-8 water doubly, filter, obtain carrot filter residue and carrot juice filtrate is for subsequent use;
(2) get almond, shelled melon seed first to put into frying pan big fire and stir-fry to fragrant, then put into micronizer and pulverize, crossing 300-400 order, to obtain ultra micro kernel powder for subsequent use;
(3) get Angel Yeast and add and put into-6 ~ 0 DEG C of soft freezing 5-6h after gross weight 1-2 water doubly stirs and form Angel Yeast ice cube, after pulverizing the freezing grinding bodies of Angel Yeast is for subsequent use;
(4) get carrot filter residue to mix with ultra micro kernel powder, cellulase, protease, amylase, starch phosphate, and add after gross weight 0.3-0.4 water doubly stirs, adopt tablet press machine to be made into the coated skin of thin layer, after coated for thin layer suitcase is covered the freezing grinding bodies of Angel Yeast, form dumpling formula fermentation body;
(5) carrot juice filtrate, peptone, dumpling formula fermentation body are put into fermentation tank together, and add gross weight 10-12 water doubly, room temperature is cooled to after high temperature 98 DEG C of sterilizing 2-3min, the Lactobacillus plantarum of access activation, at 45 DEG C of sealed fermenting 15-16d, then rear 43 DEG C of sealed fermenting 6-8d are stirred in airtight concussion, filter and obtain zymotic fluid;
(6) by zymotic fluid through diatomite filter filter 2-3 all over after, carry out pasteurization and vacuum is bottled and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510208290.3A CN104770810A (en) | 2015-04-29 | 2015-04-29 | Nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and a making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510208290.3A CN104770810A (en) | 2015-04-29 | 2015-04-29 | Nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and a making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104770810A true CN104770810A (en) | 2015-07-15 |
Family
ID=53612830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510208290.3A Pending CN104770810A (en) | 2015-04-29 | 2015-04-29 | Nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and a making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104770810A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520036B (en) * | 2016-01-21 | 2019-05-21 | 致纯食品股份有限公司 | Beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923058A (en) * | 2006-09-04 | 2007-03-07 | 邓申义 | Peanut nourishing beverage |
| CN101637287A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Probiotic binary mixed fermentation beverage and making method |
| CN103549526A (en) * | 2013-11-01 | 2014-02-05 | 合肥市财锦食品有限公司 | Chocolate and coarse cereal-flavored shelled melon seeds and preparation method thereof |
-
2015
- 2015-04-29 CN CN201510208290.3A patent/CN104770810A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923058A (en) * | 2006-09-04 | 2007-03-07 | 邓申义 | Peanut nourishing beverage |
| CN101637287A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Probiotic binary mixed fermentation beverage and making method |
| CN103549526A (en) * | 2013-11-01 | 2014-02-05 | 合肥市财锦食品有限公司 | Chocolate and coarse cereal-flavored shelled melon seeds and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520036B (en) * | 2016-01-21 | 2019-05-21 | 致纯食品股份有限公司 | Beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100891608B1 (en) | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation | |
| JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
| CN103211180B (en) | Potato-pumpkin flour and preparation method thereof | |
| CN104082817B (en) | A kind of heart of a lotus seed benevolence dew beverage and preparation method thereof | |
| KR100971677B1 (en) | Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation | |
| CN102550285A (en) | Production method for mycelium pellets of edible and medicinal fungi and products of mycelium pellets of edible and medicinal fungi | |
| CN105815718A (en) | Fermented fruit and vegetable jam and preparation method thereof | |
| CN103734443B (en) | Method for preparing dried fruit of jerusalem artichoke by strain fermentation, obtained product and application thereof | |
| CN105087347A (en) | Preparation method for okra health-preserving vinegar | |
| CN102187997A (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN104522592A (en) | Pickle product taking bamboo shoots as main raw material and processing method of pickle product | |
| JP2004357509A (en) | Lactic acid fermented food and method for producing the same | |
| CN105053767A (en) | Preparation method of nutrient coconut milk fruits | |
| CN102523920B (en) | Preparation method of Grifola frondosa mycelial pellets and products thereof | |
| CN107535934A (en) | A kind of Blueberry frozen and preparation method thereof | |
| CN104770810A (en) | Nutlet carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and a making method thereof | |
| CN104996924A (en) | Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof | |
| CN104856154A (en) | Calcium-rich carrot, Chinese yam and cucumber seed compound beverage and preparation method thereof | |
| CN104223004A (en) | Processing method of nori soy sauce | |
| CN107927492A (en) | A kind of probiotics composite beverage and preparation method thereof | |
| KR101353423B1 (en) | Making method of enzyme from fruit | |
| CN104770818A (en) | Yellow peach and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof | |
| CN104770803A (en) | Carrot and fruit and vegetable type compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof | |
| CN104770801A (en) | Carrot and red date compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof | |
| CN104770802A (en) | Passion flower and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150715 |
|
| RJ01 | Rejection of invention patent application after publication |