CN105360852A - Preparation method of jackfruit-shaddock fermented beverage - Google Patents
Preparation method of jackfruit-shaddock fermented beverage Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229960002668 sodium chloride Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of a jackfruit-shaddock fermented beverage and belongs to the technical field of food processing. The preparation method comprises, 1, pretreatment: collecting jackfruits, removing impurities, pericarp and seeds, carrying out dicing and carrying out weighing, 2, homogenization: putting the jackfruit pieces into water at a temperature of 90-100 DEG C for 7-10s, taking out the jackfruit pieces, cooling them to a room temperature, adding sterile water into the jackfruit pieces and carrying out grinding to obtain uniform paste, 3, enzymolysis: adding 0.1-2.0wt% of saccharifying enzyme into the uniform paste of the jackfruit pieces, adjusting pH to 6-8 and carrying out stirring at a temperature of 50-60 DEG C for 2-6h, 4, blending: adding glucose and a shaddock juice into the enzymatic hydrolysate obtained by the step 3 and carrying out stirring dissolution, 5, fermentation: inoculating the jackfruit mixed solution with a starter and carrying out fermentation, and 6, centrifugation: carrying out centrifugation treatment on the fermented solution and removing residues so that the jackfruit-shaddock fermented beverage is obtained. The jackfruit-shaddock fermented beverage has good palatability and comprehensive nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of jackfruit shaddock fermented beverage, belong to food processing technology field.
Background technology
Jackfruit is tropical fruit (tree), is also fruit the heaviest in the world, and generally weigh 5-20 kilogram, the heaviest more than 59 kilograms.Can, preserved fruit, fruit juice are eaten or be processed into pulp raw.Seed is rich in starch, can cook; Resin and leaf medicinal, subdhing swelling and detoxicating; Pulp have quench the thirst, logical breast, tonifying middle-Jiao and Qi effect.Modern medicine study confirms, containing abundant carbohydrate, protein, B family vitamin (B1, B2, B6), vitamin C, mineral matter, fatty wet goods in jackfruit.Carbohydrate in jackfruit, protein, fat oil, minerals and vitamins have certain effect to the normal physiological function maintaining body.Green green fruit can be done vegetables and eat.The every 100 grams of carbohydrate containing 24.9 grams of edible part time ripe, and calcium, phosphorus, iron etc.Taking after jackfruit can the hydrolysis of intensive aspect inner fibrin, can will block in tissue and endovascular fibrin and dissolution of blood clot, thus improve local blood, body fluid circulatory, make inflammation and absorption of edema, disappear, have certain auxiliary therapeutic action to the disease caused by cerebral thrombus and other thrombus.
Shaddock contains carbohydrate, vitamin B1, vitamin B2, vitamin C, citrin, carrotene, potassium, calcium, phosphorus, citric acid etc.Shaddock ped main component has naringin, neohesperidin etc., and shaddock core contains fat oil, obakunone, obakulactone etc.Shaddock is nutritious, every 100 grams of edible parts, moisture content 84.8 grams, 0.7 gram, protein, 0.6 gram, fat, 12.2 grams, carbohydrate, heat 57 kilocalories, crude fibre 0.8 gram, calcium 41 milligrams, 43 milligrams, phosphorus, iron 0.9 milligram, carrotene 0.12 milligram, sulfuric acid element 0.07 milligram, 0.02 milligram, riboflavin, niacin 0.5 milligram, 41 milligrams, ascorbic acid.
The processing and utilization of current jackfruit and shaddock also rests on the primary stage, and strengthen jackfruit and shaddock function and health value and study, exploitation jackfruit and shaddock health foodstuff series, have important practical significance.Wherein, be prepared into beverage and be not only one of effective means solving the problem such as jackfruit and the shaddock maturity period is short, fresh-keeping difficulty, and the good health drink of health care can be obtained.
For this phenomenon, Chinese patent CN93108389.3 discloses a kind of jackfruit beverage.Specifically with ripe most probably above fresh pineapple mamoncillo slurry, filtered water, white granulated sugar, Citric acid, trisodium citrate, sodium carboxymethylcellulose, monosodium glutamate, sodium chloride, ethyl maltol, vitamin C, by certain weight ratio and formulated according to certain technological process of production.Artocarpus juice drink has the distinctive flavour of mature pineapples mamoncillo meat and fragrance, juice sweet and sour taste, and free from extraneous odour, doubly gets consumer reception.But this patent does not undergo microbial fermentation, nutritive value fails to reach good lifting, therefore also needs to study jackfruit fermenting beverage further, to promote its nutritive value and added value, and meets the need of market.
Summary of the invention
The present invention is directed to traditional jackfruit shaddock fermented beverage Problems existing, aim to provide a kind of preparation method of jackfruit shaddock fermented beverage.
In order to solve the problem, the technical solution adopted in the present invention is:
A preparation method for jackfruit shaddock fermented beverage, comprises the following steps:
(1) pretreatment: collect jackfruit, impurity elimination, removes the peel, removes seed, dices, and weighs for subsequent use;
(2) blanching: jackfruit fourth is put into 90 DEG C ~ 100 DEG C water process 7 seconds ~ 10 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the sterilized water adding 4 ~ 8 times of weight in cooled jackfruit fourth, uses refiner or colloid mill that the customization of the jackfruit of pulverizing is made homogenate shape;
(4) enzymolysis: in jackfruit homogenate, adds the carbohydrase of 0.1 ~ 2.0% jackfruit weight, and adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allocate: the enzymolysis liquid that step (3) obtains is added the glucose of 3.0 ~ 5.0% jackfruit weight and the grapefruit juice of 5.0 ~ 15.0% jackfruit weight, stirring and dissolving;
(6) ferment: in jackfruit seasoning liquid, inoculating starter ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, jackfruit shaddock fermented beverage can be obtained.
Wherein, in step (4), the vigor of the carbohydrase of use is: 100000U/g.
Wherein, in step (6), leavening is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, and its addition is respectively 1-3%, the 2-4% of jackfruit weight, 2-3%, fermentation condition are: 30-37 DEG C, pH6-8, fermentation time is 20-40h.
The invention has the beneficial effects as follows:
(1) multiple enzyme complex enzyme hydrolysis is adopted, and the technique of multiple-microorganism cooperative fermentation;
(2) the jackfruit shaddock fermented beverage adopting the present invention to prepare, good palatability, nutrition is more comprehensively;
(3) present invention process is simple, with low cost, is applicable to large-scale promotion.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.Under the precondition of design not departing from essence of the present invention, some adjustment or improvement can also be made, all belong to protection scope of the present invention.
embodiment 1
A preparation method for jackfruit shaddock fermented beverage, comprises the following steps:
(1) pretreatment: collect jackfruit, impurity elimination, removes the peel, removes seed, dices, and the 1000g that weighs is for subsequent use;
(2) blanching: jackfruit fourth is put into 100 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the sterilized water adding 5 times of weight in cooled jackfruit fourth, uses refiner or colloid mill that the customization of the jackfruit of pulverizing is made homogenate shape;
(4) enzymolysis: in jackfruit homogenate, adds the carbohydrase (100000U/g) of 2.0% jackfruit weight, regulates pH to be 6.5, within the scope of 55 DEG C, stirs 6h;
(5) allocate: the enzymolysis liquid that step (3) obtains is added the glucose of 4.0% jackfruit weight and the grapefruit juice of 10.0% jackfruit weight, stirring and dissolving;
(6) ferment: in jackfruit seasoning liquid, inoculate Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition is respectively 2%, 2.5%, 2.2% of jackfruit weight, and fermentation condition is: 33 DEG C, pH7, and fermentation time is 28h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, jackfruit shaddock fermented beverage can be obtained.
embodiment 2
A preparation method for jackfruit shaddock fermented beverage, comprises the following steps:
(1) pretreatment: collect jackfruit, impurity elimination, removes the peel, removes seed, dices, and the 1000g that weighs is for subsequent use;
(2) blanching: jackfruit fourth is put into 100 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the sterilized water adding 5 times of weight in cooled jackfruit fourth, uses refiner or colloid mill that the customization of the jackfruit of pulverizing is made homogenate shape;
(4) enzymolysis: in jackfruit homogenate, adds the carbohydrase (100000U/g) of 2.0% jackfruit weight, regulates pH to be 6.5, within the scope of 55 DEG C, stirs 6h;
(5) allocate: the enzymolysis liquid that step (3) obtains is added the glucose of 4.0% jackfruit weight and the grapefruit juice of 10.0% jackfruit weight, stirring and dissolving;
(6) ferment: in jackfruit seasoning liquid, inoculate Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition be respectively jackfruit weight 1%, 2%, 2%, fermentation condition is: 30 DEG C, pH6, fermentation time is 20h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, jackfruit shaddock fermented beverage can be obtained.
embodiment 3
A preparation method for jackfruit shaddock fermented beverage, comprises the following steps:
(1) pretreatment: collect jackfruit, impurity elimination, removes the peel, removes seed, dices, and the 1000g that weighs is for subsequent use;
(2) blanching: jackfruit fourth is put into 100 DEG C water process 7 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the sterilized water adding 5 times of weight in cooled jackfruit fourth, uses refiner or colloid mill that the customization of the jackfruit of pulverizing is made homogenate shape;
(4) enzymolysis: in jackfruit homogenate, adds the carbohydrase (100000U/g) of 2.0% jackfruit weight, regulates pH to be 6.5, within the scope of 55 DEG C, stirs 6h;
(5) allocate: the enzymolysis liquid that step (3) obtains is added the glucose of 4.0% jackfruit weight and the grapefruit juice of 10.0% jackfruit weight, stirring and dissolving;
(6) ferment: in jackfruit seasoning liquid, inoculate Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition be respectively jackfruit weight 3%, 4%, 3%, fermentation condition is: 37 DEG C, pH8, fermentation time is 40h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, jackfruit shaddock fermented beverage can be obtained.
Claims (3)
1. a preparation method for jackfruit shaddock fermented beverage, is characterized in that: comprise the following steps:
(1) pretreatment: collect jackfruit, impurity elimination, removes the peel, removes seed, dices, and weighs for subsequent use;
(2) blanching: jackfruit fourth is put into 90 DEG C ~ 100 DEG C water process 7 seconds ~ 10 seconds afterwards take out be cooled to room temperature;
(3) homogenate: the sterilized water adding 4 ~ 8 times of weight in cooled jackfruit fourth, uses refiner or colloid mill that the customization of the jackfruit of pulverizing is made homogenate shape;
(4) enzymolysis: in jackfruit homogenate, adds the carbohydrase of 0.1 ~ 2.0% jackfruit weight, and adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allocate: the enzymolysis liquid that step (3) obtains is added the glucose of 3.0 ~ 5.0% jackfruit weight and the grapefruit juice of 5.0 ~ 15.0% jackfruit weight, stirring and dissolving;
(6) ferment: in jackfruit seasoning liquid, inoculating starter ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, jackfruit shaddock fermented beverage can be obtained.
2. the preparation method of a kind of jackfruit lactacidase fermenting beverage according to claim 1, is characterized in that: in step (4), and the vigor of use carbohydrase is: 100000U/g.
3. the preparation method of a kind of jackfruit lactacidase fermenting beverage according to claim 1, it is characterized in that: in step (6), leavening is Lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, its addition is respectively 1-3%, the 2-4% of jackfruit weight, 2-3%, fermentation condition are: 30-37 DEG C, pH6-8, fermentation time is 20-40h.
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| WO2022205857A1 (en) * | 2021-03-31 | 2022-10-06 | 润盈生物工程（上海）有限公司 | Preparation method for fermented jackfruit seed beverage |
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Application publication date: 20160302 |