CN105495235A - High-antioxidant burdock fermented beverage and preparation method thereof - Google Patents
High-antioxidant burdock fermented beverage and preparation method thereof Download PDFInfo
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- CN105495235A CN105495235A CN201510883999.3A CN201510883999A CN105495235A CN 105495235 A CN105495235 A CN 105495235A CN 201510883999 A CN201510883999 A CN 201510883999A CN 105495235 A CN105495235 A CN 105495235A
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a high-antioxidant burdock fermented beverage and a preparation method thereof. The high-antioxidant burdock fermented beverage comprises the following raw materials in parts by weight: 3-4 parts of a burdock refined solution, 2-2.5 parts of purple corn juice, 1-1.5 parts of purple yam juice, 1-1.2 parts of purple sweet potato juice, 0.6-0.8 part of strawberry juice, 0.6-0.8 part of carrot juice, 0.4-0.6 part of soybean juice, 0.2-0.4 part of a mixed bacterium suspension solution, 6-8 parts of white granulated sugar and 0.03-0.05 part of a stabilizing agent. The high-antioxidant burdock fermented beverage is prepared by the steps of mixing, fermentation, stabilizing treatment, filtration, homogenization, degasification, filling, packaging and sterilization. The obtained high-antioxidant burdock fermented beverage is rich in high-antioxidant active substances of oligosaccharide, anthocyanin, beta-carotene, isoflavone and the like, tastes delicious, and integrates health protection and nutrition; through adoption of heat-insulating treatment and coordination of chitosan, pectin and water-soluble soybean polysaccharide, the stability of the beverage is improved, and the method is simple, low in cost and free of toxic or side effect.
Description
Technical field
The present invention relates to a kind of high anti-oxidation type burdock fermented beverage and preparation method thereof, belong to food processing field.
Background technology
Arctium Campanulales, composite family biennial herb plant, is rich in compound sugar, cellulose, protein, vitamin and mineral matter, and it has the effects such as antibacterial, hypoglycemic, anti-ageing, anti-oxidant, anticancer.Qarnet rice, the protophyte in Andes, has high phenolic compounds and anthocyanidin.Qarnet rice adds as far back as print just has plantation front period, it is made beverage to drink by the Andean recluse of Peru, be called " ChichaMorada ", this kind of beverage becomes local people from Andes diet already can not indispensable some, and because this beverage contains polyphenolic substance, make it have health and trophism, thus day by day receive publicity.Through the supervision of Chinese agriculture grain quality, test center detects containing 18 seed amino acids, and containing 21 kinds of trace elements of needed by human and multivitamin and natural colouring matter, be rich in Anticancer Element Selenium selenium especially, promote intelligence element zinc and iron and calcium etc., and excellent taste, not only soft but also tender, skin is thin smooth slightly sticky, also has a kind of special delicate fragrance, so be a kind of superior natural beauty flavor nutrient health-care food with the food that Qarnet rice processes from strand.Purple Chinese yam also claims " purple ginseng ", has another name called Chinese yam and long taro, belongs to Dioscoreaceae, with the block root of its hypertrophy or cylindric edible.Containing protein 1.5% in block root, carbohydrate 14.4%, and containing multivitamin and choline etc., high nutritive value.Be rich in Chinese yam soap, interior containing various hormone base substance, often eating purple Chinese yam has the hormonal synthesis of promotion endocrine.Protein content and the content of starch of purple Chinese yam are all very high, have and are suitable for skin moisture-keeping, can also promote the metabolism of cell so often eat purple Chinese yam.Be good tonic material, be called again the good reputation of " kings of vegetables " by people.Purple potato is again black potato, potato meat be purple to darkviolet, it, except having the nutritional labeling of common Ipomoea batatas, is also rich in selenium element and anthocyanidin.Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin be current scientific circles find disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger, the ability of its scavenging free radicals is ascorbic 20 times, 50 times of vitamin E.Purple potato one of primary raw material becoming anthocyanidin.Fragaria perennial herb, a kind of flowers and fruits of redness, outward appearance is in heart-shaped, and delicious red tender, pulp succulence, containing special strong fruit aroma.The effects such as strawberry is rich in vitamin C, pectin and cellulose, and it has promotion gastrointestinal peristalsis, helps digest, improves constipation, prevention hemorrhoid.Carrot is rich in beta carotene, resolves into vitamin A, can prevent and treat yctalopia and breathing problem after edible through gastrointestinal disturbances.Also carrot is rich in vitamin simultaneously, and has slight and continue the effect of sweating, can the metabolism of chafe, and promote blood circulation, thus make skin delicacy smooth, the colour of skin is ruddy, has original effect to skin health-care.Soybean common name soya bean, pulse family Glycine annual herb plant, is rich in soybean and is rich in protein, grease, dietary fiber, isoflavones, saponin(e, compound sugar and vitamin, and it has the effects such as anti-oxidant, reducing blood lipid, secondary buck, enhancing immunity.
Fermented beverage is now very general, as the potato peach apricot fruit fermented beverage that number of patent application is 201310140743.4 records, a kind of asparagus corn fermented beverage that license number is recorded for ZL201110414171.5 and preparation method thereof, as the red date lactic acid fermentation beverage process study etc. that beverage industry (2015) is published.Can find out that many raw materials can be prepared into composite fermented beverage from the particular content analysis of above-mentioned data.
Summary of the invention
The object of the present invention is to provide a kind of high anti-oxidation type burdock fermented beverage integrating health care and nutrition.
Another object of the present invention is to the preparation method that a kind of high anti-oxidation type burdock fermented beverage is provided.
For realizing above-mentioned first object, the technical scheme that the present invention takes is: a kind of high anti-oxidation type burdock fermented beverage, its each raw material and mass fraction thereof: burdock refined solution 3 ~ 4 parts, purple corn juice 2 ~ 2.5 parts, purple Succus Rhizoma Dioscoreae 1 ~ 1.5 part, purple sweet potato juice 1 ~ 1.2 part, strawberry juice 0.6 ~ 0.8 part, carrot juice 0.6 ~ 0.8 part, soybean juice 0.4 ~ 0.6 part, plastc ring 0.2 ~ 0.4 part, white granulated sugar 6 ~ 8 parts and stabilizing agent 0.03 ~ 0.05 part.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described burdock refined solution is: first fresh burdock is cleaned up rear drying; Secondly 40 mesh sieves are pulverized and sieved; Then enzymolysis 2h under the condition of liquid-solid ratio 8:1mL/g, pH value 5.0, cellulase 0.4% and 45 DEG C; 90 DEG C of enzyme 5min that go out subsequently; The ultrafiltration of last 20K film, obtains burdock refined solution.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described purple corn juice is: first choose full seed, granularity is neat, Qarnet rice that cracked kernel is few, removes impurity and flat grain; After next adds 3 times of water, 60 DEG C of immersions cause its abundant imbibition, pull out and drain; Add 5 times of water beater making beating subsequently homogeneous to emulsion, without obvious particle; Then warm a-amylase 65 DEG C of enzymolysis 60min in 0.6% are added after 50 DEG C of gelatinization 15min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain purple corn juice.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described purple Succus Rhizoma Dioscoreae is: first cleaned up by new light violet Chinese yam, scrape off epidermis, then cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The sodium iso-vc solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain purple Succus Rhizoma Dioscoreae.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described purple sweet potato juice is: first choose and select new light violet potato, cleans, heating using microwave is to ripe; Next gets edible part, and add 5 times of water, beater carries out making beating 10min; Add the rear 65 DEG C of enzymolysis 60min of mesophilicα-diastase 0.5% subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain purple sweet potato juice.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described strawberry juice is: first fresh strawberry stalk cleaned up; Next is squeezed the juice after adding 2 times of water soaking 10min; Enzymolysis 1.5h under the condition of solid-to-liquid ratio 1:10, pectase 0.05% and temperature 45 C subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain strawberry juice.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described carrot juice is: first choose the carrot that body is penetrating, ripe, clean through water soaking afterflush, manual peeling, section; Secondly 2 times of water making beating 5min will be added after blanching 10min in the carrot thin slice 90 DEG C of water cut; Add slurry subsequently and weigh the pectase of 0.3% at 45 DEG C of hydrolysis 1h; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain carrot juice.
High anti-oxidation type burdock fermented beverage of the present invention is further: the preparation method of described soybean juice is: first choose that particle is satisfied, uniform color, free from admixture, without the dry soybean gone rotten, wash, except trifle in the world, secondly its abundant imbibition is caused with mass concentration 0.25% saleratus solution 60 DEG C of immersions of 5 times, by the purified rinse water 3 times of the soybean after immersion; 100 DEG C of hydro-thermals scald 5min to wash away the sodium bicarbonate solution in soybean subsequently, pull out simultaneously and drain after artificial removing soybean skin; Then add 10 times of water, heating cooked beans is homogeneous to emulsion to its well-done rear paste mill grinding, without obvious particle; Last 400 mesh filter screens filter, and obtain soybean juice.
High anti-oxidation type burdock fermented beverage of the present invention is also: described plastc ring selects Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus as fermented bacterium respectively, fermented bacterium is cultivated through overactivation and expansion before addition, make with sterilized water the bacteria suspension that bacteria containing amount is 108 ~ 109CFU/mL respectively again after medium centrifugal, three kinds of bacteria suspensions are 1:1:3 mixing according to volume ratio; Described stabilizing agent is shitosan 20%, pectin 55% and soluble soybean polysaccharide 25%.
For realizing above-mentioned second object, the technical scheme that the present invention takes is: a kind of preparation method of high anti-oxidation type burdock fermented beverage, it comprises following concrete steps: first burdock refined solution, purple corn juice, purple Succus Rhizoma Dioscoreae, purple sweet potato juice, strawberry juice, carrot juice, soybean juice and white granulated sugar are allocated, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding plastc ring; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of high anti-oxidation type burdock fermented beverage products; Described fermentation is ferment at constant temperature 8 ~ 12h under temperature 40 ~ 44 DEG C of conditions; Described stabilization processes is incubated 20 ~ 30min under temperature 45 ~ 50 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 20 ~ 30MPa, temperature 50 ~ 60 DEG C, homogeneous 2 ~ 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
Compared with prior art, the present invention has following beneficial effect:
1, burdock refined solution, purple corn juice, purple Succus Rhizoma Dioscoreae, purple sweet potato juice, strawberry juice, carrot juice and soybean juice are processed into fermented beverage by the present invention, be rich in the contour anti-oxidation active substance of compound sugar, anthocyanidin, beta carotene and isoflavones, simultaneously its sweet and sour taste, integrate health care and nutrition;
2, the present invention adopts isothermal holding to work in coordination with shitosan, pectin and soluble soybean polysaccharide to improve the stability of beverage, and method is simple, with low cost and have no side effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed.
embodiment 1:
Each raw material and mass fraction thereof: burdock refined solution 3kg, purple corn juice 2.3kg, purple Succus Rhizoma Dioscoreae 1.5kg, purple sweet potato juice 1kg, strawberry juice 0.8kg, carrot juice 0.7kg, soybean juice 0.6kg, plastc ring 0.4kg, white granulated sugar 8kg and stabilizing agent 0.03kg; The preparation method of described burdock refined solution is: first fresh burdock is cleaned up rear drying; Secondly 40 mesh sieves are pulverized and sieved; Then enzymolysis 2h under the condition of liquid-solid ratio 8:1mL/g, pH value 5.0, cellulase 0.4% and 45 DEG C; 90 DEG C of enzyme 5min that go out subsequently; The ultrafiltration of last 20K film, obtains burdock refined solution; The preparation method of described purple corn juice is: first choose full seed, granularity is neat, Qarnet rice that cracked kernel is few, removes impurity and flat grain; After next adds 3 times of water, 60 DEG C of immersions cause its abundant imbibition, pull out and drain; Add 5 times of water beater making beating subsequently homogeneous to emulsion, without obvious particle; Then warm a-amylase 65 DEG C of enzymolysis 60min in 0.6% are added after 50 DEG C of gelatinization 15min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain purple corn juice; The preparation method of described purple Succus Rhizoma Dioscoreae is: first cleaned up by new light violet Chinese yam, scrape off epidermis, then cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The sodium iso-vc solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain purple Succus Rhizoma Dioscoreae; The preparation method of described purple sweet potato juice is: first choose and select new light violet potato, cleans, heating using microwave is to ripe; Next gets edible part, and add 5 times of water, beater carries out making beating 10min; Add the rear 65 DEG C of enzymolysis 60min of mesophilicα-diastase 0.5% subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain purple sweet potato juice; The preparation method of described strawberry juice is: first fresh strawberry stalk cleaned up; Next is squeezed the juice after adding 2 times of water soaking 10min; Enzymolysis 1.5h under the condition of solid-to-liquid ratio 1:10, pectase 0.05% and temperature 45 C subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain strawberry juice; The preparation method of described carrot juice is: first choose the carrot that body is penetrating, ripe, clean through water soaking afterflush, manual peeling, section; Secondly 2 times of water making beating 5min will be added after blanching 10min in the carrot thin slice 90 DEG C of water cut; Add slurry subsequently and weigh the pectase of 0.3% at 45 DEG C of hydrolysis 1h; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain carrot juice; The preparation method of described soybean juice is: first choose that particle is satisfied, uniform color, free from admixture, without the dry soybean gone rotten, wash, except trifle in the world, secondly its abundant imbibition is caused with mass concentration 0.25% saleratus solution 60 DEG C of immersions of 5 times, by the purified rinse water 3 times of the soybean after immersion; 100 DEG C of hydro-thermals scald 5min to wash away the sodium bicarbonate solution in soybean subsequently, pull out simultaneously and drain after artificial removing soybean skin; Then add 10 times of water, heating cooked beans is homogeneous to emulsion to its well-done rear paste mill grinding, without obvious particle; Last 400 mesh filter screens filter, and obtain soybean juice; Described plastc ring selects Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus as fermented bacterium respectively, fermented bacterium is cultivated through overactivation and expansion before addition, after medium centrifugal more respectively with sterilized water make bacteria containing amount be 3.8 × 108,5.8 × 108, the bacteria suspension of 4.1 × 108CFU/mL, three kinds of bacteria suspensions are 1:1:3 mixing according to volume ratio; Described stabilizing agent is shitosan 20%, pectin 55% and soluble soybean polysaccharide 25%.
Concrete steps: first burdock refined solution, purple corn juice, purple Succus Rhizoma Dioscoreae, purple sweet potato juice, strawberry juice, carrot juice, soybean juice and white granulated sugar are allocated, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding plastc ring; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of high anti-oxidation type burdock fermented beverage products; Described fermentation is ferment at constant temperature 8h under temperature 40 DEG C of conditions; Described stabilization processes is incubated 30min under temperature 50 C condition, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 30MPa, temperature 55 DEG C, homogeneous 2 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
embodiment 2:
Each raw material and mass fraction thereof: burdock refined solution 4kg, purple corn juice 2kg, purple Succus Rhizoma Dioscoreae 1.3kg, purple sweet potato juice 1.1kg, strawberry juice 0.6kg, carrot juice 0.8kg, soybean juice 0.5kg, plastc ring 0.3kg, white granulated sugar 6kg and stabilizing agent 0.05kg; The preparation method of described burdock refined solution is: first fresh burdock is cleaned up rear drying; Secondly 40 mesh sieves are pulverized and sieved; Then enzymolysis 2h under the condition of liquid-solid ratio 8:1mL/g, pH value 5.0, cellulase 0.4% and 45 DEG C; 90 DEG C of enzyme 5min that go out subsequently; The ultrafiltration of last 20K film, obtains burdock refined solution; The preparation method of described purple corn juice is: first choose full seed, granularity is neat, Qarnet rice that cracked kernel is few, removes impurity and flat grain; After next adds 3 times of water, 60 DEG C of immersions cause its abundant imbibition, pull out and drain; Add 5 times of water beater making beating subsequently homogeneous to emulsion, without obvious particle; Then warm a-amylase 65 DEG C of enzymolysis 60min in 0.6% are added after 50 DEG C of gelatinization 15min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain purple corn juice; The preparation method of described purple Succus Rhizoma Dioscoreae is: first cleaned up by new light violet Chinese yam, scrape off epidermis, then cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The sodium iso-vc solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain purple Succus Rhizoma Dioscoreae; The preparation method of described purple sweet potato juice is: first choose and select new light violet potato, cleans, heating using microwave is to ripe; Next gets edible part, and add 5 times of water, beater carries out making beating 10min; Add the rear 65 DEG C of enzymolysis 60min of mesophilicα-diastase 0.5% subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain purple sweet potato juice; The preparation method of described strawberry juice is: first fresh strawberry stalk cleaned up; Next is squeezed the juice after adding 2 times of water soaking 10min; Enzymolysis 1.5h under the condition of solid-to-liquid ratio 1:10, pectase 0.05% and temperature 45 C subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain strawberry juice; The preparation method of described carrot juice is: first choose the carrot that body is penetrating, ripe, clean through water soaking afterflush, manual peeling, section; Secondly 2 times of water making beating 5min will be added after blanching 10min in the carrot thin slice 90 DEG C of water cut; Add slurry subsequently and weigh the pectase of 0.3% at 45 DEG C of hydrolysis 1h; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain carrot juice; The preparation method of described soybean juice is: first choose that particle is satisfied, uniform color, free from admixture, without the dry soybean gone rotten, wash, except trifle in the world, secondly its abundant imbibition is caused with mass concentration 0.25% saleratus solution 60 DEG C of immersions of 5 times, by the purified rinse water 3 times of the soybean after immersion; 100 DEG C of hydro-thermals scald 5min to wash away the sodium bicarbonate solution in soybean subsequently, pull out simultaneously and drain after artificial removing soybean skin; Then add 10 times of water, heating cooked beans is homogeneous to emulsion to its well-done rear paste mill grinding, without obvious particle; Last 400 mesh filter screens filter, and obtain soybean juice; Described plastc ring selects Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus as fermented bacterium respectively, fermented bacterium is cultivated through overactivation and expansion before addition, after medium centrifugal more respectively with sterilized water make bacteria containing amount be 6.6 × 108,3.9 × 108, the bacteria suspension of 7.5 × 108CFU/mL, three kinds of bacteria suspensions are 1:1:3 mixing according to volume ratio; Described stabilizing agent is shitosan 20%, pectin 55% and soluble soybean polysaccharide 25%.
Concrete steps: first burdock refined solution, purple corn juice, purple Succus Rhizoma Dioscoreae, purple sweet potato juice, strawberry juice, carrot juice, soybean juice and white granulated sugar are allocated, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding plastc ring; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of high anti-oxidation type burdock fermented beverage products; Described fermentation is ferment at constant temperature 12h under temperature 44 DEG C of conditions; Described stabilization processes is incubated 25min under temperature 48 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 25MPa, temperature 50 C, homogeneous 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
embodiment 3:
Each raw material and mass fraction thereof: burdock refined solution 3.5kg, purple corn juice 2.5kg, purple Succus Rhizoma Dioscoreae 1kg, purple sweet potato juice 1.2kg, strawberry juice 0.7kg, carrot juice 0.6kg, soybean juice 0.4kg, plastc ring 0.4kg, white granulated sugar 7kg and stabilizing agent 0.04kg; The preparation method of described burdock refined solution is: first fresh burdock is cleaned up rear drying; Secondly 40 mesh sieves are pulverized and sieved; Then enzymolysis 2h under the condition of liquid-solid ratio 8:1mL/g, pH value 5.0, cellulase 0.4% and 45 DEG C; 90 DEG C of enzyme 5min that go out subsequently; The ultrafiltration of last 20K film, obtains burdock refined solution; The preparation method of described purple corn juice is: first choose full seed, granularity is neat, Qarnet rice that cracked kernel is few, removes impurity and flat grain; After next adds 3 times of water, 60 DEG C of immersions cause its abundant imbibition, pull out and drain; Add 5 times of water beater making beating subsequently homogeneous to emulsion, without obvious particle; Then warm a-amylase 65 DEG C of enzymolysis 60min in 0.6% are added after 50 DEG C of gelatinization 15min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain purple corn juice; The preparation method of described purple Succus Rhizoma Dioscoreae is: first cleaned up by new light violet Chinese yam, scrape off epidermis, then cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The sodium iso-vc solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain purple Succus Rhizoma Dioscoreae; The preparation method of described purple sweet potato juice is: first choose and select new light violet potato, cleans, heating using microwave is to ripe; Next gets edible part, and add 5 times of water, beater carries out making beating 10min; Add the rear 65 DEG C of enzymolysis 60min of mesophilicα-diastase 0.5% subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain purple sweet potato juice; The preparation method of described strawberry juice is: first fresh strawberry stalk cleaned up; Next is squeezed the juice after adding 2 times of water soaking 10min; Enzymolysis 1.5h under the condition of solid-to-liquid ratio 1:10, pectase 0.05% and temperature 45 C subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain strawberry juice; The preparation method of described carrot juice is: first choose the carrot that body is penetrating, ripe, clean through water soaking afterflush, manual peeling, section; Secondly 2 times of water making beating 5min will be added after blanching 10min in the carrot thin slice 90 DEG C of water cut; Add slurry subsequently and weigh the pectase of 0.3% at 45 DEG C of hydrolysis 1h; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain carrot juice; The preparation method of described soybean juice is: first choose that particle is satisfied, uniform color, free from admixture, without the dry soybean gone rotten, wash, except trifle in the world, secondly its abundant imbibition is caused with mass concentration 0.25% saleratus solution 60 DEG C of immersions of 5 times, by the purified rinse water 3 times of the soybean after immersion; 100 DEG C of hydro-thermals scald 5min to wash away the sodium bicarbonate solution in soybean subsequently, pull out simultaneously and drain after artificial removing soybean skin; Then add 10 times of water, heating cooked beans is homogeneous to emulsion to its well-done rear paste mill grinding, without obvious particle; Last 400 mesh filter screens filter, and obtain soybean juice; Described plastc ring selects Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus as fermented bacterium respectively, fermented bacterium is cultivated through overactivation and expansion before addition, after medium centrifugal more respectively with sterilized water make bacteria containing amount be 5.7 × 108,6.8 × 108, the bacteria suspension of 8.3 × 108CFU/mL, three kinds of bacteria suspensions are 1:1:3 mixing according to volume ratio; Described stabilizing agent is shitosan 20%, pectin 55% and soluble soybean polysaccharide 25%.
Concrete steps: first burdock refined solution, purple corn juice, purple Succus Rhizoma Dioscoreae, purple sweet potato juice, strawberry juice, carrot juice, soybean juice and white granulated sugar are allocated, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding plastc ring; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of high anti-oxidation type burdock fermented beverage products; Described fermentation is ferment at constant temperature 10h under temperature 42 DEG C of conditions; Described stabilization processes is incubated 30min under temperature 50 C condition, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 20MPa, temperature 60 C, homogeneous 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
Above detailed description of the invention is only the preferred embodiment of this creation, and not in order to limit this creation, any amendment made within all spirit in this creation and principle, equivalent replacement, improvement etc., within the protection domain that all should be included in this creation.
Claims (10)
1. a high anti-oxidation type burdock fermented beverage, is characterized in that: each raw material and mass fraction thereof: burdock refined solution 3 ~ 4 parts, purple corn juice 2 ~ 2.5 parts, purple Succus Rhizoma Dioscoreae 1 ~ 1.5 part, purple sweet potato juice 1 ~ 1.2 part, strawberry juice 0.6 ~ 0.8 part, carrot juice 0.6 ~ 0.8 part, soybean juice 0.4 ~ 0.6 part, plastc ring 0.2 ~ 0.4 part, white granulated sugar 6 ~ 8 parts and stabilizing agent 0.03 ~ 0.05 part.
2. high anti-oxidation type burdock fermented beverage as claimed in claim 1, is characterized in that: the preparation method of described burdock refined solution is: first fresh burdock is cleaned up rear drying; Secondly 40 mesh sieves are pulverized and sieved; Then enzymolysis 2h under the condition of liquid-solid ratio 8:1mL/g, pH value 5.0, cellulase 0.4% and 45 DEG C; 90 DEG C of enzyme 5min that go out subsequently; The ultrafiltration of last 20K film, obtains burdock refined solution.
3. high anti-oxidation type burdock fermented beverage as claimed in claim 1, is characterized in that: the preparation method of described purple corn juice is: first choose full seed, granularity is neat, Qarnet rice that cracked kernel is few, removes impurity and flat grain; After next adds 3 times of water, 60 DEG C of immersions cause its abundant imbibition, pull out and drain; Add 5 times of water beater making beating subsequently homogeneous to emulsion, without obvious particle; Then warm a-amylase 65 DEG C of enzymolysis 60min in 0.6% are added after 50 DEG C of gelatinization 15min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain purple corn juice.
4. high anti-oxidation type burdock fermented beverage as claimed in claim 1, is characterized in that: the preparation method of described purple Succus Rhizoma Dioscoreae is: first cleaned up by new light violet Chinese yam, scrape off epidermis, then cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The sodium iso-vc solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain purple Succus Rhizoma Dioscoreae.
5. high anti-oxidation type burdock fermented beverage as claimed in claim 1, is characterized in that: the preparation method of described purple sweet potato juice is: first choose and select new light violet potato, cleans, heating using microwave is to ripe; Next gets edible part, and add 5 times of water, beater carries out making beating 10min; Add the rear 65 DEG C of enzymolysis 60min of mesophilicα-diastase 0.5% subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain purple sweet potato juice.
6. high anti-oxidation type burdock fermented beverage as claimed in claim 1, is characterized in that: the preparation method of described strawberry juice is: first fresh strawberry stalk cleaned up; Next is squeezed the juice after adding 2 times of water soaking 10min; Enzymolysis 1.5h under the condition of solid-to-liquid ratio 1:10, pectase 0.05% and temperature 45 C subsequently; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain strawberry juice.
7. high anti-oxidation type burdock fermented beverage as claimed in claim 1, is characterized in that: the preparation method of described carrot juice is: first choose the carrot that body is penetrating, ripe, clean through water soaking afterflush, manual peeling, section; Secondly 2 times of water making beating 5min will be added after blanching 10min in the carrot thin slice 90 DEG C of water cut; Add slurry subsequently and weigh the pectase of 0.3% at 45 DEG C of hydrolysis 1h; Then 90 DEG C of enzyme 5min that go out; Last 400 mesh filter screens filter, and obtain carrot juice.
8. high anti-oxidation type burdock fermented beverage as claimed in claim 1, it is characterized in that: the preparation method of described soybean juice is: first choose that particle is satisfied, uniform color, free from admixture, without the dry soybean gone rotten, wash, except trifle in the world, secondly its abundant imbibition is caused with mass concentration 0.25% saleratus solution 60 DEG C of immersions of 5 times, by the purified rinse water 3 times of the soybean after immersion; 100 DEG C of hydro-thermals scald 5min to wash away the sodium bicarbonate solution in soybean subsequently, pull out simultaneously and drain after artificial removing soybean skin; Then add 10 times of water, heating cooked beans is homogeneous to emulsion to its well-done rear paste mill grinding, without obvious particle; Last 400 mesh filter screens filter, and obtain soybean juice.
9. high anti-oxidation type burdock fermented beverage as claimed in claim 1, it is characterized in that: described plastc ring selects Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus as fermented bacterium respectively, fermented bacterium is cultivated through overactivation and expansion before addition, make with sterilized water the bacteria suspension that bacteria containing amount is 108 ~ 109CFU/mL respectively again after medium centrifugal, three kinds of bacteria suspensions are 1:1:3 mixing according to volume ratio; Described stabilizing agent is shitosan 20%, pectin 55% and soluble soybean polysaccharide 25%.
10. the preparation method of a high anti-oxidation type burdock fermented beverage, it is characterized in that: comprise following concrete steps: first burdock refined solution, purple corn juice, purple Succus Rhizoma Dioscoreae, purple sweet potato juice, strawberry juice, carrot juice, soybean juice and white granulated sugar are allocated, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding plastc ring; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of high anti-oxidation type burdock fermented beverage products; Described fermentation is ferment at constant temperature 8 ~ 12h under temperature 40 ~ 44 DEG C of conditions; Described stabilization processes is incubated 20 ~ 30min under temperature 45 ~ 50 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 20 ~ 30MPa, temperature 50 ~ 60 DEG C, homogeneous 2 ~ 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
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