CN105794968A - Purple-series coarse grain compound lactobacillus beverage and preparation method thereof - Google Patents
Purple-series coarse grain compound lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN105794968A CN105794968A CN201610160220.XA CN201610160220A CN105794968A CN 105794968 A CN105794968 A CN 105794968A CN 201610160220 A CN201610160220 A CN 201610160220A CN 105794968 A CN105794968 A CN 105794968A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The invention discloses a purple-series coarse grain compound lactobacillus beverage and a preparation method thereof, and relates to the technical field of non-alcoholic beverage preparation. The purple-series coarse grain compound lactobacillus beverage comprises the following raw materials which are proportioned in parts by weight: 15-20 parts of sterilized fresh milk, 8-10 parts of purple corn juice, 5-8 parts of purple rice juice, 2-8 parts of sugar and 0.1-0.5 part of a stabilizing agent. The preparation method comprises the following steps: uniformly mixing the purple corn juice, the purple rice juice and the sterilized fresh milk according to the proportioned parts by weight; adding sugar, and uniformly stirring the mixture; adjusting pH of the mixture, and adding the sterilizing agent; homogenizing and sterilizing the mixture; adding a fermenting agent into the sterilized base liquid, and taking pH 3.8 of the sterilized base liquid as a fermentation end-point; cooling the fermented base liquid, and carrying out refrigerated fermentation after the fermentation; and carrying out blending, homogenizing, filling and sterilizing, so that the final products are prepared. The purple corns, the purple rice and the fresh milk are utilized as the raw materials; and the raw materials are steam-cooked, pulped, sterilized, fermented, blended and filled so as to prepare the beverage. The prepared beverage is rich in nutrients, and is capable of improving human body immunity, promoting appetite as well as enhancing intestinal peristalsis and body metabolism.
Description
Technical field:
The present invention relates to a kind of purple series coarse grain compound lactobacillus beverage and preparation method thereof, belong to
Preparing technical field in non-alcoholic drink.
Background technology:
Treasure in purple corn Shi Zi black Semen Maydis family, has another name called " black Semen Maydis ", because of its granulated
Like Margarita, therefore there is the title of " black pearl ".Rich in 18 kinds of aminoacid and 21 kinds of people in purple corn
Trace element that body is required and multivitamin, natural pigment, dietary fiber etc., be corn
The first-selection of meals.
Purple rice is the one of special rice, have the title of " superfine product in rice ", containing lysine,
The multiple nutrients things such as tryptophan, vitamin B1, vitamin B2, folic acid, protein, fat
Matter, the needed by human body mineral element such as Yi Jitie, zinc, calcium, phosphorus, and rich in selenium element, in
State's traditional medicine is used for strengthen renal function, prevent and treat anemia, blood circulation promoting, elimination silt
Blood, prevent and treat diabetes and improve vision.Compendium of Material Medica record: purple rice have enriching yin and nourishing kidney,
The effects such as strengthening spleen and warming liver, improving eyesight invigorate blood circulation, anticancer and prevention heart disease.
Purple corn and purple rice are all rich in anthocyanidin, and anthocyanidin is a kind of antioxidant, can improve people
Body immune function, suppression carcinogen generation, the oxidation of low-density lipoprotein and platelet aggregation,
Remove people's interior free yl, reduce the transaminase in serum, reduce gene mutation, prevent high blood
The cardiovascular disease such as pressure, prevent visible ray and ultraviolet radiation, have antitumor, defying age,
The multi-efficiency of skin-protecting face nursing.
Lactic acid bacteria is to purple corn, the Fermentation of purple rice, it is possible to makes full use of the biological of the two and lives
Property material such as dietary fiber, anthocyanidin, antibiotics, organized enzyme etc., have aobvious to human body function
The regulation effect write.At present, there have been more than 40 technology planting lactobacillus beverage
Scheme and finished product are seen in market, but, still without a kind of technical scheme can by purple corn and
Purple rice makes lactobacillus beverage, to serve daily life.
Summary of the invention:
For the problems referred to above, it is thick that the technical problem to be solved in the present invention is to provide a kind of purple series
Grain compound lactobacillus beverage and preparation method thereof.
Purple series coarse grain compound lactobacillus beverage of the present invention, its parts by weight of raw materials proportioning is:
As preferably, described sugar is glucose, sucrose, acesulfame potassium, protein sugar, xylitol
In one or more.
As preferably, described stabilizer is for referring to sodium carboxymethyl cellulose (CMC-Na), Guar
One or more in glue, sodium alginate, xanthan gum, carrageenan.
In the present invention, the preparation method of purple series coarse grain compound lactobacillus beverage is divided into five steps
Rapid: step one: the preparation of purple corn juice；Step 2: the preparation of purple rice liquid；Step 3: go out
The preparation of bacterium fresh milk；Step 4；The preparation of leaven；Step 5: purple series coarse grain is multiple
Close the preparation of lactobacillus beverage.
As preferably, in described step one, the preparation flow of purple corn juice is: a1, take fresh,
The raw Qarnet grain of rice of high-quality, peace and quiet through clear water, by the Qarnet grain of rice with pure water 1:3-1:10's
Ratio adds pure water, the Qarnet grain of rice is soaked 6-10h, picks up and drain, in 100 DEG C of steaming and decoctings
10-15min；
A2, put the ripe Qarnet grain of rice into beater, by the ripe Qarnet grain of rice with pure water with 1:5's
Ratio is pulled an oar, and serosity, through filtered through gauze, is centrifuged 5-10min with 2000-3000r/min,
The supernatant taking purple corn is standby；
A3, take the supernatant of the above-mentioned purple corn of 8-10 part weight portion, in the perseverance of 90-95 DEG C
In warm water bath cabinet, regulate pH to 6.0-6.8 with citric acid and sodium tripolyphosphate, add Qarnet
The high-temperatureα-amylase of the 2 ‰ of the supernatant quality of rice, constant temperature 15-20min, examines with iodine liquid
Survey to invariant color, be liquefaction terminal, be warming up to fluidized state and keep 5min；
A4, the supernatant of the purple corn liquefied is quickly cooled to 60-62 DEG C, at 60-62 DEG C
Constant temperature in water bath, with Fructus Mali pumilae acid for adjusting pH to 4.0-4.5, adds the supernatant of purple corn
The glucoamylase of the 4 ‰ of quality, constant temperature 30-60min, measure supernatant with dehydrated alcohol,
It is saccharifying terminal without precipitation, is warming up to boiling and keeps 5min, making enzyme inactivate；
A5, the supernatant of the purple corn after abundant enzymolysis is cooled to room temperature, obtains purple corn juice
Standby.
As preferably, in described step 2, the preparation flow of purple rice liquid is: b1, put by purple rice
Entering in cold water immersion 10-12h, after soaking, purple rice and pure water are with the ratio 110 DEG C of 1:0.5
Steaming and decocting 3-5min；
B2, ripe purple rice and pure water are carried out defibrination with 1:28 ratio, serosity through filtered through gauze,
2500-3000r/min is centrifuged 5-10min, takes purple rice supernatant standby；
B3, take the above-mentioned purple rice supernatant of 5-8 part weight portion, in the water bath with thermostatic control of 90-95 DEG C
In case, regulate pH to 6.5-7.0 with citric acid and sodium tripolyphosphate, add purple rice supernatant
The high-temperatureα-amylase of quality 1 ‰, constant temperature 20-30min, detect to invariant color with iodine liquid,
It is liquefaction terminal, is warming up to fluidized state and keeps 5min；
B4, the purple rice supernatant liquefied is quickly cooled to 60-62 DEG C, at 60-62 DEG C of water
Constant temperature in bath cabinet, with Fructus Mali pumilae acid for adjusting pH to 4.0-4.5, adds purple rice supernatant quality 1.5 ‰
Glucoamylase, constant temperature 30-60min, measure supernatant with dehydrated alcohol, without precipitation
It is saccharifying terminal, is warming up to boiling and keeps 5min, making enzyme inactivate；
B5, the purple rice supernatant after abundant enzymolysis is cooled to room temperature, obtains purple rice liquid standby.
As preferably, in described step 3, the preparation process of sterilizing fresh milk is: take 15-20
The fresh milk of part weight portion, again through 130 DEG C of-135 DEG C of high temperature after filtration, purification, homogenizing
Instantaneous sterilizing 5s-10s, is cooled to 35 DEG C-40 DEG C, standby.
As preferably, in described step 4, the preparation process of leaven is: preparation MRS liquid
Culture medium, sterilizing 15-20min at 121 DEG C, treats that culture medium is cooled to 35-40 DEG C, by 1:1
Combined inoculation Lactobacillus delbrueckii bacterium and Streptomyces thermophilus, cultivate at 37 DEG C
24-36h, obtains leaven, standby.
As preferably, the preparation of purple series coarse grain compound lactobacillus beverage in described step 5
Process is: purple corn juice, purple rice liquid and sterilizing step one, step 2 and step 3 made
After fresh milk is mixed by the weight of raw material, add the sugar of 2-8 part weight portion, and
Stir, regulate pH to 6.8-7.1, add the stabilizer of 0.1-0.5 part weight portion,
Carry out homogenizing, at 121 DEG C of sterilizing 10-15min, obtain sterilizing base fluid；Sterilizing base fluid is cooled down
To 35-40 DEG C, add the step 4 of the 0.3%-0.5% of sterilizing base fluid quality in an aseptic environment
The leaven of middle preparation, at 37-42 DEG C of bottom fermentation 8-12h, makees the pH3.8 of sterilizing base fluid
For fermentation termination, cool down, after having fermented, then cold preservation fermentation 15-18h, warp at 0-4 DEG C
Finished product is obtained after allotment, homogenizing, fill, sterilization.
Beneficial effects of the present invention: its preparation technology is simple, uses purple corn, purple rice, fresh
Milk is raw material, through steaming and decocting, defibrination, sterilize, ferment, allocate, the technique such as fill makes drink
Material, unique flavor, nutrient substance enriches, and can improve human immunologic function, promotes appetite, increases
Strong enterokinesia and body metabolism, often drink beneficially health.
Detailed description of the invention:
This detailed description of the invention is by the following technical solutions: the violet in this detailed description of the invention
Row coarse grain compound lactobacillus beverage, its parts by weight of raw materials proportioning is:
Its parts by weight of raw materials proportioning is:
As preferably, described sugar is glucose, sucrose, acesulfame potassium, protein sugar, xylitol
In one or more.
As preferably, described stabilizer is for referring to sodium carboxymethyl cellulose (CMC-Na), Guar
One or more in glue, sodium alginate, xanthan gum, carrageenan.
In this detailed description of the invention, the preparation method of purple series coarse grain compound lactobacillus beverage is divided
It it is five steps: step one: the preparation of purple corn juice；Step 2: the preparation of purple rice liquid；Step
Rapid three: the preparation of sterilizing fresh milk；Step 4；The preparation of leaven；Step 5: violet
The preparation of row coarse grain compound lactobacillus beverage.
As preferably, in described step one, the preparation flow of purple corn juice is: a1, take fresh,
The raw Qarnet grain of rice of high-quality, peace and quiet through clear water, by the Qarnet grain of rice with pure water 1:3-1:10's
Ratio adds pure water, the Qarnet grain of rice is soaked 6-10h, picks up and drain, in 100 DEG C of steaming and decoctings
10-15min；
A2, put the ripe Qarnet grain of rice into beater, by the ripe Qarnet grain of rice with pure water with 1:5's
Ratio is pulled an oar, and serosity, through filtered through gauze, is centrifuged 5-10min with 2000-3000r/min,
The supernatant taking purple corn is standby；
A3, take the supernatant of the above-mentioned purple corn of 8-10 part weight portion, in the perseverance of 90-95 DEG C
In warm water bath cabinet, regulate pH to 6.0-6.8 with citric acid and sodium tripolyphosphate, add Qarnet
The high-temperatureα-amylase of the 2 ‰ of the supernatant quality of rice, constant temperature 15-20min, examines with iodine liquid
Survey to invariant color, be liquefaction terminal, be warming up to fluidized state and keep 5min；
A4, the supernatant of the purple corn liquefied is quickly cooled to 60-62 DEG C, at 60-62 DEG C
Constant temperature in water bath, with Fructus Mali pumilae acid for adjusting pH to 4.0-4.5, adds the supernatant of purple corn
The glucoamylase of the 4 ‰ of quality, constant temperature 30-60min, measure supernatant with dehydrated alcohol,
It is saccharifying terminal without precipitation, is warming up to boiling and keeps 5min, making enzyme inactivate；
A5, the supernatant of the purple corn after abundant enzymolysis is cooled to room temperature, obtains purple corn juice
Standby.
As preferably, in described step 2, the preparation flow of purple rice liquid is: b1, put by purple rice
Entering in cold water immersion 10-12h, after soaking, purple rice and pure water are with the ratio 110 DEG C of 1:0.5
Steaming and decocting 3-5min；
B2, ripe purple rice and pure water are carried out defibrination with 1:28 ratio, serosity through filtered through gauze,
2500-3000r/min is centrifuged 5-10min, takes purple rice supernatant standby；
B3, take the above-mentioned purple rice supernatant of 5-8 part weight portion, in the water bath with thermostatic control of 90-95 DEG C
In case, regulate pH to 6.5-7.0 with citric acid and sodium tripolyphosphate, add purple rice supernatant
The high-temperatureα-amylase of quality 1 ‰, constant temperature 20-30min, detect to invariant color with iodine liquid,
It is liquefaction terminal, is warming up to fluidized state and keeps 5min；
B4, the purple rice supernatant liquefied is quickly cooled to 60-62 DEG C, at 60-62 DEG C of water
Constant temperature in bath cabinet, with Fructus Mali pumilae acid for adjusting pH to 4.0-4.5, adds purple rice supernatant quality 1.5 ‰
Glucoamylase, constant temperature 30-60min, measure supernatant with dehydrated alcohol, without precipitation
It is saccharifying terminal, is warming up to boiling and keeps 5min, making enzyme inactivate；
B5, the purple rice supernatant after abundant enzymolysis is cooled to room temperature, obtains purple rice liquid standby.
As preferably, in described step 3, the preparation process of sterilizing fresh milk is: take 15-20
The fresh milk of part weight portion, again through 130 DEG C of-135 DEG C of high temperature after filtration, purification, homogenizing
Instantaneous sterilizing 5s-10s, is cooled to 35 DEG C-40 DEG C, standby.
As preferably, in described step 4, the preparation process of leaven is: preparation MRS liquid
Culture medium, sterilizing 15-20min at 121 DEG C, treats that culture medium is cooled to 35-40 DEG C, by 1:1
Combined inoculation Lactobacillus delbrueckii bacterium and Streptomyces thermophilus, cultivate at 37 DEG C
24-36h, obtains leaven, standby.
As preferably, the preparation of purple series coarse grain compound lactobacillus beverage in described step 5
Process is: purple corn juice, purple rice liquid and sterilizing step one, step 2 and step 3 made
After fresh milk is mixed by the weight of raw material, add the sugar of 2-8 part weight portion, and
Stir, regulate pH to 6.8-7.1, add the stabilizer of 0.1-0.5 part weight portion,
Carry out homogenizing, at 121 DEG C of sterilizing 10-15min, obtain sterilizing base fluid；Sterilizing base fluid is cooled down
To 35-40 DEG C, add the step 4 of the 0.3%-0.5% of sterilizing base fluid quality in an aseptic environment
The leaven of middle preparation, at 37-42 DEG C of bottom fermentation 8-12h, makees the pH3.8 of sterilizing base fluid
For fermentation termination, cool down, after having fermented, then cold preservation fermentation 15-18h, warp at 0-4 DEG C
Finished product is obtained after allotment, homogenizing, fill, sterilization.
Embodiment 1: take fresh, the raw Qarnet grain of rice of high-quality, cleans through clear water, by purple corn
Grain adds pure water with the ratio of pure water 1:3, the Qarnet grain of rice is soaked 10h, picks up and drain,
100 DEG C of steaming and decocting 15min；The ripe Qarnet grain of rice is pulled an oar with the ratio of 1:5 with pure water,
Serosity is centrifuged 5min through filtered through gauze, 3000r/min, takes supernatant standby；Take 8 parts of weight
The above-mentioned supernatant of part, constant temperature in 90 DEG C of water baths, adjust with citric acid and sodium tripolyphosphate
Joint pH to 6.2, the high-temperatureα-amylase of the 2 ‰ of addition purple corn supernatant quality, constant temperature
15min, is warming up to fluidized state and keeps 5min；It is rapidly cooled to 62 DEG C, adjusts with malic acid
Joint pH to 4.2；The glucoamylase of the 4 ‰ of addition purple corn supernatant quality, constant temperature
50min, is warming up to fluidized state and keeps 5min, makes enzyme inactivate；Upper by after abundant enzymolysis
Clear liquid is cooled to room temperature, obtains purple corn juice standby；
Purple rice is put into immersion 10h in cold water, and after soaking, purple rice and pure water are with 1:0.5's
110 DEG C of steaming and decocting 5min of ratio；Add pure water with the ratio of 1:28 and carry out defibrination, serosity warp
Filtered through gauze, 2500r/min is centrifuged 10min, takes supernatant standby；Take 8 parts of weight portions
Above-mentioned supernatant, in the constant water bath box of 95 DEG C, regulates with citric acid and sodium tripolyphosphate
PH to 7.0, the high-temperatureα-amylase of addition purple rice supernatant quality 1 ‰, constant temperature 25min,
It is warming up to fluidized state and keeps 5min；It is quickly cooled to 60 DEG C, with Fructus Mali pumilae acid for adjusting pH extremely
4.3, add the glucoamylase of purple rice supernatant quality 1.5 ‰, constant temperature 35min, heat up
To fluidized state and keep 5min, enzyme is made to inactivate；Supernatant after abundant enzymolysis is cooled to
Room temperature, obtains purple rice liquid standby；
Take the fresh milk of 15 parts of weight portions, again through 130 DEG C after filtration, purification, homogenizing
High-temperature short-time sterilization 10s, is cooled to 35 DEG C and makes sterilizing fresh milk, standby.
By the sterilizing fresh milk of 15 parts of standby weight portions, the purple corn juice of 8 parts of weight portions, 8
It is compound that the purple rice liquid of part weight portion carries out mixing, adds the glucose of 6 parts of weight portions, and stirs
Uniformly, regulate pH to 7.0, add the sodium carboxymethyl cellulose of 0.22 part of weight portion, carry out
Homogenizing, 121 DEG C of sterilizing 12min, obtain sterilizing base fluid；Base fluid is cooled to 37 DEG C, in nothing
The leaven of the 0.3% of addition sterilizing base fluid quality under collarium border, 42 DEG C of fermentation 10h, by base fluid
PH value 3.8 is as fermentation termination, cooling；Cold preservation fermentation 15h at 2 DEG C again, formulated,
The techniques such as homogenizing, fill, sterilization obtain finished product.
Embodiment 2: take fresh, the raw Qarnet grain of rice of high-quality, cleans through clear water, by purple corn
Grain adds pure water with the ratio of pure water 1:8, the Qarnet grain of rice is soaked 6h, picks up and drain,
100 DEG C of steaming and decocting 10min；The ripe Qarnet grain of rice is pulled an oar with the ratio of 1:5 with pure water,
Serosity is centrifuged 8min through filtered through gauze, 2500r/min, takes supernatant standby；Take 10 parts of weights
The above-mentioned supernatant of amount part, constant temperature in 95 DEG C of water baths, with citric acid and sodium tripolyphosphate
Regulation pH to 6.8, the high-temperatureα-amylase of the 2 ‰ of addition purple corn supernatant quality, permanent
Temperature 20min, is warming up to fluidized state and keeps 5min；It is rapidly cooled to 62 DEG C, uses Fructus Mali pumilae
Acid for adjusting pH to 4.5, add purple corn supernatant quality 4 ‰ glucoamylase saccharifying enzyme,
Constant temperature 60min, is warming up to fluidized state and keeps 5min, makes enzyme inactivate；After abundant enzymolysis
Supernatant be cooled to room temperature, obtain purple corn juice standby.
Purple rice is put into immersion 12h in cold water, and after soaking, purple rice and pure water are with 1:0.5's
110 DEG C of steaming and decocting 3min of ratio, add pure water with the ratio of 1:28 and carry out defibrination, serosity warp
Filtered through gauze, 2800r/min is centrifuged 8min, takes supernatant standby；Take the upper of 6 parts of weight portions
State supernatant, in the constant water bath box of 92 DEG C, regulate pH with citric acid and sodium tripolyphosphate
To 6.8, add the high-temperatureα-amylase of purple rice supernatant quality 1 ‰, constant temperature 28min, rise
Temperature is to fluidized state and keeps 5min；Hasten to be cooled to 61 DEG C, with Fructus Mali pumilae acid for adjusting pH extremely
4.5, add the glucoamylase of purple rice supernatant quality 1.5 ‰, constant temperature 45min, heat up
To seething with excitement and keeping 5min, enzyme is made to inactivate；Supernatant after abundant enzymolysis is cooled to room temperature,
Obtain purple rice liquid standby.
Take the fresh milk of 20 parts of weight portions, again through 135 DEG C after filtration, purification, homogenizing
High-temperature short-time sterilization 5s, is cooled to 35 DEG C and makes sterilizing fresh milk, standby.
By the sterilizing fresh milk of 20 parts of standby weight portions, the purple corn juice of 6 parts of weight portions, 6
It is compound that the purple rice liquid of part weight portion carries out mixing, carries out mixing compound, 5 parts of weight portions of addition
Glucose, and stir, regulate pH to 6.8, add the carboxymethyl of 0.15 part of weight portion
Sodium cellulosate, carries out homogenizing, in the lower sterilizing 15min of 121 DEG C, obtains sterilizing base fluid；Will
Base fluid is cooled to 35 DEG C, in an aseptic environment the leaven of the 0.4% of addition sterilizing base fluid quality,
40 DEG C of fermentation 10h, using base fluid pH value 3.8 as fermentation termination, cooling；Cold at 4 DEG C again
Hiding fermentation 18h, the technique such as formulated, homogenizing, fill, sterilization obtains finished product.
Embodiment 3: take fresh, the raw Qarnet grain of rice of high-quality, cleans through clear water, by purple corn
Grain adds pure water with the ratio of pure water 1:5, the Qarnet grain of rice is soaked 9h, picks up and drain,
100 DEG C of steaming and decocting 12min；The ripe Qarnet grain of rice is pulled an oar with the ratio of 1:5 with pure water,
Serosity is centrifuged 8min through filtered through gauze, 2500r/min, takes supernatant standby；Take 9 parts of weight
The above-mentioned supernatant of part, constant temperature in 92 DEG C of water baths, adjust with citric acid and sodium tripolyphosphate
Joint pH to 6.5, the high-temperatureα-amylase of the 2 ‰ of addition purple corn supernatant quality, constant temperature
18min, is warming up to fluidized state and keeps 5min；It is rapidly cooled to 61 DEG C, adjusts with malic acid
Joint pH to 4.3；The glucoamylase of the 4 ‰ of addition purple corn supernatant quality, constant temperature enzyme
Solve 30min, be warming up to fluidized state and keep 5min, making enzyme inactivate；After abundant enzymolysis
Supernatant is cooled to room temperature, obtains purple corn juice standby.
Purple rice is put into immersion 11h in cold water, and after soaking, purple rice and pure water are with 1:0.5's
110 DEG C of steaming and decocting 4min of ratio, add pure water with the ratio of 1:28 and carry out defibrination, serosity warp
Filtered through gauze, 3000r/min is centrifuged 5min, takes supernatant standby；Take the upper of 5 parts of weight portions
State supernatant, in the constant water bath box of 90 DEG C, regulate pH with citric acid and sodium tripolyphosphate
To 6.5, add the high-temperatureα-amylase of purple rice supernatant quality 1 ‰, constant temperature 20min, rise
Temperature is to fluidized state and keeps 5min；It is quickly cooled to 60 DEG C, with Fructus Mali pumilae acid for adjusting pH extremely
4.0, add the glucoamylase of purple rice supernatant quality 1.5 ‰, constant temperature 60min, heat up
To seething with excitement and keeping 5min, make enzyme inactivate, the supernatant after abundant enzymolysis be cooled to room temperature,
Obtain purple rice liquid standby.
Take the fresh milk of 18 parts of weight portions, again through 131 DEG C after filtration, purification, homogenizing
High-temperature short-time sterilization 8s, is cooled to 37 DEG C and makes sterilizing fresh milk, standby.
By the standby sterilizing fresh milk by 18 parts of standby weight portions, the Qarnet of 5 parts of weight portions
Rice juice, the purple rice liquid of 5 parts of weight portions carry out mixing and are combined, and add the glucose of 3 parts of weight portions,
And stir, regulate pH to 6.8, add the sodium carboxymethyl cellulose of 0.15 part of weight portion,
Carry out homogenizing, 121 DEG C of sterilizing 15min, obtain sterilization fermentation base fluid；Base fluid is cooled to 35 DEG C,
The leaven of the 0.5% of addition sterilizing base fluid quality in an aseptic environment, 40 DEG C of fermentation 10h, will
Base fluid pH value 3.8 is as fermentation termination, cooling.Cold preservation fermentation 18h at 4 DEG C again, through adjusting
Join, homogenizing, fill, the technique such as sterilization obtain finished product.
The ultimate principle of the present invention and principal character and the present invention excellent has more than been shown and described
Point.Skilled person will appreciate that of the industry, the present invention is not restricted to the described embodiments, on
State the principle that the present invention is simply described described in embodiment and description, without departing from the present invention
On the premise of spirit and scope, the present invention also has various changes and modifications, and these change and change
Enter to both fall within scope of the claimed invention.Claimed scope is by appended power
Profit claim and equivalent thereof define.
Claims (5)
1. a purple series coarse grain compound lactobacillus beverage, it is characterised in that: its raw material
Weight is:
2. according to a kind of purple series coarse grain compound lactobacillus beverage described in claim 1,
It is characterized in that: described sugar is in glucose, sucrose, acesulfame potassium, protein sugar, xylitol
One or more.
3. according to a kind of purple series coarse grain compound lactobacillus beverage described in claim 1,
It is characterized in that: described stabilizer for refer to sodium carboxymethyl cellulose, guar gum, sodium alginate,
One or more in xanthan gum, carrageenan.
4. the preparation method of a purple series coarse grain compound lactobacillus beverage, it is characterised in that
Its preparation method is divided into five steps: step one: the preparation of purple corn juice；Step 2: purple
The preparation of rice liquid；Step 3: the preparation of sterilizing fresh milk；Step 4；The preparation of leaven；
Step 5: the preparation of purple series coarse grain compound lactobacillus beverage.
5. according to a kind of purple series coarse grain compound lactobacillus beverage described in claim 4
Preparation method, it is characterised in that: in described step one, the preparation flow of purple corn juice is: (a1),
Take fresh, the raw Qarnet grain of rice of high-quality, peace and quiet through clear water, by the Qarnet grain of rice and pure water
The ratio of 1:3-1:10 adds pure water, the Qarnet grain of rice is soaked 6-10h, picks up and drain, in
100 DEG C of steaming and decocting 10-15min；
(a2), the ripe Qarnet grain of rice is put into beater, by the ripe Qarnet grain of rice with pure water with 1:5
Ratio pull an oar, serosity, through filtered through gauze, is centrifuged 5-10min with 2000-3000r/min,
The supernatant taking purple corn is standby；
(a3), the supernatant of the above-mentioned purple corn of 8-10 part weight portion is taken, in 90-95 DEG C
In constant water bath box, regulate pH to 6.0-6.8 with citric acid and sodium tripolyphosphate, add purple
The high-temperatureα-amylase of the 2 ‰ of the supernatant quality of Semen Maydis, constant temperature 15-20min, with iodine liquid
Detection, to invariant color, is liquefaction terminal, is warming up to fluidized state and keeps 5min；
(a4), the supernatant of the purple corn liquefied is quickly cooled to 60-62 DEG C,
Constant temperature in 60-62 DEG C of water bath, with Fructus Mali pumilae acid for adjusting pH to 4.0-4.5, adds purple corn
The glucoamylase of the 4 ‰ of supernatant quality, constant temperature 30-60min, measure with dehydrated alcohol
Supernatant, is saccharifying terminal without precipitation, is warming up to boiling and keeps 5min, making enzyme inactivate；
(a5), the supernatant of the purple corn after abundant enzymolysis is cooled to room temperature, obtains purple corn
Juice is standby；
In described step 2, the preparation flow of purple rice liquid is: (b1), put in cold water by purple rice
Soaking 10-12h, after soaking, purple rice and pure water are with 110 DEG C of steaming and decoctings of ratio of 1:0.5
3-5min；
(b2), with 1:28 ratio, ripe purple rice and pure water being carried out defibrination, serosity is through gauze mistake
Filter, 2500-3000r/min is centrifuged 5-10min, takes purple rice supernatant standby；
(b3), the above-mentioned purple rice supernatant of 5-8 part weight portion is taken, in the thermostatted water of 90-95 DEG C
In bath cabinet, regulate pH to 6.5-7.0 with citric acid and sodium tripolyphosphate, add purple rice supernatant
The high-temperatureα-amylase of liquid quality 1 ‰, constant temperature 20-30min, detect to invariant color with iodine liquid,
It is liquefaction terminal, is warming up to fluidized state and keeps 5min；
(b4), the purple rice supernatant liquefied is quickly cooled to 60-62 DEG C, at 60-62 DEG C
Constant temperature in water bath, with Fructus Mali pumilae acid for adjusting pH to 4.0-4.5, adds purple rice supernatant quality
The glucoamylase of 1.5 ‰, constant temperature 30-60min, measure supernatant, nothing with dehydrated alcohol
Precipitation is saccharifying terminal, is warming up to boiling and keeps 5min, making enzyme inactivate；
(b5), the purple rice supernatant after abundant enzymolysis is cooled to room temperature, obtains purple rice liquid standby；
In described step 3, the preparation process of sterilizing fresh milk is: take 15-20 part weight portion
Fresh milk, again through 130 DEG C of-135 DEG C of high-temperature short-time sterilization after filtration, purification, homogenizing
5s-10s, is cooled to 35 DEG C-40 DEG C, standby；
In described step 4, the preparation process of leaven is: preparation MRS fluid medium,
Sterilizing 15-20min at 121 DEG C, treats that culture medium is cooled to 35-40 DEG C, by 1:1 combined inoculation
Lactobacillus delbrueckii bacterium and Streptomyces thermophilus, cultivate 24-36h at 37 DEG C,
Obtain leaven, standby；
In described step 5, the preparation process of purple series coarse grain compound lactobacillus beverage is: will
Purple corn juice, purple rice liquid and sterilizing fresh milk that step one, step 2 and step 3 are made are by former
After the weight of material mixes, add the sugar of 2-8 part weight portion, and stir,
Regulation pH to 6.8-7.1, adds the stabilizer of 0.1-0.5 part weight portion, carries out homogenizing,
At 121 DEG C of sterilizing 10-15min, obtain sterilizing base fluid；Sterilizing base fluid is cooled to 35-40 DEG C,
The fermentation of preparation in the step 4 of the 0.3%-0.5% adding sterilizing base fluid quality in an aseptic environment
Agent, at 37-42 DEG C of bottom fermentation 8-12h, using the pH3.8 of sterilizing base fluid as fermentation termination,
Cooling, after ferment, then cold preservation is fermented 15-18h at 0-4 DEG C, formulated, homogenizing,
Finished product is obtained after fill, sterilization.
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| CN106722061A (en) * | 2016-11-17 | 2017-05-31 | 浙江工商大学 | A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology |
| CN107691644A (en) * | 2017-09-30 | 2018-02-16 | 四川菊乐食品股份有限公司 | A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber |
| EP3417870A1 (en) * | 2017-06-22 | 2018-12-26 | Acopan AG | Orally administered preparations containing anthocyanins made from blue maize spindles |
| CN109735410A (en) * | 2019-03-04 | 2019-05-10 | 郑州康晖食品科技有限公司 | A kind of fermented type purple rice rice dew and preparation method thereof |
| CN112410146A (en) * | 2020-11-18 | 2021-02-26 | 宜宾职业技术学院 | Beverage for repairing skin injury caused by solarization, preparation method and application |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722061A (en) * | 2016-11-17 | 2017-05-31 | 浙江工商大学 | A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology |
| EP3417870A1 (en) * | 2017-06-22 | 2018-12-26 | Acopan AG | Orally administered preparations containing anthocyanins made from blue maize spindles |
| CN107691644A (en) * | 2017-09-30 | 2018-02-16 | 四川菊乐食品股份有限公司 | A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber |
| CN109735410A (en) * | 2019-03-04 | 2019-05-10 | 郑州康晖食品科技有限公司 | A kind of fermented type purple rice rice dew and preparation method thereof |
| CN112410146A (en) * | 2020-11-18 | 2021-02-26 | 宜宾职业技术学院 | Beverage for repairing skin injury caused by solarization, preparation method and application |
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