CN106118987A - A kind of preparation method of Fructus Cucurbitae moschatae gas water beverage - Google Patents
A kind of preparation method of Fructus Cucurbitae moschatae gas water beverage Download PDFInfo
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- CN106118987A CN106118987A CN201610519327.9A CN201610519327A CN106118987A CN 106118987 A CN106118987 A CN 106118987A CN 201610519327 A CN201610519327 A CN 201610519327A CN 106118987 A CN106118987 A CN 106118987A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention belongs to food processing field, the preparation method of a kind of Fructus Cucurbitae moschatae gas water beverage, the method comprises the following steps: (1) by Fructus Cucurbitae moschatae clean after peeling, stalk, remove seed, squeeze the juice after stripping and slicing, after adding water boil mistake leaching clear liquid be Sucus Cucurbitae moschatae；(2) Semen Maydis powder or glutinous rice flour being mixed with water, cool down after boiling, add the amylase and saccharifying enzyme activated, heating in water bath is not until having starch remaining, and saccharifying terminates rear enzyme denaturing and processes, and filters, and takes filtrate cooling stand-by.(3) activated yeast and lactic acid bacteria are stand-by；(4) by Sucus Cucurbitae moschatae: corn juice or sticky rice juice load in round, regulate pH, add the operating procedures such as the yeast activated and lactic acid bacteria sealing.The present invention utilizes Fructus Cucurbitae moschatae as raw material and Semen Maydis or Oryza glutinosa co-fermentation, and the Fructus Cucurbitae moschatae Lattice Topology made has the medicinal health value of Fructus Cucurbitae moschatae and Semen Maydis or the nutritive value of Oryza glutinosa concurrently.Fructus Cucurbitae moschatae Lattice Topology raw material pre-treatment is convenient, and fermentation time is short, is not required to the processes such as follow-up allotment, processing ease.
Description
Technical field
The invention belongs to food processing field, the preparation method of a kind of Fructus Cucurbitae moschatae gas water beverage.
Background technology
The sweet temperature of Fructus Cucurbitae moschatae abnormal smells from the patient, invigorating the spleen and replenishing QI, have effect of improving eyesight, Dingchuan, to prevent and treat diabetes, arteriosclerosis, gastrointestinal burst
Infections, get rid of heavy metal and renal calculus and anti-treat constipation etc. has good action.In recent years, deep processing to Fructus Cucurbitae moschatae both at home and abroad is entered
Go much research, occurred the most in a large number with the research that Fructus Cucurbitae moschatae is made wine for raw material.National patent Publication No. CN102876535A is public
Opened a kind of first pectinase treatment Sucus Cucurbitae moschatae, in inoculation yeast fermentation after allotment, through aging, allocate, clarify, sterilizing
The technique producing Fructus Cucurbitae moschatae fenmented product.National patent Publication No. CN103923793A discloses a kind of germination Semen Fagopyri Esculenti Fructus Cucurbitae moschatae fenmented product and preparation thereof
Method.The method is to use specific compound enzyme using bud Semen Fagopyri Esculenti 80-100 part and Fructus Cucurbitae moschatae 100-170 part as raw material defibrination, serosity
Carrying out enzymolysis, then enzymolysis solution kind accesses Rhizopus oryzae and saccharomyces cerevisiae ferments, and then it is rich to prepare unique flavor, nutrition
Rich, be easy to the germination Semen Fagopyri Esculenti Fructus Cucurbitae moschatae fenmented product of absorption of human body.What said two patent was brewageed is all dry pumpkin wine, and sugar content is the highest,
And do not add lactic acid bacteria regulation local flavor and mouthfeel at brewing process.
Lattice Topology be a kind of with bread or other corn for raw material through the low alcohol of one of yeast and lactic acid bacteria fermentation
Refreshment drink.Owing to Lattice Topology has natural fermented alcohol fragrance and rich in multiple battalion such as the aminoacid of needed by human body, vitamin
Forming point, the most refrigerant tasty and refreshing, more having concurrently relieves summer heat quenches one's thirst, allaying tiredness, improve effect of gastrointestinal function, is the most increasingly subject to
The favor of people.Find by retrieving prior art both domestic and external, do not prepare gas water beverage with Fructus Cucurbitae moschatae for major ingredient
Document report.
Summary of the invention
The present invention is just for above-mentioned problems of the prior art, it is provided that the preparation side of a kind of Fructus Cucurbitae moschatae gas water beverage
Method.The method is with Fructus Cucurbitae moschatae for major ingredient fermenting and producing gas water beverage, and products obtained therefrom Fructus Cucurbitae moschatae Lattice Topology color is golden yellow, clear,
The slightly delicate fragrance of Fructus Cucurbitae moschatae and the sweet-smelling of wine, not only wine is nutritious, the most fabulous health-care effect.
In order to realize foregoing invention purpose, the technical solution used in the present invention is as follows:
The preparation method of a kind of Fructus Cucurbitae moschatae gas water beverage, comprises the following steps:
(1) pretreatment of Fructus Cucurbitae moschatae: by ripe Fructus Cucurbitae moschatae rotten for fresh nothing, peeling, stalk after cleaning, removes seed, is cut into 1 centimetre
Smash with juice extractor after the fritter of left and right, add water boil 10 minutes in the ratio of Fructus Cucurbitae moschatae quality Yu quality 1:1 of water, squeezed while hot
Filter Fructus Cucurbitae moschatae boiling liquid, leaving and taking filtrate, to be cooled to room temperature stand-by；
(2) Semen Maydis or the pretreatment of Oryza glutinosa: Semen Maydis powder or glutinous rice flour are mixed by the 1:4 of material water quality ratio with water, boils
10 minutes, it is cooled to 60 DEG C, adds amylase and the 100U/g saccharifying enzyme of the 100U/g activated, keep 60 DEG C of water-baths, until
Not having starch remaining, saccharifying terminates, and then 100 DEG C of enzyme denaturing process 20 minutes, filter, and takes filtrate cooling stand-by；
(3) yeast activates with lactic acid bacteria culturers: weighs 200mg/L yeast and lactic acid bacteria respectively, then is separately added into 50
The sucrose water of the wt%=2% of times volume, activates 2h at about 38 DEG C, stand-by；
(4) main fermentation: take clean 1000mL wide mouthed bottle, Sucus Cucurbitae moschatae: corn juice or sticky rice juice are 1:0.5-1 by volume
Ratio load in round, regulate pH to 4.8-5.0 with food stage sodium bicarbonate；1:1 addition the most by volume activates
The yeast that concentration is 200mg/L and lactic acid bacteria, after sealing, fermentation liquid is placed in the constant incubator of 25 DEG C cultivation 24h after
Take out；
(5) sterilizing: the fermentation liquid of taking-up is separately added into by the amount of 0.02wt% and 0.002wt% the swelling activated
Soil and gelatin, stirring and evenly mixing, be placed in 65 DEG C of pasteurizations 30 minutes, takes out；
(6) clarification and post processing: clear liquor, after 2 weeks, is drawn to another with aseptic sebific duct aseptic by room temperature standing for fermentation liquid
In container；Fermentation liquid is proceeded to 4 DEG C of low temperature environments again and stands 2 weeks, just clear liquor is drawn with aseptic sebific duct after solution is clarified
In another sterile chamber, it is Fructus Cucurbitae moschatae gas water beverage.
The positive effect of the present invention is embodied in:
(1), the present invention utilizes the Fructus Cucurbitae moschatae with multiple nutrients health care as raw material and common grain corn or Oryza glutinosa
Co-fermentation, the Fructus Cucurbitae moschatae Lattice Topology made has the medicinal health value of Fructus Cucurbitae moschatae and Semen Maydis or the nutritive value of Oryza glutinosa concurrently.
(2) technique, used in the present invention is simple, is not required to the processes such as follow-up allotment, and fermentation time is shorter, operation letter
Just, it is easy to promote.
(3) the Fructus Cucurbitae moschatae Lattice Topology alcoholic strength, obtained by the present invention, less than 1 degree, has the most again pleasant Fructus Cucurbitae moschatae delicate fragrance and wine
Sweet-smelling, be more suitable for the old people that can not drink and vast women.Containing trace such as zinc, potassium, chromium in Fructus Cucurbitae moschatae Lattice Topology
Element, has preferable protective effect to cardiovascular and cerebrovascular disease crowd.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with detailed description of the invention pair
The present invention is described in further detail, but this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to following enforcement
Example.
Embodiment 1:
The preparation method of Fructus Cucurbitae moschatae gas water beverage comprises the following steps
(1) pretreatment of Fructus Cucurbitae moschatae: by ripe Fructus Cucurbitae moschatae rotten for fresh nothing, peeling, stalk after cleaning, removes seed, is cut into 1 centimetre
Smash with juice extractor after the fritter of left and right, add water boil 10 minutes by quality 1:1 of Fructus Cucurbitae moschatae quality Yu water, while hot squeeze and filter, stay
Taking filtrate, to be cooled to room temperature stand-by.
(2) pretreatment of Semen Maydis powder: Semen Maydis powder is mixed than for 1:4 by material water quality with water, boils 10 minutes, be cooled to
60 DEG C, add amylase and the 100U/g saccharifying enzyme of the 100U/g activated, keep 60 DEG C of water-baths, until not having starch remaining,
Saccharifying terminates, and then 100 DEG C of enzyme denaturing process 20 minutes, filter, and takes filtrate cooling stand-by.
(3) yeast and lactic acid bacteria culturers activate: weigh 0.2g/L yeast and lactic acid bacteria respectively in conical flask, add respectively
Enter 2% sucrose water of 50 times of yeast quality, activate 2h at about 38 DEG C, stand-by.
(4) main fermentation: in Sucus Cucurbitae moschatae: the ratio of corn juice 3:2 by volume loads in round, uses food stage carbonic acid
Hydrogen sodium regulation pH to about 4.8.1:1 by volume, 200mg/L add the yeast and lactic acid bacteria activated, and will treat after sealing
Fermentation liquid takes out after being placed in the constant incubator of 25 DEG C cultivation 24h.
(5) sterilizing: the fermentation liquid of taking-up is separately added into by the amount of 0.2g/L and 0.02g/L the bentonite that activated and
Gelatin, stirring and evenly mixing, it is placed in 65 DEG C of pasteurizations 30 minutes, takes out.
(6) clarification and post processing: clear liquor, after 2 weeks, is drawn to another with aseptic sebific duct aseptic by room temperature standing for fermentation liquid
In container.Fermentation liquid is proceeded to 4 DEG C of low temperature environments again and stands 2 weeks, just clear liquor is drawn with aseptic sebific duct after solution is clarified
In another sterile chamber, it is Fructus Cucurbitae moschatae gas water beverage.
Embodiment 2:
The preparation method of Fructus Cucurbitae moschatae gas water beverage, the method comprises the following steps:
(1) pretreatment of Fructus Cucurbitae moschatae: by ripe Fructus Cucurbitae moschatae rotten for fresh nothing, peeling, stalk after cleaning, removes seed, is cut into 1 centimetre
Smash with juice extractor after the fritter of left and right, be that 1:1 adds water boil 10 minutes by the quality of Fructus Cucurbitae moschatae quality Yu water, squeeze and filter while hot,
Leaving and taking filtrate, to be cooled to room temperature stand-by.
(2) pretreatment of Oryza glutinosa: glutinous rice flour is mixed than 1:4 by material water quality with water, boils 10 minutes, be cooled to 60
DEG C, add amylase and the 100U/g saccharifying enzyme of the 100U/g activated, keep 60 DEG C of water-baths, until not having starch remaining, sugar
Change terminates, and then 100 DEG C of enzyme denaturing process 20 minutes, filter, and takes filtrate cooling stand-by.
(3) yeast and lactic acid bacteria culturers activate: weigh 0.2g/L yeast and lactic acid bacteria respectively in conical flask, add respectively
Enter 2% sucrose water of 50 times of yeast quality, activate 2h at about 38 DEG C, stand-by.
(4) main fermentation: by Sucus Cucurbitae moschatae: sticky rice juice volume ratio 1:1 loads in round, regulates with food stage sodium bicarbonate
PH to about 5.0.1:1 by volume, 200mg/L add the yeast and lactic acid bacteria activated, and will treat that fermentation liquid is put after sealing
Take out after cultivating 24h in the constant incubator of 25 DEG C.
(5) sterilizing: the fermentation liquid of taking-up is separately added into by the amount of 0.2g/L and 0.02g/L the bentonite that activated and
Gelatin, stirring and evenly mixing, it is placed in 65 DEG C of pasteurizations 30 minutes, takes out.
(6) clarification and post processing: clear liquor, after 2 weeks, is drawn to another with aseptic sebific duct aseptic by room temperature standing for fermentation liquid
In container.Fermentation liquid is proceeded to 4 DEG C of low temperature environments again and stands 2 weeks, just clear liquor is drawn with aseptic sebific duct after solution is clarified
In another sterile chamber, it is Fructus Cucurbitae moschatae gas water beverage.
Embodiment 3:
Use the method and steps in embodiment 1, measure the Sucus Cucurbitae moschatae different ratio with corn juice or sticky rice juice to Fructus Cucurbitae moschatae
The mouthfeel impact of gas water beverage, concrete outcome is shown in Table one:
Fructus Cucurbitae moschatae Lattice Topology mouthfeel is affected by different Sucus Cucurbitae moschatae corn juice (sticky rice juice) proportioning of table one
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention.
Multiple amendment to these embodiments will be apparent from for those skilled in the art, as defined herein
General Principle can realize without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and principles disclosed herein and features of novelty phase one
The widest scope caused.
Claims (1)
1. the preparation method of a Fructus Cucurbitae moschatae gas water beverage, it is characterised in that comprise the following steps:
(1) pretreatment of Fructus Cucurbitae moschatae: by ripe Fructus Cucurbitae moschatae rotten for fresh nothing, peeling, stalk after cleaning, removes seed, is cut into 1 cm
Smash with juice extractor after fritter, add water boil 10 minutes in the ratio of Fructus Cucurbitae moschatae quality Yu quality 1:1 of water, while hot squeeze and filter south
Melon boiling liquid, leaving and taking filtrate, to be cooled to room temperature stand-by；
(2) Semen Maydis or the pretreatment of Oryza glutinosa: Semen Maydis powder or glutinous rice flour are mixed by the 1:4 of material water quality ratio with water, boils 10 points
Clock, is cooled to 60 DEG C, adds amylase and the 100U/g saccharifying enzyme of the 100U/g activated, keeps 60 DEG C of water-baths, until not having
Starch is remaining, and saccharifying terminates, and then 100 DEG C of enzyme denaturing process 20 minutes, filter, and takes filtrate cooling stand-by；
(3) yeast activates with lactic acid bacteria culturers: weighs 200mg/L yeast and lactic acid bacteria respectively, then is separately added into 50 times of bodies
The sucrose water of long-pending wt%=2%, activates 2h at about 38 DEG C, stand-by；
(4) main fermentation: take 1000 clean mL wide mouthed bottles, Sucus Cucurbitae moschatae: corn juice or sticky rice juice 1:0.5-1 by volume loads
In round, regulate pH to 4.8-5.0 with food stage sodium bicarbonate；The concentration that 1:1 addition the most by volume has activated is
The yeast of 200mg/L and lactic acid bacteria, take out after fermentation liquid is placed in after sealing in the constant incubator of 25 DEG C cultivation 24h；
(5) sterilizing: the fermentation liquid of taking-up is separately added into the bentonite activated and bright by the amount of 0.02wt% and 0.002wt%
Glue, stirring and evenly mixing, it is placed in 65 DEG C of pasteurizations 30 minutes, takes out；
(6) clarification and post processing: clear liquor, after 2 weeks, is drawn to another sterile chamber with aseptic sebific duct by room temperature standing for fermentation liquid
In；Fermentation liquid is proceeded to 4 DEG C of low temperature environments again and stands 2 weeks, just clear liquor is drawn to separately with aseptic sebific duct after solution is clarified
In one sterile chamber, it is Fructus Cucurbitae moschatae gas water beverage.
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Cited By (2)
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| CN109393278A (en) * | 2018-11-23 | 2019-03-01 | 哈尔滨贝加尔泰生物工程有限公司 | A kind of bland production method of inonotus obliquus extracting solution and fermentation liquid |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
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| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
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Application publication date: 20161116 |