CN106858230A - A kind of carrot fermented beverage and preparation method thereof - Google Patents
A kind of carrot fermented beverage and preparation method thereof Download PDFInfo
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- CN106858230A CN106858230A CN201510929196.7A CN201510929196A CN106858230A CN 106858230 A CN106858230 A CN 106858230A CN 201510929196 A CN201510929196 A CN 201510929196A CN 106858230 A CN106858230 A CN 106858230A
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- carrot
- lactobacillus
- fermented beverage
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 87
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 87
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 206010033546 Pallor Diseases 0.000 claims abstract description 12
- 238000005360 mashing Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 66
- 238000000265 homogenisation Methods 0.000 claims description 55
- 241000894006 Bacteria Species 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 238000010790 dilution Methods 0.000 claims description 36
- 239000012895 dilution Substances 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 33
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 29
- 239000008103 glucose Substances 0.000 claims description 29
- 238000007792 addition Methods 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 239000008213 purified water Substances 0.000 claims description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 21
- 229930006000 Sucrose Natural products 0.000 claims description 21
- 239000005720 sucrose Substances 0.000 claims description 21
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 19
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 19
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 19
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 19
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 19
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 18
- 244000199866 Lactobacillus casei Species 0.000 claims description 17
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 17
- 239000001963 growth medium Substances 0.000 claims description 17
- 229940017800 lactobacillus casei Drugs 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 10
- 150000004965 peroxy acids Chemical class 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 238000012549 training Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000015190 carrot juice Nutrition 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002131 composite material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000003450 growing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to field of food, more particularly to a kind of carrot fermented beverage and preparation method thereof.Described carrot fermented beverage, by blanching, mashing, fermentation, seasoning, sterilizing and obtain.Carrot fermented beverage provided by the present invention, it is nutritious, and carrot stimulation taste in itself has been removed after fermentation, eating mouth feel is good, beneficial to nutrition intake and healthy.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of carrot fermented beverage.
Background technology：
Carrot is umbrella shape biennial herb plant, is eaten with the root in meat.Carrot is rich in carbohydrate, fat, volatilization
The nutritional ingredient of the needed by human body such as oil, carrotene, vitamin, have the title of " glabrousleaf asiabell root ".But carrot has in itself makes people difficult
With the taste for receiving, it is made carrot juice and is difficult to change aroma and flavor, limits carrot application in the beverage.
The content of the invention：
It is nutritious present invention aim at a kind of carrot fermented beverage is provided, and carrot stimulation in itself after fermentation
Taste has been removed, and eating mouth feel is good, beneficial to nutrition intake and healthy.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of carrot fermented beverage, fermented bacterium used is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, secondary dry
The mixed bacteria of Lactobacillus paracasei composition, the ratio of the mixed bacteria is 8-12:1-3:8-12:1.
A kind of carrot fermented beverage, is made up of following steps：
(1) carrot is cleaned, dries, and in input boiling water, blanching 3-5min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) by carrot mashing, the homogeneous after peeling；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sugarcane is separately added into by the 8%-12% of material liquid volume
Sugar, is well mixed, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed into 8-12:1-3:8-12:1
Ratio is well mixed, and in the feed liquid after being sterilized by the 1%-5% additions of material liquid volume, is sufficiently stirred for, and ferments, and obtains carrot former
Slurry；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:The ratio mixing of 1-5, by the 0.03%- of material liquid volume
0.05% adds vitamin C, is well mixed, homogeneous, sterilized, filling to obtain final product.
Above-mentioned carrot fermented beverage, in the step (2), the carrot after peeling presses solid-liquid ratio 1:The ratio of 0.5-1 adds
Enter purified water, stir, be beaten 10-30min.
Above-mentioned carrot fermented beverage, in the step (2), homogenization cycles are 1-3 times, homogenization pressure 20-50Mpa.
Above-mentioned carrot fermented beverage, in the step (2), homogenization cycles are 2 times, and first time homogenization pressure is 20-
25Mpa, second homogenization pressure is 35-40Mpa.
Above-mentioned carrot fermented beverage, above-mentioned Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei 4
Strain is planted to be used after following steps acclimation and screening：
(1) resistance to sugar high：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
(2) resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Above-mentioned carrot fermented beverage, in the step (4), fermentation temperature is 34-38 DEG C, and fermentation time is 18-48h, extremely
Stop fermentation during pH=3.5-3.8.
Above-mentioned carrot fermented beverage, in the step (5), homogenization cycles are 1-3 times, homogenization pressure 20-40Mpa.
Above-mentioned carrot fermented beverage, in the step (5), homogenization cycles are 2 times, and first time homogenization pressure is 20-
25Mpa, second homogenization pressure is 35-40Mpa.
Above-mentioned carrot fermented beverage, in the step (5), sterilization mode is ultra high temperature short time sterilization, at 125-150 DEG C
Lower heating 3-6s.
Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, pair in carrot fermented beverage fermented bacterium of the present invention
The ratio of Lactobacillus casei is preferably 8:2:12:1.
Compared with prior art, the invention has the advantages that：
(1) the carrot fermented beverage safety and Health obtained by the present invention, is sufficiently reserved nutritional ingredient, is of high nutritive value；
(2) present invention gained carrot fermented beverage preparation method is simple, suitable industrialized production；
(3) present invention gained carrot fermented beverage, by fermentation after, unacceptable taste disappears carrot in itself
Lose, with the addition of the peculiar flavour of lactobacillus-fermented, compared with conventional carrot juice, its mouthfeel is more preferably.
Gained carrot fermented beverage of the invention, mouthfeel is unique, nutritious, be easy to be received by consumers in general, has
Very big market potential.
Specific embodiment
Embodiment 1
(1) carrot is cleaned, dries, and in input boiling water, blanching 5min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.5 ratio adds purified water, stirs, and is beaten 20min,
Matter 3 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 20-25Mpa, third time homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 8% of material liquid volume, mixed
Uniformly, sterilize；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed 8:1:12:1 ratio is mixed
Close uniform, in the feed liquid after being sterilized by 1% addition of material liquid volume, be sufficiently stirred for, ferment 47h at 34-38 DEG C, to pH=3..8
It is fermentation termination, obtains original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:1 ratio mixing, adds the dimension of material liquid volume 0.05%
Raw element C, is well mixed, homogeneous 1 time under 30-35Mpa, and 3s sterilizations are heated at 125-130 DEG C, filling to obtain final product.
Embodiment 2
(1) carrot is cleaned, dries, and in input boiling water, blanching 3min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 30min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 12% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed and dociled through following steps
Used after changing screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 4 kinds of domestications of the above presses 12:2.5:10:1 ratio is well mixed, and is gone out by 2% addition of material liquid volume
In feed liquid after bacterium, it is sufficiently stirred for, ferment 25h at 34-38 DEG C, is fermentation termination to pH=3.5, obtains original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 12:16:5 ratio mixing, adds the dimension of material liquid volume 0.03%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 145-150
6s is heated at DEG C sterilized, it is filling to obtain final product.
Embodiment 3
(1) carrot is cleaned, dries, and in input boiling water, blanching 3min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:1 ratio adds purified water, stirs, and is beaten 10min, homogeneous
2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 11% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed and dociled through following steps
Used after changing screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 4 kinds of domestications of the above presses 10:1:8:1 ratio is well mixed, after 5% addition sterilizing of material liquid volume
Feed liquid in, be sufficiently stirred for, ferment 29h at 34-38 DEG C, to pH=3.6 be fermentation termination, obtain original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:3 ratio mixing, adds the dimension of material liquid volume 0.05%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 130-140
4s is heated at DEG C sterilized, it is filling to obtain final product.
Embodiment 4
(1) carrot is cleaned, dries, and in input boiling water, blanching 4min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 25min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed and dociled through following steps
Used after changing screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 4 kinds of domestications of the above presses 8:2:12:1 ratio is well mixed, after 3% addition sterilizing of material liquid volume
Feed liquid in, be sufficiently stirred for, ferment 20h at 34-38 DEG C, to pH=3.6 be fermentation termination, obtain original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the dimension of material liquid volume 0.04%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-135
5s is heated at DEG C sterilized, it is filling to obtain final product.
Embodiment 5
(1) carrot is cleaned, dries, and in input boiling water, blanching 4min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 25min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed and dociled through following steps
Used after changing screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 4 kinds of domestications of the above presses 12:3:8:1 ratio is well mixed, after 3% addition sterilizing of material liquid volume
Feed liquid in, be sufficiently stirred for, ferment 21h at 34-38 DEG C, to pH=3.5 be fermentation termination, obtain original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the dimension of material liquid volume 0.04%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-135
5s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 1
(1) carrot is cleaned, dries, and in input boiling water, blanching 3min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:08 ratio adds purified water, stirs, and is beaten 30min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 12% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed 1:1:1:1 ratio mixing
Uniformly, in by the feed liquid after 3% addition sterilizing of material liquid volume, it is sufficiently stirred for, ferment 59h at 34-38 DEG C, is to pH=3.8
Fermentation termination, obtains original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the dimension of material liquid volume 0.05%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-135
3s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 2
(1) carrot is cleaned, dries, and in input boiling water, blanching 5min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 15min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed and dociled through following steps
Used after changing screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 4 kinds of domestications of the above presses 4:1:7:1 ratio is well mixed, after 3% addition sterilizing of material liquid volume
Feed liquid in, be sufficiently stirred for, ferment 32h at 34-38 DEG C, to pH=3.6 be fermentation termination, obtain original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the dimension of material liquid volume 0.04%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-130
6s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 3
(1) carrot is cleaned, dries, and in input boiling water, blanching 4min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 20min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed and dociled through following steps
Used after changing screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 4 kinds of domestications of the above presses 5:3:4:12 ratio is well mixed, after 3% addition sterilizing of material liquid volume
Feed liquid in, be sufficiently stirred for, ferment 32h at 34-38 DEG C, to pH=3.6 be fermentation termination, obtain original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the dimension of material liquid volume 0.04%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-130
6s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 4
(1) carrot is cleaned, dries, and in input boiling water, blanching 4min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) carrot after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 20min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, 3 kinds of strains of lactobacillus paracasei are made after following steps acclimation and screening
With：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, point
After not being inoculated with above-mentioned 3 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS
On culture medium flat plate, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is used
MRS cultures are based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 3 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C
After culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
Strain after 3 kinds of domestications of the above presses 15:1:2 ratio is well mixed, after 3% addition sterilizing of material liquid volume
In feed liquid, it is sufficiently stirred for, ferment 32h at 34-38 DEG C, is fermentation termination to pH=3.6, obtains original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the dimension of material liquid volume 0.04%
Raw element C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-130
6s is heated at DEG C sterilized, it is filling to obtain final product.
In the development process of carrot fermented beverage of the invention, inventor carries out sensory evaluation to final finished, asks product
The person of commenting participates in test evaluation, and specific standards of grading are as follows：
The taste test standards of grading of table 1
10 panelists participate in this taste test altogether, and obatained score is as follows：
The taste test result of table 2
Lactobacillus plantarum is adapted to grow fermentation in the vegetable materials such as water fruits and vegetables, and produces the tempting perfume (or spice) of various uniquenesses
Gas and flavor substance；The probiotics such as lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei acid producing ability, ferment local-flavor respectively have
The chief, tunning has certain suppression other varied bacteria growing effects.From trial test experimental result, what the present invention was protected
Carrot juice fermented beverage, by Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei with suitable
The composite bacteria that obtains of ratio fermented, obtain the fermented beverage of good to eat nutrition.
These strains are by after domestication, resulting composite bacteria fermentability is strong, acidproof resistance to sugar, the Hu Luo obtained by fermentation
Foretell juice more bright, fragrance is pleasant, and sweet mouthfeel is fine and smooth, it is uniform not stratified.
Claims (11)
1. a kind of carrot fermented beverage, it is characterised in that the fermented bacterium of addition is Lactobacillus plantarum, lactobacillus acidophilus, cheese
The mixed bacteria of lactobacillus, lactobacillus paracasei composition, the ratio of the mixed bacteria is 8-12:1-3:8-12:1.
2. carrot fermented beverage as claimed in claim 1, it is characterised in that be made up of following steps：
(1) carrot is cleaned, dries, and in input boiling water, blanching 3-5min is pulled out and is immediately placed in cooling in cold water, peeling；
(2) by carrot mashing, the homogeneous after peeling；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 8%-12% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed into 8-12:1-3:8-12:1 ratio
It is well mixed, in the feed liquid after being sterilized by the 1%-5% additions of material liquid volume, it is sufficiently stirred for, ferment, obtain original juice of carrot；
(5) original juice of carrot, purified water, sucrose are pressed into 10-12:16:The ratio mixing of 1-5, by the 0.03%- of material liquid volume
0.05% adds vitamin C, is well mixed, homogeneous, sterilized, filling to obtain final product.
3. carrot fermented beverage as claimed in claim 2, it is characterised in that in the step (2), the carrot after peeling is pressed
Solid-liquid ratio 1:The ratio of 0.5-1 adds purified water, stirs, and is beaten 10-30min.
4. carrot fermented beverage as claimed in claim 2, it is characterised in that in the step (2), homogenization cycles are 1-3
It is secondary, homogenization pressure 20-50Mpa.
5. carrot fermented beverage as claimed in claim 4, it is characterised in that in the step (2), homogenization cycles are 2 times,
First time homogenization pressure is 20-25Mpa, and second homogenization pressure is 35-40Mpa.
6. carrot fermented beverage as claimed in claim 2, it is characterised in that the Lactobacillus plantarum, lactobacillus acidophilus, dry
Lactobacillus paracasei, 4 kinds of strains of lactobacillus paracasei are used after following steps acclimation and screening：
(1) resistance to sugar high：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums, is connect respectively
After kind above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat MRS cultures
On base flat board, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares, picking single bacterium colony MRS are taken
Culture is based on 37 ± 1 DEG C of culture 24h, conservation；
(2) resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37 ± 1
DEG C culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in 37 ± 1 DEG C of trainings
After supporting 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony MRS is cultivated based on 37 ± 1 DEG C of cultures
24h, conservation.
7. carrot fermented beverage as claimed in claim 2, it is characterised in that in the step (4), fermentation temperature is 34-38
DEG C, fermentation time is 18-48h, to stopping fermentation during pH=3.5-3.8.
8. carrot fermented beverage as claimed in claim 2, it is characterised in that in the step (5), homogenization cycles are 1-3
It is secondary, homogenization pressure 20-40Mpa.
9. carrot fermented beverage as claimed in claim 2, it is characterised in that in the step (5), homogenization cycles are 2 times,
First time homogenization pressure is 20-25Mpa, and second homogenization pressure is 35-40Mpa.
10. carrot fermented beverage as claimed in claim 2, it is characterised in that in the step (5), sterilization mode is superelevation
Warm instantaneous sterilization, 3-6s is heated at 125-150 DEG C.
11. carrot fermented beverages as claimed in claim 1 or 2, it is characterised in that Lactobacillus plantarum in the mixed bacteria,
Lactobacillus acidophilus, Lactobacillus casei, the ratio of lactobacillus paracasei are 8:2:12:1.
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