CN106858238A - High power concentration fermentation vegetable and fruit beverage and production method containing yeast polypeptides, polysaccharide - Google Patents
High power concentration fermentation vegetable and fruit beverage and production method containing yeast polypeptides, polysaccharide Download PDFInfo
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- CN106858238A CN106858238A CN201710022072.XA CN201710022072A CN106858238A CN 106858238 A CN106858238 A CN 106858238A CN 201710022072 A CN201710022072 A CN 201710022072A CN 106858238 A CN106858238 A CN 106858238A
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- yeast
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- vegetable
- polypeptides
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 85
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 42
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 41
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 150000004676 glycans Chemical class 0.000 title claims abstract description 32
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 32
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 title claims abstract description 27
- 230000004151 fermentation Effects 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002002 slurry Substances 0.000 claims abstract description 24
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- 238000007792 addition Methods 0.000 claims abstract description 6
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- 239000003765 sweetening agent Substances 0.000 claims abstract description 3
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- 235000013336 milk Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Contain yeast polypeptides the invention provides one kind,High power concentration fermentation vegetable and fruit beverage and its production method of polysaccharide,Part juice high power concentration after being made juice with various vegetables,Another part juice carries out lactic acid bacteria and saccharomycetes to make fermentation,Fermented vegetable juice addition enriching vegetable slurry,Yeast polypeptides and cell wall polysaccharides of yeast and sweetener,It is formulated to be made Yin Pin ﹔ fermentation vegetable and fruit beverage vegetables and fruits contents up to 250%~330% again,Saccharomycete is utilized without any Shi product Tian Jia Ji ﹔ present invention,Lactic acid bacteria is to fermented vegetable,Can produce and accumulate a large amount of ferment metabolites,With vegetables,Nutrition and functional component contained by fruit and microorganism itself,There is promotion to digest to human body,Enhancing is immune,The yeast polypeptides of the Zuo Yong such as anti-aging ﹔ additions,Cell wall polysaccharides of yeast is a kind of absorption pathogen,It is antitumor,It is antiviral,It is anti-oxidant,Mitigate radiation injury,Excite,Promote the macromolecule polysaccharide material of immunologic function.
Description
Technical field
It is a kind of high power concentration fermentation vegetables and fruits containing yeast polypeptides, polysaccharide the present invention relates to food fermentation field of beverage
Beverage and production method.
Background technology
Yeast polypeptides and cell wall polysaccharides of yeast are new natural nutrition sources, and they have special biological function, can
Immune cell activated, adjusts immunity of organisms, with the function such as antibacterial, antiviral, antitumor, anti-oxidant, radioresistance, by them
It is added in various food and goes that trophism, the feature of product can be greatly improved, cost increases and few, but many containing yeast
Peptide, the varieties of food items product in the market of cell wall polysaccharides of yeast are seldom shown in, only see the patent CN101731337B of Erie's milk industry one and contain
There is the Yoghourt of yeast polypeptides, and yeast polypeptides addition is less, and the addition in the total dispensing of Yoghourt is 0.05wt%~0.
5wt%, to find out its cause, mainly yeast polypeptides and cell wall polysaccharides of yeast product have the yeast stink that one people is difficult to receive different
Taste, the influence to local flavor in food liquid is more prominent, so, yeast polypeptides and cell wall polysaccharides of yeast product are only in feed
Widely apply, for substantially a similar drug, Bao Jian Pin ﹔ that human body eats
Vegetables and fruit contain abundant nutrient and dietary fiber, also many biological active matters beneficial to health
Matter, such as various ferment enzymes, polyphenols have the irreplaceable work ﹔ World Health Organization to maintaining health
The standard of recommendation, will at least eat 400 grams of 5 kinds of fruits and vegetables for each person every day, and the as shown by data from Chinese Soclety of Nutrition, closely
Over 10 years, the intake of China vegetables and fruit per capita reduces 1/3rd, the wherein average daily intake of fruit less than 45 grams, I
The intake of state's fruits and vegetables per capita far can not reach the quasi- ﹔ of mark of human normal needs between short 10 years, and China is overweight and obese people
Number has just gone up one times, reaches 2.6 hundred million, therefore and the chronic disease death toll of initiation has accounted for the 80% of total death toll.Seriously
The quality of China's workforce population is have impact on, the normal Fa Zhan ﹔ of national economy are have impact on
Fruit-vegetable juice beverage popular in the market, Juice content is general all 30% or so, and most of only 10%, and
Filtered out most of dietary fiber, these beautiful in colour, appetizing so-called fruit-vegetable juice beverages, be in fact essence, pigment,
The set of the numerous food such as sweetener, preservative, acid, stabilizer, antioxidant additive and water, is covered with technological means
Decorations pure water fruit juice easily change colour, it is sweetless not fragrant, vegetable juice is astringent, bilgy odour weight the drawbacks of, often drink, unavoidably to health
Certain injury is caused, particularly to children harm Geng great ﹔
The present invention makes full use of vegetables and the fruit resource of China's abundant, using vegetables and fruit, particularly vegetable moisture content
High the characteristics of, vegetables and fruits are broken into juice, retain whole dietary fibers, cryogenic vacuum concentration, with saccharomycete and lactobacillus-fermented, system
Into yeast stink peculiar smell, vegetables bilgy odour is eliminated, the high power concentration vegetables and fruits ferment containing yeast polypeptides and cell wall polysaccharides of yeast
Drink.
The content of the invention
It is an object of the invention to provide one kind by 4~8 times of cryogenic vacuum concentrations of veterinary antibiotics juice, sugar fermentation, warp are added
Lactic acid bacteria, saccharomycetes to make fermentation, after adding yeast polypeptides and cell wall polysaccharides of yeast, then formulated sterilization, are made without pigment, prevent
The fermentation Shu Guo Yin Liao ﹔ of rotten agent
It is a further object to provide the production method of above-mentioned fermentation vegetable and fruit beverage：
1. the production method of odorless free from extraneous odour yeast polypeptides and cell wall polysaccharides of yeast is eaten
The 95% edible alcohol immersion alcohol of active dry yeasr mud or dusty yeast equivalent weight is washed 20~30 minutes, alcohol is isolated
Washed one time with clear water afterwards, clear water content 85% ~ 90% (w ∕ v), then soaked 20~30 minutes with 0.05% ~ 0.2% oxalic acid solution, solution
Content 80% ~ 90% (w ∕ v), is washed one time, clear water content 85% ~ 90% (w ∕ v), Ran Houyong after isolating oxalic acid solution with clear water
0.05% ~ 0.1% sodium bicarbonate solution soaks 20~30 minutes, and solution content 80% ~ 90% (w ∕ v) isolates sodium bicarbonate solution
Washed three times with clear water afterwards, yeast slurries water content is finally adjusted to 90% (w ∕ v) ﹔
Yeast slurry temperature is risen to 42 DEG C ~ 45 DEG C in heat insulation tank, insulation self-dissolving in 6 ~ 9 hours is stood, by yeast slurry temperature
58 DEG C ~ 60 DEG C are risen to, the extraction from yeast enzyme of % ~ 0.2 % of slurry weight 0.1 and the cysteine of 0.05% ~ 0.1 %, side is added
The stirring of intensification side, stops stirring when temperature reaches, insulation is digested 16 ~ 24 hours, and period stirred once every 1 hour, 5 points every time
Clock, the time then adds the methionine of 0.05% ~ 0.1 % and the sodium isoascorbate of 0.05% ~ 0.1 %, the Jiao Ban ﹔ in addition
Yeast slurries after self-dissolving is digested are spray-dried when low temperature is concentrated into mass percentage concentration 50% in vacuum concentrator,
Being made Gan Fen ﹔ or low temperature containing 45% ~ 52 % yeast polypeptides and 30% ~ 45 % cell wall polysaccharides of yeast, to be concentrated into quality percentage dense
Degree 70%, is made the Ni Gao ﹔ containing 31% ~ 36 % yeast polypeptides and 21% ~ 32 % cell wall polysaccharides of yeast
2. vegetables juice zymotic fluid production method
From without the rotten a kind of vegetables that go rotten, or various vegetables, or other can edible medicinal plant, first rinse out surface with water
Dirt, soaks 15 minutes, rinsed clean in 0.05% ~ 0.1 % bucks, is drained after being soaked 10 minutes with chlorine dioxide disinfection liquid
Surface moisture, then breaks into vegetable Zhi ﹔
The HFCS of 5% ~ 10% (w ∕ v), the yeast polypeptides and yeast of 0.05% ~ 0.1% (w ∕ v) are added in vegetables juice
Cell wall polysaccharide dry powder or mud cream, 82 DEG C of ± 2 DEG C of sterilizing 30min are simultaneously cooled to 28 DEG C, the high activity of 0.1% ~ 0.5% (w ∕ v) of access
Dry ferment (or 0.3% ~ 1.5% fresh yeast), the biodiasmin freeze-dried powder of 0.00005 % ~ 0.0001 % (w ∕ v), i.e.,
Per 1000ml vegetables juice 0.1U lactic acid bacterias, its strain is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, Bulgaria
Lactobacillus, streptococcus thermophilus, whole sealing and fermenting 4 days ~ 6 days in fermentation tank, fermentation temperature is set in 25 DEG C ~ 30 DEG C, is made
Vegetables juice hair ferment liquid ﹔
3. high power enriching vegetable thickened pulp production method
From without the rotten a kind of vegetables that go rotten, or various vegetables, or other can edible medicinal plant, its vegetable variety it is aqueous
Amount answers >=94%, first rinses out surface contaminants with water, is soaked 15 minutes in 0.05% ~ 0.1 % bucks, and rinsed clean uses dioxy
Change after chlorination immersion is steeped 10 minutes and drain surface moisture, vegetables juice is then broken into, by vegetables juice in vacuum concentrator
Low temperature concentrates 5 ~ 8 times, and vegetables Nong Suo Jiang ﹔ are obtained
4. filled drink finished product is allocated
Vegetables and fruits juice zymotic fluid, vegetables thickened pulp, fruit syrup, yeast polypeptides and cell wall polysaccharides of yeast dry powder or mud cream, high fructose corn
Slurry, white granulated sugar are mixed with the ratio of the ﹕ 4 of 15 ﹕, 45 ﹕, 28 ﹕, 2 ﹕ 6, and more than 65 DEG C are heated up to while stirring, with emulsification cutter or high pressure
Homogenizer homogeneous, 92 DEG C of 5 ~ 10min of temperature sterilization, 85 DEG C of temperatures above are filling.To can also exist by the juice of emulsifying homogeneous
180 DEG C ~ 220 DEG C spray drying, are made Gu body Yin Liao ﹔
High power concentration fermentation vegetable and fruit beverage containing yeast polypeptides, polysaccharide has Te Dian ﹕ written by Xian compared with existing beverage made of fruits or vegetables
In existing beverage made of fruits or vegetables, vegetable variety is less, typically predominantly tomato, carrot, pumpkin, and most of fruits and vegetables drink
Material has filtered fruit and vegetable dreg, loses the dietary fiber of many preciousnesses, and beverage of the present invention remains whole fruit and vegetable dregs, can be used to process
Vegetables it is a lot, in addition to not heated toxic and content of starch part beans, potato class very high, substantially all vegetables, bag
Include leaf vegetables, edible mushroom, aquatic vegetable, various edible wild herbs, edible flowers and other edible plants and may serve to processing, fruit
Vegetable content is up to 300% ~ 500%.The food medicine Jia Zhi general beverage made of fruits or vegetables of ﹔ for taking full advantage of various vegetables kills enzyme, sterilizing at least passes through
Cross secondary high-temperature treatment, what is had is even multiple, various nutriments be lost in it is more, beverage of the present invention only through one time 92 DEG C and less
Temperature short-term sterilization, after the few ﹔ fruits and vegetables juice of nutriment loss is through lactic acid bacteria and saccharomycetes to make fermentation, can produce and accumulate a large amount of generations
Thank to product, the multiple beneficial material such as generation organic acid, enzyme, sugar alcohol, Polyphenols, and contained by fruit and vegetable materials and microorganism itself
Nutrition and functional component, have multiple beneficial effect to human body to promoting digestion, the immune, anti-aging of enhancing etc., collection nutrition with
In one, the Gong Neng raw vegetable juice of ﹔ that improve product has herbaceous taste or acid for health care, it is difficult to entrance, after high temperature sterilization
There are one stale flavor, boiling taste, also the hardly possible Ru Kou ﹔ present invention is allocated from suitable vegetables and fruit, lactic acid bacteria and yeast
After bacterium fermentation, the herbaceous taste or bilgy odour of vegetables can be eliminated, the characteristic chicken flavor of fruit is protruded, bad residual elimination of off flavor ratio
More thoroughly, it is that bulk vegetable prepares the approach that beverage finds fairly simple economy, vegetables and fruit are sent out through lactic acid bacteria and saccharomycete
Ferment, can produce a large amount of lactic acid and nisin, that is, produce a large amount of biological preservatives, can be to beverage without chemical preservative
Long term guarantee quality, eliminates the Gou Bing ﹔ that most beverage products add chemical preservative
The yeast polypeptides added in beverage of the present invention are derived from unicellular yeast albumen, safe in the plant egg such as soybean, peanut
The white animal protein polypeptide such as polypeptide and Xu, Fish meat, the transgenosis dispute existed without plant source and animal derived protein, it is pathogenic,
The problems such as antibiotic, anaphylactogen, custom are avoided, contributes to user to pass through the International Certifications such as KOSHER, HALAL, in fermentation process
Addition yeast polypeptides, it is particularly advantageous to lactic acid bacteria and Yeast Growth development metabolism, yeast polypeptides are added in finished product allotment, can give
Beverage brings obvious deliciousness local flavor；Zymosan in beverage of the present invention contains abundant beta glucan and mannosan, is
One kind absorption pathogen, antitumor, antiviral, anti-oxidant, mitigation radiation injury, excite, promote the macromolecule of immunologic function many
Tang Wu Zhi ﹔ yeast is repeatedly washed by alcohol, acid, alkali cleaning and clear water, can significantly remove yeast different smell, is hydrolyzed and was concentrated in vacuo
Cysteine, methionine, sodium isoascorbate are added in journey, can be reduced and be eliminated some and produce certain because protein bio is degraded
The bean curd with odor Wei ﹔ beastly beverages of the present invention that a little sulfur-containing amino acid bring are without any preservative, food coloring, food
It is pure natural high power concentration vegetables and fruits ferment drink with food additives such as essence.
Specific embodiment
The following examples will be further explained to the present invention, and one of skill in the art is within the scope of the claims
Some adjustment and change made also are regarded as Shu in this invention Fan Wei ﹔
Shi applies Li mono- ﹕
Active dry yeast powder 100kg, soaks alcohol and washes 20 minutes with the edible alcohols of 100kg 95%, is washed with clear water after isolating alcohol
One time, clear water content 90% (w ∕ v), then soaked 20 minutes with 0.05% oxalic acid solution, solution content 80% (w ∕ v) isolates grass
Washed one time with clear water after acid solution, clear water content 90% (w ∕ v), then soaked 20 minutes with 0.1% sodium bicarbonate solution, solution contains
80% (w ∕ v) of amount, is washed three times after isolating sodium bicarbonate solution with clear water, and yeast slurries water content finally is adjusted into 90% (w ∕
V) ﹔
Yeast slurry temperature is risen to 42 DEG C in heat insulation tank, insulation self-dissolving in 6 hours is stood, yeast slurry temperature is risen to 58
DEG C, the extraction from yeast enzyme and 0.05% cysteine of the % of slurry weight 0.1 are added, stirred in intensification, temperature then stops stirring
Mix, insulation enzymolysis 24 hours, period every 1 hour stirring once, 5 minutes every time, the time then add 0.05% methionine and
0.05% sodium isoascorbate, the Jiao Ban ﹔ in addition
Yeast slurries after self-dissolving is digested are spray-dried when low temperature is concentrated into mass percentage concentration 50% in vacuum concentrator,
It is made the Gan Fen ﹔ containing 50% yeast polypeptides and 42 % cell wall polysaccharides of yeast
By treated balsam pear, celery, spinach, carrot, Chinese cabbage, mung bean sprouts, cabbage, tomato, each 40 kg of eggplant, east
The kg of melon 640 breaks into vegetables juice, and wherein 880 kg vegetables juices low temperature in vacuum concentrator is concentrated into 8 times, and 110 kg are obtained
Vegetables thickened pulp, adds HFCS, 0.05% yeast polypeptides and the yeast cell wall of 10% (w ∕ v) in another 120kg vegetables juice
Polysaccharide dry powder, 82 DEG C of ± 2 DEG C of sterilizing 30min are simultaneously cooled to 28 DEG C, and the biodiasmin for accessing 0.0001 %% (w ∕ v) is freezed
Powder, its strain is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus bulgaricus, streptococcus lactis, is accessed
The high activity dried yeast of 0.3% (w ∕ v), sealing and fermenting 4 days in fermentation tank are obtained 120 kg vegetables juices hair ferment liquid ﹔
Vegetables juice zymotic fluid, vegetables thickened pulp, pineapple sweet orange are combined juice, yeast polypeptides and cell wall polysaccharides of yeast dry powder, fruit
Glucose slurry, white granulated sugar are mixed with the ratio of the ﹕ 4 of 15 ﹕, 45 ﹕, 28 ﹕, 2 ﹕ 6, and more than 65 DEG C are heated up to while stirring, with emulsification cutter or
High pressure homogenizer emulsifying homogeneous, 92 DEG C of temperature sterilization 10min, 85 DEG C of temperatures above are filling in vial, capping, are inverted cold
Que ﹔
Embodiment Er ﹕
Active waste beer yeast mud 100kg, soaks alcohol and washes 30 minutes with the edible alcohols of 100kg 95%, uses clear after isolating alcohol
Washing one time, clear water content 90% (w ∕ v), then soaked 30 minutes with 0.1% oxalic acid solution, solution content 80% (w ∕ v) is isolated
Washed one time with clear water after oxalic acid solution, clear water content 90% (w ∕ v), then soaked 30 minutes with 0.1% sodium bicarbonate solution, solution
Content 80% (w ∕ v), is washed three times after isolating sodium bicarbonate solution with clear water, and yeast slurries water content finally is adjusted into 90% (w ∕
V) ﹔
Yeast slurry temperature is risen to 42 DEG C in heat insulation tank, insulation self-dissolving in 8 hours is stood, yeast slurry temperature is risen to 58
DEG C, the extraction from yeast enzyme and 0.05% cysteine of the % of slurry weight 0.1 are added, stirred in intensification, stop when temperature reaches
Stirring, insulation enzymolysis 24 hours, period, every stirring in 1 hour once 5 minutes every time, the time then added 0.05% methionine
Sodium isoascorbate with 0.05%, stirs that to mix the low temperature in vacuum concentrator of the yeast slurries after ﹔ digests self-dissolving dense in addition
Mass percentage concentration 70% is reduced to, the Ni Gao ﹔ containing 36 % yeast polypeptides and 30 % cell wall polysaccharides of yeast are made
By treated balsam pear, celery, spinach, carrot, Chinese cabbage, cucumber, pumpkin, each 40 kg of tomato, Yang Shallot, eastern melon
640 kg break into vegetables juice, and wherein 880 kg vegetables juices low temperature in vacuum concentrator is concentrated into 8 times, and 110 kg vegetables are obtained
Dish thickened pulp, HFCS, 0.07% yeast polypeptides and the yeast cell wall that 10% (w ∕ v) is added in another 120kg vegetables juice is more
Sugared mud cream, 82 DEG C of ± 2 DEG C of sterilizing 30min are simultaneously cooled to 28 DEG C, the biodiasmin freeze-dried powder of 0.01 % of access (w ∕ v), its bacterium
It is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus bulgaricus, streptococcus lactis to plant, and accesses 0.3% (w ∕ v)
High activity dried yeast, sealing and fermenting 4 days in fermentation tank are obtained 120 kg vegetables juices hair ferment liquid ﹔
It is vegetables juice zymotic fluid, vegetables thickened pulp, blueberry juice, yeast polypeptides and cell wall polysaccharides of yeast mud cream, HFCS, white
Granulated sugar is mixed with the ratio of the ﹕ 4 of 15 ﹕, 45 ﹕, 27 ﹕, 3 ﹕ 6, and more than 65 DEG C are heated up to while stirring, with emulsification cutter or high-pressure homogeneous
Machine emulsifying homogeneous, 92 DEG C of temperature sterilization 10min, 85 DEG C of temperatures above are filling in vial, capping, are inverted cooling.
Claims (5)
1. the high power containing yeast polypeptides, polysaccharide concentrates fermentation vegetable and fruit beverage, it is characterised in that vegetables are partly starched after being made juice
Juice high power is concentrated, and another part juice carries out lactic acid bacteria and saccharomycetes to make fermentation, fermented vegetable juice addition enriching vegetable slurry, fruit
Juice, yeast polypeptides and zymosan and sweetener, it is formulated to be made drink again.
2. the high power containing yeast polypeptides, polysaccharide concentrates the production method of fermentation vegetable and fruit beverage, it is characterised in that by following step
Suddenly：
(1) edible odorless free from extraneous odour yeast polypeptides and zymosan are prepared
The 95% edible alcohol immersion alcohol of active dry yeasr mud or dusty yeast equivalent weight is washed 20~30 minutes, alcohol is isolated
Washed one time with clear water afterwards, clear water content 85% ~ 90% (w ∕ v), then soaked 20~30 minutes with 0.05% ~ 0.2% oxalic acid solution, solution
Content 80% ~ 90% (w ∕ v), is washed one time, clear water content 85% ~ 90% (w ∕ v), Ran Houyong after isolating oxalic acid solution with clear water
0.05% ~ 0.1% sodium bicarbonate solution soaks 20~30 minutes, and solution content 80% ~ 90% (w ∕ v) isolates sodium bicarbonate solution
Washed three times with clear water afterwards, yeast slurries water content is finally adjusted to 90% (w ∕ v) ﹔
Yeast slurry temperature is risen to 42 DEG C ~ 45 DEG C in heat insulation tank, insulation self-dissolving in 6 ~ 9 hours is stood, by yeast slurry temperature
58 DEG C ~ 60 DEG C are risen to, the extraction from yeast enzyme of % ~ 0.2 % of slurry weight 0.1 and the cysteine of 0.05% ~ 0.1 %, side is added
The stirring of intensification side, stops stirring when temperature reaches, insulation is digested 16 ~ 24 hours, and period stirred once every 1 hour, 5 points every time
Clock, the time then adds the methionine of 0.05% ~ 0.1 % and the sodium isoascorbate of 0.05% ~ 0.1 %, the Jiao Ban ﹔ in addition
Yeast slurries after self-dissolving is digested are spray-dried when low temperature is concentrated into mass percentage concentration 50% in vacuum concentrator,
It is made the dry powder containing 45% ~ 52 % yeast polypeptides and 30% ~ 45 % cell wall polysaccharides of yeast；Or low temperature to be concentrated into quality percentage dense
Degree 70%, is made the Ni Gao ﹔ containing 31% ~ 36 % yeast polypeptides and 21% ~ 32 % cell wall polysaccharides of yeast
(2) vegetables juice zymotic fluid is prepared
From without the rotten a kind of vegetables that go rotten, or various vegetables, or other can edible medicinal plant, first rinse out surface with water
Dirt, soaks 15 minutes, rinsed clean in 0.05 % ~ 0.1% buck, is drained after being soaked 10 minutes with chlorine dioxide disinfection liquid
Surface moisture, then breaks into vegetable Zhi ﹔
The HFCS of 5% ~ 10% (w ∕ v), the yeast polypeptides and yeast of 0.05% ~ 0.1% (w ∕ v) are added in vegetables juice
Cell wall polysaccharide dry powder or mud cream, 82 DEG C of ± 2 DEG C of sterilizing 30min are simultaneously cooled to 28 DEG C, the high activity of 0.1% ~ 0.5% (w ∕ v) of access
Dry ferment (or 0.3% ~ 1.5% fresh yeast), per 1000ml vegetables juice 0.1U lactic acid bacteria freeze drying powder, it is complete in fermentation tank
Journey sealing and fermenting 4 days ~ 6 days, fermentation temperature is set in 25 DEG C ~ 30 DEG C, is made vegetables juice hair ferment liquid ﹔
(3) high power enriching vegetable thickened pulp is prepared
From without the rotten a kind of vegetables that go rotten, or various vegetables, or other can edible medicinal plant, first rinse out surface with water
Dirt, soaks 15 minutes, rinsed clean in 0.05 % ~ 0.1% buck, is drained after being soaked 10 minutes with chlorine dioxide disinfection liquid
Surface moisture, then breaks into vegetables juice, and by vegetables juice, low temperature concentrates 5 ~ 8 times in vacuum concentrator, and vegetables concentration is obtained
Jiang ﹔
(4) filled drink finished product is allocated
Vegetables and fruits juice zymotic fluid, vegetables thickened pulp, fruit syrup, yeast polypeptides and yeast cell wall is more, sugared HFCS, white granulated sugar with
The ﹕ 4 of 15 ﹕, 45 ﹕, 28 ﹕, 2 ﹕ 6 ratio mixing, more than 65 DEG C are heated up to while stirring, with emulsification cutter or high pressure homogenizer homogeneous,
92 DEG C of 5 ~ 10min of temperature sterilization, 85 DEG C of temperatures above are filling.
3. the high power containing yeast polypeptides, polysaccharide according to claim 1 concentrates fermentation vegetable and fruit beverage, it is characterised in that institute
The lactic acid bacteria main bacteria seed stated is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, streptococcus lactis, streptococcus thermophilus.
4. the high power containing yeast polypeptides, polysaccharide according to claim 1 concentrates fermentation vegetable and fruit beverage, it is characterised in that institute
The saccharomycete stated is high activity bread dry ferment, or high activity bread yeast cake, or active beer waste yeast.
5. the high power containing yeast polypeptides, polysaccharide according to claim 1 concentrates fermentation vegetable and fruit beverage, it is characterised in that institute
The drink stated is liquid beverage or solid beverage or the sweet sauce of fruits and vegetables.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587977A (en) * | 2020-05-29 | 2020-08-28 | 唐山拓普生物科技有限公司 | Yeast polypeptide revitalizing solid beverage and preparation method thereof |
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| CN101744261A (en) * | 2008-12-11 | 2010-06-23 | 兰敬墨 | Yeast sugar of fruits and vegetables and preparation method thereof |
| CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
| CN103829318A (en) * | 2014-02-22 | 2014-06-04 | 兰敬墨 | Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof |
| CN104894199A (en) * | 2015-05-04 | 2015-09-09 | 中国农业科学院农产品加工研究所 | Yeast cell short peptide and yeast cell wall polysaccharide synchronous preparation method |
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