CN107006747A - A kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting - Google Patents
A kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting Download PDFInfo
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- CN107006747A CN107006747A CN201710262032.2A CN201710262032A CN107006747A CN 107006747 A CN107006747 A CN 107006747A CN 201710262032 A CN201710262032 A CN 201710262032A CN 107006747 A CN107006747 A CN 107006747A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000019985 fermented beverage Nutrition 0.000 title claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 55
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 241001092040 Crataegus Species 0.000 claims abstract description 32
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 32
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 32
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 32
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 32
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 32
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 32
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 32
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 32
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 32
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 32
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 28
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 28
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 28
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 17
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 17
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000005352 clarification Methods 0.000 claims abstract description 12
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 12
- 238000012859 sterile filling Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000002054 inoculum Substances 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 241000186866 Lactobacillus thermophilus Species 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000002131 composite material Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
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- 230000035622 drinking Effects 0.000 abstract 4
- 230000001476 alcoholic effect Effects 0.000 abstract 1
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- 238000013329 compounding Methods 0.000 description 5
- 241001037822 Bacillus bacterium Species 0.000 description 4
- 235000014101 wine Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 206010039203 Road traffic accident Diseases 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
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- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 206010010356 Congenital anomaly Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 206010019728 Hepatitis alcoholic Diseases 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
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- 208000002353 alcoholic hepatitis Diseases 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of the Soboring-up liver-protecting hawthorn beverage of a kind of pair of lactobacillus common fermentation production acetaldehyde dehydrogenase, it is using hawthorn as raw material, by squeezing the juice, biological enzymolysis clarification after, then by controlling ratio, fermentation temperature and the time of lactobacillus acidophilus and Lactobacillus plantarum, double lactobacillus composite fermentations are carried out, a kind of nutritious, local flavor and the unique novel fermentation hawthorn Soboring-up liver-protecting beverage of mouthfeel is obtained.The original effect of hawthorn is not only remained, viable lactic acid bacteria content is also add more than 106Individual/mL, is more than 0.5% containing lactic acid, is more than 2U/100mL containing acetaldehyde dehydrogenase, the effect of its Soboring-up liver-protecting assigns its unique local flavor.This drink has the anti-intoxication effect of Soboring-up liver-protecting, is drunk before drinking or in drinking, and can be effectively increased the dosis tolerata to alcohol, and drunk symptom can be alleviated or even eliminate after drinking by drinking, and has good Soboring-up liver-protecting effect to alcoholic patients.
Description
Technical field
It is a kind of preparation method of Soboring-up liver-protecting hawthorn beverage the present invention relates to field of food fermentation.
Technical background
Since ancient times, wine is exactly one of indispensable drink in human lives, its culture in 5,000 years through China
In long stream, occupy critical role in the production and living of the mankind.With the development in epoch, spirits culture is also constantly developing,
From the white wine of the various odor types of the yellow rice wine of 3,000 years till now；From the wine table quenched one's thirst by now the culture of ancient times, none non-disclosre
The of long standing and well established of wine and its unique status.It is appropriate drink can with dispelling fatigue and it is nervous, drive away it is cold, relax the muscles and stimulate the blood circulation,
Enhance metabolism, High-density Lipoprotein-cholesterol can also be improved, insulin resistance etc. is reduced.However, excessive consumption of alcohol
Greatly infringement can be caused to health, such as causes alcoholism and hepatic disease, alcoholic hepatitis, hepatic sclerosis is induced.Wine
Essence induces fetal congenital deformity also to the toxic effect of reproduction cell.In addition excessive consumption of alcohol induces traffic accident and violence row
For global traffic accident and operating irregularity 1/3 are above is caused by excessive drinking.Therefore, research and development one kind can effectively relieve the effect of alcohol
The product of protect liver is healthy significant to protection people's.
The content of the invention
It is an object of the invention to provide the preparation method of the haw fermented beverage of Soboring-up liver-protecting.
What present disclosure was realized in：
A kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting, step：
(1) fresh Pretreatment of Haw and squeeze the juice：The fresh haw berry for select no decayed fruit, damaging by worms, cleaning goes stalk to be enucleated, by 1:1 ratio
Example, which adds to squeeze the juice in clean water, juice extractor, obtains hawthorn slurry (concentration is 50%).50% concentration is that 1kg fresh fruits obtain hawthorn slurry herein
2L。
(2) hawthorn plasmobiont enzymolysis clarification technique：0.05-0.5g/L pectases (100,000 U/ grams) are added in hawthorn slurry,
0.5-4h is digested under conditions of temperature 50 C, pH is 3.5,0.1-0.5g/L chitosans precipitation is added, then by diatomite mistake
Filter, is concentrated in vacuo the haw raw material juice that must be clarified (concentration is 100%).100% concentration is that 1kg fresh fruits obtain haw raw material juice herein
1L。
(3) pH is adjusted：Haw raw material juice pH is adjusted to 6.2~6.4, is allowed to be adapted to lactobacillus thermophilus, Lactobacillus plantarum life
It is long.
(4) sterilize：121 DEG C of sterilizing 20min, are cooled down stand-by.
(5) preparation of lactobacillus acidophilus and Lactobacillus plantarum strain：Learn from else's experience the Lactobacillus plantarum after frozen dried and acidophilus
Lactobacillus bacterium powder, is added to through 115 DEG C of sterilizing 30min and is cooled in 12% skimmed milk power culture medium of room temperature, inoculum concentration is
1% (w/v), cultivates after 24h under 37 DEG C of constant temperature, respectively obtains the seed liquor of two kinds of lactic acid bacterias.
(6) compound lactobacillus is inoculated with：Lactobacillus acidophilus：Lactobacillus plantarum presses 1:0.5~2 ratio compounding strain, by connecing
Plant amount 1% and be inoculated with haw raw material juice (haw raw material juice concentration 1~100%, w/v)；It is preferred that it is former to be inoculated into 100% (w/v) hawthorn
Expect juice.
(7) fermentation and after-ripening：After haw raw material juice inoculation strain, in 37 DEG C of 14~48h of ferment at constant temperature, 4 DEG C of after-ripening are transferred to
2-3 days, obtain fermenting-ripening liquid.
(8) sterile filling：After the assay was approved, sterile filling obtains drink, 0-4 DEG C of low-temperature preservation sale to fermenting-ripening liquid.
Viable lactic acid bacteria content can be more than 10 in drink6Individual/mL, containing lactic acid can be more than 0.5%, acetaldehyde dehydrogenase can
With more than 2U/100mL, 6 months shelf-lifves.
The present invention using hawthorn as raw material, by squeezing the juice, biological enzymolysis clarification after, gained haw juice is sent out by compound lactobacillus
Ferment agent (lactobacillus acidophilus：Lactobacillus plantarum=1:0.5~two microorganisms composite fermentation 2), obtain a kind of nutritious, local flavor and
New pair of unique lactobacillus ferment hawthorn Soboring-up liver-protecting beverage of mouthfeel.
Lactobacillus acidophilus and Lactobacillus plantarum are two kinds of edible lactic acid bacterias, and lactobacillus acidophilus can be in human body intestinal canal
Field planting, with regulation composition of gut flora, maintains microecological balance, improves the function of intestines and stomach, improve immunity of organisms
Healthcare function etc..Products characteristics are, on the one hand, nutriment of the hawthorn after decocting and leaching can produce breast after lactobacillus-fermented
A variety of organic acids such as acid, acetic acid, propionic acid, assign food special tart flavour, while the material phase such as alcohol, aldehyde, ketone for being produced with fermentation
Interaction, forms multiple fragrance material, latic acid-fermented food is had its unique local flavor；Simultaneously as high temperature is decocted and breast
The fermentation of sour bacterium destroys the institutional framework of hawthorn, the oleanolic acid in hawthorn, ursolic acid is preferably discharged；Separately
On the one hand, applicants have discovered that lactobacillus acidophilus of the present invention and Lactobacillus plantarum common fermentation generation acetaldehyde dehydrogenase, improve mountain
Short, bristly hair or beard beverage relieves the effect of alcohol ability.
Hawthorn beverage of the present invention had both remained the original local flavor of hawthorn, there is special fermented food local flavor again, also had simultaneously
Effect improves the effect of Soboring-up liver-protecting, and the viable lactic acid bacteria in product adjusts composition of gut flora, dimension to a certain extent
Microecological balance is held, improves the function of intestines and stomach, immunity of organisms is improved.
Embodiment
The present invention is further detailed with reference to example.
Embodiment 1
1st, fresh Pretreatment of Haw and squeeze the juice：The fresh haw berry for select no decayed fruit, damaging by worms, cleaning goes stalk to be enucleated, by 1:1 ratio
Add to squeeze the juice in clean water, juice extractor and obtain hawthorn slurry.
2nd, hawthorn plasmobiont enzymolysis clarification technique：0.05g/L pectases (100,000 U/ grams) are added in hawthorn magma, in temperature
50 DEG C of degree, pH are to digest 4h under conditions of 3.5, add 0.5g/L chitosans precipitation, then by diatomite filtering, be concentrated in vacuo
The haw raw material juice of clarification (haw raw material juice concentration is 100%, w/v).
3rd, pH is adjusted：Haw raw material juice pH is adjusted to 6.2~6.4, is allowed to be adapted to lactobacillus thermophilus, Lactobacillus plantarum life
It is long.
4th, sterilize：121 DEG C of sterilizing 20min, are cooled down stand-by.
5th, the preparation of lactobacillus acidophilus and Lactobacillus plantarum strain：Learn from else's experience the Lactobacillus plantarum after frozen dried and acidophilus breast
Bacillus bacterium powder, is added to through 115 DEG C of sterilizing 30min and is cooled in 12% skimmed milk power culture medium of room temperature, inoculum concentration is 1%
(w/v), cultivated under 37 DEG C of constant temperature after 24h, obtain the seed liquor of two kinds of lactic acid bacterias.
6th, compound lactobacillus is inoculated with：Lactobacillus acidophilus：Lactobacillus plantarum presses 2:1 ratio compounding strain, by inoculum concentration 1%
It is inoculated into haw raw material juice (haw raw material juice concentration 100%, w/v)；
7th, fermentation and after-ripening：After haw raw material juice inoculation strain, in 37 DEG C of ferment at constant temperature 48h, 4 DEG C of after-ripening 2 days are transferred to, are obtained
Fermenting-ripening liquid.
8th, sterile filling：After the assay was approved, sterile filling obtains drink, 0-4 DEG C of low-temperature preservation sale to fermenting-ripening liquid.Drink
Viable lactic acid bacteria content is more than 10 in product6Individual/mL, is more than 1%, acetaldehyde dehydrogenase containing lactic acid and is more than 5U/100mL, shelf-life 6
Month.
Embodiment 2
1st, fresh Pretreatment of Haw and squeeze the juice：The fresh haw berry for select no decayed fruit, damaging by worms, cleaning goes stalk to be enucleated, by 1:1 ratio
Add to squeeze the juice in clean water, juice extractor and obtain hawthorn slurry.
2nd, hawthorn plasmobiont enzymolysis clarification technique：0.15g/L pectases (100,000 U/ grams) are added in hawthorn magma, in temperature
50 DEG C of degree, pH are to digest 2h under conditions of 3.5, add 0.3g/L chitosans precipitation, then by diatomite filtering, be concentrated in vacuo
The haw raw material juice of clarification (haw raw material juice concentration is 100%, w/v).
3rd, pH is adjusted：Haw raw material juice pH is adjusted to 6.2~6.4, is allowed to be adapted to lactobacillus thermophilus, Lactobacillus plantarum life
It is long；
4th, sterilize：121 DEG C of sterilizing 20min, are cooled down stand-by；
5th, the preparation of lactobacillus acidophilus and Lactobacillus plantarum strain：Learn from else's experience the Lactobacillus plantarum after frozen dried and acidophilus breast
Bacillus bacterium powder, is added to through 115 DEG C of sterilizing 30min and is cooled in 12% skimmed milk power culture medium of room temperature, inoculum concentration is 1%
(w/v), cultivated under 37 DEG C of constant temperature after 24h, obtain the seed liquor of two kinds of lactic acid bacterias.
6th, compound lactobacillus is inoculated with：Lactobacillus acidophilus：Lactobacillus plantarum presses 1:1 ratio compounding strain, by inoculum concentration 1%
It is inoculated into haw raw material juice (concentration 50%, w/v)；
7th, fermentation and after-ripening：After haw raw material juice inoculation strain, in 37 DEG C of ferment at constant temperature 14h, 4 DEG C of after-ripening 3 days are transferred to, are obtained
Fermenting-ripening liquid.
8th, sterile filling：After the assay was approved, sterile filling obtains drink, 0-4 DEG C of low-temperature preservation sale to fermenting-ripening liquid.Drink
Viable lactic acid bacteria content is more than 10 in product6Individual/mL, is more than 0.8%, acetaldehyde dehydrogenase containing lactic acid and is more than 3U/100mL, shelf-life 6
Individual month.
Embodiment 3
1st, fresh Pretreatment of Haw and squeeze the juice：The fresh haw berry for select no decayed fruit, damaging by worms, cleaning goes stalk to be enucleated, by 1:1 ratio
Add to squeeze the juice in clean water, juice extractor and obtain hawthorn slurry.
2nd, hawthorn plasmobiont enzymolysis clarification technique：0.3g/L pectases (100,000 U/ grams) are added in hawthorn magma, in temperature
50 DEG C of degree, pH are to digest 1h under conditions of 3.5, add 0.2g/L chitosans precipitation, then by diatomite filtering, be concentrated in vacuo
The haw raw material juice of clarification (concentration is 100%, w/v).
3rd, pH is adjusted：Haw raw material juice pH is adjusted to 6.2~6.4, is allowed to be adapted to lactobacillus thermophilus, Lactobacillus plantarum life
It is long.
4th, sterilize：121 DEG C of sterilizing 20min, are cooled down stand-by.
5th, the preparation of lactobacillus acidophilus and Lactobacillus plantarum strain：Learn from else's experience the Lactobacillus plantarum after frozen dried and acidophilus breast
Bacillus bacterium powder, is added to through 115 DEG C of sterilizing 30min and is cooled in 12% skimmed milk power culture medium of room temperature, inoculum concentration is 1%
(w/v), cultivated under 37 DEG C of constant temperature after 24h, obtain the seed liquor of two kinds of lactic acid bacterias.
6th, compound lactobacillus is inoculated with：Lactobacillus acidophilus：Lactobacillus plantarum presses 1:1 ratio compounding strain, by inoculum concentration 1%
It is inoculated into haw raw material juice (haw raw material juice concentration 20%, w/v)；
7th, fermentation and after-ripening：After haw raw material juice inoculation strain, in 37 DEG C of ferment at constant temperature 28h, 4 DEG C of after-ripening 2 days are transferred to, are obtained
Fermenting-ripening liquid.
8th, sterile filling：After the assay was approved, sterile filling obtains drink, 0-4 DEG C of low-temperature preservation sale to fermenting-ripening liquid.Drink
Viable lactic acid bacteria content is more than 10 in product6Individual/mL, is more than 0.6%, acetaldehyde dehydrogenase containing lactic acid and is more than 2.5U/100mL, guarantee the quality
6 months phases.
Embodiment 4
1st, fresh Pretreatment of Haw and squeeze the juice：The fresh haw berry for select no decayed fruit, damaging by worms, cleaning goes stalk to be enucleated, by 1:1 ratio
Add to squeeze the juice in clean water, juice extractor and obtain hawthorn slurry.
2nd, hawthorn plasmobiont enzymolysis clarification technique：0.5g/L pectases (100,000 U/ grams) are added in hawthorn magma, in temperature
50 DEG C of degree, pH are to digest 0.5h under conditions of 3.5, add 0.1g/L chitosans precipitation, then by diatomite filtering, be concentrated in vacuo
The haw raw material juice that must be clarified (concentration is 100%, w/v).
3rd, pH is adjusted：Haw raw material juice pH is adjusted to 6.2~6.4, is allowed to be adapted to lactobacillus thermophilus, Lactobacillus plantarum life
It is long.
4th, sterilize：121 DEG C of sterilizing 20min, are cooled down stand-by.
5th, the preparation of lactobacillus acidophilus and Lactobacillus plantarum strain：Learn from else's experience the Lactobacillus plantarum after frozen dried and acidophilus breast
Bacillus bacterium powder, is added to through 115 DEG C of sterilizing 30min and is cooled in 12% skimmed milk power culture medium of room temperature, inoculum concentration is 1%
(w/v), cultivated under 37 DEG C of constant temperature after 24h, obtain the seed liquor of two kinds of lactic acid bacterias.
6th, compound lactobacillus is inoculated with：Lactobacillus acidophilus：Lactobacillus plantarum presses 2:1 ratio compounding strain, by inoculum concentration 1%
It is inoculated into haw raw material juice (haw raw material juice concentration 5%, w/v)；
7th, fermentation and after-ripening：After haw raw material juice inoculation strain, in 37 DEG C of ferment at constant temperature 36h, 4 DEG C of after-ripening 2 days are transferred to, are obtained
Fermenting-ripening liquid.
8th, sterile filling：After the assay was approved, sterile filling obtains drink, 0-4 DEG C of low-temperature preservation sale to fermenting-ripening liquid.Drink
Viable lactic acid bacteria content is more than 10 in product6Individual/mL, is more than 0.5% containing lactic acid, is more than 2.5U/100mL containing acetaldehyde dehydrogenase, protect
6 months matter phases.
Claims (2)
1. a kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting, it is characterised in that step is as follows：
(1) fresh Pretreatment of Haw and squeeze the juice：The fresh haw berry for select no decayed fruit, damaging by worms, cleaning goes stalk to be enucleated, by 1:1 ratio adds
Enter to squeeze the juice in clean water, juice extractor and obtain hawthorn slurry (concentration is 50%, w/v)；
(2) hawthorn plasmobiont enzymolysis clarification technique：0.05-0.5g/L pectases (100,000 U/ grams) are added in hawthorn slurry, in temperature
50 DEG C of degree, pH are to digest 0.5-4h under conditions of 3.5, add 0.1-0.5g/L chitosans precipitation, then by diatomite filtering, very
Sky is concentrated to give the haw raw material juice of clarification (concentration is 100%, w/v)；
(3) pH is adjusted：Haw raw material juice pH is adjusted to 6.2~6.4, is allowed to be adapted to lactobacillus thermophilus, Lactobacillus plantarum growth；
(4) sterilize：121 DEG C of sterilizing 20min, are cooled down stand-by；
(5) preparation of lactobacillus acidophilus and Lactobacillus plantarum strain：Learn from else's experience the Lactobacillus plantarum after frozen dried and the newborn bar of acidophilus
Bacterium bacterium powder, is added to through 115 DEG C of sterilizing 30min and is cooled in 12% skimmed milk power culture medium of room temperature, inoculum concentration is 1%
(w/v), cultivated under 37 DEG C of constant temperature after 24h, respectively obtain the seed liquor of two kinds of lactic acid bacterias；
(6) compound lactobacillus is inoculated with：Lactobacillus acidophilus seed liquor：Lactobacillus plantarum seed liquor presses 1:0.5~2 ratio Compound bacterium
Kind, it is inoculated into haw raw material juice (haw raw material juice concentration 1~100%, w/v) by inoculum concentration 1%；
(7) fermentation and after-ripening：After haw raw material juice inoculation strain, in 37 DEG C of 14~48h of ferment at constant temperature, 4 DEG C of after-ripening 2-3 are transferred to
My god, obtain fermenting-ripening liquid；
(8) sterile filling：After the assay was approved, sterile filling obtains drink, 0-4 DEG C of low-temperature preservation sale to fermenting-ripening liquid.
2. a kind of preparation method of the haw fermented beverage of Soboring-up liver-protecting according to claim 1, it is characterised in that step (6) mountain
Short, bristly hair or beard raw material juice concentration is 100%, w/v.
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| CN112998172A (en) * | 2021-04-16 | 2021-06-22 | 江南大学 | Red date and hawthorn composite beverage and preparation method thereof |
| CN113136311A (en) * | 2021-05-10 | 2021-07-20 | 山西省农业科学院果树研究所 | Hawthorn juice fermentation device and production process |
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