CN107048127A - A kind of imperial glycan fruit ferment drink and preparation method thereof - Google Patents
A kind of imperial glycan fruit ferment drink and preparation method thereof Download PDFInfo
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- CN107048127A CN107048127A CN201710306993.9A CN201710306993A CN107048127A CN 107048127 A CN107048127 A CN 107048127A CN 201710306993 A CN201710306993 A CN 201710306993A CN 107048127 A CN107048127 A CN 107048127A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 85
- 150000004676 glycans Chemical class 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 34
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 25
- 235000010755 mineral Nutrition 0.000 claims abstract description 25
- 239000011707 mineral Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000004140 cleaning Methods 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 239000000686 essence Substances 0.000 claims description 14
- 238000004945 emulsification Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 9
- 102000010911 Enzyme Precursors Human genes 0.000 claims description 8
- 108010062466 Enzyme Precursors Proteins 0.000 claims description 8
- 239000011344 liquid material Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 239000000872 buffer Substances 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000012805 post-processing Methods 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 2
- 238000005829 trimerization reaction Methods 0.000 claims 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 2
- 238000001514 detection method Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 208000007536 Thrombosis Diseases 0.000 abstract description 2
- 230000002457 bidirectional effect Effects 0.000 abstract description 2
- 230000037182 bone density Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract 1
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- 238000012216 screening Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- 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)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food production applied technical field, specifically disclose a kind of imperial glycan fruit ferment drink and preparation method thereof, it is made up of raw material by following parts by weight, imperial taro powder 25% 35%, fruit enzyme stoste 30% 40%, honey 5% 10%, white granulated sugar 5% 15%, sodium tripolyphosphate 0.15% 0.3%, sodium citrate 0.1% 0.45%, sodium bicarbonate 0.5% 1.5%, emulsion stabilizer 1% 6%, essence and flavoring agent 0.5% 1.8%, surplus is bar horse mineral water.A kind of imperial glycan fruit ferment drink beneficial effect of the present invention is：On the one hand its taste is excellent, high nutrition, lowering blood pressure and blood fat, fat-reducing, defaecation, the characteristic of protect liver, it is edible suitable for a variety of crowds, it is particularly suitable for old man to drink, the intestines problems such as another aspect energy Constipation, diarrhoea, improve bone density, pre- preventing bone rarefaction, can be with bidirectional modulation blood pressure, outmoded thrombus patch is dissolved, blood fat, energy dispelling fatigue is adjusted, it is comprehensive to improve body immunity, the technological process of production rationally, is easy to operator to be produced simultaneously, so as to realize the standardized production requirement of enterprise's batch.
Description
Technical field
The invention belongs to food production applied technical field, and in particular to a kind of imperial glycan fruit ferment drink and its preparation
Method.
Background technology
Ferment, English name enzyme is being commonly called as enzyme.Ferment is nickname of the enzyme in Japan and Taiwan, and referring to has
The polymer substance of biocatalytic Activity.Almost all of cellular activity process is required for the participation of ferment, to improve efficiency.Ferment
Element mainly has five big effects 1. to balance endocrine, and 2. activating cell, beautifying face and moistering lotion improves body immune, strengthen passive protective physical fitness,
3. relief of constipation, 4. alleviates dysmenorrhoea, 5. relieves the effect of alcohol.
Imperial glycan, imperial glycan is grown in pile Tanaka, is Jiangsu Xinghua local varieties, plant height 1.2-1.5m, dark green leaf,
Petiole green, petiole is long, and blade has purple dizzy with petiole connecting place, female nearly spheroidal of taro, meat white, powder and it is fragrant, sub- taro is few, ellipse
Shape, meat glues, rich in mineral matters such as abundant protein, starch and calcium iron.
As the improvement of people's living standards, requirement of the people to drink also more and more higher it is necessary to have high nutrition, drop blood
The effects such as pressure, reducing blood lipid, fat-reducing, defaecation, protect liver.
Therefore, based on above mentioned problem, the present invention provides a kind of imperial glycan fruit ferment drink and preparation method thereof.
The content of the invention
Goal of the invention：It is an object of the invention to provide a kind of imperial glycan fruit ferment drink and preparation method thereof, its taste
Excellent, high nutrition, lowering blood pressure and blood fat, fat-reducing, defaecation, the characteristic of protect liver, it is adaptable to which a variety of crowds eat, and are particularly suitable for old man
Drink.
Technical scheme：An aspect of of the present present invention provides a kind of imperial glycan fruit ferment drink, and following parts by weight are pressed by raw material
Numeral system is into imperial taro powder 25%-35%, fruit enzyme stoste 30%-40%, honey 5%-10%, white granulated sugar 5%-15%, sodium tripolyphosphate
0.15%-0.3%, sodium citrate 0.1%-0.45%, sodium bicarbonate 0.5%-1.5%, emulsion stabilizer 1%-6%, essence and flavoring agent 0.5%-
1.8%, surplus is bar horse mineral water.
The technical program, a kind of imperial glycan fruit ferment drink is made up, Long Xiang of raw material by following parts by weight
Taro powder 26%-33%, fruit enzyme stoste 32%-38.5%, honey 5.2%-7%, white granulated sugar 5.5%-12%, sodium tripolyphosphate 0.2%-
0.25%th, sodium citrate 0.15%-0.4%, sodium bicarbonate 0.8%-1.2%, emulsion stabilizer 1.5%-5.8%, essence and flavoring agent 0.65%-
1.5%, surplus is bar horse mineral water.
The technical program, a kind of imperial glycan fruit ferment drink is made up, Long Xiang of raw material by following parts by weight
Taro powder 27%-32%, fruit enzyme stoste 33%-37%, honey 5.5%-6.5%, white granulated sugar 5.8%-10%, sodium tripolyphosphate 0.22%-
0.24%th, sodium citrate 0.18%-0.3%, sodium bicarbonate 0.9%-1.1%, the %-5% of emulsion stabilizer 12, essence and flavoring agent 0.8%-1.2%,
Surplus is bar horse mineral water.
Another aspect of the present invention provides a kind of preparation method of imperial glycan fruit ferment drink, comprises the following steps, and walks
Rapid 1, selection, cleaning are carried out to imperial glycan raw material first, production cycle length, bulky imperial glycan is selected, then by after cleaning
Imperial glycan raw material removes imperial glycan skin using skinning machine, then carries out cleaning and remove imperial glycan surface residue, finally by dicing
Machine is diced.Step 2, the imperial glycan fourth block of step 1 handled through following procedures, cold water clean cold water immersion one rub with the hands goes it is outer
The pre-freeze one of one sabot of skin one stripping and slicing, one acid soak, one draining one is dried in vacuo, and recycles pulverizer crush obtaining 300-400
Mesh dragon taro powder.Step 3, extraction fruit ferment, it is one or more to choose fruit first, then by the raw material of selection carry out selection,
Cleaning, screening removes damaged, mouldy fruit raw material, it is ensured that one or more fruit raw materials are fresh, gone using skinning machine
Skin operation, recycles dicer that fruit raw material is carried out into operation of dicing, then according to fruit, bar horse mineral water, honey according to 1.5:
4:10 ratio, which is put into container, is fermented, wherein, fermentation temperature is 5 degrees Celsius -15 degrees Celsius, and fermentation time is 60-80
My god, fruit zymogen liquid material is further taken out, it is standby.Step 4, the imperial taro powder Jia Bama mineral waters of step 2 are utilized into high speed shear
Machine is beaten, gelatinization is handled, and it is fragrant to add white granulated sugar, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence
Material.Step 5, the imperial flavour taro juice of the emulsification of step 4 squeezed into blending vat, add fruit zymogen liquid material standby in step 3, and profit
Homogeneous, fixed molten processing are carried out with high pressure homogenizer.Step 6, the imperial flavour taro juice of emulsification after step 5 homogeneous is squeezed into buffer tank treated
Dress, filling feed temperature is 50 degrees Celsius -60 degrees Celsius, recycles sterilization kettle to carry out sterilization treatment, and sterilising temp is 100 Celsius
- 110 degrees Celsius of degree, sterilization time is -80 minutes 60 minutes, finally cools, cools down, goes out sterilization kettle.Step 7, mixing step 6
Join the two sections of a bridge, etc glycan fruit ferment finished product, is detected using model YS-12007B metal detector, then carries out filling, storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Imperial glycan, imperial glycan is grown in pile Tanaka, is Jiangsu Xinghua local varieties, and 1.2~1.5m of plant height, blade is dark green
Color, petiole green, petiole is long, and blade has purple dizzy with petiole connecting place, female nearly spheroidal of taro, meat white, powder and it is fragrant, sub- taro is few,
Ellipse, meat glues, rich in mineral matters such as abundant protein, starch and calcium iron.
Bar horse mineral water source is in depth in lower two km karst lava stratum, and deep Tibetan is pollution-free throughout the year；Ripe ground
Lower water cycle system, mobilization is strong, and activity is high；By the infiltration layer by layer of rock, natural filter, the pure safety of water quality；It is rich in
It is beneficial to 20 several mineral materials and trace element of health；PH value is in alkalescent, and oxidation-reduction potential is low；The world is most rare
0.5 nanoscale natural small molecule group water, human body easily absorbs.
Compared with prior art, a kind of beneficial effect of imperial glycan fruit ferment drink of the invention and preparation method thereof exists
In：On the one hand its taste is excellent, high nutrition, lowering blood pressure and blood fat, fat-reducing, defaecation, the characteristic of protect liver, it is adaptable to a variety of crowds' foods
With, be particularly suitable for old man and drink, on the other hand can Constipation, the intestines problem such as diarrhoea, improve bone density, prevention sclerotin is thin
Pine, can dissolve outmoded thrombus patch with bidirectional modulation blood pressure, adjust blood fat, can dispelling fatigue, comprehensive raising human immunity
Power, while the technological process of production rationally, is easy to operator to be produced, so as to realize the standardized production of enterprise's batch
It is required that.
Embodiment
With reference to and specific embodiment, the present invention is furture elucidated.
Embodiment one
A kind of imperial glycan fruit ferment drink of offer of the present invention, is made up, imperial taro powder 25%- of raw material by following parts by weight
35%th, fruit enzyme stoste 30%-40%, honey 5%-10%, white granulated sugar 5%-15%, sodium tripolyphosphate 0.15%-0.3%, sodium citrate
0.1%-0.45%, sodium bicarbonate 0.5%-1.5%, emulsion stabilizer 1%-6%, essence and flavoring agent 0.5%-1.8%, surplus are bar horse mineral spring
Water.
The preparation method of the imperial glycan fruit ferment drink of above-described embodiment, comprises the following steps, step 1, first to dragon
Glycan raw material carries out selection, cleaning, selects production cycle length, bulky imperial glycan, then the imperial glycan raw material after cleaning is sharp
Imperial glycan skin is removed with skinning machine, then carries out cleaning and removes imperial glycan surface residue, is diced finally by dicer.Step
Rapid 2, the imperial glycan fourth block of step 1 is handled through following procedures, cold water cleans the stranding of cold water immersion one and removes the acid of one stripping and slicing of crust one
The vacuum drying of one sabot of a draining, one pre-freeze one is soaked, recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step
Rapid 3, fruit ferment is extracted, fruit one or more are chosen first, then the raw material of selection is subjected to selection, cleaning, screening is removed
Damaged, mouldy fruit raw material, it is ensured that one or more fruit raw materials are fresh, peeling operation is carried out using skinning machine, is recycled
Fruit raw material is carried out operation of dicing by dicer, then according to fruit, bar horse mineral water, honey according to 1.5:4:10 ratio is put into
Fermented in container, wherein, fermentation temperature is 5 degrees Celsius -15 degrees Celsius, and fermentation time is 60-80 days, further takes out fruit ferment
Plain stoste material, it is standby.Step 4, the imperial taro powder Jia Bama mineral waters of step 2 are beaten using high-speed shearing machine, are gelatinized
Processing, and add white granulated sugar, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent.Step 5, by step
The imperial flavour taro juice of 4 emulsification squeezes into blending vat, adds fruit zymogen liquid material standby in step 3, and enter using high pressure homogenizer
Row homogeneous, fixed molten processing.Step 6, the imperial flavour taro juice of emulsification after step 5 homogeneous squeezed into buffer tank to be installed, filling feed temperature
For 50 degrees Celsius -60 degrees Celsius, sterilization kettle is recycled to carry out sterilization treatment, sterilising temp is 100 degrees Celsius -110 degrees Celsius, is gone out
The bacterium time is -80 minutes 60 minutes, finally cools, cools down, goes out sterilization kettle.Step 7, the mixing dragon glycan fruit ferment by step 6
Plain finished product, is detected using model YS-12007B metal detector, then carries out filling, storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Embodiment two
The present invention provides a kind of imperial glycan fruit ferment drink, is made up of raw material by following parts by weight, imperial taro powder 26%-
33%th, fruit enzyme stoste 32%-38.5%, honey 5.2%-7%, white granulated sugar 5.5%-12%, sodium tripolyphosphate 0.2%-0.25%, lemon
Lemon acid sodium 0.15%-0.4%, sodium bicarbonate 0.8%-1.2%, emulsion stabilizer 1.5%-5.8%, essence and flavoring agent 0.65%-1.5%, surplus
For bar horse mineral water.
The preparation method of the imperial glycan fruit ferment drink of above-described embodiment, comprises the following steps, step 1, first to dragon
Glycan raw material carries out selection, cleaning, selects production cycle length, bulky imperial glycan, then the imperial glycan raw material after cleaning is sharp
Imperial glycan skin is removed with skinning machine, then carries out cleaning and removes imperial glycan surface residue, is diced finally by dicer.Step
Rapid 2, the imperial glycan fourth block of step 1 is handled through following procedures, cold water cleans the stranding of cold water immersion one and removes the acid of one stripping and slicing of crust one
The vacuum drying of one sabot of a draining, one pre-freeze one is soaked, recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step
Rapid 3, fruit ferment is extracted, fruit one or more are chosen first, then the raw material of selection is subjected to selection, cleaning, screening is removed
Damaged, mouldy fruit raw material, it is ensured that one or more fruit raw materials are fresh, peeling operation is carried out using skinning machine, is recycled
Fruit raw material is carried out operation of dicing by dicer, then according to fruit, bar horse mineral water, honey according to 1.5:4:10 ratio is put into
Fermented in container, wherein, fermentation temperature is 5 degrees Celsius -15 degrees Celsius, and fermentation time is 60-80 days, further takes out fruit ferment
Plain stoste material, it is standby.Step 4, the imperial taro powder Jia Bama mineral waters of step 2 are beaten using high-speed shearing machine, are gelatinized
Processing, and add white granulated sugar, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent.Step 5, by step
The imperial flavour taro juice of 4 emulsification squeezes into blending vat, adds fruit zymogen liquid material standby in step 3, and enter using high pressure homogenizer
Row homogeneous, fixed molten processing.Step 6, the imperial flavour taro juice of emulsification after step 5 homogeneous squeezed into buffer tank to be installed, filling feed temperature
For 50 degrees Celsius -60 degrees Celsius, sterilization kettle is recycled to carry out sterilization treatment, sterilising temp is 100 degrees Celsius -110 degrees Celsius, is gone out
The bacterium time is -80 minutes 60 minutes, finally cools, cools down, goes out sterilization kettle.Step 7, the mixing dragon glycan fruit ferment by step 6
Plain finished product, is detected using model YS-12007B metal detector, then carries out filling, storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Embodiment three
The present invention provides a kind of imperial glycan fruit ferment drink, is made up of raw material by following parts by weight, imperial taro powder 27%-
32%th, fruit enzyme stoste 33%-37%, honey 5.5%-6.5%, white granulated sugar 5.8%-10%, sodium tripolyphosphate 0.22%-0.24%, lemon
Lemon acid sodium 0.18%-0.3%, sodium bicarbonate 0.9%-1.1%, the %-5% of emulsion stabilizer 12, essence and flavoring agent 0.8%-1.2%, surplus is bar
Horse mineral water.
The preparation method of the imperial glycan fruit ferment drink of above-described embodiment, comprises the following steps, step 1, first to dragon
Glycan raw material carries out selection, cleaning, selects production cycle length, bulky imperial glycan, then the imperial glycan raw material after cleaning is sharp
Imperial glycan skin is removed with skinning machine, then carries out cleaning and removes imperial glycan surface residue, is diced finally by dicer.Step
Rapid 2, the imperial glycan fourth block of step 1 is handled through following procedures, cold water cleans the stranding of cold water immersion one and removes the acid of one stripping and slicing of crust one
The vacuum drying of one sabot of a draining, one pre-freeze one is soaked, recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step
Rapid 3, fruit ferment is extracted, fruit one or more are chosen first, then the raw material of selection is subjected to selection, cleaning, screening is removed
Damaged, mouldy fruit raw material, it is ensured that one or more fruit raw materials are fresh, peeling operation is carried out using skinning machine, is recycled
Fruit raw material is carried out operation of dicing by dicer, then according to fruit, bar horse mineral water, honey according to 1.5:4:10 ratio is put into
Fermented in container, wherein, fermentation temperature is 5 degrees Celsius -15 degrees Celsius, and fermentation time is 60-80 days, further takes out fruit ferment
Plain stoste material, it is standby.Step 4, the imperial taro powder Jia Bama mineral waters of step 2 are beaten using high-speed shearing machine, are gelatinized
Processing, and add white granulated sugar, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent.Step 5, by step
The imperial flavour taro juice of 4 emulsification squeezes into blending vat, adds fruit zymogen liquid material standby in step 3, and enter using high pressure homogenizer
Row homogeneous, fixed molten processing.Step 6, the imperial flavour taro juice of emulsification after step 5 homogeneous squeezed into buffer tank to be installed, filling feed temperature
For 50 degrees Celsius -60 degrees Celsius, sterilization kettle is recycled to carry out sterilization treatment, sterilising temp is 100 degrees Celsius -110 degrees Celsius, is gone out
The bacterium time is -80 minutes 60 minutes, finally cools, cools down, goes out sterilization kettle.Step 7, the mixing dragon glycan fruit ferment by step 6
Plain finished product, is detected using model YS-12007B metal detector, then carries out filling, storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Fruit ferment is extracted in the above embodiments one or three kinds of embodiment two or embodiment, the step 3, is chosen first
Fruit is one or more, then the raw material of selection is carried out into selection, cleaning, and screening removes damaged, mouldy fruit raw material, it is ensured that one
Plant or various fruits raw material is fresh, peeling operation is carried out using skinning machine, recycle dicer that fruit raw material is carried out into work of dicing
Industry, then according to fruit, bar horse mineral water, honey according to 1.5:4-5:10-12 ratio, which is put into container, is fermented, wherein,
Fermentation temperature is 5 degrees Celsius -15 degrees Celsius, and fermentation time is 70-90 days, further takes out fruit zymogen liquid material.
Wherein, fermentation temperature be 10 degrees Celsius -20 degrees Celsius, the temperature of fermentation, fermentation room in for progressively heat up into
Row fermentation operation, such as 0-5 days temperature are 5 degrees Celsius -8 degrees Celsius, 6-15 days 15 degrees Celsius（1 degree Celsius -2 degrees Celsius of error）,
20-30 days 18 degrees Celsius（1 degree Celsius -2 degrees Celsius of error）Deng can so shorten fermentation time, improve production efficiency.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvement can also be made, these improvement also should be regarded as the present invention's
Protection domain.
Claims (5)
1. a kind of imperial glycan fruit ferment drink, it is characterised in that：It is made up of raw material by following parts by weight, imperial taro powder 25%-
35%th, fruit enzyme stoste 30%-40%, honey 5%-10%, white granulated sugar 5%-15%, sodium tripolyphosphate 0.15%-0.3%, sodium citrate
0.1%-0.45%, sodium bicarbonate 0.5%-1.5%, emulsion stabilizer 1%-6%, essence and flavoring agent 0.5%-1.8%, surplus are bar horse mineral spring
Water.
2. a kind of imperial glycan fruit ferment drink according to claim 1, it is characterised in that：Following parts by weight are pressed by raw material
Numeral system is into imperial taro powder 26%-33%, fruit enzyme stoste 32%-38.5%, honey 5.2%-7%, white granulated sugar 5.5%-12%, trimerization
Sodium phosphate 0.2%-0.25%, sodium citrate 0.15%-0.4%, sodium bicarbonate 0.8%-1.2%, emulsion stabilizer 1.5%-5.8%, essence
Spices 0.65%-1.5%, surplus is bar horse mineral water.
3. a kind of imperial glycan fruit ferment drink according to claim 1, it is characterised in that：Following parts by weight are pressed by raw material
Numeral system is into imperial taro powder 27%-32%, fruit enzyme stoste 33%-37%, honey 5.5%-6.5%, white granulated sugar 5.8%-10%, trimerization
Sodium phosphate 0.22%-0.24%, sodium citrate 0.18%-0.3%, sodium bicarbonate 0.9%-1.1%, the %-5% of emulsion stabilizer 12, essence are fragrant
Expect 0.8%-1.2%, surplus is bar horse mineral water.
4. a kind of preparation method of imperial glycan fruit ferment drink according to above-mentioned any claim, it is characterised in that：
Comprise the following steps,
Step 1, selection, cleaning are carried out to imperial glycan raw material first, select production cycle length, bulky imperial glycan, then will be clear
Imperial glycan raw material after washing removes imperial glycan skin using skinning machine, then carries out the imperial glycan surface residue of cleaning removal, finally leads to
Dicer is crossed to be diced；
Step 2, the imperial glycan fourth block of step 1 handled through following procedures, cold water clean cold water immersion one rub with the hands go crust all
The pre-freeze one of one sabot of block one acid soak, one draining one is dried in vacuo, and recycles pulverizer progress to crush and obtains 300-400 mesh dragon perfume
Taro powder；
Step 3, extraction fruit ferment, choose fruit one or more, then the raw material of selection is carried out into selection, cleaning, sieve first
Choosing removes damaged, mouldy fruit raw material, it is ensured that one or more fruit raw materials are fresh, and peeling operation is carried out using skinning machine,
Recycle dicer that fruit raw material is carried out into operation of dicing, then according to fruit, bar horse mineral water, honey according to 1.5:4:10 ratio
Example, which is put into container, is fermented, wherein, fermentation temperature is 5 degrees Celsius -15 degrees Celsius, and fermentation time is 60-80 days, is further taken out
Fruit zymogen liquid material, it is standby；
Step 4, the imperial taro powder Jia Bama mineral waters of step 2 are beaten using high-speed shearing machine, gelatinization processing, and add
White granulated sugar, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent；
Step 5, the imperial flavour taro juice of the emulsification of step 4 squeezed into blending vat, add fruit zymogen liquid material standby in step 3, and
Homogeneous, fixed molten processing are carried out using high pressure homogenizer；
Step 6, the imperial flavour taro juice of emulsification after step 5 homogeneous squeezed into buffer tank is to be installed, filling feed temperature is 50 degree Celsius -60
Degree Celsius, recycle sterilization kettle to carry out sterilization treatment, sterilising temp is 100 degrees Celsius -110 degrees Celsius, and sterilization time is 60 points
Clock -80 minutes, finally cools, cools down, goes out sterilization kettle；
Step 7, the mixing dragon glycan fruit ferment finished product by step 6, utilize model YS-12007B metal detector to carry out
Detection, then carry out filling, storage.
5. a kind of preparation method of imperial glycan fruit ferment drink according to claim 4, it is characterised in that：The step
Imperial glycan stripping and slicing size is 1*1*1cm in 2, and sabot thickness is less than 5 degrees Celsius -8 degrees Celsius in 1cm-2cm or so, pre-freezing temperature,
Post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40 degrees Celsius, plate to be heated be warming up to 62 degrees Celsius with
Afterwards, kept for 6-8 hours, then be cooled to 45 DEG C, holding 5-7 hours, overall process holding maximum vacuum.
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Cited By (1)
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Effective date of registration: 20180309 Address after: 211135 Kirin street, Kirin street, Jiangning District, Nanjing, Jiangsu Province, No. 188 Applicant after: Jiangsu Long Rui Health Science and Technology Development Co., Ltd. Address before: 225765 xfa village, Hainan Town, Taizhou, Jiangsu Province, No. two group 332 Applicant before: Shen Qian |
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