CN107683994A - A kind of pectase beverage and preparation method thereof - Google Patents
A kind of pectase beverage and preparation method thereof Download PDFInfo
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- CN107683994A CN107683994A CN201711003514.2A CN201711003514A CN107683994A CN 107683994 A CN107683994 A CN 107683994A CN 201711003514 A CN201711003514 A CN 201711003514A CN 107683994 A CN107683994 A CN 107683994A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 240000007087 Apium graveolens Species 0.000 claims abstract description 53
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 53
- 235000010591 Appio Nutrition 0.000 claims abstract description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- 239000007788 liquid Substances 0.000 claims abstract description 35
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 30
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- 235000015190 carrot juice Nutrition 0.000 claims abstract description 22
- 239000001509 sodium citrate Substances 0.000 claims abstract description 16
- 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 16
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 15
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- 238000002156 mixing Methods 0.000 claims description 4
- 235000011083 sodium citrates Nutrition 0.000 claims description 4
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- 241000220225 Malus Species 0.000 claims 6
- 241000196324 Embryophyta Species 0.000 claims 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims 1
- 108010053775 Nisin Proteins 0.000 claims 1
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- 235000009337 Spinacia oleracea Nutrition 0.000 claims 1
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- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 235000019985 fermented beverage Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 description 15
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- 241000235342 Saccharomycetes Species 0.000 description 6
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- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BGEBZHIAGXMEMV-UHFFFAOYSA-N 5-methoxypsoralen Chemical compound O1C(=O)C=CC2=C1C=C1OC=CC1=C2OC BGEBZHIAGXMEMV-UHFFFAOYSA-N 0.000 description 1
- NTDLXWMIWOECHG-UHFFFAOYSA-N 7-labden-3beta,15-diol Natural products O1CC(O)(CO)C(O)C1OC1C(O)C(O)C(CO)OC1OC(C=1)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C=C1 NTDLXWMIWOECHG-UHFFFAOYSA-N 0.000 description 1
- 241000234671 Ananas Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- NTDLXWMIWOECHG-YRCFQSNFSA-N apiin Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O[C@H]1[C@@H]([C@@](O)(CO)CO1)O)O)CO)C(C=1)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C=C1 NTDLXWMIWOECHG-YRCFQSNFSA-N 0.000 description 1
- NTDLXWMIWOECHG-WJAPLXOZSA-N apiin Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1Oc1cc(O)c2C(=O)C=C(c3ccc(O)cc3)Oc2c1)[C@H]1[C@@H](O)[C@@](O)(CO)CO1 NTDLXWMIWOECHG-WJAPLXOZSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
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- 206010003549 asthenia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 229940039696 lactobacillus Drugs 0.000 description 1
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- 230000008569 process Effects 0.000 description 1
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- 235000013948 strawberry juice 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a kind of pectase beverage, including the following raw material component by mass percentage：Fresh Celery Juice 10~15%, carrot juice 8~12%, pineapple, apple, the mixed fermentation liquid 30~45% of passion fruit, vitamin E 0.08~0.1%, sucrose 4~5%, xylitol 0.1~0.12%, pectin 0.1~0.12%, sodium citrate 0.4~0.5%, citric acid 0.1~0.12%, surplus is drinking water.In addition, present invention also offers the preparation method of the pectase beverage.The present invention covers the bitter taste of celery by the sour-sweet taste of pineapple, carry out the product special flavour entrance sweet and sour taste obtained after secondary beneficial bacterium fermentation, there is the special aftertaste of celery again, it is easier to allow people to receive in mouthfeel, the wide trend of existing beneficial bacterium fermented beverage audient's degree is adapted to, and ensures that active ingredient is not damaged in celery.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of pectase beverage and preparation method thereof.
Background technology
With the continuous improvement of living standard, various sodas emerge in an endless stream on the market.Because its mouthfeel is good, drinks conveniently
The features such as, extensively liked and favored by young man.But drinking extensively for soda makes people's eating habit that change take place：No
Love drinks plain boiled water, and is accustomed to long-term consuming carbonated drinks etc., at the same the high sugared high heat in soda can cause it is fat and its
He shows in inferior health.With the gradual enhancing of people's health consciousness, people start to select green and healthy drink, and this demand makes
Beverage made of fruits or vegetables starts progressively to be welcome by masses.Beverage made of fruits or vegetables is in combination with rich in nutrition content in fruit and vegetable and drinks fast
Victory facilitates two big advantages, and heat is low, is easy to intestinal absorption, and the beverage made of fruits or vegetables unique flavor after everfermentation, holding time are elongated,
And the chemical addition agent added in production is less, is a kind of health drink.
Apiin containing effective component, majudin and volatile oil in the base of leaf of celery, there is hypotensive, drop blood
Fat, the effect for preventing and treating atherosclerosis, also there is certain auxiliary dietary function to neurasthenia, gout, muscle cramp, and it is also
Gastric secretion can be promoted, increase appetite.And celery is partially bitter in traditional beverages, cause that audientization degree is not high, and acceptance is not high,
Consumer is more biased towards having the drink of sour-sweet taste in selection orange juice, strawberry juice etc. in the market, therefore, it is necessary to lifts celery
The taste and flavor of this beverage made of fruits or vegetables.
The content of the invention
The purpose of the present invention is to overcome the problem of this beverage made of fruits or vegetables taste of existing celery is partially bitter, and audientization degree is not high,
Secondary fermentation is carried out to celery and fruit juice in process simultaneously, the nutritional ingredient effectively reduced in fruits and vegetables is processed in drink
A large amount of losses in journey, and the fermentation that can cross beneficial bacterium lifts drink taste.
Therefore, the embodiments of the invention provide a kind of pectase beverage, including the following raw material by mass percentage
Component：Fresh Celery Juice 10~15%, carrot juice 8~10%, pineapple, apple, passion fruit mixed fermentation liquid 30~45%,
Vitamin E 0.08~0.1%, sucrose 4~5%, xylitol 0.1~0.12%, pectin 0.1~0.12%, sodium citrate 0.4
~0.5%, citric acid 0.1~0.12%, surplus are drinking water.
Further, the pineapple, apple, passion fruit mixed fermentation liquid in pineapple, apple and passion fruit three matter
Amount is than being 4:1:1.
Further, the fresh Celery Juice, carrot juice, and pineapple, apple, the mixed fermentation liquid three of passion fruit
Mass ratio be 1:0.8:3.
Specific embodiment, above-mentioned pectase beverage include the following raw material component by mass percentage：It is fresh
Celery Juice 10%, carrot juice 8%, pineapple, apple, passion fruit mixed fermentation liquid 30%, vitamin E 0.08%, sucrose 4%,
Xylitol 0.1%, pectin 0.1%, sodium citrate 0.4%, citric acid 0.12%, surplus are drinking water.
In addition, present invention also offers the preparation method of above-mentioned pectase beverage, comprise the following steps：
1) prepared by Celery Juice：Celery is cleaned, defoliation stays stem, blanching treatment is carried out to the stem of celery after cleaning, by blanching
Stem of celery afterwards crushes, and adds appropriate amounts of sterilized water and carries out pressure extracting juice, two layers of filtered through gauze is used after squeezing, then Celery Juice is taken off
Gas, sealing, cooled down after high temperature sterilization stand-by.
2) prepared by carrot juice：Carrot is removed the peel and cut into slices, rinsed, drained rear and add appropriate amounts of sterilized water and carry out pressure extracting juice,
Juice is through centrifugal filtration after squeezing, then by carrot juice degassing, the sealing after filtering, is cooled down after high temperature sterilization stand-by.
3) prepared by mixed fermentation liquid：By pineapple peeling stripping and slicing, apple cleans stripping and slicing, and passion fruit shells, and three mixes in proportion
Appropriate amounts of sterilized water is added after conjunction and carries out pressure extracting juice, juice is mixed after squeezing and directly deaerates, seal, is cooled down after sterilization, without mistake
Filter, then mixing juice is loaded into liquid fermentation tank, and be inoculated with a certain amount of streptococcus lactis and Lactobacillus plantarum and carry out liquid hair
Ferment produces.
4) carrot that the Celery Juice and step 2) that addition step 1) obtains in the mixed fermentation liquid for obtaining step 3) obtain
Juice, it is uniformly mixed.
5) it will be inoculated in the zymotic fluid that step 4) obtains, continue after a certain amount of high activity dried yeast post activation half an hour
Carry out liquid state fermentation.
6) zymotic fluid that obtains step 5), pectin, xylitol, vitamin E, sodium citrate, citric acid, sucrose and drink
Water, add be well mixed by a certain percentage, and homogeneous is carried out under 35MPa homogenization pressures.
7) the deployed feed liquid of step 6) is subjected to quantitative filling, cooled down after gland by 85 DEG C, 15min sterilization processings,
Obtain finished product.
Further, in the step 1) during stem of celery blanching treatment, first adjusted with the sodium bicarbonate solution of concentration 0.05%
Hot water pH value is put into blanching 1min in hot water to 7.8, then by stem of celery, and stem of celery, which is put into cold water rapidly, after blanching cools down, drip
It is dry；The Celery Juice is 90~95 DEG C in 82~85 DEG C of degassings, sealing, sterilization temperature, and sterilizing time is 2.5~3min.
Further, carrot juice is deaerated at 82~85 DEG C, sealed in the step 2), and sterilization temperature is 90~95 DEG C, is killed
The bacterium time is 5~8min.
Mixing juice after being squeezed in the step 3) deaerates at 82~85 DEG C, sealing, and sterilization temperature is 90~95 DEG C, is killed
The bacterium time is 5~8min；The inoculum concentration of the streptococcus lactis is 3~5%, the inoculum concentration of Lactobacillus plantarum for 1.2~
1.5%；Liquid state fermentation temperature is 32 DEG C of constant temperature, fermentation time 24h.
Further, the inoculum concentration of high activity dried yeast is 3~5% in the step 5)；Liquid state fermentation temperature is 28 DEG C
Constant temperature, fermentation time 12h.
Further, zymotic fluid, pectin, xylitol, vitamin E, sodium citrate, citric acid, sucrose in the step 6)
Quality proportioning for zymotic fluid 48~72%, pectin 0.1~0.12%, xylitol 0.1~0.12%, vitamin E 0.08~
0.1%th, sodium citrate 0.4~0.5%, citric acid 0.1~0.12%, sucrose 4~5%, surplus are drinking water.
Pineapple, apple and passion fruit have sour-sweet mouthfeel in the present invention, can neutralize the bitter taste brought after celery entrance, together
Malic acid in Shi Pingguo has the special tart flavour of pleasant, be inside of human body circulation important intermediate, this pectase
Beverage is sour-sweet type, by adding lactobacillus and streptococcus lactis, carries out lactic fermentation, is consistent with product orientation.
Contain abundant carrotene in carrot juice, become the vitamin of needed by human body after the effect of enzyme in enteron aisle
A, nutritive value is high, and mouthfeel is moderate, suitable for people of all ages；Meanwhile carrot juice squeeze out red mixed with the yellow that pineapple is squeezed out after meeting
Become the green for having vegetables color and luster, it is just similar to the color of Celery Juice, it is green and healthy with vegetables in product pectase beverage
Theory mutually suit.
The indispensable raw material that sucrose grows as microorganism, carbon source is provided mainly for activated spawn and for microbial fermentation,
Adjust the sugariness of beverage simultaneously, but than general beverage, cane sugar content is less in this product, sugariness also by xylitol addition
Amount is adjusted and supplemented, and mainly makes the health idea of low energy in the modern life, low sugar.Vitamin E is as fat-soluble
Vitamin, in addition to nutrient necessary to be provided for human body, it may have natural anti-oxidation, shelf life of products can be increased.
The final regulation of sweet taste and tart flavour is carried out when citric acid and sodium citrate are to zymotic fluid dispensing, and ensures products taste
Stability.
Compared with prior art, beneficial effects of the present invention：
(1) this pectase beverage provided by the invention passes through the pineapple of addition microbial fermentation, apple in Celery Juice
Fruit, passion fruit mixed fermentation liquid, the bitter taste of celery is masked by the sour-sweet taste of pineapple, obtained after carrying out secondary beneficial bacterium fermentation
Product special flavour entrance sweet and sour taste, have the special aftertaste of celery again, be easier to allow people to receive in mouthfeel, adapt to it is existing beneficial
The wide trend of bacterium fermented beverage audient's degree, and ensure that active ingredient is not damaged in celery.
(2) preparation method of this pectase beverage provided by the invention changes cometabolism by fermentation technique and produced
Thing, technology for broken wall is carried out to vegetables, improves products taste and flavor.
(3) microbial fermentation had both taken two microorganisms hair in the preparation method of this pectase beverage provided by the invention
Ferment, takes staged fermentation again, and the purpose of two microorganisms fermentation is mutualism, is relatively beneficial to more rapidly reach in fermentation period
To fermentation peak value, while fruit is squeezed the juice without filtering, and the fiber of fruit and pomace provide larger for the attachment of microorganism
Surface area, fermentation is easily built up, improve the flavor and taste after fruit juice fermentation；And staged fermentation separates saccharomycete is sent out with lactic acid bacteria
Period ferments, and is advantageous to avoid the competition between strain in growth course to cause fermentation incomplete, waits fermentation 24 hours for the first time
After completely, saccharomycete continuing fermentation is inoculated, saccharomycete is suitable for sour environment caused by lactic acid bacteria, while utilizes hair for the first time
Secondary metabolite after ferment continues to ferment, and increases the alcohol thickness of products taste.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
All other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1：
Present embodiments provide a kind of pectase beverage, including the following raw material component by mass percentage：It is fresh
Celery Juice 10%, carrot juice 8%, pineapple, apple, (the wherein pineapple of passion fruit mixed fermentation liquid 30%：Apple：Passion fruit=4：
1：1), vitamin E 0.08%, sucrose 5%, xylitol 0.1%, pectin 0.1%, sodium citrate 0.4%, citric acid 0.12%,
Surplus is drinking water.
The preparation method of this pectase beverage of the present embodiment, specifically comprises the following steps：
(1) prepared by Celery Juice：20kg celeries are cleaned, defoliation stay stem (can produce bitter taste when being boiled due to leaf of Herba Apii graveolentis so
Only with its stem), to prevent celery from changing colour, blanching treatment is carried out to the stem of celery after cleaning, hot water pH to 7.8 is adjusted, treats boiling
Stem of celery is put into after boiling, is put into cold water rapidly and cools down after blanching 1min, drain；Stem of celery after blanching is crushed, added
Appropriate amounts of sterilized water carries out pressure extracting juice, submerges stem of celery, uses two layers of filtered through gauze after squeezing, then by 82~85 DEG C of Celery Juice
Degassing, sealing, are cooled down stand-by after 90~95 DEG C of 2.5~3min of high temperature sterilization.
(2) prepared by carrot juice：20kg carrots are removed the peel and cut into slices, rinsed, drained rear and add appropriate amounts of sterilized water and squeezed
Juice is taken, juice is through centrifugal filtration after squeezing, then by the degassing of 82~85 DEG C of carrot juice, the sealing after filtering, through 90~95 DEG C of high temperature
Cooled down after sterilization after 5~8min stand-by.
(3) prepared by mixed fermentation liquid：By 20kg pineapple peeling strippings and slicings, 5kg apples clean stripping and slicing, and 5kg passion fruits shell, and mix
Appropriate amounts of sterilized water is added after closing uniformly and carries out pressure extracting juice, and direct 82~85 DEG C of degassings of juice, sealing are mixed after squeezing, through 90~
Cooled down after 95 DEG C of 5~8min of sterilization, without filtering, then take mixing juice 30L to load liquid fermentation tank, and be inoculated with 1.5L lactic acid
Streptococcus and 360ml Lactobacillus plantarums the liquid state fermentation 24h under 32 DEG C of constant temperatures.
(4) Celery Juice and 10L steps (2) that 10L steps (1) obtain are added in the mixed fermentation liquid for obtaining step (3)
Obtained carrot juice, is uniformly mixed.
(5) after high activity dried yeast post activation half an hour, the saccharomycete for being inoculated with 2.5L adds the zymotic fluid that step (4) obtains
In, continue to continue liquid state fermentation 12h under 28 DEG C of constant temperatures.
(6) zymotic fluid that step (5) obtains is taken into 48L addition 100g pectin, 100g xylitols, 80g vitamin Es, 400g
Sodium citrate, 120g citric acids and 52L drinking water, are mixed evenly, and homogeneous is carried out under 35MPa homogenization pressures.
(7) the deployed feed liquid of step (6) is subjected to quantitative filling, after gland by 85 DEG C, 15min sterilization processings it is cold
But, finished product is obtained.
Embodiment 2：
Present embodiments provide a kind of pectase beverage, including the following raw material component by mass percentage：It is fresh
Celery Juice 12%, carrot juice 9.6%, pineapple, apple, (the wherein pineapple of passion fruit mixed fermentation liquid 36%：Apple：Passion fruit=
4：1：1), vitamin E 0.09%, sucrose 4%, xylitol 0.12%, pectin 0.1%, sodium citrate 0.5%, citric acid
0.1%, surplus is drinking water.
Each raw material components of the present embodiment weigh according to the above ratio, and its preparation method is same as Example 1, wherein step (3)
Streptococcus lactis inoculum concentration is 3%, and Lactobacillus plantarum inoculum concentration is 1.4%, the inoculum concentration of the saccharomycete after being activated in step (5)
For 4%.
Embodiment 3：
Present embodiments provide a kind of pectase beverage, including the following raw material component by mass percentage：It is fresh
Celery Juice 15%, carrot juice 12%, pineapple, apple, (the wherein pineapple of passion fruit mixed fermentation liquid 45%：Apple：Passion fruit=
4：1：1), vitamin E 0.1%, sucrose 5%, xylitol 0.12%, pectin 0.12%, sodium citrate 0.5%, citric acid
0.1%, surplus is drinking water.
Each raw material components of the present embodiment weigh according to the above ratio, and its preparation method is same as Example 1, wherein step (3)
Middle streptococcus lactis inoculum concentration is 4%, and Lactobacillus plantarum inoculum concentration is 1.5%, the inoculation of the saccharomycete after being activated in step (5)
Measure as 3%.
Factory testing is carried out to pectase beverage prepared by the present invention, its result is as shown in table 1.
Table 1：
It is exemplified as above be only to the present invention for example, do not form the limitation to protection scope of the present invention, it is all
It is to be belonged to the same or analogous design of the present invention within protection scope of the present invention.
Claims (10)
- A kind of 1. pectase beverage, it is characterised in that：Including the following raw material component by mass percentage：Fresh Celery Juice 10~15%, carrot juice 8~12%, pineapple, apple, the mixed fermentation liquid 30~45% of passion fruit, vitamin E 0.08~ 0.1%th, sucrose 4~5%, xylitol 0.1~0.12%, pectin 0.1~0.12%, sodium citrate 0.4~0.5%, citric acid 0.1~0.12%, surplus is drinking water.
- 2. pectase beverage as claimed in claim 1, it is characterised in that：The pineapple, the mixed fermentation of apple, passion fruit The mass ratio of pineapple, apple and passion fruit three is 4 in liquid:1:1.
- 3. pectase beverage as claimed in claim 1, it is characterised in that：The fresh Celery Juice, carrot juice, and spinach Trailing plants, apple, passion fruit mixed fermentation liquid three mass ratio be 1:0.8:3.
- 4. pectase beverage as claimed in claim 1, it is characterised in that：Including the following raw material group by mass percentage Point：Fresh Celery Juice 10%, carrot juice 8%, pineapple, apple, passion fruit mixed fermentation liquid 30%, vitamin E 0.08%, sugarcane Sugar 4%, xylitol 0.1%, pectin 0.1%, sodium citrate 0.4%, citric acid 0.12%, surplus is drinking water.
- 5. the preparation method of the pectase beverage as described in any one of Claims 1 to 4, it is characterised in that：Including following step Suddenly：1) prepared by Celery Juice：Celery is cleaned, defoliation stays stem, blanching treatment is carried out to the stem of celery after cleaning, after blanching Stem of celery crushes, and adds appropriate amounts of sterilized water and carries out pressure extracting juice, two layers of filtered through gauze is used after squeezing, then Celery Juice is deaerated, Sealing, is cooled down stand-by after high temperature sterilization；2) prepared by carrot juice：Carrot is removed the peel and cut into slices, rinses, drain rear and add appropriate amounts of sterilized water and carry out pressure extracting juice, squeeze Juice is through centrifugal filtration afterwards, then by carrot juice degassing, the sealing after filtering, is cooled down after high temperature sterilization stand-by；3) prepared by mixed fermentation liquid：By pineapple peeling stripping and slicing, apple cleans stripping and slicing, and passion fruit shells, after three mixes in proportion Add appropriate amounts of sterilized water and carry out pressure extracting juice, juice is mixed after squeezing and directly deaerates, seal, is cooled down after sterilization, without filtering, then Mixing juice is loaded into liquid fermentation tank, and is inoculated with a certain amount of streptococcus lactis and Lactobacillus plantarum and carries out liquid state fermentation i.e. ；4) carrot juice that the Celery Juice and step 2) that addition step 1) obtains in the mixed fermentation liquid for obtaining step 3) obtain, It is uniformly mixed；5) it will be inoculated in the zymotic fluid that step 4) obtains, continue after a certain amount of high activity dried yeast post activation half an hour Liquid state fermentation；6) zymotic fluid, pectin, xylitol, vitamin E, sodium citrate, citric acid, sucrose and the drinking water obtained step 5), Add and be well mixed by a certain percentage, and homogeneous is carried out under 35MPa homogenization pressures；7) the deployed feed liquid of step 6) is subjected to quantitative filling, cools down, obtain into by 85 DEG C, 15min sterilization processings after gland Product.
- 6. the preparation method of pectase beverage as claimed in claim 5, it is characterised in that：Stem of celery heat in the step 1) When scalding processing, first blanching in hot water is put into 7.8, then by stem of celery with the sodium bicarbonate solution of concentration 0.05% regulation hot water pH value 1min, stem of celery, which is put into cold water rapidly, after blanching cools down, and drains；The Celery Juice is in 82~85 DEG C of degassings, sealing, sterilization temperature Spend for 90~95 DEG C, sterilizing time is 2.5~3min.
- 7. the preparation method of pectase beverage as claimed in claim 5, it is characterised in that：Carrot juice in the step 2) In 82~85 DEG C of degassings, sealing, sterilization temperature is 90~95 DEG C, and sterilizing time is 5~8min.
- 8. the preparation method of pectase beverage as claimed in claim 5, it is characterised in that：After being squeezed in the step 3) It is 90~95 DEG C that juice, which is mixed, in 82~85 DEG C of degassings, sealing, sterilization temperature, and sterilizing time is 5~8min；The nisin The inoculum concentration of bacterium is 3~5%, and the inoculum concentration of Lactobacillus plantarum is 1.2~1.5%；Liquid state fermentation temperature is 32 DEG C of constant temperature, fermentation Time is 24h.
- 9. the preparation method of pectase beverage as claimed in claim 5, it is characterised in that：High activity is done in the step 5) The inoculum concentration of yeast is 3~5%；Liquid state fermentation temperature is 28 DEG C of constant temperature, fermentation time 12h.
- 10. the preparation method of pectase beverage as claimed in claim 5, it is characterised in that：Zymotic fluid in the step 6), Pectin, xylitol, vitamin E, sodium citrate, citric acid, sucrose quality proportioning for zymotic fluid 48~72%, pectin 0.1~ 0.12%th, xylitol 0.1~0.12%, vitamin E 0.08~0.1%, sodium citrate 0.4~0.5%, citric acid 0.1~ 0.12%th, sucrose 4~5%, surplus are drinking water.
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| CN109123255A (en) * | 2018-07-06 | 2019-01-04 | 安徽师范大学 | Celery bud compound fruit and vegetable juice and preparation method thereof |
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| CN112674248A (en) * | 2020-12-15 | 2021-04-20 | 广西五福生食品有限公司 | Preparation method of live-bacterium type passion fruit enzyme |
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