CN108029921A - A kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof - Google Patents
A kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof Download PDFInfo
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- CN108029921A CN108029921A CN201711470268.1A CN201711470268A CN108029921A CN 108029921 A CN108029921 A CN 108029921A CN 201711470268 A CN201711470268 A CN 201711470268A CN 108029921 A CN108029921 A CN 108029921A
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- chinese pear
- leaved crabapple
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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 discloses a kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof, belong to beverage made of fruits or vegetables production technical field.The Chinese pear-leaved crabapple fermented beverage of the present invention then is equipped with vitamin, citric acid, syrup, a variety of natural plant compositions and is prepared again with compound lactobacillus-fermencucumber using Chinese pear-leaved crabapple slurry as major ingredient, pure green, pure natural, no added；On the one hand the sour and astringent mouthfeel of Chinese pear-leaved crabapple itself is not only eliminated, and remains the nutritive value of Chinese pear-leaved crabapple in itself, various nutrient elements can be provided for human body, there is very high health value.
Description
Technical field
The invention belongs to beverage made of fruits or vegetables production technical field, is specifically a kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof.
Background technology
The Chinese pear-leaved crabapple category rose family, a kind of fruit, such as apple, pear, etc. subfamily, Malus, alias premium fruit, naphthalene, Chinese pear-leaved crabapple etc..Fruit good appearance, color and luster
Bright-coloured, the shallow crocus of pulp, fruity sweet and sour taste, gives off a strong fragrance, not storage endurance, and meat is more loose, and meat desertifies after slightly storing up,
Therefore named Chinese pear-leaved crabapple.NORTHWEST CHINA is originated in, cultivation history is long, is distributed in northwest, on the south North China and the Changjiang river each province.Chinese pear-leaved crabapple is rich in egg
White matter, fat, carbohydrate, heat, crude fibre, carrotene, vitamin B1, vitamin B2, vitamin C, nicotinic acid, calcium,
Phosphorus, iron, potassium, sodium, magnesium etc..Especially it is the most prominent with selenium, zinc and Antioxidative Factors.Chinese pear-leaved crabapple is mild-natured, acid sweet in flavor, has and promotes the production of body fluid to quench thirst,
Help digestion the effect that relieving restlessness and change stagnate, and also has the function that puckery smart stop dysentery, expelling parasite improving eyesight, so, Chinese pear-leaved crabapple is that one kind can be used for medicine
The advanced green fruit of reason, health care and food, can not only eat raw, but also can process, and Chinese pear-leaved crabapple gives off a strong fragrance, unique flavor, full of nutrition,
Medical value is high, is loved by consumers, for situation of selling well fruit instantly.
Very wide due to being planted in China, yield is also very high, but since Sales Channel is bad, along with Chinese pear-leaved crabapple storage property itself
Difference, bad quality accelerate, and cause largely to lose.To improve the commodity value of Chinese pear-leaved crabapple, enrich and make the rural economy flourish, increase peasant receives
Enter, the processing for carrying out Chinese pear-leaved crabapple product is very necessary.At present, the research of Chinese pear-leaved crabapple is concentrated mainly on Chinese pear-leaved crabapple fruit vinegar, Chinese pear-leaved crabapple fruit wine, containing sand
In terms of the deep processings such as the lactic acid fermentation beverage of fruit fruit and Chinese pear-leaved crabapple fruit juice, with the increasingly raising of people's living standard, increasingly
It is even more to be liked deeply by people that more people, which starts to pay attention to novel fermentation Chinese pear-leaved crabapple slurry product that is not only delicious but also having good nutrition healthcare function,
But the research for Chinese pear-leaved crabapple fruit juice syrup is also rarely reported at present.
The content of the invention
It is an object of the invention to provide a kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof.
In order to which above-mentioned purpose, the technical solution adopted by the present invention are as follows：
A kind of Chinese pear-leaved crabapple fermented beverage, is made of the raw material of following parts by weight：Chinese pear-leaved crabapple starches 5-100 parts, multi-vitamins
0.1-5 parts, 0.1-5 parts of citric acid, 0.01-30 parts of syrup, 0.05-0.2 parts, 5-10 parts haw berries of compound lactobacillus, 3-8 parts ocean
Camomile, 10-15 portion banana, 4-6 parts of honey, 0.5-1 parts of vitamin Es, 5-9 parts of flower of Panax ginseng, 6-10 parts of broken masson pine pollens, 3.5-
It is 6.5 parts of peach blossoms, 1-3 portions of honeysuckles, 1.5-2.5 portions of bergamots, 7-11 parts of enuleation dates, 3.5-8 parts of stellate cladonia fruticose thalluses, appropriate pure
Water.
A kind of Chinese pear-leaved crabapple fermented beverage preparation method, specifically includes following steps：
1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, the fresh Chinese pear-leaved crabapple without corruption, after peeled and cored, clean
Totally, it is beaten, obtains Chinese pear-leaved crabapple slurry, Chinese pear-leaved crabapple is then starched into enzyme deactivation, enzyme-removal temperature is 85-90 DEG C, and the enzyme deactivation time is 5-10min, spare；
2. 10-15 portions of bananas are removed the peel, 5-10 parts of haw berry stonings and 7-11 parts of enuleation dates mix and add mixed weight
1.2 times of pure water, mashing, obtains mixed serum；
3. by 5-9 parts of flower of Panax ginseng, 1-3 portions of honeysuckles, 3.5-6.5 parts of peach blossoms, 1.5-2.5 portions of bergamots, 3.5-8 parts it is too white
Flower and 3-8 parts of chamomiles are dried to constant weight in 40 DEG C of environment respectively, and 80 mesh sieves are crushed after remixing, are ultrasonically treated 5min,
Then at a temperature of 80-90 DEG C, 20min is cooked, first time extracting solution is obtained by filtration, by filter residue plus water, in 90-100 DEG C of temperature
Under, 15min is cooked, second of extracting solution of filtering, extracting solution will mix, and obtain mixed extract twice；
4. by step 1., 2. 3. step prepares the slurry of 5-100 parts Chinese pear-leaved crabapple after the enzyme deactivation of completion with step, mixed serum mixes
Close, with high-shear homogenizer, homogenization 10min, then high pressure steam sterilization, 85-121 DEG C of sterilising temp, time 25-
1min, must mix homogeneous liquid；
5. by step, 4. the obtained homogeneous liquid of mixing is cooled to 20-45 DEG C, adds 0.01-30 parts of syrup, 4-6 parts of honey
It is uniformly mixed, adds the pure water for mixing homogeneous 0.8 times of quality of liquid, stir evenly, is placed in fermentation tank and then adds 0.05-
0.2 part of compound lactobacillus, addition 100-109cfu/ml, controls 20-45 DEG C of fermentation temperature, ferment into tank slurry pH value
For 5.0,6-10 parts of broken masson pine pollens are then added and 3. mixed extract that step is prepared, control 38-43 DEG C of fermentation temperature,
Fermentation slurry pH value into tank is 4.0, obtains fermented slurry；
6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, must ferment
Liquid；Then stirred after zymotic fluid being added C, 0.5-1 parts of vitamin Es of 0.1-5 parts of multi-vitamins and 0.1-5 parts of citric acids mixing
Mix uniformly place at room temperature 24 it is small when, then high speed centrifugation 5min, is 90-121 DEG C, time 25-10min into trip temperature,
Ultra high temperature short time sterilization, then sterile filling, then into trip temperature be 85-121 DEG C, the time sterilizes for 25-1min, to obtain the final product into
Product.
Further, the syrup is white granulated sugar, glucose, starch sugar, xylitol, maltitol, antierythrite or low
Any one of polyisomaltose is two or more.
Further, the compound lactobacillus is Lactobacillus casei, Lactobacillus crispatus, lactobacillus bulgaricus, acidophilus breast
Bacillus, Lactobacillus rhamnosus, lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus fermenti, lactobacillus gasseri, Switzerland
Two or more in lactobacillus, Yue Shi lactobacillus, lactobacillus paracasei, Lactobacillus rogosae or Lactobacillus salivarius mix.
Further, the multi-vitamins are sodium isoascorbate and vitamin C according to weight ratio 1:1 ratio mixes.
Beneficial effect of the present invention is：The Chinese pear-leaved crabapple fermented beverage of the present invention is using Chinese pear-leaved crabapple slurry as major ingredient, then is equipped with vitamin, lemon
Lemon acid, syrup, a variety of natural plant compositions are prepared with compound lactobacillus-fermencucumber again, pure green, pure natural, no added；One
Aspect not only eliminates the sour and astringent mouthfeel of Chinese pear-leaved crabapple itself, not only solve fresh Chinese pear-leaved crabapple at present exist not storage tolerance, easily hair it is continuous,
The problems such as fruit is astringent, and pass through the preparation method of the present invention so that amino acid content and flavor substance in Chinese pear-leaved crabapple slurry
Content significantly improves so that the Chinese pear-leaved crabapple fermented beverage for preparing of the present invention is in good taste, sour and sweet palatability, and remains Chinese pear-leaved crabapple in itself
Nutritive value, have effects that production of sperm quench the thirst, clearing heat and relieving fidgetness, on the other hand the Chinese pear-leaved crabapple fermented beverage quality for preparing of the present invention protect
Card, stability are good, do not precipitate, is not stratified, not fading, the shelf-life reaches 20 months, can also further improve chronic constipation
Symptom, is the health beverages for the integration of drinking and medicinal herbs that a depth is liked by consumers in general.
Embodiment
Embodiment 1
A kind of Chinese pear-leaved crabapple fermented beverage is made by following steps：(following raw materials by weight portion meter)
1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, the fresh Chinese pear-leaved crabapple without corruption, after peeled and cored, clean
Totally, it is beaten, obtains Chinese pear-leaved crabapple slurry, Chinese pear-leaved crabapple is then starched into enzyme deactivation, enzyme-removal temperature is 85 DEG C, and the enzyme deactivation time is 9min, spare；
2. 10 portions of bananas are removed the peel, 5 parts of haw berry stonings and 7 parts of enuleation dates mix and add the pure of 1.2 times of mixed weight
Water purification, mashing, obtains mixed serum；
3. by 5 parts of flower of Panax ginseng, 1 portion of honeysuckle, 3.5 parts of peach blossoms, 1.5 portions of bergamots, 3.5 parts of stellate cladonia fruticose thalluses and 3 parts of chamomiles
Dried respectively in 40 DEG C of environment to constant weight, 80 mesh sieves are crushed after remixing, 5min is ultrasonically treated, then in 80 DEG C of temperature
Under, 20min is cooked, first time extracting solution is obtained by filtration, by filter residue plus water, at a temperature of 90 DEG C, cooks 15min, the of filtering
Secondary raffinate, extracting solution will mix, and obtain mixed extract twice；
4. by step 1., 2. 3. step prepares 50 parts of Chinese pear-leaved crabapple slurries, mixed serum, mixing after the enzyme deactivation of completion with step and carries
Take liquid to mix, with high-shear homogenizer, homogenization 10min, then high pressure steam sterilization, 95 DEG C of sterilising temp, time be
10min, must mix homogeneous liquid；
5. by step, 4. the homogeneous liquid of obtained mixing is cooled to 30 DEG C, adds 20 parts of syrup, 4 parts of honey are uniformly mixed,
The pure water for mixing homogeneous 0.8 times of quality of liquid is added, is stirred evenly, is placed in fermentation tank and then adds 0.05 part of compound lactic acid
Bacterium, addition 105cfu/ml, controls 30 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 5.0, then adds 6 parts and breaks
3. mixed extract that wall pollen pini and step are prepared, controls 38 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 4.0, is obtained
Fermented slurry；The compound lactobacillus be by：Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei mix；
6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, must ferment
Liquid；Then zymotic fluid is added after 0.1 part of multi-vitamins C, 0.5 part of vitamin E and 0.1 part of citric acid mix and stirred evenly
Place at room temperature 24 it is small when, then high speed centrifugation 5min, is 95 DEG C, time 10min into trip temperature, superhigh temperature instantaneously kill
Bacterium, then sterile filling, then into trip temperature be 85 DEG C, the time is 25min sterilizations, is got product.
Embodiment 2
A kind of Chinese pear-leaved crabapple fermented beverage is made by following steps：(following raw materials by weight portion meter)
1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, the fresh Chinese pear-leaved crabapple without corruption, after peeled and cored, clean
Totally, it is beaten, obtains Chinese pear-leaved crabapple slurry, Chinese pear-leaved crabapple is then starched into enzyme deactivation, enzyme-removal temperature is 85 DEG C, and the enzyme deactivation time is 9min, spare；
2. 15 portions of bananas are removed the peel, 10 parts of haw berry stonings and 11 parts of enuleation dates mix and add 1.2 times of mixed weight
Pure water, mashing, obtains mixed serum；
3. by 9 parts of flower of Panax ginseng, 3 portions of honeysuckles, 6.5 parts of peach blossoms, 2.5 portions of bergamots, 8 parts of stellate cladonia fruticose thalluses and 8 parts of chamomiles point
Dried not in 40 DEG C of environment to constant weight, 80 mesh sieves are crushed after remixing, be ultrasonically treated 5min, then at a temperature of 90 DEG C,
20min is cooked, first time extracting solution is obtained by filtration, by filter residue plus water, at a temperature of 100 DEG C, cooks 15min, the second of filtering
Secondary extracting solution, extracting solution will mix, and obtain mixed extract twice；
4. by step 1., step 100 parts of Chinese pear-leaved crabapple slurries, mixed serum, mixing after the enzyme deactivation of completion are 2. 3. prepared with step
Extracting solution mixes, with high-shear homogenizer, homogenization 10min, then high pressure steam sterilization, 100 DEG C of sterilising temp, time be
5min, must mix homogeneous liquid；
5. by step, 4. the obtained homogeneous liquid of mixing is cooled to 35 DEG C, adds 30 parts of glucose syrups, 6 parts of honey mixing
It is even, the pure water for mixing homogeneous 0.8 times of quality of liquid is added, is stirred evenly, is placed in fermentation tank and then adds 0.2 part of Composite Milk
Sour bacterium, addition 106cfu/ml, controls 35 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 5.0, then adds 10
3. mixed extract that part broken masson pine pollen and step are prepared, controls 40 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is
4.0, obtain fermented slurry；The compound lactobacillus be by：Lactobacillus plantarum, lactobacillus bulgaricus, Lactobacillus rhamnosus mix
Conjunction forms；
6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, must ferment
Liquid；Then zymotic fluid is added after 5 parts of multi-vitamins C, 1 part of vitamin E and 5 parts of citric acids mix to stir evenly and be placed on
At room temperature 24 it is small when, then high speed centrifugation 5min, is 105 DEG C, time 5min into trip temperature, ultra high temperature short time sterilization, so
Sterile filling afterwards, then into trip temperature be 121 DEG C, the time for 10min sterilization, get product.
Embodiment 3
A kind of Chinese pear-leaved crabapple fermented beverage is made by following steps：(following raw materials by weight portion meter)
1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, the fresh Chinese pear-leaved crabapple without corruption, after peeled and cored, clean
Totally, it is beaten, obtains Chinese pear-leaved crabapple slurry, Chinese pear-leaved crabapple is then starched into enzyme deactivation, enzyme-removal temperature is 90 DEG C, and the enzyme deactivation time is 10min, spare；
2. 13.5 portions of bananas are removed the peel, 7.5 parts of haw berry stonings and 9 parts of enuleation dates mix and add 1.2 times of mixed weight
Pure water, mashing, obtain mixed serum；
3. by 7 parts of flower of Panax ginseng, 2 portions of honeysuckles, 5.5 parts of peach blossoms, 2 portions of bergamots, 6.5 parts of stellate cladonia fruticose thalluses and 6.5 parts of chamomiles
Dried respectively in 40 DEG C of environment to constant weight, 80 mesh sieves are crushed after remixing, 5min is ultrasonically treated, then in 85 DEG C of temperature
Under, 20min is cooked, first time extracting solution is obtained by filtration, by filter residue plus water, at a temperature of 95 DEG C, cooks 15min, the of filtering
Secondary raffinate, extracting solution will mix, and obtain mixed extract twice；
4. by step 1., step 80 parts of Chinese pear-leaved crabapple slurries, mixed serum, mixing extraction after the enzyme deactivation of completion are 2. 3. prepared with step
Liquid mixes, with high-shear homogenizer, homogenization 10min, and then high pressure steam sterilization, 110 DEG C, time 2min of sterilising temp,
Homogeneous liquid must be mixed；
5. by step, 4. the obtained homogeneous liquid of mixing is cooled to 37 DEG C, adds 20 portions of starch syrups, 5 parts of honey mixing
It is even, the pure water for mixing homogeneous 0.8 times of quality of liquid is added, is stirred evenly, is placed in fermentation tank and then adds 0.1 part of Composite Milk
Sour bacterium, addition 107cfu/ml, controls 37 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 5.0, then adds 8 parts
3. mixed extract that broken masson pine pollen and step are prepared, controls 39.5 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is
4.0, obtain fermented slurry；The compound lactobacillus be by：Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii and acidified milk
Bacillus mixes；
6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, must ferment
Liquid；Then zymotic fluid is added after 3 parts of multi-vitamins C, 0.8 part of vitamin E and 4 parts of citric acids mix and stirs evenly placement
At room temperature 24 it is small when, then high speed centrifugation 5min, is 110 DEG C, time 2min into trip temperature, ultra high temperature short time sterilization,
Then sterile filling, then into trip temperature be 115 DEG C, the time for 5min sterilization, get product.
Embodiment 4
A kind of Chinese pear-leaved crabapple fermented beverage is made by following steps：(following raw materials by weight portion meter)
1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, the fresh Chinese pear-leaved crabapple without corruption, after peeled and cored, clean
Totally, it is beaten, obtains Chinese pear-leaved crabapple slurry, Chinese pear-leaved crabapple is then starched into enzyme deactivation, enzyme-removal temperature is 90 DEG C, and the enzyme deactivation time is 10min, spare；
2. 11 portions of bananas are removed the peel, 6 parts of haw berry stonings and 8 parts of enuleation dates mix and add the pure of 1.2 times of mixed weight
Water purification, mashing, obtains mixed serum；
3. by 6 parts of flower of Panax ginseng, 2 portions of honeysuckles, 4.5 parts of peach blossoms, 1.6 portions of bergamots, 4.5 parts of stellate cladonia fruticose thalluses and 4 parts of chamomiles
Dried respectively in 40 DEG C of environment to constant weight, 80 mesh sieves are crushed after remixing, 5min is ultrasonically treated, then in 83 DEG C of temperature
Under, 20min is cooked, first time extracting solution is obtained by filtration, by filter residue plus water, at a temperature of 93 DEG C, cooks 15min, the of filtering
Secondary raffinate, extracting solution will mix, and obtain mixed extract twice；
4. by step 1., 2. 3. step prepares 60 parts of Chinese pear-leaved crabapple slurries, mixed serum, mixing after the enzyme deactivation of completion with step and carries
Take liquid to mix, with high-shear homogenizer, homogenization 10min, then high pressure steam sterilization, 115 DEG C of sterilising temp, time be
2min, must mix homogeneous liquid；
5. by step, 4. the obtained homogeneous liquid of mixing is cooled to 40 DEG C, adds 15 parts of xylitol syrups, 5.5 parts of honey mix
Close uniformly, add the pure water for mixing homogeneous 0.8 times of quality of liquid, stir evenly, be placed in fermentation tank and then add 0.08 part
Compound lactobacillus, addition 104cfu/ml control 40 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 5.0, Ran Houzai
3. mixed extract that 7 parts of broken masson pine pollens of addition and step are prepared, controls 38.5 DEG C of fermentation temperature, ferment into tank slurries pH
It is worth for 4.0, obtains fermented slurry；The compound lactobacillus be by Lactobacillus crispatus, lactobacillus bulgaricus, lactobacillus acidophilus and
Lactobacillus rhamnosus mixes；
6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, must ferment
Liquid；Then zymotic fluid is added after 0.5 part of multi-vitamins C, 0.6 part of vitamin E and 0.2 part of citric acid mix and stirred evenly
Place at room temperature 24 it is small when, then high speed centrifugation 5min, is 115 DEG C, time 2min into trip temperature, superhigh temperature instantaneously kill
Bacterium, then sterile filling, then into trip temperature be 90 DEG C, the time is 7min sterilizations, is got product.
Embodiment 5
A kind of Chinese pear-leaved crabapple fermented beverage is made by following steps：(following raw materials by weight portion meter)
1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, the fresh Chinese pear-leaved crabapple without corruption, after peeled and cored, clean
Totally, it is beaten, obtains Chinese pear-leaved crabapple slurry, Chinese pear-leaved crabapple is then starched into enzyme deactivation, enzyme-removal temperature is 90 DEG C, and the enzyme deactivation time is 10min, spare；
2. 12 portions of bananas are removed the peel, 7 parts of haw berry stonings and 9 parts of enuleation dates mix and add the pure of 1.2 times of mixed weight
Water purification, mashing, obtains mixed serum；
3. by 7 parts of flower of Panax ginseng, 3 portions of honeysuckles, 5.5 parts of peach blossoms, 1.7 portions of bergamots, 5.5 parts of stellate cladonia fruticose thalluses and 5 parts of chamomiles
Dried respectively in 40 DEG C of environment to constant weight, 80 mesh sieves are crushed after remixing, 5min is ultrasonically treated, then in 86 DEG C of temperature
Under, 20min is cooked, first time extracting solution is obtained by filtration, by filter residue plus water, at a temperature of 95 DEG C, cooks 15min, the of filtering
Secondary raffinate, extracting solution will mix, and obtain mixed extract twice；
4. by step 1., 2. 3. step prepares 70 parts of Chinese pear-leaved crabapple slurries, mixed serum, mixing after the enzyme deactivation of completion with step and carries
Take liquid to mix, with high-shear homogenizer, homogenization 10min, then high pressure steam sterilization, 115 DEG C of sterilising temp, time be
2min, must mix homogeneous liquid；
5. by step, 4. the obtained homogeneous liquid of mixing is cooled to 41 DEG C, adds 17 parts of malt syrups, 6 parts of honey mixing
It is even, the pure water for mixing homogeneous 0.8 times of quality of liquid is added, is stirred evenly, is placed in fermentation tank and then 0.07 part of addition is compound
Lactic acid bacteria, addition 104cfu/ml, controls 40 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 5.0, is then added
3. mixed extract that 7.5 parts of broken masson pine pollens and step are prepared, controls 39 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is
4.0, obtain fermented slurry；The compound lactobacillus is by lactobacillus plantarum, lactobacillus gasseri, Lactobacillus helveticus, Yue Shi breast bars
Bacterium and lactobacillus paracasei mix；
6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, must ferment
Liquid；Then zymotic fluid is added after 2 parts of multi-vitamins C, 0.6 part of vitamin E and 2 parts of citric acids mix and stirs evenly placement
At room temperature 24 it is small when, then high speed centrifugation 5min, is 115 DEG C, time 2min into trip temperature, ultra high temperature short time sterilization,
Then sterile filling, then into trip temperature be 100 DEG C, the time for 4min sterilization, get product.
Multi-vitamins described in embodiment 1- embodiments 5 are sodium isoascorbate and vitamin C according to weight ratio 1:1 ratio
Example mixing.
Typical case drinks case
Case 1：Patient Liao, man, 55 years old, it was obstructed dry and hard excrement usually occur, abdominal distension abdominal pain, loss of appetite, Er Qieyi
Catch a cold, resist force difference, out of spirits, after conventional medicine is taken, the complementary Chinese pear-leaved crabapple for also drinking the preparation of the embodiment of the present invention 1
Fermented beverage, each 150ml, strengthens Instestinal motility one time a day, improves the quantity of gut-active lactic acid bacteria, after taking medicine 10 days, only
The Chinese pear-leaved crabapple fermented beverage of the preparation of the embodiment of the present invention 1 is drunk, each 150ml abdominal distension abdominal pain is alleviated one time a day, food intake increase, uncomfortable in chest,
Shortness of breath, cough are also obvious to mitigate, and continues to drink 20 days, free movement of the bowels, and resistance significantly improves, and people is also spiritual.
Case 2：Patient it is careless certain, female, 60 years old.Constipation over nearly 3 years, with abdominal distension, difference of receiving, excrement matter and moist sometimes,
But very difficult when solving, sweating shortness of breath after an action of the bowels, fatigue in both spirit and physical strength, after taking MAREN RUNCHANG WAN daily, also complementary drinks this hair
Chinese pear-leaved crabapple fermented beverage prepared by bright embodiment 2, each 150ml, cuts out medicine, only drinks the present invention one time a day after 14 days
Chinese pear-leaved crabapple fermented beverage prepared by embodiment 2, one time a day each 150ml take that 20 days conscious defecations are strong, and abdominal distension mitigates.
Claims (2)
- A kind of 1. Chinese pear-leaved crabapple fermented beverage, it is characterised in that：It is made of the raw material of following parts by weight：Chinese pear-leaved crabapple starch 5-100 parts, it is compound 0.1-5 parts of vitamin, 0.1-5 parts of citric acid, 0.01-30 parts of syrup, 0.05-0.2 parts, 5-10 parts haw berries of compound lactobacillus, 3-8 parts of chamomiles, 10-15 portions of bananas, 4-6 parts of honey, 0.5-1 parts of vitamin Es, 5-9 parts of flower of Panax ginseng, 6-10 portions of broken wall preserved eggs It is powder, 3.5-6.5 part peach blossom, 1-3 portions of honeysuckles, 1.5-2.5 portions of bergamots, 7-11 parts of enuleation dates, 3.5-8 parts of stellate cladonia fruticose thalluses, suitable Measure pure water；The syrup is in white granulated sugar, glucose, starch sugar, xylitol, maltitol, antierythrite or oligoisomaltose Any type or two or more；The compound lactobacillus is Lactobacillus casei, Lactobacillus crispatus, lactobacillus bulgaricus, lactobacillus acidophilus, rhamnose Lactobacillus, lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus fermenti, lactobacillus gasseri, Lactobacillus helveticus, Yue Shi Two or more in lactobacillus, lactobacillus paracasei, Lactobacillus rogosae or Lactobacillus salivarius mix；The multi-vitamins are sodium isoascorbate and vitamin C according to weight ratio 1:1 ratio mixes.
- A kind of 2. Chinese pear-leaved crabapple fermented beverage preparation method according to claim 1, it is characterised in that：Comprise the following steps：1. selection is ninety percent ripe, without deformity, no disease and pests harm, without go rotten, without corrupt fresh Chinese pear-leaved crabapple, after peeled and cored, clean up, Mashing, obtains Chinese pear-leaved crabapple slurry, and Chinese pear-leaved crabapple then is starched enzyme deactivation, and enzyme-removal temperature is 85-90 DEG C, and the enzyme deactivation time is 5-10min, spare；2. banana is removed the peel, haw berry stoning and enuleation date mixing add 1.2 times of mixed weight pure water, mashing, obtain Mixed serum；3. flower of Panax ginseng, honeysuckle, peach blossom, bergamot, stellate cladonia fruticose thallus and chamomile are dried to constant weight in 40 DEG C of environment respectively, then It crushed 80 mesh sieves after mixing, be ultrasonically treated 5min, then at a temperature of 80-90 DEG C, cook 20min, be obtained by filtration for the first time Extracting solution, by filter residue plus water, at a temperature of 90-100 DEG C, cooks 15min, second of extracting solution of filtering, will extracting solution twice Mixing, obtains mixed extract；4. by step 1., 2. 3. step prepares Chinese pear-leaved crabapple slurry, mixed serum, mixed extract after the enzyme deactivation of completion with step and mixes Close, with high-shear homogenizer, homogenization 10min, then high pressure steam sterilization, 85-121 DEG C of sterilising temp, time 25- 1min, must mix homogeneous liquid；5. by step, 4. the homogeneous liquid of obtained mixing is cooled to 20-45 DEG C, adds syrup, honey is uniformly mixed, and adds mixed The pure water of homogeneous 0.8 times of quality of liquid is closed, is stirred evenly, is placed in fermentation tank and then adds compound lactobacillus, addition is 100-109cfu/ml, controls 20-45 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 5.0, then adds broken wall preserved egg 3. mixed extract that powder and step are prepared, controls 38-43 DEG C of fermentation temperature, and the slurry pH value that ferments into tank is 4.0, must be fermented Slurries；6. the fermented slurry 5. step is fermented after, with supercentrifuge centrifugal treating 5min, takes supernatant, obtains zymotic fluid；So Zymotic fluid is added after multi-vitamins C, vitamin E and citric acid mix afterwards stir evenly placement at room temperature 24 it is small when, so High speed centrifugation 5min afterwards, into trip temperature be 90-121 DEG C, time 25-10min, ultra high temperature short time sterilization, then sterile filling Dress, then into trip temperature be 85-121 DEG C, the time for 25-1min sterilization, get product.
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| CN108703289A (en) * | 2018-06-07 | 2018-10-26 | 山东省农业科学院试验基地服务中心 | Using spirulina and sea buckthorn juice as the probiotics drink and preparation method of raw material |
| CN111548872A (en) * | 2020-04-01 | 2020-08-18 | 烟台果都生物科技有限公司 | Preparation method of crabapple beer |
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