CN108029921A - 一种沙果发酵饮料及其制备方法 - Google Patents
一种沙果发酵饮料及其制备方法 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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Classifications
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- 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
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- 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
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- 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
本发明公开了一种沙果发酵饮料及其制备方法,属于果蔬饮料生产技术领域。本发明的沙果发酵饮料以沙果浆为主料,再配以维生素、柠檬酸、糖浆、多种天然植物成分再用复合乳酸菌发酵制备而成,纯绿色、纯天然、无添加;一方面不仅消除了沙果本身酸涩的口感,而且保留了沙果本身的营养价值,可以为人体提供多种营养元素,具有很高的保健价值。
Description
技术领域
本发明属于果蔬饮料生产技术领域,具体是一种沙果发酵饮料及其制备方法。
背景技术
沙果属蔷薇科,仁果亚科,苹果属,别名花红果、萘子、林檎等。果实外形美观,色泽鲜艳,果肉浅橘黄色,果味酸甜可口,香气浓郁,不耐储藏,肉质较疏松,稍储之后肉质沙化,故名沙果。原产我国西北,栽培历史悠久,分布于西北、华北以及长江以南各省。沙果富含蛋白质、脂肪、碳水化合物、热量、粗纤维、胡萝卜素、维生素B1、维生素B2、维生素C、烟酸、钙、磷、铁、钾、钠、镁等。尤以硒、锌及抗氧化因子最为突出。沙果性平,味甘酸,具有生津止渴,消食除烦和化积滞的作用,还具有涩精止痢、驱虫明目的作用,所以,沙果是一种可用于药理、保健和食品的高级绿色水果,既可鲜食,又可加工,沙果香气浓郁,风味独特、营养丰富,药用价值高,深受消费者喜爱,为当下的畅销果品。
由于在我国种植很广,产量也很高,但由于销售渠道不好,再加上沙果本身耐贮性差,品质劣变快,造成大量损失。为提高沙果的商品价值,丰富和繁荣农村经济,增加农民收入,进行沙果产品的加工十分必要。目前,沙果的研究主要集中在沙果果醋、沙果果酒,含沙果果粒及沙果果汁的乳酸发酵饮料等深加工方面,随着人们生活水平的日益提高,越来越多的人开始重视既美味又有良好营养保健功能的新型发酵沙果浆产品更是深受人们喜欢,但是目前对于沙果果汁浆的研究还鲜有报道。
发明内容
本发明的目的在于提供一种沙果发酵饮料及其制备方法。
为了上述目的,本发明采用的技术方案如下:
一种沙果发酵饮料,由以下重量份数的原料组成:沙果浆5-100份、复合维生素0.1-5份、柠檬酸0.1-5份、糖浆0.01-30份、复合乳酸菌0.05-0.2份、5-10份山楂果、3-8份洋甘菊、10-15份香蕉、4-6份蜂蜜、0.5-1份维生素E、5-9份人参花、6-10份破壁松花粉、3.5-6.5份桃花、1-3份金银花、1.5-2.5份佛手柑、7-11份去核红枣、3.5-8份太白花、适量纯净水。
所述的一种沙果发酵饮料制备方法,具体包括以下步骤:
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为85-90℃,灭酶时间为5-10min,备用;
②将10-15份香蕉去皮、5-10份山楂果去核和7-11份去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将5-9份人参花、1-3份金银花、3.5-6.5份桃花、1.5-2.5份佛手柑、3.5-8份太白花和3-8份洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在80-90℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在90-100℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后的5-100份沙果浆、混合浆液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度85-121℃,时间为25-1min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至20-45℃,再加入0.01-30份糖浆、4-6份蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入0.05-0.2份复合乳酸菌,加入量为100-109cfu/ml,控制发酵温度20-45℃,发酵至罐中浆液pH值为5.0,然后再加入6-10份破壁松花粉和步骤③制备的混合提取液,控制发酵温度38-43℃,发酵至罐中浆液pH值为4.0,得发酵浆液;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入0.1-5份复合维生素C、0.5-1份维生素E、和0.1-5份柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为90-121℃,时间为25-10min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为85-121℃,时间为25-1min杀菌,即得成品。
进一步,所述的糖浆为白砂糖、葡萄糖、淀粉糖、木糖醇、麦芽糖醇、赤藓糖醇或低聚异麦芽糖中的任何一种或两种以上。
进一步,所述的复合乳酸菌为干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜热链球菌、德氏乳杆菌、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、罗氏乳杆菌或唾液乳杆菌中的两种以上混合而成。
进一步,所述的复合维生素是异维生素C钠和维生素C按照重量比1:1比例混合。
本发明有益效果在于:本发明的沙果发酵饮料以沙果浆为主料,再配以维生素、柠檬酸、糖浆、多种天然植物成分再用复合乳酸菌发酵制备而成,纯绿色、纯天然、无添加;一方面不仅消除了沙果本身酸涩的口感,不仅解决了目前新鲜沙果存在不耐贮藏、容易发绵、果实发涩等问题,而且通过本发明的制备方法,使得沙果浆中的氨基酸含量以及风味物质含量显著提高,使得本发明制备的沙果发酵饮料口感好,酸甜适口,而且保留了沙果本身的营养价值,具有生精止渴、清热除烦的功效,另一方面本发明制备的沙果发酵饮料品质保证、稳定性好,不沉淀、不分层、不退色,保质期达到20个月,进一步还能够改善慢性便秘的症状,是一款深受广大消费者的喜爱的药食同源的保健饮品。
具体实施方式
实施例1
一种沙果发酵饮料由以下步骤制得:(以下原料按重量份数计)
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为85℃,灭酶时间为9min,备用;
②将10份香蕉去皮、5份山楂果去核和7份去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将5份人参花、1份金银花、3.5份桃花、1.5份佛手柑、3.5份太白花和3份洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在80℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在90℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后的50份沙果浆、混合浆液、混合提取液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度95℃,时间为10min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至30℃,再加入20份糖浆、4份蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入0.05份复合乳酸菌,加入量为105cfu/ml,控制发酵温度30℃,发酵至罐中浆液pH值为5.0,然后再加入6份破壁松花粉和步骤③制备的混合提取液,控制发酵温度38℃,发酵至罐中浆液pH值为4.0,得发酵浆液;所述的复合乳酸菌是由:植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌混合而成;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入0.1份复合维生素C、0.5份维生素E、和0.1份柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为95℃,时间为10min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为85℃,时间为25min杀菌,即得成品。
实施例2
一种沙果发酵饮料由以下步骤制得:(以下原料按重量份数计)
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为85℃,灭酶时间为9min,备用;
②将15份香蕉去皮、10份山楂果去核和11份去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将9份人参花、3份金银花、6.5份桃花、2.5份佛手柑、8份太白花和8份洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在90℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在100℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后的100份沙果浆、混合浆液、混合提取液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度100℃,时间为5min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至35℃,再加入30份葡萄糖浆、6份蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入0.2份复合乳酸菌,加入量为106cfu/ml,控制发酵温度35℃,发酵至罐中浆液pH值为5.0,然后再加入10份破壁松花粉和步骤③制备的混合提取液,控制发酵温度40℃,发酵至罐中浆液pH值为4.0,得发酵浆液;所述的复合乳酸菌是由:植物乳杆菌、保加利亚乳杆菌、鼠李糖乳杆菌混合而成;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入5份复合维生素C、1份维生素E、和5份柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为105℃,时间为5min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为121℃,时间为10min杀菌,即得成品。
实施例3
一种沙果发酵饮料由以下步骤制得:(以下原料按重量份数计)
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为90℃,灭酶时间为10min,备用;
②将13.5份香蕉去皮、7.5份山楂果去核和9份去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将7份人参花、2份金银花、5.5份桃花、2份佛手柑、6.5份太白花和6.5份洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在85℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在95℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后80份沙果浆、混合浆液、混合提取液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度110℃,时间为2min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至37℃,再加入20份淀粉糖浆、5份蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入0.1份复合乳酸菌,加入量为107cfu/ml,控制发酵温度37℃,发酵至罐中浆液pH值为5.0,然后再加入8份破壁松花粉和步骤③制备的混合提取液,控制发酵温度39.5℃,发酵至罐中浆液pH值为4.0,得发酵浆液;所述的复合乳酸菌是由:植物乳杆菌、嗜热链球菌、德氏乳杆菌和发酵乳杆菌混合而成;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入3份复合维生素C、0.8份维生素E、和4份柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为110℃,时间为2min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为115℃,时间为5min杀菌,即得成品。
实施例4
一种沙果发酵饮料由以下步骤制得:(以下原料按重量份数计)
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为90℃,灭酶时间为10min,备用;
②将11份香蕉去皮、6份山楂果去核和8份去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将6份人参花、2份金银花、4.5份桃花、1.6份佛手柑、4.5份太白花和4份洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在83℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在93℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后的60份沙果浆、混合浆液、混合提取液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度115℃,时间为2min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至40℃,再加入15份木糖醇糖浆、5.5份蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入0.08份复合乳酸菌,加入量为104cfu/ml,控制发酵温度40℃,发酵至罐中浆液pH值为5.0,然后再加入7份破壁松花粉和步骤③制备的混合提取液,控制发酵温度38.5℃,发酵至罐中浆液pH值为4.0,得发酵浆液;所述的复合乳酸菌是由卷曲乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌混合而成;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入0.5份复合维生素C、0.6份维生素E、和0.2份柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为115℃,时间为2min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为90℃,时间为7min杀菌,即得成品。
实施例5
一种沙果发酵饮料由以下步骤制得:(以下原料按重量份数计)
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为90℃,灭酶时间为10min,备用;
②将12份香蕉去皮、7份山楂果去核和9份去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将7份人参花、3份金银花、5.5份桃花、1.7份佛手柑、5.5份太白花和5份洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在86℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在95℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后的70份沙果浆、混合浆液、混合提取液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度115℃,时间为2min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至41℃,再加入17份麦芽糖浆、6份蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入0.07份复合乳酸菌,加入量为104cfu/ml,控制发酵温度40℃,发酵至罐中浆液pH值为5.0,然后再加入7.5份破壁松花粉和步骤③制备的混合提取液,控制发酵温度39℃,发酵至罐中浆液pH值为4.0,得发酵浆液;所述的复合乳酸菌是由植物乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌和副干酪乳杆菌混合而成;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入2份复合维生素C、0.6份维生素E、和2份柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为115℃,时间为2min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为100℃,时间为4min杀菌,即得成品。
实施例1-实施例5所述的复合维生素是异维生素C钠和维生素C按照重量比1:1比例混合。
典型饮用案例
案例1:患者廖某,男,55岁,常常出现大便干结不通,腹胀腹痛,食欲不振,而且易患感冒,抵抗力差,没精神,在服用常规药物之后,辅助性还饮用本发明实施例1制备的沙果发酵饮料,每日1次每次150ml,增强肠道动力,提高肠道活性乳酸菌的数量,服药10天后,只喝本发明实施例1制备的沙果发酵饮料,每日1次每次150ml腹胀腹痛缓解,食纳增加,胸闷、气短、咳嗽也明显减轻,继续饮用20天,大便通畅,而且抵抗力明显提高,人也精神了。
案例2:患者苟某,女,60岁。近3年来大便秘结,伴腹胀、纳差,有时粪质并不干燥,但解时甚为困难,便后汗出气短,神疲肢倦,每天服用麻仁润肠丸后,还辅助性的饮用本发明实施例2制备的沙果发酵饮料,每日1次每次150ml,14日后停止服用药物,只饮用本发明实施例2制备的沙果发酵饮料,每日1次每次150ml,服用20天自觉排便有力,腹胀减轻。
Claims (2)
1.一种沙果发酵饮料,其特征在于:由以下重量份数的原料组成:沙果浆5-100份、复合维生素0.1-5份、柠檬酸0.1-5份、糖浆0.01-30份、复合乳酸菌0.05-0.2份、5-10份山楂果、3-8份洋甘菊、10-15份香蕉、4-6份蜂蜜、0.5-1份维生素E、5-9份人参花、6-10份破壁松花粉、3.5-6.5份桃花、1-3份金银花、1.5-2.5份佛手柑、7-11份去核红枣、3.5-8份太白花、适量纯净水;
所述的糖浆为白砂糖、葡萄糖、淀粉糖、木糖醇、麦芽糖醇、赤藓糖醇或低聚异麦芽糖中的任何一种或两种以上;
所述的复合乳酸菌为干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜热链球菌、德氏乳杆菌、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、罗氏乳杆菌或唾液乳杆菌中的两种以上混合而成;
所述的复合维生素是异维生素C钠和维生素C按照重量比1:1比例混合。
2.根据权利要求1所述的一种沙果发酵饮料制备方法,其特征在于:包括以下步骤:
①选择九成熟、无畸形、无病虫害、无霉烂、无腐败的新鲜沙果,去皮去核后,清洗干净,打浆,得沙果浆,然后将沙果浆灭酶,灭酶温度为85-90℃,灭酶时间为5-10min,备用;
②将香蕉去皮、山楂果去核和去核红枣混合加入混合重量1.2倍的纯净水,打浆,得到混合浆液;
③将人参花、金银花、桃花、佛手柑、太白花和洋甘菊分别在40℃环境中干燥至恒重,再混合后粉碎过80目筛,超声处理5min,然后在80-90℃温度下,煮制20min,过滤得到第一次提取液,将滤渣加水,在90-100℃温度下,煮制15min,过滤的第二次提取液,将两次提取液混合,得混合提取液;
④将步骤①、步骤②和步骤③制备完成的灭酶后的沙果浆、混合浆液、混合提取液混合,用高速均质机,均质处理10min,然后高压蒸汽灭菌,灭菌温度85-121℃,时间为25-1min,得混合匀质液;
⑤将步骤④制得的混合匀质液冷却至20-45℃,再加入糖浆、蜂蜜混合均匀,再加入混合匀质液0.8倍质量的纯净水,搅拌均匀,置于发酵罐中然后加入复合乳酸菌,加入量为100-109cfu/ml,控制发酵温度20-45℃,发酵至罐中浆液pH值为5.0,然后再加入破壁松花粉和步骤③制备的混合提取液,控制发酵温度38-43℃,发酵至罐中浆液pH值为4.0,得发酵浆液;
⑥将步骤⑤发酵后的发酵浆液,用高速离心机离心处理5min,取上清液,得发酵液;然后将发酵液加入复合维生素C、维生素E、和柠檬酸混合后搅拌均匀放置在室温下24小时,然后高速离心5min,进行温度为90-121℃,时间为25-10min,的超高温瞬时杀菌,然后无菌灌装,再进行温度为85-121℃,时间为25-1min杀菌,即得成品。
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