CN108567086A - A kind of compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof - Google Patents
A kind of compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof Download PDFInfo
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- CN108567086A CN108567086A CN201710593009.1A CN201710593009A CN108567086A CN 108567086 A CN108567086 A CN 108567086A CN 201710593009 A CN201710593009 A CN 201710593009A CN 108567086 A CN108567086 A CN 108567086A
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- mango
- fermencucumber
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 76
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 76
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 76
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 150000001875 compounds Chemical class 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims description 21
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 235000019634 flavors Nutrition 0.000 claims abstract description 26
- 239000002562 thickening agent Substances 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 23
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 23
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 22
- 229940013618 stevioside Drugs 0.000 claims abstract description 22
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019202 steviosides Nutrition 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 239000006210 lotion Substances 0.000 claims abstract description 21
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 230000001954 sterilising effect Effects 0.000 claims description 27
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 24
- 235000013734 beta-carotene Nutrition 0.000 claims description 24
- 239000011648 beta-carotene Substances 0.000 claims description 24
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 24
- 229960002747 betacarotene Drugs 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 24
- 235000006708 antioxidants Nutrition 0.000 claims description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 10
- 238000004090 dissolution Methods 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 244000057717 Streptococcus lactis Species 0.000 claims description 8
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 230000003750 conditioning effect Effects 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 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 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 235000010350 erythorbic acid Nutrition 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 abstract description 13
- 229940039696 lactobacillus Drugs 0.000 abstract description 13
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 238000010924 continuous production Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000019985 fermented beverage Nutrition 0.000 abstract description 2
- 230000007413 intestinal health Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 15
- 235000013399 edible fruits Nutrition 0.000 description 8
- 235000010352 sodium erythorbate Nutrition 0.000 description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- 241001478240 Coccus Species 0.000 description 2
- 244000131360 Morinda citrifolia Species 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000017524 noni Nutrition 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of compound lactobacillus-fermencucumber mango juice beverages, with mango pulp, white granulated sugar, fructose syrup, oligoisomaltose, apple vinegar, thickener, food flavor, acidity regulator, antioxidant, bata-carotene lotion, stevioside, compound lactobacillus and water are raw material.The present invention is fermented using mango juice, and raw material sources are abundant, of low cost, can carry out continuous production in general beverage workshop, market potential is larger；It is added to oligoisomaltose and stevioside in the allocating technology of fermented beverage, has the health-care effect for adjusting intestinal health while so that product is had ferment local-flavor.
Description
Technical field
The invention belongs to fermented fruits and vegetables juice beverage manufacture fields, are related to fruit drink and preparation method thereof, particularly relate to one
Kind compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof.It is full, healthy, high stability that the present invention can produce mouthfeel
Fermented fruits and vegetables juice beverage.
Background technology
Fruit drink refers to adding drink made of the allotment such as inspissated juice, sugar, acidity regulator, essence, always
Since liked by consumer.However as the raising of people's level of consumption, health care consciousness is more and more stronger, is carried to fruit drink
The higher requirement gone out.
Mango is one of famous tropical fruit (tree), and fruit contains the nutriments such as sugar, protein, crude fibre.Especially tie up
The precursor carrotene ingredient of raw element A is especially high, is rare in all fruit, the depth with unique flavor and nutritive value
Liked by consumer.Existing mango juice has two kinds of subsider juice and chaos PID in the market, and juice is in process by enzymolysis, mistake
The processes color and lusters such as filter, flavor and nutritive value loss are larger, and turbid juice then has pigment in shelf life and floats, pulp layering, precipitates
The problems such as.
It is applied in fruit drink preparation using biofermentation technique, the nutritive value of fruit juice can be effectively improved and improved and produced
The added value of product.For example researcher Fu Wenying develops the processing method and Noni fermented juice (application numbers of Noni fermented juices
200710107654.4), so that Noli fruit bitter tastes is reduced, is easy to absorb.
The researcher Tong Xu people develop lactic acid fermentation fruit juice and beverage (application number 200710158532.8), researcher Zhao Min
Develop fresh mango probiotic beverage and preparation method thereof (application number 201010587378.8), researcher's Huang educate roc and develop
A kind of preparation method (application number 201210275275.7) of loquat juice lactic acid fermentation function, researcher Zheng Bo develop by force one
Kind fermentation mango juice beverage and preparation method thereof (application number 201610655048.5).
But all limitation with fresh fruit fermentation and product be made do not consider that continuous production and shelf life internal stability etc. are asked
Topic.This research uses mango juice, and through compound lactobacillus-fermencucumber, functional oligoisomaltose and low is added in allocation process
The stevioside of heat, mouthfeel is full, unique flavor, product are after homogeneous, sterilization, filling postcooling, product in shelf life 9 months
Substantially without floating, layering, deposited phenomenon.
Invention content
The purpose of the present invention is to provide a kind of compound lactobacillus-fermencucumber mango juice of high added value mango cloudy juice drinks
Material.
Another object of the present invention be to provide can industrialized production fermentation the turbid juice stability of mango preparation method.
To achieve the goals above, the present invention uses following technical scheme：
A kind of compound lactobacillus-fermencucumber mango juice beverage, with mango pulp, white granulated sugar, fructose syrup, oligoisomaltose, apple
Vinegar, thickener, food flavor, acidity regulator, antioxidant, beta carotene lotion, stevioside, compound lactobacillus and water are
Raw material.
Preferably, the weight of wherein described each ingredient is calculated as with mango juice beverage 1000mL：150~300 grams of mango pulp,
0~100 gram of white granulated sugar, 0~130 gram of fructose syrup, 0~35 gram of oligoisomaltose, 0~20 gram of apple vinegar, thickener 0.2~
5 grams, 0.5~2 gram of food flavor, 0.2~2 gram of acidity regulator, 0.1~1 gram of antioxidant, beta carotene lotion 0.1~
0.5 gram, 0~0.15 gram of stevioside, 0.01~0.5 gram of compound lactobacillus, surplus is water.
Preferably, the thickener is by weight ratio by 60~90% sodium carboxymethylcellulose and 10~40% Huang
Virgin rubber forms；The mass concentration of beta carotene is 1% in beta carotene lotion.
Preferably, the antioxidant is different anti-by 30~80% vitamin C and 20~70% D- by weight ratio
Bad hematic acid sodium composition.
Preferably, the acidity regulator by weight ratio by 10~40% citric acid, 10%~40% six partially
Sodium phosphate and 20~80% be divided into lactic acid composition.
Preferably, the compound lactobacillus is by weight ratio by 30~50% lactobacillus plantarum and 50%~70%
Lactococcus lactis forms.
A kind of preparation method of compound lactobacillus-fermencucumber mango juice beverage, the preparation method are as follows：Claim by the formula
Each raw material is taken,
1) prepared by zymotic fluid：Mango pulp is weighed, the normal-temperature water of mango pulp dosage 30~60% is added, is stirred evenly with stirring rod,
Postcooling is sterilized by bar murderous intention to 28~45 DEG C, sterilization conditions：80~90 DEG C of 5~8min of holding；The volume of water liftout is controlled,
The total amount of water and mango pulp is 1.5~2.5 times of mango pulp weight after making sterilization, on super-clean bench, weighs the bacterium of formula dosage
Kind is added in feed liquid, stirs evenly, and fermentation obtains zymotic fluid；
2) dissolving of thickener：Thickener is weighed to be scattered in 65~75 DEG C of hot water, it is cooling for use fully after dissolving；
3) molten sugar：The white granulated sugar weighed up is added in 40~80 DEG C of water, is fully filtered after dissolving, it is for use after cooling；
4) molten antioxidant：Antioxidant is weighed, it is for use after being cooled down with 40~50 DEG C of water dissolutions；
5) molten acidity regulator：Acidity regulator is weighed, it is for use after being cooled down with 40~50 DEG C of water dissolutions；
6) mixing preparation：Proportioner is added with remaining raw material in alternative in step 1~5 and is stirred 15~60 minutes, is mixed
It is even for use；
7) homogeneous；
8) it sterilizes, is filling；
9) it cases：Storage after canned product bottle inversion, cooling laggard luggage case is drunk to get to the fermentation mango juice
Material.
Preferably, in step 1), strain is at 28~45 DEG C after constant temperature incubation 3~for 24 hours, in pH3.6~4.0, solvable
Property solid content and the ratio of total acid terminate when reaching 2.5~3.5 and ferment.
Preferably, in step 7) product pass through UHT, level-one 0~10MPa of homogenization pressure, double-stage homogenization pressure 0~
5MPa, 50~80 DEG C of homogenizing temperature.
Preferably, sterilization conditions in step 8)：100~110 DEG C of 15~60s of holding of sterilization temperature, through ultra-clean after sterilization
Bottle placer is filled in PET bottle.
Beneficial effects of the present invention：
1) present invention uses compound lactobacillus-fermencucumber mango cloudy juice, and mouthfeel is full, unique flavor, enriches mango juice beverage
Kind.
2) present invention is fermented using mango juice, and raw material sources are abundant, of low cost, can be carried out in general beverage workshop
Continuous production, market potential are larger.
3) present invention is added to oligoisomaltose and stevioside in the allocating technology of fermented beverage, and product is made to have hair
Has the health-care effect for adjusting intestinal health while ferment flavor.
4) product quality of the present invention is stablized, and nothing is apparent in shelf life 9 months floats, is layered, sedimentation problem.
Specific implementation mode
Below by specific implementation case, technical scheme of the present invention is further illustrated.
In the present invention, if not refering in particular to, used raw material and equipment are commercially available or commonly used in the art.Under
The method in embodiment is stated, is the conventional method of this field unless otherwise instructed.
Embodiment 1
This example ingredient is by mango pulp, white granulated sugar, fructose syrup, oligoisomaltose, apple vinegar, thickener, food flavor, acid
It is raw material to spend conditioning agent, antioxidant, 1% beta carotene lotion, stevioside, compound lactobacillus and water, wherein each ingredient
Weight be calculated as with total amount 1000mL：210 grams of mango pulp, 40 grams of white granulated sugar, 34 grams of fructose syrup, 20 grams of oligoisomaltose,
10 grams of apple vinegar, 0.9 gram of sodium carboxymethylcellulose, 0.18 gram of xanthans, 1.04 grams of food flavor, 0.2 gram of citric acid, six inclined phosphorus
0.18 gram of sour sodium, 0.5 gram of lactic acid, 0.3 gram of vitamin C, 0.2 gram of sodium isoascorbate, 0.15 gram of 1% beta carotene lotion,
Stevioside 0.05, lactobacillus plantarum 0.018g, 0.029 gram of Lactococcus lactis, surplus is water.
The production method of the present invention is as follows：
Each raw material is weighed by the formula：
1. prepared by zymotic fluid：Mango pulp is weighed, the normal-temperature water of about mango pulp dosage 50% or so is added, is stirred with stirring rod equal
It is even, sterilize postcooling to 37 DEG C by bar murderous intention, pasteurize condition：85 DEG C of holding 5min.The volume for controlling water liftout, makes to kill
The total amount of water and mango pulp is 2 times of mango pulp weight after bacterium, and on super-clean bench, feed liquid is added in the strain for weighing formula dosage
In, it stirs evenly, constant temperature incubation 8h or so at 37 DEG C, in pH3.85, soluble solid and total acid (Citric Acid Mono meter)
Fermentation is terminated when ratio is 2.9, obtains zymotic fluid；
2. the dissolving of thickener：Thickener is weighed to be scattered in 65 DEG C of hot water, it is cooling for use fully after dissolving；
3. molten sugar：The white granulated sugar weighed up is added in 70 DEG C of water, is fully filtered after dissolving, it is for use after cooling；
4. molten antioxidant：Antioxidant is weighed, it is for use after being cooled down with 50 DEG C of water dissolutions；
5. molten acidity regulator：Acidity regulator is weighed, it is for use after being cooled down with 50 DEG C of water dissolutions；
6. mixing preparation：Proportioner will be added with remaining raw material in alternative in step 1~5 and stirred 40 minutes, mixing
For use；
7. homogeneous：Product passes through UHT, level-one homogenization pressure 0MPa, double-stage homogenization pressure 0MPa.70 DEG C of homogenizing temperature；
8. sterilizing, being filling：Sterilization conditions：105 DEG C of holding 15s of sterilization temperature.After sterilization PET bottle is filled to through ultra-clean bottle placer
In；
9. vanning：Storage after canned product bottle inversion, cooling laggard luggage case is drunk to get to the fermentation mango juice
Material.
Embodiment 2
This example ingredient is by mango pulp, white granulated sugar, fructose syrup, oligoisomaltose, apple vinegar, thickener, food flavor, acid
It is raw material to spend conditioning agent, antioxidant, 1% beta carotene lotion, stevioside, compound lactobacillus and water, wherein each ingredient
Weight be calculated as with total amount 1000mL：180 grams of mango pulp, 9 grams of white granulated sugar, 63 grams of high fructose corn, 35 grams of oligoisomaltose, apple
8 grams of vinegar, 0.65 gram of sodium carboxymethylcellulose, 0.16 gram of xanthans, 1.04 grams of food flavor, 0.4 gram of citric acid, calgon
0.25 gram, 0.6 gram of lactic acid, 0.3 gram of vitamin C, 0.2 gram of sodium isoascorbate, 0.2 gram of 1% beta carotene lotion, stevioside
0.09, lactobacillus plantarum 0.015g, 0.024 gram of Lactococcus lactis, surplus are water.
The production method of the present invention is as follows：
Each raw material is weighed by the formula：
1. prepared by zymotic fluid：The normal-temperature water that about mango pulp dosage 40% or so is added in mango pulp is weighed, is stirred with stirring rod equal
It is even, sterilize postcooling to 33 DEG C by bar murderous intention, sterilization conditions：85 DEG C of holding 5min.The volume for controlling water liftout, after making sterilization
The total amount of water and mango pulp is 1.8 times of mango pulp weight, and on super-clean bench, the strain for weighing formula dosage is added in feed liquid,
It stirs evenly, constant temperature incubation 8h or so at 33 DEG C, in pH3.9, the ratio of soluble solid and total acid (Citric Acid Mono meter)
Fermentation is terminated when being 3.1, obtains zymotic fluid；
2. the dissolving of thickener：Thickener is weighed to be scattered in 70 DEG C of hot water, it is cooling for use fully after dissolving；
3. molten sugar：The white granulated sugar weighed up is added in 60 DEG C of water, is fully filtered after dissolving, it is for use after cooling；
4. molten antioxidant：Antioxidant is weighed, it is for use after being cooled down with 45 DEG C of water dissolutions；
5. molten acidity regulator：Acidity regulator is weighed, it is for use after being cooled down with 45 DEG C of water dissolutions；
6. mixing preparation：Proportioner will be added with remaining raw material in alternative in step 1~5 and stirred 45 minutes, mixing
For use；7. homogeneous：Product passes through UHT, level-one homogenization pressure 1MPa, double-stage homogenization pressure 0MPa.65 DEG C of homogenizing temperature
8. sterilizing, being filling：Sterilization conditions：105 DEG C of holding 15s of sterilization temperature.After sterilization PET bottle is filled to through ultra-clean bottle placer
In.
9. vanning：Will after canned product bottle inversion, cooling laggard luggage case storage to get to the fermentation mango juice
Beverage；
Embodiment 3
This example ingredient is by mango pulp, white granulated sugar, fructose syrup, oligoisomaltose, apple vinegar, thickener, food flavor, acid
It is raw material to spend conditioning agent, antioxidant, 1% beta carotene lotion, stevioside, compound lactobacillus and water, wherein each ingredient
Weight be calculated as with total amount 1000mL：240 grams of mango pulp, 52.5 grams of white granulated sugar, 11 grams of fructose syrup, oligoisomaltose 10
Gram, 12 grams of apple vinegar, 0.7 gram of sodium carboxymethylcellulose, 0.15 gram of xanthans, 1.04 grams of food flavor, 0.1 gram of citric acid, six
Sodium metaphosphate 0.22,0.3 gram of lactic acid, 0.28 gram of vitamin C, 0.22 gram of sodium isoascorbate, 0.12 gram of beta carotene, stevia rebaudianum
Sugar 0.06, lactobacillus plantarum 0.02g, 0.035 gram of Lactococcus lactis, surplus are water.
The production method of the present invention is as follows：
Each raw material is weighed by the formula：
1. prepared by zymotic fluid：The normal-temperature water that about mango pulp dosage 60% or so is added in mango pulp is weighed, is stirred with stirring rod equal
It is even, sterilize postcooling to 39 DEG C by bar murderous intention, sterilization conditions：85 DEG C of holding 5min.The volume for controlling water liftout, after making sterilization
The total amount of water and mango pulp is 2.5 times of mango pulp weight, and on super-clean bench, the strain for weighing formula dosage is added in feed liquid,
It stirs evenly, at 39 DEG C after constant temperature incubation 11h, in pH3.67, the ratio of soluble solid and total acid (Citric Acid Mono meter)
Fermentation is terminated when being 2.6, obtains zymotic fluid；
2. the dissolving of thickener：Thickener is weighed to be scattered in 75 DEG C of hot water, it is cooling for use fully after dissolving；
3. molten sugar：The white granulated sugar weighed up is added in 55 DEG C of water, is fully filtered after dissolving, it is for use after cooling；
4. molten antioxidant：Antioxidant is weighed, it is for use after being cooled down with 45 DEG C of water dissolutions；
5. molten acidity regulator：Acidity regulator is weighed, it is for use after being cooled down with 45 DEG C of water dissolutions；
6. mixing preparation：Proportioner will be added with remaining raw material in alternative in step 1~5 and stirred 45 minutes, mixing
For use；
7. homogeneous：Product passes through UHT, level-one homogenization pressure 0MPa, double-stage homogenization pressure 0MPa.60 DEG C of homogenizing temperature
8. sterilizing, being filling：Sterilization conditions：105 DEG C of holding 15s of sterilization temperature.After sterilization PET bottle is filled to through ultra-clean bottle placer
In.
9. vanning：Will after canned product bottle inversion, cooling laggard luggage case storage to get to the fermentation mango juice
Beverage；
Embodiment 4
This example ingredient is by mango pulp, white granulated sugar, fructose syrup, apple vinegar, thickener, food flavor, acidity regulator, antioxygen
Agent, 1% beta carotene lotion, stevioside, compound lactobacillus and water are raw material, wherein the weight of each ingredient is with total amount
1000mL is calculated as：210 grams of mango pulp, 8 grams of white granulated sugar, 83 grams of fructose syrup, 16 grams of oligoisomaltose, 12 grams of apple vinegar, carboxylic
0.7 gram of sodium carboxymethylcellulose pyce, 0.15 gram of xanthans, 1.04 grams of food flavor, 0.2 gram of citric acid, calgon 0.22, lactic acid
0.6 gram, 0.3 gram of vitamin C, 0.2 gram of sodium isoascorbate, 0.12 gram of 1% beta carotene lotion, stevioside 0.04, plant
Lactobacillus 0.02g, 0.035 gram of Lactococcus lactis, surplus are water.
Embodiment 5
This example ingredient is by mango pulp, white granulated sugar, apple vinegar, thickener, food flavor, acidity regulator, antioxidant, 1%
Beta carotene lotion, stevioside, compound lactobacillus and water are raw material, wherein the weight of each ingredient is in terms of total amount 1000mL
For：180 grams of mango pulp, 66 grams of white granulated sugar, 15 grams of oligoisomaltose, 10 grams of apple vinegar, 0.65 gram of sodium carboxymethylcellulose, Huang
0.16 gram of virgin rubber, 0.25 gram of calgon, 1.04 grams of food flavor, 0.4 gram of citric acid, 0.5 gram of lactic acid, vitamin C 0.4
Gram, 0.1 gram of sodium isoascorbate, 0.2 gram of 1% beta carotene lotion, stevioside 0.08, lactobacillus plantarum 0.015g, lactic acid breast
0.024 gram of coccus lactic acid, surplus are water.
Embodiment 6
This example ingredient by mango pulp, fructose syrup, apple vinegar, thickener, food flavor, acidity regulator, antioxidant,
1% beta carotene lotion, stevioside, compound lactobacillus and water are raw material, wherein the weight of each ingredient is with total amount 1000mL
It is calculated as：240 grams of mango pulp, 77 grams of fructose syrup, 12 grams of oligoisomaltose, 8 grams of apple vinegar, 0.7 gram of sodium carboxymethylcellulose,
0.15 gram of xanthans, 1.04 grams of food flavor, 0.1 gram of citric acid, calgon 0.22,0.5 gram of lactic acid, vitamin C 0.3
Gram, 0.2 gram of sodium isoascorbate, 0.12 gram of 1% beta carotene lotion, stevioside 0.07, lactobacillus plantarum 0.02g, lactic acid breast
0.035 gram of coccus, surplus are water.
Embodiment 7
This example ingredient is by mango pulp, white granulated sugar, apple vinegar, thickener, food flavor, acidity regulator, antioxidant, 1%
Beta carotene lotion, stevioside, compound lactobacillus and water are raw material, wherein the weight of each ingredient is in terms of total amount 1000mL
For：150 grams of mango pulp, 100 grams of white granulated sugar, 35 grams of oligoisomaltose, 20 grams of apple vinegar, 3 grams of sodium carboxymethylcellulose, xanthan
It is 2 grams of glue, 0.4 gram of calgon, 1.04 grams of food flavor, 0.4 gram of citric acid, 1.2 grams of lactic acid, 0.4 gram of vitamin C, different anti-
0.6 gram of bad hematic acid sodium, 0.5 gram of 1% beta carotene lotion, stevioside 0.15, lactobacillus plantarum 0.25g, Lactococcus lactis
0.25 gram, surplus be water.
Embodiment 8
This example ingredient is by mango pulp, white granulated sugar, fructose syrup, oligoisomaltose, apple vinegar, thickener, food flavor, acid
It is raw material to spend conditioning agent, antioxidant, 1% beta carotene lotion, stevioside, compound lactobacillus and water, wherein each ingredient
Weight be calculated as with total amount 1000mL：300 grams of mango pulp, 52.5 grams of white granulated sugar, 130 grams of fructose syrup, oligoisomaltose 35
Gram, 12 grams of apple vinegar, 0.7 gram of sodium carboxymethylcellulose, 0.15 gram of xanthans, 1.04 grams of food flavor, 0.1 gram of citric acid, six
Sodium metaphosphate 0.22,0.3 gram of lactic acid, 0.28 gram of vitamin C, 0.22 gram of sodium isoascorbate, 0.12 gram of beta carotene, stevia rebaudianum
Sugar 0.06, lactobacillus plantarum 0.02g, 0.035 gram of Lactococcus lactis, surplus are water.
Meet fermented fruits and vegetables juice beverage (GB/T31121-2014) national standard after the examination and test of products
Above-mentioned embodiment is only a preferred solution of the present invention, limit in any form not is made to the present invention
System, on the premise of not exceeding the technical scheme recorded in the claims also other variations and modifications.
Claims (10)
1. a kind of compound lactobacillus-fermencucumber mango juice beverage, which is characterized in that with mango pulp, white granulated sugar, fructose syrup, oligomeric different
Maltose, apple vinegar, thickener, food flavor, acidity regulator, antioxidant, beta carotene lotion, stevioside, Composite Milk
Sour bacterium and water are raw material.
2. a kind of compound lactobacillus-fermencucumber mango juice beverage according to claim 1, which is characterized in that wherein it is described respectively at
The weight divided is calculated as with mango juice beverage 1000mL：150~300 grams of mango pulp, 0~100 gram of white granulated sugar, fructose syrup 0~130
Gram, 0~35 gram of oligoisomaltose, 0~20 gram of apple vinegar, 0.2~5 gram of thickener, 0.5~2 gram of food flavor, acidity adjustment
0.2~2 gram of agent, 0.1~1 gram of antioxidant, 0.1~0.5 gram of beta carotene lotion, 0~0.15 gram of stevioside, compound lactic acid
0.01~0.5 gram of bacterium, surplus is water.
3. a kind of compound lactobacillus-fermencucumber mango juice beverage according to claim 1 or 2, which is characterized in that the thickening
Agent is made of 60~90% sodium carboxymethylcellulose and 10~40% xanthans by weight ratio；In beta carotene lotion
The mass concentration of beta carotene is 1%.
4. a kind of compound lactobacillus-fermencucumber mango juice beverage according to claim 1 or 2, which is characterized in that the antioxygen
Agent is made of 30~80% vitamin C and 20~70% D-araboascorbic acid sodium by weight ratio.
5. a kind of compound lactobacillus-fermencucumber mango juice beverage according to claim 1 or 2, which is characterized in that the acidity
Conditioning agent by weight ratio by 10~40% citric acid, 10%~40% calgon and 20~80% is divided into lactic acid
Composition.
6. a kind of compound lactobacillus-fermencucumber mango juice beverage according to claim 1 or 2, which is characterized in that described compound
Lactic acid bacteria is made of 30~50% lactobacillus plantarum and 50%~70% Lactococcus lactis by weight ratio.
7. a kind of preparation method of compound lactobacillus-fermencucumber mango juice beverage as described in claim 1, which is characterized in that described
Preparation method is as follows：Each raw material is weighed by the formula,
1) prepared by zymotic fluid：Mango pulp is weighed, the normal-temperature water of mango pulp dosage 30~60% is added, is stirred evenly with stirring rod,
Postcooling is sterilized by bar murderous intention to 28~45 DEG C, sterilization conditions：80~90 DEG C of 5~8min of holding；The volume of water liftout is controlled,
The total amount of water and mango pulp is 1.5~2.5 times of mango pulp weight after making sterilization, on super-clean bench, weighs the bacterium of formula dosage
Kind is added in feed liquid, stirs evenly, and fermentation obtains zymotic fluid；
2) dissolving of thickener：Thickener is weighed to be scattered in 65~75 DEG C of hot water, it is cooling for use fully after dissolving；
3) molten sugar：The white granulated sugar weighed up is added in 40~80 DEG C of water, is fully filtered after dissolving, it is for use after cooling；
4) molten antioxidant：Antioxidant is weighed, it is for use after being cooled down with 40~50 DEG C of water dissolutions；
5) molten acidity regulator：Acidity regulator is weighed, it is for use after being cooled down with 40~50 DEG C of water dissolutions；
6) mixing preparation：Proportioner is added with remaining raw material in alternative in step 1~5 and is stirred 15~60 minutes, is mixed
It is even for use；
7) homogeneous；
8) it sterilizes, is filling；
9) it cases：Storage after canned product bottle inversion, cooling laggard luggage case is drunk to get to the fermentation mango juice
Material.
8. a kind of preparation method of compound lactobacillus-fermencucumber mango juice beverage according to claim 7, which is characterized in that step
It is rapid 1) in, strain is at 28~45 DEG C after constant temperature incubation 3~for 24 hours, in the ratio of pH3.6~4.0, soluble solid and total acid
Fermentation is terminated when reaching 2.5~3.5.
9. a kind of preparation method of compound lactobacillus-fermencucumber mango juice beverage according to claim 7, which is characterized in that step
It is rapid 7) in product pass through UHT, level-one 0~10MPa of homogenization pressure, double-stage homogenization 0~5MPa of pressure, 50~80 DEG C of homogenizing temperature.
10. a kind of preparation method of compound lactobacillus-fermencucumber mango juice beverage according to claim 7, which is characterized in that
Sterilization conditions in step 8)：100~110 DEG C of 15~60s of holding of sterilization temperature, PET bottle is filled to after sterilization through ultra-clean bottle placer
In.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
| CN111248368A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Tamarind and hawthorn fruit composite juice beverage and preparation method thereof |
| CN111513221A (en) * | 2020-04-30 | 2020-08-11 | 徐州联志生物科技有限公司 | Low-alcohol apple and onion juice compound fermented beverage and preparation process thereof |
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| CN101697834A (en) * | 2007-11-27 | 2010-04-28 | 佟旭民 | Lactic acid fermentation fruit juice and drink |
| CN106036272A (en) * | 2016-06-03 | 2016-10-26 | 安阳市京膳堂饮料有限公司 | Kefir-fermented fruit and vegetable juice fermentation broth, Kefir-fermented fruit and vegetable juice drink and preparation methods of fermentation broth and drink |
| CN106858229A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of mango fermented beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697834A (en) * | 2007-11-27 | 2010-04-28 | 佟旭民 | Lactic acid fermentation fruit juice and drink |
| CN106858229A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of mango fermented beverage and preparation method thereof |
| CN106036272A (en) * | 2016-06-03 | 2016-10-26 | 安阳市京膳堂饮料有限公司 | Kefir-fermented fruit and vegetable juice fermentation broth, Kefir-fermented fruit and vegetable juice drink and preparation methods of fermentation broth and drink |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
| CN111248368A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Tamarind and hawthorn fruit composite juice beverage and preparation method thereof |
| CN111513221A (en) * | 2020-04-30 | 2020-08-11 | 徐州联志生物科技有限公司 | Low-alcohol apple and onion juice compound fermented beverage and preparation process thereof |
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