CN108936182A - One kind active solid beverage of fruits and vegetables containing Victoria C and preparation method thereof - Google Patents
One kind active solid beverage of fruits and vegetables containing Victoria C and preparation method thereof Download PDFInfo
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- CN108936182A CN108936182A CN201811043318.2A CN201811043318A CN108936182A CN 108936182 A CN108936182 A CN 108936182A CN 201811043318 A CN201811043318 A CN 201811043318A CN 108936182 A CN108936182 A CN 108936182A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 28
- 239000007787 solid Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 37
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 14
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 14
- 239000006041 probiotic Substances 0.000 claims abstract description 12
- 235000018291 probiotics Nutrition 0.000 claims abstract description 12
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 10
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 10
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 10
- 235000000832 Ayote Nutrition 0.000 claims abstract description 10
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 10
- 241000207199 Citrus Species 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 10
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 10
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 10
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- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 10
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 10
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 10
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 10
- 240000007228 Mangifera indica Species 0.000 claims abstract description 10
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 10
- 241000508269 Psidium Species 0.000 claims abstract description 10
- 235000000661 Rosa laevigata Nutrition 0.000 claims abstract description 10
- 241001278833 Rosa laevigata Species 0.000 claims abstract description 10
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 10
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 10
- 235000021028 berry Nutrition 0.000 claims abstract description 10
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 10
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 9
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 9
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 44
- 235000019154 vitamin C Nutrition 0.000 abstract description 24
- 239000011718 vitamin C Substances 0.000 abstract description 24
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 22
- 229930003268 Vitamin C Natural products 0.000 abstract description 22
- 238000005516 engineering process Methods 0.000 abstract description 7
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- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
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- 229940079593 drug Drugs 0.000 description 3
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- 206010012735 Diarrhoea Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000000913 Kidney Calculi Diseases 0.000 description 2
- 208000015924 Lithiasis Diseases 0.000 description 2
- 206010029148 Nephrolithiasis Diseases 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000007938 effervescent tablet Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010067130 Spastic diplegia Diseases 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- VEFXTGTZJOWDOF-UHFFFAOYSA-N benzene;hydrate Chemical compound O.C1=CC=CC=C1 VEFXTGTZJOWDOF-UHFFFAOYSA-N 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 229920001436 collagen Polymers 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of active solid beverages of fruits and vegetables containing Victoria C and preparation method thereof, are related to solid beverage preparation technical field.Beverage includes the raw material of following mass fraction: 2-8 parts of wild jujube, 2-8 parts of strawberry, 2-8 parts of citrus, 2-8 parts of lemon, candied date 2-8 parts seedless, 2-8 parts of guava, 2-8 parts of Kiwi berry, 2-8 parts of red fruit, 2-8 parts of purslane, 2-8 parts of orange, 2-8 parts of orange, 2-8 parts of persimmon, 2-8 parts of mango, 2-8 parts of longan, 2-8 parts of Rosa roxburghii Tratt, 2-8 parts of the fruit of Cherokee rose, 2-8 parts of tomato, 2-8 parts of pumpkin, 2-8 parts of apple, 2-8 parts of fig.Various fruits are selected to solve rich in sugar, nutritive loss in fruits and vegetables, additive a series of problems using probiotics fermention technology, ultralow temperature freeze drying technology, freeze grinding technology and vacuum-packed technique; protect content vitamin C in fruits and vegetables; other nutriments are also protected, takes for a long time and people is helped to delay senescence.
Description
Technical field
The present invention relates to a kind of active solid beverages of fruits and vegetables containing Victoria C and preparation method thereof, and specially beverage technology of preparing is led
Domain.
Background technique
Victoria C beverage has solid and liquid two kinds, and having for solid is pulvis and tablet, liquid it is various in style, contain
Amount is also different.Vitamin C beverage is turned on the slogan for facilitating replenishing vitamins C because of sweet and sour taste, is praised highly by consumer very much,
Especially women.The consumer for choosing Victoria C drink is mostly that student and white collar women are in the majority.Such as the Victoria C in fruit juice, it is
The contained natural vitamin C of fruit itself generally will not bring pair to human body even if edible has been more than daily recommended intake
Effect, because in fruit juice other than vitamin C, also containing substances such as natural biological flavones.But, present many fruit drinks
During processing, due to needing the program by high temperature, heating, natural vitamin C is easy to be lost, so in fruit drink
Vitamin C largely adds is all artificial synthesized vitamin C.According to national standards, these " beverage " products
In pure juice content requirement be not less than 10%, usually between 10%-20%；That is, most of ingredient is water and sugar,
Fruit aroma has also been diluted 5-10 times mainly from additional fruit essence, nutriment therein.Even purity 100%
Fruit juice many nutritional ingredients can be also lost, in addition, in order to guarantee during processing because the processes such as smashing and squeezing to pieces
The mouthfeel of beverage can also add the flavouring such as sugar, sweetener, fragrance, while replenishing vitamins C, also to absorb these at
Point, the bulk deposition of sugar in vivo makes weight gain.
Vitamin C is the important nutrient of needed by human body, but nutrition educational circles is not it is believed that excessively intake Victoria C must yet
It wants, just requires supplementation with more Victoria C such as the crowd that the big perspiration of amount of exercise is more, pressure is big generally directed to some special populations, it can
Suitably to drink Victoria C beverage.Also Victoria C is easily caused to rely on if taking in excessive Victoria C, once expand body to the requirement of Victoria C,
Supplement is reduced later is likely to result in human body Victoria C shortage instead.Ascorbic intake recommended amounts are 90 milligrams to adult daily,
No more than 2000 milligrams, Excess free enthalpy vitamin C will lead to gastrointestinal disorders, kidney stone and excessive iron and absorb.All indicate contains
There is ascorbic product, Vitamin C content has been above mark content, and the measured value and mark numerical value of portioned product can
As many as 2-3 times can be differed.Vitamin C content of the content of most of beverage products in 40 milligrams/100 milliliters or more, one bottle
At 200 milligrams or more, it is equivalent to more than 2 times of daily recommended intake (100 milligrams).Vitamin C content is not indicated some
Fruit juice and fruit drink in, also contain more vitamin C.If the vitamin C of addition is artificial synthesized, food in fruit juice
With excess, some harm may be brought to human body.It is all to manufacture under lab because of artificial synthesized vitamin C
, it is all for doing pharmaceutical preparation, such as vitamin C drug mostly, dosage is often bigger, may if taken for a long time
A large amount of oxalic acid can be generated in human body, lead to the illnesss such as calculus urate.2006, the safe competent authority of Something English (FSA),
After United States drug food control office (FDA), in Britain, 230 kinds of beverages, discovery part contain ascorbic drink on the market for detection
Material has carcinogen benzene, and concentration is greater than standard 1PPD of the United Kingdom National drinking water containing benzene, the even higher than World Health Organization
(WHO) drinking water benzene concentration standard 10PPD.In fact, being found early in FDA in 1992, adds ascorbic beverage or contain
The fruit juice of natural vitamin C is possible to generate carcinogen benzene if the preservative of benzoate is added.Victoria C is not to mend
The more the better, Victoria C beverage is also not everybody and is suitable for drinking, Victoria C contained in Victoria C beverage, although being unlikely to reach drug dose,
But the patient with chronic diarrhea, canker, lithiasis, blood disease, gout is just not suitable for.By taking lithiasis patient as an example, such as
If fruit mends Victoria C again, intracorporal oxalate content just will increase, lead to calculus aggravation.
The structure of vitamin C molecules is very easy to oxidation.In the case where alkalinity, illumination, having situation existing for oxidant, vitamin
C is highly unstable.Therefore, it is not drunk at once if bought after Victoria C beverage is opened, when temperature is higher, Victoria C is possible to be broken
It is bad.
Contain more vitamin C in Victoria C effervescent tablet, and mouthfeel is relatively good, so many people enjoy a lot to use
This mode supplements the vitamin of body, but excessive use Victoria C effervescent tablet has some side effects, may cause one
A little diseases seem kidney stone etc., and are also possible to that some diarrhea abdomen pains can occur.Therefore need to study a kind of dimension of natural safety
C fruits and vegetables active beverage meets the needs of people are to Victoria C.
Summary of the invention
The purpose of the present invention is to provide a kind of active solid beverages of fruits and vegetables containing Victoria C and preparation method thereof.
To achieve the above object, the invention provides the following technical scheme: a kind of active solid beverage of fruits and vegetables containing Victoria C includes such as
The raw material of lower mass fraction: 2-8 parts of wild jujube, 2-8 parts of strawberry, 2-8 parts of citrus, 2-8 parts of lemon, candied date 2-8 parts seedless, guava
2-8 parts, 2-8 parts of Kiwi berry, 2-8 parts of red fruit, 2-8 parts of purslane, 2-8 parts of orange, 2-8 parts of orange, 2-8 parts of persimmon, mango 2-8
Part, 2-8 parts of longan, 2-8 parts of Rosa roxburghii Tratt, 2-8 parts of the fruit of Cherokee rose, 2-8 parts of tomato, 2-8 parts of pumpkin, 2-8 parts of apple, fig 2-8
Part.
Further preferably, the active solid of fruits and vegetables containing the Victoria C beverage includes the raw material of following mass fraction: 6 parts of wild jujube,
6 parts of strawberry, 6 parts of citrus, 6 parts of lemon, 6 parts of seedless candied date, 6 parts of guava, 6 parts of Kiwi berry, 6 parts of red fruit, 6 parts of purslane, tangerine
Sub 6 parts, 6 parts of orange, 6 parts of persimmon, 6 parts of mango, 6 parts of longan, 5 parts of Rosa roxburghii Tratt, 5 parts of the fruit of Cherokee rose, 5 parts of tomato, 5 parts of pumpkin, apple
6 parts of fruit, 5 parts of fig.
A kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage: it is characterized by: specific the preparation method comprises the following steps: Victoria C will be contained
By citrus, lemon, Kiwi berry, orange, orange, mango, longan, Rosa roxburghii Tratt, apple after the raw material proportioning of fruits and vegetables active solid beverage is good
Fruit carries out peeled and cored processing, then by the fruit of peeled and cored and wild jujube, strawberry, seedless candied date, guava, red fruit, dent
Amaranth, persimmon, Rosa roxburghii Tratt, the fruit of Cherokee rose, tomato, fig carry out sterilization treatment in sterilization tank, then carry out in sterile workshop
Pulverization process is eventually adding the pumpkin cooked, and addition leavening in fermentor is put into after further crushing and is fermented together, has been fermented
It freezes, is lyophilized subsequently into ultralow temperature dry storehouse, in sterile workshop low-temperature grinding, vacuum packet after freeze-drying between van cooler at rear
Dress.
It is 13.6mg/m in ozone concentration preferably, using ozone sterilization in the sterilization tank3It sterilizes 20-30 points
Clock.
Preferably, the leavening is probiotics leaven, the strain in the probiotics leaven is by bifid
Bacillus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei according to 1:1:1:1:1 mass ratio group
At.
Preferably, fermentation time is 20-24 hours, 31-32 DEG C of fermentation temperature in the fermentor.
Compared with prior art, beneficial effects of the present invention are as follows: selecting various fruits using probiotics fermention technology, surpass
Low temperature freeze drying technology, freeze grinding technology and vacuum-packed technique solve rich in sugar, nutritive loss in fruits and vegetables, additive harm
A series of problems, such as human body, both protects content vitamin C in fruits and vegetables, also protects other nutriments, and long-term use can
To help people to delay senescence, skin is promoted to generate collagen, so that skin is kept elasticity and gloss, and resist human nucleus
The aging of blood plasma, so that injury of the free radical to human body is reduced, while vitamin C also participates in the collage synthesis of bone, skin etc.,
Be conducive to human health.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction in the embodiment of the present invention, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1:
A kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage: by the raw material proportioning of the active solid beverage of fruits and vegetables containing Victoria C
By 5 parts of citrus, 5 parts of lemon, 5 parts of Kiwi berry, 5 parts of orange, 5 parts of orange, 5 parts of mango, 5 parts of longan, 5 parts of Rosa roxburghii Tratt, apple 5 after good
Part carries out peeled and cored processing, then by the fruit of peeled and cored and 5 parts of wild jujube, 5 parts of strawberry, 5 parts of seedless candied date, guava 5
Part, 5 parts of red fruit, 5 parts of purslane, 5 parts of persimmon, 5 parts of Rosa roxburghii Tratt, 5 parts of the fruit of Cherokee rose, 5 parts of tomato, 5 parts of fig in sterilization tank
Sterilization treatment is carried out, uses ozone sterilization in the sterilization tank, is 13.6mg/m in ozone concentration3Sterilizing 25 minutes；Then
Pulverization process is carried out in sterile workshop, is eventually adding 5 parts of pumpkin cooked, is put into fermentor after further crushing and hair is added
Ferment agent is fermented together, and the leavening is probiotics leaven, the strain in the probiotics leaven by Bifidobacterium,
Lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei are formed according to the mass ratio of 1:1:1:1:1；It is described
Fermentor in fermentation time be 20 hours, 31 DEG C of fermentation temperature；Enter the freezing of freezing workshop after fermentation, subsequently into super
Low temperature dry storehouse freeze-drying, in sterile workshop low-temperature grinding, vacuum packaging after freeze-drying.
Embodiment 2:
A kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage: specifically consolidate the preparation method comprises the following steps: Victoria C fruits and vegetables activity will be contained
By 2 parts of citrus, 8 parts of lemon, 2 parts of Kiwi berry, 8 parts of orange, 2 parts of orange, 2 parts of mango, longan 8 after the raw material proportioning of body beverage is good
2 parts of part, 2 parts of Rosa roxburghii Tratt, apple progress peeled and cored processing, then by 8 parts of the fruit of peeled and cored and wild jujube, 2 parts of strawberry, seedless
2 parts of candied date, 8 parts of guava, 8 parts of red fruit, 2 parts of purslane, 8 parts of persimmon, 2 parts of Rosa roxburghii Tratt, 8 parts of the fruit of Cherokee rose, 2 parts of tomato, without flower
8 parts of fruit carry out sterilization treatment in sterilization tank, use ozone sterilization in the sterilization tank, are 13.6mg/m in ozone concentration3
Sterilizing 30 minutes；Then pulverization process is carried out in sterile workshop, is eventually adding 8 parts of pumpkin cooked, is put after further crushing
Enter that leavening is added in fermentor and ferment together, the leavening is probiotics leaven, in the probiotics leaven
Strain by Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei according to 1:1:1:1:1
Mass ratio composition；Fermentation time is 24 hours in the fermentor, 32 DEG C of fermentation temperature；Enter van cooler after fermentation
Between freeze, subsequently into ultralow temperature dry storehouse be lyophilized, in sterile workshop low-temperature grinding, vacuum packaging after freeze-drying.
Embodiment 3:
A kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage: specifically consolidate the preparation method comprises the following steps: Victoria C fruits and vegetables activity will be contained
By 8 parts of citrus, 2 parts of lemon, 8 parts of Kiwi berry, 2 parts of orange, 8 parts of orange, 8 parts of mango, longan 2 after the raw material proportioning of body beverage is good
8 parts of part, 8 parts of Rosa roxburghii Tratt, apple progress peeled and cored processing, then by 8 parts of the fruit of peeled and cored and wild jujube, 8 parts of strawberry, seedless
8 parts of candied date, 2 parts of guava, 2 parts of red fruit, 8 parts of purslane, 2 parts of persimmon, 8 parts of Rosa roxburghii Tratt, 2 parts of the fruit of Cherokee rose, 8 parts of tomato, without flower
2 parts of fruit carry out sterilization treatment in sterilization tank, use ozone sterilization in the sterilization tank, are 13.6mg/m in ozone concentration3
Sterilizing 28 minutes；Then pulverization process is carried out in sterile workshop, is eventually adding 2 parts of pumpkin cooked, is put after further crushing
Enter that leavening is added in fermentor and ferment together, the leavening is probiotics leaven, in the probiotics leaven
Strain by Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei according to 1:1:1:1:1
Mass ratio composition；Fermentation time is 22 hours in the fermentor, 31.5 DEG C of fermentation temperature；Enter freezing after fermentation
Workshop freezing, is lyophilized, in sterile workshop low-temperature grinding, vacuum packaging after freeze-drying subsequently into ultralow temperature dry storehouse.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of active solid beverage of fruits and vegetables containing Victoria C, it is characterised in that: the beverage includes the raw material of following mass fraction:
2-8 parts of wild jujube, 2-8 parts of strawberry, 2-8 parts of citrus, 2-8 parts of lemon, candied date 2-8 parts seedless, 2-8 parts of guava, Kiwi berry 2-8
Part, 2-8 parts of red fruit, 2-8 parts of purslane, 2-8 parts of orange, 2-8 parts of orange, 2-8 parts of persimmon, 2-8 parts of mango, 2-8 parts of longan, thorn
2-8 parts of pears, 2-8 parts of the fruit of Cherokee rose, 2-8 parts of tomato, 2-8 parts of pumpkin, 2-8 parts of apple, 2-8 parts of fig.
2. one kind active solid beverage of fruits and vegetables containing Victoria C according to claim 1, it is characterised in that: the fruits and vegetables containing Victoria C
Active solid beverage includes the raw material of following mass fraction: 6 parts of wild jujube, 6 parts of strawberry, 6 parts of citrus, 6 parts of lemon, seedless candied date 6
Part, 6 parts of guava, 6 parts of Kiwi berry, 6 parts of red fruit, 6 parts of purslane, 6 parts of orange, 6 parts of orange, 6 parts of persimmon, 6 parts of mango, longan
6 parts, 5 parts of Rosa roxburghii Tratt, 5 parts of the fruit of Cherokee rose, 5 parts of tomato, 5 parts of pumpkin, 6 parts of apple, 5 parts of fig.
3. a kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage, it is characterised in that: the beverage vessel preparation
Are as follows: by the raw material proportioning of the active solid beverage of fruits and vegetables containing Victoria C it is good after by citrus, lemon, Kiwi berry, orange, orange, mango, dragon
Eye, Rosa roxburghii Tratt, apple carry out peeled and cored processing, then by the fruit of peeled and cored and wild jujube, strawberry, seedless candied date, guava,
Red fruit, purslane, persimmon, Rosa roxburghii Tratt, the fruit of Cherokee rose, tomato, fig carry out sterilization treatment in sterilization tank, then in sterile vehicle
Interior carry out pulverization process, is eventually adding the pumpkin cooked, is put into fermentor after further crushing and one starting of leavening is added
Ferment enters the freezing of freezing workshop after fermentation, is lyophilized subsequently into ultralow temperature dry storehouse, in sterile workshop low temperature powder after freeze-drying
Broken, vacuum packaging.
4. a kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage according to claim 3, it is characterised in that: described
Sterilization tank in use ozone sterilization, ozone concentration be 13.6mg/m3Sterilizing 20-30 minutes.
5. a kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage according to claim 3, it is characterised in that: described
Leavening be probiotics leaven, the strain in the probiotics leaven is by Bifidobacterium, lactobacillus bulgaricus, thermophilic
Hot streptococcus, lactobacillus acidophilus, Lactobacillus casei are formed according to the mass ratio of 1:1:1:1:1.
6. a kind of preparation method of the active solid of fruits and vegetables containing Victoria C beverage according to claim 3, it is characterised in that: described
Fermentor in fermentation time be 20-24 hours, 31-32 DEG C of fermentation temperature.
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| CN110679809A (en) * | 2019-10-09 | 2020-01-14 | 广西壮族自治区农业科学院 | Tomato fermentation probiotic solid beverage and preparation method thereof |
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