CN109170434A - A kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof - Google Patents
A kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof Download PDFInfo
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- CN109170434A CN109170434A CN201811126146.5A CN201811126146A CN109170434A CN 109170434 A CN109170434 A CN 109170434A CN 201811126146 A CN201811126146 A CN 201811126146A CN 109170434 A CN109170434 A CN 109170434A
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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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Abstract
The invention belongs to food processing fields, and in particular to a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof.The preparation method of the citrus reticulata"Chachi" fruit pulp fermentation beverage is the following steps are included: by that newly can be put into juice extractor juicing after citrus reticulata"Chachi" fruit peeling deseeding；Gained fruit juice is added glucose and is uniformly mixing to obtain fruit juice mixt；The fermentation of Angel Yeast bacterium is accessed in fruit juice mixt；After fermentation, cooling, cryo-conservation to get.The present invention provides citrus reticulata"Chachi" fruit pulp fermentation beverage, processing technology is simple, and the fermentation phase is short, is not only easy to family's use, it is also convenient for extensive industrialization, and manufactured fruit juice fermentation beverage can improve the tart flavour of Xinhui citrus reticulata pulp and bitter taste can also save effect ingredient in pulp.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof.
Background technique
Newly can citrus reticulata"Chachi", also known as Xinhui citrus reticulata or dried orange peel mandarin orange, main product in Guangdong Jiangmen newly can, be newly can traditional cultivation citrus
Kind has more than 700 years cultivation histories.The pericarp of citrus reticulata"Chachi" have a medicinal and food therapy value and it is well-known at home and abroad, mainly by with
In production dried orange peel and Xin Pu tea, but its pulp taste is sour and astringent, and fruit seed is more, therefore is more than that 80% pulp is dropped.And pulp
Rich in nutriment, throwing in environment can rot smelly quickly, lead to the breeding of a large amount of drosophilas and microorganism growth, seriously affect ring
Border health.Simultaneously as acidity is high, after being largely deposited in local area, it will lead to the pH value reduction for stacking ground soil, destroy former
There is the ecological balance, injures original plant, microorganism, protozoan etc..As it can be seen that dealing with improperly for citrus reticulata"Chachi" pulp, not only wastes
Resource, becomes business burden, also results in serious environmental pollution.Therefore, how to develop newly meeting citrus reticulata"Chachi" pulp becomes
One of the hot spot of Xin Hui all circles concern.
Less to the research of Xinhui citrus reticulata pulp at present, only a small number of is processed into fruit drink, fruit vinegar etc. to Xinhui citrus reticulata
Research, but the product being processed into can generate unacceptable bitter taste in long-term storage and heat treatment process, and eat raw or
It is drunk in time after taking juice just without this bitter taste, this processed rear the phenomenon that strong bitterness is presented is exactly that people are usually said
" rear bitter taste " or " delay bitter taste " phenomenon.Through studying, limonoid, flavone compound etc. are most of citrus
Main bitter substance in fruit juice." rear bitter taste " greatly reduces mouthfeel, increases the difficulty of processing, becomes orange juice
The emphasis that working research persons study.As Chinese patent application CN102631003B discloses a kind of de- hardship side of citrus fruit juice
Method, this method be after first destroying colloid system in fruit juice, then with the method for low-temperature centrifugation to separate the bitter substance in fruit juice outstanding
It is limonin bitter substance, to achieve the effect that de- hardship.Although this method can remove bitter taste, but destroy
The nutriments such as limonoid, flavone compound in orange juice.Studies have shown that citrus limonin
The effect for the anti-inflammatory and antalgic that object has is closed, flavone compound has anti-oxidant, anti-inflammatory, anti arteriosclerosis isoreactivity, to human body
Health has certain effect.
Therefore there is an urgent need to a kind of technological means obtains sapid fruit to reduce the loss of functional component
Juice beverage.
Summary of the invention
The purpose of the present invention is to provide a kind of loss for reducing functional component, sapid new meeting citrus reticulata"Chachi" pulp hair
Ferment beverage.
In order to achieve the above object, the technical scheme is that
A kind of citrus reticulata"Chachi" fruit pulp fermentation beverage, the preparation method of the citrus reticulata"Chachi" fruit pulp fermentation beverage the following steps are included:
S1, citrus reticulata"Chachi" fruit is removed the peel, deseeding, gained pulp is squeezed the juice with juice extractor, obtains fruit juice；
S2, fruit juice obtained by step S1 is placed in fermentation flask, the glucose of 25~35g/L is added, stirs evenly, obtains fruit juice
Mixture；
S3, Angel Yeast bacterium is accessed into fruit juice mixt obtained by step S2, stir evenly, under conditions of 35~45 DEG C
Fermentation；
S4, after fermentation, it is cooling, cryo-conservation to get.
Further, used in the step S1 juice yield rate for 30~50% citrus reticulata"Chachi" fruit.
Further, the mass fraction that Angel Yeast bacterium is accessed in the step S3 is 1%~10%.
Further, the mass fraction that Angel Yeast bacterium is accessed in the step S3 is 5%.
Further, the time fermented in the step S3 is 24~96h.
Further, the time fermented in the step S3 is 48h.
In addition, the present invention also provides the preparation methods of the citrus reticulata"Chachi" fruit pulp fermentation beverage, comprising the following steps:
I, the citrus reticulata"Chachi" fruit that juice yield rate is 30~50% is removed the peel into deseeding, gained pulp is squeezed the juice with juice extractor, obtains fruit juice；
II, gained fruit juice in step I is placed in fermentation flask, the glucose of 25~35g/L is added, stirs evenly, obtains fruit
Juice blend；
III, the Angel Yeast bacterium that cut-in quality score is 1~10% into fruit juice mixt obtained by step II, stirring are equal
Even, ferment 24~96h under conditions of 35~45 DEG C；
IV, after fermentation, cooling, cryo-conservation to get.
Fruit drink, fruit vinegar are processed into Xinhui citrus reticulata pulp at present, processing technology is complicated, and needs to be heated at high temperature and go out
Bacterium not only causes functional component part in citrus to scatter and disappear, but also the product being processed into meeting in long-term storage and heat treatment process
Generate unacceptable bitter taste.Applicant has been surprisingly found that in practice, is squeezed the juice, is utilized as raw material using newly citrus reticulata"Chachi" pulp
Angel Yeast bacterium is fermented, and fruit juice fermentation beverage is made, and excellent flavor can improve the tart flavour and bitter taste of Xinhui citrus reticulata pulp, also
It can be reduced the loss of limonoid in pulp, flavone compound and other functional ingredient.This point can be tested from the present invention
Example 1 and test example 2 find out that fermented beverage flavour mark prepared by the embodiment of the present invention 1~3 is up to 85 points or more, fermentation front and back, function
There was no significant difference for the content of effect ingredient such as limonoid and flavone compound；And comparative example 1~3 (is used respectively
Yanshan Mountain saccharomycete, plum mountain saccharomycete and bacillus coagulans ferment) preparation fermented beverage, taste flavor total score relatively implement
Example significantly reduces 10% or more, and limonin kind compound content also reduces by 22.1%~31.5%, flavonoid content
Reduce by 22.5~27.9%.
Therefore compared with prior art, the invention has the advantages that and the utility model has the advantages that
(1) present invention is squeezed the juice using newly citrus reticulata"Chachi" pulp as raw material, is fermented, is not only reduced using Angel Yeast bacterium
Effect ingredients from lossing in citrus reticulata"Chachi" pulp, the beverage being prepared also have good fragrance and taste flavor, are a kind of right
Human body is beneficial and has both the fermented beverage of fruit juice and ferment local-flavor.
(2) processing technology of new meeting citrus reticulata"Chachi" fruit pulp fermentation beverage of the invention is simple, and the fermentation phase is shorter, can both advise greatly
Mould production preparation, can also be fermented using domestic machine for making sour milk, convenient and easy.
Specific embodiment
The following describes the present invention further through the description of specific embodiments, but it is to limit of the invention that this, which is not,
System, those skilled in the art's basic thought according to the present invention can make various modifications or improvements, but without departing from this
The basic thought of invention, is all within the scope of the present invention.
Wherein, Angel Yeast is purchased from Angel Yeast Co., Ltd；Yanshan Mountain yeast is purchased from the limited public affairs of Hebei horse benefit food
Department；Plum mountain yeast is purchased from Mei Shan-Ma Li yeast Co., Ltd；Bacillus coagulans are limited purchased from the prebiotic source microbial technique in Shandong
Company.
Embodiment 1, a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage
Preparation method the following steps are included:
S1, the citrus reticulata"Chachi" fruit 30kg for being 30% by juice yield rate, remove the peel deseeding, and gained pulp is squeezed the juice with juice extractor, obtain fruit
Juice；
S2, gained fruit juice 10kg in step S1 is placed in fermentation flask, the glucose of 0.3kg is added, stirs evenly, obtains fruit
Juice blend；
S3, the Angel Yeast bacterium that cut-in quality score is 5% into fruit juice mixt obtained by step S2, stir evenly,
Ferment 48h under conditions of 40 DEG C；
S4, after fermentation, it is cooling, cryo-conservation to get.
Wherein step S3 fermentation front and back, which needs to sample, carries out physical and chemical index detection, mouthfeel evaluation.
Embodiment 2, a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage
Embodiment 2 the difference from embodiment 1 is that, in step S3 cut-in quality score be 1% Angel Yeast bacterium, fermentation
Time is remaining parameter and operation reference implementation example 1 for 24 hours.
Embodiment 3, a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage
Embodiment 3 the difference from embodiment 1 is that, in step S3 cut-in quality score be 10% Angel Yeast bacterium, hair
The ferment time is 96h, remaining parameter and operation reference implementation example 1.
Comparative example 1, a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage
This comparative example difference compared with Example 1 is: Angel Yeast bacterium replaces with Yanshan Mountain saccharomycete in step S3, remaining
Parameter and operation reference implementation example 1.
Comparative example 2, a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage
This comparative example difference compared with Example 1 is: Angel Yeast bacterium replaces with plum mountain saccharomycete in step S3, remaining
Parameter and operation reference implementation example 1.
Comparative example 3, a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage
This comparative example difference compared with Example 1 is: Angel Yeast bacterium replaces with bacillus coagulans in step S3,
Remaining parameter and operation reference implementation example 1.
Test example 1, sense organ measurement
1, test material: new meeting citrus reticulata"Chachi" fruit squash prepared by Examples 1 to 3 and comparative example 1~3.
2, test method:
Flavor taste scoring evaluation is carried out to new meeting citrus reticulata"Chachi" fruit squash prepared by Examples 1 to 3 and comparative example 1~3,
Standard such as table 1:
1 sensory evaluation grade form of table
3, test result:
2 Analyses Methods for Sensory Evaluation Results of table
| Group | Color | Fragrance | Mouthfeel | Structural state | Total score |
| Embodiment 1 | 23 | 25 | 27 | 15 | 90 |
| Embodiment 2 | 22 | 25 | 27 | 15 | 89 |
| Embodiment 3 | 20 | 25 | 25 | 15 | 85 |
| Comparative example 1 | 16 | 20 | 21 | 15 | 72 |
| Comparative example 2 | 18 | 21 | 18 | 15 | 72 |
| Comparative example 3 | 19 | 21 | 24 | 15 | 79 |
As can be seen from the above table, the fermented beverage that in the present invention prepared by Examples 1 to 3 is regardless of color, fragrance, mouthfeel, group
Knitting state all has higher fractional, and total score is up to 85 points or more, wherein embodiment 1 is most preferred embodiment.Compared with Example 1, right
The fermented beverage of ratio 1~3 (respectively with Yanshan Mountain saccharomycete, plum mountain saccharomycete and bacillus coagulans fermentation) preparation, sense organ are total
Dividing significantly reduces 10% or more compared with embodiment 1, illustrates that Angel Yeast bacterium can significantly improve the fragrance flavor mouth of Xinhui citrus reticulata pulp
Sense.
Test example 2, functional component measurement
To Examples 1 to 3 and comparative example 1~3 prepare it is new can citrus reticulata"Chachi" fruit squash fermentation front and back the effect of ingredient into
Row measurement.Before fermentation, limonin kind compound content is 0.244mg/g in fruit juice, and flavonoid content is
0.365mg/g。
As a result such as table 3:
The measurement of 3 functional component of table
Seen from table 3, the fermented beverage fermentation front and back limonoid and flavonoids of Examples 1 to 3 preparation
There was no significant difference for the content of conjunction object, wherein each component content of embodiment 1 is higher, is highly preferred embodiment of the present invention.With implementation
Example 1 is compared, the fermentation drink of comparative example 1~3 (respectively with Yanshan Mountain saccharomycete, plum mountain saccharomycete and bacillus coagulans fermentation) preparation
Material, fruit juice limonin kind compound content significantly reduce 22.1~31.5%, and flavonoid content significantly reduces 22.5
~27.9%.As it can be seen that the fruit juice of Angel Yeast bacterium fermentation can substantially reduce flavonoids in citrus and limonin compound
It loses.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (7)
1. a kind of citrus reticulata"Chachi" fruit pulp fermentation beverage, which is characterized in that the preparation method of the citrus reticulata"Chachi" fruit pulp fermentation beverage includes
Following steps:
S1, citrus reticulata"Chachi" fruit is removed the peel, deseeding, gained pulp is squeezed the juice with juice extractor, obtains fruit juice；
S2, fruit juice obtained by step S1 is placed in fermentation flask, the glucose of 25~35g/L is added, stirs evenly, obtain fruit juice mixing
Object；
S3, Angel Yeast bacterium is accessed into fruit juice mixt obtained by step S2, stir evenly, send out under conditions of 35~45 DEG C
Ferment；
S4, after fermentation, it is cooling, cryo-conservation to get.
2. citrus reticulata"Chachi" fruit pulp fermentation beverage as described in claim 1, which is characterized in that use juice yield rate for 30 in the step S1
~50% citrus reticulata"Chachi" fruit.
3. citrus reticulata"Chachi" fruit pulp fermentation beverage as described in claim 1, which is characterized in that access Angel Yeast bacterium in the step S3
Mass fraction be 1~10%.
4. citrus reticulata"Chachi" fruit pulp fermentation beverage as claimed in claim 3, which is characterized in that access Angel Yeast bacterium in the step S3
Mass fraction be 5%.
5. citrus reticulata"Chachi" fruit pulp fermentation beverage as described in claim 1, which is characterized in that the time fermented in the step S3 is 24
~96h.
6. citrus reticulata"Chachi" fruit pulp fermentation beverage as claimed in claim 5, which is characterized in that the time fermented in the step S3 is
48h。
7. the preparation method of citrus reticulata"Chachi" fruit pulp fermentation beverage as described in claim 1~6 is any, which is characterized in that including following
Step:
I, the citrus reticulata"Chachi" fruit that juice yield rate is 30~50% is removed the peel into deseeding, gained pulp is squeezed the juice with juice extractor, obtains fruit juice；
II, gained fruit juice in step I is placed in fermentation flask, the glucose of 25~35g/L is added, stirs evenly, it is mixed to obtain fruit juice
Close object；
III, the Angel Yeast bacterium that cut-in quality score is 1~10% into fruit juice mixt obtained by step II, stirs evenly,
Ferment 24~96h under conditions of 35~45 DEG C；
IV, after fermentation, cooling, cryo-conservation to get.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811126146.5A CN109170434A (en) | 2018-09-26 | 2018-09-26 | A kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811126146.5A CN109170434A (en) | 2018-09-26 | 2018-09-26 | A kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof |
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| CN109170434A true CN109170434A (en) | 2019-01-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845939A (en) * | 2019-03-18 | 2019-06-07 | 天津科技大学 | A kind of preparation method of Xinhui citrus reticulata meat probiotic fermentation beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834015A (en) * | 2017-03-01 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of lemon and citrus reticulata"Chachi” composite fermentation fruit wine and preparation method thereof |
| CN106867771A (en) * | 2017-03-01 | 2017-06-20 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fruit wine and preparation method thereof |
| CN107048112A (en) * | 2017-03-01 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fermented beverage and preparation method thereof |
-
2018
- 2018-09-26 CN CN201811126146.5A patent/CN109170434A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834015A (en) * | 2017-03-01 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of lemon and citrus reticulata"Chachi” composite fermentation fruit wine and preparation method thereof |
| CN106867771A (en) * | 2017-03-01 | 2017-06-20 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fruit wine and preparation method thereof |
| CN107048112A (en) * | 2017-03-01 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fermented beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845939A (en) * | 2019-03-18 | 2019-06-07 | 天津科技大学 | A kind of preparation method of Xinhui citrus reticulata meat probiotic fermentation beverage |
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Application publication date: 20190111 |