CN109198338A - A kind of preparation method of strawberry compound fruit and vegetable fermented beverage - Google Patents
A kind of preparation method of strawberry compound fruit and vegetable fermented beverage Download PDFInfo
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- CN109198338A CN109198338A CN201811142718.9A CN201811142718A CN109198338A CN 109198338 A CN109198338 A CN 109198338A CN 201811142718 A CN201811142718 A CN 201811142718A CN 109198338 A CN109198338 A CN 109198338A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of strawberry compound fruit and vegetable fermented beverage, belong to field of agricultural products processing, the program uses strawberry, fig, purple Chinese yam, passion fruit for raw material, by mashing, microwave treatment, inoculation fermentation, filtering, allotment, sterilization, filling forms.The process employs composite bacteria mixed fermentation technologies, the distinctive lactic acid flavor of product is generated using lactic acid bacteria, utilizes the efficient edible safety for utilizing, guaranteeing product using the raw bacteriocin of producing bacillus subtilis of the ingredients such as starch in wine brewing Qu Shixian raw material, product is full of nutrition, both the trophic function characteristic of raw material had been remained, the bioactivity that probiotics metabolism generates is added again, product sour and sweet palatability, unique flavor are not required to addition preservative, edible safety, have good market prospects.
Description
Technical field
The invention belongs to food processing fields, are specifically related to a kind of preparation method of strawberry compound fruit and vegetable fermented beverage.
Background technique
Strawberry is 21 century functional health berry, is known as " fruit queen ", fruit soft and succulency, fragrance it is strong,
Sweet tea acid is tasty and refreshing, is rich in the microorganisms element such as multivitamin and calcium, phosphorus, zinc, also containing biologies such as anthocyanidin, flavanols, phenolic acid
Active material, with anti-oxidant, anti-aging, protection angiocarpy, anticancer, strengthening the spleen and stomach, moistening lung and producing body fluid, nourishing is enriched blood, promotion disappears
A variety of medicine healthy sofa effects such as change, strengthen immunity, can be widely applied to the fields such as food, drug, health care product, have high warp
Ji value and development prospect.
The present invention passes through composite bacteria control using strawberry as ingredients such as primary raw material, compound fig, purple Chinese yam, passion fruits
Temperature fermentation preparation strawberry compound fruit and vegetable fermented beverage, avoids in beverage production and adds ingredients danger caused by human body such as preservative
Evil, is the significant improvement to existing beverage processing technology.The target product of preparation is full of nutrition, not only improves the nutrition of raw material
With health value, moreover it is possible to extend strawberry and other fruits and vegetables industrial chains, abundant market product meets people to fruit and vegetables health product
Consumption demand.
Summary of the invention
The present invention is exactly directed to the deficiencies in the prior art, provides a kind of preparation of strawberry compound fruit and vegetable fermented beverage
Method and products thereof improves processing added value with fruits and vegetables deep processed products such as abundant strawberries.
In order to solve the above technical problems, the thinking that the present invention takes is, it is original with strawberry, fig, purple Chinese yam, passion fruit
Material, leads to that plant lactobacillus, wine brewing be bent, bacillus subtilis combined ferment, preparation mouthfeel is excellent, healthcare function is high, edible safety,
The good strawberry compound fruit and vegetable fermented beverage of Commercial Prospect enriches fruits and vegetables market product.
To achieve the goals above, technical scheme is as follows:
A kind of preparation method of strawberry compound fruit and vegetable fermented beverage, comprising the following steps:
(1) after strawberry, fig clean up, mashing；Purple Chinese yam cleans the pure water mashing of the quality such as removing the peel, cook, adding；Hundred
Pulp is dug out in fragrant fruit cleaning, is beaten, several slurries are mixed to get mixed slurry；
(2) slurry obtained by step (1) is placed in ultrasonic device and is ultrasonically treated；
(3) mixed slurry after step (2) ultrasonic treatment is put into fermentor, is added accounts for mixed slurry quality in the fermenter
0.02% ~ 0.05% composite bacteria ferments 3 ~ 4 days at 25 ~ 30 DEG C；
(4) slurries filtration after step (3) fermentation, removal filter residue, obtain composite fermentation juice；
(5) xylitol, vitamin C, compound stabilizer will be added in composite fermentation juice obtained by step (4) to deploy, stirring is extremely
It is completely dissolved；
(6) it is used by high pressure homogenizer homogeneous 2 times, then after the composite fermentation juice after step (5) allotment being heated to 65 ~ 75 DEG C
Filling, sterilizing is to get strawberry compound fruit and vegetable fermented beverage.
Preferably, in step (1), strawberry, fig, the mass ratio for removing the peel purple Chinese yam, passion fruit pulp are as follows: 15 ~ 20:5
~ 8:2 ~ 4:1 ~ 3.
Preferably, in step (2), the condition of the ultrasonic treatment are as follows: ultrasonic power is 600 ~ 750W, ultrasonic time 10
~ 15min, temperature are 50 ~ 60 DEG C.
Preferably, in step (3), the composite bacteria is by plant lactobacillus, bent, bacillus subtilis freeze-dried powder of making wine
It is formed according to 5 ~ 8:2 ~ 3:0.8 ~ 1.2 mass ratio.
Preferably, in step (5), the additional amount of the xylitol is 20 ~ 35g/L, stevioside additional amount 0.02 ~ 0.05
G/L, vitamin C additional amount are 2.5 ~ 4g/L, the additional amount of compound stabilizer is 0.8 ~ 1.5g/L.
Preferably, in step (5), the compound stabilizer is grouped as by the group of following mass percent: gellan gum 18% ~
25%, xanthan gum 56% ~ 68%, pectin 8% ~ 12%.
Preferably, in step (6), sterilising conditions are 85 ~ 90 DEG C of 25 ~ 30min of sterilizing.
Compared with the existing technology, advantages of the present invention is as follows:
1) use strawberry for main material, the raw materials preparation strawberry compound fruit and vegetable fermentation drink such as collocation fig, purple Chinese yam, passion fruit
Material, using in purple Chinese yam mucopolysaccharide, anthocyanin, vitamin C abundant stablizes effect to the collaboration of strawberry color in passion fruit
Fruit significantly improves the color stability of end product, and product is compared than single raw material, color, fragrance, taste, more preferably.
2) mixed fermentation is carried out using plant lactobacillus, wine brewing song, bacillus subtilis, is generated using lactobacillus-fermented
While lactic acid flavor, it can be made full use of using ingredients such as bent starch, the albumen by raw material of wine brewing and withered grass gemma
Bacillus generate bacteriocin guarantee product edible safety, avoid single culture fermentation caused by raw material availability it is low, produce
Drawbacks, the products such as product fragrance is insufficient, mouthfeel is single not only remain nutrition and functional component in raw material, also add withered grass bud
The antibacterial substance that the metabolism of spore bacillus generates, the alimentary health-care function of product are greatly improved with edible safety.
3) compound stabilizer being mixed using gellan gum, xanthan gum, pectin by rational proportion avoids product storage
Phenomena such as hiding the precipitating being likely to occur in the process, muddiness, has been effectively ensured the suspension stability of product.
Specific embodiment
In order to further enhance the appreciation and understanding of the invention, the present invention is further described below with reference to embodiment.
Embodiment 1:
A kind of preparation method of strawberry compound fruit and vegetable fermented beverage, includes the following steps:
(1) 600kg strawberry, 200kg fig, clean up after, mashing；80kg remove the peel purple Chinese yam cook plus 80kg it is pure
Water mashing；Passion fruit cleaning, takes 40kg pulp to be beaten, several slurries is mixed to get mixed slurry；
(2) slurry obtained by step (1) is placed in ultrasonic device, under the conditions of 600W power, 50 DEG C, is ultrasonically treated 12min;
(3) mixed slurry after step (2) ultrasonic treatment is put into fermentor, adds 200g(in fermentor and accounts for mixed slurry
Mass percent be 0.02%) composite bacteria freeze-dried powder, ferment 3 days at 30 DEG C, the plant that composite bacteria is 5:2:1 by mass ratio
Object lactic acid bacteria (purchased from section of Denmark, Hansen Co., Ltd, following embodiment is identical), wine brewing are bent (purchased from section of Denmark, the limited public affairs of Hansen
Department, following embodiment is identical), bacillus subtilis freeze-dried powder (be purchased from Chinese industrial microbial strains preservation administrative center, below
Embodiment is identical) composition.
(4) by slurries filtration, the removal filter residue after step (3) fermentation, composite fermentation juice is obtained；
(5) will be added in composite fermentation juice obtained by step (4) xylitol 20g/L, stevioside 0.02g/L, vitamin C 2.5g/L,
Gellan gum (Zibo Deosen Biochemical Ltd., following embodiment are identical) 0.18g/L, xanthan gum (the biochemical limited public affairs of Zibo Zhong Xuan
Department, following embodiment are identical) 0.56 g/L, pectin (Zhengzhou Gao Yan Biotechnology Co., Ltd, following embodiment are identical) 0.08
G/L(compound stabilizer additional amount is 0.82%), to be deployed, and stirring is to being completely dissolved.
(6) by high pressure homogenizer homogeneous 2 times after the composite fermentation juice after step (5) allotment being heated to 70 DEG C, then
It is filling, be placed in autoclave at 90 DEG C the 25min that sterilizes.Up to strawberry compound fruit and vegetable fermented beverage.
Strawberry compound fruit and vegetable fermented beverage manufactured in the present embodiment has graceful pleasant fruity and fermentation fragrant, mellowness is strong,
Flavour is soft, sour and sweet palatability, and total acid content 3.72g/L(is in terms of lactic acid), soluble solid (20 DEG C of compound microcapsules)
18.2%。
Embodiment 2:
A kind of preparation method of strawberry compound fruit and vegetable fermented beverage, includes the following steps:
(1) 600kg strawberry, 240kg fig, clean up after, mashing；120kg remove the peel purple Chinese yam cook plus 120kg it is pure
Water purification mashing；Passion fruit cleaning takes 90kg pulp, is beaten.Several slurries are mixed to get mixed slurry；
(2) slurry obtained by step (1) is placed in ultrasonic device under the conditions of 650W power, 55 DEG C, is ultrasonically treated 15min.
(3) mixed slurry after step (2) ultrasonic treatment is put into fermentor, 468g(is added in fermentor and accounts for mixing
The mass percent of slurry is that 0.04%) composite bacteria freeze-dried powder ferments 4 days at 28 DEG C.Composite bacteria is 8:2:0.8 by mass ratio
Plant lactobacillus, wine brewing is bent, bacillus subtilis freeze-dried powder composition.
(4) slurries filtration after step (3) fermentation, removal filter residue, obtain composite fermentation juice；
(5) xylitol 30g/L, stevioside 0.05g/L, vitamin C 3g/L, knot will be added in composite fermentation juice obtained by step (4)
(Zhengzhou Gao Yan Biotechnology Co., Ltd, 0.12 g/L(compound stabilizer add for cold glue 0.2g/L, 0.6 g/L of xanthan gum, pectin
Entering amount is 0.92%), to be deployed, and stirring is to being completely dissolved.
(6) by high pressure homogenizer homogeneous 2 times after the composite fermentation juice after step (5) allotment being heated to 65 DEG C, then
It is filling, be placed in autoclave at 85 DEG C the 30min that sterilizes.Up to strawberry compound fruit and vegetable fermented beverage.
Strawberry compound fruit and vegetable fermented beverage manufactured in the present embodiment has graceful pleasant fruity and fermentation fragrant, mellowness is strong,
Flavour is soft, sour and sweet palatability, and total acid content 3.67g/L(is in terms of lactic acid), soluble solid (20 DEG C of compound microcapsules)
18.6%。
Embodiment 3:
A kind of preparation method of strawberry compound fruit and vegetable fermented beverage, includes the following steps:
(1) 540kg strawberry, 150kg fig, clean up after, mashing；90kg remove the peel purple Chinese yam cook plus 90kg it is pure
Water mashing；Passion fruit cleaning takes 60kg pulp, is beaten.Several slurries are mixed to get mixed slurry；
(2) slurry obtained by step (1) is placed in ultrasonic device under the conditions of 750W power, 60 DEG C, is ultrasonically treated 10min.
(3) mixed slurry after step (2) ultrasonic treatment is put into fermentor, 465g(is added in fermentor and accounts for mixing
The mass percent of slurry is that 0.05%) composite bacteria freeze-dried powder ferments 3 days at 25 DEG C.Composite bacteria is 6:3:1's by mass ratio
Plant lactobacillus, wine brewing song, bacillus subtilis freeze-dried powder composition.
(4) slurries filtration after step (3) fermentation, removal filter residue, obtain composite fermentation juice；
(5) will be added in composite fermentation juice obtained by step (4) xylitol 35g/L, stevioside 0.04g/L, vitamin C 3.5g/L,
Gellan gum 0.25g/L, 0.65 g/L of xanthan gum, 0.1 g/L(compound stabilizer additional amount of pectin are 1.0%), to be deployed, stirred
It mixes to being completely dissolved.
(6) it is used by high pressure homogenizer homogeneous 2 times, so after the composite fermentation juice after step (5) allotment being heated to 70 DEG C
It is filling afterwards, be placed in autoclave at 85 DEG C the 25min that sterilizes.Up to strawberry compound fruit and vegetable fermented beverage.
Strawberry compound fruit and vegetable fermented beverage manufactured in the present embodiment has graceful pleasant fruity and fermentation fragrant, mellowness is strong,
Flavour is soft, sour and sweet palatability, and total acid content 3.61g/L(is in terms of lactic acid), soluble solid (20 DEG C of compound microcapsules)
17.6%。
It should be noted that above-described embodiment is only presently preferred embodiments of the present invention, there is no for the purpose of limiting the invention
Protection scope, the equivalent substitution or substitution made based on the above technical solution, all belongs to the scope of protection of the present invention.
Claims (7)
1. a kind of strawberry compound fruit and vegetable fermented beverage and preparation method thereof, which comprises the steps of:
(1) after strawberry, fig clean up, mashing；Purple Chinese yam cleans the pure water mashing of the quality such as removing the peel, cook, adding；Hundred
Pulp is dug out in fragrant fruit cleaning, is beaten, several slurries are mixed to get mixed slurry；
(2) slurry obtained by step (1) is placed in ultrasonic device and is ultrasonically treated；
(3) mixed slurry after step (2) ultrasonic treatment is put into fermentor, is added accounts for mixed slurry quality in the fermenter
0.02% ~ 0.05% composite bacteria ferments 3 ~ 4 days at 25 ~ 30 DEG C；
(4) slurries filtration after step (3) fermentation, removal filter residue, obtain composite fermentation juice；
(5) xylitol, vitamin C, compound stabilizer will be added in composite fermentation juice obtained by step (4) to deploy, stirring is extremely
It is completely dissolved；
(6) it is used by high pressure homogenizer homogeneous 2 times, then after the composite fermentation juice after step (5) allotment being heated to 65 ~ 75 DEG C
Filling, sterilizing is to get strawberry compound fruit and vegetable fermented beverage.
2. a kind of preparation method of strawberry compound fruit and vegetable fermented beverage according to right 1, which is characterized in that in step (1),
Strawberry, fig, the mass ratio for removing the peel purple Chinese yam, passion fruit pulp are as follows: 15 ~ 20:5 ~ 8:2 ~ 4:1 ~ 3.
3. according to the preparation method of strawberry compound fruit and vegetable fermented beverage described in right 1, which is characterized in that described in step (2)
The condition of ultrasonic treatment are as follows: ultrasonic power is 600 ~ 750W, and ultrasonic time is 10 ~ 15min, and temperature is 50 ~ 60 DEG C.
4. according to the preparation method of strawberry compound fruit and vegetable fermented beverage described in right 1, which is characterized in that described in step (3)
Composite bacteria is by plant lactobacillus, bent, bacillus subtilis freeze-dried powder of making wine according to 5 ~ 8:2 ~ 3:0.8 ~ 1.2 mass ratio group
At.
5. according to the preparation method of strawberry compound fruit and vegetable fermented beverage described in right 1, which is characterized in that described in step (5)
The additional amount of xylitol is 20 ~ 35g/L, 0.02 ~ 0.05 g/L of stevioside additional amount, vitamin C additional amount are 2.5 ~ 4g/L, multiple
The additional amount for closing stabilizer is 0.8 ~ 1.5g/L.
6. the preparation method of strawberry compound fruit and vegetable fermented beverage according to right 1 or 5, which is characterized in that in step (5),
The compound stabilizer is grouped as by the group of following mass percent: gellan gum 18% ~ 25%, xanthan gum 56% ~ 68%, pectin 8% ~
12%。
7. the preparation method of strawberry compound fruit and vegetable fermented beverage described according to claim 1 ~ 6, which is characterized in that step (6)
In, sterilising conditions are 85 ~ 90 DEG C of 25 ~ 30min of sterilizing.
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