CN112806507A - Fermentation method for fruit and vegetable juice - Google Patents
Fermentation method for fruit and vegetable juice Download PDFInfo
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- CN112806507A CN112806507A CN202110064707.9A CN202110064707A CN112806507A CN 112806507 A CN112806507 A CN 112806507A CN 202110064707 A CN202110064707 A CN 202110064707A CN 112806507 A CN112806507 A CN 112806507A
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- fruit
- fermentation
- juice
- vegetable
- vegetables
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 102
- 238000000855 fermentation Methods 0.000 title claims abstract description 91
- 230000004151 fermentation Effects 0.000 title claims abstract description 91
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004140 cleaning Methods 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 12
- 238000007605 air drying Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000003595 mist Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000009455 aseptic packaging Methods 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Images
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
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fermentation method for fruit and vegetable juice, which specifically comprises the following steps: cleaning, cleaning prepared fruits and vegetables by a fruit and vegetable cleaning machine, air-drying the cleaned fruits and vegetables by cold air, removing kernels of the air-dried fruits and vegetables with kernels, crushing all used fruits and vegetables, placing the crushed fruits and vegetables into a fermentation tank, filling a proper amount of sugar, keeping the fermentation tank at the temperature of 30-40 ℃ for continuous fermentation, extruding the primarily fermented fruits and vegetables into juice by a squeezer, performing secondary fermentation, and performing secondary fermentation on the extruded fruit and vegetable juice. According to the fermentation method for the fruit and vegetable juice, provided by the invention, the nutritional ingredients in the fruit and vegetable particles can be fully fermented, the fermentation efficiency is also improved, the phenomenon that the fruit and vegetable juice is excessively fermented due to continuous fermentation is avoided, the influence on the taste of the fruit and vegetable juice is avoided, beneficial strains cannot be damaged, and the nutritional ingredients of the fruit and vegetable juice are not influenced.
Description
Technical Field
The invention relates to the field of fruit and vegetable juice fermentation, in particular to a fermentation method for fruit and vegetable juice.
Background
Along with the development of society, the requirements of people on diet are more and more abundant, fruits and vegetables can be directly used, and on the other hand, the fruit juice, the vegetable juice, the fruit and vegetable mixed juice and the like can also be prepared, so that the nutritional ingredients contained in the fruits can be supplemented through the fruit and vegetable juice, the taste is greatly improved, and the fruit and vegetable juice needs to be subjected to a fermentation process in the preparation process;
firstly, the existing fruit and vegetable juice fermentation method generally directly squeezes fruits and vegetables into juice, and residue is filtered and then fermented, so that nutritional ingredients in the residue are wasted, and the fermentation efficiency is influenced; secondly, the existing fermentation method of the fruit and vegetable juice has poor preservation effect after fermentation, can generate the phenomenon of continuous fermentation after the fruit and vegetable juice is sealed, can lead to excessive fermentation to generate alcohol or lead to sour taste if not drunk in time, has poor practicability, and can lead to killing of beneficial bacteria in the fruit and vegetable juice by adopting a high-temperature sterilization mode, thus leading to the reduction of nutrition of the fruit and vegetable juice and being not beneficial to use.
Disclosure of Invention
The invention mainly aims to provide a fermentation method for fruit and vegetable juice, which can effectively solve the problems in the background technology that: the existing fermentation method of fruit and vegetable juice usually directly squeezes fruits and vegetables, and residue is filtered and then fermented, so that the nutrient components in the residue are wasted, and the fermentation efficiency is influenced; secondly, the existing fermentation method of the fruit and vegetable juice has poor preservation effect after fermentation, can generate the phenomenon of continuous fermentation after the fruit and vegetable juice is sealed, can lead to excessive fermentation to generate alcohol or lead to sour taste if not drunk in time, has poor practicability, and adopts a high-temperature sterilization mode, can lead to killing of beneficial bacteria in the fruit and vegetable juice, leads to reduction of nutrition of the fruit and vegetable juice, and is not beneficial to the technical problem of use.
In order to achieve the purpose, the invention adopts the technical scheme that:
a fermentation method for fruit and vegetable juice specifically comprises the following steps:
the method comprises the following steps: cleaning, namely cleaning the prepared fruits and vegetables by a fruit and vegetable cleaning machine;
step two: air drying, namely air drying the cleaned fruits and vegetables by cold air;
step three: crushing, namely removing kernels of the fruits and vegetables which are air-dried and provided with kernels, and crushing all the used fruits and vegetables;
step four: filling, namely placing the crushed fruits and vegetables into a fermentation tank, and filling a proper amount of sugar;
step five: performing primary fermentation, and keeping the fermentation tank at the temperature of 30-40 ℃ for continuous fermentation;
step six: squeezing, namely squeezing the fruit and vegetable grains subjected to primary fermentation into juice by a squeezer;
step seven: performing secondary fermentation, namely performing secondary fermentation on the squeezed fruit and vegetable juice;
step eight: primary filtering, taking out the fruit and vegetable juice after secondary fermentation and ripening, and performing primary filtering to filter out residual fruit and vegetable residues;
step nine: secondary filtering, namely performing secondary filtering on the fruit and vegetable juice subjected to primary filtering, and placing the fruit and vegetable juice into a container;
step ten: degassing, introducing the fruit juice into a vacuum pot, and then spraying the fruit juice into a mist or dispersing the fruit juice into a liquid film to enable gas in the fruit juice to rapidly escape;
step eleven: and (4) packaging, namely performing aseptic packaging on the fruit juice by using a packaging machine, and filling pure nitrogen.
As a further scheme of the invention, in the step one, the cleaning process comprises screening, the bad fruits and vegetables are screened out by a screening machine, the cleaning machine adopts a spraying mode to clean, the water temperature is 35-40 ℃, and the spraying water pressure is 5-8 Mpa.
As a further scheme of the invention, in the second step, the temperature of the cold air is 20-30 ℃, and the wind speed is 20-25 m/s.
In a further embodiment of the present invention, in the third step, the crushed fruits and vegetables have a uniform size of 1 × 1 cm.
As a further scheme of the invention, in the fourth step, the filler further comprises purified water, and the ratio of the purified water, the sugar and the fruit and vegetable particles is 5:2: 1.
As a further scheme of the invention, in the fifth step, the primary fermentation time is 10-20 days, and in the seventh step, the secondary fermentation temperature is 30-37 ℃ and the secondary fermentation time is 3-5 days.
As a further scheme of the invention, in the eighth step, the filter screen for the first filtration is 200-300 meshes, and in the ninth step, the filter screen for the second filtration is 80-100 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the fruit and vegetable grains are subjected to primary fermentation in a crushing mode, secondary fermentation is carried out in a squeezing mode, firstly, the fruit and vegetable grains are subjected to granular fermentation, the temperature of 30-40 ℃ is kept for continuous fermentation for 20 days, nutritional ingredients in the fruit and vegetable grains can be fully fermented, a large number of fermentation media are provided, the fermentation efficiency is fully improved, secondly, the fruit and vegetable grains are squeezed after primary fermentation, and then secondary fermentation is carried out at the temperature of 30-37 ℃ for 5 days, so that moisture and sugar in the fruit and vegetable grains are fully squeezed out, the waste phenomenon is reduced, and the nutrition of the fermented fruit juice is fully realized;
the fruit juice is introduced into the vacuum pot and then sprayed into a mist or dispersed into a liquid film, so that gas in the fruit juice escapes rapidly, nitrogen is filled in the fruit juice during packaging, the phenomenon of continuous fermentation after packaging of the fruit and vegetable juice is effectively solved, the phenomenon of excessive fermentation of the fruit and vegetable juice caused by continuous fermentation is avoided, the taste of the fruit and vegetable juice is prevented from being influenced, beneficial strains can not be damaged, and the nutritional ingredients of the fruit and vegetable juice are not influenced.
Drawings
FIG. 1 is a flow chart of a fermentation method for fruit and vegetable juice according to the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
As shown in fig. 1, a fermentation method for fruit and vegetable juice specifically comprises the following steps:
the method comprises the following steps: cleaning, namely cleaning the prepared fruits and vegetables by a fruit and vegetable cleaning machine;
step two: air drying, namely air drying the cleaned fruits and vegetables by cold air;
step three: crushing, namely removing kernels of the fruits and vegetables which are air-dried and provided with kernels, and crushing all the used fruits and vegetables;
step four: filling, namely placing the crushed fruits and vegetables into a fermentation tank, and filling a proper amount of sugar;
step five: performing primary fermentation, and keeping the fermentation tank at the temperature of 30-40 ℃ for continuous fermentation;
step six: squeezing, namely squeezing the fruit and vegetable grains subjected to primary fermentation into juice by a squeezer;
step seven: performing secondary fermentation, namely performing secondary fermentation on the squeezed fruit and vegetable juice;
step eight: primary filtering, taking out the fruit and vegetable juice after secondary fermentation and ripening, and performing primary filtering to filter out residual fruit and vegetable residues;
step nine: secondary filtering, namely performing secondary filtering on the fruit and vegetable juice subjected to primary filtering, and placing the fruit and vegetable juice into a container;
step ten: degassing, introducing the fruit juice into a vacuum pot, and then spraying the fruit juice into a mist or dispersing the fruit juice into a liquid film to enable gas in the fruit juice to rapidly escape;
step eleven: and (4) packaging, namely performing aseptic packaging on the fruit juice by using a packaging machine, and filling pure nitrogen.
In the first step, the cleaning process comprises screening, wherein the undesirable fruits and vegetables are screened out by a screening machine, the cleaning machine is used for cleaning in a spraying mode, the water temperature is 35-40 ℃, and the spraying water pressure is 5-8 Mpa.
In the second step, the temperature of the cold air is 20-30 ℃, and the wind speed is 20-25 m/s.
In the third step, the crushed fruits and vegetables are in 1 × 1cm uniform size.
In the fourth step, the filling also comprises purified water, and the proportion of the purified water, the sugar and the fruit and vegetable particles is 5:2: 1.
In the fifth step, the primary fermentation time is 10-20 days, and in the seventh step, the secondary fermentation temperature is 30-37 ℃ and the secondary fermentation time is 3-5 days.
In the eighth step, the filter screen for the first filtration is 200-300 meshes, and in the ninth step, the filter screen for the second filtration is 80-100 meshes.
The fruit and vegetable grains are subjected to primary fermentation in a crushing mode, secondary fermentation is carried out in a squeezing mode, firstly, the fruits and vegetables are fermented in a granular shape, the temperature of 30-40 ℃ is kept for continuous fermentation for 20 days, nutritional ingredients in the fruit and vegetable grains can be fully fermented, a plurality of fermentation media are provided, the fermentation efficiency is fully improved, secondly, the fruit and vegetable grains are squeezed after primary fermentation, and then secondary fermentation is carried out at the temperature of 30-37 ℃ for 5 days, so that moisture and sugar in the fruit and vegetable grains are fully squeezed out, the waste phenomenon is reduced, and the nutrition of the fermented fruit juice is fully realized; the fruit juice is introduced into the vacuum pot and then sprayed into a mist or dispersed into a liquid film, so that gas in the fruit juice escapes rapidly, nitrogen is filled in the fruit juice during packaging, the phenomenon of continuous fermentation after packaging of the fruit and vegetable juice is effectively solved, the phenomenon of excessive fermentation of the fruit and vegetable juice caused by continuous fermentation is avoided, the taste of the fruit and vegetable juice is prevented from being influenced, beneficial strains can not be damaged, and the nutritional ingredients of the fruit and vegetable juice are not influenced.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A fermentation method for fruit and vegetable juice is characterized in that: the method specifically comprises the following steps:
the method comprises the following steps: cleaning, namely cleaning the prepared fruits and vegetables by a fruit and vegetable cleaning machine;
step two: air drying, namely air drying the cleaned fruits and vegetables by cold air;
step three: crushing, namely removing kernels of the fruits and vegetables which are air-dried and provided with kernels, and crushing all the used fruits and vegetables;
step four: filling, namely placing the crushed fruits and vegetables into a fermentation tank, and filling a proper amount of sugar;
step five: performing primary fermentation, and keeping the fermentation tank at the temperature of 30-40 ℃ for continuous fermentation;
step six: squeezing, namely squeezing the fruit and vegetable grains subjected to primary fermentation into juice by a squeezer;
step seven: performing secondary fermentation, namely performing secondary fermentation on the squeezed fruit and vegetable juice;
step eight: primary filtering, taking out the fruit and vegetable juice after secondary fermentation and ripening, and performing primary filtering to filter out residual fruit and vegetable residues;
step nine: secondary filtering, namely performing secondary filtering on the fruit and vegetable juice subjected to primary filtering, and placing the fruit and vegetable juice into a container;
step ten: degassing, introducing the fruit juice into a vacuum pot, and then spraying the fruit juice into a mist or dispersing the fruit juice into a liquid film to enable gas in the fruit juice to rapidly escape;
step eleven: and (4) packaging, namely performing aseptic packaging on the fruit juice by using a packaging machine, and filling pure nitrogen.
2. The method of claim 1, wherein the fermentation step comprises: in the first step, the cleaning process comprises screening, wherein the undesirable fruits and vegetables are screened out by a screening machine, the cleaning machine is used for cleaning in a spraying mode, the water temperature is 35-40 ℃, and the spraying water pressure is 5-8 Mpa.
3. The method of claim 1, wherein the fermentation step comprises: in the second step, the temperature of the cold air is 20-30 ℃, and the wind speed is 20-25 m/s.
4. The method of claim 1, wherein the fermentation step comprises: in the third step, the crushed fruits and vegetables are in uniform size of 1 x 1 cm.
5. The method of claim 1, wherein the fermentation step comprises: in the fourth step, the filling also comprises purified water, and the proportion of the purified water, the sugar and the fruit and vegetable particles is 5:2: 1.
6. The method of claim 1, wherein the fermentation step comprises: in the fifth step, the primary fermentation time is 10-20 days, and in the seventh step, the secondary fermentation temperature is 30-37 ℃ and the secondary fermentation time is 3-5 days.
7. The method of claim 1, wherein the fermentation step comprises: in the eighth step, the filter screen for the first filtration is 200-300 meshes, and in the ninth step, the filter screen for the second filtration is 80-100 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110064707.9A CN112806507A (en) | 2021-01-18 | 2021-01-18 | Fermentation method for fruit and vegetable juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110064707.9A CN112806507A (en) | 2021-01-18 | 2021-01-18 | Fermentation method for fruit and vegetable juice |
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| Publication Number | Publication Date |
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| CN112806507A true CN112806507A (en) | 2021-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110064707.9A Pending CN112806507A (en) | 2021-01-18 | 2021-01-18 | Fermentation method for fruit and vegetable juice |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425756A (en) * | 2002-12-28 | 2003-06-25 | 崔风源 | Method for producing high degree wine using fruit as raw material |
| CN106173750A (en) * | 2016-08-03 | 2016-12-07 | 张艳杰 | A kind of fruit and vegerable fermenting beverage and preparation method thereof |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN106578793A (en) * | 2016-11-30 | 2017-04-26 | 广西南宁桂知科技有限公司 | Fermentation-type fruit and vegetable juice and preparing method thereof |
| CN107397094A (en) * | 2017-08-20 | 2017-11-28 | 合肥信达膜科技有限公司 | A kind of production method of nutrient fruit vegetable juice |
| CN108576525A (en) * | 2018-03-31 | 2018-09-28 | 湖州五石科技有限公司 | A kind of preparation method of fruits and vegetables soybean sour milk beverage |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN111066988A (en) * | 2019-12-31 | 2020-04-28 | 深圳富佑细胞生物技术股份有限公司 | Fruit and vegetable fermented beverage and preparation method thereof |
-
2021
- 2021-01-18 CN CN202110064707.9A patent/CN112806507A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425756A (en) * | 2002-12-28 | 2003-06-25 | 崔风源 | Method for producing high degree wine using fruit as raw material |
| CN106173750A (en) * | 2016-08-03 | 2016-12-07 | 张艳杰 | A kind of fruit and vegerable fermenting beverage and preparation method thereof |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN106578793A (en) * | 2016-11-30 | 2017-04-26 | 广西南宁桂知科技有限公司 | Fermentation-type fruit and vegetable juice and preparing method thereof |
| CN107397094A (en) * | 2017-08-20 | 2017-11-28 | 合肥信达膜科技有限公司 | A kind of production method of nutrient fruit vegetable juice |
| CN108576525A (en) * | 2018-03-31 | 2018-09-28 | 湖州五石科技有限公司 | A kind of preparation method of fruits and vegetables soybean sour milk beverage |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN111066988A (en) * | 2019-12-31 | 2020-04-28 | 深圳富佑细胞生物技术股份有限公司 | Fruit and vegetable fermented beverage and preparation method thereof |
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Application publication date: 20210518 |