CN116869099A - Kiwi fruit ferment beverage and preparation method thereof - Google Patents

Kiwi fruit ferment beverage and preparation method thereof Download PDF

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Publication number
CN116869099A
CN116869099A CN202310784663.6A CN202310784663A CN116869099A CN 116869099 A CN116869099 A CN 116869099A CN 202310784663 A CN202310784663 A CN 202310784663A CN 116869099 A CN116869099 A CN 116869099A
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fermentation
parts
kiwi
kiwi fruit
fruit ferment
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林友鈞
陳蕙如
劉鎔榕
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Guizhou Jiayi Biotechnology Development Co ltd
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Guizhou Jiayi Biotechnology Development Co ltd
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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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners

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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)

Abstract

The application relates to the technical field of food fermentation, and discloses a kiwi fruit ferment beverage and a preparation method thereof, wherein the kiwi fruit ferment beverage is prepared from the following raw materials in parts by weight: 30-50 parts of kiwi fruit, 3.5-4 parts of salt, 10-14 parts of isomaltulose, 7-9 parts of rock candy and 10.5-11 parts of zymotic fluid; the fermentation broth is prepared from the following raw materials in percentage: 8.5-9% of saccharomycetes, 43-44% of lactic acid bacteria and 46-47% of acetic acid bacteria, wherein the concentration of microorganisms contained in the fermentation broth is 0.6-1.9 x 10 9 Individual/ml; the preparation method comprises the following steps: step one, raw material pretreatment; step two, batching and canning; step three, inoculating fermentation bacteria liquid; step four, ageing and filtering; and fifthly, filling and sterilizing. The application can ensure the unique flavor and taste of kiwi fruits.

Description

Kiwi fruit ferment beverage and preparation method thereof
Technical Field
The application relates to the technical field of food fermentation, in particular to a kiwi fruit ferment beverage and a preparation method thereof.
Background
The kiwi fruit is soft in texture and sour and sweet in taste. The taste is described as a mixture of strawberry, banana, pineapple. The kiwi fruit contains organic matters such as kiwi fruit alkali, proteolytic enzyme, tannin pectin, saccharides and the like, trace elements such as calcium, potassium, selenium, zinc, germanium and the like, 17 amino acids required by a human body, and also contains rich vitamin C, grape acid, fructose, citric acid, malic acid and fat.
Therefore, kiwi fruit and other fruits are often squeezed to form a mixed juice beverage, for example, chinese patent (publication No. CN 109480145A) discloses kiwi fruit juice and a preparation method thereof, wherein the kiwi fruit juice comprises the following components: 40-54 parts of kiwi fruit, 30-42 parts of mangosteen, 10-16 parts of white granulated sugar, 15-25 parts of pectase, 0.03-0.09 parts of xanthan gum, 0.04-0.06 parts of sodium carboxymethylcellulose and 0.06-0.1 parts of sodium carboxymethylcellulose are respectively treated, kiwi fruit and mangosteen, meat, kiwi fruit pieces and salted mangosteen are put into a stirrer, a proper amount of water and white granulated sugar are added for mixing and stirring, and finally the mixture is put into a homogenizer for homogenization treatment, and after sterilization by a sterilization device, kiwi fruit juice is prepared.
However, the above solution has the following technical problems: 1. according to the technical scheme, in the preparation process, the kiwi fruit juice is obtained in a stirring and juicing mode, so that the kiwi fruit is poor in overall taste and affects drinking due to the mixed juicing of the kiwi fruit and the kiwi fruit; 2. because the stirring juicing mode is only used for squeezing the kiwi fruits to form juice, the nutritional ingredients in the kiwi fruits are not completely extracted, the nutritional ingredients in the kiwi fruits cannot be completely extracted to the maximum extent, the content of the extracted nutritional ingredients of the kiwi fruits is low, and the expected health care effect cannot be achieved.
Disclosure of Invention
The application aims to provide a kiwi fruit ferment beverage and a preparation method thereof, and aims to solve the technical problems that in the prior art, as the nutritional ingredients in kiwi fruits cannot be completely extracted in a stirring and juicing mode, the nutritional ingredients in kiwi fruits cannot be extracted to the maximum extent, so that the content of the extracted nutritional ingredients in kiwi fruits is low, and the expected health care effect cannot be realized.
In order to achieve the above purpose, the application adopts the following technical scheme: the kiwi fruit ferment beverage is prepared from the following raw materials in parts by weight: 30-50 parts of kiwi fruit, 3.5-4 parts of salt, 10-14 parts of isomaltulose, 7-9 parts of rock candy and 10.5-11 parts of zymotic fluid;
the kiwi fruit is a fresh fruit ferment containing zymophyte liquid, and the zymophyte liquid is prepared from the following raw materials in percentage: 8.5-9% of saccharomycetes, 43-44% of lactic acid bacteria and 46-47% of acetic acid bacteria, wherein the concentration of microorganisms contained in the fermentation broth is 0.6-1.9 x 10 9 And each ml.
Further, 30 parts of kiwi fruits, 3.5 parts of salt, 10 parts of isomaltulose, 7 parts of rock sugar and 10.5 parts of fermentation bacteria liquid, wherein the fermentation bacteria liquid is prepared from the following raw materials in percentage: 8.5% of saccharomycetes, 43% of lactic acid bacteria and 46% of acetic acid bacteria, wherein the concentration of microorganisms contained in the fermentation broth is 0.6x10 9 And each ml.
Further, 50 parts of kiwi fruit, 4 parts of salt, 14 parts of isomaltulose, 9 parts of rock sugar and 11 parts of fermentation broth, wherein the fermentation broth comprises 9% of saccharomycetes, 44% of lactic acid bacteria and 47% of acetic acid bacteria, and the concentration of microorganisms in the fermentation broth is 1.9 x 10 9 And each ml.
Further, 45 parts of kiwi fruits, 3.8 parts of salt, 12 parts of isomaltulose, 8 parts of rock sugar and 10.8 parts of fermentation broth, wherein the fermentation broth comprises 8.9% of saccharomycetes, 43.8% of lactic acid bacteria and 46.7% of acetic acid bacteria, and the concentration of microorganisms in the fermentation broth is 1.5 x 10 9 And each ml.
The kiwi fruit juice in the prior art has poor overall taste and affects drinking, so the application adopts a zymophyte mode to prepare the kiwi fruit ferment beverage, wherein zymophyte in the prior art is commonly called enzyme (Emzyme), and generally refers to a mixed fermentation liquor which is prepared by taking plants such as fresh vegetables, fruits, brown rice, medicinal and edible traditional Chinese medicines and the like as raw materials, extracting juice or extracting a series of processes, adding zymotic strains such as saccharomycetes, acetic acid bacteria, lactic acid bacteria and the like for fermentation, and contains rich nutritional ingredients such as sugar, organic acid, mineral substances, vitamins, phenols, terpenes and the like and important bioactive substances such as enzymes and the like.
Therefore, the kiwi fruit ferment beverage can utilize fermentation to extract the nutrient components such as sugar, organic acid, mineral substances, vitamins, phenols, terpenes and the like in the kiwi fruit, and compared with the prior art, the kiwi fruit ferment beverage has the advantages of improving the whole taste, enhancing the immunity of a human body, removing free radicals of the human body and delaying aging.
A preparation method of a kiwi fruit ferment beverage comprises the following steps:
step one, raw material pretreatment: screening kiwi fruits with fresh, eighty-nine ripens, fruits which are just soft and free from rot and deterioration, cleaning the screened kiwi fruits, removing the peel and the fruit core of the kiwi fruits, and slicing and crushing the treated kiwi fruits for later use;
step two, batching and canning: putting the kiwi fruits obtained in the first step, isomaltulose, rock sugar and salt into a stirrer according to parts by weight respectively, mixing and stirring for more than 2 hours to obtain a mixture after stirring, putting the mixture into a fermentation tank, and canning the mixture in a fermentation tank with a canning amount of 75-85%;
step three, inoculating fermentation bacteria liquid: respectively activating and culturing saccharomycetes, lactobacillus and acetic acid bacteria for 50 hours, putting the saccharomycetes, the lactobacillus and the acetic acid bacteria into a stirrer according to the percentages, mixing and stirring to prepare fermentation bacteria liquid, and inoculating the fermentation bacteria liquid into the mixture obtained in the step two for sealing fermentation to obtain a fermentation material;
step four, ageing and filtering: filtering the fermented material obtained in the step three to obtain filtrate, and ageing the filtrate at the fermentation temperature of 25-30 ℃ for 2-4 months;
step five, filling and sterilizing: and (3) filling the fermentation broth filtrate in the step four, and performing pasteurization to obtain the kiwi fruit ferment beverage.
The fermentation strain such as saccharomycetes is added for fermentation after juice extraction or extraction is adopted singly in the fermentation fungus preparation method in the prior art, so that the fermentation is not thorough, the content of the extracted fermentation fungus nutrients is low, and the prepared fermentation fungus cannot achieve the expected health care effect.
Therefore, the application adopts a filtering mode to extract the nutrients of the kiwi fruit zymophyte; the fermented materials are filtered for the first time in an ageing and filtering mode to obtain filtrate, the filtrate is aged at the temperature of 25-30 ℃, kiwi fruits in the filtrate are gradually aged through ageing, substances such as protein in the filtrate can be combined with tannin pectin in the kiwi fruits, the taste of the kiwi fruit ferment beverage is more mellow, and the complexity and the durability of aroma and flavor are increased; on the other hand, the granule that precipitates after the filtrate ageing can effectively absorb the oxygen that dissolves in the kiwi fruit ferment beverage, reduces the kiwi fruit ferment beverage and because of the risk of excessive oxidation metamorphism, increases the stability of kiwi fruit ferment beverage.
Finally, the saccharomycetes added into the fermentation broth have strong oxidation resistance after fermentation, and selenium and chromium in the saccharomycetes can resist aging, prevent arteriosclerosis and improve the immunity of organisms. The main component of the saccharomycetes is protein, so that the protein content in the saccharomycetes can be improved, and terpenes and aromatic hydrocarbon substances produced by fermentation can make the saccharomycetes more intense and fragrant and sweet; lactic acid bacteria can regulate intestinal flora, improve gastrointestinal tract function, improve food digestibility, inhibit growth of intestinal putrefying bacteria, and decompose part of macromolecules into small molecules, which is more beneficial to human digestion and absorption; the acetic acid bacteria can oxidize ethanol produced by fermentation into acetic acid, and part of the strains can oxidize acetic acid and lactic acid into CO 2 And H 2 O, in addition, acetic acid has the ability of generating esters, so that the zymophyte has aromatic flavor.
Further, in the first step, the kiwi fruits are cut into pieces and then crushed into particles of 2-5 mm. The design is in order to ensure that kiwi fruits form the taste of kiwi fruit ferment beverage.
In the second step, isomaltulose, salt and kiwi fruits are mixed and stirred uniformly, and the fermented material is filled into a fermentation tank according to a method that one layer of rock sugar is added into one layer of kiwi fruit fermented material, one layer of rock sugar is added into one layer of fermentation broth, and the fermentation tank filling amount is 75%.
Compared with the traditional canning method, the preparation method of the application adopts a method of adding a layer of rock sugar, a layer of kiwi fruit ferment, a layer of rock sugar and a layer of fermentation bacteria liquid to fill the ferment into a fermentation tank, and the traditional method directly stirs sugar and kiwi fruit ferment into the tank, and the sugar directly contacts with bacteria, so that some substances produced in the fermentation process can cause partial death of microorganisms, the kiwi fruit is not thoroughly fermented, and the extraction of nutrient components in the kiwi fruit is insufficient.
After the improvement method, the direct contact of sugar and microorganism provides a good growth environment for the propagation and growth of microorganism, and the microorganism can be directly contacted with kiwi fruit for fermentation after the sugar is consumed by the microorganism, so that the problem that the microorganism dies and the fermentation is incomplete due to the direct contact of the kiwi fruit at the initial fermentation stage can be avoided.
Further, in the third step, the sealed fermentation is continuous fermentation, the fermentation temperature is 26-50 ℃, and the fermentation time is 350-370d.
Further, the fermentation time of the continuous fermentation is 365d, and the fermentation temperature is 30 ℃.
Further, the isomaltulose is used for flavoring a finished zymophyte product.
Compared with the prior art, the application has the following technical effects:
1. the zymogen stock solution obtained by fermentation for one year is a best quality product in zymogen, the smaller the molecule is, the easier the zymogen stock solution is absorbed and utilized by human body, the nutrition components in the zymogen stock solution can be extracted to the greatest extent, the product effect is completely exerted after the zymogen stock solution enters human body metabolism, and the effect of improving sleep of the product is improved by 3-5 times;
2. the application researches the influence of the microbial content in the fermentation broth on the color, fragrance, taste and tissue state of the product. Experiments prove that when the optimal concentration of microorganisms in the fermentation broth is 0.6-1.9 x 109 microorganisms/ml, the prepared fermentation broth product is rich in color, mellow in taste and fragrant and sweet in smell.
Drawings
Fig. 1 is a frame diagram of a method for preparing a kiwi fruit ferment beverage according to the present application.
Detailed Description
The following is a further detailed description of the embodiments:
example 1
The kiwi fruit ferment beverage is prepared from the following raw materials in parts by weight: 30 parts of kiwi fruit, 3.5 parts of salt, 10 parts of isomaltulose, 7 parts of rock candy and 10.5 parts of zymotic fluid;
the kiwi fruit is a fresh fruit ferment containing zymophyte liquid, and the zymophyte liquid is prepared from the following raw materials in percentage: 8.5% of saccharomycetes, 43% of lactic acid bacteria and 46% of acetic acid bacteria, wherein the concentration of microorganisms contained in the fermentation broth is 0.6x10 9 And each ml.
Example 2
The difference from example 1 is that: 50 parts of kiwi fruit, 4 parts of salt, 14 parts of isomaltulose, 9 parts of rock candy and 11 parts of fermentation broth;
the kiwi fruit is a fresh fruit ferment containing fermentation broth, the fermentation broth comprises 9% of saccharomycetes, 44% of lactic acid bacteria and 47% of acetic acid bacteria, and the microorganism concentration in the fermentation broth is 1.9 x 10 9 And each ml.
Example 3
The difference from example 1 is that 45 parts of kiwi fruit, 3.8 parts of salt, 12 parts of isomaltulose, 8 parts of rock candy and 10.8 parts of zymotic fluid;
the kiwi fruit is a fresh fruit ferment containing zymophyte liquid, the zymophyte liquid comprises 8.9 percent of saccharomycetes, 43.8 percent of lactic acid bacteria and 46.7 percent of acetic acid bacteria, and the concentration of microorganisms contained in the zymophyte liquid is 1.5 x 10 9 And each ml.
Referring to fig. 1, the raw material ratios according to examples 1-3 were prepared according to a method for preparing a kiwi fruit ferment beverage, which comprises the following steps:
step one, raw material pretreatment: screening kiwi fruits with fresh, eighty-nine ripens, fruits which are just soft and free from rot and deterioration, cleaning the screened kiwi fruits, removing the peel and the fruit core of the kiwi fruits, and slicing and crushing the treated kiwi fruits for later use; the kiwi fruits are cut into slices and then crushed into particles with the diameter of 2-5 mm. The design is to ensure that the fruit kiwi fruits form the taste of the kiwi fruit ferment beverage.
Step two, batching and canning: putting the kiwi fruits obtained in the first step, isomaltulose, rock sugar and salt into a stirrer according to parts by weight respectively, mixing and stirring for more than 2 hours to obtain a mixture after stirring, putting the mixture into a fermentation tank, and canning the mixture in a fermentation tank with a canning amount of 75-85%;
in the second step, isomaltulose, salt and kiwi fruits are mixed and stirred uniformly, and the fermented materials are filled into a fermentation tank according to a method that one layer of rock sugar is added into one layer of kiwi fruit fermented material, one layer of rock sugar is added into one layer of rock sugar, and one layer of fermentation bacteria liquid is added into the other layer of rock sugar, wherein the filling amount of the fermentation tank is 75%.
Step three, inoculating fermentation bacteria liquid: respectively activating and culturing saccharomycetes, lactobacillus and acetic acid bacteria for 50 hours, putting the saccharomycetes, the lactobacillus and the acetic acid bacteria into a stirrer according to the percentages, mixing and stirring to prepare fermentation bacteria liquid, and inoculating the fermentation bacteria liquid into the mixture obtained in the step two for sealing fermentation to obtain a fermentation material;
in the third step, the sealed fermentation is continuous fermentation, the fermentation temperature is 26-50 ℃, and the fermentation time is 350-370d.
Step four, ageing and filtering: filtering the fermented material obtained in the step three to obtain filtrate, and ageing the filtrate at the fermentation temperature of 25-40 ℃ for 2-4 months;
step five, filling and sterilizing: and (3) filling the fermentation broth filtrate in the step four, and performing pasteurization to obtain the kiwi fruit ferment beverage.
Wherein, in the third step, the continuous fermentation comprises three stages, the first stage fermentation: putting the fermentation material into a fermentation tank, and fermenting at 40-42 ℃ for 3-5 days; fermentation in the second stage: after the fermentation in the first stage is finished, the fermentation is finished at the fermentation temperature of 20-28 ℃ for 5-8 days, and the alcohol content is measured to be 8% -10%vol; and (3) fermentation in the third stage: after the fermentation in the second stage is finished, filtering the pomace in the fermentation material by adopting a squeezing method to obtain filtrate, introducing sterile air according to 0.01-0.05m < 3 >/h, keeping the temperature of the fermentation tank at 25-30 ℃ for 3-5 days, and then ageing and filtering;
the third step is combined with the second step, and the fermentation materials are filled into a fermentation tank by adopting a method of adding a layer of rock sugar, a layer of fresh fruit ferment, a layer of rock sugar and a layer of fermentation bacteria liquid, so that the fermentation materials are prevented from being directly contacted with microorganisms in the initial stage of fermentation of the kiwi fruits, meanwhile, the fermentation bacteria liquid is subjected to rapid fermentation at the fermentation temperature of 40-42 ℃ in the first stage, then, yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation bacteria liquid can well grow at the fermentation temperature of 20-28 ℃ in the second stage, and then, the yeasts, lactic acid bacteria and acetic acid bacteria can continuously grow at the fermentation temperature of 25-30 ℃ in the third stage, so that the fermentation materials are suitable for growth and propagation of the yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation bacteria liquid, and the yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation bacteria liquid can be rapidly fermented to form the fermentation materials, and the high-quality kiwi fruit ferment beverage can be prepared.
The application combines a plurality of microorganisms of saccharomycetes, lactobacillus and acetic acid bacteria, adopts three-stage fermentation bacteria and twice filtration to prepare the kiwi fruit ferment beverage with unique flavor, furthest reserves functional components such as vitamin C, trace elements and the like in kiwi fruits, and has the effects of invigorating stomach, promoting digestion, relaxing bowel, enhancing organism immunity and the like.
Comparative example 1
The Rosa roxburghii kiwi fruit juice in the prior art comprises the following components: 40-54 parts of roxburgh rose, 30-42 parts of kiwi fruit, 10-16 parts of mangosteen, 15-25 parts of white granulated sugar, 0.03-0.09 part of pectase, 0.04-0.06 part of xanthan gum and 0.06-0.1 part of sodium carboxymethyl cellulose, respectively treating roxburgh rose, kiwi fruit and mangosteen, putting roxburgh rose pulp, kiwi fruit pieces and salted mangosteen pulp into a stirrer, adding a proper amount of water and white granulated sugar, mixing and stirring, finally putting into a homogenizer for homogenizing treatment, and sterilizing by a sterilizing device to obtain the roxburgh rose kiwi fruit juice.
Experiment 1
The following examples 1-3 were each selected as a test sample for the kiwi fruit ferment beverage prepared according to the present application, and comparative example 1 kiwi fruit juice was used as a control sample for comparison test. The test method is to evaluate the antioxidant activity of fermentation bacteria on the test sample and the control sample by using a DPPH method and an ABTS method according to the influence of the sugar concentration on the total SDO activity of the test sample and the control sample of the examples 1-3 and the control sample of the comparative example 1.
TABLE 1 Effect of sugar concentration on Total SDO Activity
Sugar addition (weight component) Total SDO Activity (U/g tissue wet weight)
Example 1 Isomaltulose 10 parts and rock candy 7 parts 4.52*10 3
Example 2 Isomaltulose 14 parts and rock candy 9 parts 4.49*10 3
Example 3 Isomaltulose 12 parts and rock candy 8 parts 4.56*10 3
Comparative example 1 15-25 parts of white granulated sugar 2.75*10 3
Note that: determination of Total SDO Activity was determined by the method of reference SOD kit.
According to the results in table 1, the test samples of examples 1-3 have better total SOD activity than the control sample of comparative example 1, so that the combination of isomaltulose and rock sugar can be known to improve the antioxidant activity of the kiwi fruit ferment beverage compared with white granulated sugar; next, the results of the test samples in example 3 show that the total SOD activity is higher than that of examples 1 and 2, and that the antioxidant activity of the kiwi fruit ferment beverage increases with increasing sugar addition in a certain range, and that the enzyme activity of the kiwi fruit ferment beverage decreases with increasing sugar addition when isomaltulose is 14 parts by weight and the crystal sugar is 9 parts by weight.
Experiment 2
In order to better embody the beneficial effects of the preparation process disclosed by the application:
compared with the traditional method, the comparison example 1 and the products prepared by the method of the application in the examples 1-3 show that the results of the functional components vitamin C and microelements are as follows:
TABLE 2 comparative analysis Table of functional components
Example 1 (mg/mL) Example 2 (mg/mL) Example 3 (mg/mL) Comparative example 1 (mg/mL)
Vitamin C 30.45 34.5 36.5 7.31
Microelements 20.9 21.5 23.6 15.45
As shown in Table 2, the kiwi fruit ferment beverage prepared by the application can well retain the functional components such as vitamin C, trace elements and the like in the product compared with the traditional method, wherein the content of the vitamin C is more than 4 times of that of the traditional method, so that the kiwi fruit ferment beverage can retain the functional components such as the vitamin C, the trace elements and the like to the greatest extent, and has the effects of invigorating stomach, promoting digestion, relaxing bowel, reducing weight, strengthening body, resisting radiation, enhancing organism immunity and the like. The content of vitamin C in the kiwi fruit ferment beverage is more than or equal to 30mg/mL, and the content of the kiwi fruit ferment beverage is more than or equal to 20mg/mL.
The foregoing is merely exemplary of the present application and specific technical solutions and/or features that are well known in the art have not been described in detail herein. It should be noted that, for those skilled in the art, several variations and modifications can be made without departing from the technical solution of the present application, and these should also be regarded as the protection scope of the present application, which does not affect the effect of the implementation of the present application and the practical applicability of the patent. The protection scope of the present application is subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.

Claims (10)

1. The kiwi fruit ferment beverage is characterized by comprising the following raw materials in parts by weight: 30-50 parts of kiwi fruit, 3.5-4 parts of salt, 10-14 parts of isomaltulose, 7-9 parts of rock candy and 10.5-11 parts of zymotic fluid;
the kiwi fruit is a fresh fruit ferment containing zymophyte liquid, and the zymophyte liquid is prepared from the following raw materials in percentage: yeast 8.5-9%, milk43-44% of acidobacteria and 46-47% of acetic acid bacteria, wherein the concentration of microorganisms contained in the fermentation broth is 0.6-1.9 x 10 9 And each ml.
2. The kiwi fruit ferment beverage according to claim 1, wherein: 30 parts of kiwi fruits, 3.5 parts of salt, 10 parts of isomaltulose, 7 parts of rock sugar and 10.5 parts of fermentation bacteria liquid, wherein the fermentation bacteria liquid is prepared from the following raw materials in percentage: 8.5% of saccharomycetes, 43% of lactic acid bacteria and 46% of acetic acid bacteria, wherein the concentration of microorganisms contained in the fermentation broth is 0.6x10 9 And each ml.
3. The kiwi fruit ferment beverage according to claim 1, wherein: 50 parts of kiwi fruits, 4 parts of salt, 14 parts of isomaltulose, 9 parts of rock sugar and 11 parts of fermentation broth, wherein the fermentation broth comprises 9% of saccharomycetes, 44% of lactic acid bacteria and 47% of acetic acid bacteria, and the concentration of microorganisms in the fermentation broth is 1.9x10 9 And each ml.
4. The kiwi fruit ferment beverage according to claim 1, wherein: 45 parts of kiwi fruits, 3.8 parts of salt, 12 parts of isomaltulose, 8 parts of rock sugar and 10.8 parts of fermentation broth, wherein the fermentation broth comprises 8.9% of saccharomycetes, 43.8% of lactic acid bacteria and 46.7% of acetic acid bacteria, and the concentration of microorganisms in the fermentation broth is 1.5 x 10 9 And each ml.
5. A method for preparing a kiwi fruit ferment beverage, which is used for the kiwi fruit ferment beverage according to any one of claims 1 to 4, and is characterized in that: the method comprises the following steps:
step one, raw material pretreatment: screening kiwi fruits with fresh, eighty-nine ripens, fruits which are just soft and free from rot and deterioration, cleaning the screened kiwi fruits, removing the peel and the fruit core of the kiwi fruits, and slicing and crushing the treated kiwi fruits for later use;
step two, batching and canning: putting the kiwi fruits obtained in the first step, isomaltulose, rock sugar and salt into a stirrer according to parts by weight respectively, mixing and stirring for more than 2 hours to obtain a mixture after stirring, putting the mixture into a fermentation tank, and canning the mixture in a fermentation tank with a canning amount of 75-85%;
step three, inoculating fermentation bacteria liquid: respectively activating and culturing saccharomycetes, lactobacillus and acetic acid bacteria for 50 hours, putting the saccharomycetes, the lactobacillus and the acetic acid bacteria into a stirrer according to the percentages, mixing and stirring to prepare fermentation bacteria liquid, and inoculating the fermentation bacteria liquid into the mixture obtained in the step two for sealing fermentation to obtain a fermentation material;
step four, ageing and filtering: filtering the fermented material obtained in the step three to obtain filtrate, and ageing the filtrate at the fermentation temperature of 25-30 ℃ for 2-4 months;
step five, filling and sterilizing: and (3) filling the fermentation broth filtrate in the step four, and performing pasteurization to obtain the kiwi fruit ferment beverage.
6. The method for preparing the kiwi fruit ferment beverage according to claim 5, wherein the method comprises the following steps: in the first step, the kiwi fruits are cut into pieces and then crushed into particles with the size of 2-5 mm.
7. The method for preparing the kiwi fruit ferment beverage according to claim 5, wherein the method comprises the following steps: in the second step, isomaltulose, salt and kiwi fruits are mixed and stirred uniformly, and the fermented materials are filled into a fermentation tank according to a method that one layer of rock sugar is added into one layer of kiwi fruit fermented material, one layer of rock sugar is added into one layer of rock sugar, and one layer of fermentation bacteria liquid is added into the other layer of rock sugar, wherein the filling amount of the fermentation tank is 75%.
8. The method for preparing the kiwi fruit ferment beverage according to claim 5, wherein the method comprises the following steps: in the third step, the sealed fermentation is continuous fermentation, the fermentation temperature is 26-50 ℃, and the fermentation time is 350-370d.
9. The method for preparing the kiwi fruit ferment beverage according to claim 8, wherein the method comprises the following steps: the fermentation time of the continuous fermentation is 365d, and the fermentation temperature is 30 ℃.
10. The method for preparing the kiwi fruit ferment beverage according to claim 5, wherein the method comprises the following steps: the isomaltulose is used for flavoring a finished zymophyte product.
CN202310784663.6A 2023-06-29 2023-06-29 Kiwi fruit ferment beverage and preparation method thereof Pending CN116869099A (en)

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