CN103584229B - Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice - Google Patents

Abstract

The invention relates to a preparation method for producing fermented compound vegetable juice by using Miscanthus juice. It uses miscanthus, wax gourd and cucumber as raw materials, utilizes the nutritional and health functions of various vegetables and the fermentation advantages of lactic acid bacteria, and studies the lactic acid content of compound vegetable juice beverages. Fermented beverage processing technology. Miscanthus juice: wax gourd juice: cucumber juice is 1:7.5:5 (mass ratio), 3% white sugar, 0.6% honey, 100μg/g zinc acetate, 40μg/g copper acetate, 0.075% sodium erythorbate, 0.025% Citric acid, Streptococcus thermophilus: Lactobacillus bulgaricus at 1:1, fermentation temperature 43°C, inoculum size 4%, fermentation time 6h; stabilizer xanthan gum usage 0.20%, the obtained fermented compound vegetable juice soluble solid up to 8.7%. The compound vegetable juice obtained in the present invention is not only rich in the original nutrients of Miscanthus, wax gourd and cucumber itself, but also has a fresh green color, a fragrance of lactic acid fermentation, sweet and sour taste, delicate texture, soft and refreshing taste, no peculiar smell, uniform and delicate , no delamination, no clots.

Description

A preparation method for producing fermented compound vegetable juice by using Miscanthus juice

technical field

The invention relates to a preparation method of vegetable juice, in particular to a preparation method for producing fermented compound vegetable juice by using miscanthus juice.

Background technique

Vegetable juice is extracted from fresh or frozen vegetables by pressing or biological enzymes. Vegetable juice retains most of the nutrients of vegetables and is the essence of vegetable nutrition. It not only contains rich vitamins, minerals, Dietary fiber, protein, amino acids and medicinal ingredients, etc., and as a low-acid food, it can neutralize the acid produced by the digestion of animal meat and grains, and plays an important role in maintaining the acid-base balance in the body and improving human health. It has physiological functions that cannot be replaced by other foods. Therefore, vegetable juice is gradually favored by people with its unique flavor, nutrition, health care function and pure naturalness. It is one of the most potential beverages in the 21st century and will surely become a sales hotspot in the beverage market. Its industrialization development prospects and The market prospect is very broad. Vegetable juice drinks, fruit and vegetable mixed juice drinks, high-fiber fruit juice drinks, nutritionally fortified fruit and vegetable juice drinks, fruit juice milk and other new beverages and 100% pure fruit juice have become the magic weapon launched by many beverage companies and are popular in the market, showing strong advantages and broad market consumer market.

Miscanthus contains a variety of amino acids, rich water and moderate sugar.

Winter melon is fresh and tender, rich in trace elements and vitamins and other nutrients. It contains more inorganic salts such as Ca and Fe than watermelon and pumpkin, and its vitamin C is comparable to that of tomatoes. Modern medicine has also found that wax gourd contains a large amount of propanedioic acid, which can prevent fat accumulation in the body and has the effect of losing weight.

Cucumber is rich in minerals such as iron and potassium and a large amount of vitamin E, which has a beauty effect; the propanol diacid contained in it can inhibit the conversion of excess sugar into fat in the body, and has the effect of losing weight; the cucurbitacin contained in it has a significant anti-tumor effect effect. Fresh cucumber contains very delicate cellulose, which can not only accelerate the excretion of intestinal spoilage, but also reduce blood cholesterol levels. Cucumber has the effects of diuresis, strengthening the heart and blood vessels, regulating blood pressure, preventing excessive myocardial tension and atherosclerosis.

If Miscanthus, wax gourd and cucumber can be prepared into a compound vegetable juice, and the nutritional ingredients of the three raw materials can be retained, it will have a greater competitive advantage and sales market, and have better economic and social benefits.

Contents of the invention

The technical problem to be solved by the present invention is to provide a preparation method for producing fermented compound vegetable juice by using miscanthus juice. The method uses miscanthus, wax gourd and cucumber as raw materials, and the compound vegetable juice fermented beverage produced is not only rich in Miscanthus, wax gourd and cucumber have their own original nutrients, and they have a good fragrance and taste.

The technical solution for solving the above-mentioned technical problems is: a preparation method for producing fermented compound vegetable juice by using miscanthus juice, comprising the following steps:

(1) Preparation of Miscanthus prairie juice: crush Miscanthus grass, squeeze the juice, and filter to obtain Miscanthus grassland juice.

(2) Preparation of wax gourd raw juice: Peel and heart the wax gourd and cut into small pieces, blanching in boiling water for 1-4 minutes, beating, and filtering to get wax gourd puree, adding a mass concentration of 1 at a temperature of 50-60°C -2% agar aqueous solution is used to clarify the wax gourd puree, the mass ratio of the amount of agar aqueous solution to the wax gourd puree is 1:47-52, after standing for 22-26 hours, the supernatant is filtered to obtain the wax gourd juice ;

(3) Preparation of cucumber raw juice: peel the cucumber and cut it into small pieces, blanch it in boiling water for 1-4 minutes, beat it, and filter it to obtain the cucumber puree. After -26h, take the supernatant by suction and filtration, which is the original cucumber juice;

(4) Preparation of compound vegetable juice: According to the mass ratio of pampas grassland juice: wax gourd juice: cucumber juice is 1:7-8:4.5-5.5, mix pampas grassland juice, winter melon juice and cucumber juice evenly to get vegetables Mixed juice, adding 2-4% white sugar of vegetable mixed juice quality and 0.4-0.8% honey of vegetable mixed juice quality for mixing and deployment, and then adding color-protecting agents zinc acetate, copper acetate, sodium erythorbate and citric acid for color protection, In the mixed vegetable juice after adding the color-protecting agent, the content of zinc acetate is 95-105 μg/g, the content of copper acetate is 35-45 μg/g, the mass concentration of sodium erythorbate is 0.07-0.08%, and the mass concentration of citric acid is 0.02-0.03% , the color protection time is 15-25min, sterilize after homogenization, after cooling, put the mixed strains into the mixed vegetable juice according to the inoculation amount of 3-5%, and ferment statically at 40-45°C for 5-7h, After the fermentation, add 0.1-0.3% xanthan gum in the mixed vegetable juice, use ultrasonic wave at 25-30KHz for 4-6min to degas, then homogenize and bottle, and place at 93-98°C after bottling After 4-8 minutes of sterilization, the finished product is obtained;

The mixed strain is obtained by mixing Streptococcus thermophilus and Lactobacillus bulgaricus at a mass ratio of 1:0.8-1.2.

Said homogenization is homogenization at 15-25 MPa for 2-5 minutes.

The sterilization refers to sterilization at 115°C for 15 minutes.

The invention uses miscanthus, wax gourd and cucumber as raw materials to develop fermented compound vegetable juice, utilizes the nutritional and health functions of various vegetables and the fermentation advantages of lactic acid bacteria, and studies the lactic acid fermented beverage processing technology of the compound vegetable juice beverage. The compound vegetable juice fermented beverage produced is not only rich in the original nutrients of miscanthus, wax gourd and cucumber, but also the aroma of wax gourd and cucumber complements the herbal fragrance of miscanthus juice, which dilutes the harsh taste of miscanthus juice and highlights the It has a clear fragrance, and at the same time it has a fresh turquoise color, a fragrance of lactic acid fermentation, sweet and sour taste, fine texture, soft and refreshing, no peculiar smell, uniform and delicate, no layering, and no clots.

In the following, the technical features of a preparation method for producing fermented compound vegetable juice by using Miscanthus juice in the present invention will be further described in conjunction with the accompanying drawings and examples.

Description of drawings

Fig. 1: Process flow chart of the present invention.

Detailed ways

Embodiment 1: a kind of preparation method that utilizes Miscanthus juice to produce fermented compound vegetable juice, concrete operation is as follows,

Wash and crush the giant miscanthus (also known as elephant grass), then put it into a juicer to squeeze the juice, and filter it with a filter cloth to get the miscanthus grass juice. Select fully mature wax gourds and cucumbers that are free from diseases and insect pests, rinse them with clean water, drain, peel the cucumbers, peel the wax gourds, remove the heart, cut them into small pieces with a stainless steel knife, blanch them in boiling water for 2 minutes, and beat them with a juicer. After filtering with 180-mesh nylon, the puree of wax gourd and puree of cucumber were obtained respectively. Then use agar to prepare a 1% (mass fraction) aqueous solution, heat it to fully dissolve, then adjust the temperature to 60°C, and then quickly add the agar aqueous solution to the winter melon puree for clarification. The amount of agar aqueous solution added is agar Aqueous solution: wax gourd pulp = 1:49 (mass ratio), after standing for 24 hours, suction and filter the supernatant, which is the original wax gourd juice. Add 3% gelatin (color-protecting agent) to the cucumber puree, place it for 24 hours, and then filter it to get the supernatant, which is the cucumber juice.

According to pampas grassland juice: winter melon juice: cucumber juice is 1:7.5:5 (mass ratio), mix pampas grassland juice, winter melon raw juice and cucumber raw juice evenly to get vegetable mixed juice, add 3% white sugar of vegetable mixed juice Mix with 0.6% honey of vegetable mixed juice, and then add color-protecting agents zinc acetate, copper acetate, sodium erythorbate and citric acid for color protection. After adding color-protecting agent, the content of zinc acetate in vegetable mixed juice is 100 μg/g , the content of copper acetate is 40μg/g, the mass concentration of sodium erythorbate is 0.075%, the mass concentration of citric acid is 0.025%, and the color protection time is 20min. Then use a homogenizer to homogenize at 20MPa for 3 minutes. The homogenized vegetable juice is sterilized at 115°C for 15 minutes. The inoculum amount of (mass) was added to the compound vegetable juice, and fermented statically at 43°C for 6h. After the fermentation, add 0.20% xanthan gum (stabilizer) of vegetable mixed juice, use ultrasonic wave at 28KHz for 5min to degas, then use a homogenizer to homogenize at 20MPa for 3min and then bottle it. After sterilizing at 95°C for 6 minutes, the finished product is obtained.

The fermented compound vegetable juice obtained in this example has a soluble solid content of 8.7%, has a fresh turquoise color, has a fragrance of lactic acid fermentation, is sweet and sour, has a delicate texture, is soft and refreshing, has no peculiar smell, is uniform and delicate, has no layering, and has no clot.

Claims (3)

1. utilize Chinese silvergrass juice to produce a preparation method for fermented type compound vegetable juice, it is characterized in that: comprise the following steps:

(1) preparation of Chinese silvergrass Normal juice: by Chinese silvergrass fragmentation, then squeeze the juice, filter and obtain Chinese silvergrass Normal juice, described Chinese silvergrass refers to huge Chinese silvergrass;

(2) preparation of white gourd primary juice: wax gourd is removed the peel, goes to be cut into small pieces after the heart, after water blancing 1-4 min, pull an oar, after filtration, obtain wax gourd magma, adding temperature is that the aqueous agar solution of the mass concentration 1-2% of 50-60 DEG C carries out clarifying treatment to wax gourd magma, the mass ratio of the addition of aqueous agar solution and wax gourd magma is=1:47-52 that after placement 22-26h, suction filtration is got supernatant and is white gourd primary juice;

(3) preparation of cucumber Normal juice: by being cut into small pieces after cucumber peeling, pull an oar after water blancing 1-4 min, obtain cucumber magma after filtration, add the gelatin of cucumber magma quality 2-4%, after placement 22-26h, suction filtration is got supernatant and is cucumber Normal juice;

(4) preparation of compound vegetable juice: by Chinese silvergrass Normal juice: white gourd primary juice: cucumber Normal juice mass ratio is 1:7-8:4.5-5.5, by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and the vegetables mixed juice quality 0.4-0.8% honey of vegetables mixed juice quality 2-4% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 95-105 μ g/g, Schweinfurt green content is 35-45 μ g/g, the mass concentration 0.07-0.08% of sodium isoascorbate, the mass concentration 0.02-0.03% of citric acid, protecting the look time is 15-25min, after homogeneous, carry out sterilizing, after cooling, mixed bacteria is pressed in the inoculum concentration access vegetables mixed juice of 3-5%, static fermentation 5-7h at 40-45 DEG C, after fermentation ends, add the xanthans of vegetables mixed juice quality 0.1-0.3%, utilize ultrasonic wave ultrasonic 4-6min under 25-30KHz to carry out degassed, and then carry out bottling after homogeneous, after being placed on 93-98 DEG C of sterilization 4-8min after bottling, get product,

Described mixed bacteria is that streptococcus thermophilus and lactobacillus bulgaricus obtain for 1:0.8-1.2 mixes in mass ratio.

2. a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice according to claim 1, is characterized in that: described homogeneous is homogeneous 2-5min under 15-25MPa.

3. a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice according to claim 1 and 2, is characterized in that: described sterilizing refers at 115 DEG C of sterilizing 15 min.