CN105995345A - Mixed vegetable juice fermented drink and preparation method thereof - Google Patents
Mixed vegetable juice fermented drink and preparation method thereof Download PDFInfo
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- CN105995345A CN105995345A CN201610369693.0A CN201610369693A CN105995345A CN 105995345 A CN105995345 A CN 105995345A CN 201610369693 A CN201610369693 A CN 201610369693A CN 105995345 A CN105995345 A CN 105995345A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- 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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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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Abstract
本发明涉及一种混合蔬菜汁发酵饮料及其制备方法，它是由混合蔬菜汁和复合菌混合密闭发酵后添加食品添加剂调配而成，所述混合蔬菜汁由如下体积份的组分制成：芹菜汁0~50、黄瓜汁0~50、豆芽汁5~15、土豆汁20~25、西红柿汁0~25和胡萝卜汁0~25；所述食品添加剂的添加量以混合蔬菜汁的总质量为基准，由以下重量百分比原料组成：糖源2~4、稳定剂0.5~1.2和香精0.05~0.2；所述混合菌是由嗜酸乳杆菌和双叉双歧杆菌按照1：（0.2~4）比例混合得到。该方法选用常见蔬菜为原料，进行复配，经乳酸菌发酵，加糖调配获得了既有特殊营养成分、又有发酵香味，且工艺简单、成本低廉的功能饮料。The invention relates to a mixed vegetable juice fermented beverage and a preparation method thereof, which is formulated by mixing and sealing mixed vegetable juice and compound bacteria and then adding food additives. The mixed vegetable juice is made of the following components by volume: Celery juice 0-50, cucumber juice 0-50, bean sprouts juice 5-15, potato juice 20-25, tomato juice 0-25 and carrot juice 0-25; As a benchmark, it is composed of the following raw materials in weight percentage: sugar source 2~4, stabilizer 0.5~1.2 and essence 0.05~0.2; the mixed bacteria is made of Lactobacillus acidophilus and bifidobacterium according to 1: (0.2~4 ) ratio mixed to get. In the method, common vegetables are selected as raw materials, compounded, fermented by lactic acid bacteria, added with sugar and formulated to obtain a functional beverage with special nutritional components and fermented aroma, simple process and low cost.
Description
Technical field
The invention belongs to fruits and vegetables technical field, particularly relate to a kind of mixtures of vegetable juices fermented beverage and preparation side thereof
Method.
Background technology
The change of food configuration makes people's diet consumption consciousness change, and natural, nutrition, the food of health care are subject to especially
Consumers welcomed.Every kind of vegetable all contains specific biological active substances, has prevention and the function of auxiliary some disease for the treatment of,
As Radix Dauci Sativae contains abundant carotene, the appetite of people and the resistance to courses of infection can be improved, moreover it is possible to supplementary human body is the easiest
The vitamin B lost2, strengthen the gloss of skin；Herba Apii graveolentis contains abundant vitamin and ferrum, and Sucus Oenanthes Javanicae can get rid of vivotoxin,
Strengthen physical ability.Although original vegetable juice can provide all valuable components from vegetable, but former due in its local flavor, mouthfeel
Cause, is often difficult to be accepted by consumer, thus is commercially difficult to expanded.
Mixtures of vegetable juices is to be allocated by a certain percentage by multiple single vegetable juice to form, and may realize the tune of color
Joint, but the vegetable that only limitation is lighter with minority abnormal flavour, enter as Fructus Lycopersici esculenti, Radix Dauci Sativae, and major part all with the addition of the fruit such as Fructus Vitis viniferae
Row regulation and coverage.
China's yield of vegetables is big, wide in variety, but owing to the marketing fresh of vegetable is limited, fresh-keeping cost is high, every year because of putrid and deteriorated
Lose the biggest.Superfluous for busy season perishable vegetable is changed into easily storage, long keeping vegetable juice, for regulating the light of vegetable production
Busy season, lifting vegetable nutrient are worth and have great significance.And vegetable juice producing process is relatively simple, as a kind of function
Beverage, has wide market prospect.
Through the retrieval of prior art is found, China Patent Publication No. CN102396750A, publication date 2012.04.04,
The preparation method of composite multi-stage fermentation vegetable juice；Publication number CN101341995A, publication date 2009.01.14, a kind of lactic acid bacteria is sent out
The preparation method of ferment juice beverage；Publication number CN1324582A, publication date 2001.12.05, the production of fermentation vegetable juice beverage
Method and the fermented vegetable beverage produced by the method, these three technology sweat does not the most use throw type leaven, especially
It is not add bacillus bifidus.
Summary of the invention
Object of the present invention is to provide a kind of mixtures of vegetable juices fermented beverage and preparation method thereof, the method is often selected
Seeing that vegetable is raw material, compound, through lactic acid bacteria fermentation, sugaring allotment obtains existing special dietary composition, has fermentation fragrant again
Taste, and the drinks that technique is simple, with low cost.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 0 ~ 50, Sucus Cucumidis sativi 0 ~
50, bean sprout juice 5 ~ 15, murphy juice 20 ~ 25, Tomato juice 0 ~ 25 and Radix Dauci Sativae juice 0 ~ 25；The addition of described food additive with
On the basis of the gross mass of mixtures of vegetable juices, it is made up of following percentage by weight raw material: sugar source 2 ~ 4, stabilizer 0.5 ~ 1.2 and essence
0.05~0.2；Described mixed vaccine is according to 1:(0.2 ~ 4 by bacillus acidophilus and Bifidobacterium bifidum) ratio is mixed to get.
According to above-mentioned mixtures of vegetable juices fermented beverage, described mixtures of vegetable juices is made up of the component of following weight portion: celery
Dish juice 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
According to above-mentioned mixtures of vegetable juices fermented beverage, described mixtures of vegetable juices is made up of the component of following weight portion: yellow
Melon juice 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
According to above-mentioned mixtures of vegetable juices fermented beverage, described mixtures of vegetable juices is made up of the component of following weight portion: yellow
Melon juice 45, bean sprout juice 8, murphy juice 23.5 and Radix Dauci Sativae juice 23.5.
Described sugar source is white sugar, and stabilizer is xanthan gum, and essence is Fructus Citri Limoniae essence.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
C. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
D. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
E. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
F. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 1.5 ~ 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6 ~ 6.5, be subsequently adding mass percent
Being 1 ~ 2% mixed vaccine, within 3 ~ 4 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 20 ~ 80 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the sugar source of formula ratio, stabilizer and essence mix homogeneously are added, fixed with pure water
Hold and obtain mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
According to the preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4) homogenization pressure be 12 MPa ~
15MPa。
According to the preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses superhigh temperature wink
Time sterilizing, sterilising temp is 135 DEG C, sterilization time 4 ~ 6s.
Compared with prior art, beneficial effects of the present invention:
1. the mixtures of vegetable juices fermented beverage of the present invention is flaxen clear liquid, citrus scented, is accredited as through 10 people groups
In good taste；This mixing vegetables juice dish fermented beverage contains: the soluble solid of 3.5%, the total sugar of 2.6g%.
2. the present invention develops mixtures of vegetable juices fermented beverage, and internal mixed greens concentrated juice is without preservative, mouthfeel
Good, can meet the human body needs to multiple nutritional components to greatest extent, and preparation process is simple, low cost, be prone to preserve, and produces
Product maintain the optimal original flavor of vegetable, mouthfeel and fragrance, and structural state is uniform and stable, such as storage at normal temperature in shelf life, guarantee the quality
Phase: occur without significantly precipitation for 12 months, meet state food level sanitary standard.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement
Example.
Embodiment 1
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 0 ~ 50, Sucus Cucumidis sativi 0 ~
50, bean sprout juice 5 ~ 15, murphy juice 20 ~ 25, Tomato juice 0 ~ 25 and Radix Dauci Sativae juice 0 ~ 25；The addition of described food additive with
On the basis of the gross mass of mixtures of vegetable juices, it is made up of following percentage by weight raw material: sugar source 2 ~ 4, stabilizer 0.5 ~ 1.2 and essence
0.05~0.2；Described mixed vaccine is according to 1:(0.2 ~ 4 by bacillus acidophilus and Bifidobacterium bifidum) ratio is mixed to get.
Described sugar source is white sugar, and stabilizer is xanthan gum, and essence is Fructus Citri Limoniae essence.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
C. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
D. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
E. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
F. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 1.5 ~ 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6 ~ 6.5, be subsequently adding mass percent
Being 1 ~ 2% mixed vaccine, within 3 ~ 4 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 20 ~ 80 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the sugar source of formula ratio, stabilizer and essence mix homogeneously are added, fixed with pure water
Hold and obtain mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 12 MPa ~ 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 4 ~ 6s.
Embodiment 2
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 45, bean sprout juice 8, soil
Fermented bean drink 23.5 and Radix Dauci Sativae juice 23.5；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:2 ratio.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
B. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
C. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
D. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6.5, be subsequently adding mass percent be 1% mix
Closing bacterium, within 3 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 40 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the white sugar of formula ratio, xanthan gum and Fructus Citri Limoniae essence mix homogeneously are added, with pure
Water purification constant volume obtains mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 5s.
Embodiment 3
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 45, bean sprout juice 8, soil
Fermented bean drink 23.5 and Tomato juice 23.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is according to 1:(0.2 ~ 4) ratio is mixed to get.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
B. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
C. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
D. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6.5, be subsequently adding mass percent be 1% mix
Closing bacterium, within 3 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 40 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the white sugar of formula ratio, xanthan gum and Fructus Citri Limoniae essence mix homogeneously are added, with pure
Water purification constant volume obtains mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 5s.
Embodiment 4
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 45, bean sprout juice 8, soil
Fermented bean drink 23.5 and Tomato juice 23.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is according to 1:(0.2 ~ 4) ratio is mixed to get.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
C. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
D. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6.5, be subsequently adding mass percent be 1% mix
Closing bacterium, within 3 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 40 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the white sugar of formula ratio, xanthan gum and Fructus Citri Limoniae essence mix homogeneously are added, with pure
Water purification constant volume obtains mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 5s.
Embodiment 5
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 20, bean sprout juice 10,
Murphy juice 24 and Radix Dauci Sativae juice 20；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 2, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.08；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:3 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 6
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 50, bean sprout juice 13,
Murphy juice 22 and Radix Dauci Sativae juice 15；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 3.5, xanthan gum 0.6 and Fructus Citri Limoniae essence 0.15；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:4 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 7
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 35, bean sprout juice 6, soil
Fermented bean drink 24 and Radix Dauci Sativae juice 25；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following weight
Percentage ratio raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is double by bacillus acidophilus and double fork
Discrimination bacillus is mixed to get according to 1:0.2 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 8
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 15, bean sprout juice 15,
Murphy juice 25 and Radix Dauci Sativae juice 20；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 2.5, xanthan gum 0.9 and Fructus Citri Limoniae essence 0.12；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.4 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 9
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 15, bean sprout juice 10,
Murphy juice 23 and Radix Dauci Sativae juice 25；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 3.6, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.18；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.7 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 10
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 50, bean sprout juice 6, soil
Fermented bean drink 24 and Radix Dauci Sativae juice 9；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following weight
Percentage ratio raw material forms: white sugar 2.6, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.2；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:4 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 11
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 40, bean sprout juice 5, soil
Fermented bean drink 25 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 3.5, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.05；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.2 ratio.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 12
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 35, bean sprout juice 10,
Murphy juice 22 and Tomato juice 24；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.2, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.15；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.5 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 13
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 25, bean sprout juice 12,
Murphy juice 20 and Tomato juice 25；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.6, xanthan gum 0.7 and Fructus Citri Limoniae essence 0.06；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:2 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 14
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 5, bean sprout juice 8, soil
Fermented bean drink 21 and Tomato juice 22；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 2.9, xanthan gum 0.6 and Fructus Citri Limoniae essence 0.18；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.25 ratio.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 15
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 30, bean sprout juice 11,
Murphy juice 21.5 and Tomato juice 24.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by
Following percentage by weight raw material forms: white sugar 3.6, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.2；Described mixed vaccine is by addicted to yogurt
Bacillus and Bifidobacterium bifidum are mixed to get according to 1:2 ratio.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 16
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 40, bean sprout juice 12,
Murphy juice 22 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.4, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.09；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:4 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 17
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 15, bean sprout juice 9, soil
Fermented bean drink 22.5 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.2, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.19；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.6 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 18
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 35, bean sprout juice 6, soil
Fermented bean drink 25 and Tomato juice 22.5；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3.4, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.06；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.8 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 19
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 50, bean sprout juice 15,
Murphy juice 21 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 4, xanthan gum 1 and Fructus Citri Limoniae essence 0.07；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:2.5 ratio.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 20
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 25, bean sprout juice 7, soil
Fermented bean drink 21.5 and Tomato juice 24.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 2.7, xanthan gum 0.9 and Fructus Citri Limoniae essence 0.14；Described mixed vaccine is by addicted to yogurt bar
Bacterium and Bifidobacterium bifidum are mixed to get according to 1:3.5 ratio.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 21
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 35, bean sprout juice 5, soil
Fermented bean drink 22 and Tomato juice 24.5；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3.8, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.05；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:1 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 22
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 15, bean sprout juice 7, soil
Fermented bean drink 22.5 and Tomato juice 21.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3.2, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.05；Described mixed vaccine is by addicted to yogurt bar
Bacterium and Bifidobacterium bifidum are mixed to get according to 1:2.6 ratio.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 23
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 45, bean sprout juice 15,
Murphy juice 23.5 and Tomato juice 22；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.4 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 24
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 20, bean sprout juice 10,
Murphy juice 24 and Tomato juice 20；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:0.6 ratio.
The preparation method of the present embodiment is the same as in Example 4.
The mixtures of vegetable juices fermented beverage that embodiment 2 ~ 4 obtains is flaxen clear liquid, and citrus scented is little through 10 people
Group is accredited as in good taste；The performance indications of this mixtures of vegetable juices fermented beverage are shown in Table 1:
Claims (10)
1. a mixtures of vegetable juices fermented beverage, is that after being mixed sealed fermenting by mixtures of vegetable juices and compound bacteria, interpolation food adds
Agent allotment forms, it is characterised in that described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 0 ~ 50, Sucus Cucumidis sativi 0 ~
50, bean sprout juice 5 ~ 15, murphy juice 20 ~ 25, Tomato juice 0 ~ 25 and Radix Dauci Sativae juice 0 ~ 25；The addition of described food additive with
On the basis of the gross mass of mixtures of vegetable juices, it is made up of following percentage by weight raw material: sugar source 2 ~ 4, stabilizer 0.5 ~ 1.2 and essence
0.05~0.2；Described mixed vaccine is according to 1:(0.2 ~ 4 by bacillus acidophilus and Bifidobacterium bifidum) ratio is mixed to get.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described mixtures of vegetable juices is by weighing as follows
The component of amount part is made: Sucus Oenanthes Javanicae 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described mixtures of vegetable juices is by weighing as follows
The component of amount part is made: Sucus Cucumidis sativi 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described mixtures of vegetable juices is by weighing as follows
The component of amount part is made: Sucus Cucumidis sativi 45, bean sprout juice 8, murphy juice 23.5 and Radix Dauci Sativae juice 23.5.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described sugar source is white sugar.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described stabilizer is xanthan gum.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described essence is Fructus Citri Limoniae essence.
The preparation method of mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that comprise the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
C. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
D. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
E. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
F. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 1.5 ~ 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6 ~ 6.5, be subsequently adding mass percent
Being 1 ~ 2% mixed vaccine, within 3 ~ 4 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 20 ~ 80 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the sugar source of formula ratio, stabilizer and essence mix homogeneously are added, fixed with pure water
Hold and obtain mixed liquor；
(4) the mixed liquor homogenizing, the sterilizing that step (3) are obtained, metering is canned obtains product.
The preparation method of mixtures of vegetable juices fermented beverage the most according to claim 8, it is characterised in that: in step (4) all
Matter pressure is 12 MPa ~ 15MPa.
The preparation method of mixtures of vegetable juices fermented beverage the most according to claim 8, it is characterised in that: step is gone out in (4)
Bacterium uses instantaneous ultrahigh-temperature sterilization, and sterilising temp is 135 DEG C, sterilization time 4 ~ 6s.
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| CN1611148A (en) * | 2004-05-18 | 2005-05-04 | 浙江省农业科学院 | Flesh type compound vegetable fermented drink and its preparing method |
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