CN106418082A - Olive and green plum fermentation beverage - Google Patents
Olive and green plum fermentation beverage Download PDFInfo
- Publication number
- CN106418082A CN106418082A CN201610888633.XA CN201610888633A CN106418082A CN 106418082 A CN106418082 A CN 106418082A CN 201610888633 A CN201610888633 A CN 201610888633A CN 106418082 A CN106418082 A CN 106418082A
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- CN
- China
- Prior art keywords
- green plum
- olive
- fermented beverage
- wheat
- enzymolysis liquid
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an olive and green plum fermentation beverage, which is obtained by performing composite lactobacillus fermentation on hydrolysates of fruit and vegetable raw materials in multi-ingredient raw materials and then mixing rice milk and herbal medicine juice. The olive and green plum fermentation beverage provided by the invention has the advantages that the mouthfeel is sour and sweet; the effects of supplementing vitamins and eliminating toxin are achieved; rich trace elements are contained; nutrition and health are realized; through the fermentation effect, the adsorption and digestion by intestines and stomach can be facilitated.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of lactic acid drink, particularly relate to a kind of olive green plum fermentation
Lactic acid drink.
Background technology
In recent years, with the raising of people's living standard, beverage-producing factory man competitively releases various beverage.For fruit juice
(slurry) and fruit drink (product) class for fresh or refrigeration fruit be raw material, the processed goods made.Fruit juice (slurry) and fruit juice
Beverage (product) class mostly uses beating process that the edible part of fruit or fruit is processed into the slurries not fermenting but fermenting
Or in concentrated fruit pulp, add the water of natural moisture equivalent that pulp loses, the look with former fruit pulp made when concentrating
The goods of pool, local flavor and soluble solid content.
Fruit juice (slurry) and fruit drink include Fresh Juice, single fruit juice, blended fruit juice, and beverage made of fruits or vegetables, with milk fruit juice etc.
Species.
Fresh Juice is nutritious, but is easily contaminated in juice-extracting process, does not has preservative, is not easy to deposit.
Juice refers to the beverage being processed into by fruit that is fresh or that refrigerate or dish.Family vitamin containing B, vitamin in fruits and vegetables
E, vitamin C, carrotene, and the inorganic salts such as calcium, magnesium, potassium, these compositions are to safeguarding that health plays important promotion and makees
With so also increasingly being pursued by consumer.
Content of the invention
The technical problem to be solved is to provide a kind of olive green plum fermented beverage and preparation method thereof.
For solving the technical problem of above-mentioned first aspect, a kind of olive green plum fermented beverage, is by various ingredients raw material
The enzymolysis liquid of fruit and vegetable materials remix cereal Rice & peanut milk through compound lactobacillus-fermencucumber and herbal medicine juice obtains, by weight, described many
Plant component raw material and include as follows:Olive 60-70 part, green plum 65-75 part, grapefruit 100-120 part, lemon 0.09-0.1 part, ginkgo
Benevolence 0.3-0.35 part, polyporus lucidus 10-15 part, purple perilla 6-7 part, wheat 140-150 part, corn 0.3-0.4 part, wheat malt 0.5-
0.6 part, millet 0.03-0.04 part;Described compound lactobacillus is by the lactobacillus acidophilus of grade mass ratio, Lactobacillus casei, plant
Lactobacillus and Bifidobacterium composition.Fruit and vegetable materials therein is:Olive, green plum, grapefruit, lemon, ginkgo;Cereal materials is little
Wheat, corn, wheat malt, millet.
In a preferred embodiment of the present invention, described olive green plum fermented beverage is through cellulose enzyme by fruit and vegetable materials
Solution obtains enzymolysis liquid and utilizes compound lactobacillus-fermencucumber.
In the preferred embodiment of the present invention, being also added with brown sugar in described olive green plum fermented beverage, brown sugar adds
Dosage is the 3-5wt% of enzymolysis liquid quality.
In the preferred embodiment of the present invention, described olive green plum fermented beverage has been also added with CMC stable composition
Agent 0.1-0.5 part.
For embodying another task completing the present invention, a second aspect of the present invention provides a kind of olive green plum fermented beverage
Preparation method, it comprises the following steps:
(1) after crushing olive, green plum, grapefruit, lemon, Semen Ginkgo raw material, making beating is filtered, and uses cellulase degradation;
(2) wheat, corn, wheat malt, millet are cleaned, squeeze pulp, Rice & peanut milk is boiled, puts spare after cool;
(4) purple perilla, polyporus lucidus are extracted by the water of 5-10 times, filtered, obtain Chinese herbal juice standby;
(5) enzymolysis liquid of step (1) is added the compound lactobacillus of 2-5U/1000L, ferment under the conditions of 20 DEG C-45 DEG C
8-10 hour, obtains fermentate standby;
(6) the fermentate mix and blend by the slurries of step (2) and the Chinese herbal juice of step (3) and step (5), after filtration
Homogeneous under 25mpa, and carry out high-temperature short-time sterilization.
In a preferred embodiment of the present invention, in described step (1), adding brown sugar in enzymolysis liquid, brown sugar addition is
The 3-5wt% of enzymolysis liquid quality.
In a preferred embodiment of the present invention, in described step (2), after wheat, corn, wheat malt, millet are cleaned, point
Do not carry out squeezing pulp.
In a preferred embodiment of the present invention, in described step (6), described high-temperature short-time sterilization is gone out at being 120-135 DEG C
The bacterium 20-35 second.
The invention provides a kind of olive green plum fermented beverage, sweet mouthfeel, there is replenishing vitamins, the work of cleaning toxin
With containing abundant trace element, nutrient health, and acting on by fermentation, be more beneficial for assimilating of stomach.
In the fermented beverage of the present invention, possibly together with medicinal herb components, including polyphenol etc., improve immunity composition, for maintenance
The oxidation resistance of body has important function with delaying senility.
Detailed description of the invention
The following examples are that the present invention is expanded on further, but present disclosure is not limited to this.Present invention explanation
Embodiment in book is only used for that the present invention will be described, and protection scope of the present invention is not played restriction effect by it.This
The protection domain of invention is only defined by the claims, and those skilled in the art are in embodiment disclosed by the invention on the basis of institute
Any omission, replacement or the modification made fall within protection scope of the present invention.
Embodiment
The preparation of a kind of olive green plum fermented beverage, it comprises the following steps:
(1) olive 6kg, green plum 7kg, grapefruit 10kg, lemon 0.01kg, Semen Ginkgo 0.035kg raw material are crushed to 1-3mm
Particle diameter obtains fruit, vegetable juice, filters, delivers to enzymatic vessel 10,000 U/g cellulase degradations;The cellulase adding is pulp total amount
0.1%,
(2) wheat 14kg, corn 0.03kg, wheat malt 0.05kg, millet 0.003kg are cleaned, squeeze pulp respectively, will
The mixing of gained slurries is boiled, and puts spare after cool;
(4) by purple perilla 0.6kg and polyporus lucidus 1kg with heating over simmering heat 20-40 minute after the water boil of 5-10 times, juice is poured out
Liquid, then add soak by water 40-60 minute, pour out juice, the juice hybrid filtering that will decoct twice, obtain Chinese herbal juice standby;
(5) enzymolysis liquid of step (1) is added the compound lactobacillus of 3U/1000L, compound lactobacillus by wait mass ratio addicted to
Lactobacillus lactis, Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium composition;Adding brown sugar, brown sugar addition is enzymolysis liquid matter
The 3-5wt% of amount, 8-10 hour of fermenting under the conditions of 20 DEG C-45 DEG C, obtain fermentate standby;
(6) the fermentate mix and blend by the slurries of step (2) and the Chinese herbal juice of step (3) and step (5), adds
CMC compound stabilizer 0.01kg, after filtration under 25mpa homogeneous, at 135 DEG C sterilize 20 seconds.
Examples detailed above is only that the technology that the present invention be described is conceived and feature, its object is to allow the person skilled in the art be
Will appreciate that present disclosure and implement according to this, can not limit the scope of the invention with this.All according to present invention essence
God's equivalent transformation of being done of essence or modification, all should cover within protection scope of the present invention.
Claims (8)
1. an olive green plum fermented beverage, is that the enzymolysis liquid by the fruit and vegetable materials in various ingredients raw material is sent out through compound lactobacillus
Ferment remixes cereal Rice & peanut milk and herbal medicine juice obtains, and by weight, described various ingredients raw material includes as follows:Olive 60-70 part, green grass or young crops
Plum 65-75 part, grapefruit 100-120 part, lemon 0.09-0.1 part, Semen Ginkgo 0.3-0.35 part, polyporus lucidus 10-15 part, purple perilla 6-7
Part, wheat 140-150 part, corn 0.3-0.4 part, wheat malt 0.5-0.6 part, millet 0.03-0.04 part;Described compound lactic acid
Bacterium is made up of lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium waiting mass ratio.
2. olive green plum fermented beverage according to claim 1, it is characterised in that described olive green plum fermented beverage is
Fruit and vegetable materials is obtained enzymolysis liquid through cellulase degradation and utilizes compound lactobacillus-fermencucumber.
3. olive green plum fermented beverage according to claim 1, it is characterised in that in described olive green plum fermented beverage
Being also added with brown sugar, brown sugar addition is the 3-5wt% of enzymolysis liquid quality.
4. olive green plum fermented beverage according to claim 1, it is characterised in that in described olive green plum fermented beverage
It has been also added with CMC compound stabilizer 0.1-0.5 part.
5. the method preparing olive green plum fermented beverage as claimed in claim 1, it comprises the following steps:
(1) after crushing olive, green plum, grapefruit, lemon, Semen Ginkgo raw material, making beating is filtered, and uses cellulase degradation;
(2) wheat, corn, wheat malt, millet are cleaned, squeeze pulp, slurries are boiled, puts spare after cool;
(4) purple perilla, polyporus lucidus are extracted by the water of 5-10 times, filtered, obtain Chinese herbal juice standby;
(5) enzymolysis liquid of step (1) adds the compound lactobacillus of 2-5U/1000L, and ferment under the conditions of 20 DEG C-45 DEG C 8-10
Hour, obtain fermentate standby;
(6) the fermentate mix and blend by the slurries of step (2) and the Chinese herbal juice of step (3) and step (5), after filtration
Homogeneous under 25mpa, and carry out high-temperature short-time sterilization.
6. preparation method according to claim 5, it is characterised in that in described step (1), add red in enzymolysis liquid
Sugar, brown sugar addition is the 3-5wt% of enzymolysis liquid quality.
7. preparation method according to claim 5, it is characterised in that in described step (2), by wheat, corn, wheat
After bud, millet are cleaned, carry out respectively squeezing pulp.
8. preparation method according to claim 5, it is characterised in that in described step (6), described high-temperature short-time sterilization is
Sterilize the 20-35 second at 120-135 DEG C.
Priority Applications (1)
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CN201610888633.XA CN106418082A (en) | 2016-10-11 | 2016-10-11 | Olive and green plum fermentation beverage |
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CN201610888633.XA CN106418082A (en) | 2016-10-11 | 2016-10-11 | Olive and green plum fermentation beverage |
Publications (1)
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CN106418082A true CN106418082A (en) | 2017-02-22 |
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CN201610888633.XA Pending CN106418082A (en) | 2016-10-11 | 2016-10-11 | Olive and green plum fermentation beverage |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
CN115399418A (en) * | 2022-08-31 | 2022-11-29 | 福建农林大学 | A probiotic fermented olive juice with hepatoprotective effect and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1049093A (en) * | 1990-09-08 | 1991-02-13 | 英兆和 | The composition of ginger juice health-care beverage and method for making |
CN1833543A (en) * | 2005-03-14 | 2006-09-20 | 于敏兰 | Health beverage-'chenmei juice' |
CN102845802A (en) * | 2012-10-12 | 2013-01-02 | 王京杭 | A kind of cereal beverage and preparation technology thereof |
CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
-
2016
- 2016-10-11 CN CN201610888633.XA patent/CN106418082A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1049093A (en) * | 1990-09-08 | 1991-02-13 | 英兆和 | The composition of ginger juice health-care beverage and method for making |
CN1833543A (en) * | 2005-03-14 | 2006-09-20 | 于敏兰 | Health beverage-'chenmei juice' |
CN102845802A (en) * | 2012-10-12 | 2013-01-02 | 王京杭 | A kind of cereal beverage and preparation technology thereof |
CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
CN115399418A (en) * | 2022-08-31 | 2022-11-29 | 福建农林大学 | A probiotic fermented olive juice with hepatoprotective effect and preparation method thereof |
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Application publication date: 20170222 |
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