CN108125087A - A kind of fermentation mulberry juice and preparation method thereof - Google Patents
A kind of fermentation mulberry juice and preparation method thereof Download PDFInfo
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- CN108125087A CN108125087A CN201711407944.0A CN201711407944A CN108125087A CN 108125087 A CN108125087 A CN 108125087A CN 201711407944 A CN201711407944 A CN 201711407944A CN 108125087 A CN108125087 A CN 108125087A
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/173—Reuteri
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/517—Bifidum
-
- 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
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fermentation mulberry juices and preparation method thereof, which includes the following steps：S1：By mulberries raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation mulberry juice；S3：Homogeneous micronization is carried out to fermentation mulberry juice.Reduced sugar include but are not limited to it is one or more in mulberries sugar, galactolipin, lactose, fructose syrup, mass percent of the reduced sugar in mixed liquor be 0.5%~2%；Leavening includes but are not limited to probiotics, and the additive amount of probiotics is 1 × 106~1 × 109Cfu/mL, the time of fermentation is 12~96h.The no added stabilizer of fermentation mulberry juice, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, it can directly apply or be applied to other products as dispensing, and the preparation method of the fermentation mulberry juice is simple for process, be suitble to factory's large-scale production.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fermentation mulberry juice and preparation method thereof.
Background technology
Mulberries are sweet in flavor and cold in property, have liver-kidney tonifying, fluid dryness, UFA eyesight and other effects.However mulberries easily grow mosquito
Fly, the fresh fruit shelf-life is usually shorter, therefore is the common way that extends the shelf life to freezen protective, and fermentation is carried out to mulberries
Fermentation mulberry juice is the method that another can extend the shelf life
At present, the research fermented to mulberries is relatively fewer.The problem of mulberry juice fermentation process is primarily present is formula
It is complex, and feedstock processing and production technology are complex, industrialized production has certain difficulty, and obtains product
Acidity is higher or since what mulberry juice contained in itself can directly utilize carbon source and nitrogen source less, needs with specific microorganism
It could ferment.
Therefore, still lack a kind of formula at present simply, strain is adaptable, and the ferment making that process operability is strong
Method, this is those skilled in the art's urgent problem to be solved.
Invention content
An embodiment of the present invention provides a kind of fermentation mulberry juice and preparation method thereof, the no added stabilizations of fermentation mulberry juice
Agent, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, can directly apply or be applied to as dispensing
Other products, and the preparation method of the fermentation mulberry juice is simple for process, is suitble to factory's large-scale production.
In a first aspect, an embodiment of the present invention provides a kind of fermentation mulberry juice preparation method, this method includes following step
Suddenly：
S1：By mulberries raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, it obtains
Ferment mulberry juice.
The preparation method of mulberry juice of the present invention does not need to the additives such as addition stabilizer, preservative, effectively reduces preparation
The flow of method does not need to ferment using yeast, will not generate fermented glutinous rice flavor, but has taste and the fermentation of mulberry juice simultaneously
Flavor, mouthfeel alcohol just, simultaneously because this method suitable factory large-scale production simple for process.
Preferably, the mulberries raw material juice includes one or both of mulberries Normal juice and concentration mulberry juice.
Preferably, the content of the mulberries raw material juice concentrates mulberries Normal juice for 50% mulberries Normal juice~2.5 times.
Preferably, the reduced sugar include but are not limited to mulberries sugar, galactolipin, lactose, one kind in fructose syrup or
It is a variety of；Mass percent of the reduced sugar in mixed liquor is 0.5%~2%.
The present invention adds in a small amount of reduced sugar and plays the role of excitation during the fermentation and accelerate fermenting speed.
Preferably, it is 90~95 DEG C that required temperature is sterilized in step S1, and required time is 5~10min.
Preferably, preset temperature is 25~45 DEG C in step S2.
The present invention is fermented under mesophilic condition, is assigned while nutriment intrinsic in mulberries Normal juice is kept
Fermented product nutrition and ferment local-flavor, effectively avoiding since fermentation temperature is higher owes, the fermentation mulberry juice mouthfeel of preparation
The problem of good.
Preferably, the leavening includes but are not limited to probiotics；The additive amount of the probiotics is 1 × 106~1
×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor；The time of fermentation is 12~96h.
Preferably, the probiotics for bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei,
One or more of lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis.
Preferably, the probiotics is lactobacillus plantarum, and the lactobacillus plantarum is lactobacillus plantarum ST-III.
In the present invention using lactobacillus plantarum especially with lactobacillus plantarum ST-III as leavening, be both to ferment
Agent is probiotics again, can not only be fermented to mulberry juice, and probiotics directly improves host (eater) Tiny ecosystem and puts down
Weighing apparatus plays beneficial effect.In addition to this, lactobacillus plantarum ST-III has effects that reduce cholesterol and high-efficient fat reducing, makes hair
Ferment mulberry juice has health-care efficacy, and with the safety that can be eaten for a long time.It cannot for fat or other reasons
The crowd of polysaccharide was eaten, which does not have to not only worry to cause due to eating excessive sugar equally suitable for drinking
Obesity, and at the same time hyperlipidemia can be improved, the health status of inside and outside minor, comprehensively improvement eater, prevention cardiovascular diseases,
The generation of the metabolic disturbance diseases such as diabetes improves the quality of life of eater.
Preferably, the leavening further includes lactobacillus bulgaricus and/or streptococcus thermophilus；The bulgarian milk
The additive amount of bacillus and/or streptococcus thermophilus is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable.
It can accelerate fermenting speed by adding in lactobacillus bulgaricus and/or streptococcus thermophilus in the present invention, save
Fermentation time.
Preferably, it further includes upon step s 2：
S3：Homogeneous micronization is carried out to fermentation mulberry juice；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or two level is equal
Matter；The pressure of level-one homogeneous and double-stage homogenization and be 15~25MPa.
The present invention carries out homogenization for fermentation mulberry juice, can enhance the stable state of fermentation mulberry juice, avoid sending out
Ferment mulberry juice bleed generates the problems such as precipitation, and fermentation mulberry juice is caused to go bad and cannot eat.
Second aspect, an embodiment of the present invention provides a kind of fermentation mulberry juice, the fermentation mulberry juice in first aspect by appointing
The preparation method of fermentation mulberry juice described in one is made.
The present invention at least has the advantages that compared with prior art：
Preparation method raw material type in the present invention is few, and formula is simple, simple production process, and factory is suitble to give birth on a large scale
Production；Using made from preparation method of the present invention ferment mulberry juice without yeast ferment, no fermented glutinous rice flavor, mouthfeel alcohol just, it is sour-sweet can
Mouthful, ferment local-flavor is strong, and not only the taste with mulberry juice also has ferment local-flavor, and color, smell and taste are all good；Slurry viscosity is low, mobility
It is good, it can directly apply or be applied to other products as dispensing；The body of fermentation mulberry juice in the case where no stabilizer adds
System still has high stability；Fermentation mulberry juice refrigeration shelf-life can reach 1 month, freezing shelf-life can reach
24 months, the shelf-life after sterilization processing can reach 12 months under normal temperature condition, and refrigerate and freezen protective fermentation
Viable count in mulberry juice is maintained at 107More than cfu/mL, stability and microbiological indicator are splendid, greatly extend guarantor
The matter phase expands sale radius.
What deserves to be explained is streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, bifidobacterium longum, acidophilus
Lactobacillus, Lactobacillus paracasei, lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis are purchased from Hansen Corp. of section.Plant
Lactobacillus ST-III (CGMCC No.0847) is purchased from Shanghai Bright Dairy ＆ Food Co., Ltd..
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiment is part of the embodiment of the present invention rather than complete
The embodiment in portion, based on the embodiments of the present invention, those of ordinary skill in the art are in the premise for not making creative work
Lower all other embodiments obtained, shall fall within the protection scope of the present invention.
An embodiment of the present invention provides a kind of preparation method for the mulberry juice that ferments, this method may comprise steps of：
S1：By mulberries raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor.
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, it obtains
Ferment mulberry juice.
Effectively fermentation mulberry juice is preserved for convenience, which further comprises：
S3：To ferment mulberry juice homogeneous.
Specific steps in the label and label of above-mentioned S1, S2, S3, which are not used in, limits each step in preparation method
Sequentially, each step in method, as long as in logic rationally, the sequence of each step can change.
Above-mentioned leavening, includes but are not limited to probiotics.Probiotics is selected from the permission of national correlation department regulation and is eating
It is used in conduct industry and generally acknowledges one or more of strain with prebiotic function, preferably bifidobacterium bifidum
(Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus
(Lactobacillus acidophilus), Lactobacillus paracasei (Lactobacillus paracasei), Luo Yishi breast bars
Bacterium (Lactobacillus reuteri), lactobacillus plantarum (Lactobacillusplantarum), Lactobacillus rhamnosus
One or more of (Lactobacillus rhamnosus) and Lactococcus lactis (Lactococcus lactis),
It is more preferably one or more of Lactobacillus paracasei, lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus acidophilus,
Most preferably it is lactobacillus plantarum.Above-mentioned lactobacillus plantarum is preferably lactobacillus plantarum ST-III.The additive amount of probiotics compared with
It is 1 × 10 goodly6~1 × 109Cfu/mL is more preferably 2 × 106~6 × 107Cfu/mL, above-mentioned cfu/mL are every milliliter
Number of viable in mixed liquor.
Meanwhile can also be added in leavening lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or
Streptococcus thermophilus (Streptococcus thermophilus)；It is more preferably lactobacillus bulgaricus, is most preferably Bao Jiali
Sub- lactobacillus and streptococcus thermophilus.The additive amount of leavening is preferably 1 × 106~1 × 109Cfu/mL, more preferably for 2 ×
106~6 × 107Cfu/mL is most preferably 9 × 106Cfu/mL, above-mentioned cfu/mL are the viable count in every milliliter of mixed liquor
Amount.
Above-mentioned mulberries raw material juice, including one or both of mulberries Normal juice (mulberry juice stoste) and concentration mulberry juice.Compared with
It is goodly one or both of mulberries Normal juice and concentration mulberry juice；Best is mulberries Normal juice；The content of mulberries Normal juice is more preferably
Ground is 80%~2 times of concentration, is most preferably 93.8%.Mass percent of the mulberries raw material juice in mixed liquor is 50%
~95%.
Above-mentioned reduced sugar includes one or more in mulberries sugar, galactolipin, lactose, fructose syrup.Preferably mulberries
One or more of sugar, lactose and fructose syrup；It is most preferably mulberries sugar.Reduced sugar additive amount is preferably 0.5%
~2%, it is more preferably 1.0~1.5%.
Uniformly mixed in above-mentioned steps S1 is after raw material is mixed by proportioning, to stir or recycle under 20~80 DEG C of environment
10~30 minutes, it is preferred that stir or recycle 12~20 minutes under 45~55 DEG C of environment.
Filtering in step S1 refers to filters commonly used in the art, it is therefore an objective to remove impurity, the fruit table in raw material
Skin, fiber or a small amount of mulberry pulp for containing etc..
Sterilization in step S1 can be 90~95 DEG C and handle 5~10 minutes that preferably 92~94 DEG C handle 7~9 points
Clock.
Preset temperature is preferably 25~45 DEG C in step S2, is more preferably 28~34 DEG C.Fermentation time is preferably 12
~96 hours, more preferably 24~72 hours.
It can also include fermentation mulberry juice additive, above-mentioned fermentation mulberry juice addition in mixed liquor in above-mentioned steps S1
Object includes flavor substance, pigment, fruit juice, prebiotics, PURE WHEY, milk protein powder, one kind in maltodextrin or more
Kind.It is preferably one or more in fruit juice and prebiotics, it is more preferably fruit juice.Above-mentioned flavor substance is preferably eaten
Use essence.Prebiotics are preferably inulin.Ferment mulberry juice additive additive amount for 0~12%, preferably 0.5~
12%, it is more preferably 2~8%.
Step S3 can be will ferment mulberry juice homogeneous or use mulser refinement.By verify fermentation mulberry juice into
Row refines or using mulser, fermentation mulberry juice is sheared by emulsification pump, refines fermentation mulberry juice, so as to make hair
Ferment mulberry juice have better mobility and make fermentation mulberry juice in shelf-life internal stability more preferably.
The mode of above-mentioned refinement preferably uses homogenization.Above-mentioned homogeneous is preferably comprised level-one homogeneous, more preferably wraps
Include level-one homogeneous and double-stage homogenization.The pressure summation of level-one homogeneous and double-stage homogenization is preferably 15~25MPa, more preferably for
19~21MPa.
It can be refrigerated, freezed or sterilization processing to be preserved to fermentation mulberry juice.The temperature of freezen protective
It is -70 to -10 DEG C.It is stored refrigerated to refer to be 2 to 10 DEG C.Sterilization refers to that further sterilization can be 85~137 DEG C of processing
4s~5min, preferably 90~95 DEG C 10~30s of processing.Sterilization, enzyme deactivation under certain conditions, avoid harmful microorganism
Pollution.Sterilization postcooling to temperature is preferably 4~30 DEG C, is more preferably 15~25 DEG C so that fermentation mulberry juice obtained
Cool to required temperature.
Before freezen protective, first fermentation mulberry juice can also be cooled down, it is preferable to be cooled to temperature for the temperature of cooling
Ground is 4~30 DEG C, is more preferably 15~25 DEG C.Fermentation mulberry juice after cooling can also carry out canned.Filling can use fills
Installing is standby to be filled in clean container, and preferable container is plastic barrel, and filling volume is less than 90%.
Fermentation mulberry juice refrigeration, freezen protective, viable count keep viable bacteria 107More than cfu/mL.Stored refrigerated guarantees the quality
Phase can reach 1 month, and the shelf-life of freezen protective can reach 24 months, and the shelf-life after sterilization processing at normal temperatures can reach
12 months.
The preparation method of above-mentioned fermentation mulberry juice, by using the raw material centainly matched, by raw material by sterilizing, fermenting,
The series of steps of homogeneous, refrigeration, freezing or sterilization processing etc., so as to obtain a kind of fermentation mulberry juice, fermentation mulberry juice warp
Refrigeration, freezen protective are crossed, viable count keeps viable bacteria 107More than cfu/mL, by refrigerating, freezing or sterilization processing shelf-life point
It not can reach 1 month, 24 months and room temperature 12 months, stability and microbiological indicator are good, greatly extend the shelf-life, expand
Big sale radius.
In addition, the fermented fruits and vegetables juice as made from above-mentioned preparation method, without stabilizer, system is more stable, clean taste, acid
Sweet tea is tasty, and slurry viscosity is low, good fluidity, can directly apply or be applied to other products as dispensing, and simple for process,
It is suitble to factory's large-scale production.
In addition, it also shows in conjunction with the embodiments, using the fermented fruits and vegetables juice acid obtained by above-mentioned fermented fruits and vegetables juice composition
Sweet tea is tasty, and existing common mulberries on the market are superior in appearance luster, structural state, mouthfeel, flavor, sour-sweet degree etc.
Juice has good color and luster, stability, taste and flavor.
In addition, by filtering and the optimization of the technological parameter of homogeneous etc., the appearance luster of the mulberry juice that ferments, structural state,
Mouthfeel, flavor, sour-sweet degree are further promoted, and are much better than existing mulberry juice.
In another particular embodiment of the invention, a kind of fermentation mulberry juice is additionally provided, by any of the above-described kind of fermentation mulberries
The preparation method of juice is made.
Viable bacteria content in above-mentioned fermentation mulberry juice is more than 107cfu/mL.The upper limit is not provided with herein for viable bacteria content,
This is because in the art, the requirement of lower limiting value can be usually set to viable bacteria content, but generally will not determination of the upper limit value.
The characteristics of this is due to fermentation to a certain extent is caused, the growth of viable bacteria content impossible no maximum within the regular hour,
Generally reaching certain peak value can begin to decline later.Therefore, even if indefinite specific upper limit value herein, for this field
It is also clear for technical staff.
Above-mentioned specific embodiment is further illustrated below by embodiment, but therefore do not limit the present invention to institute
Among the scope of embodiments stated.Test method without specific conditions in the following example, according to conventional methods and conditions,
Or it is selected according to product manual.
Embodiment 1
1st, it matches
Table 1
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1, filtered, 90 DEG C are killed
Bacterium 5min obtains mixed liquor, and wherein mulberry juice content is 40%；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 2
1st, it matches
Table 2
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 28min at 30 DEG C by the proportioning of table 2, filtered, 91 DEG C are killed
Bacterium 5min obtains mixed liquor, and wherein mulberry juice content is 50%；
(2) mixed liquor is cooled to 26 DEG C, adds leavening according to the proportioning of table 2, ferment at 26 DEG C, 90 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) fermentation mulberry juice by emulsification pump is refined, is cooled to 15 DEG C, filling, transport and storage under the conditions of 10 DEG C.
After testing, after placement after 2 months, lactic acid bacteria number 7*107Cfu/mL, mould, saccharomycete, Escherichia coli, cause
Germ meets beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 3
1st, it matches
Table 3
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 25min at 40 DEG C by the proportioning of table 3, filtered, 92 DEG C are killed
Bacterium 6min obtains mixed liquor, and wherein mulberry juice content is 70%；
(2) mixed liquor is cooled to 27 DEG C, adds leavening according to the proportioning of table 3, ferment at 27 DEG C, 80 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) fermentation mulberry juice is passed through, 15Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 16 DEG C, filling, at 2 DEG C
Deepfreeze transports and storage.
After testing, after placement after 2 months, lactic acid bacteria number 9.41*107Cfu/mL, mould, saccharomycete, in large intestine bar
Bacterium, pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 4
1st, it matches
Table 4
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 20min at 45 DEG C by the proportioning of table 4, filtered, 92 DEG C are killed
Bacterium 7min obtains mixed liquor, and wherein mulberry juice content is 80%；
(2) mixed liquor is cooled to 28 DEG C, adds leavening according to the proportioning of table 4, ferment at 28 DEG C, 72 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 57 DEG C, 15Mpa level-ones homogeneous, 4Mpa double-stage homogenizations, 90 DEG C, 30s sterilization processings,
It is cooled to 18 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 5
1st, it matches
Table 5
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 15min at 50 DEG C by the proportioning of table 5, filtered, 93 DEG C are killed
Bacterium 8min obtains mixed liquor, and wherein mulberry juice content is 93.8%；
(2) mixed liquor is cooled to 30 DEG C, adds leavening according to the proportioning of table 5, ferment at 30 DEG C, 48 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 60 DEG C, 18Mpa level-one homogeneous, 2Mpa double-stage homogenizations, 90 DEG C of 15s sterilization processings,
It is cooled to 20 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 6
1st, it matches
Table 6
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 12min at 55 DEG C by the proportioning of table 6, filtered, 94 DEG C are killed
Bacterium 9min obtains mixed liquor, and wherein mulberry juice content is 1.2 times of stostes；
(2) mixed liquor is cooled to 34 DEG C, adds leavening according to the proportioning of table 6, ferment at 34 DEG C, 24 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 62 DEG C, 18Mpa level-ones homogeneous, 3Mpa double-stage homogenizations, 95 DEG C of 10s sterilization processings,
It is cooled to 22 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 7
1st, it matches
Table 7
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 11min at 65 DEG C by the proportioning of table 7, filtered, 94 DEG C are killed
Bacterium 9min obtains mixed liquor, and wherein mulberry juice content is 2 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 7, ferment at 38 DEG C, 48 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 63 DEG C, 22Mpa homogeneous is cooled to 24 DEG C, filling, is carried out in subzero 10 DEG C of conditions
Transport and storage.
After testing, after placement after 24 months, lactic acid bacteria number 4.56*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 8
1st, it matches
Table 8
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 10min at 70 DEG C by the proportioning of table 8, filtered, 95 DEG C are killed
Bacterium 10min obtains mixed liquor, and wherein mulberry juice content is 2.5 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 8, ferment at 40 DEG C, after 30 hours
Stuck fermentation obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 64 DEG C, 20Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 25 DEG C, filling,
It is transported and is stored in subzero 70 DEG C of conditions.
After testing, after placement after 24 months, lactic acid bacteria number 6.37*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 9
1st, it matches
Table 9
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 9, filtered, 95 DEG C are killed
Bacterium 10min obtains mixed liquor, and wherein mulberry juice content is 3 times of stostes；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 9, ferment at 45 DEG C, 12 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Comparative example 1
1st, it matches
With embodiment 1.
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 30min by the proportioning of table 1 at 20 DEG C, no filtering, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice through 85 DEG C of 300s sterilization processings, be cooled to 4 DEG C, it is filling, room temperature transport and storage can be carried out
It deposits.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Fermentation mulberry juice obtained by comparative example 1 in dispensing without filtering, without homogeneous after fermentation, it is filling after at 19 days
Start bleed, state labile and lasting aggravation, occur more serious precipitation after 25 days, therefore test and terminate.
Comparative example 2
1st, it matches
Table 10
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 10, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 10, ferment at 25 DEG C, 96 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Comparative example 3
1st, it matches
Table 11
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 11, filtered, 95 DEG C
10min is sterilized, obtains mixed liquor, wherein mulberry juice content is 3.57 times of Normal juice；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 11, ferment at 45 DEG C, 12 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
(3) will fermentation mulberry juice by 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
Through experiment, since mulberries inspissated juice content is higher in the design, when carrying out dispensing, viscosity is larger, and loss is larger,
And pipeline easily blocks, and does not have production operability.
Comparative example 4
1st, it matches
Table 12
2nd, method
(1) mulberries raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 12, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 12, ferment at 25 DEG C, 120 is small
When after stuck fermentation, obtain fermentation mulberry juice；
(3) will fermentation mulberry juice by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
Through overtesting, no added reduced sugar in the design, after fermentation 120 hours, lactic acid bacteria number does not increase significantly
Add, ph lowers without apparent, shows not ferment, and shows an important factor for reduced sugar comparatively fast ferments for fermentation mulberry juice.
Comparative example 5
It is compared with buying commercially available mulberry juice
To mulberry juice and the fermentation mulberry juice progress obtained of comparative example 2, comparative example 5 of fermenting made from embodiment 1-9
Taste and flavor judges experiment, matter of uniformly going bail for end of term product.Examination by sensory organs project is：Appearance luster, structural state, mouthfeel,
Flavor, sour-sweet degree, sensory evaluation scores standard are as shown in table 13.This experiment number is participated in as 50 people, sensory evaluation scores project is averaged
Value, score is higher, represents more close to the best features of product, and counts tested personnel to the degree of liking of product, sensory evaluation scores
Result it is as shown in table 14.
13 sensory evaluation scores standard of table
14 results of sensory evaluation of table
Results of sensory evaluation shows：Fermentation mulberry juice obtained by the embodiment of the present invention is in original taste and flavor
On the basis of, the flavor of fermentation is imparted, mouthfeel is more soft, naturally, the state of product, taste flavor are good.
From embodiment 1-9 and 5 effect data of comparative example relatively from the point of view of, consumer is to preparation method provided by the present invention
Obtained fermentation mulberry juice preference degree is slightly better than to existing commercially available mulberry juice, is being mainly reflected in mouthfeel more alcohol just, mulberry of fermenting
Shen juice tastes are denseer, and acidity is more preferably natural.
Comparison example 2, although can successfully ferment, mulberry juice content is relatively low, therefore the side such as color, flavor, mouthfeel
Face is more flat, and sensory scores are relatively low.
Fermentation mulberry juice composition provided by the present invention, fermentation mulberry juice and preparation method thereof have been carried out in detail above
It is thin to introduce.Specific case used herein is expounded the principle of the present invention and embodiment, and above example is said
The bright method and its core concept for being merely used to help understand the present invention.It should be pointed out that the ordinary skill for the art
For personnel, without departing from the principle of the present invention, can also to the present invention some improvement and modification can also be carried out, these change
It is also fallen within the protection scope of the claims of the present invention into modification.
Claims (10)
1. a kind of preparation method for the mulberry juice that ferments, which is characterized in that the preparation method includes the following steps：
S1：By mulberries raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation mulberry
Shen juice.
2. the preparation method of fermentation mulberry juice according to claim 1, which is characterized in that the mulberries raw material juice includes mulberry
One or both of Shen Normal juice and concentration mulberry juice；The content of the mulberries raw material juice is dense for 50% mulberries Normal juice~2.5 times
Contracting mulberries Normal juice.
3. the preparation method of fermentation mulberry juice according to claim 1, which is characterized in that the reduced sugar is included but not only
It is limited to one or more in mulberries sugar, galactolipin, lactose, fructose syrup；Quality percentage of the reduced sugar in mixed liquor
Number is 0.5%~2%.
4. the preparation method of fermentation mulberry juice according to claim 1, which is characterized in that required temperature is sterilized in step S1
It is 90~95 DEG C to spend, and required time is 5~10min.
5. the preparation method of fermentation mulberry juice according to claim 1, which is characterized in that preset temperature is 25 in step S2
~45 DEG C.
6. the preparation method of fermentation mulberry juice according to claim 1, which is characterized in that the leavening is included but not only
It is limited to probiotics；The additive amount of the probiotics is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable；The time of fermentation is 12~96h.
7. the preparation method of fermentation mulberry juice according to claim 6, which is characterized in that the probiotics is not tally bifid
Bacillus, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus
One or more of with Lactococcus lactis.
8. the preparation method of fermentation mulberry juice according to claim 6, which is characterized in that the leavening further includes guarantor and adds
Leah lactobacillus and/or streptococcus thermophilus；The additive amount of the lactobacillus bulgaricus and/or streptococcus thermophilus is 1 × 106~
1×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor.
9. the preparation method of fermentation mulberry juice according to claim 1, which is characterized in that further include upon step s 2：
S3：Homogeneous micronization is carried out to fermentation mulberry juice；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or double-stage homogenization；Level-one
The pressure of homogeneous and double-stage homogenization and be 15~25MPa.
10. a kind of fermentation mulberry juice, which is characterized in that the fermentation mulberry juice is by any fermentation mulberries of claim 1-9
The preparation method of juice is made.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
| CN109832614A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of mulberries fermented product and preparation method thereof |
| CN113558161A (en) * | 2021-07-12 | 2021-10-29 | 河北农业大学 | A kind of live bacteria type probiotic fermented mulberry juice functional drink and preparation method thereof |
| CN114586910A (en) * | 2022-03-30 | 2022-06-07 | 河北科技大学 | Sterilized auxiliary hypolipidemic mulberry fermented beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100189861A1 (en) * | 2005-10-11 | 2010-07-29 | Purecircle Sdn Bhd | Sweetner and use |
| CN105520146A (en) * | 2016-02-25 | 2016-04-27 | 彭常安 | Processing method of Elaeagnus pungens fruit vinegar beverage |
| CN105558731A (en) * | 2016-01-15 | 2016-05-11 | 福建绿泉食品有限公司 | Fruit and vegetable juice based on multi-bacterium combined fermenting technology and preparing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100189861A1 (en) * | 2005-10-11 | 2010-07-29 | Purecircle Sdn Bhd | Sweetner and use |
| CN105558731A (en) * | 2016-01-15 | 2016-05-11 | 福建绿泉食品有限公司 | Fruit and vegetable juice based on multi-bacterium combined fermenting technology and preparing method thereof |
| CN105520146A (en) * | 2016-02-25 | 2016-04-27 | 彭常安 | Processing method of Elaeagnus pungens fruit vinegar beverage |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
| CN109832614A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of mulberries fermented product and preparation method thereof |
| CN113558161A (en) * | 2021-07-12 | 2021-10-29 | 河北农业大学 | A kind of live bacteria type probiotic fermented mulberry juice functional drink and preparation method thereof |
| CN114586910A (en) * | 2022-03-30 | 2022-06-07 | 河北科技大学 | Sterilized auxiliary hypolipidemic mulberry fermented beverage and preparation method thereof |
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