CN109221851A - A kind of Chinese yam jujube composite fermented beverage and preparation method thereof - Google Patents
A kind of Chinese yam jujube composite fermented beverage and preparation method thereof Download PDFInfo
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims description 50
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims description 50
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims description 50
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims description 50
- 239000002131 composite material Substances 0.000 title description 22
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 239000003381 stabilizer Substances 0.000 claims abstract description 52
- 239000000839 emulsion Substances 0.000 claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 235000020418 red date juice Nutrition 0.000 claims abstract description 27
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 229920001184 polypeptide Polymers 0.000 claims abstract description 18
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 18
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 18
- 239000005720 sucrose Substances 0.000 claims abstract description 18
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 17
- 239000010452 phosphate Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241001061264 Astragalus Species 0.000 claims abstract description 15
- 235000006533 astragalus Nutrition 0.000 claims abstract description 15
- 210000004233 talus Anatomy 0.000 claims abstract description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 244000215068 Acacia senegal Species 0.000 claims abstract 4
- 229920000084 Gum arabic Polymers 0.000 claims abstract 4
- 239000000205 acacia gum Substances 0.000 claims abstract 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract 4
- 229930195729 fatty acid Natural products 0.000 claims abstract 4
- 239000000194 fatty acid Substances 0.000 claims abstract 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 235000004879 dioscorea Nutrition 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000003223 protective agent Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 16
- 238000012545 processing Methods 0.000 abstract description 6
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- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 37
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 17
- 238000010009 beating Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 4
- 239000009636 Huang Qi Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- 241000220221 Rosales Species 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000029983 protein stabilization Effects 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000013097 stability assessment Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
-
- 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
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)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于食品加工技术领域，具体公开了一种山药红枣复合发酵饮料及其制备方法。本发明的山药红枣复合发酵饮料包括以下重量份的原料组分：山药汁20‑50份、红枣汁30‑80份、乳化稳定剂0.01‑0.03份和白砂糖1.5‑3份；所述乳化稳定剂包括以下重量份的原料组分：蔗糖脂肪酸酯5‑8份、阿拉伯胶3‑8份、大豆多肽1‑3份、黄芪多糖1‑2份和磷酸盐0.5‑1份。上述原料经过混合调配、发酵和离心即可得到所述山药红枣复合发酵饮料。本发明的山药红枣复合饮料添加了特制的乳化稳定剂，有效提升了饮料的稳定性，贮存效果好，同时提升了饮料的感官质量。The invention belongs to the technical field of food processing, and specifically discloses a compound fermented beverage of yam and red dates and a preparation method thereof. The compound fermented beverage of yam and red dates of the present invention comprises the following raw material components in parts by weight: 20-50 parts of yam juice, 30-80 parts of red date juice, 0.01-0.03 parts of an emulsion stabilizer and 1.5-3 parts of white sugar; the emulsion stabilizer The agent comprises the following raw material components in parts by weight: 5-8 parts of sucrose fatty acid ester, 3-8 parts of gum arabic, 1-3 parts of soybean polypeptide, 1-2 parts of astragalus polysaccharide and 0.5-1 part of phosphate. The yam and red dates compound fermented beverage can be obtained by mixing the above raw materials, fermenting and centrifuging. The yam and red dates compound beverage of the invention is added with a special emulsion stabilizer, which effectively improves the stability of the beverage, has a good storage effect, and simultaneously improves the sensory quality of the beverage.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to a kind of Chinese yam jujube composite fermented beverage and its preparation side
Method.
[background technique]
Chinese yam is also known as Chinese yam, white Chinese yam, has effects that nourishing is strong, aid digestion, holds back abnormal sweating, antidiarrheal, cures mainly spleen deficiency abdomen
It rushes down, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, spermatorrhea, women's leukorrhagia and dyspeptic chronic enteritis.Jujube, You Ming great
Jujube, belong to Angiospermae, Dicotyledoneae, Rhamnales, Rhamnaceae, zizyphus plant, vitamin content is very high, has
The good reputation of " natural vitamin ball ", has effects that nourishment for vitality, enriches blood.
China is large agricultural country, Chinese yam and jujube it is resourceful, using Chinese yam and red jujube for fermented beverage, to raising
Its postpartum added value is of great significance.But current fermented beverage has that stability is not high mostly.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, providing a kind of Chinese yam jujube composite fermented beverage
And preparation method thereof.Chinese yam jujube composite beverage of the invention is added to special emulsion stabilizer, effectively improves beverage
Stability, storage effect is good, while improving the aesthetic quality of beverage.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of Chinese yam jujube composite fermented beverage, the Chinese yam jujube composite fermented beverage include the raw material of following parts by weight
Component: 20-50 parts of Succus Rhizoma Dioscoreae, 30-80 parts of jujube juice, 0.01-0.03 parts of emulsion stabilizer and 1.5-3 parts of white granulated sugar；The cream
Change the raw material components that stabilizer includes following parts by weight: 5-8 parts of sucrose fatty ester, 3-8 parts of Arabic gum, soya-bean polypeptides 1-3
Part, 1-2 parts of astragalus polyose and 0.5-1 parts of phosphate.
Further, the Chinese yam jujube composite fermented beverage includes the raw material components of following parts by weight: 35 parts of Succus Rhizoma Dioscoreae,
50 parts of jujube juice, 0.02 part of emulsion stabilizer and 2 parts of white granulated sugar；The emulsion stabilizer includes the raw material group of following parts by weight
Point: 6 parts of sucrose fatty ester, 6 parts of Arabic gum, 2 parts of soya-bean polypeptides, 1.5 parts of astragalus polyose and 0.7 part of phosphate.Further
, a kind of preparation method of Chinese yam jujube composite fermented beverage, comprising the following steps:
(1) prepared by emulsion stabilizer: by weight, weighing each raw material components of emulsion stabilizer；It will be weighed
After Arabic gum, phosphate and water mix to uniformly, water bath processing 10-15min, is then cooled to 65- at 75-80 DEG C
70 DEG C, after adding weighed sucrose fatty ester mixing 5-10min, add soya-bean polypeptides and astragalus polyose stirring
To being uniformly mixed, finally it is lyophilized to get the emulsion stabilizer, it is spare；
(2) prepared by Succus Rhizoma Dioscoreae: after Chinese yam peeling slice, being put into color stabilizer and impregnates 10-20min, pull cleaning out, then
Boiling to yam slice soften, by after softening yam slice and water 1:5 in mass ratio be mixed with beating to obtain Chinese yam pulp, by the Chinese yam pulp
It is placed in 90 DEG C of thermostat water bath and is gelatinized 15-20min, after the Chinese yam pulp after gelatinization is cooled to 60 DEG C, add amylase
Water bath with thermostatic control saccharification 25-30min, finally filtering, centrifuging and taking supernatant, obtain Succus Rhizoma Dioscoreae, spare；
(3) jujube juice prepare: by after stoning jujube and water 1:10 in mass ratio mix boil to boiling, stop heating simultaneously
Keep impregnate 15-20min, be then mixed with beating 2-3 time, refilter 2-3 times, by the filtrate put into a centrifuge carry out from
The heart filters to take supernatant, obtains jujube juice, spare；
(4) raw material weighs: by weight, weighing the above-mentioned emulsion stabilizer prepared, Succus Rhizoma Dioscoreae, jujube juice and white sand
Sugar；
(5) it deploys: weighed Succus Rhizoma Dioscoreae, jujube juice, white granulated sugar and water being mixed to uniformly, allotment juice is obtained；
(6) it ferments: above-mentioned allotment juice being put into after sterilizing 10-15min in 93-95 DEG C of thermostat water bath, be cooled to 40-
43 DEG C, then lactic acid bacteria baking powder is stirred until homogeneous, and finally sealed is put into fermented and cultured 8-10h in 40 DEG C of constant incubator,
Obtain fermented juice；
(7) it filters: after the centrifugation of above-mentioned fermented juice, extracting supernatant to get the Chinese yam jujube composite fermented beverage.
Further, in step (2), the color stabilizer by weight percentage, including salt 1-2% and citric acid 0.2-
0.5%.
Further, in step (3), the revolving speed of the centrifuge is 3500-4000r/min.
Further, in step (7), the sugar content of the Chinese yam jujube composite fermented beverage is 40-45%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) yam and red dates have very high nutritional ingredient as the food of integration of drinking and medicinal herbs, wherein Chinese yam is snowy white juice
The tacky glue of liquid, lightly seasoned pure and fresh, arrange in pairs or groups jujube sweet taste and natural red pigment form brownish red, unique flavor, mouth after fermented
Feel splendid beverage, and the two is arranged in pairs or groups, nourishment for vitality, men and women is suitable for, in addition, ratio of the two in 20-50:30-80 of the present invention
Collocation, so that the total acid content of obtained beverage is 3.78-3.85%, total sugar content 4.7-5.2%, in this sugar acid content
Under, peculiar flavour of the two after everfermentation is remained to greatest extent, aesthetic quality is best, and sensory evaluation scores reach 94 points,
Further, its nutritive value can be improved by carrying out fermentation using lactic acid bacteria, while also have certain medical function, and three is tied
Manufactured beverage health, nutritive value are high altogether.
(2) present invention is using the collocation of sucrose fatty ester, Arabic gum, soya-bean polypeptides, astragalus polyose and phosphate as cream
Change stabilizer, wherein sucrose fatty ester and phosphate collocation have synergistic effect, can effectively improve lipid in jujube and Chinese yam
The hydrophily of substance makes lipid material and remaining raw material especially protein stabilization, evenly dispersed, Arabic gum, soya-bean polypeptides
It arranges in pairs or groups with astragalus polyose and generates synergistic function, not only make the emulsion stabilizer saturating lower than 1.0% in mass concentration
For luminosity (650nm) 97.8% or more, transparency is high, so that beverage product 100% keeps original color, and makes this hair
The surface tension of bright emulsion stabilizer reaches 80.35X10-3N/m is much better than the surface tension of Arabic gum, and its surface tension
It is varied less with the concentration of emulsion stabilizer, so that there is beverage enough buoyancy to guarantee that the uniform of particle hangs in beverage
It is floating, in addition, sucrose fatty ester, Arabic gum, soya-bean polypeptides, astragalus polyose and phosphate collocation, so that emulsion stabilizer
Viscosity is between 0.756-0.762Pas, and under the viscosity, the beverage mouthfeel being prepared is best, and mouth feel score reaches 23 points
(full marks 25 divide) above.
(3) present invention is heat-treated Arabic gum, in the presence of phosphatic so that under the molecular weight of Arabic gum
Drop, then cooling is added sucrose fatty ester and is allowed to re-form finer and close reticular structure with Arabic gum, is eventually adding big
Beans polypeptide and astragalus polyose, are sufficiently adsorbed on and are formed by reticular structure, so that the emulsion stabilizer quality is uniform, steady
It is fixed.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
1. preparing before preparation
(1) prepared by emulsion stabilizer: by weight, weighing 5 parts of sucrose fatty ester, 3 parts of Arabic gum, soya-bean polypeptides
1 part, 1 part of astragalus polyose and 0.5 part of phosphate；
After weighed Arabic gum, phosphate and water are mixed to uniformly, the water bath processing 10min at 75 DEG C,
Then 65 DEG C are cooled to, after adding weighed sucrose fatty ester mixing 5min, adds soya-bean polypeptides and Radix Astragali
Polysaccharide is stirred to being uniformly mixed, and is finally lyophilized to get the emulsion stabilizer, spare.
(2) prepared by Succus Rhizoma Dioscoreae: after Chinese yam peeling slice, being put into color stabilizer and impregnates 10min, pull cleaning out, then steam
Boil to yam slice soften, by after softening yam slice and water 1:5 in mass ratio be mixed with beating to obtain Chinese yam pulp, the Chinese yam pulp is set
It is gelatinized 15min in 90 DEG C of thermostat water bath, after the Chinese yam pulp after gelatinization is cooled to 60 DEG C, adds amylase thermostatted water
Bath saccharification 25min, finally filtering, centrifuging and taking supernatant, obtain Succus Rhizoma Dioscoreae, spare；Wherein, the color stabilizer is by weight percentage
Meter, including salt 1% and citric acid 0.2%.
(3) jujube juice prepare: by after stoning jujube and water 1:10 in mass ratio mix boil to boiling, stop heating simultaneously
It keeps impregnating 15min, is then mixed with beating 2 times, refilters 2 times, the filtrate is put into the centrifuge that revolving speed is 3500r/min
In be centrifuged, filter to take supernatant, obtain jujube juice.
2. it is red that the above-mentioned emulsion stabilizer prepared, Succus Rhizoma Dioscoreae and jujube juice are applied to Chinese yam of the present invention according to the following steps
In the preparation of jujube composite fermented beverage:
(1) by weight, 20 parts of Succus Rhizoma Dioscoreae, 30 parts of jujube juice, 0.01 part of emulsion stabilizer and white granulated sugar 1.5 are weighed
Part；
(2) it deploys: weighed Succus Rhizoma Dioscoreae, jujube juice, white granulated sugar and water being mixed to uniformly, allotment juice is obtained；
(3) it ferments: above-mentioned allotment juice being put into after sterilizing 10min in 93 DEG C of thermostat water bath, be cooled to 40 DEG C, then
Lactic acid bacteria baking powder is stirred until homogeneous, and finally sealed is put into fermented and cultured 8h in 40 DEG C of constant incubator, obtains fermented juice；
(4) it filters: after the centrifugation of above-mentioned fermented juice, it is compound for 40% Chinese yam jujube to get sugar content to extract supernatant
Fermented beverage.
Embodiment 2
1. preparing before preparation
(1) prepared by emulsion stabilizer: by weight, weighing 6 parts of sucrose fatty ester, 6 parts of Arabic gum, soya-bean polypeptides
2 parts, 1.5 parts of astragalus polyose and 0.7 part of phosphate；
After weighed Arabic gum, phosphate and water are mixed to uniformly, the water bath processing 13min at 78 DEG C,
Then 68 DEG C are cooled to, after adding weighed sucrose fatty ester mixing 8min, adds soya-bean polypeptides and Radix Astragali
Polysaccharide is stirred to being uniformly mixed, and is finally lyophilized to get the emulsion stabilizer, spare.
(2) prepared by Succus Rhizoma Dioscoreae: after Chinese yam peeling slice, being put into color stabilizer and impregnates 15min, pull cleaning out, then steam
Boil to yam slice soften, by after softening yam slice and water 1:5 in mass ratio be mixed with beating to obtain Chinese yam pulp, the Chinese yam pulp is set
It is gelatinized 18min in 90 DEG C of thermostat water bath, after the Chinese yam pulp after gelatinization is cooled to 60 DEG C, adds amylase thermostatted water
Bath saccharification 28min, finally filtering, centrifuging and taking supernatant, obtain Succus Rhizoma Dioscoreae, spare；Wherein, the color stabilizer is by weight percentage
Meter, including salt 1.5% and citric acid 0.4%.
(3) jujube juice prepare: by after stoning jujube and water 1:10 in mass ratio mix boil to boiling, stop heating simultaneously
It keeps impregnating 18min, is then mixed with beating 3 times, refilters 3 times, the filtrate is put into the centrifuge that revolving speed is 3800r/min
In be centrifuged, filter to take supernatant, obtain jujube juice.
2. it is red that the above-mentioned emulsion stabilizer prepared, Succus Rhizoma Dioscoreae and jujube juice are applied to Chinese yam of the present invention according to the following steps
In the preparation of jujube composite fermented beverage:
(1) by weight, 35 parts of Succus Rhizoma Dioscoreae, 50 parts of jujube juice, 0.02 part of emulsion stabilizer and 2 parts of white granulated sugar are weighed；
(2) it deploys: weighed Succus Rhizoma Dioscoreae, jujube juice, white granulated sugar and water being mixed to uniformly, allotment juice is obtained；
(3) it ferments: above-mentioned allotment juice being put into after sterilizing 13min in 94 DEG C of thermostat water bath, be cooled to 41 DEG C, then
Lactic acid bacteria baking powder is stirred until homogeneous, and finally sealed is put into fermented and cultured 9h in 40 DEG C of constant incubator, obtains fermented juice；
(4) it filters: after the centrifugation of above-mentioned fermented juice, it is compound for 42% Chinese yam jujube to get sugar content to extract supernatant
Fermented beverage.
Embodiment 3
1. preparing before preparation
(1) prepared by emulsion stabilizer: by weight, weighing 8 parts of sucrose fatty ester, 8 parts of Arabic gum, soya-bean polypeptides
3 parts, 2 parts of astragalus polyose and 1 part of phosphate；
After weighed Arabic gum, phosphate and water are mixed to uniformly, the water bath processing 15min at 80 DEG C,
Then 70 DEG C are cooled to, after adding weighed sucrose fatty ester mixing 10min, adds soya-bean polypeptides and Radix Astragali
Polysaccharide is stirred to being uniformly mixed, and is finally lyophilized to get the emulsion stabilizer, spare.
(2) prepared by Succus Rhizoma Dioscoreae: after Chinese yam peeling slice, being put into color stabilizer and impregnates 20min, pull cleaning out, then steam
Boil to yam slice soften, by after softening yam slice and water 1:5 in mass ratio be mixed with beating to obtain Chinese yam pulp, the Chinese yam pulp is set
It is gelatinized 20min in 90 DEG C of thermostat water bath, after the Chinese yam pulp after gelatinization is cooled to 60 DEG C, adds amylase thermostatted water
Bath saccharification 30min, finally filtering, centrifuging and taking supernatant, obtain Succus Rhizoma Dioscoreae, spare；Wherein, the color stabilizer is by weight percentage
Meter, including salt 2% and citric acid 0.5%.
(3) jujube juice prepare: by after stoning jujube and water 1:10 in mass ratio mix boil to boiling, stop heating simultaneously
It keeps impregnating 20min, is then mixed with beating 3 times, refilters 3 times, the filtrate is put into the centrifuge that revolving speed is 4000r/min
In be centrifuged, filter to take supernatant, obtain jujube juice.
2. it is red that the above-mentioned emulsion stabilizer prepared, Succus Rhizoma Dioscoreae and jujube juice are applied to Chinese yam of the present invention according to the following steps
In the preparation of jujube composite fermented beverage:
(1) by weight, 50 parts of Succus Rhizoma Dioscoreae, 80 parts of jujube juice, 0.03 part of emulsion stabilizer and 3 parts of white granulated sugar are weighed；
(2) it deploys: weighed Succus Rhizoma Dioscoreae, jujube juice, white granulated sugar and water being mixed to uniformly, allotment juice is obtained；
(3) it ferments: above-mentioned allotment juice being put into after sterilizing 15min in 95 DEG C of thermostat water bath, be cooled to 43 DEG C, then
Lactic acid bacteria baking powder is stirred until homogeneous, and finally sealed is put into fermented and cultured 10h in 40 DEG C of constant incubator, obtains fermented juice；
(4) it filters: after the centrifugation of above-mentioned fermented juice, it is compound for 45% Chinese yam jujube to get sugar content to extract supernatant
Fermented beverage.
Compliance test result:
Experimental group: the Chinese yam jujube composite fermented beverage of the embodiment of the present invention 1；
Control group 1: the Chinese yam jujube composite fermented beverage essentially identical with the embodiment of the present invention 1, the difference is that: institute
There is no sucrose fatty ester in emulsion stabilizer；
Control group 2: the Chinese yam jujube composite fermented beverage essentially identical with the embodiment of the present invention 1, the difference is that: institute
There is no Arabic gum in emulsion stabilizer；
Control group 3: the Chinese yam jujube composite fermented beverage essentially identical with the embodiment of the present invention 1, the difference is that: institute
There is no soya-bean polypeptides in emulsion stabilizer；
Control group 4: the Chinese yam jujube composite fermented beverage essentially identical with the embodiment of the present invention 1, the difference is that: institute
There is no astragalus polyose in emulsion stabilizer；
Control group 5: the Chinese yam jujube composite fermented beverage essentially identical with the embodiment of the present invention 1, the difference is that: institute
There is no phosphate in emulsion stabilizer.
In the case where remaining is consistent, to the stability and sense organ of above-mentioned 6 groups of Chinese yams jujube composite fermented beverage
Quality is tested and assessed, wherein emulsion stability assessment method is as follows: above-mentioned 6 groups of beverages respectively take 30mL as drink sample, will drink
Material sample is put into supercentrifuge and pours into Centrifuge Cup after emulsification 90s, and it is total to read emulsion after 3000rpm is centrifuged 30min
The height of height and Centrifuge Cup upper layer creaming, and (layer height/emulsion is total by formula emulsion stability (%)=1-
Highly) X100% is calculated, and the results are shown in Table 1:
The emulsion stability and sensory evaluation scores of 1 each group beverage of table
| Group | Emulsion stability (%) | Sensory evaluation scores (100 points) |
| Experimental group | 99.8 | 94 |
| Control group 1 | 85.3 | 83 |
| Control group 2 | 83.7 | 80 |
| Control group 3 | 90.1 | 85 |
| Control group 4 | 89.7 | 87 |
| Control group 5 | 92.4 | 89 |
As shown in Table 1, the emulsion stability and sensory evaluation scores of experimental group beverage are significantly better than that control group 1-5, illustrate this
There is interaction in each ingredient in invention emulsion stabilizer, collocation together, it is multiple can effectively to promote Chinese yam jujube of the present invention
Close stability and the aesthetic quality of fermented beverage.
The experiment proved that the Chinese yam jujube composite fermented beverage of 2-3 of the embodiment of the present invention and the Chinese yam jujube of embodiment 1 are multiple
Fermented beverage quality having the same is closed, i will not repeat them here.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109938229A (en) * | 2019-05-07 | 2019-06-28 | 江苏华桑食品科技有限公司 | A method of preparing probiotic beverage |
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