CN109393276A - A kind of low tannin fermentation roxburgh rose beverage and preparation method thereof - Google Patents
A kind of low tannin fermentation roxburgh rose beverage and preparation method thereof Download PDFInfo
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- CN109393276A CN109393276A CN201811354946.2A CN201811354946A CN109393276A CN 109393276 A CN109393276 A CN 109393276A CN 201811354946 A CN201811354946 A CN 201811354946A CN 109393276 A CN109393276 A CN 109393276A
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- roxburghii tratt
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- 238000000855 fermentation Methods 0.000 title claims abstract description 47
- 230000004151 fermentation Effects 0.000 title claims abstract description 47
- 239000001648 tannin Substances 0.000 title claims abstract description 46
- 229920001864 tannin Polymers 0.000 title claims abstract description 46
- 235000018553 tannin Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000220317 Rosa Species 0.000 title claims description 34
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
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- 206010000060 Abdominal distension Diseases 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 description 1
- NICDRCVJGXLKSF-UHFFFAOYSA-N nitric acid;trihydrochloride Chemical compound Cl.Cl.Cl.O[N+]([O-])=O NICDRCVJGXLKSF-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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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)
Abstract
本发明涉及食品饮料加工领域，具体为一种低单宁发酵刺梨饮料及其制备方法，本发明提供低单宁发酵刺梨饮料包括以下组分：按百分比计，刺梨原汁添加量为30‑50％、蔗糖添加量为5‑10％、蛋白粉添加量为0.05‑0.3％、开菲尔菌群接种量为0.005‑0.02％、碳酸钙添加量为6％，余量为水；本发明的低单宁发酵刺梨饮料具有口感醇爽、酸甜适中、感官品质好的特点，利用本方法有效降低了刺梨中单宁含量，有效地解决了在饮料加工中难以除去且影响制成品的口感的问题；同时单宁作为微生物的碳源被利用，随着发酵的延长，单宁含量持续降低，与普通菌种发酵刺梨饮料相比降低3‑10％。The invention relates to the field of food and beverage processing, in particular to a low-tannin fermented prickly pear beverage and a preparation method thereof. The invention provides a low-tannin fermented prickly pear beverage, which includes the following components: in percentage, the added amount of prickly pear original juice is: 30-50%, 5-10% sucrose, 0.05-0.3% protein powder, 0.005-0.02% kefir flora, 6% calcium carbonate, and water; The low-tannin fermented prickly pear beverage of the invention has the characteristics of mellow taste, moderate sweetness and sourness, and good sensory quality. The method effectively reduces the tannin content in the prickly pear, and effectively solves the problem that it is difficult to remove and affects the beverage processing. At the same time, tannin is used as a carbon source for microorganisms. With the extension of fermentation, the tannin content continues to decrease, which is 3-10% lower than that of ordinary strain-fermented prickly pear beverages.
Description
Technical field
The invention belongs to field of foodstuff beverage, in particular to a kind of low tannin fermentation roxburgh rose beverage and its preparation side
Method.
Background technique
White acid soup Rosa roxburghii Tratt (Rosa roxbunghii), scientific name rosa roxburghii send spring flower, pears pomegranate, oblonga etc..It is Rosa roxburghii Tratt
Belong to rosaceae, perennial deciduous shrub.Rosa roxburghii Tratt has especially strong aromatic odor, sweet mouthfeel slightly astringent taste.Its nutrition
Ingredient is mainly vitamin C and superoxide dismutase, has correlative study to show each nutrient composition content in Rosa roxburghii Tratt fresh fruit are as follows: dimension
Raw element C content is 2087.8mg/100g, content of vitamin E 235mg/100g, citrin 5900mg/100g, super oxygen
Object mutase is 2100 unit of activity.Vc, Vp and SOD contained by Rosa roxburghii Tratt be it is highest in all fruit, so Rosa roxburghii Tratt is referred to as
" three chloroazotic acid fruits ".Because Vitamin C content than Kiwi berry is higher by 10 times in Rosa roxburghii Tratt fresh fruit, 18 times etc. are higher by than shatian pomelo, therefore pierce
Pears are known as " king of Victoria C " again.Digestion-promoting spleen-invigorating restrains stopping leak；For treating having indigestion abdominal distension, dysentery, enteritis, hypovitaminosis C
Disease etc., Rosa roxburghi Juice, which also has, blocks N- nitroso compound to have the benefit to give protection against cancer in advance in the intracorporal synthesis of people；To treatment human body
Lead poisoning has special efficacy.Kefir grains flora is a kind of beneficial bacterium, is conducive to absorption of human body, there is certain tune to digestive tract function
Section effect.
The existing exploitation patent for roxburgh rose beverage is all confined to, and squeezes juice processed, the marinated can and simple of doing
Compounding fermentation, and a large amount of stabilizers are added in the production process, thickener masks natural valence of the Rosa roxburghii Tratt as " king of Victoria C "
Value, limits the price of its manufactured goods；The pear itself tannin content is higher, and tannin is a kind of soluble phenolic compounds, entrance
It is more puckery, and it is highly soluble in water, the problem of removing and influence the mouthfeel of manufactured goods is difficult in beverage processing, currently, fruit juice removes
Bitter taste frequently with method have: investment, addition bitter inhibitor and microbial method.Common embedding medium such as β-ring paste
Essence, common bitter inhibitor such as adenylate, Sucralose etc. introduce non-battalion although fruits and vegetables bitter taste can be effectively inhibited
Substance is supported, the nutritive value of fruit juice is reduced；Microbial method mainly utilizes the effect of pectase and tannase to remove tannin, can
Drop astringent taste and turbidity, but reduce other nutriments such as vitamin simultaneously etc., and due in Blackthorn pear fruit-juice tannin, total acid contain
Amount is high, and it is long to have there is the ferment time, oxidizable brown stain, and then also needs to handle by clarification filtration, refined filtration after fermentation, such as patent
It number discloses for " a kind of olive fruit wine and preparation method thereof " of CN201810676514.7 and selects olive fruit and Rosa roxburghii Tratt as former
Material, squeezes the juice after crushing, and then conditioned processing is sealed by fermentation again, after fermentation first ageing, then again clarification filtration,
Stablize processing and refined filtration processing, make finished product fruit wine color stability, the clarification of wine body and it is transparent, mouthfeel is soft, pure and mild tasty and refreshing, Zhu Xiang association
It adjusts, delicate mouthfeel, aftertaste is long, also reduces acerbity, and mouthfeel is more preferable.
Summary of the invention
It is mostly sugaring, essence and colloid after simply squeezing the juice the purpose of the present invention is to solve this existing roxburgh rose beverage
Simple allotment, since the pear itself tannin content is higher, tannin is a kind of soluble phenolic compounds, and entrance is more puckery, and easily
It is dissolved in water；The problem of removing and influence the mouthfeel and exterior quality of manufactured goods is difficult in beverage processing, present invention introduces open phenanthrene
Your bacterium is fermented, and is reduced the tannin content in Rosa roxburghi Juice, is kept mouthfeel submissive, and the present invention provides a kind of low tannin fermentation Rosa roxburghii Tratt drinks
Material using Kefir grains flora as leavening, develops Rosa roxburghii Tratt probiotic fermentation beverage, product has thorn using Rosa roxburghii Tratt as primary raw material
The flavour of pears and higher nutritive value.
To achieve the above object, the technical solution adopted by the present invention is as follows:
A kind of low tannin fermentation roxburgh rose beverage, including following components: in percentage terms, Rosa roxburghii Tratt Normal juice additive amount is 30-
50%, sucrose addition 5-10%, albumen powder additive amount are 0.05-0.3%, Kefir grains flora inoculum concentration is 0.005-
0.02%, calcium carbonate additive amount is 6%, and surplus is water.
Preferably, a kind of low tannin fermentation roxburgh rose beverage, including following components: in percentage terms, Rosa roxburghii Tratt Normal juice adds
Dosage is 40%, sucrose addition 10%, albumen powder additive amount are 0.2%, Kefir grains flora inoculum concentration is 0.01%, carbonic acid
Calcium additive amount is 6%, and surplus is water.
Preferably, in percentage terms, Rosa roxburghii Tratt Normal juice additive amount be 30%, sucrose addition 10%, albumen powder additive amount
For 0.3%, Kefir grains flora inoculum concentration be 0.02%, calcium carbonate additive amount is 6%, and surplus is water.
A kind of low tannin fermentation roxburgh rose beverage and preparation method thereof, includes the following steps:
Step 1: the Rosa roxburghii Tratt of the mature disease-free worm of selection proposes impurity, cleaning, deseeding, mashing, filtering；
Step 2: Rosa roxburghii Tratt Normal juice obtained in step 1 is impregnated 2-4 days in gelatin solution；
Step 3: clarification Rosa roxburghii Tratt original fruit juice I is obtained after the Rosa roxburghii Tratt Normal juice after impregnating in step 2 is filtered；
Step 4: after taking the addition sucrose of Rosa roxburghii Tratt original fruit juice I obtained in step 3 to be completely dissolved, 6% calcium carbonate is added
PH adjusting is carried out, the pH of Rosa roxburghii Tratt original fruit juice I is made to reach 5 or more；
Step 5: it takes step 4 gained mixed liquor I obtained to heat, heats while stirring；
Step 6: step 5 is heated in the mixed liquor I finished, albumen powder is added, mix well to obtain mixed liquor II；
Step 7: II constant volume of mixed liquor that step 6 is obtained is sterilized, and mixed liquor III is obtained；
Step 8: Kefir grains probiotics is added after the mixed liquor III that step 7 obtains is cooled down and ferments, obtains fermentation liquid；
Step 9: the fermentation liquid for completion of fermenting in step 8 is subjected to sterile filling, both obtains finished product.
Further, gelatin solution concentration described in step 2 is 1-6 ‰.
Further, mixed liquor I is heated to 40-50 DEG C, mixing speed 100-300r/min in step 5.
Further, sterilization temperature is 95 DEG C in step 7, sterilizing time 5min.
Further, mixed liquor III is cooled to 35-45 DEG C in step 8, and Kefir grains flora additive amount is 5-20g/L.
The Kefir grains flora is 495 LYO of Danisco lactic acid bacteria YOMIX, 250 DCU type.
The beneficial effect of the present invention compared with the existing technology is:
Low tannin fermentation roxburgh rose beverage of the invention have the characteristics that mouthfeel alcohol it is refreshing, it is sour-sweet it is moderate, organoleptic quality is good, utilization
This method effectively reduces tannin content in Rosa roxburghii Tratt, efficiently solves and is difficult to remove in beverage processing and influences manufactured goods
The problem of mouthfeel；Tannin is utilized as the carbon source of microorganism simultaneously, and with the extension of fermentation, tannin content is persistently reduced, with
Common strain fermentation roxburgh rose beverage is compared to reduction 3-10%.
In addition, a large amount of essence are added and colloid is easy to cover itself peculiar taste, consumer is not in common beverages processing
The problem of being easy significantly to distinguish product, influencing product sale, the introducing Kefir grains flora of present invention novelty, using opening
Fei Er bacterium is fermented, i.e., also introduces taste characteristics salubrious after Kefir grains ferment outside reservation Rosa roxburghii Tratt peculiar taste, effectively solve
The weaker problem of Rosa roxburghii Tratt peculiar taste of having determined convenient for consumer's identification, is distinguished so that fragrance is harmonious.It is opened in addition, the present invention utilizes
The fermentation of Fei Er bacterium, improves the antioxygenic property of fruit juice, and then effectively prevent brown stain, deposited phenomenon, not only improves outer
Quality and ferment effect are seen, fruit juice subsequent treatment process is also reduced, so that the fruit juice after fermentation can be directly used for packaging, pin
It sells.
Specific embodiment
Specific embodiment 1: present embodiment describes a kind of low tannin fermentation roxburgh rose beverage, including following components: pressing
Percentages, Rosa roxburghii Tratt Normal juice additive amount is 30%, sucrose addition 10%, albumen powder additive amount are 0.3%, Kefir grains flora
Inoculum concentration is 0.02%, calcium carbonate additive amount is 6%.
The preparation method of above-mentioned low tannin fermentation roxburgh rose beverage the following steps are included:
Step 1: the Rosa roxburghii Tratt of the mature disease-free worm of selection proposes impurity, cleaning, deseeding, mashing, filtering；
Step 2: Rosa roxburghii Tratt Normal juice obtained in step 1 is impregnated 3 days in 3 ‰ gelatin solutions；
Step 3: clarification Rosa roxburghii Tratt original fruit juice I is obtained after the Rosa roxburghii Tratt Normal juice after impregnating in step 2 is filtered；
Step 4: it takes Rosa roxburghii Tratt original fruit juice I obtained in step 3 that 10% sucrose is added, after being completely dissolved, is added 6%
Calcium carbonate carries out PH adjusting, and the pH of Rosa roxburghii Tratt original fruit juice I is made to reach 5 or more；
Step 5: taking step 4 gained mixed liquor I obtained to be heated to 45 DEG C, heat while stirring, mixing speed 300r/
min；
Step 6: the albumen powder of addition 0.3% in the mixed liquor I that step 5 heating is finished is mixed well and is mixed
Liquid II；
Step 7: II constant volume of mixed liquor that step 6 is obtained is sterilized, and 95 DEG C of sterilization temperature, sterilizing time 5min is obtained
Mixed liquor III；
Step 8: the Kefir grains probiotics of addition 0.02% is fermented after the mixed liquor III that step 7 obtains is cooled down,
Obtain fermentation liquid；
Step 9: the fermentation liquid for completion of fermenting in step 8 is subjected to sterile filling, both obtains finished product.
Specific embodiment 2: present embodiment describes a kind of low tannin fermentation roxburgh rose beverage, including following components: pressing
Percentages, Rosa roxburghii Tratt Normal juice additive amount is 50%, sucrose addition 10%, albumen powder additive amount are 0.1%, Kefir grains flora
Inoculum concentration is 0.02%, calcium carbonate additive amount is 6%.
The preparation method of above-mentioned low tannin fermentation roxburgh rose beverage the following steps are included:
Step 1: the Rosa roxburghii Tratt of the mature disease-free worm of selection proposes impurity, cleaning, deseeding, mashing, filtering；
Step 2: Rosa roxburghii Tratt Normal juice obtained in step 1 is impregnated 3 days in 6 ‰ gelatin solutions；
Step 3: clarification Rosa roxburghii Tratt original fruit juice I is obtained after the Rosa roxburghii Tratt Normal juice after impregnating in step 2 is filtered；
Step 4: it takes Rosa roxburghii Tratt original fruit juice I obtained in step 3 that 10% sucrose is added, after being completely dissolved, is added 6%
Calcium carbonate carries out PH adjusting, and the pH of Rosa roxburghii Tratt original fruit juice I is made to reach 5 or more；
Step 5: taking step 4 gained mixed liquor I obtained to be heated to 50 DEG C, heat while stirring, mixing speed 300r/
min；
Step 6: the albumen powder of addition 0.1% in the mixed liquor I that step 5 heating is finished is mixed well and is mixed
Liquid II；
Step 7: II constant volume of mixed liquor that step 6 is obtained is sterilized, and 95 DEG C of sterilization temperature, sterilizing time 5min is obtained
Mixed liquor III；
Step 8: the Kefir grains probiotics of addition 0.02% is fermented after the mixed liquor III that step 7 obtains is cooled down,
Obtain fermentation liquid；
Step 9: the fermentation liquid for completion of fermenting in step 8 is subjected to sterile filling, both obtains finished product.
One, bacterial screening is tested
The optimization of 1.1 Rosa roxburghii Tratt probiotic beverage optimum formulas
On the basis of single factor experiment, choose fermentation Normal juice additive amount, sucrose addition, albumen powder additive amount 3 because
Element carries out orthogonal test (being shown in Table 1, table 2), to obtain optimum formula process conditions.
1 Rosa roxburghii Tratt fermented beverage optimum formula orthogonal of table
2 optimum formula orthogonal experiments table L9 (3 of table3)
Learnt by table experiment analysis results: the difference of factor level causes the variation R of experimental index
RA=69-52.67=16.33 RB=58.67-53=5.67
RC=63.67-54.67=9
The sequence of size is influenced on sensory evaluation are as follows: A > C > B.Accordingly, it is considered to which sequence is also A, C, B, if considering
Fermenting, the tissue morphology of roxburgh rose beverage, color, smell and flavour are all relatively good, then preferential choosing collocation is A1B2C2。
The difference of factor level, it is whether consistent to fermentation roxburgh rose beverage sensory evaluation scores, therefore, pass through software I BM spass
Statistics 20 has carried out variance analysis to sensory evaluation scores and 3 factors, and the results of analysis of variance is as shown in table 3.
3 the results of analysis of variance of table
Shown by 3 variance analysis of table: the difference of each factor level, the quality for the roxburgh rose beverage that ferments is under the same conditions
Also different, PA=0.007 < 0.01, PB=0.023 < 0.05, PC=0.010 < 0.05 illustrates sucrose, Rosa roxburghii Tratt Normal juice
Dosage acts on significantly the qualitative effects of Rosa roxburghii Tratt fermented beverage, and the dosage of albumen powder is to the product of Rosa roxburghii Tratt fermented beverage
Matter influence is extremely significant, the horizontal A that thus can select average big from table 31、B2、C2It is combined into optimal level combination
A1B2C2, gained optimum combination A1B2C2Exist in testing program, i.e., has in the experiment to fermentation roxburgh rose beverage quality and preferably make
Scheme is A1B2C2.That is Rosa roxburghii Tratt original fruit juice 50%, sucrose 7%, albumen powder 0.1%.
1.2 measure the Rosa roxburghii Tratt fermented beverage of low tannin fermentation roxburgh rose beverage made from above-mentioned steps using national standard method
Best fermenting microbe select such as table 4, physical and chemical index such as table 5, organoleptic indicator such as table 6 and microbiological indicator such as table 7:
Influence of 4 microbial fermentation of table to tannin content
| Fermentative microorganism | Tannin content (%) |
| Lactobacillus acidophilus | 5.3993 |
| Kefir grains flora | 3.2619 |
| Methamidophos | 6.2839 |
| Black-koji mould | 5.3967 |
| Acetobacter | 3.7542 |
| Blank control | 6.4897 |
The low tannin of table 5 fermentation roxburgh rose beverage physical and chemical index
The low tannin of table 6 fermentation roxburgh rose beverage organoleptic indicator
The low tannin of table 7 fermentation roxburgh rose beverage microbiological indicator
Low tannin fermentation roxburgh rose beverage from the above results, meets country to the index request of beverage products.
With the fermentation roxburgh rose beverage of low tannin made from the present embodiment, 200 people are invited at random in Guizhou province, wherein 10~18
Year, age bracket accounted for 20%, and 18~30 years old age bracket accounts for 30%, and 30~40 years old age bracket accounts for 30%, and age bracket accounts within 41~60 years old
20%, sensory evaluation is carried out to the low tannin fermentation roxburgh rose beverage of the present embodiment, evaluation average value is counted.Sensory evaluation
Standard is as shown in table 8, and Analyses Methods for Sensory Evaluation Results is as shown in table 9.
8 sensory evaluation criteria of table
9 Analyses Methods for Sensory Evaluation Results of table
| Age distribution | Acidity | Saline taste | Flavour | Mouthfeel | Color | Total score |
| 10~18 years old | 10 | 9 | 10 | 9 | 9 | 47 |
| 18~30 years old | 10 | 9 | 9 | 10 | 9 | 47 |
| 30~40 years old | 9 | 10 | 9 | 9 | 8 | 45 |
| 41~60 years old | 8 | 10 | 9 | 10 | 9 | 46 |
As seen from the results in Table 9, low tannin fermentation roxburgh rose beverage is higher in all age group acceptance, especially at 10~30 years old
Stratum's organoleptic evaluation points' highest, and the crowd of the mainstream populations of consumable beverage exactly 10~30 years old stratum, illustrate this hair
Bright product acceptance is high, and market efficiency is good.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
- Roxburgh rose beverage, including following components 1. a kind of low tannin ferments: by mass percentage, Rosa roxburghii Tratt Normal juice additive amount is 30- 50%, sucrose addition 5-10%, albumen powder additive amount are 0.05-0.3%, Kefir grains flora inoculum concentration is 0.005- 0.02%, calcium carbonate additive amount is 6%, surplus is water.
- The roxburgh rose beverage 2. a kind of low tannin according to claim 1 ferments, which is characterized in that including following components: pressing hundred Divide than meter, Rosa roxburghii Tratt Normal juice additive amount is 40%, sucrose addition 10%, albumen powder additive amount are 0.2%, Kefir grains flora connects Kind amount is 0.01%, calcium carbonate additive amount is 6%, surplus is water.
- The roxburgh rose beverage 3. a kind of low tannin according to claim 1 ferments, which is characterized in that including following components: pressing hundred Divide than meter, Rosa roxburghii Tratt Normal juice additive amount is 30%, sucrose addition 10%, albumen powder additive amount are 0.3%, Kefir grains flora connects Kind amount is 0.02%, calcium carbonate additive amount is 6%, surplus is water.
- 4. the preparation method of any low tannin fermentation roxburgh rose beverage in a kind of claim 1-3, which is characterized in that including following step It is rapid:Step 1: the Rosa roxburghii Tratt of the mature disease-free worm of selection proposes impurity, cleaning, deseeding, mashing, filtering；Step 2: Rosa roxburghii Tratt Normal juice obtained in step 1 is impregnated 2-4 days in gelatin solution；Step 3: clarification Rosa roxburghii Tratt original fruit juice I is obtained after the Rosa roxburghii Tratt Normal juice after impregnating in step 2 is filtered；Step 4: after taking the addition sucrose of Rosa roxburghii Tratt original fruit juice I obtained in step 3 to be completely dissolved, calcium carbonate is added and carries out pH tune Section, makes the pH of Rosa roxburghii Tratt original fruit juice I reach 5 or more；Step 5: it takes step 4 gained mixed liquor I obtained to heat, heats while stirring；Step 6: step 5 is heated in the mixed liquor I finished, albumen powder is added, mix well to obtain mixed liquor II；Step 7: II constant volume of mixed liquor that step 6 is obtained is sterilized, and mixed liquor III is obtained；Step 8: Kefir grains probiotics is added after the mixed liquor III that step 7 obtains is cooled down and ferments, obtains fermentation liquid；Step 9: the fermentation liquid for completion of fermenting in step 8 is subjected to sterile filling, both obtains finished product.
- 5. a kind of preparation method of low tannin fermentation roxburgh rose beverage according to claim 4, which is characterized in that in step 2 Institute's gelatine solution mass concentration is 1-6 ‰.
- 6. a kind of preparation method of low tannin fermentation roxburgh rose beverage according to claim 4, which is characterized in that in step 5 Middle mixed liquor I is heated to 40-50 DEG C, mixing speed 100-300r/min.
- 7. a kind of preparation method of low tannin fermentation roxburgh rose beverage according to claim 4, which is characterized in that in step 7 Sterilization temperature is 95 DEG C, sterilizing time 5min.
- 8. a kind of preparation method of low tannin fermentation roxburgh rose beverage according to claim 4, which is characterized in that in step 8 Mixed liquor III is cooled to 35-45 DEG C, and Kefir grains flora additive amount is 5-20g/L.
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| CN115176951A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Coriolus versicolor fermented roxburgh rose and red rice composite beverage and preparation method thereof |
| CN117233338A (en) * | 2023-11-03 | 2023-12-15 | 贵州中医药大学 | Fermentation strain screening method for reducing astringency of roxburgh rose juice and application |
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