CN109497377A - A kind of preparation method of Compositional type lactic acid bacteria pectase beverage - Google Patents
A kind of preparation method of Compositional type lactic acid bacteria pectase beverage Download PDFInfo
- Publication number
- CN109497377A CN109497377A CN201811325998.7A CN201811325998A CN109497377A CN 109497377 A CN109497377 A CN 109497377A CN 201811325998 A CN201811325998 A CN 201811325998A CN 109497377 A CN109497377 A CN 109497377A
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- Prior art keywords
- lactic acid
- acid bacteria
- pectase
- fermentation
- preparation
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract 40
- 239000004310 lactic acid Substances 0.000 title claims abstract 20
- 235000014655 lactic acid Nutrition 0.000 title claims abstract 20
- 241000894006 Bacteria Species 0.000 title claims abstract 19
- 235000013361 beverage Nutrition 0.000 title claims abstract 19
- 238000002360 preparation method Methods 0.000 title claims abstract 15
- 235000016709 nutrition Nutrition 0.000 claims abstract 6
- 239000002994 raw material Substances 0.000 claims abstract 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 10
- 238000000855 fermentation Methods 0.000 claims 10
- 230000004151 fermentation Effects 0.000 claims 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 7
- 230000035764 nutrition Effects 0.000 claims 5
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 claims 4
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- 235000000193 zinc lactate Nutrition 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract 3
- 108090000790 Enzymes Proteins 0.000 abstract 3
- 230000000694 effects Effects 0.000 abstract 3
- 238000005516 engineering process Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a kind of preparation methods of Compositional type lactic acid bacteria pectase beverage, prepare lactic acid bacteria pectase beverage raw material by advanced technologies, and several nutriments are added to stoste again later, prepare the higher Compositional type nutritious drink of nutritive value.Compared with prior art, preparation process design of the present invention is reasonable, the nutritional ingredient and health-care effect of enzyme stoste can not only be effectively ensured, and after general beverage is added in enzyme stoste, both the health maintenance effect of enzyme beverage had been remained, a variety of nutriments of needed by human body and certain effect of weight reducing can be also supplemented.
Description
Technical field
The present invention relates to enzyme beverage preparation technical fields, and in particular to a kind of Compositional type lactic acid bacteria
The preparation method of pectase beverage.
Technical background
One word of ferment most commonly used is meant that " abbreviation of pectase " in China.Refer to through microorganism to fruit vegetable
Dish fermentation, a kind of liquid containing bioactive ingredients of extraction.Above-mentioned bioactive ingredients include that enzyme (enzyme) is still unlimited
In enzyme, including active antioxidants, biomass element etc., bacterium is participated in from fermentation and for the food materials of fermentation.Ferment
(ferment nutrition) reasonably selects food materials and zymotechnique, can be respectively formed one or more peculiar effects.Packet
Include: adjustment immune response, blood pressure lowering, whole intestines, eliminates constipation, resists gout, diabetes B, weight-reducing, antiallergy ... anticancer
As unique health care product with vitality, ferment has huge health prospect.Preparation process is incomplete at present, system
Standby enzyme beverage out does not meet related request, and nutritive value is lower.
In addition general beverage is mostly essence, food additives allotment type beverage, and no business is worth, and is unfavorable for health, such as
Fruit can add some nutriments based on the enzyme beverage of health, then nutritive value improves a lot, for health
It is highly advantageous.
Summary of the invention
To meet above-mentioned technical requirements, the object of the present invention is to provide a kind of Compositional type lactic acid bacteria fruits
The preparation method of vegetable enzyme beverage, preparation process design rationally, can not only be effectively ensured enzyme stoste nutritional ingredient and
Health-care effect, and after general beverage is added in enzyme stoste, the health maintenance effect of enzyme beverage had both been remained, human body can be also supplemented
Required a variety of nutriments and certain effect of weight reducing.
In order to achieve the above objectives, the technical solution adopted by the present invention is that: a kind of Compositional type lactic acid
The preparation method of bacterium pectase beverage, it is characterised in that the following steps are included:
1) prepare lactic acid bacteria pectase stoste, preparation process according to the following steps:
A. raw material are chosen: choosing fresh mulberries, Kiwi berry, Rosa roxburghii Tratt, jujube, fig, blueberry, sea-buckthorn, pineapple, Jerusalem artichoke, promise
Beautiful fruit, yacon, loquat, balsam pear, Chinese yam, grape, mango, watermelon, hawthorn, carrot and dandelion, by above-mentioned raw material into
Row sorts cleaning, drying and ultraviolet disinfection, with each fermenting of 900-1000KG/ barrels of Standard entertion after being pulverized and mixed
Barrel, brown granulated sugar 40-60KG is added in every barrel and is uniformly mixed；
B. ferment: by the fermenting bucket in step a, every barrel of additions Lactobacillus rhamnosus (L.rhamnosus) 1-10g with
Lactobacillus plantarum (Lactobacillus plantarum) 1-10g, after mixing, fermenter overlay film starts anaerobism hair
Ferment, fermentation time are 6-8 months, and periodic agitation in fermentation process realizes normal temperature fermentation；After anaerobic fermentation, every barrel of addition
Lactobacillus acidophilus (Lactobacillus acidophilus) 1-10g continues to ferment 2-4 months；It is above-mentioned after fermentation, PH
Stablize between 2.8-3.5, when alcoholic strength is greater than 0.5%, shows to complete fermentation；
C. it filters: pair that by fermentation liquid supernatant liquor obtained in step b by aperture of filter screen be 200 mesh, material is stainless steel
Connection filter is filtered；
D. polishing purification: filtered fermentation liquid moves in ferment chelating tank in step c, under anaerobic environment, continues to stand pure
Change and ferment, in fermentation process, a content of lactic acid bacteria is detected weekly, when Lactic Acid from Fermentation Broth bacterial content reaches >=1 × 106CFU/
When ml, shows to complete to stand purifying, lactic acid bacteria pectase stoste is made.
2) prepare Compositional type lactic acid bacteria pectase beverage, preparation process according to the following steps:
E. according to the 5-25% of beverage total weight to be prepared, lactic acid bacteria pectase stoste obtained in step 1) is measured, through 200
Mesh screen obtains ferment filtered fluid；
F. sweetener is measured according to the 5-15% of beverage total weight to be prepared, 0.05-0.2% measures acid, 0.1-1.5% is measured
Stabilizer, 0.5-1.5% measure dietary cellulosic, 2-5% measures L-carnitine, 0.001% measures microelement, 0.006% measurement
Vitamin after being 80-95 DEG C of hot water dissolving with temperature, pours into the ferment filtered fluid that step e is obtained, another external adding water reaches wait make
After the total weight of standby beverage, is deployed for 40-60 DEG C of temperature according to allotment, obtain ferment seasoning liquid；
G. the seasoning liquid that step f is obtained carries out levigate processing by colloid mill, at the high pressure homogenizer higher than 50MPa
Reason, moves to material-compound tank later and keeps the temperature 15 minutes at 85-90 DEG C, then pass through fast cooling, squeeze into strip packing machine and filled
Dress obtains Compositional type cream
Sour bacterium pectase beverage.
Further, in step f when hot water dissolving and plus when water water used be tap water, pure water, mineral water or its
It meets the drinking water of alimentary codex.
Sweetener used in step f is to permit the sweetener used, including but not limited to sucrose, red sand in food industry
Sugar, beet sugar, glucose, stevioside, Sucralose, fructose, xylitol or other sweeteners.
Acid used in step f is that the acid used, including but not limited to citric acid, apple are permitted in food industry
Acid, DL-malic acid, sodium citrate.
Stabilizer used in step f is that the conventional stabilizer used, including but not limited to carboxymethyl are permitted in food industry
Sodium cellulosate, xanthan gum, pectin, konjac glucomannan.
Amino acid used in step f is that the conventional amino acid used and amino acid nutrition intensifying agent are permitted in food industry,
Including but not limited to glycine, L-arginine.
Dietary cellulosic used in step f is the dietary cellulosic additive that food industry allowance uses, including but not
Be limited to inulin, resistant dextrin, ocean before car shell powder, mulberry leaf young leaf green juice powder, barley young leaf green juice powder.
L-carnitine used in step f is that food industry nutrition fortifier permits addition, including L-carnitine (L- meat
Alkali), L-carnitine-L-tartrate (l-carnitine tartrate).
Microelement used in step f is that the conventional nutrient hardening agent used is permitted in food industry, including but not limited to
Pfansteihl zinc, l threonic acid, zinc gluconate, zinc lactate, magnesium gluconate, K-IAO.
Vitamin used in step f is that the nutrition fortifier used, including but not limited to vitamin are permitted in food industry
C, vitamin E, vitamin B2.
The present invention does not add water, has sufficiently ensured nutrition in obtained pectase when preparing pectase stoste
Substance and activity substance content, concentration, be added in fermentation process stage by stage a variety of probiotics make fruits and vegetables material obtain sufficiently, depth
Fermentation promotes nutritional ingredient, type, effect, improves existing ferment and adds water by fermentation using raw material or use fruit juice fermentation
The skills such as ferment fermentation efficiency caused by production method is low, and active material, nutrient composition content are low and health-care effect is not significant
Art problem.
It is of the invention innovative by ferment with general beverage ining conjunction with, add a variety of nutriments, be made health, carrying drinks
With convenient enzyme beverage.The method has not only been sufficiently reserved the health maintenance effect of enzyme beverage, and it is a variety of also to supplement needed by human body
Nutriment, and certain effect of weight reducing is provided.
The present invention uses the above high pressure homogenizer processing of pressure 50MPa during the preparation process, material can be effectively prevent to agglomerate,
Precipitating, the enzyme beverage unique flavor of the method preparation, mouthfeel is excellent, health-care effect is significant, has preferable market prospects.
Compared with prior art, the present invention uses healthy beverage ferment as Beverage Service basis, innovative by ferment
Beverage is in conjunction with general beverage, based on enzyme beverage, adds various nutritional supplements, obtained enzyme beverage is without dilution
It is capable of direct drinking, and a variety of nutriments such as vitamin, microelement, amino acid, collagen peptide, dietary cellulosic are rich in,
And added L-carnitine, resistant dextrin have preferable effect of weight reducing, and mouthfeel is excellent.
Specific embodiment
Below with reference to embodiment, technical characteristic of the invention is further described.
Embodiment 1
A kind of preparation method of Compositional type lactic acid bacteria pectase beverage, including following two parts:
1) prepare lactic acid bacteria pectase stoste, preparation process according to the following steps:
A. raw material are chosen: choose fresh Noni fruit 200KG, mulberries 100KG, Kiwi berry 100KG, Rosa roxburghii Tratt 50KG, jujube 50KG,
Fig 100KG, blueberry 100KG, sea-buckthorn 100KG, pineapple 100KG, dandelion 50KG carry out the total 950KG of above-mentioned raw material
Cleaning, drying and ultraviolet disinfection are sorted, fermenting bucket is added after being pulverized and mixed, it is equal that brown granulated sugar 40KG mixing is added in bucket
It is even；
B. it ferments: by the fermenting bucket in step a, every barrel of addition Lactobacillus rhamnosus (L.rhamnosus) 5g and plant
Lactobacillus (Lactobacillus plantarum) 10g, after mixing, fermenter overlay film starts anaerobic fermentation, when fermentation
Between be 8 months, periodic agitation in fermentation process realizes normal temperature fermentation；After anaerobic fermentation, every barrel of addition lactobacillus acidophilus
(Lactobacillus acidophilus) 1-10g continues fermentation 4 months；It is above-mentioned after fermentation, PH stablize 3.1 it
Between, when alcoholic strength is 0.5%, show to complete fermentation；
C. it filters: pair that by fermentation liquid supernatant liquor obtained in step b by aperture of filter screen be 200 mesh, material is stainless steel
Connection filter is filtered；
D. polishing purification: filtered fermentation liquid moves in ferment chelating tank in step c, under anaerobic environment, continues to stand pure
Change and ferment, in fermentation process, a content of lactic acid bacteria is detected weekly, when Lactic Acid from Fermentation Broth bacterial content reaches >=1 × 106CFU/
When ml, shows to complete to stand purifying, lactic acid bacteria pectase stoste is made.
2) prepare Compositional type lactic acid bacteria pectase beverage, preparation process according to the following steps:
E. according to the 20% of beverage total weight to be prepared, lactic acid bacteria pectase stoste obtained in step 1) is measured, through 200 mesh
It is sieved through filter, obtains ferment filtered fluid；
F. following nutriment, beet sugar 3%, white granulated sugar 7.7%, citric acid are measured according to the ratio of beverage total weight to be prepared
0.1%, DL-malic acid 0.05%, xanthan gum 0.4%, pectin 0.6%, glycine 0.1%, L-arginine 0.1%, L-carnitine 4%, fish
Collagen Gly-His-Lys 5%, resistant dextrin 1.2%, mulberry leaf young leaf green juice powder 1.3%, barley young leaf green juice powder 1.5%, zinc lactate
0.001%, vitamin C 0.006% pours into the ferment filtered fluid that step e is obtained, in addition after being 85 DEG C of hot water dissolvings with temperature
Water is added to reach to be prepared
After the total weight of beverage, it is stirred mixing in blend tank according to allotment temperature 60 C and high-speed circulating emulsifies, obtains
Ferment seasoning liquid；
G. the seasoning liquid that step f is obtained carries out levigate processing by colloid mill, using 50MPa
High pressure homogenizer processing, move to material-compound tank later and keep the temperature 15 minutes at 90 DEG C, then pass through fast cooling, squeeze into item
The progress of shape packing machine is filling, obtains Compositional type lactic acid bacteria pectase beverage.
Embodiment 2
A kind of preparation method of Compositional type lactic acid bacteria pectase beverage, including following two parts:
1) prepare lactic acid bacteria pectase stoste, preparation process according to the following steps:
A. raw material are chosen: choosing fresh Noni fruit 200KG, grape 100KG, Kiwi berry 100KG, dragon fruit 50KG, yacon
50KG, loquat 100KG, Chinese yam 100KG, mango 100KG, pineapple 100KG, hawthorn 50KG carry out the total 950KG of above-mentioned raw material
Cleaning, drying and ultraviolet disinfection are sorted, fermenting bucket is added after being pulverized and mixed, it is equal that brown granulated sugar 50KG mixing is added in bucket
It is even；
B. it ferments: by the fermenting bucket in step a, every barrel of addition Lactobacillus rhamnosus (L.rhamnosus) 5g and plant
Lactobacillus (Lactobacillus plantarum) 5g, after mixing, fermenter overlay film starts anaerobic fermentation, when fermentation
Between be 6 months, periodic agitation in fermentation process realizes normal temperature fermentation；After anaerobic fermentation, every barrel of addition lactobacillus acidophilus
(Lactobacillus acidophilus) 5g continues fermentation 2 months；It is above-mentioned after fermentation, PH stablize between 3.4, wine
When precision is 0.4%, show to complete fermentation；
C. it filters: pair that by fermentation liquid supernatant liquor obtained in step b by aperture of filter screen be 200 mesh, material is stainless steel
Connection filter is filtered；
D. polishing purification: filtered fermentation liquid moves in ferment chelating tank in step c, under anaerobic environment, continues to stand pure
Change and ferment, in fermentation process, a content of lactic acid bacteria is detected weekly, when Lactic Acid from Fermentation Broth bacterial content reaches >=1 × 106CFU/
When ml, shows to complete to stand purifying, lactic acid bacteria pectase stoste is made；
2) prepare Compositional type lactic acid bacteria pectase beverage, preparation process according to the following steps:
E. according to the 5% of beverage total weight to be prepared, lactic acid bacteria pectase stoste obtained in step 1) is measured, through 200 meshes
Filtering, obtains ferment filtered fluid；
F. following nutriment, stevioside 0.05%, white granulated sugar 10%, citric acid are measured according to the ratio of beverage total weight to be prepared
0.1%, sodium citrate 0.05%, xanthan gum 0.2%, sodium carboxymethylcellulose 0.8%, glycine 0.1%, L-arginine 0.1%, left-handed
Carnitine 4%, Isin glue collagen Gly-His-Lys 5%, resistant dextrin 1.2%, inulin 1.5%, barley young leaf green juice powder 1.3%, zinc gluconate
0.001%, vitamin C 0.006% is with temperature
After 90 DEG C of hot water dissolvings, pour into the ferment filtered fluid that step e is obtained, another external adding water reaches
To after the total weight of beverage to be prepared, mixing and high-speed circulating cream are stirred in blend tank according to 40 DEG C of temperature of allotment
Change, obtains ferment seasoning liquid；
G. the seasoning liquid that step f is obtained carries out levigate processing by colloid mill, using 60MPa
High pressure homogenizer processing, move to material-compound tank later and keep the temperature 15 minutes at 85 DEG C, then pass through fast cooling, squeeze into item
The progress of shape packing machine is filling, obtains Compositional type lactic acid bacteria pectase beverage.
Embodiment 3
A kind of preparation method of Compositional type lactic acid bacteria pectase beverage, including following two parts:
1) prepare lactic acid bacteria pectase stoste, preparation process according to the following steps:
A. raw material are chosen: choosing fresh apple 100KG, strawberry 200KG, "Hami" melon 100KG, balsam pear 50KG, ginger 50KG, west
The total 950KG of above-mentioned raw material is carried out sorting cleaning, drying and purple by melon 200KG, cherry 100KG, pawpaw 100KG, hawthorn 50KG
Fermenting bucket is added after being pulverized and mixed, brown granulated sugar 60KG is added in bucket and is uniformly mixed for outer disinfection；
B. it ferments: by the fermenting bucket in step a, every barrel of addition Lactobacillus rhamnosus (L.rhamnosus) 1g and plant
Lactobacillus (Lactobacillus plantarum) 1g, after mixing, fermenter overlay film starts anaerobic fermentation, when fermentation
Between be 7 months, periodic agitation in fermentation process realizes normal temperature fermentation；After anaerobic fermentation, every barrel of addition lactobacillus acidophilus
(Lactobacillus acidophilus) 5g continues fermentation 3 months；It is above-mentioned after fermentation, pH value 3.0, alcoholic strength is
When 0.3%, show to complete fermentation；
C. it filters: pair that by fermentation liquid supernatant liquor obtained in step b by aperture of filter screen be 200 mesh, material is stainless steel
Connection filter is filtered；
D. polishing purification: filtered fermentation liquid moves in ferment chelating tank in step c, under anaerobic environment, continues to stand pure
Change and ferment, in fermentation process, a content of lactic acid bacteria is detected weekly, when Lactic Acid from Fermentation Broth bacterial content reaches >=1 × 106CFU/
When ml, shows to complete to stand purifying, lactic acid bacteria pectase stoste is made；
2) prepare Compositional type lactic acid bacteria pectase beverage, preparation process according to the following steps:
E. according to the 10% of beverage total weight to be prepared, lactic acid bacteria pectase stoste obtained in step 1) is measured, through 200 mesh
It is sieved through filter, obtains ferment filtered fluid；
F. following nutriment, Sucralose 0.08%, white granulated sugar 5%, lemon are measured according to the ratio of beverage total weight to be prepared
Sour 0.15%, sodium citrate 0.01%, xanthan gum 0.1%, L-arginine 0.1%, L-carnitine 3%, Isin glue collagen Gly-His-Lys 3%, chrysanthemum
Powder 1%, zinc gluconate 0.001%, vitamin C 0.006% pour into what step e was obtained after being 95 DEG C of hot water dissolving with temperature
In ferment filtered fluid, another external adding water reaches the total weight of beverage to be prepared
Afterwards, mixing is stirred in blend tank according to 40 DEG C of temperature of allotment and high-speed circulating emulsifies, obtain ferment seasoning liquid；
G. the seasoning liquid that step f is obtained carries out levigate processing by colloid mill, using 65MPa
High pressure homogenizer processing, move to material-compound tank later and keep the temperature 15 minutes at 88 DEG C, then pass through fast cooling, squeeze into item
The progress of shape packing machine is filling, obtains Compositional type lactic acid bacteria pectase beverage.
In embodiment 1, embodiment 2 and embodiment 3, the raw material types of selection are to choose fresh mulberries, Kiwi berry, thorn
Pears, jujube, fig, blueberry, sea-buckthorn, pineapple, Jerusalem artichoke, Noni fruit, yacon, loquat, balsam pear, Chinese yam, grape, mango, west
Melon, hawthorn, carrot and dandelion in actual use, select 9 kinds or 9 kinds or more, including above-mentioned raw material but are not limited to above-mentioned
Raw material.
The material-compound tank used is 3 tons of fixed hot type emulsion tanks, and emulsifier revolving speed is 3500r/min, is pressed from both sides using steam
Set heating, automatic temperature control system.
The material-compound tank that uses, bottle placer and with circuits, clean aseptic process by CIP before ingredient, production.
The colloid mill used, it is 2-50um that material, which handles fineness, and yield is 3 ton/hours, power 7.5KW, motor speed
For 2900r/min.
The bottle placer used is the packed bottle placer of strip 30ml, and institute meets the safety-related mark of state food using packaging bag
It is quasi-.
The white granulated sugar used is food-grade level-one white granulated sugar.
Described above is only presently preferred embodiments of the present invention, and above-mentioned specific embodiment is not limitation of the present invention,
Retouching, modification or the equivalent replacement that all those skilled in the art are made as described above, belong to guarantor of the invention
Protect range.
Claims (10)
1. a kind of preparation method of Compositional type lactic acid bacteria pectase beverage, it is characterised in that the following steps are included:
1) prepare lactic acid bacteria pectase stoste, preparation process according to the following steps:
A. raw material are chosen: choosing fresh mulberries, Kiwi berry, Rosa roxburghii Tratt, jujube, fig, blueberry, sea-buckthorn, pineapple, Jerusalem artichoke, promise
Beautiful fruit, yacon, loquat, balsam pear, Chinese yam, grape, mango, watermelon, hawthorn, carrot and dandelion, by above-mentioned raw material into
Row sorts cleaning, drying and ultraviolet disinfection, with each fermenting of 900-1000KG/ barrels of Standard entertion after being pulverized and mixed
Barrel, brown granulated sugar 40-60KG is added in every barrel and is uniformly mixed；
B. ferment: by the fermenting bucket in step a, every barrel of additions Lactobacillus rhamnosus (L.rhamnosus) 1-10g with
Lactobacillus plantarum (Lactobacillus plantarum) 1-10g, after mixing, fermenter overlay film starts anaerobism hair
Ferment, fermentation time are 6-8 months, and periodic agitation in fermentation process realizes normal temperature fermentation；After anaerobic fermentation, every barrel of addition
Lactobacillus acidophilus (Lactobacillus acidophilus) 1-10g continues to ferment 2-4 months；It is above-mentioned after fermentation, PH
Stablize between 2.8-3.5, when alcoholic strength is greater than 0.5%, shows to complete fermentation；
C. it filters: pair that by fermentation liquid supernatant liquor obtained in step b by aperture of filter screen be 200 mesh, material is stainless steel
Connection filter is filtered；
D. polishing purification: filtered fermentation liquid moves in ferment chelating tank in step c, under anaerobic environment, continues to stand pure
Change and ferment, in fermentation process, a content of lactic acid bacteria is detected weekly, when Lactic Acid from Fermentation Broth bacterial content reaches >=1 × 106CFU/
When ml, shows to complete to stand purifying, lactic acid bacteria pectase stoste is made；
2) prepare Compositional type lactic acid bacteria pectase beverage, preparation process according to the following steps:
E. according to the 5-25% of beverage total weight to be prepared, lactic acid bacteria pectase stoste obtained in step 1) is measured, through 200
Mesh screen obtains ferment filtered fluid；
F. sweetener is measured according to the 5-15% of beverage total weight to be prepared, 0.05-0.2% measures acid, 0.1-1.5% is measured
Stabilizer, 0.5-1.5% measure dietary cellulosic, 2-5% measures L-carnitine, 0.001% measures microelement, 0.006% measurement
Vitamin pours into the ferment filtered fluid that step e is obtained, another external adding water reaches drink to be prepared after 80-95 DEG C of hot water dissolving
After the total weight of material, is deployed for 40-60 DEG C of temperature according to allotment, obtain ferment seasoning liquid；
G. the seasoning liquid that step f is obtained carries out levigate processing by colloid mill, at the high pressure homogenizer higher than 50MPa
Reason, moves to material-compound tank later and keeps the temperature 15 minutes at 85-90 DEG C, then pass through fast cooling, squeeze into strip packing machine and filled
Dress, obtains Compositional type lactic acid bacteria pectase beverage.
2. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
When middle hot water dissolving and water used when water is added to be tap water or pure water or mineral water.
3. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in sweetener be to permit the sweetener used in food industry, the sweetener is using sucrose or brown granulated sugar or beet
Sugar or glucose or stevioside or Sucralose or fructose or xylitol.
4. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in acid be that the acid that uses is permitted in food industry, the acid is using citric acid or malic acid or DL- apple
Tartaric acid or sodium citrate.
5. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in stabilizer be that the conventional stabilizer that uses is permitted in food industry, which uses sodium carboxymethylcellulose or Huang
Virgin rubber or pectin or konjac glucomannan.
6. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in amino acid be that the conventional amino acid that uses is permitted in food industry and amino acid nutrition intensifying agent, the nutrition fortifier are adopted
With glycine or L-arginine.
7. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in dietary cellulosic be that the dietary cellulosic additive that uses is permitted in food industry, which uses
Car shell powder or mulberry leaf young leaf green juice powder or barley young leaf green juice powder before inulin or resistant dextrin or ocean.
8. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in L-carnitine be food industry nutrition fortifier permit addition, using L-carnitine (l-carnitine) or left-handed meat
Alkali tartrate (l-carnitine tartrate).
9. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in microelement be that the conventional nutrient hardening agent that uses is permitted in food industry, the nutrition fortifier using Pfansteihl zinc,
Or l threonic acid or zinc gluconate or zinc lactate or magnesium gluconate or K-IAO.
10. the preparation method of Compositional type lactic acid bacteria pectase beverage according to claim 1, it is characterised in that: step f
Used in vitamin be that the nutrition fortifier that uses is permitted in food industry, which uses vitamin C or vitamin
Or vitamin B2 E,.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113412893A (en) * | 2021-04-29 | 2021-09-21 | 江苏省农业科学院 | Preparation method of low-sugar high-fiber pear juice beverage |
| CN113558231A (en) * | 2021-07-16 | 2021-10-29 | 广西五福生食品有限公司 | Preparation method of live bacterium type weight-losing enzyme beverage |
-
2018
- 2018-11-08 CN CN201811325998.7A patent/CN109497377A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113412893A (en) * | 2021-04-29 | 2021-09-21 | 江苏省农业科学院 | Preparation method of low-sugar high-fiber pear juice beverage |
| CN113558231A (en) * | 2021-07-16 | 2021-10-29 | 广西五福生食品有限公司 | Preparation method of live bacterium type weight-losing enzyme beverage |
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Address after: 474650 South Call Taiwan Huayang Longsheng Science and Technology Industrial Park, Nanyang City, Henan Province Applicant after: Henglikang Biotechnology Co., Ltd. Address before: 473000 South Call Taiwan Huayang Longsheng Science and Technology Industrial Park, Nanyang City, Henan Province Applicant before: Yang Sheng (Nan Zhao) Biological Technology Co., Ltd. |
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Application publication date: 20190322 |