A kind of production method of fermented low-alcohol strawberry juice drink

A strawberry juice, fermented technology, applied in the technical field, can solve the problem of single variety, achieve the effects of improving flavor, avoiding oxidative deactivation, and low alcohol content

Inactive Publication Date: 2011-12-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly strawberry juice, strawberry fruit wine, strawberry jam and other products on the market, but their single varieties are far from meeting people's growing material and cultural needs. The development of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: after the strawberry is pretreated, it is beaten into a slurry, the pH is adjusted to 4.0, 0.02% of compound pectinase is added, enzymatically hydrolyzed at 40°C for 1 hr, centrifuged for 20 min, filtered to obtain the juice, and the sugar content is adjusted to 8%. Add 0.05% wine active dry yeast powder, anaerobically ferment for 2 days at 20°C, and filter to obtain a low-alcohol strawberry juice drink with an alcohol content of about 3%.

Embodiment 2

[0020] Example 2: After the strawberry is pretreated, it is beaten into a slurry, the pH is adjusted to 4.5, 0.04% of compound pectinase is added, enzymatically hydrolyzed for 0.5 hr at 40°C, centrifuged for 20 min, the juice is obtained by filtration, and the sugar content is adjusted to 10%. 0.05% wine active dry yeast powder, anaerobic fermentation at 15 DEG C for 3 days, centrifugal filtration to prepare low-alcohol strawberry juice drink, the alcohol content of which is about 4%.

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PUM

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Abstract

The invention discloses a production method of a fermented low-alcohol strawberry juice drink, which belongs to the technical field of food processing. The production process of the present invention is as follows: using strawberries as raw materials, cleaning, arranging, beating, compound enzymolysis, adding active dry wine yeast to strawberry juice for anaerobic fermentation, centrifuging, filtering, blending, filling, sterilization, and final preparation Get a low-alcohol strawberry juice drink. The characteristics of the present invention are: using biological enzymolysis and fermentation technology to jointly process strawberry pulp, effectively improving the yield of strawberry juice and the dissolution rate of active nutrients, producing a small amount of alcohol during the fermentation process, and endowing the strawberry juice drink with a novel flavor and taste , the product has a strong strawberry fruit fragrance, sweet and mellow, strong nutrition and health care functions, can meet different levels of consumer demand, and has broad market development prospects. The low-alcohol strawberry juice drink produced by the invention is another new product in strawberry processing, its development is beneficial to the development and progress of the strawberry industry in my country, and provides an effective method for the deep processing and value-added transformation of strawberries in the full fruit period.

Description

technical field [0001] The invention discloses a production method of a fermented low-alcohol strawberry juice drink, which belongs to the technical field of food processing. It specifically involves strawberry beating, compound enzymatic hydrolysis, biological fermentation and other technologies. The alcohol content of the product is less than 5%, bright in color, rich in flavor, rich in nutrition and strong in activity. Background technique [0002] Strawberry (Fragaria ananassa Duch) is a perennial herb and evergreen plant of the genus Strawberry in the Rosaceae family. The world's strawberry cultivation area has exceeded 200,000 hectares, with an annual production of more than 3 million tons. my country's strawberry cultivation area is more than 70,000 hectares, with an annual output of 750,000 tons, surpassing the United States and ranking first in the world. my country's strawberry cultivation is mainly concentrated in Hebei , Shandong, Liaoning, Jiangsu and other plac...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
Inventor 李春阳李静燕闫征黄午阳刘文旭
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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