Fermented pear juice beverage and preparation method thereof

A fermented, pear juice technology, applied in the field of food and beverages, can solve the problems of in-depth research on fermented pear juice beverages, no reports, no similar products, etc., and achieve the effect of rich organic acid content and high organic acid content

Inactive Publication Date: 2013-10-23
沈阳麦金利食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, relevant reports on the use of yeast or lactic acid bacteria to ferment fruit juice beverages can be found,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation technology of fermented pear juice drink of the present invention can be:

[0021] 1. Feeding adjustment: Use the sugar content of the pear juice itself to weigh an appropriate amount of pear juice, add water to adjust the sugar content to 5-6°Brix, turn on the steam to make the pear juice in the fermentation tank sterilized at 100-120°C, and then cool to 30°C -32°C, add wine to adjust the alcohol content to 1-2% by volume, and stir evenly; 2. Aerobic fermentation: Add 5-10% by weight of fermentation bacteria liquid, keep warm at 30-32°C, start stirring and continuously introduce sterile air , can mature after 2-3 days, and the acetic acid content can reach 0.8-1.8 (g / 100ml) at the end of fermentation. If the measured acidity does not rise twice in a row, it can be determined that the fermentation is over; 3. Filtration and sterilization: After the fermented pear juice is filtered, it is sterilized by a thin-plate heat exchanger. The sterilization temper...

Embodiment 1

[0023] 1. Feeding adjustment: Weigh an appropriate amount of pear juice, add water to 1000kg, adjust the sugar content to about 5°Brix, turn on the steam to sterilize the pear juice in the fermenter at 120°C, cool it to 32°C, add wine to adjust the alcohol content to 1 % by volume, stir evenly.

[0024] 2. Aerobic fermentation: Add 50kg of fermentation bacteria liquid, keep warm at 32°C, start stirring and pass sterile air continuously, and it will mature after 2-3 days. It can be determined that the fermentation ends when the measured acidity does not rise for two consecutive times, and the acetic acid content at the end of the fermentation is about 0.8 (g / 100ml).

[0025] 3. Filtration and sterilization: After the fermented pear juice is filtered, it is sterilized by a thin-plate heat exchanger. The sterilization temperature is 90°C and the sterilization time is 20 minutes.

[0026] 4. Blending: Take 700 kg of fermented juice, add 20 kg of white sugar, 20 kg of fructose syr...

Embodiment 2

[0028] 1. Feeding adjustment: Weigh an appropriate amount of pear juice, add water to 1000kg, adjust the sugar content to about 5.5°Brix, turn on the steam to sterilize the pear juice in the fermenter at 120°C, cool it to 31°C, add wine to adjust the alcohol content to 1.5°C % by volume, stir evenly.

[0029] 2. Aerobic fermentation: Add 75kg of fermentation bacteria liquid, keep warm at 31°C, start stirring and pass sterile air continuously, and it will mature after 2-3 days. It can be determined that the fermentation ends when the measured acidity does not rise for two consecutive times, and the acetic acid content at the end of the fermentation is about 1.2 (g / 100ml).

[0030] 3. Filtration and sterilization: After the fermented pear juice is filtered, it is sterilized by a thin-plate heat exchanger. The sterilization temperature is 90°C and the sterilization time is 20 minutes.

[0031] 4. Blending: Take 750 kg of fermented juice, add 25 kg of white granulated sugar, 25 k...

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PUM

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Abstract

The invention provides fermented pear juice beverage and a preparation method thereof. The preparation method comprises the following steps: a, adding water to pear juice in a fermentation tank, and adjusting the sugar degree of pear juice mixing solution to 5-6 degrees Brix, and cooling the pear juice mixing solution to 30-32 DEG C after sterilizing at 100-120 DEG C; b, adding wine to the pear juice mixing solution obtained from the step a, and adjusting the alcohol content to 1-2 vol%; c, adding 5-10 wt% of fermented liquid to the mixing solution obtained from the step b, agitating and continuously leading in sterile air to ferment for 2-3 days under heat preservation of 30-32 DEG C; and d, sterilizing the fermented liquid through a plate heat exchanger at 85-90 DEG C for 20-30 minutes after filtering the fermented liquid. According to the fermented pear juice beverage disclosed by the invention, organic acid is high in content and abundant; and table vinegar, acetic acid, malic acid and citric acid, which are fermented by non-pear juice such as grain and the like or artificially synthesized, are not used in the preparation process.

Description

Technical field: [0001] The invention relates to a fermented pear juice drink and a preparation method in the technical field of food and drink. Background technique: [0002] Fermented pear juice drink is a kind of pear juice drink, which refers to the drink prepared by adding water, sugar and (or) sweetener, salt, etc. to the juice made from fermented pears or pear juice. [0003] Compared with traditional pear juice drinks on the market, fermented pear juice drinks change the molecular structure of the original pear juice, which is beneficial to the digestion and absorption of the human body, and removes the bad smell of the original pear juice that affects the taste, making the product softer and more flavorful. good. Moreover, after deep fermentation, in addition to most of the nutrients of pear itself, it is also rich in various organic acids such as acetic acid, malic acid, citric acid, succinic acid, lactic acid, vitamins, minerals, amino acids and other nutrients. ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 许慕侠艾学东赵博
Owner 沈阳麦金利食品制造有限公司
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