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Preparation method of acid-reduction solid actinidia chinensis planch fruit granule drink

A technology of kiwi fruit and kiwi fruit is applied in the field of beverage preparation, which can solve the problems of acidity and the like, and achieve the effect of improving the yield

Active Publication Date: 2015-12-30
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, kiwi fruit also contains a large amount of citric acid, tartaric acid and malic acid, which is also the main reason for the sourness of kiwi fruit and its beverage products.

Method used

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  • Preparation method of acid-reduction solid actinidia chinensis planch fruit granule drink
  • Preparation method of acid-reduction solid actinidia chinensis planch fruit granule drink
  • Preparation method of acid-reduction solid actinidia chinensis planch fruit granule drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fresh kiwi fruit is washed, sorted, peeled, crushed, and squeezed to obtain kiwi fruit juice A. After kiwi fruit juice A is centrifuged to obtain kiwi fruit juice B and kiwi fruit pulp C, the centrifugal speed is 3000r / min. The pH value is 2.9, and the pH value of the fruit juice D obtained after the chemical reduction of acid is 4.0 after being adjusted by 0.8mol / L sodium bicarbonate solution, then the fruit juice D is sterilized and cooled at 121°C, and then inserted into Lactobacillus plantarum No.: SICC1.372), the inoculum size is 10 8 CFU / g, malolactic-lactic fermentation (MLF, 48h) occurs at a temperature of 25°C, so that the pH value of the fermented and acid-reduced fruit juice E is 4.8. The ratio is fully mixed and evenly prepared, freeze-dried and coarsely crushed to obtain kiwi fruit solid powder (ie, acid-reduced solid kiwi fruit drink).

Embodiment 2

[0019] Fresh kiwi fruit is cleaned, sorted, peeled, crushed, and squeezed to obtain kiwi fruit juice A. After kiwi fruit juice A is centrifuged to obtain kiwi fruit juice B and kiwi fruit pulp C, the centrifugal speed is 3600r / min. The pH value is 3.2, and the pH value of the fruit juice D obtained after the chemical acid reduction is 3.9 after being regulated by 0.5mol / L sodium bicarbonate solution, then after the fruit juice D is sterilized and cooled at 121°C, it is inserted into Lactobacillus plantarum No.: SICC1.372), the inoculum size is 10 9 CFU / g, malolactic fermentation (MLF, 36h) occurs at a temperature of 25°C, so that the pH value of the fermented and acid-reduced fruit juice E is 4.7. The ratio is fully mixed and evenly prepared, freeze-dried and coarsely crushed to obtain kiwi fruit solid powder (ie, acid-reduced solid kiwi fruit drink).

Embodiment 3

[0021] Fresh kiwi fruit is washed, sorted, peeled, crushed, and squeezed to obtain kiwi fruit juice A. After kiwi fruit juice A is centrifuged to obtain kiwi fruit juice B and kiwi fruit pulp C, the centrifugal speed is 4000r / min. The pH value is 3.0, and the pH value of the fruit juice D obtained after the chemical acid reduction is 3.8 after being adjusted by 0.7mol / L sodium bicarbonate solution, and then the fruit juice D is sterilized and cooled at 121°C, and then inserted into Lactobacillus plantarum No.: SICC1.372), the inoculum size is 10 9 CFU / g, malic acid-lactic acid fermentation (MLF, 40h) occurs at a temperature of 25°C, thereby obtaining a pH value of 4.6 in the fermented and acid-reduced fruit juice E. The ratio is fully mixed and evenly prepared, freeze-dried and coarsely crushed to obtain kiwi fruit solid powder (ie, acid-reduced solid kiwi fruit drink).

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Abstract

The invention belongs to the beverage preparation field, and specifically relates to a preparation method of an acid-reduction solid actinidia chinensis planch fruit granule drink. The method includes the following steps: cleaning, sorting, peeling, crushing and squeezing fresh actinidia chinensis planch, to obtain an actinidia chinensis planch pulp A; carrying out centrifugal separation of the actinidia chinensis planch pulp A to obtain an actinidia chinensis planch juice B and an actinidia chinensis planch flesh C, adjusting the actinidia chinensis planch juice B with a sodium bicarbonate solution to obtain a juice D after chemistry acid reduction, after carrying out 121 DEG C sterilization and cooling of the juice D, inoculating with lactobacillus plantarum, and carrying out a malic acid-lactic acid fermentation for 36-48 h under the condition of the temperature of 25 DEG C, to obtain a juice E after fermentation acid reduction; and fully mixing evenly the acid-reduction actinidia chinensis planch juice E and the actinidia chinensis planch flesh C, blending, freeze-drying, and carrying out coarse crushing to obtain the actinidia chinensis planch solid powder. According to the drink obtained by the method, substance components of actinidia chinensis planch are ensured maximally; and due to adopting of the chemical acid reduction and fermentation acid reduction combined method, the drink tastes gentler.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and relates to a method for preparing a solid beverage, in particular to a method for preparing an acid-reducing solid kiwi fruit beverage. Background technique [0002] Kiwi fruit (Actinidia chinensis Planch), also known as fox peach, vine pear, sheep peach, muzi, mosaic fruit, hemp vine fruit, etc., the fruit shape is generally oval, the early appearance is greenish brown, and it is reddish brown when mature, and the skin is covered with dense fluff. , inedible, with bright green flesh and a row of black or red seeds. Because kiwis like to eat, it is named kiwi; there is also a saying that it is named because the skin is covered with hair, which looks like a kiwi. It is a kind of fruit with fresh quality, rich nutrition and delicious flavor. [0003] Kiwi has a soft texture and a sweet and sour taste. The flavor is described as a trio of strawberry, banana, and pineapple. In addition to o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/38A23L2/70
CPCA23L2/382A23L2/39A23L2/70A23V2002/00A23V2400/169A23V2200/14A23V2300/20
Inventor 张颖王波张其圣肖颜林游敬刚
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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