A kind of loquat fermented beverage and preparation method thereof

A loquat and beverage technology, which is applied to the field of loquat fermented beverages and their preparation, can solve the problems of low consumer acceptance, low protein content, and bland loquat flavor, and achieves the effects of no calorie cholesterol, low fat, and strong flavor.

Active Publication Date: 2019-10-01
山东泰乐源农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because loquat flavor is bland, consumers are not high for the acceptance of directly eating loquat or current processed loquat products
In addition to canned loquats and loquat beverages, the deep processing of loquat also includes using yeast, acetic acid bacteria, etc. to make loquat fruit pulp into loquat fruit wine or loquat fruit vinegar. Active bacteria, and only the loquat pulp is fermented, there is almost no protein or low protein content in the product, and the nutritional value is low
[0004] On the other hand, the loquat processed products currently on the market are generally made of loquat pulp as raw material, and the loquat core is used as a by-product of processing. Currently, they are generally discarded as waste, which not only pollutes the environment, but also is a great waste of resources.

Method used

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  • A kind of loquat fermented beverage and preparation method thereof
  • A kind of loquat fermented beverage and preparation method thereof
  • A kind of loquat fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3

[0043] Take fresh and ripe loquat fruit, wash and drain, and separate the loquat pulp from the loquat core.

[0044] (1) Preparation of loquat pulp enzymatic hydrolyzate

[0045] Take the above-mentioned loquat pulp and mash it, add about 2 times the mass of water, sodium erythorbic acid salt accounting for about 0.03% of the mass of the loquat pulp, mix and squeeze the juice to obtain a loquat pulp slurry; add pectinase and cellulose to the loquat pulp slurry Enzyme, the addition of pectinase and cellulase is controlled to be about 0.3% of the mass of the loquat pulp slurry, and the enzyme is hydrolyzed at a temperature of about 62 ° C for about 4 hours. After the enzymolysis is completed, pass through a 40-mesh sieve to obtain loquat pulp enzyme Solution.

[0046] (2) Preparation of loquat ribozyme hydrolyzate

[0047] Take the above-mentioned loquat core, add about 4 times the weight of water and boil it for about 5 hours, control the boiling temperature to be about 95 ° ...

Embodiment 4～6

[0069] Fresh and ripe loquat fruit is taken, washed and drained, and then divided into loquat pulp and loquat core.

[0070] (1) Preparation of loquat pulp enzymatic hydrolyzate

[0071] Crush the loquat pulp, add about 2 times the mass of water to mix and squeeze the juice, add erythorbic acid sodium salt of 0.05% of the mass of loquat pulp to protect the color, and then use 0.3% of the mass of loquat pulp pectinase and 0.3% of cellulose Enzyme, hydrolyze at about 63°C for about 3.5 hours, and then pass through an 80-mesh sieve to make loquat pulp enzymatic hydrolyzate.

[0072] (2) Preparation of loquat ribozyme hydrolyzate

[0073] Soak the loquat core in 4 times the weight of water for about 3 hours, and control the temperature of the water at about 45°C, raise the temperature and boil it in water at about 95°C-100°C for 4 hours, then add it to a tissue grinder and crush it , making loquat nuclear slurry; adding α-amylase and protease to the loquat nuclear slurry to carr...

Embodiment 7

[0097] The preparation process of the fermentation system in this example is consistent with the preparation process of Example 2 (sample A2). The difference is that the vegetable protein added in this example is soybean protein isolate, and its mass accounts for 1.20% of the weight of the fermentation system. Calculate the fermentation system The protein content is 1.00%.

[0098] The fermentation system prepared according to the process requirements of Example 7 was placed in a fermenter for fermentation for 2 days, and the fermentation temperature was 37° C. to obtain a loquat fermented drink with a viable count of 2.6×10 9 cfu / mL. The above fermented loquat drink was stored at 4°C, and the changes in pH value, acidity, number of viable bacteria, and mouthfeel in different time periods were investigated, as shown in Table 7 below.

[0099] The results of investigation of the loquat fermented drink of Table 7 Example 7 at 4°C

[0100]

[0101]

[0102] The loquat fer...

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Abstract

The invention provides a loquat fermented beverage and a preparation method thereof. The preparation method comprises the following steps: squeezing loquat pulps, enzymatically hydrolyzing loquat pulps to obtain loquat pulp enzymatic hydrolysate; decocting loquat cores in water with a temperature of 90 to 100 DEG C for at least three hours, grinding and beating loquat cores, adding 0.4-0.6% of alpha-amylase and 0.2-0.4% of protease, carrying out enzymatic hydrolysis for 18 to 24 hours to obtain loquat core enzymatic hydrolysate; merging loquat pulp enzymatic hydrolysate and loquat core enzymatic hydrolysate to obtain loquat juice with a solid content more than 6.0%; and fermenting a fermentation system, which contains the loquat juice, a carbon source, plant protein, a stabilizing agent, and lactobacillus paracasei, so as to obtain the loquat fermented beverage; wherein the inoculation amount of lactobacillus paracasei is 1*10<6> to 1*10<7> cfu / mL, the content of loquat juice is 10 to 70%, the content of carbon source is 7 to 9%, and the plant protein content is 0.5 to 1.5%. The provided loquat fermented beverage has the advantages of rich nutrients, good taste, and long shelf life, and fills the market vacancy.

Description

technical field [0001] The invention relates to a loquat fermented beverage and a preparation method thereof, belonging to the fields of food processing technology and microbial fermentation technology. Background technique [0002] Loquat (Eriobotrya japonica) is a Rosaceae plant with a cultivation history of more than 2,000 years. my country is the main country of loquat production. Loquat fruit is a fruit with very high nutritional value. Its pulp contains carbohydrates, proteins, amino acids, organic acids, vitamins and minerals and other nutrients needed by the human body. Loquat peel can treat vomiting and inhibit influenza virus. Loquat kernels are rich in protein, fat, amino acids and other nutrients, and have the effects of eliminating phlegm, relieving cough, and harmonizing the stomach. The amygdalin in loquat kernels is the main active ingredient in loquat cough syrup. [0003] Loquat is a seasonal fruit, the harvesting period is concentrated and it is not dur...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L2/02A23L2/42
CPCA23L2/02A23L2/42
Inventor肖志剑范俊华
Owner山东泰乐源农业科技有限公司