Processing method of blueberry and aronia melanocarpa composite fermented beverage

A technology of compound fermentation and processing method, applied in the direction of food science, etc., can solve the problems that blueberry pomace cannot be fermented in liquid state, reduce the utilization rate of blueberry resources, and cannot be fermented in liquid state, so as to inhibit the growth and reproduction of miscellaneous bacteria and reduce the pollution of miscellaneous bacteria Probability, effect of reducing dosage

Inactive Publication Date: 2020-01-03
贵州省天柱县十万山生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But above-mentioned prior art all is that blueberry is processed into fruit juice, fruit pulp etc. and carries out liquid state fermentation, because liquid state fermentation has higher requirement to substrate quality, blueberry pomace can not be used for liquid state fermentation or can not directly be used for liquid state fermentation, has reduced The utilization rate of blueberry resources; in addition, the cost of preparing beverages with only blueberries as the main raw material is relatively high, and the taste after fermentation of a single strain is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for processing a compound fermented beverage of blueberry and Sorbus nigra, comprising the steps of:

[0024] (1) Berry treatment: the weight ratio of blueberry berries and black-fruited rowan berries is 7:3. Remove the diseased and rotten fruits of blueberry and black-fruited rowan berries, wash them, control the moisture, and add alcohol to the surface of the berries. Carry out disinfection and sterilization. After the alcohol on the surface is completely volatilized, put the two kinds of berries into a blender and mash them until the peel and pulp are separated; add appropriate amount of sulfite and pectinase to the mashed blueberry berries and rowan berries Mix evenly and keep at 50°C for 36 hours to obtain treated mixed berries;

[0025] (2) Solid-state fermentation: add a small amount of sucrose, puffed wheat flour, yeast strains and acetic acid strains to the treated mixed berries, and aerobically ferment for 48 hours at 25°C under aeration conditions to...

Embodiment 2

[0029] A method for processing a compound fermented beverage of blueberry and Sorbus nigra, comprising the steps of:

[0030] (1) Berry treatment: remove the diseased and rotten fruits of blueberry berries and rowan berries, wash them, control the water, add alcohol to disinfect and sterilize the surface of the berries, and separate the two kinds of berries after the alcohol on the surface is completely volatilized Put it into a blender and mash until the peel and pulp are separated; add an appropriate amount of sulfite and pectinase to the mashed blueberry berries and rowan berries and mix evenly. According to the total mass of the two berries, the amount of sulfite The added amount is 80 mg / kg, the added amount of pectinase is 1.0 g / kg, and kept at 50° C. for 36 hours to obtain the treated mixed berries;

[0031] (2) Solid-state fermentation: add a small amount of sucrose, puffed wheat flour, yeast strains and acetic acid strains to the treated mixed berries, and aerobically...

Embodiment 3

[0035] A method for processing a compound fermented beverage of blueberry and Sorbus nigra, comprising the steps of:

[0036] (1) Berry treatment: remove the diseased and rotten fruits of blueberry berries and rowan berries, wash them, control the water, add alcohol to disinfect and sterilize the surface of the berries, and separate the two kinds of berries after the alcohol on the surface is completely volatilized Put it into a blender and mash until the peel and pulp are separated; add an appropriate amount of sulfite and pectinase to the mashed blueberry berries and rowan berries, mix well, and keep at 50°C for 36 hours to obtain the processed mixed berry;

[0037] (2) solid-state fermentation: add a small amount of sucrose and expanded wheat flour and yeast strain and acetic acid bacterial classification in the mixed berry after processing, by the mass of mixed berry after processing, the addition of sucrose is 80g / kg, the addition of expanded wheat flour The amount is 60...

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PUM

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Abstract

The invention provides a processing method of a blueberry and aronia melanocarpa composite fermented beverage. The processing method includes the steps of berry treatment, solid fermentation, liquid fermentation and the like. According to the processing method, aronia melanocarpa serves as one of fermentation raw materials, alcohol disinfection is adopted, sulfite and pectinase are added, saccharomycetes and acetic acid bacteria are adopted as fermentation strains, a method of combination of solid fermentation and liquid fermentation and combination of aerobic fermentation and anaerobic fermentation is adopted, the probability of microbial contamination in the fermentation process is low, the blueberry and aronia melanocarpa composite fermented beverage prepared by processing is low in cost, stable in product appearance form, and unique in flavor, and full resource utilization of blueberry berries and aronia melanocarpa is achieved.

Description

technical field [0001] The invention belongs to the field of deep processing of blueberries, and in particular relates to a processing method for a composite fermented beverage of blueberries and rowan. Background technique [0002] Blueberry is rich in nutrients such as protein, dietary fiber, fat, vitamins, etc. It has a sweet and sour taste, unique flavor, and rich nutrition. It is known as the "King of Berries"; The effect of memory and improving human immunity, which integrates nutrition and health care, is very popular among consumers. However, because the blueberry fruit is berry-shaped, the fruit skin is thin, juicy, and has high water content, and the blueberry picking period is concentrated, the storage period is short, and it cannot be preserved for a long time. Therefore, research on blueberry processed products has become a development trend. [0003] In the prior art, using microorganisms to ferment blueberries to prepare beverages is one of the deep processin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L33/00
CPCA23L2/382A23L2/52A23L2/84A23L33/00
Inventor 向先金白兴华周敏
Owner 贵州省天柱县十万山生态农业科技有限公司
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