Preparation method of aroma-enhanced fermented apple juice beverage

A technology of apple juice and beverages, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of low aroma, poor overall effect, heavy fermentation irritating smell, etc., and achieve better flavor effect

Inactive Publication Date: 2020-05-19
浙江德馨食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But above-mentioned and existing fruit and vegetable fermentation technology is to adopt lactic acid bacteria fermentation technology, and it all exists the shortcoming that fermentation irritating smell is heavier, and fragrance is not high and can not be widely used actually, and overall effect is not good

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0024] A kind of preparation method of aroma-enhancing type fermented apple juice beverage involved in the present invention, the concrete steps of this preparation method are as follows:

[0025] S1. Juicing: Squeeze the washed apples at low temperature, filter through a filter, remove pomace, keep the juice, and send it to a high-pressure tank for standby;

[0026] S2. Sterilize and kill enzymes: Pressurize the high pressure tank to 300MPa-500MPa for 5-15min;

[0027] S3. Fermentation: inject the sterilized fruit juice into the fermenter, add 10% glucose, inoculate the compound lactic acid bacteria with 0.5%-1% fruit juice, the fermentation temperature is 25-28°C, and the fermentation time is 20-24h;

[0028] S4. Pasteurization: the fermented apple juice is sterilized by pipeline heating for a short time at a temperature of 90°C for 20s. After sterilization, it is quickly cooled in a water bath to below 30°C and stored in cold storage;

[0029] S5. Flavor substance analysis...

Embodiment 1

[0035] S1. Juicing: Squeeze the washed apples at a low temperature of 0°C, filter through a filter with a mesh number of 40, remove the pomace, keep the juice, and send it to a high-pressure tank for later use;

[0036] S2. Sterilize and eliminate enzymes: pressurize the high-pressure tank to 300MPa for 5 minutes;

[0037] S3. Fermentation: inject the sterilized fruit juice into the fermenter, add 10% glucose, inoculate the compound lactic acid bacteria with 0.5% fruit juice, the fermentation temperature is 25°C, and the fermentation time is 20h;

[0038] S4. Pasteurization: the fermented apple juice is sterilized by pipeline heating for a short time at a temperature of 90°C for 20s. After sterilization, it is quickly cooled in a water bath to below 30°C and stored in cold storage;

[0039] S5. Flavor substance analysis: monitor the flavor substance content in the fermentation process by GC-MS analysis method.

[0040] Wherein, the compound lactic acid bacteria in the step S3...

Embodiment 2

[0042] S1. Juicing: Squeeze the washed apples at a low temperature of 5°C, filter through a filter with a mesh number of 40, remove the pomace, keep the juice, and send it to a high-pressure tank for later use;

[0043] S2. Sterilize and eliminate enzymes: Pressurize the high pressure tank to 400MPa for 10 minutes;

[0044] S3. Fermentation: inject the sterilized fruit juice into the fermenter, add 10% glucose, inoculate the compound lactic acid bacteria with 0.7% fruit juice, the fermentation temperature is 26°C, and the fermentation time is 22 hours;

[0045] S4. Pasteurization: the fermented apple juice is sterilized by pipeline heating for a short time at a temperature of 90°C for 20s. After sterilization, it is quickly cooled in a water bath to below 30°C and stored in cold storage;

[0046] S5. Flavor substance analysis: monitor the flavor substance content in the fermentation process by GC-MS analysis method.

[0047] Wherein, the compound lactic acid bacteria in the s...

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PUM

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Abstract

The invention discloses a preparation method of an aroma-enhanced fermented apple juice beverage. The method comprises the following specific steps: S1, juicing: juicing cleaned apples at a low temperature, performing filtering through a filter screen, removing pomace, retaining a juice part, and feeding the juice part into a high-pressure tank for later use; S2, sterilization and enzyme deactivation: pressurizing the high-pressure tank to 300MPa to 500MPa, and keeping the pressure for 5 to 15min; S3, fermentation: injecting the sterilized and enzyme-deactivated juice into a fermentation tank,adding 10% of glucose, and inoculating compound lactic acid bacteria which is 0.5-1% of the juice, wherein the fermentation temperature is 25-28 DEG C and the fermentation time is 20-24 hours; S4, pasteurization: performing short-time heating sterilization at 90 DEG C for 20 seconds, performing rapid water bath cooling to 30 DEG C or below after the sterilization, and performing cold storage; andS5, flavor substance analysis. According to the preparation method, fresh fruits are subjected to low-temperature juicing, apple normal juice is subjected to normal-temperature ultrahigh-pressure treatment to achieve the effects of sterilization and enzyme deactivation, loss of apple aromatic substances is reduced, a compound lactic acid bacteria fermentation technology is adopted, the ratio of lactic acid bacteria is optimized, and therefore the optimal fermentation ratio and process are obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of flavor-enhancing fermented apple juice beverage. Background technique [0002] my country is a big apple-growing country, and there are abundant varieties of apples, including Red Fuji, Golden Delicious, Jonagold, Gala, Green Banana, Marshal and Granny Smith, including New Red Star and Red Star. , Red Banana, Guoguang and other varieties. With the maturity of microbial fermentation technology, fermented fruit and vegetable juices suitable for ordinary drinks have attracted increasing attention, but the raw materials used to make ordinary drinks have higher requirements on flavor. [0003] In the patent with publication number CN107361275A, concentrated apple juice is selected as raw material for compound lactic acid bacteria fermentation. Apple concentrated juice will lose most of its aromatic substances during the process of concentrating the orig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/52A23V2400/113A23V2400/169
Inventor 余紫苹史文超孙克杰余日升李峰谢继中
Owner 浙江德馨食品科技股份有限公司
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