Processing method of roxburgh rose and bamboo shoot enzyme compound beverage

Abstract

The processing method comprises the following steps: S1, pretreatment of raw materials: selecting dried square bamboo shoots, soaking until the water content is 60-65%, cleaning, chopping, adding purified water, pulping to obtain bamboo shoot homogenate, adding white granulated sugar into the bamboo shoot homogenate, carrying out water bath sterilization at 95-105 DEG C for 18-22 minutes, and cooling to 30-38 DEG C, wherein the addition amount of the white granulated sugar is 8-12% of the mass of the homogenate; adding 0.2-0.4% of fruit and vegetable enzyme zymophyte, fermenting for 68-76 hours at the temperature of 32-38 DEG C and the humidity of 60-65%, continuously stirring during fermentation, and filtering to obtain bamboo shoot enzyme; selecting rosa roxburghii tratt enzyme, and filtering with 80-100-mesh filter cloth for later use; s2, blending the compound beverage: taking 30-40 mL of bamboo shoot enzyme and 6-10 mL of roxburgh rose enzyme by taking 100 mL as a unit, adding 0.03-0.07 g of citric acid, and supplementing purified water to 100 mL; and S3, sterilization and clarification: carrying out water bath sterilization at 80-90 DEG C for 12-18 min, cooling, and filtering to obtain the rosa roxburghii tratt and bamboo shoot enzyme compound beverage.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of composite beverage processing, in particular to a processing method of a roxburgh rose and bamboo shoot enzyme composite beverage. BACKGROUND

[0002] Bamboo shoot, as a characteristic resource of medicine and food in southwest China, is rich in dietary fiber (2.5-3.0 g / 100 g), plant protein and polysaccharide. Traditional Chinese medicine believes that it can clear heat, reduce phlegm, and benefit qi and stomach. Modern research has confirmed that it can regulate sugar and lipid metabolism and inhibit miscellaneous bacteria. Roxburgh rose is known as the "King of Vitamin C" due to its high content of Vc (1000-2500 mg / 100 g) and polyphenols and flavonoids, and has the functions of antioxidant and immune enhancement. Enzyme is more easily absorbed by the human body after microbial fermentation, further strengthening the health function. The three are naturally compatible and have the potential to develop high-value composite beverages.

[0003] Existing enzyme beverages mainly focus on fruit enzymes (such as kiwi and blueberry enzymes) or ordinary composite enzymes (such as mixed vegetable enzymes). There are few special fermentation processes for bamboo shoots and roxburgh rose and bamboo shoot composite products. Due to the coarse and hard bamboo shoot fiber (cellulose content ≥ 30%), direct fermentation may cause slow fermentation and weak flavor. A few composite beverages involving roxburgh rose (such as roxburgh rose and apple beverages) only simply mix the raw material juice without combining the enzyme fermentation process. At the same time, roxburgh rose has a heavy sour taste and bamboo shoot has a weak flavor, resulting in poor sensory evaluation. Therefore, the present application provides a new processing method to solve the above problems and fill the market gap of roxburgh rose and bamboo shoot enzyme composite beverages. SUMMARY

[0004] The present application aims to provide a processing method of a roxburgh rose and bamboo shoot enzyme composite beverage to solve the problems of active ingredient loss and flavor imbalance in roxburgh rose and bamboo shoot compounding.

[0005] A processing method of a roxburgh rose and bamboo shoot enzyme composite beverage, comprising: S1, raw material pretreatment: select dried bamboo shoot, soak to 60-65% moisture content, wash and cut, then add pure water to pulp, get bamboo shoot homogenate, add white granulated sugar to the bamboo shoot homogenate, the addition amount is 8-12% of the mass of the homogenate, 95-105℃ water bath sterilization for 18-22min, cool to 30-38℃, add 0.2-0.4% fruit and vegetable enzyme fermentation bacteria, ferment at 32-38℃ and 60-65% humidity for 68-76h, continuously stir during the fermentation, filter to get bamboo shoot enzyme; select roxburgh rose enzyme, filter through 80-100 mesh filter cloth, and reserve; S2, composite beverage preparation: take bamboo shoot enzyme 30-40 mL, roxburgh hawthorn enzyme 6-10 mL, add citric acid 0.03-0.07 g, and add pure water to 100 mL; S3, sterilization and clarification: 80-90℃ water bath sterilization for 12-18 min, and filtering after cooling to obtain roxburgh hawthorn bamboo shoot enzyme composite beverage.

[0006] The working principle and beneficial effects of the present application are as follows: Roxburgh hawthorn enzyme naturally contains high concentration of organic acid (pH 2.8-3.2), which is the core source of fruit aroma and sour taste of the composite beverage, but excessive addition (>10 mL) alone will cause sharp sour taste, and insufficient addition (<6 mL) will result in weak fruit aroma and insufficient Vc content (<12 mg / 100 g). The range of 6-10 mL can ensure that the unique fragrance of roxburgh hawthorn is prominent, while avoiding the suppression of sour taste on other flavors; Bamboo shoot enzyme contains mild organic acid and polysaccharide after fermentation, and has a mellow taste without astringency, which can neutralize the sharp sour taste of roxburgh hawthorn. The addition amount of 30-40 mL does not cover the fruit aroma of roxburgh hawthorn, and avoids the over-concentration of bamboo shoot flavor, forming a level of roxburgh hawthorn fruit aroma as the main and bamboo shoot fermentation aroma as the auxiliary. After mixing, the sourness intensity is increased from pH 2.8 of roxburgh hawthorn alone to pH 2.9-3.2, which is more suitable for public palatability, avoiding the problems of excessive sourness or weak flavor.

[0007] Optimized, the moisture content of the dried bamboo shoot is ≤12%, the particle size after cutting is 0.5-1 cm, and the bamboo shoot to pure water ratio during pulping is 1:5 g / ml.

[0008] Optimized, the addition amount of white granulated sugar is 10% of the mass of bamboo shoot homogenate, the sterilization condition is 100℃ water bath for 20 min, the addition amount of fruit and vegetable enzyme fermentation bacteria is 0.3%, the fermentation temperature is 35℃, the fermentation time is 72 h, and the stirring time is 2 min each time. Optimized, the composite formula of 100 mL unit is: bamboo shoot enzyme 35 mL, roxburgh hawthorn enzyme 8 mL, citric acid 0.05 g.

[0009] Optimized, the sterilization condition is 85℃ water bath for 15 min, and the turbidity of the finished product is <0.5 NTU.

[0010] Optimized, the composite formula of 100 mL unit is: bamboo shoot enzyme 30 mL, roxburgh hawthorn enzyme 6 mL, citric acid 0.03 g.

[0011] Optimized, the composite formula of 100 mL unit is: bamboo shoot enzyme 40 mL, roxburgh hawthorn enzyme 10 mL, and citric acid 0.07 g. DETAILED DESCRIPTION

[0012] The following will be further described in detail through specific embodiments: Fruit and vegetable enzyme fermentation bacteria 10 g / pack food grade, purchased from Beijing Chuangxiu Technology Co., Ltd.

[0013] Example 1: Dry bamboo shoots (moisture content 11.5%) were selected, soaked in purified water to a water content of 62%, washed, cut into 0.8 cm in size, and then added with purified water at a material-to-liquid ratio of 1:5 g:mL to be pulped. White granulated sugar was added to the bamboo shoot pulp at an amount of 10% of the mass of the pulp, and stirred until dissolved. The mixture was sterilized in a water bath at 98°C for 20 min, and then cooled to 35°C. 0.3% of fruit and vegetable enzyme fermentation bacteria were added, and the mixture was fermented at 35°C and a humidity of 63% for 72 h, with stirring every 12 h during the fermentation. The mixture was filtered with 90-mesh filter cloth to obtain bamboo shoot enzyme. Rosehip enzyme (Vc 1200 mg / 100 g) was selected, filtered with 90-mesh filter cloth, and used as needed. 100 mL was taken as a standard unit, 35 mL of the above bamboo shoot enzyme and 8 mL of rosehip enzyme were added, 0.05 g of citric acid was added, and the mixture was made up to 100 mL with purified water. The mixture was sterilized in a water bath at 85°C for 15 min, and then filtered with four layers of sterile gauze after cooling to obtain rosehip and bamboo shoot enzyme composite beverage.

[0014] Example 2: The composite formula in a 100 mL unit is as follows: bamboo shoot enzyme 30 mL, rosehip enzyme 6 mL, citric acid 0.03 g, and other parameters are the same as in Example 1.

[0015] Example 3: The composite formula in a 100 mL unit is as follows: bamboo shoot enzyme 40 mL, rosehip enzyme 10 mL, citric acid 0.03 g, and other parameters are the same as in Example 1.

[0016] Control group 1: In a 100 mL unit, 45 mL of bamboo shoot enzyme, 8 mL of rosehip enzyme, and 0.03 g of citric acid were taken, and other parameters were the same as in Example 1.

[0017] Control group 2: In a 100 mL unit, 35 mL of bamboo shoot enzyme, 12 mL of rosehip enzyme, and 0.03 g of citric acid were taken, and other parameters were the same as in Example 1.

[0018] Control group 3: In a 100 mL unit, 25 mL of bamboo shoot enzyme, 4 mL of rosehip enzyme, and 0.03 g of citric acid were taken, and other parameters were the same as in Example 1.

[0019] Control group 4: In a 100 mL unit, 50 mL of bamboo shoot enzyme, 12 mL of rosehip enzyme, and 0.03 g of citric acid were taken, and other parameters were the same as in Example 1.

[0020] 10 professional review teams scored according to “organization state 30 points, color 20 points, smell 20 points, and taste 30 points”, and the average value was taken. The scoring table is shown in Table 1:

[0021] And physical and chemical index detection, the results as shown in table 2 and table 3: Table 2

[0022] Table 3

[0023] Analysis of table 2 and table 3 data can be known, in 100 mL units, take bamboo shoots enzyme 30-40 mL, 6-10 mL of roxburgh rhododendron enzyme, add citric acid 0.03-0.07 g, pure water to 100 mL, in this interval, for example, example 1 has sensory advantage, function and stability.

[0024] The above described only the embodiment of the present application, the scheme of the prior art technical scheme and / or characteristics of the common sense, etc. are not described here. It should be noted that, for those skilled in the art, without departing from the technical scheme of the present application, can also make a number of deformation and improvement, these should also be considered as the protection scope of the present application, these will not affect the effect and practicality of the patent of the present application. The scope of protection claimed in this application shall be subject to the content of its claims, the specific implementation mode and other records in the specification can be used to explain the content of the claims.

Claims

1. A processing method for a prickly pear and bamboo shoot enzyme compound beverage, characterized in that, include: S1. Raw material pretreatment: Select dried square bamboo shoots, soak them until the water content is 60-65%, wash and chop them, add purified water and blend to obtain bamboo shoot homogenate. Add white sugar to the bamboo shoot homogenate at 8-12% of the homogenate mass. Sterilize in a water bath at 95-105℃ for 18-22 minutes, cool to 30-38℃, add 0.2-0.4% fruit and vegetable enzyme fermentation bacteria, ferment at 32-38℃ and 60-65% humidity for 68-76 hours, stirring constantly during fermentation. Filter to obtain bamboo shoot enzyme. Select prickly pear enzyme, filter through an 80-100 mesh filter cloth, and set aside. S2. Preparation of compound beverage: Take 30-40mL of bamboo shoot enzyme and 6-10mL of prickly pear enzyme per 100mL, add 0.03-0.07g of citric acid, and add purified water to make up to 100mL. S3. Sterilization and clarification: Sterilize in a water bath at 80-90℃ for 12-18 minutes, and filter after cooling to obtain prickly pear and bamboo shoot enzyme compound beverage.

2. The processing method of the prickly pear and bamboo shoot enzyme compound beverage according to claim 1, characterized in that, The dried bamboo shoots have a moisture content of ≤12%, and after being chopped, the particle size is 0.5-1cm. The ratio of bamboo shoots to purified water during pulping is 1:5g / ml.

3. The processing method of the prickly pear and bamboo shoot enzyme compound beverage according to claim 2, characterized in that, The amount of white sugar added is 10% of the mass of bamboo shoot homogenate, and the sterilization conditions are 100℃ water bath for 20 minutes; the amount of fruit and vegetable enzyme fermentation bacteria added is 0.3%, the fermentation temperature is 35℃, the time is 72 hours, and the stirring time is 2 minutes each time.

4. The processing method of the prickly pear and bamboo shoot enzyme compound beverage according to claim 3, characterized in that, The compound formula for 100mL units is: 35mL bamboo shoot enzyme, 8mL prickly pear enzyme, and 0.05g citric acid.

5. The processing method of the prickly pear and bamboo shoot enzyme compound beverage according to claim 3, characterized in that, The compound formula for 100mL units is: 30mL bamboo shoot enzyme, 6mL prickly pear enzyme, and 0.03g citric acid.

6. The processing method of the prickly pear and bamboo shoot enzyme compound beverage according to claim 3, characterized in that, The compound formula for 100mL units is: 40mL bamboo shoot enzyme, 10mL prickly pear enzyme, and 0.07g citric acid.

7. The processing method of the prickly pear and bamboo shoot enzyme compound beverage according to any one of claims 4 to 6, characterized in that, The sterilization conditions are 85℃ water bath for 15 minutes, and the turbidity of the finished product is <0.5 NTU.

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