Microbial fermentation probiotic slurry water beverage and preparation method thereof

Abstract

The invention relates to the technical field of food fermentation, in particular to a microbial fermentation probiotic seriflux beverage and a preparation method thereof. The feed additive is prepared from carrots, lilies, dandelions, endive, celery and brassica oleracea through microbial fermentation. The preparation method comprises the following steps: raw material preparation, vegetable pretreatment, shredding, cleaning, blanching, squeezing, fermentation preparation, sterilization, temperature control, slurry water primer addition, paste preparation, mixed fermentation of the paste and vegetables, sealing fermentation, post-treatment and storage, vacuum packaging, and preservation in a fresh-keeping storehouse. The beverage retains the flavor of traditional seriflux, realizes large-scale production through a standardized process, is long in shelf life and rich in probiotics, has the health-care functions of reducing uric acid, reducing blood pressure, helping digestion, clearing heat, detoxifying and the like, is suitable for daily drinking and cooking seasoning, strictly executes a sterilization and disinfection process in the whole preparation process, effectively avoids infectious microbe pollution, and is suitable for large-scale production. The product is ensured to meet the food safety hygienic standard, and the problem of poor hygienic conditions of the traditional seriflux is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food fermentation, in particular to a kind of microorganism fermentation probiotic slurry beverage and preparation method thereof. BACKGROUND

[0002] Slurry, as a kind of traditional fermented food, has a history of thousands of years of family production in Gansu and other places in China, and is an important part of local dietary culture. Traditional slurry uses vegetables as the main raw material and is naturally fermented. It has a sour taste and certain health functions, and is deeply loved by local people. However, the traditional family-made slurry has many limitations and cannot meet the needs of modern food industry and market.

[0003] The traditional slurry production has the following significant defects: rough production method and poor sanitary conditions: traditional production is mostly carried out in family kitchens, lacks professional sterilization and disinfection processes, and the fermentation environment is easily contaminated by miscellaneous bacteria, resulting in unstable slurry quality and even food safety risks. Short shelf life and difficult storage: traditional slurry is stored in an aerobic environment and is easily deteriorated due to secondary microbial reproduction. The shelf life at room temperature is usually not more than 5 to 10 days, which limits its circulation range and sales cycle. Uncontrollable fermentation process: relying on natural fermentation, key parameters such as fermentation temperature and strain ratio are not controlled, resulting in large differences in slurry taste and unstable sourness and sweetness, making it difficult to form standardized products. Single function and low added value: traditional slurry is mostly used as a side dish, and its nutritional ingredients and health functions have not been deeply developed, resulting in low product added value and inability to meet the needs of modern consumers for functional drinks. Difficulty in large-scale production: traditional production process relies on manual operation and lacks standardized processes and automated equipment, making it difficult to achieve large-scale and industrialized production, which restricts the modernization development of slurry, a traditional food.

[0004] With the improvement of consumers' health consciousness and the demand for modernization of traditional food, it is inevitable to develop a standardized, large-scale production, 160-day shelf life, stable taste and health function microorganism fermentation probiotic slurry beverage. Based on the traditional slurry production process, the present application optimizes and innovates the production process by combining modern food fermentation technology, aiming to solve the many drawbacks of traditional slurry and promote the industrial development of slurry beverage. SUMMARY

[0005] The present application aims to overcome the above problems and provide a kind of microorganism fermentation probiotic slurry beverage and preparation method thereof. To achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0006] A kind of microorganism fermentation probiotic slurry beverage is made of the following raw materials:

[0007] Carrot 10-20 parts, Lily 5-15 parts, Dandelion 10-20 parts, Endive 10-20 parts, Celery 10-20 parts, Lotus 10-20 parts.

[0008] A preparation method of a microbial fermentation probiotic slurry beverage, the steps of which are as follows:

[0009] First step, raw material preparation, according to the proportion of each raw material in claim 1, select carrot, lily, dandelion, endive, celery, lotus;

[0010] Second step, vegetable pretreatment, the selected vegetables are cut into shreds or strips, repeatedly washed, drained, blanched in boiling water, sterilized, and dried in a sterile container.

[0011] Third step, fermentation preparation, the fermentation workshop and fermentation container tools are sterilized by ultraviolet light, the temperature of the fermentation workshop is controlled at 30-35℃, and then slurry starters are added to the ceramic jar.

[0012] Fourth step, batter making, 88% of the drinking water is boiled, 1% of wheat flour and 1% of corn flour are mixed with 10% of cold water, and then poured into the boiling water while stirring until cooked into batter.

[0013] Fifth step, mixed fermentation, the boiled batter is poured into the ceramic jar containing the slurry starters, the liquid temperature in the ceramic jar is controlled by stirring while pouring, the pouring of the batter is stopped when the liquid in the ceramic jar is at a distance of 15 cm from the jar mouth, the blanched vegetables are added and stirred evenly, and the jar mouth is sealed with plastic wrap for fermentation.

[0014] Sixth step, post-processing and storage, after fermentation is completed, the probiotic slurry liquid is taken out and placed in a sterile non-metal container, then injected into beverage bottles by a fully automated packaging machine, vacuumed, boxed, and sealed, and stored in a refrigeration library at a temperature of 1-2℃.

[0015] As an improvement, in the second step, the blanched vegetables are blanched in 95℃ boiling water for 5 seconds.

[0016] As an improvement, in the third step, the temperature of the fermentation workshop is maintained at 30-35℃, and the slurry starters account for 10% of the total mass of the materials poured into the ceramic jar during beverage production.

[0017] As an improvement, in the fourth step, wheat flour and corn flour each account for 1% of the total mass of the batter raw materials.

[0018] As an improvement, in the fifth step, the temperature of the liquid in the ceramic jar cannot exceed 35℃, the pouring of the batter is stopped when the liquid in the ceramic jar is at a distance of 15 cm from the jar mouth, and the jar mouth is sealed with plastic wrap for fermentation for 72 hours.

[0019] As an improvement, in the sixth step, the boxed and sealed storage is stored in a refrigeration library at a temperature of 1-2℃.

[0020] The present application has the advantages of:

[0021] 1. The probiotics such as lactic acid bacteria, yeast, acetic acid bacteria, and Clostridium butyricum produced in the fermentation process of the present application are helpful for regulating the balance of intestinal flora of human body; the vegetables such as carrot, lily, dandelion, and so on in the raw materials are rich in vitamins, minerals, and dietary fiber, and endow the beverage with multiple health care functions such as lowering uric acid, lowering blood pressure, lowering blood sugar, lowering blood lipid, clearing heat and detoxifying, and relieving alcoholism, etc., and meet the needs of modern consumers for healthy drinks.

[0022] 2. The whole preparation process of the present application strictly implements the sterilization and disinfection process, including blanching and fixation of vegetables, sterilization of fermentation workshop and container, and aseptic packaging, etc., effectively avoids the contamination of miscellaneous bacteria, and ensures that the product meets the food safety and hygiene standards, and solves the problem of poor hygiene conditions of traditional slurry.

[0023] 3. The present application makes the taste and quality of the slurry beverage tend to be stable through the standardized raw material ratio and fermentation parameter control, and solves the problem of large difference in taste of traditional slurry. The microorganisms such as lactic acid bacteria and yeast produced in the fermentation process endow the beverage with a pleasant and refreshing taste, and the collocation of multiple vegetables enriches the flavor levels, and meets the taste needs of different consumers. DETAILED DESCRIPTION

[0024] The present application will be described in detail and specifically through specific examples, so that the present application can be better understood, but the following examples do not limit the protection scope of the present application.

[0025] Example 1

[0026] The present example discloses a microbial fermentation probiotic slurry beverage and a preparation method thereof.

[0027] The present example includes the following raw materials by weight: carrot 10-20 parts, lily 5-15 parts, dandelion 10-20 parts, endive 10-20 parts, celery 10-20 parts, and lotus root 10-20 parts. The above-mentioned raw materials are all fresh vegetables without pesticide residues and pollution, which provide rich nutrients and flavor substances for fermentation.

[0028] Preparation method of microbial fermentation probiotic slurry beverage

[0029] The preparation method includes six steps of raw material preparation, vegetable pretreatment, fermentation preparation, batter making, mixed fermentation, post-treatment, and storage, and the specific steps are as follows:

[0030] Raw material preparation: according to the above-mentioned raw material formula ratio, fresh, non-rotten carrot, lily, dandelion, endive, celery, and lotus root are selected to ensure that the raw materials meet the food safety standards.

[0031] Vegetable pretreatment:

[0032] The selected vegetables are cut into shreds or strips in turn, so as to facilitate the subsequent fermentation process and fully contact with the fermentation liquid;

[0033] The cut vegetables are repeatedly washed to remove dust, impurities and residual pesticides on the surface;

[0034] The washed vegetables are drained and placed in a container for standby;

[0035] The drained vegetables are put into 95℃ boiling water, and stirred for 5 seconds to kill bacteria on the surface of the vegetables and maintain the nutrition and taste of the vegetables;

[0036] The blanched vegetables are immediately placed in a sterile container to squeeze out the water, reducing the influence of excess water on the concentration of the fermentation liquid.

[0037] Fermentation preparation:

[0038] The fermentation workshop, fermentation containers and tools are thoroughly sterilized and disinfected, which can be achieved by ultraviolet irradiation and alcohol wiping to ensure the sterility of the fermentation environment;

[0039] The temperature of the fermentation workshop is regulated to 30-35℃ to provide suitable temperature conditions for microbial fermentation;

[0040] The slurry starter is added to the ceramic jar, which accounts for 10% of the total mass of materials added to the ceramic jar during beverage production, providing dominant strains for fermentation.

[0041] Making batter:

[0042] Boil drinking water (temperature above 95℃);

[0043] Mix wheat flour and corn flour with cold water according to the proportion of 1% of the total mass of batter raw materials;

[0044] Pour the mixed flour into boiling water and stir until it is cooked into a uniform batter, which provides carbohydrates for fermentation and promotes the growth and reproduction of microorganisms.

[0045] Mixed fermentation:

[0046] Pour the boiled batter into the ceramic jar containing the slurry starter, and stir while pouring to control the liquid temperature in the ceramic jar not to exceed 40℃ to avoid killing effective microorganisms in the slurry starter;

[0047] When the liquid in the ceramic jar is 15 cm from the jar opening, stop pouring the batter to reserve fermentation space;

[0048] Pour the specified proportion of blanched vegetables and stir evenly to fully mix the vegetables with the fermentation liquid;

[0049] Seal the cylinder port with a fresh-keeping film, and ferment in a fermentation workshop at 30-35℃ for 72 hours to ensure that the microorganisms are fully propagated and produce flavor substances.

[0050] Post-processing and storage:

[0051] After fermentation is completed, the probiotic slurry is taken out and placed in a sterile non-metal container;

[0052] The slurry is injected into a beverage bottle by a fully automated packaging machine, vacuum sealed to avoid deterioration caused by an aerobic environment;

[0053] After boxing and sealing, the product is stored in a fresh-keeping warehouse at a temperature of 1-2℃ to extend the shelf life. DETAILED DESCRIPTION

[0055] Raw material selection and pretreatment

[0056] Select 15 fresh carrots, 10 lilies, 15 dandelions, 15 endives, 15 celery, and 15 lotus leaves without pesticide residues and pollution. Wash the above-mentioned vegetables repeatedly 3 times with flowing water to remove surface impurities, and then drain the water. Put the drained vegetables into 95℃ boiling water, stir for 5 seconds, immediately take out and put into a sterile container to squeeze out the water, ready for use.

[0057] Fermentation preparation

[0058] Ultraviolet irradiation sterilization of the fermentation workshop for 30 minutes, and sterilization of the fermentation ceramic cylinder and stirring tools with 75% alcohol. Adjust the temperature of the fermentation workshop to 30-35℃, and add 10% slurry starter (select traditional high-quality slurry as starter) of the total mass of the subsequent input materials into the ceramic cylinder.

[0059] Batter making

[0060] Take 100 parts of drinking water and heat it to 98℃. Weigh 1 part of wheat flour and 1 part of corn flour, and dissolve them in 10 parts of cold water. Slowly pour the flour solution into the boiling water while stirring with a sterile stirring rod until a uniform and particle-free batter is formed. Turn off the heat and reserve.

[0061] Mixed fermentation

[0062] When the temperature of the batter drops below 35℃, pour it into the ceramic cylinder containing the slurry starter, and stir while pouring. Stop pouring the batter when the liquid in the cylinder is 15 cm from the cylinder port, and add the pretreated vegetables and stir evenly. Cover the cylinder port tightly with a fresh-keeping film, and let it ferment in a fermentation workshop at 30-35℃ for 72 hours.

[0063] Post-processing and storage

[0064] After the fermentation, the plastic wrap is opened, and the probiotic slurry in the ceramic jar is scooped out with a sterile spoon and put into a sterile glass container. The slurry is transported through a pipeline to a fully automated packaging machine, injected into 500ml beverage bottles, vacuum sealed. The sealed beverage bottles are boxed and stored in a 1-2℃ fresh-keeping warehouse.

[0065] Method of consumption and matters needing attention

[0066] When consumed, the bottle can be directly opened and drunk (original flavor), or a suitable amount of white granulated sugar, honey, edible salt, lemon juice, etc. can be added according to personal taste for seasoning;

[0067] The slurry beverage can be used for stir-frying or consumed after stir-frying with noodles, enriching the way of consumption;

[0068] After the product is taken out of the fresh-keeping warehouse, it can be directly consumed; if it is placed at room temperature of 20-30℃ for 12 hours, and then consumed after the probiotics are reactivated, the health care effect is better;

[0069] The opened beverage should be consumed as soon as possible, and the un-consumed beverage should be stored in the refrigerator and consumed within 24 hours.

[0070] The specific embodiments of the present application are described in detail above, but it is only as an example, and the present application is not equivalent to the specific embodiments described above. Any equivalent modification and substitution of the present application made by those skilled in the art is also within the scope of the present application. Therefore, any equivalent transformation and modification made without departing from the spirit and scope of the present application should be covered within the scope of the present application.

Claims

1. A microbially fermented probiotic slush beverage, characterized in that, It is made of the following raw materials: Carrot 10-20 parts, Lily 5-15 parts, Dandelion 10-20 parts, Endive 10-20 parts, Celery 10-20 parts, Lotus 10-20 parts.

2. A method for preparing a microbially fermented probiotic slush beverage, characterized in that, The steps are as follows: First step, raw material preparation, according to the proportion of each raw material in claim 1, select carrot, lily, dandelion, endive, celery, lotus; Second step, vegetable pretreatment, the selected vegetables are cut into strips or strips, repeatedly washed, drained, blanched in boiling water, sterilized, and dried in a sterile container; Third step, fermentation preparation, sterilize and disinfect the fermentation workshop and fermentation container tools, control the temperature of the fermentation workshop, and add slurry water starter into the ceramic jar; Fourth step, making batter, take drinking water and boil, mix wheat flour and corn flour with cold water, pour into boiling water and stir until cooked into batter; Fifth step, mixed fermentation, pour the boiled batter into the ceramic jar containing slurry water starter, stir while pouring to control the temperature of the liquid in the ceramic jar, stop pouring the batter at a certain distance from the jar mouth, pour in the specified proportion of blanched vegetables and stir evenly, seal the jar mouth with plastic wrap and ferment; Sixth step, post-processing and storage, after fermentation, take out the probiotic slurry liquid and fill it into a sterile non-metal container, inject it into a beverage bottle with a full-automatic packaging machine, vacuum, box and seal, and store in a fresh-keeping library.

3. The method for preparing a microbial fermented probiotic slurry beverage according to claim 2, characterized in that, In the second step, the drained vegetables are put into 95℃ boiling water and stirred for 5 seconds.

4. The method for preparing a microbial fermented probiotic slurry beverage according to claim 3, characterized in that, In the third step, the temperature of the fermentation workshop should be kept between 30-35℃, and the slurry water starter accounts for 1% of the total mass of the materials poured into the ceramic jar during beverage production.

5. The method for preparing a microbial fermented probiotic slurry beverage according to claim 4, characterized in that, In the fourth step, wheat flour and corn flour each account for 1% of the total mass of the batter raw materials.

6. The method of claim 5, wherein the microorganism fermented probiotic slush beverage is prepared by the steps of: In the fifth step, the temperature of the liquid in the ceramic jar is between 30-35℃, and the pouring of the batter stops when the liquid in the ceramic jar is 15 cm away from the jar mouth, and the jar mouth is sealed with plastic wrap for fermentation for 72 hours.

7. The method for preparing a microbial fermented probiotic slurry beverage according to claim 6, characterized in that, In the sixth step, box and seal and store in a fresh-keeping library with a temperature of 1-2℃.