CN107467446A - A kind of dragon fruit enzyme beverage and preparation method thereof - Google Patents
A kind of dragon fruit enzyme beverage and preparation method thereof Download PDFInfo
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- CN107467446A CN107467446A CN201710664874.0A CN201710664874A CN107467446A CN 107467446 A CN107467446 A CN 107467446A CN 201710664874 A CN201710664874 A CN 201710664874A CN 107467446 A CN107467446 A CN 107467446A
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- dragon fruit
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- enzyme beverage
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000001523 saccharolytic effect Effects 0.000 description 1
- 150000003335 secondary amines Chemical class 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 150000003512 tertiary amines Chemical class 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a kind of dragon fruit enzyme beverage and preparation method thereof, described dragon fruit enzyme beverage includes the dragon fruit ferment being prepared using raw material by one time fermentation, secondary fermentation, post processing and auxiliary material allotment forms, the wherein parts by weight of each component are 12~20 parts of dragon fruit ferment, 0.5~2 part of stevioside, 0.1~0.5 part of glycine.The water-soluble dietary fiber being rich in the dragon fruit enzyme beverage of the present invention in dragon fruit, the active ingredient such as vitamin and anthocyanidin, with fat-reducing, reduce cholesterol, Constipation, colorectal cancer and other effects, Constipation, removing toxic substances, protect intestines and stomach, and not only a large amount of functional components containing dragon fruit ferment in beverage, coordinate stevioside and glycine simultaneously, it is in good taste, it is nutritious, further add phytochemicals, by targetedly post-processing, reduce the alcohol taste and volatilization tart flavour of dragon fruit ferment, improve the taste and flavor of ferment, eliminate the potential threat of the noxious materials such as methanol, health environment-friendly, improve Product Safety.
Description
Technical field
The invention belongs to ferment production technical field, and in particular to a kind of dragon fruit enzyme beverage and its preparation side
Method.
Background technology
Ferment is a kind of material with special bioactivity being made up of amino acid, and ferment can be direct after entering stomach
It is absorbed by the body, therefore can not only reduces the consumption of internal original ferment, the burden of various body organs can also be mitigated.Ferment
Element is divided into external ferment and the major class of internal ferment two, and the ferment of synthesis is limited in human body, with advancing age and dirty
Dye, internal ferment synthesis are slowly reduced, and because enzyme can inactivate at high temperature, the prepared food of present people is accustomed to causing exogenous ferment
The intake of element is reduced.Because contained ferment is had the ability the digestion task of burden up to 75% in food, ferment quilt during heat foods
Destroy, digestion task is entirely fallen within digestive organs, therefore lacking ferment in food easily makes digestive organs overwork.Work as people
When internal ferment is preferentially used for digestive organs by body, it can capture ferment from immune system and have ignored maintaining healthy important
Business, eventually results in many degenerative disorders.The deficiency of human body endo enzyme can cause inferior health, aging acceleration, disease to produce.For
Anti-aging, health is maintained, human body rationally should meet the needs of metabolism from external supplement ferment, resist the disease
Invade and harass.
Dragon fruit (Hylocereus undulatus Britt), also known as Hylocereus undatus, it is Cactaceae, hylocereus category plant
Thing.Dragon fruit is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant
Vitamin and water-soluble dietary fiber.Dragon fruit belongs to cool property fruit, and in its natural state, fruit is ripe in summer and autumn, sweet, more
Juice.But because the part macro-nutrients in dragon fruit are due to of short duration in the human body digested time, largely can not be by
Absorb, on the other hand for the crowd of partial eclipse, due to not liking to eat dragon fruit, although and causing to know that its is nutritious
But be still unwilling to eat, so as to lead to not supplement nutriment therein, therefore, it is necessary to develop dragon fruit ferment and
Related product.
Plant element is also known as plant biochemistry element, phytochemicals, is naturally occurring compound in plant, belongs to Natural Food
The pigment of thing, it is the active and material with health role contained in plant, the function for the plant element having been found at present has
The immunity of human body is lifted, suppresses blood vessel hyperplasia, promote cell metabolism, good anti-oxidation function, resistance cancer cell hyperplasia etc.,
But on the one hand with the quickening pace of modern life, for working clan, fresh vegetables and fruit it is edible fewer and fewer,
Junk food is edible excessive, on the other hand, the follow-up report that plant element is carried out to more Comprehensive is had no, in addition in existing skill
Phytochemicals, which is added, in art, in ferment has no report.
Produced it is well known that typically having certain alcohol and volatile acid in the production process of ferment, during saccharomycetes to make fermentation
Also there is part sugar to be converted into ethanol, produce vinosity, although alcohol can influence the taste of ferment, the safety of ferment can't be influenceed
Property；It will be appreciated that after lengthy fermentation, the material such as pectin contained in plant can be generated first after microbial fermentation
Alcohol, methanol be it is colourless have the readily volatilized liquid of alcohol smell, it is toxic to human, particularly damage nerve system of human body and blood
Liquid system, or even people's blindness is caused, the oral methanol poisoning lowest dose level of people is about 100mg/kg (body weight), is orally ingested 0.3~1g/
Kg can be lethal.Fusel oil refers to methanol, the alcohols outside ethanol, is the mixture of high molecular alcohol, mainly amylalcohol, propyl alcohol and fourth
Alcohol etc., flavor and taste will be influenceed when fusel oil too high levels, the generational verctor of fusel oil is due to protein in raw material
Or Yeast protein is hydrolyzed to amino acid, the decarboxylase and the work of deaminase that amino acid is secreted through yeast or saccharolytic again
With and generate corresponding with amino acid fusel oil.Therefore fusel oil be able to may also be present in the preparation process of ferment.Appropriate
Fusel oil can be esterified with organic acid gives birth to perfume, but too high levels, can largely effect on the flavor of ferment, and cause one to human body
Fixed harm, but fusel oil that may be present in ferment is not studied and handled in the prior art.Volatile acid refers to food
In volatile organic acid, such as formic acid, the straight chain fatty acid of the low carbon chain such as acetic acid and butyric acid.During the too high levels of volatile acid, ferment
Plain poor taste, and it is apt to deteriorate, therefore after ferment fermentation ends, it is necessary to the content of volatile acid is limited.
Further, since the microorganism group on the surface such as vegetables and fruits as ferment preparing raw material is into very various, except institute of fermenting
Outside the beneficial bacterium needed, other microorganisms also including pathogenic bacteria, aspergillus flavus is a kind of common mould, is widely present
In nature, therefore it is possible to be brought by raw material or infected during the fermentation into generation aflatoxin in ferment fermentation,
Aflatoxins has extremely strong toxicity and carcinogenicity, therefore the processing for aflatoxins in ferment is badly in need of drawing attention.
In addition, the fermentation process of ferment is easier to produce nitrite, if fermentation time is too short, can produce one
Determine the nitrite of concentration, if after adding the higher vegetables and fruits material of nitrogen content in the feed, content of nitrite can be higher, though
So as the increase of fermentation time, the concentration of nitrite decrease, but due to can not constantly monitor, still with potential
Harm.
It is therefore desirable to develop a kind of dragon fruit pulp as raw material, dragon fruit enzyme beverage in good taste, safety and sanitation.
The content of the invention
The first object of the present invention is to provide a kind of dragon fruit enzyme beverage, and the second object of the present invention is to provide one
The preparation method of kind dragon fruit enzyme beverage.
The first object of the present invention is achieved in that described dragon fruit enzyme beverage is included using raw material by once
Dragon fruit ferment and the auxiliary material allotment that fermentation, secondary fermentation, post processing are prepared form, and wherein the parts by weight of each component are fire
Imperial 12~20 parts of fruit ferment, 0.5~2 part of stevioside, 0.1~0.5 part of glycine.
Preferably, described auxiliary material also includes the parts by weight of plant element 0.2~2.
Preferably, described plant element be allicin, it is chlorophyll, curcumin, saponin, anthocyanidin, Quercetin, catechin, peppery
One or more in green pepper red pigment, charantin.
Preferably, described dragon fruit ferment is prepared using raw material by one time fermentation, secondary fermentation and post processing,
Described dragon fruit ferment is free of methanol, and fusel oil content is no more than 110mg/L, and volatile acid content is no more than 0.8g/L.
Preferably, described raw material includes the parts by weight of plant material 20~40, sugared 8~12 parts by weight, described plant original
Expect that for dragon fruit fresh fruit and/or dragon fruit fresh fruit skin, described sugar be in stachyose, raffinose, isomaltoketose, FOS
One or more.
Preferably, described raw material also includes the parts by weight of fruit of a cubeb litsea tree volatile oil 0.1~1 and/or the weight of vitamin C 0.5~1
Part.
The second object of the present invention, which is achieved in that, to be comprised the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 10~20 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 180~360 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By dragon fruit ferment crude product that step (3) obtains 0.07 ± 0.005Mpa, 45 ± 5 DEG C
Distilled under the conditions of vacuum and low temperature, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then in 15~20 DEG C of lucifuge ring
Place 2~6 days, filter, you can obtain dragon fruit enzyme beverage under border.
Preferably, aflatoxins is also included in the preparation method of described dragon fruit enzyme beverage to handle, specially in step
Suddenly the raw material of (1) prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.1~0.5mL/kg, stirs, carrying out
Sealing is kept before one time fermentation；Then volume ratio 0.5~2 is added again before the secondary water seal in step (3)：100 mountain is grey
Sub- volatile oil, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6~8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3~5, the parts by weight of fruit of a cubeb litsea tree fruit 12~20 are raw material；
B, raw material is put into container, it is 16~28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, Ultrasound Instrument is put into by container
Middle progress 30~120s of ultrasound, supersonic frequency is 40~100kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Preferably, nitrite treatments are also included in the preparation method of described dragon fruit enzyme beverage, specially will be through
Vitamin C is added in the dragon fruit ferment for the high-quality crossed after step (4) alcohol and volatilization acid treatment, addition is 3~10mg/L,
Stir, be kept in dark place, you can.
Compared with prior art, beneficial effects of the present invention：
1st, dragon fruit enzyme beverage of the invention, not only a large amount of functional components containing dragon fruit ferment, and coordinate stevioside
And glycine, it is in good taste, it is nutritious, phytochemicals is further added, is realized and is suppressed free radical, significantly increases body immunity etc.
Many effects, by targetedly post-processing, reduce dragon fruit ferment alcohol taste and volatilization tart flavour, improve ferment mouthfeel and
Flavor, the potential threat of the noxious materials such as methanol is eliminated, health environment-friendly, improves Product Safety.
2nd, the present invention is prepared by using the technique of appropriate proportioning and science, first, effective by normal temperature fermentation
The active ingredient in dragon fruit fruit is released, alcohol taste and volatilization tart flavour are then removed by vaccum cryogenic distillation, lift ferment mouth
Sense, by the processing to aflatoxins and nitrite, potential hazard is eliminated, auxiliary material is eventually adding and is sufficiently mixed, further adjusted
Whole mouthfeel, so as to which the dragon fruit enzyme beverage safety and sanitation that make to obtain, mouthfeel are good.
3rd, the water-soluble dietary fiber being rich in dragon fruit enzyme beverage of the invention in dragon fruit, vitamin and anthocyanidin
Etc. active ingredient, there is fat-reducing, reduce cholesterol, Constipation, colorectal cancer and other effects, Constipation, removing toxic substances, protect stomach and intestine
Road.
4th, stevioside of the invention is the natural sweetener being extract from STEVIA REBAUDIANA, safe without toxic side effect, simultaneously
It is low with calorific value, the patients such as diabetes, obesity can be applied to, it is not easy to ferment, effectively suppress miscellaneous bacteria generation, property is stable,
The shelf-life of enzyme beverage can be extended；And glycine serves not only as sweetener and can suppress the generation of nitrite, match somebody with somebody
Closing stevioside causes mouthfeel more preferably.
5th, on the one hand dragon fruit ferment of the invention has been sufficiently reserved original nutriment in plant material, on the other hand
The content of active ingredient in raw material is improved, produces the multiple functions factor, a large amount of probiotics and its fermentation in ferment produce a large amount of
Vitamin, amino acid, micro- and other functional ingredient, effective lifting of ferment nutritive value are realized jointly, as human body ferment
The supplement of element, beverage is prepared into, increases palatability, reach the purpose of physical fitness；The dragon fruit ferment of the present invention uses simultaneously
Vaccum cryogenic distillation removes alcohol and volatile acid, eliminates ferment peculiar smell, lifts mouthfeel, the methanol for avoiding there may exist is to human body
Harm；The present invention effectively eliminates aflatoxins by the citral in fruit of a cubeb litsea tree volatile oil, and one side citral is yellow by damaging
Aspergillus cell plasma membrane enters cell, and then damages core DNA, reaches the bactericidal effect of Aspergillus flavus, another aspect lemon hydroformylation
It is active to learn property, by the way that the reaction such as oxidation occurs with aflatoxins, changes the chemical constitution of toxin, to eliminate its toxicity, finally
The fruit of a cubeb litsea tree volatile oil unique flavor of addition, ferment flavor can be improved, and there is invigorating the spleen, regulating the qi flowing in the channels, help digestion, control stomach cold stomachache
Deng the effect of；The present invention is handled nitrite that may be present by adding vitamin C realization, cooperates with the fire prepared
Polyphenoils in imperial fruit ferment, effectively block the formation of carcinogenic substance ammonium nilrite.
6th, the preparation method of dragon fruit ferment of the present invention is to use secondary fermentation under normal temperature and pressure, and preparation technology is simple, system
Standby cost is cheap, is adapted to industrialized production, contributes to large-scale promotion, and does not need additional strain, and green safe, effect shows
Write, after fermentation raw material is acted on by the microbial fermentation of appropriate time, unhelpful material can be decomposed by the microorganisms, macro-molecular protein
Decompose, be converted into a variety of essential amino acids, nucleic acid etc., by effectively post-processing, obtained high-end dragon fruit ferment, Neng Gouyong
Supplemented in human body ferment, having improves human body intestinal canal flora, improves immunity, antitumor, eliminates free radical, effective anti-aging
And other effects；Producing oligosaccharide in the fermentation functional oligose and fermentation process of the present invention can effectively suppress pathogenic bacteria
Breeding, improve the stability of fermentation process, avoid living contaminants.
7th, the present invention removes alcohol and volatile acid using vaccum cryogenic distillation, and the temperature of still-process is no more than 50 DEG C, maximum
The activity for remaining the especially thermally sensitive functional component of nutriment in dragon fruit ferment of degree, ensure that dragon fruit
The effect of ferment, while by rectifying, remove methanol, recovery ethanol fraction and volatilization acid fraction, by-product can be further used for
The preparation of thing, increase the output value.
8th, the present invention removes aflatoxins using fruit of a cubeb litsea tree volatile oil, not only suppresses the activity of Aspergillus flavus but also to passing through
The biochemical reaction that main component citric acid and the aflatoxins generated are carried out, so as to substantially reduce aflatoxins that may be present
Harm to human body；Further, fruit of a cubeb litsea tree volatile oil is the flavorant for allowing to use in food industry, thus, even in
Aflatoxins content is few or in the case of being not present, and the addition of fruit of a cubeb litsea tree volatile oil can also not only improve ferment flavor,
And there is certain health-care hospital effect, the limonene in fruit of a cubeb litsea tree volatile oil has pleasant citris aromas, lemongrass
Aldehyde etc. has strong citrus lemonene etc., and these a small amount of fragrance components contribute to the improvement of ferment smell and mouthfeel, and
Fruit of a cubeb litsea tree volatile oil also further cooperates with composition the effect of in ferment so that prepared dragon fruit ferment have simultaneously invigorating the spleen,
Eliminating dampness, regulating the qi flowing in the channels, help digestion, control stomach cold abdomen, suffer from diarrhoea, food stagnation it is glutted wait the effect of.
9th, the present invention adds vitamin C realization and nitrite that may be present is handled, because ascorbic reasonable
Add, when human body quotes dragon fruit ferment, vitamin C can be competed with secondary amine, tertiary amine and the combination of nitrite, so as to hinder
The only generation of inferior ammonium nitrate (carcinogenic substance), meanwhile, ascorbic addition, which additionally aids, to prevent colon cancer and lung cancer, can strengthen
Body immunity, preventing cold, promote the formation of collagen, make skin smooth, flexible, reduce cigarette, wine, medicine to human body
Side effect etc..
Embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way,
Based on present invention teach that any conversion or replacement made, belong to protection scope of the present invention.
Embodiment 1
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
0.5 part of stevioside, 0.1 part of glycine.
Embodiment 2
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 20 parts of dragon fruit ferment,
2 parts of stevioside, 0.5 part of glycine.
Embodiment 3
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
2 parts of stevioside, 0.1 part of glycine.
Embodiment 4
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 20 parts of dragon fruit ferment,
0.5 part of stevioside, 0.5 part of glycine.
Embodiment 5
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 15 parts of dragon fruit ferment,
1 part of stevioside, 0.3 part of glycine.
Embodiment 6
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 13 parts of dragon fruit ferment,
0.6 part of stevioside, 0.3 part of glycine, 0.2 part of plant element.
Embodiment 7
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 20 parts of dragon fruit ferment,
0.7 part of stevioside, 0.2 part of glycine, 2 parts of plant element.
Embodiment 8
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 14 parts of dragon fruit ferment,
0.8 part of stevioside, 0.4 part of glycine, 0.3 part of plant element.Described plant element is allicin, chlorophyll, curcumin, saponin, flower
Blue or green element, Quercetin, catechin, capsorubin, charantin.
Embodiment 9
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 15 parts of dragon fruit ferment,
0.9 part of stevioside, 0.15 part of glycine, 0.4 part of plant element.Described plant element is allicin, chlorophyll.
Embodiment 10
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 16 parts of dragon fruit ferment,
1.1 parts of stevioside, 0.25 part of glycine, 0.5 part of plant element.Described plant element is curcumin.
Embodiment 11
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 17 parts of dragon fruit ferment,
1.2 parts of stevioside, 0.35 part of glycine, 0.6 part of plant element.Described plant element is anthocyanidin.
Embodiment 12
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 18 parts of dragon fruit ferment,
1.3 parts of stevioside, 0.45 part of glycine, 0.7 part of plant element.Described plant element is charantin.
Embodiment 13
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 19 parts of dragon fruit ferment,
1.4 parts of stevioside, 0.12 part of glycine.Without methanol, (described is using regulation detection without methanol to described liquid ferment
Method is detected, as a result not detect), fusel oil content is no more than 110mg/L, and volatile acid content is no more than 0.8g/L.
Embodiment 14
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
1.5 parts of stevioside, 0.22 part of glycine.Described liquid ferment is free of methanol, and fusel oil content is no more than 90mg/L, volatile acid
Content is no more than 0.6g/L.
Embodiment 15
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 20 parts of dragon fruit ferment,
1.6 parts of stevioside, 0.28 part of glycine.Described liquid ferment is free of methanol, and fusel oil content is no more than 70mg/L, volatile acid
Content is no more than 0.4g/L.
Embodiment 16
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
1.7 parts of stevioside, 0.32 part of glycine.Described liquid ferment is free of methanol, and fusel oil content is no more than 50mg/L, volatile acid
Content is no more than 0.2g/L.
Embodiment 17
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 20 parts of dragon fruit ferment,
1.8 parts of stevioside, 0.38 part of glycine.Without methanol, fusel oil and volatile acid, (described is free of first to described liquid ferment
Alcohol, fusel oil and volatile acid are detected to be each using regulation detection method, and result is not detect).
Embodiment 18
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
1.9 parts of stevioside, 0.42 part of glycine.Described raw material includes the parts by weight of plant material 20, sugared 12 parts by weight, described plant
Raw material is fresh dragon fruit, and described sugar is stachyose, raffinose, isomaltoketose, FOS.
Embodiment 19
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
0.5 part of stevioside, 0.48 part of glycine.Described raw material includes the parts by weight of plant material 40, sugared 12 parts by weight, described plant
Raw material is fresh dragon fruit, and described sugar is stachyose.
Embodiment 20
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 20 parts of dragon fruit ferment,
0.5 part of stevioside, 0.1 part of glycine.Described raw material includes the parts by weight of plant material 30, sugared 9 parts by weight, described plant original
Expect that for fresh dragon fruit, described sugar be FOS.
Embodiment 21
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
2 parts of stevioside, 0.5 part of glycine, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.1.Described raw material includes the parts by weight of plant material 22, sugar
10 parts by weight, described plant material are fresh dragon fruit, and described sugar is raffinose.
Embodiment 22
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 18 parts of dragon fruit ferment,
1.1 parts of stevioside, 0.1 part of glycine, the parts by weight of vitamin C 0.5.Described raw material includes the parts by weight of plant material 24, sugar 11
Parts by weight, described plant material are fresh dragon fruit, and described sugar is isomaltoketose, FOS.
Embodiment 23
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
0.5 part of stevioside, 0.5 part of glycine, the parts by weight of vitamin C 1.Described raw material includes the parts by weight of plant material 32, sugared 9 weight
Part, described plant material is fresh dragon fruit, and described sugar is raffinose.
Embodiment 24
A kind of dragon fruit enzyme beverage, described dragon fruit enzyme beverage include using raw material by one time fermentation, secondary fermentation,
Post-process the dragon fruit ferment being prepared and auxiliary material allotment forms, wherein the parts by weight of each component are 12 parts of dragon fruit ferment,
0.5 part of stevioside, 0.5 part of glycine, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.5, the parts by weight of vitamin C 0.8.Described raw material includes
The parts by weight of plant material 28, sugared 8 parts by weight, described plant material are fresh dragon fruit, and described sugar is stachyose, cottonseed
Sugar, isomaltoketose, FOS.
Embodiment 25
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 10 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 180 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.065Mpa, 40 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 15 DEG C of light protected environment
Place 2 days, filtering, you can obtain dragon fruit enzyme beverage.
Embodiment 26
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 20 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 360 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.075Mpa, 50 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 20 DEG C of light protected environment
Place 6 days, filtering, you can obtain dragon fruit enzyme beverage.
Embodiment 27
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 11 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 200 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.071Mpa, 41 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 16 DEG C of light protected environment
Place 3 days, filtering, you can obtain dragon fruit enzyme beverage.
Also include aflatoxins in the preparation method of described dragon fruit enzyme beverage to handle, specially in step (1)
Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.1mL/kg, stirs, protected before one time fermentation is carried out
Hold sealing；Then volume ratio 0.5 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.
Embodiment 28
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 12 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 220 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.072Mpa, 42 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 17 DEG C of light protected environment
Place 4 days, filtering, you can obtain dragon fruit enzyme beverage.
Also include aflatoxins in the preparation method of described dragon fruit enzyme beverage to handle, specially in step (1)
Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.5mL/kg, stirs, protected before one time fermentation is carried out
Hold sealing；Then volume ratio 2 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 12 are raw material；
B, raw material is put into container, it is 16 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 30s, supersonic frequency 40kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Embodiment 29
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 13 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 260 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.073Mpa, 43 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 18 DEG C of light protected environment
Place 5 days, filtering, you can obtain dragon fruit enzyme beverage.
Also include aflatoxins in the preparation method of described dragon fruit enzyme beverage to handle, specially in step (1)
Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.2mL/kg, stirs, protected before one time fermentation is carried out
Hold sealing；Then volume ratio 0.8 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 5, the parts by weight of fruit of a cubeb litsea tree fruit 20 are raw material；
B, raw material is put into container, it is 28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 120s, supersonic frequency 100kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Embodiment 30
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 15 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 300 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.076Mpa, 46 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 19 DEG C of light protected environment
Place 2 days, filtering, you can obtain dragon fruit enzyme beverage.
Also include nitrite treatments in the preparation method of described dragon fruit enzyme beverage, will specially pass through step
(4) add vitamin C in the dragon fruit ferment of the high-quality after alcohol and volatilization acid treatment, addition 3mg/L, be sufficiently stirred
It is even, it is kept in dark place, you can.
Embodiment 31
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 17 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 320 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.077Mpa, 47 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 15 DEG C of light protected environment
Place 2 days, filtering, you can obtain dragon fruit enzyme beverage.
Also include nitrite treatments in the preparation method of described dragon fruit enzyme beverage, will specially pass through step
(4) alcohol and volatilization acid treatment after high-quality dragon fruit ferment in add vitamin C, addition 10mg/L, be sufficiently stirred
Uniformly, it is kept in dark place, you can.
Embodiment 32
A kind of preparation method of dragon fruit enzyme beverage, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 18 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 340 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By the dragon fruit ferment crude product that step (3) obtains in 0.078Mpa, 48 DEG C of vacuum and low temperature bar
Distilled under part, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then under 20 DEG C of light protected environment
Place 6 days, filtering, you can obtain dragon fruit enzyme beverage.
Also include aflatoxins in the preparation method of described dragon fruit enzyme beverage to handle, specially in step (1)
Raw material prepare terminate after, add solid-to-liquid ratio be 0.4mL/kg fruit of a cubeb litsea tree volatile oil, stir, before one time fermentation is carried out
Keep sealing；Then volume ratio 1.2 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 18 are raw material；
B, raw material is put into container, it is 28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 80s, supersonic frequency 80kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Also include nitrite treatments in the preparation method of described dragon fruit enzyme beverage, will specially pass through step
(4) add vitamin C in the dragon fruit ferment of the high-quality after alcohol and volatilization acid treatment, addition 4mg/L, be sufficiently stirred
It is even, it is kept in dark place, you can.
Claims (10)
1. a kind of dragon fruit enzyme beverage, it is characterised in that described dragon fruit enzyme beverage is included using raw material by once sending out
Dragon fruit ferment and the auxiliary material allotment that ferment, secondary fermentation, post processing are prepared form, and wherein the parts by weight of each component are flue
12~20 parts of fruit ferment, 0.5~2 part of stevioside, 0.1~0.5 part of glycine.
2. dragon fruit enzyme beverage according to claim 1, it is characterised in that described auxiliary material also include plant element 0.2~
2 parts by weight.
3. dragon fruit enzyme beverage according to claim 2, it is characterised in that described plant element is allicin, chlorophyll,
One or more in curcumin, saponin, anthocyanidin, Quercetin, catechin, capsorubin, charantin.
4. dragon fruit enzyme beverage according to claim 1, it is characterised in that described dragon fruit ferment is passed through using raw material
Cross one time fermentation, secondary fermentation and post processing to be prepared, described liquid ferment is free of methanol, and fusel oil content is no more than
110mg/L, volatile acid content are no more than 0.8g/L.
5. dragon fruit enzyme beverage according to claim 4, it is characterised in that described raw material include plant material 20~
40 parts by weight, sugared 8~12 parts by weight, described plant material be fresh dragon fruit, and described sugar is stachyose, raffinose, different
One or more in maltulose, FOS.
6. dragon fruit enzyme beverage according to claim 5, it is characterised in that described raw material also includes the fruit of a cubeb litsea tree and volatilized
Oily 0.1~1 parts by weight and/or the parts by weight of vitamin C 0.5~1.
A kind of 7. preparation method according to any described dragon fruit enzyme beverage of claim 1~6, it is characterised in that including with
Lower step：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 10~20 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 180~360 days, membrane filtration is degerming, obtains dragon fruit ferment crude product；
4) alcohol and volatilization acid treatment：By dragon fruit ferment crude product that step (3) obtains 0.07 ± 0.005Mpa, 45 ± 5 DEG C
Distilled under the conditions of vacuum and low temperature, remove alcohol and volatile acid, you can further obtain the dragon fruit ferment of high-quality；
5) preparation of beverage：The dragon fruit ferment of formula rate is sufficiently mixed with auxiliary material, then in 15~20 DEG C of lucifuge ring
Place 2~6 days, filter, you can obtain dragon fruit enzyme beverage under border.
8. the preparation method of dragon fruit enzyme beverage according to claim 7, it is characterised in that described dragon fruit ferment
Also include aflatoxins in the preparation method of beverage to handle, specially after the raw material of step (1) prepares to terminate, add solid-to-liquid ratio
For 0.1~0.5mL/kg fruit of a cubeb litsea tree volatile oil, stir, sealing is kept before one time fermentation is carried out；Then in step (3)
In secondary water seal before add volume ratio 0.5~2 again：100 fruit of a cubeb litsea tree volatile oil, you can.
9. the preparation method of dragon fruit enzyme beverage according to claim 8, it is characterised in that described fruit of a cubeb litsea tree volatilization
The preparation method of oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6~8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3~5, the parts by weight of fruit of a cubeb litsea tree fruit 12~20 are raw material；
B, raw material is put into container, it is 16~28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, Ultrasound Instrument is put into by container
Middle progress 30~120s of ultrasound, supersonic frequency is 40~100kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
10. the preparation method of dragon fruit enzyme beverage according to claim 7, it is characterised in that described dragon fruit ferment
Also include nitrite treatments in the preparation method of beverage, specially will be by the Gao Pin after step (4) alcohol and volatilization acid treatment
Vitamin C is added in the dragon fruit ferment of matter, addition is 3~10mg/L, stirs, is kept in dark place, you can.
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| CN109998002A (en) * | 2019-04-12 | 2019-07-12 | 广东美辰生物科技有限公司 | A kind of low concentration citronella oil and dragon fruit fermentation material compounded beverage containing and its production technology |
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