Preparation method of ginseng lactic acid fermentation beverage

Abstract

The invention relates to a preparation method of a ginseng lactic acid fermentation beverage. The method is characterized in that raw materials and auxiliary materials comprise ginseng (fresh ginseng or sun-dried ginseng), white granulated sugar, a stabilizer and skimmed milk powder; and the method comprises the following steps: 1, preprocessing; 2, preparing a starter; 3, screening for obtaining the optimal ginseng lactic acid fermentation conditions comprising a sugar content of 6%, a milk powder content of 6% and an inoculation amount being 4% of the mass of a culture medium, and fermenting at 42DEG C for 6h to obtain a fermentation stock solution; 4, carrying out sensory analysis for screening to obtain an optimal formula of the ginseng lactic acid fermentation beverage, characterized by a fermentation stock solution concentration of 25%, a sugar content of 8% and an acid content of 0.28%; 5, screening for obtaining the optimal formula of the stabilizer of the ginseng lactic acid fermentation beverage, comprising 0.08% of agar, 0.01% of carboxymethyl cellulose and 0.01% of gelatin; 6, determining the optimal homogeneous conditions of the ginseng lactic acid fermentation beverage, comprising a temperature of 60DEG C, a pressure of 20MPa and a homogenization frequency being two; and 7, determining the optimal sterilizing conditions of the ginseng lactic acid fermentation beverage, comprising a temperature of 90DEG C and a time of 10min. The method which allows the optimal process flow and technological parameters to be determined allows the obtained product to have a good mouthfeel and have a unique typicality.

Description

technical field [0001] The invention relates to a preparation method of a ginseng lactic acid fermented beverage, which belongs to the field of food processing. Background technique [0002] The production technology of lactic acid fermented beverages has a long history in the field of food processing. Due to different bacterial species and different metabolic pathways, the products produced are different. Lactic acid fermentation is divided into homolactic acid fermentation, heteromorphic lactic acid fermentation and bifidobacteria fermentation. [0003] With the development of the health function of lactic acid fermented drinks and the increase of market demand, many achievements have been made in the breeding of lactic acid bacteria, the optimization of fermentation process, and the research and development of fermentation technology equipment. But the raw materials are mainly concentrated in milk, soybean milk, peanut milk, fruit juice, grains, vegetables and so on. [...

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Problems solved by technology

[0005] Because ginseng has low sugar content and contains medicinal ingredients such as ginsenoside, it is not conducive to fermentation, so the method of direct fermentation cannot achieve the quality required by fermented beverages. Therefore, there is no fermented beverage for ginseng at present.

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