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Fermented grape juice and making method thereof

A technology of grape juice and grape juice, applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of complex production process, difficulty in industrial production, complex formula, etc., achieve simple production process, expand sales radius, and simple formula Effect

Inactive Publication Date: 2018-04-27
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems in the fermentation process of grape juice are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated. Fewer, need to use specific microorganisms to ferment

Method used

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  • Fermented grape juice and making method thereof
  • Fermented grape juice and making method thereof
  • Fermented grape juice and making method thereof

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preparation example Construction

[0032] The embodiment of the present invention provides a kind of preparation method of fermented grape juice, and this method may comprise the following steps:

[0033] S1: Mix the grape raw juice, reducing sugar and water evenly, then filter and sterilize to obtain the mixed solution.

[0034] S2: Inoculate the starter when the mixture is cooled to a preset temperature, and ferment at the preset temperature to obtain fermented grape juice.

[0035] In order to preserve the fermented grape juice conveniently and effectively, the preparation method further comprises:

[0036] S3: Homogenizing the fermented grape juice.

[0037] The above-mentioned labels of S1, S2, and S3 and the specific steps in the labels are not used to limit the order of each step in the preparation method, and the order of each step in the method can be changed as long as it is logically reasonable.

[0038] The above-mentioned starter includes but not limited to probiotics. Probiotics are selected fr...

Embodiment 1

[0060] 1. Proportion

[0061] Table 1

[0062]

[0063] 2. Method

[0064] (1) Stir and mix the grape raw material, reducing sugar and water at 20°C for 30 minutes according to the ratio in Table 1, filter, and sterilize at 90°C for 5 minutes to obtain a mixed solution, wherein the grape juice content is 40%;

[0065] (2) Cool the mixed solution to 25°C, add the starter according to the ratio in Table 1, ferment at 25°C, stop the fermentation after 96 hours, and obtain fermented grape juice;

[0066] (3) The fermented grape juice is homogenized at 54°C, 15Mpa, sterilized at 85°C for 300s, cooled to 4°C, filled, and can be transported and stored at room temperature.

[0067] After testing, no mold, yeast, Escherichia coli, and pathogenic bacteria were detected after 12 months of storage; the obtained product was used for taste evaluation.

Embodiment 2

[0069] 1. Proportion

[0070] Table 2

[0071]

[0072] 2. Method

[0073] (1) Stir and mix the grape raw material, reducing sugar and water at 30°C for 28 minutes according to the ratio in Table 2, filter, and sterilize at 91°C for 5 minutes to obtain a mixed solution, wherein the grape juice content is 50%;

[0074] (2) Cool the mixed solution to 26°C, add a starter according to the ratio in Table 2, and ferment at 26°C, stop the fermentation after 90 hours, and obtain fermented grape juice;

[0075] (3) Refining the fermented grape juice through an emulsification pump, cooling to 15°C, filling, transporting and storing at 10°C.

[0076] After testing, after 2 months of placement, the number of lactic acid bacteria was 7.7*10 7 cfu / mL, mold, yeast, Escherichia coli, and pathogenic bacteria meet the microbial limit of the national standard for beverages; the obtained products are used for taste evaluation.

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Abstract

The invention discloses fermented grape juice and a making method thereof. The making method comprises the following steps of S1, uniformly mixing grape raw juice with reducing sugar and water, and performing filtering and sterilizing to obtain mixed liquid; S2, when the mixed liquid is cooled to preset temperature, performing inoculating with a fermenting agent, and performing fermentation underthe preset temperature to obtain the fermented grape juice; and S3, homogenizing the fermented grape juice and performing refining. The reducing sugar comprises but is not limited by one or more of glucose, galactose, lactose and high fructose corn syrup, and the percentage by the reducing sugar in the mixed liquid is 0.5-2%; the fermenting agent comprises but is not limited to probiotics, the addition quantity of the probiotics is 1* 10<6> to 1* 10<9>cfu / mL, and the fermenting time is 12-96h. The fermented grape juice is free from stabilizing agent, stable in system, refreshing in mouth feel,moderate in sour and sweet degrees, delicious, low in slurry stickiness and good in fluidity, and can be directly applied to other products or used as components to be used for other products. The making method of the fermented grape juice is simple, and is suitable for plant mass production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fermented grape juice and a preparation method thereof. Background technique [0002] Grapes contain minerals such as calcium, potassium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B6, vitamin C, and vitamin P. beneficial. [0003] Currently, relatively little research has been done on grape fermentation. The main problems in the fermentation process of grape juice are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated. Less, need to use specific microorganisms to ferment. [0004] Therefore, still lack a kind of formula simple at present, strain adaptability is strong, and the fermentation preparation method with strong process operability, this is a problem to be solved urgently by those skilled in the art. Contents of the invention [0005] The embodiment of the present invention provides a ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/42
CPCA23L2/382A23L2/42A23V2002/00A23V2200/14
Inventor 吕昌勇徐致远苏米亚刘振民应杰朱培肖杨
Owner BRIGHT DAIRY & FOOD
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