Preparation method of fermented type pure natural strawberry essence base material

• Main Authors: ZHANG ZHIDI, LI WENHONG
• Format: Patent
• Language: Chinese; English
• Published: 21.05.2014
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a fermented type pure natural strawberry essence base material. The preparation method comprises the following steps: (1) pre-treating, namely disinfecting fresh strawberries, pulping, and adding a complex enzyme preparation into the obtained pulp for treatment to obtain strawberry juice with the mass content of soluble solid matters of 14.5%-15.5%; (2) activating strains to respectively obtain aroma-producing yeast liquid and lactic acid bacteria liquid; (3) mixing a malt extract culture medium and the strawberry juice, inoculating the aroma-producing yeast liquid and the lactic acid bacteria liquid, and culturing to obtain mixed strain liquid; (4) fermenting a mixed strain, namely inoculating the mixed strain liquid into the strawberry juice according to the volume ratio of 1.8%-2.2%, fermenting at 27-29 DEG C for 11-13 hours, and then raising the temperature to 34-36 DEG C for continually fermenting for 17-19 hours; and (5) sterilizing and filling to finally