Preparation method for lactobacillus fermentation vegetable juice beverage
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A technology of lactic acid bacteria fermentation and vegetable juice, which is applied in the field of preparation of lactic acid bacteria fermented beverages, can solve the problems of high price and high cost, and achieve the effect of reducing production costs
Inactive Publication Date: 2009-01-14
SHANGHAI INST OF TECH
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Problems solved by technology
However, the existing lactic acid bacteria beverages on the market are ma
Method used
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example 1
[0012] Select non-rotten wax gourds, wash them, cut them into small pieces of about 2cm×3cm, weigh 5.3kg, add 23kg of boiling water to blanch for 15 seconds, heat and cook for 5-10 minutes, cool to room temperature, remove the wax gourds and drain Dried, put into a beater for beating, filter with four layers of gauze, take the boiled wax gourd soup and pour the mash after beating to get the wax gourd juice.
[0013] Prepare a salt solution with a concentration of 2%, add the same volume to the above wax gourd juice, mix well, boil at 100°C for 12 minutes, cool to 40°C-45°C, and set aside. Lactobacillus bulgaricus and Lactobacillus plantarum were respectively activated and cultivated twice, and expanded in culture medium (wax gourd juice: bright skimmed milk powder: distilled water = 1:1:8) until the number of bacteria reached 10 8 per mL, stored in a refrigerator at 4°C as the seed solution of Lactobacillus bulgaricus and Lactobacillus plantarum. Proportioning Lactobacillus b...
example 2
[0015] Select non-rotten carrots, wash them, cut them into small pieces of about 2cm×2cm, weigh 4.5kg, add 20kg of boiling water to blanch for 15 seconds, heat to boil, cool to room temperature, remove and drain the carrots , put into a beater for beating, filter with four layers of gauze, take the boiled carrot soup and drench the mash after beating to obtain carrot juice.
[0016] Prepare a salt solution with a concentration of 2%, add the same volume to the above-mentioned carrot juice, mix well, boil at 100°C for 12 minutes, cool to 40°C-45°C, and set aside. Lactobacillus bulgaricus and Lactobacillus plantarum were respectively activated and cultured twice, and expanded in culture medium (carrot juice: bright skimmed milk powder: distilled water = 1:1:8) until the number of bacteria reached 10 8 per mL, stored in a refrigerator at 4°C as the seed solution of Lactobacillus bulgaricus and Lactobacillus plantarum. Proportioning Lactobacillus bulgaricus according to the numbe...
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Abstract
The invention discloses a preparation method for a drink of vegetable juice fermented by lactobacillus; after the vegetables are selected, washed, cut into pieces of 2cmX3cm and weighted, boiled water with 3 to 5 times of weight are added for being scalded for 10 to 20 seconds and cooked for 5 to 10 minutes, then cooled to 30 DEG C; the vegetables are fetched and beaten for juice, thus obtaining the original source by filtering; then brine with a concentration of 2 percent with the same size is added; after being uniformly mixed, sterilizing is carried out for 10 to 15 minutes at the temperature of 100 DEG C; then after being cooled to the temperature of 40 to 45 DEG C, the lactobacillus is inoculated (Bulgaria lactobacillus: plant lactobacillus is equal to 1:1) for fermenting; lactose of 1 percent and pepper powder of 1.5 percent are added for fermenting under the temperature of 35 DEG C for 2 days to obtain the fermented finished product of the drink. The obtained drink is mainly acid and salty; besides, the drink has the special flavors of cooling, refreshing and the flavor similar to pickle. Simultaneously, the fresh vegetable juice is adopted by the lactobacillus drink as the material. Compared with the traditional material of dairy product, the fresh vegetable juice has important meanings on the aspects of reducing the cost of the drink fermented by lactobacillus, increasing the color and style of drink of vegetable juice fermented by lactobacillus drinks and developing the novel usage of the vegetables.
Description
technical field [0001] The invention relates to a preparation method of a lactic acid bacteria fermented beverage, in particular to a preparation method of a lactic acid bacteria fermented beverage using vegetable juice as a raw material. Background technique [0002] Lactic acid bacteria have significant health benefits, and related beverages or health products rich in lactic acid bacteria are very popular among people. However, the existing lactic acid bacteria drinks on the market are mainly produced from dairy raw materials, and the cost is high and the price is expensive. Vegetable resources in our country are extremely rich and relatively cheap. The use of vegetables to make kimchi has a history of thousands of years in our country. The main microorganisms are lactic acid bacteria. Therefore, fresh vegetables can be used to partially replace fermented dairy beverages after being squeezed and fermented by lactic acid bacteria. , not only can increase the added value of...
Claims
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