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Lactic acid fermentation broth of loquat juice and preparation method thereof

A technology for loquat juice and lactic acid fermentation, which is applied to the field of loquat juice lactic acid fermentation liquid and its preparation, can solve the problems of insufficient fruit aroma, short storage period, monotonous flavor and the like, and achieve the effects of improving quality and nutrition, maintaining taste and low cost

Inactive Publication Date: 2012-05-23
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But generally the edible mostly of loquat is directly edible or directly prepares loquat as loquat extract, loquat juice, canned loquat fruit etc.; Loquat juice belongs to nutrition and health food. It combines the health care effect of lactic acid bacteria fermentation and the nutrition of fruit juice, endows loquat juice with rich taste and fragrance, makes up for the defects of monotonous flavor, and improves the quality and nutrition of loquat juice drink

Method used

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Effect test

specific Embodiment approach

[0015] 1. Loquat juice pretreatment: Add ascorbic acid with a ratio of 0.1g / kg to 0.5g / kg to loquat juice, heat the juice to 95-100°C for 1-3 minutes, cool it and move it to a sterilized fermentation tank Inside.

[0016] 2. Add lactic acid starter to the fruit juice in the fermenter to ensure that the inoculum in the fermenter is 10 7 ~10 9 cfu / mL, artificially adjust the fermentation temperature to 25-30°C, the fermentation method is anaerobic or aerobic, and the fermentation time is 24-60 hours to obtain loquat lactic acid fermentation broth with moderate lactic acid fermentation.

[0017] The lactic acid bacteria starter is one or a mixture of Lactobacillus or Lactococcus as a starter, and the starter has malolactic fermentation ability.

[0018] The following are several specific embodiments of the present invention for further description, but the present invention is not limited thereto.

Embodiment 1

[0020] 1000kg of Zaozhong No. 6 loquat fresh fruit was selected, washed, pitted, and juiced, and 0.2g / kg of ascorbic acid was added immediately, and the juice was heated to 95-100°C for 2 minutes. After cooling, it was transferred to a sterilized fermenter. Add lactic acid starter to the fermentation tank to ensure that the inoculum in the fermentation tank is 10 8 cfu / mL, the fermentation temperature was manually adjusted to 30°C, and the fermentation method was aerobic. After 48 hours of fermentation, loquat lactic acid fermentation broth with moderate lactic acid fermentation was obtained.

[0021] Lactic acid bacteria starter is one or both of Lactobacillus or Lactococcus as a starter.

Embodiment 2

[0023] 1000kg of Jiefangzhong loquat fresh fruit was selected, cleaned, pitted, and juiced, and 0.2g / kg of ascorbic acid was added immediately, and the juice was heated to 95-100°C for 2 minutes, and then moved to a sterilized fermenter after cooling. Add lactic acid starter to the fermentation tank to ensure that the inoculum in the fermentation tank is 10 8 cfu / mL, the fermentation temperature was manually adjusted to 30°C, and the fermentation method was aerobic. After 60 hours of fermentation, loquat lactic acid fermentation broth with moderate lactic acid fermentation was obtained.

[0024] The lactic acid bacteria starter is one or a mixture of Lactobacillus or Lactococcus as a starter, and the starter has malolactic fermentation ability.

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Abstract

The invention provides a lactic acid fermentation broth of loquat juice and a preparation method thereof, comprising lactic acid fermentation broth of loquat juice which is not added with milk powder and is fermented directly by using the lactic acid bacteria and a preparation method thereof. The invention solves the defects that in the prior art, the juice of the loquat product has poor fruity, single flavor and defects that health care function and the nutrient components can not be absorbed fully by the body and the like, adopts loquat juice as raw material, adds the lactic acid bacteria fermenting agent, adjusts and controls fermentation conditions, carries out fermentation under moderate temperature condition and prepares the lactic acid fermentation broth with lactic acid fermentation flavor. The invention does not need to add milk powder, maintains inherent nutrient components of loquat, endows the loquat juice of the lactic acid fermentation broth with unique nutrition and flavor, is a high-quality novel loquat juice fermenting beverage and enriches the varieties of the lactic acid fermentation beverage.

Description

technical field [0001] The invention belongs to the fields of food processing technology and microbial fermentation technology, and more relates to a loquat fruit juice lactic acid fermentation liquid and a preparation method thereof. technical background [0002] Loquat is an evergreen small tree belonging to the family Rosaceae. The loquat fruit is not only delicious, but also rich in nutrition. But generally the edible mostly of loquat is directly edible or directly prepares loquat as loquat extract, loquat juice, canned loquat fruit etc.; Loquat juice belongs to nutrition and health food. It combines the health care effect of lactic acid bacteria fermentation and the nutrition of fruit juice, endows loquat juice with rich taste and fragrance, makes up for the defects of monotonous flavor, and improves the quality and nutrition of loquat juice drink. Contents of the invention [0003] The object of the present invention is to provide a loquat juice lactic acid fermenta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 何志刚林晓姿任香芸李维新潘少霖梁璋成
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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