Pineapple probiotic fermented drink and production method

A technology for fermented beverages and probiotics, applied in bacteria, food preparation, food science, etc., can solve the problems of restricting the market scope and clinical application scope of probiotics such as bifidobacteria, and improve the utilization rate, added value and cost. Inexpensive, easy-to-use effects

Inactive Publication Date: 2010-01-27
赵敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bifid probiotic products that appear in the form of yogurt and pharmaceutical live bacteria products are limited by storage and bacterial activity cycles, and the use of probiotics has great limitations
In particular, a large number of individuals of the yellow race have allergic reactions to cow and goat milk proteins. Simply using cow's milk as a culture medium for probiotics such as bifidobacteria to ferment dairy products and medicines greatly limits the growth of probiotics such as bifidobacteria. Market use scope and clinical application scope

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put 100kg of cleaned pineapple, peeled, fruit roots and flower heads, into a large fruit juicer to squeeze into juice, move it into a ceramic fermentation reaction tank, add 150kg of drinking water and 0.3kg of probiotic mixed live bacteria under stirring, Among them, Bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature was controlled at 37° C., fermented for 24 hours, and filtered through a 180-mesh stainless steel sieve to obtain 170 kg of pineapple probiotic stock solution. Put the pineapple probiotics puree in a stainless steel cooker, add 25kg of drinking water and 30kg of edible white sugar, boil it under normal pressure for 20 minutes to inactivate it, fill it into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles and seal it. After ultra-high temperature instant sterilization, cooling to room temperature, and passing the inspe...

Embodiment 2

[0021] Put 150kg of pineapple with peeled, fruit roots and flower heads, and cleaned into a large fruit juicer to squeeze into juice, move it into a stainless steel fermentation reaction tank, add 200kg of drinking water and 0.45kg of probiotic mixed live bacteria under stirring, Among them, Bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature was controlled at 38° C. to ferment for 24 hours, and filtered through a 200-mesh stainless steel sieve to obtain 275 kg of pineapple probiotic stock solution. Put the pineapple probiotics puree in a stainless steel cooker, add 30kg of drinking water and 45kg of edible white sugar, boil it under normal pressure for 15 minutes to inactivate it, fill it into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles and seal it. After ultra-high temperature instant sterilization, cooling to room temperature, and ...

Embodiment 3

[0023] Take 100kg of the pineapple probiotic residue after filtering the pineapple probiotic liquid, put it into a stainless steel cooker, add 45kg of edible white sugar, boil it into a pineapple probiotic jam with a water content of 36%, send it to the filling line, and put it into a glass bottle Sealing, after the ultra-high temperature instantaneous sterilization process, cooling to room temperature, and passing the inspection, it is the finished product.

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PUM

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Abstract

A pineapple probiotic fermented drink is characterized by taking pineapple juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the pineapple probiotic fermented drink can be used for producing pineapple probiotic jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

Description

technical field [0001] The invention relates to a probiotic beverage made by biological fermentation, in particular to a pineapple probiotic fermented beverage and a preparation method thereof. Background technique [0002] Juice drinks are highly nutritious liquid foods that are loved by consumers. Yet the fruit juice beverage that supplies the market at present is all not ideal enough from mouthfeel or nutrition, local flavor, especially does not have the umami taste of fresh fruit, and taste is astringent. In addition, the use of additives such as artificial colors and flavoring essences, thickeners, and preservatives makes fruit juice drinks have many unsafe factors that affect health. Therefore, the existing juice drink processing technology has greatly limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The use of microorganisms with special functions to ferment and brew funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L1/30C12N1/20
Inventor 赵敏李爱梅
Owner 赵敏
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