Strawberry probiotic fermented drink and production method

A technology of fermented beverages and probiotics, applied in bacteria, food preparation, food science, etc., to achieve the effects of increased utilization and added value, low cost, and simple operation

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

[0005] The purpose of the present invention is to address the existing problems at present, and to provide a kind of probiotics such as Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus inoculated on the culture medium made by squeezing fresh strawberry juice, and fermented Strawberry probiotic fermented drink and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put 100kg of fresh strawberries with fruit stems, flower pedicles, cleaned and drained into a fruit juicer to squeeze into juice, move it into a ceramic fermentation reaction tank, add 150kg of drinking water and 0.3 kg, of which, 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 30° C. to ferment for 24 hours, and filtered through a 120-mesh stainless steel sieve to obtain 200 kg of strawberry prebiotic puree. Put the original strawberry probiotic slurry in a stainless steel cooker, add 30kg of edible white sugar, and then add drinking water to a total weight of 305kg, boil it under normal pressure for 20min to inactivate it, filter it through a 200-mesh stainless steel sieve, and fill it into 250mL of Sealed in a glass bottle, sterilized by ultra-high temperature instantaneously, cooled to room temperature, and passed the inspection, it is ...

Embodiment 2

[0022] Put 150kg of fresh strawberries that have been cleaned and drained without fruit handles, flower pedicles, into a fruit juicer to squeeze into juice, then move into a stainless steel fermentation tank, add 150kg of drinking water and 0.45 kg, of which, 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 35° C. to ferment for 12 hours, and filtered through a 100-mesh stainless steel sieve to obtain 230 kg of strawberry prebiotic puree. Put the strawberry probiotics puree in a stainless steel cooker, add 87.4kg of edible white sugar, and then add drinking water to a total weight of 350kg, boil for 18 minutes under normal pressure to inactivate, filter through a 240-mesh stainless steel sieve, and fill it into 500mL Sealed in a glass bottle, sterilized by ultra-high temperature instantaneously, cooled to room temperature, and passed the inspection...

Embodiment 3

[0025] Put 100kg of fresh strawberries that have been cleaned and drained without fruit handles, flower pedicles, into a fruit juicer to squeeze into juice, and then moved into a ceramic fermentation reaction tank. Add 120kg of drinking water and 0.3 kg, of which, 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 32° C. to ferment for 18 hours, and filtered through an 80-mesh stainless steel sieve to obtain 180 kg of strawberry prebiotic puree. Put the strawberry probiotics puree in a stainless steel cooker, add edible white sugar 54kg, citric acid 36g, add drinking water to a total weight of 260kg, boil for 19 minutes under normal pressure to inactivate, filter through a 220-mesh stainless steel sieve, pour Fill it into a 350mL polyethylene beverage can, seal it, sterilize it at an ultra-high temperature, cool it to room temperature, and pass the i...

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PUM

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Abstract

A strawberry probiotic fermented drink is characterized by using fresh strawberry juice to produce a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, and then inactivating the fermented probiotic liquid to produce the drink. The residues produced in the process of producing the fresh strawberry probiotic fermented drink can be used for producing strawberry 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 and enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization.

Description

technical field [0001] The invention relates to a probiotic beverage made by biological fermentation, in particular to a strawberry 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 func...

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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