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A technology of active lactic acid bacteria and lactic acid bacteria fermentation, which is applied in the field of preparation of oyster vegetable active lactic acid bacteria drinks, can solve problems such as no patent reports, and achieve the effect of simple process, easy-to-obtain raw materials, and small investment
Active Publication Date: 2010-03-31
OCEAN UNIV OF CHINA
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Problems solved by technology
However, there is no patent report on the lactic acid bacteria fermented beverage produced by inoculating oyster hydrolyzate and vegetable juice for lactic acid bacteria fermentation
Adding an appropriate amount of oysters to vegetab
Method used
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Examples
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Effect test
Embodiment 1
[0016] Homogenize the oyster meat with 0.1%~99.9% water, add 250U / g bromelain and 250U / g flavor protease to heat and hydrolyze for 4h, centrifuge to obtain the supernatant (1); add the selected and washed radish to water for juice , Prepared radish juice (2). Mix (1) with (2), natural pH, homogenize, sterilize at 70~131℃ for 5~40min, cool, and inoculate lactic acid bacteria pure culture solution 1~10 11 A / ml fermentation for 10 to 36 hours to obtain mother fermentation broth, adding flavors, stabilizers, etc., to prepare, aseptically filling, to prepare oyster vegetable active lactic acid bacteria fermented beverage, etc.
Embodiment 2
[0018] Homogenize the oyster meat with 0.1%~99.9% water, add 300U / g bromelain and 200U / g flavor protease to heat and hydrolyze for 4h, centrifuge to obtain the supernatant (1); add the selected and washed radish to the water for juice , Prepared radish juice (2). Mix (1) with (2), natural pH, homogenize, sterilize at 70~131℃ for 5~40min, cool, inoculate kimchi marinade containing more than 1 piece / ml, ferment for 10~36h to obtain mother fermentation broth, Add flavors, stabilizers, etc. to mix, aseptically fill, and prepare oyster vegetable active lactic acid bacteria fermented beverage.
Embodiment 3
[0020] Homogenize the oyster meat with 0.1%~99.9% water, add 250U / g bromelain and 300U / g flavor protease to heat and hydrolyze for 4h, centrifuge to obtain the supernatant (1); add the selected and washed carrots to water for juice , Prepared carrot juice (2). Mix (1) with (2), natural pH, homogenize, sterilize at 70~131℃ for 5~40min, cool, inoculate kimchi marinade containing more than 1 piece / ml, ferment for 10~36h to obtain mother fermentation broth, Add flavors, stabilizers, etc. to mix, aseptically fill, and prepare oyster vegetable active lactic acid bacteria beverage.
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Abstract
The invention discloses a preparation method of an oyster-vegetable active lactobacillus beverage, belonging to the field of food biotechnology. Oyster has the reputation of submarine milk and is richof physiological active substances, such as protein, hepatin, taurine, zinc, selenium and the like which are beneficial to the human body. Since many people are hard to accept the fishy smell of theoyster due to different dietary favors, such people are limited to eating the oyster. The fishy smell of the oyster can be obviously eliminated by a fermentation liquid which is prepared by mixing anoyster enzyme solution or a water extracting solution with vegetable juice and then inoculating substances containing active lactobacillus to ferment. Meanwhile, the fermentation liquid of a beverageor a solid beverage is obtained, and 1 mL of the fermentation liquid contains 5*10<8> active lactobacillus. In the method, seafood and vegetables are mixed and fermented, and nutrients are in mutual complementation, thereby the method is an innovative and high technology for developing seafood production. The invention has the advantages of easily obtained raw materials, simple process, small investment and easy implementation; and the oyster-vegetable active lactobacillus beverage is very suitable for the technical reform requirement for beverage, oyster and vegetable processing enterprises.
Description
Technical field [0001] The invention relates to a preparation method of an oyster vegetable active lactic acid bacteria beverage, which belongs to the technical field of food biology. Background technique [0002] At present, there are many varieties of lactic acid bacteria beverages for people to drink on the market. For the active lactic acid bacteria beverages on the market, the number of live lactic acid bacteria per milliliter of active milk should not be less than 10 6 One. [0003] Oysters are rich in nutrients and have the reputation of "undersea milk". Oysters are rich in glycogen, taurine, zinc, selenium and other trace elements that are beneficial to the human body. Oyster protein is hydrolyzed by protease to increase the digestibility of the protein, and a certain amount of physiologically active peptides are produced. Oyster smell is fishy. Due to different dietary preferences, many people find it difficult to accept the taste of oyster. Therefore, the consumption of...
Claims
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Application Information
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