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Method for reducing acidity of microbe of hippophas juice

A technology of microorganisms and seabuckthorn, applied in the direction of food science, etc., can solve the problem of reducing the acidity of seabuckthorn raw juice, and achieve the effect of reducing the content of malic acid

Inactive Publication Date: 2010-06-02
QINGHAI TSINGHUA BIOTRY BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, chemical acid reduction is mostly used in fruit juice production. In recent years, grape juice and lemon juice have also been fermented with active fission yeast or fermented as acid-reducing bacteria. see record

Method used

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  • Method for reducing acidity of microbe of hippophas juice
  • Method for reducing acidity of microbe of hippophas juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The biological acid reduction method of seabuckthorn raw juice of the present invention comprises the following steps:

[0016] (1) Seabuckthorn raw juice filtration step is the process of separating the seabuckthorn raw juice from the fruit juice through sedimentation and filtration;

[0017] (2) Malic acid-lactic acid fermentation The fermentation step refers to inserting the Lalvin 31MBR strain into the filtered seabuckthorn raw juice, the inoculum amount is 15mg / L, and the inoculation method: the seabuckthorn that has just completed the malic-lactic acid fermentation (MLF) The original juice was mixed with the same bacteria without MLF at a ratio of 1:1, and after 8 days of fermentation, the acidity decreased by 45.59g / L; the volatile acid increased by 0.16g / L; and the pH value increased by 1.0.

[0018] (3) High-temperature sterilization step refers to the process of instant high-temperature sterilization of the raw seabuckthorn juice after the acid reduction proce...

Embodiment 2

[0020] Method of the present invention comprises the steps:

[0021] (1) Seabuckthorn raw juice filtration step is the process of separating the seabuckthorn raw juice from the fruit juice through sedimentation and filtration;

[0022] (2) Malic acid-lactic acid fermentation The fermentation step refers to inserting the Lalvin 31MBR strain into the filtered seabuckthorn raw juice, the inoculum amount is 15mg / L, and the inoculation method: the seabuckthorn that has just completed the malic-lactic acid fermentation (MLF) The original juice was mixed with the same bacteria without MLF at a ratio of 1:1, and the average fermentation time was 10.6 days, the acidity decreased by 40.9g / L; the volatile acid increased by 0.36g / L; the pH value increased by 1.04.

[0023] (3) High-temperature sterilization step refers to the process of instant high-temperature sterilization of the raw seabuckthorn juice after the acid reduction process. The high-temperature sterilization time is 4 second...

Embodiment 3

[0025] Method of the present invention comprises the steps:

[0026] (1) Seabuckthorn raw juice filtration step is the process of separating the seabuckthorn raw juice from the fruit juice through sedimentation and filtration;

[0027] (2) Malic acid-lactic acid fermentation The fermentation step refers to inserting the Lalvin 31MBR strain into the filtered seabuckthorn raw juice, the inoculum amount is 15mg / L, and the inoculation method: the seabuckthorn that has just completed the malic-lactic acid fermentation (MLF) The original juice was mixed with the same bacteria without MLF at a ratio of 1:1, and the average fermentation time was 12 days, the acidity decreased by 38.28g / L; the volatile acid increased by 0.49g / L; the pH value increased by 0.964.

[0028] (3) High-temperature sterilization step refers to the process of instant high-temperature sterilization of the raw seabuckthorn juice after the acid-reducing process. The high-temperature sterilization time is 5 seconds...

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Abstract

The invention relates to an acidity-reducing processing technology, in particular to a method for reducing the acidity of the hippophas juice by adopting malic acid and lactic acid fermentation. The method for reducing the acidity of the hippophas juice comprises the following steps of: (1) filtering step of the hippophas juice; (2) fermentation step of malic acid and lactic acid fermentation; and (3) high-temperature sterilization step. Compared with the prior art, the method for reducing the acidity of the hippophas juice has the advantages of greatly reducing the content of malic acid in the hippophas juice without residual contaminant by using the malic acid and lactic acid fermentation and Lalvin 31MBR strain fermentation. The method for reducing the content of the malic acid in the hippophas juice can reduce the acidity of the hippophas juice by 45.59-38.28g / l and averagely reduce by 40.9g / l, improve volatile acid by 0.16-0.49g / l and averagely improve by 0.36g / l, improve the pH value by 1.2-0.96 and averagely improve by 1.04. The invention is suitable for reducing the acidity of the hippophas juice.

Description

technical field [0001] The invention relates to an acid reduction treatment technology, in particular to a method for reducing the acidity of seabuckthorn raw juice by malic acid-lactic acid fermentation. Background technique [0002] At present, chemical acid reduction is mostly used in fruit juice production. In recent years, grape juice and lemon juice have also been fermented with active fission yeast or fermented as acid-reducing bacteria. See records. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a microbial acid-reducing method for sea-buckthorn raw juice by utilizing microbial fermentation to reduce the acidity of sea-buckthorn raw juice in view of the deficiencies in the prior art. [0004] A method for microbial acid reduction of seabuckthorn raw juice of the present invention comprises the following steps: [0005] (1) Seabuckthorn raw juice filtration step is the process of separating the seabuckt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
Inventor 鲁长征山永凯李树志任蓓蕾刘洪智马宁安何剑生杨莉华薛萍张辉年璟远李宁才仁扎西
Owner QINGHAI TSINGHUA BIOTRY BIO TECH