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Production method for lactobacillus-fermented lotus root juice beverage

A technology of lactic acid bacteria fermentation and production method, applied in the field of food processing, can solve problems such as poor taste, monotony and not soft, achieve unique flavor, strengthen intestinal peristalsis and aid digestion.

Inactive Publication Date: 2012-01-11
JIANGSU XINYAMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavors of these fruit and vegetable juices are mainly artificially blended, and the taste is poor and monotonous and not soft.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0009] In the present invention, the fresh lotus root is cleaned and squeezed for use, and the domesticated Lactobacillus bulgaricus and Streptococcus thermophilus are activated and expanded into a starter for use; then the following steps are followed: adjust the pH value of the lotus root juice to 85°C and sterilize for 20 minutes , cooled to 40°C; then add 5% of lotus root juice to ferment, the fermentation conditions are: 5-10h at 40°C, PH3.8 conditions; then add sugar and stabilizer, the amount of sugar added is 8% of the lotus root juice and 0.5% of the stabilizer. After blending at 75°C, it is degassed, homogenized at 75°C and 20MPA, sterilized, and cooled to fill the finished product.

Embodiment approach 2

[0011] In the present invention, the fresh lotus root is cleaned and squeezed for standby, and the domesticated Lactobacillus bulgaricus and Streptococcus thermophilus are activated and expanded to be cultured as a starter for standby; then the following steps are followed: adjust the pH value of the lotus root juice to 5-10, heat the fermentation process at 75°C, After sterilizing for 25 minutes, cool down to 30°C; then add 1% lotus root juice to ferment, the fermentation conditions are: heat preservation and fermentation for 5-10h at 30°C and pH 4.8; then add sugar and stabilizer, sugar The added amount is 5% of the lotus root juice, and the added amount of the stabilizer is 0.1% of the lotus root juice. After blending at 70°C, it is degassed, homogenized at 70°C and 30MPA, sterilized, and cooled. Pretend to be finished.

Embodiment approach 3

[0013] In the present invention, the fresh lotus root is cleaned and squeezed for use, and the domesticated Lactobacillus bulgaricus and Streptococcus thermophilus are activated and expanded to be cultured for use as a starter; and then the following steps are followed: adjust the pH value of the lotus root juice to 6.0-7.0, and heat it at 95°C, After sterilizing for 15 minutes, cool to 60°C; then add 7% lotus root juice to ferment, the fermentation conditions are: heat preservation and fermentation at 50°C and pH 3.5 for 5-10 hours; then add sugar and stabilizer, sugar The addition amount is 10% of the lotus root juice, and the stabilizer is 0.8% of the lotus root juice. After blending at 80°C, it is degassed, homogenized at 80°C and 10MPA, sterilized, and cooled. Pretend to be finished.

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PUM

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Abstract

The invention relates to a production method for a lactobacillus-fermented lotus root juice beverage. A fresh lotus root is first cleaned and juiced for later use, and tamed lactobacillus bulgaricus and streptococcus thermophilus are activated and propagated into starter for later use; and the production method is then carried out according to the following steps: the pH value of the lotus root juice is regulated to 6.0 to 7.0, and after being sterilized under the temperature of 75DEG C to 95DEG C for 15 to 25 minutes, the lotus root juice is cooled to 30DEG C to 60DEG C; the starter which is 1 to 7 percent of the amount of the lotus root juice is then added for fermentation, and the fermentation condition is that heat-preserved fermentation takes place under the temperature of 30DEG C to 40DEG C and the pH value of 3.5 to 4.8 for 5 to 10 hours; auxiliary materials are then added for blending, and degasification, homogenization, sterilization, cooling and finished product filling are carried out. The fruit-vegetable juice beverage product produced by fermentation is acid, sweet, delicious and mild, the flavour is unique, and moreover, the lactic acid in the product can enhance intestinal peristalsis to promote digestion. After the fruit juice juiced from fruits and vegetables is fermented by probiotics, nutritional ingredients are effectively maintained and thinned, and moreover, the function of the fermentative lactic acid as the product of probiotics can be exerted as well.

Description

technical field [0001] The invention relates to a production method of lotus root juice beverage fermented with lactic acid bacteria, belonging to the technical field of food processing. Background technique [0002] Domestic lotus root juice drinks are currently based on blending technology and formula. In recent years, consumers, especially children with weak digestive functions, the elderly, and women who pay attention to whitening and beauty, are very fond of fruit and vegetable juice drinks. However, the flavors of these fruit and vegetable juices are all based on artificial deployment, and the taste is poor and monotonous and not soft. Contents of the invention [0003] The present invention aims at above-mentioned defect, and purpose is to provide a kind of processing method that utilizes lactic acid bacteria fermentation to obtain lotus root juice. [0004] The technical scheme of the present invention is: the present invention cleans fresh lotus root, squeezes th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 任红梅刘永铭朱庆
Owner JIANGSU XINYAMEI FOOD