Fresh cherry probiotic beverage and preparation method thereof

A technology for probiotics and cherries, applied in food preparation, application, food science and other directions, can solve the problems of limiting the scope of deep development and utilization of probiotics such as Shuangqi, and achieve good market development prospects, low investment in production equipment, and high commodity prices. effect of value

Inactive Publication Date: 2012-01-11
赵敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fresh cow's milk and goat's milk are often used as culture medium in the market to ferment bifid probiotic milk products, or pharmaceutical live bacterial preparations appear. Since only cow and goat milk are used as culture medium, bifido probiotics are greatly limited. The scope of in-depth development and utilization of probiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 150kg of fresh cherries, clean them by spraying, put them into a large fruit separation juicer to separate the core, squeeze the pulp, and then put them into a stainless steel or ceramic fermentation tank of appropriate capacity, and add 150kg of drinking water during stirring Bifidobacteria, etc., 0.45kg of mixed live probiotic vaccine, among 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 is controlled at 37°C, fermented for 12-24 hours to obtain 230kg of fresh cherry probiotic fermentation filtrate, put it in a stainless steel cooker with an appropriate capacity, supplemented with 10kg of drinking water, edible white sugar 25kg, honey 20kg, brown sugar 15kg, after inactivation by boiling for 15-20min under normal pressure, through the assembly line, 300kg of fresh cherry probiotic drink is made. Filter through a 200-mesh filter, fill into tinpl...

Embodiment 2

[0027] Take 100kg of fresh cherries, clean them, remove the pits, and put them into a large fruit separation juicer to separate the pits. After squeezing the pulp, put them into a stainless steel or ceramic fermentation tank with an appropriate capacity. During stirring, add 150kg of drinking water , Bifidobacteria, etc., 0.3kg of mixed live probiotic vaccine, among 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 is controlled at 38°C, and the fermentation is completed for 12 hours. Dexian cherry probiotic fermented juice filtrate 170kg, put it into a stainless steel cooker with appropriate capacity, add 30kg of drinking water, add edible white sugar 45kg, honey 5kg, boil for 18min under normal pressure to inactivate, pass through the assembly line, pass Filter through a 200-mesh filter to make 250kg of fresh cherry probiotic beverage. Fill into tinplate, al...

Embodiment 3

[0029] Take 200kg of fresh cherries, spray and clean them, put them into a large fruit separation juicer, separate the core, squeeze the pulp, and then put them into a stainless steel or ceramic fermentation reaction tank of appropriate capacity, and add 200kg of drinking water while stirring , Bifidobacteria, etc., 0.6kg of mixed live probiotic vaccine, among 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 is controlled at 37°C, and the fermentation is completed for 24 hours. , get 290kg of fermented fruit juice filtrate of fresh cherry probiotics, put it into a stainless steel cooker with appropriate capacity, add 30kg of drinking water, then add 55kg of edible white sugar, 10kg of brown sugar, and 15kg of honey, boil it under normal pressure for 15min to inactivate, Through the assembly line, filter through a 180-mesh filter to make 400kg fresh cherry prob...

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PUM

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Abstract

The invention relates to a fresh cherry bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with fresh cherry serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh cherry juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh cherry probiotic fermented beverage, fresh cherry probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.

Description

technical field [0001] The present invention relates to a series of fruit drinks fermented by utilizing microbial technology beneficial to human health, in particular to a fresh cherry probiotic fermented drink and a preparation method thereof. Background technique [0002] Juice drinks are the most popular and nutritious liquid food in the market. However, the juice drinks currently supplied to the market are not ideal in terms of mouthfeel, nutrition, and local flavor, especially without the umami taste of fresh fruit, and the taste is relatively astringent. More make the fruit juice drink that goes on the market now, there are many unsafe factors that affect health. Thereby existing processing makes fruit juice drink technology, has limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The present invention has made a bold attempt to explore and solve the existing drawbacks of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 赵敏
Owner 赵敏
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