Preparation method of loquat juice lactic acid fermentation functional drink

A technology for loquat juice and functional beverage, which is applied in the field of loquat juice preparation, can solve the problems of single variety and insufficient flavor of loquat juice, and achieves the effects of increasing farmers' income, strengthening nutrients and enriching varieties.

Inactive Publication Date: 2012-11-28
鲜绿园(深圳)果蔬饮料有限公司 +1
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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 provide a loquat fruit juice lactic acid fermented functional b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of loquat juice lactic acid fermented functional drink is characterized in that it is made up of following steps:

[0025] (1) Juicing: Configure a color-protecting solution composed of water, VC, and NaCl at a mass ratio of 1000:2:5, soak the peeled and pitted fresh loquat fruit pulp in the color-protecting solution, Add 0.2g / 1000g VC to the meat for crushing treatment, squeeze and separate to remove slag to obtain fruit juice;

[0026] (2) Fermentation: Mix loquat juice and corn peptide at a mass ratio of 1000:3, sterilize, cool to room temperature, add Lactobacillus plantarum to the mixture at a ratio of 1L:1g, and culture at a constant temperature of 42°C After 24 hours, the fermentation was terminated to obtain a loquat fruit juice fermented liquid;

[0027] (3) Filtration: filter the fermentation broth with a microporous membrane with a filter pore size of 0.7 μm;

[0028] (4) Blending: Mix the above-mentioned fermentation broth, sta...

Embodiment 2

[0033] A kind of preparation method of loquat juice lactic acid fermented functional drink is characterized in that it is made up of following steps:

[0034] (1) Juicing: Configure a color protection solution composed of water, VC, and NaCl at a mass ratio of 1000:1:6, soak the peeled and cored pulp of loquat fresh fruit in the color protection solution, and put it in the fresh loquat fruit Add 0.1g / 1000g VC to the meat for crushing treatment, squeeze and separate to remove slag to obtain fruit juice;

[0035] (2) Fermentation: Mix loquat juice and corn peptide at a mass ratio of 1000:6, sterilize, cool to room temperature, add Lactobacillus plantarum to the mixture at a ratio of 1L:0.5g, and let stand at a constant temperature of 37°C Cultivate for 28 hours, stop the fermentation, and obtain the loquat fruit juice fermentation liquid;

[0036] (3) Filtration: filter the fermentation broth with a microporous membrane with a filter pore size of 0.8 μm;

[0037] (4) Blending:...

Embodiment 3

[0040] A kind of preparation method of loquat juice lactic acid fermented functional drink is characterized in that it is made up of following steps:

[0041] (1) Juicing: Configure a color-protecting solution composed of water, VC, and NaCl at a mass ratio of 1000:3:4, soak the peeled and pitted fresh loquat fruit pulp in the color-protecting solution, Add 0.3g / 1000g VC to the meat for crushing treatment, squeeze and separate to remove slag to obtain fruit juice;

[0042] (2) Fermentation: Mix loquat juice and corn peptide at a mass ratio of 1000:2, sterilize, cool to room temperature, add Lactobacillus plantarum to the mixture at a ratio of 1L:1.2g, and let stand at a constant temperature of 45°C Cultivate for 20 hours, terminate the fermentation, and obtain the loquat fruit juice fermentation liquid;

[0043] (3) Filtration: filter the fermentation broth with a microporous membrane with a filter pore size of 0.6 μm;

[0044] (4) Blending: Mix the above-mentioned fermentat...

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Abstract

The invention discloses a preparation method of a loquat juice lactic acid fermentation functional beverage. The method comprises the following steps of: (1) juicing: performing peeling, kernel removal, color protection, crushing and squeezing of loquat to obtain loquat juice; (2) fermentation: mixing the loquat juice and corn peptide, sterilizing, cooling to normal temperature, adding lactobacillus plantarum, and standing and culturing at constant temperature of 42 DEG C to obtain loquat juice fermentation broth; (3) filtering; (4) blending: adding 0.1-0.4% (w/v) stachyose and 0.02-0.06% (w/v) CMC-Na into the loquat juice fermentation broth; and (5) filling and sterilizing to obtain the loquat juice lactic acid fermentation functional beverage. According to the invention, since corn peptide is added as a nitrogen source in the fermentation process, the loquat juice can be fermented better by the lactobacillus plantarum, the nutritional ingredients of loquat juice are maintained, the sugar-acid ratio of the loquat juice is relatively greatly changed, and the flavor of the loquat juice is improved; and by adding functional oligosaccharide-stachyose in the blending process, the loquat juice lactic acid fermentation beverage also has the healthcare effects of moistening lung, clearing heat and regulating intestinal canal health.

Description

technical field [0001] The invention relates to a preparation method of loquat juice, in particular to a preparation method of loquat juice lactic acid fermented functional drink. Background technique [0002] Loquat is a kind of fruit whose output ranks first in the world in my country, and has extremely high edible value and medicinal value. Loquat is rich in nutrients, containing carbohydrates, proteins, amino acids, organic acids, vitamins and minerals, and other nutrients needed by the human body. However, loquat is a seasonal consumption fruit with a short harvest season and is not resistant to storage. At present, loquat processed products mainly include canned loquat, loquat juice and other products. Because the aroma characteristics of loquat are not outstanding, processed loquat juice products have a fruity aroma Insufficient, bland flavor. [0003] Chinese patent application No. 92114965.4 "loquat fruit juice drink and its production method" discloses a kind of ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L1/09
Inventor 黄育鹏
Owner 鲜绿园(深圳)果蔬饮料有限公司
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