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Natural vegetable and fruit fermented beverage

A technology for fermenting beverages, fruits and vegetables, applied in the field of food and beverages, can solve problems such as insufficient fermentation of products, achieve the effects of promoting growth and metabolic process, good water solubility, enhancing nutrition and functionality

Active Publication Date: 2013-07-10
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, the bacterial strains of the fruit and vegetable fermentation process in the past mostly adopt a single strain, or adopt the form of a direct-throwing composite bacterial starter. For example, CN101225365A discloses a composite bacterial starter and its technology for fermenting yogurt, but this The form of the compound bacteria starter can not give full play to the effect of the respective strains, and the fermentation of the product is not thorough enough

Method used

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  • Natural vegetable and fruit fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Take 1kg each of fresh carrots, tomatoes, cucumbers, shiitake mushrooms, white melons, apples, oranges, and grapes, wash, peel, and cut into pieces, squeeze the juice, mix the vegetable juices, and add 8% pure water to dilute the paste , after mixing evenly, add 0.2% cellulase, and enzymatically hydrolyze at 45°C for 5h. After the enzymolysis, 3% corn oligopeptide powder (w / v) was added, and 7.5% brown sugar and white sugar were added, sterilized at high temperature and cooled to 32°C. Add Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium and Lactobacillus casei 4U / 1000L (adding in the same mass ratio), ferment at a temperature of 32°C, when the pH reaches 4.0; 0.3% calcium carbonate (w / w) was added, and then 2U / 1000L of Leuconostoc enterococcus was inserted, and the fermentation was continued at a temperature of 30°C. When the pH reached 3.5, 1% sucrose (w / v) and 1% corn oligopeptide powder (w / v) were a...

Embodiment 2

[0040] Take 1kg each of fresh Chinese cabbage, white radish, purple cabbage, oyster mushroom, pineapple, cantaloupe, pear, and grapefruit, wash, peel, cut into pieces, squeeze the juice, mix the vegetable juice, and add 5% volume pure water Dilute the slurry, mix well, add 0.05% cellulase, and enzymatically hydrolyze at 43°C for 2 hours. After the enzymolysis, add 2% corn oligopeptide powder (w / v), add 10% brown sugar and 5% white sugar respectively, sterilize at high temperature and cool to 30°C. Add Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium 3U / 1000L (adding in the same mass ratio), ferment at a temperature of 35°C, when the pH reaches 4.0; add 0.5% calcium carbonate (w / w), and then inoculate 3U / 1000L of Leuconostoc enteroenteritis was introduced, and the fermentation was continued at a temperature of 35°C. When the pH reached 3.5, 1.5% sucrose (w / v) and 0.5% corn oligopeptide powder (w / v) were added, high temperature sterilized and cooled. Add 0.12...

Embodiment 3

[0044] Take 1kg each of fresh celery, cabbage, purple radish, black fungus, watermelon, papaya, lemon, and kiwi, wash, peel, cut into pieces, squeeze the juice, mix the vegetable juice, add 10% volume pure water to dilute Slurry, mix evenly, add 0.1% cellulase, and enzymatically hydrolyze at 47°C for 3 hours. After the enzymolysis, add 3% corn oligopeptide powder (w / v), add 5% brown sugar and 10% white sugar respectively, sterilize at high temperature and cool to 35°C. Add Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus 2U / 1000L (adding in the same mass ratio), ferment at a temperature of 30°C, when the pH reaches 4.0; add 0.2% calcium carbonate (w / w), and then inoculate Enter Leuconostoc enterococci 1U / 1000L, and continue fermentation at a temperature of 25°C. When the pH reached 3.5, 0.5% sucrose (w / v) and 1.5% corn oligopeptide powder (w / v) were added, high temperature sterilized and cooled. Add 0.1% highly active dry yeast, ferment at 25°C ...

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Abstract

The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.

Description

technical field [0001] The present invention relates to a preparation method of a natural vegetable and fruit fermented drink and a natural vegetable and fruit fermented drink prepared by the method. Specifically, the present invention relates to a method of using corn oligopeptide as a nitrogen source and utilizing lactic acid bacteria and The invention relates to a natural fruit and vegetable fermented beverage with health functions produced by yeast continuous fermentation, which belongs to the technical field of food and beverage. Background technique [0002] A large number of research data show that foods fermented by lactic acid bacteria and yeasts generally have various effects such as improving food nutritional value, improving flavor and taste, enhancing food health effects, and improving food preservation. [0003] Vegetable and fruit enzyme drinks combine the dual advantages of natural vegetable juice drinks and lactic acid bacteria and yeast fermented drinks. S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
Inventor 蔡木易谷瑞增鲁军马勇董哲金振涛陆路易维学潘兴昌徐亚光马永庆林峰陈亮刘文颖魏颖张海欣刘艳马涛
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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