Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof

A technology of Lactobacillus plantarum, fruit and vegetable juice, applied in the direction of food science, etc., can solve the problems of loss of nutrients, long fermentation time, limited fermentation raw materials, etc.

Active Publication Date: 2013-09-11
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this technology is that the fermentation raw materials are limited to fruit raw materials, and vegetables, another major source of essential nutrients for the human body, are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Take fresh oranges, apples, pineapples, tomatoes, and carrots for pretreatment, blanching, peeling, color protection, juice extraction, 200-mesh coarse filtration, degassing, sterilization, enzymatic hydrolysis after cooling, and 120-mesh filtration again , Get fruit and vegetable juice for later use. Take 10g of the above-mentioned fruit and vegetable juice, dilute it according to the concentration of 10% of the fruit and vegetable juice, add water and prepare it, then heat it up to 60°C, add 8g of white sugar, 0.3g of compound thickening stabilizer, and 0.01g of compound antioxidant, mix well and slowly add to the prepared In the diluted fruit and vegetable juice, stir at 1000r / min for 10min, homogenize at 18MPa without heating up, sterilize at 95°C for 5min, cool down to 35°C, inoculate Lactobacillus plantarum with an inoculation amount of 200U / ton, and ferment at 35°C for 16h; The final fruit and vegetable juice is aseptically filled, sealed and stored at...

Embodiment 2

[0016] Example 2: Take fresh strawberries, pineapples, watermelons, tomatoes, and cucumbers for pretreatment, blanching, peeling, color protection, juice extraction, 200-mesh coarse filtration, degassing, sterilization, enzymatic hydrolysis after cooling, and 120-mesh filtration again , Get fruit and vegetable juice for later use. Take 90g of the above-mentioned fruit and vegetable juice, dilute it according to the concentration of 90% of the fruit and vegetable juice, add water and prepare it, then heat it up to 60°C, add 8g of white sugar, 0.1g of compound thickening stabilizer, and 0.03g of compound antioxidant, mix well and slowly add to the prepared In the diluted fruit and vegetable juice, stir at 1000r / min for 15min, homogenize at 20MPa without heating up, sterilize at 95°C for 5min, cool down to 35°C, inoculate Lactobacillus plantarum with an inoculation amount of 200U / ton, and ferment at 35°C for 18h; The final fruit and vegetable juice is aseptically filled, sealed a...

Embodiment 3

[0017] Embodiment 3: Take fresh pears, apples, jujubes, hawthorns, water radishes, and tomatoes for pretreatment, blanching, peeling, color protection, squeezing juice, 200 mesh coarse filtration, degassing, sterilization, enzymatic hydrolysis after cooling, 120 Filter again to obtain the fruit and vegetable juice for later use. Take 30g of the above-mentioned fruit and vegetable juice, dilute it according to the concentration of 30% of the fruit and vegetable juice, add water and prepare it, then heat it up to 60°C, add 8g of white sugar, 0.5g of compound thickening stabilizer, and 0.02g of compound antioxidant, mix well and slowly add to the prepared In the diluted fruit and vegetable juice, stir at 1000r / min for 13min, homogenize at 19MPa without heating up, sterilize at 95°C for 5min, cool down to 35°C, inoculate Lactobacillus plantarum with an inoculum of 200U / ton, and ferment at 35°C for 17h; The final fruit and vegetable juice is aseptically filled, sealed and stored at...

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PUM

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Abstract

The invention discloses lactobacillus plantarum fermented fruit and vegetable juice blends and a preparation method thereof. The lactobacillus plantarum fermented fruit and vegetable juice blends comprises the following raw material components: 10-90 parts of fruit and vegetable original juice, 8 parts of white sugar, 0.1-0.5 part of thickening stabilizing agent and 0.01-0.03 part of compound antioxidant. The invention also provides a preparation method of the lactobacillus plantarum fermented fruit and vegetable juice blends. The lactobacillus plantarum fermented fruit and vegetable juice blends provided by the invention is reasonable in nutrient matching; through screening and fermenting optimal lactobacillus plantarum strains, the content of amino acid in the fruit and vegetable juice is increased, novel vitamins and organic acids are synthesized, aroma constituents are generated, the original bitter and astringent taste of vegetables is improved, nutrients of different fruits and vegetables can be included in one final product so that different nutrient demands of consumers are met; meanwhile, the problem of sediment of the product within a guarantee period is solved through the addition of the thickening stabilizing agent, and the problem of color uniformity of the product within the guarantee period is solved through the addition of the compound antioxidant.

Description

technical field [0001] The invention relates to a beverage and a preparation method of the beverage, in particular to a fruit and vegetable juice beverage fermented by Lactobacillus plantarum and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the requirements for beverages are also constantly increasing. Not only the delicious taste of beverages is required, but also the balanced collocation of nutrients in beverages is required, so that people can fully absorb the nutrients in beverages when drinking beverages to enjoy their sweet taste. The ingredients play a good role in promoting human health. Fruits and vegetables are an excellent combination of a group of complementary nutrients, but the prior art still lacks fermented beverages made with the combination of fruits and vegetables. The Chinese patent application with the application number 200810229368.X discloses a lactic acid fermented fruit ju...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
Inventor 史杰马志梅王璐秦志平
Owner HEBEI BROS ILONG FOOD TECH LLC
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