Immobilized semi-continuous lactic acid fermentation method of juice

A lactic acid fermentation, semi-continuous technology, applied in the field of fermentation, can solve problems such as the adverse effect of fruit juice flavor, increase the difficulty of immobilizing cells, and achieve the effects of wide applicability and promotion significance, convenient production and operation, and improved production rate.

Inactive Publication Date: 2013-10-23
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The ceramic beads used in the existing immobilized cells will cause impurities such as silica to be eluted into the juice, and the calcium alginate gel used in the embedding method increases the difficulty of the process of immobilizing the cells and has a negative impact on the flavor of the juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take "Zaozhong No. 6" loquat juice and filter, heat sterilize and cool it successively to obtain a fermentation substrate, and the total acid and solid content in the fermentation substrate are detected to be 0.49% and 11.5% respectively; using sugarcane fiber as a carrier, The sugarcane fiber is pretreated according to the operation in the present invention and used for later use; respectively, the pretreated sugarcane fiber and the obtained fermentation substrate are loaded into the fermentation apparatus. 6 cfu / mL was added, mixed well, and fermented at 29±1°C for 48 hours to obtain a fermentation broth. The total acid and solid content of the fermentation broth were detected to be 0.54% and 9.5%, respectively. The fermentation flavor was ideal. At this time, sugarcane The amount of bacteria enriched on the fiber reaches 1.5×10 10 cfu / mL; drain the fermented juice, that is, the fermented liquid and collect it, connect it to the second batch of fermentation substrate,...

Embodiment 2

[0024] Taking the corncob as a carrier, the corncob is pretreated according to the operation of the present invention and then used for later use; the grape juice of "Guipu No. 1" is taken and filtered, heat sterilized and cooled in turn to obtain a fermentation matrix, and it is detected that the fermentation matrix is ​​in the fermentation matrix. The contents of total acid and solids were 0.64% and 20.5%, respectively; the pretreated corncob and the obtained fermentation substrate were respectively taken and put into the fermentation apparatus. 9 cfu / mL was added, mixed well, and fermented at 26±1℃ for 24 hours to obtain a fermentation broth. The content of total acid and solids in the fermentation broth were detected to be 0.74% and 18.0%, respectively. The fermentation flavor was ideal. At this time, corn The amount of bacteria enriched on the core reaches 2.8×10 10 cfu / mL; discharge the fermented juice, that is, the fermented liquid, collect it, connect it to the second ...

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PUM

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Abstract

The invention provides an immobilized semi-continuous lactic acid fermentation method of juice. The method comprises the following steps of: pretreatment of a carrier, preparation of fermentation substrate, bacteria enrichment of the carrier, and semi-continuous fermentation. The juice fermented by the method has typical lactic acid fermentation fragrance, namely, is better is flavor; the method is short in production period and high in production rate, and can be used for inoculating a plurality of batches of semi-continuous fermentation for once, thus being convenient for production operation and reducing the production cost.

Description

【Technical field】 [0001] The invention relates to a fermentation method, in particular to an immobilized semi-continuous lactic acid fermentation method of fruit juice. 【Background technique】 [0002] Foods fermented by lactic acid bacteria are recognized as functional foods, known as "food as effective as medicines and as safe as food". Dairy products have always dominated the probiotic foods. With the development of food science, lactic acid fermentation has also been used in the processing of fruit and vegetable beverages, producing rich flavor substances such as aromatics, improving antioxidant capacity such as superoxide dismutase (SOD), adding γ-aminobutyric acid, co- Conjugated linoleic acid and other probiotic functional factors can promote mineral absorption and improve intestinal function. [0003] The lactic acid fermentation technology in the existing research fruit juice generally adopts free cell fermentation, that is, each batch of matrix fermentation is inoc...

Claims

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Application Information

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IPC IPC(8): A23L2/84
Inventor 何志刚梁璋成林晓姿李维新魏巍任香芸庄林歆
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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