Production method and fermentation apparatus for active lactobacillus fruit-vegetable beverage base material

Abstract

The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu / ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.

Description

[0001] 1. Technical field: the present invention relates to the field of food and fermentation, and is a production method and a fermentation device thereof for an active lactic acid bacteria fruit and vegetable beverage base. 2. Background technology: [0002] In 2012, my country's fruit output was about 150 million tons, and vegetables exceeded 700 million tons. It is the world's largest fruit and vegetable producer, but the processing and transformation capabilities of fruits and vegetables are only 6% and 10%, respectively, and the postharvest loss rate of fruits and vegetables is as high as 25%. 30%, improving the processing and transformation capacity of fruits and vegetables and reducing post-harvest loss rate has significant social and economic benefits. [0003] Live lactic acid bacteria and their metabolites have many significant health effects on the human body. The active lactic acid bacteria products in my country are basically made from fresh milk or dairy products...

AI Technical Summary

Problems solved by technology

[0004] Fruits and vegetables not only have high nutritional value, but also contain many biologically active substances that are very beneficial to the human body, especially some varieties of vegetables, which have special effects on maintaining normal physiological functions of the human body, growth and development, preventing and curing diseases, and delaying aging. However, the taste of beverages made from these varieties of vegetables is often very poor, such as bitter gourd, onion, garlic, bitter herbs, fungi, etc., which are difficult for consumers to accept.

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