Compound probiotic fermented fruit juice and preparation method thereof

A technology of compound probiotics and fruit juices, applied in food preparation, bacteria and lactobacillus used in food preparation, etc., can solve the problems of losing dominant position and no benefit to human health, and achieve the effect of good color and flavor, and unique taste

Inactive Publication Date: 2014-03-19
DOSHAN NEW STRATEGY INTPROP CULTURECO
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, carbonated beverages are gradually losing their dominant position in the beverage market because they are not beneficial to human health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A compound probiotic fermented fruit juice consists of the following components in parts by weight:

[0029] Apple juice 20 servings

[0030] 30 servings of dragon juice

[0031] 12 servings of pear juice

[0032] 8 servings of papaya juice

[0033] 20 servings of orange juice;

[0034] A preparation method for compound probiotic fermented fruit juice, comprising the steps of:

[0035] (1) Mix the above-mentioned apple juice, pitaya juice, pear juice, papaya juice, and orange juice evenly, and heat at 80°C for 15 minutes to sterilize;

[0036] (2) Naturally cool the sterilized mixed fruit juice to 40°C;

[0037] (3) Add 0.05% strain to the cooled mixed fruit juice, and the initial viable count is 1.0×10 7 cfu / mL,

[0038] The number of yeast: the number of lactic acid bacteria is 1:2, and the fermentation is carried out at a constant temperature of 37°C for 60 hours.

Embodiment 2

[0040] A compound probiotic fermented fruit juice consists of the following components in parts by weight:

[0041] 30 servings of apple juice

[0042] 15 servings of dragon juice

[0043] 8 servings of pear juice

[0044] 3 parts papaya juice

[0045] 10 parts of orange juice;

[0046] A preparation method for compound probiotic fermented fruit juice, comprising the steps of:

[0047] (1) After mixing the apple juice, pitaya juice, pear juice, papaya juice, and orange juice in the above parts by weight, heat at 90°C for 10 minutes to sterilize;

[0048] (2) Naturally cool the sterilized mixed fruit juice to 50°C;

[0049] (3) Add 0.1% strain to the cooled mixed fruit juice, and the initial viable count is 2.0×10 7 cfu / mL,

[0050] The number of yeast: the number of lactic acid bacteria is 1:2, and the fermentation is carried out at a constant temperature of 37°C for 72 hours.

Embodiment 3

[0052] A compound probiotic fermented fruit juice consists of the following components in parts by weight:

[0053] Apple juice 25 servings

[0054] 20 servings of dragon juice

[0055] 10 parts pear juice

[0056] 5 servings of papaya juice

[0057] 15 parts of orange juice;

[0058] A preparation method for compound probiotic fermented fruit juice, comprising the steps of:

[0059] (1) After mixing the apple juice, pitaya juice, pear juice, papaya juice, and orange juice in the above parts by weight, heat at 85°C for 15 minutes to sterilize;

[0060] (2) Naturally cool the sterilized mixed fruit juice to 45°C;

[0061] (3) Add 0.08% of the bacteria in the cooled mixed fruit juice, and the initial number of viable bacteria is 1.5.×10 7 cfu / mL

[0062] The number of yeast: the number of lactic acid bacteria is 1:2, and the fermentation is carried out at a constant temperature of 37°C for 68h.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a compound probiotic fermented fruit juice with rich nutrition and unique flavor and a preparation method thereof, belonging to the technical field of food and beverage processing. Background technique [0002] Convenience food and health food are the two most important trends in the development of the food industry. In the past 20 years, probiotics have been widely used in the production of fermented dairy products, which are considered to be beneficial to human health, and also reflect consumers' demand for healthy food. For this reason, some food companies have begun to develop more new probiotic foods. At present, carbonated beverages are gradually losing their dominant position in the beverage market because they are not beneficial to human health. In Europe and Japan, probiotic foods dominate the related market, but the world's largest food companies are tryi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L2/84A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23L33/00A23V2002/00A23V2400/11A23V2250/76A23V2300/24
Inventor 曾琼
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap