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
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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.
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