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Preparation method for musa basjoo lactobacillus fermented beverage

A technology for lactic acid bacteria fermentation and lactic acid bacteria beverages, which is applied in the field of preparation of plantain lactic acid bacteria fermented beverages, can solve problems such as no lactic acid bacteria fermented beverages, achieve the effects of inhibiting discoloration, reducing nutrient loss, and improving quality and nutrition

Inactive Publication Date: 2014-04-30
卜明珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, there is no relevant report on the market that plantains are used to make lactic acid bacteria fermented beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing a plantain lactic acid bacteria fermented beverage, using plantain pulp as a raw material, adding sucrose, citric acid and a lactic acid bacteria starter, the steps are:

[0022] 1) After peeling the plantains, soak them in 1.25% sodium bisulfite solution for 3 minutes, then put them in boiling water for 2 minutes, remove and drain, add 0.5% citric acid and 2 Double water beating to obtain pulp;

[0023] 2) Put the fruit pulp in the fermenter, add Lactobacillus and Streptococcus thermophilus into the fermenter at a weight ratio of 5:3, the inoculation amount in the fermenter is 7% of the fermentation feed liquid, and then incubate at 38°C Anaerobic fermentation for 5 hours, after the fermentation, the fermentation broth and fermented pomace were obtained by suction;

[0024] 3) Adding 7% sucrose to the fermented liquid to prepare the plantain lactic acid bacteria drink with lactic acid bacteria activity; Instant sterilization at high temperature...

Embodiment 2

[0027] A method for preparing a plantain lactic acid bacteria fermented beverage, using plantain pulp as a raw material, adding sucrose, citric acid and a lactic acid bacteria starter, the steps are:

[0028] 1) After peeling the plantains, soak them in 1.5% sodium bisulfite solution for 2 minutes, then blanch them in boiling water for 2 minutes, remove and drain, and add 0.7% citric acid and 2 Double water beating to obtain pulp;

[0029] 2) Put the fruit pulp in a fermenter, add Lactobacillus inoculum amount to 6% of the fermentation feed liquid, and then ferment aerobically at 40°C for 4 hours, and then filter to obtain the fermented liquid and fermented pomace;

[0030] 3) Blend the fermented liquid with 8% sucrose by weight to prepare plantain lactic acid bacteria drink with lactic acid bacteria activity; or homogenize and refine the fermented liquid at 60°C and 22MPa, then heat it at 130°C for an instant Sterilize for 1 minute, cool, fill, and produce inactive plantain ...

Embodiment 3

[0033] A method for preparing a plantain lactic acid bacteria fermented beverage, using plantain pulp as a raw material, adding sucrose, citric acid and a lactic acid bacteria starter, the steps are:

[0034] 1) After peeling the plantains, soak them in 1% sodium bisulfite solution for 4 minutes, then blanch them in boiling water for 1 minute, remove and drain, add 0.3% citric acid and 1 Double water beating to obtain pulp;

[0035] 2) Put the fruit pulp in a fermenter, add Streptococcus thermophilus inoculum to 8% of the fermentation feed liquid, and then ferment aerobically at 35°C for 6 hours. After fermentation, the fermentation liquid and fermented fruit are obtained by pumping slag;

[0036] 3) Add 6% of its weight sucrose to the fermented liquid to prepare the plantain lactic acid bacteria beverage with lactic acid bacteria activity; or homogenize and refine the fermented liquid at 65°C and 20MPa, and then heat it at 120°C for an instant Sterilize for 2 minutes, cool,...

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PUM

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Abstract

The invention discloses a preparation method for a musa basjoo lactobacillus fermented beverage. The preparation method takes musa basjoo pulp as a raw material, and sucrose, citric acid and a lactobacillus fermenting agent are added. The preparation method comprises the following steps: protecting the color and pulping the musa basjoo; putting the musa basjoo pulp into a fermentation tank, inoculating the lactobacillus fermenting agent and rapidly fermenting under an anaerobic or aerobic condition; fermenting and filtering to obtain a fermentation solution and fermented fruit dreg; blending the fermentation solution to prepare a musa basjoo lactobacillus beverage with the lactobacillus activity; or homogenizing and thinning, and carrying out high-temperature instant sterilization to prepare a non-activity musa basjoo lactobacillus beverage. The fermented fruit dreg is used for producing musa basjoo lactic acid jam. The musa basjoo lactobacillus fermented beverage takes the musa basjoo as the raw material and combines the fermentation advantage of lactobacillus so that the prepared beverage has the dual advantages of the musa basjoo and lactobacillus fermented food, has a unique flavor and is a novel musa basjoo health-care beverage.

Description

technical field [0001] The invention relates to a beverage processing technology, in particular to a method for preparing a plantain lactic acid bacteria fermented beverage. Background technique [0002] Musa is an important plant resource in tropical and subtropical regions. Cultivated plantains are one of the famous fruits in tropical and subtropical regions, and can also be used as food substitutes. It is rich in protein, fat, dietary fiber and a large amount of water-soluble plant fiber, etc. It is a high-potassium food, and the content of magnesium is also very rich. However, during the plantain harvesting process, large, good-colored, and well-shaped plantains are sold as commodities directly into the market, while a large number of plantains with burnt heads, burnt tails, poor-colored and conjoined plantains, etc. Fruit is difficult to sell as commodity fruit, and plantain is not easy to keep for a long time, and people often choose to discard, can't reflect the edi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/272A23L1/24A23L5/41A23L27/60
CPCA23L2/02A23L2/84A23L5/41A23L27/60
Inventor 卜明珍
Owner 卜明珍
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