Viable type lactobacillus fermented litchi juice beverage and preparation method thereof

A technology of lactic acid bacteria fermentation and lychee, which is applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of lactic acid fermentation drinks without lychee juice, high sugar content of lychee juice, and insufficient fruit aroma, so as to avoid flavor. and the destruction of nutritional quality, the rich flavor of lychee, the effect of thickening pulp precipitation

Inactive Publication Date: 2014-05-28
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional value and health functions of lychee juice have been widely recognized, but the sugar content of lychee juice is too high (16%~18%, m / v), and the fruity aroma is not prominent enough, which does not meet the low-sugar food concept pursued by modern people
At present, there is no lactic acid fermented drink of lychee juice listed on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Fresh lychees (huaizhi) after destemming, cleaning and disinfection are processed by a small peeling and pitting machine; the lychee pulp after removing the skin and core is processed by a small fruit juice beater, and then 100-mesh gauze Filter to obtain lychee juice;

[0021] (2) Put 5L lychee juice into a small glass container, add 1g dimethyl dicarbonate during vigorous stirring, wrap the glass bottle mouth with sterile gauze (six layers), and let it stand at room temperature 25°C Set for 2 to 3 hours;

[0022] (3) Under aseptic conditions, add sterile 10% sodium carbonate solution to the lychee juice in (2), adjust its pH value to 6.5, and then insert 5mL of 10 8 CFU / mL Lactobacillus casei, and then placed in a constant temperature incubator at 30°C for static fermentation for 18 hours;

[0023] (4) The fermented lychee juice is the lychee juice drink fermented by live lactic acid bacteria. It can be drunk directly or stored in a refrigerator at 4°C. Its fla...

Embodiment 2

[0025] (1) The fresh lychees after destemming, cleaning and disinfection are processed by the lychee peeling and pitting machine produced by Henan Xinxiang Leading Light Industry Machinery Co., Ltd; After juicing, lychee juice is obtained;

[0026] (2) Introduce lychee juice into the dimethyl dicarbonate online adding system produced by Lanxess, Germany, and add dimethyl dicarbonate to lychee juice to make the final dimethyl dicarbonate The concentration was 250 mg / L; the lychee juice added with dimethyl dicarbonate was reintroduced 10m 3 in a fermenter at room temperature 23°C for 3 h;

[0027] (3) Under aseptic conditions, add sterile 10% sodium carbonate solution to the lychee juice in (2), adjust its pH value to 6-7, then insert Lactobacillus casei, and its final concentration is 10 5 CFU / mL, and then placed in a constant temperature incubator at 30°C for 19 hours of static fermentation;

[0028] (4) The fermented lychee juice is live lactic acid bacteria fermented ly...

Embodiment 3

[0030] (1) The fresh lychees after destemming, cleaning and disinfection are processed by the lychee peeling and pitting machine produced by Henan Xinxiang Leading Light Industry Machinery Co., Ltd; After juicing, lychee juice is obtained;

[0031] (2) Introduce lychee juice into the dimethyl dicarbonate online adding system produced by Lanxess, Germany, and add dimethyl dicarbonate to lychee juice to make the final dimethyl dicarbonate The concentration was 250 mg / L; the lychee juice added with dimethyl dicarbonate was reintroduced 10m 3 in a fermenter at room temperature 23°C for 3 h;

[0032] (3) Under aseptic conditions, add sterile 10% sodium carbonate solution to the lychee juice in (2), adjust its pH value to 6-7, then insert Lactobacillus bulgaricus, and its final concentration is 10 5 CFU / mL, and then placed in a constant temperature incubator at 29°C for 17 hours of static fermentation;

[0033] (4) The fermented lychee juice is live lactic acid bacteria ferment...

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PUM

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Abstract

The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.

Description

technical field [0001] The invention relates to a litchi juice beverage fermented by living bacteria type lactic acid bacteria and a preparation method thereof. Background technique [0002] Litchi, belonging to the Sapindaceae plant, is native to China. It is the best fruit in Lingnan, China. It is beautiful in color, aroma and taste. It is well-known both at home and abroad, and is known as the "King of Fruits". Litchi fruit contains a variety of vitamins, organic acids, sugars, a large amount of free arginine and serine, and is rich in bioactive substances such as polyphenols and anthocyanins, which are deeply loved by the public. Litchi is traditionally eaten as a fresh fruit, but due to the small proportion of processing, and the harvesting period of litchi is concentrated in the high temperature season in summer, it is not resistant to storage and is difficult to keep fresh, so it is very easy to rot and deteriorate, causing serious economic losses. It also restricts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L2/84A23L33/00
CPCA23L2/382A23L2/04A23L2/44A23L33/135A23V2002/00A23V2200/3204
Inventor 余元善肖更生徐玉娟吴继军温靖陈于陇傅曼琴张岩李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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