Method for preparing lactobacillus fermentation type blueberry fruit juice

A technology of lactic acid bacteria fermentation and blueberry juice, applied in the direction of Lactobacillus, Streptococcus/Lactococcus, bacteria used in food preparation, etc., can solve the problem of no blueberry fermented beverages, etc., to enhance human body immunity, better freezing, rich The effect of nutrition and health

Active Publication Date: 2015-01-28
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the products fermented by lactic acid bacteria on the market are fermented milk products, and there are very few products fe

Method used

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  • Method for preparing lactobacillus fermentation type blueberry fruit juice
  • Method for preparing lactobacillus fermentation type blueberry fruit juice
  • Method for preparing lactobacillus fermentation type blueberry fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The method for making blueberry juice fermented by lactic acid bacteria of the present invention comprises: first processing blueberries into blueberry juice, adjusting to a suitable sugar content and sterilizing; then inoculating activated lactic acid bacteria into blueberry juice, fermenting and sterilizing, and packaging, which is lactic acid bacteria fermented blueberry juice Beverage, its specific preparation steps are as follows:

[0023] 1. Material: blueberry fruit: Xiangyang, Hubei; strains: pickle bacteria (Lactobacillus plantarum), lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus), five bifidobacteria (Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus) Coccus, Lactobacillus acidophilus, Lactobacillus casei), Bifidobacterium seven bacteria (Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, bifidofactor) , provided by Beiji...

Embodiment 2

[0032] The method for making blueberry juice fermented by lactic acid bacteria of the present invention comprises: first processing blueberries into blueberry juice, adjusting to a suitable sugar content and sterilizing; then inoculating activated lactic acid bacteria into blueberry juice, fermenting and sterilizing, and packaging, which is lactic acid bacteria fermented blueberry juice Beverage, its concrete preparation steps are with embodiment one, concrete difference is as follows:

[0033] 1. Activation and acclimatization of strains: Add 1 g of commercial starter to 100 mL of MRS broth culture medium at 35°C for 22 hours at a constant temperature for activation, then take 8 mL of bacterial liquid and add 30% (m / m), 60% (m / m) m) Cultivate in fruit juice at 35°C for 22 hours.

[0034] 2. Process flow:

[0035] (1) Select fresher, complete blueberries without pests and mildew, and wash them. Then blanched in hot water at 90°C for 4 minutes to achieve the purpose of inacti...

Embodiment 3

[0040] The method for making blueberry juice fermented by lactic acid bacteria of the present invention comprises: first processing blueberries into blueberry juice, adjusting to a suitable sugar content and sterilizing; then inoculating activated lactic acid bacteria into blueberry juice, fermenting and sterilizing, and packaging, which is lactic acid bacteria fermented blueberry juice Beverage, its concrete preparation steps are with embodiment one, concrete difference is as follows:

[0041] 1. Activation and domestication of strains: Add 1 g of commercial starter to 100 mL of MRS broth culture medium at 36 ° C for 23 h at a constant temperature for activation, then take 9 mL of bacterial liquid and add 30% (m / m), 60% (m / m) m) Cultivate in fruit juice at 36° C. for 23 hours.

[0042] 2. Process flow:

[0043](1) Select fresher, complete blueberries without pests and mildew, and wash them. Then blanched in hot water at 95°C for 3 minutes to achieve the purpose of inactivat...

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Abstract

The invention discloses a method for preparing lactobacillus fermentation type blueberry fruit juice. The method is characterized by comprising the following steps: (1) adding a compound lactobacillus fermentation agent into an MRS bouillon culture medium, activating, and sequentially adding fungus liquid into the fruit juice and culturing; (2) selecting fresh blueberries, washing, and blanching in water; (3) squeezing the blueberries into blueberry juice, grinding in a colloid mill, and finally adding cane sugar to regulate the sugar degree of the blueberry juice; (4) adding the ground blueberry juice into a hot water bath; and (5) inoculating the activated strain into the blueberry juice treated in the step (4), fermenting in an incubator, adding the fermented blueberry juice into the hot water bath, thus obtaining the lactobacillus fermentation type blueberry fruit juice. The method disclosed by the invention is simple in preparation process, good in product flavor and rich in nutrition. The lactobacillus fermentation type blueberry fruit juice drink prepared by the process is mellow and full in mouthfeel, excellent in flavor and sweet and sour in taste, can be directly drunk and has better flavor if frozen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of lactic acid bacteria fermented blueberry juice. Background technique [0002] Blueberry, the fruit is a berry, blue in color, with delicate flesh and tiny seeds, sweet and sour, and has a refreshing and pleasant aroma. Blueberries are rich in nutrients, not only rich in conventional nutrients such as sugar, acid, and VC, but also extremely rich in flavonoids and polysaccharides. Blueberry fruit has the functions of preventing brain nerve aging, enhancing heart function, improving eyesight and anti-cancer, enhancing human body immunity, and treating urinary system infection. One (Ma Yubo et al., Research on lactic acid bacteria beverage of wild blueberry juice [J], 2009, 30(7), 78-81). Most of the blueberries in the market are processed into blueberry juice drinks and blueberry fruit wine drinks. Lactic acid bacteria are a type of probiotic bacte...

Claims

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Application Information

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IPC IPC(8): A23L2/84A23L2/04
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/51A23V2400/249A23V2200/30A23V2200/326A23V2200/308A23V2200/324
Inventor 范刚杨书珍刘雨佳任婧楠邓以超潘思轶王海英
Owner HUAZHONG AGRI UNIV
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