Preparation method of lactic acid bacteria fermented blueberry 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, simple and refreshing production process Pleasant Aroma Effect

Active Publication Date: 2016-06-22
HUAZHONG AGRI UNIV +1
View PDF4 Cites 0 Cited by
  • 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 fermented with fruit and vegetable juices; and among the products fermented with lactic acid bacteria, there is no blueberry fermented beverage

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of lactic acid bacteria fermented blueberry juice
  • Preparation method of lactic acid bacteria fermented blueberry juice
  • Preparation method of lactic acid bacteria fermented blueberry 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 inactiva...

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 discloses a production method of lactic acid bacteria fermented blueberry juice, which is characterized in that it comprises the following steps: (1) adding a compound lactic acid bacteria starter into MRS broth medium for activation, and then sequentially taking bacterial liquid (2) select fresh blueberries, wash them, and blanch them in water; (3) squeeze the blueberries into blueberry juice, and grind them in a colloid mill; finally add sucrose to adjust the sugar content of the blueberry juice; (4) ) putting the ground blueberry juice into a hot water bath; (5) inserting the activated strain into the blueberry juice processed in step (4); then putting it into an incubator for fermentation; the fermented blueberry juice Water bathing in hot water to obtain lactic acid bacteria fermented blueberry juice. The preparation process of the invention is simple, the product has good flavor and rich nutrition. The lactic acid bacteria fermented blueberry juice drink prepared by the process of the invention has a round mouthfeel, excellent flavor, sweet and sour taste, can be directly drunk, and has a better frozen flavor.

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

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 Patents(China)
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
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