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Blueberry and lactic acid fermented beverage and preparation method thereof

A technology for fermented beverages and lactic acid fermentation, which is applied to food preparation, bacteria and lactobacilli used in food preparation, etc., to achieve the effects of rich fermentation aroma, simple preparation method and good taste.

Active Publication Date: 2015-04-22
BEIJING POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, blueberry berries are rich in organic acids, causing the pH value of the juice to be too low, between 2.5 and 3.5. Low pH value will inhibit the activity and growth performance of most lactic acid bacteria, and then inhibit the fermentation of blueberry juice. Screening is very important for blueberry lactic acid fermentation. Since blueberry berries do not contain lactose and galactose, there are high requirements for the activity and stability of lactic acid bacteria used for fermentation

Method used

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  • Blueberry and lactic acid fermented beverage and preparation method thereof

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Embodiment 1

[0033] The invention relates to a blueberry lactic acid fermented beverage. The raw materials of the fermented beverage include blueberry juice and lactic acid bacteria, and the inoculum amount of the lactic acid bacteria is 3%-8% of the volume of the blueberry juice. Blueberry juice can be commercially available blueberry juice, and can also be prepared from fresh blueberries. Lactic acid bacteria are a mixture of Lactobacillus reuteri and Bifidobacterium.

[0034] The blueberry juice includes original blueberry juice, and the volume fraction of the original blueberry juice in the blueberry juice is 20%-100%. Blueberry juice is blueberry juice extracted directly from blueberries without additional water.

[0035] The blueberry raw juice is prepared as follows: adding 0.005%-0.007% pectinase to the blueberry pulp obtained by crushing the blueberries, carrying out enzymatic hydrolysis and filtering, and obtaining the filtrated liquid.

[0036] The preparation steps of this bl...

Embodiment 2

[0056] Carry out optimization on the basis of embodiment 1.

[0057] A blueberry lactic acid fermented beverage, which includes blueberry original juice, soybean oligosaccharides (the amount added is 0.6% of the mass of the original blueberry juice), Lactobacillus reuteri (the inoculation amount is 3% of the volume of the original blueberry juice), Bifidobacterium longum (the inoculum size is 3% of the volume of the original blueberry juice).

[0058] Its preparation process is:

[0059] Pick fresh, high-quality, and complete blueberries, wash them with clean water without impurities; crush the blueberries with a low-speed mixer to obtain blueberry pulp; put 0.005-0.007% pectinase into the crushed blueberry pulp for enzymatic hydrolysis; The enzymatically hydrolyzed blueberry pulp is filtered by pressure filtration to obtain blueberry juice; the blueberry juice is pasteurized; soybean oligosaccharides are added to the sterilized blueberry juice; soybean low Lactobacill...

Embodiment 3

[0064] Carry out optimization on the basis of embodiment 1.

[0065] A blueberry lactic acid fermented beverage, which includes blueberry juice (20% of blueberry original juice, 80% of water, both in volume fraction), soybean oligosaccharides (the added amount is 0.3% of the mass of blueberry juice), Roy's milk Bacillus (the inoculation amount is 2% of the volume of blueberry juice), Bifidobacterium longum (the inoculum amount is 6% of the volume of blueberry juice).

[0066] Its preparation process is:

[0067] Pick fresh, high-quality, and complete blueberries, wash them with clean water without impurities; crush the blueberries with a low-speed mixer to obtain blueberry pulp; put 0.005-0.007% pectinase into the crushed blueberry pulp for enzymatic hydrolysis; Filter the enzymatically hydrolyzed blueberry pulp by pressure filtration to obtain blueberry juice; add water to blueberry juice to obtain blueberry juice (blueberry juice accounts for 20% of the volume of bluebe...

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Abstract

The invention relates to a blueberry and lactic acid fermented beverage. The raw materials of the fermented beverage comprise blueberry juice and lactic acid bacteria which are a mixed strain of lactobacillus reuteri and bifidobacterium. The preparation method comprises the following steps: inoculating sterilized blueberry juice into lactic acid bacteria for fermentation; adjusting the sugar degree of the fermented blueberry juice to 10-15 degree Bx, standing for 20-28 hours, and taking the blueberry juice clear liquor as the blueberry and lactic acid fermented beverage. Oligosaccharide can be further added into the lactic acid fermented beverage so as to adjust the taste and enhance the health effect of the beverage. The lactic acid beverage has fruity flavor, is strong in fermenting fragrance and gentle in taste, and the nutritional ingredients of blueberries are retained to the maximum extent. The preparation method is simple, free of pollution and suitable for industrial production.

Description

technical field [0001] The invention relates to the field of beverage products, in particular to a blueberry lactic acid fermented beverage and a preparation method thereof. Background technique [0002] Lactic acid fermented drinks are popular drinks in recent years. The unique flavor and health care functions of lactic acid fermented beverages attract a large number of people and have broad market prospects. Adding fruits and vegetables to the fermented beverage can not only make the fermented milk produce the unique aroma of the fruit and vegetable, improve the taste of the fermented milk, but also improve the nutritional value of the fermented milk beverage. Most of the current fruit and vegetable fermented milk beverages are fermented by compounding milk and fruits and vegetables. However, the calorie of milk is relatively high, and after adding milk, the taste of the beverage is thick and the flavor of dairy products is strong. With the development of the beverage mar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/29A23L33/00
CPCA23L2/02A23L2/382A23L2/52A23V2002/00A23V2400/173A23V2250/28
Inventor 辛秀兰张强陈亮兰蓉李健
Owner BEIJING POLYTECHNIC
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