Method for compounding fruit juice lactic acid bacteria beverage

A technology for lactic acid bacteria beverages and fruit juices, applied in the directions of Lactobacillus, Streptococcus/Lactococcus, bacteria used in food preparation, etc., to achieve the effect of simple process operation, novel taste, and improving the beneficial bacteria in human intestinal tract

Inactive Publication Date: 2015-05-06
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it does not use the compound fermentation of Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus

Method used

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  • Method for compounding fruit juice lactic acid bacteria beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A compound fruit juice lactic acid bacteria drink is prepared from the following ingredients:

[0025] 40 parts of lychee juice, 10 parts of kiwi juice, 1 part of Lactobacillus plantarum, 2 parts of Streptococcus thermophilus, 1 part of Lactobacillus bulgaricus, 10 parts of pectin, 10 parts of CMC, 10 parts of glucose, 5 parts of citric acid;

[0026] A method for compounding fruit juice lactic acid bacteria beverage, the preparation process is:

[0027] Mix lychee juice and kiwi juice evenly, inoculate, ferment, stir, add stabilizer, sugar solution, water, sour agent, homogenize, and aseptically fill;

[0028] (1) Inoculation: add in an amount of 3% of the inoculation amount, and stir evenly;

[0029] (2) Fermentation: ferment for 7 hours at a temperature of 40°C;

[0030] (3) Compounding: add stabilizer, sugar liquid, water, sour agent to the ripened lychee juice, crush the curd, and mix the ingredients;

[0031] (4) Homogenization: Homogenize the mixed compound be...

Embodiment 2

[0033] A compound fruit juice lactic acid bacteria drink is prepared from the following ingredients:

[0034] 45 parts of lychee juice, 12 parts of kiwi juice, 2 parts of Lactobacillus plantarum, 2 parts of Streptococcus thermophilus, 2 parts of Lactobacillus bulgaricus, 11 parts of pectin, 11 parts of CMC, 12 parts of glucose, 7 parts of citric acid;

[0035] A method for compounding fruit juice lactic acid bacteria beverage, the preparation process is:

[0036] Mix lychee juice and kiwi juice evenly, inoculate, ferment, stir, add stabilizer, sugar solution, water, sour agent, homogenize, and aseptically fill;

[0037] (1) Inoculation: add in an amount of 4% of the inoculation amount, and stir evenly;

[0038] (2) Fermentation: ferment for 7.5 hours at a temperature of 42°C;

[0039] (3) Compounding: add stabilizer, sugar liquid, water, sour agent to the ripened lychee juice, crush the curd, and mix the ingredients;

[0040] (4) Homogenization: Homogenize the mixed compoun...

Embodiment 3

[0042] A compound fruit juice lactic acid bacteria drink is prepared from the following ingredients:

[0043] 50 parts of lychee juice, 14 parts of kiwi juice, 3 parts of Lactobacillus plantarum, 2 parts of Streptococcus thermophilus, 2 parts of Lactobacillus bulgaricus, 12 parts of pectin, 12 parts of CMC, 14 parts of glucose, 9 parts of citric acid;

[0044] A method for compounding fruit juice lactic acid bacteria beverage, the preparation process is:

[0045] Mix lychee juice and kiwi juice evenly, inoculate, ferment, stir, add stabilizer, sugar solution, water, sour agent, homogenize, and aseptically fill;

[0046] (1) Inoculation: add in an amount of 5% of the inoculation amount, and stir evenly;

[0047] (2) Fermentation: ferment for 8 hours at a temperature of 44°C;

[0048] (3) Compounding: add stabilizer, sugar liquid, water, sour agent to the ripened lychee juice, crush the curd, and mix the ingredients;

[0049] (4) Homogenization: Homogenize the mixed compound ...

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Abstract

The invention relates to a method for compounding a fruit juice lactic acid bacteria beverage, and belongs to the field of preparing a lactic acid bacteria beverage. The lactic acid bacteria beverage is prepared from the following components: 40-60 parts of leechee juice, 10-20 parts of kiwifruit juice, 1-3 parts of plant bacterium lacticum, 2-4 parts of streptococcus thermophilus, 1-3 parts of Bulgaria bacterium lacticum, 10-15 parts of pectin, 10-15 parts of CMC (carboxymethyl cellulose), 10-20 parts of glucose and 5-15 parts of a citric acid. The preparation technology comprises the following steps that the leechee juice and the kiwifruit juice are uniformly mixed, inoculated, fermented and stirred, a stabilizing agent, a sugar solution, water and a sour agent are added, and the mixture is homogenized and filled in a bacteria-free manner. The preparation technology for the composite lactic acid bacteria beverage is simple to operate, and the leechee juice and the kiwifruit juice are added, so that the taste is novel and pure; and in addition, the plant bacterium lacticum is used for fermentation, so that improvement on beneficial bacteria in the intestinal tract of a human body is facilitated.

Description

technical field [0001] The invention relates to a method for litchi lactic acid beverage, in particular to a method for compounding fruit juice lactic acid bacteria beverage, and belongs to the technical field of lactic acid beverage preparation. Background technique [0002] Lactobacillus plantarum, Lactobacillus plantarum is a kind of lactic acid bacteria, the optimum growth temperature is 30~35°C, anaerobic or facultative anaerobic, the strain is straight or curved rod, single, paired or chained, the most suitable The suitable pH is about 6.5, which belongs to homofermentative lactic acid bacteria. The difference between this bacterium and other lactic acid bacteria is that the number of viable bacteria of this bacterium is relatively high, and it can produce a large amount of acid, so that the pH value of the water is stable and does not rise, and the acidic substances produced by it can degrade heavy metals; because this bacterium is anaerobic Bacteria (facultative aer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L2/38A23L33/105A23L33/135
CPCA23L2/382A23V2002/00A23V2400/123A23V2400/249A23V2200/3204A23V2400/169
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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