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Beta-carotene-rich lactobacillus fermented functional fruit-vegetable beverage and preparation method thereof
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A technology of lactic acid bacteria fermentation and carotene, which is applied in the biological field to achieve the effect of simple operation and comprehensive and reasonable nutrition
Inactive Publication Date: 2015-05-27
山东凤凰生物科技股份有限公司
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At present, there is no lactic acidbacteria fermented functional fruit and vegetable beverage rich in β-carotene produced by lactic acidbacteria fermentation on the market
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Embodiment 1
[0034] The preparation of embodiment 1 fruit and vegetable puree
[0035] Carrot puree: clean the raw carrots, peel them, cut them into thin slices of 0.2 mm, add water of the same quality as the carrots, boil and beat, cool to room temperature, add 0.4 g / L pectinase for enzymatic hydrolysis, and obtain carrots Puree.
[0036] Tomato puree: Wash the tomatoes, blanching them with hot water above 90°C for 3 minutes, peel off the outer skin, cut into small pieces and beat, cool to room temperature, add 0.2g / L pectinase for enzymatic hydrolysis to obtain tomato puree.
[0037] Watermelon puree: wash the watermelon, peel it, cut it into small pieces and beat it, add 0.1g / L pectinase for enzymatic hydrolysis to obtain watermelon puree.
Embodiment 2
[0038] The selection of embodiment 2 fermenting lactic acid bacteria
[0039] The carrot puree prepared in Example 1, the tomato puree, and the watermelon puree were mixed in a volume ratio of 4:3:4 as fermentation raw materials for subsequent use. Add lactic acid bacteria to ferment according to the inoculation amount of 5%, said lactic acid bacteria add according to the ratio shown in table 1, refine and ferment in 37 ℃ constant temperature incubator, take the comprehensive sensory score of fermented fruit and vegetable beverage as index (according to the evaluation index of table 2 ), and the results obtained are shown in Table 1.
[0040] Table 1 Fermentation results of different combinations of lactic acid bacteria
[0041]
Embodiment 3
[0042] Embodiment 3 Preparation of lactic acid bacteria fermented functional fruit and vegetable beverage
[0043] (1) Sensory evaluation standard
[0044] Sensory analysis was carried out on the fermented fruit and vegetable beverage, and the scoring method was used to score the color, aroma, taste, clarity and overall feeling. The specific scoring table is shown in Table 2. The final score is the sum of all items, and the sensory score is judged by 10 graduate students with tasting experience in the research group.
[0045] Table 2 Sensory evaluation indicators of fermented fruit and vegetable beverages
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Abstract
The invention belongs to the field of the biotechnology and in particular relates to beta-carotene-rich lactobacillus fermented functional fruit-vegetable beverage and a preparation method of the beta-carotene-rich lactobacillus fermented functional fruit-vegetable beverage. According to the beta-carotene-rich lactobacillus fermented functional fruit-vegetable beverage, a beta-carotene-rich lactobacillus fermentationraw material is used as a fluid nutrient medium, and lactobacillus is inoculated for fermentation; the fermentationraw material is compounded by multiple kinds of fruit-vegetable puree and has multiple functions and rich and comprehensive nutrition; the fruit-vegetable beverage is prepared through lactobacillus fermentation, the nutritional ingredients in fruits and vegetables can be extracted to the maximum extent, different nutrition of multiple fruits and vegetables can be acquired, the beneficial components which are not from the fruits and vegetables also can be obtained, and the beta-carotene-rich lactobacillus fermented functional fruit-vegetable beverage has no side effect after long-term drinking, is alcohol-free, has no sedimentation, is sour, sweet and delicious, and is suitable for industrial fermentation production.
Description
technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a lactic acidbacteria fermented functional fruit and vegetable beverage rich in beta-carotene and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have more and more requirements for diet and food safety. In terms of beverages, the cheap beverages mainly formulated with carbohydrates, saccharin and pigments have long been unable to meet the needs of consumers. At present, people are more inclined to choose natural, nutritious and health-care products, and fruit and vegetable juice drinks rich in fruit and vegetable nutrition have emerged as the times require. [0003] However, most of the fruit and vegetable juice drinks currently on the market are blended with freshly squeezed fruit juice and concentrated fruit juice by adding sour agents and sweeteners, which do not conform to the concept of natural, ...
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