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Fructan-rich fruit and vegetable juice beverage and preparation method thereof

A technology for fruit and vegetable juice and fructan, which is applied to sugary food ingredients, food preparation, bacteria used in food preparation, etc., can solve problems such as artificial addition, and achieve the effects of saving production costs, reducing pollution risks, and having a wide range of sources.

Active Publication Date: 2015-11-18
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, in order to solve the problem that the current market lacks fruit and vegetable juice beverages with fructan as the main functional component, most of the existing fructan-producing bacteria are pathogenic bacteria, and most of the polysaccharides in similar beverages are artificially added, a solution is provided. A kind of fruit and vegetable juice drink rich in fructan and preparation method thereof

Method used

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  • Fructan-rich fruit and vegetable juice beverage and preparation method thereof
  • Fructan-rich fruit and vegetable juice beverage and preparation method thereof
  • Fructan-rich fruit and vegetable juice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 is rich in the preparation of the fruit and vegetable juice drink of fructan

[0030] 1. Materials and methods

[0031] Preparation of tomato juice sucrose medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to get the juice, boiled for 5 minutes, centrifuged at 8000g for 10 minutes to get the supernatant, added 15% (w / v) sucrose and heated to dissolve Cool to room temperature, adjust the pH to 6.5 with food-grade alkali, sterilize at 121°C for 20 minutes, and cool to room temperature to obtain a sterile tomato juice sucrose medium.

[0032] Preparation of seeds (fermentation strains): the lyophilized powder of Leuconostoccitreum (Leuconostoccitreum) BD01707 whose preservation number is CGMCCNo. / v) On the M17 agar medium (MerckCo. Germany) of sucrose, 28 ℃ of aerobic cultures were taken out for 24 hours, and a single colony was picked with an inoculation loop and put into 20 mL of M17 liquid medium (MerckCo.) c...

Embodiment 2

[0060] Embodiment 2 is rich in the preparation of the fruit and vegetable juice drink of fructan

[0061] 1. Materials and methods

[0062] Preparation of tomato juice sucrose medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to get the juice, boiled for 10 minutes, centrifuged at 4000g for 12 minutes to take the supernatant, added 30% sucrose by mass, heated to dissolve and then cooled to room temperature, adjust the pH to 7.5 with food-grade alkali, sterilize at 135°C for 10 minutes, and cool to room temperature to obtain a sterile tomato juice sucrose medium.

[0063] The preparation of seeds (fermentation strains), the preparation of polysaccharides (fructans) in the fermentation broth, and the preparation of polysaccharides (fructans) in fruit and vegetable juice beverages: the same as in Example 1.

[0064] 2. Preparation of fruit and vegetable juice beverage rich in fructan

[0065] (1) Aseptically inoculate the obtained ...

Embodiment 3

[0068] Embodiment 3 is rich in the preparation of the fruit and vegetable juice beverage of fructan

[0069] 1. Materials and methods

[0070] Preparation of tomato juice sucrose medium: ripe tomatoes were cleaned, peeled, squeezed by a juicer, filtered through 120-mesh gauze to get the juice, boiled for 1 min, centrifuged at 12000 g for 8 min to take the supernatant, added 5% sucrose by mass, heated to dissolve and then cooled to room temperature, adjust the pH to 5.5 with food-grade alkali, sterilize at 110°C for 30 minutes, and cool to room temperature to obtain a sterile tomato juice sucrose medium.

[0071] The preparation of seeds (fermentation strains), the preparation of polysaccharides (fructans) in the fermentation broth, and the preparation of polysaccharides (fructans) in fruit and vegetable juice beverages: the same as in Example 1.

[0072] 2. Preparation of fruit and vegetable juice beverage rich in fructan

[0073] (1) Aseptically inoculate the obtained Leucono...

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Abstract

The present invention discloses a fructan-rich fruit and vegetable juice beverage and a preparation method thereof. The fruit and vegetable juice beverage preparation method is as follows: Leuconostoc citreum fermentation stran is fermented and cultured in a tomato juice sucrose medium. The used leuconostoc citreum is a lactic acid bacteria and the fermentation product has a higher food safety. The preparation method greatly simplifies the production steps, saves the cost of production, and at the same time reduces the contamination risk caused by non-continuous operation. The used fermentation medium in the preparation process is wide in a variety of sources and low in cost, is natural and safe, reduces material costs, and at the same time improves the safety of food.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a fruit and vegetable juice drink rich in fructan and a preparation method thereof. Background technique [0002] Polysaccharide is a macromolecular polymer composed of monosaccharides bonded by glycosidic bonds. Studies have shown that polysaccharides have beneficial functions such as immune regulation, anti-virus, anti-cancer, hypoglycemic, and blood pressure. Polysaccharides in nature are mainly distributed in microorganisms, higher plants, animals, lichens, and algae. Among them, polysaccharides derived from microorganisms, especially exopolysaccharides, are the growth of certain microorganisms (such as lactic acid bacteria, Agrobacterium, rhizobium, etc.) A class of carbohydrate compounds that are secreted outside the cell wall during metabolism. Among them, the polysaccharide attached to the outside of the microbial cell wall is called capsular polysaccharide, while...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L1/03A23L1/30C12P19/04A23L2/38
CPCA23L2/02C12P19/04A23V2002/00A23V2400/315A23V2200/30A23V2250/628A23V2250/032A23V2250/606A23V2250/61A23V2250/2482A23V2250/044A23V2250/056A23V2250/042A23V2250/242A23V2250/246A23V2250/022
Inventor 韩瑨刘振民吴正钧鄢明辉吴江
Owner BRIGHT DAIRY & FOOD
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