Preparation method for vegetable lactic drinks process by using lactic acid fermented solution

A technology of compound microorganisms and plant lactic acid bacteria is applied in the field of preparation methods of plant lactic acid bacteria fermented beverages, which can solve the problems of unpredictable antioxidant effect and digestion and absorption, unable to obtain high-efficiency fermented beverages, low fermentation efficiency, etc., and achieve external competitiveness. High quality, improved antioxidant effect, improved digestion and absorption effect

Inactive Publication Date: 2015-11-25
金英旭
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Problems solved by technology

[0008] However, the above prior art 1 uses lactic acid bacteria isolated from flatfish sauce to ferment plant materials, and prior art 2 inoculates birch sap with one or more types of lactic acid bacteria for fermentation. effect, but because it is a low-concentration fermented beverage, the number of strains is small, and the fermentation efficiency is low,

Method used

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  • Preparation method for vegetable lactic drinks process by using lactic acid fermented solution

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Embodiment

[0019] Such as figure 1 Shown, preparation method of the present invention comprises the following steps:

[0020] The plant material is put into a pressure tank together with 5-8 times of water, heated with a heater, maintained at 70-80°C, and extracted for 5-7 hours under the condition of maintaining the internal pressure of the tank at 500-700mmHg.

[0021] In the above extraction step, the plant material is put into a sack and put into water, so that the residue can be easily processed after the extraction operation is completed. During the extraction process, ultrasonic vibration and fine air bubbles are sent into the pressure tank to make the plant material deep Decomposition can be carried out to improve the extraction effect.

[0022] Then, a filtration step of cooling the extract to 40° C. or lower and filtering with a filter to remove impurities was performed.

[0023] Then, implement the plant material extract of 82-88% by weight, the concentrated fruit juice of 8...

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Abstract

The invention relates to a preparation method for vegetable lactic drinks process by using lactic acid fermented solution. The preparation method comprises the following steps that plant raw material and -8 times of water are poured into a pressure can and heated at the temperature of 70 to 80 DEG C; five to seven h of liquid is extracted from the pressure can with the pressure of 500 to 700 mmHg; extract liquid is cooled to the temperature of lower than 40 DEG C; impurities are filtered via a filter; 82 to 88 % by weight of plant raw material, 8 to 12% by weight of concentrated juice, 2 to 4% by weight of composite microorganism fermentation liquid and 2 to 4% by weight of sweetening agent are evenly mixed and fermented for 4 to 8 hours at the temperature of 25 to 45 DEG C; the plant material fermentation liquid after fermented is filtered via the filter and disinfected for 13 to 17 seconds at the temperature of 63 to 75 DEG C; then the plant fermentation liquid is cured in the a curing chamber for 22 to 26 hours at the temperature of 1 below to 8 DEG C; and at last the liquid is filled into a container for package. The lactic acid fermented drink has high performance and high quality.

Description

technical field [0001] The invention relates to a method for preparing a plant lactic acid bacteria fermented beverage using a compound microbial fermentation liquid, more specifically, after fermenting a mixture of a plant material extract and a concentrated fruit juice with a compound microbial fermentation liquid, then filtering and sterilizing, so that It is a high-efficiency, high-quality lactic acid bacteria fermented drink that has excellent storability while increasing the number, and has improved antioxidant effects and digestion and absorption. Background technique [0002] Generally, lactic acid bacteria drinks are prepared by mixing lactic acid bacteria into milk or skim milk for lactic acid fermentation, and have a unique sour flavor, so they have been widely used as favorite foods since a long time ago. [0003] The lactic acid bacteria beverage using milk or skimmed milk as mentioned above has the problem that the content of animal fat and cholesterol is quite...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/02A23L2/84
CPCA23C9/12
Inventor 金英旭
Owner 金英旭
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