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Pitaya peel lactic acid fermented beverage and preparation method thereof

A technology of pitaya peel and lactic acid fermentation, which is applied to the functions of food ingredients, food science, applications, etc., to achieve the effects of regulating the balance of intestinal flora, good nutrition and health care, and strong fragrance

Inactive Publication Date: 2015-12-23
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] As can be seen from the above-mentioned patents, there is no document at present that discloses the patent on the beverage aspect prepared by lactic acid bacteria fermentation with the pitaya peel as the main raw material. As disclosed in Patent 1, it is a single-cell protein feed fermented with the pitaya peel and Its production method, what patent 2 discloses is pitaya flower vinegar and its production method, what patent 3 discloses is a kind of preparation method of dragon fruit vinegar beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method for a dragon fruit peel lactic acid bacteria fermented beverage, comprising the steps of:

[0038] 1) Preparation of lactic acid bacteria starter

[0039] 1.1) Activation of strains

[0040] Fill the test tube with 6 times of water to dilute the commercially available skim milk powder to 1 / 4 of the length of the test tube, sterilize at 115°C for 20 minutes, cool to 42°C, insert preserved lactic acid bacteria strains under aseptic conditions, and cultivate at a constant temperature of 42°C until curdling , stored in a refrigerator at 0°C, and transplanted once every other week to obtain activated strains;

[0041] 1.2) Strain domestication

[0042] Inoculate the activated strains into milk containing 20% ​​by weight of dragon fruit peel juice, cultivate at a constant temperature at 42°C until curdling, and then inoculate milk containing 40% and 80% by weight of dragon fruit peel juice according to the gradient In the process, culture at a constant...

Embodiment 2

[0056] A preparation method for a dragon fruit peel lactic acid bacteria fermented beverage, comprising the steps of:

[0057] 1) Preparation of lactic acid bacteria starter

[0058] 1.1) Activation of strains

[0059] Fill the test tube with 6 times of water to dilute the commercially available skim milk powder to 1 / 4 of the length of the test tube, sterilize at 115°C for 20 minutes, cool to 42°C, insert preserved lactic acid bacteria strains under aseptic conditions, and cultivate at a constant temperature of 42°C until curdling , stored in a refrigerator at 2°C, and transplanted once every other week to obtain activated strains;

[0060] 1.2) Strain domestication

[0061] Inoculate the activated strains into milk containing 20% ​​by weight of dragon fruit peel juice, cultivate at a constant temperature at 42°C until curdling, and then inoculate milk containing 40% and 80% by weight of dragon fruit peel juice according to the gradient In the process, culture at a constant...

Embodiment 3

[0075] A preparation method for a dragon fruit peel lactic acid bacteria fermented beverage, comprising the steps of:

[0076] 1) Preparation of lactic acid bacteria starter

[0077] 1.1) Activation of strains

[0078] Fill the test tube with 6 times of water to dilute the commercially available skim milk powder to 1 / 4 of the length of the test tube, sterilize at 115°C for 20 minutes, cool to 42°C, insert preserved lactic acid bacteria strains under aseptic conditions, and cultivate at a constant temperature of 42°C until curdling , stored in a refrigerator at 4°C, and transplanted once every other week to obtain activated strains;

[0079] 1.2) Strain domestication

[0080] Inoculate the activated strains into milk containing 20% ​​by weight of dragon fruit peel juice, cultivate at a constant temperature at 42°C until curdling, and then inoculate milk containing 40% and 80% by weight of dragon fruit peel juice according to the gradient In the process, culture at a constant...

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Abstract

The invention discloses a pitaya peel lactic acid fermented beverage, which is prepared by taking pitaya peel as a main raw material and using lactobacillus fermentation and a preparation method of the beverage, and belongs to the technical field of agricultural and sideline product value-added exploitation new nutrition and health care product development. The preparation method of the pitaya peel lactic acid fermented beverage comprises the steps of adding a certain amount of granulated sugar and milk sugar after carrying out washing, pulping and color protecting on the pitaya peel; carrying out fermentation by adding lactobacillus after sterilization cooling. The pitaya peel lactic acid fermented beverage disclosed by the invention is bright in color, rich in fragrance and unique in flavor, contains abundant nutrient substances and active ingredients and has multiple healthcare effects of promoting metabolism of a human body, enhancing the immunity, resisting the tumor, resisting oxidation and the like; a nutrition additional value of pitaya is increased by comprehensively utilizing a processed by-product, i.e., the pitaya peel, of the pitaya; the pitaya peel lactic acid fermented beverage is directly prepared by utilizing lactobacillus, does not contain an additive, is simple in processing procedures and easy to realize, and has a good economic benefit and a good environment protection benefit.

Description

technical field [0001] The invention relates to a drink prepared by fermenting with lactic acid bacteria with pitaya peel as the main raw material and a preparation method thereof, belonging to the field of value-added utilization of fermented food and agricultural by-products. Background technique [0002] Pitaya is a cultivated crop for the fruit of the genus Cactaceae; [Latin scientific name] Hylocereus undulatus Britt. [alias] green dragon fruit, red dragon fruit, fairy fruit, lover fruit, native to tropical regions such as Mexico and Brazil, and now there are a large number of plantings in Taiwan, Hainan, Guangxi, Guangdong, Fujian and other places in my country. Its fruit is unique in shape, delicious and nutritious. In addition to sugar, protein, organic acid, amino acid, various mineral elements and dietary fiber, it is also rich in natural pigments and functional substances, such as beet red pigment, oligomeric Sugar, flavonoid glycosides, tea polyphenols, etc. hav...

Claims

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Application Information

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IPC IPC(8): A23L2/38
CPCA23L2/382A23V2002/00A23V2200/324A23V2200/32
Inventor 黄梅华张娥珍何全光辛明黄振勇阳仁桂覃仁源黄茂康杨再位
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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