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Low-alcohol probiotics beverage and processing method thereof

The technology of a probiotic beverage and a processing method is applied in the field of fruit wine and fruit beverage production, and achieves the effects of high alcohol content, low requirements for process equipment, and overcoming adverse effects

Inactive Publication Date: 2016-02-10
HUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant report on the production of low-alcohol probiotic beverages by pulsed electric field and ultrasonic wave

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Treat lychee, longan, pineapple and other fruits to obtain clarified juice. First, use a pulse electric field with a frequency of 10 Hz and an electric field strength of 30 kV / cm for a treatment time of 100 μs, and then use ultrasonic treatment with a frequency of 30 kHz for 20 seconds to obtain a treatment solution. ;

[0015] (2) Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus plantarum were mixed according to the mass ratio of 1:1:1:2 and inoculated into the treatment liquid for fermentation. The fermentation temperature was controlled at 30°C and the fermentation time was After 8 hours of fermentation, a lactic acid stock solution was obtained.

[0016] (3) Treat the lactic acid stock solution with an ultrasonic wave with a frequency of 30kHz for 10s, add 200mg / L yeast to the lactic acid stock solution for alcoholic fermentation, the fermentation temperature is 10°C, and the fermentation time is 25 days. Promptly obta...

Embodiment 2

[0019] (1) To obtain clarified fruit juice after processing lychee, longan and other fruits, first use a pulsed electric field with a frequency of 20 Hz and an electric field strength of 35 kV / cm for a processing time of 150 μs, and then use ultrasonic treatment with a frequency of 40 kHz for 30 seconds to obtain a treatment solution;

[0020] (2) Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus plantarum were mixed according to the mass ratio of 2:1:2:2 and inoculated into the treatment solution for fermentation. The fermentation temperature was controlled at 40°C and the fermentation time was After 12 hours, the lactic acid stock solution was obtained after the fermentation was finished.

[0021] (3) Treat the lactic acid stock solution with ultrasonic waves with a frequency of 35kHz for 15s, add 300mg / L yeast to the lactic acid stock solution for alcoholic fermentation, the fermentation temperature is 15°C, and the fermentation time...

Embodiment 3

[0024] (1) To obtain clarified fruit juice after processing the lychees, first use a pulsed electric field with a frequency of 30 Hz and an electric field strength of 40 kV / cm for a processing time of 200 μs, and then use an ultrasonic wave with a frequency of 50 kHz for 40 seconds to obtain a treatment solution;

[0025] (2) Inoculate Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus plantarum into the treatment liquid for fermentation according to the mass ratio of 2:3:2:3. The fermentation temperature is controlled at 50°C and the fermentation time is After 24 hours, the lactic acid stock solution was obtained after the fermentation was completed.

[0026] (3) Treat the lactic acid stock solution with an ultrasonic wave with a frequency of 40kHz for 20s, add 400mg / L yeast to the lactic acid stock solution for alcoholic fermentation, the fermentation temperature is 20°C, and the fermentation time is 40d. Promptly obtain the low-alcoh...

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Abstract

The invention discloses low-alcohol probiotics beverage and a processing method thereof. The method includes: processing fruit to obtain clear fruit juice, processing with a pulse electric field with the frequency being 10-30Hz and electric field intensity being 30-40 kV / cm for 100-200 microseconds, and processing with ultrasonic waves with the frequency being 30-50kHz for 20-40 seconds to obtain processed juice; mixing lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei and lactobacillus plantarum to obtain mixed lactic acid bacteria, and fermenting at 30-50 DEG C for 8-24 hours to obtain lactic acid concentrate, wherein the mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to lactobacillus casei to lactobacillus plantarum is 1-2 to 1-3 to 1-2 to 2-3; processing the lactic acid concentrate with the ultrasonic waves with the frequency being 30-40kHz for 10-20 seconds, adding 200-400mg / L of saccharomyces cerevisiae into the lactic acid concentrate to perform alcoholic fermentation at 10-20 DEG C for 25-40 days, and filtering with a 0.45-micrometer filter membrane after the fermentation to obtain the low-alcohol probiotics beverage. The produced low-alcohol probiotics beverage is rich in various probiotics such as the lactic acid bacteria and saccharomyces cerevisiae and has typical fruit and lactic acid fragrance, and fragrance substances in fermented wine are well kept.

Description

technical field [0001] The invention relates to the field of fruit wine and fruit beverage production, in particular to a processing method of a low-alcohol probiotic beverage and the beverage. Background technique [0002] Guangdong is rich in fruits such as lychee, longan and pineapple. Except some fruits are used as fresh food, alcoholic probiotic beverage products fermented from fruits have become a new processing direction in recent years. Probiotics are a type of active microorganisms that are beneficial to the human body and can improve the micro-ecological balance of the human body. Probiotics can produce digestive enzymes to help the human body better digest and absorb the nutrients in the food ingested, and can produce pantothenic acid, niacin, B1 , B2, B6 and other vitamins can eliminate the harm of harmful bacteria to the body, prevent and treat intestinal syndrome, respiratory infection and other diseases, and have a certain effect on improving the body's endura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张斌罗帝洲
Owner HUIZHOU UNIV
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