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Wild blueberry juice flavor and quality improving method by using lactobacillus plantarum fermentation

A technology of Lactobacillus plantarum and wild blueberry, applied to Lactobacillus, bacteria used in food preparation, application and other directions, can solve problems such as excessive increase of volatile acid content, reduction of malic acid, inability to effectively reduce acidity, etc., and achieve short cycle times. , The effect of fast and simple operation and low production cost

Active Publication Date: 2016-05-18
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, (1) the organic acid in wild blueberry juice is mainly quinic acid, and the use of bacteria that are effective in reducing malic acid cannot effectively reduce its acidity; (2) Oenococcus often makes the volatile acid content excessive increase, affecting the aroma quality of the juice

Method used

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  • Wild blueberry juice flavor and quality improving method by using lactobacillus plantarum fermentation
  • Wild blueberry juice flavor and quality improving method by using lactobacillus plantarum fermentation

Examples

Experimental program
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Effect test

example 1

[0022] Fresh wild blueberry fruit juice was collected after pressing and transferred to a 500L temperature-controlled fermenter with a liquid seal, sterilized at 85°C for 3 minutes, and clarified at 10°C for one week. After pouring the tank, inoculate activated Lactobacillus plantarum B7 in a ratio of 10%, so that the biomass of the thalline in the fruit juice after inoculation is about 10%. 7 CFU / mL, fermented at 23°C with temperature control. After 1 week, the temperature was lowered to stop the fermentation, and a blueberry juice product with sweet and sour taste, both blueberry fruit fragrance and lactic acid bacteria fermented frankincense was obtained.

example 2

[0024] The wild blueberry jelly is pressed at low temperature after thawing, and the juice is collected in a 200L fermenter with a liquid seal. After adding pectinase, it is clarified at 8°C for 10 days. After clarified fruit juice was sterilized by cross-flow filtration, it was inoculated with activated Lactobacillus plantarum C8 to 10 8 CFU / mL, temperature-controlled fermentation at 28°C. During the fermentation process, liquid chromatography was used to monitor the changes in the main organic acid content every 12 hours. Combined with sensory analysis, the temperature was lowered to stop the fermentation after about 2 days, and finally a wild blueberry juice fermented product with improved sensory qualities such as taste and aroma was obtained.

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Abstract

The present invention provides a wild blueberry juice flavor and quality improving method by using lactobacillus plantarum fermentation. The method is characterized in that: by inoculating lactobacillus plantarum in the wild blueberry juice to conduct a temperature controlled fermentation, the compositions of organic acids and volatile components in the fruit juice are changed, so that the sensory quality of the wild blueberry juice is enhanced. The method can also be applied in the flavor improvement of other fruit juice containing a high content of organic acids, and has advantages of being short in production cycle, controllable in cost, quick and easy in operation, etc.

Description

technical field [0001] The invention relates to a method for improving the flavor and quality of wild blueberry juice by using wild blueberry juice as a raw material and adopting a lactobacillus plantarum fermentation technology. Background technique [0002] Blueberry (Blueberry), also known as lingonberry, is a small perennial shrub, Rhododendronaceae Vaccinium, the fruit is pleasing blue, often covered with a layer of white fruit powder, and the seeds are extremely small. Blueberry fruit is rich in organic acids, amino acids, and polyphenol functional components, especially anthocyanins; recent studies have found that blueberry fruit not only has health effects such as relieving visual fatigue, enhancing immunity, and delaying aging, but also It has the functions of preventing the aging of brain nerves, strengthening the heart, anti-cancer and softening blood vessels. [0003] As far as the world is concerned, blueberries are mainly planted through cultivation, and the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84
CPCA23L2/84A23V2400/169
Inventor 朱保庆张柏林刘树勋魏铭欧阳晓宇吴玉文王绍阳
Owner BEIJING FORESTRY UNIVERSITY
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