A kind of production method of natural spiny melon turbid juice enzyme beverage

A production method, the technology of the horned melon, which is applied to the functions of food ingredients, food ingredients containing oligosaccharides, bacteria used in food preparation, etc., can solve the problems of deep processing, low development and utilization, and restrictions on the health of the horned melon industry chain Development and other issues, to achieve the effect of regulating the balance of intestinal flora, inhibiting reproduction and the formation of spoilage substances, and enhancing immunity

Active Publication Date: 2019-01-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are almost no high value-added products of spiny melon on the market, and its level of deep processing, development and utilization is still low, which seriously restricts the healthy development of the whole industrial chain of spiny squash

Method used

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  • A kind of production method of natural spiny melon turbid juice enzyme beverage
  • A kind of production method of natural spiny melon turbid juice enzyme beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 5 kg of fresh ripe thorn horned melon, wash and crush it, add 0.03% pectinase to hydrolyze it for 12 hours, squeeze the juice, add an appropriate amount of sucrose to adjust the slurry to 12°Brix, and then insert the cell number ratio of 4:1 For the mixed bacterial solution of Lactococcus lactis CICC23610 and Saccharomyces cerevisiae CICC1016, the inoculation amount is 2.0% (W / W). Ferment at 30°C for 7-10 days, stop the fermentation when the pH reaches 4.0, and store in a low-temperature storage tank at 4-8°C for 7 days. Add 5% honey, 0.8% maltitol, 0.2% galacto-oligosaccharide etc. to the fermented liquid for deployment; then use a microfiltration filter to filter; then after pasteurization, make an oral liquid beverage product, and in 4 Store at -10°C.

Embodiment 2

[0026] Take 5 kg of fresh mature spinach melon, wash and crush it, add 0.03% pectinase for enzymolysis for 12 hours, squeeze the juice, add an appropriate amount of sucrose to adjust the slurry to 12°Brix, and then insert the cell number ratio of 3:1 For the mixed bacterial solution of Lactococcus lactis CICC23610 and Saccharomyces cerevisiae CICC1016, the inoculation amount is 2.0% (W / W). Simultaneously ferment at 30°C for 7-10 days, stop the fermentation when the pH reaches 4.0, and store in a low-temperature storage tank at 4-8°C for 7 days. Add 5% honey, 0.5% maltitol, 0.1% galacto-oligosaccharide etc. to the fermented liquid for deployment; then use a microfiltration filter to filter; then after pasteurization, make an oral liquid beverage product, and in 4 Store at -10°C.

Embodiment 3

[0028] Take 10kg of fresh mature spinach melon, wash and crush it, add 0.02% pectinase to enzymolyze it for 15 hours, squeeze the juice, add an appropriate amount of sucrose to adjust the slurry to 12°Brix, and then insert the cell number ratio of 4:1 For the mixed bacterial solution of Lactococcus lactis CICC23610 and Saccharomyces cerevisiae CICC1016, the inoculation amount is 2.0% (W / W). Simultaneously ferment at 30°C for 7-10 days, stop the fermentation when the pH reaches 4.0, and store in a low-temperature storage tank at 4-8°C for 7 days. Add 4% honey, 0.5% maltitol, 0.2% galacto-oligosaccharide to the fermented liquid for deployment; then use a microfiltration filter to filter; then after pasteurization, make an oral liquid beverage product, and in 4 Store at -10°C.

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Abstract

The invention provides an enzyme drink of turbid melon juice and a production method thereof, which is an enzyme beverage prepared by synchronous fermentation of lactic acid bacteria and yeasts from natural turbid juice of thorn melon. The production method of the product is as follows: cutting and crushing the mature thorn horn melon, extracting turbid juice after enzymatic hydrolysis, adding lactic acid bacteria and yeast to ferment synchronously, adjusting the flavor, and filtering and sterilizing. The present invention directly squeezes the turbid juice from the natural thorn-horned melon, and after simultaneous fermentation by lactic acid bacteria and yeast, the natural flavor, aroma and nutritional components of the original fruit are successfully maintained, and at the same time, abundant metabolites are produced due to the metabolism of microorganisms. The health care function of the product is improved; the product has elegant fragrance, comfortable taste and rich nutrition; the invention has simple process, unique technology and broad application prospect.

Description

technical field [0001] The invention relates to a natural fruit and vegetable enzyme beverage and a preparation method thereof, in particular to a method for preparing a natural turbid juice enzyme beverage of spinach melon turbid juice by using specific lactic acid bacteria and yeasts, belonging to the technical field of food and beverage. Background technique [0002] Ordinary fruit and vegetable juice drinks have the characteristics of rich nutrition and delicious taste, but as the storage time increases, the quality and flavor change, and preservatives, antioxidants and stabilizers need to be added. Cucumis metuliferus, also known as fire ginseng fruit, is native to the Kalahari desert region. It is an annual vine herb belonging to the Cucurbitaceae cucumber genus. When mature, the skin is very hard and uneven. The meat is delicate and multi-seed, the taste is sweet, and it tastes like a mixture of bananas, lemons and cucumbers. It is rich in nutrients and has high nutri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/135A23L33/14
CPCA23L2/382A23V2002/00A23V2400/157A23V2400/231A23V2200/32A23V2200/324A23V2200/302A23V2200/30A23V2250/762A23V2250/628A23V2250/6416A23V2250/28
Inventor 彭帮柱潘思轶薛淑静关键刘凤霞胡婉峰
Owner HUAZHONG AGRI UNIV
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