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Compound probiotics fermented yellow peach clear juice beverage and preparation method thereof

A technology of compound probiotics and probiotics, applied in the direction of bacteria, lactobacillus, streptococcus/lactococcus used in food preparation, etc., can solve the problems that yellow peaches are easy to soften, taste not sweet, rot, etc., and achieve product color and flavor All good, long shelf life, pH lowering effect

Inactive Publication Date: 2016-12-14
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to geographical, climate, soil and other reasons, most of the yellow peaches produced in my country are not sweet or even sour compared to other varieties (such as nectarines, peaches, juicy peaches, etc.). Easy to soften and rot during the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0019] Select fresh yellow peaches, wash them, peel them, remove their cores, cut into pieces, put them in 0.5% Vc aqueous solution to protect the color, and blanch them for 3 minutes. Beat the yellow peach, add the compound enzyme preparation, and enzymolyze it at 40°C for 60 minutes. The composition of the compound enzyme is (in terms of the mass percentage of yellow peach pulp): 0.04% pectinase, 0.03% cellulase, and 0.02% xylanase , β-glucanase 0.04%, filtered with 200-mesh gauze, centrifuged at 4°C and 2000 rpm for 10 minutes, collected the supernatant, and sterilized at 68°C for 20 minutes. Activate Lactobacillus plantarum, Lactobacillus casei, and Streptococcus thermophilus at 37°C and 120 rpm shaking conditions, respectively, for 22 hours and 16 hours, wash the cells twice with sterile physiological saline, and prepare a concentration of about for 10 7 cfu / mL of starter. Add 4% (in yellow peach clear juice volume percentage) mixed probiotic starter in yellow peach cle...

Embodiment example 2

[0021] Select fresh yellow peaches, wash them, peel them, remove their cores, cut into pieces, put them in 0.5% Vc aqueous solution to protect the color, and blanch them for 2 minutes. Beat the yellow peach, add compound enzyme preparation, and enzymolyze at 40°C for 80 minutes. The composition of the compound enzyme is (in terms of mass percentage of yellow peach pulp): 0.03% pectinase, 0.02% cellulase, and 0.01% xylanase , β-glucanase 0.03%, filtered with 200-mesh gauze, centrifuged at 4°C and 2000 rpm for 15 minutes, collected the supernatant, and sterilized at 68°C for 20 minutes. Activate Lactobacillus plantarum, Lactobacillus casei, and Streptococcus thermophilus at 35°C and 120 rpm shaking conditions, respectively, for 24 hours and 18 hours, wash the bacteria twice with sterile saline, and prepare a concentration of about for 10 7 cfu / mL of starter. Add 8% (by volume percent of yellow peach clear juice) mixed probiotic starter in yellow peach clear juice, and the stra...

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PUM

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Abstract

Belonging to the field of food processing, the invention provides a compound probiotics fermented yellow peach clear juice beverage and a preparation method thereof. The process of the invention comprises the following steps: taking fresh peach as a raw material, preventing color, beating, adding a certain proportion of compound enzyme containing 0.03-0.06% of pectase, 0.02-0.05% of cellulase, 0.01-0.04% of xylanase and 0.03-0.06% of beta-glucanase; conducting enzymatic hydrolysis at 40 DEG C for 60-80 min, filtering, centrifuging, conducting pasteurization, cooling, inoculating 2-10% of compound probiotics fermentation agents including Lactobacillus plantarum, Lactobacillus casei and Streptococcus thermophilus in the ratio of 0.6-1.2:0.2-0.8:0.6-1.2; fermenting at 30-40 DEG C for 36-96 hours; regulating the sugar degree of yellow peach juice after fermentation to 5-20% and pH value to 3-6; the filling by aseptic equipment, and refrigerating for storage. The invention is characterized in that the microbial fermentation method is combined with biological enzymatic hydrolysis wall breaking technology to prepare fresh yellow peach into fermented yellow peach clear juice beverage. The product is rich in probiotics, high in nutrition and activity and good in flavor. The production method is safe and efficient, makes full use of abundant resources of yellow peach, and provides a new way for the deep processing of yellow peach and value transformation.

Description

1. Technical field [0001] The invention provides a compound probiotic fermented yellow peach clear juice drink and a preparation method thereof, belonging to the technical field of food processing. 2. Background technology [0002] Peach is a drupe fruit tree of the genus Prunus in the family Rosaceae. It originated in the Northwest Plateau of my country and is now widely distributed in Asia, Africa, Europe, America, and Australia. The 2012 US Department of Agriculture (USDA) survey report shows that the average annual output of peaches in my country ranks fourth among fruits, reaching 12 million tons, and is one of the main fruits grown. Yellow peach, named for its yellow flesh, is also known as yellow-flesh peach. It has bright and bright color, tender and juicy meat, sweet and sour taste, and rich nutrition. It is an important variety of peaches and is widely distributed in Northwest and Southwest my country. . [0003] Relevant studies have shown that every 100g of yell...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L33/10A23L33/135
CPCA23L2/04A23V2002/00A23V2400/169A23V2400/125A23V2400/249A23V2200/16
Inventor 吴寒李春阳闫征王帆张丽霞
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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