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Method for preparing fermented fruit and vegetable juice and application of product obtained by method

A fruit and vegetable juice, fruit and vegetable technology, applied in the direction of bacteria used in food preparation, application, yeast-containing food ingredients, etc., can solve the problem of difficult survival of microorganisms, difficulty in preservation of fermented fruit and vegetable juice, transportation and industrial application, high Brix fruit and vegetable concentration Juice is difficult to ferment and other problems, to achieve the effect of promoting growth and reducing toxicity

Inactive Publication Date: 2016-12-14
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the growth of these microorganisms requires a suitable environment. For concentrated fruit and vegetable juices with high acidity, high osmotic pressure and some antibacterial substances, it is difficult for microorganisms to survive in it, making it difficult to ferment high-Brix fruit and vegetable concentrated juices; Fermented fruit and vegetable juices are not easy to preserve, transport and industrial applications

Method used

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  • Method for preparing fermented fruit and vegetable juice and application of product obtained by method
  • Method for preparing fermented fruit and vegetable juice and application of product obtained by method
  • Method for preparing fermented fruit and vegetable juice and application of product obtained by method

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A method for preparing fermented fruit and vegetable juice described in this example comprises the following steps: take 50 g of concentrated apple juice, add 50 g of secondary water, mix evenly, and sterilize at a temperature of 105° C. for 10 minutes; 5 cfu / mL inoculated with Kluyveromyces lactis, aerated and fermented at 28°C for 40 hours until Brix was at 25°, inoculated with complex lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus bulgaricus) at a temperature of 42°C Ferment for 2 hours to pH 3.3, and standardize the fermented apple juice to obtain the finished product of fermented apple juice (live bacteria type). The standardized fermented apple juice is stored in a refrigerator at 0-4° C., and its shelf life is 21 days.

[0024] The following table shows the aroma components of fermented apple juice and unfermented apple juice in this example. The solid-phase microextraction method is used to analyze ...

Embodiment 2

[0028] Such as figure 1 As shown, the preparation method of a fermented fruit and vegetable juice described in this example includes the following steps: take 33g of concentrated grape juice, add 66g of secondary water, mix well, and sterilize at 132°C for 3s; 7 cfu / mL inoculated with mixed fermentation strains (Kluyveromyces lactis, Debaryomyces hansenii, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus bulgaricus) and fermented at 30°C for 56 hours, so that the pH dropped to 3.0 Finally, the fermentation end point is reached; the fermented grape juice concentrate is standardized, sterilized at 90°C for 10 minutes, and then filled to obtain the finished product of fermented grape juice. Its normal temperature shelf life is 6 months;

[0029] Yeast, lactic acid bacteria, and the concentration curve of live bacteria when yeast and lactic acid bacteria co-ferment grape juice, it can be clearly seen from the figure that when lactic acid b...

Embodiment 3

[0031] The preparation method of a fermented fruit and vegetable juice described in this example comprises the following steps: take 50 g of pumpkin puree, 30 g of pumpkin concentrated juice, and 20 g of secondary water, mix them evenly, and sterilize at 85° C. for 30 minutes; 5cfu / mL was inoculated with compound yeast (Kluyveromyces lactis, Kluyveromyces marx, and Dekker’s yeast) and fermented at 25°C for 6 hours, then inoculated with compound lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, Lactococcus lactis, Bulgaricus Lactobacillus) was fermented at 37°C for 36 hours, and the pH dropped to 4.2 as the end point of fermentation; after standardizing the fermented pumpkin pulp, it was pasteurized at 75°C for 30 minutes to obtain the finished product of fermented pumpkin juice, which has a shelf life of 6 months at room temperature . This method has a short yeast fermentation time and very little ethanol content, and can be used as an ingredient in ...

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Abstract

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.

Description

technical field [0001] The invention relates to a preparation method of fermented fruit and vegetable juice and the application of the obtained product, in particular to a preparation method of high-brix fermented fruit and vegetable juice and the application of the obtained product. Background technique [0002] The annual output of vegetables and fruits in my country ranks first in the world all the year round, but the low price of fresh sales, high transportation costs, and high rate of corruption and loss have caused the slow development of my country's fruit and vegetable industry. With the improvement of living standards, consumers' demand for high-calorie and high-fat diets has decreased, and their demands for natural and healthy diets have become increasingly strong. The market prospects of processed fruit and vegetable products are promising, with strong development momentum and large room for improvement. [0003] Concentrated fruit and vegetable juice can process ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/324A23V2200/308A23V2200/3262A23V2200/32A23V2200/3204A23V2250/76A23V2400/147A23V2400/125A23V2400/169A23V2400/165A23V2400/123A23V2400/249A23V2400/113A23V2400/231
Inventor 王昕悦陈雄赵华杰秦静武晓丹黄伟陈荣荣
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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