Nitraria sibirica Pall lactobacillus fermented beverage and preparation method thereof

A technology of lactic acid bacteria fermentation and thorn fruit lactic acid bacteria is applied in the directions of lactobacillus, bacteria used in food preparation, bifidobacteria, etc., can solve problems such as lack of mature products, and achieve the effects of inhibiting proliferation, good market prospects, and preventing peroxidation.

Pending Publication Date: 2016-12-21
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no mature product about lactic acid bacteria fermented Nitraria juice, which is a relatively new research

Method used

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  • Nitraria sibirica Pall lactobacillus fermented beverage and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] A preparation method of Nitraria lactic acid bacteria fermented beverage is as follows:

[0030] (1) Preparation of seed liquid: pick two rings from the culture medium of Lactobacillus acidophilus, Lactobacillus plantarum or Bifidobacterium preserved on the slant and place them in the MRS liquid medium for cultivation respectively, and the pH value of the medium is adjusted to 6.2-6.4; the culture conditions of the three kinds of bacteria are respectively: Lactobacillus acidophilus is cultivated at 36±1℃ for 6 hours, and the concentration of bacteria is 2.2×10 8 CFU / mL of Lactobacillus acidophilus seed solution; Lactobacillus plantarum was cultivated at 36±1°C for 15 hours, and the concentration of bacteria was 3.4×10 8 CFU / mL Lactobacillus plantarum seed solution; Bifidobacteria were cultured at 36±1°C for 8 hours, and the concentration of bacteria was 1.5×10 8 CFU / mL of Bifidobacterium seed solution;

[0031] (2) Preparation of Nitraria raw juice: Weigh a certain qu...

Embodiment 2

[0037] A preparation method of Nitraria lactic acid bacteria fermented beverage is as follows:

[0038] (1) Preparation of seed liquid: pick two rings from the culture medium of Lactobacillus acidophilus, Lactobacillus plantarum or Bifidobacterium preserved on the slant and place them in the MRS liquid medium for cultivation respectively, and the pH value of the medium is adjusted to 6.2-6.4; the culture conditions of the three kinds of bacteria are as follows: Lactobacillus acidophilus is cultivated at 36±1℃ for 8 hours, and the concentration of bacteria is 3.3×10 8 CFU / mL of Lactobacillus acidophilus seed solution; Lactobacillus plantarum was cultured at 36±1°C for 16 hours, and the concentration of bacteria was 3.8×10 8 CFU / mL Lactobacillus plantarum seed solution; Bifidobacteria were cultured at 36±1°C for 12 hours, and the bacterial concentration was 2.5×10 8 CFU / mL of Bifidobacterium seed solution;

[0039] (2) Preparation of Nitraria raw juice: Weigh a certain quality...

Embodiment 3

[0045] A preparation method of Nitraria lactic acid bacteria fermented beverage is as follows:

[0046] (1) Preparation of seed liquid: pick two rings from the culture medium of Lactobacillus acidophilus, Lactobacillus plantarum or Bifidobacterium preserved on the slant and place them in the MRS liquid medium for cultivation respectively, and the pH value of the medium is adjusted to 6.2-6.4; the culture conditions of the three kinds of bacteria are respectively: Lactobacillus acidophilus is cultured at 36±1°C for 10 hours, and the concentration of bacteria is 3.5×10 8 CFU / mL of Lactobacillus acidophilus seed solution; Lactobacillus plantarum was cultured at 36±1°C for 18 hours, and the concentration of bacteria was 4.2×10 8 CFU / mL Lactobacillus plantarum seed solution; Bifidobacteria were cultured at 36±1°C for 12 hours, and the bacterial concentration was 2.5×10 8 CFU / mL of Bifidobacterium seed solution;

[0047] (2) Preparation of Nitraria raw juice: Weigh a certain quali...

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Abstract

The invention discloses a Nitraria sibirica Pall lactobacillus fermented beverage and a preparation method thereof. The fermented beverage is prepared by steps of preparing a Nitraria sibirica Pall normal juice from dried Nitraria sibirica Pall fruits and carrying out anaerobic fermentation by the use of compound lactobacillus, wherein the compound lactobacillus contains lactobacillus plantarum, lactobacillus acidophilus and bifidobacterium, and cell concentration of the compound lactobacillus is 108-109 CFU/ml. Dried Nitraria sibirica Pall fruits are used as the raw material, and a special type of compound lactobacillus is utilized. Meanwhile, fermentation conditions such as solid-to-liquid ratio, fermentation temperature, inoculation quantity, culture volume and the like are optimized, and the best fermentation technology is determined through indexes such as change rate of total sugar content and sensory evaluation, etc. so as to obtain the Nitraria sibirica Pall lactobacillus fermented beverage. According to fermented beverage, astringent taste is removed, unique fermentation fragrance is increased, and the mouthfeel is pleasant, sour-sweet and palatable. By the preparation method, the Nitraria sibirica Pall fruit juice is developed from a general nutritious food into a functional food with a special curative effect. The technology of the invention is simple and feasible, can be promoted at large scale, and has a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of a Nitraria lactic acid bacteria fermented beverage. Background technique [0002] Nitraria is mostly distributed in arid areas. The fruit of Nitraria has high nutritional and medicinal value. The fruit of Nitraria has the functions of invigorating the stomach and nourishing the spleen, nourishing yin and moistening the lungs, promoting blood circulation and eliminating food. It is mainly used in the folk to treat weak spleen and stomach, digestion Bad, neurasthenia and other diseases. Modern scientific research has proved that Nitraria is rich in anthocyanins, polyphenols, flavonoids and other components, so Nitraria has anti-oxidation, anti-fatigue, anti-hypoxia, lowering blood fat, and preventing arteriosclerosis. The fruit of Nitraria is sweet and sour, commonly known as "sand cherry", and its processed food has the functions of nutrition and hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/135
CPCA23L2/382A23V2002/00A23V2400/113A23V2400/169A23V2400/51A23V2200/30A23V2250/032A23V2250/60
Inventor 叶淑红梁媛孙浩男韦琮智王璐孙立东
Owner DALIAN POLYTECHNIC UNIVERSITY
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