Preparation method of Hu shaddock probiotic beverage
A beverage and grapefruit technology, which is applied to the functions of bacteria, lactobacilli, and food ingredients used in food preparation, can solve the problem of no probiotic fermentation of grapefruit juice beverages, etc., to improve human immunity and promote digestion. The effect of simple absorption and preparation method
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Embodiment 1
[0026] A kind of preparation method of lactic acid bacteria fermented grapefruit juice beverage, as shown in Figure 1, concrete steps are as follows:
[0027] (1) Pretreatment of Huyou: select fresh and pest-free Huyou and wash the surface impurities, boil it in water at 85°C for 12 minutes, then peel the boiled Huyou, remove the capsule, remove the seeds, and obtain the Huyou pulp , adding water to squeeze the juice with a mass ratio of solid to liquid of 1.5:1, then passing the squeezed raw juice through a 100-mesh sieve, and taking the filtrate to pass through a 200-mesh sieve to obtain grapefruit juice;
[0028] (2) Preparation of fermented mixed raw material liquid: add 8wt% white granulated sugar and 0.2wt% stabilizer to the grapefruit juice obtained in step (1) successively, stir to obtain fermented mixed raw material liquid; wherein the stabilizer is One or both of pectin, carboxymethylcellulose and xanthan gum;
[0029] (3) Sterilization: The fermentation mixed raw m...
Embodiment 2
[0036] With above-mentioned embodiment 1, its difference is:
[0037] Step (1) In the pretreatment of Huyou, boil it in water at 80°C for 15 minutes, then peel the boiled Huyou, remove the capsule, and remove the seeds to obtain Huyou pulp, and add water at a mass ratio of 1:1. juice;
[0038] Step (2) in the preparation of fermented mixed raw material liquid: add 6wt% white granulated sugar, 0.1wt% stabilizer to grapefruit juice; Wherein stabilizer is pectin, carboxymethyl cellulose and xanthan gum one or two;
[0039] In step (3) sterilization: high-temperature sterilization at 85°C for 20 minutes, and then cooled to 42°C;
[0040] In step (4) inoculation: the inoculation amount of the lactic acid bacteria fermentation bacterial agent is 2wt%;
[0041] Step (5) During fermentation: the fermentation time is 48 hours, and the fermentation temperature is 30°C;
[0042] Step (6) post-cooking: put it in a refrigerator at 4°C for 12 hours.
Embodiment 3
[0044] With above-mentioned embodiment 1, its difference is:
[0045]Step (1) In the pretreatment of Huyou, boil it in water at 90°C for 10 minutes, then peel the boiled Huyou, remove the capsule, and remove the seeds to obtain Huyou pulp, and add water at a material-to-liquid mass ratio of 2:1 juice;
[0046] Step (2) in the preparation of fermented mixed raw material liquid: add 10wt% white granulated sugar, 0.3wt% stabilizer to grapefruit juice; Wherein stabilizer is pectin, carboxymethyl cellulose and xanthan gum one or two;
[0047] In step (3) sterilization: high-temperature sterilization at 95°C for 10 minutes, and then cooled to 45°C;
[0048] In step (4) inoculation: the inoculum amount of the lactic acid bacteria fermentation bacterial agent is 5wt%;
[0049] Step (5) During fermentation: the fermentation time is 24 hours, and the fermentation temperature is 37°C;
[0050] Step (6) post-cooking: put it in a refrigerator at 8°C for 10 hours.
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