Lactobacillus fermented hawthorn juice and preparation method thereof

Abstract

The invention discloses a lactobacillus fermented hawthorn juice and a preparation method thereof. The lactobacillus fermented hawthorn juice is prepared from the following raw materials in parts by weight: 200-300 parts of hawthorn, 65-85 parts of fresh tofu pulp, 6-10 parts of white granulated sugar, 0.05-0.35 part of citric acid, 1-3 parts of lotus seed core, 4-6 parts of cassia seed, 2-4 parts of duck skin and 2-4 parts of garlic leaf. The preparation method comprises the following steps: lowering the water content in the flesh of the blueberry juice, injecting the nutrients in the tofu pulp into the blueberry juice in a vacuum nutrient seepage treatment mode, and finally, fermenting to produce the lactobacillus fruit juice. By using the lotus seed core, cassia seed and other raw materials, the prepared fruit juice has the health-care functions of lowering the blood pressure and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to hawthorn juice fermented by lactic acid bacteria and a preparation method thereof. Background technique [0002] The School of Life Engineering of Shenyang Institute of Technology published an article on the development of fruit juice lactic acid bacteria fermented beverages. The lactic acid bacteria fermented beverage is made of fruit, using Na HSO3 and CuSO4 to protect the color of the juice, 1.2% pectinase for 1 hour, compounded with 0.10% xanthan gum, 0.05% jelly powder, CMC 0.06%, gelatin 0.20%, 20% fruit juice is added with 8% white sugar and 0.10% citric acid. The optimal fermentation condition for the lactic acid bacteria fermented beverage of kiwi fruit juice is to inoculate 0.07% lactic acid bacteria into the juice with an initial pH value of 6 at 38 [0003] Fermented at ℃ for 8 h. [0004] However, the juice drink made by this method only possesses the nutrition that...

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Problems solved by technology

[0004] However, the fruit juice drink made by this method only possesses the nutrition that the fruit has, and its functionality is relatively single.