Fruit and vegetable fermented beverage with active probiotics and method for preparing fruit and vegetable fermented beverage

An active probiotic, fruit and vegetable fermentation technology, applied to the bacteria, lactobacillus, bifidobacteria, etc. used in food preparation, can solve the problems of changing the fermentation system, preservation effects, and fruit and vegetable fermented beverages that have not yet appeared, and achieve gastrointestinal care, Increase the number and reduce the effect of bacteria growth

Inactive Publication Date: 2017-01-04
河南酵益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mixing of fermented liquid and fruit and vegetable juice in the later stage of the process changes the original fermentation system, which may affect its preservation
[0006] Most of the active probiotic drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of a blueberry fermented beverage containing active probiotics, comprising the following steps:

[0022] (1) Pulp preparation: select 500g of fresh blueberries, and after cleaning, use liquid nitrogen de-oxygenation beating technology to break the wall and pulverize, make the particle size of raw materials reach 2-8 / 1000mm at low temperature, store at low temperature, and reserve;

[0023] (2) Disinfection: Add water to the blueberry juice in a ratio of 1:1, heat it under high pressure to slightly boil for 5 minutes, and cool it to room temperature in a sterile environment;

[0024] (3) Seed solution preparation: draw 1 ring of strains from the slant of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium test tubes and insert them into MRS liquid medium for anaerobic fermentation to mature, and store them at low temperature for later use;

[0025] (4) Fermentation: After adjusting the pH of the sterilized fruit and vegetable juice...

Embodiment 2

[0031] A preparation method of a strawberry fermented drink containing active probiotics, comprising the following steps:

[0032] (1) Pulp preparation: select 500g of fresh strawberries, and after cleaning, use liquid nitrogen de-oxygenation beating technology to break the wall and pulverize, and make the particle size of raw materials reach 2-8 / 1000mm at low temperature, store at low temperature for standby;

[0033] (2) Disinfection: Add water to the strawberry juice at a ratio of 1:1, heat it under high pressure to slightly boil for 10 minutes, and cool it to room temperature in a sterile environment;

[0034] (3) Seed solution preparation: draw 1 ring of strains from the slant of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium test tubes and insert them into MRS liquid medium for anaerobic fermentation to mature, and store them at low temperature for later use;

[0035] (4) Fermentation: Adjust the pH of the sterilized fruit and vegetable juice to 6...

Embodiment 3

[0041] A preparation method of a mulberry fermented beverage containing active probiotics, comprising the following steps:

[0042] (1) Pulp preparation: select 500g of fresh mulberries, and after cleaning, use liquid nitrogen de-oxygenation beating technology to break the wall and pulverize, and make the particle size of raw materials reach 2-8 / 1000mm at low temperature, store at low temperature for standby;

[0043] (2) Disinfection: Add water to the fruit and vegetable juice at a ratio of 1:1, heat it under high pressure to slightly boil for 3 minutes, and cool it to room temperature in a sterile environment;

[0044] (3) Seed solution preparation: draw 1 ring of strains from the slant of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium test tubes and insert them into MRS liquid medium for anaerobic fermentation to mature, and store them at low temperature for later use;

[0045] (4) Fermentation: After adjusting the pH of the sterilized fruit and vege...

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PUM

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Abstract

The invention relates to a method for preparing fruit and vegetable fermented beverage with active probiotics, and belongs to the technical field of functional beverage. The method includes preparation steps of (1), preparing pulp, to be more specific, selecting fresh fruits and vegetables, cleaning the fresh fruits and vegetables and then carrying out cell-wall breaking smashing on the fresh fruits and vegetables by the aid of liquid nitrogen deoxygenation mashing technologies so that the particle sizes of raw materials reach 2-8/1000 mm at the low temperatures; (2), disinfecting fruit and vegetable pulp juice, to be more specific, mixing the fruit and vegetable pulp juice and an appropriate quantity of water with each other to obtain mixed liquid, heating the mixed liquid under the high pressures until the mixed liquid is slightly boiling for 3-10 min and then cooling the mixed liquid in aseptic environments until the temperature of the mixed liquid reaches the room temperature; (3), preparing seed liquid, to be more specific, respectively fetching an appropriate quantity of bacteria from oblique planes of bacterium test tubes, inoculating the bacteria in MRS liquid culture media, carrying out anaerobic or aerobic fermentation maturity on the bacteria under certain conditions and storing the bacteria at the low temperatures for standby application; (4), fermenting the disinfected fruit and vegetable pulp juice, to be more specific, regulating the pH (potential of hydrogen) of the disinfected fruit and vegetable pulp juice, then inoculating a certain quantity of the seed liquid in the fruit and vegetable pulp juice, adding an appropriate quantity of sugar into the fruit and vegetable pulp juice and statically fermenting the fruit and vegetable pulp juice until the fruit and vegetable pulp juice has certain sourness; (5), filtering fermented liquid, to be more specific, filtering the fermented liquid and removing large-particle matters in the fermented liquid until the fermented liquid is free of visible impurities; (6), compounding and homogenizing fermented primary pulp, to be more specific, uniformly mixing the fermented primary pulp and an appropriate quantity of dissolved edible gum with each other and then homogenizing, emulsifying and treating the fermented primary pulp; (7), seasoning homogenized and emulsified liquid, to be more specific, proportionally adding appropriate quantities of sweetening agents and citric acid into the homogenized and emulsified liquid and regulating taste of the homogenized and emulsified liquid; (8), packaging the fruit and vegetable fermented beverage. The method has the advantages that the fruit and vegetable fermented beverage contains the abundant active probiotics, accordingly, intestines and stomachs can be comprehensively tended and protected, the intestinal flora balance can be regulated, and the dietary health of human bodies can be promoted.

Description

technical field [0001] The invention relates to a fruit and vegetable fermented beverage containing active probiotics and a preparation method thereof, belonging to the technical field of functional beverages. Background technique [0002] Probiotics are closely related to human health, and they can play a vital role in the gastrointestinal environment through different ways such as the bacteria themselves and their metabolites. The nutritional value of the food fermented by probiotics is improved, and the flavor of the food is also increased and improved, so that the added value of the food to human beings is also improved. In recent years, people have paid more and more attention to the effect of probiotics on human health, so in-depth research on the physiological activity and nutritional function of probiotics has also been put on the agenda by researchers. Studies have shown that probiotics can balance the flora in the human gastrointestinal tract, improve constipation...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/135
CPCA23L2/382A23V2002/00A23V2400/113A23V2400/169A23V2400/51A23V2200/3204
Inventor 杨铭乾张庆飞
Owner 河南酵益生物科技有限公司
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