Vitamin juice beverage containing lactic acid bacteria and salt and preparing method thereof

A production method and technology of lactic acid bacteria, which are applied in the direction of sugar-containing food ingredients, inorganic compound-containing food ingredients, lactobacillus, etc., can solve the problems of fermentation base materials affecting the taste, achieve excellent conduction and moisture conductivity, avoid bacterial infection process, improve Effects of fermentation efficiency and fermentation quality

Inactive Publication Date: 2017-01-11
FUJIAN HAOCAITOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current existing similar beverages only supplement vitamins, fruit juice, salt, taurine or electrolytes, without adding lactic acid bacteria, and the residual fermentation base material affects the taste and other problems; by using Maillard reaction, by adding lactic acid bacteria to the culture medium Active strains, Australian salt, and fruit flavors are prepared t

Method used

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  • Vitamin juice beverage containing lactic acid bacteria and salt and preparing method thereof

Examples

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Comparison scheme
Effect test

Example Embodiment

[0042] Example 1

[0043] A method for preparing a vitamin fruit-flavored beverage containing lactic acid bacteria and table salt, and the specific steps are as follows:

[0044] 1. Preparation of fermentation base material

[0045] (1) Preparation of lemon juice culture solution: Wash the impurities on the lemon with running water, beat the skin with a beating machine, and wrap the fruit pulp with a cloth to squeeze the lemon juice; the juice after coarse filtration is filtered, separated and removed by a centrifugal filter Residual peel, fruit seeds, part of fiber, crushed pulp pieces and impurities to obtain lemon juice without solid particles; use sodium dihydrogen phosphate buffer to adjust the pH of the lemon juice to 3.5-5.5, sterilize the juice, and then low temperature Store for later use; get lemon juice culture solution;

[0046] (2) Preparation of lemon pomace culture solution: saccharify the residue from the lemon peel and lemon juice preparation process to obtain the sa...

Example Embodiment

[0076] Example 2

[0077] A method for preparing a vitamin fruit-flavored beverage containing lactic acid bacteria and table salt, and the specific steps are as follows:

[0078] 1. Preparation of fermentation base material

[0079] (1) Preparation of lemon juice culture solution: Wash the impurities on the lemon with running water, beat the skin with a beating machine, and wrap the fruit pulp with a cloth to squeeze the lemon juice; the juice after coarse filtration is filtered, separated and removed by a centrifugal filter Residual peel, fruit seeds, part of fiber, crushed pulp pieces and impurities to obtain lemon juice without solid particles; use sodium dihydrogen phosphate buffer to adjust the pH of the lemon juice to 3.5-5.5, sterilize the juice, and then low temperature Store for later use; get lemon juice culture solution;

[0080] (2) Preparation of lemon pomace culture solution: saccharify the residue from the lemon peel and lemon juice preparation process to obtain the sa...

Example Embodiment

[0110] Example 3

[0111] A method for preparing a vitamin fruit-flavored beverage containing lactic acid bacteria and table salt, and the specific steps are as follows:

[0112] 1. Preparation of fermentation base material

[0113] (1) Preparation of lemon juice culture solution: Wash the impurities on the lemon with running water, beat the skin with a beating machine, and wrap the fruit pulp with a cloth to squeeze the lemon juice; the juice after coarse filtration is filtered, separated and removed by a centrifugal filter Residual peel, fruit seeds, part of fiber, crushed pulp pieces and impurities to obtain lemon juice without solid particles; use sodium dihydrogen phosphate buffer to adjust the pH of the lemon juice to 3.5-5.5, sterilize the juice, and then low temperature Store for later use; get lemon juice culture solution;

[0114] (2) Preparation of lemon pomace culture solution: saccharify the residue from the lemon peel and lemon juice preparation process to obtain the sa...

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Abstract

The invention relates to a preparing method of vitamin juice beverage containing lactic acid bacteria and salt, comprising steps of 1, material preparing for fermentation; 2, syrup preparing; 3, accessory dissolution; 4, dispensing and mixing; 5, sterilization; 6, aseptic filling, filling the sterilization-finished material liquid in aseptic filling machine, with the PET bottle used as filling container; 7, packaging, finishing the filled products with inspection, printing, label, packing and palletizing and delivering into warehouse. This vitamin juice beverage can fully replenish vitamin, electrolyte, fruit juice, taurine, salt and probiotic; supplement the lost water, nutrients and salt after sports while promoting absorption; protect the intestine and avoid intestinal damage caused by rapid water supply; the fermented milk contains high-quality protein which is easy to digest, and protease of lactic acid bacteria can gradually decompose milk protein into polypeptides and various amino acids, wherein polypeptides has diverse physiological functions such as antibacterial, hypertension resistance, promoting metabolism and strengthening calcium absorption.

Description

technical field [0001] The invention relates to the technical field of food industry production, in particular to a vitamin fruit drink containing lactic acid bacteria and salt and a preparation method thereof. Background technique [0002] The current existing similar beverages only supplement vitamins, fruit juice, salt, taurine or electrolytes, without adding lactic acid bacteria, and the residual fermentation base material affects the taste and other problems; by using Maillard reaction, by adding lactic acid bacteria to the culture medium Active strains, Australian salt, and fruit flavors are prepared to supplement vitamins, juice, salt, taurine, electrolytes, and lactic acid bacteria. At the same time, the beneficial bacteria of lactic acid bacteria themselves are used to activate the intestinal tract and increase vitamins, salt, taurine, and electrolytes. absorption, and use lactic acid bacteria to decompose milk protein into amino acids, and indirectly supplement ami...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L33/00A23L33/15A23L33/175A23L33/135A23L33/16A23C9/13A23C9/127
CPCA23C9/127A23C9/1307A23C9/1322A23L2/02A23L2/52A23L2/84A23V2002/00A23V2400/147A23V2400/143A23V2400/165A23V2400/231A23V2400/175A23V2400/249A23V2200/30A23V2200/32A23V2200/02A23V2200/326A23V2250/60A23V2250/61A23V2250/606A23V2250/5072A23V2250/032A23V2250/044A23V2250/042A23V2250/1614A23V2250/16A23V2250/708A23V2250/712A23V2250/7052A23V2250/706A23V2250/0644
Inventor 陈忠实秦浩杰李佳胜
Owner FUJIAN HAOCAITOU FOOD
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