Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented mixed fruit and vegetable juice beverages and preparation method thereof

A technology for fruit and vegetable juices and fermented raw materials, applied in the directions of bacteria used in food preparation, food ingredients as antioxidants, functions of food ingredients, etc., to achieve the effects of large market potential, low cost and suitable taste

Inactive Publication Date: 2017-02-22
SOUTH CHINA UNIV OF TECH
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the lack of research on existing lactic acid bacteria fermented papaya and carrot drinks, and aims to provide a fermented mixed fruit and vegetable juice drink and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented mixed fruit and vegetable juice beverages and preparation method thereof
  • Fermented mixed fruit and vegetable juice beverages and preparation method thereof
  • Fermented mixed fruit and vegetable juice beverages and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The first step is the preparation of the mixed fruit and vegetable juice drink: the cut papaya and carrot are mixed and crushed in a ratio of 3:1, and then sucrose and water are added to obtain the mixed fruit and vegetable juice drink. The total content of papaya and carrot in the mixed fruit and vegetable juice beverage is 60%, the content of sucrose is 10%, and the balance is water.

[0035] The second step is heat sterilization of mixed fruit and vegetable juice beverage: heating at 90°C for 7 minutes.

[0036] The third step is to cool the sterilized mixed fruit and vegetable juice drink, and then add 6% of the volume percentage to the activation solution of Lactobacillus plantarum DMDL 9010, and ferment it at 34°C for 18 hours, then aseptically fill and refrigerate to obtain the live beverage. Bacteria-type fermented mixed fruit and vegetable juice beverage, in which the lactic acid content is 2.60g / L, the pH is 3.37, and the number of viable bacteria reaches 3.5×...

Embodiment 2

[0068] The first step is the preparation of the mixed fruit and vegetable juice drink: the cut papaya and carrot are mixed and crushed in a ratio of 2:1, and then sucrose and water are added to obtain the mixed fruit and vegetable juice drink. The total content of papaya and carrot in the mixed fruit and vegetable juice drink is 50%, the content of sucrose is 5%, and the balance is water.

[0069] The second step is heat sterilization of mixed fruit and vegetable juice beverages: heating at 93°C for 11 minutes.

[0070] The third step is to cool the sterilized mixed fruit and vegetable juice drink, then insert 7% of the volume percentage into Lactobacillus plantarum DMDL 9010 activation solution, ferment at 40°C for 12 hours, then aseptically fill and refrigerate to obtain the Live bacteria fermented mixed fruit and vegetable juice beverage, in which the lactic acid content is 2.51g / L, the pH is 3.42, and the number of viable bacteria reaches 2.8×10 9 cfu / mL, far greater than...

Embodiment 3

[0084] The first step is the preparation of the mixed fruit and vegetable juice drink: the cut papaya and carrot are mixed and crushed in a ratio of 4:1, and then sucrose and water are added to obtain the mixed fruit and vegetable juice drink. The total content of papaya and carrot in the mixed fruit and vegetable juice drink is 70%, the content of sucrose is 15%, and the balance is water.

[0085] The second step is heat sterilization of mixed fruit and vegetable juice beverages: heating at 96°C for 15 minutes.

[0086] The third step is to cool the sterilized mixed fruit and vegetable juice drink, and then insert 8% of the volume percentage into Lactobacillus plantarum DMDL 9010 activation solution, ferment at 28°C for 22 hours, aseptically fill and refrigerate to obtain live Bacteria-type fermented mixed fruit and vegetable juice beverage, in which the lactic acid content is 2.63g / L, the pH is 3.35, and the number of viable bacteria reaches 3.3×10 9 cfu / mL, far greater tha...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Titrated acidityaaaaaaaaaa
Viable countaaaaaaaaaa
Titrated acidityaaaaaaaaaa
Login to View More

Abstract

The invention discloses fermented mixed fruit and vegetable juice beverages and a preparation method thereof; the preparation method comprises the steps: mainly taking a papaya and carrot mixed fruit and vegetable juice as a fermentation raw material, inoculating with a lactobacillus plantarum DMDL9010 (with the preservation number of CGMCC NO.5172) activation solution according to the volume percentage of 6%-8%, fermenting for 12 h-22 h at the temperature of 28 DEG C-40 DEG C, and thus obtaining the two fermented mixed fruit and vegetable juice beverages. The obtained fermented mixed fruit and vegetable juice beverages allow lactic acid bacteria fermentation and processing of fruits and vegetables to be combined together, belong to natural additive-free beverages, and have suitable taste; the preparation method has the advantages of simple process, low cost, convenience in operation, and large market potential; moreover, the mixed fruit and vegetable juice beverages have a certain function of adjusting human body intestinal health, break up a traditional lactic acid bacteria beverage processing mode, and have important industrial value.

Description

technical field [0001] The invention belongs to the technical field of lactic acid bacteria and fruit and vegetable processing, and in particular relates to a fermented mixed fruit and vegetable juice drink with antioxidant activity and a preparation method. Background technique [0002] In recent years, consumers are increasingly pursuing natural and healthy food without additives, and probiotic products obviously meet consumer needs. However, there is no doubt that fermented dairy products still account for the majority of probiotic products, with 78% of probiotic products sold in the form of yogurt. Because some people are lactose intolerant and some areas are economically backward, fermented milk products have high nutritional value but high cost. Therefore, it is of great potential value to develop a low-cost, green and healthy product. Performing lactic acid fermentation of fresh fruits and vegetables is a low-cost and sustainable process aimed at preserving the organ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L33/00A23L33/135
CPCA23L2/382A23V2002/00A23V2400/169A23V2200/3204A23V2200/32A23V2200/02
Inventor 刘冬梅陈思敏李清兰
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com