Method for improving relevant enzyme activity through probiotic fermented fruit and vegetable juice
A technology of fruit and vegetable juices and probiotics, applied in the field of probiotic fermented food and beverages, can solve many problems such as improving protease activity, lipase activity and total acid, enriching nutrients and taste, and improving related enzyme activities Effect
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Embodiment 1
[0028] Embodiment 1: Determination of liquid fermentation mode
[0029] Choose from three fermentation methods: solid, semi-solid, and liquid. During solid-state fermentation, the fruit and vegetable materials are cut into pieces and bottled directly, and sealed and stored. During semi-solid fermentation, the fruit and vegetable materials are crushed into a sauce with a juicer, bottled directly without adding water, and sealed for storage. During liquid fermentation, a certain amount of fruit and vegetable juice is squeezed, and the juice is taken according to the volume ratio of 1:1, and the juice after boiling and cooling of olive leaves is added, and then a certain amount of honey is added, stirred and bottled, and sealed for storage. The fruit and vegetable raw materials bottled by the three fermentation methods are cultivated in an incubator at 28-34°C, and the fermentation method with high enzyme activity, the best taste and the shortest fermentation time is selected. ...
Embodiment 2
[0031] Embodiment 2: The impact of strain acquisition, seed liquid preparation and inoculum size
[0032] 1) Raw material pretreatment: extract the juice after squeezing the fruit and vegetable raw materials, add olive leaf boiled and cooled juice according to the volume ratio of 1:1 (the ratio of material to water for olive juice is 20%), and then add 1.0-2.0% (m / The honey of v) is stirred and bottled, and sealed for preservation.
[0033] 2) Strain acquisition: Gradiently dilute samples of fruit and vegetable juices fermented for 30 days in a semi-solid state, and take 10 -5 、10 -6 、10 -7 The three gradients were separated by plate coating, cultured at 37°C for 48 hours with MRS solid medium under anaerobic conditions, picked single colonies with good morphology, and inoculated on MRS semi-solid medium under anaerobic conditions Cultivate at 37°C for 48h, and store the strains in a refrigerator at 4°C.
[0034]The fruit and vegetable juice sample of the semi-solid ferme...
Embodiment 3
[0039] Embodiment 3: the determination of batch type liquid state fermentation mode
[0040] After the fruit and vegetable juice is squeezed, the juice is taken according to the volume ratio of 1:1, and the juice after boiling and cooling of the olive leaf is added (the ratio of material to water of the olive leaf juice is 15%), and the seed liquid prepared in Example 2 is inserted with an inoculation amount of 5%. Under this condition, two fermentation methods, static culture and batch culture, were adopted. Static culture is to put the bottled fruit and vegetable juice into an incubator at 28-34°C for fermentation. Aerobic fermentation is carried out in the first three days after inoculation, followed by anaerobic static fermentation for 25 days. Batch culture is to put the bottled fermented fruit and vegetable drink into a shaker at 28-34°C, with a rotation speed of 120r / min, for 12 hours of continuous shaking culture every day, and rest for 25 days for the rest of the time...
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