Yellow peach ferment beverage and preparation method thereof

Abstract

The invention discloses yellow peach ferment beverage and a preparation method. The method comprises the following steps: juicing yellow peaches, filtering juice, mixing the juice and purified water, adding glucose in an amount which is 3 percent of the total weight of an obtained raw material mixture into the raw material mixture, then regulating the pH to 6.0 to 7.0, performing sterilization, inoculating an obtained fermentation feed solution according to an inoculation amount of 1x104 to 1x107cfu / mL by adopting lactobacillus casei C2008 as a fermentation strain, performing fermentation for 24 to 80h to obtain ferment liquor under the condition that the temperature is controlled to be 30 to 45 DEG C, sequentially adding 40 to 80 grams of sucrose, 5 to 10 grams of a citric acid and 2 to 4 grams of carboxymethyl cellulose sodium into every liter of the ferment liquor, performing sterilization for 20min at 121 DEG C after uniform mixing, and performing canning to obtain the yellow peach ferment beverage. Compared with yellow peach beverage obtained by natural fermentation, the obtained yellow peach ferment beverage has the advantages that the specific enzyme activity of SOD is improved by 30 percent, and the antioxidant activity index is averagely improved by 40 percent.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a yellow peach enzyme beverage and a preparation method thereof, belonging to the technical field of bioengineering. Background technique [0002] According to the definition of the China Biological Fermentation Industry Association, enzymes refer to fermented products with certain specific functions obtained by using fruits and vegetables or other animals and plants as raw materials, using natural or artificial inoculation of microbial fermentation processes, and then extracted. Enzymes not only preserve the original nutrients in the fermentation raw materials, such as polyphenols, flavonoids, anthocyanins, etc., but also produce some new bioactive components, such as organic acids, amino acids, etc., through the fermentation and metabolism of beneficial bacteria. Compared with before fermentation, the transformation of microorganisms makes these small molecular substances...

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Problems solved by technology

[0006] The invention provides a preparation method with bright color, mellow sweetness, rich fruity aroma and unique flavor, which can keep the nutrition and health care components of yellow peach enzyme to the maximum extent, and solves the problem that no pathogenic bacteria can be guaranteed in the existing enzyme production process. A kind of yellow peach enzyme beverage is provided for problems such as too long time, the preparation method of this yellow peach enzyme beverage has short fermentation time, and the finally obtained apple enzyme has high antioxidant activity

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