Preparation method of persimmon lactobacillus-fermented juice beverage
A persimmon fruit lactic acid bacteria, lactic acid bacteria fermentation technology, applied in the field of persimmon fruit lactic acid bacteria fermented fruit juice beverage preparation, can solve the problems of complex strains, no further research on efficacy, long fermentation time, etc., to reduce cholesterol, improve utilization value, and good taste Effect
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Embodiment 1
[0037] The preparation of embodiment 1 persimmon homogenate
[0038]According to the weight ratio of persimmon pulp and water: 1:1, 1:2, 1:3, pour them into the beater together for beating. Carry out sensory evaluation of sensory indicators such as color, mouthfeel, texture, flavor, etc., and compare and determine the best ratio. Take the persimmon juice after beating, and adopt three processing methods: no filtering, filtering with 200 mesh filter cloth, and filtering with 300 mesh gauze, and collect the filtered persimmon juice for later use. And compare the evaluation of sensory indicators such as color, texture, flavor, and mouthfeel of different treatments to determine the best filtration treatment method. Using pasteurization and high-pressure steam sterilization, choose three different sterilization methods: pasteurization at 60°C for 30 minutes, pasteurization at 80°C for 15 minutes, high-pressure steam sterilization at 100°C for 3 minutes, and use a color difference ...
Embodiment 2
[0043] Activation and domestication of embodiment 2 strains
[0044] (1) Activation method
[0045] Take fat milk powder and add water to prepare 10% skim milk medium, sterilize it and let it cool down, inoculate an appropriate amount of bacterial powder into the medium under aseptic conditions, mix it and place it in a 37-degree constant temperature incubator for cultivation. The culture medium is solidified (in the form of yogurt) and then taken out for use. The method of each activation is the same, and the content of lactic acid bacteria in each milliliter of the bacterial liquid is measured. The repeatability is good and can be basically consistent.
[0046] (2) Domestication of strains
[0047] Refer to Table 4 to prepare the acclimatization medium, inoculate the lactic acid bacteria step by step from the medium with low persimmon juice ratio to the medium with high proportion, keep the inoculum size, culture temperature and time consistent each time, and measure the la...
Embodiment 3
[0050] Example 3 Fermentation condition optimization
[0051] On the basis of the above, Lactobacillus plantarum was selected as the dominant strain, activated and domesticated for inoculation, and single factor experiments and orthogonal experiments were designed, including fermentation inoculation amount (1%-10%), fermentation temperature (31-39 ℃), fermentation time (6h-30h), and comprehensive single-factor experiment results, as shown in Table 5, an orthogonal experiment was designed.
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[0054]
[0055] The test results are shown in Table 6 and Table 7. The research results showed that the optimal fermentation process was as follows: adding 3% activated and domesticated Lactobacillus plantarum and anaerobic fermentation at 33°C for 14h.
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