Lactobacillus fermentation accelerant for fermenting fruit and vegetable juice, and application thereof
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A lactic acid bacteria fermentation and accelerator technology, applied to bacteria, application, lactobacilli and other directions used in food preparation, can solve the problems of bad flavor and taste of fruit and vegetable juice, long fermentation period, pollution of miscellaneous bacteria, etc., and reduce health risks. , the effect of improving fermentation speed and inhibiting growth
Inactive Publication Date: 2017-06-20
HEILONGJIANG JOHNSUN BIOLOGICAL ENG CO LTD
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In addition, there are products that use lactic acid bacteria alone as a starter to ferment fruit and vegetable juices, but the fermentation
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Embodiment 1
[0017] This embodiment provides a lactic acid bacteria fermentation accelerator for fruit and vegetable juice fermentation, which utilizes the nutritional characteristics of fruit and vegetable juices with different fermentation substrates, supplements nutrients in combination with the nutritional needs of lactic acid bacteria fermentation growth, and promotes the fermentation of lactic acid bacteria, which includes nutrients and compound lactic acid bacteria ,.
[0018] The nutrients include: 1 part of soybean peptide, 5 parts of glucose, 3 parts of lactose, 1 part of sodium dihydrogen phosphate and 1 part of sodium citrate; the compound lactic acid bacteria include: 5 parts of lactic acid bacteria freeze-dried powder, 30 parts of crystalline fructose, 15 servings of prebiotics.
[0019] Wherein the soybean peptide is a food-derived functional peptide, which can promote the growth and reproduction of lactic acid bacteria, and has the effect of promoting the growth and develop...
Embodiment 2
[0024] The difference between this example and Example 1 is that the soybean peptide is composed of the corn peptide, whey peptide, wheat peptide, rice peptide, peanut peptide, mung bean peptide, casein peptide, marine peptide, collagen peptide, egg Any one of clear peptides and animal peptides can be used instead.
Embodiment 3
[0026] The difference between this embodiment and Example 1 is that the soybean peptide is composed of the soybean peptide, corn peptide, whey peptide, wheat peptide, rice peptide, peanut peptide, mung bean peptide, casein peptide, marine peptide, collagen Any two of peptides, egg white peptides, and livestock peptides can be substituted.
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Abstract
The invention provides a lactobacillus fermentation accelerant for fermenting fruit and vegetable juice. The lactobacillus fermentation accelerant comprises nutrient substances and compound lactobacillus. The nutrient substances are prepared from 1 to 5 parts of food-borne functional peptide, 5 to 8 parts of glucose, 3 to 5 parts of lactose, 1 to 2 parts of sodium dihydrogen phosphate, and 1 to 2 parts of sodium citrate. The compound lactobacillus are prepared from 5 to 10 parts of lactobacillus freeze-dried powder, 30 to 50 parts of crystal fructose, and 15 to 50 parts of prebiotics. Compared with the prior art, the lactobacillus fermentation accelerant has the advantages that the nutrient substances are added according to nutritional requirements for fermentation and growth of lactobacillus, and the lactobacillus adopts a single-layer and multi-layer mixed embedding manner, which more contributes to promotion of lactobacillus fermentation; meanwhile, the nutrient substances and the compound lactobacillus are added into the fruit and vegetable juice in accordance with a ratio of (1 to 2):1, thereby shortening the fermentation period of the fruit and vegetable juice, increasing the fermentation speed of the fruit and vegetable juice, and avoiding the probability of contaminating microorganism pollution; the growth of the lactobacillus is accelerated, the growth of other contaminating microorganisms is inhibited, and the health risk is reduced; the flavor and taste of the fruit and vegetable juice are improved, so as to make the fruit and vegetable juice taste rich and delicious.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a lactic acid bacteria fermentation accelerator for fruit and vegetable juice fermentation and its application. Background technique [0002] Lactic acid bacteria have a health effect on the human body. It is manifested that active lactic acid bacteria can colonize the intestinal tract of the human body after oral administration, and have the effect of inhibiting the growth of intestinal spoilage bacteria. Thereby, it can regulate the balance of intestinal flora, enhance immunity, delay aging, etc., and has many beneficial effects on the human body. Due to the aging of the body, environmental pollution, dietary changes, abuse of antibiotics, radiotherapy and chemotherapy, etc., the number of beneficial bacteria in the human intestinal tract will often decrease, leading to intestinal microecological imbalance, causing bacterial translocation, inducing endogenous infection,...
Claims
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