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Kadsura coccinea. active lactobacillus beverage, and processing method thereof

A technology of active lactic acid bacteria and processing methods, applied in the field of black tiger active lactic acid bacteria beverages, can solve the problems of black tiger fruit recognition, processing, utilization, and intolerance to storage, etc., to achieve novel materials, high nutritional and medicinal value, and flavor Good results

Inactive Publication Date: 2017-07-04
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, because the black tiger fruit is an edible fruit in some areas, and the black tiger fruit is not resistant to storage, the outside world has insufficient understanding, processing and utilization of the black tiger fruit

Method used

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  • Kadsura coccinea. active lactobacillus beverage, and processing method thereof
  • Kadsura coccinea. active lactobacillus beverage, and processing method thereof
  • Kadsura coccinea. active lactobacillus beverage, and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation method of the Lactobacillus plantarum Lact.chili.6 and the Lactobacillus plantarum Lact.chili.8 fermentation concentrate is as follows: the Lactobacillus plantarum (Lactobacillus plantarum) Lact.chili.6 with the preservation number of CGMCC NO.3021 and the preservation Lactobacillus plantarum (Lactobacillus plantarum) Lact.chili.8 with the number CGMCC NO.3022 was inoculated on the slant surface of MRS solid medium, activated and cultivated at 37°C for 24h-48h, then transferred to skimmed milk black tiger fruit medium, and expanded Cultivate for 24h~48h, and control the concentration of bacteria to be 10 9 cfu / ml, and then mix it at a volume ratio of 1:1 to get it. The formula of skimmed milk black tiger fruit culture medium is: skimmed milk powder: black tiger juice: water = 2: 10: 88.

[0042] Select fully mature black tiger fruit, soak it in 0.1% citric acid solution, wash, break and remove seeds, add 0.1% citric acid, 0.1‰ D-sodium erythorbate for p...

Embodiment 2

[0044] The preparation method of Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermentation concentrate is the same as that of Example 1.

[0045] Select fully mature black tiger fruit, soak it in 0.1% citric acid solution, wash, break and remove seeds, add 0.15% citric acid, 0.2‰ D-sodium erythorbate for protection after crushing and removing seeds. color, beat the sauce to get the original black tiger fruit sauce; make a compound stabilizer according to the mass ratio of CMC-Na: reducing gum: pectin = 1: 1: 1, add 50g black tiger fruit original sauce in every 1000mL beverage, 100g sucrose, 3g compound stabilizer, 1.2g citric acid, mixed, colloid mill milled twice, 25MPa homogenized once, 135℃ ultra-high temperature instantaneous sterilization for 1-2s, cooled to room temperature; according to the weight of the beverage after sterilization Add 4% Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermentation concentr...

Embodiment 3

[0047] The preparation method of Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermentation concentrate is the same as that of Example 1.

[0048] Select fully mature black tiger fruit, soak it in 0.1% citric acid solution, wash, break and remove seeds, add 0.3% citric acid, 0.3‰ D-sodium erythorbate for protection after crushing and removing seeds. color, beat the sauce to get the original black tiger fruit sauce; make a compound stabilizer according to the mass ratio of CMC-Na: reducing gum: pectin = 1: 1: 1, add 150g black tiger fruit original sauce in every 1000mL beverage, 150g sucrose, 20g compound stabilizer, 2g citric acid, mixed, colloid mill milled twice, 30MPa homogenized once, 135°C ultra-high temperature instantaneous sterilization for 1-2s, cooled to room temperature; refill according to the beverage after sterilization 5% Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermented concentrate, mixed eve...

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Abstract

The invention discloses a Kadsura coccinea. active lactobacillus beverage, and a processing method thereof. According to the processing method, fresh Kadsura coccinea. fruits are washed and smashed; seeds are removed; color-protecting, pulping, and blending are carried out; an obtained mixture is subjected to milling using a colloid mill; homogenizing, ultra-high temperature instantaneous sterilization, and cooling are carried out; treated Kadsura coccinea. fruits are mixed with 3 to 5% of a Lact.chili.6 and Lact.chili.8 fermentation concentrate mixture; uniform mixing is carried out; and canning, vacuum sealing, and refrigeration are carried out so as to obtain finished products. The raw materials are novel; the flavor is excellent; the self life is long; and the Kadsura coccinea. active lactobacillus beverage possesses probiotic functions.

Description

technical field [0001] The invention relates to a black tiger active lactic acid bacteria drink, in particular to a processing method of the black tiger active lactic acid bacteria drink and the black tiger active lactic acid bacteria drink prepared by the method. Background technique [0002] Black tiger, aliases: cold rice ball, stinky rice ball, wine rice ball, Guoshanlongteng, big diamond, Wanzhanghong, penetrating pearls, purple root vine, Waihongxiao, Hongguoshan, Zhuangufeng, Daye Nanwuwei. Latin name: Kadsura coccinea, Magnoliaceae, Southern Schisandra, vines, the whole plant is glabrous. The leaves are leathery, oblong to ovate-lanceolate, mostly born in Jiangxi, Fujian, Hunan, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places. The fruit shape of the black tiger fruit is strange, the fruit tastes sweet after ripening, and is warm in nature. It is rich in vitamins, minerals, anthocyanins, lignans, terpenes, etc. Modern medical research shows that the bla...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/135
CPCA23L2/382A23L2/52A23V2002/00A23V2200/30
Inventor 赵玲艳邓放明杨昌宏易小燕
Owner HUNAN AGRICULTURAL UNIV
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