Method for fermenting concentrated apple juice with composite lactic acid bacteria and fermented fruit juice

A technology of concentrated apple juice and compound lactic acid bacteria, applied in the food field, can solve the problems of low number of viable lactic acid bacteria, unstable products, high citric acid content, etc., and achieve the effect of rapid fermentation

Inactive Publication Date: 2017-11-21
FUJIAN LVQUAN FOOD +1
View PDF2 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prior art also has the technology of using lactic acid bacteria to ferment apple juice, for the rapid fermentation of high-concentration con

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for fermenting concentrated apple juice with composite lactic acid bacteria and fermented fruit juice
  • Method for fermenting concentrated apple juice with composite lactic acid bacteria and fermented fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Screening of highly tolerant Lactobacillus plantarum

[0029] MRS medium (g / L): glucose 20, yeast extract 5, peptone 10, beef extract 10, diammonium hydrogen citrate 1, sodium acetate 5, dipotassium hydrogen phosphate 2, magnesium sulfate heptahydrate 0.58, manganese sulfate monohydrate 0.3, pH6.2. Add 1.5-2% agar powder when making a solid plate.

[0030] Screening medium (g / L): glucose 250, yeast extract 5, peptone 10, beef extract 10, diammonium hydrogen citrate 1, sodium acetate 5, dipotassium hydrogen phosphate 2, magnesium sulfate heptahydrate 0.58, manganese sulfate monohydrate 0.3, concentrated apple juice 200mL, pH3.0. Add 3% agar powder when making solid plates.

[0031] Screening steps:

[0032] 1. Pre-cultivation of strains: Take Lactobacillus plantarum preserved in glycerol tubes and inoculate them into MRS medium for liquid culture at an inoculum of 1%, at 37°C, let stand for 20 hours, and bacteria liquid A 600 ≥8, the pre-cultured target bacteria ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for fermenting concentrated apple juice with composite lactic acid bacteria and fermented fruit juice. The method comprises the following steps of disinfecting fresh apples free from damage and worms, performing cleaning, performing crushing, performing squeezing twice, performing heating enzymolysis, performing heating enzyme deactivation, performing cooling, performing centrifugation, performing filtration, performing fine filtration, performing vacuum concentration to 21-24 degree Bx so as to prepare the concentrated apple juice; performing low temperature sterilization at 98 DEG C on the concentrated apple juice for 5min, infiltrating the sterilized apple juice into a fermenter treated through steam sterilization, and performing inoculation with composite lactic acid bacteria, wherein the composite lactic acid bacteria are high-endurability lactobacillus plantarum of 2-5*10<6> CFU/mL, high-endurability rhamnose bacterium lacticum of 3-8*10<5> CFU/mL, and high-endurability lactobacillus acidophilus of 2-5*10<6> CFU/mL, and the total inoculum concentration of the composite lactic acid bacteria is controlled to be 0.5-2%; and under the temperature of 35-38 DEG C, and the speed of 30-50r/min, performing fermentation for 20-24h so as to prepare the fermented fruit juice. The sugar degree of the prepared fruit juice is 21-24 degrees Bx, pH is 4.0-4.5, the viable count of the lactic acid bacteria is greater than 5*10<7>CFU/mL, and the lactic acid is greater than 5g/L.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for fermenting and concentrating apple juice with compound lactic acid bacteria and fermented fruit juice. Background technique [0002] In recent years, as people's awareness and requirements for green and health food are getting higher and higher, the research on fermented fruit and vegetable juice has attracted much attention. Fruits and vegetables are rich in vitamins, phytosterols and dietary fiber, etc. Regular consumption can enhance physical fitness and prevent chronic diseases. Lactic acid bacteria fermentation technology can adjust the taste of fruits and vegetables and enrich their taste. At the same time, the probiotic ingredients produced by fermentation can increase the nutritional value of fruits and vegetables. As far as fruits are concerned, the fermentation process can reduce the content of citric acid in fruits and transform them into lactic acid with a s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38C12N1/20C12R1/25C12R1/23C12R1/225
CPCA23L2/382C12N1/20
Inventor 许正宏史劲松林文雄刘瑞山张晓娟陆震鸣张旦旦
Owner FUJIAN LVQUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap