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Lactic acid bacteria fermented virgin fruit juice and preparation method thereof

A technology of lactic acid bacteria fermentation and cherry tomatoes, applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients containing oligosaccharides, etc., can solve the problems of poor sensory effects and poor health effects, and achieve good health effects , Nutritious, enhance the effect of heat-clearing and detoxifying

Active Publication Date: 2020-07-17
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, some existing lactic acid bacteria fermented virgin fruit juices have the disadvantages of poor sensory effect and poor health care effect.

Method used

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  • Lactic acid bacteria fermented virgin fruit juice and preparation method thereof
  • Lactic acid bacteria fermented virgin fruit juice and preparation method thereof
  • Lactic acid bacteria fermented virgin fruit juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) In parts by weight, take the following raw material components:

[0027]

[0028] Wherein, the cherry tomatoes are nine-ripe and cleaned; the water chestnuts and water chestnuts are fresh and cleaned.

[0029] 2) The above-mentioned weighed raw materials are applied to the preparation of lactic acid bacteria fermented virgin fruit juice of the present invention according to the following steps:

[0030] (1) Processing of cherry tomatoes: place the cherry tomatoes in 95°C water for 1 min;

[0031] (2) Treatment of water chestnuts and water chestnuts: Carry out vacuum microwave drying of water chestnuts and water chestnuts until the water content is 70%; place the dried water chestnuts and water chestnuts in a steamer and steam for 5 minutes; the steaming liquid used in the steaming contains wild Chrysanthemum extract, dandelion extract and mint extract, and the volume ratio of the wild chrysanthemum extract, dandelion extract and mint extract is 3:1:2;

[0032] (...

Embodiment 2

[0039] 1) In parts by weight, take the following raw material components:

[0040]

[0041] Wherein, the cherry tomatoes are nine-ripe and cleaned; the water chestnuts and water chestnuts are fresh and cleaned.

[0042] 2) The above-mentioned weighed raw materials are applied to the preparation of lactic acid bacteria fermented virgin fruit juice of the present invention according to the following steps:

[0043] (1) Processing of cherry tomatoes: place the cherry tomatoes in 98°C water for 1 min;

[0044] (2) Treatment of water chestnuts and water chestnuts: Carry out vacuum microwave drying of water chestnuts and water chestnuts until the water content is 73%; place the dried water chestnuts and water chestnuts in a steamer and steam for 6 minutes; the steaming liquid used in the steaming contains wild Chrysanthemum extract, dandelion extract and mint extract, and the volume ratio of the wild chrysanthemum extract, dandelion extract and mint extract is 3:1:2;

[0045] (...

Embodiment 3

[0052] 1) In parts by weight, take the following raw material components:

[0053]

[0054] Wherein, the cherry tomatoes are nine-ripe and cleaned; the water chestnuts and water chestnuts are fresh and cleaned.

[0055] 2) The above-mentioned weighed raw materials are applied to the preparation of lactic acid bacteria fermented virgin fruit juice of the present invention according to the following steps:

[0056] (1) Processing of cherry tomatoes: place the cherry tomatoes in 100°C water for 1 min;

[0057] (2) Treatment of water chestnuts and water chestnuts: Carry out vacuum microwave drying of water chestnuts and water chestnuts until the water content is 75%; place the dried water chestnuts and water chestnuts in a steamer and steam for 8 minutes; the steaming liquid used in the steaming contains wild Chrysanthemum extract, dandelion extract and mint extract, and the volume ratio of the wild chrysanthemum extract, dandelion extract and mint extract is 3:1:2;

[0058] ...

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PUM

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Abstract

The invention belongs to the technical field of food, and specifically discloses virgin fruit juice fermented by lactic acid bacteria and a preparation method thereof. The virgin fruit juice fermented by lactic acid bacteria of the present invention comprises the following raw material components in parts by weight: 50-60 parts of cherry tomatoes, 3-8 parts of water chestnuts, 2-6 parts of water chestnut, 0.2-0.5 parts of stabilizer, fruit 0.1-0.3 parts of gelatinase, 5-10 parts of fructooligosaccharides, 0.3-0.8 parts of calcium carbonate, 0.8-1.2 parts of glucose, 0.5-1.5 parts of lactic acid bacteria and 50-60 parts of purified water; its preparation method includes raw material selection and processing, Juicing, clarification, blending, sterilization, inoculation fermentation and refrigeration. The virgin fruit juice fermented by lactic acid bacteria of the present invention has fully exerted the health-care effects of cherry tomatoes and lactic acid bacteria, has the characteristics of rich nutrition, good sensory effect, good health-care effect, and is convenient for preservation and popularization, and its preparation method is simple in process, short in production cycle, and energy-saving. Give full play to the health benefits of cherry tomatoes and lactic acid bacteria.

Description

【Technical field】 [0001] The invention relates to the field of food technology, in particular to virgin fruit juice fermented by lactic acid bacteria and a preparation method thereof. 【Background technique】 [0002] Cherry tomatoes are often called small tomatoes. The official Chinese name is cherry tomatoes. It is both a vegetable and a fruit. It is not only bright in color and beautiful in shape, but also delicious in taste and rich in nutrients. The vitamin content is higher than that of ordinary tomatoes, and it contains special substances such as glutinous rice and lycopene. Effect. But, because the shelf life of cherry tomato fresh fruit is all shorter, this has just caused the restriction that cherry tomato popularizes. [0003] Therefore, by lactic acid bacteria fermenting virgin fruit juice to create a new type of fermented beverage that combines the beneficial function of lactic acid bacteria to the human body and the nutrition of cherry tomatoes, it can not only...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/44A23L2/52A23L33/105
CPCA23L2/382A23L2/44A23L2/52A23L2/84A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/28A23V2250/1578A23V2250/1576A23V2250/61A23V2200/048A23V2250/032A23V2250/708A23V2250/2134
Inventor 杨郑州黄娇丽谢晓娜黄斌黎忠杭
Owner BAISE UNIV
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