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Compound lactobacillus fermented ginseng fruit juice beverage and preparation method thereof

A technology of compound lactic acid bacteria and fermented ginseng, which is applied in the field of compound lactic acid bacteria fermented ginseng juice drink and its preparation, can solve the problems of unsuitable growth of lactic acid bacteria and inactivation of lactic acid bacteria, and achieve the effects of enhancing human immunity, reducing nutrient loss, and promoting metabolism

Inactive Publication Date: 2017-12-19
ENG UNIV OF THE CHINESE PEOPLES ARMED POLICE FORCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, lactic acid bacteria fermentation requires a fixed medium, and ginseng juice itself does not have the fermentation conditions for lactic acid bacteria. Therefore, using ginseng juice as a medium for lactic acid bacteria is not suitable for the growth of lactic acid bacteria, resulting in the inactivation of lactic acid bacteria

Method used

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  • Compound lactobacillus fermented ginseng fruit juice beverage and preparation method thereof
  • Compound lactobacillus fermented ginseng fruit juice beverage and preparation method thereof
  • Compound lactobacillus fermented ginseng fruit juice beverage and preparation method thereof

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Embodiment 1

[0044] The compound lactic acid bacteria fermented ginseng fruit juice drink of the present embodiment is made up of the raw materials of following mass ratio:

[0045]

[0046] Its preparation method consists of the following steps:

[0047] Ginseng fruit is produced in Tianti Mountain, Wuwei, Gansu, and skim milk powder, glucose, and sucrose are commercially available. Sodium carbonate, sodium carboxymethylcellulose (CMC-Na), vitamin C (Vc), sodium alginate, xanthan gum, citric acid, food grade, provided by the Laboratory of Food Engineering and Science, Shaanxi Normal University.

[0048] Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lactobacillus bulgaricus, Lb), Lactobacillus plantarum (Lactobacillus plantarum, Lp) were provided by Microbial Fermentation Laboratory, School of Food Engineering and Science, Shaanxi Normal University; 10% skim milk Medium, MRS medium, commercially available.

[0049] (1) Raw material handling

[0050] Select ginseng fruit ...

Embodiment 2

[0064] The compound lactic acid bacteria fermented ginseng fruit juice drink of the present embodiment is made up of the raw materials of following mass ratio:

[0065]

[0066] Its preparation method consists of the following steps:

[0067] (1) Raw material handling

[0068] Select ginseng fruit with good maturity, thick flesh, no injury and no disease, wash, cut into cubes, soak in 0.05% Vc for 20 minutes, beat with a tissue masher, filter with three layers of gauze, and filter with a bacterial filter , put it at 0-4℃ for later use;

[0069] (2) Activation of bacteria

[0070] Streptococcus thermophilus and Lactobacillus bulgaricus were respectively inoculated into sterilized skim milk with an inoculation amount of 6%, cultured at a constant temperature of 40°C for 36 hours, passaged for 3-4 times, and the yogurt curd within 5 hours was taken. When the requirements are met, place it at 0-4°C for later use; inoculate Lactobacillus plantarum into MRS liquid medium, cult...

Embodiment 3

[0082] The compound lactic acid bacteria fermented ginseng fruit juice drink of the present embodiment is made up of the raw materials of following mass ratio:

[0083]

[0084] Its preparation method consists of the following steps:

[0085] (1) Raw material handling

[0086] Select ginseng fruit with good maturity, thick flesh, no injury, and no disease, wash, dice, soak in 0.01% Vc for 10 minutes, beat with a tissue masher, filter with three layers of gauze, and filter with a bacterial filter , put it at 0-4℃ for later use;

[0087] (2) Activation of bacteria

[0088] Streptococcus thermophilus and Lactobacillus bulgaricus were respectively inoculated into sterilized skim milk with an inoculation amount of 4%, cultured at a constant temperature of 40°C for 24 hours, passaged for 3-4 times, and the yogurt curd within 5 hours was taken. When the requirements are met, place it at 0-4°C for later use; Inoculate Lactobacillus plantarum in MRS liquid medium, culture at a co...

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Abstract

The invention belongs to the field of preparation of lactobacillus fermented beverages and particularly relates to a compound lactobacillus fermented ginseng fruit juice beverage and a preparation method thereof. The method comprises the following steps: (1) raw material treatment; (2) strain activation; (3) strain domestication; (4) strain screening; (5) strain enlarging; (6) inoculated fermentation; and (7) homogeneous filling, thereby obtaining a finished product of the compound lactobacillus fermented ginseng fruit juice beverage. The compound lactobacillus fermented ginseng fruit juice beverage has nutritional values and health-care effects, has good taste and is easily welcomed by consumers. Furthermore, mixed strains of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum are used as mother starters of the ginseng fruit juice beverage, the strains are subjected to compound fermentation, multiple strains have synergistic mechanisms during fermentation, and more viable bacteria are produced, thereby helping absorption of the human intestinal tract and greatly improving the human absorption rate of ginseng fruits.

Description

technical field [0001] The invention belongs to the field of preparation of lactic acid bacteria fermented drinks, in particular to a compound lactic acid bacteria fermented ginseng juice drink and a preparation method thereof. Background technique [0002] Ginseng fruit, also known as muskmelon eggplant, is native to the northern foot of the Andes Mountains in South America. It is a perennial vegetable, fruit and ornamental herb of the Solanaceae (Solamaceae) genus Solanum. Ginseng fruit has an elegant fragrance, sweet and juicy flesh, unique flavor, high protein content, low fat, low sugar, rich in essential amino acids, rich in various vitamins and essential trace elements, etc. Tumors, lowering blood sugar, stabilizing blood pressure, treating diabetes and many other effects. Especially rich in selenium, it is known as "the fire of life and the king of anti-cancer". In recent years, relevant research has shown that ginseng fruit contains saponins, flavonoids, polysaccha...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/32A23V2200/308A23V2200/302
Inventor 杜琨
Owner ENG UNIV OF THE CHINESE PEOPLES ARMED POLICE FORCE
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