Preparation method of compound lactobacillus fermented sweet orange and carrot juice

A carrot juice and carrot technology is applied in the directions of Lactobacillus, bacteria used in food preparation, functions of food ingredients, etc., and can solve the problems of no fermentation process, low taste and nutritional value of compound juice, and improve the juice yield. , improve clarity, easy to accept effect

Inactive Publication Date: 2018-05-04
GREEN JUICE IND TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, researchers have prepared compound fruits and vegetables from carrots and sweet oranges according to a certain ratio, bu

Method used

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  • Preparation method of compound lactobacillus fermented sweet orange and carrot juice
  • Preparation method of compound lactobacillus fermented sweet orange and carrot juice
  • Preparation method of compound lactobacillus fermented sweet orange and carrot juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Selection of raw materials: Fresh carrots with no rot, no mildew and high maturity are selected as raw materials;

[0031] Precooking: Precooking carrots through a precooking machine to prevent browning when carrots are broken;

[0032] Crushing and beating: Peeled carrots are crushed by a crusher. In order to facilitate crushing, an appropriate amount of hot water ≥ 80°C can be added during crushing, and the crushed carrots are pumped into the beater for beating;

[0033] Enzymatic hydrolysis and filtration: add 80ppm of pectin and cellulose mixed enzyme to carrot pulp, enzymatic hydrolysis at 50-55℃ for 1 hour, and pass through a 200-mesh sieve to obtain carrot juice;

[0034] Material blending: blending according to the following mass fraction ratios, put 2% orange concentrated juice, 38% carrot juice, 2% glucose, 3% white sugar, and 55% water into the fermenter, start stirring, and stir evenly;

[0035] Sterilization: Turn on the steam in the fermenter, heat the te...

Embodiment 2

[0042] Selection of raw materials: Fresh carrots with no rot, no mildew and high maturity are selected as raw materials;

[0043] Precooking: Precooking carrots through a precooking machine to prevent browning when carrots are broken;

[0044] Crushing and beating: Peeled carrots are crushed by a crusher. In order to facilitate crushing, an appropriate amount of hot water ≥ 80°C can be added during crushing, and the crushed carrots are pumped into the beater for beating;

[0045] Enzymatic hydrolysis and filtration: add 80ppm of pectin and cellulose mixed enzyme to carrot pulp, enzymatic hydrolysis at 50-55℃ for 1 hour, and pass through a 200-mesh sieve to obtain carrot juice;

[0046] Material blending: blending according to the following mass fraction ratios, put 4% orange concentrated juice, 35% carrot juice, 2% glucose, 6g white sugar, and 53% water into the fermenter, start stirring, and stir evenly;

[0047] Sterilization: Turn on the steam in the fermenter, heat the te...

Embodiment 3

[0054] Selection of raw materials: Fresh carrots with no rot, no mildew and high maturity are selected as raw materials;

[0055] Precooking: Precooking carrots through a precooking machine to prevent browning when carrots are broken;

[0056] Crushing and beating: Peeled carrots are crushed by a crusher. In order to facilitate crushing, an appropriate amount of hot water ≥ 80°C can be added during crushing, and the crushed carrots are pumped into the beater for beating;

[0057] Enzymatic hydrolysis and filtration: add 80ppm of pectin and cellulose mixed enzyme to carrot pulp, enzymatic hydrolysis at 50-55℃ for 1 hour, and pass through a 200-mesh sieve to obtain carrot juice;

[0058] Material blending: blending according to the following mass fraction ratios, put 4% of orange concentrated juice, 35% of carrot juice, 8% of white sugar, and 53% of water into the fermenter, start stirring, and stir evenly;

[0059] Sterilization: Turn on the steam in the fermenter, heat the te...

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Abstract

The present invention uses carrots and sweet oranges as raw materials to be fermented, which can not only use the unique aroma of the sweet oranges to cover the unpleasant taste of the carrots, but also give consideration to the nutrition of both fruits and vegetables. Performing enzymolysis technology on carrot pulp can not only improve juice yield and clarity, but also produce some small molecular substances to promote the growth of lactobacillus. Compared with unfermented juice, the variety of aroma of fermented juice is complex. The total contents of alcohols, esters and other aromatic substances in multiply bacteria fermentation are obviously higher than those of single bacteria fermentation, giving stronger fermented aroma to the sweet orange and carrot juice.The terpene substances,a cause of special flavor of the carrots, are significantly reduced after fermentation so that the compound lactobacillus fermented sweet orange and carrot juice is more acceptable to consumers.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit and vegetable juices, in particular to a method for preparing sweet orange carrot juice fermented by compound lactic acid bacteria. Background technique [0002] Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. 1. Carrots contain a lot of carotene, which can be converted into vitamin A in the human body. It has the effect of nourishing the liver and improving eyesight, and can prevent night blindness; vitamin A is also an essential substance for bone growth and development, and at the same time helps to enhance the body’s immunity. Cell carcinogenesis is significant. 2. Carrots contain plant fiber, which has strong water absorption. It can increase the volume of feces in the intestinal tract, strengthen the peristalsis of the intestinal tract, and thus play a role in laxative and anti-canc...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/00
CPCA23L2/382A23L2/52A23L2/84A23L33/00A23V2002/00A23V2400/113A23V2400/169A23V2200/30
Inventor 欧尔智苏慧娜刘宁宁
Owner GREEN JUICE IND TIANJIN
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