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Fermented sweet orange juice and preparation method thereof

A sweet orange juice, inoculation and fermentation technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of difficulty in industrial production, complex formula, complex production process, etc., to achieve expanded sales radius, simple formula, and production The effect of simple process

Inactive Publication Date: 2018-05-29
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems in the fermentation process of sweet orange juice are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated, and the industrial production is difficult, or because the sweet orange juice itself contains less directly usable carbon and nitrogen sources, it needs to be used. microorganisms to ferment

Method used

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  • Fermented sweet orange juice and preparation method thereof
  • Fermented sweet orange juice and preparation method thereof
  • Fermented sweet orange juice and preparation method thereof

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preparation example Construction

[0032] The embodiment of the present invention provides a method for preparing fermented sweet orange juice. The method may include the following steps:

[0033] S1: After mixing the sweet orange raw material juice, reducing sugar and water, filter and sterilize to obtain a mixed liquid.

[0034] S2: When the mixture is cooled to a preset temperature, the starter is inoculated and fermented at the preset temperature to obtain fermented sweet orange juice.

[0035] In order to conveniently and effectively preserve the fermented sweet orange juice, the preparation method further includes:

[0036] S3: Homogenize the fermented sweet orange juice.

[0037] The signs of S1, S2, S3 and the specific steps in the signs are not used to limit the order of the steps in the preparation method. As long as the steps in the method are logically reasonable, the order of the steps can be changed.

[0038] The above starter includes but is not limited to probiotics. The probiotics are selected from one o...

Embodiment 1

[0060] 1. Proportion

[0061] Table 1

[0062]

[0063]

[0064] 2. Method

[0065] (1) Stir and mix the sweet orange raw materials, reducing sugar and water at 20°C for 30 minutes according to the ratio in Table 1, filter, and sterilize at 90°C for 5 minutes to obtain a mixed liquid, in which the content of sweet orange juice is 40%;

[0066] (2) Cool the mixture to 25°C, add starter according to the ratio in Table 1, and ferment at 25°C, stop the fermentation after 96 hours to obtain fermented sweet orange juice;

[0067] (3) The fermented sweet orange juice is subjected to 54°C, 15Mpa homogenization, 85°C 300s sterilization treatment, cooled to 4°C, filled, and can be transported and stored at room temperature.

[0068] After testing, no molds, yeasts, E. coli, and pathogenic bacteria were detected 12 months after being placed; the resulting products were used for taste comparison.

Embodiment 2

[0070] 1. Proportion

[0071] Table 2

[0072]

[0073] 2. Method

[0074] (1) Stir and mix the sweet orange raw materials, reducing sugar and water at 30°C for 28 minutes according to the proportions in Table 2, filter, and sterilize at 91°C for 5 minutes to obtain a mixed liquid, in which the content of sweet orange juice is 50%;

[0075] (2) Cool the mixture to 26°C, add starter according to the ratio in Table 2, and ferment at 26°C, stop the fermentation after 90 hours to obtain fermented sweet orange juice;

[0076] (3) The fermented sweet orange juice is refined by an emulsifying pump, cooled to 15°C, filled, and transported and stored at 10°C.

[0077] After testing, 2 months after being placed, the number of lactic acid bacteria was 5.74*10 7 cfu / mL, molds, yeasts, Escherichia coli, and pathogenic bacteria meet the national beverage standards for microbial limits; the resulting products are used for taste comparison.

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Abstract

The present invention discloses fermented sweet orange juice and a preparation method thereof. The preparation method comprises the following steps: S1, raw sweet orange juice, reducing sugar and water are mixed uniformly, the mixture is filtered, and the filtered mixture is sterilized to obtain mixed liquid; S2, when the mixed liquid is cooled to a preset temperature, the mixed liquid is inoculated with a fermentation agent, and the mixed liquid is fermented in the preset temperature to obtain fermented sweet orange juice; and S3, the fermented sweet orange juice is homogenized and refined. The reducing sugar comprises but is not limited to one or more of glucose, galactose, lactose and high fructose corn syrup, and a mass percentage of the reducing sugar in the mixed liquid is 0.5%-2%; and the fermentation agent comprises but is not limited to probiotics, an addition amount of the probiotics is 1x10<6>-1x10<9> cfu / mL, and fermentation time is 12-96 h. The fermented sweet orange juiceis free of a stabilizer, stable in system, refreshing in mouthfeel, sour, sweet and tasty, low in slurry viscosity and good in liquidity, and can be directly applied or used as accessory materials inother products. Besides, the preparation method of the fermented sweet orange juice is simple in technology and suitable for factory mass production.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a fermented sweet orange juice and a preparation method thereof. Background technique [0002] Oranges are rich in vitamin C, β-carotene, citric acid, vitamin A, B vitamins, alkenes, alcohols, aldehydes and other nutrients. There are also mineral elements such as magnesium, zinc, calcium, iron, phosphorus, potassium and inorganic salts, cellulose and pectin. However, the current applications for oranges are mainly direct agricultural product sales, making juice or beverages containing fruit particles. [0003] Currently, there are relatively few studies on the fermentation of sweet oranges. The main problem in the fermentation process of sweet orange juice is that the formula is more complicated, and the raw material processing and production process are more complicated. Industrial production has certain difficulties, or because the sweet orange juice itself contains less directly usab...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/135
CPCA23L2/382A23L2/52A23L33/135A23V2002/00A23V2400/123A23V2400/113A23V2400/165A23V2400/173A23V2400/175A23V2400/169A23V2400/251A23V2400/231A23V2400/517A23V2400/533A23V2200/326A23V2200/3262A23V2200/328A23V2250/606A23V2250/61A23V2300/26A23V2250/5424A23V2250/5114A23V2250/5062A23V2250/612A23V2250/54252A23V2250/608
Inventor 吕昌勇徐致远苏米亚刘振民应杰沈玲孙颜君
Owner BRIGHT DAIRY & FOOD
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