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Fermented apple juice and preparation method thereof

A technology of apple juice, inoculation and fermentation, applied in the direction of bacteria, bifidobacteria, food science, etc. used in food preparation, can solve the problems of complex production process, difficulty in industrial production, complex formula, etc., achieve simple production process and expand sales Radius, formula simple effect

Inactive Publication Date: 2018-06-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems in the apple juice fermentation process are that the formula is relatively complex, and the raw material processing and production process are relatively complicated, and industrial production is difficult, and the acidity of the obtained product is high or because the apple juice itself contains carbon and nitrogen sources that can be directly used. Fewer, need to use specific microorganisms to ferment

Method used

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  • Fermented apple juice and preparation method thereof
  • Fermented apple juice and preparation method thereof
  • Fermented apple juice and preparation method thereof

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preparation example Construction

[0032] The embodiment of the present invention provides a kind of preparation method of fermented apple juice, and this method may comprise the following steps:

[0033] S1: Mix apple raw material juice, reducing sugar and water evenly, then filter and sterilize to obtain a mixed solution.

[0034] S2: Inoculate the starter when the mixture is cooled to a preset temperature, and ferment at the preset temperature to obtain fermented apple juice.

[0035] In order to preserve the fermented apple juice conveniently and effectively, the preparation method further comprises:

[0036] S3: Homogenizing the fermented apple juice.

[0037] The above-mentioned labels of S1, S2, and S3 and the specific steps in the labels are not used to limit the order of each step in the preparation method, and the order of each step in the method can be changed as long as it is logically reasonable.

[0038] The above-mentioned starter includes but not limited to probiotics. Probiotics are selected...

Embodiment 1

[0060] 1. Proportion

[0061] Table 1

[0062]

[0063]

[0064] 2. Method

[0065] (1) Apple raw materials, reducing sugar and water were stirred and mixed at 20°C for 30 minutes according to the proportioning in Table 1, filtered, and sterilized at 90°C for 5 minutes to obtain a mixed solution, wherein the content of apple juice was 40%;

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

[0067] (3) The fermented apple juice is homogenized at 54°C, 15Mpa, sterilized at 85°C for 300s, cooled to 4°C, filled, and can be transported and stored at room temperature.

[0068] After testing, no mold, yeast, Escherichia coli, and pathogenic bacteria were detected after 12 months of storage; the obtained product was used for taste evaluation.

Embodiment 2

[0070] 1. Proportion

[0071] Table 2

[0072]

[0073] 2. Method

[0074] (1) Apple raw materials, reducing sugar and water were stirred and mixed at 30°C for 28 minutes according to the ratio in Table 2, filtered, and sterilized at 91°C for 5 minutes to obtain a mixed solution, wherein the content of apple juice was 50%;

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

[0076] (3) Refining the fermented apple juice through an emulsification pump, cooling to 15°C, filling, transporting and storing at 10°C.

[0077] After testing, after 2 months of placement, the number of lactic acid bacteria is 6.7*10 7 cfu / mL, mold, yeast, Escherichia coli, and pathogenic bacteria meet the microbial limit of the national standard for beverages; the obtained products are used for taste evaluation.

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Abstract

The present invention discloses fermented apple juice and a preparation method thereof. The preparation method comprises the following steps: S1: evenly mixing apple raw material juice, reducing sugarand water, and subjecting the mixture to filtration and sterilization to obtain mixed solution; S2: inoculating the mixed solution with starter cultures when the mixed solution is cooled to preset temperature, and carrying out fermentation at the preset temperature to obtain fermented apple juice; and S3: homogenizing and refining the fermented apple juice. The reducing sugar includes, but not limited to, one or more of glucose, galactose, lactose and high fructose corn syrup, and the mass percentage of the reducing sugar in the mixed solution is 0.5%-2%; and the starter cultures include, butnot limited to, probiotics, the addition amount of the probiotics is 1x10<6>-1x10<9> cfu / mL, and the time of fermentation is 12-96 h. The fermented apple juice is free of stabilizer addition, stablein system, fresh and cool in mouthfeel, sweet, sour and palatable in taste, low in viscosity, good in fluidity and capable of being used directly or used as an ingredient in other products, and the preparation method of the fermented apple juice is simple in process and suitable for large-scale production in factories.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented apple juice and a preparation method thereof. Background technique [0002] Apple is a low-calorie food with mild nature and flavor, rich in carbohydrates, vitamins and trace elements, including sugars, organic acids, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber, it also contains malic acid, tartaric acid, and carotene, which are rich in nutritional value and balanced. [0003] Currently, relatively little research has been done on fermenting apples. The main problems in the apple juice fermentation process are that the formula is relatively complex, and the raw material processing and production process are relatively complicated, and industrial production is difficult, and the acidity of the obtained product is high or because the apple juice itself contains carbon and nitrogen sources that can be directly u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70
CPCA23L2/382A23L2/70A23V2400/123A23V2400/113A23V2400/165A23V2400/173A23V2400/175A23V2400/231A23V2400/249A23V2400/517A23V2400/533
Inventor 吕昌勇徐致远苏米亚刘振民应杰朱培肖杨
Owner BRIGHT DAIRY & FOOD CO LTD
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