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Fermented pomegranate juice and making method thereof

A technology of pomegranate juice, inoculation and fermentation, applied in the direction of bacteria, bifidobacteria, and food ingredients used in food preparation, can solve problems such as complex formula, difficulty in industrial production, complex production process, etc., to achieve simple process, preventive Cardiovascular disease, effect of improving quality of life

Inactive Publication Date: 2018-06-15
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 pomegranate juice fermentation process are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated, and industrial production is difficult, or because the pomegranate juice itself contains less directly usable carbon and nitrogen sources, it needs to use specific microorganisms to ferment

Method used

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  • Fermented pomegranate juice and making method thereof
  • Fermented pomegranate juice and making method thereof
  • Fermented pomegranate juice and making method thereof

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preparation example Construction

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

[0033] S1: Mix pomegranate raw 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 pomegranate juice.

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

[0036] S3: Homogenizing the fermented pomegranate 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. Pr...

Embodiment 1

[0060] 1. Proportion

[0061] Table 1

[0062]

[0063] 2. Method

[0064] (1) Stir and mix the pomegranate raw material, 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 solution, wherein the content of pomegranate juice is 40%;

[0065] (2) Cool the mixed solution to 25° C., add a starter according to the ratio in Table 1, and ferment at 25° C., stop the fermentation after 96 hours, and obtain fermented pomegranate juice;

[0066] (3) The fermented pomegranate 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.

[0067] 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

[0069] 1. Proportion

[0070] Table 2

[0071]

[0072] 2. Method

[0073] (1) Stir and mix the pomegranate raw material, reducing sugar and water according to the ratio in Table 2 at 30°C for 28 minutes, filter, and sterilize at 91°C for 5 minutes to obtain a mixed solution, wherein the content of pomegranate juice is 50%;

[0074] (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 pomegranate juice;

[0075] (3) Refining the fermented pomegranate juice through an emulsification pump, cooling to 15°C, filling, transporting and storing at 10°C.

[0076] 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 invention discloses fermented pomegranate juice and a making method thereof. The making method comprises the following steps of S1, uniformly mixing pomegranate raw juice with reducing sugar and water, and performing filtering and sterilizing to obtain mixed liquid; S2, when the mixed liquid is cooled to preset temperature, performing inoculating with a fermenting agent, and performing fermentation under the preset temperature to obtain the fermented pomegranate juice; and S3, homogenizing the fermented pomegranate juice and performing fining. The reducing sugar comprises but is not limited by one or more of glucose, galactose, lactose and high fructose corn syrup, and the percentage by mass of the reducing sugar in the mixed liquid is 0.5-2%; and the fermenting agent comprises but isnot limited to probiotics, the addition quantity of the probiotics is 1* 10<6> to 1* 10<9>cfu / mL, and the fermenting time is 12-96h. The fermented pomegranate juice is free from stabilizing agents, stable in system, refreshing in mouth feel, moderate in sour and sweet degrees, delicious, low in slurry stickiness and good in fluidity, and can be directly applied to other products or used as components to be used for other products. The making method of the fermented pomegranate juice is simple, and is suitable for plant mass production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fermented pomegranate juice and a preparation method thereof. Background technique [0002] Pomegranate is a kind of berry, which is rich in nutrients and contains a lot of organic acids, sugars, proteins, fats, vitamins, calcium, phosphorus, potassium and other minerals. At present, the application of pomegranate is mainly directly sold as agricultural products or made into pomegranate juice drink. [0003] Currently, relatively little research has been done on fermenting pomegranates. The main problems in the pomegranate juice fermentation process are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated, and industrial production is difficult, or because the pomegranate juice itself contains less directly usable carbon and nitrogen sources, it needs to use specific microorganisms to ferment. [0004] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/135A23L2/52
CPCA23L2/382A23L2/52A23L33/135A23V2002/00A23V2400/165A23V2400/173A23V2400/231A23V2400/113A23V2400/175A23V2400/169A23V2400/517A23V2400/533A23V2200/326A23V2200/328A23V2200/332A23V2250/61A23V2250/608A23V2250/612A23V2250/606
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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