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Compound lactic acid bacterium fermented fruit, vegetable and cereal drink, manufacturing method thereof and application thereof

A compound lactic acid bacteria and a manufacturing method technology are applied in the field of compound lactic acid bacteria fermented fruits, vegetables, grains and beverages, and can solve the problems of low fermentation rate of wheat germ or fruits and vegetables, etc.

Inactive Publication Date: 2018-07-06
TSINGHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The invention solves the compatibility problem of fruit and vegetable components and wheat germ components (especially polyphenol components in fruits and vegetables and protein components in wheat germ) by adjusting the ratio, and through the domestication of strains Adjusting the inoculation amount of lactic acid bacteria solves the problem of low fermentation rate of common lactic acid bacteria for wheat germ or fruits and vegetables, etc.

Method used

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  • Compound lactic acid bacterium fermented fruit, vegetable and cereal drink, manufacturing method thereof and application thereof
  • Compound lactic acid bacterium fermented fruit, vegetable and cereal drink, manufacturing method thereof and application thereof
  • Compound lactic acid bacterium fermented fruit, vegetable and cereal drink, manufacturing method thereof and application thereof

Examples

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preparation example Construction

[0121]3) Preparation of starter: under sterile conditions, inoculate activated lactic acid bacteria strains (Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus plantarum) in MRS liquid medium (1% peptone, beef Cream 1%, yeast extract 0.5%, diammonium hydrogen citrate 0.2%, glucose 2%, Tween 80 0.1%, sodium acetate 0.5%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.058%, manganese sulfate 0.025%, pH In 6.2-6.6), after culturing at 28°C for 24 hours, take 1% seed liquid and transfer it to MRS medium again, perform low-temperature centrifugation after culturing, remove the supernatant, and then add sterilized normal saline for washing , centrifuged again, and after repeating the bacterium 3 times, add appropriate sterile saline, and determine the lactic acid bacteria seed liquid that is finally inserted into the fruit juice by adjusting the absorbance value of the final liquid. Taking physiological saline as a reference, the wavelen...

Embodiment 1

[0125] The determination of embodiment 1 fermentation strain

[0126] Get fresh apples (commercially available), peel and remove the core, cut the pulp into cubes of about 1 to 2 cm in size, add 0.1% vitamin C, 0.01% cysteine ​​and 1.3 times the volume of apple water in the apple pieces, Squeeze the juice with a juicer, filter the squeezed juice through an 80-mesh sieve, and discard the filter residue to obtain apple juice.

[0127] Take fresh wheat germ (purchased at Guo Guoxiang Food Specialty Store in Jingdong Mall), put the crushed wheat germ into water with a solid-liquid ratio of 1:10 and extract it at 80°C for 2 hours, crush it with a mixer at high speed, and filter it with gauze. Discard the filter residue to obtain orange-yellow wheat germ juice. Unless otherwise stated, the apple juice and wheat germ juice thus obtained were used in the following examples.

[0128] Under sterile conditions, the activated strains (Lactobacillus bulgaricus, Lactobacillus casei, Lacto...

Embodiment 2

[0131] Different total inoculum size of embodiment 2

[0132] In the same manner as in Example 1, except that the lactic acid bacteria strains (the lactic acid bacteria strains used in this embodiment are Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, plant milk mixed in a ratio of 1:1:1:1) Bacillus) after activation, inoculation and fermentation were carried out according to 2%, 4%, and 6% respectively, and the product status obtained by inoculation and fermentation with different proportions of bacteria was as follows: figure 2 As shown, the 2% inoculation amount has bright floating blocks, which are uneven, while the 4% and 6% inoculum amounts are relatively clear and transparent. Carry out sensory evaluation experiment to three products, its result is as follows image 3 Shown, the inoculum amount is 4% mouthfeel is the best.

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Abstract

The present invention provides compound lactic acid bacterium fermented fruit, vegetable and cereal drink prepared from fruit and vegetable juice, wheat germ juice and a dairy product as raw materials, and obtained by compound lactic acid bacterium fermenting, and a manufacturing method thereof and an application thereof. The compound lactic acid bacterium fermented fruit, vegetable and cereal drink preserves nutritional and health-care functions of a traditional lactic acid bacterium fermented product and the wheat germ, also has nutritional functions and taste of fruit and vegetable fermented juice, and at the same time retains a certain lactic acid bacterium fermented milk flavor.

Description

technical field [0001] The present invention relates to compound lactic acid bacteria fermented fruit and vegetable grain beverage, its manufacturing method and application, in particular, relates to fruit and vegetable, wheat germ, etc., which are fermented as raw materials, have the effect of promoting intestinal health, anti-oxidation, and anti-aging effects, and Compound lactic acid bacteria fermented fruit and vegetable grain drink with the effects of lowering blood fat and cholesterol, its manufacturing method and application. Background technique [0002] With the improvement of people's living standards, people pay more attention to the health and rationality of diet and its health care functions, and products such as health drinks are also more and more favored by consumers. Lactic acid bacteria and their fermented products have good effects on human health, and have physiological effects such as helping digestion, improving intestinal micro-ecological environment, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/1307A23C9/1315A23V2400/147A23V2400/125A23V2400/123A23V2400/169
Inventor 邢新会何东朱文明王怡张翀
Owner TSINGHUA UNIV
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