Method for rapidly fermenting corn juice drink by lactic acid bacterium composition

Abstract

The present invention discloses a method for rapidly fermenting corn juice drink by a lactic acid bacterium composition. The method comprises the following steps: (1) distilled water is added in the lactic acid bacterium composition; fermentation is conducted at 35 DEG C for 12 h to obtain seed fermentation liquid; the lactic acid bacterium composition consists of lactic acid bacteria and a carrier at a weight ratio of 6:4; and the live bacterium content in the lactic acid bacterium composition is as follows: the live lactobacillus paracasei L1 amount is larger than or equal to 9 billion / g; the live lactococcus lactis LLY003 amount is larger than or equal to 9 billion / g; and the live lactobacillus casei YQ336 amount is larger than or equal to 8 billion / g; (2) corn grains and fresh carrotsare used to prepare corn juice; and (3) the corn juice is mixed with high fructose corn syrup and maltose; the mixture is sterilized; the sterilized mixture is cooled; the seed fermentation liquid isadded; and the fermentation is conducted at 35 DEG C for 23 h to obtain the corn juice fermented drink containing the live bacterium-type lactic acid bacteria. The lactic acid bacterium composition israpid in fermentation speed in the milk-composition-free corn juice matrix, strong in acid production ability, rapid in pH decrease, and high in the number of the active lactic acid bacteria, shortens the development cycle of the lactic acid bacterium fermented drink using the corn juice as the main matrix, and is high in the number of the lactic acid bacteria, stable in quality, and simple in the preparation technology.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for rapidly fermenting a corn juice beverage with a lactic acid bacteria composition. Background technique [0002] In recent years, with the development of fruit and vegetable deep processing technology, people's understanding of probiotic fermented fruit and vegetable products has been deepening. The use of probiotic fermentation technology to develop fermented fruit and vegetable juice beverages with nutritional and health functions is an extension of fruit and vegetable deep processing technology, but currently fermented fruit and vegetable beverage products with live bacteria are rare. Although lactic acid bacteria have excellent physiological health effects, they are widely used in the food industry. However, the most common food rich in lactic acid bacteria on the market is yoghurt, and yoghurt based on milk has a high cholesterol content, which is not ...

AI Technical Summary

Problems solved by technology

However, the most common food rich in lactic acid bacteria on the market is yoghurt, and yoghurt based on milk has a high cholesterol content, which is not suitable for long-term drinking by middle-aged and elderly people. If the lactic acid bacteria fermented drink based on corn juice is can make up for this deficiency

[0003] However, the existing corn juice fermented beverages mainly use saccharomyces as the fermentation bacteria to produce low-alcohol corn juice beverages, while the corn juice products with lactic acid bacteria as the fermentation bacteria are relatively single in the market, and the degree of innovation is not enough.

The reason is that because lactic acid bacteria have very strict nutritional requirements, most lactic acid bacteria cannot directly use the corn juice matrix with starch as the main component. Therefore, common lactic acid bacteria grow slowly in the corn juice matrix and produce insufficient acid, resulting in corn The problems of long juice fermentation cycle, low acid production, and very few effective active lactic acid bacteria have become the bottlenecks that limit the development of viable corn juice lactic acid bacteria fermented beverages

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