A method for rapidly fermenting corn juice beverage by lactic acid bacteria composition

Abstract

A method for rapidly fermenting a corn juice drink with a lactic acid bacteria composition, comprising: (1) adding the lactic acid bacteria composition to distilled water, and fermenting at 35° C. for 12 hours to obtain a seed fermentation liquid; Lactic acid bacteria and carrier form; The live bacteria content of lactic acid bacteria composition is: Lactobacillus paracasei L1 ≥ 9 billion / g, Lactococcus lactis LLY003 ≥ 9 billion / g, Lactobacillus casei YQ336 ≥ 8 billion / g; (2) adopt corn (3) Mix the corn juice with fructose syrup and maltose, sterilize and cool, add the seed fermentation liquid, and ferment at 35°C for 23 hours to obtain a corn juice fermented drink of live lactic acid bacteria; The invention utilizes the advantages that the lactic acid bacteria composition can be fermented in the dairy-free corn juice matrix with fast fermentation speed, strong acid production capacity, rapid pH drop and high number of active lactic acid bacteria, shortening the development cycle of the lactic acid bacteria fermented drink with corn juice as the main matrix , the quantity of active lactic acid bacteria is high and the quality is stable, and the preparation process is simple.

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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