Wintercherry fermentation fruit juice and preparation method thereof

Abstract

The invention relates to wintercherry fermentation fruit juice and preparation method thereof. The preparation method of the wintercherry fermentation fruit juice comprises the following steps, crushing, performing enzymolysis, performing enzyme deactivation, performing filtration to prepare original wintercherry fruit juice; S2, inoculating a fermentation agent of which the weight is 5% to 12% ofthe weight of the original wintercherry fruit juice in the original wintercherry fruit juice and fermenting at constant temperature of 33 DEG C to 39 DEG C for 16h to 24h, obtaining original wintercherry fermentation fruit juice; S3, performing flavor blending on the original wintercherry fermentation fruit juice obtained from the S2, obtaining the wintercherry fermentation fruit juice. The wintercherry fermentation fruit juice prepared by lactobacillus fermentation of original wintercherry fruit juice, not only is the bitterness of the original acid reduced, but also can be widely accepted and absorbed more effectively by people. The wintercherry fermentation fruit juice integrates good characteristics of wintercherries and lactobacillus, has characteristics of high nutritional value, easy operation, wide adaptability on the basis of satisfying the requirements of general beverage, and has higher popularization value.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, and in particular relates to a fermented sour pulp fruit juice and a preparation method thereof. Background technique [0002] With the rapid development of the food and beverage industry, beverages not only have the effect of promoting body fluids and quenching thirst, but also satisfy people's nutritional needs. According to the report of a world-renowned beverage consulting company, fruit and vegetable juice beverages are currently the fastest-growing beverage products, and fruit and vegetable juice beverages basically retain the original nutrients of fruits and vegetables. [0003] At present, there are many types of fruit and vegetable juices on the market, such as: orange juice, seabuckthorn juice, tomato juice, hawthorn juice, etc., but fermented fruit and vegetable juice products are basically missing, and some are basically supplemented with milk and dairy products...

AI Technical Summary

Problems solved by technology

Physalis is one of the fruit varieties to be developed with high nutritional value, and its related products, such as preserved Physalis fruit, Physalis seed oil, Physalis fruit milk drink, etc., are all processed through multiple processes, and the effects of Physalis berry itself Nutrients are greatly destroyed, the utilization rate of active ingredients is low, and the taste is bitter, so it is not easy to be accepted by people

Because sour berry itself tastes bitter, mainly because it contains steroidal bitters, which can inhibit the activity of lactic acid bacteria, so the development and utilization have great limitations

Images