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Active lactobacillus fermented fruit-vegetable juice beverage and preparation method thereof

A technology of active lactic acid bacteria and fruit and vegetable juices, applied in the direction of lactobacilli, bacteria used in food preparation, sugary food ingredients, etc., can solve the problems of unacceptable fruit and vegetable fermentation flavor, insufficient fresh fruit and vegetable flavor, and browning of fruit and vegetable juice. Achieve the effects of improving the lack of freshness, ensuring natural flavor, and improving the serious browning of the color

Inactive Publication Date: 2018-12-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit and vegetable juice beverage fermented by active lactic acid bacteria uses concentrated fruit and vegetable juice as raw material, and is fermented by a variety of strains, and is prepared by adding a specific proportion of unfermented fruit and vegetable juice ingredients, and is better in color, taste, and nutritional value. It solves the problems of low fruit and vegetable content, inactive lactic acid bacteria, unacceptable fruit and vegetable fermentation flavor, insufficient fresh fruit and vegetable flavor, and serious browning of fruit and vegetable juice in related products on the domestic market.

Method used

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  • Active lactobacillus fermented fruit-vegetable juice beverage and preparation method thereof
  • Active lactobacillus fermented fruit-vegetable juice beverage and preparation method thereof
  • Active lactobacillus fermented fruit-vegetable juice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Active lactic acid bacteria fermented apple juice drink (based on 1000 parts of final product):

[0025] 1. Concentrate cloudy apple juice, add water to dilute to 11.5Brix, stir for 15-20min;

[0026] 2. The sterilization condition is 95±2℃ / 300s;

[0027] 3. When inoculating, the material needs to be cooled to 37°C, and the compound starter (50% Lactobacillus plantarum, 25% Lactobacillus acidophilus and 25% Lactobacillus paracasei) is added in an aseptic operation, the addition amount is 0.1 part, fully shake, Mix well, and the fermentation time is 48h;

[0028] 4. After stirring, the tubular heat exchange is cooled to below 10°C, and it is ready for use;

[0029] 5. Get 900 parts of cooled fermented liquid, mix with 100 parts of unfermented apple juice (single fold), fully stir for 20min, and adjust the pH value to 3.5 with decolorized and deacidified apple juice;

[0030] 6. Fill the beverage obtained in step 5 and store it at 2-6°C.

Embodiment 2

[0032] Active lactic acid bacteria fermented carrot juice drink (based on 1000 parts of final product):

[0033] 1. Concentrate the cloudy carrot juice, add water to dilute to 8Brix, add glucose to adjust the sugar content to 12Brix, stir and mix for 15-20min;

[0034] 2. The sterilization condition is 95±2℃ / 300s;

[0035] 3. When inoculating, the material needs to be cooled to 37°C, and the compound starter (50% Lactobacillus plantarum, 25% Lactobacillus acidophilus and 25% Lactobacillus helveticus) is added in an aseptic operation, the addition amount is 0.01 parts, fully shake and mix Evenly, the fermentation time is 40h;

[0036] 4. After stirring, the tubular heat exchange is cooled to below 10°C, and it is ready for use;

[0037] 5. Take 800 parts of cooled fermentation liquid, mix with 150 parts of unfermented reconstituted orange juice and 50 parts of reconstituted apple juice, stir well for 20 minutes, and adjust the pH value to 5.5 with baking soda;

[0038] 6. Fi...

Embodiment 3

[0040] Active lactic acid bacteria fermented mixed berry drink (based on 1000 parts of final product):

[0041] 1. Concentrated blueberry clear juice, concentrated cranberry clear juice and concentrated raspberry clear juice, diluted with water to 20Brix, stirred for 15-20min;

[0042] 2. The sterilization condition is 95±2℃ / 300s;

[0043]3. When inoculating, the material needs to be cooled to 37°C, and the compound starter (70% Lactobacillus plantarum, 20% Lactobacillus acidophilus and 10% Lactobacillus paracasei) is added in an aseptic operation, the addition amount is 0.1 part, fully shake, Mix well, and the fermentation time is 48h;

[0044] 4. After stirring, the tubular heat exchange is cooled to below 10°C, and the fermented fruit and vegetable juice stock solution is diluted with water to 10Brix;

[0045] 5. Take 700 parts of cooled diluted fermented liquid, mix it with 300 parts of unfermented strawberry puree, and fully stir for 20 minutes;

[0046] 6. Fill the be...

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Abstract

The present invention discloses an active lactobacillus fermented fruit-vegetable juice beverage and a preparation method thereof. The active lactobacillus fermented fruit-vegetable juice beverage isprepared from fermented fruit-vegetable juice and unfermented fruit-vegetable juice according to a certain proportion. The present invention also provides the preparation method of the beverage. The active lactobacillus fermented fruit-vegetable juice beverage of the invention is better in color, mouth feel and nutritional value. The method solves the problems that related products in the prior domestic market are low in fruit-vegetable content, free from active lactobacillus, difficult to be accepted in fruit-vegetable fermentation flavor, insufficient in fresh fruit-vegetable flavor and severe in fruit-vegetable juice browning.

Description

technical field [0001] The invention relates to the field of beverages. More specifically, it relates to an active lactic acid bacteria fermented fruit and vegetable juice beverage and a preparation method thereof. Background technique [0002] my country is the largest fruit and vegetable producer in the world, and its annual output accounts for more than 30% of the world's total output. Fruit and vegetable juice is one of the deep-processing products of many fruits and vegetables. It has many characteristics such as rich nutrition and convenient drinking, and it is also the fastest growing product in the beverage industry. Many microorganisms in the world can be used in food manufacturing, and lactic acid bacteria are the normal flora of the human body and are most widely used in the food industry. Lactic acid bacteria can ferment carbohydrates into lactic acid, which helps digestion and is beneficial to human health. Therefore, fermented fruit and vegetable juice produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84A23V2002/00A23V2400/147A23V2400/165A23V2400/113A23V2400/169A23V2250/61A23V2250/262
Inventor 魏巍马国文孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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