Preparation method of carrot and passion fruit containing compound fermented beverage

A compound fermentation and carrot technology, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of low juice yield and bad flavor of carrots, achieve bright color, avoid bad smell, and sour taste sweet fit effect

Inactive Publication Date: 2019-04-09
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention overcomes the technical problems of low carrot juice yield in the prior art, and high-temperature sterilization easily causes bad flavor during processing, and provides a method for preparing carrot and passion fruit composite fermented beverage

Method used

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  • Preparation method of carrot and passion fruit containing compound fermented beverage
  • Preparation method of carrot and passion fruit containing compound fermented beverage
  • Preparation method of carrot and passion fruit containing compound fermented beverage

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preparation example Construction

[0054] A, the preparation of culture medium: the pitaya pure fruit juice and pure water are mixed by equal volume ratio to obtain the pitaya dilution, then adding mass percent is 5% sucrose to dissolve;

[0055] b. Sterilization: Pour the culture solution obtained in a. into a sterilized 300mL conical flask, divide into seven bottles, each bottle contains 200mL, seal it with a sterilized sealing film, and put it into a sterilized pot Sterilize at 103°C for 5 minutes; cool to room temperature and set aside;

[0056] C. Inoculation and fermentation: Put the sterilized culture solution on the aseptic operation table, inoculate six strains of plant lactic acid bacteria into the sterilized culture solution, shake well and place it in a 37°C incubator for static fermentation for about 36 hours Obtain the pitaya fermented liquid, measure titratable acid content, pH value in the pitaya fermented liquid respectively, and carry out sensory evaluation to the pitaya fermented liquid, sele...

Embodiment 1

[0059] A preparation method for carrot and passion fruit composite fermented beverage, comprising the steps of:

[0060] (1) Preparation of carrot juice

[0061] a. Raw material selection: choose carrots with moderate maturity, suitable size, bright orange-red skin and pulp, uniform color, smooth appearance, no cracks, no pest damage and mechanical damage;

[0062] b. Cleaning and slicing: Clean the silt and impurities on the surface of the carrots with tap water, then peel off the skin, cut into blocks with a length of 2 cm, a width of 0.5 cm, and a height of 2 cm, keeping the size and thickness uniform;

[0063] c. Sterilization: put the cut carrots in hot water at 90°C for 5 minutes, and after blanching evenly, remove and drain, and cool; then soak the carrots in the microbial bacterial solution for 10 minutes; the microbial bacteria The liquid contains microorganisms of the following strains: Lactobacillus plantarum, Leuconostoc enterococcus, Lactobacillus casei, Lactobac...

Embodiment 2

[0072] A preparation method for carrot and passion fruit composite fermented beverage, comprising the steps of:

[0073] (1) Preparation of carrot juice

[0074] a. Raw material selection: choose carrots with moderate maturity, suitable size, bright orange-red skin and pulp, uniform color, smooth appearance, no cracks, no pest damage and mechanical damage;

[0075] b. Cleaning and slicing: Clean the silt and impurities on the surface of the carrots with tap water, then peel off the skin, cut into blocks with a length of 1 cm, a width of 1 cm, and a height of 1 cm, keeping the size and thickness uniform;

[0076] c. Sterilization: put the cut carrots in hot water at 100°C for 1 min, and after blanching evenly, remove and drain, and cool down; then soak the carrots in the microbial bacterial solution for 15 min; the microbial bacteria The liquid contains microorganisms of the following strains: Lactobacillus plantarum, Leuconostoc enterococcus, Lactobacillus casei, Lactobacillu...

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PUM

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Abstract

The invention discloses a preparation method of a carrot and passion fruit containing compound fermented beverage. The preparation method comprises the following steps: (1), preparing carrot juice: selecting, washing and slicing raw materials; blanching the cut carrots uniformly, then fishing out for draining water, and cooling; then, soaking the carrots in microbial liquid, wherein the microbialliquid contains the following microbes: lactobacillus plantarum, leuconostocmesenteroides, lactobacillus casei, lactobacillus rhamnosus and lactobacillus reuteri; and then juicing, enzymolyzing and filtering; (2), preparing passion fruit juice; (3), adjusting components: mixing the carrot juice with the passion fruit juice, and adding sucrose and film particles; and (4), fermenting: adding fermenting bacteria into the juice, then fermenting, and filtering to obtain a finished product. The preparation method of the carrot and passion fruit containing compound fermented beverage has the advantages as follows: the carrot juice is high in yield rate, a fermenting end point is easy to control, and the prepared beverage is not too sour.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a carrot and passion fruit composite fermented beverage. Background technique [0002] Carrot is a kind of crispy, delicious and nutritious home-cooked vegetable, known as "little ginseng". Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Every 100 grams of carrots contains about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of sugar, 0.6 mg of iron, 1.35-17.25 mg of provitamin A (carotene), 10.02-0.04 mg of vitamin B, and vitamin B20. 04-0.05 mg, 12 mg of vitamin C, 150.7 kJ of heat, and also contains pectin, starch, inorganic salts and various amino acids. Among various varieties, the dark orange-red carotene content is the highest. Carrots have high edible efficacy, which can remove phlegm, digest food, relieve swelling and relieve asth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/72A23L2/84
CPCA23L2/382A23L2/52A23L2/72A23L2/84A23V2002/00A23V2400/173A23V2400/125A23V2400/321A23V2400/175A23V2400/169A23V2200/30A23V2200/32
Inventor 李丽李昌宝孙健刘国明辛明李杰民郑凤锦杨莹盛金凤何雪梅周主贵李志春唐雅园易萍廖东庆
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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