Fermented apple juice rich in active lactobacillus plantarum and preparation method of fermented apple juice

Abstract

The invention discloses fermented apple juice rich in active lactobacillus plantarum and a preparation method of the fermented apple juice, and belongs to the technical field of fermentation engineering. Proliferation factors and inorganic salts for promoting proliferation of lactobacillus plantarum are added to fruit juice, so that the lactobacillus plantarum can quickly ferment in the apple juice. Through the adoption of the method disclosed by the invention, after fermentation of 10-14h, the viable count of the lactobacillus plantarum in the fermented apple juice can exceed 2*10<9>cfu / mL from 1*10<6>cfu / mL through proliferation. An active protective agent and a stabilizing agent are added to the fermented apple juice, so that the lactobacillus plantarum is not liable to inactivate in the fermented apple juice; and after the fermented apple juice prepared by the method is stored at 4 DEG C for 21 days, the viable count can still maintain 5*10<8>cfu / mL or above.

Description

technical field [0001] The invention relates to fermented apple juice rich in active plant lactobacillus and a preparation method thereof, belonging to the technical field of fermentation engineering. Background technique [0002] Apple juice is rich in tannins, dietary fiber, vitamins A, C, iron and phosphorus and other nutrients. Desirable healthy drink. [0003] Probiotics, especially Lactobacillus plantarum, are favored by consumers because of their prominent roles in regulating intestinal flora, improving body immunity, alleviating gastrointestinal diseases, and improving physical health. [0004] Therefore, if a fermented apple juice rich in plantaractobacillus can be released, there will be a vast consumer market. [0005] However, studies have found that although probiotics such as Lactobacillus plantarum can increase the nutritional value of fermented foods and improve the taste and flavor of fermented foods, they can also produce antibacterial substances during t...

AI Technical Summary

Problems solved by technology

However, due to the high acidity and low pH of apple juice, and the lack of growth factors required for probiotic fermentation in the system, probiotics such as Lactobacillus plantarum cannot proliferate and ferment well in fermented apple juice (specifically reflected in the long fermentation time) , Proliferated probiotics have a low number of live bacteria, and even produce fermentation odor)

[0006] At present, there are already some researches on lactic acid bacteria fermented fruit juice, such as patents with publication numbers CN104223258A, CN107361275A, etc. 6 ~10 7 In the case of cfu / mL, it takes 24-72 hours of fermentation to reach the maximum number of viable bacteria, and the highest number of viable bacteria can only reach 1×10 8 Within cfu / mL, unable to break through 1×10 9 cfu / mL, and the number of viable bacteria at the end of the fermentation is low, the system is acidified after fermentation, and a large number of probiotics die during the shelf life

[0007] The above-mentioned defects make the current probiotic fermented juice stop at a concept product because the number of probiotics can not reach the effect, and it has not reached the real meaning of highly active probiotic fermented juice

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