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

A technology of Lactobacillus plantarum and apple juice, which is applied in the field of fermentation engineering, can solve the problems of probiotic death, lack of probiotic growth factors, and failure to achieve high-activity probiotic fermented juice, and achieve the effect of not being easily inactivated
CN109864233AInactive Publication Date: 2019-06-11ZHEJIANG LIZIYUAN FOOD CO LTD
14 Cites 7 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG LIZIYUAN FOOD CO LTD
Publication Date
2019-06-11
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

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.
Need to check novelty before this filing date? Find Prior Art

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More