Passion fruit fermented juice and preparation method thereof

A passion fruit and fruit juice technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve problems such as low sales price, unsalable and rotten fruit, poor network signal, etc., to improve probiotic properties and increase antibacterial properties , enhance the effect of added value

Inactive Publication Date: 2019-09-17
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the popularization of the e-commerce network era, the traditional fruit wholesale sales system has been greatly challenged, and the sales of fruit that are only delivered to the wholesale market have declined year by year
Due to the fact that the fruit planting areas are basically located in remote mountainous areas, the transportation costs are extremely high, the network signal is poor, the cultur...

Method used

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  • Passion fruit fermented juice and preparation method thereof
  • Passion fruit fermented juice and preparation method thereof
  • Passion fruit fermented juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 Determination of the manufacturing process and formula of fermented passion fruit juice

[0016] 1. Preparation of Lactobacillus plantarum BXM2 yeast solution: Inoculate the Lactobacillus plantarum BXM2 strains refrigerated in the laboratory into 100ml MRS liquid medium, and leave it to ferment at 37℃ for 24 hours to obtain BXM2 yeast solution.

[0017] 2. Suitable for preliminary screening of the fermentation effect of honey and passion fruit.

[0018] Mix passion fruit and honey in a ratio of 1:1 to form a mixture, and add purified water in the ratio of 1:1 (BM1), 1:2 (BM2), and 1:3 (BM3) to the mixture and purified water. , The content of passion fruit, honey and water in each treatment is shown in Table 1. The raw materials of each treatment were autoclaved at 121°C for 25 min, and non-sterile fermentation were used for fermentation. According to the inoculation amount of 1wt%, Lactobacillus plantarum was inoculated BXM2 saccharomyces cerevisiae liquid was subje...

Embodiment 2

[0038] Example 2 Product parameters of fermented passion fruit juice

[0039] Configure passion fruit fermentation stock solution: passion fruit 20%, honey 20%, purified water 60%; sterilize at 115°C for 20 minutes, cool to room temperature, and then inoculate Lactobacillus plantarum BXM2 yeast solution at 37°C. Oxygen culture for 20h, take 1ml passion fruit juice fermentation broth for colony count, at the same time, use a handheld refractometer to detect the soluble solids of the fermented product, and use the anthrone method to detect the total sugar content. The results are shown in Table 7. The fermented passion fruit The number of viable Lactobacillus plantarum in fruit fermented juice is 2.35×10 7 cfu / mL, soluble solids is 17.4, total sugar content is 30.78g / 100g, titration acid is 0.81 g / kg, and product pH is 3.0.

[0040] Table 7 Parameter Test of Passion Fruit Fermented Juice Products

[0041]

Embodiment 3

[0042] Example 3 Bacteriostatic experiment of fermented passion fruit juice

[0043] The passion fruit fermented juice prepared in Example 2 was used as the experimental group, and the Lactobacillus plantarum BXM2 yeast liquid (adjusted the number of colony of the yeast liquid to 2.35×10 7 cfu / ml) as the control group. The basic medium was used to inoculate and culture E. coli DH5ɑ, E. coli, Proteus mirabilis, Staphylococcus aureus, Shigella sonnei, Salmonella typhimurium, and Listeria monocytogenes. Bacterial mother liquor, take 0.1mL of coated bacterial mother liquor in the basic medium, use a punch with a diameter of 7mm to punch three holes on the plate coated with various bacteria, and fill the plate holes with BXM2 passion fruit juice for fermentation Liquid (bacteria BXM2 colony number is 2.35×10 7 cfu / ml) and BXM2 yeast liquid (bacteria BXM2 colony number is 2.51×10 7 cfu / ml), incubate at 37°C for 48h, and calculate the antibacterial effect of BXM2 on other bacteria....

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Abstract

The invention discloses a passion fruit fermented juice and a preparation method thereof. The passion fruit fermented juice is prepared from, by mass, 20% of passion fruit pulp, 20% of honey and 60% of purified water, wherein the raw materials are mixed, sterilized at 115 DEG C for 20 minutes, cooled to the room temperature, inoculated with 1wt% of a lactobacillus plantarum BXM2 mother solution, and subjected to standing at 37 DEG C for 20 hours to obtain the passion fruit fermented juice. The prepared passion fruit fermented juice contains the lactobacillus plantarum with the viable count of 2.35*10<7>cfu/mL, has an antibacterial effect significantly higher than a lactobacillus plantarum BXM2 fermentation broth on staphylococcus aureus, escherichia coli, Shigella sonnei, salmonella typhimurium, Listeria monocytogenes and proteus mirabilis, and increases the additional value of the passion fruit pulp, the contained lactobacillus plantarum BXM2 has beneficial effects on the human body, and the fermentation broth can improve the ability of the body to resist harmful bacteria, and has a good protective effect on human health.

Description

Technical field [0001] The invention belongs to the technical field of fermented juice preparation, and specifically relates to a passion fruit fermented juice and a preparation method. Background technique [0002] Passion fruit, also known as passion fruit, is mainly available in purple and yellow. It contains 17 kinds of amino acids, multiple vitamins and carotenoids and other rich nutrients required by the human body. Studies have shown that passion fruit pulp has anti-inflammatory, moisturizing, and anti-inflammatory properties. Multiple functions such as blood lipids and immunity enhancement. Based on the above characteristics of passion fruit, passion fruit has become one of the most popular fruits. [0003] With the popularization of the e-commerce network era, the traditional fruit wholesale sales system has been greatly challenged, and the sales of fruits that are only sent to the wholesale market have declined year by year. Due to the fact that the fruit cultivation ar...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/135
CPCA23L2/382A23L2/84A23L33/135A23V2400/169
Inventor 林斌官雪芳王琦钱蕾
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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