Fermented fruit and vegetable juice and making method thereof
A fruit and vegetable juice and vegetable technology, applied in the direction of bacteria used in food preparation, functions of food ingredients, lactobacilli, etc., can solve the problems of no national food safety standards, etc., and achieve the effect of good flavor, moderate acidity, and extended shelf life
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Embodiment 1
[0039] The present embodiment provides a kind of fermented fruit and vegetable juice, and its preparation method comprises the following steps:
[0040] (1) Cleaning and cutting of raw materials: washing and cutting white radish, apples and oranges to obtain white radish pieces, apple pieces and orange pieces;
[0041] (2) Preparation of sugar water: add salt, sugar, Vc, glucose and whey powder to clear water in the amounts of 0.5%, 3%, 1%, 3% and 0.5% respectively to prepare sugar water;
[0042] (3) Juicing: add the above-mentioned sugar water to the above-mentioned white radish pieces, apple pieces and orange pieces, and whip them to obtain fruit and vegetable juice, wherein the solid-liquid ratio of solid materials to sugar water is 3:7, and the white radish pieces , The mass ratio of apple pieces and orange pieces is 1:1:1;
[0043] (4) Pasteurization: Sterilize the obtained fruit and vegetable juice for 15s-20min at a temperature of 65°C-95°C;
[0044] (5) Inoculation:...
Embodiment 2
[0051] The present embodiment provides a kind of fermented fruit and vegetable juice, and its preparation method comprises the following steps:
[0052] (1) Sterilization of raw materials: Wash the white radish, pears and oranges, then peel and cut them into pieces to obtain white radish pieces, pear pieces and orange pieces;
[0053] (2) Preparation of sugar water: add salt, sugar, Vc, glucose and whey powder to clear water in the amounts of 0.5%, 3%, 1%, 3% and 0.5% respectively to prepare sugar water;
[0054] (3) Juicing: add the above-mentioned sugar water to the above-mentioned white radish pieces, pear pieces and orange pieces, whip and mix to obtain fruit and vegetable juice, wherein the solid material and sugar water ratio is 3:7, and the white radish The mass ratio of chunks, pear chunks and orange chunks is 1:1:1;
[0055] (4) Pasteurization: Sterilize the obtained fruit and vegetable juice for 15s-20min at a temperature of 65°C-95°C;
[0056] (5) Inoculation: Aft...
Embodiment 3
[0063] Investigate the influence of different vegetables and fruit ratios on the color, acidity, sweetness, and taste of the fermented fruit and vegetable juices, prepare fermented fruit and vegetable juices according to the method basically the same as in Example 1, and the selected vegetable and fruit varieties and ratios are shown in the following table 1.
[0064] Proportion color acidity sweetness overall acceptance White radish: orange 1:1 8.5±0.8 6.5±1.2 7.3±0.8 6.6±1.3 White Radish: Pineapple 1:1 8.8±1.2 7.0±0.8 7.3±0.6 7.2±1.1 White radish: small persimmon 1:1 6.5±0.8 5.5±1.4 5.4±0.4 5.5±1.4 White Radish: Kiwi 1:1 7.2±0.7 6.1±0.7 6.4±0.5 6.0±1.0 Daikon: Strawberry 1:1 9.2±0.7 5.3±0.4 6.0±0.6 6.2±1.1 Radish: Apple: Orange 2:2:1 8.7±0.6 8.8±1.3 7.6±1.2 8.1±1.2 Radish: Apple: Orange 1:1:1 8.7±1.6 8.4±1.1 8.6±0.9 8.5±0.7 Radish: Pear: Orange 2:2:1 8.6±0.6 8.2±1.2 8.2±1.5 8.2±...
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