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

Active Publication Date: 2019-10-08
新派(上海)餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although a large number of studies have proved that microbial fermentation can help improve the nutritional and functional properties of fruit and vegetable juices, "enzyme" products are still controversial, and there is no national food safety standard

Method used

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  • Fermented fruit and vegetable juice and making method thereof
  • Fermented fruit and vegetable juice and making method thereof
  • Fermented fruit and vegetable juice and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a fermented fruit and vegetable juice and a making method thereof. The raw materials comprise vegetables and fruits, the vegetables include white radish, carmine radish, red radish, celery, cabbage, Chinese cabbage, cucumber and carrot, the fruits comprise apple, pear, orange, pineapple, small persimmon, kiwi and strawberry, and the sum of the added amount of vegetables andfruits in the juice is 20-50% of the total weight of the product, and the ratio of vegetables to fruits is 1 :2-2:1, and the fermentation is carried out using a probiotic which is a mixture of one orboth of Lactobacillus plantarum and Lactobacillus paracasei. The fermented fruit and vegetable juice of the invention is obtained by adding fruits and vegetables to be fermented together, and the fermented fruit and vegetable juice has moderate acidity, good flavor and nutrient composition of fruits and vegetables, and is a nutritious and safe fruit and vegetable juice product. The fermented fruit and vegetable juice not only improves the sensory quality of fermented fruit and vegetable juice, but also increases the nutritional value, prolongs the shelf life, and meets the modern consumer's healthy consumption concept.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fermented fruit and vegetable juice and a preparation method thereof. Background technique [0002] Probiotics and prebiotics can have a positive impact on the intestinal flora of the human body, and have become a research hotspot in recent years, and the consumption of probiotic fermented products has increased year by year. In addition to yogurt, another good carrier of probiotics is fermented fruit and vegetable juice. [0003] Fermented fruit and vegetable juice is an important way to utilize fruit and vegetable resources and develop new products. In addition to traditional fruit wine and fruit vinegar, lactic acid bacteria fermented fruit juice and "enzyme" products have also become popular. Although a large number of studies have proved that microbial fermentation can help improve the nutritional and functional properties of fruit and vegetable juices, "enzyme" p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L33/00
CPCA23L2/382A23L2/84A23L2/52A23L33/00A23V2002/00A23V2400/165A23V2400/169A23V2200/30
Inventor 刘小飞周彤罗洁李林周宁李依璇张琪唐春霞王鹏杰王然任发政
Owner 新派(上海)餐饮管理有限公司
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