Fermented celery juice rich in active probiotics and preparation method of fermented celery juice

Abstract

The invention discloses a fermented celery juice rich in active probiotics and a preparation method thereof, and belongs to the field of fruit and vegetable fermentation. The preparation method includes the steps that celery juice, petroselinum crispum juice and water dropwort juice are mixed in specific proportions, and then lactobacillus plantarum is inoculated for fermentation, and the fermented celery juice is prepared. The number of active lactobacillus in the obtained fermented celery juice can reach up to 2.5*109cfu / mL, and after 21 days of storage at low temperature, the number of viable lactobacillus can still be kept above 1.0*108cfu / mL. The celery juice is taken as a main raw material, unique fresh and delicate fragrant natural flavor is well kept, soft and tasty sourness and pleasant aroma are increased after the lactobacillus is fermented, and the obtained product has the double health care functions of celery and the vactobacillus plantarum, in addition, the processing technology is simple, the production cost is low, the celery juice is in line with a consumption concept of low sugar, low addition and natural health of modern consumers, and has a very broad market potential and application prospect.

Description

technical field [0001] The invention relates to fermented celery juice rich in active probiotics and a preparation method thereof, belonging to the field of fruit and vegetable fermentation. Background technique [0002] In recent years, with the continuous improvement of people's living standards and the enhancement of self-care awareness, the concept of promoting one's own health through dietary adjustment has gradually been recognized, consumers' consumption awareness has changed, and the choice of beverages will gradually become more rational. Green, Naturalness, nutrition, and health care have become important indicators for people to choose beverage consumption. Fermented fruit and vegetable juice is a kind of modern fermented food obtained by using fruit juice and vegetable juice as the main raw material, fermented with probiotics, and then blended. Due to the fermentation of microorganisms, it will form a unique flavor, and at the same time endow the fruit and vegeta...

AI Technical Summary

Problems solved by technology

[0004] Yet the prior art of celery fermentation at present mainly concentrates on the following aspects: 1. add fresh milk, skimmed milk powder, soybean milk, etc. to the raw materials, and what the fermentation obtains are yogurt and soy milk drinks based on dairy products. It is not fruit and vegetable juice; ②The mixed fermentation of celery and other fruits and vegetables, in which the proportion of celery is very small, can not play the corresponding effect well, and the resulting product has a complex taste, which conceals the fragrance and flavor of celery juice; ③The obtained drink is inoculated Sterilization is carried out after fermentation, so that the final drink does not contain active probiotics, and the health care effect of probiotics cannot be fully exerted; ④The main selections for fermentation are lactic acid bacteria, yeast, and acetic acid bacteria, and most of the lactic acid bacteria are Bulgarian bacteria. Lactobacillus and Streptococcus thermophilus are mainly used as starter cultures. There is no report on the use of Lactobacillus plantarum alone for fermentation, and the resulting product has low probiotic activity and even lacks probiotic properties; Sugar, flavors, stabilizers, preservatives and other auxiliary materials not only increase the cost, but also violate people's consumption concept of natural, low sugar and low additives

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