Preparation method of fermented blueberry juice

A blueberry juice and blueberry technology, applied in the field of microbial fermentation, can solve the problems of easy loss of nutritional value, difficult storage of blueberries, and easy degradation of beneficial ingredients

Inactive Publication Date: 2019-12-03
湖北均瑶大健康饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems that blueberries are not easy to store, the beneficial components are easy to degrade, and the nutritional value is easy to lose, the invention provides a method for preparing fermented blueberry juice

Method used

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  • Preparation method of fermented blueberry juice
  • Preparation method of fermented blueberry juice
  • Preparation method of fermented blueberry juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1. A kind of preparation method of fermented blueberry juice.

[0031] The present embodiment provides a kind of preparation method of fermented blueberry juice, concrete steps are as follows:

[0032] 1) After the blueberries are washed and destemmed, mix them with water according to the material-to-liquid ratio of 1g:2ml, crush them with a beater, and filter through an 80-mesh filter to remove the residue.

[0033] 2) Add 6% (w / v) fructose and 2% (w / v) skim milk powder to the filtrate and adopt a homogenizer with a rotating speed of 12000rpm and a time of 5min for homogenization. After homogenization, use the blueberry juice Sterilize in a water bath at 90-95°C for 15 minutes to extinguish the enzymes and harmful bacteria in the blueberry juice and avoid changing the flavor of the juice due to excessive high temperature.

[0034] 3) Inoculate Lactobacillus plantarum J26 and Lactobacillus paracasei TD062 into the sterilized homogenate at a quantitative rati...

Embodiment 2

[0065] Embodiment 2. A kind of preparation method of fermented blueberry juice.

[0066] The present embodiment provides a kind of preparation method of fermented blueberry juice, concrete steps are as follows:

[0067] 1) After the blueberries are washed and destemmed, mix them with water according to the material-to-liquid ratio of 1:1, use a beater to crush them, and filter through an 80-mesh filter to remove slag.

[0068] 2) Add 8% fructose and 3% skimmed milk powder to the filtrate. Use a homogenizer with a rotating speed of 12000rpm for 5 minutes for homogenization. After homogenization, sterilize the blueberry juice in a water bath at 90-95°C for 15 minutes, and extinguish the blueberries Enzymes and harmful bacteria in the juice and avoid the change of juice flavor caused by overheating.

[0069] 3) Inoculate Lactobacillus plantarum J26 and Lactobacillus paracasei TD062 into the sterilized homogenate at a ratio of 3:1, and the total inoculation density is 1×10 7 cfu...

Embodiment 3

[0086] Embodiment 3. A kind of preparation method of fermented blueberry juice.

[0087] The present embodiment provides a kind of preparation method of fermented blueberry juice, concrete steps are as follows:

[0088] 1) After the blueberries are washed and destemmed, mix them with water according to the ratio of material to liquid 1:3, crush them with a beater, and filter through an 80-mesh filter to remove slag.

[0089]2) Add 10% fructose and 1% skimmed milk powder to the filtrate. Use a homogenizer at a speed of 12,000 rpm for 5 minutes for homogenization. After homogenization, sterilize the blueberry juice in a water bath at 90-95°C for 15 minutes, and extinguish the blueberries Enzymes and harmful bacteria in the juice and avoid the change of juice flavor caused by overheating.

[0090] 3) Inoculate Lactobacillus plantarum J26 and Lactobacillus paracasei TD062 into the sterilized homogenate at a ratio of 2:1, with a total inoculation density of 3×10 7 cfu / ml.

[009...

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Abstract

The invention discloses a preparation method of fermented blueberry juice, which belongs to the technical field of microbial fermentation. In order to solve the problems that blueberries are not easyto store, beneficial components are easy to degrade and nutritional values are easy to lose, the invention provides a preparation method of fermented blueberry juice. The method comprises the following steps: mixing blueberries and water according to a material-liquid ratio of 1g: (1-3ml), crushing the material, and filtering the material to obtain a filtrate; supplementing a carbon source and a nitrogen source into the filtrate, and performing steps of mixing, refining and sterilizing; inoculating lactobacillus plantarum J26 and lactobacillus paracasei TD062 into the sterilized homogenate according to a ratio of (1: 1)-(3: 1); and performing constant-temperature fermentation at 31-43 DEG C for 12-48 hours to obtain the prepared blueberry juice. The fermented blueberry juice prepared by the method retains anthocyanin and phenolic substances in blueberries to the maximum extent, solves the problem of short storage period of blueberries, solves the problems that beneficial components areeasy to degrade and nutritional values are easy to lose, and provides consumers with the fermented blueberry juice with rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a preparation method of fermented blueberry juice. Background technique [0002] Blueberry is one of the "Five Human Health Foods" certified by the International Food and Agriculture Organization. The content of protein, fat, vitamin A and vitamin E in blueberry fresh fruit is higher than the general level of other fruits. In addition, blueberry is also rich in various organic acids, Vitamins and dietary fiber, as well as phenolic substances such as anthocyanins, make it have a strong ability to scavenge free radicals, and have a good preventive effect on inflammation, cardiovascular diseases and tumors. Since the ripening period of blueberry is concentrated in summer, and the skin of the fruit is light and thin, it is very easy to be damaged due to extrusion and vibration during storage and transportation, resulting in corruption and acidification, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00
Inventor 满朝新姜毓君侯一超张微
Owner 湖北均瑶大健康饮品股份有限公司
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