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Anthocyan-enriched blueberry fruit probiotic fermentation primary liquid and preparation method thereof

A technology of probiotics and anthocyanins, applied in the direction of bacteria, lactobacilli, streptococci/lactococci used in food preparation, etc., can solve the problem of long fermentation time, unsuitable production, and inability to determine the anthocyanin content in blueberry enzyme beverages and other problems, to achieve the effect of high anthocyanin content and good fermentation effect

Inactive Publication Date: 2020-06-19
溧阳市白露山生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned prior art scheme has the following defects: 1. The fermentation time is too long, and only the blueberry fermentation stock solution needs to be fermented for 150-200 days, which is not suitable for industrial production; 2. The anthocyanin content in the obtained finished product is not measured , it is impossible to determine the level of anthocyanin content in the prepared blueberry enzyme drink

Method used

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  • Anthocyan-enriched blueberry fruit probiotic fermentation primary liquid and preparation method thereof
  • Anthocyan-enriched blueberry fruit probiotic fermentation primary liquid and preparation method thereof
  • Anthocyan-enriched blueberry fruit probiotic fermentation primary liquid and preparation method thereof

Examples

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Embodiment 1

[0030] A blueberry probiotic fermentation stock solution, the specific preparation steps are as follows:

[0031] (1) Soaking: Weigh the whole ripe, non-spoiled blueberry fruit and clean it, soak the whole blueberry fruit in 45mg / L chlorine dioxide solution for 20 minutes, and then drain the water for use;

[0032] (2) Crushing: Mix 92% by weight of the whole blueberry fruit with 8% by weight of water (water temperature 45°C) to crush the blueberries to obtain blueberry slurry, and add the acid reducer Na to the blueberry slurry 2 CO 3 Adjust the pH to 6.5, then heat to 63°C, keep for 30 minutes, and pasteurize;

[0033] (3) Fermentation: Put the sterilized blueberry slurry into a sterilized clean fermentation tank. When the blueberry slurry is cooled to 43°C, put in the probiotic strains (the probiotic strains are commercial direct cast lactic acid bacteria jelly). Dry powder, selected from Taiwan Shenghe Biological Technology Co., Ltd. Model SH-470 lactic acid bacteria plant starte...

Embodiment 2

[0038] A blueberry probiotic fermentation stock solution, the specific preparation steps are as follows:

[0039] (1) Soaking: Weigh the whole ripe, non-spoiled blueberries and clean them, soak the whole blueberries in 48mg / L chlorine dioxide solution for 18 minutes, and then drain the water for use;

[0040] (2) Crushing: Mix 93% by weight of the whole blueberry fruit with 7% by weight of water (water temperature 45°C) to crush the blueberries to obtain blueberry slurry, and add the acid reducer Na to the blueberry slurry 2 CO 3 Adjust the pH to 6.0, then heat to 62°C, keep for 28 minutes, and pasteurize;

[0041] (3) Fermentation: Put the sterilized blueberry slurry into a sterilized clean fermentation tank. When the blueberry slurry is cooled to 45°C, put in the probiotic strains (the probiotic strains are commercial direct cast lactic acid bacteria jelly). Dry powder, selected from Taiwan Shenghe Biological Technology Co., Ltd. Model SH-470 lactic acid bacteria plant starter, con...

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Abstract

The invention relates to a preparation method of anthocyan-enriched blueberry fruit probiotic fermentation primary liquid. The preparation method comprises the following steps of (1) performing soaking: taking complete blueberry fruits, performing thorough cleaning, soaking the complete blueberry fruits in a chlorine dioxide solution, and then performing draining to remove moisture for standby application; (2) performing breaking: mixing the drained complete blueberry fruits with water, and breaking the blueberry fruits so as to obtain blueberry fruit pulp; (3) performing fermentation: puttingthe sterilized blueberry fruit pulp into a clean sterilized fermenter, putting in SH-470 lactic acid bacteria freeze-dried powder, and when the pH value of fermentation liquid is reduced to 3.3-3.5,ending fermentation; (4) performing filtration to remove residues; (5) performing blending; and (6) performing sterilization: performing membrane filtration sterilization, then performing bottling, and performing packaging. According to the preparation method disclosed by the invention, appropriate lactic acid bacteria freeze-dried powder is selected, so that better fermentation effects can be obtained under low-temperature fermentation environment, the highest anthocyan content of the blueberry fruit probiotic fermentation primary liquid obtained through fermentation can reach 13.5mg / g, and the lactic acid content is also as high as 17660.24 mg / 100mL.

Description

Technical field [0001] The invention relates to the technical field of fermented products, in particular to a blueberry probiotic fermentation stock solution rich in anthocyanins and a preparation method thereof. Background technique [0002] Blueberry is a small berry fruit tree, there are about 450 varieties in the world, mainly distributed in the temperate and subtropical northern hemisphere. Blueberries are rich in nutrients, rich in organic acids, vitamins, minerals, unsaturated fatty acids and trace elements, especially anthocyanins. Blueberry anthocyanin is a water-soluble pigment with a typical structure of flavonoids. It is a pure natural anti-aging nutritional supplement and the most effective natural antioxidant bioactive agent found by humans today. It has the advantages of improving eyesight, anti-aging, It has many functions such as scavenging free radicals, regulating blood lipids, and anti-cancer. It has great application potential in food, cosmetics and medicine...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70A23L2/74
CPCA23L2/382A23L2/70A23L2/74A23V2002/00A23V2400/11A23V2400/249A23V2400/169A23V2200/14A23V2200/16A23V2250/28A23V2250/6416
Inventor 余庆贵余雪薇余启繁王德胜
Owner 溧阳市白露山生态农业发展有限公司