Probiotic fermented fruit and vegetable beverage products

A technology of fruit and vegetable beverages and probiotics, applied in the direction of fungi, lactobacilli, food ingredients, etc., can solve the problems of poor product flavor, obvious raw fishy smell, high processing cost, etc., achieve excellent fermentation performance, pleasant aroma, and produce acid fast effect

Active Publication Date: 2021-06-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problems of low-acid and acidic fruit and vegetable puree with short shelf life, poor product flavor, high processing cost and serious nutritional loss during processing
[0003] However, there are generally problems such as long fermentation time, obvious raw fishy smell, and addition of essence, pigment, and preservatives in the prior art.

Method used

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  • Probiotic fermented fruit and vegetable beverage products
  • Probiotic fermented fruit and vegetable beverage products
  • Probiotic fermented fruit and vegetable beverage products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1: A kind of probiotic fermented apple drink

[0073] The probiotic fermented apple drink has the following raw material ratio: 30 parts of apple pulp, 16 parts of glucose, 0.02 part of sodium isovitamin C, and 53.8 parts of purified water.

[0074] Select fresh, non-rotten apples as raw materials, take pulp and beat, stir evenly into apple juice according to the above components and ratios, and sterilize at 105°C for 2 minutes. After the feed liquid was cooled to 35°C after sterilization, the freeze-dried bacterial powder of Lactobacillus casei NCU215 was 4 The ratio of cfu / mL was inoculated into the sterilized and cooled apple juice, fermented at 37°C for 18 hours, and the pH value was 4.2 as the fermentation end point. Standardizing the sweetness and acidity of the fermented apple drink is the finished product of the probiotic fermented apple drink. The standardized fermented apple drink is subjected to ultra-high temperature instantaneous sterilization ...

Embodiment 2

[0075] Embodiment 2: a kind of probiotic fermented grapefruit drink

[0076] The ratio of raw materials of a probiotic fermented grapefruit beverage is as follows: 22 parts of grapefruit pulp, 0.06 part of stevioside, and 77.94 parts of purified water.

[0077] Choose fresh, non-rotten grapefruits as raw materials, wash, peel and remove seeds, beat, stir evenly into grapefruit juice according to the above components and proportions, and sterilize at 100°C for 3 minutes. After the feed liquid was cooled to 40°C after sterilization, the freeze-dried bacterial powder of Lactobacillus casei NCU215 was 5 The ratio of cfu / mL was inoculated into sterilized and cooled grapefruit juice, and fermented at 37°C for 24 hours, and the pH value was 4.0 as the fermentation end point. Standardizing the sweetness and acidity of the fermented grapefruit drink is the finished probiotic fermented grapefruit drink. Put the standardized fermented grapefruit beverage into a refrigerator at 0-4°C to...

Embodiment 3

[0078] Embodiment 3: A kind of probiotic fermented kiwi fruit beverage

[0079] The ratio of raw materials of a probiotic fermented kiwi fruit beverage is as follows: 24 parts of kiwi fruit pulp, 0.07 parts of acesulfame potassium, and 75.93 parts of purified water.

[0080] Choose fresh, non-rotten kiwi fruit as raw material, wash and peel it, beat it, stir it evenly into kiwi fruit juice according to the above components and proportions, and sterilize it at 90°C for 8 minutes. After the feed liquid was cooled to 37°C after sterilization, the freeze-dried bacterial powder of Lactobacillus casei NCU215 was 6 The ratio of cfu / mL was inoculated into sterilized and cooled kiwi fruit juice, fermented at 37°C for 25 hours, and the pH value was 3.9 as the fermentation end point. Standardizing the sweetness and acidity of the fermented kiwi fruit beverage is the finished probiotic fermented kiwi fruit beverage. The standardized fermented kiwi fruit beverage is subjected to ultra-hi...

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Abstract

The invention belongs to the technical field of drinking products, and in particular relates to a probiotic fermented fruit and vegetable beverage. It is a probiotic fermented fruit and vegetable drink with excellent flavor and balanced nutrition, which is made from fresh fruits and vegetables and fermented by Lactobacillus casei NCU215, without adding any flavor, coloring or preservatives. It has the following advantages: (1) Fermented by probiotic NCU215, it can increase the content of flavor substances in fruits and vegetables, so that the product has a unique fermented flavor, soft sour taste, and pleasant aroma (a large amount of terpenoids are degraded, and the raw fishy smell is obviously weakened. The content of alcohols, ketones, and hydrocarbons increased significantly, and the content of esters, alcohols, and aldehydes also increased); (2) the use of non-concentrated processing technology fully retains the original aroma components and nutrients of fruits and vegetables; ( 3) The product does not add any flavors, pigments, or preservatives, making it healthier and safer.

Description

Technical field: [0001] The invention belongs to the technical field of drinking products, and in particular relates to probiotic fermented fruit and vegetable beverage products. Background technique: [0002] As people's pursuit of a healthy life is increasingly strengthened, fruit and vegetable beverages such as orange juice, cucumber juice, tomato juice, watermelon juice, and cantaloupe juice made from fresh fruits and vegetables through a certain process are very popular in the market. For example, CN 108936167A discloses "Preparation method of a variety of probiotic fermented fruit and vegetable juice beverages", the steps include selecting fruit and vegetable raw materials; cleaning and processing fruit and vegetable raw materials; preparing raw material juice; constant volume and deployment of raw material juice; filling; sterilization; inoculation ; after ripening; storage. The invention successively goes through the steps of raw material selection, raw material cle...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2400/125A23V2200/32A23V2250/61A23V2250/262A23V2250/242A23V2250/264A23V2250/284
Inventor 谢明勇熊涛关倩倩
Owner NANCHANG UNIV
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