Method for preparing red jujube beverage through lactobacillus complex fermentation
A technology of compound milk and bacilli, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as antioxidants, food science, etc., can solve the problems of low free phenolic acid content and poor oxidation resistance, and achieve short fermentation cycle and easy fermentation. Effect of separation and pollution reduction
Pending Publication Date: 2020-10-02
清涧北国枣业有限责任公司
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Abstract
The invention belongs to the technical field of food processing, and especially relates to a method for preparing a red jujube beverage through lactobacillus complex fermentation. The method includesthe following steps: selecting red jujubes of which water content is greater than 10%, cleaning the red jujubes, and soaking the red jujubes in hot water whose weight is 2.5 times that of the red jujubes at 90-95 DEG C to pre-boil for 15-30 min; removing jujube cores after cooling, performing pulping, and utilizing a colloid mill with the fineness being 2-20 [mu]m to perform wet superfine grinding; and adding water to make the volume 5 times the weight of the red jujubes, adding sodium bicarbonate to adjust pH to 4.50, then adding 0.125% of pectinase and cellulase, performing conservation for180 min at 50 DEG C, rising temperature to 85-95 DEG C to perform enzyme inactivation for 30 min, performing cooling to 60-65 DEG C, and performing centrifugation for 20 min with 3000 rpm so as to obtain an originally pressed red jujube clarified juice fermented substrate. The technical problems in the prior art of low free phenolic acid content and poor oxidation resistance of the red jujube beverage can be solved.
Application Domain
Food ingredient as antioxidantFood ingredient for microbe protection
Technology Topic
Colloid millChinese Jujube +11
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PUM
Property | Measurement | Unit |
Viable count | 300000000000.0 ~ 1E+19 | colony_forming_unit/g |
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