Method for preparing red jujube beverage through lactobacillus complex fermentation

[0034] Example 1. The method for preparing a jujube beverage by fermentation of compound lactobacillus includes selecting dried jujubes with a water content of 20-25%, selecting and washing, adding 90-95°C and pre-cooking in water 2.5 times the quality of dried jujube After 30 minutes, the jujube is pitted and pulped with a colloid. After obtaining the slurry, add water and dilute the volume to 5 times the mass of the dried jujube. Adjust the pH to 4.50 with sodium bicarbonate. Add cellulase with an activity of 20,000 U/g and 100,000. U/g pectinase, the two addition amounts are 0.125% of the mass of dried jujube, heat up to 50-55°C for 3 hours for enzymatic hydrolysis, after enzymatic hydrolysis, heat up to 95°C for 5 minutes to inactivate the enzyme, then cool to 60 Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original jujube juice. Adjust the soluble solids in the original squeezed jujube juice to 14.0°Brix to obtain the standardized original squeezed jujube juice as a fermentation substrate, adjust the pH of the standardized original squeezed jujube juice to 4.50 with diammonium phosphate, and keep it at 90°C for 15 minutes for sterilization After sterilization, the jujube clear juice is cooled to 37°C, and a direct-cast compound lactobacillus starter that accounts for 0.005% of the jujube clear juice mass fraction is connected, and fermented for 24 hours to obtain a compound lactobacillus fermentation broth.

[0035] The above-mentioned direct injection compound Lactobacillus starter is characterized in that the starter has a viable cell count of 1×10 11 CFU/g of Lactobacillus helveticus, Lactobacillus paracasei, and Lactobacillus rhamnosus are composed of 2:3:1 mass ratio.

[0036] The fermentation broth of Lactobacillus complex was cooled to 12℃ by the heat exchanger to terminate the fermentation, and then centrifuged at 3000rpm for 10min to remove the precipitated material in the fermented jujube juice, filtered through a 5μm membrane, aseptically filled, sealed, labeled, and refrigerated , Obtain the compound Lactobacillus fermented jujube beverage.

[0037] Example 2. The method for preparing jujube beverage by fermentation of compound lactobacillus includes selecting dried jujubes with a water content of 20-25%, and after selecting and washing, adding 90-95°C and pre-cooking in water 2.5 times the quality of dried jujube After 30 minutes, the jujube is pitted and pulped with a colloid. After obtaining the slurry, add water and dilute the volume to 5 times the mass of the dried jujube. Adjust the pH to 4.50 with sodium bicarbonate. Add cellulase with an activity of 20,000 U/g and 100,000. U/g pectinase, the two addition amounts are 0.125% of the mass of dried jujube, heat up to 50-55°C for 3 hours for enzymatic hydrolysis, after enzymatic hydrolysis, heat up to 95°C for 5 minutes to inactivate the enzyme, then cool to 60 Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original jujube juice. Adjust the soluble solids of the original squeezed jujube juice to 14.5°Brix to obtain the standardized original squeezed jujube juice. As a fermentation substrate, adjust the pH of the standardized original squeezed jujube juice to 4.60 with diammonium phosphate, and keep it at 95°C for 5 minutes for sterilization. After the bacteria, the jujube clear juice is cooled to 40°C, and a direct-cast compound Lactobacillus starter that accounts for 0.01% of the mass fraction of the jujube clear juice is connected, and the fermentation is carried out for 28 hours to obtain the compound Lactobacillus fermentation broth.

[0038] The above-mentioned direct injection compound Lactobacillus starter is characterized in that the starter has a viable cell count of 2×10 11 CFU/g of Lactobacillus helveticus, Lactobacillus paracasei, and Lactobacillus rhamnosus are composed of a mass ratio of 3:2:1.

[0039] The fermentation broth of Lactobacillus complex was cooled to 13°C by a heat exchanger, and then centrifuged at 3000 rpm for 15 minutes to remove the precipitated material in the fermented jujube juice, filtered through a 5μm membrane, aseptically filled, sealed, labeled, and refrigerated , Obtain the original jujube beverage fermented with compound lactobacillus.

[0040] Example 3, a method for preparing a jujube beverage by fermentation of compound lactobacilli, including selecting dried jujubes with a water content of 20-25%, selecting and washing, adding 90-95°C and pre-cooking in water 2.5 times the quality of dried jujube After 30 minutes, the jujube is pitted and pulped with a colloid. After obtaining the slurry, add water and dilute the volume to 5 times the mass of the dried jujube. Adjust the pH to 4.50 with sodium bicarbonate. Add cellulase with an activity of 20,000 U/g and 100,000. U/g pectinase, the two addition amounts are 0.125% of the mass of dried jujube, heat up to 50-55°C for 3 hours for enzymatic hydrolysis, after enzymatic hydrolysis, heat up to 95°C for 5 minutes to inactivate the enzyme, then cool to 60 Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original jujube juice.

[0041] Adjust the soluble solids of the original squeezed jujube juice to 15°Brix to obtain the standardized original squeezed jujube juice. As a fermentation substrate, adjust the pH of the standardized original squeezed jujube juice to 4.80 with diammonium phosphate, and keep it at 110°C for 10 minutes to sterilize it. After the bacteria, the jujube clear juice is cooled to 42°C, and the direct-cast compound Lactobacillus starter which accounts for 0.02% of the mass fraction of the jujube clear juice is connected to ferment for 30 hours to obtain the compound Lactobacillus fermentation broth.

[0042] The above-mentioned direct injection compound Lactobacillus starter is characterized in that the starter has a viable cell count of 3×10 11 CFU/g of Lactobacillus helveticus, Lactobacillus paracasei, and Lactobacillus rhamnosus are composed of a mass ratio of 3:3:1.

[0043] The fermentation broth of Lactobacillus complex was cooled to 15℃ by a heat exchanger to terminate the fermentation, and then centrifuged at 3000rpm for 20min to remove the precipitated material in the fermented jujube juice, filtered through a 5μm membrane, aseptically filled, sealed, labeled, and refrigerated , Obtain the original jujube beverage fermented with compound lactobacillus.

[0044] In the method of preparing jujube beverage by fermentation of compound lactobacillus, the selection of red jujube moisture, pre-cooking time and temperature, colloid grinding fineness, enzymolysis temperature and enzymatic hydrolysis time, and enzyme inactivation temperature and time are selected And the experimental results of the selection of the types of strains and the content of the stock are as follows.