Preparation method of low-sugar high-fiber pear juice beverage
A high-fiber, pear juice technology, applied in food science and other directions, can solve problems such as undiscovered patents or journal documents, and achieve the effects of increasing beneficial microbial metabolites, enhancing flavor, and reducing sugar content
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Embodiment 1
[0026] Embodiment 1: the preparation of mother starter
[0027] The Lactobacillus sp. JY-SD2 involved in the present invention was isolated and obtained by the inventor, and the strain has been preserved in the General Microorganism Culture Collection Center (CGMCC for short, located in Chaoyang District, Beijing) No. 3, No. 1 Yard, Beichen West Road, Institute of Microbiology, Chinese Academy of Sciences, Zip Code: 100101), strain preservation number CGMCC, No.13241, preservation date is November 4, 2016) Saccharomyces cerevisiae was purchased from Angel Yeast Co., Ltd. The company, Lactobacillus helveticus was purchased from Jiangsu Weikang Biotechnology Co., Ltd.
[0028] Lactobacillus plantarum JY-SD2 and Lactobacillus helveticus were inoculated into 10 mL of MRS liquid medium, cultured at 37°C for 24 hours, and cultured continuously for three generations to obtain Lactobacillus plantarum JY-SD2 mother starter and Lactobacillus helveticus Mother starter, set aside. Inocu...
Embodiment 2
[0031] Embodiment 2: a kind of preparation method of low-sugar high-fiber pear juice drink
[0032] A kind of preparation method of low-sugar high-fiber pear juice drink, the steps are:
[0033] (1) pears are cleaned, cut into pieces, and set aside; Jerusalem artichoke is cleaned, cut into pieces, blanched to kill enzymes, set aside; 60kg of pears, 20kg of Jerusalem artichoke, and 100kg of pure water are mixed and beaten to obtain a slurry;
[0034] (2) Add 720g (the mass ratio of the enzyme to the slurry is 4‰) to the slurry to form a compound enzyme composed of 3:1 pectinase and vitaminase, perform enzymatic hydrolysis at 45°C for 90 minutes at a constant temperature, and then inactivate the enzyme at 90°C for 5 minutes, The enzymolysis solution is filtered through a centrifuge to remove pear dregs to obtain a fermentation stock solution;
[0035] (3) The fermentation stock solution is put into a fermenter, and 0.2% Saccharomyces cerevisiae mother starter (Angel Yeast Co., ...
Embodiment 3
[0041] Embodiment 3: a kind of preparation method of low-sugar high-fiber pear juice drink
[0042] A kind of preparation method of low-sugar high-fiber pear juice drink, the steps are:
[0043] (1) Pears are cleaned, cut into pieces, and set aside; Jerusalem artichoke is cleaned, cut into pieces, blanched to kill enzymes, set aside; 70kg of pears, 25kg of Jerusalem artichoke, and 125kg of pure water are mixed and beaten to obtain a slurry;
[0044] (2) Add 990g (the mass ratio of the enzyme to the slurry is 4.5‰) to the slurry to form a compound enzyme composed of 3:1 pectinase and vitaminase, enzymatically hydrolyze at 55°C for 60 minutes at a constant temperature, and then inactivate the enzyme at 90°C for 5 minutes. The enzymolysis solution is filtered through a centrifuge to remove pear dregs to obtain a fermentation stock solution;
[0045](3) The fermentation stock solution is put into a fermenter, and 0.5% Saccharomyces cerevisiae mother starter (Angel Yeast Co., Ltd....
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