Preparation method of lactobacillus plantarum fermented tomato juice viable bacterium beverage

Abstract

The invention discloses a lactobacillus fermented tomato juice production process, and belongs to the field of food processing. The tomato variety is Provence, the fermentation strain is lactobacillus plantarum BNCC337796, the fermentation temperature is 37 DEG C, the strain inoculum size is 2%, and the fermentation time is 30 h. In the fermentation process, the lactic acid bacteria can reduce the sugar content of the fruit juice, convert phenolic substances and improve the antioxidant activity of the fruit juice. The lactobacillus plantarum has the advantages of strong adaptability to plant fermentation substrates, capability of converting phenolic substances and the like, so that the lactobacillus plantarum is widely applied to fruit juice fermentation. The inherent flavor of the tomatoes is kept, the peculiar smell of the tomatoes is effectively eliminated, various organic acids are generated through fermentation to replace external added acids, and the sourness is soft and full; and through treatment in the fermentation process, various natural compound flavor substances are added into the product, so that the product is fuller in taste, rich in fragrance and unique in flavor. The health of the tomato juice beverage can be guaranteed, the defects of the tomato juice beverage are overcome, and the tomato industry chain is further expanded.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a live bacteria beverage of tomato juice fermented by Lactobacillus plantarum and a preparation method thereof. Background technique [0002] Probiotic drinks are very popular in recent years, the most common of which are fermented milk products, but because they contain high fat and high cholesterol, they are not conducive to the health of people with chronic diseases such as hypertension and hyperlipidemia. As non-dairy probiotic beverages, fermented fruit and vegetable juices have received widespread attention. Lactobacillus plantarum is widely used in the field of fruit and vegetable fermentation because of its good activity and strong acid resistance in fruits and vegetables. Its fermented products have the functions of regulating intestinal flora and enhancing immunity. As one of the most common vegetables in life, tomato has the characteristics of ...

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Problems solved by technology

[0002] Probiotic drinks are very popular in recent years, the most common of which are fermented milk products, but because they contain high fat and high cholesterol, it is not conducive to the health of people with chronic diseases such as hypertension and hyperlipidemia

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