Viable bacteria type aronia melanocarpa fermented juice and processing method thereof

A processing method and technology of live bacteria, applied in the field of live bacteria fermented berry fruit juice and its processing, can solve the problems of losing the nutritional value of berry fruit, loss of biologically active substances, difficulty in opening up the consumer market, etc., and improve the flavor of fruit juice , maintain ecological balance, regulate the effect of the body's immune response

Pending Publication Date: 2022-01-21
SHANXI LUAN SHIGEJIE ZHIHUA BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Functional essence has high nutritional value, but is expensive and has a sour taste, so it is difficult to open up the consumer market
[0005] Juice drinks cover up the sour taste of berry itself through blending, and the price is relatively low, but operations such as blanching and high-temperature sterilization during processing will cause a large loss of biologically active substances, and the addition of sucrose, fructose syrup and other substances will also make the product It becomes a high-sugar food, which loses the nutritional value of the old berry itself, and is not suitable for diabetics, obese patients and the elderly

Method used

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  • Viable bacteria type aronia melanocarpa fermented juice and processing method thereof
  • Viable bacteria type aronia melanocarpa fermented juice and processing method thereof
  • Viable bacteria type aronia melanocarpa fermented juice and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] S1. Juice pretreatment: Weigh 60 parts of oldberry puree, 5 parts of glucose, and 35 parts of purified water, mix well, and use food-grade NaHCO 3 After adjusting its pH to 4.6, it was homogenized under high pressure twice at 4°C and 15 MPa, and pasteurized at 85°C for 10 minutes, and cooled to 20-30°C to obtain fermented raw juice;

[0031] S2. Strain activation: take out Lactobacillus paracasei from the frozen glycerol tube, inoculate it into MRS liquid medium, cultivate it in a constant temperature incubator at 37°C for 18 hours, take out 1 mL and inoculate it into new MRS liquid medium for secondary expansion , until the bacterial concentration in the culture medium is 10 10 If the cfu / mL is above, stop the culture, centrifuge the bacteria, discard the culture medium, wash the bacteria with sterile normal saline, and resuspend the bacteria with sterile water to obtain a starter;

[0032] S3, inoculation: inoculate the starter into the fermented raw juice according ...

Embodiment 2

[0037] S1. Juice pretreatment: Weigh 50 parts of oldberry puree, 7 parts of glucose, and 43 parts of purified water, mix well, and use food-grade NaHCO 3 After adjusting its pH to 4.8, it was homogenized twice under high pressure at 4°C and 15Mpa, and pasteurized at 85°C for 10 minutes, and cooled to 20-30°C to obtain fermented raw juice;

[0038] S2. Strain activation: After taking out Lactobacillus brevis and Lactobacillus rhamnosus from the frozen glycerol tube, they were inoculated into MRS liquid medium respectively, and after culturing in a constant temperature incubator at 37°C for 18 hours, 1 mL was taken out and inoculated into a new MRS liquid culture medium The base was expanded for the second time until the concentration of the bacterial solution in the medium was 10 10 Cfu / mL or more, stop the culture, centrifuge the bacteria, discard the culture medium, wash the bacteria with sterile normal saline, and resuspend the bacteria with sterile water to obtain a starter...

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PUM

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Abstract

The invention relates to the technical field of fruit juice preparation, in particular to viable bacterium type aronia melanocarpa fermented fruit juice and a processing method thereof. The content of viable bacteria in the processed fruit juice reaches 10 <8> cfu / mL or above, the nutritional value is high, the astringency of the aronia melanocarpa is improved, and the processed fruit juice is excellent in flavor, free of any additive, green and healthy. The viable bacterium type aronia melanocarpa fermented fruit juice is prepared from the following raw materials in parts by weight: 40-60 parts of aronia melanocarpa original pulp, 33-57 parts of purified water, 3-7 parts of glucose and lactic acid bacteria, and is prepared by the following steps: 1) fruit juice pretreatment, 2) strain activation, 3) inoculation, 4) primary fermentation and 5) secondary fermentation.

Description

Technical field: [0001] The invention relates to the technical field of fruit juice preparation, in particular to a fermented fruit juice of living fungus type bulimia and a processing method thereof. Background technique: [0002] The scientific name of Aronia nigra is rich in various biologically active substances, and the content of polyphenols, flavonoids and anthocyanins is the highest among all known plants. In addition, studies have shown that Arony arvensis plays an active role in anti-oxidation, antibacterial, anti-inflammatory, reducing the risk of cardiovascular diseases, preventing and treating diabetes, etc. [0003] Currently, the most common berry processed products on the market include functional essence and juice drinks. [0004] Functional essences have high nutritional value, but are expensive and have a sour taste, so it is difficult to open up the consumer market. [0005] Juice drinks cover up the sour taste of berry itself through blending, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/135
CPCA23L2/382A23L2/84A23L33/135A23V2002/00A23V2400/121A23V2400/165A23V2400/175A23V2200/32A23V2200/324A23V2200/308
Inventor 闫鉴魏丽萍郭栋卫王志永申起飞杨亚平刘薇丛
Owner SHANXI LUAN SHIGEJIE ZHIHUA BIOTECHNOLOGY CO LTD
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