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Preparation technique of apple drink fermented by lactic acid bacteria and products thereof

A lactic acid bacteria fermentation and preparation technology, applied in the field of malolactic acid bacteria beverage products and its preparation technology, can solve the problems of inability to maintain the nutrition and flavor of apples, poor quality of fermented products, browning nutrition of apples, etc., and achieve the purpose of inhibiting the growth of spoilage bacteria, Improve the micro-ecological environment and help digestion

Inactive Publication Date: 2007-01-10
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the adoption of the above process, the browning and nutritional loss of the apples during the blanching and juicing process cannot maintain the inherent nutrition and flavor of the apples, resulting in poor quality and poor taste of fermented products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Weigh 1000 grams of apples. The apples are made of fully mature "Fuji" apples with high sugar content, preferably with a sugar content ≥ 12%. Choose Fuji apples with good maturity, remove insect damage and rotten fruits, and weigh them. Rinse with clean water for 2 times and wash; cut and remove the core, crush and beat the apples with a beater, the fineness is 80 mesh, and directly transport them into the fermentation tank. This process should be rapid to prevent oxidative browning of the apple pulp in contact with air; then Add 1350 grams of purified water, add 115 grams of lactic acid bacteria starter, and the lactic acid bacteria starter is lactic acid bacteria L 041 with L 042 The starter compounded by 1:1, the inoculum amount is 5% of the fermentation broth, sealed, the fermentation temperature is controlled at 28°C, the fermentation cycle is about 4 days, and the final pH of the fermentation is 2.9; after the fermentation is stopped, the fermentation broth is obt...

Embodiment 2

[0068] Embodiment-the apple 1000g that described preparation non-active malolactic acid bacteria beverage or active malolactic acid bacteria beverage is used, lactic acid bacteria starter 155g, granulated sugar 180g, honey 150g, water 1500g; Insert lactic acid bacteria starter in the preparation process, and lactic acid bacteria starter is lactic acid bacteria L 041 with L 042 According to the leavening agent compounded at 1: 1, the fermentation terminal pH is 3.1 and the inoculum size is 6% of the fermented liquid. Others are the same as in the first embodiment.

Embodiment 3

[0070] Weigh 1000 grams of apples. The apples are made of fully mature "Fuji" apples with high sugar content, preferably with a sugar content ≥ 12%. Choose Fuji apples with good maturity, remove insect damage and rotten fruits, and weigh them. Rinse with clean water for 2 times and wash; cut and remove the core, crush and beat the apples with a beater, the fineness is 80 mesh, and directly transport them into the fermentation tank. This process should be rapid to prevent oxidative browning of the apple pulp in contact with air; then Add 1200 grams of purified water, add 100 grams of lactic acid bacteria starter, and the lactic acid bacteria starter is lactic acid bacteria L 041 with L 042 The starter compounded by 1:1, the inoculum amount is 4% of the fermentation broth, sealed, the fermentation temperature is controlled at 26°C or 30°C, the fermentation cycle is about 4 days, and the final pH of the fermentation is 3.3; after the fermentation is stopped, it is filtered by suc...

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PUM

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Abstract

The invention provides a preparation process of apple drink fermented by lactic acid bacteria and products thereof, wherein the preparation comprises using apples as raw material, beating the apples, charging into fermentation tank, carrying out artificial inoculation of lactic acid bacteria leaven, slowly fermenting under the condition of anaerobic and medium temperature, filtering to obtain fermentation liquor and fermentation fruit slag, finally allocating the fermentation liquor or going through high temperature instant disinfection. The invention can be applied to keep the original nourishing constituent of apples.

Description

technical field [0001] The invention relates to a fruit beverage, in particular to a malolactic acid beverage product prepared by fermenting apples with lactic acid bacteria and a preparation process thereof. Background technique [0002] Lactic acid bacteria and their fermented products have good effects on human health. It has physiological effects such as helping digestion, improving the micro-ecological environment of the intestinal tract, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity. [0003] There are nearly 1.3 billion people in my country, but the consumption level of fruit juice is very low, and the per capita annual consumption is less than 1Kg, while the per capita annual consumption of fruit juice drinks in developed countries is: 45Kg in the United States, 46Kg in Germany, 16-19Kg in Japan and Singapore , the world's per capita annual consumption has reached 7Kg, indicating that my country's juice drink market has hu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23C9/133A23L2/38
Inventor 张华姜福林吴兴壮迟吉捷石太渊李利峰于焱张锐孙大伟朱华
Owner 辽宁省农业科学院食品与加工研究所