Bifidobacterial fruit-vegetable beverage and its preparing process

A vegetable beverage and bifid fruit technology, applied in the field of fruit and vegetable beverages and preparation, can solve the problems of lack of deep processing technology of vegetables and fruits, ineffective utilization, rotten vegetables and fruits, etc., so as to enhance the body's immunity and achieve good sterilization effect , the effect of extending the shelf life

Inactive Publication Date: 2003-02-12
张红梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country has a large population and vast land, and is a big producer of vegetables and fruits. However, there is still a lack of deep processing technology for vegetables and fruits, which causes a large number of vegetables and fruits to rot every year and cannot be effectively used, causing great losses to the national economy.
At present, there are a small amount of ordinary fruit juices, vegetable juices or fruit and vegetable juices on the market in China, but they are all obtained by simply extracting juice from vegetables and fruits and keeping them fresh. Defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Raw pear-shaped formula, in terms of 100Kg of beverage total amount:

[0029] Raw pear juice 20%, carrot juice 10%, sugar 7%, Bifidobacterium bifidum 5%, Lactobacillus plantarum 2%, Streptococcus thermophilus 2%, stabilizer 0.2%, raw pear essence 0.1%, the rest is water .

[0030] Preparation:

[0031] 1. Ingredients: Add raw pear juice and carrot juice with stabilizer and sugar, heat at 80-100°C,

[0032] Stir and mix;

[0033] 2. Homogeneous, pressure 20-30Mpa;

[0034] 3. Ultra-high temperature instant sterilization: temperature 120-160 ℃, time 1-5 seconds;

[0035] 4. Cool, the temperature is 37-45 ℃, add essence;

[0036] 5. Add Lactobacillus, Streptococcus thermophilus, Bifidobacterium and other fermenting bacteria for fermentation, the temperature is 37-45

[0037] ℃, time 1-5 hours, pH value 4.0-5.

[0038] 6. Heating, temperature 80-100 ℃, time 10-20 minutes;

[0039] 7. Ultra-high temperature instant sterilization: temperature 120-1...

Embodiment 2

[0041] Embodiment 2: Cantonese mandarin orange formula, based on 100Kg of the total amount of drink:

[0042] Cantonese juice 20%, carrot juice 10%, sugar 7%, Bifidobacterium bifidum 5%, Lactobacillus acidophilus 2%, Streptococcus thermophilus 2%, stabilizer 0.2%, essence 0.1%, and the rest is water. Prepare the same example 1.

Embodiment 3

[0043] Embodiment 3: apple type formula, in terms of 100Kg of beverage total amount:

[0044] Apple juice 20%, carrot juice 10%, sugar 7%, Bifidobacterium breve 5%, Lactobacillus delbrueckii 2%, Streptococcus thermophilus 2%, stabilizer 0.2%, essence 0.1%, and the rest is water. Prepare the same example 1.

[0045] The following are the test results of the nutritional components of the above three bifid fruit and vegetable beverages:

[0046] 1. General nutrient analysis:

[0047] (1) Raw pear shape

[0048] Ingredients Non-fermented (control) Fermented (this product)

[0049] Moisture 92.5 92.0

[0050] protein 0.50 0.80

[0051] Crude fat 0.12 0.14

[0052] Total sugar .6.15 6.50

[0053] pH 5.50 4.5

[0054] (2) Cantonese type

[0055] Ingredients Non-fermented (control) Fermented (this product)

[0056] Moisture 92.8 92.3

[0057] Protein 0.40 0.79

[0058] Crude fat 0.13 0.15

[0059] Total sugar 6.10 6.45

[0060] pH 5.30 4.3

[0061] (three) apple shape ...

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PUM

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Abstract

A Bifidobacterial fruit-vegetable beverage is prepared from fresh fruit juice, fresh vegetable juice, cultured Bifidobacterium, lactobacillus and thermophilic streptococcus, stabilizer and flavouring through ultrahigh-temp. instantaneous sterilizing, and fermenting. Its advantages are high nutritive and health-care value, and long quality guarantee period.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a fermented fruit and vegetable beverage with multiple nutritional values ​​and a preparation method. technical background [0002] Vegetables and fruits are indispensable nutrients in people's life. my country has a large population and vast land, and is a big producer of vegetables and fruits. However, there is still a lack of deep processing technology for vegetables and fruits. As a result, a large number of vegetables and fruits rot every year and cannot be effectively used, causing great losses to the national economy. At present, there are a small amount of ordinary fruit juices, vegetable juices or fruit and vegetable juices on the market in China, but they are all obtained by simply extracting juice from vegetables and fruits and keeping them fresh. Defects. Contents of the invention [0003] The object of the present invention is to solve the problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 张红梅张德纯
Owner 张红梅
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