Preparation method of active lactobacillus fermented fruits and vegetables juice beverage

Abstract

The invention relates to a method for preparing active lactic acid bacteria fermented vegetable and fruit juice. First white grape juice, yeast powder and glucose consist of ferment matrix, then acid and alkaline modifier is added in the fermented matrix, and pH value is adjusted to 6.0-7.0, then fermented using lactic acid bacteria, then lactic acid bacteria ferment liquor is obtained, then adding the liquor in vegetable and fruit juice according to common practice, adjusting nutrient of vegetable and fruit juice and adjusting pH value optimal for lactic acid bacteria fermentation, making viable bacteria number amounting to more than 106cfu / mL. The viable bacteria or its secreted metabolite has an function for suppressing growth of putrefactive bacteria of intestinal tract, so can balance the bacteria colony of intestinal tract, enhance immunity and delay aging etc.

Description

technical field [0001] The invention relates to a preparation method of fermented fruit and vegetable juice beverage. Background technique [0002] Lactic acid bacteria have a health effect on the human body. It is manifested that active lactic acid bacteria can colonize the intestinal tract of the human body after oral administration, and have the effect of inhibiting the growth of intestinal spoilage bacteria. Thereby, it can regulate the balance of intestinal flora, enhance immunity, delay aging, etc., and has many beneficial effects on the human body. Due to the aging of the body, environmental pollution, dietary changes, abuse of antibiotics, radiotherapy and chemotherapy, etc., the number of beneficial bacteria in the human intestinal tract will often decrease, leading to intestinal microecological imbalance, causing bacterial translocation, inducing endogenous infection, and causing body lesions . By eating active lactic acid bacteria fermented fruit and vegetable j...

AI Technical Summary

Problems solved by technology

[0003] At present, lactic acid bacteria are mostly used in the fermentation of milk or production of kimchi. In addition, it has been reported that carrot juice or tomato juice fermented by lactic acid bacteria is more nutritious than vegetable juice, but the flavor of such vegetable juices after fermentation is not good, and consumers are difficult to accept.

However, due to the acidity of general fruit and vegetable juices, their pH is low or their nutritional content is not complete, and it is difficult for lactic acid bacteria to proliferate and grow.