Preparation method of active lactobacillus fermented fruits and vegetables juice beverage

The technology of an active lactic acid bacteria and a production method is applied in the production field of fermented fruit and vegetable juice beverages, which can solve the problems of poor flavor, low nutritional content, incompleteness and the like, and achieve the effects of regulating the balance of intestinal flora, enhancing immunity and inhibiting growth.

Active Publication Date: 2006-12-27
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 veget

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Embodiment 1, a kind of preparation method of active lactic acid bacteria fermented fruit and vegetable juice beverage, contains rich fructose, glucose, sucrose etc. in white grape juice, is prepared into fermentation matrix by adding yeast powder, glucose (can also add appropriate amount of whey powder), Then adjust the pH value to 6.0-7.0 with sodium carbonate or sodium bicarbonate, sterilize and cool to 36-39°C at 120°C for 15 seconds, and then add lactic acid bacteria, which can be Lactobacillus acidophilus, Lactobacillus reuteri, One or more combinations of Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus fermentum, fermented until the number of viable bacteria reaches 10 8 cfu / mL or more, the active lactic acid bacteria fermentation liquid is made after cooling, and finally the fermentation liquid is added into the fruit and vegetable juice beverage according to the conventional process. Following is the formula of active lactic acid bacteria fermen...

Example Embodiment

[0023] Embodiment 2: the orange juice beverage containing active lactic acid bacteria

[0024] Dissolve pectin and white sugar, mix with concentrated orange juice and essence, sterilize and cool below 10°C at 120°C for 15 seconds, add 5% active lactic acid bacteria fermentation broth, fill with sterilized pure water to volume. Refrigerate at 4°C.

[0025] Material name

[0026] Finally, quantify with sterilized purified water.

Example Embodiment

[0027] Embodiment 3: the apple juice beverage containing active lactic acid bacteria

[0028] Dissolve pectin and white sugar, mix with concentrated apple juice and spices, sterilize and cool below 10°C at 120°C for 15 seconds, add 5% active lactic acid bacteria fermentation broth, fill with sterilized pure water to volume. Refrigerate at 4°C.

[0029] Material name

[0030] Finally, quantify with sterilized purified water.

[0031] In the present invention, the white grape juice can be replaced by decolorized and deacidified apple juice (as long as it is fruit and vegetable juice with weak flavor).

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 李正华席文博
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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