一种具有天然抗菌防腐保鲜功能的蔬菜汁的制备方法
By using lactic acid streptococcal fermentation technology to generate lactic acid streptococcal tonic in mushroom soup, bone broth and vegetable juice, the problem of heat-resistant Bacillus contamination is solved, achieving natural antibacterial and preservative effects, extending shelf life and maintaining flavor and nutrition, while reducing production costs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- QINGDAO RICHEN FOODS
- Filing Date
- 2021-03-26
- Publication Date
- 2026-07-17
AI Technical Summary
Existing mushroom soup, bone broth, and vegetable juice are easily contaminated by heat-resistant Bacillus during storage, leading to spoilage. High-temperature sterilization processes are difficult to completely kill bacteria, and the addition of preservatives is harmful to health. Traditional production processes result in the loss of nutrients and changes in flavor.
Using lactic acid streptococcal fermentation technology, a mixture of glucose, peptone, yeast extract, salt, and calcium carbonate is added to mushroom soup, bone broth, and vegetable juice and sterilized under high pressure. After cooling, lactic acid bacteria are introduced for fermentation to produce lactic acid streptococcal toxin. The fermentation liquid is then added to the soup after centrifugation and filtration to avoid ultra-high temperature sterilization.
Without adding preservatives, it significantly extends the product's shelf life, maintains nutrients and flavor, reduces the risk of microbial spoilage, meets clean label requirements, and lowers production costs.
Smart Images
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