Preparation method of fruit and vegetable juice beverage fermented by various probiotics

Abstract

The invention discloses a preparation method of a fruit and vegetable juice beverage fermented by various probiotics in the field of food processing. The preparation method comprises the following steps: putting fruit and vegetable raw materials into auxiliary equipment, and performing high-pressure washing; the fruit and vegetable raw materials comprise cucumbers, dragon fruits, kiwi fruits and bananas; bifidobacterium, lactobacillus acidophilus, lactobacillus casei and lactobacillus plantarum are prepared and prepared into bacterial suspensions respectively, and then the bacterial suspensions are mixed in proportion to obtain a composite bacterial solution; cutting fruit and vegetable raw materials into blocks, performing low-pressure cooking, performing rapid cooling, performing juicing, and performing filtration so as to obtain fruit and vegetable juice raw materials; adding water and fructo-oligosaccharide into the fruit and vegetable juice raw material to form a fermentation base material, and then inoculating the composite bacteria liquid for fermentation to form a mixed raw material; and finally, storing to form the fruit and vegetable juice beverage. The preparation method of the fruit and vegetable juice beverage fermented by the various probiotics can adjust conditions and environments required by fermentation of the probiotics. Therefore, the fermented bean curd has the advantages of high nutritional value, good taste, sanitary preparation process, controllable fermentation process, reasonable storage mode and wide application range.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular is a method for preparing a fruit and vegetable juice beverage fermented by multiple probiotics. Background Art

[0002] With the rapid development of the food industry and the improvement of people's living standards, people have put forward higher requirements for dietary structure, and their eating habits have gradually turned to foods with reasonable nutrition and health functions. Fermented foods that represent health and green will further expand their market share. Probiotics represented by lactic acid bacteria can improve the flavor, quality and nutrition of food, extend the shelf life, and have important physiological and health functions such as regulating the balance of intestinal flora, anti-tumor, lowering cholesterol, preventing and treating constipation, and delaying aging. They are widely used in the food industry. In recent years, China's beverage market has flourished, with carbonated beverages, tea beverages, fruit and vegetable juice beverages, and functional beverages accounting for a large proportion. Among them, fermented beverages are also constantly maturing, new technologies are constantly developing, and new products that cater to consumers' tastes and concepts are constantly emerging.

[0003] According to the new regulations of the International Beverage Industry Association, fermented beverages refer to beverages whose alcohol content is below 1% (volume fraction) after the beverage raw materials are fermented by lactic acid bacteria, yeast or other permitted strains. Fermented beverages contain a large number of probiotics with nutritional and health-care effects. However, due to the wide variety of existing fermentation bacteria, it is necessary to consider the growth, fermentation conditions and mutual synergy of different strains to maximize their energy efficiency and achieve the effects of improving human immunity, improving intestinal health, relieving constipation and improving complexion. Therefore, screening high-quality fermentation bacteria suitable for beverages and developing new fermented beverage products have broad market and application prospects.

[0004] In order to solve the above problems, the Chinese patent publication number CN 108936167 A discloses a method for preparing a variety of probiotic fermented fruit and vegetable juice beverages, the steps of which include selecting fruit and vegetable raw materials; cleaning and processing fruit and vegetable raw materials; preparing raw juice; volume setting and blending of raw juice; filling; sterilization; inoculation; post-ripening; and storage. The present invention sequentially undergoes the steps of raw material selection, raw material cleaning, raw juice preparation, blending, filling, sterilization, cooling, inoculation fermentation, post-ripening, and storage to obtain a variety of probiotic fermented fruit and vegetable juice beverages, which can retain a variety of nutrients to the maximum extent, have a moderate sweet and sour taste, retain the nutrients of the raw materials, and have nutrients such as probiotic fermentation products, provide rich nutrition for the human body, play a good health care role, and have the effects of cooling and quenching thirst, inhibiting bacteria and anti-cancer, strengthening the body, and anti-oxidation.

[0005] A large number of studies have shown that probiotics and dietary fiber have a significant effect on the prevention and treatment of constipation. When probiotics grow and multiply in the intestine, they can metabolize a large amount of fatty acids, reduce local intestinal acidity, regulate the intestinal mucosal microecological environment, stimulate the colon's defecation motility, and secrete specific bactericidal bacteriocins, which have an inhibitory effect on the growth and reproduction of harmful pathogenic bacteria in the intestine, thereby improving the intestinal environment and relieving constipation symptoms. Dietary fiber can not only serve as a substrate required for the digestion and growth of beneficial intestinal flora, but also promote the rapid reproduction of probiotics, thereby regulating the human intestinal microbial environment. The digested products and gases increase the volume and moisture content of the dry contents in the intestines of constipated patients, soften them, stimulate the intestinal mucosa, enhance motility, and shorten the defecation time. The preparation method is simple to implement, easy to promote, and pollution-free. However, probiotic fermentation requires specific conditions and environment. If any factor in the fermentation process changes, it may affect the quality and taste of the final product. For example, different fruit and vegetable raw materials, different types of probiotics, and different fermentation times may produce different results. Therefore, this scheme proposes a preparation method of a multi-probiotic fermented fruit and vegetable juice beverage. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a method for preparing a variety of probiotic fermented fruit and vegetable juice beverages, so as to adjust the conditions and environment required for probiotic fermentation and improve the quality and taste of the product, so as to achieve higher nutritional value, good taste, sanitary preparation process, controllable fermentation process, reasonable storage method and wide application range.

[0007] In order to achieve the above object, the technical scheme of the present invention is as follows: a method for preparing a fruit and vegetable juice beverage fermented by multiple probiotics, comprising the following steps:

[0008] Step 1: Pretreatment of fruit and vegetable raw materials: Select fruit and vegetable raw materials and oligofructose, put the fruits and vegetables that need to be cleaned into auxiliary equipment for high-pressure washing to remove surface stains and bacteria; and peel the fruits and vegetables that need to be peeled; the fruit and vegetable raw materials include cucumbers, pitaya, kiwi and banana;

[0009] Step 2, probiotic treatment: prepare bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, respectively configure them into bacterial suspensions in auxiliary equipment, and then mix them according to proportion to obtain a composite bacterial liquid;

[0010] Step 3, preparing fruit and vegetable juice: cutting the washed fruit and vegetable raw materials and peeled fruit and vegetable raw materials into blocks, boiling the blocks of fruit and vegetables under low pressure and then rapidly cooling them, squeezing the blocks of fruit and vegetables after cooling, removing residues by filtering and centrifuging after squeezing the juice, separating and purifying by membrane separation to form fruit and vegetable juice raw materials;

[0011] Step 4, fermentation: measuring the amount of fruit and vegetable juice raw materials, adding corresponding amounts of water and oligofructose to the fruit and vegetable juice raw materials to form a fermentation base, inoculating the fermentation base with a composite bacterial liquid, mixing and fermenting at a certain temperature and in a certain proportion for a certain period of time, and forming a mixed raw material after the fermentation is completed;

[0012] Step 5, storage: ripen the mixed raw materials, and then store them in a refrigerator to form a fruit and vegetable juice beverage.

[0013] The principle and beneficial effects of the above scheme: High nutritional value: This fruit and vegetable juice drink not only contains a large amount of vitamins, minerals and dietary fiber, but also contains a variety of probiotics, such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, etc. These probiotics can help regulate intestinal flora, promote digestion and nutrient absorption, improve immunity, and have great benefits for health.

[0014] Better taste: By selecting fresh fruit and vegetable raw materials and using high-pressure washing and peeling, impurities and pesticide residues in fruits and vegetables can be removed, making the taste of fruit and vegetable juice drinks purer and more delicate. At the same time, different fruit and vegetable combinations can also bring a rich taste experience, such as the sweet and sour taste of kiwi, the sweet taste of banana, and the elegant taste of dragon fruit.

[0015] The preparation process is more hygienic: During the preparation process, the fruit and vegetable raw materials are washed and peeled under high pressure to remove most impurities and pesticide residues, effectively reducing the growth of bacteria and microorganisms, making the product more hygienic and safe. In addition, during the fermentation process, the addition of compound bacterial liquid can also enhance the antibacterial and hygienic properties of fruit and vegetable juice drinks.

[0016] The fermentation process is controllable: In the fermentation step, the compound bacterial liquid is used, and a certain temperature and time are controlled, which can better control the fermentation process, making the fruit and vegetable juice beverage more flavorful and more comfortable. At the same time, the fermentation process can also improve the nutritional value of fruit and vegetable juice beverages. For example, the growth of probiotics can increase intestinal peristalsis and promote nutrient absorption.

[0017] Reasonable storage method: In the storage step, the post-ripening and refrigerated storage methods are adopted to ensure that the quality and taste of fruit and vegetable juice drinks are more stable. The post-ripening process can make the taste of fruit and vegetable juice drinks more mellow, and refrigerated storage can inhibit the growth of bacteria and maintain the freshness and taste of fruit and vegetable juice drinks.

[0018] Wide range of applications: This preparation method can be applied to a variety of fruit and vegetable raw materials, such as cucumber, dragon fruit, kiwi fruit, banana, etc., which can provide consumers with more choices. At the same time, this preparation method is also suitable for people of different ages, whether young or old, they can drink it in moderation.

[0019] Easy to carry: After a certain period of fermentation and post-ripening, fruit and vegetable juice drinks can be bottled or packaged in containers, making them easy for consumers to carry and drink. This provides a convenient choice for people who need to supplement nutrition when going out or traveling.

[0020] Environmentally friendly and sustainable: During the preparation process, energy consumption and water waste can be minimized, and recyclable packaging materials can be used to reduce the impact on the environment. In addition, by promoting intestinal health and nutrient absorption, it can also reduce the pressure on the medical system and bring positive impacts to society.

[0021] Innovation: This preparation method combines the preparation process of traditional fruit and vegetable juice beverages with modern fermentation technology and probiotic science to innovatively develop a new type of healthy beverage. This not only provides consumers with new choices, but also brings new ideas and directions for the development of the beverage industry.

[0022] In general, the preparation method of this multi-probiotic fermented fruit and vegetable juice beverage has the advantages of high nutritional value, good taste, hygienic preparation process, controllable fermentation process, reasonable storage method, wide range of applications, easy to carry, environmental sustainability and innovation.

[0023] Furthermore, in step one, the fruits and vegetables that need to be cleaned are placed in an auxiliary device for high-pressure washing, and then enter a heating box, where high-pressure hot water is injected and vacuumized, and ultra-high-pressure sterilization is performed, and the fruits and vegetables are soaked in the heating box for 10 minutes.

[0024] Beneficial effects: Ultra-high pressure hot water treatment can kill microorganisms on the surface and inside of fruits and vegetables in a short time, achieving an effective sterilization effect. Ultra-high pressure treatment can destroy the cell structure of fruits and vegetables, release more nutrients, and improve the taste and nutritional value of fruit and vegetable juice. Ultra-high pressure treatment can kill microorganisms in fruits and vegetables, reduce the production and accumulation of harmful substances, and thus extend the shelf life of fruit and vegetable juice. Ultra-high pressure treatment does not use chemical reagents, does not pollute the environment, and is in line with the trend of modern food processing.

[0025] Furthermore, in step 2, when preparing the composite bacterial solution, the ratio of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum is 1:1:1:1.

[0026] Furthermore, in step three, the low-pressure cooking time is 0.5h-1h, the vacuum degree during low-pressure cooking is -0.01MPa-0.06MPa, and the low-pressure cooking temperature is 60℃-70℃.

[0027] Furthermore, in step 4, the concentration of oligofructose in the fermentation base is 4%, and the concentration of the fruit and vegetable juice raw material is 16%.

[0028] Furthermore, in step 4, the fermentation time is 20h-24h, the fermentation temperature is 34°C-38°C; and the volume concentration of the composite bacterial liquid in the fermentation base is 4%.

[0029] Furthermore, in step five, the ripening temperature is 5°C and the refrigerated storage temperature is 0°C-5°C.

[0030] Beneficial effects:

[0031] Optimization of probiotic ratio: In step 2, when preparing the composite bacterial solution, the ratio of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum is 1:1:1:1. This ratio can balance the interaction between different probiotics, better exert their respective functions, and thus more effectively promote intestinal health.

[0032] Better taste and nutritional value: In step three, the low-pressure cooking time is 0.5h-1h, the vacuum degree during low-pressure cooking is -0.01MPa-0.06MPa, and the low-pressure cooking temperature is 60℃-70℃. This treatment method can better preserve the nutrients and taste of fruits and vegetables, and will not cause too much physical damage to the fruit and vegetable raw materials, making the fruit and vegetable juice beverage more delicate and taste better.

[0033] The fermentation process is more controllable and efficient: in step 4, the fermentation time is 20h-24h, the fermentation temperature is 34℃-38℃; the volume concentration of the composite bacterial liquid in the fermentation base is 4%. These specific parameters make the fermentation process more controllable and efficient, and can better control the fermentation time and degree, making the fruit and vegetable juice beverage more flavorful and more comfortable in taste.

[0034] Ripening and refrigerated storage are more stable: In step 5, the ripening temperature is 5°C and the refrigerated storage temperature is 0°C-5°C. This treatment method can make the quality of fruit and vegetable juice drinks more stable, and will not deteriorate or change in taste due to temperature changes. At the same time, it can also extend the shelf life of fruit and vegetable juice drinks, providing consumers with a more reliable choice.

[0035] Furthermore, the auxiliary equipment includes a box body, a feed inlet is provided on the top of the box body, and a high-pressure washing component, a heating component, a cutting component, a cooking component, a crushing component, a filtering and centrifuging component, and a fermentation component are provided in the box body;

[0036] The high-pressure washing assembly includes a guide plate, a plurality of through holes are provided on the guide plate, water outlet pipes are provided on both sides of the guide plate, and high-pressure nozzles are connected to the water outlet pipes. The water outlet pipe on one side of the guide plate is fixedly connected to the guide plate, and the water outlet pipe on the other side of the guide plate is fixedly connected to the inner wall of the box;

[0037] The heating assembly includes a heating box, a first electric heating tube is fixedly connected to the bottom of the heating box, a first solenoid valve is connected to one side of the heating box, and the heating box is connected to the cutting assembly through the first solenoid valve;

[0038] The cutting assembly includes two inclined plates, a first opening is provided between the two inclined plates, a telescopic member and a blade are provided above the inclined plates, the blades are respectively fixedly connected to the output shaft of the telescopic member, an opening is provided on the side wall of the box body, the opening is located on one side of the inclined plate, and the opening is used to put the peeled fruit and vegetable raw materials;

[0039] The cooking assembly includes a cooking box, the cooking box is located below the first opening, a second opening connected to the first opening is provided on the top of the cooking box, a one-way valve is connected to the second opening, a second heating pipe and a refrigeration sheet are provided at the bottom of the cooking box, the cooking box is connected to a vacuum pump, a third opening is provided on one side of the cooking box, and a second solenoid valve is connected in the third opening;

[0040] The crushing assembly includes a crushing box, a fourth opening is provided on the top of the crushing box, the fourth opening is located below the third opening, a stirrer is fixedly connected to the bottom of the crushing box, a fifth opening is provided on one side of the crushing box, a third solenoid valve is connected in the fifth opening, a delivery pipe is connected to the fifth opening, the delivery pipe is connected to the filtering and centrifugal assembly, and the filtering and centrifugal assembly is used to filter and centrifuge the fruits and vegetables after juicing, remove the residue, and separate and purify by membrane separation to form fruit and vegetable juice raw materials;

[0041] The fermentation component includes a fermentation box, which is connected to the filtration and centrifugation component. The connection between the fermentation box and the filtration and centrifugation component is connected with a flow meter, the flow meter signal is connected with a processor, the processor signal is connected with a controller, a third heating tube is fixedly connected in the fermentation box, the fermentation box is connected with a bacterial agent preparation component, and the bacterial agent preparation component includes a first box, a second box, a third box, a fourth box and a fifth box. The first box, the second box, the third box and the fourth box are respectively used to prepare bacterial suspensions of bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum. The first box, the second box, the third box and the fourth box are all connected with the fifth box. The fifth box is used to prepare a composite bacterial liquid. The fifth box is connected to the fermentation box, and the connection between the fifth box and the fermentation box is connected with a fourth solenoid valve, and the fourth solenoid valve is connected with the controller signal.

[0042] Beneficial effects: Efficient cleaning: The high-pressure flushing component in the auxiliary equipment includes a guide plate with a plurality of through holes. Water outlet pipes are provided on both sides of the guide plate, and the water outlet pipes are connected to high-pressure nozzles. This design can make the water flow sprayed by the high-pressure nozzle more concentrated and powerful, and can better clean the fruit and vegetable raw materials.

[0043] Uniform heating: The heating component includes a heating box, a first electric heating tube is fixedly connected to the bottom of the heating box, a first solenoid valve is connected to one side of the heating box, and the heating box is connected to the cutting component through the first solenoid valve. Such a design can make the heating process more uniform and controllable.

[0044] Efficient cutting: The cutting assembly includes two inclined plates, a first opening is provided between the two inclined plates, telescopic parts and blades are provided above the inclined plates, and the blades are fixedly connected to the output shafts of the telescopic parts. This design can make the cutting of fruit and vegetable raw materials more efficient and neat.

[0045] Controllable cooking: the cooking assembly includes a cooking box, which is located below the first opening. A second opening connected to the first opening is provided on the top of the cooking box, and a one-way valve is connected to the second opening. A second heating tube and a refrigeration plate are provided at the bottom of the cooking box, and the cooking box is connected to a vacuum pump. Such a design can make the cooking process more controllable and efficient.

[0046] Crushing and filtering centrifuge: The crushing component includes a crushing box, a fourth port is provided on the top of the crushing box, the fourth port is located below the third port, a stirrer is fixedly connected to the bottom of the crushing box, a fifth port is provided on one side of the crushing box, the third solenoid valve is connected to the fifth port, the fifth port is connected to a delivery pipe, the delivery pipe is connected to the filtering and centrifugal component, the filtering and centrifugal component is used to filter and centrifuge the fruits and vegetables after juicing, remove the residue and separate and purify by membrane separation to form fruit and vegetable juice raw materials. Such a design can make the fruit and vegetable crushing and filtering centrifugal process more efficient and controllable.

[0047] Fermentation is controllable: the fermentation component includes a fermentation box, which is connected to the filtration and centrifugation components, a third heating tube is fixedly connected to the fermentation box, and the fermentation box is connected to the microbial preparation component, which includes the first box, the second box, the third box, the fourth box and the fifth box, which are used to prepare bacterial suspensions of bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, respectively, and the first box, the second box, the third box and the fourth box are all connected to the fifth box, which is used to prepare a composite bacterial liquid, and the fifth box is connected to the fermentation box. Such a design can make the microbial preparation and fermentation process more controllable and efficient.

[0048] When the fruit and vegetable juice raw materials enter the fermentation box, the flow meter monitors the liquid flow entering the fermentation box and transmits the liquid flow information to the processor. The processor processes the liquid flow information, calculates the appropriate amount of composite bacterial liquid, converts the appropriate composite bacterial liquid amount information from the information signal into an electrical signal and transmits it to the controller. The controller controls the opening and closing of the fourth solenoid valve, and controls the amount of composite bacterial liquid input into the fermentation box by controlling the opening time of the fourth solenoid valve. The controller realizes automatic control, reduces the error of manual operation, and improves the consistency and stability of fermentation. The flow meter can monitor the liquid flow entering the fermentation box in real time, so that the operator can understand and control the fermentation process in time. By calculating the appropriate amount of composite bacterial liquid and controlling the opening time of the fourth solenoid valve, the fermentation process can be controlled more accurately, and the fermentation efficiency is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 Schematic diagram of auxiliary equipment according to an embodiment of the present invention.

[0050] Figure 2 The present invention provides a flow chart of a method for preparing a variety of probiotic fermented fruit and vegetable juice beverages according to an embodiment of the present invention.

[0051] Figure 3 It is a cross-sectional view of an auxiliary device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0052] The following is further described in detail through specific implementation methods:

[0053] The reference numerals in the drawings of the specification include: auxiliary equipment 1, box body 2, feed port 3, high-pressure washing component 4, heating component 5, cutting component 6, cooking component 7, crushing component 8, filtering and centrifugal component 9, fermentation component 10, guide plate 11, through hole 12, high-pressure nozzle 13, heating box 14, first electric heating pipe 15, first solenoid valve 16, inclined plate 17, first port 18, telescopic member 19, blade 20, cooking box 21, second port 22, second heating pipe 23, refrigeration plate 24, vacuum pump 25, third port 26, second solenoid valve 27, crushing box 28, fourth port 29, agitator 30, fifth port 31, third solenoid valve 32, conveying pipe 33, fermentation box 34, third heating pipe 35, bacterial agent preparation component 36, first box 37, second box 38, third box 39, fourth box 40, fifth box 41.

[0054] Embodiment 1

[0055] The embodiment is basically as shown in the attached Figure 1 , Attachment Figure 2 and attached Figure 3 As shown:

[0056] A method for preparing a multi-probiotic fermented fruit and vegetable juice beverage comprises the following steps:

[0057] Step 1: Pretreatment of fruit and vegetable raw materials: Select high-quality cucumbers, dragon fruits, kiwis, bananas and oligofructose, put the cucumbers into auxiliary equipment 1 for high-pressure washing to remove surface stains and bacteria; after the cucumbers are put into auxiliary equipment 1 for high-pressure washing, they enter the heating box, inject high-pressure hot water into the heating box and perform vacuum treatment, perform ultra-high pressure sterilization treatment, and soak in the heating box for 10 minutes. Pitaya, kiwis and bananas are peeled.

[0058] Step 2, probiotic treatment: prepare bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, respectively configure them into bacterial suspensions in auxiliary equipment 1, and then mix them in proportion to obtain a composite bacterial liquid; the ratio of bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum is 1:1:1:1.

[0059] Step 3, fruit and vegetable juice preparation: cut the washed and peeled fruit and vegetable raw materials into blocks, steam the blocks at low pressure and then cool them quickly, the low pressure steaming time is 0.5h-1h, the vacuum degree during low pressure steaming is -0.01MPa-0.06MPa, and the low pressure steaming temperature is 60℃-70℃. After cooling, squeeze the block fruits and vegetables for juice, remove the residue by filtering and centrifugation, separate and purify by membrane separation, and form fruit and vegetable juice raw materials.

[0060] Step 4, fermentation: measure the amount of fruit and vegetable juice raw materials, add corresponding amounts of water and oligofructose to the fruit and vegetable juice raw materials to form a fermentation base, the concentration of oligofructose in the fermentation base is 4%, and the concentration of the fruit and vegetable juice raw materials is 16%. Inoculate the fermentation base with a composite bacterial solution, mix and ferment for a certain time at a certain temperature and in a certain proportion, and form a mixed raw material after the fermentation is completed; the fermentation time is 20h-24h, the fermentation temperature is 34℃-38℃; the volume concentration of the composite bacterial solution in the fermentation base is 4%.

[0061] Step 5, storage: the mixed raw materials are post-ripened and then refrigerated and stored to form a fruit and vegetable juice beverage. The post-ripening temperature is 5°C and the refrigerated storage temperature is 0°C-5°C.

[0062] The specific implementation process is as follows: Select raw materials: Select fresh, undamaged cucumbers, dragon fruits, kiwis and bananas. Put them into the auxiliary equipment 1 and use high-pressure water jets to rinse them to ensure that the surface of the fruits and vegetables is clean and free of impurities. For fruits and vegetables that need to be peeled (such as cucumbers and bananas), peel them manually.

[0063] Preparation of probiotics: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum are inoculated into a culture medium containing a nutrient solution and cultured in a constant temperature shaker. The culture time of each probiotic is 18-24 hours, and the culture temperature is 37°C. After the culture is completed, the four probiotics are mixed in a ratio of 1:1:1:1 to obtain a composite bacterial solution.

[0064] Preparation of fruit and vegetable juice: Cut the cleaned and peeled fruits and vegetables into small pieces of 2-3 cm. Put the small pieces of fruits and vegetables into a cooking pot, add an appropriate amount of water, maintain the vacuum degree between -0.01MPa and -0.06MPa, and cook for 0.5-1 hour. After cooking, quickly cool the fruit and vegetable pieces to room temperature. Put the fruit and vegetable pieces into a juicer to squeeze the juice. The squeezed juice passes through a filter and a centrifuge to remove the residue to obtain pure fruit and vegetable juice.

[0065] Fermentation: Measure the volume of fruit and vegetable juice, add oligofructose at a concentration of 16%, and add an appropriate amount of water to make the total volume reach the required fermentation volume. Inoculate the composite bacterial liquid into the fermentation base at a volume concentration of 4% and stir evenly. Transfer the mixed liquid to the fermentation tank and seal it for fermentation for 20-24 hours. The fermentation temperature is controlled between 34℃-38℃, maintaining a certain temperature range.

[0066] Storage and post-ripening: After fermentation is completed, the mixed raw materials are transferred to the storage container. The container is placed in an environment of 5°C for post-ripening treatment to further mature and stabilize the fruit and vegetable juice beverage. The refrigerated storage temperature is maintained between 0°C and 5°C to maintain product quality and taste.

[0067] Filling and sales: According to product demand and customer requirements, fruit and vegetable juice drinks are filled into designated packaging containers, such as glass bottles, plastic bottles or aluminum cans, etc. They are sold at room temperature or refrigerated conditions for consumers to drink.

[0068] Embodiment 2

[0069] The difference between this embodiment and the above embodiment is that the auxiliary equipment 1 includes a box body 2, a feed port 3 is provided on the top of the box body 2, and a high-pressure washing component 4, a heating component 5, a cutting component 6, a cooking component 7, a crushing component 8, a filtering and centrifuging component 9 and a fermentation component 10 are provided inside the box body 2.

[0070] The high-pressure flushing assembly 4 includes a guide plate 11, which is provided with a plurality of through holes 12. Water outlet pipes are provided on both sides of the guide plate 11, and the water outlet pipes are connected to high-pressure nozzles 13. The water outlet pipe on one side of the guide plate 11 is fixedly connected to the guide plate 11, and the water outlet pipe on the other side of the guide plate 11 is fixedly connected to the inner wall of the box body 2.

[0071] The heating assembly 5 includes a heating box 14 , a first electric heating tube 15 is fixedly connected to the bottom of the heating box 14 , a first solenoid valve 16 is connected to one side of the heating box 14 , and the heating box 14 is connected to the cutting assembly 6 via the first solenoid valve 16 .

[0072] The cutting assembly 6 includes two inclined plates 17, a first opening 18 is provided between the two inclined plates 17, telescopic parts 19 and blades 20 are provided above the inclined plates 17, the blades 20 are fixedly connected to the output shafts of the telescopic parts 19, and an opening is provided on the side wall of the box body 2, the opening is located on one side of the inclined plate 17, and the opening is used to place peeled fruit and vegetable raw materials.

[0073] The cooking assembly 7 includes a cooking box 21, which is located below the first opening 18. A second opening 22 connected to the first opening 18 is provided on the top of the cooking box 21, and a one-way valve is connected to the second opening 22. A second heating pipe 23 and a refrigeration plate 24 are provided at the bottom of the cooking box 21. The cooking box 21 is connected to a vacuum pump 25. A third opening 26 is provided on one side of the cooking box 21, and a second solenoid valve 27 is connected in the third opening 26.

[0074] The crushing assembly 8 includes a crushing box 28, a fourth opening 29 is provided on the top of the crushing box 28, the fourth opening 29 is located below the third opening 26, a stirrer 30 is fixedly connected to the bottom of the crushing box 28, a fifth opening 31 is provided on one side of the crushing box 28, a third solenoid valve 32 is connected to the fifth opening 31, a delivery pipe 33 is connected to the fifth opening 31, and the delivery pipe 33 is connected to the filtering and centrifugal assembly 9. The filtering and centrifugal assembly 9 is used to filter and centrifuge the fruits and vegetables after juicing, remove the residue and separate and purify them by membrane separation to form fruit and vegetable juice raw materials.

[0075] The fermentation component 10 includes a fermentation box 34, which is connected to the filtration and centrifugation component 9. The connection between the fermentation box 34 and the filtration and centrifugation component 9 is connected with a flow meter, the flow meter signal is connected with a processor, the processor signal is connected with a controller, a third heating tube 35 is fixedly connected in the fermentation box 34, the fermentation box 34 is connected with a bacterial agent preparation component 36, and the bacterial agent preparation component 36 includes a first box 37, a second box 38, a third box 39, a fourth box 40 and a fifth box 41. The first box 37, the second box 38, the third box 39 and the fourth box 40 are respectively used to prepare bacterial suspensions of bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum. The first box 37, the second box 38, the third box 39 and the fourth box 40 are all connected with the fifth box 41. The fifth box 41 is used to prepare a composite bacterial liquid. The fifth box 41 is connected to the fermentation box 34, and the connection between the fifth box 41 and the fermentation box 34 is connected with a fourth solenoid valve, and the fourth solenoid valve is connected with the controller signal.

[0076] The specific implementation process is as follows: Select fruit and vegetable raw materials: select fresh cucumbers, pitaya, kiwi fruit and bananas, and put them into the box 2 of the auxiliary equipment 1. Add them into the box 2 through the feed port 3 and start high-pressure washing.

[0077] High-pressure washing: The high-pressure nozzle 13 washes the fruits and vegetables with high pressure through the through hole 12 on the guide plate 11 to ensure that the surface of the fruits and vegetables is clean and free of impurities. The water outlet pipe is fixedly connected to the guide plate 11, and the high-pressure nozzle 13 is fixedly connected to the inner wall of the box body 2.

[0078] Heating treatment: The fruits and vegetables washed with high pressure are sent to the heating box 14. The first electric heating tube 15 heats the fruits and vegetables, and the heated fruits and vegetables enter the cutting assembly 6.

[0079] Cutting process: The first opening 18 between the two inclined plates 17 receives the heated fruits and vegetables. The telescopic member 19 and the blade 20 cut the fruits and vegetables at the opening of the side wall of the box body 2 into small pieces.

[0080] Steaming: The cut fruit and vegetable pieces enter the steaming box 21 for steaming. The second port 22 at the top of the steaming box 21 communicates with the first port 18 to keep the steam flowing. The one-way valve at the second port 22 ensures that the steam can only flow from the second port 22 to the first port 18. The steamed fruit and vegetable pieces enter the crushing assembly 8.

[0081] Crushing process: The agitator 30 in the crushing box 28 crushes the small pieces of fruits and vegetables after cooking to form fruit and vegetable juice. The fourth port 29 is located below the third port 26, and the third solenoid valve 32 at the fourth port 29 controls the flow direction of the fruit and vegetable juice. The fruit and vegetable juice flows to the filtering and centrifugal assembly 9 through the fourth port 29 and the delivery pipe 33.

[0082] Filtration and centrifugation: The filtration and centrifugation component 9 filters and centrifuges the fruit and vegetable juice to remove residues and purify the fruit and vegetable juice to form fruit and vegetable juice raw materials.

[0083] Fermentation treatment: The fruit and vegetable juice raw materials flow into the fermentation box 34. The flow meter is used to monitor the liquid flow entering the fermentation box 34, and the liquid flow information is transmitted to the processor. The processor processes the liquid flow information, calculates the appropriate amount of composite bacterial liquid, converts the appropriate composite bacterial liquid amount information from the information signal into an electrical signal, and transmits it to the controller. The controller controls the opening and closing of the fourth electromagnetic valve, and controls the amount of composite bacterial liquid input into the fermentation box 34 by controlling the opening time of the fourth electromagnetic valve. The third heating tube 35 heats the fruit and vegetable juice in the fermentation box 34. Fermentation is carried out at a certain temperature and time to form a variety of probiotic fermented fruit and vegetable juice beverages.

[0084] Storage and filling: The fermented fruit and vegetable juice drinks flow into storage containers for post-ripening and refrigerated storage. According to product demand and customer requirements, the fruit and vegetable juice drinks are filled into designated packaging containers, such as glass bottles, plastic bottles or aluminum cans.

[0085] The experiment is as follows

[0086] The fermentation base was prepared according to the above method. When preparing the composite bacterial solution, the ratio of bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was 1:1:1:1, and the volume concentration of the composite bacterial solution in the fermentation base was 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5% and 6%. Fruit and vegetable juice beverages were prepared respectively, and the fruit and vegetable juice beverages were sample 1, sample 2, sample 3, sample 4, sample 5, sample 6, sample 7, sample 8 and sample 9. The sensory evaluation of the fruit and vegetable juice beverages with each composite bacterial solution inoculation concentration is shown in Table 1 below:

[0087] Table 1 Sensory evaluation table of fruit and vegetable juice beverages

[0088]

[0089]

[0090] As can be seen from the table, with the increase of the volume concentration of the composite bacterial solution, the sensory evaluation score of the fruit and vegetable juice beverage shows a trend of first rising and then falling. This shows that within a certain range, increasing the concentration of the composite bacterial solution can improve the quality of the fruit and vegetable juice beverage, but after exceeding a certain concentration, the quality will decline. In the range of 3% to 5% of the volume concentration of the composite bacterial solution, the sensory evaluation of the fruit and vegetable juice beverage is high. In this concentration range, the taste and flavor of the fruit and vegetable juice beverage are relatively balanced and excellent, among which the fruit and vegetable juice beverage prepared with a volume concentration of 4% of the composite bacterial solution has the best sensory evaluation. The sensory evaluation of the fruit and vegetable juice beverage with a volume concentration of 2% of the composite bacterial solution is low, which may be related to the poor fermentation effect caused by the low concentration of the bacterial solution. The specific description of the sensory evaluation shows that with the increase of the concentration of the composite bacterial solution, the taste of the fruit and vegetable juice beverage changes from fresh to rich, and the sourness and mellowness also change. This shows that the concentration of the composite bacterial solution has a significant effect on the flavor and taste of the fruit and vegetable juice beverage.

[0091] The above is only an embodiment of the present invention, and the common knowledge such as the known specific structure and / or characteristics in the scheme is not described in detail here. It should be pointed out that for those skilled in the art, several deformations and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing a multi-probiotic fermented fruit and vegetable juice beverage, characterized in that: The steps include: Step 1: Pretreatment of fruit and vegetable raw materials: Select fruit and vegetable raw materials and oligofructose, put the fruits and vegetables that need to be cleaned into auxiliary equipment for high-pressure washing to remove surface stains and bacteria; peel the fruits and vegetables that need to be peeled; the fruit and vegetable raw materials include cucumbers, pitaya, kiwi and banana; Step 2, probiotic treatment: prepare bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, respectively configure them into bacterial suspensions in auxiliary equipment, and then mix them according to proportion to obtain a composite bacterial liquid; Step 3, preparing fruit and vegetable juice: cutting the washed fruit and vegetable raw materials and peeled fruit and vegetable raw materials into blocks, boiling the blocks of fruit and vegetables under low pressure and then rapidly cooling them, squeezing the blocks of fruit and vegetables after cooling, removing residues by filtering and centrifuging after squeezing the juice, separating and purifying by membrane separation to form fruit and vegetable juice raw materials; Step 4, fermentation: measuring the amount of fruit and vegetable juice raw materials, adding corresponding amounts of water and oligofructose to the fruit and vegetable juice raw materials to form a fermentation base, inoculating the fermentation base with a composite bacterial liquid, mixing and fermenting at a certain temperature and in a certain proportion for a certain period of time, and forming a mixed raw material after the fermentation is completed; Step 5, storage: ripen the mixed raw materials, and then store them in a refrigerator to form a fruit and vegetable juice beverage.

2. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 1, characterized in that: In step one, the fruits and vegetables that need to be cleaned are placed in an auxiliary device for high-pressure washing, and then enter a heating box. High-pressure hot water is injected into the heating box and vacuum treatment is performed. Ultra-high pressure sterilization treatment is performed, and the fruits and vegetables are soaked in the heating box for 10 minutes.

3. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 2, characterized in that: In step 2, when preparing the composite bacterial solution, the ratio of bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum is 1:1:1:

1.

4. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 3, characterized in that: In step three, the low-pressure cooking time is 0.5h-1h, the vacuum degree during low-pressure cooking is -0.01MPa-0.06MPa, and the low-pressure cooking temperature is 60℃-70℃.

5. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 4, characterized in that: In step 4, the concentration of oligofructose in the fermentation base is 4%, and the concentration of the fruit and vegetable juice raw material is 16%.

6. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 5, characterized in that: In step 4, the fermentation time is 20h-24h, the fermentation temperature is 34°C-38°C; and the volume concentration of the composite bacterial liquid in the fermentation base is 4%.

7. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 6, characterized in that: In step 5, the ripening temperature is 5°C and the refrigerated storage temperature is 0°C-5°C.

8. The method for preparing a multi-probiotic fermented fruit and vegetable juice beverage according to claim 7, characterized in that: The auxiliary equipment includes a box body, a feed inlet is provided on the top of the box body, and a high-pressure washing component, a heating component, a cutting component, a cooking component, a crushing component, a filtering and centrifugal component, and a fermentation component are arranged inside the box body; The high-pressure washing assembly includes a guide plate, a plurality of through holes are provided on the guide plate, water outlet pipes are provided on both sides of the guide plate, and high-pressure nozzles are connected to the water outlet pipes. The water outlet pipe on one side of the guide plate is fixedly connected to the guide plate, and the water outlet pipe on the other side of the guide plate is fixedly connected to the inner wall of the box; The heating assembly includes a heating box, a first electric heating tube is fixedly connected to the bottom of the heating box, a first solenoid valve is connected to one side of the heating box, and the heating box is connected to the cutting assembly through the first solenoid valve; The cutting assembly includes two inclined plates, a first opening is provided between the two inclined plates, a telescopic member and a blade are provided above the inclined plates, the blades are respectively fixedly connected to the output shaft of the telescopic member, an opening is provided on the side wall of the box body, the opening is located on one side of the inclined plate, and the opening is used to put the peeled fruit and vegetable raw materials; The cooking assembly includes a cooking box, the cooking box is located below the first opening, a second opening connected to the first opening is provided on the top of the cooking box, a one-way valve is connected to the second opening, a second heating pipe and a refrigeration sheet are provided at the bottom of the cooking box, the cooking box is connected to a vacuum pump, a third opening is provided on one side of the cooking box, and a second solenoid valve is connected in the third opening; The crushing assembly includes a crushing box, a fourth opening is provided on the top of the crushing box, the fourth opening is located below the third opening, a stirrer is fixedly connected to the bottom of the crushing box, a fifth opening is provided on one side of the crushing box, a third solenoid valve is connected in the fifth opening, a delivery pipe is connected to the fifth opening, the delivery pipe is connected to the filtering and centrifugal assembly, and the filtering and centrifugal assembly is used to filter and centrifuge the fruits and vegetables after juicing, remove the residue, and separate and purify by membrane separation to form fruit and vegetable juice raw materials; The fermentation component includes a fermentation box, which is connected to the filtration and centrifugation component. The connection between the fermentation box and the filtration and centrifugation component is connected with a flow meter, the flow meter signal is connected with a processor, the processor signal is connected with a controller, a third heating tube is fixedly connected in the fermentation box, the fermentation box is connected with a bacterial agent preparation component, and the bacterial agent preparation component includes a first box, a second box, a third box, a fourth box and a fifth box. The first box, the second box, the third box and the fourth box are respectively used to prepare bacterial suspensions of bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum. The first box, the second box, the third box and the fourth box are all connected with the fifth box. The fifth box is used to prepare a composite bacterial liquid. The fifth box is connected to the fermentation box, and the connection between the fifth box and the fermentation box is connected with a fourth solenoid valve, and the fourth solenoid valve is connected with the controller signal.

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