Preparation technology of fermented fruit juice beverage thick slurry

Abstract

The invention belongs to the technical field of food fermentation, and discloses a preparation process of fermented fruit juice beverage thick slurry. The preparation process comprises the following steps: taking fruits, cutting, filtering for the first time, sterilizing to obtain fruit juice, then adding compound bacteria into the fruit juice, fermenting for the first time, then fermenting for the second time, filtering the obtained fermentation liquor for the second time, and concentrating under reduced pressure to obtain fermented fruit juice beverage thick pulp; the compound bacteria comprise lactobacillus plantarum, lactobacillus acidophilus, streptococcus thermophilus and bifidobacterium longum, and the mass ratio of the lactobacillus plantarum to the lactobacillus acidophilus to the streptococcus thermophilus to the bifidobacterium longum is 2: (1-2): (1-2): (1-2). According to the invention, through the compound bacteria in a specific proportion and two times of fermentation under different conditions, the obtained fermented fruit juice beverage thick slurry is rich in nutrition, and the contents of vitamins and amino acids are high.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation, and in particular relates to a preparation process of a fermented fruit juice beverage concentrate. Background Art

[0002] In recent years, the development of the fruit juice beverage market has become more and more segmented, and the product categories have also continued to increase. According to the standard "Fruit and Vegetable Juices and Beverages" (GB / T31121-2014), fermented fruit and vegetable juice is defined as a juice made from fruit or vegetable juice (pulp) or concentrated fruit and vegetable juice (pulp) after fermentation. It is a product made from fruit as raw material, with or without other food raw materials and food additives. For example, beverages made from fruits and vegetables such as apples, oranges, hawthorns, and dates are fermented. Compared with traditional fruit juice beverages, fermented fruit juice beverage concentrate is made by fermenting the original juice (pulp) with appropriate strains, temperature, and time, and then concentrated, dehydrated or dried. It retains the original fruit nutrients to the maximum extent and produces more nutrients. Many studies have shown that during the fermentation process, microorganisms use the nutrients in the juice for their own metabolism, and through the complex interactions between different microorganisms and between microorganisms and nutrients, a variety of metabolites are generated, such as organic acids, vitamins, amino acids, and phenolic compounds, which greatly improve the flavor and taste and increase the nutritional value of the juice. After the fermented juice is concentrated, on the one hand, the volume becomes smaller, which saves on packaging and transportation costs and facilitates storage and transportation; on the other hand, the quality of the fermented juice concentrate is more consistent, the sugar-acid ratio is increased, it has a good antibacterial effect, and effectively extends the shelf life of the product.

[0003] Fermented fruit juice concentrate is a new type of beverage. In 2014, the concept of fermented fruit juice beverage was formally proposed and has become increasingly mature, and a series of products have been derived. Among them, fermented fruit juice concentrate has its unique flavor after fermentation and concentration processes, and is rich in various beneficial ingredients such as organic acids, amino acids, vitamins and trace elements. Its market development prospects will be very broad. However, the existing fermented fruit juice concentrates are often lacking in nutrients due to improper preparation processes, such as low vitamin and amino acid content. The existing fermented fruit juice concentrates are not fermented thoroughly and the fermentation time is too long, and the risk of base material contamination is extremely high. High-temperature concentration will lead to a decrease in the preservation rate of vitamins, thereby affecting its economic benefits.

[0004] Therefore, there is an urgent need to provide a new preparation process for fermented fruit juice beverage concentrate. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a preparation process of a fermented fruit juice beverage concentrate. The fermented fruit juice concentrate obtained by the preparation process of the present invention is rich in nutrition, including high content of vitamins and amino acids.

[0006] The inventive concept of the present invention: the preparation process of the present invention adopts a compound of multiple types of bacteria, using a mixture of four bacteria, namely, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium longum, and undergoes a low-temperature fermentation and a medium-high temperature fermentation, and then low-temperature (such as room temperature) reduced pressure concentration to make the fruit (such as guava) ferment more thoroughly, with a strong fermented flavor, moderate sweet and sour, rich nutritional value, high vitamin and amino acid content, which adds a different taste to the juice and can achieve more comprehensive development and utilization of fruit resources.

[0007] The present invention provides a preparation process of a fermented fruit juice beverage concentrate, comprising the following steps:

[0008] The fruit is taken, sheared, filtered for the first time, sterilized, and juice is obtained, and then the composite bacteria are added to the juice to perform the first fermentation, followed by the second fermentation, and the obtained fermentation liquid is filtered for the second time, and concentrated under reduced pressure to obtain the fermented juice beverage concentrate;

[0009] The composite bacteria comprises Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum, and the mass ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum is 2:(1-2):(1-2):(1-2).

[0010] Preferably, the fruit may be a common fruit, such as guava.

[0011] Preferably, the mass ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum is 2:2:1:1. The composite bacteria in this ratio promotes the overall taste of the fermented fruit juice beverage concentrate to be soft and coordinated, with fermented flavor and fruity aroma integrated and rich aroma.

[0012] Preferably, the mass of the composite bacteria is 0.02%-0.04% of the juice, and more preferably 0.03-0.04%. When the addition amount is 0.06% and 0.08%, the sensory scores of the fermented juice beverage concentrate obtained are both low. This is because the addition amount is too high, the bacteria compete fiercely for the substrate fermentation, resulting in a sharp sour taste, a lack of overall aroma, and a rough taste.

[0013] Preferably, the first filtration is performed through a 100-150 mesh filter, and the filtrate is sterilized after filtration.

[0014] Preferably, the sterilization process is carried out by keeping the mixture at 85-95°C for 10-15 minutes.

[0015] Preferably, the composite bacteria is prepared by placing Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum in a strain activation tank filled with purified water at 31-33° C., activating for 1.2-1.5 hours, cooling to 26-28° C. through a heat exchanger after activation and adding to the juice, and the mass volume ratio of the total mass of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum to purified water is (180-220) g:1L.

[0016] Preferably, before the first fermentation, sugar water is added to the fruit juice, wherein the sugar water is prepared by dissolving white sugar in pure water.

[0017] Preferably, the temperature of the first fermentation is 26-28°C, and the time of the first fermentation is 5-6 days. More preferably, the temperature of the first fermentation is 27-28°C, and the time of the first fermentation is 5.5-6 days.

[0018] Preferably, after the first fermentation is completed and before the second fermentation, sugar water is added to the fermentation liquid obtained from the first fermentation. Preferably, the amount of the sugar water used is 1 / 2-1 / 3 of the sugar water used before the first fermentation.

[0019] Preferably, the temperature of the second fermentation is 34-35°C, and the time of the second fermentation is 2-3 days. More preferably, the temperature of the second fermentation is 34.5-35°C, and the time of the second fermentation is 2-2.5 days.

[0020] The selection of the first fermentation temperature and time and the selection of the second fermentation temperature and time are helpful to obtain a fermented fruit juice beverage concentrate with high vitamin and amino acid content.

[0021] Preferably, the second filtration is performed through a 50-200 mesh filter.

[0022] Preferably, the concentration multiple of the reduced pressure concentration is 3-4 times, more preferably 3 times.

[0023] Preferably, after the reduced pressure concentration is completed, a sterilization and canning process is also included.

[0024] The fermented fruit juice beverage concentrate is sterilized by UHT equipment, the sterilization parameters are: 115.0±2.0℃×30s, and filled by a filling machine; the packaging container uses PET (polyethylene terephthalate) bottles, and the PET bottles and bottle caps are cleaned and disinfected by ultraviolet rays or disinfectants. The cleaning and disinfection process adopts the cleaning and disinfection process verified and confirmed by the factory to ensure that the residual microorganisms meet the requirements. The filling temperature is ≤35℃, and the filling capacity meets the product label requirements.

[0025] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0026] (1) The present invention uses a specific ratio of composite bacteria and two fermentations under different conditions to obtain a fermented fruit juice beverage concentrate that is rich in nutrients, including high levels of vitamins and amino acids.

[0027] (2) The present invention uses a secondary fermentation process combining low temperature with medium and high temperature and a multi-strain cooperative fermentation, combined with appropriate fermentation time and temperature, to make the juice ferment more thoroughly, while fully blending the fruit aroma and fermentation flavor, with a rich and complex taste level, overflowing fragrance, and a long aftertaste.

[0028] (3) The fermented guava juice of the present invention is concentrated by vacuum concentration, and the juice concentration equipment is equipped with a vacuum system. The sterilization and filling adopts UHT aseptic cold filling. On the one hand, vacuum concentration and instantaneous sterilization can effectively retain the heat-sensitive components in the material, such as vitamins. On the other hand, it can also avoid that the material will produce some unpleasant flavors and rough taste due to long-term high-temperature treatment, thereby reducing its economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a schematic diagram of the process flow for preparing a fermented fruit juice beverage concentrate according to Example 1 of the present invention. DETAILED DESCRIPTION

[0030] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0031] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0032] Example 1

[0033] A preparation process of a fermented fruit juice beverage concentrate comprises the following steps:

[0034] Take the fruit (guava), cut it, filter it for the first time, filter it through a 150-mesh filter, take the filtrate (i.e. juice, the juice mass is 450 kg) after filtering, keep it at 85°C for 15 minutes for sterilization, then add the composite bacteria to the juice, add sugar water to the juice (sugar water is 60 kg of white sugar dissolved in pure water, stirred and dissolved at 55°C to obtain sugar water, and then cool the sugar water to 26°C), ferment it for the first time, the temperature of the first fermentation is 28°C, the time of the first fermentation is 6 days, and the first fermentation is carried out. Add sugar water to the obtained fermentation liquid (the sugar water is obtained by dissolving 20 kg of white sugar in pure water, stirring and dissolving at 55° C., and then cooling the sugar water to 26° C.), then perform a second fermentation, the temperature of the second fermentation is 35° C., the time of the second fermentation is 2 days, the obtained fermentation liquid is filtered for a second time, the second filtration is performed through a 200-mesh filter, and the filtrate (i.e., the fermentation liquid obtained from the second fermentation) is taken after filtration, concentrated under reduced pressure, the concentration multiple is 3 times, sterilized, and filled to obtain a fermented fruit juice beverage concentrate;

[0035] The composite bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum, and the mass ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum is 2:2:1:1;

[0036] The composite bacteria is prepared by mixing Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum in a mass ratio of 2:2:1:1, placing the mixture in a strain activation tank filled with 33°C pure water (the mass volume ratio of the total mass of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum to the pure water is 200g:1L), activating the mixture for 1.5 hours, cooling the mixture to 26°C through a heat exchanger after activation, and then adding the mixture to the juice;

[0037] The mass of the compound bacteria is 0.04% of the juice.

[0038] Figure 1 This is a schematic diagram of the process flow for preparing a fermented fruit juice beverage concentrate according to Example 1 of the present invention.

[0039] Example 2

[0040] A preparation process of a fermented fruit juice beverage concentrate comprises the following steps:

[0041] Take the fruit (guava), cut it, filter it for the first time, filter it through a 150-mesh filter, take the filtrate (i.e. juice, the juice mass is 450 kg) after filtering, keep it at 85°C for 15 minutes for sterilization, then add the composite bacteria to the juice, add sugar water to the juice (sugar water is 60 kg of white sugar dissolved in pure water, stirred and dissolved at 55°C to obtain sugar water, and then cool the sugar water to 26°C), ferment it for the first time, the temperature of the first fermentation is 28°C, the time of the first fermentation is 6 days, and the first fermentation is carried out. Add sugar water to the obtained fermentation liquid (the sugar water is obtained by dissolving 20 kg of white sugar in pure water, stirring and dissolving at 55° C., and then cooling the sugar water to 26° C.), then perform a second fermentation, the temperature of the second fermentation is 35° C., the time of the second fermentation is 2 days, the obtained fermentation liquid is filtered for a second time, the second filtration is performed through a 200-mesh filter, and the filtrate (i.e., the fermentation liquid obtained from the second fermentation) is taken after filtration, concentrated under reduced pressure, the concentration multiple is 3 times, sterilized, and filled to obtain a fermented fruit juice beverage concentrate;

[0042] The composite bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum, and the mass ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum is 2:1:1:1;

[0043] The composite bacteria is prepared by mixing Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum in a mass ratio of 2:1:1:1, placing the mixture in a strain activation tank filled with 33°C purified water (the mass volume ratio of the total mass of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum to the purified water is 200g:1L), activating the mixture for 1.5 hours, cooling the mixture to 26°C through a heat exchanger after activation, and then adding the mixture to the juice;

[0044] The mass of the compound bacteria is 0.04% of the juice.

[0045] Example 3

[0046] A preparation process of a fermented fruit juice beverage concentrate comprises the following steps:

[0047] Take the fruit (guava), cut it, filter it for the first time, filter it through a 150-mesh filter, take the filtrate (i.e. juice, the juice mass is 450kg) after filtering, keep it at 85℃ for 15 minutes for sterilization, then add the composite bacteria to the juice, add sugar water to the juice (sugar water is 60kg of white sugar dissolved in pure water, stirred and dissolved at 55℃ to obtain sugar water, and then cool the sugar water to 26℃), ferment it for the first time, the temperature of the first fermentation is 25℃, the time of the first fermentation is 6 days, and the first fermentation is carried out. Add sugar water to the obtained fermentation liquid (the sugar water is obtained by dissolving 20 kg of white sugar in pure water, stirring and dissolving at 55° C., and then cooling the sugar water to 25° C.), then perform a second fermentation, the temperature of the second fermentation is 32° C., the time of the second fermentation is 2 days, the obtained fermentation liquid is filtered for a second time, the second filtration is performed through a 200-mesh filter, and the filtrate (i.e., the fermentation liquid obtained from the second fermentation) is taken after filtration, concentrated under reduced pressure, the concentration multiple is 3 times, sterilized, and filled to obtain a fermented fruit juice beverage concentrate;

[0048] The composite bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum, and the mass ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum is 2:2:1:1;

[0049] The composite bacteria is prepared by mixing Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum in a mass ratio of 2:2:1:1, placing the mixture in a strain activation tank filled with 33°C pure water (the mass volume ratio of the total mass of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum to the pure water is 200g:1L), activating the mixture for 1.5 hours, cooling the mixture to 26°C through a heat exchanger after activation, and then adding the mixture to the juice;

[0050] The mass of the compound bacteria is 0.08% of the juice.

[0051] Comparative Example 1

[0052] Compared with Example 1, the difference of Comparative Example 1 is that an equal amount of Lactobacillus bulgaricus is used instead of Lactobacillus acidophilus in Comparative Example 1, and the other processes are the same as those of Example 1.

[0053] Comparative Example 2

[0054] Compared with Example 1, the difference of Comparative Example 2 is that an equal amount of Streptococcus thermophilus is used to replace Lactobacillus plantarum in Comparative Example 2, and the other processes are the same as those of Example 1.

[0055] Product effect testing

[0056] According to conventional methods (B 5009.154 Determination of Vitamin B6 in Foods, GB 5009.82 Determination of Vitamin B2 in Foods, GB 5009.86 Determination of Vitamin C in Foods, GB 5009.84 Determination of Vitamin B1 in Foods, GB5009.89 Determination of Nicotinic Acid and Nicotinamide in Foods, GB 5009.124 Determination of Amino Acids in Foods), the contents of vitamins and amino acids in the fermented fruit juice beverage concentrates prepared in the Examples and Comparative Examples were detected. The results are shown in Tables 1 and 2. Table 1 also gives the sensory scores of the fermented fruit juice beverage concentrates.

[0057] Table 1

[0058]

[0059] It can be seen from Table 1 that the vitamin content in the fermented fruit juice beverage prepared by the method of Example 1 of the present invention is higher, and is significantly higher than the vitamin content of the fermented fruit juice beverage of Comparative Example 1.

[0060] Table 2

[0061]

[0062]

[0063] It can be seen from Table 2 that the amino acid content in the fermented fruit juice beverage prepared in the embodiment of the present invention is significantly higher than that in Comparative Examples 1-2.

[0064] In addition, the fermented fruit juice beverages prepared in Example 1 and Comparative Example 1 were tested for their sugar content and pH. The sugar content (BX) corresponding to Example 1 was 36.0 and the pH was 3.80, while the sugar content (BX) corresponding to Comparative Example 1 was 72 and the pH was 3.27.

Claims

1. A process for preparing a fermented fruit juice beverage concentrate, characterized in that: The following steps are involved: The fruit is taken, sheared, filtered for the first time, sterilized, and juice is obtained, and then the composite bacteria are added to the juice to perform the first fermentation, followed by the second fermentation, and the obtained fermentation liquid is filtered for the second time, and concentrated under reduced pressure to obtain the fermented juice beverage concentrate; The composite bacteria comprises Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum, and the mass ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum is 2:(1-2):(1-2):(1-2).

2. The preparation process according to claim 1, characterized in that: The fruit includes guava.

3. The preparation process according to claim 1, characterized in that: The mass of the composite bacteria is 0.02%-0.04% of the fruit juice.

4. The preparation process according to claim 1, characterized in that: The first filtration is performed through a 100-150 mesh filter, and the filtrate is sterilized after filtration; and / or the sterilization process is performed by keeping warm at 85-95° C. for 10-15 minutes.

5. The preparation process according to claim 1, characterized in that: The composite bacteria comprises plant lactobacillus, acidophilus lactobacillus, thermophilus streptococcus and long bifidobacterium, which are placed in a bacteria activation tank filled with pure water at 31-33° C., activated for 1.2-1.5 hours, cooled to 26-28° C. by a heat exchanger after activation, and added to the fruit juice, wherein the mass volume ratio of the total mass of plant lactobacillus, acidophilus lactobacillus, thermophilus streptococcus and long bifidobacterium to the pure water is (180-220) g:1 L.

6. The preparation process according to claim 1, characterized in that: Before the first fermentation, sugar water is added to the juice, wherein the sugar water is prepared by dissolving white sugar in pure water.

7. The preparation process according to any one of claims 1 to 6, characterized in that: The temperature of the first fermentation is 26-28° C., and the time of the first fermentation is 5-6 days.

8. The preparation process according to claim 1, characterized in that: After the first fermentation is completed and before the second fermentation, sugar water is added to the fermentation liquid obtained from the first fermentation.

9. The preparation process according to any one of claims 1 to 6, characterized in that: The temperature of the second fermentation is 34-35° C., and the time of the second fermentation is 2-3 days.

10. The preparation process according to any one of claims 1 to 6, characterized in that: The concentration multiple of the reduced pressure concentration is 3-4 times.

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