Low-acidity fruit juice fermentation liquor and preparation method thereof

Abstract

The invention discloses a low-acidity fruit juice fermentation broth and a preparation method thereof, belongs to the technical field of low-acidity fruit juice fermentation, and aims to solve the problems that the taste of the fermentation broth is poor due to bitter taste of fruit juice and the drinking taste is affected due to the fact that the fruit juice fermentation broth contains a small amount of acid. The low-acidity fruit jam is prepared from the following components in percentage by weight: 70-90% of low-acidity fruits, 20-30% of sodium bicarbonate, 30-35% of lactic acid bacteria, 10-20% of a sweetening agent, 2-6% of a stabilizer, 10-15% of an antioxidant and 3-8% of beta-cyclodextrin. The low-acidity fruits are selected from one of watermelons, papayas, mangoes, Hami melons and pitaya, and the sweetening agents are selected from sorbitol, maltitol, isomaltitol and xylitol; the beta-cyclodextrin is added into the sterilized fruit juice, and bitter substances in the fruit juice can be wrapped in the inner cavity of the beta-cyclodextrin through an inclusion effect, so that the concentration of the bitter substances in the fruit juice is reduced, the effect of removing bitter taste is achieved, and the taste of the fruit juice is further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of low-acidity fruit juice fermentation, and particularly relates to a low-acidity fruit juice fermentation liquid and a preparation method thereof. Background Art

[0002] The following types of low-acidity fruits are usually available: Features of watermelon: Watermelon is sweeter and has a lower acidity. It contains a lot of water and has a refreshing and juicy taste. The flesh of watermelon is available in red, yellow and other colors. Watermelon with red flesh is usually rich in lycopene, which has an antioxidant effect. Watermelons are mostly round or oval in shape, and the peel has different patterns such as green and black. The flesh is soft and easy to chew and digest. Nutritional value: Watermelon is rich in nutrients such as vitamin C, vitamin B6, and potassium. Vitamin C has an antioxidant effect and helps to enhance immunity; vitamin B6 is essential for the normal function of the nervous system; potassium helps maintain the normal function of the heart and muscles. In addition, watermelon also contains a small amount of antioxidant substances such as lycopene and carotene. Features of Hami melon: Hami melon has a high sweetness, low acidity and a unique aroma. Its peel has different colors such as yellow and green, and has a mesh pattern on the surface. The flesh of Hami melon is thick, delicate and soft. There are many varieties of Hami melons, the most common ones are Xizhou honey, red heart crisp, etc. Different varieties of Hami melons may vary in taste and sweetness. Nutritional value: Hami melon is rich in nutrients such as vitamin C, vitamin B6, potassium, etc., similar to watermelon. In addition, Hami melon also contains a certain amount of dietary fiber, which helps promote intestinal peristalsis and prevent constipation. Characteristics of pitaya: Pitaya is divided into red heart and white heart, with moderate sweetness and low acidity. The appearance of pitaya is unique, oval, with green scales on the peel. Its flesh is soft and has many small black seeds, which increases the layering of the taste.

[0003] After the existing low-acidity fruit juice fermentation liquid is prepared, the juice has a bitter taste, resulting in a poor taste of the fermentation liquid. At the same time, the fruit juice fermentation liquid contains a small amount of acid, which affects the drinking taste.

[0004] Therefore, a low-acid fruit juice fermentation liquid and a preparation method thereof are needed to solve the problems in the prior art that the fruit juice has a bitter taste, resulting in a poor taste of the fermentation liquid, and the fruit juice fermentation liquid contains a small amount of acid, which affects the drinking taste. Summary of the invention

[0005] The object of the present invention is to provide a low-acid fruit juice fermentation liquid and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: In the first aspect, the present invention provides a low-acidity fruit juice fermentation liquid, which is made of the following weight percentages: 70%-90% low-acidity fruit, 20%-30% sodium bicarbonate, 30%-35% lactic acid bacteria, 10%-20% sweetener, 2%-6% stabilizer, 10%-15% antioxidant, and 3%-8% β-cyclodextrin.

[0007] Preferably, the low-acidity fruit is selected from one of watermelon, papaya, mango, cantaloupe and pitaya.

[0008] Preferably, the sweetener is selected from one or more of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol and erythritol.

[0009] Preferably, the stabilizer is selected from one of xanthan gum, sodium carboxymethyl cellulose, pectin and sodium alginate.

[0010] Preferably, the antioxidant is selected from one of vitamin C, vitamin E, tea polyphenols and β-carotene.

[0011] In a second aspect, the present invention provides a method for preparing a low-acid fruit juice fermentation liquid, the method comprising the following steps: (1) Raw material selection: Choose one of the fresh, plump, moderately mature, low-acid fruits and wash it clean; (2) Juicing: Peel and core the fruits, and use a juicer to squeeze the juice for later use; (3) Sterilization: Sterilize the juice obtained by juicing at 80 degrees for 2 hours, and then let it stand and cool for 1 hour; (4) Remove bitterness from juice: After sterilization, add 3%-8% β-cyclodextrin to the juice and mix it thoroughly with the juice; (5) Acidity adjustment: Add 20%-30% sodium bicarbonate to the juice after juicing, stir evenly to adjust the acidity, then add one-fourth of the juice in water and mix evenly; (6) Fermentation: Add 30%-35% lactic acid bacteria to the acidity-adjusted juice and place it in an anaerobic environment. Adjust the temperature to 37 degrees and the pH to 5.6 for 72 hours. (7) Mixing: Add the sweetener, stabilizer and antioxidant to the fermented juice, mix and stir, and place at room temperature for 2 hours; (8) Filtration: Filter the mixed juice through a 200-mesh sieve to obtain pulp-free juice fermentation liquid.

[0012] Compared with the prior art, the low-acidity fruit juice fermentation liquid and the preparation method thereof provided by the present invention have at least the following beneficial effects: (1) By adding β-cyclodextrin to the sterilized juice, it can encapsulate the bitter substances in the juice in its internal cavity through inclusion complexation, thereby reducing the concentration of bitter substances in the juice, achieving the effect of removing bitterness, and further improving the taste of the juice.

[0013] (2) By adding sodium bicarbonate to the juice, the small amount of acidity in the juice can be neutralized, thereby preventing the generated fermentation liquid from containing acidity and affecting the taste.

[0014] (3) The sweetener provided makes the fermentation liquid sweet, the stabilizer provided makes the obtained juice fermentation liquid more stable, and the antioxidant provided makes the fermentation liquid fresh, thus avoiding the situation that the fermentation liquid is not fresh. DETAILED DESCRIPTION

[0015] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. It should be noted that, in the absence of conflict, the embodiments in the present disclosure and the features in the embodiments can be combined, separated, interchanged and / or rearranged with each other. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of this application.

[0016] When the exemplary embodiments can be implemented differently, the specific process order can be performed in a different order than described. For example, two consecutively described processes can be performed substantially simultaneously or in a reverse order to the described order.

[0017] The terms used here are for the purpose of describing specific embodiments, and are not intended to be restrictive. As used here, unless the context clearly indicates otherwise, the singular forms "one (kind, person)" and "said (the)" are also intended to include plural forms. In addition, when the terms "comprise" and / or "include" and their variations are used in this specification, it is explained that there are stated features, integral bodies, steps, operations, parts, assemblies and / or their groups, but it is not excluded that there are or add one or more other features, integral bodies, steps, operations, parts, assemblies and / or their groups. It should also be noted that, as used here, the terms "substantially", "approximately" and other similar terms are used as approximate terms and not as degree terms, so that they are used to explain the inherent deviations of the measured values, calculated values ​​and / or the values ​​provided that will be recognized by those of ordinary skill in the art.

[0018] Embodiment 1: Example 1 A low-acid fruit juice fermentation liquid is provided, which is made of the following weight percentages: 70%-90% low-acid fruit, 20%-30% sodium bicarbonate, 30%-35% lactic acid bacteria, 10%-20% sweetener, 2%-6% stabilizer, 10%-15% antioxidant, and 3%-8% β-cyclodextrin.

[0019] As a further embodiment of the present invention, the low-acid fruit is selected from one of watermelon, papaya, mango, cantaloupe and pitaya.

[0020] As a further embodiment of the present invention, the sweetener is selected from one or more of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol and erythritol.

[0021] As a further embodiment of the present invention, the stabilizer is selected from one of xanthan gum, sodium carboxymethyl cellulose, pectin and sodium alginate.

[0022] As a further embodiment of the present invention, the antioxidant is selected from one of vitamin C, vitamin E, tea polyphenols and β-carotene.

[0023] Embodiment 2: Example 2 provides a method for preparing a low-acid fruit juice fermentation liquid, the method comprising the following steps: (1) Raw material selection: Choose one of the fresh, plump, moderately mature, low-acid fruits and wash it clean; (2) Juicing: Peel and core the fruits, and use a juicer to squeeze the juice for later use; (3) Sterilization: Sterilize the juice obtained by juicing at 80 degrees for 2 hours, and then let it stand and cool for 1 hour; (4) Remove bitterness from juice: After sterilization, add 3%-8% β-cyclodextrin to the juice and mix it thoroughly with the juice; (5) Acidity adjustment: Add 20%-30% sodium bicarbonate to the juice after juicing, stir evenly to adjust the acidity, then add one-fourth of the juice in water and mix evenly; (6) Fermentation: Add 30%-35% lactic acid bacteria to the acidity-adjusted juice and place it in an anaerobic environment. Adjust the temperature to 37 degrees and the pH to 5.6 for 72 hours. (7) Mixing: Add the sweetener, stabilizer and antioxidant to the fermented juice, mix and stir, and place at room temperature for 2 hours; (8) Filtration: Filter the mixed juice through a 200-mesh sieve to obtain pulp-free juice fermentation liquid.

[0024] In summary: first select one of the fresh, plump, moderately mature low-acid fruits, wash it, peel and core the fruit, use a juicer to squeeze the fruit juice for later use, sterilize the juice obtained by squeezing at 80 degrees for 2 hours, then let it stand and cool for 1 hour, add 3%-8% β-cyclodextrin to the juice after sterilization, and stir it with the juice thoroughly, add 20%-30% sodium bicarbonate to the squeezed juice, stir evenly to adjust the acidity, then add one-fourth of water to the juice and mix evenly, add 30%-35% lactic acid bacteria to the acidity-adjusted juice, and place it in an anaerobic environment, adjust the temperature to 37 degrees, the pH to 5.6, and ferment for 72 hours, place sweeteners, stabilizers and antioxidants in the fermented juice, mix and stir, and place it at room temperature for 2 hours, filter the mixed juice through a 200-mesh sieve to obtain pulp-free juice fermentation liquid.

[0025] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A low-acid fruit juice fermentation liquid, characterized in that: The invention is prepared from the following weight percentages: 70%-90% of low-acidity fruit, 20%-30% of sodium bicarbonate, 30%-35% of lactic acid bacteria, 10%-20% of sweetener, 2%-6% of stabilizer, 10%-15% of antioxidant and 3%-8% of beta-cyclodextrin.

2. The low-acidity fruit juice fermentation liquid according to claim 1, characterized in that: The low-acid fruit is selected from one of watermelon, papaya, mango, cantaloupe and dragon fruit.

3. The low-acidity fruit juice fermentation liquid according to claim 1, characterized in that: The sweetener is selected from one or more of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol and erythritol.

4. The low-acidity fruit juice fermentation liquid according to claim 1, characterized in that: The stabilizer is selected from one of xanthan gum, sodium carboxymethyl cellulose, pectin and sodium alginate.

5. The low-acidity fruit juice fermentation liquid according to claim 1, characterized in that: The antioxidant is selected from one of vitamin C, vitamin E, tea polyphenols and beta-carotene.

6. The method for preparing a low-acid fruit juice fermentation liquid according to claim 1, characterized in that: The method comprises the following steps: (1) Raw material selection: Choose one of the fresh, plump, moderately mature, low-acid fruits and wash it clean; (2) Juicing: Peel and core the fruits, and use a juicer to squeeze the juice for later use; (3) Sterilization: Sterilize the juice obtained by juicing at 80 degrees for 2 hours, and then let it stand and cool for 1 hour; (4) Remove bitterness from juice: After sterilization, add 3%-8% β-cyclodextrin to the juice and mix it thoroughly with the juice; (5) Acidity adjustment: Add 20%-30% sodium bicarbonate to the juice after juicing, stir evenly to adjust the acidity, then add one-fourth of the juice in water and mix evenly; (6) Fermentation: Add 30%-35% lactic acid bacteria to the acidity-adjusted juice and place it in an anaerobic environment. Adjust the temperature to 37 degrees and the pH to 5.6 for 72 hours. (7) Mixing: Add the sweetener, stabilizer and antioxidant to the fermented juice, mix and stir, and place at room temperature for 2 hours; (8) Filtration: Filter the mixed juice through a 200-mesh sieve to obtain pulp-free juice fermentation liquid.