Preparation method of watertight peach lactic acid bacteria beverage

Abstract

The invention provides a preparation method of a watertight peach lactic acid bacteria beverage, which comprises the following steps: S1, taking 1-2mL of lactic acid bacteria liquid, mixing with 10mL of bouillon in a culture medium, culturing for 24 hours, collecting thalli, and washing with sterile normal saline for 4-5 times to prepare a bacterial suspension for later use; s2, selecting fresh and ripe juicy peaches, cleaning, peeling and slicing, immediately putting the juicy peaches into cold boiled water at the constant temperature of 45-50 DEG C, adding an antioxidant, and then juicing and sterilizing for later use; s3, fishing out the sterilized juicy peach juice, cooling to 42 DEG C, keeping the temperature constant, inoculating the bacterial suspension obtained in the step S1, culturing for 6-10 hours at the constant temperature, detecting, centrifuging qualified products, taking a fermentation mixture, and refrigerating at 5 DEG C; and S4, according to the formula of the watertight peach lactic acid bacteria beverage, blending the fermentation mixture in S3, the beverage water and the white granulated sugar in proportion, adding a proper amount of a stabilizer, uniformly mixing, performing UHT sterilization, filling, labeling, inspecting and warehousing to obtain the watertight peach lactic acid bacteria beverage. The juicy peach juice browning speed can be delayed, the transparency of the beverage is improved, and the taste of the beverage is guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of lactic acid bacteria beverages, and in particular to a preparation method of a peach lactic acid bacteria beverage. Background Art

[0002] Honey peaches contain a variety of vitamins, fruit acids, and inorganic salts such as calcium and phosphorus. The iron content in honey peaches is about 4 to 6 times that of apples and pears. It is an ideal supplementary food for patients with iron deficiency anemia. Honey peaches also have the effects of promoting blood circulation and removing blood stasis, relieving asthma and cough, moistening the intestines and relieving constipation, replenishing qi and blood, nourishing yin and promoting body fluid. The fermentation metabolites of lactic acid bacteria can reduce gastric acid secretion, have a good stimulating effect on the intestinal wall nerves, promote the secretion of digestive enzymes and intestinal peristalsis, thus facilitating the digestion and absorption of food and effectively preventing constipation.

[0003] In view of the fact that peaches are not easy to store and the characteristics of lactic acid bacteria fermentation, making peaches into peach fermented beverages can not only solve the storage problem of peaches, but also give full play to the nutritional and pharmacological effects of peaches and improve the economic value of peaches. The experiment used peaches as the fermentation matrix and other auxiliary materials for lactic acid fermentation.

[0004] A Chinese invention patent application with publication number CN108013312A discloses a fermented peach beverage and a preparation method thereof. The raw materials for preparing the beverage include the following components by weight: 200-300 parts of peach juice, 10-20 parts of walnut pulp, 500-600 parts of water, and 0.01-0.05 parts of stabilizer. Peach juice is obtained by washing, peeling, pitting, and slicing fresh peaches. Fresh peach slices are rich in polyphenol oxidase, which causes the phenolic substances in the cells to contact and react with the polyphenol oxidase, easily generating brown pigment, thereby causing browning, which has an adverse effect on the quality and appearance of the beverage. Summary of the invention

[0005] In view of the problems existing in the prior art, the present invention provides a method for preparing a peach lactic acid bacteria beverage.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0007] The present application discloses a method for preparing a peach lactic acid bacteria beverage, comprising the following steps:

[0008] S1. Take 1-2 mL of lactic acid bacteria liquid and mix it with 10 mL of broth in a culture medium for 24 h, collect the bacteria, wash them 4-5 times with sterile saline to prepare a bacterial suspension for later use;

[0009] S2. Select fresh and ripe peaches, wash, peel and slice them, and immediately put them into constant-temperature boiled water at 45-50 °C. Add antioxidant, then juice and sterilize, and set aside.

[0010] S3. Fish out the sterilized peach juice and cool it to 42 °C and keep it at a constant temperature. Inoculate the bacterial suspension obtained in step S1, and after constant-temperature culture for 6-10 h, detect. The qualified products are centrifuged, and the fermentation mixture is taken and refrigerated at 5 °C.

[0011] S4. According to the formula of peach lactic acid bacteria drink, adjust the ratio of the fermentation mixture obtained in S3, drinking water and granulated sugar, add an appropriate amount of stabilizer and mix evenly, then perform UHT sterilization, filling, labeling, inspection and warehousing to obtain the product.

[0012] By adopting the above technical solution, the constant-temperature boiled water at 45-50 °C can inactivate the polyphenol oxidase in the peach slices. Soaking the pulp in warm water can isolate air, and the dissolved oxygen concentration in the water is low, which can effectively delay the browning of the peach pulp. In addition, the addition of antioxidant further improves the antioxidant effect of the peach juice after juicing, ensuring the appearance and quality of the peach drink.

[0013] Preferably, in step S1, the mixed culture is carried out under the constant-temperature condition of 35-37 °C.

[0014] Preferably, in step S2, the addition amount of the antioxidant is 0.05%-0.1% of the mass of the peach pulp.

[0015] Preferably, the antioxidant is food-grade potassium metabisulfite.

[0016] By adopting the above technical solution, the peach slices contain rich polyphenol oxidase. Potassium metabisulfite can react with polyphenol oxidase to make it fade or turn into a colorless substance, so as to achieve the effect of bleaching and decolorization, which is beneficial to maintaining the transparent effect of the peach lactic acid bacteria drink. In addition, potassium metabisulfite can inhibit the growth of microorganisms in the juice, such as bacteria and molds, thus prolonging the shelf life of the juice.

[0017] Preferably, in step S2, the sterilization method is: pasteurize at 85 °C for 8-10 min.

[0018] Preferably, in step S1, the lactic acid bacteria liquid is one or more of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus thermophilus, Bifidobacterium lactis, and Streptococcus lactis.

[0019] By adopting the above technical solution, the mixed culture of multiple strains does produce more acid than the fermentation of a single strain. Because the symbiotic relationship between the strains enables components such as formic acid, propionic acid, polypeptides, and amino acids produced by the two strains to promote each other's growth, which is beneficial to improving the fermentation degree and process of lactic acid bacteria on peaches, and maximizing the taste of peach drinks.

[0020] Preferably, in step S1, the operation of collecting the bacterial cells is centrifugation at 4500×g and 5°C for 12 minutes.

[0021] Preferably, in step S4, the stabilizer is one or more of sodium alginate, sodium carboxymethyl cellulose, and edible gelatin, all of which are food-grade.

[0022] By adopting the above technical solution, the stability of the lactic acid bacteria drink can be improved, the probability of precipitation can be reduced, and the taste of the peach drink is guaranteed.

[0023] The beneficial effects of the present invention are as follows:

[0024] The constant-temperature boiled water at 45-50°C can inactivate the polyphenol oxidase in the peach slices. Soaking the pulp in warm water can isolate the air, and the dissolved oxygen concentration in the water is low, which can effectively delay the browning of the peach pulp. In addition, the addition of antioxidants further improves the antioxidant effect of the peach juice after juicing, ensuring the appearance and quality of the peach drink.

[0025] The peach slices contain abundant polyphenol oxidase. Potassium metabisulfite can react with polyphenol oxidase to fade it or convert it into a colorless substance, thus achieving the effect of bleaching and decolorization, which is beneficial to maintaining the transparent effect of the peach lactic acid bacteria drink. In addition, potassium metabisulfite can inhibit the growth of microorganisms in the juice, such as bacteria and molds, thereby extending the shelf life of the juice.

[0026] The stabilizer is one or more of sodium alginate, sodium carboxymethyl cellulose, and edible gelatin, and the addition amount is 0.05%-0.15%. With the stabilizer ratio in this range, the prepared drink has a relatively small turbidity, which can improve the stability of the lactic acid bacteria drink, reduce the probability of precipitation, and ensure the taste of the peach drink.

[0027] The lactic acid bacteria liquid is one or more of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus thermophilus, Bifidobacterium lactis, and Streptococcus lactis. The mixed culture of multiple strains does produce more acid than the fermentation of a single strain. Because the symbiotic relationship between the strains enables components such as formic acid, propionic acid, polypeptides, and amino acids produced by the two strains to promote each other's growth, which is beneficial to improving the fermentation degree and process of lactic acid bacteria on peaches, and maximizing the taste of the peach drink. Description of the Drawings

[0028] Figure 1It is a process flow diagram of a preparation method of a honey peach lactic acid bacteria drink in an embodiment of the present invention.

[0029] Among them: The ones marked with ★ in the figure are CCP control points, the ones marked with ▲ are OPRP control points, and the ones marked with ◆ are QCP control points. Specific embodiments

[0030] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0031] Embodiment 1:

[0032] This embodiment discloses a preparation method of a honey peach lactic acid bacteria drink, including the following steps:

[0033] S1. Take 1 mL of lactic acid bacteria liquid, mix and culture it with 10 mL of broth in a medium at a constant temperature of 35 °C for 24 h, centrifuge at 4500×g and 5 °C for 12 min to collect the bacteria, wash it 4 times with sterile physiological saline to prepare a bacterial suspension, and set it aside;

[0034] Among them, the lactic acid bacteria liquid is Lactobacillus plantarum;

[0035] S2. Select fresh and ripe honey peaches, wash, peel and slice them, and immediately put them into boiled water at a constant temperature of 45 °C, add 0.05% of food-grade potassium metabisulfite based on the mass of the honey peach pulp, mix evenly and then juice, and pasteurize at 85 °C for 8 min, and set it aside;

[0036] S3. Fish out the sterilized honey peach juice, cool it to 42 °C and keep it at a constant temperature, inoculate the bacterial suspension obtained in step S1, after culturing at a constant temperature for 6 h, detect, centrifuge the qualified product, take the fermentation mixture, and refrigerate it at 5 °C;

[0037] S4. According to the formula of the honey peach lactic acid bacteria drink, adjust the ratio of the fermentation mixture, drinking water, and granulated sugar obtained in S3, add an appropriate amount of stabilizer and mix evenly, perform UHT sterilization, filling, labeling, inspection, and storage to obtain the product;

[0038] Among them, the stabilizer is sodium alginate.

[0039] Embodiment 2:

[0040] This embodiment discloses a preparation method of a honey peach lactic acid bacteria drink, including the following steps:

[0041] S1. Take 2 mL of lactic acid bacteria liquid, mix and culture it with 10 mL of broth in a medium at a constant temperature of 37 °C for 24 h. Centrifuge at 4500×g and 5 °C for 12 min to collect the bacteria. Wash it 5 times with sterile normal saline to prepare a bacterial suspension for standby.

[0042] Among them, the lactic acid bacteria liquid is Lactobacillus plantarum and Lactobacillus acidophilus, and the ratio is 1:1.

[0043] S2. Select fresh and ripe peaches, wash, peel and slice them, and immediately put them into boiled water at a constant temperature of 50 °C. Add 0.1% of food-grade potassium metabisulfite based on the mass of the peach pulp, mix evenly and then juice. Sterilize at 85 °C for 10 min for standby.

[0044] S3. Scoop up the sterilized peach juice, cool it to 42 °C and keep it at a constant temperature. Inoculate the bacterial suspension obtained in step S1, and after culturing at a constant temperature for 10 h, detect. For qualified products, centrifuge, take the fermentation mixture, and refrigerate it at 5 °C.

[0045] S4. According to the formula of the peach lactic acid bacteria drink, adjust the ratio of the fermentation mixture, drinking water and granulated sugar obtained in S3, add an appropriate amount of stabilizer and mix evenly. Sterilize by UHT, fill, label, inspect and store in the warehouse to obtain the product.

[0046] Among them, the stabilizer is sodium alginate and sodium carboxymethylcellulose, and the ratio is 1:1.

[0047] Example 3:

[0048] This example discloses a preparation method of a peach lactic acid bacteria drink, which includes the following steps:

[0049] S1. Take 1 mL of lactic acid bacteria liquid, mix and culture it with 10 mL of broth in a medium at a constant temperature of 36 °C for 24 h. Centrifuge at 4500×g and 5 °C for 12 min to collect the bacteria. Wash it 5 times with sterile normal saline to prepare a bacterial suspension for standby.

[0050] Among them, the lactic acid bacteria liquid is Lactobacillus thermophilus and Bifidobacterium lactis, and the ratio is 1:1.

[0051] S2. Select fresh and ripe peaches, wash, peel and slice them, and immediately put them into boiled water at a constant temperature of 48 °C. Add 0.07% of food-grade potassium metabisulfite based on the mass of the peach pulp, mix evenly and then juice. Sterilize at 85 °C for 9 min for standby.

[0052] S3. Scoop up the sterilized peach juice, cool it to 42 °C and keep it at a constant temperature. Inoculate the bacterial suspension obtained in step S1, and after culturing at a constant temperature for 8 h, detect. For qualified products, centrifuge, take the fermentation mixture, and refrigerate it at 5 °C.

[0053] S4. According to the formula of the honey peach lactic acid bacteria drink, adjust the proportion of the fermentation mixture obtained in S3, drinking water, and granulated sugar, add an appropriate amount of stabilizer and mix evenly, then perform UHT sterilization, filling, labeling, inspection, and warehousing to obtain the product;

[0054] Among them, the stabilizer is sodium alginate and sodium carboxymethylcellulose, and the ratio is 1:1.

[0055] Comparative Example 1:

[0056] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: 48°C constant temperature cooled boiled water soaking is not adopted.

[0057] Comparative Example 2:

[0058] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: 48°C warm water soaking (not cooled boiled water) is adopted.

[0059] Comparative Example 3:

[0060] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: 35°C constant temperature cooled boiled water soaking is adopted.

[0061] Comparative Example 4:

[0062] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: 40°C constant temperature cooled boiled water soaking is adopted.

[0063] Comparative Example 5:

[0064] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: 55°C constant temperature cooled boiled water soaking is adopted.

[0065] Comparative Example 6:

[0066] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: 60°C constant temperature cooled boiled water soaking is adopted.

[0067] Comparative Example 7:

[0068] A preparation method of a honey peach lactic acid bacteria drink, the difference from Example 3 is only that: potassium metabisulfite is not added.

[0069] Perform performance tests on the honey peach lactic acid bacteria drinks obtained in the above Examples 1-3 and Comparative Examples 1-7, measure the comprehensive performance in the honey peach lactic acid bacteria drinks, and the results are shown in Table 1.

[0070] Table 1 Performance parameters of the honey peach lactic acid bacteria drinks obtained in Examples 1-3 and Comparative Examples 1-7

[0071]

[0072]

[0073] In summary, constant-temperature boiled water at 45-50 °C can inactivate polyphenol oxidase in peach slices. Soaking the pulp in warm water can isolate air, and the dissolved oxygen concentration in the water is low, which can effectively delay the browning of peach pulp. In addition, the addition of antioxidants further enhances the antioxidant effect of the peach juice after juicing, ensuring the appearance and quality of peach beverages.

[0074] Peach slices are rich in polyphenol oxidase. Potassium metabisulfite can react with polyphenol oxidase, causing it to fade or transform into a colorless substance, thus achieving the effects of bleaching and decolorization, which is beneficial to maintaining the translucent effect of peach lactic acid bacteria beverages. In addition, potassium metabisulfite can inhibit the growth of microorganisms in the juice, such as bacteria and molds, thereby extending the shelf life of the juice.

[0075] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a peach lactic acid bacteria beverage, characterized in that: The steps include: S1. Take 1-2 mL of lactic acid bacteria liquid and mix it with 10 mL of broth in a culture medium for 24 h, collect the bacteria, wash them 4-5 times with sterile saline to prepare a bacterial suspension for later use; S2. Select fresh and ripe peaches, wash, peel and slice them, and immediately put them into 45-50°C constant temperature boiled water, add antioxidants, and then squeeze the juice, sterilize and set aside; S3, take out the sterilized peach juice, cool it to 42°C and keep it at a constant temperature, inoculate the bacterial suspension obtained in step S1, culture it at a constant temperature for 6-10h, test it, centrifuge the qualified products, take the fermentation mixture, and refrigerate it at 5°C; S4. According to the formula of peach lactic acid bacteria beverage, the fermentation mixture obtained in S3, beverage water and white sugar are prepared in a certain proportion, and a proper amount of stabilizer is added to mix evenly. The mixture is sterilized by UHT, filled, labeled, inspected and stored.

2. The method for preparing the peach lactobacillus beverage according to claim 1, characterized in that: In step S1, the mixed culture is carried out at a constant temperature of 35-37°C.

3. The method for preparing the peach lactobacillus beverage according to claim 2, characterized in that: In step S2, the amount of antioxidant added is 0.05%-0.1% of the weight of the peach pulp.

4. The method for preparing the peach lactobacillus beverage according to claim 3, characterized in that: The antioxidant is food grade potassium metabisulfite.

5. The method for preparing the peach lactobacillus beverage according to claim 2, characterized in that: In step S2, the sterilization method is: pasteurization at 85°C for 8-10 minutes.

6. The method for preparing the peach lactobacillus beverage according to claim 5, characterized in that: In step S1, the lactic acid bacteria liquid is one or more of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus thermophilus, Lactobacillus bifidum, and Streptococcus lactis.

7. The method for preparing the peach lactobacillus beverage according to claim 5, characterized in that: In step S1, the operation for collecting the bacterial cells is centrifugation at 4500×g and 5° C. for 12 min.

8. The method for preparing the peach lactobacillus beverage according to claim 7, characterized in that: In step S4, the stabilizer is one or more of sodium alginate, sodium carboxymethyl cellulose, and edible gelatin, all of which are food grade.

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