Fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fibers and low-temperature sterilization and fresh-keeping process

Abstract

The invention relates to the technical field of food biology, and discloses a fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fibers, and the beverage is prepared by using hawthorn and pear as fermentation substrates through probiotic fermentation; the beverage comprises gamma-aminobutyric acid, active probiotics and total dietary fiber, wherein the gamma-aminobutyric acid is produced by taking hawthorn and pear as fermentation substrates and through a probiotic fermentation process, the content of the gamma-aminobutyric acid is not lower than 10 mg / 100 mL, the concentration of the active probiotics is not lower than 1 * 10 < 6 > CFU / mL, and the content of the total dietary fiber is not lower than 1.5 g / 100 mL. According to the fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fibers and the low-temperature sterilization and fresh-keeping process, hawthorn fruits and pears are adopted as specific fermentation substrates and are matched with compound probiotics for fermentation, so that a functional component gamma-aminobutyric acid with the content not lower than 10 mg / 100 mL is generated, and the nutritional beverage is rich in nutrients, rich in dietary fibers and rich in probiotics and dietary fibers. The technical effects that the concentration of the active probiotics is not lower than 1 * 10 < 6 > CFU / mL and the total dietary fiber content is not lower than 1.5 g / 100 mL are achieved, and the product has the comprehensive health benefits of regulating intestinal flora, promoting digestion and improving intestinal functions at the same time.

Description

Technical Field

[0001] This invention relates to the field of food biotechnology, specifically to fermented fruit and vegetable juice nutritional drinks rich in probiotics and dietary fiber, and a low-temperature sterilization and preservation process. Background Technology

[0002] Fermented fruit and vegetable juices are functional beverages made from fruits and vegetables through probiotic fermentation. They not only retain the original vitamins, minerals, and dietary fiber of the fruits and vegetables, but also produce probiotic metabolites (such as γ-aminobutyric acid) during the fermentation process, giving the product health benefits such as promoting digestion, enhancing immunity, and regulating gut microbiota. In recent years, with the increasing health awareness of consumers, these products have gradually become an important development direction in the beverage industry due to their natural, nutritious, and functional characteristics.

[0003] Probiotics and dietary fiber work together to help probiotics colonize and multiply in the gut. Dietary fiber absorbs water and expands to soften stool, while probiotics help regulate the gut environment and work together to promote regular bowel movements. Probiotics or dietary fiber alone may not be conducive to the survival of probiotics or may have limited effect on regulating constipation.

[0004] According to the invention patent application No. 202211491316.6, an aerated probiotic beverage and its preparation method are described. The aerated probiotic beverage prepared by this method has stable shelf-life and allows for relatively stable survival of probiotics. However, this aerated probiotic beverage and its preparation method only contain a single type of probiotic. The ingested probiotics may have difficulty surviving and establishing themselves due to stomach acid, bile, or insufficient quantity, thus reducing the effectiveness of the probiotics. Therefore, based on the above-mentioned points, it is necessary to propose a fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, along with a low-temperature sterilization and preservation process to solve the aforementioned problems. Summary of the Invention

[0005] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, along with a low-temperature sterilization and preservation process. It has the advantage of successfully preparing a nutritional beverage that is simultaneously rich in γ-aminobutyric acid (GABA), highly active probiotics, and dietary fiber by using hawthorn and pear as specific substrates for fermentation with compound probiotics and combining them with a unique two-stage sterilization process.

[0006] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: a fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, wherein the beverage is made by fermentation of hawthorn and pear as fermentation substrates with probiotics; The beverage contains γ-aminobutyric acid (GABA) produced by probiotic fermentation using hawthorn and pear as fermentation substrates, with a content of not less than 10 mg / 100 mL, an active probiotic concentration of not less than 1 × 10^6 CFU / mL, and a total dietary fiber content of not less than 1.5 g / 100 mL.

[0007] Preferably, the pear is selected from one or more of the following: Ya pear, Huangguan pear, Xuehua pear, Xue pear, Jingbai pear, or Korla fragrant pear. The natural pectin in the pear constitutes one of the main sources of water-soluble dietary fiber.

[0008] Preferably, the probiotic is one or more of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus plantarum, Bifidobacterium lactis, and Bacillus coagulans.

[0009] Preferably, the fermentation substrate further comprises vegetables, which are selected from one or more of white radish, radish, red radish, celery, cabbage, Chinese cabbage, cucumber and carrot; the fruits also include one or more of apple, orange, pineapple, persimmon, kiwi and strawberry; and the mass ratio of vegetables to fruits is 1:2 to 2:1.

[0010] A low-temperature sterilization and preservation process for fermented fruit and vegetable juice nutritional beverages rich in probiotics and dietary fiber, including the fermented fruit and vegetable juice nutritional beverages rich in probiotics and dietary fiber as described in claims 1-4, includes the following steps: (1) Raw material pretreatment: Take fresh fruits and vegetables, wash them, remove the stems and seeds, add water at a weight ratio of 1:(1-3), crush and juice them to obtain fruit pulp; (2) Enzymatic hydrolysis clarification: Pectinase is added to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then chitosan is added for precipitation, and the clarified juice is obtained after filtration. (3) Concentration: The clarified juice obtained in step (2) is concentrated by reverse osmosis until the soluble solids content is 110-130 g / L; (4) Sterilization: Sterilize the concentrated fruit juice obtained in step (3); (5) Fermentation: Cool the sterilized juice, inoculate it with probiotic seed liquid, and ferment at a constant temperature of 30-37℃ for 14-48 hours; (6) Post-fermentation: The fermentation liquid is post-fermented at 4℃ for 2-3 days to obtain the fermented mature liquid; (7) Low-temperature sterilization: The fermentation broth is sterilized using pasteurization process; (8) Filling: The finished product is filled in an aseptic environment and stored at 0-4℃.

[0011] Preferably, the mass ratio of hawthorn to pear in step (1) is (1-5):1, the amount of pectinase added in step (2) is 0.1-0.8 g / L, the enzymatic hydrolysis is adjusted as follows: enzymatic hydrolysis for 1-5 hours at a temperature of 50℃ and a pH of 3.5, and the amount of chitosan added is 0.1-0.5 g / L.

[0012] Preferably, in step (2), vitamin C at a weight of 0.05-0.15‰ is added to the fresh fruits and vegetables before or during crushing and juicing, and the reverse osmosis concentration operation pressure in step (3) is 1.7-2.0 MPa, and the feed flow rate is 50-70 L / min.

[0013] Preferably, the sterilization conditions in step (4) are: sterilization at 121℃ for 20 minutes; the inoculation amount of the probiotic seed liquid in step (5) is 0.5-2%; and the pasteurization conditions in step (7) are: sterilization at 70-90℃ for 20-60 minutes.

[0014] Preferably, the probiotic seed liquid in step (5) is prepared by inoculating probiotic powder into a sterilized skim milk powder culture medium and culturing it at 37°C for 24 hours.

[0015] (III) Beneficial Effects Compared with existing technologies, this invention provides a fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, along with a low-temperature sterilization and preservation process, which has the following beneficial effects: 1. This fermented fruit and vegetable juice nutritional drink, rich in probiotics and dietary fiber, and its low-temperature sterilization and preservation process, uses hawthorn and pear as specific fermentation substrates and combines them with compound probiotic fermentation. This process not only produces γ-aminobutyric acid (GABA) at a content of no less than 10 mg / 100 mL, but also achieves the technical effects of an active probiotic concentration of no less than 1 × 10^6 CFU / mL and a total dietary fiber content of no less than 1.5 g / 100 mL. This gives the product comprehensive health benefits, including regulating intestinal flora, promoting digestion, and improving intestinal function, thus solving the problem of limited function of single probiotics or dietary fiber components.

[0016] 2. This fermented fruit and vegetable juice nutritional drink, rich in probiotics and dietary fiber, and its low-temperature sterilization and preservation process optimize the low-temperature pasteurization process (sterilization at 70-90℃ for 20-60 minutes). While effectively killing pathogenic and spoilage bacteria and ensuring product safety, it maximizes the preservation of probiotic activity, γ-aminobutyric acid, and heat-sensitive nutrients. This solves the problem of traditional high-temperature sterilization processes causing significant damage to functional components, extending the product's shelf life and maintaining its functional characteristics.

[0017] 3. This fermented fruit and vegetable juice nutritional beverage, rich in probiotics and dietary fiber, and its low-temperature sterilization and preservation process, through a complete set of innovative processes including enzymatic hydrolysis clarification, reverse osmosis concentration, and low-temperature sterilization, combined with vitamin C for color protection and the application of compound fruit and vegetable raw materials in specific ratios, not only improves the bioavailability and stability of dietary fiber, but also effectively inhibits enzymatic browning, retains the natural flavor and nutrients of fruits and vegetables, and makes the fermented beverage have stable color, good taste, and rich nutrition, solving the problems of large nutrient loss and unstable quality in the traditional fruit and vegetable juice processing process. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the core ingredients of the beverage of the present invention; Figure 2 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Please see Figure 1 and Figure 2 A fermented fruit and vegetable juice nutritional drink rich in probiotics and dietary fiber. The drink is made by fermenting hawthorn and pear as fermentation base with probiotics. The beverage contains γ-aminobutyric acid (GABA) produced through probiotic fermentation using hawthorn and pear as fermentation substrates, with a content of not less than 10 mg / 100 mL, an active probiotic concentration of not less than 1 × 10^6 CFU / mL, and a total dietary fiber content of not less than 1.5 g / 100 mL. A low-temperature sterilization and preservation process for fermented fruit and vegetable juice nutritional drinks rich in probiotics and dietary fiber, including the fermented fruit and vegetable juice nutritional drinks rich in probiotics and dietary fiber as described in claims 1-4, includes the following steps: (1) Raw material pretreatment: Take fresh fruits and vegetables, wash them, remove the stems and seeds, add water at a weight ratio of 1:(1-3), crush and juice them to obtain fruit pulp; (2) Enzymatic hydrolysis clarification: Pectinase is added to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then chitosan is added for precipitation, and the clarified juice is obtained after filtration. (3) Concentration: The clarified juice obtained in step (2) is concentrated by reverse osmosis until the soluble solids content is 110-130 g / L; (4) Sterilization: Sterilize the concentrated fruit juice obtained in step (3); (5) Fermentation: Cool the sterilized juice, inoculate it with probiotic seed liquid, and ferment at a constant temperature of 30-37℃ for 14-48 hours; (6) Post-fermentation: The fermentation liquid is post-fermented at 4℃ for 2-3 days to obtain the fermented mature liquid; (7) Low-temperature sterilization: The fermentation broth is sterilized using pasteurization process; (8) Filling: The finished product is filled in an aseptic environment and stored at 0-4℃.

[0021] Example 1: Basic Implementation Method (using hawthorn and pear as raw materials): This embodiment provides a fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, and its preparation method.

[0022] 1. Raw material pretreatment: Select fresh, unrotten hawthorn and pear, and wash them clean; remove the stems and pits from the hawthorn and pear; weigh 2kg of processed hawthorn and 1kg of pear (mass ratio 2:1); add 6kg of purified water (water to total weight of fruits and vegetables ratio 1:1.5), and use a crusher and juicer to crush and juice to obtain mixed fruit pulp.

[0023] 2. Enzymatic hydrolysis and clarification: Add pectinase to the above mixed fruit pulp at a rate of 0.3 g / L. Hydrolyze at a constant temperature of 50°C and pH adjusted to 3.5 for 2 hours. Then add chitosan at a rate of 0.2 g / L, stir thoroughly, and let stand for 1 hour to settle. Filter the supernatant to obtain a clarified mixed fruit juice.

[0024] 3. Concentration: The clarified juice is concentrated using a reverse osmosis device. The operating pressure is set to 1.8 MPa, and the feed flow rate is controlled at 60 L / min. The concentration continues until the soluble solids content of the juice reaches 120 g / L.

[0025] 4. Sterilization: Fill the concentrated juice into sterilization containers and sterilize at 121°C for 20 minutes.

[0026] 5. Fermentation: (1) Preparation of probiotic seed liquid: Lactobacillus acidophilus and Lactobacillus plantarum were inoculated into sterilized skim milk powder culture medium at a ratio of 1:1 and cultured at 37℃ for 24 hours to obtain a high-activity compound probiotic seed liquid with a viable count of more than 1×10^9 CFU / mL; (2) The sterilized juice was cooled to 37℃; the above probiotic seed liquid was inoculated at a rate of 1.5% of the total juice volume and fermented at 37℃ for 24 hours.

[0027] 6. Post-fermentation: Transfer the fermentation liquid to a 4℃ cold storage and let it ferment for 2 days to make the flavor more mellow and obtain the fermented mature liquid.

[0028] 7. Low-temperature sterilization: The fermentation liquid is treated with pasteurization at 85°C for 30 minutes to kill most of the putrefactive and pathogenic bacteria, while preserving the activity and functional components of probiotics to the maximum extent.

[0029] 8. Filling and storage: After sterilization, the beverage is immediately filled into pre-sterilized glass bottles under aseptic conditions, sealed, and the finished product is stored in a low-temperature cold chain at 0-4℃.

[0030] The above tests show that the fermented fruit and vegetable juice nutritional beverage obtained in this embodiment contains: The content of γ-aminobutyric acid (GABA) is 15 mg / 100 mL.

[0031] The concentration of active probiotics is 5×10^6 CFU / mL.

[0032] The total dietary fiber content is 1.8g / 100mL.

[0033] In summary, the beverage is generally reddish-brown in color, with the distinctive fermented aroma of hawthorn and pear, and a pleasantly sweet and sour taste.

[0034] In summary, this fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, along with its low-temperature sterilization and preservation process, utilizes hawthorn and pear as specific fermentation substrates and incorporates compound probiotics during fermentation. This process not only produces γ-aminobutyric acid (GABA) at a content of no less than 10 mg / 100 mL, but also achieves a concentration of active probiotics of no less than 1 × 10^6 CFU / mL and a total dietary fiber content of no less than 1.5 g / 100 mL. This results in a product that simultaneously provides comprehensive health benefits, including regulating gut microbiota, promoting digestion, and improving intestinal function, thus addressing the limitations of single probiotic or dietary fiber components.

[0035] Furthermore, by optimizing the low-temperature pasteurization process (sterilization at 70-90℃ for 20-60 minutes), the product effectively kills pathogenic and spoilage bacteria, ensuring product safety while maximizing the preservation of probiotic activity, γ-aminobutyric acid (GABA), and heat-sensitive nutrients. This solves the problem of traditional high-temperature sterilization processes causing significant damage to functional components, extending the product's shelf life and maintaining its functional characteristics.

[0036] Furthermore, through a complete set of innovative processes including enzymatic hydrolysis clarification, reverse osmosis concentration, and low-temperature sterilization, combined with the addition of vitamin C for color protection and the application of compound fruit and vegetable raw materials in specific proportions, not only has the bioavailability and stability of dietary fiber been improved, but enzymatic browning has also been effectively inhibited, preserving the natural flavor and nutrients of fruits and vegetables. This results in fermented beverages with stable color, good taste, and rich nutrition, solving the problems of large nutrient loss and unstable quality in traditional fruit and vegetable juice processing.

[0037] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0038] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber, characterized in that, The beverage is made by fermenting hawthorn and pear as fermentation substrates with probiotics; The beverage contains γ-aminobutyric acid (GABA) produced by probiotic fermentation using hawthorn and pear as fermentation substrates, with a content of not less than 10 mg / 100 mL, an active probiotic concentration of not less than 1 × 10^6 CFU / mL, and a total dietary fiber content of not less than 1.5 g / 100 mL.

2. The fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 1, characterized in that, The pears are selected from one or more of the following: Ya pear, Huangguan pear, Xuehua pear, Xue pear, Jingbai pear, or Korla fragrant pear. The natural pectin in the pears constitutes one of the main sources of water-soluble dietary fiber.

3. The fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 1, characterized in that, The probiotics are one or more of the following: Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus plantarum, Bifidobacterium lactis, and Bacillus coagulans.

4. The fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 1, characterized in that, The fermentation substrate also includes vegetables, which are selected from one or more of white radish, rouge radish, red radish, celery, cabbage, Chinese cabbage, cucumber and carrot; the fruits also include one or more of apple, orange, pineapple, persimmon, kiwi and strawberry; and the mass ratio of vegetables to fruits is 1:2 to 2:

1.

5. A low-temperature sterilization and preservation process for fermented fruit and vegetable juice nutritional drinks rich in probiotics and dietary fiber, characterized in that... The fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber as described in claims 1-4 includes the following steps: (1) Raw material pretreatment: Take fresh fruits and vegetables, wash them, remove the stems and seeds, add water at a weight ratio of 1:(1-3), crush and juice them to obtain fruit pulp; (2) Enzymatic hydrolysis clarification: Pectinase is added to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then chitosan is added for precipitation, and the clarified juice is obtained after filtration. (3) Concentration: The clarified juice obtained in step (2) is concentrated by reverse osmosis until the soluble solids content is 110-130 g / L; (4) Sterilization: Sterilize the concentrated fruit juice obtained in step (3); (5) Fermentation: Cool the sterilized juice, inoculate it with probiotic seed liquid, and ferment at a constant temperature of 30-37℃ for 14-48 hours; (6) Post-fermentation: The fermentation liquid is post-fermented at 4℃ for 2-3 days to obtain the fermented mature liquid; (7) Low-temperature sterilization: The fermentation broth is sterilized using pasteurization process; (8) Filling: The finished product is filled in an aseptic environment and stored at 0-4℃.

6. The low-temperature sterilization and preservation process for the fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 5, characterized in that, The mass ratio of hawthorn to pear in step (1) is (1-5):

1. The amount of pectinase added in step (2) is 0.1-0.8 g / L. The enzymatic hydrolysis is adjusted as follows: enzymatic hydrolysis for 1-5 hours at a temperature of 50℃ and a pH of 3.

5. The amount of chitosan added is 0.1-0.5 g / L.

7. The low-temperature sterilization and preservation process for the fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 5, characterized in that, In step (2), vitamin C at a weight of 0.05-0.15‰ is added to fresh fruits and vegetables before or during crushing and juicing. In step (3), the reverse osmosis concentration operation pressure is 1.7-2.0 MPa and the feed flow rate is 50-70 L / min.

8. The low-temperature sterilization and preservation process for the fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 5, characterized in that, The sterilization conditions in step (4) are: sterilization at 121℃ for 20 minutes; the inoculation amount of the probiotic seed liquid in step (5) is 0.5-2%; and the pasteurization conditions in step (7) are: sterilization at 70-90℃ for 20-60 minutes.

9. The low-temperature sterilization and preservation process for the fermented fruit and vegetable juice nutritional beverage rich in probiotics and dietary fiber according to claim 5, characterized in that, The probiotic seed liquid mentioned in step (5) is prepared by inoculating probiotic powder into a sterilized skim milk powder culture medium and culturing it at 37°C for 24 hours.

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