Preparation method of fruit and carrot fermented beverage

Abstract

The invention provides a preparation method of a fruit and carrot fermented beverage, and relates to the technical field of biological fermentation preparation. The preparation method of the fruit carrot fermented beverage comprises the following steps: selecting fresh fruit carrots, washing, steaming, pulping, filtering and sterilizing to obtain filtrate; adjusting the temperature to 30-40 DEG C, inoculating lactobacillus fermentum into the filtrate, performing anaerobic fermentation for 3-6 hours to obtain a fermentation product A, adjusting the temperature to 28-30 DEG C, inoculating saccharomyces cerevisiae into the fermentation product A, and performing anaerobic mixed fermentation for 4-9 hours to obtain a fermentation product B; according to the invention, lactobacillus fermentum is used for pre-fermentation of carrots, and mixed fermentation is carried out in combination with intervention of later-stage saccharomyces cerevisiae, so that olefinic terpene substances in the carrots are effectively reduced, the earthy smell in the carrot fermented beverage is improved, and the color, luster and fragrance can be improved on the basis of stably maintaining the clarity of the existing carrot fermented beverage; the comprehensive competitiveness of the carrot fermented beverage in the market is improved.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology, specifically to a method for preparing a fruit and carrot fermented beverage. Background Technology

[0002] Carrots, the core ingredient of fermented carrot beverages, are rich in beta-carotene and dietary fiber. However, they also contain volatile compounds such as geosmin and 2-methylisosperidin (MIB). These substances are easily metabolized or released by microorganisms during fermentation, resulting in a distinct earthy, muddy, or grassy taste. This earthy and sour taste limits the product's suitability as an everyday beverage or snack, leading it to be positioned more as a "functional beverage" with a narrow target audience. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a method for preparing a fermented fruit and carrot beverage, which can effectively improve the earthy taste of carrot drinks and enhance their smoothness.

[0004] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing a fruit and carrot fermented beverage includes the following steps: S1. Select fresh carrots, wash them, steam them, pulp them, filter them, sterilize them, and obtain the filtrate; S2. Adjust the temperature to 30-40℃, inoculate Lactobacillus fermentation into the filtrate, and ferment anaerobicly for 3-6 hours to obtain fermentation product A. Adjust the temperature to 28-30℃, inoculate Saccharomyces cerevisiae into fermentation product A, and ferment anaerobicly mixed for 4-9 hours to obtain fermentation product B. Sterilize to obtain fermentation broth. S3. Add white sugar and xanthan gum to the fermentation broth, mix and homogenize to obtain the prepared broth; S4. Sterilize and degas the prepared liquid, then fill it to obtain a fruit and carrot fermented beverage.

[0005] Preferably, in step S1, the carrots are steamed at 100°C for 20-25 minutes, and the pulping is specifically done by adding purified water with a material-to-liquid ratio of 1:2 to the steamed carrots, stirring at 1000 rpm for 3-5 minutes, and filtering through a 60-mesh sieve.

[0006] Preferably, in step S2, the amount of Lactobacillus fermentum inoculated is 3%-10% of the total filtrate, and the amount of Saccharomyces cerevisiae inoculated is 3%-5% of the total fermentation product A.

[0007] Preferably, the sterilization in steps S1 and S2 is carried out at 100°C for 20-30 minutes.

[0008] Preferably, the content of Lactobacillus fermentum in step S2 is 1×10⁻⁶. 9 CFU / g, the content of Saccharomyces cerevisiae is 1×10 6 CFU / mL.

[0009] Preferably, in step S3, the mass ratio of fermentation broth, white sugar, and xanthan gum is 1:0.1-0.3:0.002, and homogenization is specifically performed by colloid milling until the fineness is less than 5μm.

[0010] Preferably, the sterilization in step S4 is specifically performed by treating the product in an environment of 145-160°C for 5-7 seconds, followed by cooling to room temperature, and the degassing is specifically performed under conditions of a vacuum of 40-50 kPa and a temperature of 30-40°C.

[0011] This invention provides a method for preparing a fermented fruit and carrot beverage, which has the following advantages compared with the prior art: Using Lactobacillus fermentation to pre-ferment carrots, combined with subsequent fermentation using Saccharomyces cerevisiae, effectively reduces the amount of terpenoids in carrots, improves the earthy taste in carrot fermented beverages, and enhances the color and aroma while maintaining the clarity of existing carrot fermented beverages, thereby increasing the overall competitiveness of carrot fermented beverages in the market. Detailed Implementation

[0012] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of 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 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.

[0013] The specific Lactobacillus fermentum was Lactobacillus fermentum CECT5716, purchased from Biosearch Life, with a viable count of 1×10⁻⁶. 9 CFU / g; the specific Saccharomyces cerevisiae strain was EBY100, purchased from Beina Chuanglian Biotechnology Co., Ltd., and activated in YPD medium with a viable count of 1×10⁻⁶. 6 CFU / mL, xanthan gum was purchased from Shandong Siyang Biotechnology Co., Ltd. Example 1: S1. Select 10kg of fresh fruit carrots, wash and drain them, steam them at 100℃ for 25 minutes, add purified water with a material-to-liquid ratio of 1:2 to the steamed fruit carrots, stir at 1000rpm for 5 minutes, pass through a 60-mesh sieve, and treat at 100℃ for 25 minutes to obtain filtrate. S2. Adjust the temperature to 30℃, inoculate 10% of the total amount of Lactobacillus fermentation into the filtrate, and ferment anaerobicly for 3 hours to obtain fermentation product A. Adjust the temperature to 28℃, inoculate 5% of the total amount of Saccharomyces cerevisiae into fermentation product A, and ferment anaerobicly in combination for 9 hours to obtain fermentation product B. Treat fermentation product B in an environment of 100℃ for 30 minutes to obtain fermentation broth. S3. Add white sugar and xanthan gum to the fermentation broth (the mass ratio of fermentation broth, white sugar and xanthan gum is 1:0.3:0.002), and process with a colloid mill until the fineness is less than 5μm to obtain the prepared solution; S4. Degas the prepared liquid under a vacuum of 45 kPa and a temperature of 35°C, treat it at 160°C for 7 seconds, then cool it to room temperature and bottle it to obtain a fruit and carrot fermented beverage.

[0014] Example 2: S1. Select 10kg of fresh fruit carrots, wash and drain them, steam at 100℃ for 20 minutes, add purified water with a material-to-liquid ratio of 1:2 to the steamed fruit carrots, stir at 1000rpm for 4 minutes, pass through a 60-mesh sieve, treat at 100℃ for 25 minutes, and obtain filtrate. S2. Adjust the temperature to 30℃, inoculate 3% of the total amount of Lactobacillus fermentation into the filtrate, and ferment anaerobicly for 3 hours to obtain fermentation product A. Adjust the temperature to 28℃, inoculate 3% of the total amount of Saccharomyces cerevisiae into fermentation product A, and ferment anaerobicly mixed for 4 hours to obtain fermentation product B. Treat fermentation product B in an environment of 100℃ for 20 minutes to obtain fermentation broth. S3. Add white sugar and xanthan gum to the fermentation broth (the mass ratio of fermentation broth, white sugar and xanthan gum is 1:0.1:0.002), and process with a colloid mill until the fineness is less than 5μm to obtain the prepared solution; S4. Degas the prepared liquid under a vacuum of 45 kPa and a temperature of 35°C, treat it at 160°C for 7 seconds, then cool it to room temperature and bottle it to obtain a fruit and carrot fermented beverage.

[0015] Comparative Example 1: This comparative example uses the same preparation method as Example 1, except for step S2, which is as follows: S2. Adjust the temperature to 28℃, inoculate 5% of the total amount of Saccharomyces cerevisiae into the filtrate, and ferment anaerobicly for 3 hours to obtain fermentation product A. Adjust the temperature to 30℃, inoculate 10% of the total amount of Lactobacillus fermentum into fermentation product A, and ferment anaerobicly for 9 hours to obtain fermentation product B. Treat fermentation product B in an environment of 100℃ for 30 minutes to obtain fermentation broth. Comparative Example 2: This comparative example uses the same preparation method as Example 1, except for step S2, which is as follows: S2. Adjust the temperature to 30℃, inoculate 10% of the total amount of Lactobacillus fermentation into the filtrate, and ferment anaerobicly for 12 hours to obtain fermentation product A. Treat fermentation product A at 100℃ for 30 minutes to obtain fermentation broth. Comparative Example 3: This comparative example uses the same preparation method as Example 1, except for step S2, which is as follows: S2. Adjust the temperature to 28℃, inoculate 5% of the total amount of Saccharomyces cerevisiae into the filtrate, and ferment anaerobicly for 9 hours to obtain fermentation product A. Treat fermentation product A at 100℃ for 30 minutes to obtain fermentation broth. Comparative Example 4: This comparative example uses the same preparation method as Example 1, except for step S2, which is as follows: S2. Adjust the temperature to 30℃, inoculate 10% of the total amount of Lactobacillus fermentation into the filtrate, and ferment anaerobicly for 1 hour to obtain fermentation product A. Adjust the temperature to 28℃, inoculate 5% of the total amount of Saccharomyces cerevisiae into fermentation product A, and ferment anaerobicly in combination for 9 hours to obtain fermentation product B. Treat fermentation product B in an environment of 100℃ for 30 minutes to obtain fermentation broth. Detection: Fruit and carrot fermented beverages were prepared as test samples according to the preparation methods of Examples 1-2 and Comparative Examples 1-4. The samples were stored at 4°C for 4 hours. The test samples were evaluated according to GB / T 31121-2014 "Fruit and Vegetable Juices and Beverages" standard. Sensory evaluation of the beverages was conducted in terms of clarity, aroma, color, and taste, as detailed in Table 1. Table 1 As shown in the table above, the single-strain fermentation of Comparative Examples 2 and 3 was insufficient in terms of color and aroma. Comparative Example 4 used the same multi-strain mixed fermentation as Example 1. The difference was that the fermentation time of Lactobacillus fermentum was shortened and Saccharomyces cerevisiae was introduced too early. Although the gloss of the finished product was improved, it had an earthy taste, which reduced the quality of the product. Comparative Example 1 adjusted the fermentation order of Saccharomyces cerevisiae and Lactobacillus fermentum. Its gloss was lower than that of Example 1, and its aroma was also reduced. In summary, the fermented beverage prepared by the scheme of Example 1 had the best effect.

[0016] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a fruit and carrot fermented beverage, characterized in that, The preparation method includes the following steps: S1. Select fresh carrots, wash them, steam them, pulp them, filter them, sterilize them, and obtain the filtrate; S2. Adjust the temperature to 30-40℃, inoculate Lactobacillus fermentation into the filtrate, and ferment anaerobicly for 3-6 hours to obtain fermentation product A. Adjust the temperature to 28-30℃, inoculate Saccharomyces cerevisiae into fermentation product A, and ferment anaerobicly mixed for 4-9 hours to obtain fermentation product B. Sterilize to obtain fermentation broth. S3. Add white sugar and xanthan gum to the fermentation broth, mix and homogenize to obtain the prepared broth; S4. Deaerate the prepared liquid, sterilize it, and fill it to obtain a fruit and carrot fermented beverage.

2. The preparation method according to claim 1, characterized in that, In step S1, the carrots are steamed at 100℃ for 20-25 minutes. The pulping process involves adding purified water with a material-to-liquid ratio of 1:2 to the steamed carrots and stirring at 1000 rpm for 3-5 minutes. The pulp is then filtered through a 60-mesh sieve.

3. The preparation method according to claim 1, characterized in that, In step S2, the inoculation amount of Lactobacillus fermentum accounts for 3%-10% of the total filtrate, and the inoculation amount of Saccharomyces cerevisiae accounts for 3%-5% of the total fermentation product A.

4. The preparation method according to claim 1, characterized in that, The sterilization in steps S1 and S2 is performed at 100°C for 20-30 minutes.

5. The preparation method according to claim 1, characterized in that, The content of Lactobacillus fermentum in step S2 is 1×10⁻⁶. 9 CFU / g, the content of Saccharomyces cerevisiae is 1×10 6 CFU / mL.

6. The preparation method according to claim 1, characterized in that, In step S3, the mass ratio of fermentation broth, white sugar, and xanthan gum is 1:0.1-0.3:0.002, and homogenization is specifically performed using a colloid mill until the fineness is less than 5μm.

7. The preparation method according to claim 1, characterized in that, The sterilization in step S4 specifically involves treating the product in an environment of 145-160℃ for 5-7 seconds, followed by cooling to room temperature. The degassing is carried out under conditions of a vacuum of 40-50 kPa and a temperature of 30-40℃.

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