CN101606739B - Lactic acid fermentation broth of loquat juice and preparation method thereof - Google Patents
Lactic acid fermentation broth of loquat juice and preparation method thereof Download PDFInfo
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- CN101606739B CN101606739B CN2009103049663A CN200910304966A CN101606739B CN 101606739 B CN101606739 B CN 101606739B CN 2009103049663 A CN2009103049663 A CN 2009103049663A CN 200910304966 A CN200910304966 A CN 200910304966A CN 101606739 B CN101606739 B CN 101606739B
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- lactic acid
- loquat
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- fermentation broth
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Abstract
The invention provides a lactic acid fermentation broth of loquat juice and a preparation method thereof, comprising lactic acid fermentation broth of loquat juice which is not added with milk powder and is fermented directly by using the lactic acid bacteria and a preparation method thereof. The invention solves the defects that in the prior art, the juice of the loquat product has poor fruity, single flavor and defects that health care function and the nutrient components can not be absorbed fully by the body and the like, adopts loquat juice as raw material, adds the lactic acid bacteria fermenting agent, adjusts and controls fermentation conditions, carries out fermentation under moderate temperature condition and prepares the lactic acid fermentation broth with lactic acid fermentation flavor. The invention does not need to add milk powder, maintains inherent nutrient components of loquat, endows the loquat juice of the lactic acid fermentation broth with unique nutrition and flavor, is a high-quality novel loquat juice fermenting beverage and enriches the varieties of the lactic acid fermentation beverage.
Description
Technical field
The invention belongs to foods processing technique and microbial fermentation technology field, more relate to a kind of lactic acid fermentation broth of loquat juice and preparation method thereof.
Technical background
Loquat belongs to rose family loquat and belongs to evergreen dungarunga, and its fruit loquat is not only delicious, and its nutrition is also quite abundant, and has moistening the lung and relieve the cough, quenches the thirst and effect such as stomach.But generally mostly the edible of loquat is directly to eat or directly loquat is prepared into like loquat leaf extract, loquat juice, Loquat-Shaped Cake can or the like; The fruital of the loquat Juice product of the short and processing of fresh loquat preservation term is not enough, and local flavor is dull; The lactic fermentation loquat Juice belongs to nutritional health food, and it has merged the nutrition of the health-care effect and the fruit juice of lactobacillus-fermented, gives loquat Juice abundant flavour and fragrance, remedies the dull defective of local flavor, improves the quality and the nutrition of loquat Juice beverage.
Summary of the invention
The purpose of this invention is to provide a kind of loquat Juice lactic fermentation technology; Comprise and do not add milk powder and utilize lactic acid fermentation broth of loquat juice of lactic acid bacteria direct fermentation and preparation method thereof; The fruit juice fruital deficiency, the dull defective of local flavor, health-care effect and the nutritional labeling that solve loquat product in the prior art can not be the abundant absorption of human body institute or the like shortcoming; The lactic acid fermentation broth of loquat juice that obtains belongs to nutritional health food, and it has merged the nutrition of the health-care effect and the fruit juice of lactobacillus-fermented, solves the discoloration problem of loquat Juice in fermentation and process appearance; Make loquat fruital and the fragrant one integrated mass of fermentation fermentation; Improve the quality and the nutritive value of loquat Juice beverage, the preparation method is workable, is fit to large-scale promotion application.
Lactic acid fermentation broth of loquat juice of the present invention: with the loquat Juice is raw material, adds lactic acid bacteria fermenting agent, and fermentation and regulation and control fermentation condition are prepared into lactic acid fermentation broth of loquat juice.
The preparation method of lactic acid fermentation broth of loquat juice of the present invention: said preparation method's concrete steps comprise:
(1): loquat Juice protects the look sterilization processing: will add in the loquat Juice than for 0.1g/kg～0.5g/kg ascorbic acid with loquat Juice, heating fruit juice to 95～100 ℃ maintenance 1～3min moves to after the cooling in the fermentation tank of sterilizing;
(2): the fruit juice in fermentation tank adds lactic acid bacteria fermenting agent, and making the inoculum concentration in the fermentation tank is 10
7～10
9Cfu/mL regulates 25～30 ℃ of fermentation temperatures, and fermentation mode is an anaerobism or aerobic, and fermentation time is to obtain described loquat lactic fermentation liquid after 24～60 hours.
Principle of the present invention is: loquat Juice is protected look handle; The lactic bacteria strain leavening with malolactic fermentation ability of the suitable loquat Juice that utilization filters out; Through fermentation condition regulation and control to fermentation tank; Need not to add milk powder direct fermentation loquat Juice, make lactic acid fermentation broth of loquat juice.
The present invention has the following advantages:
1, handles through protecting look, solved the very easily technical barrier of brown stain of loquat Normal juice, suppressed the discoloration problem of loquat Juice in fermentation and process appearance.
2, filter out lactic bacteria strain with the suitable loquat Juice of malolactic fermentation ability; Can not add the lactic fermentation of milk powder; Keep the peculiar flavour of loquat, fruital, and given happy lactic fermentation perfume, improved the quality and the nutrition of loquat Juice beverage.
3, the lactic fermentation condition of loquat Juice is regulated and control, appropriateness control lactic fermentation degree is realized the lactic acid fermented best flavor of fruit juice.
4, method of the present invention is done easyly, and cost is low, is fit to large-scale promotion application, has remarkable economic efficiency.
The specific embodiment
The specific embodiment of the present invention is following:
1, loquat Juice preliminary treatment: will add in the loquat Juice than for 0.1g/kg～0.5g/kg ascorbic acid with loquat Juice, heating fruit juice to 95～100 ℃ maintenance 1～3min moves to after the cooling in the fermentation tank of sterilizing.
2, add lactic acid starter toward the interior fruit juice of fermentation tank, guarantee that the inoculum concentration in the fermentation tank is 10
7～10
9Cfu/mL, 25～30 ℃ of manual adjustment fermentation temperatures, fermentation mode are that anaerobism or aerobic, fermentation time are to obtain appropriate lactic acid fermented loquat lactic fermentation liquid after 24～60 hours.
Lactic acid bacteria fermenting agent be a kind of or two kinds of mixing in lactobacillus or the galactococcus as leavening, this leavening has the malolactic fermentation ability.
Below be several specific embodiment of the present invention, further specify, but the present invention be not limited only to this.
Embodiment 1
With 1000kg early No. six loquat fresh fruits of clock add the ascorbic acid of 0.2g/kg at once through selecting, cleaning, stoning, squeezing the juice, heating fruit juice to 95～100 ℃ keep 2min, move to after the cooling in the fermentation tank of sterilizing.In fermentation tank, add lactic acid starter, guarantee that the inoculum concentration in the fermentation tank is 10
8Cfu/mL, 30 ℃ of manual adjustment fermentation temperatures, fermentation mode are aerobic, ferment to obtain appropriate lactic acid fermented loquat lactic fermentation liquid after 48 hours.
Lactic acid bacteria fermenting agent is that a kind of or two kinds of mixing in lactobacillus or the galactococcus are as leavening.
Embodiment 2
1000kg is liberated clock loquat fresh fruit through selecting, cleaning, stoning, squeezing the juice, add the ascorbic acid of 0.2g/kg at once, heating fruit juice to 95～100 ℃ keep 2min, move to after the cooling in the fermentation tank of sterilizing.In fermentation tank, add lactic acid starter, guarantee that the inoculum concentration in the fermentation tank is 10
8Cfu/mL, 30 ℃ of manual adjustment fermentation temperatures, fermentation mode are aerobic, ferment to obtain appropriate lactic acid fermented loquat lactic fermentation liquid after 60 hours.
Lactic acid bacteria fermenting agent be a kind of or two kinds of mixing in lactobacillus or the galactococcus as leavening, this leavening has the malolactic fermentation ability.
Claims (1)
1. lactic acid fermentation broth of loquat juice, it is characterized in that: with loquat Normal juice is raw material, adds lactic acid bacteria fermenting agent, the regulation and control fermentation condition ferments, and is prepared into lactic acid fermentation broth of loquat juice; Concrete steps comprise:
(1) loquat Juice protects the look sterilization processing: will add in the loquat Normal juice than for 0.1g/kg-0.5 g/kg ascorbic acid with loquat Normal juice, heating fruit juice moves to after the cooling in the fermentation tank of sterilizing to 95-100 ℃ of maintenance 1-3min;
(2) add lactic acid bacteria fermenting agent toward the interior fruit juice of fermentation tank, making the inoculum concentration in the fermentation tank is 10
7-10
9Cfu/mL regulates 25-30 ℃ of fermentation temperature, and fermentation mode is an anaerobism or aerobic, and fermentation time is to obtain described lactic acid fermentation broth of loquat juice after 24-60 hour;
The lactic acid bacteria fermenting agent of selecting for use is the mixture with a kind of in lactobacillus or the galactococcus of malolactic fermentation ability or two kinds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103049663A CN101606739B (en) | 2009-07-29 | 2009-07-29 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103049663A CN101606739B (en) | 2009-07-29 | 2009-07-29 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101606739A CN101606739A (en) | 2009-12-23 |
| CN101606739B true CN101606739B (en) | 2012-05-23 |
Family
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|---|---|---|---|
| CN2009103049663A Expired - Fee Related CN101606739B (en) | 2009-07-29 | 2009-07-29 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793236A (en) * | 2012-08-03 | 2012-11-28 | 鲜绿园（深圳）果蔬饮料有限公司 | Preparation method of loquat juice lactic acid fermentation functional drink |
| CN106035648A (en) * | 2016-04-29 | 2016-10-26 | 润盈生物工程（上海）有限公司 | Loquat flavored yoghurt powder and preparing method thereof |
| CN106035655A (en) * | 2016-04-29 | 2016-10-26 | 润盈生物工程（上海）有限公司 | A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof |
| CN106107290A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of preparation method of fermented beverage |
| CN106387537B (en) * | 2016-08-30 | 2019-10-01 | 北京美滋乐源食品有限公司 | A kind of loquat fermented beverage and preparation method thereof |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543821A (en) * | 2003-11-20 | 2004-11-10 | 宁夏西夏王野生饮品有限公司 | Matrimony vine dairy product and production process thereof |
| CN1631264A (en) * | 2005-01-06 | 2005-06-29 | 辽宁省农业科学院食品与加工研究所 | Preparation technique of apple drink fermented by lactic acid bacteria and products thereof |
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2009
- 2009-07-29 CN CN2009103049663A patent/CN101606739B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543821A (en) * | 2003-11-20 | 2004-11-10 | 宁夏西夏王野生饮品有限公司 | Matrimony vine dairy product and production process thereof |
| CN1631264A (en) * | 2005-01-06 | 2005-06-29 | 辽宁省农业科学院食品与加工研究所 | Preparation technique of apple drink fermented by lactic acid bacteria and products thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘章武.枇杷汁.《果蔬资源开发与利用》.化学工业出版社,2007, * |
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| CN101606739A (en) | 2009-12-23 |
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