CN102626241A - Production method of active probiotic strawberry beverage - Google Patents
Production method of active probiotic strawberry beverage Download PDFInfo
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- CN102626241A CN102626241A CN2012100522943A CN201210052294A CN102626241A CN 102626241 A CN102626241 A CN 102626241A CN 2012100522943 A CN2012100522943 A CN 2012100522943A CN 201210052294 A CN201210052294 A CN 201210052294A CN 102626241 A CN102626241 A CN 102626241A
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Abstract
The invention provides a production method of an active probiotic strawberry juice and belongs to the technical field of food processing. The production method comprises the following steps of: using fresh strawberry as a raw material, beating, centrifuging, filtering, adjusting saccharic acid, carrying out aseptic processing by a nonthermal degerming machine (HK-MF-25), adding a probiotic starter to ferment at 20-40 DEG C for 24-96 hours, adjusting sugar acidity of the strawberry broth, filtering, followed by aseptic filling to obtain the active probiotic strawberry beverage. The invention has the following characteristics: firstly, fresh strawberry is selected and undergoes nonthermal degerming so as to avoid mixed fungi pollution; secondly, through probiotic fermentation, a lot of organic acid is generated so as to inhibit the growth of harmful bacteria; and finally, the product is preserved at 0-4 DEG C so as to delay the aging of probiotics. The living bacteria number of probiotics can be maintained at 108 per milliliter within two weeks. The beverage provided by the invention has nutrition and health-care functions of adjusting the intestinal microflora balance, raising stomach and intestine immunity, promoting digestion and absorption of human body, enhancing appetite, reducing blood pressure and reducing blood lipid and the like.
Description
Technical field
The invention provides a kind of active probiotic strawberry juice drink producing method, belong to food processing technology field.Being specifically related to a kind of is leavening with lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria mixing probio, prepares the method for active probiotic strawberry juice through biofermentation.
Background technology
Strawberry is a rose family Fragaria herbaceos perennial; Its fruit colour is ruddy, succulence, give off a strong fragrance, be rich in multiple nutritional components such as vitamin, mineral matter, amino acid, polysaccharide; To the good facilitation of having grown; The tannic acid that contains in the strawberry, amine, Polyphenols, flavonoids isoreactivity material oxidation resistance are stronger, can delay senility, the generation of prophylaxis of cancer, have great health care function.China is strawberry big producing country, and the strawberry cultivating area reaches 8.33 ten thousand hectares, and output reaches 2,000,000 tons, occupies first place in the world.Along with the development of food industry, strawberry has been made into processed goods such as various jam, preserved fruit, can, fruit juice, receives liking of consumers in general deeply.
Probio comes from Greek " useful to life ", is to specify to grow in human body intestinal canal, can produce the beneficial microorganism general name of the work of definite health efficacy.Adopt lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria to mix the probiotics fermention strawberry juice, can make probio growth fast in strawberry juice, and keep higher biologically active with synbiosis.Preservation under 0-4 ℃ of condition, the viable count of probio can maintain every milliliter 10 in the strawberry juice in two weeks
8Individual, can improve the human body alimentary canal colony balance, improve body resistance against diseases, metabolic capability rapidly and, prevent disease of digestive tract and the double action that promotes growth thereby reach to the ability of digesting and assimilating of nutrition.Exploitation active probiotic strawberry juice beverage can make full use of strawberry resource in the best fruiting period, enriches strawberry processing series of products, for intensive processing and the increment of strawberry transforms the new approach that provides.
At present, the kind of active probiotic fruit juice product is also seldom produced unique flavor, is drunk active probiotic strawberry juice product easily on the China market, meets the demand of consumer to nutritional health food, helps China's strawberry industry development.
Summary of the invention
The present invention mainly develops a kind of active probiotic strawberry juice drink producing method.With the fresh strawberry is raw material, adopts non-hot sterilization technique to prepare aseptic strawberry juice, mixes probiotics fermention through lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria, produces the strawberry juice beverage that is rich in active probiotic.
Technical scheme of the present invention: with the fresh strawberry is raw material, through making beating, centrifugal, filter and to obtain clarifying strawberry juice, the sugar and acid degree of adjustment strawberry juice; Through non-hot bacterial remover (HK-MF-25; Hefei Huakang Environmental Engineering Co., Ltd. is special) after the aseptic process, add and mix probio, 20-40 ℃ of fermentation 24-96 hour; Allotment, sterile equipment can are placed on 0-4 ℃ of stored refrigerated, and its technology is following:
The preparation of A, strawberry juice: get fresh strawberry, making beating, centrifugal, filter and to obtain clarifying strawberry juice, adjustment strawberry juice pol is 2-20%; The pH value is 3-6; After non-hot bacterial remover (HK-MF-25, Hefei Huakang Environmental Engineering Co., Ltd. is special) aseptic process, subsequent use;
The preparation of B, leavening: adopt lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria to mix the probio kind; With bacterial classification inoculation in the MRS culture medium; 20-40 ℃, 120 rev/mins were carried out activation in shaken cultivation 18-24 hour; Centrifugal collection thalline, washing 2-3 time and be prepared into concentration with sterile saline is 10
7-10
8The leavening of cfu/mL;
C, fermentation, allotment: in the strawberry juice for preparing; The mixing probiotics leaven that adds 0.1-10% inoculum concentration (in the strawberry juice percent by volume); The proportioning of bacterial classification is a lactobacillus bulgaricus: streptococcus thermophilus: cheese lactic acid bacteria=0.6-1.2: 0.6-1.2: 0.2-0.8 (in the leavening volume ratio); 20-40 ℃ of fermentation 24-96 hour, the pol of adjustment fermentation strawberry juice was 2-20%, and the pH value is 3-6;
D, can, refrigeration: will allocate good strawberry juice and filter, and after the sterile equipment can, place 0-4 ℃ of stored refrigerated.
The present invention compared with prior art has the following advantages:
1, selecting fresh strawberry for use is raw material, adopts non-hot sterilization technique and sterile filling device, has avoided living contaminants, helps improving the speed of growth and the quality of probio, and the strawberry juice aromatic flavour after the fermentation, color and luster are beautiful.
2, adopt lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria to mix probiotics fermention, preservation under 0-4 ℃ of condition, the viable count of probio can maintain every milliliter 10 in the strawberry juice in two weeks
8Individual, can promote digesting and assimilating of human gastrointestinal tract, regulate the gut flora balance.
3, mix the secondary metabolite that probio produces a large amount of organic acids and some inhibition varied bacteria growings during the fermentation; Suppressed the growth of harmful bacterium effectively; In processing and storage, need not add any anticorrisive agent, its security, storage endurance are functional.
The specific embodiment
Below in conjunction with the practical implementation case the present invention is described further:
Embodiment one
Get fresh strawberry, arrangement, cleaning, making beating, centrifugal, filter and obtain clarifying strawberry juice, the pol of strawberry juice is adjusted into 10%; The pH value is 4.5, after non-hot bacterial remover (HK-MF-25, Hefei Huakang Environmental Engineering Co., Ltd. is special) aseptic process; Add lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei mixed culture fermentation agent with 3% inoculum concentration; The proportioning of each bacterial classification is a lactobacillus bulgaricus: streptococcus thermophilus: Lactobacillus casei=1: 1: 0.5, and 37 ℃ fermented 72 hours, and the pol of adjustment fermentation strawberry juice is 10%; The pH value is 3.5, and the sterile equipment can is placed on 0-4 ℃ of stored refrigerated.
Embodiment two
Get fresh strawberry, arrangement, cleaning, making beating, centrifugal, filter and obtain clarifying strawberry juice, the pol of strawberry juice is adjusted into 5%; The pH value is 3.5, after non-hot bacterial remover (HK-MF-25, Hefei Huakang Environmental Engineering Co., Ltd. is special) aseptic process; Add lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei mixed culture fermentation agent with 1% inoculum concentration; The proportioning of each bacterial classification is a lactobacillus bulgaricus: streptococcus thermophilus: Lactobacillus casei=1: 0.6: 0.6, and 30 ℃ fermented 48 hours, and the pol of adjustment fermentation strawberry juice is 5%; The pH value is 4.5, and the sterile equipment can is placed on 0-4 ℃ of stored refrigerated.
Claims (4)
1. an active probiotic strawberry juice drink producing method is characterized in that, is raw material with the strawberry; Through making beating, centrifugal, filter and to obtain clarifying strawberry juice, the sugar and acid degree of adjustment strawberry juice is through non-hot bacterial remover (HK-MF-25; Hefei Huakang Environmental Engineering Co., Ltd. is special) after the aseptic process; Add probiotics leaven, under 20-40 ℃ of condition, fermented 24-96 hour.The sugar and acid degree of adjustment strawberry juice zymotic fluid through filtering and the sterile equipment can, can obtain active probiotic strawberry juice beverage again, and product need be positioned over 0-4 ℃ of stored refrigerated.
Its technology is:
The preparation of A, strawberry juice: get fresh strawberry, making beating, centrifugal, filter and to obtain clarifying strawberry juice, adjustment strawberry juice pol is 2-20%; The pH value is 3-6; After non-hot bacterial remover (HK-MF-25, Hefei Huakang Environmental Engineering Co., Ltd. is special) aseptic process, subsequent use;
The preparation of B, leavening: leavening adopts lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria to mix the probio kind; With bacterial classification inoculation in the MRS culture medium; 20-40 ℃, 120 rev/mins were carried out activation in shaken cultivation 18-24 hour; Centrifugal collection thalline, washing 2-3 time and be prepared into concentration with sterile saline is 10
7-10
8The leavening of cfu/mL;
C, fermentation, allotment: in the strawberry juice for preparing; The mixing probiotics leaven that adds 0.1-10% inoculum concentration (in the strawberry juice percent by volume); The proportioning of bacterial classification is a lactobacillus bulgaricus: streptococcus thermophilus: cheese lactic acid bacteria=0.6-1.2: 0.6-1.2: 0.2-0.8 (in the leavening volume ratio); 20-40 ℃ of fermentation 24-96 hour, the pol of adjustment fermentation strawberry juice was 2-20%, and the pH value is 3-6;
D, can, refrigeration: will allocate good strawberry juice and filter, and after the sterile equipment can, place 0-4 ℃ of stored refrigerated.
2. method according to claim 1; It is characterized in that: the probiotics leaven of employing is lactobacillus bulgaricus, streptococcus thermophilus, cheese lactic acid bacteria mixed bacteria; Inoculum concentration is the 0.1-10% of strawberry juice volume, and the proportioning of bacterial classification is a lactobacillus bulgaricus: streptococcus thermophilus: cheese lactic acid bacteria=0.6-1.2: 0.6-1.2: 0.2-0.8 (in the leavening volume ratio).
3. method according to claim 1 is characterized in that, mixing the probiotics fermention temperature is 20-40 ℃, and pol is 2-20%, and the pH value is 3-6, and fermentation time is 24-96 hour.
4. method according to claim 1 is characterized in that, adopts fresh strawberry to prepare strawberry juice; After through non-hot bacterial remover (HK-MF-25, Hefei Huakang Environmental Engineering Co., Ltd. is special) strawberry juice being carried out non-hot degerming, can add the probiotics leaven fermentation; Use the sterile equipment can simultaneously, obtain the active probiotic strawberry juice, product needs 0-4 ℃ of stored refrigerated.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635639A (en) * | 2016-12-22 | 2017-05-10 | 阜阳市殿兴农业科技有限公司 | Chromium enriched strawberry wine and manufacturing method thereof |
| CN106721796A (en) * | 2016-12-06 | 2017-05-31 | 上海应用技术大学 | A kind of strawberry enzyme beverage and preparation method thereof |
| CN106962845A (en) * | 2017-04-27 | 2017-07-21 | 西华大学 | A kind of strawberry slurry and preparation method thereof |
| CN107183457A (en) * | 2017-06-27 | 2017-09-22 | 厦门友和邦生物科技有限公司 | A kind of probiotic fruit juice beverage and preparation method thereof |
| CN107455634A (en) * | 2017-09-22 | 2017-12-12 | 芜湖晋诚农业科技有限公司 | A kind of nutritious strawberry drink and preparation method thereof |
| CN107647221A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of strawberry method for preparing drink of instant |
| CN108813247A (en) * | 2018-06-07 | 2018-11-16 | 山西师范大学 | A kind of Strawberry beverage and preparation method thereof based on lactobacillus-fermented |
| CN109156686A (en) * | 2018-09-03 | 2019-01-08 | 江南大学 | A method of the raising fermented juice storage period probiotic active based on microencapsulation |
| CN109198338A (en) * | 2018-09-28 | 2019-01-15 | 江苏省农业科学院 | A kind of preparation method of strawberry compound fruit and vegetable fermented beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721796A (en) * | 2016-12-06 | 2017-05-31 | 上海应用技术大学 | A kind of strawberry enzyme beverage and preparation method thereof |
| CN106635639A (en) * | 2016-12-22 | 2017-05-10 | 阜阳市殿兴农业科技有限公司 | Chromium enriched strawberry wine and manufacturing method thereof |
| CN106962845A (en) * | 2017-04-27 | 2017-07-21 | 西华大学 | A kind of strawberry slurry and preparation method thereof |
| CN107183457A (en) * | 2017-06-27 | 2017-09-22 | 厦门友和邦生物科技有限公司 | A kind of probiotic fruit juice beverage and preparation method thereof |
| CN107455634A (en) * | 2017-09-22 | 2017-12-12 | 芜湖晋诚农业科技有限公司 | A kind of nutritious strawberry drink and preparation method thereof |
| CN107647221A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of strawberry method for preparing drink of instant |
| CN108813247A (en) * | 2018-06-07 | 2018-11-16 | 山西师范大学 | A kind of Strawberry beverage and preparation method thereof based on lactobacillus-fermented |
| CN109156686A (en) * | 2018-09-03 | 2019-01-08 | 江南大学 | A method of the raising fermented juice storage period probiotic active based on microencapsulation |
| CN109198338A (en) * | 2018-09-28 | 2019-01-15 | 江苏省农业科学院 | A kind of preparation method of strawberry compound fruit and vegetable fermented beverage |
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Application publication date: 20120808 |