CN103284243B - Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof - Google Patents
Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof Download PDFInfo
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Abstract
The invention discloses lactobacillus plantarum fermented fruit and vegetable juice blends and a preparation method thereof. The lactobacillus plantarum fermented fruit and vegetable juice blends comprises the following raw material components: 10-90 parts of fruit and vegetable original juice, 8 parts of white sugar, 0.1-0.5 part of thickening stabilizing agent and 0.01-0.03 part of compound antioxidant. The invention also provides a preparation method of the lactobacillus plantarum fermented fruit and vegetable juice blends. The lactobacillus plantarum fermented fruit and vegetable juice blends provided by the invention is reasonable in nutrient matching; through screening and fermenting optimal lactobacillus plantarum strains, the content of amino acid in the fruit and vegetable juice is increased, novel vitamins and organic acids are synthesized, aroma constituents are generated, the original bitter and astringent taste of vegetables is improved, nutrients of different fruits and vegetables can be included in one final product so that different nutrient demands of consumers are met; meanwhile, the problem of sediment of the product within a guarantee period is solved through the addition of the thickening stabilizing agent, and the problem of color uniformity of the product within the guarantee period is solved through the addition of the compound antioxidant.
Description
Technical field
The present invention relates to the preparation method of a kind of beverage and this beverage, particularly Lactobacillus plantarum fermented fruits and vegetables juice beverage and preparation method.
Background technology
Improving constantly with people's living standard, the requirement of drink is also being improved constantly, not only require drink delicious flavour, more note the equilibrium collocation of drink nutritional labeling, make people when its sweet taste enjoyed by beverage, fully can absorb the nutritional labeling in drink, good facilitation is played to health.Fruits and vegetables is the perfect collocation of one group of nutritional labeling complementation, but prior art still lacks the fermented beverage made with fruits and vegetables collocation.Application number is that the Chinese patent application of 200810229368.X discloses a kind of lactic acid fermentation fruit juice and beverage, concrete preparation method is: with fruits such as fresh apple, pineapple, orange, mountain quarrels for raw material, pulverize after cleaning, with heating disinfection sterilizing after 200 order filter-cloth filterings, this magma fruit juice is contained in jar fermenter, add account for magma fruit juice weigh 3% or 4% or 5% lactic acid bacteria and/or saccharomycete mix evenly and ferment, under temperature 20 1 25 DEG C of conditions, can fermentation be completed through 20 1 25 days; Sterilization again, through natural subsidence, its clarification pulp and lactic acid fermentation fruit juice.The defect of this technology is that fermentation raw material is only limitted to fruit raw material, for needed by human nutritional labeling another large source---vegetables do not relate to; Fermentation time is long, and needs sedimentation to get clarification part, and nutriment has loss; A step sterilization treatment must be carried out again could form finished product after fermentation ends.
Summary of the invention
Technical problem to be solved by this invention is: overcome the defect of above-mentioned prior art and provide the Lactobacillus plantarum fermented fruits and vegetables juice beverage and preparation method that a kind of fermentation time is short, nutritional labeling collocation is reasonable, be of high nutritive value.
The object of the present invention is achieved like this:
A kind of Lactobacillus plantarum fermented fruits and vegetables juice beverage, its special feature is, the raw materials components in mass portion meter of described fermented fruits and vegetables juice beverage is as follows: fruit and vegetable juice 10-90 part, white sugar 8 parts, thickening stabilizing agent 0.1-0.5 part, composite antioxidant 0.01-0.03 part.
Above-mentioned Lactobacillus plantarum fermented fruits and vegetables juice beverage, described thickening stabilizing agent by sodium carboxymethylcellulose, xanthans, pectin, guar gum, gellan gum, sodium phosphate trimer, natrium citricum is composite forms, the mass percent of above-mentioned each component is respectively: 30%, 11%, 20%, 12%, 10%, 8%, 9%; Compound method is physics dry mixing mixing.
Above-mentioned Lactobacillus plantarum fermented fruits and vegetables juice beverage, described composite antioxidant by butylhydroxy anisole and BHT formulated according to mass ratio 2:1.
Above-mentioned Lactobacillus plantarum fermented fruits and vegetables juice beverage preparation method, it carries out as follows:
A. the fruit and vegetable materials filtered out is carried out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use;
B. will add water by 10%-90% mass concentration dilution allotment through the pretreated fruit and vegetable juice of a step gained, be warming up to 60 DEG C afterwards, slowly add after composite thickening stabilizing agent, composite antioxidant, white granulated sugar mixing in the fruit and vegetable juice of dilution allotment by proportioning, 1000r/min stirs 10-15min, and do not heat up 18-20MPa homogeneous, 95 DEG C, 5min sterilization, be cooled to 35 DEG C, inoculation Lactobacillus plantarum, inoculum concentration is 200U/ ton Juice, 35 DEG C of fermentation 16-18h, for subsequent use;
C. preserve more than 12h for 4 DEG C after the Juice after fermenting through a, b step being carried out sterile filling, sealing, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.
The present invention is directed to and solve beverage raw material rational proportion, shorten drink fabrication cycle, improve the problems such as drink mouthfeel and improve, through studying repetition test for a long period of time, providing the preparation method of a kind of Lactobacillus plantarum fermented fruits and vegetables juice beverage and this beverage.Described fermented fruits and vegetables juice beverage nutrition coupling rationally, fermentation process is carried out by screening optimum Lactobacillus plantarum bacterial classification, improve Juice amino acid content, synthesize new vitamin, organic acid, produce fragrance ingredient, improve the original pained taste of vegetables, the nutrition of multiple different fruits and vegetables can be comprised in a finished product beverage, meet the consumer of Different Nutrition demand, and solving sedimentation problem in the product shelf phase by adding composite thickener, solving the homogeneity problem of color and luster in the product shelf phase by adding composite antioxidant.Fabrication cycle of the present invention is short, viable count is high in product, and enough acidproof, bile tolerances, can arrive human body intestinal canal smoothly after drinking and play a role.
Detailed description of the invention
Fermented fruits and vegetables juice beverage of the present invention is the original colors of fruits and vegetables, and sugariness is 8%, and fruit and vegetable juice content is 10%-90%.The primary raw material of described fruit-vegetable juice beverage is selected from fresh fruit and vegetables, and fruit comprises apple, orange, orange, pears, pineapple, watermelon, strawberry, jujube, hawthorn etc.; Vegetables comprise carrot, summer radish, tomato, cucumber, broccoli, violet cabbage, pumpkin, green pepper etc., and the weight ratio making fruits and vegetables during fruit and vegetable juice is 2:3-5:4, and the fruit vegetable nutrient composition selected in raw material needs reasonably combined.For removing the unfavorable taste in vegetables, screen optimum Lactobacillus plantarum bacterial classification to ferment to Juice, fermentation technique is utilized to improve its digestibility and utilization efficiency, and reach tunning and mouthfeel fragrance optimization, after Juice is carried out fermentation process, the original unfavorable local flavor of vegetables can be removed, improve nutritive value simultaneously.For solving beverage sedimentation problem, the present invention adds thickening stabilizing agent in proportion, described thickening stabilizing agent by sodium carboxymethylcellulose, xanthans, pectin, guar gum, gellan gum, sodium phosphate trimer, natrium citricum is composite forms, the mass percent of above-mentioned each component is respectively: 30%, 11%, 20%, 12%, 10%, 8%, 9%; Compound method is physics dry mixing mixing.Make described beverage have excellent thickening, suspension effect after adding thickening stabilizing agent, effectively control precipitation, prevent bleed, layering feature, without the need to precipitation process, all nutritional labelings of fruits and vegetables can be kept not run off and realize the optimization of products taste and stability.In addition, add composite antioxidant (butylhydroxy anisole: the mass ratio of BHT is 2:1) by coupling in the beverage, solve the color and luster variation issue in the fermented fruits and vegetables juice product shelf phase, keep the uniformity of product color to stablize.
Several specific embodiment is below provided.
Embodiment 1: get new orange, apple, pineapple, tomato, carrot carry out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use.Get above-mentioned fruit and vegetable juice 10g, by the concentration dilution of fruit and vegetable juice 10% add water allotment after be warming up to 60 DEG C, to slowly add in the fruit and vegetable juice after allotment dilution after white sugar 8g, composite thickening stabilizing agent 0.3g, composite antioxidant 0.01g, mixing, 1000r/min stirs 10min, do not heat up 18MPa homogeneous, and 95 DEG C, 5min sterilization, be cooled to 35 DEG C, according to inoculum concentration 200U/ ton inoculation Lactobacillus plantarum, 35 DEG C of fermentation 16h; Juice is by fermentation carried out sterile filling, seals rear 4 DEG C of preservation more than 12h, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.Quality investigation: this fermented fruits and vegetables juice beverage sugariness is 8%, fruit and vegetable juice content is 10%; , within 21 days, there is not bleed precipitation in 4 DEG C of refrigerations.
Embodiment 2: get fresh strawberry, pineapple, watermelon, tomato, cucumber carry out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use.Get above-mentioned fruit and vegetable juice 90g, by the concentration dilution of fruit and vegetable juice 90% add water allotment after be warming up to 60 DEG C, to slowly add in the fruit and vegetable juice after allotment dilution after white sugar 8g, composite thickening stabilizing agent 0.1g, composite antioxidant 0.03g, mixing, 1000r/min stirs 15min, do not heat up 20MPa homogeneous, and 95 DEG C, 5min sterilization, be cooled to 35 DEG C, according to inoculum concentration 200U/ ton inoculation Lactobacillus plantarum, 35 DEG C of fermentation 18h; Juice is by fermentation carried out sterile filling, seals rear 4 DEG C of preservation more than 12h, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.Quality investigation: this fermented fruits and vegetables juice beverage sugariness is 8%, fruit and vegetable juice content is 90%; , within 21 days, there is not bleed precipitation in 4 DEG C of refrigerations.
Embodiment 3: get fresh pears, apple, jujube, hawthorn, summer radish, tomato carry out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use.Get above-mentioned fruit and vegetable juice 30g, by the concentration dilution of fruit and vegetable juice 30% add water allotment after be warming up to 60 DEG C, to slowly add in the fruit and vegetable juice after allotment dilution after white sugar 8g, composite thickening stabilizing agent 0.5g, composite antioxidant 0.02g, mixing, 1000r/min stirs 13min, do not heat up 19MPa homogeneous, and 95 DEG C, 5min sterilization, be cooled to 35 DEG C, according to inoculum concentration 200U/ ton inoculation Lactobacillus plantarum, 35 DEG C of fermentation 17h; Juice is by fermentation carried out sterile filling, seals rear 4 DEG C of preservation more than 12h, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.Quality investigation: this fermented fruits and vegetables juice beverage sugariness is 8%, fruit and vegetable juice content is 30%; , within 21 days, there is not bleed precipitation in 4 DEG C of refrigerations.
Embodiment 4: get new orange, grape, Kiwi berry, pumpkin, green pepper, carrot carry out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use.Get above-mentioned fruit and vegetable juice 50g, by the concentration dilution of fruit and vegetable juice 50% add water allotment after be warming up to 60 DEG C, to slowly add in the fruit and vegetable juice after allotment dilution after white sugar 8g, composite thickening stabilizing agent 0.4g, composite antioxidant 0.015g, mixing, 1000r/min stirs 12min, do not heat up 19MPa homogeneous, and 95 DEG C, 5min sterilization, be cooled to 35 DEG C, according to inoculum concentration 200U/ ton inoculation Lactobacillus plantarum, 35 DEG C of fermentation 17h; Juice is by fermentation carried out sterile filling, seals rear 4 DEG C of preservation more than 12h, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.Quality investigation: this fermented fruits and vegetables juice beverage sugariness is 8%, fruit and vegetable juice content is 50%; , within 21 days, there is not bleed precipitation in 4 DEG C of refrigerations.
Embodiment 5: get fresh lichee, shaddock, peach, broccoli, violet cabbage, tomato carry out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use.Get above-mentioned fruit and vegetable juice 70g, by the concentration dilution of fruit and vegetable juice 70% add water allotment after be warming up to 60 DEG C, to slowly add in the fruit and vegetable juice after allotment dilution after white sugar 8g, composite thickening stabilizing agent 0.2g, composite antioxidant 0.025g, mixing, 1000r/min stirs 14min, do not heat up 19MPa homogeneous, and 95 DEG C, 5min sterilization, be cooled to 35 DEG C, according to inoculum concentration 200U/ ton inoculation Lactobacillus plantarum, 35 DEG C of fermentation 17h; Juice is by fermentation carried out sterile filling, seals rear 4 DEG C of preservation more than 12h, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.Quality investigation: this fermented fruits and vegetables juice beverage sugariness is 8%, fruit and vegetable juice content is 70%; , within 21 days, there is not bleed precipitation in 4 DEG C of refrigerations.
Claims (2)
1. a Lactobacillus plantarum fermented fruits and vegetables juice beverage, it is characterized in that, the raw materials components in mass portion meter of described fermented fruits and vegetables juice beverage is as follows: fruit and vegetable juice 10-90 part, white sugar 8 parts, thickening stabilizing agent 0.1-0.5 part, composite antioxidant 0.01-0.03 part;
The weight ratio making fruits and vegetables during described fruit and vegetable juice is 2:3-5:4; Described fruit comprises apple, orange, orange, pears, pineapple, watermelon, strawberry, jujube, hawthorn; Described vegetables comprise carrot, summer radish, tomato, cucumber, broccoli, violet cabbage, pumpkin, green pepper;
Described thickening stabilizing agent by sodium carboxymethylcellulose, xanthans, pectin, guar gum, gellan gum, sodium phosphate trimer, natrium citricum is composite forms, the mass percent of above-mentioned each component is respectively: 30%, 11%, 20%, 12%, 10%, 8%, 9%; Compound method is physics dry mixing mixing;
Described composite antioxidant by butylhydroxy anisole and BHT formulated according to mass ratio 2:1.
2. Lactobacillus plantarum fermented fruits and vegetables juice beverage preparation method according to claim 1, it is characterized in that, it carries out as follows:
A. the fruit and vegetable materials filtered out is carried out pre-treatment, blanching peeling, protect look, squeeze the juice, 200 order coarse filtrations, degassed, sterilizing, enzymolysis, 120 orders filter again after cooling, obtain fruit and vegetable juice for subsequent use;
B. will add water by 10%-90% mass concentration dilution allotment through the pretreated fruit and vegetable juice of a step gained, be warming up to 60 DEG C afterwards, slowly add after composite thickening stabilizing agent, composite antioxidant, white granulated sugar mixing in the fruit and vegetable juice of dilution allotment by proportioning, 1000r/min stirs 10-15min, and do not heat up 18-20MPa homogeneous, 95 DEG C, 5min sterilization, be cooled to 35 DEG C, inoculation Lactobacillus plantarum, inoculum concentration is 200U/ ton Juice, 35 DEG C of fermentation 16-18h, for subsequent use;
C. preserve more than 12h for 4 DEG C after the Juice after fermenting through a, b step being carried out sterile filling, sealing, obtain Lactobacillus plantarum fermented fruits and vegetables juice beverage.
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