CN103976423B - A kind of method utilizing compound bacteria to prepare pineapple fruit juice - Google Patents
A kind of method utilizing compound bacteria to prepare pineapple fruit juice Download PDFInfo
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- CN103976423B CN103976423B CN201410157291.5A CN201410157291A CN103976423B CN 103976423 B CN103976423 B CN 103976423B CN 201410157291 A CN201410157291 A CN 201410157291A CN 103976423 B CN103976423 B CN 103976423B
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 41
- 241000894006 Bacteria Species 0.000 title claims abstract description 37
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 24
- 150000001875 compounds Chemical class 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 12
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000001580 bacterial effect Effects 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 8
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 241000544019 Stratiotes aloides Species 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 12
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 208000029742 colonic neoplasm Diseases 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000001473 noxious effect Effects 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a kind of method utilizing compound bacteria to prepare pineapple fruit juice, step comprises selects bacterial classification component be saccharomycete powder 8-12, lactic acid bacteria powder 10-15, Lactobacillus casei powder 5-10 and Lactobacillus plantarum powder 12-15 and be mixed with composite bacteria agent capable, then by the pineapple handled well and composite bacteria agent capable mixed culture fermentation, require that composite bacteria agent capable accounts for the 15-20% of pineapple quality, when fermentation is less than or equal to 3 to pH value, fermentate is taken out, add ripe sago 5-6% and rock sugar 8-9% stir sealing canned, stored refrigerated.The present invention prepares one and is of high nutritive value, and is beneficial to absorption of human body, and health is healthy and strong, and the smell of fruits is very sweet again, sweet and sour palatability, lubricates tasty and refreshing delicious pineapple fruit juice, nourishing beverage suitable for four seasons.
Description
Technical field
The present invention relates to a kind of drink preparation field, be specifically related to a kind of method utilizing compound bacteria to prepare pineapple fruit juice.
Background technology
Along with the raising of people's quality of the life, the requirement of people to health is also more and more higher, but the factor threatening health of people in the modern life also gets more and more, have enough to eat and wear and can not meet the needs of people, but improve the vigor of health and the balance of health each side.But can not rely on medicine to improve the vigor of health, medicine is unfavorable for absorbing, and easily has side effects, mouthfeel is bad, is difficult to swallow, and affects appetite and appetite, healthy in order to people, is need to be careful in one's diet from daily life, strengthens the physical function of self.In order to meet the demand in market, preparation is a kind of, and the smell of fruits is very sweet, is of high nutritive value, sweet and sour palatability, lubricate tasty and refreshing, the nourishing beverage that constantly can strengthen people's own bodies function is imperative, is a kind of taste and enjoyment when people are drunk, and be of high nutritive value, be beneficial to absorption of human body, health is healthy and strong, and can promote the GF of human body, regulate the resistance against diseases of health, each time period applicable drinks.
Summary of the invention
The technical problem to be solved in the present invention obtains one to be of high nutritive value, and be beneficial to absorption of human body, health is healthy and strong, and the smell of fruits is very sweet again, sweet and sour palatability, lubricates tasty and refreshing delicious pineapple fruit juice.
For solving the problems of the technologies described above, the invention provides a kind of method utilizing compound bacteria to prepare pineapple fruit juice, it comprises the following steps:
(1) components by weight percent of getting bacterial classification is saccharomycete powder 8-12, lactic acid bacteria powder 10-15, Lactobacillus casei powder 5-10 and Lactobacillus plantarum powder 12-15, and get fresh milk 60-75, then described bacterial classification is dissolved in fresh milk, and indoor sealing 3-4 hour that is placed in 30-35 DEG C obtains composite bacteria agent capable;
(2) pineapple is removed the peel deburring, and to be placed in concentration be that the salt solution of 1-2% soaks 5-10 minute, then salvage after putting into 80-100 DEG C of hot water 10-30 second and be put in vent screen and leave standstill 2-3 minute on the net;
(3) meat of pineapple and fruit core are separated, meat is cut into strip, and fruit core is cut into graininess and is placed on together in container;
(4) add described composite bacteria agent capable and account for the 15-20% of described pineapple quality in described container, then the material in described container stirred and seal;
(5) keep temperature to be 30-40 DEG C in described container, and when pH value is less than or equal to 3, the fermentate in container is taken out, then puts into mixer, and add ripe sago 5-6% and rock sugar 8-9%, and stir and get product;
(6) finished product is sealed canned, stored refrigerated.
Preferably, the components by weight percent of described bacterial classification is saccharomycete powder 10, lactic acid bacteria powder 12, Lactobacillus casei powder 9 and Lactobacillus plantarum powder 14, and gets fresh milk 70.
Preferably, 5 minutes are also included in cold water pineapple being immersed in 6-8 DEG C described step (2) is front.
Preferably, saline sook 8 minutes in described step (2), then put into 95 DEG C of hot water and within 15 seconds, salvage afterwards and be put in vent screen and leave standstill 3 minutes on the net.
Preferably, add in described step (4) that described composite bacteria agent capable accounts for described pineapple quality 17%.
Preferably, in the container of described step (5), keep temperature to be 35 DEG C, and when pH value equals 3, the fermentate in container is taken out, then puts into mixer, and add ripe sago 5% and rock sugar 8% stirs.
Preferably, also include described fermentate filter and remove residue in described step (5).
The present invention obtains dynamic composite bacteria agent capable after selecting beneficial bacterium to carry out a period of time preparation, and decomposite a large number of nutrients, fermentation is mixed together again with pineapple, prepare special taste, the smell of fruits is very sweet, sweet and sour palatability, lubricate tasty and refreshing delicious pineapple fruit juice, and be of high nutritive value, be rich in the multiple elements such as calcium, iron, phosphorus, also have high quality protein matter, multivitamin and carbohydrate.Be rich in multiple beneficial microorganism by the fruit juice that fermentation is standby, abilities of digestive and absorption can be strengthened, strengthen the metabolism of gastrointestinal peristalsis and body, the increase of colon cancer can be reduced, body discharges noxious material can also be helped.Can also retain pulp and fruit core in fruit juice, and pineapple pulp is soft, the clear and melodious succulence of fruit core, makes pulp and the mixing of fruit core and is suspended in fruit juice, entrance lubrication and tasty and refreshing, is nutrient excellent product suitable for four seasons.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
The technical program comprises the following steps:
(1) components by weight percent of getting bacterial classification is saccharomycete powder 10, lactic acid bacteria powder 12, Lactobacillus casei powder 9 and Lactobacillus plantarum powder 14, and get fresh milk 70, then described bacterial classification is dissolved in fresh milk, and the indoor sealing being placed in 32 DEG C obtains composite bacteria agent capable in 4 hours;
(2) pineapple to be immersed in the cold water of 6 DEG C 5 minutes, then pineapple to be removed the peel deburring, and be placed in concentration be 1% salt solution soak 8 minutes, then put into 95 DEG C of hot water and within 15 seconds, salvage afterwards and be put in vent screen and leave standstill 3 minutes on the net;
(3) meat of pineapple and fruit core are separated, meat is cut into strip, and fruit core is cut into graininess and is placed on together in container;
(4) add described composite bacteria agent capable and account for 17% of described pineapple quality in described container, then the material in described container stirred and seal;
(5) keep temperature to be 35 DEG C in described container, and when pH value equals 3, the fermentate in container is taken out, then puts into mixer, and add ripe sago 5% and rock sugar 8%, and stir and get product;
(6) finished product is sealed canned, stored refrigerated.
Embodiment 2
The technical program comprises the following steps:
(1) components by weight percent of getting bacterial classification is saccharomycete powder 8, lactic acid bacteria powder 10, Lactobacillus casei powder 5 and Lactobacillus plantarum powder 12, and get fresh milk 60, then described bacterial classification is dissolved in fresh milk, and the indoor sealing being placed in 30 DEG C obtains composite bacteria agent capable in 3 hours;
(2) pineapple to be immersed in the cold water of 8 DEG C 5 minutes, then pineapple to be removed the peel deburring, and be placed in concentration be 2% salt solution soak 5 minutes, then put into 80 DEG C of hot water and within 30 seconds, salvage afterwards and be put in vent screen and leave standstill 2 minutes on the net;
(3) meat of pineapple and fruit core are separated, meat is cut into strip, and fruit core is cut into graininess and is placed on together in container;
(4) add described composite bacteria agent capable and account for 20% of described pineapple quality in described container, then the material in described container stirred and seal;
(5) keep temperature to be 30 DEG C in described container, and when pH value equals 2, the fermentate in container is taken out, then puts into mixer, and add ripe sago 6% and rock sugar 9%, and stir and get product;
(6) finished product is sealed canned, stored refrigerated.
The technical program prepares special taste, and the smell of fruits is very sweet, sweet and sour palatability, lubricates tasty and refreshing delicious pineapple fruit juice, and is of high nutritive value, be rich in the multiple elements such as calcium, iron, phosphorus, also has high quality protein matter, multivitamin and carbohydrate.Be rich in multiple beneficial microorganism by the fruit juice that fermentation is standby, abilities of digestive and absorption can be strengthened, strengthen the metabolism of gastrointestinal peristalsis and body, the increase of colon cancer can be reduced, body discharges noxious material can also be helped.And remain with pulp and fruit core in fruit juice, and pineapple pulp is soft, the clear and melodious succulence of fruit core, makes pulp and the mixing of fruit core and is suspended in fruit juice, entrance lubrication and tasty and refreshing, is nutrient excellent product suitable for four seasons.
Embodiment 3
The technical program comprises the following steps:
(1) components by weight percent of getting bacterial classification is saccharomycete powder 12, lactic acid bacteria powder 15, Lactobacillus casei powder 10 and Lactobacillus plantarum powder 15, and get fresh milk 75, then described bacterial classification is dissolved in fresh milk, and the indoor sealing being placed in 35 DEG C obtains composite bacteria agent capable in 3 hours;
(2) pineapple is removed the peel deburring, and be placed in concentration be 1% salt solution soak 10 minutes, then put into 100 DEG C of hot water 10 seconds and salvage afterwards and be put in vent screen and leave standstill 3 minutes on the net;
(3) meat of pineapple and fruit core are separated, meat is cut into strip, and fruit core is cut into graininess and is placed on together in container;
(4) add described composite bacteria agent capable and account for 15% of described pineapple quality in described container, then the material in described container stirred and seal;
(5) keep temperature to be 40 DEG C in described container, and when pH value equals 1, the fermentate in container is taken out and filter and remove residue, then puts into mixer, and add ripe sago 6% and rock sugar 9%, and stir and get product;
(6) finished product is sealed canned, stored refrigerated.
The technical program obtains one and is of high nutritive value, and be beneficial to absorption of human body, health is healthy and strong, and the smell of fruits is very sweet again, sweet and sour palatability, lubricates tasty and refreshing delicious pineapple fruit juice, the dense thick softness of the fruit juice after filtration, is applicable to the demand of different crowd.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (7)
1. utilize compound bacteria to prepare a method for pineapple fruit juice, it is characterized in that, comprise the following steps:
(1) components by weight percent of getting bacterial classification is saccharomycete powder 8-12, lactic acid bacteria powder 10-15, Lactobacillus casei powder 5-10 and Lactobacillus plantarum powder 12-15, and get fresh milk 60-75, then described bacterial classification is dissolved in fresh milk, and indoor sealing 3-4 hour that is placed in 30-35 DEG C obtains composite bacteria agent capable;
(2) pineapple is removed the peel deburring, and to be placed in concentration be that the salt solution of 1-2% soaks 5-10 minute, then salvage after putting into 80-100 DEG C of hot water 10-30 second and be put in vent screen and leave standstill 2-3 minute on the net;
(3) meat of pineapple and fruit core are separated, meat is cut into strip, and fruit core is cut into graininess and is placed on together in container;
(4) material in described container, in described container, then stirs and seals by the described composite bacteria agent capable adding the 15-20% accounting for described pineapple quality;
(5) keep temperature to be 30-40 DEG C in described container, and when pH value is less than or equal to 3, the fermentate in container is taken out, then puts into mixer, and add ripe sago 5-6% and rock sugar 8-9%, and stir and get product;
(6) finished product is sealed canned, stored refrigerated.
2. the method utilizing compound bacteria to prepare pineapple fruit juice according to claim 1, is characterized in that, the components by weight percent of described bacterial classification is saccharomycete powder 10, lactic acid bacteria powder 12, Lactobacillus casei powder 9 and Lactobacillus plantarum powder 14, and gets fresh milk 70.
3. the method utilizing compound bacteria to prepare pineapple fruit juice according to claim 2, is characterized in that, also to include in cold water pineapple being immersed in 6-8 DEG C 5 minutes described step (2) is front.
4. the method utilizing compound bacteria to prepare pineapple fruit juice according to any one of claim 1 to 3, is characterized in that, saline sook 8 minutes in described step (2), then puts into 95 DEG C of hot water and within 15 seconds, salvage afterwards and be put in vent screen and leave standstill 3 minutes on the net.
5. the method utilizing compound bacteria to prepare pineapple fruit juice according to claim 4, is characterized in that, add in described step (4) that described composite bacteria agent capable accounts for described pineapple quality 17%.
6. the method utilizing compound bacteria to prepare pineapple fruit juice according to claim 5, it is characterized in that, temperature is kept to be 35 DEG C in the container of described step (5), and when pH value equals 3, fermentate in container is taken out, then put into mixer, and add ripe sago 5% and rock sugar 8% stirs.
7. the method utilizing compound bacteria to prepare pineapple fruit juice according to claim 6, is characterized in that, also includes described fermentate filter and remove residue in described step (5).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410157291.5A CN103976423B (en) | 2014-04-18 | 2014-04-18 | A kind of method utilizing compound bacteria to prepare pineapple fruit juice |
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| CN201410157291.5A CN103976423B (en) | 2014-04-18 | 2014-04-18 | A kind of method utilizing compound bacteria to prepare pineapple fruit juice |
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| CN103976423B true CN103976423B (en) | 2016-02-17 |
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2014
- 2014-04-18 CN CN201410157291.5A patent/CN103976423B/en active Active
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| C06 | Publication | ||
| PB01 | Publication | ||
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