CN108056346A - A kind of fermentation mango juice and preparation method thereof - Google Patents
A kind of fermentation mango juice and preparation method thereof Download PDFInfo
- Publication number
- CN108056346A CN108056346A CN201711404876.2A CN201711404876A CN108056346A CN 108056346 A CN108056346 A CN 108056346A CN 201711404876 A CN201711404876 A CN 201711404876A CN 108056346 A CN108056346 A CN 108056346A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- juice
- mango
- preparation
- mango juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 163
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 163
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 163
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 150
- 238000000855 fermentation Methods 0.000 title claims abstract description 115
- 230000004151 fermentation Effects 0.000 title claims abstract description 115
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 240000007228 Mangifera indica Species 0.000 title description 3
- 241001093152 Mangifera Species 0.000 claims abstract description 160
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000006041 probiotic Substances 0.000 claims abstract description 14
- 235000018291 probiotics Nutrition 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 5
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 239000008101 lactose Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000007858 starting material Substances 0.000 claims abstract description 4
- 238000000265 homogenisation Methods 0.000 claims description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- 241001608472 Bifidobacterium longum Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000057717 Streptococcus lactis Species 0.000 claims description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 25
- 235000019640 taste Nutrition 0.000 abstract description 22
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 239000002002 slurry Substances 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 22
- 239000000796 flavoring agent Substances 0.000 description 17
- 238000012545 processing Methods 0.000 description 17
- 238000011049 filling Methods 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 14
- 238000003860 storage Methods 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- 230000032258 transport Effects 0.000 description 12
- 241000235342 Saccharomycetes Species 0.000 description 11
- 244000052616 bacterial pathogen Species 0.000 description 11
- 241000588724 Escherichia coli Species 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001681 protective effect Effects 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 description 4
- 241001462463 Lactobacillus plantarum ST-III Species 0.000 description 4
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000013406 prebiotics Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005303 weighing 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/157—Lactis
-
- 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
-
- 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
- A23V2400/173—Reuteri
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention discloses a kind of fermentation mango juices and preparation method thereof, which comprises the following steps：S1：By mango raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation mango juice；S3：Homogeneous micronization is carried out to fermentation mango juice.Reduced sugar includes but are not limited to the one or more in glucose, galactolipin, lactose, fructose syrup, and mass percent of the reduced sugar in mixed liquor is 0.5%~2%；Leavening includes but are not limited to probiotics, and the additive amount of probiotics is 1 × 106~1 × 109Cfu/mL, the time of fermentation is 12~96h.The no added stabilizer of fermentation mango juice, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, it can directly apply or be applied to other products as dispensing, and the preparation method of the fermentation mango juice is simple for process, is suitble to factory's large-scale production.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fermentation mango juice and preparation method thereof.
Background technology
Mango, containing substantial amounts of sugar, protein, crude fibre, the precursor carrotene ingredient of vitamin A is especially high.At present
It mainly directly eats or is added to as raw material in other food for mango.
At present, the research fermented to mango is relatively fewer.The problem of mango juice fermentation process is primarily present is formula
It is complex, and feedstock processing and production technology are complex, industrialized production has certain difficulty or due to mango
What juice contained in itself can be directly less, it is necessary to could be fermented with specific microorganism using carbon source and nitrogen source.
Therefore, a kind of formula is still lacked at present simply, strain is adaptable, and the ferment making that process operability is strong
Method, this is those skilled in the art's urgent problem to be solved.
The content of the invention
An embodiment of the present invention provides a kind of fermentation mango juice and preparation method thereof, the no added stabilizations of fermentation mango juice
Agent, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, can directly apply or be applied to as dispensing
Other products, and the preparation method of the fermentation mango juice is simple for process, is suitble to factory's large-scale production.
In a first aspect, an embodiment of the present invention provides a kind of fermentation mango juice preparation method, this method includes following step
Suddenly：
S1：By mango raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, it obtains
Ferment mango juice.
The preparation method of mango juice of the present invention need not add the additives such as stabilizer, preservative, effectively reduce preparation
The flow of method need not be fermented using yeast, will not generate fermented glutinous rice flavor, but have taste and the fermentation of mango juice simultaneously
Flavor, mouthfeel alcohol just, simultaneously because this method suitable factory large-scale production simple for process.
Preferably, the mango raw material juice includes one or both of mango Normal juice and concentration mango juice.
Preferably, the content of the mango raw material juice concentrates mango Normal juice for 50% mango Normal juice~2.5 times.
Preferably, the reduced sugar include but are not limited to one kind in glucose, galactolipin, lactose, fructose syrup or
It is a variety of；Mass percent of the reduced sugar in mixed liquor is 0.5%~2%.
The present invention adds in a small amount of reduced sugar can play the role of excitation and accelerate fermenting speed during the fermentation.
Preferably, required temperature is sterilized in step S1 as 90~95 DEG C, required time is 5~10min.
Preferably, preset temperature is 25~45 DEG C in step S2.
The present invention is fermented under mesophilic condition, is assigned while nutriment intrinsic in mango Normal juice is kept
Fermented product nutrition and ferment local-flavor, effectively avoiding since fermentation temperature is higher owes, the fermentation mango juice mouthfeel of preparation
The problem of good.
Preferably, the leavening includes but are not limited to probiotics；The additive amount of the probiotics is 1 × 106~1
×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor；The time of fermentation is 12~96h.
Preferably, the probiotics for bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei,
It is more than one or both of lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis.
Preferably, the probiotics is lactobacillus plantarum, and the lactobacillus plantarum is lactobacillus plantarum ST-III.
In the present invention using lactobacillus plantarum especially with lactobacillus plantarum ST-III as leavening, be both to ferment
Agent is probiotics again, can not only be fermented to mango juice, and probiotics directly improves host (eater) Tiny ecosystem and puts down
Weighing apparatus plays beneficial effect.In addition, lactobacillus plantarum ST-III has effects that reduce cholesterol and high-efficient fat reducing, makes hair
Ferment mango juice has health-care efficacy, and with the security that can be eaten for a long time.It cannot for fat or other reasons
The crowd of polysaccharide was eaten, which does not have to not only worry to cause due to eating excessive sugar equally suitable for drinking
Obesity, and at the same time hyperlipidemia can be improved, the health status of inside and outside minor, comprehensively improvement eater, prevention cardiovascular diseases,
The generation of the metabolic disturbance diseases such as diabetes improves the quality of life of eater.
Preferably, the leavening further includes lactobacillus bulgaricus and/or streptococcus thermophilus；The bulgarian milk
The additive amount of bacillus and/or streptococcus thermophilus is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable.
Fermenting speed can be accelerated by adding in lactobacillus bulgaricus and/or streptococcus thermophilus in the present invention, saved
Fermentation time.
Preferably, further include upon step s 2：
S3：Homogeneous micronization is carried out to fermentation mango juice；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or two level is equal
Matter；The pressure of level-one homogeneous and double-stage homogenization and be 15~25MPa.
The present invention carries out homogenization for fermentation mango juice, can enhance the stable state of fermentation mango juice, avoid sending out
Ferment mango juice bleed generates the problems such as precipitation, and fermentation mango juice is caused to go bad and cannot eat.
Second aspect, an embodiment of the present invention provides a kind of fermentation mango juice, the fermentation mango juice in first aspect by appointing
The preparation method of fermentation mango juice described in one is made.
The present invention at least has the advantages that compared with prior art：
Preparation method raw material type in the present invention is few, and formula is simple, simple production process, and factory is suitble to give birth on a large scale
Production；Using made from preparation method of the present invention ferment mango juice without yeast ferment, no fermented glutinous rice flavor, mouthfeel alcohol just, it is sour-sweet can
Mouthful, ferment local-flavor is strong, and not only the taste with mango juice also has ferment local-flavor, and color, smell and taste are all good；Slurry viscosity is low, mobility
It is good, it can directly apply or be applied to other products as dispensing；The body of fermentation mango juice in the case where no stabilizer adds
System still has high stability；Fermentation mango juice refrigeration shelf-life can reach 1 month, freezing shelf-life can reach
24 months, the shelf-life after sterilization processing can reach 12 months under normal temperature condition, and refrigerate and freezen protective fermentation
Viable count in mango juice is maintained at 107More than cfu/mL, stability and microbiological indicator are splendid, greatly extend guarantor
The matter phase expands sale radius.
What deserves to be explained is streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, bifidobacterium longum, acidophilus
Lactobacillus, Lactobacillus paracasei, lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis are purchased from Hansen Corp. of section.Plant
Lactobacillus ST-III (CGMCC No.0847) is purchased from Shanghai Bright Dairy ＆ Food Co., Ltd..
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiment is part of the embodiment of the present invention rather than complete
The embodiment in portion, based on the embodiments of the present invention, those of ordinary skill in the art are not making the premise of creative work
Lower all other embodiments obtained, belong to the scope of protection of the invention.
An embodiment of the present invention provides a kind of preparation method for the mango juice that ferments, this method may comprise steps of：
S1：By mango raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor.
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, it obtains
Ferment mango juice.
Effectively fermentation mango juice is preserved for convenience, which further comprises：
S3：To ferment mango juice homogeneous.
Specific steps in the label and label of above-mentioned S1, S2, S3, which are not used in, limits each step in preparation method
Sequentially, each step in method, as long as in logic rationally, the order of each step can change.
Above-mentioned leavening, includes but are not limited to probiotics.Probiotics is selected from the permission of national correlation department regulation and is eating
Using and generally acknowledging in conduct industry has the function of more than one or both of prebiotic strain, preferably bifidobacterium bifidum
(Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus
(Lactobacillus acidophilus), Lactobacillus paracasei (Lactobacillus paracasei), Luo Yishi breast bars
Bacterium (Lactobacillus reuteri), lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus
It is more than one or both of (Lactobacillus rhamnosus) and Lactococcus lactis (Lactococcus lactis),
More than more preferably for one or both of Lactobacillus paracasei, lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus acidophilus,
Most preferably it is lactobacillus plantarum.Above-mentioned lactobacillus plantarum is preferably lactobacillus plantarum ST-III.The additive amount of probiotics compared with
It is 1 × 10 goodly6~1 × 109Cfu/mL is more preferably 2 × 106~6 × 107Cfu/mL, above-mentioned cfu/mL are every milliliter
Number of viable in mixed liquor.
Meanwhile can also be added in leavening lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or
Streptococcus thermophilus (Streptococcus thermophilus)；It is more preferably lactobacillus bulgaricus, is most preferably Bao Jiali
Sub- lactobacillus and streptococcus thermophilus.The additive amount of leavening is preferably 1 × 106~1 × 109Cfu/mL, more preferably for 2 ×
106~6 × 107Cfu/mL is most preferably 9 × 106Cfu/mL, above-mentioned cfu/mL are the viable count in every milliliter of mixed liquor
Amount.
Above-mentioned mango raw material juice, including one or both of mango Normal juice (mango juice stoste) and concentration mango juice.Compared with
It is goodly one or both of mango Normal juice and concentration mango juice；Optimal is mango Normal juice；Mango Normal juice content is more preferably
It is most preferably 93.8% for 80%~2 times of concentration.Mass percent of the mango raw material juice in mixed liquor for 50%~
95%.
Above-mentioned reduced sugar includes the one or more in glucose, galactolipin, lactose, fructose syrup.Preferably grape
It is more than one or both of sugar, lactose and fructose syrup；Most preferably it is glucose.Reduced sugar additive amount is preferably 0.5%
~2%, it is more preferably 1.0~1.5%.
Uniformly mixed in above-mentioned steps S1 is after raw material is mixed by proportioning, to stir or cycle under 20~80 DEG C of environment
10~30 minutes, it is preferred that stir or cycle 12~20 minutes under 45~55 DEG C of environment.
Filtering in step S1 refers to filters commonly used in the art, it is therefore an objective to remove impurity, the fruit table in raw material
Skin, fiber or a small amount of mango pulp for containing etc..
Sterilization in step S1 can be 90~95 DEG C and handle 5~10 minutes that preferably 92~94 DEG C handle 7~9 points
Clock.
Preset temperature is preferably 25~45 DEG C in step S2, is more preferably 28~34 DEG C.Fermentation time is preferably 12
~96 it is small when, more preferably 24~72 it is small when.
It can also include fermentation mango juice additive, above-mentioned fermentation mango juice addition in mixed liquor in above-mentioned steps S1
Object includes flavor substance, pigment, fruit juice, prebiotics, PURE WHEY, milk protein powder, one kind in maltodextrin or more
Kind.One or more preferably in fruit juice and prebiotics are more preferably fruit juice.Above-mentioned flavor substance is preferably eaten
Use essence.Prebiotics is preferably inulin.The additive amount of fermentation mango juice additive is 0~12%, preferably 0.5~
12%, it is more preferably 2~8%.
Step S3 can be will ferment mango juice homogeneous or use mulser refinement.By verify fermentation mango juice into
Row refines or using mulser, fermentation mango juice is sheared by emulsification pump, refines fermentation mango juice, so that hair
Ferment mango juice have better mobility and make fermentation mango juice in shelf-life internal stability more preferably.
The mode of above-mentioned refinement preferably uses homogenization.Above-mentioned homogeneous is preferably comprised level-one homogeneous, more preferably wraps
Include level-one homogeneous and double-stage homogenization.The pressure summation of level-one homogeneous and double-stage homogenization is preferably 15~25MPa, more preferably for
19~21MPa.
It can be refrigerated, freezed or sterilization processing to be preserved to fermentation mango juice.The temperature of freezen protective
For -70 to -10 DEG C.It is stored refrigerated to refer to for 2 to 10 DEG C.Sterilization refers to that further sterilization can be 85~137 DEG C of processing
4s~5min, preferably 90~95 DEG C of 10~30s of processing.Sterilization, enzyme deactivation under certain conditions, avoid harmful microorganism
Pollution.Sterilization postcooling to temperature is preferably 4~30 DEG C, is more preferably 15~25 DEG C so that fermentation mango juice obtained
Cool to required temperature.
Before freezen protective, first fermentation mango juice can also be cooled down, it is preferable to be cooled to temperature for the temperature of cooling
Ground is 4~30 DEG C, is more preferably 15~25 DEG C.Fermentation mango juice after cooling can also carry out canned.Filling can use fills
Installing is standby to be filled in clean container, and preferable container is plastic barrel, and filling volume is less than 90%.
Fermentation mango juice refrigeration, freezen protective, viable count keep viable bacteria 107More than cfu/mL.Stored refrigerated guarantees the quality
Phase can reach 1 month, and the shelf-life of freezen protective can reach 24 months, and the shelf-life after sterilization processing at normal temperatures can reach
12 months.
The preparation method of above-mentioned fermentation mango juice, by using the raw material centainly matched, by raw material by sterilizing, fermenting,
The series of steps of homogeneous, refrigeration, freezing or sterilization processing etc., so as to obtain a kind of fermentation mango juice, fermentation mango juice warp
Refrigeration, freezen protective are crossed, viable count keeps viable bacteria 107More than cfu/mL, by refrigerating, freezing or sterilization processing shelf-life point
It not can reach 1 month, 24 months and room temperature 12 months, stability and microbiological indicator are good, greatly extend the shelf-life, expand
Big sale radius.
In addition, the fermented fruits and vegetables juice as made from above-mentioned preparation method, without stabilizer, system is more stable, clean taste, acid
Sweet tea is tasty, and slurry viscosity is low, good fluidity, can directly apply or be applied to other products as dispensing, and simple for process,
It is suitble to factory's large-scale production.
In addition, it also shows in conjunction with the embodiments, using the fermented fruits and vegetables juice acid obtained by above-mentioned fermented fruits and vegetables juice composition
Sweet tea is tasty, and existing common mango on the market is superior in appearance luster, structural state, mouthfeel, flavor, sour-sweet degree etc.
Juice has good color and luster, stability, taste and flavor.
In addition, by filtering and the optimization of the technological parameter of homogeneous etc., the appearance luster of the mango juice that ferments, structural state,
Mouthfeel, flavor, sour-sweet degree are further promoted, and are much better than existing mango juice.
In another particular embodiment of the invention, a kind of fermentation mango juice is additionally provided, by any of the above-described kind of fermentation mango
The preparation method of juice is made.
Viable bacteria content in above-mentioned fermentation mango juice is more than 107cfu/mL.The upper limit is not provided with herein for viable bacteria content,
This is because in the art, the requirement of lower limiting value can be usually set to viable bacteria content, but generally will not determination of the upper limit value.
The characteristics of this is due to fermentation to a certain extent is caused, the growth of viable bacteria content impossible no maximum within the regular hour,
Generally reaching certain peak value can begin to decline afterwards.Therefore, even if indefinite specific upper limit value herein, for this field
It is also clear for technical staff.
Above-mentioned specific embodiment is further illustrated below by embodiment, but does not therefore limit the present invention to institute
Among the scope of embodiments stated.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions,
Or it is selected according to product manual.
Embodiment 1
1st, match
Table 1
2nd, method
(1) mango raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1, filtered, 90 DEG C are killed
Bacterium 5min obtains mixed liquor, and wherein mango juice content is 40%；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 2
1st, match
Table 2
2nd, method
(1) mango raw material, reduced sugar and water are stirred 28min at 30 DEG C by the proportioning of table 2, filtered, 91 DEG C are killed
Bacterium 5min obtains mixed liquor, and wherein mango juice content is 50%；
(2) mixed liquor is cooled to 26 DEG C, adds leavening according to the proportioning of table 2, ferment at 26 DEG C, 90 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) fermentation mango juice by emulsification pump is refined, is cooled to 15 DEG C, filling, transport and storage under the conditions of 10 DEG C.
After testing, after placement after 2 months, lactic acid bacteria number 7.1*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 3
1st, match
Table 3
2nd, method
(1) mango raw material, reduced sugar and water are stirred 25min at 40 DEG C by the proportioning of table 3, filtered, 92 DEG C are killed
Bacterium 6min obtains mixed liquor, and wherein mango juice content is 70%；
(2) mixed liquor is cooled to 27 DEG C, adds leavening according to the proportioning of table 3, ferment at 27 DEG C, 80 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) fermentation mango juice is passed through, 15Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 16 DEG C, filling, at 2 DEG C
Deepfreeze transports and storage.
After testing, after placement after 2 months, lactic acid bacteria number 9.07*107Cfu/mL, mould, saccharomycete, in large intestine bar
Bacterium, pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 4
1st, match
Table 4
2nd, method
(1) mango raw material, reduced sugar and water are stirred 20min at 45 DEG C by the proportioning of table 4, filtered, 92 DEG C are killed
Bacterium 7min obtains mixed liquor, and wherein mango juice content is 80%；
(2) mixed liquor is cooled to 28 DEG C, adds leavening according to the proportioning of table 4, ferment at 28 DEG C, 72 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 57 DEG C, 15Mpa level-ones homogeneous, 4Mpa double-stage homogenizations, 90 DEG C, 30s sterilization processings,
It is cooled to 18 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 5
1st, match
Table 5
2nd, method
(1) mango raw material, reduced sugar and water are stirred 15min at 50 DEG C by the proportioning of table 5, filtered, 93 DEG C are killed
Bacterium 8min obtains mixed liquor, and wherein mango juice content is 93.8%；
(2) mixed liquor is cooled to 30 DEG C, adds leavening according to the proportioning of table 5, ferment at 30 DEG C, 48 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 60 DEG C, 18Mpa level-one homogeneous, 2Mpa double-stage homogenizations, 90 DEG C of 15s sterilization processings,
It is cooled to 20 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 6
1st, match
Table 6
2nd, method
(1) mango raw material, reduced sugar and water are stirred 12min at 55 DEG C by the proportioning of table 6, filtered, 94 DEG C are killed
Bacterium 9min obtains mixed liquor, and wherein mango juice content is 1.2 times of stostes；
(2) mixed liquor is cooled to 34 DEG C, adds leavening according to the proportioning of table 6, ferment at 34 DEG C, 24 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 62 DEG C, 18Mpa level-ones homogeneous, 3Mpa double-stage homogenizations, 95 DEG C of 10s sterilization processings,
It is cooled to 22 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 7
1st, match
Table 7
2nd, method
(1) mango raw material, reduced sugar and water are stirred 11min at 65 DEG C by the proportioning of table 7, filtered, 94 DEG C are killed
Bacterium 9min obtains mixed liquor, and wherein mango juice content is 2 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 7, ferment at 38 DEG C, 48 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 63 DEG C, 22Mpa homogeneous is cooled to 24 DEG C, filling, is carried out in subzero 10 DEG C of conditions
Transport and storage.
After testing, after placement after 24 months, lactic acid bacteria number 3.98*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 8
1st, match
Table 8
2nd, method
(1) mango raw material, reduced sugar and water are stirred 10min at 70 DEG C by the proportioning of table 8, filtered, 95 DEG C are killed
Bacterium 10min obtains mixed liquor, and wherein mango juice content is 2.5 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 8, ferment at 40 DEG C, 30 it is small when after
Stuck fermentation obtains fermentation mango juice；
(3) will fermentation mango juice by 64 DEG C, 20Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 25 DEG C, filling,
It is transported and is stored in subzero 70 DEG C of conditions.
After testing, after placement after 24 months, lactic acid bacteria number 8.1*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 9
1st, match
Table 9
2nd, method
(1) mango raw material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 9, filtered, 95 DEG C are killed
Bacterium 10min obtains mixed liquor, and wherein mango juice content is 3 times of stostes；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 9, ferment at 45 DEG C, 12 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Comparative example 1
1st, match
With embodiment 1.
2nd, method
(1) mango raw material, reduced sugar and water are stirred 30min by the proportioning of table 1 at 20 DEG C, no filtering, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice through 85 DEG C of 300s sterilization processings, be cooled to 4 DEG C, it is filling, room temperature transport and storage can be carried out
It deposits.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Fermentation mango juice obtained by comparative example 1 in dispensing without filtering, without homogeneous after fermentation, it is filling after at 19 days
Start bleed, state labile and lasting aggravation, occur more serious precipitation after 25 days, therefore test and terminate.
Comparative example 2
1st, match
Table 10
2nd, method
(1) mango raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 10, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 10, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Comparative example 3
1st, match
Table 11
2nd, method
(1) mango raw material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 11, filtered, 95 DEG C
10min is sterilized, obtains mixed liquor, wherein mango juice content is 3.57 times of Normal juice；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 11, ferment at 45 DEG C, 12 it is small when
Stuck fermentation afterwards obtains fermentation mango juice；
(3) will fermentation mango juice by 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
Through experiment, since mango concentrated juice content is higher in the design, when carrying out dispensing, viscosity is larger, and loss is larger,
And pipeline easily blocks, and does not possess production operability.
Comparative example 4
1st, match
Table 12
2nd, method
(1) mango raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 12, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 12, ferment at 25 DEG C, 120 is small
When after stuck fermentation, obtain fermentation mango juice；
(3) will fermentation mango juice by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
Through overtesting, no added reduced sugar in the design, ferment 120 it is small when after, lactic acid bacteria number does not increase significantly
Add, ph lowers without apparent, shows not ferment, and shows an important factor for reduced sugar comparatively fast ferments for fermentation mango juice.
Comparative example 5
It is compared with buying commercially available mango juice
To mango juice and the fermentation mango juice progress obtained of comparative example 2, comparative example 5 of fermenting made from embodiment 1-9
Taste and flavor judges experiment, matter of uniformly going bail for end of term product.Examination by sensory organs project is：Appearance luster, structural state, mouthfeel,
Flavor, sour-sweet degree, sensory evaluation scores standard are as shown in table 13.This experiment number is participated in as 50 people, sensory evaluation scores project is averaged
Value, fraction is higher, represents more close to the best features of product, and counts tested personnel to the degree of liking of product, sensory evaluation scores
Result it is as shown in table 14.
13 sensory evaluation scores standard of table
14 results of sensory evaluation of table
Results of sensory evaluation shows：Fermentation mango juice obtained by the embodiment of the present invention is in original taste and flavor
On the basis of, the flavor of fermentation is imparted, mouthfeel is more soft, naturally, the state of product, taste flavor are good.
From embodiment 1-9 and 5 effect data of comparative example relatively from the point of view of, consumer is to preparation method provided by the present invention
Obtained fermentation mango juice preference degree is slightly better than to existing commercially available mango juice, is being mainly reflected in mouthfeel more alcohol just, awns of fermenting
Fruit juice taste is denseer, and acidity is more preferably natural.
Comparison example 2, although can successfully ferment, mango juice content is relatively low, therefore the side such as color, flavor, mouthfeel
Face is more flat, and sensory scores are relatively low.
Fermentation mango juice composition provided by the present invention, fermentation mango juice and preparation method thereof have been carried out in detail above
It is thin to introduce.Specific case used herein is set forth the principle of the present invention and embodiment, and above example is said
It is bright to be only intended to help the method and its core concept for understanding the present invention.It should be pointed out that the ordinary skill for the art
For personnel, without departing from the principle of the present invention, can also to the present invention some improvement and modification can also be carried out, these change
It is also fallen into modification in the protection domain of the claims in the present invention.
Claims (10)
1. a kind of preparation method for the mango juice that ferments, which is characterized in that the preparation method comprises the following steps：
S1：By mango raw material juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation awns
Fruit juice.
2. the preparation method of fermentation mango juice according to claim 1, which is characterized in that the mango raw material juice includes awns
One or both of fruit Normal juice and concentration mango juice；The content of the mango raw material juice is dense for 50% mango Normal juice~2.5 times
Contracting mango Normal juice.
3. the preparation method of fermentation mango juice according to claim 1, which is characterized in that the reduced sugar is included but not only
The one or more being limited in glucose, galactolipin, lactose, fructose syrup；Quality percentage of the reduced sugar in mixed liquor
Number is 0.5%~2%.
4. the preparation method of fermentation mango juice according to claim 1, which is characterized in that required temperature is sterilized in step S1
It spends for 90~95 DEG C, required time is 5~10min.
5. the preparation method of fermentation mango juice according to claim 1, which is characterized in that preset temperature is 25 in step S2
~45 DEG C.
6. the preparation method of fermentation mango juice according to claim 1, which is characterized in that the leavening is included but not only
It is limited to probiotics；The additive amount of the probiotics is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable；The time of fermentation is 12~96h.
7. the preparation method of fermentation mango juice according to claim 6, which is characterized in that the probiotics is not tally bifid
Bacillus, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus
With it is more than one or both of Lactococcus lactis.
8. the preparation method of fermentation mango juice according to claim 6, which is characterized in that the leavening further includes guarantor and adds
Leah lactobacillus and/or streptococcus thermophilus；The lactobacillus bulgaricus and/or the additive amount of streptococcus thermophilus are 1 × 106~
1×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor.
9. the preparation method of fermentation mango juice according to claim 1, which is characterized in that further include upon step s 2：
S3：Homogeneous micronization is carried out to fermentation mango juice；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or double-stage homogenization；Level-one
The pressure of homogeneous and double-stage homogenization and be 15~25MPa.
10. a kind of fermentation mango juice, which is characterized in that the fermentation mango juice is by any fermentation mango of claim 1-9
The preparation method of juice is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711404876.2A CN108056346A (en) | 2017-12-22 | 2017-12-22 | A kind of fermentation mango juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711404876.2A CN108056346A (en) | 2017-12-22 | 2017-12-22 | A kind of fermentation mango juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056346A true CN108056346A (en) | 2018-05-22 |
Family
ID=62140083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711404876.2A Pending CN108056346A (en) | 2017-12-22 | 2017-12-22 | A kind of fermentation mango juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108056346A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
| CN113678974A (en) * | 2021-08-09 | 2021-11-23 | 广州市果美味食品有限公司 | Mango probiotic fermented beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100189861A1 (en) * | 2005-10-11 | 2010-07-29 | Purecircle Sdn Bhd | Sweetner and use |
| CN105520146A (en) * | 2016-02-25 | 2016-04-27 | 彭常安 | Processing method of Elaeagnus pungens fruit vinegar beverage |
| CN105558731A (en) * | 2016-01-15 | 2016-05-11 | 福建绿泉食品有限公司 | Fruit and vegetable juice based on multi-bacterium combined fermenting technology and preparing method thereof |
-
2017
- 2017-12-22 CN CN201711404876.2A patent/CN108056346A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100189861A1 (en) * | 2005-10-11 | 2010-07-29 | Purecircle Sdn Bhd | Sweetner and use |
| CN105558731A (en) * | 2016-01-15 | 2016-05-11 | 福建绿泉食品有限公司 | Fruit and vegetable juice based on multi-bacterium combined fermenting technology and preparing method thereof |
| CN105520146A (en) * | 2016-02-25 | 2016-04-27 | 彭常安 | Processing method of Elaeagnus pungens fruit vinegar beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
| CN113678974A (en) * | 2021-08-09 | 2021-11-23 | 广州市果美味食品有限公司 | Mango probiotic fermented beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108094790A (en) | A kind of fermented apple juice and preparation method thereof | |
| CN108065163A (en) | A kind of fermentation coconut milk and preparation method thereof | |
| CN102524387B (en) | Kefir fermented dairy product and preparation process thereof | |
| CN102986874B (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| US20160192682A1 (en) | Formulation and process for making fermented probiotic food and beverage products | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN108125087A (en) | A kind of fermentation mulberry juice and preparation method thereof | |
| CN107960581A (en) | A kind of fermented grape juice and preparation method thereof | |
| WO2020226943A1 (en) | Plant-based non-dairy fermented base composition and methods of making and using the same | |
| CN107927170A (en) | A kind of double fermentation milk-contained drinks and preparation method thereof | |
| CN107125427B (en) | Double-fermentation frozen drink and preparation method thereof | |
| CN104757116B (en) | A kind of pickles Yoghourt and preparation method thereof | |
| CN107873841A (en) | Lactic acid bacteria beverage and its production technology | |
| CN107897373A (en) | A kind of double acidified milk flavor beverages and preparation method thereof | |
| CN109247472A (en) | A kind of lactobacillus-fermented fruit product and preparation method thereof | |
| CN105475484A (en) | Fermented milk with high viable count within shelf life and preparation method thereof | |
| CN103315061B (en) | Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough | |
| CN109123264A (en) | A kind of viable type lactobacillus reuteri fermented fruit juice beverage and preparation method thereof | |
| CN104920605A (en) | Hot-filled fermented milk and preparation method thereof | |
| CN103168853A (en) | Fermentation dairy product and preparation method thereof | |
| CN104304462A (en) | Fruit type fermented milk and preparation method thereof | |
| CN108056346A (en) | A kind of fermentation mango juice and preparation method thereof | |
| CN108157712A (en) | A kind of fermentation juice of my pomegranate and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180522 |