CN108576533A - A kind of preparation method of jujube lactic acid fermentation beverage - Google Patents
A kind of preparation method of jujube lactic acid fermentation beverage Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 238000000855 fermentation Methods 0.000 title claims abstract description 31
- 230000004151 fermentation Effects 0.000 title claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 26
- 239000004310 lactic acid Substances 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 60
- 239000012531 culture fluid Substances 0.000 claims abstract description 15
- 238000011218 seed culture Methods 0.000 claims abstract description 15
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 9
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 9
- 239000001888 Peptone Substances 0.000 claims abstract description 8
- 108010080698 Peptones Proteins 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 8
- 235000019319 peptone Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims description 23
- 235000020183 skimmed milk Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000012549 training Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000004913 activation Effects 0.000 abstract description 2
- 230000008092 positive effect Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- ZOOGRGPOEVQQDX-KHLHZJAASA-N cyclic guanosine monophosphate Chemical compound C([C@H]1O2)O[P@](O)(=O)O[C@@H]1[C@H](O)[C@H]2N1C(N=C(NC2=O)N)=C2N=C1 ZOOGRGPOEVQQDX-KHLHZJAASA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- -1 triterpene compound Chemical class 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940022769 d- lactic acid Drugs 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000002207 metabolite Substances 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
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013618 yogurt Nutrition 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/113—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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Virology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of jujube lactic acid fermentation beverage, this method first activates fermenting microbe, recycles seed culture fluid to be enlarged culture to the strain of activation, and seed liquor is seeded in red jujube pulp and is fermented.The present invention is with lactobacillus acidophilus：Lactobacillus bulgaricus=2:1 (viable count) is fermenting microbe, using+0.5% beef extract of+0.5% peptone of 20% red jujube pulp as seed culture fluid, can ensure the activity and production acid amount of fermenting microbe.The present invention provides a kind of preparation methods of jujube lactic acid fermentation beverage, and new selection is provided for the process deeply industry of jujube.Compared with existing product, jujube lactic acid fermentation beverage of the present invention has the characteristics that low sugar, high nutrition, high activity, meets the market requirement, and has positive effect to improving jujube resource utilization, economic benefit and social benefit are huge.
Description
Technical field
The present invention relates to a kind of preparation methods of jujube lactic acid fermentation beverage, belong to biology and food technology field.
Background technology
Jujube is the fruit of Rhamnaceae jujube jujube tree, and plantation is with a long history, contains abundant carbohydrate, dimension life
Element, amino acid and minerals, healthy nutritive value are high.In addition to this, it is more also to contain flavones, polyphenols, activity for jujube
The various actives substances such as sugar, triterpene compound, cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP), have anti-aging,
Antifatigue, strengthen immunity inhibits the healthcare functions such as cancer cell hyperplasia.Therefore, jujube has good edible value and medicinal
Value.But wherein there are some consumers to worry that the high sugar in jujube product will produce harmful effect and hang back, especially
Hyperglycemic patients and the women for worrying obesity.
Lactobacillus-fermented metabolite has the function of to promote the secretion of human digestive enzymes and intestines peristalsis etc., to promote to eat
Object is digested and assimilated, and Constipation, while can also be enhanced human immunity.Lactic acid fermented yoghurt, Fermented Soybean Milk are asked already
Generation, and fruit fermented beverage then develop it is less.Lactic fermentation is carried out to red jujube pulp using excellent strain, makes a part of sugar conversion
For lactic acid to reduce the sugared content of jujube itself, the unique perfume of the existing fruit juice fermentation of finished product, and there is the natural fragrance of fruit.
Therefore exploitation jujube lactic acid fermentation beverage can meet consumer to the safety of product and the demand of nutrition, have a vast market
Foreground.
But it is also immature about the lactic acid fermented technique of jujube at present, producing its product quality on a large scale can not control
System, thus want industrialization, scale, standardization ground production jujube lactic acid fermentation beverage just have to carry out technological innovation, shape
At the manufacture craft of systematization.
Invention content
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of preparation method of jujube lactic acid fermentation beverage,
This method can greatly improve the conversion ratio of sugar, and be suitable for large-scale industrial production.
To achieve the goals above, the technical solution adopted in the present invention is：
A kind of preparation method of jujube lactic acid fermentation beverage, comprises the following steps that：
1) actication of culture：10% skimmed milk power solution high-temperature sterilization postcooling, inoculation mixed bacteria bacterium solution, constant temperature incubation,
Strain is set to be changed into logarithmic growth state by dormant state；Wherein, mixed bacteria is lactobacillus acidophilus：Lactobacillus bulgaricus is lived
Bacterium number 2:1 mixed bacteria；
2) strain spreads cultivation：The mixed bacteria that step 1) activates is seeded in seed culture fluid, culture is enlarged, is made
Seed liquor；
3) prepared by red jujube pulp：The high-quality jujube of no disease and pests harm is chosen, cleaning is impregnated, and boiling is added to boil, and is enucleated, and mashing is gone forward side by side
Row filtering, is made red jujube pulp；
4) inoculation, ferment at constant temperature：By the seed liquor of step 2) according in 9% inoculum concentration access red jujube pulp, constant temperature is carried out
Fermentation；
5) it sterilizes, is filling：Red jujube pulp after fermentation is subjected to UHT sterilizings, it is then filling.
The terminal cultivated in step 1) is skimmed milk power solution can solidify in 4h, as skimmed milk power solution does not coagulate in 4h
Gu then needing repeatedly to be transferred, until 4h solidifies position.
The temperature for expanding culture in step 2) is 40 DEG C, total viable count >=1 × 10 in seed liquor7cfu/mL。
Seed culture fluid comprises the following raw materials by weight percent：20% red jujube pulp, 0.5% peptone, 0.5% beef
Cream, surplus are sterile water.
The material-water ratio of jujube and water is 1 in step 3):8(m/v).
The condition of ferment at constant temperature is in step 4)：40℃、20-24h.
Advantageous effect of the present invention：
The present invention provides a kind of preparation methods of jujube lactic acid fermentation beverage, are activated first to fermenting microbe, then
Culture is enlarged to the strain of activation using seed culture fluid, and seed liquor is seeded in red jujube pulp and is fermented.This hair
It is bright with lactobacillus acidophilus：Lactobacillus bulgaricus=2:The mixed bacteria of 1 (viable count) be fermenting microbe, with 20% red jujube pulp+
+ 0.5% beef extract of 0.5% peptone is seed culture fluid, can effectively ensure that the activity and production acid amount of fermenting microbe, production
Acid amount highest, significantly larger than other strains and culture solution.The present invention provides new selection for the process deeply industry of jujube.With it is existing
There is product to compare, jujube lactic acid fermentation beverage has the characteristics that low sugar, high nutrition, high activity, meets the market requirement, red to improving
Jujube resource utilization has positive effect, and economic benefit and social benefit are huge.
Specific implementation mode
The specific implementation mode of the present invention is described in further detail with reference to embodiments.
Embodiment 1：The screening of excellent species
Strain alternative condition is：With raw fragrance, free from extraneous odour；The lactic acid of generation is D-lactic acid or racemic lactic acid, production acid
Amount is high, ferments to red jujube pulp adaptable.It has chosen 5 strains altogether to be tested, respectively animal bifidobacteria (C1), dynamic
Object Bifidobacterium lactis spp (C2), lactobacillus acidophilus (C3), streptococcus thermophilus (C4), lactobacillus bulgaricus (C5), are as a result shown in
Table 1.
Table 1：5 bacteria selection results
Table 1 the results show that lactobacillus bulgaricus (C5) during the fermentation, vigor is most strong before 8h, and lactobacillus acidophilus
(C3) vigor is most strong after 8h, produces acid amount height, and pH value is relatively low.Streptococcus thermophilus (C4), which generates formic acid compound, can promote guarantor to add
The fermentation process of Leah lactobacillus, shows as synbiosis.From overall merits such as the sour amount of production, mouthfeel, fragrance, acidophilus breast bar is selected
Bacterium, lactobacillus bulgaricus and streptococcus thermophilus are as excellent species.
3 mixed bacterias are designed on this basis, and each mixed bacteria sets 9 repetitions.It is sent out in 150mL fermentation flasks
Ferment culture (40 DEG C), while the variation of total acid content is measured, it is shown in Table 2.
Table 2：The selection result of 3 mixed bacterias
Table 2 is the results show that lactobacillus acidophilus：Lactobacillus bulgaricus=2:When 1 (viable count), total acid content increases most
Soon, so selecting lactobacillus acidophilus：Lactobacillus bulgaricus=2:1 mixed bacteria is fermenting microbe.It can be seen from Table 2 that
PH is varied less after 20h, and acid production speed is gentle, is fermented close to end, so it is fermentation termination for 24 hours to determine.
The batch preparation of embodiment 2, jujube lactic acid fermentation beverage
The preparation method of jujube lactic acid fermentation beverage, comprises the following steps that：
1) actication of culture：10% skimmed milk power solution of weight percent sterilizes 15min at 121 DEG C, is subsequently cooled to 40 DEG C,
It is inoculated with mixed bacteria bacterium solution, 40 DEG C of constant temperature incubations make strain be changed into logarithmic growth state by dormant state；
2) strain spreads cultivation：The mixed bacteria that step 1) activates is seeded in seed culture fluid, training is enlarged at 40 DEG C
It supports, obtained seed liquor, total viable count >=1 × 10 in seed liquor7cfu/mL；
3) prepared by red jujube pulp：The high-quality jujube of no disease and pests harm is chosen, cleaning is impregnated, with material-water ratio 1:The ratio of 8 (g/mL)
Add boiling to boil, be enucleated, be beaten and be filtered, red jujube pulp is made；
4) inoculation, ferment at constant temperature：By the seed liquor of step 2) according to 9% inoculum concentration access red jujube pulp in, 40 DEG C into
Row ferment at constant temperature is for 24 hours；
5) it sterilizes, is filling：Red jujube pulp after fermentation is subjected to UHT sterilizings (90 DEG C, 15min), it is then filling.
Wherein, mixed bacteria is lactobacillus acidophilus：Lactobacillus bulgaricus viable count 2:1 mixed bacteria.
Seed culture fluid comprises the following raw materials by weight percent：20% red jujube pulp, 0.5% peptone, 0.5% beef
Cream, surplus are that sterile water (is abbreviated as：+ 0.5% beef extract of+0.5% peptone of 20% red jujube pulp, similarly hereinafter).
The terminal cultivated in step 1) is skimmed milk power solution can solidify in 4h, as skimmed milk power solution does not coagulate in 4h
Gu then needing repeatedly to be transferred, until 4h solidifies position.
Contrast test
In order to obtain the seed of sufficient amount and higher vigor, five kinds of different seed culture fluids are compared：A1：30% is red
Jujube starches+1.5% skimmed milk power, A2：+ 0.5% beef extract of+0.5% peptone of 30% red jujube pulp, A3：20% red jujube pulp+1.5%
Skimmed milk power, A4：+ 0.5% beef extract of+0.5% peptone of 20% red jujube pulp, A5：25% red jujube pulp cultivates 5 strains respectively,
It the results are shown in Table 3.
Table 3：Seed culture fluid the selection result
Table 3 is the results show that the amplitude of lactic fermentation pH decline is small when individually red jujube pulp is as seed culture fluid, final pH
Value is big, is not suitable for the growth of lactic acid bacteria.By the comparison of pH value fall and final ph size to same strain, find
Lactic acid bacteria grows vigorous, production acid amount highest, significantly larger than other culture solutions, it is thus determined that A4 is most suitable in A4 seed culture fluids
Suitable seed culture fluid.
The foregoing is merely the embodiments that the present invention is best, and for those skilled in the art, the present invention can have
Various modifications and variations.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on, should all
It is included within protection scope of the present invention.
Claims (6)
1. a kind of preparation method of jujube lactic acid fermentation beverage, which is characterized in that comprise the following steps that：
1) actication of culture：10% skimmed milk power solution high-temperature sterilization postcooling, is inoculated with mixed bacteria bacterium solution, and constant temperature incubation makes bacterium
Kind is changed into logarithmic growth state by dormant state；Wherein, mixed bacteria is lactobacillus acidophilus：Lactobacillus bulgaricus viable count
2:1 mixed bacteria；
2) strain spreads cultivation：The mixed bacteria that step 1) activates is seeded in seed culture fluid, culture is enlarged, seed is made
Liquid；
3) prepared by red jujube pulp：The jujube of no disease and pests harm is chosen, cleaning is impregnated, and boiling is added to boil, and is enucleated, is beaten and is filtered, and is made
Obtain red jujube pulp；
4) inoculation, ferment at constant temperature：By the seed liquor of step 2) according in 9% inoculum concentration access red jujube pulp, ferment at constant temperature is carried out；
5) it sterilizes, is filling：Red jujube pulp after fermentation is subjected to UHT sterilizings, it is then filling.
2. the preparation method of jujube lactic acid fermentation beverage according to claim 1, which is characterized in that cultivated in step 1)
Terminal is skimmed milk power solution can solidify in 4h, if skimmed milk power solution does not solidify in 4h, then need repeatedly to be transferred,
Until 4h solidifies position.
3. the preparation method of jujube lactic acid fermentation beverage according to claim 1, which is characterized in that expand training in step 2)
Foster temperature is 40 DEG C, total viable count >=1 × 10 in seed liquor7cfu/mL。
4. the preparation method of jujube lactic acid fermentation beverage according to claim 1, which is characterized in that seed culture fluid by with
The raw material of lower weight percent forms：20% red jujube pulp, 0.5% peptone, 0.5% beef extract, surplus are sterile water.
5. the preparation method of jujube lactic acid fermentation beverage according to claim 1, which is characterized in that in step 3) jujube and
The material-water ratio of water is 1:8(m/v).
6. the preparation method of jujube lactic acid fermentation beverage according to claim 1, which is characterized in that constant temperature is sent out in step 4)
The condition of ferment is：40℃、20-24h.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645281A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food for filling blood and preparation method thereof |
| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
| CN111227149A (en) * | 2020-02-07 | 2020-06-05 | 中国农业大学 | Low-sugar fermented red date pulp beverage rich in polyphenol and preparation method thereof |
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| CN101263902A (en) * | 2008-04-28 | 2008-09-17 | 新疆大学 | Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof |
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| 王婷: "红枣乳酸饮料的研究", 《现代食品科技》 * |
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| CN109645281A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food for filling blood and preparation method thereof |
| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
| CN111227149A (en) * | 2020-02-07 | 2020-06-05 | 中国农业大学 | Low-sugar fermented red date pulp beverage rich in polyphenol and preparation method thereof |
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