CN110731437A - fruit and vegetable fermented beverage and preparation method thereof - Google Patents
fruit and vegetable fermented beverage and preparation method thereof Download PDFInfo
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- CN110731437A CN110731437A CN201911059260.5A CN201911059260A CN110731437A CN 110731437 A CN110731437 A CN 110731437A CN 201911059260 A CN201911059260 A CN 201911059260A CN 110731437 A CN110731437 A CN 110731437A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 77
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 230000004151 fermentation Effects 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000003381 stabilizer Substances 0.000 claims abstract description 25
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 22
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 21
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims description 31
- 239000001963 growth medium Substances 0.000 claims description 20
- 235000013361 beverage Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000004537 pulping Methods 0.000 claims description 13
- 206010033546 Pallor Diseases 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
- 230000004913 activation Effects 0.000 claims description 10
- 235000015197 apple juice Nutrition 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000020183 skimmed milk Nutrition 0.000 claims description 10
- 238000000108 ultra-filtration Methods 0.000 claims description 10
- 244000298697 Actinidia deliciosa Species 0.000 claims description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000015190 carrot juice Nutrition 0.000 claims description 7
- 235000015205 orange juice Nutrition 0.000 claims description 6
- 235000015206 pear juice Nutrition 0.000 claims description 6
- 235000015193 tomato juice Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 244000063299 Bacillus subtilis Species 0.000 claims description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 241000588724 Escherichia coli Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 229940014259 gelatin Drugs 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 239000012266 salt solution Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 description 10
- 230000000813 microbial effect Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 241000220225 Malus Species 0.000 description 4
- 235000021016 apples Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000006241 metabolic reaction Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000006041 probiotic Chemical class 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations 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
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of fruit and vegetable comprehensive utilization, and discloses kinds of fruit and vegetable fermented beverages and a preparation method thereof, wherein the fruit and vegetable fermented beverages comprise, by weight, 10-20% of fruit and vegetable juice, 8-10% of fermentation microbial inoculum, 3-8% of fructo-oligosaccharide, 0.1-0.5% of citric acid, 0.1-0.3% of stabilizer and the balance of water.
Description
Technical Field
The invention belongs to the technical field of comprehensive utilization of fruits and vegetables, and relates to fruit and vegetable fermented beverages and a preparation method thereof.
Background
With the gradual increase of the yield of fruits and vegetables, the deep processing technology of the fruits and vegetables is more and more mature, people can eat fresh season-oriented vegetables and also can eat processed fruits and vegetables, and if the fruit and vegetable juice has the characteristics of unique flavor, comprehensive nutrition, traditional Chinese medicine conditioning and the like.
The fruit and vegetable fermented beverage is prepared by carrying out microbial fermentation on fruit and vegetable juice to promote metabolic reaction of carbohydrates, proteins, lipids and other substances in fruit and vegetable raw materials and generate various beneficial components such as organic acid, oligosaccharide, sugar alcohol, enzymes, oligopeptide, polyphenol and the like, and meanwhile, the beverage also contains nutrients and functional components contained in the fruit and vegetable raw materials and the microorganisms, can promote the proliferation of intestinal beneficial bacteria, inhibit the propagation of harmful bacteria and the formation of putrefactive substances, has the effects of regulating the balance of intestinal flora, enhancing immunity, promoting sleep, delaying senescence and the like, and is deeply favored by large consumers.
According to the fruit and vegetable fermented beverage developed at present, due to the difference of nutritional ingredients and preparation processes of different fruit and vegetable raw materials, the flavor and nutritional health effect of the obtained fruit and vegetable fermented beverage are different, the fermentation process cannot be accurately controlled, the amount of nutritional substances in the beverage is too small, besides, fruits and vegetables with high fermented sugar content and moisture content can bring rancid taste and other similar uncomfortable tastes, the fermentation liquor can be not fresh enough, and people cannot swallow the beverage easily, so that the fruit and vegetable beverage with high nutritional value and good taste has wide application prospect.
Disclosure of Invention
The invention aims to overcome the defects and provide fruit and vegetable beverages with high nutritive value and good mouthfeel and a preparation method thereof.
In order to solve the technical problems, the technical scheme of the invention is as follows:
kinds of fermented fruit and vegetable beverage is prepared with fruit and vegetable juice 10-20 wt%, fermenting microbial preparation 8-10 wt%, fructo-oligosaccharide 3-8 wt%, citric acid 0.1-0.5 wt%, stabilizer 0.1-0.3 wt% and water for the rest.
Preferably, the fruit and vegetable juice comprises apple juice, orange juice, kiwi fruit juice, pear juice, carrot juice, tomato juice and sweet potato juice.
Preferably, the stabilizer consists of sodium alginate, ascorbic acid, gelatin and hydroxypropyl distarch phosphate according to the mass ratio of 3:2:1: 1. The stabilizer has good stabilizing effect on the fermented milk-containing beverage, does not delaminate, generate precipitate and foam, and can obviously prolong the shelf life of the dairy product.
The invention also aims to to provide a preparation method of fruit and vegetable fermented beverages, which comprises the following steps:
(1) picking fresh fruits and vegetables, peeling, cleaning, blanching with boiling water for 5-10min, protecting color, adding water, pulping to obtain fruit pulp, and sterilizing at 92-102 deg.C for 3-8 min;
(2) preparing 15% skimmed milk culture medium, sterilizing at 100-120 deg.C for 10-20 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 6-36h, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage, wherein the color protection treatment in the step (1) is to protect the color in 0.15% of salt water for 3-4 min.
Preferably, the water adding amount in the step (1) is pulping according to the feed-liquid ratio of 1: 1.
Preferably, the fermentation strain in the step (2) is lactobacillus, escherichia coli, bacillus subtilis and bifidobacterium according to the mass ratio of 3:2:1: 1.
Preferably, the fermentation temperature in the step (3) is 36-45 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, fruit and vegetable substances such as apple juice, orange juice, kiwi fruit juice, pear juice, carrot juice, tomato juice, sweet potato juice and the like are used as raw materials, and the fruit and vegetable flavor compound lactobacillus fermented beverage which is unique in flavor and rich in free polyphenol, organic acid, amino acid, oligopeptide and other probiotic metabolites is obtained through lactobacillus fermentation.
(2) The invention utilizes the mixed fermentation of various strains which supplement each other, can fully ferment and utilize the nutrient components of the fruits and the vegetables, and the mixed strain fermentation utilizes the soluble nutrients in the fruits and the vegetables to carry out lactic acid fermentation, thereby generating various vitamins in the fermentation process, improving the nutritional value, having unique flavor, being more beneficial to the health of human bodies and improving the immunity.
(3) According to the preparation method, the specific raw material proportion, fermentation temperature and time are selected, so that the prepared fruit and vegetable fermented beverage mixed fruit and vegetable juice beverage has the special fragrance and taste of the mixed fruit and vegetable juice, also has the special flavor of the fermented beverage, is moderate in sour and sweet taste, fine and smooth in mouthfeel, rich in multiple vitamins, suitable for people to drink, and beneficial to the health of people.
Detailed Description
The present invention will be described in more detail with reference to the following , which is to be construed as an aid to understanding the present invention but not limiting the present invention.
Example 1
kinds of fermented fruit and vegetable beverage is prepared with apple juice 10 wt%, carrot juice 10 wt%, fermenting microbial preparation 10 wt%, fructo-oligosaccharide 3 wt%, citric acid 0.5 wt%, stabilizer 0.1 wt% and water 66.4 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking apples, peeling, cleaning, blanching with boiling water for 5min, protecting color in 0.15% salt water for 3min, adding water according to a material-liquid ratio of 1:1, pulping to obtain apple juice, and sterilizing at 92 deg.C for 8 min;
(2) picking carrot, cleaning, blanching with boiling water for 5min, protecting color in 0.15% salt water for 3min, pulping with water and stabilizer at a ratio of 1:1 to obtain apple juice, and sterilizing at 92-deg.C for 8 min;
(3) preparing 15% skimmed milk culture medium, and sterilizing at 100 deg.C for 20 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(4) adding a stabilizer, fructo-oligosaccharide and citric acid into the apple juice obtained in the step (1) and the carrot juice obtained in the step (2), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 36 hours at 36 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 2
kinds of fermented fruit and vegetable beverage is prepared with orange juice 10 wt%, tomato juice 5 wt%, fermentation bacteria 9 wt%, fructo-oligosaccharide 5 wt%, citric acid 0.2 wt%, stabilizer 0.1 wt% and water 70.7 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking oranges, peeling and cleaning, cleaning tomatoes, respectively blanching with boiling water for 8min, protecting color in 0.15% salt water for 3min, adding water according to a material-liquid ratio of 1:1 for pulping to obtain mixed pulp, and sterilizing at 98 deg.C for 6 min;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 105 deg.C for 18 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 23 hours at 38 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 3
kinds of fermented fruit and vegetable beverage is prepared with kiwi fruit juice 5 wt%, sweet potato juice 5 wt%, fermenting microbial preparation 8 wt%, fructo-oligosaccharide 3 wt%, citric acid 0.1 wt%, stabilizer 0.1 wt% and water 78.8 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking fresh kiwi fruits and sweet potatoes, peeling and cleaning, blanching with boiling water for 6min, protecting color in 0.15% salt water for 4min, adding water according to a material-liquid ratio of 1:1, pulping to obtain mixed pulp, and sterilizing at 95 deg.C for 5 min;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 108 deg.C for 15 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 18h at 40 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 4
kinds of fermented fruit and vegetable beverage is prepared with pear juice 15 wt%, carrot juice 5 wt%, fermenting microbial preparation 10 wt%, fructo-oligosaccharide 5 wt%, citric acid 0.5 wt%, stabilizer 0.3 wt% and water 64.2 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking fresh pears, peeling, cleaning carrots, blanching with boiling water for 10min, respectively, protecting color in 0.15% salt water for 3min, adding water according to a material-liquid ratio of 1:1, pulping to obtain mixed fruit pulp, and sterilizing at 100 deg.C for 4 min;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 110 deg.C for 16 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 12 hours at 42 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 5
kinds of fermented fruit and vegetable beverage is prepared with apple juice 10 wt%, pear juice 4 wt%, tomato juice 4 wt%, fermenting microbial preparation 8 wt%, fructo-oligosaccharide 4 wt%, citric acid 0.4 wt%, stabilizer 0.2 wt% and water 69.4 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking fresh apples and pears, peeling and cleaning, cleaning tomatoes, respectively blanching with boiling water for 10min, protecting color in 0.15% salt water for 3min, adding water according to a material-liquid ratio of 1:1 for pulping to obtain mixed pulp, and sterilizing at 102 ℃ for 3 min;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 115 deg.C for 12 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 12 hours at 44 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 6
kinds of fermented fruit and vegetable beverage is prepared with apple juice 10 wt%, orange juice 5 wt%, carrot juice 1 wt%, fermenting microbial preparation 8 wt%, fructo-oligosaccharide 3 wt%, citric acid 0.2 wt%, stabilizer 0.2 wt% and water 72.6 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking fresh apples and oranges, peeling and cleaning, picking carrots, cleaning, blanching with boiling water for 8min, respectively, protecting color in 0.15% salt water for 3min, adding water according to a material-to-liquid ratio of 1:1 for pulping to obtain mixed fruit pulp, and sterilizing at 102 ℃ for 3 min;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 120 deg.C for 10 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 6 hours at 45 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 7
kinds of fermented fruit and vegetable beverage is prepared with apple juice 8 wt%, kiwi fruit juice 5 wt%, pear juice 3 wt%, sweet potato juice 2 wt%, fermenting microbial preparation 8 wt%, fructo-oligosaccharide 4 wt%, citric acid 0.1 wt%, stabilizer 0.1 wt% and water 69.8 wt%.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking fresh apples, kiwi fruits, pears and sweet potatoes, peeling and cleaning, blanching for 6min with boiling water, protecting color for 3min in 0.15% salt water, adding water according to a material-liquid ratio of 1:1 for pulping to obtain pulp, and sterilizing for 6min at 100 ℃;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 118 deg.C for 12 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 14 hours at 40 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
Example 8
kinds of fermented fruit and vegetable beverage is prepared with orange juice 12 wt%, kiwi fruit juice 4 wt%, tomato juice 2 wt%, fermenting microbial preparation 8 wt%, fructo-oligosaccharide 5 wt%, citric acid 0.2 wt%, stabilizer 0.1 wt% and water for the rest.
The preparation method of kinds of fruit and vegetable fermented beverage comprises the following steps:
(1) picking fresh fruits and vegetables, peeling, cleaning, blanching with boiling water for 8min, protecting color in 0.15% salt water for 3min, pulping with water at a material-to-liquid ratio of 1:1 to obtain fruit pulp, and sterilizing at 100 deg.C for 4 min;
(2) preparing 15% skimmed milk culture medium, and sterilizing at 110 deg.C for 13 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;
(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 10 hours at 42 ℃, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
While the foregoing is directed to the preferred embodiment of the present invention only for the purpose of illustrating the principles of the invention, it will be appreciated by those skilled in the art that changes may be made in this embodiment without departing from the principles and spirit of the invention, the disclosure of which is not to be limited thereby.
Claims (8)
- The kinds of fermented fruit and vegetable beverage is characterized by comprising, by weight, 10-20% of fruit and vegetable juice, 8-10% of fermentation microbial inoculum, 3-8% of fructo-oligosaccharide, 0.1-0.5% of citric acid, 0.1-0.3% of stabilizer and the balance of water.
- 2. The fruit and vegetable fermented beverage according to claim 1, characterized in that: the fruit and vegetable juice comprises apple juice, orange juice, kiwi fruit juice, pear juice, carrot juice, tomato juice and sweet potato juice.
- 3. The fruit and vegetable fermented beverage according to claim 1, characterized in that: the stabilizer consists of sodium alginate, ascorbic acid, gelatin and hydroxypropyl distarch phosphate according to the mass ratio of 3:2:1: 1.
- 4, A method for preparing the fruit and vegetable fermented beverage of claim 1, which is characterized by comprising the following steps:(1) picking fresh fruits and vegetables, peeling, cleaning, blanching with boiling water for 5-10min, protecting color, adding water, pulping to obtain fruit pulp, and sterilizing at 92-102 deg.C for 3-8 min;(2) preparing 15% skimmed milk culture medium, sterilizing at 100-120 deg.C for 10-20 min; then inoculating the fermentation strain to a culture medium, culturing at a constant temperature of 38 ℃, and placing in a refrigerator for later use after activation is completed when curding to obtain a fermentation microbial inoculum;(3) adding a stabilizer, fructo-oligosaccharide and citric acid into the fruit pulp obtained in the step (1), uniformly mixing, adding a fermentation microbial inoculum, fermenting for 6-36h, collecting the fermented fruit and vegetable fermentation liquor, sterilizing, and filtering with an ultrafiltration membrane to obtain the fruit and vegetable fermented beverage.
- 5. The preparation method of the fruit and vegetable fermented beverage according to claim 1, characterized in that: the color protection treatment in the step (1) is to protect the color for 3-4min in 0.15% of salt solution.
- 6. The preparation method of the fruit and vegetable fermented beverage according to claim 1, characterized in that: the water adding amount in the step (1) is pulping according to the material-liquid ratio of 1: 1.
- 7. The preparation method of the fruit and vegetable fermented beverage according to claim 1, characterized in that: the fermentation strain in the step (2) is lactobacillus, escherichia coli, bacillus subtilis and bifidobacterium according to the mass ratio of 3:2:1: 1.
- 8. The preparation method of the fruit and vegetable fermented beverage according to claim 1, characterized in that: the fermentation temperature in the step (3) is 36-45 ℃.
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