CN110881596A

CN110881596A - Live bacterial type fermented fruit and vegetable juice and preparation method thereof

Info

Publication number: CN110881596A
Application number: CN201811055554.6A
Authority: CN
Inventors: 牛美英; 马国文; 张海斌
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2018-09-11
Filing date: 2018-09-11
Publication date: 2020-03-17

Abstract

The invention provides a method for preparing a live bacterial type fermented fruit and vegetable juice, which comprises the following steps: providing a fruit and vegetable juice fermentation base material; inoculating zymophyte into the fruit and vegetable juice fermentation base material to ferment so as to prepare fermented fruit and vegetable juice; preparing fruit and vegetable juice; and mixing the fermented fruit and vegetable juice with the fruit and vegetable juice to obtain the viable bacteria type fermented fruit and vegetable juice. The invention also provides the viable bacteria type fermented fruit and vegetable juice prepared by the method.

Description

Live bacterial type fermented fruit and vegetable juice and preparation method thereof

Technical Field

The invention relates to fermented fruit and vegetable juice and a preparation method thereof, in particular to fermented fruit and vegetable juice which is rich in nutrition, unique in flavor and contains active probiotics and a preparation method thereof, and belongs to the technical field of processing of fermented fruit and vegetable juice.

Background

However, the fruit and vegetable juice products in the market at present mainly concentrate and restore the fruit and vegetable juice, and in the process of concentrating and restoring the fruit and vegetable juice, nutrient substances, especially heat-sensitive substances such as vitamins and the like are greatly lost. With the enhancement of health consciousness of people, more and more consumers realize the defects of nutrition and efficacy of concentrated and restored fruit and vegetable juice, and urgently hope for a beverage which can meet the delicious enjoyment, has rich nutrition and has the function of health efficacy.

Aiming at the problems, besides the additional addition of a nutrition enhancer, the innovation of the processing mode is a natural and healthier solution. At present, cold sterilization treatment technologies such as an HPP (high pressure propylene glycol) sterilization technology and a PEF (high-voltage pulsed electric field) sterilization technology can effectively reduce the influence of a processing technology on heat-sensitive substances such as natural aroma, vitamins and the like. However, the technology has the technical problem of application, and large-scale industrial production is difficult to realize at present.

Fermentation, as a traditional processing method, has been widely used in food processing, particularly dairy processing. The fermentation can not only enrich the diversity of food and provide unique fermentation flavor, but also produce amino acid, polypeptide, vitamin and other probiotic components in the fermentation process, and in addition, the fermentation can also provide active probiotics. The viable bacteria type lactobacillus beverage of Yangleduo and the like is rich in nutrition, the contained viable bacteria type lactobacillus can inhibit the growth of harmful bacteria in intestinal tracts, regulate the balance of intestinal tract microecology and enhance the immunity of human bodies, and the beverage is deeply influenced by the intimacy of consumers.

At present, fermentation is mainly used for processing dairy products, nutrition is easier to absorb after fermentation, and lactose intolerance is overcome. With the demand of people for intake of pure plant-based raw materials, consumers expect a product which has the probiotic effect of the lactobacillus beverage and does not contain animal raw material sources.

The existing research shows that the fruit and vegetable juice can produce a large amount of metabolites such as vitamins, polypeptides, amino acids and the like and a large amount of active probiotics after being treated by a fermentation process. The fermented fruit and vegetable juice can combine the fruit and vegetable processing with the lactobacillus fermentation, and create a novel fruit and vegetable juice drink integrating the delicious nutrition of fruits and vegetables and the health care function of probiotics.

Aiming at the fruit and vegetable juice fermentation technology, the following technical problems exist at present: 1) the pH value of a lot of fruit and vegetable juice is lower than 3.8, while the pH value suitable for the growth of most lactic acid bacteria needs to be more than 3.8, so that the direct fermentation of the fruit and vegetable juice is difficult, and the pH value needs to be adjusted by a pH value regulator; 2) compared with milk base and vegetable protein base materials, the fruit and vegetable juice is relatively poor in nutrition, particularly lacks of a nitrogen source required by growth and reproduction of microorganisms, and the existing solution needs to additionally add the nitrogen source, which influences the flavor of the juice to a certain extent; 3) the fermentation time is long, the flavor of the fermented fruit juice is poor, inactivation treatment is required to ensure the quality of the product in shelf life, the efficacy of the fermented fruit and vegetable juice is undoubtedly reduced, and the probiotic efficacy of the fermented fruit and vegetable juice is not exerted and applied; 4) the existing research results show that the pH value and the nutrient content of different fruit and vegetable juice base materials are greatly different, the optimal fermentation strains are different, so that different fermentation strains need to be screened for different fruit and vegetable juices, the commercialization of the fermented fruit and vegetable juice is undoubtedly increased by difficulty, the industrial application of the fermented fruit and vegetable juice is seriously influenced, and a broad-spectrum fermented fruit and vegetable juice processing technology and scheme need to be found.

Disclosure of Invention

The invention provides a processing scheme of broad-spectrum viable bacteria type fermented fruit and vegetable juice, inactivation treatment is not carried out after fermentation, and the final product is delicious and tasty, is rich in nutrition and also contains a large amount of probiotics beneficial to body health and metabolites thereof.

The technical scheme provided by the invention can improve the nutritive value and efficacy of fruits and vegetables, enrich the types and colors of active probiotic products, meet the development trend of health and naturalness of foods, and provide more probiotic beverage selection opportunities for consumers.

The invention aims to provide a method for preparing a live-bacterium type fermented fruit and vegetable juice, which overcomes the defect of concentrated reduction of the nutritive value of the fruit and vegetable juice, increases the nutritive value and probiotic effect of the fruit and vegetable juice product, and provides a fermented fruit and vegetable juice which is delicious and nutritious and has probiotic effect.

The invention also aims to provide a method for preparing the live-bacterium type fermented fruit and vegetable juice, so as to solve the problem that the fermented fruit and vegetable juice is poor in flavor when being directly drunk.

The invention also aims to provide a preparation method of the fermented fruit and vegetable juice, so as to overcome the defects that most of the fruit and vegetable juice is low in pH value and most of lactic acid bacteria are difficult to grow and ferment.

The invention also aims to provide a method for preparing the fermented fruit and vegetable juice without additionally adding a nitrogen source, the fruit and vegetable juice is not rich in nutrition relative to a protein fermentation substrate, and particularly lacks a nitrogen source required by microorganism growth.

The invention also aims to provide a broad-spectrum live-bacterium type fermented fruit and vegetable juice base material formula so as to solve the problems of different nutrition, different pH values and different suitable fermentation strains of different fruit and vegetable juice base materials, and provides a broad-spectrum fermented fruit and vegetable juice base material formula through specific formula design.

The invention also aims to provide a method for preparing the live bacterial type fermented fruit and vegetable juice without additionally adding protein raw materials, so as to meet the drinking requirements of people suffering from allergy due to pure vegetarian and dairy base intake.

Another objective of the present invention is to provide a method for producing a fermented fruit and vegetable juice with living bacteria, so as to solve the problems of long fermentation time and low yield of the fermented fruit and vegetable juice, improve efficiency, reduce the risk of fermentation pollution, improve production efficiency, and reduce production cost.

Another objective of the present invention is to provide a fermented fruit and vegetable juice with a viable type, which not only has good stability and delicious taste, but also contains a high amount of viable probiotics beneficial to intestinal health, and the amount of the viable probiotics is stable under refrigeration conditions; in addition, the living bacteria type fermented fruit and vegetable juice product can be sterilized to prepare a fermented fruit juice product with long shelf life.

In order to achieve the purpose, the invention provides the following technical scheme:

according to the specific embodiment of the invention, the preparation method of the live bacterial type fermented fruit and vegetable juice provided by the invention comprises the following steps:

1) preparing a fermented fruit and vegetable juice fermentation base material: mixing the juice (such as non-recovered juice (pulp) and/or concentrated juice (pulp)) under stirring, homogenizing, sterilizing, and cooling, or adding purified water according to requirement.

Through a large number of experimental researches, the inventor preferably selects the fruit and vegetable juice base material suitable for broad-spectrum fermentation as follows: the most preferable broad-spectrum fermentation base material scheme is carrot juice, tomato juice, pear juice, peach juice and mango juice.

The inventor discovers that the following substances are contained in the fruit and vegetable juice during the fermentation process: the pH value, the soluble solid content and the characteristics of the fermentation strains of the base material of the fruit and vegetable juice determine whether the fruit and vegetable juice is suitable for fermentation. After a great deal of experiments, the inventor finds that: for most strains which are not subjected to acid resistance domestication, the pH value of the fruit and vegetable juice is required to be ensured to be more than 3.6; the type and characteristics of the fermentation strain directly determine the flavor and viable count of the fermented fruit and vegetable juice.

According to a specific embodiment of the invention, the soluble solids of the fruit and vegetable juice to be fermented are controlled to be 5-30Bx (Brix ), such as 5-20Bx, 8-30Bx, preferably 8-20 Bx; the pH of the fruit and vegetable juice to be fermented is controlled to 3.6-7.0, preferably 3.8-7.0, more preferably 3.9-7.0, such as 4.0-7.0, 5.0-7.0, 6.0-7.0. Preferably, the pH of the juice to be fermented itself is within the above range.

The inventor finds that the content of soluble solids in the fermentation substrate has great influence on the fermentation process through a great deal of research, and further preferably, the content of the soluble solids in the fermentation substrate is 8-20Bx through a great deal of research.

As a further preferable embodiment of the present invention: the fermented carrot juice base stock consists of carrot pulp and/or concentrated carrot juice so as to meet the nutritional requirements of microorganisms and accelerate the fermentation speed, and according to the specific embodiment of the invention, the formula of the carrot juice fermented base stock is further preferably as follows: carrot pulp, concentrated carrot juice (1-3): 1.

According to the specific embodiment of the invention, the fruit and vegetable juice (pulp) refers to a juice and pulp product which is prepared by taking fruits or vegetables as raw materials and adopting a physical method (a mechanical method, water leaching and the like) and can be fermented but not fermented; or adding the same amount of water removed in the processing process into the concentrated fruit and vegetable juice (pulp) to prepare juice and pulp products. Non-recovery fruit and vegetable juice (pulp) is juice or pulp product which is directly made from fruits or vegetables by mechanical method and can be fermented but not fermented and is not concentrated. The concentrated fruit and vegetable juice (pulp) is prepared by removing a certain amount of water from fruit juice (pulp) or vegetable juice (pulp) prepared by a physical method and adding the same amount of water removed in the processing process to restore the product with the corresponding characteristics of the fruit juice (pulp) or vegetable juice (pulp).

2) Fermentation: subjecting the fruit and vegetable juice to be fermented in the step (1) to UHT sterilization treatment at 90-120 deg.C for 30-300s, rapidly cooling to 35-37 deg.C, placing into a sterilized fermentation tank, inoculating fermentation strain with the inoculum size of 0.02-0.3 ‰, and fermenting at 35-37 deg.C for 20-48 h.

In the present invention, the proportions and amounts are by weight unless otherwise indicated.

According to a specific embodiment of the present invention, the leavening agent may be streptococcus thermophilus (streptococcus thermophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus plantarum (Lactobacillus plantanum), Bifidobacterium bifidum (Bifidobacterium), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus rhamnosus (Lactobacillus rhamnosus), pediococcus pentosaceus (pediococcus pentosaceus), or any combination thereof. Preferably lactobacillus plantarum or a complex strain of lactobacillus plantarum with streptococcus thermophilus, pediococcus pentosaceus, lactobacillus acidophilus and lactobacillus paracasei, respectively. More preferably, the leavening agent is lactobacillus plantarum, a mixture of lactobacillus plantarum and streptococcus thermophilus in a weight ratio of (1-2):1, a mixture of lactobacillus plantarum and pediococcus pentosaceus in a weight ratio of (1-2):1, or a mixture of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei in a weight ratio of (1-2): 1-2.

In a preferred embodiment of the invention, the Lactobacillus plantarum is from Vege-start 2.0 CN; streptococcus thermophilus is derived from SH-319K strain of Taiwan; pediococcus pentosaceus is from Vegmix-091, DuPont; lactobacillus paracasei is from l.casei-01 of kyansen; lactobacillus acidophilus is derived from LA-5, Kehansen.

In a further preferred embodiment of the present invention, the addition amount of the fermentation strain is 0.02 to 0.3 per mill of the fruit and vegetable juice fermentation base material, and the more preferred addition amount is 0.15 to 0.2 per mill of the fruit and vegetable juice fermentation base material.

As a further preferred embodiment of the present invention, the UHT sterilization conditions are 105 ℃ for 30 s.

In a further preferred embodiment of the present invention, the fermentation time is 24 hours and the fermentation temperature is 37 ℃.

3) Preparing unfermented fruit and vegetable juice: selecting single fruit and vegetable juice or a combination of multiple fruit and vegetable juices with pleasant flavor. Wherein the unfermented fruit and vegetable juice can be selected from one or more of apple, grape, banana, grapefruit, lemon, pineapple, hawthorn, mango, carrot, pumpkin, pomegranate, pear juice, peach juice, orange juice, dragon fruit, etc.

During the research process, the inventor finds that in order to ensure that the final product has stable active probiotic amount, the pH value of the unfermented fruit and vegetable juice needs to be controlled between 3.6 and 7.0, preferably between 3.7 and 7.0, more preferably between 3.8 and 7.0, such as between 3.9 and 7.0, between 4.0 and 7.0, between 5.0 and 7.0, and between 6.0 and 7.0. The non-fermented juice has a soluble solid content of 5-40Bx, such as 5-30Bx, 5-20Bx, preferably a soluble solid content of 5-30Bx, more preferably a soluble solid content of 8-30Bx, such as 8-20Bx, most preferably 8-17 Bx.

According to an embodiment of the present invention, the juice of the present invention may further comprise a suitable sweetener, such as one or more of white granulated sugar, fructose, syrup, and oligosaccharide.

4) Mixing the fermented fruit and vegetable juice with the unfermented fruit and vegetable juice: mixing the fermented fruit and vegetable juice and the unfermented fruit and vegetable juice according to the weight ratio of 1:9 to 9:1, wherein the preferable mixing ratio is 1:4 to 3: 2.

In the research process of the inventor, although the nutritional value and the health efficacy of probiotics are increased by fermenting the fruit and vegetable juice, most of the fruit and vegetable juice is sunken in fragrance and not pleasant in flavor after being fermented, and is difficult to accept by direct drinking consumers, and an optimal flavor combination ratio needs to be found by blending the fruit and vegetable juice with unfermented fruit and vegetable juice. In addition, probiotics in the fermented fruit and vegetable juice need to reach a certain amount and have good stability in shelf life to exert the probiotic effect, so the number of viable bacteria of the viable bacteria type fermented fruit and vegetable juice and the stability in shelf life need to be ensured by ensuring the addition amount of the active fermented fruit and vegetable juice, and the inventor determines that the addition amount of the fermented fruit and vegetable juice is 10-90% of the mixture based on the fermented fruit and vegetable juice and unfermented fruit and vegetable juice by detecting the number of the viable bacteria of the fermented fruit and vegetable juice under different addition amounts, and the preferable addition amount is 20-60%.

In addition, the invention provides a method for preparing active probiotic fruit juice, which can be added with vitamins, prebiotics and the like for nutrition enhancement in order to improve the probiotic effect.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, through optimization of raw materials and strains of the fruit and vegetable juice, the problem that the fruit and vegetable juice is difficult to directly ferment is effectively solved under the conditions that additional nitrogen source substances and carbon source substances are not needed to be added and the pH value of the fruit and vegetable juice fermentation base material is not needed to be adjusted by adding an artificial pH value regulator in the optimization aspect, and the preparation method of the pure plant-based fermented fruit and vegetable juice and the viable bacteria type fermented fruit and vegetable juice which are more natural, healthy, low in cost and multi-taste are provided.

The invention solves the defects of poor direct drinking flavor and low acceptance of the fermented fruit and vegetable juice by a secondary blending mode of the fermented fruit and vegetable juice under the aseptic condition, provides a preparation method of the active fermented fruit and vegetable juice with nutrition, deliciousness and stable viable count, and the viable bacteria type fermented fruit and vegetable juice product prepared by the method is sour and sweetIs palatable and pleasant in flavor, and can ensure that the viable count is at least 5.8 × 10 after being stored for 28 days at the temperature of 2-6 deg.C under refrigeration⁷cfu/ml。

According to the technical scheme provided by the invention, live bacteria type fermented fruit and vegetable juice with various tastes can be obtained by adjusting the formula of the fruit and vegetable juice, so that the problems that different fruit and vegetable juices are different in nutrition and different in suitable fermentation strains are solved, and a broad-spectrum live bacteria type fermented fruit and vegetable juice solution with various tastes is provided.

More specifically, the present invention provides the following:

1. a process for preparing a live bacterial fermented fruit and vegetable juice, the process comprising the steps of:

sterilizing fruit and vegetable juice to be fermented to provide a fruit and vegetable juice fermentation base material, wherein the fruit and vegetable juice to be fermented is single fruit and vegetable juice or a combination of multiple fruit and vegetable juices, the pH value of the fruit and vegetable juice to be fermented is greater than 3.6 (preferably, the pH value of the fruit and vegetable juice is greater than 3.6), and the content of soluble solids is 5-30 Bx;

inoculating a fermenting bacteria selected from the group consisting of Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus plantarum (Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus rhamnosus (Lactobacillus rhamnoides), Pediococcus pentosaceus (Pediococcus pentosaceus) or any combination thereof into the juice fermenting base material to ferment to prepare a fermented juice;

preparing an unfermented fruit and vegetable juice, wherein the unfermented fruit and vegetable juice is a single fruit and vegetable juice or a combination of a plurality of fruit and vegetable juices, the unfermented fruit and vegetable juice has a soluble solid content of 5-40Bx and a pH of 3.6-7.0; and mixing the fermented fruit and vegetable juice with the unfermented fruit and vegetable juice to obtain the viable bacteria type fermented fruit and vegetable juice.

2. The method according to 1, wherein the soluble solids content of the fruit and vegetable juice to be fermented is 5-20Bx or 8-30Bx, more preferably 8-20Bx, and the pH of the fruit and vegetable juice to be fermented is 3.6-7.0, preferably 3.8-7.0, and more preferably 3.9-7.0, 4.0-7.0, 5.0-7.0, or 6.0-7.0.

3. The method according to 1, wherein the pH of the unfermented juice is 3.7-7.0, more preferably 3.8-7.0, 3.9-7.0, 4.0-7.0, 5.0-7.0 or 6.0-7.0, and the soluble solids content of the unfermented juice is 5-30Bx, preferably 5-20Bx, 8-30Bx, 8-20Bx or 8-17 Bx.

4. The process according to 1, wherein the fruit and vegetable juice to be fermented is selected from: tomato juice, carrot juice, pumpkin juice, mango juice, pear juice, peach juice or a combination thereof, preferably the carrot juice is a mixture of carrot pulp and concentrated carrot juice, more preferably a (1-3):1 mixture of carrot pulp and concentrated carrot juice.

5. The process according to 1, wherein the mixing ratio of the fermented juice to the unfermented juice is 1:9 to 9:1 by weight, preferably 1:4 to 3: 2.

6. The method according to 1, wherein said sterilization is UHT sterilization, preferably said UHT sterilization is performed at 90-120 ℃ for 30-300s, more preferably at 105 ℃ for 30 s.

7. The method according to 1, wherein the fermentation bacteria are Lactobacillus plantarum, a mixture of Lactobacillus plantarum and Streptococcus thermophilus in a weight ratio of (1-2):1, a mixture of Lactobacillus plantarum and Pediococcus pentosaceus in a weight ratio of (1-2):1, or a mixture of Lactobacillus plantarum and Lactobacillus acidophilus and Lactobacillus paracasei in a weight ratio of (1-2):1 (2).

8. The method according to 1, wherein the amount of the fermentation tubes is 0.02 to 0.3 wt%, preferably 0.15 to 0.2 wt% of the fruit and vegetable juice fermentation base.

9. The process according to 1, wherein the fermentation is at 35-37 ℃ for 20-48h, preferably at 37 ℃ for 24 h.

10. Live bacterial fermented fruit and vegetable juice prepared by the method according to any one of claims 1 to 9.

Detailed Description

The technical solutions in the implementation of the present invention will be clearly and completely described below with reference to the following embodiments of the present invention, which are only used for illustrating the present invention and do not limit the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the following specific examples, the Lactobacillus plantarum was from Vege-start 2.0CN, Kehansen; streptococcus thermophilus is derived from SH-319K strain of Taiwan; pediococcus pentosaceus is from Vegmix-091, DuPont; lactobacillus paracasei is from l.casei-01 of kyansen; lactobacillus acidophilus is from LA-5 of Kehansen

Example 1

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 200kg of fermented fruit and vegetable juice and 800kg of unfermented fruit and vegetable juice.

Wherein, the fermented fruit and vegetable juice comprises the following components (per 1000kg):

carrot pulp 170kg

170kg of concentrated carrot juice

The purified water is filled to 1000 kg.

The soluble solid of the fermented fruit juice base material is 8Bx, and the pH value is 6.1.

Wherein the composition of the unfermented fruit and vegetable juice is as follows (per 1000kg):

the preparation method of the viable bacteria type fermented fruit and vegetable juice provided by the embodiment comprises the following steps:

1. preparing a fermented fruit and vegetable juice base material: mixing the above carrot pulp and concentrated carrot juice uniformly, homogenizing (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermentation tank sterilized by steam.

2. Fermentation: inoculating lactobacillus plantarum for fermentation, wherein the inoculum size of the strain is 0.15 per mill, fermenting at 37 ℃ for 24 hours under heat preservation, stirring during the fermentation process is omitted, and rapidly cooling to below 20 ℃ for later use after the fermentation is finished.

3. Preparing unfermented fruit and vegetable juice: preparing unfermented fruit and vegetable juice according to the above formula, UHT treating at 105 deg.C for 30s, and rapidly cooling to 20 deg.C.

Wherein the soluble solid of the unfermented fruit and vegetable juice is 13Bx, and the pH is 3.8.

4. Preparing live bacterial type fermented fruit and vegetable juice: mixing the fermented fruit and vegetable juice with unfermented fruit and vegetable juice under aseptic condition, homogenizing (homogenizing pressure 50-180Bar), bottling, and storing at 2-6 deg.C.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 8.7 multiplied by 10⁷cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 2

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 300kg of fermented fruit and vegetable juice and 700kg of fruit and vegetable juice.

carrot pulp 350kg

270kg of concentrated carrot juice

The purified water is filled to 1000 kg.

The soluble solid content of the fermented fruit juice base is 13.9Bx, and the pH value is 6.3.

2. Fermentation: inoculating strains, fermenting at 37 deg.C for 24 hr, stirring, and rapidly cooling to below 20 deg.C.

Wherein the weight ratio of the lactobacillus plantarum to the streptococcus thermophilus is 1:1, and the inoculation amount of the strain is 0.15 per mill.

Wherein the soluble solid of the fruit and vegetable juice is 13Bx, and the pH value is 4.0.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 1.9 multiplied by 10⁸cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 3

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 500kg of fermented fruit and vegetable juice and 500kg of fruit and vegetable juice.

carrot pulp 700kg

Concentrated carrot juice 300kg

The soluble solid of the fermented fruit juice base material is 20Bx, and the pH value is 6.7.

2. Fermentation: inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei according to the weight ratio of 2:1:2 for fermentation, wherein the inoculation amount of the strain is 0.2 per mill, performing heat preservation fermentation for 24 hours at 37 ℃, stirring during the fermentation process, and rapidly cooling to below 20 ℃ for later use after the fermentation is finished.

Wherein the soluble solid of the fruit and vegetable juice is 17Bx, and the pH value is 6.7.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 7.4 multiplied by 10⁸cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable count and pH change of the viable fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 4

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 600kg of fermented fruit and vegetable juice and 400kg of fermented fruit and vegetable juice.

390kg of carrot pulp

130kg of concentrated carrot juice

The purified water is filled to 1000 kg.

The soluble solid of the fermented fruit juice base material is 8Bx, and the pH value is 6.2

2. Fermentation: inoculating lactobacillus plantarum and pediococcus pentosaceus according to the weight ratio of 2:1 for fermentation, wherein the inoculation amount of the strain is 0.2 per mill, carrying out heat preservation fermentation for 24 hours at 37 ℃, stirring during the fermentation process, and rapidly cooling to below 20 ℃ for later use after the fermentation is finished.

Wherein the soluble solid of the fruit and vegetable juice is 13Bx, and the pH value is 4.5.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 4.6 multiplied by 10⁸cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable count and pH change of the viable fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 5

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 400kg of fermented fruit and vegetable juice and 600kg of fermented fruit and vegetable juice.

tomato juice 320kg

1000kg of purified water is filled.

The soluble solid of the fermented fruit juice base material is 8Bx, and the pH value is 4.5

1. preparing a fermented fruit and vegetable juice base material: homogenizing tomato juice (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermenter sterilized with steam.

2. Fermentation: inoculating lactobacillus plantarum and streptococcus thermophilus for fermentation, wherein the weight ratio of the lactobacillus plantarum to the streptococcus thermophilus is 2:1, the inoculation amount of the strain is 0.15 per thousand, performing heat preservation fermentation for 24 hours at 37 ℃, stirring is not required in the fermentation process, and after the fermentation is finished, rapidly cooling to below 20 ℃ for later use.

Wherein the soluble solid of the fruit and vegetable juice is 8Bx, and the pH value is 4.7.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 1.2 multiplied by 10⁸cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 6

1000kg of pear syrup

The soluble solid of the fermented fruit juice base material is 10Bx, and the pH value is 4.3.

1. preparing a fermented fruit and vegetable juice base material: homogenizing the pear pulp (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermenter subjected to steam sterilization.

2. Fermentation: inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei according to the weight ratio of 1:1:1 for fermentation, wherein the inoculation amount of the strain is 0.15 per mill, performing heat preservation fermentation for 24 hours at 37 ℃, stirring during the fermentation process, and rapidly cooling to below 20 ℃ for later use after the fermentation is finished.

3. Preparing unfermented fruit and vegetable juice: preparing unfermented fruit and vegetable juice according to the above formula, UHT treating at 105 deg.C for 30s, rapidly cooling to 20 deg.C to obtain fruit and vegetable juice with soluble solid of 10Bx and pH of 4.0.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 8.4 multiplied by 10⁷cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 7

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 200kg of fermented fruit and vegetable juice and 800kg of fermented fruit and vegetable juice.

1000kg of mango pulp

The soluble solid of the fermented fruit juice base material is 15Bx, and the pH value is 3.90.

1. preparing a fermented fruit and vegetable juice base material: homogenizing the mango pulp (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermenter subjected to steam sterilization.

2. Fermentation: inoculating lactobacillus plantarum and pediococcus pentosaceus according to the weight ratio of 1:1, wherein the inoculation amount of a fermentation strain is 0.15 per mill, carrying out heat preservation fermentation at 37 ℃ for 24 hours, stirring is not required in the fermentation process, and the temperature is rapidly reduced to below 20 ℃ for standby after the fermentation is finished.

3. Preparing unfermented fruit and vegetable juice: preparing unfermented fruit and vegetable juice according to the above formula, UHT treating at 105 deg.C for 30s, rapidly cooling to 20 deg.C to obtain fruit and vegetable juice with soluble solid of 13Bx and pH of 3.8.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 6.9 multiplied by 10⁷cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 8

1000kg of peach pulp

The above fermented fruit juice has soluble solid of 11Bx and pH of 4.2.

1. preparing a fermented fruit and vegetable juice base material: homogenizing the pulp (homogenizing pressure of 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermenter subjected to steam sterilization.

2. Fermentation: inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei according to the weight ratio of 2:1:1 for fermentation, wherein the inoculation amount of the strain is 0.2 per mill, performing heat preservation fermentation for 24 hours at 37 ℃, stirring during the fermentation process, and rapidly cooling to below 20 ℃ for later use after the fermentation is finished.

3. Preparing unfermented fruit and vegetable juice: preparing unfermented fruit and vegetable juice according to the above formula, UHT treating at 105 deg.C for 30s, rapidly cooling to 20 deg.C to obtain fruit and vegetable juice with soluble solid of 13Bx and pH of 4.1.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 7.2 multiplied by 10⁷cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Example 9

1000kg of pumpkin pulp

The solubility of the fermented fruit juice base material is 8.5Bx, and the pH value is 5.4.

2. Fermentation: inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei according to the weight ratio of 1:1:2 for fermentation, wherein the inoculation amount of the strain is 0.15 per mill, performing heat preservation fermentation for 24 hours at 37 ℃, stirring during the fermentation process, and rapidly cooling to below 20 ℃ for later use after the fermentation is finished.

3. Preparing unfermented fruit and vegetable juice: preparing unfermented fruit and vegetable juice according to the above formula, UHT treating at 105 deg.C for 30s, rapidly cooling to 20 deg.C to obtain fruit and vegetable juice with soluble solid of 13Bx and pH of 4.0.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 2.3 multiplied by 10⁸cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable bacteria number and pH value change of the viable bacteria type fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Comparative example 1

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg): 100kg of fermented fruit and vegetable juice and 900kg of fermented fruit and vegetable juice.

the pulp of fructus Actinidiae chinensis (or concentrated pulp of fructus Actinidiae chinensis) is diluted with water and 410kg

The purified water is filled to 1000 kg.

The above fermented fruit juice has soluble solid content of 4Bx and pH of 2.91.

1. preparing a fermented fruit and vegetable juice base material: mixing the above kiwi fruit pulp uniformly, homogenizing (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into steam sterilized fermentation tank.

2. Fermentation: inoculating lactobacillus plantarum for fermentation, wherein the inoculation amount of a strain is 0.2 per mill, performing heat preservation fermentation at 37 ℃ for 24 hours, stirring during the fermentation process, and rapidly cooling to below 20 ℃ after the fermentation is finished to obtain the fermented fruit and vegetable juice.

Wherein the soluble solid of the fruit and vegetable juice is 4.1Bx, and the pH value is 3.05.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 1.9 multiplied by 10⁵cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable count and pH change of the viable fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Comparative example 2

The embodiment provides a live-bacterium type fermented fruit and vegetable juice, which comprises the following raw materials (by 1000kg):

the fermented fruit and vegetable juice comprises the following components (per 1000kg):

carrot juice 300kg

700kg of purified water

The above fermented fruit juice has soluble solid content of 2.4Bx and pH of 5.8.

1. preparing a fermented fruit and vegetable juice base material: mixing the above pineapple juice, homogenizing (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermenter sterilized with steam.

2. Fermentation: inoculating lactobacillus plantarum and streptococcus thermophilus according to the weight ratio of 2:1 for fermentation, wherein the inoculation amount of the strain is 0.15 per mill, carrying out heat preservation fermentation for 24 hours at 37 ℃, stirring the mixture during the fermentation process, and rapidly cooling the mixture to below 20 ℃ after the fermentation is finished to obtain the fermented fruit and vegetable juice.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 2.3 multiplied by 10⁶cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable count and pH change of the viable fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Comparative example 3

concentrated orange juice 200kg

The purified water is filled to 1000 kg.

The above fermented fruit juice has a soluble solid content of 14Bx and a pH of 3.75.

1. preparing a fermented fruit and vegetable juice base material: adding water into the concentrated orange juice in parts by weight, reducing, homogenizing (homogenizing pressure 50-180Bar), UHT sterilizing at 105 deg.C for 30s, rapidly cooling to 37 deg.C, and placing into a fermenter subjected to steam sterilization.

2. Fermentation: inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei according to the weight ratio of 2:1:2 for fermentation, wherein the inoculation amount of a strain is 0.2 per mill, the inoculation amount of the strain is 0.15 per mill, carrying out heat preservation fermentation at 37 ℃ for 24 hours, stirring the mixture during the fermentation process, and rapidly cooling the mixture to below 20 ℃ for later use after the fermentation is finished.

The fruit and vegetable juice has soluble solid of 6Bx and pH of 3.49.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 5.9 multiplied by 10⁷cfu/ml, standing at 2-6 deg.C for 28 days, and measuring viable count and pH change of the viable fermented fruit and vegetable juice during the whole storage period. (results are shown in attached tables 1 and 2)

Comparative example 4

concentrated succus crataegi 100kg

10kg of skimmed milk powder

The purified water is filled to 1000 kg.

The soluble solid of the fermented fruit juice base material is 5Bx, and the pH value is 2.8.

1. preparing a fermented fruit and vegetable juice base material: adding water into the concentrated hawthorn juice in parts by weight for reduction, adjusting the pH value of orange juice to 3.50 by using baking soda, adding 10g of skimmed milk powder into the hawthorn juice after stirring and hydrating, then carrying out homogenization treatment (homogenization pressure is 50-180Bar), carrying out UHT sterilization treatment for 30s at 105 ℃, rapidly cooling to 37 ℃, and pumping into a fermentation tank subjected to steam sterilization treatment.

2. Fermentation: inoculating lactobacillus plantarum and pediococcus pentosaceus according to the weight ratio of 2:1 for fermentation, wherein the inoculation amount of the strain is 0.2 per mill, carrying out heat preservation fermentation for 24 hours at 37 ℃, stirring the mixture during the fermentation process, and rapidly cooling the mixture to below 20 ℃ after the fermentation is finished for later use.

The fruit and vegetable juice has soluble solid content of 4Bx and pH value of 3.71.

The viable bacteria type fermented fruit and vegetable juice prepared according to the embodiment has the initial viable bacteria number of 2.8 multiplied by 10⁸cfu/ml, left at 2-6 ℃ for 28 days, and measured for viability over the storage periodThe number of viable bacteria and the pH value of the bacteria type fermented fruit and vegetable juice. (results are shown in attached tables 1 and 2)

The viable bacteria type fermented fruit and vegetable juice samples of examples 1-9 and comparative examples 1-4 are placed at 2-6 ℃ for 28 days, the viable bacteria number in the samples in different placing time is observed, and the comparison result is shown in the following table 1:

TABLE 1

Wherein the unit of viable count of the lactobacillus is as follows: cfu/ml.

As can be seen from Table 1, the viable cell counts of the samples of examples 1-9 were significantly higher during shelf life than those of comparative examples 1-4.

The inventors examined the change in pH of the products of examples 1-9 and comparative examples 1-4 during 28 days at 2-6 ℃ storage, as shown in Table 2 below.

TABLE 2

Days of storage	0d	7d	14d	21d	28d
						Example 1	4.135	4.123	4.118	4.092	4.085
Example 2	4.189	4.154	4.109	4.075	4.024
						Example 3	4.702	4.691	4.681	4.638	4.620
Example 4	4.605	4.594	4.572	4.526	4.497
						Example 5	4.515	4.501	4.489	4.472	4.427
Example 6	4.105	4.095	4.079	4.071	4.058
						Example 7	3.848	3.827	3.801	3.779	3.726
Example 8	4.106	4.089	4.072	4.053	4.024
						Example 9	4.351	4.329	4.310	4.287	4.246
Comparative example 1	3.062	3.031	2.919	2.801	2.676
						Comparative example 2	5.800	5.769	5.762	5.548	5.531
Comparative example 3	3.551	3.510	3.494	3.482	3.459
						Comparative example 4	3.490	3.440	3.410	3.379	3.316

The live bacterial type fermented fruit and vegetable juice obtained by the invention is subjected to investigation experiments on taste and flavor:

taste tests of mouthfeel and flavor were conducted with the samples of examples 1 to 9 and comparative examples 1 to 4 as subjects. Tasting mode: tasting in a mode of unmarked scoring; respectively and independently scoring the color, the sweet-sour ratio, the juice feeling and the flavor of the sample, wherein the full score of each item is 10 points, counting the total score, and calculating the average score; the higher the average score, the better the representation; the results of the statistical analysis of the tasting results are shown in table 3:

TABLE 3 investigation result of taste and flavor of the viable bacteria type fermented fruit and vegetable juice

As can be seen from Table 3, the products of examples 1-9 of the present invention are significantly better in juicy feel, flavor and overall evaluation than comparative examples 1-4 as a whole.

Product stability testing experiment:

the products of examples 1 to 9 and comparative examples 1 to 4 were used as observation samples, and left to stand at 2 to 6 ℃ for different standing times, and the water separation and precipitation of the products were observed to examine the stability of the products. The results are shown in Table 4

TABLE 4 product system stability observation and record table

As can be seen from the results in Table 4 above, the viable bacteria type fermented fruit and vegetable juice of the invention has excellent stability of the product system and uniform liquid phase during the storage at low temperature of 2-6 ℃ for 28 days, and has no unacceptable phenomena of elutriation, delamination and precipitation.

Finally, the description is as follows: although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

2. The method according to claim 1, wherein the juice to be fermented has a soluble solids content of 5-20Bx or 8-30Bx, more preferably 8-20Bx, the pH of the juice to be fermented is 3.6-7.0, preferably the pH is 3.8-7.0, and more preferably 3.9-7.0, 4.0-7.0, 5.0-7.0 or 6.0-7.0.

3. The process according to claim 1, wherein the pH of the unfermented juice is 3.7-7.0, more preferably 3.8-7.0, 3.9-7.0, 4.0-7.0, 5.0-7.0 or 6.0-7.0, and the soluble solids content of the unfermented juice is 5-30Bx, preferably 5-20Bx, 8-30Bx, 8-20Bx or 8-17 Bx.

4. The method according to claim 1, wherein the fruit juice to be fermented is selected from the group consisting of: tomato juice, carrot juice, pumpkin juice, mango juice, pear juice, peach juice or a combination thereof, preferably the carrot juice is a mixture of carrot pulp and concentrated carrot juice, more preferably a (1-3):1 mixture of carrot pulp and concentrated carrot juice.

5. The process according to claim 1, wherein the mixing ratio of the fermented juice to the unfermented juice is 1:9 to 9:1 by weight, preferably the mixing ratio is 1:4 to 3: 2.

6. The method according to claim 1, wherein the sterilization is UHT sterilization, preferably the UHT sterilization is carried out at 90-120 ℃ for 30-300s, more preferably at 105 ℃ for 30 s.

7. The method of claim 1, wherein the fermentation tubes are Lactobacillus plantarum, a mixture of Lactobacillus plantarum and Streptococcus thermophilus in a weight ratio of (1-2):1, a mixture of Lactobacillus plantarum and Pediococcus pentosaceus in a weight ratio of (1-2):1, or a mixture of Lactobacillus plantarum and Lactobacillus acidophilus and Lactobacillus paracasei in a weight ratio of (1-2):1 (2).

8. The method according to claim 1, wherein the amount of the inoculated zymophyte is 0.02-0.3 wt%, preferably 0.15-0.2 wt% of the fruit and vegetable juice fermentation base.

9. The process according to claim 1, wherein the fermentation is at 35-37 ℃ for 20-48h, preferably at 37 ℃ for 24 h.

10. Live bacterial fermented fruit and vegetable juice prepared by the method according to any of claims 1-9.