CN113057274A - Pomegranate juice probiotic beverage and preparation method thereof - Google Patents

Pomegranate juice probiotic beverage and preparation method thereof Download PDF

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Publication number
CN113057274A
CN113057274A CN202110492557.1A CN202110492557A CN113057274A CN 113057274 A CN113057274 A CN 113057274A CN 202110492557 A CN202110492557 A CN 202110492557A CN 113057274 A CN113057274 A CN 113057274A
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fermentation
pomegranate juice
pomegranate
fermentation tank
tank
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任宏伟
王钰锟
仪馨允
张立华
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Zaozhuang University
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Zaozhuang University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics

Abstract

The invention aims to provide a rapid, efficient and low-cost pomegranate juice probiotic fermented beverage and a preparation method thereof, which can promote the propagation and growth of lactobacillus, retain the flavor of pomegranate fermented beverage and enrich the mouthfeel of products, and solve the problems of probiotic fermentation of pomegranate juice: firstly, the pomegranate juice has high acidity and is not suitable for survival and propagation of probiotics such as lactobacillus and the like; secondly, the pomegranate juice contains higher polyphenols, has a certain bacteriostatic action and is not beneficial to the growth of some probiotics; thirdly, the taste of the product fermented by a single strain is not rich enough, the invention promotes the propagation and growth of lactobacillus, retains the flavor of the pomegranate fermented beverage and enriches the taste of the product.

Description

Pomegranate juice probiotic beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of fruit juice probiotic fermented beverages, and particularly relates to a technical scheme for producing a pomegranate juice probiotic beverage by fermenting pomegranate juice with lactobacillus and acetobacter.
Background
The fermented probiotic beverage prepared by fermenting some fruit juice with lactobacillus and other strains can improve the original flavor and the health value of the product, the pomegranate juice has very high health value, and the prepared fermented beverage has higher health value.
The invention provides an acid pomegranate juice beverage and an acid pomegranate cake made of fresh pomegranate and a processing method thereof, and the application number is 201811106957.9. The method comprises the steps of firstly, taking fresh pomegranate fruits as raw materials, separating and respectively collecting the outer skins, the diaphragms and the fruit grains of the pomegranate fruits; then, juicing the fruit grains to obtain pomegranate juice and pomegranate seeds, wherein the pomegranate juice is supplemented with skimmed milk powder, cane sugar and a lactic acid bacteria starter to prepare sour pomegranate juice beverage; crushing pomegranate seeds, extracting under reflux to obtain pomegranate extracts, and scattering residues of the pomegranate extracts in an orchard; the pomegranate rind and the diaphragm are steamed and boiled and then are supplemented with pomegranate seed extract, maltose, rock sugar, low-pectin and citric acid to prepare the sour pomegranate cake.
The invention provides a pomegranate fermented lactic acid beverage raw material, application number is 201610142454.1, and discloses a pomegranate fermented lactic acid beverage, which is prepared from the following raw materials: pomegranate, skim milk, pomegranate peel, pomegranate flower, pomegranate bark, pomegranate leaf, pagoda tree leaf, persimmon calyx, quassia tree, isomalt, gentiooligosaccharide, lactobacillus, complex enzyme and bamboo leaf antioxidant. The beverage has sour and sweet taste, moderate concentration, stable state and rich nutrition, and can promote metabolism, enhance immunity, expel toxin, beautify skin, resist oxidation, aging and tumors; the pomegranate is rich in organic selenium, is beneficial to absorption and utilization, and promotes the body function; the pomegranate is prepared by fully utilizing various organs of the pomegranate, performing scientific compatibility with other traditional Chinese medicines, supplementing each other in action, wide in raw materials, low in price and saving in cost; the lactobacillus is fermented at high temperature for the first time to promote the proliferation of the lactobacillus and avoid pollution, and the gentiooligosaccharide is added for the second time to enhance the activity of the lactobacillus for low-temperature long-term fermentation, so that the production of fragrant substances is facilitated; the beverage can be refrigerated at low temperature after filling, and can maintain the activity of lactobacillus in the beverage and promote gastrointestinal function.
The invention provides a pomegranate milk product and a production method thereof, the application number is 200810017401.2, the invention discloses a pomegranate milk product and a production method thereof, wherein, 0.3-50.0% of pomegranate juice is added into the milk product, the PH value of the pomegranate juice pigment is 1-7, and the protein of the finished product is 0.1-20%. The dairy product comprises liquid milk, flavoring milk, sour milk, lactobacillus milk beverage, milk-containing beverage, formula milk powder or solid beverage, and processed cheese. The pomegranate milk product with strong functionality and the dairy product with rich nutrition are reasonably and scientifically combined, the variety of the dairy product is increased, and another nutritional dairy product is provided for consumers.
Lang Yongli et al add water to dilute pomegranate juice, then add lactobacillus to ferment, mix sugar-acid ratio to be optimal after fermentation, then sterilize and pack to finally make pomegranate lactobacillus beverage (Lang Yongli, pomegranate wine and pomegranate lactobacillus beverage fermentation process optimization and flavor and inoxidizability research [ D ]. northwest agriculture and forestry science and technology university, 2017.35-36). Chengzhuo et al mix pomegranate juice, water, honey, milk powder together, then add lactobacillus strains to ferment, finally make pomegranate lactobacillus beverage (chengzhuo, wusong, houzaizhen, etc.. development of pomegranate lactobacillus beverage [ J ] processing of agricultural products, 2019(3): 18-20.). Liu Xiao Cui et al dilute and recover the concentrated juice of pomegranate with drinking water, then add into a fermentation tank, and add white sugar and lactobacillus strains to carry out lactic fermentation, finally obtain pomegranate lactobacillus beverage (Liu Xiao Cui, Lucai Qin, Xujuan, etc.. quality index analysis of different lactobacillus compound fermented pomegranate juice [ J ]. food industry science and technology, 2019, 040(017): 48-55.). The key problem that the existing food industry continuously explores at present is how to reasonably utilize lactic acid bacteria in pomegranate juice to perform anaerobic fermentation so as to improve the nutritive value of the pomegranate juice, dairy products are added into the pomegranate fermented beverage disclosed in the patent application, the process is complicated, and methods disclosed in other documents have the phenomenon of too many exogenous additives and lose the main flavor characteristics of the pomegranate juice serving as a main raw material.
The problems of probiotic fermentation of pomegranate juice are as follows: firstly, the pomegranate juice has high acidity and is not suitable for survival and propagation of probiotics such as lactobacillus and the like; secondly, the pomegranate juice contains higher polyphenols, has a certain bacteriostatic action and is not beneficial to the growth of some probiotics; thirdly, the taste of the product fermented by single strain is not rich enough. The present invention has been made in view of the above problems.
Disclosure of Invention
The processing technology of the currently disclosed pomegranate juice lactic acid bacteria beverage is relatively complex, the cost is relatively high, and the efficiency is relatively low; and the acidity of the pomegranate juice is low, so that the lactobacillus plantarum can not grow and reproduce.
The invention aims to provide a rapid, efficient and low-cost pomegranate juice probiotic fermented beverage and a preparation method thereof, which can promote the propagation and growth of lactobacillus, retain the flavor of pomegranate fermented beverage and enrich the taste of the product, and in order to realize the aim, the technical scheme of the invention is as follows:
a pomegranate juice probiotic beverage comprises the following steps:
step 1, taking mature pomegranate, peeling pomegranate seeds, and juicing;
step 2, using Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0;
step 3, carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use;
step 4, adding lactobacillus plantarum powder into the sterile fermentation tank, wherein the adding amount is 5 per mill of the mass of the target fermentation liquor, then pouring the pomegranate juice pasteurized in the step 3 into the fermentation tank, filling the liquid in the fermentation tank as much as possible, and only leaving 5% of the space inside the fermentation tank;
and 5, fermenting in a dark place by using a closed fermentation tank at the fermentation temperature of 18-20 ℃ for 20 d, detecting the acidity value of the fermentation liquor by using a pH meter after the fermentation is finished, and recording the reading. Meanwhile, pit mud at the bottom of the tank can be repeatedly used;
step 6, transferring the pomegranate juice prepared in the step 1 into a fermentation tank, wherein the volume of the pomegranate juice is about 2/3, inoculating activated fruit wine yeast strains, the inoculation amount is about 0.5 per mill, and fermenting for 10 days at 25 ℃;
step 7, transferring the pomegranate juice yeast fermentation liquor finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 28-30 ℃;
step 8, mixing the fermentation liquor obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation device are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage;
and 9, carrying out sterile filling and storing and transporting at the temperature of 2-4 ℃.
The pomegranate juice probiotic beverage is characterized by comprising the following steps:
step 1, taking mature pomegranate, peeling pomegranate seeds, and juicing;
step 2, using Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0;
step 3, pasteurization: carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use;
step 4, constructing a pomegranate juice lactic acid bacteria fermentation system: adding lactobacillus plantarum powder into an aseptic fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor, then pouring the pomegranate juice pasteurized in the step 3 into the fermentation tank, filling the liquid in the fermentation tank as much as possible, and only leaving 5% of the space inside the fermentation tank;
step 5, carrying out anaerobic fermentation on lactic acid bacteria: the fermentation tank is a closed device, the device is shown in appendix 2, the fermentation temperature is 20 ℃, the fermentation time is 20 d, the fermentation is carried out in dark, a pH meter is used for detecting the acidity value of the fermentation liquor after the fermentation is finished, the reading is recorded, meanwhile, the fermentation liquor is subjected to sensory evaluation, the optimal fermentation temperature is found, and meanwhile, the pit mud at the bottom of the tank can be reused;
step 6, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank, wherein the volume of the pomegranate juice is about 2/3, inoculating activated fruit wine yeast strains, and fermenting at 25 ℃ for 10 days, wherein the inoculation amount is about 0.5 per mill;
step 7, acetic acid bacteria fermentation: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 28 ℃;
step 8, mixing the fermentation liquor obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation device are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage;
step 9, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.
The pomegranate juice probiotic beverage according to claim 1 or 2, wherein the Na2CO3 is food grade.
The preparation method of the pomegranate juice probiotic beverage is characterized by comprising the following steps of:
step 1, taking mature pomegranate, peeling pomegranate seeds, and juicing;
step 2, using Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0;
step 3, pasteurization: carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use;
step 4, constructing a pomegranate juice lactic acid bacteria fermentation system: adding lactobacillus plantarum powder into an aseptic fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor, then pouring the pomegranate juice pasteurized in the step 3 into the fermentation tank, filling the liquid in the fermentation tank as much as possible, and only leaving 5% of the space inside the fermentation tank;
step 5, carrying out anaerobic fermentation on lactic acid bacteria: the fermentation tank is a closed device, the device is shown in appendix 2, the fermentation temperature is 20 ℃, the fermentation time is 20 d, the fermentation is carried out in dark, a pH meter is used for detecting the acidity value of the fermentation liquor after the fermentation is finished, the reading is recorded, meanwhile, the fermentation liquor is subjected to sensory evaluation, the optimal fermentation temperature is found, and meanwhile, the pit mud at the bottom of the tank can be reused;
step 6, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank, wherein the volume of the pomegranate juice is about 2/3, inoculating activated fruit wine yeast strains, and fermenting at 25 ℃ for 10 days, wherein the inoculation amount is about 0.5 per mill;
step 7, acetic acid bacteria fermentation: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 28 ℃;
step 8, mixing the fermentation liquor obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation device are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage;
step 9, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.
The invention solves the problems of probiotic fermentation of pomegranate juice: firstly, the pomegranate juice has high acidity and is not suitable for survival and propagation of probiotics such as lactobacillus and the like; secondly, the pomegranate juice contains higher polyphenols, has a certain bacteriostatic action and is not beneficial to the growth of some probiotics; thirdly, the taste of the product fermented by a single strain is not rich enough, the invention promotes the propagation and growth of lactobacillus, retains the flavor of the pomegranate fermented beverage and enriches the taste of the product.
Drawings
FIG. 1 is a flow chart of the production process of pomegranate juice probiotic beverage according to the present invention;
fig. 2 is a schematic structural diagram of a pomegranate juice probiotic beverage fermentation device of the present invention.
In the drawings: 1. a first drain port; 2. a discharge port; 3. a temperature PH probe digital display instrument; 4. fermentation liquor; 5. a transparent visual hose; 6. a feed inlet; 7. an acid and alkali adding port; 8. an air duct; 9. a safe room; 10. an exhaust hole; 11. an air duct; 12. sealing liquid; 13. a second sewage draining outlet; 14. a main fermentation tank; 15. a safety device.
Detailed Description
The invention is further described with reference to the accompanying figures 1-2 of the specification,
the fermentation tank used in the invention is an existing device and comprises a main fermentation tank and a safety device, wherein the safety device is connected to one side of the main fermentation tank, a first sewage outlet 1 is formed in the bottom of the main fermentation tank, a discharge outlet 2 is formed in the side face of the main fermentation tank, a feed inlet 6 is formed in the top of the main fermentation tank, a transparent visual hose 5 and a temperature and PH probe digital display instrument 3 are further arranged on the side face of the main fermentation tank, the top of the main fermentation tank is connected with the safety device 15 through an air duct 11, a safety chamber 9 is arranged in the safety device, an exhaust hole 10 is formed in the side face of the safety device, an air duct 11 is arranged in.
A method for producing pomegranate juice probiotic beverage comprises the following technical scheme (the technical route is shown in figure 1 with reference to the description):
firstly, squeezing fresh pomegranate juice: taking mature pomegranate, peeling pomegranate seeds, and squeezing juice.
Regulating the pH value of the pomegranate juice: using food-grade Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0.
③ pasteurization: and (4) carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use.
Fourthly, constructing a pomegranate juice lactic acid bacteria fermentation system: and (3) putting the lactobacillus plantarum powder into the sterile fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor. The pasteurized pomegranate juice from step 3 was then poured into the fermentor, which was filled as much as possible, leaving only 5% of the space inside the fermentor.
Fermenting the lactic acid bacteria anaerobically: the fermenter was a closed unit, see appendix 2. And (3) fermenting at the fermentation temperature of 18-20 ℃ for 20 d in a dark place, detecting the acidity value of the fermentation liquor by using a pH meter after the fermentation is finished, and recording the reading. Meanwhile, the pit mud at the bottom of the tank can be reused.
Sixthly, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank with the volume of about 2/3, inoculating activated fruit wine yeast strains with the inoculation amount of about 0.5 per mill, and fermenting for 10 days at the temperature of 25 ℃.
Fermenting acetic acid bacteria: and (3) transferring the pomegranate juice yeast fermentation liquor finished in the step (6) into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at the temperature of 28-30 ℃.
Mixing the fermentation liquids obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation devices are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage.
Ninthly, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.
The production method of the pomegranate juice probiotic beverage is characterized by comprising the following steps: 1/2 the pomegranate juice is fermented by lactobacillus, 1/2 pomegranate juice is fermented by yeast and acetic acid bacteria for 2 times, and the two are mixed and aged, thereby increasing the flavor of the probiotic beverage and improving the taste.
1. Examples of the embodiments
Example 1:
firstly, squeezing fresh pomegranate juice: taking mature pomegranate, peeling pomegranate seeds, and squeezing juice.
Regulating the pH value of the pomegranate juice: using food-grade Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0.
③ pasteurization: and (4) carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use.
Fourthly, constructing a pomegranate juice lactic acid bacteria fermentation system: and (3) putting the lactobacillus plantarum powder into the sterile fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor. The pasteurized pomegranate juice from step 3 was then poured into the fermentor, which was filled as much as possible, leaving only 5% of the space inside the fermentor.
Fermenting the lactic acid bacteria anaerobically: the fermenter was a closed unit, see appendix 2. And (3) respectively controlling the fermentation temperature to be 20 ℃ and the fermentation time to be 20 d, carrying out dark fermentation in dark, detecting the acidity value of the fermentation liquor by using a PH meter after the fermentation is finished, and recording the reading. And simultaneously, carrying out sensory evaluation on the fermentation liquor, and searching for the optimal fermentation temperature. Meanwhile, the pit mud at the bottom of the tank can be reused.
Sixthly, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank with the volume of about 2/3, inoculating activated fruit wine yeast strains with the inoculation amount of about 0.5 per mill, and fermenting for 10 days at the temperature of 25 ℃.
Fermenting acetic acid bacteria: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting at 28 ℃ for 10 days.
Eighthly, mixing the fermentation liquids obtained in the steps (5) and (7) in the same volume of 1:1, ageing, wherein the fermentation conditions and the fermentation devices are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage.
Ninthly, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at 2-4 deg.C.
Example 2:
firstly, squeezing fresh pomegranate juice: taking mature pomegranate, peeling pomegranate seeds, and squeezing juice.
Regulating the pH value of the pomegranate juice: using food-grade Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0.
③ pasteurization: and (4) carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use.
Fourthly, constructing a pomegranate juice lactic acid bacteria fermentation system: and (3) putting the lactobacillus plantarum powder into the sterile fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor. The pasteurized pomegranate juice from step 3 was then poured into the fermentor, which was filled as much as possible, leaving only 5% of the space inside the fermentor.
Fermenting the lactic acid bacteria anaerobically: the process was set up with two fermentation groups, one blank group, one experimental group. The fermentation temperature of the two groups of devices is 18 ℃, the fermentation time is 20 d, the fermentation is carried out in dark, the fermentation tank is a closed device, and the device is shown in the appendix. Adding pasteurized high-concentration Na through acid-base port of fermentation device on the third day of fermentation2CO3The solution (cooled to room temperature) is kept at a pH of 5.0-6.0 in the fermenter. Na addition was stopped after one week2CO3And (3) solution. After the fermentation is finished, detecting the acidity values of the fermentation liquids of the blank group and the experimental group by using a PH meter, recording the readings, and simultaneously carrying out sensory evaluation so as to perfect the fermentation process; the pit mud at the bottom of the tank can be reused.
Sixthly, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank with the volume of about 2/3, inoculating activated fruit wine yeast strains with the inoculation amount of about 0.5 per mill, and fermenting for 10 days at the temperature of 25 ℃.
Fermenting acetic acid bacteria: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 30 ℃.
Mixing the fermentation liquids obtained in the steps (5) and (7) according to the volume ratio of 5:1, ageing for 20 days under the condition that the fermentation conditions and the fermentation devices are completely consistent with those in the step (5), and naturally clarifying to obtain the pomegranate juice probiotic beverage.
Ninthly, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.
Example 3:
firstly, squeezing fresh pomegranate juice: taking mature pomegranate, peeling pomegranate seeds, and squeezing juice.
Regulating the pH value of the pomegranate juice: using food-grade Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solutions ofUsing Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0.
③ pasteurization: and (4) carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use.
Fourthly, constructing a pomegranate juice lactic acid bacteria fermentation system: and (3) putting the lactobacillus plantarum powder into the sterile fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor. The pasteurized pomegranate juice from step 3 was then poured into the fermentor, which was filled as much as possible, leaving only 5% of the space inside the fermentor.
Fermenting the lactic acid bacteria anaerobically: the fermenter was a closed unit, see appendix 2. And (4) fermenting at the fermentation temperature of 19 ℃ for 20 d in a dark place, detecting the acidity value of the fermentation liquor by using a pH meter after the fermentation is finished, and recording the reading. Meanwhile, the pit mud at the bottom of the tank can be reused.
Sixthly, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank with the volume of about 2/3, inoculating activated fruit wine yeast strains with the inoculation amount of about 0.5 per mill, and fermenting for 10 days at the temperature of 25 ℃.
Fermenting acetic acid bacteria: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 29 ℃.
Mixing the fermentation liquids obtained in the steps (5) and (7) according to the volume ratio of 10:1, ageing for 20 days under the condition that the fermentation conditions and the fermentation devices are completely consistent with those in the step (5), and naturally clarifying to obtain the pomegranate juice probiotic beverage.
Ninthly, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.

Claims (4)

1. A pomegranate juice probiotic beverage comprises the following steps:
step 1, taking mature pomegranate, peeling pomegranate seeds, and juicing;
step 2, using Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0;
step 3, carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use;
step 4, adding lactobacillus plantarum powder into the sterile fermentation tank, wherein the adding amount is 5 per mill of the mass of the target fermentation liquor, then pouring the pomegranate juice pasteurized in the step 3 into the fermentation tank, filling the liquid in the fermentation tank as much as possible, and only leaving 5% of the space inside the fermentation tank;
step 5, fermenting in a dark place by using a closed fermentation tank at the fermentation temperature of 18-20 ℃ for 20 d, detecting the acidity value of the fermentation liquor by using a pH meter after the fermentation is finished, and recording the reading, wherein the pit mud at the bottom of the tank can be reused;
step 6, transferring the pomegranate juice prepared in the step 1 into a fermentation tank, wherein the volume of the pomegranate juice is about 2/3, inoculating activated fruit wine yeast strains, the inoculation amount is about 0.5 per mill, and fermenting for 10 days at 25 ℃;
step 7, transferring the pomegranate juice yeast fermentation liquor finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 28-30 ℃;
step 8, mixing the fermentation liquor obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation device are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage;
and 9, carrying out sterile filling and storing and transporting at the temperature of 2-4 ℃.
2. The pomegranate juice probiotic beverage according to claim 1, comprising the steps of:
step 1, taking mature pomegranate, peeling pomegranate seeds, and juicing;
step 2, using Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3The powder is dissolved in proper amount of purePreparing Na in purified water2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0;
step 3, pasteurization: carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use;
step 4, constructing a pomegranate juice lactic acid bacteria fermentation system: adding lactobacillus plantarum powder into an aseptic fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor, then pouring the pomegranate juice pasteurized in the step 3 into the fermentation tank, filling the liquid in the fermentation tank as much as possible, and only leaving 5% of the space inside the fermentation tank;
step 5, carrying out anaerobic fermentation on lactic acid bacteria: the fermentation tank is a closed device, the device is shown in appendix 2, the fermentation temperature is 20 ℃, the fermentation time is 20 d, the fermentation is carried out in dark, a pH meter is used for detecting the acidity value of the fermentation liquor after the fermentation is finished, the reading is recorded, meanwhile, the fermentation liquor is subjected to sensory evaluation, the optimal fermentation temperature is found, and meanwhile, the pit mud at the bottom of the tank can be reused;
step 6, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank, wherein the volume of the pomegranate juice is about 2/3, inoculating activated fruit wine yeast strains, and fermenting at 25 ℃ for 10 days, wherein the inoculation amount is about 0.5 per mill;
step 7, acetic acid bacteria fermentation: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 28 ℃;
step 8, mixing the fermentation liquor obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation device are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage;
step 9, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.
3. The pomegranate juice probiotic beverage according to claim 1 or 2, wherein the Na2CO3 is food grade.
4. A method of preparing a pomegranate juice probiotic beverage according to claim 1 or claim 2 or claim 3, comprising the steps of:
step 1, taking mature pomegranate, peeling pomegranate seeds, and juicing;
step 2, using Na2CO3Adjusting pH value of Sucus Punicae Granati, adding appropriate amount of Na2CO3Dissolving the powder in appropriate amount of purified water to prepare Na2CO3Solution of Na2CO3The pH value of the pomegranate juice is properly adjusted by the solution, and the final pH value of the pomegranate juice is 7.5-8.0;
step 3, pasteurization: carrying out pasteurization treatment on the pomegranate juice adjusted in the step 2, and sealing and cooling for later use;
step 4, constructing a pomegranate juice lactic acid bacteria fermentation system: adding lactobacillus plantarum powder into an aseptic fermentation tank, wherein the adding amount of the lactobacillus plantarum powder is 5 per mill of the mass of the target fermentation liquor, then pouring the pomegranate juice pasteurized in the step 3 into the fermentation tank, filling the liquid in the fermentation tank as much as possible, and only leaving 5% of the space inside the fermentation tank;
step 5, carrying out anaerobic fermentation on lactic acid bacteria: the fermentation tank is a closed device, the device is shown in appendix 2, the fermentation temperature is 20 ℃, the fermentation time is 20 d, the fermentation is carried out in dark, a pH meter is used for detecting the acidity value of the fermentation liquor after the fermentation is finished, the reading is recorded, meanwhile, the fermentation liquor is subjected to sensory evaluation, the optimal fermentation temperature is found, and meanwhile, the pit mud at the bottom of the tank can be reused;
step 6, pomegranate juice yeast fermentation: transferring the pomegranate juice prepared in the step 1 into a fermentation tank, wherein the volume of the pomegranate juice is about 2/3, inoculating activated fruit wine yeast strains, and fermenting at 25 ℃ for 10 days, wherein the inoculation amount is about 0.5 per mill;
step 7, acetic acid bacteria fermentation: transferring the pomegranate juice yeast fermentation liquid finished in the step 6 into a sterilized fermentation tank, leaving 20% of space in the fermentation tank, inoculating acetic acid strains with the inoculation amount of about 1 per mill, and fermenting for 10 days at 28 ℃;
step 8, mixing the fermentation liquor obtained in the steps (5) and (7) in a volume ratio of 1: 1-10: 1, ageing, wherein the fermentation conditions and the fermentation device are completely consistent with those in the step (5), ageing for 20 days, and naturally clarifying to obtain the pomegranate juice probiotic beverage;
step 9, filling and storing the pomegranate juice probiotic beverage: sterile filling, and storing and transporting at the temperature of 2-4 ℃.
CN202110492557.1A 2021-05-07 2021-05-07 Pomegranate juice probiotic beverage and preparation method thereof Pending CN113057274A (en)

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CN113966797A (en) * 2021-11-12 2022-01-25 山东美果来食品有限公司 Preparation method of anti-aging pomegranate juice beverage
CN114027504A (en) * 2021-12-01 2022-02-11 山东美果来食品有限公司 Preparation method of probiotic pomegranate juice beverage

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US20110142990A1 (en) * 2009-12-15 2011-06-16 Jacob Ludwig Manfred Polyphenol - containing products
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CN106987514A (en) * 2017-05-03 2017-07-28 天津科技大学 A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof
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