CN113854454A - Composite prebiotics fruit and vegetable fermented juice and preparation method thereof - Google Patents
Composite prebiotics fruit and vegetable fermented juice and preparation method thereof Download PDFInfo
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- CN113854454A CN113854454A CN202111135509.3A CN202111135509A CN113854454A CN 113854454 A CN113854454 A CN 113854454A CN 202111135509 A CN202111135509 A CN 202111135509A CN 113854454 A CN113854454 A CN 113854454A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 42
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 22
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 229920001353 Dextrin Polymers 0.000 claims abstract description 23
- 239000004375 Dextrin Substances 0.000 claims abstract description 23
- 235000019425 dextrin Nutrition 0.000 claims abstract description 23
- 239000006041 probiotic Substances 0.000 claims abstract description 21
- 235000018291 probiotics Nutrition 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 20
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims abstract description 19
- 239000000832 lactitol Substances 0.000 claims abstract description 19
- 229960003451 lactitol Drugs 0.000 claims abstract description 19
- 235000010448 lactitol Nutrition 0.000 claims abstract description 19
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 18
- 230000000529 probiotic effect Effects 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000005303 weighing Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000009924 canning Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 238000007514 turning Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 abstract description 10
- 230000000968 intestinal effect Effects 0.000 abstract description 7
- 230000007413 intestinal health Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
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- 235000019634 flavors Nutrition 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
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- 235000013305 food Nutrition 0.000 description 7
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- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010016766 flatulence Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 230000000378 dietary effect Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
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- 230000001502 supplementing effect Effects 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a composite prebiotics fruit and vegetable fermented juice and a preparation method thereof, wherein the composite prebiotics fruit and vegetable fermented juice comprises, by weight, 76-78% of liquid lactitol, 5-7% of resistant dextrin, 6-8% of xylo-oligosaccharide solution, 0.5-1.5% of compound probiotic fruit and vegetable concentrated solution and 8-10% of dried orange peel enzyme. The method comprises the following steps: the method comprises the steps of acceptance, weighing, mixed heating, heat preservation and sterilization, cooling, blending, canning and inspection. The composite prebiotics fruit and vegetable fermented juice prepared by the invention has good flavor, does not increase blood sugar, can improve intestinal micro-ecology and promote intestinal health, directly uses the lactitol and the xylo-oligosaccharide in liquid, can reduce the process of dissolving by adding water, and improves the production efficiency; the dried orange peel enzyme solution is used for dissolving the resistant dextrin, so that the using amount of water can be reduced, and the soluble solid content of the product can be maintained; the tangerine peel enzyme is sterilized, so that microorganisms in the tangerine peel enzyme can be inactivated, enzymes in the tangerine peel enzyme can be inactivated, and the product is not fermented and changed at the later stage.
Description
Technical Field
The invention relates to the technical field of food, in particular to a composite prebiotics fruit and vegetable fermented juice and a preparation method thereof.
Background
The intestinal tract is the largest digestive organ of a human body, food eaten every day is digested to convert the food into nutrient substances for the human body to maintain normal physiological functions, and the intestinal tract also has the function of expelling toxin and discharges digestive residues and byproducts out of the body so as to ensure the health of the human body. Therefore, the intestinal tract is an important organ of the human body, and the function of the intestinal tract is good or not, which is directly related to the health of the human body and the life span and the life quality of people.
With the refinement of dietary structure, high fat and high saccharification, as well as the disturbance of life rhythm and the increase of life pressure and other factors, more and more people are seriously troubled by intestinal tract problems. People often have constipation and difficult defecation, people cannot absorb nutrition no matter how they eat the food, people easily have diarrhea after eating the food slightly, and the like, which are the manifestations of unhealthy intestines.
The intestinal microecological balance refers to the balance of microbial population in the intestinal tract and the balance of beneficial bacteria and harmful bacteria, and is an index for judging whether the intestinal tract is healthy or not. Constipation, diarrhea, flatulence, indigestion and absorption and other symptoms are manifestations of intestinal flora imbalance, so that the maintenance of intestinal microecological balance is very important for intestinal health and body health.
Bacteria in human bodies are divided into harmful bacteria and beneficial bacteria, and if the harmful bacteria and the beneficial bacteria in intestinal tracts are too much and too little, the intestinal problems can be caused. Normally, the quantity of beneficial bacteria is obviously more than that of harmful bacteria, and a relative balance state is maintained, but under the condition of some external stimulation or autoimmune stimulation, the harmful bacteria can be rapidly propagated, invade the territory of the beneficial bacteria, inhibit the propagation of the beneficial bacteria, and continuously carry out vicious circle, so that the beneficial bacteria become an absolute main part in intestinal tracts, the microecological balance is broken, and further, the intestinal tract problem is caused. Therefore, in order to minimize or eliminate the intestinal tract problems, it is necessary to provide conditions for the propagation of beneficial bacteria in the intestinal tract as much as possible so that the beneficial bacteria dominate and the invasion of harmful bacteria can be prevented.
However, few composite prebiotics fruit and vegetable fermentation juices which have good flavor and do not increase blood sugar, can improve intestinal microecology and promote intestinal health are available in the market at present.
Disclosure of Invention
In view of the above, the invention aims to provide a composite prebiotics fruit and vegetable fermented juice and a preparation method thereof to solve the problems in the prior art.
A composite prebiotics fruit and vegetable fermented juice comprises, by weight, 76-78% of liquid lactitol, 5-7% of resistant dextrin, 6-8% of xylo-oligosaccharide solution, 0.5-1.5% of compound probiotic fruit and vegetable concentrated solution and 8-10% of dried orange peel enzyme.
A preparation method of composite prebiotics fruit and vegetable fermented juice specifically comprises the following steps:
the method comprises the following steps: checking and accepting the raw materials, checking the raw materials according to raw material standards, and checking and warehousing the qualified raw materials;
step two: weighing, namely weighing all materials according to the feeding amount;
step three: mixing and heating, putting the dried orange peel enzyme into a heat-preservation blending tank, and adding the resistant dextrin while stirring until the resistant dextrin is completely dissolved. Heating to 80 ℃ while stirring;
step four: preserving heat and sterilizing, maintaining the temperature at 80 ℃, and preserving heat and sterilizing the materials for 20-50 minutes;
step five: cooling and blending, turning off a heating power supply, cooling the material to below 40 ℃, putting the compound probiotic fruit and vegetable concentrated solution, liquid lactitol and xylo-oligosaccharide solution into a blending tank, and stirring for 10-25 minutes;
step six: canning, wherein 10-50ml of the composite film bag can be canned, and can be canned according to different packaging modes and specifications according to requirements;
step seven: and (5) checking, namely checking according to an execution standard.
Further, according to the weight ratio, the liquid lactitol is 77%, the resistant dextrin is 6%, the xylo-oligosaccharide solution is 7%, the compound probiotic fruit and vegetable concentrated solution is 1%, and the dried orange peel enzyme is 9%.
Furthermore, the model of the heat-preservation blending tank is GMT-150.
By adopting the technical scheme, the method has the following beneficial effects:
the composite prebiotics fruit and vegetable fermented juice prepared by the invention has good flavor, does not increase blood sugar, can improve intestinal micro-ecology and promote intestinal health, directly uses the lactitol and the xylo-oligosaccharide in liquid, can reduce the process of dissolving by adding water, and improves the production efficiency; the dried orange peel enzyme solution is used for dissolving the resistant dextrin, so that the using amount of water can be reduced, and the soluble solid content of the product can be maintained; the dried orange peel enzyme is sterilized, so that microorganisms and enzymes in the dried orange peel enzyme can be inactivated, the product is not fermented and changed at the later stage, and the shelf life of the product is prolonged; the heat preservation and sterilization are carried out for 20-50 minutes at the temperature of 75-80 ℃, so that the microorganisms and the enzyme activity can be effectively killed, and the flavor and the taste can not be obviously changed.
Detailed Description
The technical solution of the present invention is described in more detail and fully below.
Example 1: a composite prebiotics fruit and vegetable fermented juice is prepared by accurately weighing 154kg of liquid lactitol, 12kg of resistant dextrin, 14kg of xylo-oligosaccharide solution, 2kg of compound probiotic fruit and vegetable enzyme solution and 18kg of dried orange peel enzyme according to the weight ratio.
A preparation method of composite prebiotics fruit and vegetable fermented juice specifically comprises the following steps:
the method comprises the following steps: and (4) acceptance: inspecting and warehousing the raw materials according to raw material standards;
step two: weighing: accurately weighing liquid lactitol, resistant dextrin, xylo-oligosaccharide liquid, compound probiotic fruit and vegetable enzyme and dried orange peel enzyme.
Step three: mixing and heating: and putting the dried orange peel enzyme into a stirring and heat-preserving blending tank, stirring, and adding the resistant dextrin while stirring until the resistant dextrin is completely dissolved. The mixture was heated to 80 ℃ with stirring.
Step four: heating to 80 ℃ while stirring, stopping stirring, and sterilizing the materials for 30 minutes.
Step five: turning off the heating power supply, cooling to below 40 deg.C, adding the compound probiotic fruit and vegetable concentrated solution, xylo-oligosaccharide solution and liquid lactitol into the blending tank, and stirring for 15 min.
Step six: the composite film strips were canned at 10 ml/bag.
Step seven: and (4) checking: the test is performed according to the execution standard.
Example 2: a composite prebiotics fruit and vegetable fermented juice is prepared by accurately weighing 77kg of liquid lactitol, 6kg of resistant dextrin, 7kg of xylo-oligosaccharide solution, 1kg of compound probiotic fruit and vegetable enzyme solution and 9kg of dried orange peel enzyme according to the weight ratio.
A preparation method of composite prebiotics fruit and vegetable fermented juice specifically comprises the following steps:
the method comprises the following steps: and (4) acceptance: inspecting and warehousing the raw materials according to raw material standards;
step two: weighing: accurately weighing liquid lactitol, resistant dextrin, xylo-oligosaccharide liquid, compound probiotic fruit and vegetable enzyme and dried orange peel enzyme.
Step three: mixing and heating: and putting the dried orange peel enzyme into a stirring and heat-preserving blending tank, stirring, and adding the resistant dextrin while stirring until the resistant dextrin is completely dissolved. The mixture was heated to 80 ℃ with stirring.
Step four: heating to 80 ℃ while stirring, stopping stirring, and sterilizing the materials for 30 minutes.
Step five: turning off the heating power supply, cooling to below 40 deg.C, adding the compound probiotic fruit and vegetable concentrated solution, xylo-oligosaccharide solution and liquid lactitol into the blending tank, and stirring for 15 min.
Step six: the sterile glass bottles were filled in 30 ml/bottle jars.
Step seven: and (4) checking: the test is performed according to the execution standard.
Example 3: a composite prebiotics fruit and vegetable fermented juice comprises 308kg of liquid lactitol, 24kg of resistant dextrin, 28kg of xylo-oligosaccharide liquid, 4kg of compound probiotic fruit and vegetable enzyme liquid and 36kg of dried orange peel enzyme according to the weight ratio.
A preparation method of composite prebiotics fruit and vegetable fermented juice specifically comprises the following steps:
the method comprises the following steps: and (4) acceptance: inspecting and warehousing the raw materials according to raw material standards;
step two: weighing: accurately weighing liquid lactitol, resistant dextrin, xylo-oligosaccharide liquid, compound probiotic fruit and vegetable enzyme liquid and dried orange peel enzyme.
Step three: mixing and heating: and putting the dried orange peel enzyme into a stirring and heat-preserving blending tank, stirring, and adding the resistant dextrin while stirring until the resistant dextrin is completely dissolved. The mixture was heated to 80 ℃ with stirring.
Step four: heating to 80 ℃ while stirring, stopping stirring, and sterilizing the materials for 30 minutes.
Step five: turning off the heating power supply, cooling to below 40 deg.C, adding the compound probiotic fruit and vegetable concentrated solution, xylo-oligosaccharide solution and liquid lactitol into the blending tank, and stirring for 15 min.
Step six: canning, namely canning the materials into a food-grade PE barrel with the specification of 20 kg/barrel.
Step seven: and (4) checking: the test is performed according to the execution standard.
The compound prebiotics used in the invention is a substance capable of promoting the propagation of beneficial bacteria, is equivalent to food of the beneficial bacteria, and can stably propagate the beneficial bacteria by supplementing the food of the beneficial bacteria, thereby inhibiting the growth of harmful bacteria.
The compound probiotic fruit and vegetable concentrated solution is fermentation liquor prepared by fermenting dozens of mixed fruits and vegetables by using probiotics, wherein the fermentation liquor contains probiotics, metabolites of the probiotics and nutrient substances of the mixed fruits and vegetables. After the fruits and vegetables are fermented, sugar is reduced, acidity is increased, various acids such as lactic acid, malic acid and acetic acid can be generated, and antioxidant substances such as phenols and flavonoids can be generated to help a human body to remove free radicals.
As is well known, dried orange peel is a substance which is very effective for intestinal health, and is especially obvious in flatulence, hiccup and dysentery. The dried orange peel enzyme is prepared by fermenting traditional Chinese medicine dried orange peel through probiotics, is similar to fermented fruit and vegetable juice, but the tangerine peel contains bioactive components such as tangerine peel alkaloid, tangerine peel polysaccharide, tangerine peel flavone, tangerine peel pectin and the like, and the components such as the tangerine peel pectin and the like can be fully decomposed after being fermented, so that the bioavailability of the tangerine peel is improved.
Lactitol, a sweet substance, does not cause the increase of blood sugar in human bodies, and is very friendly to diabetics and weight control people.
Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (4)
1. The composite prebiotics fruit and vegetable fermented juice is characterized by comprising 76-78% of liquid lactitol, 5-7% of resistant dextrin, 6-8% of xylo-oligosaccharide solution, 0.5-1.5% of compound probiotic fruit and vegetable concentrated solution and 8-10% of dried orange peel enzyme according to the weight ratio.
2. A preparation method of composite prebiotics fruit and vegetable fermented juice is characterized by comprising the following steps:
the method comprises the following steps: checking and accepting the raw materials, checking the raw materials according to raw material standards, and checking and warehousing the qualified raw materials;
step two: weighing, namely weighing all materials according to the feeding amount;
step three: mixing and heating, putting the dried orange peel enzyme into a heat-preservation blending tank, and adding the resistant dextrin while stirring until the resistant dextrin is completely dissolved. Heating to 80 ℃ while stirring;
step four: preserving heat and sterilizing, maintaining the temperature at 80 ℃, and preserving heat and sterilizing the materials for 20-50 minutes;
step five: cooling and blending, turning off a heating power supply, cooling the material to below 40 ℃, putting the compound probiotic fruit and vegetable concentrated solution, liquid lactitol and xylo-oligosaccharide solution into a blending tank, and stirring for 10-25 minutes;
step six: canning, wherein 10-50ml of the composite film bag can be canned, and can be canned according to different packaging modes and specifications according to requirements;
step seven: and (5) checking, namely checking according to an execution standard.
3. The composite prebiotic fruit and vegetable fermented juice according to claim 1, wherein the liquid lactitol is 77%, the resistant dextrin is 6%, the xylo-oligosaccharide solution is 7%, the compound probiotic fruit and vegetable concentrated solution is 1%, and the dried orange peel enzyme is 9% in weight ratio.
4. The method for preparing the composite prebiotic fruit and vegetable fermented juice according to claim 2, wherein the heat-preservation blending tank is GMT-150.
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| CN108094816A (en) * | 2018-01-19 | 2018-06-01 | 湖南康琪壹佰生物科技有限公司 | A kind of pectase solid beverage and preparation method thereof |
| CN109198356A (en) * | 2018-11-23 | 2019-01-15 | 温友来 | A kind of solid beverage and preparation method thereof with adjusting function of intestinal canal |
| CN111280251A (en) * | 2018-12-06 | 2020-06-16 | 顾明友 | Resistant dextrin yoghourt and preparation method thereof |
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- 2021-09-27 CN CN202111135509.3A patent/CN113854454A/en active Pending
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|---|---|---|---|---|
| CN1919064A (en) * | 2006-09-05 | 2007-02-28 | 李芮光 | Fresh spirulina nutrient solution and method for making same |
| CN108094816A (en) * | 2018-01-19 | 2018-06-01 | 湖南康琪壹佰生物科技有限公司 | A kind of pectase solid beverage and preparation method thereof |
| CN109198356A (en) * | 2018-11-23 | 2019-01-15 | 温友来 | A kind of solid beverage and preparation method thereof with adjusting function of intestinal canal |
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Application publication date: 20211231 |