CN1194638C - Bifidobacterial fruit-vegetable beverage and its preparing process - Google Patents
Bifidobacterial fruit-vegetable beverage and its preparing process Download PDFInfo
- Publication number
- CN1194638C CN1194638C CNB021336113A CN02133611A CN1194638C CN 1194638 C CN1194638 C CN 1194638C CN B021336113 A CNB021336113 A CN B021336113A CN 02133611 A CN02133611 A CN 02133611A CN 1194638 C CN1194638 C CN 1194638C
- Authority
- CN
- China
- Prior art keywords
- fruit
- juice
- culture
- beverage
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a Bifidobacterial fruit-vegetable beverage and a preparing method thereof. In the formulation, the beverage comprises 10 to 30% of fresh fruit juice, 5 to 25% of fresh vegetable juice, 2 to 8% of Bifidobacterium culture, 1 to 6% of lactobacillus culture or/and 1 to 6% of streptococcus thermophilus culture, water, 0.1 to 0.25% of stabilizing agent and 0.05 to 8% of flavouring agent. An instant sterilization technology at ultra-high temperature is adopted in the process of preparation. The present invention is characterized in that fruit and vegetables are properly compounded; physiological bacteria important to human bodies are sieved for fermenting the compound, and the fruit-vegetable beverage is changed into a fermentation type from a blending type. The nutrient components and the health care value of the original fruit-vegetable juice are obviously increased, and the fruit-vegetable beverage has longer shelf life.
Description
Technical field
The invention belongs to technical field of beverage, be specifically related to beverage made of fruits or vegetables a kind of fermented type, that have multiple nutrients value.
Technical background
Vegetables, fruit are indispensable nutriments during people live.China is populous, and the soil is vast, is the big producing country of vegetables, fruit, but still lacks the deep process technology to vegetable and fruit at present, causes annual a large amount of vegetables, fruit to rot, and can not get effective utilization, causes very big loss to national economy.At present domestic have a spot of common fruit juice, vegetable juice or a Juice listing, but they all are that vegetables, fruit are simply got juice, fresh-keeping and get, belong to converting and join type fruit juice, and all there is certain defective in it on nutritional labeling and the time of guaranteeing the quality.
Summary of the invention
The objective of the invention is to problem at the prior art existence, a kind of Bifidobacterial fruit-vegetable beverage is provided, fruits and vegetables is suitably arranged in pairs or groups, and filter out body weight for humans and want the physiology bacterial classification that they are carried out fermentation process, make the nutritional labeling and the health care value of former Juice be improved, and have the longer shelf-life.
Technical scheme of the present invention is as follows:
The prescription of Bifidobacterial fruit-vegetable beverage comprises fruit drink 10-30%, fresh vegetables juice 5-25%, and bifidobacterium culture 2-8%, lactobacillus culture 1-6% is or/and thermophilic streptococci cultures 1-6% and water.
Also include in addition and be added with stabilizing agent 0.1-0.25%, flavor enhancement 0.05-8%.
Wherein, fruit drink can be any fruit syrup such as cider, living pear juice, orange juice, orange juice, coffee-juice, grape juice, Coconut Juice.Fresh vegetables juice can be that any vegetables of squeezing the juice such as carrot juice, tomato juice, watermelon juice, Pumpkin Juice, green vegetables juice make.
The Bifidobacterium of being screened can be bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum and bifidobacterium breve etc.
The lactobacillus culture that is screened can be lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus plantarum, lactobacillus fermenti, cheese lactobacillus etc.
The thermophilic streptococci cultures that is screened can be substituted by Lactococcus lactis, streptococcus lactis, saccharomycete etc.
Selected stabilizing agent is the stabilizing agent of beverage routine, as yoghourt stabilizer A, B, C, D, agar etc.Selected flavor enhancement also is a beverage flavor enhancement commonly used, comprises flavoring essence, white sugar and other sweetener.
The preparation method of above-mentioned Bifidobacterial fruit-vegetable beverage may further comprise the steps:
(1) batching: fruit drink and fresh vegetables juice are added stabilizing agent, white sugar, at 80-100 ℃ of heating down, stirring and evenly mixing;
(2) homogeneous, pressure 20-30Mpa;
(3) superhigh temperature instantaneously sterilising;
(4) cooling, adds flavor enhancement by temperature 37-45 ℃;
(5) add bacterial classification and ferment, temperature 37-45 ℃, time 1-5 hour, pH value 4.0-5.
(6) heat up, temperature 80-100 ℃, time 10-20 minute;
(7) superhigh temperature instantaneously sterilising;
(8) hot aseptic canning, quality inspection, finished product.
Advantage of the present invention is:
1, this beverage raw material source is wide, cheap, and the beverage price is accepted for consumers in general easily.
2, this drink is the fermented type Juice, convert with tradition and to join the type Juice and compare, various vitamins in the Juice after lineup's body weight such as Bifidobacterium are wanted the fermentation of physiology bacterium significantly raise, contain a large amount of lactic acid, acetic acid and an amount of protein, crude fat, total reducing sugar and acidity, very favourable to health.
3, this drink adopts modern biotechnology, and wherein Bifidobacterium makes the nutriment in the raw material further decompose and distillation during the fermentation, and human body is easier to absorb, and the nutritional labeling of the former Juice that greatly distilled belongs to biological health type drink.Simultaneously it has the numerous physiological functions of lactic acid bacteria such as Bifidobacterium, can regulate intestinal flora, strengthens immunity of organisms, antitumor, anti-infective, anti-ageing, ionizing radiation-resistant and reducing blood lipid.
4, this drink has adopted three kinds of fermented bacteriums to the human body beneficial, utilize the principle of anaerobic bacteria (needing anaerobic environment in the bifidobacterium growth breeding) and aerobic bacteria (lactobacillus and streptococcus thermophilus need oxygen consumption in the growth and breeding process) symbiosis, they can be mutually promoted during the fermentation, can shorten fermentation time, produce a large amount of lactic acid, improve mouthfeel, improve the quality of products, extend the shelf life.
5, this drink has adopted advanced superhigh temperature instantaneously sterilising technology in technology, and sterilization effect is good, and the nutritional labeling in the drink can be not destroyed.
The specific embodiment
Embodiment 1: living pears type prescription, in drink total amount 100Kg:
Living pear juice 20%, carrot juice 10%, white sugar 7%, bifidobacterium bifidum 5%, Lactobacillus plantarum 2%, streptococcus thermophilus 2%, stabilizing agent 0.2%, flavoring pear essence 0.1%, all the other are water.
The preparation method:
1, batching: living pear juice and carrot juice are added stabilizing agent, white sugar, at 80-100 ℃ of heating down, stirring and evenly mixing;
2, homogeneous, pressure 20-30Mpa;
3, superhigh temperature instantaneously sterilising: temperature 120-160 ℃, time 1-5 second;
4, cooling, adds essence by temperature 37-45 ℃;
5, add zymophytes such as lactobacillus, streptococcus thermophilus, Bifidobacterium and ferment, temperature 37-45 ℃, time 1-5 hour, pH value 4.0-5.
6, heat up, temperature 80-100 ℃, time 10-20 minute;
7, superhigh temperature instantaneously sterilising: temperature 120-160 ℃, time 1-5 second;
8, hot aseptic canning, quality inspection gets finished product.
Embodiment 2: orange type prescription, in drink total amount 100Kg:
Orange juice 20%, carrot juice 10%, white sugar 7%, bifidobacterium bifidum 5%, lactobacillus acidophilus 2%, streptococcus thermophilus 2%, stabilizing agent 0.2%, essence 0.1%, all the other are water.Preparation is with example 1.
Embodiment 3: the apple shape prescription, in drink total amount 100Kg:
Cider 20%, carrot juice 10%, white sugar 7%, bifidobacterium breve 5%, Lactobacillus delbrueckii 2%, streptococcus thermophilus 2%, stabilizing agent 0.2%, essence 0.1%, all the other are water.Preparation is with example 1.
Below be nutritional labeling testing result to above-mentioned three kinds of Bifidobacterial fruit-vegetable beverages:
One, general nutritional labeling analysis:
(1) living pears type
The non-fermented type of composition (contrast) fermented type (this product)
Moisture 92.5 92.0
Protein 0.50 0.80
Crude fat 0.12 0.14
Total reducing sugar 6.15 6.50
PH value 5.50 4.5
(2) orange type
The non-fermented type of composition (contrast) fermented type (this product)
Moisture 92.8 92.3
Protein 0.40 0.79
Crude fat 0.13 0.15
Total reducing sugar 6.10 6.45
PH value 5.30 4.3
(3) apple shape
The non-fermented type of composition (contrast) fermented type (this product)
Moisture 91.8 91.3
Protein 0.55 0.85
Crude fat 0.12 0.14
Total reducing sugar 6.20 6.40
PH value 5.50 4.5
Two, water soluble vitamin and beta carotene detect:
(1) non-fermented type testing result (contrast) mg/100ml
Vc V
B1V
B2V
B6Niacin pantothenic acid folic acid beta carotene
Living pears type 0.06 0.007 0.033 0.025 0.033 0.018 0.80 0.321
Orange type 48 0.034 0.01 0.025 0.070 0.017 0.79 0.323
Apple shape 0.06 0.026 0.003 0.025 0.031 0.018 0.80 0.322
(2) fermented type testing result (this product) mg/100ml
Vc V
B1V
B2V
B6Niacin pantothenic acid folic acid beta carotene
Living pears type 0.05 0.021 0.100 0.076 0.067 0.036 2 0.521
Orange type 46 0.010 0.029 0.075 0.140 0.040 1.60 0525
Apple shape 0.05 0.078 0.010 0.076 0.065 0.035 1.62 0.523
Three, compound sugar (Oilgosaccharkdes): g/100ml
Non-fermented type (contrast) fermented type
Living pears type 0 0.51
Orange type 0 0.53
Apple shape 0 0.52
Four, trace element detects: (μ g/ml)
1, living pears type
Ca Mg Cu Fe Zn Mn Co
Fermented type 67.133 22.00 0.177 0.178 2.185 0.114 0.0154
Contrast 19.976 16.445 0.142 0.110 1.220 0.0792 0.0055
2, orange type
Ca Mg Cu Fe Zn Mn Co
Fermented type 64.033 24.829 0.107 0.386 2.654 0.101 0.0143
Contrast 37.059 15.389 0.0847 0.262 1.991 0.044 0.0055
3, apple shape
Ca Mg Cu Fe Zn Mn Co
Fermented type 58.597 8.360 0.106 0.162 2.983 0.0781 0.0132
Contrast 14.124 3.003 0.0539 0.0946 0.484 0.0187 0.0099
Five, amino acid detects: (μ g/ml)
| Living pears type contrast | Living pears type fermentation | The apple shape contrast | The apple shape fermentation | The contrast of orange type | The fermentation of orange type | |
| Aspartic acid (Asp) | 3.75 | 3.94 | 0.62 | 0.73 | 0.86 | 0.96 |
| Glutamic acid (Glu) | 0.01 | 0.02 | 0.32 | 0.49 | 0.36 | 0.61 |
| Serine (Ser) | 3.69 | 3.99 | 1.90 | 3.01 | 3.69 | |
| Glycine (Gly) | 0.10 | 0.11 | 0.09 | 0.19 | 0.22 | 0.27 |
| Histidine (His) | 0.01 | 0.04 | 0.08 | 0.01 | ||
| Arginine (Arg) | 0.71 | 0.04 | 0.28 | 2.57 | 2.86 | |
| Threonine (Thr) | 0.20 | 0.22 | 0.03 | 0.06 | 0.15 | 0.36 |
| Alanine (Ala) | 0.23 | 1.14 | 0.08 | 0.93 | 2.12 | 2.13 |
| Proline (Pro) | 0.04 | 0.66 | 0.04 | 0.38 | 2.70 | 3.52 |
| Tyrosine (Tyr) | 0.09 | 0.14 | 0.39 | 0.43 | 0.19 | 0.40 |
| Valine (Val) | 0.05 | 0.53 | 0.05 | 0.10 | 0.02 | 0.05 |
| Methionine (Met) | 0.04 | 0.05 | 0.18 | 0.18 | 0.01 | 0.02 |
| Cysteine (Cys) | 0.06 | 0.08 | 0.01 | 0.01 | 0.01 | |
| Isoleucine (Ile) | 0.50 | 0.51 | 0.35 | 0.37 | 0.10 | 0.12 |
| Leucine (Leu) | 0.01 | 0.01 | 0.01 | 0.08 | 0.02 | |
| Phenylalanine (Phe) | 0.03 | 0.07 | 0.04 | 0.05 | 0.05 | |
| Lysine (Lys) | 0.02 | 0.09 | 0.02 | 0.04 | 0.04 | 0.05 |
| Tryptophan (Trp) | 0.48 | 0.51 | 0.38 | 0.52 | 0.32 | 0.49 |
By above detection data as can be seen, various vitamins significantly raise in the Bifidobacterial fruit-vegetable beverage, and contain a large amount of lactic acid and acetic acid, contained protein, crude fat, total reducing sugar and acidity an amount of, and be rich in several amino acids and trace element, very favourable to health.
Embodiment 4: orange type prescription, in drink total amount 100Kg:
Orange juice 10%, Tomato juice 25%, white sugar 7%, bifidobacterium longum 8%, lactobacillus bulgaricus 1%, stabilizing agent 0.25%, essence 0.05%, all the other are water.
Preparation is with example 1.
Embodiment 5: pineapple type prescription, in drink total amount 100Kg:
Pineapple juice 30%, Pumpkin Juice 5%, white sugar 7%, bifidobacterium adolescentis 1%, streptococcus lactis 6%, stabilizing agent 0.1%, essence 0.1%, all the other are water.
Embodiment 6: the coffee type prescription, in drink total amount 100Kg:
All the other are water for coffee powder 15%, carrot juice 15%, white sugar 8%, bifidobacterium infantis 5%, saccharomycete 3%, stabilizing agent 0.2%.
Claims (2)
1, Bifidobacterial fruit-vegetable beverage, it is characterized in that comprising following raw material: fruit drink 10-30%, fresh vegetables juice 5-25%, bifidobacterium culture 2-8%, lactobacillus culture 1-6% is or/and streptococcus thermophilus and/or Lactococcus lactis and/or streptococcus lactis and/or saccharomycete culture 1-6% and water; Above-mentioned raw materials is prepared the acquisition beverage product with following step:
(1) batching: fruit drink and fresh vegetables juice are added stabilizing agent, white sugar, at 80-100 ℃ of heating down, stirring and evenly mixing;
(2) homogeneous, pressure 20-30Mpa;
(3) superhigh temperature instantaneously sterilising;
(4) cooling, adds flavor enhancement by temperature 37-45 ℃;
(5) add microbial strain culture and ferment, temperature 37-45 ℃, time 1-5 hour, pH value 4.0-5;
(6) heat up, temperature 80-100 ℃, time 10-20 minute;
(7) superhigh temperature instantaneously sterilising;
(8) hot aseptic canning, quality inspection, finished product.
2, Bifidobacterial fruit-vegetable beverage according to claim 1 is characterized in that the stabilizing agent addition is that 0.1-0.25%, flavor enhancement are 0.05-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021336113A CN1194638C (en) | 2002-08-13 | 2002-08-13 | Bifidobacterial fruit-vegetable beverage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021336113A CN1194638C (en) | 2002-08-13 | 2002-08-13 | Bifidobacterial fruit-vegetable beverage and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1395876A CN1395876A (en) | 2003-02-12 |
| CN1194638C true CN1194638C (en) | 2005-03-30 |
Family
ID=4747296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021336113A Expired - Fee Related CN1194638C (en) | 2002-08-13 | 2002-08-13 | Bifidobacterial fruit-vegetable beverage and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1194638C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012097575A1 (en) * | 2011-01-21 | 2012-07-26 | 吉林紫鑫药物研究有限公司 | Method for preparing pharmaceutical composition for enhancing immunity and pharmaceutical composition prepared according to the method |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389087B (en) * | 2007-12-12 | 2013-10-16 | 章传华 | Healthy food prepared from ren beet and fruit flesh |
| CN102172278B (en) * | 2011-01-21 | 2015-08-12 | 吉林紫鑫药物研究有限公司 | A kind of method preparing fruit-vegetable fermentation converting liquid |
| CN102669762B (en) * | 2011-03-10 | 2014-08-20 | 南昌大学 | Banana beverage and preparation method thereof |
| CN102160590A (en) * | 2011-03-15 | 2011-08-24 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus fermented fruit tea |
| CN102172292B (en) * | 2011-03-21 | 2013-11-20 | 浙江农林大学 | Tangor snow pear compound beverage and preparation method thereof |
| CN102835704A (en) * | 2012-08-23 | 2012-12-26 | 杨钠 | Fermented common sowthistle herb beverage and preparation method thereof |
| CN103284243B (en) * | 2013-05-31 | 2015-01-07 | 石家庄市兄弟伊兰食品配料有限公司 | Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof |
| CN105995345A (en) * | 2016-05-30 | 2016-10-12 | 周口师范学院 | Mixed vegetable juice fermented drink and preparation method thereof |
| CN106261414A (en) * | 2016-08-31 | 2017-01-04 | 陈爱梅 | A kind of preparation method of fruit and vegerable fermentation liquid |
| CN108523118A (en) * | 2018-05-17 | 2018-09-14 | 大连民族大学 | A kind of multidimensional tara vine pectin |
| CN111066989A (en) * | 2019-12-31 | 2020-04-28 | 深圳富佑细胞生物技术股份有限公司 | Compound beverage and preparation method thereof |
| CN111066988A (en) * | 2019-12-31 | 2020-04-28 | 深圳富佑细胞生物技术股份有限公司 | Fruit and vegetable fermented beverage and preparation method thereof |
-
2002
- 2002-08-13 CN CNB021336113A patent/CN1194638C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012097575A1 (en) * | 2011-01-21 | 2012-07-26 | 吉林紫鑫药物研究有限公司 | Method for preparing pharmaceutical composition for enhancing immunity and pharmaceutical composition prepared according to the method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1395876A (en) | 2003-02-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101861895B (en) | Method for preparing novel fermented soybean milk products | |
| CN1194638C (en) | Bifidobacterial fruit-vegetable beverage and its preparing process | |
| CN107259271A (en) | A kind of method of fruits and vegetables comprehensive development and utilization | |
| CN1185904A (en) | Composition for feed use, comprising lyothilized live lactic bacteria | |
| US20220151265A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN109349479B (en) | Fermented jujube beverage and preparation method thereof | |
| CN1930993A (en) | Alcohol containing yogurt and its making process | |
| CN103053950A (en) | Method for fermenting soybean by virtue of lactobacillus | |
| CN104404092A (en) | Conjugated linoleic acid isomer biological enrichment method | |
| CN102626241A (en) | Production method of active probiotic strawberry beverage | |
| CN1568775A (en) | Fermented bean curd and its preparing method | |
| CN104305465A (en) | Method for preparing lactobacillus fermentation type blueberry fruit juice | |
| CN102475330A (en) | Bifidus fig beverage | |
| CN104480150A (en) | Biological enrichment method of conjugated linolenic acid isomer | |
| CN110881596A (en) | Live bacterial type fermented fruit and vegetable juice and preparation method thereof | |
| CN110923171A (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| CN106387652A (en) | Preparation method of ganoderma probiotic fermentation product | |
| JP2019187251A (en) | Method for producing fermentation product and fermentation product | |
| KR20190028154A (en) | Fermented extract and manufacturing method thereof | |
| CN104430867A (en) | Preparation method of living bacterium type red jujube acid milk beverage | |
| CN110419584A (en) | A kind of fermenting plant protein food and preparation method thereof | |
| JP2008086292A (en) | Method for producing gamma-aminobutyric acid-containing food material | |
| CN115191574A (en) | Preparation method of banana probiotic powder | |
| KR100398478B1 (en) | Fermented Feeds Containing Ume and Their Preparation Method | |
| CN104430852A (en) | Preparation method of living bacterium type sweet orange acid milk beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050330 Termination date: 20160813 |