CN1883284A - Preparation method of active lactobacillus fermented fruits and vegetables juice beverage - Google Patents
Preparation method of active lactobacillus fermented fruits and vegetables juice beverage Download PDFInfo
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- CN1883284A CN1883284A CN 200510040778 CN200510040778A CN1883284A CN 1883284 A CN1883284 A CN 1883284A CN 200510040778 CN200510040778 CN 200510040778 CN 200510040778 A CN200510040778 A CN 200510040778A CN 1883284 A CN1883284 A CN 1883284A
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Abstract
The invention relates to a method for preparing active lactic acid bacteria fermented vegetable and fruit juice. First white grape juice, yeast powder and glucose consist of ferment matrix, then acid and alkaline modifier is added in the fermented matrix, and pH value is adjusted to 6.0-7.0, then fermented using lactic acid bacteria, then lactic acid bacteria ferment liquor is obtained, then adding the liquor in vegetable and fruit juice according to common practice, adjusting nutrient of vegetable and fruit juice and adjusting pH value optimal for lactic acid bacteria fermentation, making viable bacteria number amounting to more than 106cfu/mL. The viable bacteria or its secreted metabolite has an function for suppressing growth of putrefactive bacteria of intestinal tract, so can balance the bacteria colony of intestinal tract, enhance immunity and delay aging etc.
Description
Technical field
The present invention relates to a kind of preparation method of fermented fruits and vegetables juice beverage.
Background technology
Lactic acid bacteria is to the effect of human body unsoundness, and it shows as biodiasmin by growing the enteron aisle in human body after oral surely, and the effect that suppresses the growth of enteron aisle putrefactivebacteria is arranged.Thereby play and regulate the gut flora balance, strengthen immunity, effect such as delay senility, human body is had multinomial beneficial functional.Owing to reasons such as body aging, environmental pollution, metatrophia, abuse of antibiotics, chemicotherapies, tend to cause beneficial bacterium quantity decline in the human body intestinal canal, cause the intestinal microecology imbalance, cause the flora transposition, bring out endogenous infection, cause body disease.By edible active lactobacillus fermented fruits and vegetables juice or contain the food compositions of active lactobacillus fermented liquid, can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacterium, thereby promote health.
Lactic acid bacteria is used for the fermentation or the pickle production of cow's milk mostly at present, has report to utilize Lactic Acid Bacteria Fermentation Carrot Juice or tomato juice nutrition than the outer vegetable juice of horn of plenty in addition, but this type of vegetable juice fermentation back local flavor is bad, and the consumer is difficult to be accepted.But because generally Juice is because acid, its pH is lower or nutrition is incomplete, the more difficult proliferate of lactic acid bacteria.
Summary of the invention
In order to overcome above-mentioned defective, the invention provides a kind of preparation method of active lactobacillus fermented fruits and vegetables juice beverage, the fruit-vegetable juice beverage of making of this method can make lactic acid bacteria propagation, and viable count is up to 10
6More than the cfu/mL.
The present invention for the technical scheme that solves its technical problem and adopt is: a kind of preparation method of active lactobacillus fermented fruits and vegetables juice beverage, at first form fermentation substrate, contain white grape juice, dusty yeast, glucose, water in the fermentation substrate, the ratio of described each component is:
Component weight (%)
White grape juice 10-95%
Dusty yeast 0.15-5.0%
Glucose 0.15-5.0%
All the other are pure water,
Then add acid-base modifier in fermentation substrate, adjust the pH value to 6.0-7.0, use lactobacillus-fermented again, make active lactobacillus fermented liquid, technology is added into active lactobacillus fermented liquid in the fruit-vegetable juice beverage routinely at last.
Also contain an amount of whey powder and peptone in the fermentation substrate.
Described lactic acid bacteria is one or more combinations in lactobacillus acidophilus, lactobacillus reuteri, Lactobacillus casei, Lactobacillus plantarum, the lactobacillus fermenti.
Acid-base modifier is a sodium carbonate.
Acid-base modifier is a sodium acid carbonate.
Active lactobacillus fermented liquid is added in the fruit-vegetable juice beverage by the volume ratio of 2-99%.
Active lactobacillus fermented liquid is added in the fruit-vegetable juice beverage by the volume ratio of 5-30%.
Active lactobacillus fermented liquid is added in the fruit-vegetable juice beverage by the volume ratio of 5-15%.
The invention has the beneficial effects as follows:, make viable count up to 10 by adjusting Juice nutrition and regulating the pH value that lactic acid bacteria is fit to fermentation
6More than the cfu/mL, the metabolite of this viable bacteria or its secretion can be grown the enteron aisle in human body surely, and the effect that suppresses the growth of enteron aisle putrefactivebacteria is arranged.Thereby play and regulate the gut flora balance, strengthen immunity, effect such as delay senility, human body is had multinomial beneficial functional.
The specific embodiment
Embodiment 1, a kind of preparation method of active lactobacillus fermented fruits and vegetables juice beverage, contain abundant fructose, glucose, sucrose etc. in the white grape juice, be prepared into fermentation substrate (also can add an amount of whey powder) by interpolation dusty yeast, glucose, adjust the pH value to 6.0-7.0 with sodium carbonate or sodium acid carbonate again, be cooled to 36-39 ℃ with sterilization in 120 ℃, 15 seconds, then insert lactic acid bacteria, lactic acid bacteria can be one or more combinations in lactobacillus acidophilus, lactobacillus reuteri, Lactobacillus casei, Lactobacillus plantarum, the lactobacillus fermenti, ferments to viable count and reaches 10
8More than the cfu/mL, promptly make active lactobacillus fermented liquid after the cooling, at last zymotic fluid routinely technology be added in the fruit-vegetable juice beverage.Following is the prescription of active lactobacillus fermented liquid:
Active lactobacillus fermented formula of liquid
| Name of material | Consumption (weight %) |
| White grape inspissated juice sodium bicarbonate (sodium acid carbonate) dusty yeast glucose | 15.0 0.30 0.20 0.50 |
Residue is sterile purified water
Embodiment 2: the orange beverage that contains biodiasmin
After pectin and white granulated sugar dissolving, after concentrated orange juice, essence mix, below 10 ℃, add 5% active lactobacillus fermented liquid, with filling behind the sterile purified water constant volume with sterilization cooling in 120 ℃, 15 seconds.4 ℃ of refrigerations.
Refrigeration fermented apple juice beverage prescription
| Name of material | Consumption (weight %) |
| The active lactobacillus fermented liquid of white granulated sugar concentrates orange juice citric pectin natrium citricum 10% bata-carotene orange spices | 8.8 5.0 2.0 0.16 0.05 0.02 0.0012 0.10 |
Quantitative with sterile purified water at last.
Embodiment 3: the apple juice that contains biodiasmin
After pectin and white granulated sugar dissolving, after concentrated apple juice, spices mix, below 10 ℃, add 5% active lactobacillus fermented liquid, with filling behind the sterile purified water constant volume with sterilization cooling in 120 ℃, 15 seconds.4 ℃ of refrigerations.
Refrigeration fermentation orange beverage prescription
| Name of material | Consumption (%) |
| The active lactobacillus fermented liquid concentrated apple juice of white granulated sugar citric pectin natrium citricum apple spice | 8.8 5.0 2.0 0.16 0.05 0.02 0.10 |
Quantitative with sterile purified water at last.
In the present invention, white grape juice can replace with decolouring depickling cider (so long as the more weak Juice of local flavor gets final product), and specific embodiments is the same, and made active lactobacillus fermented fruits and vegetables juice beverage has identical characteristics.
Claims (8)
1. the preparation method of an active lactobacillus fermented fruits and vegetables juice beverage, it is characterized in that: at first form fermentation substrate, contain white grape juice, dusty yeast, glucose, water in the fermentation substrate, the ratio of described each component is:
Component weight (%)
White grape juice 10-95%
Dusty yeast 0.15-5.0%
Glucose 0.15-5.0%
All the other are pure water,
Then add acid-base modifier in fermentation substrate, adjust the pH value to 6.0-7.0, use lactobacillus-fermented again, make active lactobacillus fermented liquid, technology is added into active lactobacillus fermented liquid in the fruit-vegetable juice beverage routinely at last.
2. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 is characterized in that: also contain an amount of whey powder and peptone in the fermentation substrate.
3. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 and 2, it is characterized in that: described lactic acid bacteria is one or more combinations in lactobacillus acidophilus, lactobacillus reuteri, Lactobacillus casei, Lactobacillus plantarum, the lactobacillus fermenti.
4. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 and 2, it is characterized in that: acid-base modifier is a sodium carbonate.
5. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 and 2, it is characterized in that: acid-base modifier is a sodium acid carbonate.
6. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 and 2, it is characterized in that: active lactobacillus fermented liquid is added in the fruit-vegetable juice beverage by the volume ratio of 2-99%.
7. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 and 2, it is characterized in that: active lactobacillus fermented liquid is added in the fruit-vegetable juice beverage by the volume ratio of 5-30%.
8. the preparation method of active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 and 2, it is characterized in that: active lactobacillus fermented liquid is added in the fruit-vegetable juice beverage by the volume ratio of 5-15%.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100407786A CN100372468C (en) | 2005-06-23 | 2005-06-23 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
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| CNB2005100407786A CN100372468C (en) | 2005-06-23 | 2005-06-23 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
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| CN1883284A true CN1883284A (en) | 2006-12-27 |
| CN100372468C CN100372468C (en) | 2008-03-05 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN102948854A (en) * | 2012-12-17 | 2013-03-06 | 福州南港生物技术有限公司 | Composite vegetable juice fermented beverage and production method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103976437A (en) * | 2014-04-29 | 2014-08-13 | 河南科技大学 | Preparing method of plant fermented beverage with antioxidant activity |
| CN104382152A (en) * | 2014-12-17 | 2015-03-04 | 山西紫林醋业股份有限公司 | Method for preparing compound juice drink through two-time fermentation |
| CN104522318A (en) * | 2014-12-22 | 2015-04-22 | 新奥（厦门）农牧发展有限公司 | Microcapsule fatty powder capable of increasing content of omega3-enriched meat egg milk and preparation method of microcapsule fatty powder |
| CN106912609A (en) * | 2017-04-21 | 2017-07-04 | 蚌埠市和平乳业有限责任公司 | A kind of Juice acidified milk |
| CN107960581A (en) * | 2017-12-22 | 2018-04-27 | 光明乳业股份有限公司 | A kind of fermented grape juice and preparation method thereof |
| CN108077692A (en) * | 2017-12-27 | 2018-05-29 | 福建农林大学 | A kind of compound Hericium erinaceus juice fermented beverage and preparation method thereof |
| CN108125088A (en) * | 2017-12-27 | 2018-06-08 | 福建农林大学 | A kind of compound mushroom juice fermented beverage |
| CN108157716A (en) * | 2017-12-27 | 2018-06-15 | 福建农林大学 | A kind of compound ganoderma lucidum juice fermented beverage |
| CN108936103A (en) * | 2017-05-19 | 2018-12-07 | 内蒙古伊利实业集团股份有限公司 | Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof |
| CN110150523A (en) * | 2019-06-14 | 2019-08-23 | 扬州大学 | A kind of novel fermentation asparagus beverage preparation method |
| CN113303420A (en) * | 2021-06-16 | 2021-08-27 | 上海昊岳食品科技有限公司 | Preparation method of probiotic health-preserving water |
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| TWI658795B (en) * | 2015-05-27 | 2019-05-11 | 劉世詮 | Method for fermenting vegetables and fruits with lactic acid bacteria |
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| CN1156005A (en) * | 1995-08-11 | 1997-08-06 | 株式会社斗农 | Method for preparing lactic acid bacteria-fermented beverage |
| CN1425752A (en) * | 2002-12-30 | 2003-06-25 | 艾沙·尕衣提 | Process for preparing fermented grape juice drink |
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2005
- 2005-06-23 CN CNB2005100407786A patent/CN100372468C/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN102948854A (en) * | 2012-12-17 | 2013-03-06 | 福州南港生物技术有限公司 | Composite vegetable juice fermented beverage and production method thereof |
| CN102948854B (en) * | 2012-12-17 | 2013-11-13 | 福州南港生物技术有限公司 | Composite vegetable juice fermented beverage and production method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103651807B (en) * | 2013-12-19 | 2015-05-20 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103976437A (en) * | 2014-04-29 | 2014-08-13 | 河南科技大学 | Preparing method of plant fermented beverage with antioxidant activity |
| CN104382152A (en) * | 2014-12-17 | 2015-03-04 | 山西紫林醋业股份有限公司 | Method for preparing compound juice drink through two-time fermentation |
| CN104522318B (en) * | 2014-12-22 | 2017-12-05 | 新奥（厦门）农牧发展有限公司 | A kind of micro-capsule fat powder for improving the enrichment meat, eggs and milks of Ω 3 and preparation method thereof |
| CN104522318A (en) * | 2014-12-22 | 2015-04-22 | 新奥（厦门）农牧发展有限公司 | Microcapsule fatty powder capable of increasing content of omega3-enriched meat egg milk and preparation method of microcapsule fatty powder |
| CN106912609A (en) * | 2017-04-21 | 2017-07-04 | 蚌埠市和平乳业有限责任公司 | A kind of Juice acidified milk |
| CN108936103A (en) * | 2017-05-19 | 2018-12-07 | 内蒙古伊利实业集团股份有限公司 | Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof |
| CN107960581A (en) * | 2017-12-22 | 2018-04-27 | 光明乳业股份有限公司 | A kind of fermented grape juice and preparation method thereof |
| CN108077692A (en) * | 2017-12-27 | 2018-05-29 | 福建农林大学 | A kind of compound Hericium erinaceus juice fermented beverage and preparation method thereof |
| CN108125088A (en) * | 2017-12-27 | 2018-06-08 | 福建农林大学 | A kind of compound mushroom juice fermented beverage |
| CN108157716A (en) * | 2017-12-27 | 2018-06-15 | 福建农林大学 | A kind of compound ganoderma lucidum juice fermented beverage |
| CN110150523A (en) * | 2019-06-14 | 2019-08-23 | 扬州大学 | A kind of novel fermentation asparagus beverage preparation method |
| CN113303420A (en) * | 2021-06-16 | 2021-08-27 | 上海昊岳食品科技有限公司 | Preparation method of probiotic health-preserving water |
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