RU2007120494A - METHOD FOR PRODUCING VEGETABLE FERMENTED JUICE - Google Patents
METHOD FOR PRODUCING VEGETABLE FERMENTED JUICE Download PDFInfo
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- RU2007120494A RU2007120494A RU2007120494/13A RU2007120494A RU2007120494A RU 2007120494 A RU2007120494 A RU 2007120494A RU 2007120494/13 A RU2007120494/13 A RU 2007120494/13A RU 2007120494 A RU2007120494 A RU 2007120494A RU 2007120494 A RU2007120494 A RU 2007120494A
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- RU
- Russia
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- juice
- diacetilactis
- adolescentis
- longum
- subsp
- Prior art date
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
1. Способ производства овощного ферментированного сока, предусматривающий измельчение овощного сырья, извлечение сока, купажирование, ферментирование закваской, отличающийся тем, что в качестве овощного сырья используют свеклу и топинамбур, купажирование осуществляют при соотношении сока свеклы к соку топинамбура 1:9, ферментацию ведут при температуре 37±1°С в течение 12 ч до достижения кислотности 0,31÷0,33% в пересчете на молочную кислоту и рН 6,0-6,2, а затем фильтруют.2. Способ по п.1, отличающийся тем, что в качестве закваски используют следующие виды микроорганизмов: Bifidobacterium bifidum и/или В. longum и/или В. adolescentis и Lactobacillus acidophilus и/или Lactococcus lactis и subsp. Diacetilactis и/или Streptococcus thermophilus.3. Способ по п.1, отличающийся тем, что в качестве закваски используют следующие виды микроорганизмов: Bifidobacterium bifidum и/или В. longum и/или В. adolescentis и Lactobacillus plantarum и/или Lactococcus lactis и subsp. Diacetilactis и/или Streptococcus thermophilus.1. A method of producing vegetable fermented juice, which involves grinding vegetable raw materials, extracting juice, blending, fermenting with sourdough, characterized in that beets and Jerusalem artichoke are used as vegetable raw materials, blending is carried out at a ratio of beet juice to Jerusalem artichoke juice 1: 9, fermentation is carried out at at a temperature of 37 ± 1 ° C for 12 h until reaching an acidity of 0.31 ÷ 0.33% in terms of lactic acid and a pH of 6.0-6.2, and then filtered. 2. The method according to claim 1, characterized in that the following types of microorganisms are used as starter culture: Bifidobacterium bifidum and / or B. longum and / or B. adolescentis and Lactobacillus acidophilus and / or Lactococcus lactis and subsp. Diacetilactis and / or Streptococcus thermophilus. 3. The method according to claim 1, characterized in that the following types of microorganisms are used as starter culture: Bifidobacterium bifidum and / or B. longum and / or B. adolescentis and Lactobacillus plantarum and / or Lactococcus lactis and subsp. Diacetilactis and / or Streptococcus thermophilus.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2007120494/13A RU2345676C1 (en) | 2007-05-31 | 2007-05-31 | Method for manufacturing of fermented vegetable juice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2007120494/13A RU2345676C1 (en) | 2007-05-31 | 2007-05-31 | Method for manufacturing of fermented vegetable juice |
Publications (2)
Publication Number | Publication Date |
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RU2007120494A true RU2007120494A (en) | 2008-12-10 |
RU2345676C1 RU2345676C1 (en) | 2009-02-10 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2007120494/13A RU2345676C1 (en) | 2007-05-31 | 2007-05-31 | Method for manufacturing of fermented vegetable juice |
Country Status (1)
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RU (1) | RU2345676C1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111096403A (en) * | 2019-12-26 | 2020-05-05 | 新疆冠农果茸股份有限公司 | Preparation method of nutritional type compound lactobacillus fermented tomato juice |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2451724C2 (en) * | 2010-05-14 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium longum STRAIN USED FOR OBTAINING BIFIDO-CONTAINING PRODUCT |
RU2451726C2 (en) * | 2010-05-14 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium adolescentis STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451725C2 (en) * | 2010-05-14 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium adolescentis STRAIN USED TO OBTAIN PRODUCT |
RU2452770C2 (en) * | 2010-05-14 | 2012-06-10 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED FOR PRODUCTION OF BIFIDO-CONTAINING PRODUCTS |
RU2451723C2 (en) * | 2010-05-14 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED FOR OBTAINING BIFIDO-CONTAINING PRODUCT |
RU2451727C2 (en) * | 2010-05-14 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451729C2 (en) * | 2010-05-28 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451736C2 (en) * | 2010-05-28 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451731C2 (en) * | 2010-05-28 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium adolescentis STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451733C2 (en) * | 2010-05-28 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451730C2 (en) * | 2010-05-28 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium adolescentis STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2451732C2 (en) * | 2010-05-28 | 2012-05-27 | Татьяна Александровна Левченко | Bifidobacterium bifidum STRAIN USED TO OBTAIN BIFIDO-CONTAINING PRODUCT |
RU2506308C1 (en) * | 2012-07-25 | 2014-02-10 | Вячеслав Михайлович Абрамов | CONSORTIUM OF PROBIOTIC STRAINS OF Lactobacillus rhamnosus AND Lactobacillus plantarum FOR PRODUCING BACTERIAL PREPARATION AND DIRECT ADMINISTRATION FERMENT FOR PRODUCING FERMENTED MILK AND FERMENTED BEET JUICE |
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2007
- 2007-05-31 RU RU2007120494/13A patent/RU2345676C1/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111096403A (en) * | 2019-12-26 | 2020-05-05 | 新疆冠农果茸股份有限公司 | Preparation method of nutritional type compound lactobacillus fermented tomato juice |
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Publication number | Publication date |
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RU2345676C1 (en) | 2009-02-10 |
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