CN101606739A - A kind of lactic acid fermentation broth of loquat juice and preparation method thereof - Google Patents
A kind of lactic acid fermentation broth of loquat juice and preparation method thereof Download PDFInfo
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- CN101606739A CN101606739A CNA2009103049663A CN200910304966A CN101606739A CN 101606739 A CN101606739 A CN 101606739A CN A2009103049663 A CNA2009103049663 A CN A2009103049663A CN 200910304966 A CN200910304966 A CN 200910304966A CN 101606739 A CN101606739 A CN 101606739A
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- Prior art keywords
- loquat
- lactic acid
- fermentation
- juice
- preparation
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Links
- 238000000855 fermentation Methods 0.000 title abstract description 63
- 230000004151 fermentation Effects 0.000 title abstract description 63
- 241001092070 Eriobotrya Species 0.000 title abstract description 56
- 235000009008 Eriobotrya japonica Nutrition 0.000 title abstract description 55
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 38
- 235000014655 lactic acid Nutrition 0.000 title abstract description 27
- 239000004310 lactic acid Substances 0.000 title abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 235000015203 fruit juice Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 241000894006 Bacteria Species 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 5
- 230000007812 deficiency Effects 0.000 abstract description 3
- 230000002950 deficient Effects 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 235000019985 fermented beverage Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 5
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a kind of lactic acid fermentation broth of loquat juice and preparation method thereof, comprise and do not add milk powder and utilize lactic acid fermentation broth of loquat juice of lactic acid bacteria direct fermentation and preparation method thereof, solve the fruit juice fruital deficiency of loquat product in the prior art, the dull defective of local flavor, health-care effect and nutritional labeling can not be the abundant absorption of human body institute or the like shortcoming, it is raw material with the loquat Juice, add lactic acid bacteria fermenting agent, the regulation and control fermentation condition, ferment under mesophilic condition, preparation has the loquat lactic fermentation liquid of lactic fermentation perfume (or spice).The present invention need not to add milk powder, has kept the intrinsic nutritional labeling of loquat, has given distinctive nutrition of lactobacillus-fermented loquat Juice and local flavor again, is a kind of high-quality novel loquat juice fermented beverage, has enriched the kind of lactic acid fermentation beverage.
Description
Technical field
The invention belongs to foods processing technique and microbial fermentation technology field, more relate to a kind of lactic acid fermentation broth of loquat juice and preparation method thereof.
Technical background
Loquat belongs to rose family loquat and belongs to evergreen dungarunga, and its fruit loquat is not only delicious, and its nutrition is also quite abundant, and has moistening the lung and relieve the cough, quenches the thirst and effect such as stomach.But generally mostly the edible of loquat is directly to eat or directly loquat is prepared into as loquat leaf extract, loquat juice, Loquat-Shaped Cake can or the like; The fruital deficiency of the loquat Juice product of the short and processing of fresh loquat preservation term, the local flavor dullness; The lactic fermentation loquat Juice belongs to nutritional health food, and it has merged the nutrition of the health-care effect and the fruit juice of lactobacillus-fermented, gives loquat Juice abundant flavour and fragrance, remedies the defective of local flavor dullness, improves the quality and the nutrition of loquat Juice beverage.
Summary of the invention
The purpose of this invention is to provide a kind of loquat Juice lactic fermentation technology, comprise and do not add milk powder and utilize lactic acid fermentation broth of loquat juice of lactic acid bacteria direct fermentation and preparation method thereof, solve the fruit juice fruital deficiency of loquat product in the prior art, the dull defective of local flavor, health-care effect and nutritional labeling can not be the abundant absorption of human body institute or the like shortcoming, the lactic acid fermentation broth of loquat juice that obtains belongs to nutritional health food, it has merged the nutrition of the health-care effect and the fruit juice of lactobacillus-fermented, solve the discoloration problem of loquat Juice in fermentation and process appearance, make loquat fruital and the fragrant one integrated mass of fermentation fermentation, improve the quality and the nutritive value of loquat Juice beverage, the preparation method is workable, is fit to large-scale promotion application.
Lactic acid fermentation broth of loquat juice of the present invention: with the loquat Juice is raw material, adds lactic acid bacteria fermenting agent, and fermentation and regulation and control fermentation condition are prepared into lactic acid fermentation broth of loquat juice.
The preparation method of lactic acid fermentation broth of loquat juice of the present invention: described preparation method's concrete steps comprise:
(1): loquat Juice protects the look sterilization processing: will add in the loquat Juice than for 0.1g/kg～0.5g/kg ascorbic acid with loquat Juice, heating fruit juice to 95～100 ℃ maintenance 1～3min moves to after the cooling in the fermentation tank of sterilizing;
(2): the fruit juice in fermentation tank adds lactic acid bacteria fermenting agent, and making the inoculum concentration in the fermentation tank is 10
7～10
9Cfu/mL regulates 25～30 ℃ of fermentation temperatures, and fermentation mode is an anaerobism or aerobic, and fermentation time is to obtain described loquat lactic fermentation liquid after 24～60 hours.
Principle of the present invention is: loquat Juice is protected look handle, the lactic bacteria strain leavening with malolactic fermentation ability of the suitable loquat Juice that utilization filters out, by fermentation condition regulation and control to fermentation tank, need not to add milk powder direct fermentation loquat Juice, make lactic acid fermentation broth of loquat juice.
The present invention has the following advantages:
1, handles by protecting look, solved the very easily technical barrier of brown stain of loquat Normal juice, suppressed the discoloration problem of loquat Juice in fermentation and process appearance.
2, filter out lactic bacteria strain with the suitable loquat Juice of malolactic fermentation ability, can not add the lactic fermentation of milk powder, keep the peculiar flavour of loquat, fruital, and given happy lactic fermentation perfume (or spice), improved the quality and the nutrition of loquat Juice beverage.
3, the lactic fermentation condition of loquat Juice is regulated and control, appropriateness control lactic fermentation degree is realized the lactic acid fermented best flavor of fruit juice.
4, method of the present invention is done easyly, and cost is low, is fit to large-scale promotion application, has remarkable economic efficiency.
The specific embodiment
The specific embodiment of the present invention is as follows:
1, loquat Juice preliminary treatment: will add in the loquat Juice than for 0.1g/kg～0.5g/kg ascorbic acid with loquat Juice, heating fruit juice to 95～100 ℃ maintenance 1～3min moves to after the cooling in the fermentation tank of sterilizing.
2, add lactic acid starter toward the interior fruit juice of fermentation tank, guarantee that the inoculum concentration in the fermentation tank is 10
7～10
9Cfu/mL, 25～30 ℃ of manual adjustment fermentation temperatures, fermentation mode are that anaerobism or aerobic, fermentation time are to obtain appropriate lactic acid fermented loquat lactic fermentation liquid after 24～60 hours.
Lactic acid bacteria fermenting agent be a kind of or two kinds of mixing in lactobacillus or the galactococcus as leavening, this leavening has the malolactic fermentation ability.
Below be several specific embodiment of the present invention, further specify, but the present invention be not limited only to this.
Embodiment 1
With 1000kg early No. six loquat fresh fruits of clock add the ascorbic acid of 0.2g/kg at once through selecting, cleaning, stoning, squeezing the juice, heating fruit juice to 95～100 ℃ keep 2min, move to after the cooling in the fermentation tank of sterilizing.In fermentation tank, add lactic acid starter, guarantee that the inoculum concentration in the fermentation tank is 10
8Cfu/mL, 30 ℃ of manual adjustment fermentation temperatures, fermentation mode are aerobic, ferment to obtain appropriate lactic acid fermented loquat lactic fermentation liquid after 48 hours.
Lactic acid bacteria fermenting agent is that a kind of or two kinds of mixing in lactobacillus or the galactococcus are as leavening.
Embodiment 2
1000kg is liberated clock loquat fresh fruit through selecting, cleaning, stoning, squeezing the juice, add the ascorbic acid of 0.2g/kg at once, heating fruit juice to 95～100 ℃ keep 2min, move to after the cooling in the fermentation tank of sterilizing.In fermentation tank, add lactic acid starter, guarantee that the inoculum concentration in the fermentation tank is 10
8Cfu/mL, 30 ℃ of manual adjustment fermentation temperatures, fermentation mode are aerobic, ferment to obtain appropriate lactic acid fermented loquat lactic fermentation liquid after 60 hours.
Lactic acid bacteria fermenting agent be a kind of or two kinds of mixing in lactobacillus or the galactococcus as leavening, this leavening has the malolactic fermentation ability.
Claims (5)
1. a lactic acid fermentation broth of loquat juice is characterized in that: be raw material with the loquat Juice, add lactic acid bacteria fermenting agent, regulate and control fermentation condition and ferment, be prepared into lactic acid fermentation broth of loquat juice.
2. preparation method of lactic acid fermentation broth of loquat juice according to claim 1, it is characterized in that: described lactic acid fermentation broth of loquat juice preparation method's concrete steps comprise:
(1): loquat Juice protects the look sterilization processing: will add in the loquat Juice than for 0.1g/kg～0.5g/kg ascorbic acid with loquat Juice, heating fruit juice to 95～100 ℃ maintenance 1～3min moves to after the cooling in the fermentation tank of sterilizing;
(2): the fruit juice in fermentation tank adds lactic acid bacteria fermenting agent, and making the inoculum concentration in the fermentation tank is 10
7-10
9Cfu/mL regulates 25～30 ℃ of fermentation temperatures, and fermentation mode is an anaerobism or aerobic, and fermentation time is to obtain described loquat lactic fermentation liquid after 24～60 hours.
3. the preparation method of lactic acid fermentation broth of loquat juice according to claim 2 is characterized in that: the lactic acid bacteria fermenting agent of selecting for use is that a kind of or two kinds of mixing in lactobacillus or the galactococcus are as leavening.
4. the preparation method of lactic acid fermentation broth of loquat juice according to claim 3 is characterized in that: the lactic acid bacteria fermenting agent of selecting for use is to have a kind of or two kinds of mixing in the lactobacillus of malolactic fermentation ability or the galactococcus as leavening.
5. the preparation method of lactic acid fermentation broth of loquat juice according to claim 2 is characterized in that: select with loquat Normal juice be raw material, protect the look sterilization after, add lactic acid bacteria fermenting agent, carry out lactic fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103049663A CN101606739B (en) | 2009-07-29 | 2009-07-29 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103049663A CN101606739B (en) | 2009-07-29 | 2009-07-29 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101606739A true CN101606739A (en) | 2009-12-23 |
| CN101606739B CN101606739B (en) | 2012-05-23 |
Family
ID=41480780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009103049663A Expired - Fee Related CN101606739B (en) | 2009-07-29 | 2009-07-29 | Lactic acid fermentation broth of loquat juice and preparation method thereof |
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| Country | Link |
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| CN (1) | CN101606739B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793236A (en) * | 2012-08-03 | 2012-11-28 | 鲜绿园（深圳）果蔬饮料有限公司 | Preparation method of loquat juice lactic acid fermentation functional drink |
| CN106035655A (en) * | 2016-04-29 | 2016-10-26 | 润盈生物工程（上海）有限公司 | A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof |
| CN106035648A (en) * | 2016-04-29 | 2016-10-26 | 润盈生物工程（上海）有限公司 | Loquat flavored yoghurt powder and preparing method thereof |
| CN106107290A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of preparation method of fermented beverage |
| CN106387537A (en) * | 2016-08-30 | 2017-02-15 | 北京美滋乐源食品有限公司 | Loquat fermented beverage and preparation method thereof |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247099C (en) * | 2003-11-20 | 2006-03-29 | 宁夏西夏王野生饮品有限公司 | Matrimony vine dairy product and production process thereof |
| CN1293830C (en) * | 2005-01-06 | 2007-01-10 | 辽宁省农业科学院食品与加工研究所 | Preparation technique of apple drink fermented by lactic acid bacteria and products thereof |
-
2009
- 2009-07-29 CN CN2009103049663A patent/CN101606739B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793236A (en) * | 2012-08-03 | 2012-11-28 | 鲜绿园（深圳）果蔬饮料有限公司 | Preparation method of loquat juice lactic acid fermentation functional drink |
| CN106035655A (en) * | 2016-04-29 | 2016-10-26 | 润盈生物工程（上海）有限公司 | A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof |
| CN106035648A (en) * | 2016-04-29 | 2016-10-26 | 润盈生物工程（上海）有限公司 | Loquat flavored yoghurt powder and preparing method thereof |
| CN106107290A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of preparation method of fermented beverage |
| CN106387537A (en) * | 2016-08-30 | 2017-02-15 | 北京美滋乐源食品有限公司 | Loquat fermented beverage and preparation method thereof |
| CN106387537B (en) * | 2016-08-30 | 2019-10-01 | 北京美滋乐源食品有限公司 | A kind of loquat fermented beverage and preparation method thereof |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101606739B (en) | 2012-05-23 |
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Granted publication date: 20120523 Termination date: 20210729 |