CN104432347A - Method for fermenting jujube juice and jujube jam adopting lactic acid bacteria - Google Patents
Method for fermenting jujube juice and jujube jam adopting lactic acid bacteria Download PDFInfo
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- CN104432347A CN104432347A CN201310433568.8A CN201310433568A CN104432347A CN 104432347 A CN104432347 A CN 104432347A CN 201310433568 A CN201310433568 A CN 201310433568A CN 104432347 A CN104432347 A CN 104432347A
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- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 66
- 235000020418 red date juice Nutrition 0.000 title claims abstract description 53
- 241000894006 Bacteria Species 0.000 title claims abstract description 39
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 33
- 239000004310 lactic acid Substances 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 5
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 23
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 235000011837 pasties Nutrition 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 150000002016 disaccharides Chemical class 0.000 claims description 4
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- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
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- 238000001914 filtration Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 241001608472 Bifidobacterium longum Species 0.000 claims description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 2
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- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
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- 241001478240 Coccus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention aims at developing jujube juice and jujube jam products containing lactic acid bacteria in a survival state by combining jujube with lactic acid bacteria. The method comprises the following steps: adding a leavening agent containing the lactic acid bacteria to jujube juice and jujube jam, which are processed from fresh jujubes or dry jujubes as raw materials; fermenting under a specific condition; and carrying out growth and propagation on lactic acid bacteria by using nutritional ingredients such as saccharides, protein, amino acid and an inorganic salt in the jujube juice and the jujube jam, so as to obtain the jujube juice and jujube jam containing a certain quantity of lactic acid bacteria in the survival state. The method for producing the jujube juice and the jujube jam fermented by the lactic acid bacteria comprises the following steps: processing raw materials; processing into the jujube juice and jujube jam; carrying out thermal treatment sterilization; cooling; fermenting; adding ingredients; and filling.
Description
Technical field
The present invention relates to food processing field, specifically a kind of method of lactobacillus-fermented jujube juice and jujube jam.
Background technology
Lactic acid bacteria and fermented product thereof have good action to health.Have and help digest, improve the micro-ecological environment of enteron aisle, suppress spoilage organisms growth, synthesis nutrient, improves the physiological functions such as immunity.Lactic acid bacteria (lactic acid bacteria, LAB) is the gram-positive bacterium that a group has some specific forms, metabolism, physiological property.The generality of this group describes and comprises: Gram-positive, do not carry out respiration, the major end products of fermenting carbohydrate is coccus or the bacillus of lactic acid.Lactic acid bacteria is widely distributed, for a lot of bacteriums of food and feed fermentation, and a lot of bacteriums of mucomembranous surface in the body being present in human and animal, all belong to the category of lactic acid bacteria.The lactic acid bacteria being usually used in food and health products comprise lactobacillus (
lactobacillus) and Bifidobacterium (
bifidobacterium).After in food, the lactic acid bacteria of existing state enters enteron aisle, in adjustable enteron aisle, all kinds of flora ratio, improves enteron aisle state, promotes health.
Jujube is a kind of important agricultural economy crop, and its fruit is well received fruit, originates from China, the plantation history of existing more than 8,000 year, is just listed in since ancient times one of " five fruits " (chestnut, peach, Lee, apricot, jujube).Jujube is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit.Jujube, except eating raw, also can be processed as polytype food, such as various types of dry jujube, jam, jujube juice and date juice beverage, preserved fruit, preserved fruit etc., but not yet has and utilize lactic acid bacteria to carry out the food of fermentation processing to it.
The fruit juice lactic acid drink overwhelming majority is in the market with fruit juice, lemon juice.Therefore, manufacture and exploit trophism, functional lactobacillus fermented fruit juice beverage are the objective requirements of consumption market, and be the strong trend of beverage industry development, having wide market prospects, is the achievement can implementing industrialization.
Summary of the invention
Jujube and lactic acid bacteria is the present invention seeks to combine, develop the jujube juice containing existing state lactic acid bacteria and jujube jam product, be jujube juice after Raw material processing or jujube jam with fresh jujube or dry jujube etc., add the leavening containing lactic acid bacteria, ferment under given conditions, lactic acid bacteria utilizes the nutritional labeling such as carbohydrate, protein, amino acid, inorganic salts in jujube juice and jujube jam to carry out growth and breeding, obtains jujube juice and the jujube jam of the existing state lactic acid bacteria containing some.
A kind of method of lactobacillus-fermented jujube juice and jujube jam is as follows:
Raw material disposal → be processed into jujube juice or jujube jam → heat treatment sterilization → cool → ferment → add batching → filling.
Concrete steps are as follows:
Be processed into the process of jujube juice: during with fresh jujube or dry jujube for raw material, mix by a certain percentage with water after stoning, grind as pasty state is to pulpous state, do not heat or be heated to 30 DEG C ~ 140 DEG C, between preferably 60 DEG C ~ 100 DEG C, between being incubated 1 minute ~ 2 hours, the nutritional labeling in raw material is fully dissolved in the water, uses the techniques such as squeezing or filtration to isolate jujube juice; When using jujube inspissated juice for raw material, add a certain amount of water as required and directly allocate and form.
Be processed into the process of jujube jam: with fresh jujube or dry jujube for raw material, after stoning, add water or do not add water, and shred according to the requirement of specific product or be milled to specific granularity, outward appearance is that pasty state is to underflow shape, do not heat or be heated to 30 DEG C ~ 100 DEG C, between preferably 60 DEG C ~ 100 DEG C, between being incubated 1 minute ~ 2 hours.
Gained jujube juice or jujube jam heat-treat to kill the microorganism being unfavorable for fermenting and product is preserved, and use pasteurization technique or ultra high temperature short time sterilization technique, heat treated temperature range is between 70 DEG C ~ 140 DEG C, and the processing time is between 30 minutes ~ 1 second.
Jujube juice after heat treatment or jujube jam are cooled to less than 50 DEG C, proceed in fermentation tank, add leavening, and the consumption of leavening is for making the viable lactic acid bacteria body quantity in the jujube juice of every milliliter (ml) or every gram (g) or jujube jam be 1 × 10
3cFU ~ 1 × 10
10between CFU, wherein with 1 × 10
6cFU ~ 1 × 10
7cFU is the most suitable.The rear appropriateness that adds leavening stirs and leavening is uniformly dispersed.
Fermentation temperature controls between 10 DEG C ~ 50 DEG C, preferably 30 DEG C ~ 45 DEG C, and fermentation time controls between 4 hours ~ 144 hours, preferably 16 hours ~ 96 hours.
After fermentation ends, the pH value of jujube juice and jujube jam should between 3.0 ~ 6.0, particularly between 3.5 ~ 5.0.After fermentation ends, product can add other batchings, and essence and flavoring agent, anticorrisive agent, stabilizing agent etc. are allocated, and enter filling operation subsequently, seals and puts into Cold storage in the refrigerator after packing.At storage subsequently and transport and selling period, cold chain all should be kept to remain on finite concentration to make viable count of lactobacillus in product.
As preferably, the present invention uses fresh jujube to squeeze the juice, or carrying out lixiviate with water to dry jujube obtains jujube juice.
As preferably, when the present invention uses fresh jujube to squeeze the juice, crushing juice rate is relevant with the kind of fresh jujube used, generally at 20% ~ 70%(W/W) between.
As preferably, when the present invention uses dry jujube to carry out lixiviate, generally extract 6kg jujube juice by the dry jujube of 1kg and produce, also can adjust leaching rate according to product needed.
As preferably, jujube juice used herein, can use jujube inspissated juice to dilute and form.
As preferably, gained jujube juice of the present invention and jujube jam, with glucose, fructose, sucrose etc. for the monose of representative and the total concentration of disaccharide are at 1% ~ 30%(W/W) between.
As preferably, jujube juice of the present invention and jujube jam can regulate acidity according to need of production.For improving local flavor, widening product type, also can partly or entirely use finished jujube products for raw material, such as, through baking the jujube of process, or the jujube etc. of sootiness process.
As preferably, can according to product and local flavor needs in jujube juice of the present invention or jujube jam, add other raw-food material or batching and food additives, such as cow's milk, milk powder, casein, whey powder, lactalbumin, soybean protein isolate or other plant protein, other fruit etc.
the present invention relates to the lactic acid bacteria containing existing state:
as selection and the leavening type of preferred described lactic acid bacteria culturers
Lactic acid bacteria culturers prioritizing selection
lactobacillusbelong to and
bifidobacteriumbacterial strain in genus, and prioritizing selection is from the bacterial strain of sowing:
l. casei,
l. acidophilus,
l. paracasei,
l. rhamnosum,
l. plantarum,
l. gasseri,
l. johnsonii,
l.salivarius,
l. reuteri,
b. bifidum,
b .breve,
b. longum,
b. lactis,
b.infantis, but be not limited to the above kind enumerated.Also can use
lactococcusbelong to,
pediococcusbelong to,
leuconostocbelong to,
streptococcusbacterial strain in genus.The type of leavening comprises the forms such as liquid subculture formula leavening, concentrated frozen leavening, the dry leavening of concentrated frozen, the dry leavening of the concentrated frozen that prioritizing selection is easily preserved, cell concentration is high, consumption is little.
detailed description of the invention:
the lactobacillus-fermented jujube juice that example 1 uses dry jujube to be raw material
After 100kg stoning, dry jujube, puts into container, adds 700kg water, grinds as pasty state, is heated to 70 DEG C ~ 80 DEG C and is incubated 1 hour, with 200 order filter-cloth filtering or squeezings, obtains jujube juice and is about 500kg.Jujube juice is heated to 80 DEG C and keeps 30 minutes, pours in fermentation tank after utilizing plate type heat exchanger to be cooled to about 40 DEG C.Add and contain
lactobacillus caseileavening, in every gram (g) leavening, viable bacteria body quantity is 1 × 10
11cFU, addition is 25g, makes in every milliliter of (ml) jujube juice
l. caseiviable bacteria body quantity is 5 × 10
6cFU.The temperature of jujube juice is remained on 37 DEG C, keeps 24 hours, when pH drops to about 3.5, stop fermentation.Utilize plate type heat exchanger that jujube juice temperature is cooled to about 10 DEG C, filling is finished product to container, and 2 DEG C ~ 8 DEG C stored refrigerated.
example 2 take puree as the lactobacillus-fermented jujube jam of raw material
The puree that this example uses is the byproduct in the jujube juice abstraction process of example 1, and outward appearance is the pasty state compared with thickness.100kg puree, adds 2kg white granulated sugar, stirs and white granulated sugar is dissolved, be heated to 80 DEG C and keep 30 minutes, pouring in fermentation tank after utilizing plate type heat exchanger to be cooled to about 40 DEG C.Add and contain
lactobacillus caseileavening, in every gram (g) leavening, viable bacteria body quantity is 1 × 10
11cFU, addition is 5g, makes in every gram (g) jujube sauce
l. caseiviable bacteria body quantity is 5 × 10
6cFU.The temperature of jujube sauce is remained on 37 DEG C, keeps 24 hours, when pH drops to about 4.0, stop fermentation.Utilize plate type heat exchanger that jujube sauce temperature is cooled to about 10 DEG C, filling is finished product to container, and 2 DEG C ~ 8 DEG C stored refrigerated.
the lactobacillus-fermented jujube jam that example 3 is raw material with the full jujube of stoning
After 100kg stoning, dry jujube, puts into container, adds 300kg water, grinds as pasty state, then with food colloid mill process 2 times, to mouthfeel without granular sensation, obtains jujube sauce and is about 400kg.Jujube sauce is heated to 80 DEG C and keeps 30 minutes, pours in fermentation tank after utilizing plate type heat exchanger to be cooled to about 40 DEG C.Add and contain
lactobacillus acidophiluswith
bifidobacterium lactisleavening, in every gram (g) leavening, viable bacteria body quantity is 1 × 10
11cFU, addition is 20g, makes viable lactic acid bacteria body quantity in every gram (g) jujube sauce be 5 × 10
6cFU.The temperature of jujube sauce is remained on 37 DEG C, keeps 16 hours, when pH drops to about 3.5, stop fermentation.Utilize plate type heat exchanger that jujube sauce temperature is cooled to about 10 DEG C, filling is finished product to container, and 2 DEG C ~ 8 DEG C stored refrigerated.
Claims (7)
1. the method for lactobacillus-fermented jujube juice and jujube jam, its preparation process is as follows:
Raw material disposal → be processed into jujube juice or jujube jam → heat treatment sterilization → cool → ferment → add batching → filling;
Concrete steps are as follows:
Jujube juice or the jujube jam of the present invention's processing are for raw material with fresh jujube, dry jujube, jujube inspissated juice etc.;
Be processed into the process of jujube juice: during with fresh jujube or dry jujube for raw material, mix by a certain percentage with water after stoning, grind as pasty state is to pulpous state, do not heat or be heated to 30 DEG C ~ 140 DEG C, between preferably 60 DEG C ~ 100 DEG C, between being incubated 1 minute ~ 2 hours, the nutritional labeling in raw material is fully dissolved in the water, uses the techniques such as squeezing or filtration to isolate jujube juice; When using jujube inspissated juice for raw material, add a certain amount of water as required and directly allocate and form; In the jujube juice be processed into, with glucose, fructose, sucrose etc. for the monose of representative and the concentration of disaccharide are no more than 30%(W/W);
Be processed into the process of jujube jam: with fresh jujube or dry jujube for raw material, after stoning, add water or do not add water, and shred according to the requirement of specific product or be milled to specific granularity, outward appearance is that pasty state is to underflow shape, do not heat or be heated to 30 DEG C ~ 100 DEG C, between preferably 60 DEG C ~ 100 DEG C, between being incubated 1 minute ~ 2 hours; The jujube jam be processed into, with glucose, fructose, sucrose etc. for the monose of representative and the concentration of disaccharide are no more than 30%(W/W);
Heat-treat to kill major part and be unfavorable for the microorganism that fermentation and product are preserved, use pasteurization technique or ultra high temperature short time sterilization technique, heat treated temperature range is between 70 DEG C ~ 140 DEG C, and the processing time is between 30 minutes ~ 1 second;
Jujube juice after heat treatment or jujube jam are cooled between 10 DEG C ~ 60 DEG C, proceed in fermentation tank, add leavening, and the consumption of leavening is for making the viable lactic acid bacteria body quantity in the jujube juice of every milliliter (ml) or every gram (g) or jujube jam be 1 × 10
3cFU ~ 1 × 10
10between CFU, wherein with 1 × 10
6cFU ~ 1 × 10
7cFU is the most suitable; The rear appropriateness that adds leavening stirs and leavening is uniformly dispersed;
After fermentation ends, the pH value of jujube juice and jujube jam should between 3.0 ~ 6.0, and after fermentation ends, product can add other batchings, and essence and flavoring agent, anticorrisive agent, stabilizing agent are allocated, and enter filling operation subsequently, seal and put into Cold storage in the refrigerator after packing.
2. the method for lactobacillus-fermented jujube juice according to claim 1 and jujube jam, is characterized in that the lactic acid bacteria containing existing state in obtained product.
3. the method for lactobacillus-fermented jujube juice according to claim 1 and jujube jam, it is characterized in that: in the jujube juice of preparation before fermentation procedure and jujube jam, with the total concentration of glucose, fructose, monose that sucrose is representative and disaccharide at 1% ~ 30%(W/W) between.
4. the method for lactobacillus-fermented jujube juice according to claim 1 and jujube jam, it is characterized in that: in fermentation procedure, add the leavening containing lactic acid bacteria, the consumption of leavening is for making the viable lactic acid bacteria body quantity in the jujube juice of every milliliter (ml) or every gram (g) or jujube jam be 1 × 10
3cFU ~ 1 × 10
10between CFU, wherein with 1 × 10
6cFU ~ 1 × 10
7cFU is the most suitable.
5. the method for lactobacillus-fermented jujube juice according to claim 1 and jujube jam, it is characterized in that: in fermentation procedure, fermentation temperature controls between 10 DEG C ~ 50 DEG C, preferably 30 DEG C ~ 45 DEG C, fermentation time controls between 4 hours ~ 144 hours, preferably 16 hours ~ 96 hours.
6. the method for lactobacillus-fermented jujube juice according to claim 1 and jujube jam, is characterized in that: after fermentation ends, and the pH value of jujube juice and jujube jam should between 3.0 ~ 6.0, particularly between 3.5 ~ 5.0.
7. the method for lactobacillus-fermented jujube juice according to claim 1 and jujube jam, is characterized in that: in obtained product, in every milliliter (ml) or every gram (g) product, the quantity of existing state lactic acid bacteria is 1 × 10
3cFU ~ 1 × 10
11between CFU; Lactic acid bacteria culturers prioritizing selection
lactobacillusbelong to and
bifidobacteriumbacterial strain in genus, and prioritizing selection is from the bacterial strain of sowing:
l. casei,
l. acidophilus,
l. paracasei,
l. rhamnosum,
l. plantarum,
l. gasseri,
l. johnsonii,
l.salivarius,
l. reuteri,
b. bifidum,
b .breve,
b. longum,
b. lactis,
b.infantis, but be not limited to the above kind enumerated; Also can use
lactococcusbelong to,
pediococcusbelong to,
leuconostocbelong to,
streptococcusbacterial strain in genus.
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