CN108936103A - Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof - Google Patents
Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof Download PDFInfo
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- CN108936103A CN108936103A CN201710357174.7A CN201710357174A CN108936103A CN 108936103 A CN108936103 A CN 108936103A CN 201710357174 A CN201710357174 A CN 201710357174A CN 108936103 A CN108936103 A CN 108936103A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 106
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 64
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 35
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 41
- 230000004151 fermentation Effects 0.000 claims description 41
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 19
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 18
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 18
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 18
- 235000019987 cider Nutrition 0.000 claims description 15
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 14
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 3
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- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000015190 carrot juice Nutrition 0.000 claims description 3
- 235000004634 cranberry Nutrition 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- 235000015205 orange juice Nutrition 0.000 claims description 3
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- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
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- 244000241235 Citrullus lanatus Species 0.000 claims description 2
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- 235000019674 grape juice Nutrition 0.000 claims description 2
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- 235000015206 pear juice Nutrition 0.000 claims description 2
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
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- 239000000796 flavoring agent Substances 0.000 abstract description 24
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- 230000000050 nutritive effect Effects 0.000 abstract description 4
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- 239000007788 liquid Substances 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
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- 238000011049 filling Methods 0.000 description 7
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- 238000011835 investigation Methods 0.000 description 5
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- 230000000052 comparative effect Effects 0.000 description 4
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- 241000196324 Embryophyta Species 0.000 description 3
- 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 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 241000193830 Bacillus <bacterium> Species 0.000 description 1
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- 239000004376 Sucralose Substances 0.000 description 1
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- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- VDTNNGKXZGSZIP-UHFFFAOYSA-N carbutamide Chemical compound CCCCNC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 VDTNNGKXZGSZIP-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
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- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of active lactobacillus fermented fruits and vegetables juice beverages and preparation method thereof.The active lactobacillus fermented fruits and vegetables juice beverage is to deploy beverage obtained according to a certain percentage by fermented fruits and vegetables juice and non-fermented fruits and vegetables juice.The present invention also provides the preparation methods of the beverage.Active lactobacillus fermented fruits and vegetables juice beverage of the invention is more excellent on color, mouthfeel, nutritive value, solves the problems such as low Related product fruits and vegetables content on domestic existing market, inactive lactic acid bacteria, fruits and vegetables ferment local-flavor are not easily accepted by, fresh fruit of vegetables flavor is insufficient, juice browning is serious.
Description
Technical field
The present invention relates to field of beverage.More particularly, to a kind of active lactobacillus fermented fruits and vegetables juice beverage and its preparation
Method.
Background technique
China is that maximum fruits and vegetables producing country, annual output account for about 30% of Gross World Product or more in the world.Juice is
One of numerous fruits and vegetables deep processed products, have it is full of nutrition, drink to facilitate etc. and increase most in various features and beverage industry
Fast product.Many microorganisms can be used in food manufacturing in the world, and lactic acid bacteria is the normal flora of human body, in food work
It is most widely used in industry.Lactic acid bacteria can be helped digest by carbohydrate fermentation at lactic acid, help human health.Cause
This, the fermented fruits and vegetables juice product for having both fruit vegetable nutrient and probiotics health meets the diet demand of modern.
However after general vegetable and fruit mixing with sour milk beverage made from lactobacillus-fermented, weak flavor, juice color
Brown stain is serious, is easily layered, and product fruits and vegetables content, active lactic acid bacterial content are all lower, these problems inhibit vegetable and fruit
Lactacidase fermenting beverage market development.Moreover, general juice is due to acidity, pH is lower or nutrition is incomplete, lactic acid bacteria
More difficult increment growth.Therefore, some lactobacillus fermented fruits and vegetables juice beverages are carried out first with the fermentation substrate of suitable growth
Strain increment, then bacterium solution is mixed with juice.Such beverage actually juice content is very low, no normal direction consumer
More fruit vegetable nutrients are provided.Therefore, it is necessary to develop a more preferably product on color, mouthfeel, nutritive value.
Summary of the invention
It is an object of the present invention to provide a kind of active lactobacillus fermented fruits and vegetables juice beverages.This is active lactobacillus fermented
Fruit-vegetable juice beverage utilizes a variety of strain composite fermentations so that juice is concentrated as raw material, and not sending out by addition special ratios
Beverage is made in ferment juice ingredient, and more excellent on color, mouthfeel, nutritive value, solves related production on domestic existing market
Product fruits and vegetables content is low, inactive lactic acid bacteria, fruits and vegetables ferment local-flavor is not easily accepted by, fresh fruit of vegetables flavor is insufficient, juice color is brown
Become the problems such as serious.
Another object of the present invention is also to provide the preparation method of above-mentioned active lactobacillus fermented fruits and vegetables juice beverage.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
Firstly, unless otherwise indicated, herein, used term " concentration juice " refers to fruit or vegetables
For raw material, removed made of a certain amount of moisture from the fruit juice (slurry) or vegetable juice (slurry) produced using physical method.When dense
Contracting juice is added after the equivalent moisture content removed in its process restores, and there is fruit juice (slurry) or vegetable juice (slurry) should have feature
Product.
The present invention provides a kind of active lactobacillus fermented fruits and vegetables juice beverages, it is by fermented fruits and vegetables juice and fruit of not fermenting
Vegetable juice deploys beverage obtained according to a certain percentage, wherein the fermented fruits and vegetables juice is so that juice is concentrated as raw material, through killing
Bacterium, inoculation compound lactobacillus-fermencucumber agent fermentation are made.
The present invention prepares fermented fruits and vegetables juice using concentration juice, and juice mouthfeel itself is concentrated and fragrance is all good, pure day
Right raw material and contain a large amount of dietary fiber, nutritive value is high, while juice is concentrated with different cycles of concentration, is making
Required extension rate can be arbitrarily adjusted according to experimental conditions during standby beverage, there is convenient, quick effect, convenient for real
The operation tested.
According to the preferred embodiment of the present invention, the mass ratio of the fermented fruits and vegetables juice and non-fermented fruits and vegetables juice is (1-
9):1.By add specific quantity non-fermented fruits and vegetables juice, it can be achieved that fruits and vegetables true mouthfeel and fragrance, make up fermentation after mouth
Taste missing such as feeling of freshness is insufficient, moreover it is possible to color missing after making up fermentation etc..In addition, when fermented fruits and vegetables juice and the fruits and vegetables that do not ferment
When the mass ratio of juice is lower than 1:1, it is impossible to ensure that viable count and good ferment local-flavor, and work as fermented fruits and vegetables juice and do not ferment
When the mass ratio of juice is higher than 9:1, it will lead to that juice feeling of freshness missing, color be bad and unfermentable fresh fruit of vegetables mouth
Sense is serious to be lost.
According to the preferred embodiment of the present invention, the present invention, due to the difference of raw material, has when preparing fermented fruits and vegetables juice
When need to carry out concentration juice the adjusting of pol and/or acidity.Pol should be controlled in 10-20Brix.For example, adjusting sugar
Using decoloration depickling cider, white granulated sugar or glucose when spending.It is 3.5-5.5 that acidity, which should be controlled in pH value,.It is wrapped when adjusting acidity
It includes but is not limited to using citric acid, lactic acid, sodium bicarbonate or malic acid.
According to the preferred embodiment of the present invention, the compound lactobacillus-fermencucumber agent includes lactobacillus plantarum, secondary cheese cream
Bacillus, lactobacillus acidophilus, two or more in Lactobacillus helveticus.
Further, there is the viable count of sufficient amount to guarantee beverage in low temperature shelf life, and overcome existing fermentation fruit
The problem of vegetable beverage flavor is insufficient, poor taste (such as bad fermentation fruits and vegetables taste, especially bad fermented vegetable taste), the present invention are excellent
Selecting includes lactobacillus plantarum in the compound lactobacillus-fermencucumber agent used, and the dosage of lactobacillus plantarum accounts for total compound lactobacillus hair
50% or more of ferment agent.
In a preferred embodiment of the invention, the compound lactobacillus-fermencucumber agent include lactobacillus plantarum, it is secondary dry
Lactobacillus paracasei and lactobacillus acidophilus.Wherein, the dosage of the lactobacillus plantarum is 50%-99%, lactobacillus paracasei and acidophilus
The dosage of lactobacillus is 1%-50%.Compared with other strain fermentations, using the compound lactobacillus-fermencucumber agent, such as ferment apple
Juice acidity reduces, and mouthfeel is mellow and full soft, and fermenting characteristic flavor is abundant and obvious.And beverage products low temperature shelf of the present invention
Viable count is 10 in phase7-109CFU/mL order of magnitude content.
When preparing fermented fruits and vegetables juice, the bacterium amount that connects of compound lactobacillus-fermencucumber agent is usually 0.01 ‰ -0.1 ‰.
Specific embodiment according to the present invention, the non-fermented fruits and vegetables juice can be recovery juice and/or non-regenerative fruit
Vegetable juice.Further, non-regenerative juice, such as fresh fruit of vegetables juice, better effect are selected, non-regenerative juice contains fruit, fruit
The ingredients such as fiber can embody fruits and vegetables natural subsidence.
Further, in the present invention, the raw material for making juice is daily edible fruits and vegetables.Including but
It is not limited to, cider, orange juice, lemon juice, grapefruit juice, peach juice, pear juice, strawberry juice, blueberry juice, Cranberry Juice Cocktail, raspberry juice, mountain
One of short, bristly hair or beard juice, grape juice, kiwi-fruit juice, mango juice, watermelon juice, carrot juice, Celery Juice, tomato juice and Fresh Cucumber Juice are more
Kind.
It, can be with for acid after solving the problems, such as brought by fruit and vegetable materials in one embodiment of the invention
Some carbohydrate contents are added in active lactobacillus fermented fruits and vegetables juice beverage, including but not limited to, white granulated sugar, crystal diabetin, fruit
Glucose slurry, acesulfame potassium, Sucralose, xylitol, maltitol, antierythrite, oligofructose, xylo-oligosaccharide, steviol glycoside and
One or more of Fructus Monordicae extract.
In addition, the present invention also provides a kind of preparation method of above-mentioned active lactobacillus fermented fruits and vegetables juice beverage, this method packet
It includes: juice is concentrated as raw material, adjusting or do not adjust pol and/or acidity, high temperature sterilization, feed liquid is cooled to 37 DEG C, inoculation
Compound lactobacillus-fermencucumber agent, which is fermented, is made fermented fruits and vegetables juice, then by the fermented fruits and vegetables juice and non-fermented fruits and vegetables juice according to certain ratio
Example, which is deployed, is made beverage.
In the above method, sterilization conditions are 95 ± 2 DEG C/300s.
The present invention using compound lactobacillus-fermencucumber obtain the fermentation fruits and vegetables stoste containing biodiasmin, afterwards with do not ferment
Juice/slurry mixing after be made beverage product.Products made thereby shows the spy of active lactic acid bacteria drink and fermented fruits and vegetables juice
Point, and two step proportioning processes realize the preferable collocation of fresh fruit of vegetables flavor and ferment local-flavor.Fermented fruits and vegetables juice is improved simultaneously
Fruits and vegetables feeling of freshness deficiency and the serious problem of browning in beverage.In addition, product of the present invention is free of stabilizer, fermentation is with after
Phase allotment is juice, and the ingredients natural subsidence such as fruit, fruit fiber ensure that the natural flavour mountaineous of product.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
Embodiment 1
Active lactobacillus fermented apple juice (in terms of 1000 parts of final products):
1. concentrated apple juice, is diluted with water to 11.5Brix, 15-20min is stirred and evenly mixed；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. when inoculation, material need to be cooled to 37 DEG C, and composite ferment (50% lactobacillus plantarum, 25% is added in sterile working
Lactobacillus acidophilus and 25% lactobacillus paracasei), additive amount is 0.1 part, it fullys shake, mix, fermentation time 48h；
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, stand-by after stirring；
5. taking 900 parts of cooling fermentation liquid, is mixed with 100 parts of unfermentable ciders (single times), 20min is sufficiently stirred,
And adjusting pH value with decoloration depickling cider is 3.5；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage.
Embodiment 2
Active lactobacillus fermented carrot juice beverage (in terms of 1000 parts of final products):
1. the turbid juice of carrot is concentrated, it is diluted with water to 8Brix, it is 12Brix, 15-20min that addition glucose, which adjusts pol,
It stirs and evenly mixs；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. when inoculation, material need to be cooled to 37 DEG C, and composite ferment (50% lactobacillus plantarum, 25% is added in sterile working
Lactobacillus acidophilus and 25% Lactobacillus helveticus), additive amount is 0.01 part, it fullys shake, mix, fermentation time 40h；
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, stand-by after stirring；
5. taking 800 parts of cooling fermentation liquid, mixes, fill with 150 portions of unfermentable recovery orange juices and 50 portions of recovery ciders
Divide stirring 20min, and adjusting pH value with sodium bicarbonate is 5.5；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage.
Embodiment 3
Active lactobacillus fermented mixing certain kind of berries beverage (in terms of 1000 parts of final products):
1. blueberry juice, concentration Cranberry juice and concentration raspberry juice is concentrated, it is diluted with water to 20Brix, 15-
20min is stirred and evenly mixed；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. when inoculation, material need to be cooled to 37 DEG C, and composite ferment (70% lactobacillus plantarum, 20% is added in sterile working
Lactobacillus acidophilus and 10% lactobacillus paracasei), additive amount is 0.1 part, it fullys shake, mix, fermentation time 48h；
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, fermented fruits and vegetables juice stoste is diluted with water to 10Brix after stirring；
5. taking 700 parts of cooling dilution fermentation liquid, is mixed with 300 parts of unfermentable strawberry magma, 20min is sufficiently stirred；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage.
Embodiment 4
Active lactobacillus fermented mango juice beverage (in terms of 1000 parts of final products):
1. mango juice is concentrated, it is diluted with water and decoloration depickling cider sugar addition is added and stir to 15Brix, 15-20min
Mix mixing, pH 3.7；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. when inoculation, material need to be cooled to 37 DEG C, and leavening is added in sterile working, and (60% lactobacillus plantarum, 10% pair are dry
Lactobacillus paracasei and 30% lactobacillus acidophilus), additive amount is 0.05 part, fullys shake, mixes, and fermentation time is for 24 hours；
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, stand-by after stirring；
5. taking 500 parts of cooling fermentation liquid, mixed with 500 portions of unfermentable concentration reduction ciders, wherein the apple that do not ferment
Steviol glycoside 0.1 ‰ is added in fruit juice, and 20min is sufficiently stirred；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage.
The stevioside added in the present embodiment can reduce sour problem after fermentation mango juice, during product acid is comfortable.
Comparative example 1
One, the single comparison with composite bacteria:
Active lactobacillus fermented apple juice (in terms of 1000 parts of final products):
1. concentrated apple juice, is diluted with water to 11.5Brix, 15-20min is stirred and evenly mixed；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. material need to be cooled to 37 DEG C, and sterile working is separately added into when inoculation:
A. compound lactobacillus-fermencucumber agent (50% lactobacillus plantarum, 25% lactobacillus acidophilus and 25% lactobacillus paracasei),
Additive amount is 0.1 part, fullys shake, mixes, fermentation time 48h；
B. single fermentation agent --- lactobacillus plantarum, additive amount are 0.1 part, fully shake, mix, fermentation time 48h
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, stand-by after stirring；
5. taking 900 parts of cooling fermentation liquid, mixes, be sufficiently stirred with 100 parts of unfermentable non-regenerative ciders (single times)
20min；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage；
7. obtained product taste flavor investigation result
Trial test mode: 60 people scoring assessment is carried out by the way of blank marking, respectively from fragrance, sour-sweet ratio, fermentation
4 flavor, overall merit test indexs carry out taste tests.Each index full marks 10 divide, and score is higher, indicate that effect is better, right
It is for statistical analysis to taste result, as a result such as table 1:
The taste flavor investigation result of the fermented apple juice of the invention of table 1
As the result is shown: using composite ferment product no matter in terms of single mouthfeel, sour-sweet or synthesis comment
The product of single fermentation agent will be better than in terms of valence, the flavor of composite fermentation is more sufficient.
Comparative example 2
The ratio optimization of composite bacteria is tested
Above-mentioned steps are all the same, the difference is that third step, as follows:
When inoculation, material need to be cooled to 37 DEG C, and sterile working is separately added into:
A group compound lactobacillus-fermencucumber agent: the secondary cheese cream bar of 60% lactobacillus plantarum, 20% lactobacillus acidophilus and 20%
Bacterium, total addition level are 0.1 part, fully shake, mix, fermentation time 48h；
B group compound lactobacillus-fermencucumber agent: the secondary cheese cream bar of 50% lactobacillus plantarum, 25% lactobacillus acidophilus and 25%
Bacterium, total addition level are 0.1 part, fully shake, mix, fermentation time 48h；
C group compound lactobacillus-fermencucumber agent: the secondary cheese cream bar of 25% lactobacillus plantarum, 50% lactobacillus acidophilus and 25%
Bacterium, total addition level are 0.1 part, fully shake, mix, fermentation time 48h.
The taste flavor investigation result of the fermented apple juice of the invention of table 2
As the result is shown: from data as can be seen that tri- kinds of leavenings of a, b, c, the fragrance of each product, sour-sweet ratio, ferment local-flavor
Deng slightly difference；With the increase of lactobacillus plantarum dosage, the taste and flavor of fermented apple juice is become better and better, compound lactic acid
The flavor of bacterium leavening agent a group is most sufficient, is also most liked by respondent.When the dosage of plant lactobacillus is lower than 50%, mouthfeel
All show slightly insufficient with flavor.
Comparative example 3
Active lactobacillus fermented apple juice (in terms of 1000 parts of final products):
1. concentrated apple juice, is diluted with water to 11.5Brix, 15-20min is stirred and evenly mixed；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. material need to be cooled to 37 DEG C, and sterile working is separately added into: compound lactobacillus-fermencucumber agent (60% plant when inoculation
Lactobacillus, 20% lactobacillus acidophilus and 20% lactobacillus paracasei), additive amount is 0.1 part, fullys shake, mixes, when fermentation
Between be 48h；
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, stand-by after stirring；
5. take 900 parts of cooling fermentation liquid, mixed with 100 parts of unfermentable non-regenerative ciders (single times), and by pH value
It adjusts separately are as follows: 20min is sufficiently stirred in 3.5/4.5/5.5；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage.
The taste flavor investigation result of the fermented apple juice of the invention of table 3
Interpretation of result: pH 4.5 and pH 5.5 remain basically stable from the point of view of TOP SCORES, since product itself is with cider
The natural flavor of substrate, cider is more biased to tart flavour, sour-sweet than in scoring, respondent prefers close to original taste
Product likes the mouthfeel of slightly meta-acid, therefore the product of pH 3.5 is won, and the hobby of respondent is more met.
Comparative example 4
Active lactobacillus fermented apple juice (in terms of 1000 parts of final products):
1. concentrated apple juice, is diluted with water to 11.5Brix, 15-20min is stirred and evenly mixed；
2. sterilization conditions are 95 ± 2 DEG C/300s；
3. material need to be cooled to 37 DEG C, and sterile working is separately added into: compound lactobacillus-fermencucumber agent (60% plant when inoculation
Lactobacillus, 20% lactobacillus acidophilus and 20% lactobacillus paracasei), additive amount is 0.1 part, fullys shake, mixes, when fermentation
Between be 48h；
4. pipe type heat transfer is cooled to 10 DEG C hereinafter, stand-by after stirring；
5. taking respectively:
950 parts of fermentation liquid of A group cooling are mixed with 50 parts of unfermentable non-regenerative ciders (single times)；
500 parts of fermentation liquid of B group cooling are mixed with 500 parts of unfermentable non-regenerative ciders (single times)；
300 parts of fermentation liquid of C group cooling are mixed with 700 parts of unfermentable non-regenerative ciders (single times)；
And adjusting separately pH value is 3.5, and 20min is sufficiently stirred；
6. step 5 gained beverage to be carried out to filling, 2-6 DEG C of storage.
The taste flavor investigation result of the fermented apple juice of the invention of table 4
Interpretation of result:
A. it can be seen that from the experimental result when fermented juice is lower than 1:1 with unfermented juice mixed proportion, product
Feeling of freshness, mouthfeel, in terms of be not so good as other two products, have apparent difference；
B. when fermented juice and unfermented juice mixed proportion are higher than 9:1, A product in all respects on more by taster
Like, and A product will be far better than overall merit is substantially better than two products of B and C, always on fragrance, feeling of freshness and color
Body preference degree A > B > C；
C. generally speaking, fermentation cannot be below 1:1 with the ratio of not fermenting, and otherwise product fragrance, mouthfeel etc. will be by very
It is big to influence, it can suitably choose middle scale and be adjusted.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. a kind of active lactobacillus fermented fruits and vegetables juice beverage, which is characterized in that it is by fermented fruits and vegetables juice and non-fermented fruits and vegetables juice
Beverage obtained is deployed according to a certain percentage, wherein the fermented fruits and vegetables juice is sterilized, connect so that juice is concentrated as raw material
Kind compound lactobacillus-fermencucumber agent fermentation is made.
2. active lactobacillus fermented fruits and vegetables juice beverage according to claim 1, which is characterized in that the fermented fruits and vegetables juice with
The mass ratio of non-fermented fruits and vegetables juice is 1-9:1.
3. active lactobacillus fermented fruits and vegetables juice beverage according to claim 1, which is characterized in that prepare the fermentation fruits and vegetables
It further comprise adjusting pol and/or acidity when juice.
4. active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 to 3, which is characterized in that the Composite Milk
Acid bacteria fermentation agent includes lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, two or more in Lactobacillus helveticus.
5. active lactobacillus fermented fruits and vegetables juice beverage according to claim 4, which is characterized in that the compound lactobacillus hair
Ferment agent includes lactobacillus plantarum, and the amount of the lactobacillus plantarum accounts for 50% or more of total compound lactobacillus-fermencucumber agent.
6. active lactobacillus fermented fruits and vegetables juice beverage according to claim 3, which is characterized in that the pol range is
10-20Brix。
7. active lactobacillus fermented fruits and vegetables juice beverage according to claim 3, which is characterized in that the acidity is pH
3.5-5.5。
8. active lactobacillus fermented fruits and vegetables juice beverage according to claim 1 to 3, which is characterized in that the juice
Including cider, orange juice, lemon juice, grapefruit juice, peach juice, pear juice, strawberry juice, blueberry juice, Cranberry Juice Cocktail, raspberry juice, haw juice,
One of grape juice, kiwi-fruit juice, mango juice, watermelon juice, carrot juice, Celery Juice, tomato juice, Fresh Cucumber Juice are a variety of.
9. a kind of preparation method of active lactobacillus fermented fruits and vegetables juice beverage a method as claimed in any one of claims 1-8, feature exist
In this method comprises: adjusting so that juice is concentrated as raw material or not adjusting pol and/or acidity, then sterilized, inoculation is multiple
It closes lactic acid bacteria fermenting agent fermentation and fermented fruits and vegetables juice is made, then the fermented fruits and vegetables juice and non-fermented fruits and vegetables juice are proportionally deployed into system
Obtain beverage.
10. preparation method according to claim 9, which is characterized in that sterilization conditions: 95 ± 2 DEG C/300s.
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| CN108065163A (en) * | 2017-12-22 | 2018-05-25 | 光明乳业股份有限公司 | A kind of fermentation coconut milk and preparation method thereof |
| CN110169453A (en) * | 2019-06-26 | 2019-08-27 | 中南林业科技大学 | A kind of production method of Stauntonia latifolia lactic acid drink |
| CN110214874A (en) * | 2019-06-14 | 2019-09-10 | 新疆京洲和合生物科技开发有限公司 | A kind of tomato health beverage, preparation method and application |
| CN110236038A (en) * | 2019-07-24 | 2019-09-17 | 陕西国仁健康药业有限公司 | A kind of compound fruit and vegetable juice drink and preparation method thereof |
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| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermented mango juice rich in active lactobacillus plantarum and preparation method thereof |
| CN110637958A (en) * | 2019-10-08 | 2020-01-03 | 苏州工业园区梵稻食品科技发展有限公司 | Probiotic fermented honey and grapefruit compound beverage and production process thereof |
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| CN110214874A (en) * | 2019-06-14 | 2019-09-10 | 新疆京洲和合生物科技开发有限公司 | A kind of tomato health beverage, preparation method and application |
| CN110169453A (en) * | 2019-06-26 | 2019-08-27 | 中南林业科技大学 | A kind of production method of Stauntonia latifolia lactic acid drink |
| CN110236038A (en) * | 2019-07-24 | 2019-09-17 | 陕西国仁健康药业有限公司 | A kind of compound fruit and vegetable juice drink and preparation method thereof |
| CN110338322A (en) * | 2019-08-02 | 2019-10-18 | 辽宁晟启昊天生物医药科技有限公司 | A kind of orange soup fermented beverage and preparation method thereof |
| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermented mango juice rich in active lactobacillus plantarum and preparation method thereof |
| CN110637958A (en) * | 2019-10-08 | 2020-01-03 | 苏州工业园区梵稻食品科技发展有限公司 | Probiotic fermented honey and grapefruit compound beverage and production process thereof |
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| CN112425702A (en) * | 2020-11-23 | 2021-03-02 | 洛阳德泽农林科技开发有限公司 | Low-temperature preparation method of raspberry juice with high content of active ingredients |
| CN116458587A (en) * | 2023-04-24 | 2023-07-21 | 广州市东鹏食品饮料有限公司 | Vegetable and fruit juice fermentation liquor containing carrot juice and preparation method and application thereof |
| CN116849313A (en) * | 2023-07-25 | 2023-10-10 | 元气森林(北京)食品科技集团有限公司 | A method for reducing sugar in fruit juice and sugar-reduced fruit juice |
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