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Preparation method of ecological fruit vinegar drink

A technology for fruit vinegar and beverages, applied in the field of preparation of ecological fruit vinegar beverages, can solve the problems of high sugar content, loss of green beverage quality, etc., and achieve the effects of rich sources, high beverage quality, and large number of viable bacteria.

Inactive Publication Date: 2010-10-27
JUNZHU DALIAN BIOLOGICAL IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The added white sugar has not been decomposed and digested into nutrients such as lactic acid by the living probiotics, so that the fruit juice probiotic fermented beverage product has a high sugar content, which is not suitable for people with diabetes, and the product loses the quality of a green beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] A kind of preparation method of ecological fruit vinegar beverage, is characterized in that, comprises the steps:

[0018] S1. Take a certain weight of fresh fruit, clean it, dry it in the air and drain the surface moisture, and then squeeze it into juice;

[0019] S2. Prepare a strain solution containing one or more of Lactobacillus, Bifidobacterium, Saccharomyces and Enterococcus faecium.

[0020] S3, the dilution fermentation activation of strain liquid, make strain fermented liquid, specific process is called: take the pure water of 1-2 times of fruit weight, boil and add the brown sugar of 2-30% of fruit weight and boil 5-10 Minutes, when the water temperature drops below 40°C (to normal temperature or above zero), add probiotic strain solution (obtained in step S2) of 10-40% of fruit weight, mix, move into the fermenter, seal and cover tightly, The temperature is controlled at 30-38°C for 8-48 hours of fermentation;

[0021] S4. Preparation of ecological fruit v...

Embodiment 1

[0024] Example 1: Take 100kg of fresh cherries, remove them, clean them, dry them in the sun and drain them in order to squeeze them into cherry juice; take 150kg of pure water and boil them in a stainless steel container, add 20kg of brown sugar and boil for 10 minutes, then transfer them into a fermentation reaction tank , when the water temperature drops below 40°C, add 40kg of probiotic compound strain solution (including 1 part of Lactobacillus, 1 part of Bifidobacterium, and 1 part of Enterococcus faecium), mix, seal, cover tightly, and control the temperature to ferment at 37°C After 24 hours, when the acidity reaches below PH3.8, squeeze 100kg of dried fresh cherries into fruit juice and put it into the fermentation reaction tank to mix with the probiotic liquid in it. When the pH is below 3.5, open the can, pass through a 100-mesh sieve, remove the slag, fill it, divide it into beverage bottles, seal it tightly, and serve as an ecological cherry vinegar beverage.

Embodiment 2

[0025] Embodiment 2: the same method can prepare other fruit (grape, apple, strawberry, peach, tomato, blueberry, pear etc.) vinegar beverage, step is as follows:

[0026] (1) Grapes, apples, strawberries, peaches, tomatoes, blueberries, pears and other fresh fruits are weighed on the table, their weights are measured, cleaned, and dried in the sun to prepare for juicing.

[0027] (2) Preparation of probiotic strain liquid for microecological preparation: probiotic strains include Lactobacillus (mainly Lactobacillus acidophilus), Bifidobacterium, yeast, Enterococcus faecium and the like. The culture medium formula used in the cultivation includes the culture medium comprising 2-30% of fresh sweet potato (sweet potato), 1-20% of licorice and 2-30% of brown sugar, so as to prepare probiotic strain liquid.

[0028] (3) Preparation of the diluted and activated fermented liquid of the probiotic bacterial seed liquid: boil 1-2 times the pure water of the fresh fruit weight for squee...

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Abstract

The invention provides a preparation method of an ecological fruit vinegar drink, comprising the following steps: 1, preparing microbial strain fermentation liquid containing lactobacillus, bifidobacterium, saccharomycete and Enterococcus faecium; 2, taking fresh fruit, washing, airing, draining and then squeezing into fruit juice; and 3, adding the fruit juice into a fermentation tank containing the microbial strain fermentation liquid, evenly mixing and stirring, sealing, covering tightly, and then fermenting at the temperature of 30-38 DEG C for 24-48h. The preparation method has the advantages that the ecological fruit vinegar drink product prepared by the method contains viable probiotic microecologics, integrates the functions of nutrition and health care, prevention and treatment of diseases, toxin excrement and beauty reservation, and is a green drink with obvious functions and effects. In addition, the preparation invention has wide raw material source, i.e. waste fruit such as broken fruit, fallen fruit, extruded and damaged fruit and the like can be taken as raw materials and then is fermented and purified by probiotics to obtain the favorite green drink of people, thus turning waste into wealth; and the preparation method has less energy consumption, small investment of production equipment, thus being a resource-saving and environmental-friendly development project.

Description

technical field [0001] The invention relates to a probiotic beverage containing lactic acid and acetic acid prepared by biological fermentation technology, in particular to a preparation method of an ecological fruit vinegar beverage. Background technique [0002] In recent years, with the continuous improvement of people's living standards, the requirements for food and beverages are developing in the direction of green food, and fruit juice drinks are no exception. Fruit juice beverages on the market are far from being able to satisfy people's demand for green fruit juice beverages. For example, most of the fruit vinegar drinks on the market are acetic acid drinks blended with table vinegar or fruit juice raw vinegar as the main raw material, adding artificial coloring, flavoring essence, preservatives and other additives. There are many unsafe factors affecting health in this fruit juice vinegar drink. [0003] Regarding the use of microecological fermentation technolog...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 蔡之宣曹立南曹立江安淑荣
Owner JUNZHU DALIAN BIOLOGICAL IND CO LTD
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