Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof
A technology of lactic acid fermentation and jujube juice, which is applied in the field of non-alcoholic beverages, can solve the problems of functional component damage, waste of raw materials, and comprehensive reuse of bran.
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Embodiment 1
[0051] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:
[0052] Bran juice with 4.1% soluble solids 62kg
[0053] Jujube juice with 7% soluble solids 31kg
[0054] Protein sugar 2kg
[0055] Sodium chloride 1.5kg
[0056] Glycerin 0.5g
[0057] Lactic acid bacteria seed solution 3kg
[0058] Its preparation method is as follows:
[0059] 1. Prepare bran juice
[0060] (1) Expanded cultivation of Aspergillus niger strains
[0061] Take the bran, add water with 1.2 times the weight of the bran, mix well, put it into a triangular flask, plug the mouth of the bottle with a cotton plug, sterilize it in an autoclave at 121°C for 30 minutes, take out the bran, shake it up, Cool to 35°C, insert AS3.4309 Aspergillus niger strain activated with Chapei's medium under sterile conditions, culture at 32°C for 72 hours, and shake the flask once every 8 hours.
[0062] Th...
Embodiment 2
[0087] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:
[0088] Bran juice with 4.1% soluble solids 65kg
[0089] Red date juice with 7% soluble solids 29kg
[0090] Protein sugar 1.5kg
[0091] Sodium chloride 1.2kg
[0092] Glycerin 0.2kg
[0093] Lactic acid bacteria seed solution 3.1kg
[0094] Its preparation method is the same as that of Example 1, and the lactic acid fermented beverage of bran and jujube juice is prepared.
Embodiment 3
[0096] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:
[0097] Bran juice with 4.1% soluble solids 59kg
[0098] Red date juice with 7% soluble solids 31.1kg
[0099] Protein sugar 2.5kg
[0100] Sodium chloride 1.8kg
[0101] Glycerin 0.6kg
[0102] Lactic acid bacteria seed solution 5kg
[0103] Its preparation method is the same as that of Example 1, and the lactic acid fermented beverage of bran and jujube juice is prepared.
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