Viable type lactobacillus fermented litchi juice beverage and preparation method thereof

Abstract

The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.

Description

technical field [0001] The invention relates to a litchi juice beverage fermented by living bacteria type lactic acid bacteria and a preparation method thereof. Background technique [0002] Litchi, belonging to the Sapindaceae plant, is native to China. It is the best fruit in Lingnan, China. It is beautiful in color, aroma and taste. It is well-known both at home and abroad, and is known as the "King of Fruits". Litchi fruit contains a variety of vitamins, organic acids, sugars, a large amount of free arginine and serine, and is rich in bioactive substances such as polyphenols and anthocyanins, which are deeply loved by the public. Litchi is traditionally eaten as a fresh fruit, but due to the small proportion of processing, and the harvesting period of litchi is concentrated in the high temperature season in summer, it is not resistant to storage and is difficult to keep fresh, so it is very easy to rot and deteriorate, causing serious economic losses. It also restricts ...

AI Technical Summary

Problems solved by technology

The nutritional value and health functions of lychee juice have been widely recognized, but the sugar content of lychee juice is too high (16%~18%, m / v), and the fruity aroma is not prominent enough, which does not meet the low-sugar food concept pursued by modern people

At present, there is no lactic acid fermented drink of lychee juice listed on the market