Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for compounding fruit juice lactic acid bacteria beverage

A technology for lactic acid bacteria beverages and fruit juices, applied in the directions of Lactobacillus, Streptococcus/Lactococcus, bacteria used in food preparation, etc., to achieve the effect of simple process operation, novel taste, and improving the beneficial bacteria in human intestinal tract

Inactive Publication Date: 2015-05-06
HUIZHOU UNIV +1
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it does not use the compound fermentation of Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for compounding fruit juice lactic acid bacteria beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A compound fruit juice lactic acid bacteria drink is prepared from the following ingredients:

[0025] 40 parts of lychee juice, 10 parts of kiwi juice, 1 part of Lactobacillus plantarum, 2 parts of Streptococcus thermophilus, 1 part of Lactobacillus bulgaricus, 10 parts of pectin, 10 parts of CMC, 10 parts of glucose, 5 parts of citric acid;

[0026] A method for compounding fruit juice lactic acid bacteria beverage, the preparation process is:

[0027] Mix lychee juice and kiwi juice evenly, inoculate, ferment, stir, add stabilizer, sugar solution, water, sour agent, homogenize, and aseptically fill;

[0028] (1) Inoculation: add in an amount of 3% of the inoculation amount, and stir evenly;

[0029] (2) Fermentation: ferment for 7 hours at a temperature of 40°C;

[0030] (3) Compounding: add stabilizer, sugar liquid, water, sour agent to the ripened lychee juice, crush the curd, and mix the ingredients;

[0031] (4) Homogenization: Homogenize the mixed compound be...

Embodiment 2

[0033] A compound fruit juice lactic acid bacteria drink is prepared from the following ingredients:

[0034] 45 parts of lychee juice, 12 parts of kiwi juice, 2 parts of Lactobacillus plantarum, 2 parts of Streptococcus thermophilus, 2 parts of Lactobacillus bulgaricus, 11 parts of pectin, 11 parts of CMC, 12 parts of glucose, 7 parts of citric acid;

[0035] A method for compounding fruit juice lactic acid bacteria beverage, the preparation process is:

[0036] Mix lychee juice and kiwi juice evenly, inoculate, ferment, stir, add stabilizer, sugar solution, water, sour agent, homogenize, and aseptically fill;

[0037] (1) Inoculation: add in an amount of 4% of the inoculation amount, and stir evenly;

[0038] (2) Fermentation: ferment for 7.5 hours at a temperature of 42°C;

[0039] (3) Compounding: add stabilizer, sugar liquid, water, sour agent to the ripened lychee juice, crush the curd, and mix the ingredients;

[0040] (4) Homogenization: Homogenize the mixed compoun...

Embodiment 3

[0042] A compound fruit juice lactic acid bacteria drink is prepared from the following ingredients:

[0043] 50 parts of lychee juice, 14 parts of kiwi juice, 3 parts of Lactobacillus plantarum, 2 parts of Streptococcus thermophilus, 2 parts of Lactobacillus bulgaricus, 12 parts of pectin, 12 parts of CMC, 14 parts of glucose, 9 parts of citric acid;

[0044] A method for compounding fruit juice lactic acid bacteria beverage, the preparation process is:

[0045] Mix lychee juice and kiwi juice evenly, inoculate, ferment, stir, add stabilizer, sugar solution, water, sour agent, homogenize, and aseptically fill;

[0046] (1) Inoculation: add in an amount of 5% of the inoculation amount, and stir evenly;

[0047] (2) Fermentation: ferment for 8 hours at a temperature of 44°C;

[0048] (3) Compounding: add stabilizer, sugar liquid, water, sour agent to the ripened lychee juice, crush the curd, and mix the ingredients;

[0049] (4) Homogenization: Homogenize the mixed compound ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for compounding a fruit juice lactic acid bacteria beverage, and belongs to the field of preparing a lactic acid bacteria beverage. The lactic acid bacteria beverage is prepared from the following components: 40-60 parts of leechee juice, 10-20 parts of kiwifruit juice, 1-3 parts of plant bacterium lacticum, 2-4 parts of streptococcus thermophilus, 1-3 parts of Bulgaria bacterium lacticum, 10-15 parts of pectin, 10-15 parts of CMC (carboxymethyl cellulose), 10-20 parts of glucose and 5-15 parts of a citric acid. The preparation technology comprises the following steps that the leechee juice and the kiwifruit juice are uniformly mixed, inoculated, fermented and stirred, a stabilizing agent, a sugar solution, water and a sour agent are added, and the mixture is homogenized and filled in a bacteria-free manner. The preparation technology for the composite lactic acid bacteria beverage is simple to operate, and the leechee juice and the kiwifruit juice are added, so that the taste is novel and pure; and in addition, the plant bacterium lacticum is used for fermentation, so that improvement on beneficial bacteria in the intestinal tract of a human body is facilitated.

Description

technical field [0001] The invention relates to a method for litchi lactic acid beverage, in particular to a method for compounding fruit juice lactic acid bacteria beverage, and belongs to the technical field of lactic acid beverage preparation. Background technique [0002] Lactobacillus plantarum, Lactobacillus plantarum is a kind of lactic acid bacteria, the optimum growth temperature is 30~35°C, anaerobic or facultative anaerobic, the strain is straight or curved rod, single, paired or chained, the most suitable The suitable pH is about 6.5, which belongs to homofermentative lactic acid bacteria. The difference between this bacterium and other lactic acid bacteria is that the number of viable bacteria of this bacterium is relatively high, and it can produce a large amount of acid, so that the pH value of the water is stable and does not rise, and the acidic substances produced by it can degrade heavy metals; because this bacterium is anaerobic Bacteria (facultative aer...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L2/38A23L33/105A23L33/135
CPCA23L2/382A23V2002/00A23V2400/123A23V2400/249A23V2200/3204A23V2400/169
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com