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Method for preparing fig-lactic acid mixed fermentation functional drink

A technology of mixed bacteria fermentation and functional beverages is applied in the field of preparation of fig beverages to achieve the effects of extending the industrial chain, increasing added value and inhibiting various tumors.

Inactive Publication Date: 2015-05-20
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After retrieval, there is no report on the research on the preparation of lactic acid bacteria functional beverages by using figs as the main raw material and adding lactic acid bacteria and probiotics to ferment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Step 1, material preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 3g Vc and 9g NaCl to 3000g water and mix thoroughly to form a color protection solution; mix 1000g high-quality figs with 3000g color protection solution get fig juice;

[0020] Step 2, enzymatic hydrolysis: add the fig juice into a fermenter, then add 12 mg of pectinase into the fermenter, enzymolyze it for 2 hours at a temperature of 40°C and a pH of 2.5, and then heat it at 121°C Sterilize for 20 minutes to obtain the fig fermentation preparation liquid;

[0021] Step 3, lactic acid bacteria fermentation: respectively adding 5.3 g of Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus to the fig fermentation preparation solution, and standing at a constant temperature for 48 hours under the condition of 30° C., terminating the fermentation to obtain a fig fermentation solution;

[0022] Step 4, filtering: the fig fe...

Embodiment 2

[0025] Step 1, material preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 24g Vc and 30g NaCl to 6000g water and mix thoroughly to form a color protection solution; crush and mix 1000g high-quality figs and color protection solution get fig juice;

[0026] Step 2, enzymatic hydrolysis: add the fig juice into a fermenter, then add 35 mg of pectinase into the fermenter, enzymolyze it at a temperature of 50°C and a pH of 4.5 for 4 hours, then heat it at 121°C Sterilize for 20 minutes to obtain the fig fermentation preparation liquid;

[0027] Step 3, lactic acid bacteria fermentation: 18.67 g of Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus were added to the fig fermentation preparation solution, and left at a constant temperature of 45° C. for 96 hours, and the fermentation was terminated to obtain a fig fermentation solution;

[0028] Step 4, filtering: the fig fermentation liquid is fi...

Embodiment 3

[0031] Step 1, material preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 18g Vc and 24g NaCl to 5000g water and mix thoroughly to form a color protection solution; mix 1000g high-quality figs and 5000g color protection solution and pulverize Afterwards, fig juice is obtained;

[0032] Step 2, enzymatic hydrolysis: add the fig juice into a fermenter, then add 24 mg of pectinase into the fermenter, enzymolyze it at a temperature of 36°C and a pH of 4.0 for 3 hours, and then heat it at 121°C Sterilize for 20 minutes to obtain the fig fermentation preparation liquid;

[0033] Step 3, lactic acid bacteria fermentation: add 10 g of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus bulgaricus to the fig fermentation preparation liquid, leave it at a constant temperature for 72 hours at 36° C., stop the fermentation, and obtain the fig fermentation liquid;

[0034] Step 4, filtering: the fig fermentation l...

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PUM

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Abstract

The invention discloses a method for preparing a fig lactic acid mixed fermentation functional drink. The method comprises the following steps of: 1), preparing materials: selecting squashy figs, removing decayed figs and wormy figs crushing, and protecting colour, so as to obtain fig juice; 2), carrying out enzymolysis; 3), carrying out lactic acid fermentation; 4), filtering; and 5), blending to obtain the fig lactic acid mixed fermentation functional drink. The figs are used as the main raw materials of the fig lactic acid mixed fermentation functional drink disclosed by the invention; by adding lactic acid bacteria probiotics, the probiotic properties of lactic acid bacteria are combined with the abundant nutritional advantages of the figs, so that the prepared drink integrates the double advantages of the figs and lactic acid bacteria fermented foods; the prepared product tastes sour, sweet and delicious, is brown in colour and rich in nutrition, and has the effects of moistening lung to arrest cough, invigorating stomach, cleaning intestines, diminishing swelling, detoxifying, increasing body immunity and inhibiting multiple tumours; and the preparation method is simple and feasible to operate, and has important significances for increasing fig deep processing level, prolonging an industry chain and increasing the economic benefit and the social benefit of fig industries.

Description

technical field [0001] The invention belongs to a preparation method of a beverage, and specifically designs a preparation method of a fig beverage. Background technique [0002] Fig is a kind of fruit with a large yield in my country, which is used both as medicine and food, and has high nutritional value. Fresh fruit is not only rich in functional polysaccharides, amino acids and other substances, but also a variety of lipase, starch glucoamylase, superoxide dismutase (SOD), etc., which have the functions of nourishing the lungs and relieving cough, strengthening the stomach and clearing the intestines, reducing swelling and detoxification, and strengthening the body. Immunity and inhibition of a variety of tumor effects. Figs are a seasonal fruit with a short harvest season and are not resistant to storage. Currently, they are mainly consumed as fruits, which is not conducive to the improvement of the level of deep processing of figs and the extension of the industrial...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/84A23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2200/324A23V2200/308
Inventor 王振斌刘凤叶朱梦昕刘加友陈兵兵马晓珂
Owner JIANGSU UNIV
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