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Probiotic fermented beverage and preparation method thereof

A technology for fermented beverages and probiotics, applied in food preparation, bacteria, lactobacilli and other directions used in food preparation, can solve the problem of watermelon juice lactic acid bacteria fermented beverages that cannot obtain color, flavor and taste, undisclosed solutions to watermelon juice quality problems, Issues such as probiotics or lactic acid bacteria strains are not disclosed to achieve the effect of improving juice extraction rate and food safety, enhancing abiotic and biological stability, and maintaining color and luster

Inactive Publication Date: 2015-09-09
天津天绿健科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned published patents all contain watermelon juice and have been fermented by lactic acid bacteria or probiotics, but still have not disclosed a technical solution to solve the quality problems of watermelon juice processing and fermentation process, and have not disclosed specific probiotics or lactic acid bacteria, and the bacteria are single and the raw materials are complicated. , the watermelon juice lactic acid bacteria fermented beverage with good color, flavor and mouthfeel cannot be obtained

Method used

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  • Probiotic fermented beverage and preparation method thereof
  • Probiotic fermented beverage and preparation method thereof
  • Probiotic fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 raw material preparation

[0047] Preparation of Modified Dietary Fiber

[0048] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 6:3:3:2, adding water 5 times its mass, and heating at room temperature 300W, Ultrasonic extraction at 40KHz for 12 minutes, and then high-voltage pulsed electric field extraction under the conditions of electric field strength 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; use lactic acid to adjust the pH value to 5.5, add 0.2% mixed enzyme by mass of the mixture, and enzyme at 50°C Decompose for 35 minutes; the enzymatic solution is concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size is 0.2mm to obtain the modified dietary fiber;

[0049] The mixed enzyme is xylanase, cellulase, laccase, pectinase and tannase mixed uniformly in a mass ratio of 4:4:3:...

Embodiment 2

[0052] A preparation method for a probiotic fermented beverage, comprising the steps of:

[0053] 1) Cleaning: After the inspection, the selenium melons are washed, drained, peeled, and pulped;

[0054] 2) Crushing and juicing: Put the melon pulp in a crusher and crush it. The crushing rate is over 98%, and the integrity rate of watermelon seeds is 100%. the first juice

[0055] 3) Colloid mill and degassing: Put the initial juice into the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported watermelon juice reaches 150 μm, and then treat it in a high-voltage pulse electric field at room temperature for 4 minutes, and vacuum degas the watermelon Original juice;

[0056] 4) Enzymolysis: adding cellulase and protease to watermelon raw juice to make the contents 80ppm and 100ppm respectively, enzymatically hydrolyzing at 50°C for 2 hours to obtain watermelon juice enzymatic hydrolysis;

[0057] 5) Enzyme inactivation and dega...

Embodiment 3

[0070] A preparation method for a probiotic fermented beverage, comprising the steps of:

[0071] 1) Cleaning: Wash, drain, peel, and remove the flesh of the watermelon with strong red flesh after inspection;

[0072] 2) Crushing and juicing: Put the melon pulp in a crusher and crush it. The crushing rate is over 98%, and the integrity rate of watermelon seeds is 100%. the first juice

[0073] 3) Colloid mill, degassing: Put the initial juice into the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported watermelon juice reaches 100 μm, and then treat it in a high-voltage pulse electric field at room temperature for 3 minutes, and vacuum degas the watermelon Original juice;

[0074] 4) Enzymolysis: Add cellulase and protease to watermelon raw juice to make the contents 70ppm and 90ppm respectively, and enzymolyze at 45°C for 1.5h to obtain watermelon juice enzymatic hydrolysis;

[0075] 5) Enzyme inactivation and degassing:...

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Abstract

The invention discloses a probiotic fermented beverage and a preparation method thereof. By taking watermelons as a raw material and scientifically compounding probiotic factors without any essence and pigments, low-temperature processing technologies such as ultrasonic cleaning, high-voltage pulse electric field treatment, biological enzymolysis, vacuum degassing and the like which replace the existing heat sterilization and enzyme inactivation technology are mainly adopted in the whole course, so that the color and luster, the flavor and the taste of natural watermelon juice are maintained to the maximum extent, the non-biological stability and the biological stability of the watermelon juice are enhanced, the introduction of chemical additives is reduced, and the juicing rate of the watermelons and the food safety are improved. The viable content of the probiotics is 7x10<11> to 8x10<11>cfu / ml. The watermelon juice fermented beverage disclosed by the invention is environmental-friendly and the watermelon juice can be further processed into probiotic solid beverages and quantitatively packed beverages which are natural in taste, nutritional and healthy, convenient to drink and relatively long in expiration date. The probiotic beverage develops a novel path for deep processing and industrial development of watermelons and can be used for realizing relatively good economical and social benefits.

Description

technical field [0001] The invention relates to a fermented drink, in particular to a probiotic fermented drink and a preparation method thereof. Background technique [0002] Watermelon, belonging to Cucurbitaceae, has many names such as Tiansheng Baihutang, cold melon, summer melon, and water melon. Its shape and skin color also have: oval or round, green, dark green, white or green with snake patterns and so on. Its pulp is light red, rich red, white or yellow, sweet and juicy. Watermelon is rich in nutrition and has high nutritional value: in addition to not containing fat and cholesterol, it is rich in glucose, malic acid, fructose, protein amino acids, tomato element and vitamins A, B1, B2, C and other substances. It has the effects of clearing heat and relieving heat, diuresis, and lowering blood pressure. It has certain auxiliary effects on nephritis, oliguria, high blood pressure, thirst and hyperhidrosis during summer heat. Watermelon is a nutritious, pure and s...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L2/70A23L1/29
CPCA23L2/04A23L2/70A23L2/84A23V2400/11
Inventor 李建树
Owner 天津天绿健科技有限公司
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