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Preparation method of functional lactobacillus beverage containing choerospondias axillaris

The technology of a lactic acid bacteria beverage and a production method, which is applied in the field of food processing and production, can solve problems such as less products, and achieve the effects of reducing dosage, reducing production cost and having strong antioxidant capacity.

Active Publication Date: 2016-01-20
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing lactic acid bacteria fermented beverages, most of them use milk as the base material for fermentation. There are also researches on the blending of soybeans and milk, but there are few products, and there has been no research on the one using southern wild jujube as the base material.

Method used

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  • Preparation method of functional lactobacillus beverage containing choerospondias axillaris

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Experimental program
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Effect test

Embodiment 1

[0022] (1) Pre-treatment of wild jujube: choose plump, ripe and fresh wild jujube, wash it with water, peel off the core of wild jujube, put the jujube meat and skin in an oven at 44-46°C for 11-12 hours, and dry The jujube skin jujube meat is pulverized through a 100-mesh sieve to obtain southern jujube powder.

[0023] (2) Preparation of Suanzao juice: Take 4.00g of Suanzao powder, add 100mL of distilled water, mix well, then add 2g of milk powder, 8g of sucrose, 0.25g of high methoxyl pectin, 0.2g of xanthan gum, Mix 0.25g sodium carboxymethylcellulose, adjust the pH value to 6.0-6.2, sterilize under high pressure at 95°C for 10 minutes, and then immediately cool to 40°C to obtain southern jujube juice.

[0024] (3) Fermentation of jujube functional lactic acid bacteria beverage: take 100 g of jujube jujube juice, add 3 g of activated and domesticated compound lactic acid bacteria, and incubate at 40°C for 7 hours, and the fermented liquid obtained is the jujube functional ...

Embodiment 2

[0027] (1) Pre-treatment of wild jujube: choose plump, ripe and fresh wild jujube, wash it with water, peel off the core of wild jujube, put the jujube meat and skin in an oven at 44-46°C for 11-12 hours, and dry The jujube skin jujube meat is pulverized through a 100-mesh sieve to obtain southern jujube powder.

[0028] (2) Preparation of Suanzao juice: Take 4.00g of Suanzao powder, add 100mL of distilled water, mix well, then add 2g of milk powder, 8g of sucrose, 0.25g of high methoxyl pectin, 0.2g of xanthan gum, Mix 0.25g sodium carboxymethylcellulose, adjust the pH value to 6.0-6.2, sterilize under high pressure at 95°C for 10 minutes, and then immediately cool to 40°C to obtain southern jujube juice.

[0029] (3) Fermentation of jujube functional lactic acid bacteria beverage: take 100 g of jujube jujube juice, add 3 g of activated and domesticated compound lactic acid bacteria, and incubate at 40°C for 7 hours, and the fermented liquid obtained is the jujube functional ...

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Abstract

The invention relates to a preparation method of a functional lactobacillus beverage containing choerospondias axillaris. The method comprises (1), pretreatment of choerospondias axillaris; (2), preparation of choerospondias axillaris juice; (3), activation and domestication of strains; (4), fermentation of the functional lactobacillus beverage containing choerospondias axillaris. According to the preparation method, a fresh fruit of choerospondias axillaris is taken as a main fermentation substrate, compound lactic acid bacteria domesticated with a five-step method is taken as a fermentation agent, a specific culture medium is adopted for fermentation, and the prepared functional lactobacillus beverage containing choerospondias axillaris has functions of improvement of the intestinal function, antioxidation, improvement of human immunity and the like. The functional lactobacillus beverage has unique fragrance, high nutritional value and high antioxidation and contains rich phenolic substances.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, and in particular relates to a lactic acid bacteria beverage with jujube as the main raw material. Background technique [0002] Southern jujube, also known as five-eyed fruit, mountain jujube, etc., is a plant of the genus Southern jujube in the Anacardiaceae family. Southern jujube is rich in nutrients. The protein content of its pulp is about 0.92% to 1.48%, while the organic acid content can reach 5.22% to 8.13%. In addition, it is also rich in mineral elements such as Ca, Fe, Zn, Cu, and P. And a variety of biologically active substances, such as quercetin, ellagic acid, gallic acid, etc. Studies have reported that the dried fruit of Suanzao jujube has the functions of anti-arrhythmia and protection against cardiovascular and cerebrovascular diseases such as myocardial ischemia. In addition, the water extract of southern jujube shows good antioxidant activity both in...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/00
CPCA23L2/38A23L2/52A23L2/84
Inventor 李俶王谢祎刘成梅钟业俊陈军程超戴涛涛
Owner NANCHANG UNIV
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