Probiotics fruit-vegetable enzyme beverage and production method thereof

A fruit and vegetable enzyme and probiotic technology, which is applied in the directions of yeast-containing food ingredients, bacteria and lactobacilli used in food preparation, etc., can solve problems such as changes in quality and flavor, and achieve the effects of prolonging shelf life, improving taste and flavor, and wide application prospects.

Inactive Publication Date: 2017-01-04
厦门和美科盛生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the storage time increases, the quality and flavor of ordinary fruit and vegetable juice drinks change, and preservatives need to be added to cause harm to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: Lactobacillus plantarum L. plantarum HM6008 screening and identification

[0031] 1. Screening

[0032] Put the pure dough in the air for natural fermentation, collect naturally fermented sourdough (fermentation at 30 degrees for 48 hours), take 1g of naturally fermented sourdough in 9ml sterile saline, continue to add sterile saline to dilute to 10 -3 —10 -7 , pipette 0.2ml and spread it on the modified M17 plate medium, and cultivate it aerobically at 37°C for 24-48h. Gram-positive and catalase-negative colonies were selected for further isolation and purification until pure strains were obtained. Select the colonies with neat edges, milky white color and smooth surface. After 24 hours of cultivation at 37 degrees, the colonies with a colony diameter of 1-2 mm will be used for the bread application experiment with the strains obtained from the initial screening. After re-screening (specific standards: determination The application experiment shows th...

Embodiment 2

[0041] Embodiment 2: Lactobacillus plantarum L. plantarum HM6008 Application in fruit and vegetable enzyme drinks

[0042] contain L. plantarum HM6008 The preparation of fruit and vegetable enzyme beverage:

[0043] 1 pre-treatment of fruits and vegetables

[0044]Select mature, disease-free, and non-rotten fresh fruits and vegetables, and then wash them with water, dry them, cut them into pieces, and squeeze them into vegetable pulp.

[0045] 2 yeast fermentation

[0046] Mix the fruit and vegetable pulp obtained above, add the same volume of pure water to dilute the slurry, sterilize it in a fermenter and cool it down. At this time, the pH of the fruit and vegetable juice should be 6.0±0.5. Add soybean protein, brown sugar, 0.15% sodium citrate by volume, and 0.5% sodium carbonate by volume at 5% by volume. The inoculum is added to angel high sugar yeast at 1% by volume, at a temperature of 25-30°C , fermented for 20 days, terminated the fermentation when the pH reached...

Embodiment 3

[0054] Embodiment 3: Lactobacillus plantarum L. plantarum HM6008 Application in Active Lactic Acid Bacteria Fermented Fruit and Vegetable Juice Beverage

[0055] Contains L .plantarum HM6008 The preparation of active lactic acid bacteria apple juice drink:

[0056] Purchase natural concentrated apple juice, adjust the sugar content of the concentrated apple juice to 18%-20%, sterilize the adjusted apple juice at 95°C for 30 minutes, cool it below 10°C after sterilization, and put the activated Lactobacillus plantarum L. plantarum HM6008 5% by volume is added to the above-mentioned treated apple juice, cultured at 35°C-37°C for 24 hours for fermentation, and finally active lactic acid bacteria fermented apple juice is obtained. Store at low temperature at 4°C.

[0057] The number of viable bacteria in the active lactic acid bacteria fermented fruit and vegetable juice beverage prepared by the process of the present invention reaches 10 6 More than cfu / mL, the number of via...

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PUM

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Abstract

The invention discloses a probiotics fruit-vegetable enzyme beverage. The beverage contains L. plantarum HM6008 or is prepared by the L. plantarum HM6008. The probiotics fruit-vegetable enzyme beverage has the advantages that the beverage is developed by the L. plantarum HM6008 according to the dietary structure and dietary habits of Chinese consumers, and purposes of increasing the nutritional value of fruit-vegetable juice, endowing high oxidization resistance and acid resistance of the fruit-vegetable juice, evidently delaying the deterioration of the fruit-vegetable juice and expanding the application range of the L. plantarum in food especially in beverages are achieved; the nutritional components of the fruit-vegetable juice and the pH, suitable for fermentation, of lactic acid bacteria can be regulated to improve the taste and flavor of the fruit-vegetable juice beverage and prolong the shelf life of the fruit-vegetable juice beverage; the L. plantarum HM6008 as probiotics is promising in application prospect in the field of beverages.

Description

technical field [0001] The invention relates to the field of food, in particular to a probiotic fruit and vegetable enzyme beverage and a preparation method thereof. Background technique [0002] Lactobacillus plantarum L. plantarum HM6008 It is a probiotic strain isolated from naturally fermented sourdough samples. It has the characteristics of acid resistance, sugar resistance, low protein fermentability and so on. It can not only improve intestinal ecology and human immunity, but also be used for food and feed preservation. [0003] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, as the storage time increases, the quality and flavor of ordinary fruit and vegetable juice drinks will change, and preservatives need to be added to cause harm to the human body. Enzyme drinks can generate a variety of flavor substances on the basis of retaining the nutriti...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/169A23V2200/14A23V2200/15A23V2200/3204A23V2200/302A23V2200/324A23V2250/1614A23V2250/5488A23V2250/76
Inventor 刘文美邹泽华郑佳宝郑传森
Owner 厦门和美科盛生物技术有限公司
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