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Mixed beverage containing lactic acid bacterium-fermented fruit and vegetable juice and Kefir-fermented milk and preparation method thereof

A technology of lactic acid bacteria fermentation, fruit and vegetable juice, applied in dairy products, lactobacillus, bacteria used in food preparation, etc., to achieve the effect of helping digestion and absorption, easy to accept, and convenient to carry

Inactive Publication Date: 2017-05-17
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the fermented fruit and vegetable juice beverages sold on the market need to be further developed in terms of types and flavors, especially, for the beverage products mixed with fermented fruit and vegetable juices and Kefir fermented milk, there is no record in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus paracasei are compounded at a ratio of 1:0.3:0.4; the compounded fermentation bacteria are used for fruit and vegetable juice fermentation. Compound fruit and vegetable juice is made from apple juice, carrot juice, pear juice, grape juice, apple juice, pear juice and grape juice mixed juice (the ratio of apple juice to pear juice and grape juice is 2:2:1) and carrot juice The ratio is 60:40. Adjust the pH of the mixed fruit and vegetable juice to 4.5, then pasteurize it, then inoculate the lactic acid bacteria starter for fermentation, the amount of starter added is 1g / 100mL, and ferment at 37°C for 40h before use.

[0036] Clean fresh milk; pasteurize after standardization, 20MPa high-pressure homogenization; sterilize at 135°C, 3sUHT and cool to 45°C; inoculate Kefir starter and ferment at 25°C; heat treatment after 48h, cool down and set aside .

[0037] Further, lactic acid bacteria fermented frui...

Embodiment 2

[0039] Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus paracasei are compounded at a ratio of 1:0.3:0.5; the compounded bacteria are fermented with fruit and vegetable juice. Compound fruit and vegetable juice is made from apple juice, carrot juice, pear juice, grape juice (the ratio of apple juice to pear juice and grape juice is 2:2:1), apple juice, pear juice and grape juice mixed with carrot juice The ratio is 65:35. Adjust the pH of the mixed fruit and vegetable juice to 4.5, then pasteurize it, then inoculate the lactic acid bacteria starter for fermentation, the amount of starter added is 1g / 100mL, and ferment at 37°C for 40h before use.

[0040] Clean fresh milk; pasteurize after standardization, 20MPa high-pressure homogenization; sterilize at 135°C, 3sUHT and cool to 45°C; inoculate Kefir starter and ferment at 25°C; heat treatment after 48h to stop fermentation, cool Backup.

[0041] Further, lactic acid bacteria fermented fruit and vegetable ...

Embodiment 3

[0043] Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus paracasei are compounded at a ratio of 1:0.2:0.5; the compounded bacteria are fermented with fruit and vegetable juice. The selected compound vegetable juice is made from apple juice, carrot juice, pear juice and grape juice (wherein the ratio of apple juice to pear juice and grape juice is 2:2:1), and the mixed juice of apple juice, pear juice and grape juice is mixed with The ratio of carrot juice is 65:35. Adjust the pH of the mixed fruit and vegetable juice to 4.5, then pasteurize it, then inoculate the lactic acid bacteria starter for fermentation, the amount of starter added is 1g / 100mL, and ferment at 37°C for 40h before use.

[0044] Clean fresh milk; pasteurize after standardization, 20MPa high-pressure homogenization; sterilize at 135°C, 3sUHT and cool to 45°C; ferment at 25°C after inoculation with Kefir starter; heat treatment after 40h, and cool down for later use .

[0045] Further, mix...

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PUM

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Abstract

The invention provides a preparation method of mixed beverage containing lactic acid bacterium-fermented fruit and vegetable juice and Kefir-fermented milk. The preparation method comprises the following steps: (1) compounding lactic acid bacteria; (2) preparing the fermented fruit and vegetable juice; (3) preparing the Kefir-fermented milk; (4) mixing; (5) seasoning; (6) aseptically filling. The invention further provides the mixed beverage, containing the lactic acid bacterium-fermented fruit and vegetable juice and Kefir-fermented milk, prepared by the preparation method.

Description

technical field [0001] The invention relates to a mixed beverage of lactic acid bacteria fermented fruit and vegetable juice and kefir fermented milk and a preparation method thereof, belonging to the field of fermented food production. Background technique [0002] With the continuous improvement of people's living standards and the enhancement of self-care awareness, the concept of promoting one's own health through dietary adjustment has gradually been recognized, and consumers' choice of beverages has gradually become rational. Green, natural, nutritious, and health care will become people's choice of beverages An important indicator of consumption, fermented food just caters to the pursuit of modern people and shows a good momentum of development. [0003] Fermented fruit and vegetable juice is a kind of modern fermented food with fruit juice and vegetable juice as the main raw material, which is fermented by lactic acid bacteria or yeast alone or mixed with both, and t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L33/135A23C9/133
CPCA23C9/133A23L2/382A23L2/52A23V2002/00A23V2400/147A23V2400/143A23V2400/113A23V2400/169A23V2200/30A23V2200/308A23V2200/32A23V2200/324A23V2200/326
Inventor 陈历水倪军吴伟莉丁庆波王冶姚凤宏
Owner COFCO GROUP
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