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Probiotic fruit and vegetable enzyme drink and preparation method thereof

A fruit and vegetable enzyme and probiotic technology, which is applied to the preservation of bacteria, lactobacilli, and food ingredients used in food preparation as antimicrobial preservation, etc. The effect of eliminating antioxidant power, inhibiting the growth of intestinal spoilage bacteria, and delaying aging

Pending Publication Date: 2017-11-17
恒利康生物科技股份有限公司
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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.
Most of the common fruit and vegetable juices on the market are made by pressing, some of the nutrients in the fruits and vegetables are destroyed or wasted, and the traditional fruit and vegetable enzyme beverage technology is to crush the fruits and vegetables and ferment them under anaerobic conditions. This fermentation method cannot control the bacteria involved in the fermentation process, and some bacteria involved in the fermentation may produce harmful substances to the human body, and the fermentation time is relatively long

Method used

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  • Probiotic fruit and vegetable enzyme drink and preparation method thereof
  • Probiotic fruit and vegetable enzyme drink and preparation method thereof
  • Probiotic fruit and vegetable enzyme drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Preparation of four-in-one PPHR lactic acid bacteria powder:

[0032] Pick a single colony of L. paracasei and inoculate it into a 2 L culture flask. The medium contains 1% peptone, 1% beef extract, 0.5% yeast extract, 2% glucose, 0.1% Tween-80, 0.2% K2HPO4, 0.5% NaCl, 0.2% triammonium citrate, 0.02% MgSO4, 0.005% MnSO4, after static culture at 35°C for 24 hrs, scale up culture in a 200L fermenter, after 24 hrs at 35°C, and then in a 2-ton fermenter For amplified culture, after culturing at 35°C for 24-72 hrs, centrifuge to collect the sludge, and freeze-dry at -40°C to obtain L. paracasei bacterial powder. The production method of L. plantarum, L. helveticus and L. rhamnosus bacteria powder is the same as that of L. paracasei bacteria powder. After mixing the four bacteria powders in a specific ratio, it is a four-in-one PPHR lactic acid bacteria powder.

Embodiment 2

[0033] Embodiment 2: Pre-treatment method of fruits and vegetables

[0034] Select ripe, disease-free, and non-rotten fresh fruits and vegetables, and then carry out fermentation after being washed with water, dried, sterilized by ultraviolet rays, and pulverized. The processing steps are described as follows:

[0035] Raw material acceptance: purchased fruits (including but not limited to pineapple, grape, apple, papaya, lemon, orange, loquat, pear, kiwi, watermelon) and vegetables (including but not limited to radish, ginger, bitter gourd, loofah, pumpkin, cucumber) , after entering the factory, the laboratory will take samples, and the samples will be put into storage after passing the samples.

[0036] Cleanup: For purchased fruits (including but not limited to pineapples, grapes, apples, papayas, lemons, oranges, loquats, pears, kiwis, watermelons) and vegetables (including but not limited to radishes, ginger, bitter gourd, loofah, pumpkin, cucumbers) Picking is carried...

Embodiment 3

[0038] Embodiment 3: Lactic acid bacteria fermented fruits and vegetables:

[0039] During fermentation, add 40Kg of brown sugar per ton to the crushed fruits and vegetables, and 20g of four-in-one PPHR lactic acid bacteria powder for fermentation. At 25-30°C, monitor the pH value change and alcohol concentration. , when the alcohol content is less than 0.5%, the fermentation is complete.

[0040] Filter the fermented liquid that has been fermented and fully mix it; finally, pump the finely filtered fermented liquid into the static purification tank according to the ratio, cover the tank cover for purification, and make it fully fermented. Fermentation is monitored once a week The pH value, alcohol content and the total number of lactic acid bacteria of the solution, when the alcohol content is <0.5%, the total number of lactic acid bacteria ≥ 1×106CFU / ml, and the pH value is stable between 2.0 and 4.0, the purification is completed, and the probiotic fruit and vegetable enzym...

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Abstract

The invention provides a probiotic fruit and vegetable enzyme drink and a preparation method thereof. Fruits and vegetables as well as four-in-one PPHR Lactobacillus powder (including Lactobacillus paracasei, L. plantarum, L. helveticus and L. rhamnosus) are mixed and the obtained mixture is fermented, and the obtained fermented product is the probiotic fruit and vegetable enzyme drink. Compared with the prior art, the preparation method has the advantages that the fermentation process can be shortened, the fermentation process can be simplified, the nutritional value of fruit and vegetable juice can be increased, the fruit and vegetable juice is endowed with higher oxidation resistance, and the application range of Lactobacillus in food, particularly drinks, is broadened.

Description

technical field [0001] The invention relates to the technical field of lactic acid bacteria and fruit and vegetable addition, in particular to a probiotic fruit and vegetable enzyme beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria are a group of Gram-positive bacteria of which various strains are used in the manufacture of fermented foods, including milk, bread, fruits and vegetables, and other edible plant materials. The advantages of diet and clinical application of lactic acid bacteria have been widely studied. Eating lactic acid bacteria can maintain the balance of intestinal flora, stimulate intestinal motility, improve intestinal smoothness, inhibit the proliferation of harmful intestinal flora, reduce the generation of harmful substances, and relieve diarrhea symptoms. , The treatment of intestinal dysfunction has a significant effect. In addition, it can relieve lactose intolerance, enhance immunity, prevent reproductive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/135A23L2/42A23L2/70
CPCA23L2/382A23L2/42A23L2/70A23L33/135A23V2002/00A23V2400/147A23V2400/175A23V2400/169A23V2200/3204A23V2200/302A23V2200/324A23V2200/30A23V2200/10
Inventor 蔡英杰李恒林君颖陈振国周霖宏许智捷蔡伟恩张拥乐许志行李中洋李雨王春阳
Owner 恒利康生物科技股份有限公司
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