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Fermented pineapple juice and making method thereof

A technology of pineapple juice and pineapple raw juice, which is applied in the field of fermented pineapple juice and its preparation, can solve problems such as complex production process, complex formula, and difficulty in industrialized production, and achieve the effect of simple production process, simple formula, and enlarged sales radius

Inactive Publication Date: 2018-06-15
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems in the pineapple juice fermentation process are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated, and industrial production is difficult, or because the pineapple juice itself contains less directly usable carbon and nitrogen sources, it needs to be used. microorganisms to ferment

Method used

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  • Fermented pineapple juice and making method thereof
  • Fermented pineapple juice and making method thereof
  • Fermented pineapple juice and making method thereof

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preparation example Construction

[0032] The embodiment of the present invention provides a kind of preparation method of fermented pineapple juice, and this method may comprise the following steps:

[0033] S1: Mix pineapple raw material juice, reducing sugar and water evenly, then filter and sterilize to obtain a mixed solution.

[0034] S2: inoculate the starter when the mixed solution is cooled to the preset temperature, and ferment at the preset temperature to obtain fermented pineapple juice.

[0035] In order to preserve the fermented pineapple juice conveniently and effectively, the preparation method further comprises:

[0036] S3: Homogenizing the fermented pineapple juice.

[0037] The above-mentioned labels of S1, S2, and S3 and the specific steps in the labels are not used to limit the order of each step in the preparation method, and the order of each step in the method can be changed as long as it is logically reasonable.

[0038] The above-mentioned starter includes but not limited to probiot...

Embodiment 1

[0060] 1. Proportion

[0061] Table 1

[0062]

[0063] 2. Method

[0064] (1) Stir and mix the pineapple raw material, reducing sugar and water at 20°C for 30 minutes according to the proportioning in Table 1, filter, and sterilize at 90°C for 5 minutes to obtain a mixed solution, wherein the content of pineapple juice is 40%;

[0065] (2) The mixed solution is cooled to 25° C., and the fermentation agent is added according to the proportioning in Table 1, and fermented at 25° C., and the fermentation is stopped after 96 hours to obtain fermented pineapple juice;

[0066] (3) The fermented pineapple juice is homogenized at 54°C, 15Mpa, sterilized at 85°C for 300s, cooled to 4°C, filled, and can be transported and stored at room temperature.

[0067] After testing, no mold, yeast, Escherichia coli, and pathogenic bacteria were detected after 12 months of storage; the obtained product was used for taste evaluation.

Embodiment 2

[0069] 1. Proportion

[0070] Table 2

[0071]

[0072] 2. Method

[0073] (1) Stir and mix the pineapple raw material, reducing sugar and water at 30°C for 28 minutes according to the ratio in Table 2, filter, and sterilize at 91°C for 5 minutes to obtain a mixed solution, wherein the content of pineapple juice is 50%;

[0074] (2) Cool the mixed solution to 26°C, add the starter according to the proportioning in Table 2, ferment at 26°C, stop the fermentation after 90 hours, and obtain fermented pineapple juice;

[0075] (3) Refining the fermented pineapple juice through an emulsification pump, cooling to 15°C, filling, transporting and storing at 10°C.

[0076] After testing, after 2 months of placement, the number of lactic acid bacteria is 3.66*10 7 cfu / mL, mold, yeast, Escherichia coli, and pathogenic bacteria meet the microbial limit of the national standard for beverages; the obtained products are used for taste evaluation.

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Abstract

The invention discloses fermented pineapple juice and a making method thereof. The making method comprises the following steps of S1, uniformly mixing pineapple raw juice with reducing sugar and water, and performing filtering and sterilizing to obtain mixed liquid; S2, when the mixed liquid is cooled to preset temperature, performing inoculating with a fermenting agent, and performing fermentation under the preset temperature to obtain the fermented grape juice; and S3, homogenizing the fermented pineapple juice and performing fining. The reducing sugar comprises but is not limited by one ormore of glucose, galactose, lactose and high fructose corn syrup, and the percentage by mass of the reducing sugar in the mixed liquid is 0.5-2%; and the fermenting agent comprises but is not limitedto probiotics, the addition quantity of the probiotics is 1* 10<6> to 1* 10<9>cfu / mL, and the fermenting time is 12-96h. The fermented pineapple juice is free from stabilizing agents, stable in system, refreshing in mouth feel, moderate in sour and sweet degrees, delicious, low in slurry stickiness and good in fluidity, and can be directly applied to other products or used as components to be usedfor other products. The making method of the fermented pineapple juice is simple, and is suitable for plant mass production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fermented pineapple juice and a preparation method thereof. Background technique [0002] Pineapple is rich in nutrients and contains a lot of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease and other substances. Mainly directly eat or be made into canned pineapple, pineapple juice beverage etc. for pineapple at present. [0003] Currently, relatively little research has been done on fermenting pineapples. The main problems in the pineapple juice fermentation process are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated, and industrial production is difficult, or because the pineapple juice itself contains less directly usable carbon and nitrogen sources, it needs to be used. microorganisms to ferment. [0004] Therefore, still lack a kind of formula simple at present, strain adapt...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00
Inventor 吕昌勇徐致远苏米亚刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD
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