Viable bacteria-type fermented fruit and vegetable juice and making method thereof

Abstract

The invention provides a making method for viable bacteria-type fermented fruit and vegetable juice. The method comprises the following steps: providing a fruit and vegetable juice fermentation base material; inoculating zymophyte into a fruit and vegetable juice fermentation base material for fermentation to prepare the fermented fruit and vegetable juice; preparing the fruit and vegetable juice;and mixing the fermented fruit and vegetable juice with the fruit and vegetable juice to obtain the viable bacteria-type fermented fruit and vegetable juice. The invention also provides the viable bacteria-type fermented fruit and vegetable juice prepared by the method.

Description

technical field [0001] The invention relates to a fermented fruit and vegetable juice and a preparation method thereof, in particular to a fermented fruit and vegetable juice rich in nutrition, unique in flavor and containing active probiotics and a preparation method thereof, belonging to the technical field of fermented fruit and vegetable juice processing. Background technique [0002] Fruit and vegetable juice is favored by consumers because of its sweet and sour taste and pleasant flavor. However, the current fruit and vegetable juice products on the market are mainly concentrated and reduced fruit and vegetable juices. During the process of concentrating and reducing fruit and vegetable juices, nutrients are greatly lost, especially Vitamins and other heat-sensitive substances. With the enhancement of people's health awareness, more and more consumers are aware of the nutritional and functional defects of concentrated reduced fruit and vegetable juices, and are eager t...

AI Technical Summary

Problems solved by technology

[0007] For the fruit and vegetable juice fermentation technology, there are currently the following technical problems: 1) The pH value of many fruit and vegetable juices is lower than 3.8, and the pH value suitable for the growth of most lactic acid bacteria needs to be greater than 3.8. Adjustment; 2) Compared with milk-based and vegetable protein-based materials, fruit and vegetable juices are relatively poor in nutrition, especially lack of nitrogen sources needed for microbial growth and reproduction. Existing solutions require additional nitrogen sources, which to a certain extent Affect the performance of the juice itself; 3) The fermentation time is long, and the flavor of the juice after fermentation is poor. In order to ensure the quality of the product shelf life, inactivation treatment is required, which will undoubtedly greatly reduce the efficacy of fermented fruit and vegetable juices, which is not conducive to the beneficial effect of fermented fruit and vegetable juices. Play and application; 4) Existing research results show that different fruit and vegetable juice base materials have large differences in pH value and nutritional content, and the most suitable fermentation strains are different, so it is necessary to screen different fermentation strains for different fruit and vegetable juices. It adds difficulty to the commercialization of fermented fruit and vegetable juice and seriously affects the industrial application of fermented fruit and vegetable juice. Therefore, it is necessary to find a broad-spectrum fermented fruit and vegetable juice processing technology and solution

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