CN104223258A - Compound probiotic fermented fruit juice and preparation method thereof - Google Patents

Compound probiotic fermented fruit juice and preparation method thereof Download PDF

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Publication number
CN104223258A
CN104223258A CN201410447911.9A CN201410447911A CN104223258A CN 104223258 A CN104223258 A CN 104223258A CN 201410447911 A CN201410447911 A CN 201410447911A CN 104223258 A CN104223258 A CN 104223258A
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China
Prior art keywords
juice
parts
fruit juice
preparation
compound probiotic
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
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CN201410447911.9A
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Chinese (zh)
Inventor
曾琼
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Doshan New Strategy Intellectual Property Culture Co Ltd
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Doshan New Strategy Intellectual Property Culture Co Ltd
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Priority to CN201410447911.9A priority Critical patent/CN104223258A/en
Publication of CN104223258A publication Critical patent/CN104223258A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food drink processing. The compound probiotic fermented fruit juice comprises the following raw materials in parts by weight: 20-30 parts of apple juice, 15-30 parts of dragon fruit juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice. The preparation method comprises the following steps: uniformly mixing the raw materials, heating at 80-90 DEG C for 10-15 minutes, naturally cooling to 40-50 DEG C, adding 0.05%-0.1% by mass of yeasts and lactobacilli, and performing constant-temperature fermentation at 37 DEG C for 60-72 hours to obtain the compound probiotic fermented fruit juice. The compound probiotic fermented fruit juice prepared by adopting the method is good in color and flavor and unique in mouth feel; a fruit and vegetable processing process is combined with a lactobacillus fermentation process to create a novel fermented drink integrating the nutritional values of fruits and vegetables with the health functions of probiotics, and the market requirements are met.

Description

A kind of composite probiotics ferment fruit juice and preparation method thereof
Technical field
The present invention relates to a kind of beverage and preparation method thereof, be specifically related to composite probiotics ferment fruit juice of a kind of nutritious, unique flavor and preparation method thereof, belong to food and drink processing technique field.
Background technology
Instant food and healthy food are two most important trend of development of food industry.In the past in 20 years, probio is regarded as being of value to health and being widely used in the production of fermented dairy product, also reflects the demand of consumer to healthy food.Based on this reason, some food companies start to research and develop more new-type probiotic food.At present, soda loses leading position gradually in beverage market, because it is unhelpful to health.European and Japanese, probiotic food occupies leading position in relevant market, but food company maximum in the world is just attempting the new situation opening probiotic food.
In the U.S., Kraft General Foods is proposed probio nutrition bar activity stabilized in the first shelf life, have employed L.plantarum 299v as its main bacteria seed.In Sweden, Skane company is proposed a kind of probio fruit juice, and the probio contained by it can promote that women is to the absorption of iron to have medical evidence to show.
Some countries such as Japan, Korea S, Germany have carried out the research and development of fermentation vegetable juice, especially Japan, and Devoting Major Efforts To Developing vegetable beverage market, forms good development momentum." soldiers of vegetables " of the exploitation of large drugmaker adopt vegetalitas lactobacillus fermentation vegetable juice, have garlic, sweet potato, pumpkin, tomato etc. to be rich in 8 kinds of vegetables of carrotene in one bottle of (100g) beverage, unique flavor and nutritious.Domestic scientific worker with regard to some vegetable raw-material carrots, pumpkin, cauliflower, waits and carries out lactobacillus-fermented research, achieves preliminary progress.
In fact, the progress of science and technology makes some architectural feature changing fruits and vegetables become possibility, such as, by control pH value, adds the natural component that nutriment controlledly changes food.These ways can make the growth of fruit and vegetable materials lactic acid bacteria preferably ferment, because fruit and vegetable materials itself is containing abundant nutriment, picture mineral matter, vitamin, food fiber and polyphenoils, and fruits and vegetables are not containing the lactose that can cause some crowd's allergy, so probio fruit and vegetable product can become the suitable substitutes that these crowds take in probio.
Garden stuff processing can be combined with the fermentation of lactic acid bacteria by probiotics fermention Juice, create the novel fermentation beverage integrating the nutritive value of fruits and vegetables and the health care of probio, not only can improve the added value of garden stuff processing, and enriched kind and the pattern of probiotic products, meet the development trend that food health is natural.
The present invention adopts compound fruit and vegetable juice to be raw material, rich in nutrition content, and growth of probiotics fermentation preferably, obtained product is nutritious, unique flavor.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, unique flavor and composite probiotics ferment fruit juice with health role.
Another object of the present invention is to provide a kind of preparation method of probiotics fermention fruit juice.
To achieve these goals, the technical solution adopted in the present invention is:
A kind of composite probiotics ferment fruit juice, is made up of the component of following weight portion:
Cider 20 ~ 30 parts
Dragonfruit Juice 15 ~ 30 parts
Pear juice 8 ~ 12 parts
Chinese flowering quince juice 3 ~ 8 parts
Orange juice 10 ~ 20 parts;
A preparation method for composite probiotics ferment fruit juice, comprises the steps:
(1) after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, heat sterilization;
(2) sterilized blended fruit juice is naturally cooled to 40 ~ 50 DEG C;
(3) in the blended fruit juice of cooling, the bacterial classification of its mass fraction 0.05 ~ 0.1% is added, ferment at constant temperature under 37 DEG C of conditions
60~72h。
Sterilizing described in step (1) refers to heating 10 ~ 15min at 80 ~ 90 DEG C of temperature; Bacterial classification described in step (3) refers to the seed mixture of saccharomycete and lactic acid bacteria, and initial viable count is 1.0 × 10 7~ 2.0 × 10 7cfu/mL, wherein yeast count: lactic acid bacteria number is 1:2.
The invention has the beneficial effects as follows:
(1) garden stuff processing is combined with the fermentation of lactic acid bacteria, create the novel fermentation beverage integrating the nutritive value of fruits and vegetables and the health care of probio.
(2) color and luster and raciness, mouthfeel is unique, meets market development needs.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
A kind of composite probiotics ferment fruit juice, is made up of the component of following weight portion:
Cider 20 parts
Dragonfruit Juice 30 parts
Pear juice 12 parts
Chinese flowering quince juice 8 parts
Orange juice 20 parts;
A preparation method for composite probiotics ferment fruit juice, comprises the steps:
(1), after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, at 80 DEG C of temperature, heat 15min carry out sterilizing;
(2) sterilized blended fruit juice is naturally cooled to 40 DEG C;
(3) in the blended fruit juice of cooling, add the bacterial classification of its mass fraction 0.05%, initial viable count is 1.0 × 10 7cfu/mL,
Wherein yeast count: lactic acid bacteria number is 1:2, ferment at constant temperature 60h under 37 DEG C of conditions.
Embodiment 2
A kind of composite probiotics ferment fruit juice, is made up of the component of following weight portion:
Cider 30 parts
Dragonfruit Juice 15 parts
Pear juice 8 parts
Chinese flowering quince juice 3 parts
Orange juice 10 parts;
A preparation method for composite probiotics ferment fruit juice, comprises the steps:
(1), after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, at 90 DEG C of temperature, heat 10min carry out sterilizing;
(2) sterilized blended fruit juice is naturally cooled to 50 DEG C;
(3) in the blended fruit juice of cooling, add the bacterial classification of its mass fraction 0.1%, initial viable count is 2.0 × 10 7cfu/mL,
Wherein yeast count: lactic acid bacteria number is 1:2, ferment at constant temperature 72h under 37 DEG C of conditions.
Embodiment 3
A kind of composite probiotics ferment fruit juice, is made up of the component of following weight portion:
Cider 25 parts
Dragonfruit Juice 20 parts
Pear juice 10 parts
Chinese flowering quince juice 5 parts
Orange juice 15 parts;
A preparation method for composite probiotics ferment fruit juice, comprises the steps:
(1), after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, at 85 DEG C of temperature, heat 15min carry out sterilizing;
(2) sterilized blended fruit juice is naturally cooled to 45 DEG C;
(3) in the blended fruit juice of cooling, add the bacterial classification of its mass fraction 0.08%, initial viable count is 1.5. × 10 7cfu/mL
Wherein yeast count: lactic acid bacteria number is 1:2, ferment at constant temperature 68h under 37 DEG C of conditions.
Embodiment 4
A kind of composite probiotics ferment fruit juice, is made up of the component of following weight portion:
Cider 25 parts
Dragonfruit Juice 30 parts
Pear juice 8 parts
Chinese flowering quince juice 3 parts
Orange juice 15 parts;
A preparation method for composite probiotics ferment fruit juice, comprises the steps:
(1), after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, at 90 DEG C of temperature, heat 15min carry out sterilizing;
(2) sterilized blended fruit juice is naturally cooled to 45 DEG C;
(3) in the blended fruit juice of cooling, add the bacterial classification of its mass fraction 0.05%, initial viable count is 1.2 × 10 7cfu/mL,
Wherein yeast count: lactic acid bacteria number is 1:2, ferment at constant temperature 70h under 37 DEG C of conditions.
Embodiment 5
A kind of composite probiotics ferment fruit juice, is made up of the component of following weight portion:
Cider 30 parts
Dragonfruit Juice 15 parts
Pear juice 8 parts
Chinese flowering quince juice 5 parts
Orange juice 12 parts;
A preparation method for composite probiotics ferment fruit juice, comprises the steps:
(1), after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, at 90 DEG C of temperature, heat 10min carry out sterilizing;
(2) sterilized blended fruit juice is naturally cooled to 45 DEG C;
(3) in the blended fruit juice of cooling, add the bacterial classification of its mass fraction 0.08%, initial viable count is 1.3 × 10 7cfu/mL, wherein yeast count: lactic acid bacteria number is 1:2, ferment at constant temperature 60h under 37 DEG C of conditions.

Claims (4)

1. a composite probiotics ferment fruit juice, is characterized in that: be made up of the component of following weight portion:
Cider 20 ~ 30 parts
Dragonfruit Juice 15 ~ 30 parts
Pear juice 8 ~ 12 parts
Chinese flowering quince juice 3 ~ 8 parts
Orange juice 10 ~ 20 parts.
2., for the preparation of a method for composite probiotics ferment fruit juice according to claim 1, it is characterized in that: comprise the steps:
(1) after the cider of above-mentioned weight portion, Dragonfruit Juice, pear juice, Chinese flowering quince juice, orange juice being mixed, heat sterilization;
(2) sterilized blended fruit juice is naturally cooled to 40 ~ 50 DEG C;
(3) in the blended fruit juice of cooling, the bacterial classification of its mass fraction 0.05 ~ 0.1% is added, ferment at constant temperature 60 ~ 72h under 37 DEG C of conditions.
3. the preparation method of a kind of composite probiotics ferment fruit juice according to claim 2, is characterized in that: the sterilizing described in step (1) refers to heating 10 ~ 15min at 80 ~ 90 DEG C of temperature.
4. the preparation method of a kind of composite probiotics ferment fruit juice according to claim 2, it is characterized in that: the bacterial classification described in step (3) refers to the seed mixture of saccharomycete and lactic acid bacteria, initial viable count is 1.0 × 10 7cfu/mL, wherein yeast count: lactic acid bacteria number is 1:2.
CN201410447911.9A 2014-09-04 2014-09-04 Compound probiotic fermented fruit juice and preparation method thereof Pending CN104223258A (en)

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CN104223258A true CN104223258A (en) 2014-12-24

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077452A (en) * 2015-09-22 2015-11-25 芦山县盈安农业有限公司 Zero-addition NFC kiwi fruit and orange juice
CN105639381A (en) * 2016-01-08 2016-06-08 江西果果生物科技有限公司 Production method of navel orange and pitaya ferment health beverage
CN106962728A (en) * 2017-04-22 2017-07-21 驻马店市豫粮生物科技有限公司 A kind of compoiste fermented fruit drink

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101632473A (en) * 2009-05-25 2010-01-27 赵敏 Apple probiotic fermented drink and production method
CN103637314A (en) * 2013-12-04 2014-03-19 佛山市新战略知识产权文化有限公司 Compound probiotic fermented fruit juice and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101632473A (en) * 2009-05-25 2010-01-27 赵敏 Apple probiotic fermented drink and production method
CN103637314A (en) * 2013-12-04 2014-03-19 佛山市新战略知识产权文化有限公司 Compound probiotic fermented fruit juice and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077452A (en) * 2015-09-22 2015-11-25 芦山县盈安农业有限公司 Zero-addition NFC kiwi fruit and orange juice
CN105639381A (en) * 2016-01-08 2016-06-08 江西果果生物科技有限公司 Production method of navel orange and pitaya ferment health beverage
CN106962728A (en) * 2017-04-22 2017-07-21 驻马店市豫粮生物科技有限公司 A kind of compoiste fermented fruit drink

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Application publication date: 20141224