CN105995710A - Method for fermenting fruit and vegetable pulp by adopting plant probiotics - Google Patents
Method for fermenting fruit and vegetable pulp by adopting plant probiotics Download PDFInfo
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Classifications
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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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.
Description
Technical field
The invention belongs to fruit and vegerable deep process technology field, specifically a kind of plants probiotics fermentation fruit, vegetable juice method.
Background technology
At present, the processing of domestic fruit, vegetable juice is confined to the fruit raw material that part self acid is high, relatively low for pH, such as Fructus Mangifera Indicae, Fructus Mali pumilae etc.；For higher for pH vegetable plasmoid such as Radix Dauci Sativae, Fructus Benincasae etc., fruit oleo stock such as pears, Fructus Persicae etc. cannot ensure the longer shelf-life by sterilization, sterile filling；Often containing poor local flavor after these vegetable processing simultaneously, make the local flavor of raw-food material own decline, market acceptance weakens；Some enterprise is in order to reach the shelf-life at present, it has to strict process for sterilizing, causes fruit, vegetable juice processing cost and strengthens, and also result in a large amount of losses of fruit, vegetable juice idiotrophic material；Some Enterprises uses fermentation technique, but creates substantial amounts of ferment mud, it is impossible to the ferment mud sedimentation problem in transparent vessel after preventing from allocating；Fruit juice product on market simultaneously, mostly in order to ensure that the safety of product with the addition of preservative, in order to the taste of product introduces the acidic flavoring agent of big class.
Summary of the invention
The invention aims to solve low acid (pH>4.6) and acid (4.0<pH<4.6) fruit and vegerable oleo stock (non-concentrated) is shorter in the shelf-life, product special flavour is the best, processing cost is high and processing Middle nutrition loses serious problem, and a kind of plants probiotics fermentation fruit, vegetable juice method is provided.
The present invention is achieved through the following technical solutions:
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1200-1400r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 2-5mm；Use this breakage parameter, sarcocarp suitable size can be made, pipe heat exchanger can be passed through, thoroughly soften, it is ensured that peel, marc are effectively filtered；Meat particle is excessive, and by pipe heat exchanger, sarcocarp can not completely soften, thus reduce pulping yield；Sarcocarp is the least, makes peel and marc the most tiny, and the screen cloth being unfavorable in pulping process separates；
3) soften: fruit-vegetable granules is heated to 87-92 DEG C in pipeline liquid injecting device；Select this softening temperature parameter, can guarantee that pear, Fructus Mali pumilae etc. are prone to the fruit of brown stain, thoroughly its many phenolase of oxidation of inactivation, it is ensured that fruit and vegerable color is vivid；This softening process simultaneously, it is ensured that effectively soften pulp as harder in Radix Dauci Sativae, Fructus Cucurbitae moschatae etc., it is ensured that higher making beating yield, reduce production cost；
4) fruit and vegerable slurrying: be 1.2-1.5mm by the two pass beater that rotating speed is 1400-1500r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.6-0.8mm, making beating peeling；Selecting this beating process, can effectively remove marc and peel etc., make the cytoclasis in sarcocarp simultaneously, nutrient substance is uniform, thus ensures the energy supply growth of microorganism in sweat；
5) allotment: according to fruit, vegetable juice sugar, by the edible glucose regulation to 15-17% of the soluble solid of fruit and vegerable oleo stock；Material soluble solid is adjusted to this scope, mainly supplements micro-organisms, produce the nutrient required for acid, thus fruit, vegetable juice just can be made can to add acidic flavoring agent regulation in application process and directly use；The sugar simultaneously added can appropriateness relax fermentation various organic acid, make fermentation fruit, vegetable juice mouthfeel the fullest soft；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 100-105 DEG C, sterilizing time 120s；Use this road process for sterilizing, can effectively control the microorganism that leading portion processing introduces, as long as more than 70 hour of 100-105 DEG C of one side guarantee fermentation, miscellaneous bacteria does not affect the fermentation of lactic acid bacteria, on the other hand considers to reduce energy consumption；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 37-39 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2-3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 48-70h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；Select this fermentation parameter and Con trolling index to terminate fermentation, mainly consider fermentation fruit, vegetable juice and be applied to during other products have more agreeable to the taste total acid；The most multiple strain fermentation, it is ensured that fermentation lasts and abundant kinds of organic acids, makes mouthfeel more smooth and easy；Controlling to ferment at 48-70h, after preventing from exceeding 70h, lactic acid bacteria produces substantial amounts of secondary metabolite, thus affects local flavor and the nutrition of product；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 2900-3100r/min rotating speed, remove part marc and ferment mud；Fermentation fruit, vegetable juice is along with heating and homogenizing in processing, the microorganism of fermentation is the most dead, and after diluted concentration is allocated, increase sinking in time and occur that ferment mud precipitates, have a strong impact on food sense organ, in order to solve this problem, spy of the present invention uses horizontal screw centrifuge, it is centrifuged processing to the fruit, vegetable juice after fermentation under 2900-3100r/min rotating speed, removes the Partial fermentation bacterium mud after fermentation ends, be effectively improved the use quality of plants probiotics fermentation fruit, vegetable juice；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.04～-0.07Mpa degassing conditions by degasser, then at 35-40 DEG C, homogenizing under 20Mpa processing condition；For the fruit, vegetable juice of different denseness, carry out appropriateness adjustment in this degassing pressure scope, can effectively remove the air in fermentation fruit, vegetable juice, it is ensured that fruit, vegetable juice is the most not oxidized and causes the change of local flavor and color and luster；It is stripped of in sweat some the poor local flavors produced simultaneously, retains suitable characteristic flavor on basis；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 105-110 DEG C, is cooled to 35-40 DEG C afterwards；Selecting this parameter that sterilizes, can guarantee that the shelf-life that fermentation fruit, vegetable juice keeps more than 18 months in the case of local flavor keeps well, less than 105 DEG C, it is impermeable to there is sterilization in product, and operation control fluctuation risk, more than 110 DEG C, the local flavor of product is lost, and energy consumption strengthens；
12) cold-aseptic filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
The fruit and vegerable that the inventive method is suitable for include the fruit and vegerable such as Radix Dauci Sativae, pears, Fructus Mali pumilae, Fructus Persicae, Fructus Chaenomelis, Fructus Benincasae, Fructus Mangifera Indicae, Fructus Fragariae Ananssae, Fructus Musae.
Further, when selected fruit and vegerable are Radix Dauci Sativae, in pretreatment process, Radix Dauci Sativae is removed the peel with decorticating mill after the hot water blanching 5-7min of 95-98 DEG C；After bating step, before pulping stage, Radix Dauci Sativae ripening to be incubated 1.5-2.5h.Radix Dauci Sativae is by after the hot water blanching 5-7min of more than 95 DEG C, and epidermis and sarcocarp are heated inequality and tissue loss, then pass through decorticating mill, can effectively remove Radix Dauci Sativae epidermis, make the bilgy odour of Radix Dauci Sativae effectively reduce；After Radix Dauci Sativae softens, after insulation 1.5-2h, the thorough well-done flesh cell of energy, is that organizational structure is destroyed, so that making beating yield promotes about 40%, less than 1.5h, has substantial amounts of sarcocarp to have investigation to export and discharges, and carrot paste is thinning.
Further, when selected fruit and vegerable are Fructus Mali pumilae and pears, after destruction step, before bating step, there is color fixative step, particularly as follows: by Fructus Mali pumilae granule and the pears granule Vc solution atomization color fixative of 1% concentration.Fructus Mali pumilae and pears are in broken closing space, only with 1% vitamin c solution atomization protection, it is ensured that its not brown stain in shattering process., there is overall colour-darkening in concentration less than 1%.
Further, in step 8), described fermentation lactic acid strain is a kind of or compounding several in lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, bacillus acidophilus, sheet coccus, Lactobacillus bulgaricus, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter fruit, vegetable juice.
Preferably, when selected fruit and vegerable are Radix Dauci Sativae, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, lactobacillus casei, Lactobacillus paracasei form by viable count is more compounding than 0.5:0.5:9.0, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter carrot paste.This preferred strain formula, the total acid that can the most quickly promote Radix Dauci Sativae rises to 0.95% from 0.11%, control the pH of Radix Dauci Sativae fermentation slurry about 3.5, the color simultaneously making carrot paste is more bright-coloured, the feature effectively reducing ripe Radix Dauci Sativae detests breath, defines the ferment carrot feature breath that acid is fresh, improves color sensation and the acid Flavor of carrot paste, it is effectively increased the acceptance of carrot paste, can preferably be applied to beverage industry.
Preferably, when selected fruit and vegerable are pears, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, sheet coccus, Lactobacillus bulgaricus, bacillus acidophilus form by viable count is more compounding than 2.0:5.0:2.5:0.5, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter pears slurry.This preferred strain formula, sensation of aching the pears slurry total acid that can effectively enrich pears are promoted to 0.45%, the pH making pears starch is reduced to less than 3.6 by original about 4.7, the sensation of aching making raw material is submissiveer, clear and aftertaste is long, the special fermentation breath simultaneously produced by strain fermentation, strengthens pear feature breath, makes the pears slurry that original total acid is relatively low, sensation of aching is single present abundant sensation of aching simultaneously, the introducing of tart flavour additive can be greatly reduced, it is to avoid the introducing of pear essence for beverage industry.
Preferably, when selected fruit and vegerable are Fructus Persicae, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, sheet coccus, Lactobacillus bulgaricus, bacillus acidophilus form by viable count is more compounding than 1.0:2.0:2.5:4.5, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter peach pulp.This preferred strain formula, can ensure on the premise of Fructus Persicae characteristic odor, fermentation make the total acid of peach pulp by 0.30% rise to about 0.70%, be greatly improved the sensation of aching of Fructus Persicae oleo stock, give the fermenting aroma that Fructus Persicae oleo stock is dense simultaneously, produce the fragrance of similar butterfat.
About other fruit and vegerable, such as, when selected fruit and vegerable are Fructus Chaenomelis, the fermentation lactic acid strain described in step 8) is bacillus acidophilus, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter papaya puree.When selected fruit and vegerable are Fructus Benincasae, the fermentation lactic acid strain described in step 8) is lactobacillus casei, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter Fructus Benincasae slurry.When selected fruit and vegerable are Fructus Mangifera Indicae, the fermentation lactic acid strain described in step 8) is Lactobacillus plantarum, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter mango pulp.
The fruit, vegetable juice that acidity is more weak is fermented by the present invention by different lactic acid bacterias, produce the organic acid such as substantial amounts of lactic acid, so that its pH reduces, produce preferable ferment local-flavor simultaneously, reduce the condition of sterilization, cost-effective remain the nutrition of fruit and vegerable itself simultaneously, increase tunning nutritional labeling；It is centrifuged separating ferment mud by the fruit and vegerable oleo stock after horizontal screw centrifuge slurry fermentation simultaneously, is effectively improved the stability that fermentation fruit, vegetable juice utilizes at beverage industry.
The present invention compared with prior art, has the advantages that
1) prior art is mainly for fruit oleo stock such as the Fructus Mali pumilae higher containing acid, pears, Fructus Persicaes, and the factory calibration unified in order to control product, adding citric acid or other organic acid are adjusted, and on the one hand make up taste and on the one hand reduce the pH of material, to improve the effect of sterilization；But for vegetable higher for pH cannot by substantial amounts of add organic acid regulate and reach the longer shelf-life.The organic acid such as the present invention carries out the fermentation of appropriateness by various lactobacillus to fruit, vegetable juice, the lactic acid that fermentation produces effectively reduce the pH(of material such as: the pH of carrot paste by 5.62 be down to about 3.5；The pH of pears slurry by 4.72 be down to about 3.5；The pH of papaya puree by 5.26 be down to about 3.5；The pH of Fructus Benincasae slurry by 5.22 be down to about 3.3；The pH of Fructus Persicae slurry by 4.5 be down to about 3.5；The pH of mango pulp by 3.8 be down to about 3.3), thus reducing the condition of sterilization, being cooled to 35-40 DEG C of sterile filling after the 120s that only need to sterilize at 105-110 DEG C (can test and prove that azymous original juice of carrot utilizes this sterilization conditions to preserve one week class and has the swollen bag rate of 5%)；Utilize the antibacterial substance produced in lactic acid bacteria fermentation process and lactates that microorganism controls guarantee fruit, vegetable juice longer storage phase (extending to more than 18 months) and lower sterilization processing conditions simultaneously, thus be substantially reduced the difficulty of processing, the difficulty of preservation and cost.
2) on market, existing fruit, vegetable juice to be deployed into the thick moderate fruit and vegetable juice being prone to swallow, it is necessary to adds substantial amounts of water, so that sensation of aching is decreased obviously, introduces substantial amounts of organic acid for making up mouthfeel, simultaneously for evading quality risk, introduces preservative.Present invention achieves fruit, vegetable juice except containing fruit and vegerable self in acid substance, especially through creating the organic acid such as substantial amounts of lactic acid after lactic acid bacteria fermentation, effectively enrich the sensation of aching of fruit, vegetable juice, add total acid (such as: the total acid of carrot paste by 0.11% rise to about 0.95%；The total acid of pears slurry by 0.14% rise to about 0.45%；The total acid of papaya puree by 0.33% rise to about 0.65%；The total acid of Fructus Persicae slurry by 0.30% rise to about 0.70%；The total acid of mango pulp by 0.62% rise to about 1.00%), such that it is able to directly apply to the allotment raw material of beverage industry, the agreeable to the taste non-additive beverage directly allocated with white sugar and water, additionally, fermentation fruit, vegetable juice also has certain preservative substance, greatly reduce the risk that food additive introduces, create newly selling of fruit vegetable beverage.
3) in terms of nutrition, conventional fruit and vegetable juice comprises only vitamin and the pulp of fruit and vegerable itself, and has been reduced by harsh sterilization conditions.The present invention utilizes the lactic bacteria useful of combination to carry out fruit, vegetable juice fermentation, by the moderate control to attenuation degree, make fruit, vegetable juice except rich in original fruit vegetable nutrient composition, more supplement the intermediate material of a large amount of beneficial bacterial metabolic, it contains substantial amounts of prebiotics, thus stimulate the increment of beneficial bacteria of intestinal tract, improve intestinal microbial population.
4) the present invention program can effectively remove, by horizontal screw centrifuge, the fermenting microbial cells (i.e. ferment mud) that Partial fermentation produces, and effectively reduces fermentation fruit and vegerable oleo stock and is deployed into the ferment mud sedimentation problem that beverage occurs in the transparent vessel of market.
Detailed description of the invention
Embodiment 1
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1200r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 5mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 92 DEG C；
4) fruit and vegerable slurrying: be 1.5mm by the two pass beater that rotating speed is 1400r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.6mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 17%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 103 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 37 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 48h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3000r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.05Mpa degassing conditions by degasser, then at 40 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 108 DEG C, is cooled to 35 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Radix Dauci Sativae, and in step 1), Radix Dauci Sativae is removed the peel with decorticating mill after the hot water blanching 5min of 98 DEG C；After step 3) softens, before step 4) slurrying, Radix Dauci Sativae ripening to be incubated 2h, making beating yield can improve to 95%；Fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, lactobacillus casei, Lactobacillus paracasei form by viable count is more compounding than 0.5:0.5:9.0, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter carrot paste.
Embodiment 2
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1350r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 2mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 90 DEG C；
4) fruit and vegerable slurrying: be 1.4mm by the two pass beater that rotating speed is 1480r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.6mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 15%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 100 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 37 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 55h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 2900r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.06Mpa degassing conditions by degasser, then at 36 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 109 DEG C, is cooled to 39 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select pears, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, sheet coccus, Lactobacillus bulgaricus, bacillus acidophilus form by viable count is more compounding than 2.0:5.0:2.5:0.5, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter pears slurry.
Embodiment 3
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1400r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 4mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 88 DEG C；
4) fruit and vegerable slurrying: be 1.3mm by the two pass beater that rotating speed is 1500r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.7mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 15%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 104 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 39 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 70h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3100r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.06Mpa degassing conditions by degasser, then at 40 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 110 DEG C, is cooled to 36 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Fructus Persicae, in step 2) broken after, step 3) have color fixative step before softening, particularly as follows: by the pears granule Vc solution atomization color fixative of 1% concentration；Fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, sheet coccus, Lactobacillus bulgaricus, bacillus acidophilus form by viable count is more compounding than 1.0:2.0:2.5:4.5, the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter peach pulp.
Embodiment 4
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1250r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 3mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 91 DEG C；
4) fruit and vegerable slurrying: be 1.3mm by the two pass beater that rotating speed is 1450r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.8mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 15%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 102 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 38 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 67h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3000r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.04Mpa degassing conditions by degasser, then at 35 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 106 DEG C, is cooled to 38 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Fructus Chaenomelis, and the fermentation lactic acid strain described in step 8) is bacillus acidophilus, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, access 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter papaya puree.
Embodiment 5
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1300r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 5mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 87 DEG C；
4) fruit and vegerable slurrying: be 1.5mm by the two pass beater that rotating speed is 1420r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.8mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 15%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 102 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 38 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 60h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 2900r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.07Mpa degassing conditions by degasser, then at 38 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 107 DEG C, is cooled to 37 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Fructus Benincasae, and the fermentation lactic acid strain described in step 8) is lactobacillus casei, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, access 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter Fructus Benincasae slurry.
Embodiment 6
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1200r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 3mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 92 DEG C；
4) fruit and vegerable slurrying: be 1.2mm by the two pass beater that rotating speed is 1400r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.7mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 16%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 105 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 39 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 50h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3100r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.04Mpa degassing conditions by degasser, then at 39 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 110 DEG C, is cooled to 35 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Fructus Mangifera Indicae, and the fermentation lactic acid strain described in step 8) is Lactobacillus plantarum, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, access 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter mango pulp.
Embodiment 7
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1400r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 4mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 89 DEG C；
4) fruit and vegerable slurrying: be 1.2mm by the two pass beater that rotating speed is 1500r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.7mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 16%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 105 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 37 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 70h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3000r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.05Mpa degassing conditions by degasser, then at 35 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 105 DEG C, is cooled to 40 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Fructus Mali pumilae, in step 2) broken after, step 3) have color fixative step before softening, particularly as follows: by the Fructus Mali pumilae granule Vc solution atomization color fixative of 1% concentration.Fermentation lactic acid strain described in step 8) is sheet coccus, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter apple pulp.
Embodiment 8
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1250r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 3mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 91 DEG C；
4) fruit and vegerable slurrying: be 1.3mm by the two pass beater that rotating speed is 1450r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.8mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 15%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 102 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 38 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 67h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3000r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.04Mpa degassing conditions by degasser, then at 35 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 106 DEG C, is cooled to 38 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Radix Dauci Sativae, and in step 1), Radix Dauci Sativae is removed the peel with decorticating mill after the hot water blanching 6min of 97 DEG C；After step 3) softens, before step 4) slurrying, Radix Dauci Sativae ripening to be incubated 2.5h, making beating yield can improve to 95%；Fermentation lactic acid strain described in step 8) is Lactobacillus bulgaricus, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, accesses 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter carrot paste.
Embodiment 9
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1400r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 4mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 88 DEG C；
4) fruit and vegerable slurrying: be 1.3mm by the two pass beater that rotating speed is 1500r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.7mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 15%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 104 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 39 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 70h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3100r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.06Mpa degassing conditions by degasser, then at 40 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 110 DEG C, is cooled to 36 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Fructus Fragariae Ananssae, and the fermentation lactic acid strain described in step 8) is Lactobacillus paracasei, and the inoculum concentration of fermentation lactic acid strain is 1 ‰, access 1 milliliter of fermentation lactic acid strain activating solution in i.e. 1 liter Fructus Fragariae Ananssae slurry.
Embodiment 10
A kind of plants probiotics fermentation fruit, vegetable juice method, comprises the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1200r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 3mm；
3) soften: fruit-vegetable granules is heated in pipeline liquid injecting device 92 DEG C；
4) fruit and vegerable slurrying: be 1.2mm by the two pass beater that rotating speed is 1400r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.7mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, the soluble solid of fruit and vegerable oleo stock edible glucose is regulated to 16%；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 105 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 39 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 50h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 3100r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.04Mpa degassing conditions by degasser, then at 39 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 110 DEG C, is cooled to 35 DEG C afterwards；
12) sterile filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
When being embodied as, described fruit and vegerable select Radix Dauci Sativae, and in step 1), Radix Dauci Sativae is removed the peel with decorticating mill after the hot water blanching 7min of 95 DEG C；After step 3) softens, before step 4) slurrying, Radix Dauci Sativae ripening to be incubated 1.5h, making beating yield can improve to 95%；Fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, lactobacillus casei, Lactobacillus paracasei form by viable count is more compounding than 0.5:0.5:9.0, and the inoculum concentration of fermentation lactic acid strain is 1 ‰.
Finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent, without deviating from objective and the scope of technical solution of the present invention, it all should be contained in the middle of scope of the presently claimed invention.
Claims (7)
1. a plants probiotics fermentation fruit, vegetable juice method, it is characterised in that comprise the steps:
1) fruit and vegerable pre-treatment: fresh fruit and vegerable are carried out, examine fruit, go seed to process；
2) broken: fruit and vegerable good for pre-treatment are put into rotating speed is the hammer mill of 1200-1400r/min, and lower configuration aperture is the sieve plate of 1cm*5cm, is broken into the fruit-vegetable granules of 2-5mm；
3) soften: fruit-vegetable granules is heated to 87-92 DEG C in pipeline liquid injecting device；
4) fruit and vegerable slurrying: be 1.2-1.5mm by the two pass beater that rotating speed is 1400-1500r/min, one mesh size by the fruit-vegetable granules of softening, secondary screen aperture is 0.6-0.8mm, making beating peeling；
5) allotment: according to fruit, vegetable juice sugar, by the edible glucose regulation to 15-17% of the soluble solid of fruit and vegerable oleo stock；
6) sterilization: the fruit, vegetable juice after allotment is sufficiently stirred for 30min, is sterilized by sleeve pipe sterilization machine, sterilization temperature 100-105 DEG C, sterilizing time 120s；
7) cooling: the fruit, vegetable juice after sterilization is cooled to 37-39 DEG C, enters aseptic fermentation tank；
8) fermentation: access fermentation lactic acid strain, and continuous stirring 2-3h in the fruit, vegetable juice in fermentation tank, stop stirring heat-preservation fermentation 48-70h afterwards, make the pH of fruit, vegetable juice be reduced to less than 3.6 by original more than 4.5；
9) centrifugal: to use horizontal screw centrifuge, centrifugal treating under 2900-3100r/min rotating speed, remove part marc and ferment mud；
10) degassing, homogenizing: be up to after the fermentation fruit, vegetable juice of index deaerated under-0.04～-0.07Mpa degassing conditions by degasser, then at 35-40 DEG C, homogenizing under 20Mpa processing condition；
11) sterilize, cool down: fruit, vegetable juice is kept 120s by sleeve pipe sterilization machine at 105-110 DEG C, is cooled to 35-40 DEG C afterwards；
12) cold-aseptic filling: be dispensed in sterile bag by aseptic filler by fruit, vegetable juice, normal temperature storage, the shelf-life was up to more than 18 months.
Plants probiotics the most according to claim 1 fermentation fruit, vegetable juice method, it is characterised in that: when selected fruit and vegerable are Radix Dauci Sativae, in pretreatment process, Radix Dauci Sativae is removed the peel with decorticating mill after the hot water blanching 5-7min of 95-98 DEG C；After bating step, before pulping stage, Radix Dauci Sativae ripening to be incubated 1.5-2.5h.
Plants probiotics the most according to claim 1 fermentation fruit, vegetable juice method, it is characterized in that: when selected fruit and vegerable are Fructus Mali pumilae and pears, color fixative step is had after destruction step, before bating step, particularly as follows: by Fructus Mali pumilae granule and the pears granule Vc solution atomization color fixative of 1% concentration.
Plants probiotics the most according to claim 1 fermentation fruit, vegetable juice method, it is characterized in that: in step 8), described fermentation lactic acid strain is a kind of or compounding several in lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, bacillus acidophilus, sheet coccus, Lactobacillus bulgaricus, and the inoculum concentration of fermentation lactic acid strain is 1 ‰.
Plants probiotics the most according to claim 4 fermentation fruit, vegetable juice method, it is characterized in that: when selected fruit and vegerable are Radix Dauci Sativae, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, lactobacillus casei, Lactobacillus paracasei form by viable count is more compounding than 0.5:0.5:9.0, and the inoculum concentration of fermentation lactic acid strain is 1 ‰.
Plants probiotics the most according to claim 4 fermentation fruit, vegetable juice method, it is characterized in that: when selected fruit and vegerable are pears, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, sheet coccus, Lactobacillus bulgaricus, bacillus acidophilus form by viable count is more compounding than 2.0:5.0:2.5:0.5, and the inoculum concentration of fermentation lactic acid strain is 1 ‰.
Plants probiotics the most according to claim 4 fermentation fruit, vegetable juice method, it is characterized in that: when selected fruit and vegerable are Fructus Persicae, fermentation lactic acid strain described in step 8) is that Lactobacillus plantarum, sheet coccus, Lactobacillus bulgaricus, bacillus acidophilus form by viable count is more compounding than 1.0:2.0:2.5:4.5, and the inoculum concentration of fermentation lactic acid strain is 1 ‰.
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