CN106858229A - A kind of mango fermented beverage and preparation method thereof - Google Patents
A kind of mango fermented beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106858229A CN106858229A CN201510928920.4A CN201510928920A CN106858229A CN 106858229 A CN106858229 A CN 106858229A CN 201510928920 A CN201510928920 A CN 201510928920A CN 106858229 A CN106858229 A CN 106858229A
- Authority
- CN
- China
- Prior art keywords
- mango
- lactobacillus
- fermented beverage
- ratio
- culture
- Prior art date
- 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
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 87
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 87
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 87
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 86
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 206010033546 Pallor Diseases 0.000 claims abstract description 12
- 238000005360 mashing Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 66
- 238000000265 homogenisation Methods 0.000 claims description 55
- 241000894006 Bacteria Species 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 238000010790 dilution Methods 0.000 claims description 36
- 239000012895 dilution Substances 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 35
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 29
- 239000008103 glucose Substances 0.000 claims description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 22
- 238000007792 addition Methods 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 22
- 239000005720 sucrose Substances 0.000 claims description 22
- 239000008213 purified water Substances 0.000 claims description 21
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 19
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 19
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 19
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 19
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 18
- 239000001963 growth medium Substances 0.000 claims description 18
- 244000199866 Lactobacillus casei Species 0.000 claims description 17
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 17
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 17
- 229940017800 lactobacillus casei Drugs 0.000 claims description 17
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 150000004965 peroxy acids Chemical class 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 description 9
- 235000013343 vitamin Nutrition 0.000 description 9
- 239000011782 vitamin Substances 0.000 description 9
- 229940088594 vitamin Drugs 0.000 description 9
- 150000003722 vitamin derivatives Chemical class 0.000 description 9
- 238000012360 testing method Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000003450 growing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to field of food, more particularly to a kind of mango fermented beverage and preparation method thereof.Described mango fermented beverage, by blanching, mashing, fermentation, seasoning, sterilizing and obtain.Mango fermented beverage provided by the present invention, nutritious, eating mouth feel is good, beneficial to nutrition intake and healthy.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of mango fermented beverage.
Background technology：
Mango Fruit contains sugar, protein, crude fibre, and the precursor carrotene composition of the vitamin A contained by mango is especially high,
It is rare in all fruit.Secondly Vitamin C content is not also low.Mineral matter, protein, fat, carbohydrate etc., are also it
Main nutrient composition.One of famous tropical fruit (tree) of mango taste, pulp is fine and smooth, and unique flavor is very popular.But mango
Long-term preservation is difficult to, it is more puckery to be made fruit drink mouthfeel, need to add the additives such as pigment, essence and preservative, unhealthful,
Limit application of the mango in fruit drink field.
The content of the invention：
Present invention aim at a kind of mango fermented beverage is provided, nutritious, eating mouth feel is good, beneficial to nutrition intake and body
Health.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of mango fermented beverage, fermented bacterium used is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, secondary cheese breast
The mixed bacteria of bacillus composition, the ratio of the mixed bacteria is 8-12:1-4:7-10:1.
A kind of mango fermented beverage, is made up of following steps：
(1) mango is cleaned, dried, and in input boiling water, blanching 5-10 seconds, is pulled out and is immediately placed in cooling in cold water, peeling；
(2) by mango mashing, the homogeneous after peeling；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 8%-12% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed into 8-12:1-4:7-10:1 ratio
It is well mixed, in the feed liquid after being sterilized by the 1%-5% additions of material liquid volume, it is sufficiently stirred for, ferment, obtain mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:The ratio mixing of 1-5, by the 0.03%-0.05% of material liquid volume
Vitamin C is added, is well mixed, homogeneous, it is sterilized, it is filling to obtain final product.
Above-mentioned mango fermented beverage, in the step (2), the mango after peeling presses solid-liquid ratio 1:The ratio of 0.5-1 adds purifying
Water, stirs, and is beaten 10-30min.
Above-mentioned mango fermented beverage, in the step (2), homogenization cycles are 1-3 times, homogenization pressure 20-50Mpa.
Above-mentioned mango fermented beverage, in the step (2), homogenization cycles are 2 times, and first time homogenization pressure is 20-25Mpa,
Second homogenization pressure is 35-40Mpa.
Above-mentioned mango fermented beverage, above-mentioned Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of bacterium of lactobacillus paracasei
Plant and used after following steps acclimation and screening：
(1) resistance to sugar high：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums,
After being inoculated with above-mentioned 4 kinds of strains respectively, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, apply
It is distributed on MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, takes the dilution level of bacterium colony number 30-300CFU/ wares, chooses
Single bacterium colony MRS cultures are taken based on 37 ± 1 DEG C of culture 24h, conservation；
(2) resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains,
37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Above-mentioned mango fermented beverage, in the step (4), fermentation temperature is 34-38 DEG C, and fermentation time is 18-48h, extremely
Stop fermentation during pH=3.5-3.8.
Above-mentioned mango fermented beverage, in the step (5), homogenization cycles are 1-3 times, homogenization pressure 20-40Mpa.
Above-mentioned mango fermented beverage, in the step (5), homogenization cycles are 2 times, and first time homogenization pressure is 20-25Mpa,
Second homogenization pressure is 35-40Mpa.
Above-mentioned mango fermented beverage, in the step (5), sterilization mode is ultra high temperature short time sterilization, is added at 125-150 DEG C
Hot 3-6s.
Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, secondary cheese breast in mango fermented beverage fermented bacterium of the present invention
The ratio of bacillus is preferably 12:3:8:1.
Compared with prior art, the invention has the advantages that：
(1) the mango fermented beverage safety and Health obtained by the present invention, is sufficiently reserved nutritional ingredient, is of high nutritive value；
(2) present invention gained mango fermented beverage preparation method is simple, suitable industrialized production；
(3) present invention gained mango juice fermented beverage, by fermentation after, with the addition of the peculiar flavour of lactobacillus-fermented, it is and normal
Rule mango juice is compared, and its mouthfeel is more preferably.
Gained mango fermented beverage of the invention, mouthfeel is unique, nutritious, be easy to be received by consumers in general, with very big
Market potential.
Specific embodiment
Embodiment 1
(1) mango is cleaned, dried, and in input boiling water, blanching 5 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.5 ratio adds purified water, stirs, and is beaten 20min, homogeneous 3
It is secondary, first time homogenization pressure 20-25Mpa, second homogenization pressure 20-25Mpa, third time homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 8% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed 8:2:10:1 ratio mixing is equal
It is even, in the feed liquid after being sterilized by 1% addition of material liquid volume, it is sufficiently stirred for, ferment 47h at 34-38 DEG C, is hair to pH=3..8
Ferment terminal, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:1 ratio mixing, adds the vitamin of material liquid volume 0.05%
C, is well mixed, homogeneous 1 time under 30-35Mpa, and 3s sterilizations are heated at 125-130 DEG C, filling to obtain final product.
Embodiment 2
(1) mango is cleaned, dried, and in input boiling water, blanching 5 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 10min, homogeneous 2
It is secondary, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 12% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed through following steps
Used after screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 4 kinds of domestications of the above presses 12:4:7:1 ratio is well mixed, by the feed liquid after 2% addition sterilizing of material liquid volume
In, it is sufficiently stirred for, ferment 25h at 34-38 DEG C, is fermentation termination to pH=3.5, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 12:16:5 ratio mixing, adds the vitamin of material liquid volume 0.03%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 145-150
6s is heated at DEG C sterilized, it is filling to obtain final product.
Embodiment 3
(1) mango is cleaned, dried, and in input boiling water, blanching 10 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:1 ratio adds purified water, stirs, and is beaten 30min, homogeneous 2
It is secondary, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 11% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed through following steps
Used after screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 4 kinds of domestications of the above presses 10:3:8:1 ratio is well mixed, by the feed liquid after 5% addition sterilizing of material liquid volume
In, it is sufficiently stirred for, ferment 29h at 34-38 DEG C, is fermentation termination to pH=3.6, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:3 ratio mixing, adds the vitamin of material liquid volume 0.05%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 130-140
4s is heated at DEG C sterilized, it is filling to obtain final product.
Embodiment 4
(1) mango is cleaned, dried, and in input boiling water, blanching 8 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 25min, homogeneous 2
It is secondary, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed through following steps
Used after screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 4 kinds of domestications of the above presses 10:1:10:1 ratio is well mixed, by the material after 3% addition sterilizing of material liquid volume
In liquid, it is sufficiently stirred for, ferment 20h at 34-38 DEG C, is fermentation termination to pH=3.6, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the vitamin of material liquid volume 0.04%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-135
5s is heated at DEG C sterilized, it is filling to obtain final product.
Embodiment 5
(1) mango is cleaned, dried, and in input boiling water, blanching 6 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 25min, homogeneous 2
It is secondary, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed through following steps
Used after screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 4 kinds of domestications of the above presses 12:3:8:1 ratio is well mixed, by the feed liquid after 3% addition sterilizing of material liquid volume
In, it is sufficiently stirred for, ferment 21h at 34-38 DEG C, is fermentation termination to pH=3.5, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the vitamin of material liquid volume 0.04%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-135
5s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 1
(1) mango is cleaned, dried, and in input boiling water, blanching 10 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:08 ratio adds purified water, stirs, and is beaten 10-30min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 12% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed 1:1:1:1 ratio mixing is equal
It is even, in the feed liquid after being sterilized by 3% addition of material liquid volume, it is sufficiently stirred for, ferment 59h at 34-38 DEG C, is hair to pH=3.8
Ferment terminal, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the vitamin of material liquid volume 0.05%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-135
3s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 2
(1) mango is cleaned, dried, and in input boiling water, blanching 5 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 10-30min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed through following steps
Used after screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 4 kinds of domestications of the above presses 4:1:7:1 ratio is well mixed, by the feed liquid after 3% addition sterilizing of material liquid volume
In, it is sufficiently stirred for, ferment 32h at 34-38 DEG C, is fermentation termination to pH=3.6, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the vitamin of material liquid volume 0.04%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-130
6s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 3
(1) mango is cleaned, dried, and in input boiling water, blanching 8 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 10-30min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, 3 kinds of strains of Lactobacillus casei are used after following steps acclimation and screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 3 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 3 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 3 kinds of domestications of the above presses 5:3:15 ratio is well mixed, in the feed liquid after being sterilized by 3% addition of material liquid volume,
It is sufficiently stirred for, ferment 32h at 34-38 DEG C, is fermentation termination to pH=3.6, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the vitamin of material liquid volume 0.04%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-130
6s is heated at DEG C sterilized, it is filling to obtain final product.
Comparative example 4
(1) mango is cleaned, dried, and in input boiling water, blanching 6 seconds is pulled out and is immediately placed in cooling in cold water, peeling；
(2) mango after peeling is pressed into solid-liquid ratio 1:0.8 ratio adds purified water, stirs, and is beaten 10-30min,
Matter 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 10% of material liquid volume, mixing is equal
It is even, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei are tamed through following steps
Used after screening：
A. it is resistance to high sugared：Addition glucose is 40%, 50%, 60% using the ratio of glucose, respectively in MRS culture mediums
After being inoculated with above-mentioned 4 kinds of strains, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat
On MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking is single
Bacterium colony MRS is cultivated based on 37 ± 1 DEG C of culture 24h, conservation；
B. resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains, 37
± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
Strain after 4 kinds of domestications of the above presses 15:1:7:2 ratio is well mixed, by the feed liquid after 3% addition sterilizing of material liquid volume
In, it is sufficiently stirred for, ferment 32h at 34-38 DEG C, is fermentation termination to pH=3.6, obtains mango juice；
(5) mango juice, purified water, sucrose are pressed 10:16:2 ratio mixing, adds the vitamin of material liquid volume 0.04%
C, is well mixed, homogeneous 2 times, first time homogenization pressure 20-25Mpa, second homogenization pressure 35-40Mpa, 125-130
6s is heated at DEG C sterilized, it is filling to obtain final product.
In the development process of mango fermented beverage of the invention, inventor carries out sensory evaluation to final finished, asks panelist's ginseng
With test evaluation, specific standards of grading are as follows：
The taste test standards of grading of table 1
10 panelists participate in this taste test altogether, and obatained score is as follows：
The taste test result of table 2
Lactobacillus plantarum is adapted to grow fermentation in the vegetable materials such as water fruits and vegetables, and produces various uniquenesses tempting fragrance and wind
Taste material；The probiotics such as lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei acid producing ability, ferment local-flavor have his own strong points,
Tunning has certain suppression other varied bacteria growing effects.The mango juice protected from trial test experimental result, the present invention
Fermented beverage, by Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, 4 kinds of strains of lactobacillus paracasei in proper proportions
The composite bacteria for obtaining is fermented, and obtains the fermented beverage of good to eat nutrition.
, by after domestication, resulting composite bacteria fermentability is strong, acidproof resistance to sugar, the mango juice obtained by fermentation is more for these strains
Plus bright, fragrant pleasant, sweet mouthfeel is fine and smooth, uniform not stratified.
Claims (11)
1. a kind of mango fermented beverage, it is characterised in that the fermented bacterium of addition is Lactobacillus plantarum, lactobacillus acidophilus, cheese
The mixed bacteria of lactobacillus, lactobacillus paracasei composition, the ratio of the mixed bacteria is 8-12:1-4:7-10:1.
2. mango fermented beverage as claimed in claim 1, it is characterised in that be made up of following steps：
(1) mango is cleaned, dried, and in input boiling water, blanching 5-10 seconds, is pulled out and is immediately placed in cooling in cold water, peeling；
(2) by mango mashing, the homogeneous after peeling；
(3) feed liquid after homogeneous is placed in fermentation tank, glucose, sucrose is separately added into by the 8%-12% of material liquid volume, mixed
Close uniform, sterilizing；
(4) Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei are pressed into 8-12:1-4:7-10:1 ratio
It is well mixed, in the feed liquid after being sterilized by the 1%-5% additions of material liquid volume, it is sufficiently stirred for, ferment, obtain mango juice；
(5) mango juice, purified water, sucrose are pressed into 10-12:16:The ratio mixing of 1-5, by the 0.03%-0.05% of material liquid volume
Vitamin C is added, is well mixed, homogeneous, it is sterilized, it is filling to obtain final product.
3. mango fermented beverage as claimed in claim 2, it is characterised in that in the step (2), the mango after peeling
By solid-liquid ratio 1:The ratio of 0.5-1 adds purified water, stirs, and is beaten 10-30min.
4. mango fermented beverage as claimed in claim 2, it is characterised in that in the step (2), homogenization cycles are 1-3
It is secondary, homogenization pressure 20-50Mpa.
5. mango fermented beverage as claimed in claim 4, it is characterised in that in the step (2), homogenization cycles are 2
Secondary, first time homogenization pressure is 20-25Mpa, and second homogenization pressure is 35-40Mpa.
6. mango fermented beverage as claimed in claim 2, it is characterised in that the Lactobacillus plantarum, lactobacillus acidophilus, dry
Lactobacillus paracasei, 4 kinds of strains of lactobacillus paracasei are used after following steps acclimation and screening：
(1) resistance to sugar high：Addition glucose is 40%, 50%, 60% using the ratio of glucose in MRS culture mediums,
After being inoculated with above-mentioned 4 kinds of strains respectively, 37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, apply
It is distributed on MRS culture medium flat plates, after cultivating 24h in 37 ± 1 DEG C, takes the dilution level of bacterium colony number 30-300CFU/ wares, chooses
Single bacterium colony MRS cultures are taken based on 37 ± 1 DEG C of culture 24h, conservation；
(2) resistance to peracid：MRS culture mediums are adjusted into pH to 2.0,3.0,4.0 with watery hydrochloric acid, after being inoculated with above-mentioned 4 kinds of strains,
37 ± 1 DEG C of culture 24h, then take 1ml and be diluted to 10-8, concentration 1ml after dilution is taken, coat on MRS culture medium flat plates, in
After 37 ± 1 DEG C of culture 24h, the dilution level of bacterium colony number 30-300CFU/ wares is taken, picking single bacterium colony is cultivated with MRS and is based on
37 ± 1 DEG C of culture 24h, conservation.
7. mango fermented beverage as claimed in claim 2, it is characterised in that in the step (4), fermentation temperature is 34-38
DEG C, fermentation time is 18-48h, to stopping fermentation during pH=3.5-3.8.
8. mango fermented beverage as claimed in claim 2, it is characterised in that in the step (5), homogenization cycles are 1-3
It is secondary, homogenization pressure 20-40Mpa.
9. mango fermented beverage as claimed in claim 2, it is characterised in that in the step (5), homogenization cycles are 2
Secondary, first time homogenization pressure is 20-25Mpa, and second homogenization pressure is 35-40Mpa.
10. mango fermented beverage as claimed in claim 2, it is characterised in that in the step (5), sterilization mode is super
High-temperature instantaneous sterilization, 3-6s is heated at 125-150 DEG C.
11. mango fermented beverages as claimed in claim 1 or 2, it is characterised in that Lactobacillus plantarum in the mixed bacteria,
Lactobacillus acidophilus, Lactobacillus casei, the ratio of lactobacillus paracasei are 12:3:8:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928920.4A CN106858229A (en) | 2015-12-14 | 2015-12-14 | A kind of mango fermented beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928920.4A CN106858229A (en) | 2015-12-14 | 2015-12-14 | A kind of mango fermented beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858229A true CN106858229A (en) | 2017-06-20 |
Family
ID=59178624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510928920.4A Pending CN106858229A (en) | 2015-12-14 | 2015-12-14 | A kind of mango fermented beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858229A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712530A (en) * | 2017-11-21 | 2018-02-23 | 贵州省现代农业发展研究所 | Mango fermented beverage and preparation method thereof |
| CN107821894A (en) * | 2017-11-30 | 2018-03-23 | 广西天峨县果然美食品有限公司 | A kind of preparation method of mango juice fermented beverage |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
| CN108567086A (en) * | 2017-07-19 | 2018-09-25 | 杭州娃哈哈科技有限公司 | A kind of compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof |
| CN109287912A (en) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | It is a kind of to improve antioxidative mango lactic acid drink preparation method |
| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
| CN115005395A (en) * | 2022-04-18 | 2022-09-06 | 广州酒家集团利口福食品有限公司 | Mango stuffing and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589829A (en) * | 2009-05-27 | 2009-12-02 | 江西合善园国际食品实业有限公司 | A kind of probiotics fermented beverage and production method thereof |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102676429A (en) * | 2012-05-11 | 2012-09-19 | 刘锋 | High-sugar and high-acid resistant lactobacillus |
| CN102690772A (en) * | 2012-06-15 | 2012-09-26 | 青岛蔚蓝生物集团有限公司 | High-activity composite lactobacillus beverage and preparation method thereof |
| CN104886686A (en) * | 2015-05-13 | 2015-09-09 | 湖南优蜜食品科技有限公司 | A preparation method of a fermented mango juice drink used to regulate the intestinal balance |
-
2015
- 2015-12-14 CN CN201510928920.4A patent/CN106858229A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589829A (en) * | 2009-05-27 | 2009-12-02 | 江西合善园国际食品实业有限公司 | A kind of probiotics fermented beverage and production method thereof |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102676429A (en) * | 2012-05-11 | 2012-09-19 | 刘锋 | High-sugar and high-acid resistant lactobacillus |
| CN102690772A (en) * | 2012-06-15 | 2012-09-26 | 青岛蔚蓝生物集团有限公司 | High-activity composite lactobacillus beverage and preparation method thereof |
| CN104886686A (en) * | 2015-05-13 | 2015-09-09 | 湖南优蜜食品科技有限公司 | A preparation method of a fermented mango juice drink used to regulate the intestinal balance |
Non-Patent Citations (1)
| Title |
|---|
| 李雅丽等著: "《现代生物技术前沿进展》", 31 March 2013, 吉林大学出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108567086A (en) * | 2017-07-19 | 2018-09-25 | 杭州娃哈哈科技有限公司 | A kind of compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof |
| CN107712530A (en) * | 2017-11-21 | 2018-02-23 | 贵州省现代农业发展研究所 | Mango fermented beverage and preparation method thereof |
| CN107821894A (en) * | 2017-11-30 | 2018-03-23 | 广西天峨县果然美食品有限公司 | A kind of preparation method of mango juice fermented beverage |
| CN108244434A (en) * | 2018-02-01 | 2018-07-06 | 南昌大学 | A kind of fermentation loquat pear beverage with relieving cough and moistening lung and preparation method thereof |
| CN109287912A (en) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | It is a kind of to improve antioxidative mango lactic acid drink preparation method |
| CN109287912B (en) * | 2018-11-20 | 2022-04-26 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of mango lactic acid beverage with improved oxidation resistance |
| CN110521900A (en) * | 2019-09-27 | 2019-12-03 | 江南大学 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
| CN115005395A (en) * | 2022-04-18 | 2022-09-06 | 广州酒家集团利口福食品有限公司 | Mango stuffing and preparation method thereof |
| CN115005395B (en) * | 2022-04-18 | 2024-04-19 | 广州酒家集团利口福食品有限公司 | Mango stuffing and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106858229A (en) | A kind of mango fermented beverage and preparation method thereof | |
| CN105455135B (en) | A kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN103773653B (en) | A kind of brewing method of hawthorn banana mulse | |
| CN108185253A (en) | A kind of peeled citrus fruits fermented juice and preparation method thereof | |
| CN104585827B (en) | A kind of Folium Nelumbinis fermented product and preparation method thereof | |
| CN107683994A (en) | A kind of pectase beverage and preparation method thereof | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN110169545A (en) | A method of fermentation duck is prepared using lactic acid bacteria | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN105211970A (en) | A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof | |
| CN108354170A (en) | Condiment vegetable enzyme liquid and ferment powder and preparation method thereof and purposes | |
| JP2019088258A (en) | Compound fermentation drink process of cactus fruit having antioxidation function and red dragon fruit | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| CN103070238A (en) | Carrot yogurt, producing method and producing device | |
| CN103300448A (en) | Compound Chinese herbal medicine lactic acid bacteria fermented drink and preparation method thereof | |
| CN107343534A (en) | A kind of method of probiotics fermention bamboo shoots | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN107232446A (en) | A kind of method of plants probiotics fermentation jujube slurry | |
| CN106939280A (en) | The preparation method of banana lemon compound fruit vinegar | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN106036334A (en) | Preparation method of pawpaw probiotics beverage | |
| CN106858230A (en) | A kind of carrot fermented beverage and preparation method thereof | |
| CN111053173A (en) | Preparation process of lactobacillus plantarum fermented snow pear juice beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |