CN113907233A - 益生菌果汁及其制作工艺 - Google Patents
益生菌果汁及其制作工艺 Download PDFInfo
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- CN113907233A CN113907233A CN202111198066.2A CN202111198066A CN113907233A CN 113907233 A CN113907233 A CN 113907233A CN 202111198066 A CN202111198066 A CN 202111198066A CN 113907233 A CN113907233 A CN 113907233A
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 21
- 239000006041 probiotic Substances 0.000 title claims abstract description 16
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 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 description 3
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
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Abstract
本发明涉及果汁技术领域，特别涉及益生菌果汁及其制作工艺，益生菌果汁制作工艺，步骤1)、取果肉1000g和乳酸菌液100g，两者搅拌均匀；步骤2)、乳酸菌液和果肉混合物密封于35摄氏度的环境内发酵96小时；步骤4)、向乳酸菌液和果汁发酵后的混合物加入5500g‑11000g的水；加入176g的砂糖、6.16g的L‑***糖调整酸甜度；发酵结束后，滴定测量总酸度，根据酸量数值加入5500‑11000g范围内的水；步骤5)、液体灌装瓶后置于115摄氏度的环境中，杀菌15分钟；有利于人体肠道吸收果汁内的营养以及该饮料糖尿病患者可以喝。
Description
技术领域
本发明涉及果汁技术领域，特别涉及益生菌果汁及其制作工艺。
背景技术
现今市场上果汁发酵乳种类繁多，浓缩果汁中常含有山梨酸钾、香精、色素等食品添加剂防腐护色，而食品中常会出现由于食品添加剂过量，引起的身体不适，而且部分添加剂还具有蓄积性，不利于身体的健康，另外，现在的益生菌果汁发酵乳经常使用明胶使其发酵乳更好的成型，保持酸乳良好的凝胶状态，但是明胶营养含量单一，而且使用明胶成型的发酵乳常会使发酵乳产生轻微的淡黄色，使益生菌果汁的色泽受到影响。
发明内容
本发明提供了益生菌果汁及其制作工艺，有利于人体肠道吸收果汁内的营养以及***糖阻断蔗糖、葡萄糖、果糖的百分之七十的吸收，该饮料糖尿病患者可以喝。
为了达到上述发明目的，本发明采用的技术方案为：
益生菌果汁，包括果肉1000g、乳酸菌液100g、水5500-11000g、砂糖176g、L-***糖6.16g。
益生菌果汁制作工艺，步骤1)、取果肉1000g和乳酸菌液100g，两者搅拌均匀；
步骤2)、乳酸菌液和果肉混合物密封于35摄氏度的环境内发酵96小时；
步骤4)、向乳酸菌液和果汁发酵后的混合物加入5500g-11000g的水；加入176g的砂糖、6.16g的L-***糖调整酸甜度；
发酵结束后，滴定测量总酸度，根据酸量数值加入5500-11000g范围内的水；
步骤5)、液体灌装瓶后置于115摄氏度的环境中，杀菌15分钟。
本发明的有益效果为：
本益生菌果汁原料不含有任何香精、色素等食品添加剂，而且加入乳酸菌人体肠道有益；以及L～***糖阻断蔗糖、葡萄糖、果糖，这样的饮料对糖尿病患者的病情并不加重，糖尿病的患者也可以喝。
具体实施方式
为了使本发明的内容更容易被清楚地理解，对本发明实施例中的技术方案进行清楚、完整地描述。
益生菌果汁，包括果肉1000g、乳酸菌液100g、水5500-11000g、砂糖176g、L-***糖6.16g；
综上所述，本益生菌果汁原料不含有任何香精、色素等食品添加剂，而且加入乳酸菌人体肠道有益；以及L～***糖阻断蔗糖、葡萄糖、果糖，这样的饮料对糖尿病患者的病情并不加重，糖尿病的患者也可以喝。
益生菌果汁工艺流程：
步骤1)、取果肉1000g和乳酸菌液100g，两者搅拌均匀；
优选的，由于乳酸菌可分为乳杆菌属、链球菌属、明串珠菌属、双歧杆菌属和片球菌属；本申请选用的乳酸菌液为其多个菌属的混合物。所述果肉可以为任意一种水果的果肉。
步骤2)、乳酸菌液和果肉混合物密封于35摄氏度的环境内发酵96小时；
步骤4)、向乳酸菌液和果汁发酵后的混合物加入5500g-11000g的水；加入176g的砂糖、6.16g的L-***糖调整酸甜度；
发酵结束后，滴定测量总酸度，根据酸量数值加入5500-11000g范围内的水；
步骤5)、液体灌装瓶后置于115摄氏度的环境中，杀菌15分钟。
以上所述仅为本发明专利的较佳实施例而已，并不用以限制本发明专利，凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明专利的保护范围之内。
Claims (2)
1.益生菌果汁，其特征在于，包括果肉1000g、乳酸菌液100g、水5500-11000g、砂糖176g、L-***糖6.16g。
2.益生菌果汁制作工艺，其特征在于，
步骤1)、取果肉1000g和乳酸菌液100g，两者搅拌均匀；
步骤2)、乳酸菌液和果肉混合物密封于35摄氏度的环境内发酵96小时；
步骤4)、向乳酸菌液和果汁发酵后的混合物加入5500g-11000g的水；加入176g的砂糖、6.16g的L-***糖调整酸甜度；
步骤5)、液体灌装瓶后置于115摄氏度的环境中，杀菌15分钟。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102309036A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜椰子肉益生菌饮料及其制作方法 |
| CN102309038A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜樱桃益生菌饮料及其制作方法 |
| CN106579387A (zh) * | 2016-12-16 | 2017-04-26 | 南京糖防生物科技有限公司 | 一种***糖酵素组合物及制备方法 |
| CN107668455A (zh) * | 2017-11-21 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | 一种益生菌发酵百香果饮料及其制备方法 |
| CN109247472A (zh) * | 2018-07-26 | 2019-01-22 | 华南理工大学 | 一种乳酸菌发酵水果制品及其制备方法 |
-
2021
- 2021-10-14 CN CN202111198066.2A patent/CN113907233A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102309036A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜椰子肉益生菌饮料及其制作方法 |
| CN102309038A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜樱桃益生菌饮料及其制作方法 |
| CN106579387A (zh) * | 2016-12-16 | 2017-04-26 | 南京糖防生物科技有限公司 | 一种***糖酵素组合物及制备方法 |
| CN107668455A (zh) * | 2017-11-21 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | 一种益生菌发酵百香果饮料及其制备方法 |
| CN109247472A (zh) * | 2018-07-26 | 2019-01-22 | 华南理工大学 | 一种乳酸菌发酵水果制品及其制备方法 |
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