The Study On The Fermented Persimmon Fruit Juice Beverage Of Lactobacillus

This paper studies the production process of lactic acid bacteria fermented persimmon juice drink,juice of persimmon color protection,fermentation process optimization and stability of the inquiry,develop a new kind of product:persimmon-lactic acid bacteria fermented beverage,the final product has two kinds:turbid Persimmon lactic acid bacteria fermented beverage sterilization and turbid Persimmon probiotic lactic acid bacteria fermented beverage,the storage experiment exploring preliminary determination of the product during storage key indicators,results were as follows:1.Preparation before fermentationPersimmon and water are mattered at a mass ratio of 1:2 ratio and mix to beat,beating while adding mass fraction of 0.05%Vc as a color fixative,persimmon sauce after beating is filtered with 200-mesh filter cloth and then collected to use,Use 80?pasteurization sterilization to sterileze the persimmon sauce 15min,after sterilization,treat it with cooling homogenize(no pressure,room temperature)treatment,the bacteria powder should be inoculated into 10%skim milk based culture at 37?culture activation box to make them active,and then come to acclimation.2.Optimization of lactic acid fermentation of persimmon juice fermentation processUse Lactobacillus pure powder and mixed powder(Lactobacillus bulgaricus and Streptococcus thermophilus)as Fermentation bacteria,screen out dominant strain:Lactobacillus in the fermentation process,the sugar content decreased from 4.9 to 3.6,p H from 5.07 dropped to 4.11,lactic acid content of up to 0.6%or more,the number of viable lactic acid bacteria up to 30×10~7/ml or more.Temperature,inoculation,fermentation time are the three factors that have a significant effect on the fermentation,the optimum temperature range of 31?-35?,suitable fermentation time 10h-18h,suitable for inoculation at around 3%,further design three different factors orthogonal test optimum fermentation was inoculated with Lactobacillus 3%at 33?condition anaerobic fermentation 14h.3.A fermentation process color protection persimmon juice after fermentation,stability testing,deployment and taste during storage key indicatorsAfter fermentation,sterilization beverage add a single color fixative as effective as consistent with good color fixative effect,a single color fixative optimal dosage ranges are as follows:0.01-0.03%iso sodium Vc,0.05%Vc,0.5%-0.7%citric acid complex combination of composite color fixative as follows:0.02%isopropyl sodium Vc+0.06%Vc+0.5%citric acid.Common stabilizer selected from six kinds of fruit and vegetable products in the CMC,pectin,guar gum as a stabilizer,the optimum ratio of compound:0.15%CMC+0.15%+0.08%pectin,guar gum,and two non-pressurized using homogeneous manner juice homogenizing process.Taste test formulations,both products of the beverage after fermentation broth at a mass ratio of water and diluted 1:1,wherein the probiotic drinks with 0.04%citric acid+1%sugar based on the fermentation broth,sterilized beverage control in 1:5.Sterilization drinks stored for about 30 days at 4?,probiotic beverages stored in the refrigerator at 4?for about 15 days,two color,stability,flavor and taste and other sensory indicators were stable during storage,sugar acids ratio and the main microbiological indicators also remain stable,the two products are in the main sour,sour former thicker,the final product obtained were not detected harmful pathogens.