CN106858229A - A kind of mango fermented beverage and preparation method thereof - Google Patents

Abstract

The invention belongs to the field of food, and in particular relates to a fermented mango drink and a preparation method thereof. The mango fermented beverage is obtained by blanching, beating, fermenting, seasoning and sterilizing. The fermented mango beverage provided by the invention has rich nutrition, good taste and is beneficial to nutrition intake and health.

Description

A kind of mango fermented beverage and preparation method thereof

technical field

The invention belongs to the technical field of food, and in particular relates to a fermented mango drink.

Background technique:

Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits with delicate flesh and unique flavor, which is deeply loved by people. However, mangoes are difficult to preserve for a long time, and the taste of fruit juice drinks is astringent, and additives such as pigments, essences and preservatives need to be added, which affects health and limits the application of mangoes in the field of fruit juice drinks.

Invention content:

The purpose of the present invention is to provide a mango fermented beverage, which is rich in nutrition, has a good taste, and is beneficial to nutrition intake and health.

To achieve the above object, the technical scheme adopted in the present invention is as follows:

A kind of mango fermented beverage, used fermentation strain is the mixed strain that plantarum lactobacillus, lactobacillus acidophilus, lactobacillus casei, lactobacillus paracasei form, and the ratio of described mixed strain is 8-12:1-4: 7-10:1.

A fermented mango drink made from the following steps:

(1) Wash and dry the mangoes, put them into boiling water, blanch for 5-10 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) beating and homogenizing the peeled mango;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to the volume of the feed liquid by 8%-12%, mix evenly, and sterilize;

(4) Mix Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei according to the ratio of 8-12:1-4:7-10:1, according to 1%-5% of the volume of the feed liquid Adding to the sterilized feed liquid, fully stirring, and fermenting to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:1-5, add vitamin C according to 0.03%-0.05% of the volume of the feed liquid, mix evenly, homogenize, sterilize, and fill to obtain .

In the above fermented mango beverage, in the step (2), the peeled mango is added with purified water at a ratio of 1:0.5-1 to the material to liquid, stirred evenly, and beaten for 10-30 minutes.

For the mango fermented beverage, in the step (2), the homogenization times are 1-3 times, and the homogenization pressure is 20-50Mpa.

Above-mentioned fermented mango beverage, in the described step (2), the number of times of homogenization is 2 times, the homogenization pressure is 20-25Mpa for the first time, and the homogenization pressure for the second time is 35-40Mpa.

The above-mentioned mango fermented beverage, the above-mentioned four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

(1) High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, and 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, and then take 1ml to dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, incubate at 37±1°C for 24 hours, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37 Incubate at ±1°C for 24 hours to preserve the species;

(2) High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then take 1ml and dilute to 10 ^-8 , take the diluted The concentration is 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, keep kind.

For the above mango fermented beverage, in the step (4), the fermentation temperature is 34-38° C., the fermentation time is 18-48 hours, and the fermentation is stopped when the pH=3.5-3.8.

For the mango fermented beverage, in the step (5), the number of times of homogenization is 1-3 times, and the homogenization pressure is 20-40Mpa.

Above-mentioned fermented mango beverage, in the described step (5), the number of times of homogenization is 2 times, the homogenization pressure is 20-25Mpa for the first time, and the homogenization pressure for the second time is 35-40Mpa.

For the above fermented mango beverage, in the step (5), the sterilization method is ultra-high temperature instantaneous sterilization, heating at 125-150°C for 3-6s.

The ratio of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus paracasei in the fermented strains of the mango fermented beverage of the present invention is preferably 12:3:8:1.

Compared with the prior art, the present invention has the following beneficial effects:

(1) the fermented mango beverage obtained in the present invention is safe and healthy, fully retains nutritional components, and has high nutritional value;

(2) The preparation method of the mango fermented beverage obtained in the present invention is simple and convenient, and is suitable for industrialized production;

(3) The obtained mango juice fermented beverage of the present invention, after fermentation, has added the unique local flavor of lactic acid bacteria fermentation, compares with conventional mango juice, and its mouthfeel is better.

The mango fermented beverage obtained by the invention has unique taste, rich nutrition, is easy to be accepted by consumers, and has great market potential.

detailed description

Example 1

(1) Wash the mangoes, dry them, put them into boiling water, blanch them for 5 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.5, stir evenly, beat for 20 minutes, homogenize 3 times, the first homogenization pressure is 20-25Mpa, and the second homogenization pressure is 20 -25Mpa, the third homogeneous pressure is 35-40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 8% of the feed liquid volume, mix evenly, and sterilize;

(4) Mix Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei in a ratio of 8:2:10:1, and add 1% of the volume of the feed liquid into the sterilized feed liquid, Stir well, ferment at 34-38°C for 47 hours, until pH=3..8 is the end point of fermentation, and obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:1, add vitamin C with a volume of 0.05% of the feed liquid, mix evenly, homogenize once at 30-35Mpa, and heat at 125-130°C 3s sterilization, ready to fill.

Example 2

(1) Wash the mangoes, dry them, put them into boiling water, blanch them for 5 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 10 minutes, homogenize twice, the first homogenization pressure is 20-25Mpa, the second homogenization pressure is 35 -40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 12% of the feed liquid volume, mix evenly, and sterilize;

(4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

The above 4 kinds of domesticated strains are mixed evenly according to the ratio of 12:4:7:1, and 2% of the volume of the feed liquid is added to the sterilized feed liquid, fully stirred, and fermented at 34-38°C for 25h, until the pH =3.5 is the end point of fermentation to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose at a ratio of 12:16:5, add vitamin C with a volume of 0.03% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 145-150°C for 6s to sterilize, and then filled.

Example 3

(1) Wash and dry the mangoes, put them into boiling water, blanch for 10 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid 1:1, stir evenly, beat for 30 minutes, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization pressure is 35Mpa -40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 11% of the feed liquid volume, mix evenly, and sterilize;

(4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

The above 4 kinds of domesticated strains are mixed evenly according to the ratio of 10:3:8:1, and 5% of the volume of the feed liquid is added to the sterilized feed liquid, fully stirred, and fermented at 34-38°C for 29 hours, until the pH =3.6 is the end point of fermentation to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:3, add vitamin C with a volume of 0.05% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 130-140°C for 4s to sterilize, and then filled.

Example 4

(1) Wash and dry the mangoes, put them into boiling water, blanch for 8 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 25 minutes, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization pressure is 35 -40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 10% of the feed liquid volume, mix evenly, and sterilize;

(4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

Mix the above 4 kinds of domesticated strains evenly in the ratio of 10:1:10:1, add 3% of the volume of the feed liquid into the sterilized feed liquid, stir well, and ferment for 20 hours at 34-38°C until pH =3.6 is the end point of fermentation to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:2, add vitamin C with a volume of 0.04% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 125-135°C for 5s to sterilize, and then filled.

Example 5

(1) Wash the mangoes, dry them, put them into boiling water, blanch for 6 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 25 minutes, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization pressure is 35 -40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 10% of the feed liquid volume, mix evenly, and sterilize;

(4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

The above 4 kinds of domesticated strains are mixed evenly according to the ratio of 12:3:8:1, and 3% of the volume of the feed liquid is added to the sterilized feed liquid, fully stirred, and fermented at 34-38°C for 21 hours, until the pH =3.5 is the end point of fermentation to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:2, add vitamin C with a volume of 0.04% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 125-135°C for 5s to sterilize, and then filled.

Comparative example 1

(1) Wash and dry the mangoes, put them into boiling water, blanch for 10 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio of 1:08, stir evenly, beat for 10-30min, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization Pressure 35-40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 12% of the feed liquid volume, mix evenly, and sterilize;

(4) Mix Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei in a ratio of 1:1:1:1, and add 3% of the volume of the feed liquid into the sterilized feed liquid, Stir well, ferment at 34-38°C for 59 hours, until pH=3.8 is the end point of fermentation, and obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:2, add vitamin C with a volume of 0.05% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 125-135°C for 3 seconds to sterilize, and then filled.

Comparative example 2

(1) Wash the mangoes, dry them, put them into boiling water, blanch them for 5 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 10-30min, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization Pressure 35-40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 10% of the feed liquid volume, mix evenly, and sterilize;

(4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

The above 4 kinds of domesticated strains are mixed evenly in the ratio of 4:1:7:1, added to the sterilized feed liquid according to 3% of the feed liquid volume, fully stirred, and fermented at 34-38°C for 32h, until the pH =3.6 is the end point of fermentation to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:2, add vitamin C with a volume of 0.04% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 125-130°C for 6s to sterilize, and then filled.

Comparative example 3

(1) Wash and dry the mangoes, put them into boiling water, blanch for 8 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 10-30min, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization Pressure 35-40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 10% of the feed liquid volume, mix evenly, and sterilize;

(4) The three strains of Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above three strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above three strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

The above 3 kinds of domesticated strains are mixed evenly in the ratio of 5:3:15, and 3% of the volume of the feed liquid is added to the sterilized feed liquid, fully stirred, and fermented at 34-38°C for 32h, until pH=3.6 For the fermentation end point, obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:2, add vitamin C with a volume of 0.04% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 125-130°C for 6s to sterilize, and then filled.

Comparative example 4

(1) Wash the mangoes, dry them, put them into boiling water, blanch for 6 seconds, take them out and put them in cold water to cool immediately, and peel them;

(2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 10-30min, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization Pressure 35-40Mpa;

(3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 10% of the feed liquid volume, mix evenly, and sterilize;

(4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 24h, then take 1ml and dilute to 10 ^-8 , take 1ml of the diluted concentration, spread it on the MRS medium plate, cultivate it at 37±1℃ for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1℃ Incubate at 1°C for 24 hours to preserve the species;

b. High acid resistance: adjust the pH of the MRS medium to 2.0, 3.0, and 4.0 with dilute hydrochloric acid, inoculate the above four strains, incubate at 37±1°C for 24 hours, then dilute 1ml to 10 ^-8 , and take the diluted concentration 1ml, spread on the MRS medium plate, after culturing at 37±1°C for 24h, take the dilution grade with the number of colonies 30-300CFU/dish, pick a single colony and culture it with MRS based on 37±1°C for 24h, and preserve the species .

The above 4 kinds of domesticated strains are mixed evenly according to the ratio of 15:1:7:2, and 3% of the volume of the feed liquid is added to the sterilized feed liquid, fully stirred, and fermented at 34-38°C for 32 hours, until the pH =3.6 is the end point of fermentation to obtain mango puree;

(5) Mix mango puree, purified water, and sucrose in a ratio of 10:16:2, add vitamin C with a volume of 0.04% of the feed liquid, mix evenly, and homogenize twice, the first homogenization pressure is 20-25Mpa, The second homogenization pressure is 35-40Mpa, heated at 125-130°C for 6s to sterilize, and then filled.

In the development process of the mango fermented beverage of the present invention, the inventor carries out sensory evaluation to the final product, and the judges are invited to participate in the test evaluation, and the specific scoring criteria are as follows:

Table 1 Tasting test scoring criteria

A total of 10 tasters participated in this tasting test, and the scores are as follows:

Table 2 Tasting test results

Lactobacillus plantarum is suitable for growing and fermenting in fruits, vegetables and other plant materials, and produces a variety of unique and attractive aroma and flavor substances; probiotics such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, etc. Each has its own strengths, and the fermentation product has a certain effect of inhibiting the growth of other miscellaneous bacteria. From the results of the tasting experiment, it can be known that the mango juice fermented beverage protected by the present invention is fermented with a compound bacterial strain obtained by four bacterial strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus paracasei in an appropriate ratio, Get a delicious and nutritious fermented beverage.

After domestication of these strains, the obtained compound strains have strong fermentation ability, acid and sugar resistance, and the fermented mango juice is brighter in color, pleasant in aroma, sweet and sour in taste, even and non-layered.

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.