RU2041658C1 - Process for manufacture of lactofermented vegetable juices - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: essence of this process resides in grinding stock, separating and fermenting juice with combination including Lactobacillus plantarum AT and Streptococcus faccium M 3185 strains to be taken in 4 1 ratio at temperature of 30 to 37 C, extracting residue resulting from juice separation step with water at hydromodulus 2 1, isolating and admixing extract with juice in ratio of 1 1 prior to fermentation, and then introducing about 0.5 to 1.1 mass percent table salt and 2.8 to 3.2 mass percent sugar into fermented juice. EFFECT: excellent properties. 4 cl, 1 tbl

Description

 The invention relates to the food industry and can be used in the production of fermented juices for normal, dietary and therapeutic nutrition.

A known method for the production of vegetable lactofermented juices, involving the grinding of raw materials, which are used as cabbage or spinach, its fermentation with a combination of sourdough containing Lactobacillus plantarum, at 30-37 ^about C and separation of the juice [1]
The disadvantages of this method is the high consumption of yeast, used in an amount of 4-5 wt. and the duration of the fermentation process.

Closest to the proposed is a method for the production of vegetable lactofermented juices, which involves grinding raw materials, which are used as beets, juice separation and its fermentation with a combination of starter cultures containing Lactobacillus plantarum AN 11/16 and Streptococcus faccium K-50 in a ratio of 4: 1, at a temperature of 30-37 ^{° C} [2]
This method allows to reduce the fermentation time and slightly reduce the consumption of yeast, introduced in an amount of 2-3% of the juice volume.

In the proposed method of production laktofermentirovannyh vegetable juices, comprising grinding the raw material, the separation of juice and its combination sourdough fermentation comprising Lactobacillus plantarum and Streptococcus faccium ratio of 4: 1, at a temperature of 30-37 ^{° C,} as the vegetable raw material is cabbage or carrot and strains of Lactobacillus plantarum AT and Streptococcus faccium M 3185 are used in the starter culture. This, while keeping the fermentation time small, reduces the starter consumption to 0.1 vol. and use it dry without fermentation.

 In a preferred embodiment, the squeezes obtained by separating the juice are extracted with water at a 2: 1 hydromodule, the extract is separated and mixed with juice before fermentation in a 1: 1 ratio. This allows you to reduce the consumption of raw materials and reduce the amount of waste.

 It is possible to introduce salt into fermented juice. When using cabbage as a raw material, 0.9-1.1 wt. salt, and when using carrots 0.25-0.35% wt. salt and 2.8-3.2 wt. Sahara. This allows you to improve the taste of the resulting juice.

 The method is implemented as follows.

Vegetable raw materials in the form of cabbage or carrots, after washing, inspection and cleaning, are crushed and the juice is separated, for example by pressing. It is desirable to reduce the loss of water-soluble solids in the squeezes and increase the juice yield by extracting the squeezes with water at a 2: 1 hydraulic module, separating the extract and blending it with juice in a 1: 1 ratio. Juice or blend is heated to 30-37 ^{° C} and injected 0.1% dry yeast, containing Lactobacillus plantarum and Streptococcus faccium AT 3185 in a ratio of 4: 1, and fermented to pH 3.6-3.7. After that, add to the cabbage juice 0.941.1 wt. salt, and carrot 0.25-0.35 wt. salt and 2.8-3.2 wt. sugar, and packaged in containers. The resulting juices have a pleasant taste and a weak sour aroma.

 An experimental test showed that only selected strains of microorganisms only on the juice of the selected raw materials can achieve a reduction in the consumption of sourdough. The results of the experiment are summarized in table.

 The proposed method allows to obtain fermented juices using a simplified technology that does not require fermentation of the starter culture, with a reduced consumption while maintaining a small fermentation time.

Claims (5)

1. METHOD FOR PRODUCING VEGETABLE LACTOFERMENTED JUICES, which involves crushing raw materials, separating juice and fermenting it with a combination of starter cultures containing Lactobacillus plantarum and Streptococcus faccium in a ratio of 4 1, at a temperature of 30 37 ^o C, characterized in that cabbage or carrots are used as vegetable raw materials. and in the starter culture use strains of Lactobacillus plantarum AT and Streptococcus faccium M 3185.  2. The method according to claim 1, characterized in that the squeezes obtained during separation of the juice are extracted with water at a hydromodule of 2 1, the extract is separated and mixed with juice before fermentation in a ratio of 1 1.  3. The method according to claims 1 and 2, characterized in that salt is introduced into the fermented juice.  4. The method according to claim 1, characterized in that as vegetable raw materials use cabbage, and the salt is introduced in an amount of 0.9 to 1.1 wt.  5. The method according to PP.1 to 3, characterized in that as vegetable raw materials use carrots, the salt is introduced in an amount of 0.25 to 0.35 wt. and additionally introduced sugar in an amount of 2.8 to 3.2 wt.

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