Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof

A technology of fermented beverage and ginger lactic acid, which is applied in the field of health-care type red jujube ginger lactic acid fermented beverage and preparation thereof

Inactive Publication Date: 2008-09-17
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] By retrieving the existing patented technology and the disclosure of the existing technology, at present, domestic research on using jujube and ginger as raw materials to obtain corresponding beverages through lactic acid bacteria fermentation is blank; The study of polysaccharides; however, foreign studies on red dates and ginger compound bacteria drinks have not been found, and most of them are only in-depth research on the nutrition, characteristics, and ingredients of red dates and ginger.

Method used

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  • Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment one: the preparation of jujube and ginger lactic acid fermented beverage

[0033] Based on the preparation of 100L beverage, 15% to 20% of dried jujube and 0.7% to 1% of ginger with a water content of 5% to 28% are added by mass ratio, and 3% to 5% of Lactobacillus acidophilus is added by volume S1 is composed of lactic acid bacteria culture solution and remaining drinking water at constant volume.

[0034] The precooked jujube water after cleaning is 1:6 according to the mass volume ratio, and boiled at 100°C for 20 minutes, then placed to cool down, so that the red dates can further absorb water and expand, and when the temperature of the raw water drops to 50°C, send it to a beater for beating, After the jujube is beaten, it is hydrolyzed by pectinase.

[0035] Cut the cleaned ginger into shreds, add 5 times of water, use hot blanching inactivating enzyme to squeeze the juice, use a colloid mill to grind once, squeeze and filter to obtain ginger juice.

...

Embodiment 2

[0038] Embodiment 2: the preparation method of jujube and ginger lactic acid fermented beverage

[0039] Cleaning of raw materials: select dried jujube fruit, by mass ratio, sugar content ≥ 50%, bright color, regardless of size, no rotten grains are required, rinse once with clean water.

[0040] Cooking: Precooking water with mass volume ratio of 1:6, steaming at 100°C for 20 minutes.

[0041] Beating: After cooking, let it stand to cool down, so that the red dates can further absorb water and expand, and when the temperature of the raw water drops to 50°C, send it to a beater for beating.

[0042] Enzymatic hydrolysis: In order to increase the juicing rate of jujube, add pectinase to the jujube slurry after beating for hydrolysis, the addition amount is 2000U / L, and the enzymatic hydrolysis temperature is 45°C for 3 hours.

[0043] Ginger juice preparation: Rinse fresh ginger once, cut into shreds, and add 5 times of water. In order to preserve the active ingredients of gin...

Embodiment 3

[0052] Embodiment three: the preparation method of jujube and ginger lactic acid fermented beverage

[0053] Cleaning of raw materials: select dried jujube fruit, by mass ratio, sugar content ≥ 50%, bright color, regardless of size, no rotten grains are required, rinse once with clean water.

[0054] Cooking: Precooking material with water mass volume ratio of 1:4, cooking at 100°C for 20 minutes.

[0055] Beating: After cooking, let it stand to cool down, so that the red dates can further absorb water and expand, and when the temperature of the raw water drops to 50°C, send it to a beater for beating.

[0056] Enzymatic hydrolysis: In order to increase the juicing rate of jujube, add pectinase to the jujube pulp after beating for hydrolysis, the addition amount is 1000U / L, and the enzymatic hydrolysis temperature is 40°C for 3 hours.

[0057] Ginger juice preparation: Rinse fresh ginger once, shred it, and add 5 times of water. In order to preserve the active ingredients of ...

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Abstract

The invention discloses a healthcare jujube compound juice beverage by lactic acid fermentation and a preparation method, which is characterized in that based on the volume of 100 L, the beverage comprises 15% to 20% dried jujube with the water content of 5% to 28% and 0.7% to 1% ginger according to the mass ratio, as well as 3% to 5% lactic acid culture medium of lactobacillus acidophilus S1 and balance of drinking water according to the volume ratio with a constant volume; the jujube and the pre-boiling water are boiled and beaten according to the mass-volume ratio of 1 : 4 to 6; the pectinase is added for enzymatic hydrolysis; the ginger is juiced after blanching to obtain the ginger juice; the two are mixed according to the mass ratio of 3 to 5 : 1 with sterilization for 10 minutes under the temperature of 121 DEG C; then inoculated fermentation is conducted after sterilization and cooling of the remixed fermented juice; finally sterilization for 10 to 20 minutes under the temperature of 65 to 85 DEG C is conducted to obtain the product. The healthcare jujube compound juice beverage by lactic acid fermentation has the advantages of being beneficial to dyspepsia and enterogastric disorder patients, enriching blood, replenishing qi, beautifying and removing spot and being suitable for application to every deep processing field of jujube.

Description

field of invention [0001] The invention relates to the technical field of fermented fruit and vegetable beverage processing. Specifically, the present invention relates to a health-care red date and ginger lactic acid fermented beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria refers to the general term for bacteria that can ferment sugar to produce a large amount of lactic acid. Lactic acid fermented products have a strong health care effect. Lactic acid bacteria produce certain biologically active substances during the fermentation process. These biologically active substances can enhance the phagocytosis of macrophages in the body, thereby improving the resistance to pathogenic bacteria, that is, enhancing the immunity of the human body. In addition, lactic acid bacteria can produce acid, produce aroma, and remove peculiar smell, so that lactic acid fermented food has a unique flavor. Moreover, the nutrient content of the food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L2/02A23L2/84A23L33/00A23L19/00
Inventor 申彤杨洁陈红征
Owner XINJIANG UNIVERSITY
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