Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Carrot probiotic fermented drink and production method

A technology of fermented beverages and probiotics, which is applied in the fields of bacteria, food preparation, food science, etc., can solve the problems of limiting the market use range and clinical application range of probiotics such as bifidobacteria, so as to improve the utilization rate and added value, broaden the The scope of application and the effect of easy promotion

Inactive Publication Date: 2010-01-27
赵敏
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bifid probiotic products that appear in the form of yogurt and pharmaceutical live bacteria products are limited by storage and bacterial activity cycles, and the use of probiotics has great limitations
In particular, a large number of individuals of the yellow race have allergic reactions to cow and goat milk proteins. Simply using cow's milk as a culture medium for probiotics such as bifidobacteria to ferment dairy products and medicines greatly limits the growth of probiotics such as bifidobacteria. Market use scope and clinical application scope

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put 200kg of peeled and cleaned carrots into a large fruit juicer to squeeze into juice, move it into a ceramic fermentation reaction tank, and add 0.6kg of probiotic mixed live bacteria under stirring, among which, Bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature was controlled at 38° C. to ferment for 18 hours, and filtered through a 200-mesh stainless steel sieve to obtain 150 kg of carrot probiotic stock solution. Put the carrot probiotics puree in a stainless steel cooker, add 300kg of drinking water, 25kg of edible white sugar, and 10kg of honey, boil for 15 minutes under normal pressure to inactivate it, and fill it into tinplate, aluminum alloy beverage cans, glass or polyethylene beverages The bottle is sealed, sterilized by ultra-high temperature instantaneously, cooled to room temperature, and passed the inspection, which is the finished product.

Embodiment 2

[0021] Put 150kg of peeled and cleaned carrots into a large fruit juicer to squeeze into juice, move it into a stainless steel fermentation reaction tank, and add 0.45kg of probiotic mixed live bacteria under stirring, of which Bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature was controlled at 38° C. to ferment for 24 hours, and filtered through a 200-mesh stainless steel sieve to obtain 120 kg of carrot probiotic stock solution. Put the carrot probiotics puree in a stainless steel cooker, add 240kg of drinking water, 20kg of edible white sugar, and 10kg of honey, boil for 10 minutes under normal pressure to inactivate it, and fill it into tinplate, aluminum alloy beverage cans, glass or polyethylene beverages The bottle is sealed, sterilized by ultra-high temperature instantaneously, cooled to room temperature, and passed the inspection, which is the finished produc...

Embodiment 3

[0023] Take 100kg of the carrot probiotic slag after filtering the carrot probiotic liquid and put it into a stainless steel cooker, add 25kg of edible white sugar and 20kg of brown sugar, boil it to make carrot probiotic jam with a water content of 38%, send it to the filling line, and put it into The tinplate or glass bottle is sealed inside, after the ultra-high temperature instantaneous sterilization process, cooled to room temperature, and the finished product is qualified after inspection.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A carrot probiotic fermented drink is characterized by taking carrot juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the carrot probiotic fermented drink can be used for producing carrot jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

Description

technical field [0001] The invention relates to a probiotic beverage made by biological fermentation, in particular to a carrot probiotic fermented beverage and a preparation method thereof. Background technique [0002] Fruit and vegetable beverages are highly nutritious liquid foods that are loved by consumers. However, the fruit and vegetable beverages currently supplied to the market are not ideal in terms of mouthfeel, nutrition, and flavor, especially without the umami taste of fresh fruit, and the taste is relatively astringent. In addition, the use of additives such as artificial colors, flavoring essences, thickeners, and preservatives makes fruit and vegetable beverages have many unsafe factors that affect health. Therefore, the existing fruit and vegetable beverage processing technology has greatly limited the nutrition of the fruit and vegetable beverage, the deep development and utilization of functions such as natural color, fragrance and taste. [0003] The ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L1/30C12N1/20
Inventor 赵敏李爱梅
Owner 赵敏
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com