Grape probiotic fermentation beverage and making method

A technology for fermented beverages and probiotics, applied in the fields of bacteria, food preparation, food science, etc., can solve the problems of restricting the market use scope and clinical application scope 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: 2010-02-03
赵敏
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put 100kg of cleaned and depitted fresh grapes into a large fruit juicer to squeeze into juice, move it into a ceramic fermentation reaction tank, add 150kg of drinking water and 0.3kg of probiotic mixed live bacteria under stirring, of which Bifidobacterium ≥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 28° C., fermented for 24 hours, and filtered through a 180-mesh stainless steel sieve to obtain 220 kg of grape prebiotic puree. Put the grape probiotics stock solution in a stainless steel cooker, add 40kg of drinking water and 40kg of edible white sugar, boil it under normal pressure for 20 minutes to inactivate it, fill it into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles and seal it. After ultra-high temperature instant sterilization, cooling to room temperature, and passing the inspection, it is the finished product....

Embodiment 2

[0021] Put 150kg of cleaned and depitted fresh grapes into a large fruit juicer to squeeze into juice, move it into a stainless steel fermentation reaction tank, add 200kg of drinking water and 0.45kg of probiotic mixed live bacteria under stirring, of which Bifidobacterium≥ 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 26° C., fermented for 26 hours, and filtered through a 200-mesh stainless steel sieve to obtain 300 kg of grape prebiotic puree. Put the grape probiotic original slurry in a stainless steel cooker, add 45kg of drinking water and 60kg of edible white sugar, boil it under normal pressure for 15 minutes to inactivate it, fill it into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles and seal it. After ultra-high temperature instant sterilization, cooling to room temperature, and passing the inspection, it is the finished...

Embodiment 3

[0023] Take 100kg of the grape probiotic residue after filtering the grape probiotic liquid, put it into a stainless steel cooker, add 25kg of edible white sugar, boil it into a grape probiotic jam with a water content of 32%, send it to the filling line, and put it into a glass bottle Sealing, after the ultra-high temperature instantaneous sterilization process, cooling to room temperature, and passing the inspection, it is the finished product.

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PUM

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Abstract

The invention relates to a grape probiotic fermentation beverage. Squeeze juice of grape is used as a culture medium; fermentation is carried out under specific temperature and for specific time to culture probiotics, such as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactic acid bacillus and the like; then, probiotic liquid after fermentation is inactivated, and then aproper amount of white granulated sugar is added to make a beverage. Slag byproducts generated in the production of the grape probiotic fermentation beverage can be also used for producing grape probiotic jam. The invention greatly broadens the application range of probiotic culture medium selection of materials, such as bifidobacterium and the like, provides a novel probiotic inactivation fermentation beverage, and has the advantages of rich material source, low cost, stable preparation process, little production equipment investment, simple operation, easy popularization and favorable market application prospect.

Description

technical field [0001] The invention relates to a probiotic beverage made by biological fermentation, in particular to a grape probiotic fermented beverage and a preparation method thereof. Background technique [0002] Juice drinks are highly nutritious liquid foods that are loved by consumers. Yet the fruit juice beverage that supplies the market at present is all not ideal enough from mouthfeel or nutrition, local flavor, especially does not have the umami taste of fresh fruit, and taste is astringent. In addition, the use of additives such as artificial colors and flavoring essences, thickeners, and preservatives makes fruit juice drinks have many unsafe factors that affect health. Therefore, the existing juice drink processing technology has greatly limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The use of microorganisms with special functions to ferment and brew functiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L1/30C12N1/20
Inventor 赵敏李爱梅
Owner 赵敏
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