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Oyster-vegetable active lactobacillus beverage

A technology of active lactic acid bacteria and lactic acid bacteria fermentation, which is applied in the field of preparation of oyster vegetable active lactic acid bacteria drinks, can solve problems such as no patent reports, and achieve the effects of simple process, improved efficiency, and easy-to-obtain raw materials

Active Publication Date: 2012-09-26
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no patent report on the lactic acid bacteria fermented beverage produced by inoculating oyster hydrolyzate and vegetable juice for lactic acid bacteria fermentation
Adding an appropriate amount of oysters to vegetable kimchi will enhance the flavor of kimchi. Therefore, lactic acid bacteria derived from kimchi are used as a starter to produce oyster vegetable lactic acid bacteria fermented beverages, but there is no invention patent report yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Homogenize the oyster meat with 0.1%-99.9% water, add 250U / g bromelain and 250U / g flavor protease for hydrolysis for 4 hours, centrifuge to get the supernatant (1); add the selected and washed radish to water and squeeze out the juice , to prepare radish juice (2). Mix (1) and (2), natural pH, homogenize, sterilize at 70-131°C for 5-40 minutes, cool, inoculate lactic acid bacteria pure culture solution for 1-10 11 1 / ml fermented for 10-36 hours to obtain the mother fermentation broth, add essence, stabilizer, etc. to prepare, aseptically fill, and obtain oyster vegetable active lactic acid bacteria fermented beverages and the like.

Embodiment 2

[0018] Homogenize the oyster meat with 0.1%-99.9% water, add 300U / g bromelain and 200U / g flavored protease to keep warm and hydrolyze for 4 hours, centrifuge to get the supernatant (1); add the selected and washed radish to water and squeeze out the juice , to prepare radish juice (2). (1) and (2) are mixed, natural pH, homogenized, sterilized at 70-131°C for 5-40 minutes, cooled, inoculated with pickle marinade containing more than 1 pickle / ml, and fermented for 10-36 hours to obtain the mother fermentation broth. Add flavors, stabilizers, etc. for deployment, aseptic filling, and prepare oyster vegetable active lactic acid bacteria fermented beverages, etc.

Embodiment 3

[0020] Homogenize the oyster meat with 0.1%-99.9% water, add 250U / g bromelain and 300U / g flavored protease to keep warm and hydrolyze for 4 hours, centrifuge to get the supernatant (1); add the selected and washed carrots to water and squeeze the juice , to prepare carrot juice (2). (1) and (2) are mixed, natural pH, homogenized, sterilized at 70-131°C for 5-40 minutes, cooled, inoculated with pickle marinade containing more than 1 pickle / ml, and fermented for 10-36 hours to obtain the mother fermentation broth. Add flavors, stabilizers, etc. for deployment, aseptic filling, and prepare oyster vegetable active lactic acid bacteria beverages, etc.

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PUM

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Abstract

The invention discloses a preparation method of an oyster-vegetable active lactobacillus beverage, belonging to the field of food biotechnology. Oyster has the reputation of submarine milk and is rich of physiological active substances, such as protein, hepatin, taurine, zinc, selenium and the like which are beneficial to the human body. Since many people are hard to accept the fishy smell of the oyster due to different dietary favors, such people are limited to eating the oyster. The fishy smell of the oyster can be obviously eliminated by a fermentation liquid which is prepared by mixing an oyster enzyme solution or a water extracting solution with vegetable juice and then inoculating substances containing active lactobacillus to ferment. Meanwhile, the fermentation liquid of a beverage or a solid beverage is obtained, and 1 mL of the fermentation liquid contains 5*108 active lactobacillus. In the method, seafood and vegetables are mixed and fermented, and nutrients are in mutual complementation, thereby the method is an innovative and high technology for developing seafood production. The invention has the advantages of easily obtained raw materials, simple process, small investment and easy implementation; and the oyster-vegetable active lactobacillus beverage is very suitable for the technical reform requirement for beverage, oyster and vegetable processing enterprises.

Description

technical field [0001] The invention relates to a preparation method of oyster vegetable active lactic acid bacteria beverage, which belongs to the field of food biotechnology. Background technique [0002] There are many kinds of lactic acid bacteria beverages for people to drink on the market. For active lactic acid bacteria beverages sold on the market, the number of live lactic acid bacteria in each milliliter of active milk should not be less than 10 6 indivual. [0003] Oysters are rich in nutrition and have the reputation of "undersea milk". Oysters are rich in glycogen, taurine, zinc, selenium and other trace elements that are beneficial to the human body. The hydrolysis of oyster protein improves the digestibility of protein and produces a certain amount of physiologically active peptides. Oysters have a fishy taste, and due to different dietary preferences, many people find it difficult to accept the taste of oysters. Therefore, limit the edible of this part cro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/33A23L1/212A23L2/84A23L1/015A23L1/29A23L5/20A23L17/40A23L19/00A23L33/00
Inventor 徐莹薛长湖
Owner OCEAN UNIV OF CHINA
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