Fermented plum juice and preparation method

A kind of sour plum soup, fermentation type technology, applied in the field of food and beverage, can solve the problem of not being original, and achieve the effect of ensuring stability

Active Publication Date: 2010-05-19
北京燕京饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Now there are many types of beverages on the market, such as carbonated beverages, fruit juice drinks, and tea drinks. The existing fruit juice drinks including sour plum soup are made by crushing, squeezin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0046] Example

[0047] Prepare ebony extract, take 500g ebony, soak it in 50-100℃ first-level reverse osmosis water for 4h, filter to obtain the first extract, and then extract the remaining solids in the same process and filter to obtain the second The second extraction liquid, the two extraction liquids are mixed, and after concentration, a liquid with a mass ratio concentration of 60% is obtained.

[0048] The steps of the method for manufacturing the fermented sour plum soup are as follows:

[0049] A According to the ratio of ebony plum 5wt%, hawthorn 0.12wt%, licorice 0.04wt%, tangerine peel 0.04wt%, and osmanthus 0.007wt% per 100g of sour plum soup, they are soaked and extracted with first-level reverse osmosis water at 50-100℃ for extraction time After 4 hours, the extract is separated into solid and liquid, cooled to 24°C, and settled for 20 minutes to obtain a liquid with a mass ratio of 3.5%;

[0050] B inoculates the lactic acid bacteria with 0.015wt‰ into the liquid wit...

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PUM

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Abstract

The invention discloses fermented plum juice and a preparation method, belonging to the field of foods and drinks. The fermented plum juice is an extraction liquid prepared by taking smoked plums, hawthorns, licorice roots, tangerine peels, and the like as raw materials, and after the extraction liquid is fermented through lactobacilli, the extraction liquid is fined prepared into a mellow plum juice drink having the characteristic of original flavor and juice without additive agents such as essence, coloring matters, citric acid, malic acid, and the like. The fermented plum juice is treated by hot sterilization so as to guarantee the stability in a quality guarantee period and has the health-care effects of clearing heat, relieving summer-heat and quenching the thirst.

Description

technical field [0001] The invention belongs to the scope of food and drink, and in particular relates to a fermented sour plum soup and a manufacturing method thereof. Background technique [0002] Now there are many types of beverages on the market, such as carbonated beverages, fruit juice drinks, and tea drinks. The existing fruit juice drinks including sour plum soup are made by crushing, squeezing, blending, or concentrated drying and granulation, and adding food additives such as essence , not the original flavor, there is no fermented sour plum soup drink without flavor that uses ebony as raw material on the market. Contents of the invention [0003] The object of the present invention is to provide a kind of fermented sour plum soup and manufacture method, it is characterized in that, every 100g composition of described fermented sour plum soup is as follows: [0004] Rock sugar 7-11wt% [0005] Ume 2-6wt% [0006] Hawthorn 0.05-0.15wt% [0007] Licorice 0.01-...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L2/84A23L33/00
Inventor 赵晓东孟庆民袁静王晓东白玉宋一琼
Owner 北京燕京饮料有限公司
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