Process for manufacturing food colourant and beverage by utilizing panicled fameflower root fresh fruit

A food coloring and soil ginseng technology, which is applied in food science, microbiology, biochemical equipment and methods, etc., can solve the problem of high sugar content, achieve the effect of rich nutrition, prevent qualitative change, and strong fermentation ability

Active Publication Date: 2013-08-21
衡阳市文龙野生蔬果研发种植农民专业合作社
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Problems solved by technology

[0002] Soil ginseng, also known as false ginseng, ginseng, American ginseng, soil Korean ginseng, soil ginseng, cotinus ginseng, soil American ginseng, etc., has good edible and medicinal value, especially its fresh fruit contains a lot of antioxidant, Anti-aging anthocyanin, after testing, every 1000 grams of fresh ginseng fruit contains 1.94 grams of anthocyanin, which is the most found in plants containing anthocyanin, and has a high sugar content. A good raw material for food coloring and beverages, but there is no such product and production method in the prior art

Method used

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Embodiment Construction

[0016] 1. Select fully mature fresh ginseng fruits with black to medium bright red color, white frost on the skin, and no cyan on the top, soak in 1% to 2% salt water for 3-5 minutes to remove surface residues, and then use high-quality Rinse the fruit with spring water, and spread it in a cool place to dry until 6-70% dry.

[0017] 2. Add 25% to 30% of fresh fruit weight and 96% to 98% refined brown sugar to the fresh fruit treated above to adjust the sugar content. Before adding sugar, dissolve the sugar with ginseng fruit juice to make syrup, and stir thoroughly after adding sugar until completely dissolved. Add edible acid to keep the acidity at 0.8-1.2g / 100ml.

[0018] 3. Select high-quality ginseng fruits, add 0.01% sulfur dioxide or 0.02% potassium bisulfite in an appropriate amount after crushing, mix well and place in a warm place to let it ferment naturally, during which it is often stirred and the skin dregs are pressed into the juice , when the sugar concentratio...

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Abstract

The invention discloses a process for manufacturing a food colourant and a beverage by utilizing panicled fameflower root fresh fruit, which is characterized by comprising the following process flows: processing the raw materials, preparing materials, primary fermenting, squeezing, post-fermenting, ageing and blending. The fermentation ability is strong by adopting saccharomycetes manufactured bythe panicled fameflower root fresh fruit; the acquired food colourant and the beverage have high quality and good mouthfeel; by utilizing a non-metal fermentation barrel or a non-metal fermentation pond, anthocyanin metamorphosis in the panicled fameflower root fresh fruit can be prevented; and the manufactured food colourant and the beverage have rich nutrition, and have the functions of enhancing the immunity of a human body, and protecting the human body from being damaged by oxidization and free redical.

Description

technical field [0001] The invention relates to a method for producing food coloring and beverage, in particular to a process for preparing food coloring and beverage from native ginseng fresh fruit. Background technique [0002] Soil ginseng, also known as false ginseng, ginseng, American ginseng, soil Korean ginseng, soil ginseng, cotinus ginseng, soil American ginseng, etc., has good edible and medicinal value, especially its fresh fruit contains a lot of antioxidant, Anti-aging anthocyanins, after testing, every 1000 grams of native ginseng fresh fruit contains 1.94 grams of anthocyanins, which is the most found in plants containing anthocyanins, and has a high sugar content. Good raw material for food coloring and beverage, but there is no such product and preparation method in the prior art. Contents of the invention [0003] The object of the present invention is to provide a process for making food coloring and beverage from native ginseng fresh fruit with good ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/02A23L2/58C12R1/645
Inventor 刘文龙
Owner 衡阳市文龙野生蔬果研发种植农民专业合作社
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