Fresh coconut meat probiotic beverage and preparation method thereof

A technology of coconut meat and probiotics, applied in the directions of food preparation, application, food science, etc., can solve problems such as limiting bibiosis, and achieve the effect of increasing added value, improving utilization rate, and solving the difficulty of selling fruit

Inactive Publication Date: 2012-01-11
赵敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fresh cow's milk and goat's milk are often used as the culture medium in the market to ferment bifid probiotic milk products, or pharmaceutical live bacterial preparations appear...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 150kg of fresh coconut meat, put it into a large fruit juicer to extract the juice, and then put it into a stainless steel or ceramic fermentation reaction tank of appropriate capacity, add drinking water 150kg of bifidobacteria, etc., and probiotics mixed live bacteria 0.45 kg, 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 is controlled at 37°C, fermented for 12-24 hours to obtain 230kg of fresh coconut meat probiotic fermentation filtrate, put it in a stainless steel cooker with an appropriate capacity, add 10kg of drinking water, 25kg of edible white sugar, 20kg of honey, 15kg of brown sugar, boiled under normal pressure for 15-20min to inactivate, and then passed through the assembly line to make 300kg of fresh coconut meat probiotic drink. Filter through a 200-mesh filter, fill into tinplate, aluminum alloy beverage cans, glass or polyet...

Embodiment 2

[0027] Take 100kg of fresh coconut meat and coconut water, put it into a large fruit juicer to extract the juice, and then put it into a stainless steel or ceramic fermentation tank with an appropriate capacity. While stirring, add 150kg of drinking water, bifidobacteria, etc., and mix with probiotics Live vaccine 0.3kg, 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 is controlled at 38°C, and the fermentation is completed for 12 hours. Get 170kg of fresh coconut meat probiotic fermented juice filtrate, put it into a stainless steel cooker with appropriate capacity, add 30kg of drinking water, add 45kg of edible white sugar, 5kg of honey, boil for 18min under normal pressure to inactivate, pass through the assembly line, Filter through a 200-mesh filter to make 250kg of fresh pear probiotic beverage. Fill into tinplate, aluminum alloy, glass, polyethylen...

Embodiment 3

[0029] Take 200kg of fresh coconut meat, put it into a large fruit juicer to extract the juice, and then put it into a stainless steel or ceramic fermentation tank with an appropriate capacity. While stirring, add 200kg of drinking water, bifidobacteria, etc., and mix live bacteria with probiotics 0.6kg, 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 is controlled at 37°C, and the fermentation is completed for 24 hours. , to get 290kg of fresh coconut meat probiotic fermented fruit juice filtrate, put it into a stainless steel cooker with appropriate capacity, add 30kg of drinking water, add edible white sugar 55kg, brown sugar 10kg, honey 15kg, boil at normal pressure for 15min to inactivate , through the assembly line, filtered through a 180-mesh filter to make 400kg of fresh pear probiotic fermented beverage. Filled into tinplate, aluminum alloy, glas...

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PUM

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Abstract

The invention relates to a fresh coconut meat bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with mixed squeezed juice of fresh coconut meat and coconut water serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh coconut meat juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh coconut meat probiotic fermented beverage, fresh coconut meat probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.

Description

technical field [0001] The present invention relates to a series of fruit drinks fermented by using microbial technology beneficial to human health, in particular to a fresh coconut meat probiotic fermented drink and a production method thereof. Background technique [0002] Juice drinks are the most popular and nutritious liquid food in the market. However, the juice drinks currently supplied to the market are not ideal in terms of mouthfeel, nutrition, and local flavor, especially without the umami taste of fresh fruit, and the taste is relatively astringent. More make the fruit juice drink that goes on the market now, there are many unsafe factors that affect health. Thereby existing processing makes fruit juice drink technology, has limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The present invention has made a bold attempt to explore and solve the existing drawbacks of the...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 赵敏
Owner 赵敏
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