Celery drink and preparation of celery drink

A technology of celery and beverage, which is applied in the field of celery beverage and its preparation, which can solve the problems of incongruity between the first aroma and the original taste of the product, and the unsoft and sour taste, so as to enhance human immunity, prolong the shelf life, and improve the intestinal microecological balance Effect

Inactive Publication Date: 2012-09-19
NANCHANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced through the blending of citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced through the blending of essences, and the product's head fragrance is inconsistent with the original taste

Method used

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  • Celery drink and preparation of celery drink
  • Celery drink and preparation of celery drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The raw materials are weighed according to the following proportions: celery juice 10%, stevioside 0.04%, purified water 89.96%.

[0034] The preparation method: choose non-rotten and fresh celery as raw material, after squeezing the juice, stir and mix with 0.04% stevioside and 89.96% pure water at a ratio of 10%, and then sterilize it at 90° C. for 7 minutes. After sterilization, the celery juice was cooled to 35°C, and the compound lactic acid bacteria (Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus reuteri) were mixed according to 10 5 The ratio of cfu / mL is inoculated into sterilized and cooled celery juice, fermented at 35°C for 14 hours, and the pH value is 4.0 as the fermentation end point, and the fermented celery juice is sealed in cans and then sterilized at 90°C for 30 minutes to obtain the finished product.

Embodiment 2

[0036] The raw materials are weighed according to the following proportions: celery juice 20%, acesulfame potassium 0.04%, and purified water 79.96%.

[0037] Preparation method: choose non-rotten, fresh celery as raw material, mix it with 0.04% acesulfame potassium and 79.96% pure water in a ratio of 20% after squeezing the juice, and then sterilize it evenly. The sterilization temperature is 132°C for 2 seconds. After cooling the celery juice to 37°C, compound lactic acid bacteria (Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus rhamnosus) according to 10 6 The ratio of cfu / mL is inoculated into sterilized and cooled celery juice, fermented at 37°C for 10 hours, and the pH value is 3.9 as the fermentation end point, and the fermented celery juice is sealed in cans and sterilized at 121°C for 5 minutes to obtain the finished product.

Embodiment 3

[0039] The raw materials are weighed according to the following proportions: celery juice 30%, sucralose 0.02%, purified water 69.98%.

[0040] Preparation method: select non-rotten, fresh celery as the raw material, mix it with 0.02% sucralose and 69.98% pure water in a ratio of 30% after squeezing the juice, and then sterilize it evenly. The sterilization temperature is 100°C for 1 minute. After cooling the celery juice to 40°C, compound lactic acid bacteria (Lactobacillus salivarius, Lactobacillus bulgaricus) according to 10 7 The ratio of cfu / mL is inoculated into sterilized and cooled celery juice, fermented at 40°C for 10 hours, and the pH value is 3.8 as the fermentation end point, and the fermented celery juice is subjected to high-temperature instantaneous sterilization at 132°C for 3 seconds, and aseptically canned, namely Get the finished product.

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Abstract

The invention relates to a celery drink and a preparation method of the celery drink. The celery drink is prepared by fermenting celery juice, sugar syrup or substitute sugar, purified water with lactic acid bacteria. The prepared celery drink has agreeable sour and sweetness, good taste and nutrients, strong functions, no green taste of celery, the amino acid content in the celery juice can be improved by more than 10 % through fermentation of lactic acid bacteria, the flavor substances can be improved by more than 30 %, the product flavor and mouth feeling can be effectively improved, nutritional ingredients such as vitamin in celery materials can be fully retained, the quality guarantee period of food is prolonged, and the celery drink has the effects of reducing blood pressure, regulating blood fat, reducing cholesterol and improving microecological balance of human body intestine to further enhance human immunity.

Description

1. Technical field [0001] The invention relates to a celery beverage and a preparation method thereof, belonging to the technical field of fruit and vegetable beverage production. 2. Background technology [0002] At present, the main products of fruit and vegetable beverages at home and abroad are mango juice, kiwi juice, strawberry juice, apple juice, tomato juice, carrot juice and so on. Its production process is cleaning, beating (juicing), blending, canning and sterilization. The sour taste in its products is mainly produced through the blending of citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced through the blending of essences, and the top aroma of the product is inconsistent with the original taste. The invention does not add flavors and fragrances, and uses lactic acid bacteria to ferment the celery drink to prepare the celery drink, which has pure sweet and sour taste, good aftertaste, good ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
Inventor 熊涛钟虹光谢明勇卢建中聂少平吕毅斌
Owner NANCHANG UNIV
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