Balsam pear beverage and preparation method thereof

A bitter gourd and beverage technology, applied in food preparation, application, food science and other directions, can solve the problems of soft sour taste, uncoordinated product top aroma and original taste, etc., to reduce blood sugar level, enhance human immunity, and reduce cholesterol Effect

Inactive Publication Date: 2012-09-19
NANCHANG UNIV +1
View PDF8 Cites 12 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Balsam pear beverage and preparation method thereof
  • Balsam pear beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The raw materials are weighed according to the following proportions: bitter melon juice 10%, stevioside 0.04%, purified water 89.96%.

[0036] Preparation method: select non-rotten and fresh bitter gourd as raw material, mix with 0.04% stevioside and 89.96% pure water at a ratio of 10% after squeezing the juice, and then sterilize it evenly, and the sterilization temperature is 90° C. for 7 minutes. Cool the bitter gourd juice to 35°C after sterilization, and compound lactic acid bacteria (Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus reuteri) according to 10 5 The ratio of cfu / mL is inoculated into sterilized and cooled bitter gourd juice, fermented at 35°C for 14 hours, and the pH value is 4.0 as the fermentation end point, and the fermented bitter gourd juice is sealed in cans and sterilized at 90°C for 30 minutes to obtain the finished product.

Embodiment 2

[0038] The raw materials are weighed according to the following proportions: bitter gourd juice 20%, acesulfame potassium 0.04%, purified water 79.96%.

[0039] Preparation method: select non-rotten, fresh bitter gourd as raw material, mix 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. Cool the balsam pear juice to 37°C after sterilization, and 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 bitter gourd juice, fermented at 37°C for 10 hours, and the pH value is 3.9 as the fermentation end point, the fermented bitter gourd juice is canned and sealed, and sterilized at 95°C for 25 minutes to obtain the finished product.

Embodiment 3

[0041] The raw materials are weighed according to the following proportions: 30% of bitter gourd juice, 0.02% of sucralose, and 69.98% of purified water.

[0042] Preparation method: select non-rotten and fresh bitter gourd as raw material, mix it with 0.02% sucralose and 69.98% pure water at a ratio of 30% after squeezing the juice, and then sterilize it. The sterilization temperature is 100°C for 1 minute. Cool the balsam pear juice to 40°C after sterilization, and compound lactic acid bacteria (Lactobacillus salivarius, Lactobacillus bulgaricus) according to 10 7 The ratio of cfu / mL is inoculated into sterilized and cooled bitter gourd juice, fermented at 40°C for 10 hours, and the pH value is 3.8 as the fermentation end point, and the fermented bitter gourd juice is subjected to high temperature instantaneous sterilization at 132°C for 3 seconds, and aseptically canned, that is Get the finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a balsam pear beverage and a preparation method thereof. The balsam pear beverage is fermented by balsam pear juice, syrup or substituted sugar, purified water and lactobacillus. The balsam pear beverage prepared through the method has the advantages of being sweet, sour and pure in taste without bitter, good in aftertaste and nutrition, high in functionality, and capable of reducing blood sugar and cholesterol, regulating blood liquid, improving intestinal microecological balance of human bodies, and increasing immunity of the human bodies. Additionally, by aid of the fermentation of the lactobacillus, amino acid content in the balsam pear beverage can be improved by more than 10%, flavor substance content can be improved by more than 30%, therefore the flavor and taste of the products can be effectively improved, nutritional components such as vitamins in the balsam pears are fully maintained, and the service life is prolonged.

Description

1. Technical field [0001] The invention relates to a bitter gourd 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 bitter gourd drink to prepare the bitter gourd drink. The bitter gourd drink prepared by the me...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/60A23L1/09
Inventor 谢明勇钟虹光熊涛卢建中聂少平吕毅斌
Owner NANCHANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap