Fermented common sowthistle herb beverage and preparation method thereof

A fermented, bitter vegetable technology, applied in food preparation, application, food science, etc., can solve problems such as not being able to meet dietary needs, achieve the effects of preventing and treating anemia, increasing varieties of flowers and varieties, and promoting growth and development

Inactive Publication Date: 2012-12-26
杨钠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the utilization of vegetables with many health benefits such as wild bitter her

Method used

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  • Fermented common sowthistle herb beverage and preparation method thereof

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Embodiment 1

[0036] The fermented bitter vegetable beverage of this embodiment is made of the following raw materials: the density is 0.4g / cm 3 40g of bitter vegetable juice, 2ml of activated yeast liquid, 3.5g of white sugar, 0.14g of citric acid, and 7g of xylitol.

[0037] Among them, the activated yeast liquid is prepared by adding 4-8g of solid glucose or liquid glucose to 100g of water to make a glucose aqueous solution, and then adding 4-8g of active dry yeast. The active dry yeast can be selected from Angel Yeast Angel High Active Dry Yeast produced by Co., Ltd. or other active dry yeast on the market. The bitter vegetable juice is made by adding water to the existing concentrated bitter vegetable juice in the market, or by selecting high-quality bitter vegetable and squeezing the juice by yourself.

[0038] The manufacture method of fermented bitter vegetable drink of the present invention, it is made through the following steps:

[0039] (1) Add activated yeast liquid and white...

Embodiment 2

[0044] The fermented bitter vegetable beverage of this embodiment is made from the raw materials of the following weight: the density is 0.5g / cm 3 50g of bitter vegetable juice, 5ml of activated yeast liquid, 1g of white sugar, 0.045g of citric acid, and 2g of xylitol.

[0045] Among them, the activated yeast liquid is prepared by adding 0.5 g of solid glucose to 10 g of water to make an aqueous glucose solution, and then adding 0.5 g of active dry yeast. The active dry yeast can be selected from Angel Yeast Co., Ltd. Qi high active dry yeast or other active dry yeast on the market. The bitter vegetable juice is made by adding water to the existing concentrated bitter vegetable juice in the market, or by selecting high-quality bitter vegetable to squeeze the juice by yourself.

[0046] The manufacture method of fermented bitter vegetable drink of the present invention, it is made through the following steps:

[0047](1) Add activated yeast liquid and white sugar to the bitte...

Embodiment 3

[0053] The fermented bitter vegetable beverage of this embodiment is made from the raw materials of the following weight: the density is 0.45g / cm 3 45g of bitter vegetable juice, 3ml of activated yeast liquid, 1.8g of white sugar, 0.072g of citric acid, and 2.7g of xylitol.

[0054] Among them, the activated yeast liquid is prepared by adding 0.5-0.6g of liquid glucose to 10g of water to make an aqueous glucose solution, and then adding 0.5g of active dry yeast. The active dry yeast can be produced by Angel Yeast Co., Ltd. Angel High Active Dry Yeast or other active dry yeast on the market. The bitter vegetable juice is made by adding water to the existing concentrated bitter vegetable juice in the market.

[0055] The manufacture method of fermented bitter vegetable drink of the present invention, it is made through the following steps:

[0056] (1) Add activated yeast liquid and white sugar to the bitter vegetable juice, seal it immediately, and then ferment it in a consta...

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Abstract

The invention relates to a vegetable juice beverage and a preparation method of the vegetable juice beverage, in particular to a fermented common sowthistle herb beverage and a preparation method of the fermented common sowthistle herb beverage. The fermented common sowthistle herb beverage is characterized in that: the beverage is prepared from the following materials comprising common sowthistle herb juice with a density of 0.4-0.5 g/cm<3>, white sugar with 2%-9% by weight of common sowthistle herb juice, citric acid with 0.09%-0.35% by weight of common sowthistle herb juice, xylitol with 4%-17.5% by weight of common sowthistle herb juice and activated saccharomycetes liquid with 2%-5% by volume of common sowthistle herb juice. According to the invention, the scientific and reasonable production process is designed based on biological characteristics of the common sowthistle herb, and the originally single common sowthistle herb juice is fermented and formulated to prepare the fermented common sowthistle herb beverage with alcohol taste, to improve the taste and increase the color varieties; and he fermented common sowthistle herb beverage maintains beneficial elements and nutrient components of the common sowthistle herb, has pure taste and no bitter taste, and is suitable for mass consumption.

Description

(1) Technical field [0001] The invention relates to the technical field of vegetable juice beverage and its preparation, in particular to a fermented bitter vegetable beverage and its preparation method. (2) Background technology [0002] Vegetable cultivation in my country has a long history, with many varieties, large output, good quality and low price. It is the country with the largest vegetable production in the world. However, due to the limited sales of fresh vegetables, and the storage and preservation technology and conditions cannot keep up, resulting in large losses. It is of great significance to change the surplus and perishable fresh and tender vegetables in peak seasons into easy-storage and storage-resistant vegetable juices or vegetable beverages for adjusting vegetable production in off-peak seasons and increasing varieties of varieties. [0003] With the improvement of people's requirements for a healthy diet, products processed from natural wild raw mate...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L2/84A23L33/00
Inventor 杨钠冯文君马春燕高艳玲陈进之
Owner 杨钠
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