Jerusalem artichoke juice and active lactobacillus beverage and preparation method thereof

A technology of active lactic acid bacteria and lactic acid bacteria, which is applied in the field of non-alcoholic beverage preparation, can solve problems such as unseen beverage research reports, and achieve the effect of unique flavor, unique taste and high nutritional value of the product

Active Publication Date: 2013-01-09
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To sum up, there is no Jerusalem artichoke juice active lactic acid bacteria beverage prepared only by ferment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example one

[0038] 1. Preparation of Jerusalem artichoke juice: Weigh 15 kg of fresh Jerusalem artichoke, add 3% NaOH solution and boil for 2~5min to remove the skin, cut Jerusalem artichoke into slices with a thickness of about 0.3~0.5cm, and add 0.5% ascorbic acid solution to protect the color for 1 hour , Put Jerusalem artichoke into 10L boiling water and boil for 10-20min, beaten, filter, colloid mill and grind, and finally add water to make the volume to 15L.

[0039] 2. High pressure homogenization: Homogenize 3 times at a pressure of 20MPa, a temperature of 60°C and high pressure.

[0040] 3. Sterilization: Sterilize at 115℃ for 25min.

[0041] 4. Inoculation and fermentation: Inject domesticated Lactobacillus plantarum into sterilized Jerusalem artichoke juice ( Lactobacillus plantarum ), the inoculum is 5% (v / v), the fermentation temperature is 37℃, and the fermentation time is 18h.

[0042] 5. Deployment : Mix sucrose and xanthan gum to prepare a solution with ...

Example Embodiment

[0045] Example 2 (for diabetics)

[0046] 1. Preparation of Jerusalem artichoke juice: Weigh 15 kg of fresh Jerusalem artichoke, add 3% NaOH solution and boil for 2~5min to remove the skin, cut Jerusalem artichoke into slices with a thickness of about 0.3~0.5cm, and add 1.0% ascorbic acid solution to protect the color for 0.5h. The Jerusalem artichoke is added to 15L of boiling water and boiled for 15-20min, beating, filtering, colloid milling, and finally adding water to make the volume to 20L.

[0047] 2. High pressure homogenization: Homogenize once at a pressure of 30MPa, a temperature of 60°C and high pressure.

[0048] 3. Sterilization: Sterilize for 15min at 121℃.

[0049] 4. Inoculation and fermentation: Add domesticated Lactobacillus plantarum into the sterilized Jerusalem artichoke juice ( Lactobacillus plantarum ) And Lactobacillus casei ( Lactobacillus paracasei ), the ratio of the two lactic acid bacteria is 1:1, the access amount is 2% (v / v), the fermentation tempe...

Example Embodiment

[0053] Example three

[0054] 1. Preparation of Jerusalem artichoke juice: Weigh 15 kg of fresh Jerusalem artichoke, put it in a boiling 3% NaOH solution and boil for 2~5min to remove the skin, cut the Jerusalem artichoke into slices with a thickness of about 0.3~0.5cm, add 0.7% ascorbic acid solution to protect the color for 1 hour, and then put the Jerusalem artichoke Add 10L of boiling water and boil for 10-15min, beating, filtering, colloid milling, and finally adding water to make the volume to 15L.

[0055] 2. High pressure homogenization: Homogenize twice at a pressure of 30MPa, a temperature of 60°C and high pressure.

[0056] 3. Sterilization: Sterilize at 115℃ for 25min.

[0057] 4. Inoculation and fermentation: Add domesticated Streptococcus thermophilus in sterilized Jerusalem artichoke juice ( Streptococcus thermophilus ) And Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), the ratio of two lactic acid bacteria is 1:1, the inoculum is 2.5% (v / v), the fermenta...

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PUM

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Abstract

The invention discloses a jerusalem artichoke juice and active lactobacillus beverage and a preparation method thereof, belonging to the technical field of non-alcoholic beverage preparation. The jerusalem artichoke juice and active lactobacillus beverage is composed of jerusalem artichoke, water, lactobacillus and accessories, wherein the mass ratio among the jerusalem artichoke, water and the accessories is 100:(100-300):(1-10). The jerusalem artichoke juice and active lactobacillus beverage disclosed by the invention has double functions of jerusalem artichoke and probiotics and remains the characteristics of jerusalem artichoke flavour and lactobacillus beverages; the beverage has a special taste and is a healthy fruit and vegetable type active lactobacillus beverage; meanwhile, the beverage is low in cost, simple in process, unique in product flavour and high in viable count and nutritive value; and with the beverage, the variety of lactobacillus beverages can be increased, and a new way of utilizing the jerusalem artichoke can be developed.

Description

technical field [0001] The invention relates to a Jerusalem artichoke juice active lactic acid bacteria drink and a preparation method thereof, belonging to the technical field of non-alcoholic beverage preparation. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, ghost ginger, ginger not spicy, etc., is drought-resistant, cold-resistant, barren-resistant, and has strong adaptability. It can be planted in non-cultivated land such as tidal flats, saline-alkali land, and deserts. It has high yield and less pests and diseases. It is an urgent need Developed semi-wild resources. Fresh Jerusalem artichoke contains carbohydrates, protein, crude fiber, and also contains a certain amount of thiamine, riboflavin, niacin, ascorbic acid and rich mineral elements such as potassium, magnesium, iron, calcium, phosphorus, and various amino acids , a small amount of monosaccharides and disaccharides can be directly used by microorganisms, Jerusalem arti...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L2/52
Inventor 董英李信
Owner JIANGSU UNIV
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