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 research reports on beverages, and achieve the effects of unique flavor, high viable bacteria content, and unique taste

Active Publication Date: 2014-05-28
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 fermentation of Jerusalem artichoke juice in the market at present, and there are no research reports on this beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0039] 2. High pressure homogenization: With a pressure of 20MPa and a temperature of 60°C, homogenize under high pressure for 3 times.

[0040] 3. Sterilization: Sterilize for 25 minutes at a temperature of 115°C.

[0041] 4. Inoculation and fermentation: The domesticated Lactobacillus plantarum ( Lactobacillus plantarum ), the inoculum size was 5% (v / v), the fermentation temperature was 37°C, and the fermentation time was 18h.

[0042] 5. deployment : mixing sucrose and xanthan gum to prepare a solution in which the ...

Embodiment 2

[0045] Embodiment two (can be eaten by people with diabetes)

[0046] 1. Preparation of Jerusalem artichoke juice: Weigh 15 kg of fresh Jerusalem artichoke, add a mass fraction of 3% NaOH solution and boil for 2 to 5 minutes to remove the skin, cut the Jerusalem artichoke into thin slices with a thickness of about 0.3 to 0.5 cm, add 1.0% ascorbic acid solution to protect the color for 0.5 hours, and Add Jerusalem artichoke to 15L of boiling water and boil for 15-20min, beat, filter, grind with a colloid mill, and finally add water to make up to 20L.

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

[0048] 3. Sterilization: Sterilize for 15 minutes at a temperature of 121°C.

[0049] 4. Inoculation and fermentation: The domesticated Lactobacillus plantarum ( Lactobacillus plantarum ) and Lactobacillus casei ( Lactobacillus paracasei ), the ratio of the two kinds of lactic acid bacteri...

Embodiment 3

[0054] 1. Preparation of Jerusalem artichoke juice: Weigh 15 kg of fresh Jerusalem artichoke, put it into a boiled 3% NaOH solution and boil for 2-5 minutes to remove the skin, cut the Jerusalem artichoke into thin slices with a thickness of about 0.3-0.5 cm, add 0.7% ascorbic acid solution to protect the color for 1 hour, and then peel the Jerusalem artichoke Add 10L of boiling water and boil for 10-15min, beat, filter, and grind with a colloid mill, and finally add water to make up to 15L.

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

[0056] 3. Sterilization: Sterilize for 25 minutes at a temperature of 115°C.

[0057] 4. Inoculation and fermentation: The domesticated Streptococcus thermophilus ( Streptococcus thermophilus ) and Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), the ratio of the two lactic acid bacteria was 1:1, the inoculation amount was 2.5% (v / v), the f...

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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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/84A23L2/52
Inventor 董英李信
Owner JIANGSU UNIV
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