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Seaweed-strawberry fermented drink and preparation method thereof

A fermented beverage and kelp technology, applied in the field of kelp-strawberry fermented beverage and its preparation, can solve the problems of perishability and intolerance to storage, and achieve the effect of refreshing taste, low price and refreshing taste

Inactive Publication Date: 2013-01-16
山东海之珍生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Strawberry fruit is delicious and juicy, but it is not resistant to storage and is perishable. Especially in the ripe season, it will start to change color and taste after 1-3 days. It is a fruit that is very difficult to store and keep fresh.

Method used

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  • Seaweed-strawberry fermented drink and preparation method thereof
  • Seaweed-strawberry fermented drink and preparation method thereof
  • Seaweed-strawberry fermented drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Preparation of kelp juice:

[0030] (1) Cleaning: Wash the kelp purchased from the market with clean water to remove impurities such as sediment on the surface, then soak it in water for 24 hours, and then cut it into 5-10cm sections.

[0031] (2) Soften and remove fishy smell: Put the cut kelp into citric acid solution with a mass concentration of 2% and heat it to 95°C for 30 minutes to soften the kelp and remove the fishy smell. This process can maintain the color of the original juice and the activity of inactivated enzymes to prevent microbial spoilage in subsequent processing procedures, and at the same time remove the inherent fishy smell of kelp.

[0032] (3) Crushing and juicing: The raw materials are crushed with a crusher and then squeezed with a screw juicer, and the squeezed juice is separated with a decanter centrifuge to obtain raw kelp juice, and the kelp after squeezing and centrifuging The slag is collected and dried separately. The crushing proc...

Embodiment 2

[0063] In step 1 (2) softening and deodorization, the mass concentration of the citric acid solution, that is, the citric acid aqueous solution is 1%, heated to a temperature of 90° C., and the holding time is 95 minutes.

[0064] In step 2 (3) in enzyme treatment, the temperature of enzyme treatment is 35-39°C, the time is 4-5h, and the amount of pectinase added is 0.01% of the weight of pulp.

[0065] In step 3 (1) in the mixing material, the weight ratio of soaked kelp, strawberry, rhubarb rice and water is 30:4:5:45, and the corresponding weight ratio of kelp juice: strawberry juice: rhubarb rice: water is 18:4:5:44.

[0066] In step 5 (2), the amount of yeast starter added in the fermentation is 30% of the weight of the saccharified base material. After the sugar content drops to 18-20Brix, the fermentation is stopped immediately. The fermentation temperature is 25°C and the time is 5-7d.

[0067] In step 6 (1) the addition of ZTC natural clarifier in enzymatic clarifica...

Embodiment 3

[0070] In step 1 (2) softening and deodorization, the mass concentration of the citric acid solution, that is, the citric acid aqueous solution is 5%, heated to a temperature of 100°C, and the holding time is 15 minutes.

[0071] In step 2 (3) in the enzyme treatment, the temperature of the enzyme treatment is 43-45°C, the time is 0.5-1h, and the amount of pectinase added is 0.1% of the weight of the pulp.

[0072] In step 3 (1) in the mixing material, the weight ratio of soaked kelp, strawberry, rhubarb rice and water is 47: 17:15:57, and the corresponding weight ratio of kelp juice: strawberry juice: rhubarb rice: water is 23.5:14:15:55.

[0073] In step 5 (2), the amount of yeast starter added in the fermentation is 20% of the weight of the saccharified base material. After the sugar content drops to 10-14Brix, the fermentation is stopped immediately. The fermentation temperature is 29-30°C and the time is 3-4 days.

[0074] In step 6 (1) the addition of ZTC natural clarif...

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Abstract

The invention belongs to the field of food processing and particularly relates to seaweed-strawberry fermented drink and a preparation method thereof. The seaweed-strawberry fermented drink is characterized in that using soaked seaweed and strawberry as raw materials, crushing soaked seaweed, pressing to obtain seaweed juice, mixing the seaweed juice with strawberry juice obtained by cleaning, crushing and pressing the strawberry, adding yeast or leave for fermenting, and filling. The seaweed and strawberry low in cost and rich in sources are used as main materials, the seaweed and the strawberry, belonging to vegetables and fruits, high in nutrition value are made into juices respectively, the specially cultivated yeast or leaven is inoculated for biological fermentation by the modern biological fermentation technology, and the high-quality functional drink which is mellow, fragrant and fresh is produced. Nutrients and functional ingredients in the seaweed and the strawberry are retained to the maximum extent, and the seaweed-strawberry fermented drink has health functions of both the seaweed and the strawberry and is unique in flavor, fresh in taste and fragrant.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to a kelp and strawberry fermented beverage and a preparation method thereof. (2) Background technology [0002] With a population of 1.3 billion, China is the largest and fastest growing fruit and vegetable juice beverage market in the world. With the improvement of living standards, people's consumption structure is changing. Being healthy and eating nutritious food has become a fashion in the consumer market. The demand for beverages has also begun to shift from hobby beverages to nutritious fruit and vegetable juice beverages and fermented beverages. Fermented beverages are favored by more and more consumers because of their rich nutrition, certain physiological functions and unique flavor. Fermented beverages are rare new products in the market, and will have a strong influence in the future for quite a long period of time. market competitiveness. [0003] Kelp is a kind of...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 周长生范圣辰王珍奎郑丽李振波盛涛
Owner 山东海之珍生物食品有限公司
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