Anticancer health asparagus beverage and preparation method thereof
A technology of asparagus and beverages, which is applied in the field of anti-cancer and health-care asparagus beverages and its preparation, can solve the problems that consumers are not easy to accept, and achieve the effects of improving flavor and taste, preventing corruption, and prolonging the shelf life
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Embodiment 1
[0072] The raw materials were weighed according to the following proportions: 10% asparagus juice, 0.04% stevia, 3% glucose, 0.02% citric acid, 0.04% sodium erythorbate, and 86.9% purified water.
[0073] Preparation method: choose non-rotten and fresh asparagus as raw material, after squeezing the juice, stir evenly according to the above components and proportions, sterilize, the sterilization temperature is 90°C for 7 minutes; after sterilization, cool the asparagus juice to 35°C, and mix the Lactic acid bacteria (Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus reuteri) according to 10 5 The ratio of cfu / mL is inoculated into sterilized and cooled asparagus juice, fermented at 35°C for 14 hours, and the pH value is 3.2 as the fermentation end point, and the fermented asparagus juice is sealed in cans and sterilized at 105°C for 30 minutes to obtain the finished product.
Embodiment 2
[0075] The raw materials were weighed according to the following proportions: 20% asparagus juice, 0.04% acesulfame potassium, 4% glucose, 0.04% lactic acid, 0.05% ascorbic acid, and 75.87% purified water.
[0076] Preparation method: choose non-rotten and fresh asparagus as raw material, after squeezing the juice, stir evenly according to the above components and proportions, sterilize, the sterilization temperature is 132°C for 2 seconds; after sterilization, cool the asparagus juice to 37°C, and mix the Lactic acid bacteria (Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus rhamnosus) according to 10 6 The ratio of cfu / mL is inoculated into sterilized and cooled asparagus juice, fermented at 37°C for 10 hours, and the pH value is 3.9 as the fermentation end point, and the fermented asparagus juice is sealed in cans and sterilized at 95°C for 25 minutes to obtain the finished product.
Embodiment 3
[0078] The raw materials were weighed according to the following proportions: 30% asparagus juice, 0.02% sucralose, 6% glucose, 0.04% malic acid, 0.06% sodium erythorbate, and 63.88% purified water.
[0079] Preparation method: choose non-rotten and fresh asparagus as raw material, after squeezing the juice, stir evenly according to the above components and proportions, sterilize, the sterilization temperature is 100°C for 1 minute; after sterilization, cool the asparagus juice to 40°C, and mix the Lactic acid bacteria (Lactobacillus salivarius, Lactobacillus bulgaricus) according to 10 7 The ratio of cfu / mL is inoculated into the sterilized and cooled asparagus juice, fermented at 40°C for 18 hours, and the pH value is 3.8 as the fermentation end point. The fermented asparagus juice is subjected to high-temperature instantaneous sterilization at 132°C for 3 seconds, and aseptically canned, namely Get the finished product.
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