Chinese magnoliavine fruit leavening product, Chinese magnoliavine fruit and ginseng leavening product and application thereof

A technology for fermented products and schisandra, applied in application, food preparation, food science and other directions, can solve the problems of increased storage of schisandra raw materials, high prices, and inability to open suitable markets.

Inactive Publication Date: 2013-06-05
金万洙 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional schisandra tea maintains the unique color and fragrance of schisandra, it has not solved the acidity of schisandra and its inherent color, aroma and freshness technically. Too many additives are added due to the quality of the product, or too much sweetener is added to cause consumers’ rejection, etc. Secondly, the appearance of the schisandra tea granules or its solution is not good, and the poor quality and stability affect the shelf life. If t

Method used

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  • Chinese magnoliavine fruit leavening product, Chinese magnoliavine fruit and ginseng leavening product and application thereof
  • Chinese magnoliavine fruit leavening product, Chinese magnoliavine fruit and ginseng leavening product and application thereof

Examples

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Effect test

example 1

[0037] Take 1 kg of schisandra chinensis (moisture content is 24%), wash the foreign matter on the surface of schisandra chinensis with cold water, add 5 L of water while stirring, extract at room temperature for 24 hours, filter the extract, add 3 L of water to continue the extraction for 12 hours, and combine the extracts. After the extract was transferred into the fermentation bottle, it was sterilized at 85°C for 15 minutes. After cooling to room temperature, 100g of lactic acid bacteria liquid and 5.0g of yeast were added to ferment for 48 hours. Filtrate the fermented liquid, add honey 1000g, xylitol 1000g, and sodium caseinate 40g to the filtrate of the fermented liquid, dissolve it, and sterilize at 85°C for 15 minutes. After the solution is packaged, it can be used as a schisandra drink.

example 2

[0039] Take 1 kg of schisandra chinensis (moisture content is 24%), wash the foreign matter on the surface of schisandra chinensis with cold water, add 5 L of water while stirring, extract at room temperature for 24 hours, filter the extract, add 3 L of water to continue the extraction for 12 hours, and combine the extracts. After the extract was transferred into the fermentation bottle, it was sterilized at 85°C for 15 minutes. After cooling to room temperature, 100g of lactic acid bacteria and 5.0g of yeast were added to ferment for 48 hours. The fermented liquid was filtered and concentrated into 2000ml, and 1500g of xylitol, 140g of maltodextrin, 2g of citric acid, and 42g of sodium caseinate were added to the concentrate, dried and made into granules for Schisandra fermented tea. The schisandra fermented tea obtained by this process can be dissolved in warm water or cold water and taken. The solution has the unique color, aroma and taste of schisandra, and retains various ...

example 3

[0041] Take 1 kg of schisandra chinensis (moisture content is 24%), wash the foreign matter on the surface of schisandra chinensis with cold water, add 5 L of water while stirring, extract at room temperature for 24 hours, filter the extract, add 3 L of water to continue the extraction for 12 hours, and combine the extracts. After the extract was transferred into the fermentation bottle, it was sterilized at 85°C for 15 minutes. After cooling to room temperature, 100g of Lactobacillus and 5.0g of yeast were added to ferment for 48 hours. After the fermentation is finished, the fermented product is sterilized at 100°C for 15 minutes, placed, and filtered to obtain the fermented product of Schisandra chinensis extract; spray Bacillus subtilis liquid to 5-20% of the weight of ginseng in ginseng powder containing 30-80% water , at a temperature of 25-45°C and a relative humidity of 40-95% for 24-72 hours to ferment. After the fermentation, heat sterilization, after cooling, extract...

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Abstract

The invention discloses a Chinese magnoliavine fruit leavening product and a Chinese magnoliavine fruit and ginseng leavening product. The Chinese magnoliavine fruit leavening product is prepared by fermenting Chinese magnoliavine fruit extracting liquid by using lactobacillus and saccharomycetes; or, the Chinese magnoliavine fruit ginseng leavening product is prepared by extracting and fermenting Chinese magnoliavine fruit leavening obtained by fermentation with lactobacillus and saccharomycetes and ginseng fermented by bacillus subtilis in a mixing mode; or, a bacterium Chinese magnoliavine fruit ginseng leavening product is prepared by fermenting the Chinese magnoliavine fruit and ginseng raw materials in a mixing mode. The product tastes moderately, keeps various nutrient components and has a health-care function. The invention also discloses application of the Chinese magnoliavine fruit leavening product and the Chinese magnoliavine fruit ginseng leavening product for preparing beverages or tea, protecting liver and dispelling the effects of alcohol.

Description

technical field [0001] The invention relates to a schisandra fermented product, a schisandra ginseng fermented product and applications thereof. Background technique [0002] Schisandra ( Schisandra chi nensis ( Turcz. ) Baill. ) is the fruit of the genus Schisandra in the family Magnoliaceae, divided into southern Schisandra and northern Schisandra. Fructus Schisandra tastes sour, sweet, and warm in nature. Commonly used precious Chinese herbal medicines in my country have the functions of nourishing qi, nourishing the kidney, astringing the lungs, astringent essence, promoting body fluid, improving intelligence, and calming the nerves. They are mainly used to treat cough due to lung deficiency, night sweats, thirst, spermatorrhea, neurasthenia, and forgetfulness , heart palpitations, insomnia, weakness of limbs, acute and chronic hepatitis, etc. It has the functions of astringent and astringent, replenishing qi and promoting body fluid, nourishing kidney and calming heart...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23F3/34A23L2/38A23L2/84A23L33/00
Inventor 金光洙朴惠善雒佳
Owner 金万洙
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