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Buckwheat-pine pollen compound functional gas drink and its preparation method
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A compound function and kvass technology, applied in the field of alcoholic beverages, can solve the problems of no patent application and no reports of fermented kvass beverages, and achieve the effects of protecting the liver, improving microcirculation, and rich taste
Inactive Publication Date: 2019-06-25
GUIZHOU UNIV
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Problems solved by technology
[0006] So far, the fermented kvass beverage prepared with buckwheat and masson pine pollen as main raw materials has not been reported, and there is no patent application
Method used
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Embodiment 1
[0032] Embodiment 1 Making the first compound functional kvass drink
[0033] Take 24.25% tartary buckwheat and 72.75% sweet buckwheat according to the total amount, mix them evenly, soak them in water at 30°C±5°C for 24 hours, germinate them at room temperature for 3 days, dry the buckwheat sprouts at 50°C, and crush them to 100 meshes. Shelling; add a small amount of water and 2% yeast to knead the buckwheat germ powder into a ball, ferment at 30°C for 12 hours; bake at 170°C-180°C for 20 minutes; cool the buckwheat sprouts and break them to 60 After adding water at a ratio of 1:1, add 4% glucoamylase for saccharification, obtain buckwheat wort juice after filtration, and set aside;
[0034] Take pine pollen, screen, soak in clean water and filter, add clean water according to the mass ratio of 4.7%:95.3%, use ultrasonic method to break the wall at 50°C and 80% power for 1h, put it in 0°C-4°C refrigerated, and Detect that the pollen polysaccharide reaches the requirement of...
Embodiment 2
[0037] Embodiment 2 Making the second compound functional kvass drink
[0038] Take 24.25% tartary buckwheat and 72.75% sweet buckwheat according to the mass ratio, mix them evenly, soak them in water at 30°C±5°C for 24 hours, germinate them at room temperature for 3 days, dry the buckwheat sprouts at 50°C, and crush them to 100 mesh , shelled; directly add water according to the mass ratio of 1:1, finally add glucoamylase to saccharify, filter to obtain buckwheat wort juice, and set aside;
[0039] The preparation of pine pollen extract and the domestication of Lactobacillus bulgaricus and Streptococcus thermophilus are the same as in Example 1.
[0040] The process of making the second compound function kvass drink is the same as in Example 1; qualified products are packaged and shipped out to obtain the second compound function kvass drink.
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Abstract
The invention discloses a buckwheat-pine pollen composite functional Kbac drink and a preparation method thereof. The drink is prepared by taking buckwheat and pinus massoniana pollen as the main raw materials, and has the content of flavonoid over 0.5% and the content of pollen polysaccharide more than 0.2g / L. The preparation method comprises the following steps: (1) preparing buckwheat bud juice; (2) preparing pine pollen extraction liquid; (3) domesticating strain; (4) determining the formula of the Kbac drink; (5) preparing the Kbac drink. The composite functional Kbac drink disclosed by the invention is favorable for protecting heart and blood vessels, improving microcirculation, protecting liver, reducing blood glucose and blood lipid and enhancing the sensitivity of insulin receptor; meanwhile, the composite functional Kbac drink has the functions of resisting fatigue and adjusting intestinal and immune functions as well as composite nutrient and healthcare function; moreover, with clear color, strong taste and mellow mouthfeel, the composite functional Kbac drink can increase the types of drink, adapts to the tastes of different people and can promote the physical health of people.
Description
technical field [0001] The present invention relates to alcoholic beverages, specifically, to fermented low-alcohol beverages. Background technique [0002] Kvass beverage is a low-alcohol beverage. Its color is similar to beer and slightly red. It is moderately sweet and sour. Its alcohol content is only about 1%. Macromolecular substances are degraded, and the digestion and absorption rate is improved. It is a soft drink that is widely loved all over the world. [0003] In recent years, with the improvement of people's living standards, functional fermented beverages rich in nutrition have gradually become one of the important directions of beverage processing and development. There are many Chinese patent applications for relevant achievements, such as: No. 200510040816.8 "A Production Process of Flower Kvass Beverage", No. 200910250593.6 "Production Method of Fermented Vegetable Protein Beverage", No. 201210546489.3 "A Compound Vegetable Juice Fermented Beverage and its...
Claims
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Application Information
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