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Preparation method of kudzu vine vinegar beverage

A technology for pueraria root vinegar and beverages, which is used in food ingredients as thickeners, food science, applications, etc., achieves the effects of high comprehensive utilization, good nutritional and health care effects, and good sensory quality.

Active Publication Date: 2014-06-04
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, kudzu root beverages are mostly prepared by pressing, extracting, enzymatic hydrolysis and other methods to prepare kudzu root juice, and then blended. There is no report on kudzu root using compound enzymatic hydrolysis and multi-strain fermentation to prepare acetic acid beverages.

Method used

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  • Preparation method of kudzu vine vinegar beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Pueraria 1kg, crushed to 60 mesh.

[0024] (2) Add 12kg of water to the enzymatic hydrolysis tank, start stirring, add kudzu root powder, turn on the steam and heat to 100°C for 10 minutes to sterilize.

[0025] (3) Cool the feed liquid to 50°C. Add 20g of medium-temperature α-amylase (10,000 U / g), 10g of glucoamylase (100,000 U / g) and 1g of cellulase (50,000 U / g) (all purchased from Ruiyang Biological Co., Ltd.) to adjust the pH To 5, enzymatic hydrolysis at 100°C for 1 hour, under this condition, the extraction rate of kudzu root isoflavones reached 7.51%, and the content of reducing sugar in the solution reached 20.76%.

[0026] (4) Lower the feed liquid temperature to 30°C. A mixed microbial strain consisting of lactic acid bacteria, saccharomyces and acetic acid bacteria is added for fermentation. The mixing ratio of strains is: lactic acid bacteria (Bifidobacterium and Streptococcus thermophilus, purchased from Beijing Chuanxiu International Trade Co., Ltd....

Embodiment 2

[0030] Technological process is with embodiment 1.

[0031] Step (1): Pueraria 1kg is pulverized to 40 mesh.

[0032] Step (2): Add 4kg of water. The sterilization temperature is 60°C and kept for 60 minutes.

[0033] Step (3): The temperature is lowered to 30°C, and the pH is adjusted to 4. The added amounts of cellulase, amylase and glucoamylase were 0.2g, 2g and 2g respectively.

[0034] Step (4): The ratio of mixed strains is 1:2:1. The amount of mixed strains added was 1%, the fermentation temperature was 24°C, and the fermentation was carried out for 7 days.

[0035] Step (5): 1.4 kg of wet primary residue and 3.1 kg of primary filtrate were obtained. The total acid content of the fermented beverage is 28.6g / L, and the pueraria isoflavone content is 22.81g / L. The straw of the product is yellow, translucent, slightly sour, and has a strong unique flavor of pueraria vinegar beverage.

[0036] Step (6): Sterilize at 121°C for 30s. The prepared product is light brown, ...

Embodiment 3

[0038] Technological process is with embodiment 1.

[0039] Step (1): Pueraria 1kg is pulverized to 80 mesh.

[0040] Step (2): Add 20kg of water. The sterilization temperature is 80°C and kept for 40min.

[0041]Step (3): The temperature is lowered to 80°C, and the pH is adjusted to 6.0. The added amounts of cellulase, amylase and glucoamylase were 0.03g, 0.1g and 0.1g, respectively.

[0042] Step (4): The ratio of mixed strains is 2:2:1. The amount of mixed strains added was 0.3%, the fermentation temperature was 30°C, and the fermentation was carried out for 6 days.

[0043] Step (5): 1.1 kg of wet primary residue and 19.1 kg of primary filtrate were obtained. The total acid content of the fermented beverage is 9.6g / L, and the pueraria isoflavone content is 4.81g / L.

[0044] Step (6): Sterilize at 60°C for 30 minutes. The product is dark brown, clear, weak in acidity, soft in taste, and has the unique flavor of kudzu root vinegar drink.

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Abstract

The invention discloses a preparation method of a kudzu vine vinegar beverage. The preparation method comprises the following steps of crushing kudzu vines, sterilizing, adding cellulose, amylase and saccharifying enzyme for carrying out synergetic enzymatic hydrolysis; then, adding mixed strains of lactic acid bacteria, saccharomycetes and acetic bacteria for carrying out multi-strain fermentation, filtering and mixing so as to obtain the kudzu vine vinegar beverage finally. According to the invention, the kudzu vine vinegar beverage is high in isoflavone extraction rate, brown orange, clear and transparent, palatable in acidity, soft, mellow and full-bodied in mouthfeel, and has specific flavor of the kudzu vine vinegar beverage.

Description

technical field [0001] The invention belongs to the field of beverage production, in particular to a production method of kudzu root vinegar beverage. Background technique [0002] Pueraria lobata is the root of the genus Pueraria lobata in the leguminous family. It tastes sweet, pungent, and cool. "The good name. The Ministry of Health of my country officially announced in 2002 that kudzu root is a plant with the same origin of medicine and food, which can be used in the research and development of functional health food and new drugs. Pueraria lobata is rich in resources in my country, and most of them are processed into Pueraria lobata tea, Pueraria lobata powder and other series of products to the market. At present, the utilization of kudzu root in most areas is still for the purpose of obtaining kudzu root starch, and a large amount of valuable kudzu root isoflavones and other active ingredients are lost, resulting in waste of resources and environmental pollution. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60
CPCA23L2/382A23L2/52A23L2/62A23V2002/00A23V2250/6422A23V2250/5086A23V2200/242
Inventor 王振斌王玺马海乐夏蓉孙乐六余永建朱胜虎
Owner JIANGSU UNIV
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