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Method for preparing flavored health beverage by fermenting vegetables and fruits

A technology for health drinks and fruits, which is applied in the directions of bacteria, food preparation, and yeast-containing food ingredients used in food preparation, can solve the problems of wasting plant dietary fiber, not making good use of cellulose, and increasing production costs. Improve health value, improve flavor, avoid massive accumulation of effects

Inactive Publication Date: 2014-07-23
西倍健生物科技(深圳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since vegetables and fruits contain a large amount of cellulose, which cannot be digested and absorbed by humans, the cellulose is filtered and removed in the current production process of fruit and vegetable beverages, which not only increases the production cost, but also is harmful to the plant dietary fiber. Waste, not making good use of the potential value of cellulose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Crush or cut strawberries, watermelons, tomatoes, and carrots into small pieces, mix them according to the mass ratio of 2:2:1:1, use a high-speed tissue mashing homogenizer to crush them into a homogenate, and add the same volume as the homogenate mixed water, stirred evenly, to obtain a red fruit and vegetable mixed suspension, and added the following nutrients according to the mass percentage of the mixed fruit and vegetable suspension: 3% sucrose, 0.3% soybean powder, 0.5% yeast extract powder, 0.5% peptone powder, hydrogen phosphate Dipotassium 0.06%, stir while adding, adjust the pH value to 7.6 with sodium hydroxide, and put it into a fermenter. The fermentation tank and the fermentation liquid in the tank were subjected to atmospheric pressure intermittent steam sterilization twice, that is, 100°C for 30 minutes for the first time, cooled to 35°C, kept for 6 hours, then 100°C for 30 minutes, and cooled to room temperature. Turn on the air compressor, feed steril...

Embodiment 2

[0041] Crush or cut apples, yams, okra, and spinach into small pieces, mix them according to the mass ratio of 2:1:1:1, use a high-speed tissue mashing and homogenizing machine to crush them into a homogenate, add the same volume as the homogenate water, stir evenly, to get a green fruit and vegetable mixed suspension, add the following nutrients according to the mass percentage of the fruit and vegetable mixed suspension: glucose 5%, soybean powder 0.4%, peanut powder 0.4%, yeast extract powder 0.4%, hydrogen phosphate Disodium 0.08%, stir while adding, adjust the pH value to 7.6 with potassium hydroxide, and put it into a fermenter. The fermentation tank and the fermentation liquid in the tank were subjected to atmospheric pressure intermittent steam sterilization twice, that is, the first sterilization at 100°C for 30 minutes, cooled to 30°C, kept for 7 hours, and then sterilized at 100°C for 30 minutes, and cooled to room temperature. Turn on the air compressor, feed steri...

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PUM

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Abstract

The invention provides a method for preparing a flavored health beverage by fermenting vegetables and fruits. The method comprises the following steps: mixing the vegetables with the fruits in proportion, homogenizing, adding a proper amount of sugar, protein meal, inorganic salt and water, adjusting the pH value to be 7.6, putting into a fermentation tank, sterilizing by steam, cooling, and fermenting by the following five steps: (1) introducing aseptic air according to a ventilation ratio of 0.4-0.6, inoculating with a yeast seed solution, and fermenting at the temperature of 23-30 DEG C and the stirring rotation speed of 150-220r / min for 20-30 hours; (2) heating to 50-60 DEG C and keeping the temperature for 15-25 minutes; (3) increasing the ventilation ratio to 0.6-1.2, inoculating with a bacillus subtilis seed solution, fermenting at the stirring rotation speed of 160-260r / min and the temperature of 26-30 DEG C for 30-40 hours, heating to 34-37 DEG C, and fermenting for 8-16 hours; (4) stopping air introduction, switching off all valves connected with the fermentation tank, and fermenting at the stirring rotation speed of 200-250r / min and the temperature of 46-50 DEG C for 5-10 hours; and (5) inoculating with a lactobacillus seed solution, and fermenting at the temperature of 40-44 DEG C and the stirring rotation speed of 150-200r / min for 8-10 hours, thus obtaining the viable type flavored health beverage containing the bacillus subtilis and the lactobacillus after fermenting.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a method for preparing a health drink by fermenting vegetables and fruits with yeast, bacillus subtilis and lactic acid bacteria. Background technique [0002] Vegetables and fruits are physiologically alkaline foods, and they are high in folic acid, various vitamins and dietary fiber. If vegetables and fruits are lacking in the daily diet, human health will be difficult to maintain for a long time. However, in daily life, vegetables are often cooked at high temperatures and lose some nutrients. If vegetables are processed into pickles or sauerkraut, although the storage time is prolonged, carcinogens-nitrite will inevitably be produced, which will bring food safety. Hidden danger. [0003] The biggest disadvantage of most fruits is that they are not resistant to storage, are easy to rot and deteriorate, and need to be stored in ice-temperature cold storage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L1/29A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2400/123A23V2400/249A23V2200/30A23V2250/76A23V2250/762
Inventor 张腾霄周凤超王斌马松艳乔秀丽关海宁
Owner 西倍健生物科技(深圳)有限公司
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