Low-temperature fermentation technology for carrot juice

A technology of low-temperature fermentation and carrot juice, which is applied in the field of low-temperature fermentation of carrot juice to achieve the effects of rich nutrition, protection of nutrients, and promotion of growth and development

Active Publication Date: 2014-07-30
漯河市高旗生物科技有限公司
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, food scientists have been trying to find a new production technology to keep the nutrients beneficial to the human body in carrots, remove the weird taste that affects people's positive acceptance and consumption, and make most of the nutrients in carrots as much as possible. The purpose of the substance can be absorbed by the body, made a lot of experiments, but has not been successful

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The low-temperature fermentation process of carrot juice includes the following steps: (1) Grinding the cleaned carrots with a colloid mill to 200 meshes to obtain carrot puree; (2) Dividing carrot puree into two parts, the first part being carrot puree 70wt%, the second part is the remaining part, add water, yeast and rapeseed oil to the first part, stir evenly, ferment at 30°C, wait until the fermentation solution is fluffy and the pH is 3, then cool down to 25°C Stop fermentation, wherein the addition of yeast in per ton of carrot puree is 15U, the addition of water is 3wt% of the first carrot puree; the addition of rapeseed oil is 0.1wt% of the first carrot puree (3) heat preservation at 8°C for 84 hours, then add the second portion of carrot puree, stir evenly, and ferment at 35°C for 4 hours, the solution becomes fluffy again, and the pH is 3 to obtain carrot juice. Then it can be sold after being sterilized, tested and filled.

Embodiment 2

[0023] The low-temperature fermentation process of carrot juice includes the following steps: (1) Grinding the cleaned carrots with a colloid mill to 300 meshes to obtain carrot puree; (2) Dividing carrot puree into two parts, the first part being carrot puree 75wt%, the second part is the remaining part, add water, yeast and olive oil to the first part, stir evenly, ferment at 35°C, wait until the fermentation solution is fluffy and the pH is 3.5, then cool down to 20°C to stop Fermentation, wherein the addition of yeast in every ton of carrot puree is 20U, the addition of water is 4wt% of the first carrot puree; the addition of olive oil is 0.05wt% of the first carrot puree; ( 3) Incubate at 10°C for 79 hours, then add the second portion of carrot puree, stir evenly, ferment at 38°C for 3 hours, the solution becomes fluffy again, and the pH is 3.2 to obtain carrot juice. Then it can be sold after being sterilized, tested and filled.

Embodiment 3

[0025] The low-temperature fermentation process of carrot juice includes the following steps: (1) Grinding the cleaned carrots with a colloid mill to 250 mesh to obtain carrot puree; (2) Dividing carrot puree into two parts, the first part being carrot puree 73wt%, the second part is the remaining part, add water and yeast to the first part, stir evenly, ferment at 38°C, wait until the fermentation solution is fluffy, pH is 4, then cool down to 20°C to stop fermentation, wherein The amount of yeast added to each ton of carrot puree is 25U, the amount of water added is 5wt% of the first carrot puree; the amount of peanut oil added is 0.2wt% of the first carrot puree; (3) 15°C Keep it warm for 72 hours, then add the second portion of carrot puree, stir evenly, ferment at 37°C for 3.5 hours, and the solution becomes fluffy again, and the pH is 3.5 to obtain carrot juice. Then it can be sold after being sterilized, tested and filled.

[0026] The carrot juice obtained in the embo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A disclosed low-temperature fermentation technology for carrot juice comprises the following steps: (1) crushing carrot to obtain an original carrot slurry; (2) dividing the original carrot slurry into two parts, wherein the first part account for 70-75 wt% of the original carrot slurry and the second part is the residue, adding water and microzyme into the first part, stirring uniformly, fermenting at 30-38 DEG C until pH is 3-4, then cooling to a temperature less than 26 DEG C, stopping fermentation, wherein the adding amount of microzyme into per one ton of the original carrot slurry is 15-25 U, and the adding amount of water is 3-5 wt% of the first part of the original carrot slurry; and (3) keeping the temperature of 8-15 DEG C for 72-84 h, then adding the second part of the original carrot slurry, and fermenting at 35-38 DEG C until pH is 3-3.5. According to the fermentation technology, the edible carrot juice is produced by employing the low-temperature fermentation manner, the problem that vitamins in carrot juice is easy to heat and destroy, the nutritional compositions in carrot are effectively protected, and the low-temperature fermentation technology is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a carrot juice low-temperature fermentation process. Background technique [0002] Carrots are loved by consumers all over the world because they are rich in more than a dozen vitamins and trace elements necessary for the human body. In China, carrots have earned the reputation of "little ginseng" for their rich nutritional value. However, most of the vitamins and trace elements in beverages made from carrot juice are almost destroyed during high-temperature production and processing (according to the technical department’s inspection, the vitamins in carrot juice after high-temperature processing are less than 100%. 27%). [0003] Carrot juice itself has an unacceptably weird taste, which has been the main reason why this vegetable drink has not been enthusiastically sought after by everyone. For a long time, food scientists have been trying to find a new ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/38A23L1/29A23L33/00
CPCA23L2/02A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/3262A23V2200/328
Inventor 罗新民罗普威罗沛阳
Owner 漯河市高旗生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap