Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of water-chestnut fermented beverage

A technology of fermented beverages and horseshoes, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as lack of clear instructions, restrictions on the development of horseshoe products, complex processes, etc., to reduce the amount of enzymes used, The effect of reducing processing cost and simple process

Active Publication Date: 2014-09-10
江西仁仁健康微生态科技有限公司
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this process is relatively complicated, and the raw materials need to be gelatinized first, and it is not clearly stated whether to peel the horseshoe before processing, and there are fewer consumers of beverages such as wine, which limits the research and development of horseshoe products

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of water-chestnut fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take fresh horseshoes, wash them three times with running water, and then treat them at 15MPa in an ultra-high pressure treatment device for 45 minutes; crush the horseshoes after ultra-high pressure treatment, add water 3-5 times the weight of raw materials for grinding; then add to the slurry Add 4U / g of α-amylase and 2U / g of isoamylase, enzymatically hydrolyze at 85°C for 40 minutes, add 80U / g of glucoamylase after inactivation, and perform enzymatic hydrolysis at 75°C for 120min for saccharification, after saccharification, inactivate the enzyme. Then add bifidobacteria and lactic acid bacteria mixed at a ratio of 1:1 to the saccharification solution after enzyme inactivation, the inoculum amount is 3.5%, and ferment at 42°C until the acidity is 70 0 T. Homogenize the fermented raw materials for 3 times at room temperature of 20Mpa, and directly seal and pack in cans after homogenization.

Embodiment 2

[0032]Take fresh horseshoes, wash them three times with running water, and then treat them at 20MPa in an ultra-high pressure treatment device for 30 minutes; crush the horseshoes after ultra-high pressure treatment, add water 3-5 times the weight of raw materials for grinding; then add to the slurry Add 6U / g of α-amylase and 1U / g of isoamylase, enzymatically hydrolyze at 85°C for 45min, add 120U / g of glucoamylase after enzymatic hydrolysis at 85°C for 60min for saccharification, and inactivate the enzyme after saccharification. Then add bifidobacteria and lactic acid bacteria mixed at a ratio of 1:2 to the saccharification solution after enzyme inactivation, the inoculum amount is 5%, and ferment at 42°C until the acidity is 70 0 T. The fermented raw materials are homogenized twice at room temperature of 25Mpa, and directly sealed and packed in cans after homogenization.

Embodiment 3

[0034] Take fresh horseshoes, wash them three times with running water, and then treat them in an ultra-high pressure treatment device at 25MPa for 20 minutes; crush the horseshoes after ultra-high pressure treatment, add water 3-5 times the weight of raw materials for grinding; then add to the slurry Add 5U / g of α-amylase and 3U / g of isoamylase, enzymatically hydrolyze at 85°C for 30min, add 100U / g of glucoamylase after enzymatic hydrolysis at 85°C for 90min for saccharification, and inactivate the enzyme after saccharification. Then add bifidobacteria and lactic acid bacteria mixed at a ratio of 1.5:1 to the saccharification solution after enzyme inactivation, the inoculum amount is 4%, and ferment at 42°C until the acidity is 70 0 T. Homogenize the fermented raw materials once at room temperature of 30Mpa, and directly seal and pack them in cans after homogenization.

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

The invention provides a preparation method of a water-chestnut fermented beverage. The preparation method comprises the following steps: cleaning water-chestnut with water; carrying out ultrahigh-pressure treatment at 15-25MPa for 10-60 minutes; crushing, grinding into thick liquid; carrying out enzymolysis at 80-95 DEG C for 30-50 minutes, wherein 4-6U / g of alpha-amylase and 1-4U / g of isoamylase is added for enzymolysis; saccharifying: adding 80-120U / g of glucamylase for enzymolysis at 75-80 DEG C, wherein enzymolysis lasts for 60-120 minutes; fermenting till the fermented acidity is 65-750T, wherein bifidobacterium and lactic acid bacteria are added and mixed at a weight ratio of (1-1.5) to (1-2), and the inoculum size of the mixed strain is 3-5%, the fermentation temperature is 35-45 DEG C; carrying out high-pressure homogenizing under 20-30Mpa at room temperature for 1-3 times; and finally blending.

Description

technical field [0001] The invention relates to a method for processing beverages, in particular to a method for preparing beverages by fermenting non-peeled water chestnuts. technical background [0002] Water chestnut, also known as water chestnut (Eleocharis Tuberosa Chestmut), is an underground bulb of a perennial aquatic herbaceous plant in Cyperaceae [1]. Horseshoe is a sweet and cold food with rich nutrition: 68.52% moisture, 18.75% starch, 2.25% protein, 0.19% fat, and 1.58% ash [1]. Horseshoe is also rich in mineral elements such as calcium, phosphorus, potassium, iron, carotene, VE, etc., among which the content of potassium is as high as 523mg / 100g[2]. Water chestnut meat is white and tender, sweet and fragrant, sweet and refreshing. It is known as "fruit of vegetables" and "ginseng in the south of the Yangtze River". recorded. As a food with both flavor, nutrition and health care. With the continuous increase of horseshoe production, the deep processing of ho...

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
IPC IPC(8): A23L2/02
CPCA23L2/02A23L2/52A23L2/84A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 傅小华
Owner 江西仁仁健康微生态科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com