Polypeptide-containing pure banana juice fermented lactic acid beverage

A technology for fermented beverages and lactic acid beverages, applied in the field of pure banana juice fermented lactic acid beverages, can solve the problems of loss of nutrients in banana juice, inability to maintain color, aroma, taste, poor stability of banana juice, etc. Changes and flavor deterioration, the effect of shortening fermentation time

Inactive Publication Date: 2014-10-29
福建康之味食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, because bananas are rich in pectin substances, it is difficult to separate the pulp and residue when juicing, especially the poor stability of banana juice, browning, post-turbidity, deterioration of flavor and excessive heat-resistant bacteria are difficult to solve
At present, the enzymatic decomposition of pectin after juicing is mostly used in China to prepare clarified juice for deployment, but the cellulose and other active ingredients in the clarified juice are greatly reduced, the original nutrients of banana juice are lost, and the original color and color cannot be maintained. fragrance

Method used

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  • Polypeptide-containing pure banana juice fermented lactic acid beverage
  • Polypeptide-containing pure banana juice fermented lactic acid beverage
  • Polypeptide-containing pure banana juice fermented lactic acid beverage

Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] A polypeptide-containing pure banana juice fermented lactic acid beverage, which consists of the following components in proportion by weight:

[0021] 15 parts of banana pulp, 8 parts of white sugar or (or a mixture of 6 parts of white sugar and 4 parts of fructose syrup), 0.010 parts of lactic acid bacteria, 0.08 parts of corn peptide, 0.08 parts of yeast β-glucan, carboxymethyl cellulose Sodium 0.05 part, xanthan gum 0.05 part, gellan gum 0.02 part, carrageenan 0.02 part, citric acid 0.15 part, sodium citrate 0.1 part, banana flavor 0.10 part, purified water 63 parts.

Embodiment 2

[0023] A polypeptide-containing pure banana juice fermented lactic acid beverage, which consists of the following components in proportion by weight:

[0024] 10 parts of banana pulp, 4 parts of white sugar and 6 parts of fructose syrup, 0.12 parts of lactic acid bacteria, 0.12 parts of corn peptide, 0.05 parts of yeast β-glucan, 0.03 parts of sodium carboxymethylcellulose, 0.03 parts of xanthan gum 0.02 parts of gellan gum, 0.03 parts of carrageenan, 0.12 parts of citric acid, 0.08 parts of sodium citrate, 0.08 parts of banana essence, and 60 parts of purified water.

[0025] Each selected raw material of the present invention has following health-care effect:

[0026] 1. Banana: rich in calcium, iron, phosphorus, especially rich in carotene, thiamine, riboflavin, and niacin, and also rich in water-soluble dietary fiber, tryptophan, and histidine, etc. It contains carbohydrates, protein and other nutrients, which are the basis of fermentation.

[0027] 2. Corn peptide: It has...

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Abstract

The invention relates to a polypeptide-containing pure banana juice fermented lactic acid beverage. The polypeptide-containing pure banana juice fermented lactic acid beverage comprises the following components in parts by weight: 5-25 parts of banana pulp, 8-10 parts of white granulated sugar, 0.005-0.015 part of lactic acid bacteria, 0.02-0.12 part of corn peptide, 0.05-0.08 part of yeast beta-glucan, 0.03-0.08 part of sodium carboxymethylcellulose, 0.02-0.08 part of xanthan gum, 0.01-0.05 part of gellan gum, 0.005-0.05 part of carrageenan, 0.05-0.15 part of citric acid, 0.05-0.15 part of sodium citrate, 0.05-0.15 part of banana essence and 14-64 parts of purified water.

Description

technical field [0001] The invention relates to a polypeptide-containing pure banana juice fermented lactic acid beverage. Background technique [0002] Banana belongs to Musa family (Musaceae) and is the fourth largest fruit in the world. It is rich in protein, sugar, potassium, vitamin A and vitamin C, and is the fourth largest fruit in the world. There is also a lot of dietary fiber, which is a very good nutritious food. The health function of banana is particularly outstanding. In addition to promoting gastrointestinal motility and preventing constipation, it also has functions such as anti-oxidation, lowering blood fat, lowering blood pressure, lowering blood sugar, and preventing arteriosclerosis. Banana is a typical peak respiratory fruit, which is susceptible to mechanical damage and fruit rot, which is not conducive to long-distance transportation and long-term storage. Therefore, processing bananas into banana juice, banana slices, banana powder, etc. is the be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/305A23L1/30
CPCA23L2/382A23L2/52A23L2/66A23L29/30A23L33/18A23V2002/00A23V2400/125A23V2400/169A23V2200/32A23V2200/324A23V2200/3262A23V2200/30A23V2200/326A23V2250/55A23V2250/5042
Inventor 郑志军林小晖
Owner 福建康之味食品工业有限公司
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