Composite fermented beverage prepared from yellow peach, burdock, Chinese yam, sweet osmanthus and violet and preparation method thereof

A compound fermentation and violet technology is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., to achieve the effects of convenient eating, rich nutrition and low cost

Inactive Publication Date: 2015-01-28
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Composite fermented beverages are now very common, such as the sweet potato and soybean composite fermented beverage and its preparation process recorded in patent application number 201010176172.6, and a kind of The preparation process of highland barley and wheat germ composite fermented beverage, such as the patent application number 201110348413.5 records a kind of kombucha composite fermented beverage and its preparation method, etc. From the analysis of the specific content of the above data, it can be seen that many raw materials can be prepared into a composite fermented beverage. Health drink, but the preparation of yellow peach, burdock, yam, osmanthus and violet compound fermented drink has not been reported. This product is convenient to eat and rich in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw materials and their mass percentages: 20% yellow peach juice, 18% burdock purified liquid, 10% yam pulp, 7% sweet-scented osmanthus purified liquid, 5% violet purified liquid, 3% starter mixed bacterial suspension, 3% sweetener , sour agent 0.02%, stabilizing agent 0.2%, pure water surplus; The preparation method of described yellow peach juice is: at first cleaning, peeling and dicing, secondly add 0.1% ascorbic acid to protect the color for 20min, then scald in boiling water 5min, then add 8 times of water to squeeze the juice, and finally refrigerate after filtering through a 200-mesh filter; the preparation method of the burdock purified solution is: firstly clean the fresh burdock and dry it at 80°C for 5 hours, and then crush it and sieve it through a 60-mesh Sieve, then enzymolyze 2.5h under the conditions of liquid-to-solid ratio 12:1, cellulase 0.4% and 45°C, then boil water to inactivate the enzyme for 4min, finally filter through a 200-mesh filter, then 10...

Embodiment 2

[0014]Raw materials and their mass percentages: 24% yellow peach juice, 16% burdock purified liquid, 12% yam pulp, 6% sweet-scented osmanthus purified liquid, 4% violet purified liquid, 4% starter mixed bacterial suspension, 8% sweetener , sour agent 0.03%, stabilizing agent 0.15%, pure water surplus; The preparation method of described yellow peach juice is: at first cleaning, peeling and dicing, secondly with adding 0.1% ascorbic acid color protection 25min, then boiling water blanching 4min, then add 6 times of water to squeeze the juice, and finally refrigerate after filtering through a 200-mesh filter; the preparation method of the burdock purified solution is: firstly clean the fresh burdock and dry it at 70°C for 6 hours, and then crush it and sieve it through a 60-mesh Sieve, then enzymolyze 2.5h under the conditions of liquid-to-solid ratio 10:1, cellulase 0.6% and 42°C, then boil water to inactivate the enzyme for 5min, finally filter through a 200-mesh filter, then 1...

Embodiment 3

[0017] Raw materials and their mass percentages: yellow peach juice 22%, burdock purified liquid 14%, yam pulp 14%, sweet-scented osmanthus purified liquid 8%, violet purified liquid 6%, starter mixed bacterial suspension 5%, sweetener 10% , sour agent 0.04%, stabilizing agent 0.1%, pure water surplus; The preparation method of described yellow peach juice is: at first cleaning, peeling and dicing, secondly with adding 0.1% ascorbic acid color protection 30min, then boiling water blanching 3min, then add 7 times of water to squeeze the juice, and finally refrigerate after filtering through a 200-mesh filter; the preparation method of the purified burdock is as follows: first, clean the fresh burdock and dry it at 60°C for 7 hours, and then crush it and sieve it through a 60-mesh sieve Sieve, then enzymolyze 2h under the conditions of liquid-to-solid ratio 11:1, cellulase 0.5% and 48°C, then boil water to inactivate the enzyme for 3min, finally filter through a 200-mesh filter, ...

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Abstract

The invention discloses composite fermented beverage prepared from yellow peach, burdock, Chinese yam, sweet osmanthus and violet and a preparation method thereof, and belongs to the field of beverage processing. The composite fermented beverage is characterized by comprising the following raw materials in mass percent: 20-24% of yellow peach juice, 14-18% of purified burdock liquid, 10-14% of Chinese yam pulp, 6-8% of purified sweet osmanthus liquid, 4-6% of purified violet liquid, 2-5% of ferment mixed bacteria suspension, 3-10% of a sweetening agent, 0.02-0.04% of a sour agent, 0.1-0.2% of a stabilizer, and the balance of purified water, and prepared by the steps of blending, fermenting, treating stability, filtering, homogenizing, degassing, filling, sterilizing and packaging to obtain the composite fermented beverage. The composite fermented beverage disclosed by the invention is rich in a plurality of substances beneficial to a human body such as oligosaccharide, polysaccharide, flavone, pigment, vitamins and mineral substances, rich in nutrition, sour and sweet, and integrates the healthcare function with the nutrition function. The preparation method disclosed by the invention is simple in technology and low in cost; the composite fermented beverage is safe, free of toxic and side effects, and convenient to eat.

Description

technical field [0001] The invention relates to a compound fermented beverage of yellow peach, burdock, yam, osmanthus and violet and a preparation method thereof, belonging to the field of beverage processing. Background technique [0002] Yellow peach, belonging to the Rosaceae family, is named for its yellow flesh. Yellow peach is very rich in nutrition, rich in antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, etc.), dietary fiber (a large amount of pectin in the pulp is The cellulose needed by the human body, easy to absorb, etc.), iron calcium and various trace elements (the content of selenium and zinc is obvious, higher than other fruits, and it is the king of fruits). Yellow peaches are soft and hard when eaten, more sweet and less sour, with aroma and moderate water content. Regular consumption can play a role in laxative, lowering blood sugar and blood lipids, anti-free radicals, removing dark spots, delaying aging, impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/04A23L2/52A23V2002/00A23V2200/30A23V2200/16
Inventor 李超李勇王乃馨陈丹戴晓娟商学兵
Owner XUZHOU UNIV OF TECH
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