Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof

A technology of purslane chrysanthemum and co-fermentation is applied in the direction of bacteria used in food preparation, the function of food ingredients, lactobacillus, etc., which can solve the problems of insufficient development and research, and achieve the improvement of inulin content and the protective effect of alcohol liver damage. , to ensure the effect of color quality

Active Publication Date: 2015-03-04
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purslane and Jerusalem artichoke are excellent functional food raw materials, but the current research on their development is far from enough

Method used

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  • Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof
  • Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof
  • Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0068] Select 300g of purslane with roots removed and washed, blanched in 3 times the mass of boiling water for 1min, drained, mixed with water at a mass ratio of 1:2, and then beaten, adding 0.05% pectinase HC (LALLZYME HC, France LALLEMAND company) in a water bath at 45°C for 2 hours, and then placed in a water bath at 90°C for 30 seconds to inactivate. Heat the purslane pulp to 85°C for 15 minutes, adjust the pH of the purslane juice to neutral with 0.1M NaOH solution, sterilize at 121°C for 15 minutes, and set aside. Take 100 g of freshly cleaned Jerusalem artichoke tubers and cook them in a water bath at 90°C for 45 minutes until mature. Rinse with clean water, drain and mix with water at a mass ratio of 1:3 before beating. Heat the Jerusalem artichoke pulp to 80°C for 60 minutes, and then sterilize it at 121°C for 15 minutes to obtain the Jerusalem artichoke juice for use. Mix Jerusalem artichoke juice and purslane juice at a ratio of 1:3, add 5% sucrose and 2% honey i...

Embodiment 2

[0073] Select 300g of purslane with roots removed and washed, blanched in 3 times the mass of boiling water for 1.5min, drained, mixed with water at a mass ratio of 1:3, and then beaten, adding 0.05% pectinase HC (LALLZYME HC, France LALLEMAND company) under the condition of 45°C water bath for 2.5h, after the end of enzymolysis, put it in 90°C water bath for 30s to inactivate. Heat the purslane pulp to 90°C for 10 minutes, adjust the pH of the purslane juice to neutral with 0.1M NaOH solution, sterilize at 121°C for 15 minutes, and set aside. Take 100 g of freshly cleaned Jerusalem artichoke tubers and cook them in a water bath at 90°C for 45 minutes until mature. Rinse with clean water, drain and mix with water at a mass ratio of 1:4 before beating. Heat the Jerusalem artichoke pulp to 85°C for 50 minutes, and then sterilize it at 121°C for 15 minutes to obtain the Jerusalem artichoke juice for use. Mix Jerusalem artichoke juice and purslane juice at a ratio of 1:4, add 3%...

Embodiment 3

[0079]Select 300g of purslane with roots removed and washed, blanched in 3 times the mass of boiling water for 2min, drained, mixed with water at a mass ratio of 1:1, and then beaten, adding 0.05% pectinase HC (LALLZYME HC, France LALLEMAND company) under the condition of 45°C water bath for 3h, after the end of enzymolysis, place in 90°C water bath for 30s to inactivate. Heat the purslane pulp to 80°C for 20 minutes, adjust the pH of the purslane juice to neutral with 0.1M NaOH solution, sterilize at 121°C for 15 minutes, and set aside. Take 100 g of freshly cleaned Jerusalem artichoke tubers and cook them in a water bath at 90°C for 45 minutes until mature. Rinse with clean water, drain and mix with water at a mass ratio of 1:5 before beating. Heat the Jerusalem artichoke pulp to 90°C for 40 minutes, and then sterilize it at 121°C for 15 minutes to obtain the Jerusalem artichoke juice for use. Mix Jerusalem artichoke juice and purslane juice in a ratio of 1:5, add 5% sucro...

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PUM

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Abstract

The invention discloses a herba portulacae and jerusalem artichoke co-fermented beverage and a preparation method thereof. The method comprises the following steps: by taking herba portulacae and jerusalem artichoke as raw materials, carrying out pretreatment including washing, blanching or steaming, pulping, sterilizing and the like, and uniformly mixing; inoculating a lactic acid bacteria fermentation agent to carry out fermentation with dreg; after the fermentation, removing the dreg and centrifuging; adding a compound sterilizing agent; and carrying out pasteurization, hot filling and cooling to prepare a finished product. The lactic acid bacteria fermented beverage is blue green, clarified and transparent, and sweet, sour and palatable, and has a rick lactic acid bacteria fermentation yeast flavor and the fragrance of herba portulacae and jerusalem artichoke. According to the co-fermented beverage prepared by the invention, effective components in herba portulacae and jerusalem artichoke can be sufficiently dissolved out; and the method is simple and feasible and is effectively applied to the field of preparation of purely natural compound fermented beverages.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a co-fermented beverage of purslane and Jerusalem artichoke and a preparation method thereof. Background technique [0002] Purslane, also known as amaranth, five-element grass, longevity vegetable, etc., is an annual succulent herb of the family Portulaca oleracea. It has the characteristics of drought tolerance, barren tolerance, and fast growth. It is widely distributed in fields, vegetable gardens, and roadsides. In recent years, some areas have begun to plant it in the field. Purslane contains a variety of nutrients and medicinal ingredients that are beneficial to the human body. It is not only a common Chinese herbal medicine, but also a wild vegetable that people love. It has been designated as a common resource for medicine and food by the Ministry of Health of my country. Purslane is rich in omega-3 unsaturated fatty acids, which can prevent atherosclerosis, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/70
CPCA23L2/02A23L33/00A23L33/135A23V2002/00A23V2400/169A23V2200/30A23V2200/32A23V2200/3204A23V2200/326A23V2200/328
Inventor 张宏志马艳弘黄开红李亚辉刘晨乔月芳
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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