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

A kind of purslane Jerusalem artichoke co-fermented beverage and preparation method thereof

A technology of purslane chrysanthemum and co-fermentation is applied in the directions of bacteria used in food preparation, function of food ingredients, food science, etc., which can solve problems such as insufficient development and research, and achieve the effects of increasing dissolution rate and preventing browning.

Inactive Publication Date: 2016-09-14
JIANGSU ACAD OF AGRI SCI +1
View PDF5 Cites 0 Cited by
  • 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

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
  • A kind of purslane Jerusalem artichoke co-fermented beverage and preparation method thereof
  • A kind of purslane Jerusalem artichoke co-fermented beverage and preparation method thereof
  • A kind of purslane Jerusalem artichoke co-fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
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 at a ratio of 1:5, add 5% sucro...

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 discloses a co-fermented beverage of purslane and Jerusalem artichoke and a preparation method thereof. The method uses purslane and Jerusalem artichoke as raw materials, and after pretreatments such as cleaning, blanching or cooking, beating and sterilization, etc., are mixed uniformly, added to a lactic acid bacteria starter for fermentation with slag, and after the fermentation is completed, the slag is removed and centrifuged. Add a compound stabilizer, and then pasteurize, hot-fill, and cool to make a finished product. The lactic acid bacteria fermented drink is green, clear and translucent, sweet and sour, and has a strong lactic acid fermentation aroma and the fragrance of purslane and Jerusalem artichoke. The dissolution method is simple and feasible, and is effectively applied to the field of preparation of pure 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

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 Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/70
CPCA23L2/02A23L33/00A23L33/135A23V2002/00A23V2400/169A23V2200/30A23V2200/32A23V2200/3204A23V2200/326A23V2200/328
Inventor 张宏志马艳弘唐伯平黄开红李亚辉周春霖李超峰
Owner JIANGSU ACAD OF AGRI SCI
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