A multi-bacteria fermented Chinese yam beverage and a preparation method thereof

A technology of combined fermentation and yam, applied in dairy products, milk preparations, applications, etc., can solve the problems of long production cycle, poor stability and poor taste, and achieve improved stability, improved product flavor, and rich nutrition. Effect

Active Publication Date: 2015-04-29
河南省淼雨饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a multi-bacteria joint fermented Chinese yam beverage and its preparation method in view of the current situation of long production cycle, poor stability and poor taste of the existing fermented Chinese yam beverage

Method used

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  • A multi-bacteria fermented Chinese yam beverage and a preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0037] A multi-bacteria joint fermented Chinese yam drink, which is prepared by the following ingredients in parts by weight: 50g of Chinese yam, 5g of skimmed milk powder, 115g of white sugar, 0.5g of citric acid, 0.25g of sodium citrate, carboxymethyl Cellulose sodium 1.0g, pectin 1g, xanthan gum 0.3g, gellan gum 0.2g, monoglyceride 2.0g, sucrose ester 0.2g, sodium tripolyphosphate 0.1g, nisin 0.04g, ethyl malt 0.05g of phenol, 0.05g of beer yeast, 0.15g of Lactobacillus plantarum.

[0038] A preparation method for multi-bacteria joint fermentation Chinese yam beverage, which comprises the steps of:

[0039] (1) Weigh the following ingredients by weight for later use: Chinese yam 50g, skimmed milk powder 5g, white sugar 115g, citric acid 0.5g, sodium citrate 0.25g, sodium carboxymethylcellulose 1.0g, pectin 1g, yellow Raw gum 0.3g, gellan gum 0.2g, monoglyceride 2.0g, sucrose ester 0.2g, sodium tripolyphosphate 0.1g, nisin 0.04g, ethyl maltol 0.05g, beer yeast 0.05g, vegeta...

Embodiment 2

[0048] A multi-bacteria joint fermented Chinese yam beverage, which is prepared by the following ingredients in parts by weight: 80g of Chinese yam, 8g of skimmed milk powder, 119g of white sugar, 0.8g of citric acid, 0.4g of sodium citrate, carboxymethyl Sodium cellulose 1.3g, pectin 2g, xanthan gum 0.44g, gellan gum 0.28g, monoglyceride 2.2g, sucrose ester 0.28g, sodium tripolyphosphate 0.18g, nisin 0.062g, ethyl malt 0.08g of phenol, 0.08g of brewer's yeast, 0.24g of Lactobacillus plantarum.

[0049] A preparation method for multi-bacteria joint fermentation Chinese yam beverage, which comprises the steps of:

[0050] (1) Weigh the following ingredients by weight for later use: Chinese yam 80g, skimmed milk powder 8g, white sugar 119g, citric acid 0.8g, sodium citrate 0.4g, sodium carboxymethylcellulose 1.3g, pectin 2g, yellow Raw gum 0.44g, gellan gum 0.28g, monoglyceride 2.2g, sucrose ester 0.28g, sodium tripolyphosphate 0.18g, nisin 0.062g, ethyl maltol 0.08g, brewer’s ...

Embodiment 3

[0059] A multi-bacteria joint fermented Chinese yam beverage, which is prepared by the following ingredients in parts by weight: 110g of Chinese yam, 11g of skimmed milk powder, 123g of white sugar, 1.1g of citric acid, 0.55g of sodium citrate, carboxymethyl Sodium cellulose 1.7g, pectin 2.5g, xanthan gum 0.58g, gellan gum 0.36g, monoglyceride 2.4g, sucrose ester 0.36g, sodium tripolyphosphate 0.26g, nisin 0.084g, ethyl Maltol 0.11g, brewer's yeast 0.11g, plantaractobacillus 0.33g.

[0060] A preparation method for multi-bacteria joint fermentation Chinese yam beverage, which comprises the steps of:

[0061](1) Weigh the following ingredients by weight for later use: yam 110g, skimmed milk powder 11g, white sugar 123g, citric acid 1.1g, sodium citrate 0.55g, sodium carboxymethylcellulose 1.7g, pectin 2.5g, yellow Raw gum 0.58g, gellan gum 0.36g, monoglyceride 2.4g, sucrose ester 0.36g, sodium tripolyphosphate 0.26g, nisin 0.084g, ethyl maltol 0.11g, brewer’s yeast 0.11g, vege...

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PUM

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Abstract

The present invention relates to a fermented beverage, and provides a multi-bacteria fermented Chinese yam beverage and a preparation method thereof against the present situation that the existing fermented yam beverage has long production cycle and poor stability and taste. The beverage is made from the following ingredients: Chinese yam, skim milk powder, white sugar, citric acid, sodium citrate, carboxymethylcellulose sodium, pectin, xanthan gum, gellan gum, 2,3-Dihydroxypropyl octadecanoate, sucrose ester, sodium tripolyphosphate, nisin, ethyl maltol, beer yeast and lactobacillus plantarum. The beverage has a unique flavor and a high nutritional value.

Description

technical field [0001] The invention relates to a fermented drink, in particular to a multi-bacteria combined fermented Chinese yam drink and a preparation method thereof. Background technique [0002] Yam, also known as yam, white yam, etc., is the tuber of yam. Henan Jiao is the authentic production area of ​​Huai Yam. The yam produced here is called Huai Yam, known as "Huai Ginseng". In 2006, it was approved by the General Administration of Quality Supervision, Inspection and Quarantine to implement the protection of geographical indication products. Traditional Chinese medicine believes that yam is sweet, flat, non-toxic, and enters the spleen, lung, and kidney meridians. It has the effects of strengthening the spleen and stomach, nourishing the lungs and kidneys. In terms of composition content, Huai yam is about 70% to 80% water, about 16% starch, about 2.5% polysaccharide, 1.5% protein, and other trace ingredients. Therefore, the starch content in Chinese yam is ver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 刘瑞山梁治军常路路
Owner 河南省淼雨饮品股份有限公司
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