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Functional plant fermented beverage and preparation method thereof

A plant fermentation and functional technology, applied in the field of food manufacturing, can solve the problems of unwell diabetics, not suitable for direct consumption, high mucopolysaccharides, etc.

Inactive Publication Date: 2015-04-29
李为国 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a preparation method of functional plant fermented beverage, which overcomes the high starch content of okra, yam and pumpkin in the prior art, which is not suitable for diabetics, people with high blood sugar and people with sugar intolerance It is not suitable for direct consumption, and the content of mucopolysaccharides is high. Excessive food intake or the lack of mucopolysaccharide converting enzymes in some people make mucopolysaccharides accumulate in the cells continuously, which may lead to the decline of intelligence and the decline of physiological functions.

Method used

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  • Functional plant fermented beverage and preparation method thereof
  • Functional plant fermented beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0035] Embodiment 1: Preparation of liquid functional plant fermented beverage

[0036] Such as figure 1 As shown, it is a schematic flow chart of the preparation method of the liquid functional plant fermented beverage provided by an embodiment of the present invention.

[0037] Step 1, pretreat fresh okra, yam and pumpkin, wherein 30 kg of okra, 30 kg of yam and 40 kg of pumpkin. The yam and pumpkin are peeled and washed; the okra is washed; then beating, and the slurry is passed through a 20-mesh sieve. Heat the slurry to 90°C, keep it warm for 5 minutes, cool down to 55°C, and adjust the pH value to 5.2 with citric acid in an enzymolysis tank to obtain 80 kg of pretreated product.

[0038] Weigh 20 grams of pectinase and 20 grams of cellulase with an activity greater than 20000u / mL, mix them together, dilute them with 200 mL of pure water, add them to the enzymatic hydrolysis tank, stir evenly, record the enzymatic hydrolysis time, and keep the temperature at 60°C. Enzy...

Embodiment 2

[0055] Embodiment 2: prepare powdery solid functional plant fermented beverage

[0056] Such as figure 2 As shown, it is a schematic flow chart of the preparation method of the powdery solid functional plant fermented beverage provided by the embodiment of the present invention.

[0057] Step 1, pretreat fresh okra, yam and pumpkin, wherein 30 kg of okra, 20 kg of yam, and 30 kg of pumpkin. The yam and pumpkin are peeled and washed; the okra is washed; then beating, and the slurry is passed through a 20-mesh sieve. Heat the slurry to 90°C, keep it warm for 5 minutes, cool down to 55°C, and adjust the pH value to 5.2 with citric acid in an enzymolysis tank to obtain 60 kg of pretreated product.

[0058]Weigh 10 grams of pectinase and 10 grams of cellulase with an activity greater than 20000u / mL, mix them together, dilute them with 200 mL of pure water, add them to the enzymatic hydrolysis tank, stir evenly, record the enzymatic hydrolysis time, and keep the temperature at 60...

Embodiment 3

[0080] Embodiment 3: preparation granular solid functional plant fermented beverage

[0081] Such as figure 2 As shown, it is a schematic flow chart of the preparation method of the granular solid functional plant fermented beverage provided by an embodiment of the present invention.

[0082] Step 1, pretreat fresh okra, yam and pumpkin, wherein 30 kg of okra, 25 kg of yam, and 20 kg of pumpkin. The yam and pumpkin are peeled and washed; the okra is washed; then beating, and the slurry is passed through a 20-mesh sieve. Heat the slurry to 90°C, keep it warm for 5 minutes, cool down to 55°C, and adjust the pH value to 5.2 with citric acid in an enzymolysis tank to obtain 60 kg of pretreated product.

[0083] Weigh 20 grams of pectinase and 20 grams of cellulase with an activity greater than 20000u / mL, mix them together, dilute them with 200 mL of pure water, add them to the enzymatic hydrolysis tank, stir evenly, record the enzymatic hydrolysis time, and keep the temperature...

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Abstract

The invention relates to a preparation method of a functional plant fermented beverage. The preparation method comprises the following steps: (1) carrying out pretreatment on okra, Chinese yam and pumpkin, carrying out enzymolysis on the pretreated products to obtain enzymatic hydrolysate, and fermenting the enzymatic hydrolysate with microorganisms to obtain a fermented product; (2) carrying out pretreatment on bitter gourd, honeysuckle and liquorice, and extracting the bitter gourd, the honeysuckle and the liquorice to obtain an extract liquid; and (3) mixing the fermented product, the extract liquid and auxiliary materials to obtain a mixed raw material, wherein the mixed raw material is deeply processed to obtain the functional plant fermented beverage.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a preparation method of a functional plant fermented drink and a functional plant fermented drink prepared by the method. Background technique [0002] Functional beverages refer to beverages that regulate the function of the human body to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. According to the classification of functional drinks according to relevant data, it is believed that functional drinks in a broad sense include sports drinks, energy drinks and other drinks with health effects. Functional drink is a healthy drink popular in developed countries such as Europe, America and Japan since 2000. It contains potassium, sodium, calcium, magnesium and other electrolytes. The composition is similar to that of human body fluids. After drinking, it can be absorbed by the body more quickly, replenishing the water and electrol...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L11/50A23L33/00
CPCA23L2/382A23L2/52A23L2/60A23V2002/00A23V2200/328A23V2200/3262A23V2200/324A23V2200/318
Inventor 李为国张志勇
Owner 李为国
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