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Seabuckthorn fermented product and preparation method thereof

A technology of fermented products and sea buckthorn, which is applied in the directions of bacteria, food ingredients, and functions of food ingredients used in food preparation, can solve the problems of limited health care function, ordinary taste, and single nutrient composition, and achieves increased health care function and good taste. , unique flavor effect

Active Publication Date: 2017-03-01
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a seabuckthorn fermented product and its preparation method, which are used to solve the technical defects of seabuckthorn products in the prior art, such as single nutritional components, ordinary taste, and limited health care functions.

Method used

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  • Seabuckthorn fermented product and preparation method thereof
  • Seabuckthorn fermented product and preparation method thereof
  • Seabuckthorn fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. First fermentation

[0050] Squeeze the juice from Chinese seabuckthorn with a moisture content of 42%, and squeeze the seabuckthorn to 60 mesh to obtain a juice with a pH value of about 5;

[0051] Add sucrose, black-bone peptide and calcium chloride to the above juice, so that the mass content of sucrose in the juice is about 8%, the mass content of black-bone peptide in the juice is about 0.5%, and the mass content of calcium chloride in the juice is about 8%. After stirring and mixing, add Leuconostoc enterococci into the juice according to the inoculum amount of about 0.1% to carry out the first fermentation. The temperature of the first fermentation is controlled to be about 25°C, and the stirring speed is about 100r / min. When the pH value of the fermented liquid decreases by more than 0.5, and the reducing sugar content of the fermented liquid is lower than 1.5%, the first fermentation is finished, and the first fermented liquid (pH value is 4.2-4.5) is obtain...

Embodiment 2

[0067] 1. First fermentation

[0068] Squeeze the juice from Chinese seabuckthorn with a moisture content of 45%, and squeeze the seabuckthorn to 40 mesh to obtain juice with a pH value of about 5.2;

[0069] Add lactose, black-bone peptide and manganese sulfate to the above juice, so that the mass content of lactose in the juice is about 6%, the mass content of black-bone peptide in the juice is about 0.4%, and the mass content of manganese sulfate in the juice is about 0.25% %, after stirring and mixing, add Leuconostoc enterococci into the juice according to the inoculum amount of about 0.15% for the first fermentation, control the temperature of the first fermentation at about 22°C, and the stirring speed at about 120r / min. The pH value of liquid reduces more than 0.5, and when the reducing sugar content of fermented liquid is lower than 1.5%, finish the first fermentation, make the first fermented liquid (pH value is 4.5~4.7); The thalline concentration of the first ferme...

Embodiment 3

[0080] 1. First fermentation

[0081] Squeeze the juice from Chinese seabuckthorn with a moisture content of 50%, and squeeze the seabuckthorn to 60 mesh to obtain juice with a pH value of about 4.8;

[0082] Add sucrose, black-bone peptide, zinc chloride and Tween 40 to the above juice, so that the mass content of sucrose in the juice is about 7%, the mass content of black-bone peptide in the juice is about 0.8%, and the zinc chloride in the juice The mass content of Tween 40 in the juice is about 0.15%, and the mass content of Tween 40 in the juice is about 0.05%. After stirring and mixing, according to the inoculum amount of about 0.05%, enter Leuconostoc enterica enterica into the juice for the first fermentation, control The temperature of the first fermentation is about 28°C, and the stirring speed is about 110r / min. When the pH value of the fermentation broth decreases by more than 0.5, and the reducing sugar content of the fermentation broth is lower than 1.5%, the fir...

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Abstract

The invention provides a seabuckthorn fermented product and a preparation method thereof. The method comprises the following steps: 1) pressing seabuckthorn to extract the juice, and taking the juice; 2) adding culture medium components to the juice, inserting Leuconostoc enterococci to carry out the first fermentation to obtain the first fermentation liquid; 3) adding the pH to the Adding pectinase to the fruit and vegetable liquid with a value of 4.5 to 6 for enzymolysis treatment to obtain an enzymatic fruit and vegetable liquid; 4) adding culture medium components to the enzymatic fruit and vegetable liquid, adding compound lactic acid bacteria for second fermentation to obtain Second fermented liquid; 5) After adding medium components to the second fermented liquid, insert compound yeast to carry out the third fermentation to obtain the third fermented liquid; 6) Mix the first fermented liquid and the third fermented liquid After centrifugation, the centrifuged supernatant is homogenized and sterilized to obtain seabuckthorn fermented products. The fermented product has good taste and unique flavor, has good immune regulation and anti-oxidation functions, and is suitable for a wide range of people.

Description

technical field [0001] The invention relates to a fermented product, in particular to a seabuckthorn fermented product and a preparation method thereof. Background technique [0002] Seabuckthorn is a deciduous shrub, also known as vinegar willow, sour thorn, etc. It is mainly distributed in North China, Northwest China, Southwest my country and other places. Seabuckthorn fruit is rich in nutrients and biologically active substances, and has a high content of vitamin C. It is known as the king of vitamin C. Seabuckthorn fruit can be used as medicine, which can lower cholesterol, protect the cardiovascular system, improve immunity, and promote blood vitality. , Jianweixiaoshi etc. [0003] At present, there are a few related reports about processing seabuckthorn into beverages. For example, the patent with the notification number CN103263056A discloses a rock sugar juice drink containing seabuckthorn, which is prepared by squeezing the seabuckthorn juice, adding sulfur diox...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23V2002/00A23V2400/137A23V2400/143A23V2400/125A23V2400/165A23V2400/113A23V2400/175A23V2400/313A23V2400/169A23V2400/413A23V2400/427A23V2400/249A23V2200/324
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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