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Fermented apricot beverage formula

A technology of apricot drink and formula, which is applied in the field of fermented apricot drink formula, can solve the problems of nutrient loss and bitter taste, and achieve the effects of sweet taste, food safety and nutritional content retention

Inactive Publication Date: 2015-05-13
徐安君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society and the improvement of people's economic consumption level, the beverages on the market that use apricot as raw material have a bitter taste and serious loss of nutrition, which cannot meet the needs of today's people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fermented apricot drink formula is characterized in that the manufacturing process of the fermented apricot drink is:

[0023] (1) picking apricot sorting: after collecting apricots, select no pests, no rot, 9 mature, and apricots with a colored surface greater than 70% as raw materials;

[0024] (2) Washing and removing the core: washing the sorted apricot with a mass fraction of 0.01% potassium permanganate and then washing with clear water to remove dirt and most of the microorganisms, and then remove the apricot core;

[0025] (3) Color protection and crushing: add 1% sodium erythorbate to the apricot for color protection, and then beat and crush the apricot according to the ratio of apricot water to 1:1;

[0026] (4) deployment: according to the level of orthogonal test design, use citric acid and sucrose to adjust the pH and sugar content of apricot juice;

[0027] (5) Sterilization and fermentation: keep the apricot juice in an autoclave at 90°C for 10 minutes...

Embodiment 2

[0033] Carry out embodiment 1 repeatedly by the same steps as described, difference is: step (5) sterilizing fermentation: apricot juice is incubated 11min in the autoclave of 90 ℃, then add 3% yeast and ferment; step ( 6) Clarification and filtration: add pectinase to the apricot juice to clarify the fermentation broth, the pH is 4, the combined mold mass fraction is 0.01‰, the time is 45min, and the temperature is 45°C.

Embodiment 3

[0035] Carry out embodiment 1 repeatedly by the same steps as described, difference is: step (5) sterilizing fermentation: apricot juice is incubated 12min in the autoclave of 90 ℃, then add 3% yeast and ferment; step ( 6) Clarification and filtration: add pectinase to the apricot juice to clarify the fermentation broth, the pH is 5, the combined mold mass fraction is 0.01‰, the time is 50min, and the temperature is 45°C.

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PUM

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Abstract

The invention discloses a fermented apricot beverage formula, and relates to the field of fermented beverage formulas. The fermented apricot beverage is prepared through the specific steps of (1) picking apricots, and sorting; (2) washing, and denucleating; (3) color-protecting and crushing; (4) deploying; (5) sterilizing and fermenting; (6) clarifying and filtrating; (7) secondary deploying; (8) canning; and (9) secondary sterilizing. A fermented beverage produced according to the formula is rich in nutrient, and moderate in acidity, and has a sweet taste.

Description

technical field [0001] The invention relates to the field of fermented drink formulas, more specifically, the invention relates to a fermented apricot drink formula. Background technique [0002] Fermented beverages refer to products prepared by fermenting fermented raw materials with yeast, lactic acid bacteria or strains allowed by the country. Generally divided into yeast drinks and lactic acid bacteria drinks. Commonly used fermentation raw materials are honey, fruit, milk powder, plants and so on. [0003] Along with the development of society, the improvement of people's economic consumption level, but the beverages with apricot as raw material on the market have bitter taste and serious loss of nutrition, which cannot meet the needs of people today. Contents of the invention [0004] The problem to be solved by the present invention is to provide a fermented apricot drink formula without bitterness and rich in nutrition. [0005] In order to achieve the above obj...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/015A23L2/42A23L1/29A23L5/20A23L33/00
CPCA23L2/382A23L2/46A23L2/84A23V2002/00A23V2200/10A23V2200/048A23V2200/30A23V2250/15
Inventor 徐安君
Owner 徐安君
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