Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation

A technology of lactic acid bacteria fermentation and functional beverages, applied in the direction of bacteria, lactobacillus, food preparation, etc. used in food preparation, can solve the problem of lactic acid bacteria fermented beverages, etc., to increase social and economic benefits, enhance body immunity, inhibit a variety of effect of tumor

Inactive Publication Date: 2015-05-20
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, there is no relevant report on the market that kudzu root is used to make lactic acid bacteria fermented beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1, the preparation of kudzu root juice specifically includes the following processes

[0028] Process 1.1, screening of raw materials: select fresh kudzu root with a tuber diameter of 6-12 cm and no pests and diseases;

[0029] Process 1.2 Cleaning: fresh kudzu root is placed for 3 days after cleaning, that is, it is allowed to ripen for a period of time;

[0030] Process 1.3 Slicing: Cut the product in process 1.2 into thin slices with a thickness of about 0.3 cm, and place them in an oven at 80°C for 36 h to obtain kudzu root slices. The moisture content of kudzu root slices is 4%.

[0031] Process 1.4 pulverization: pulverize the kudzu root slices and pass through a 60-mesh sieve to obtain kudzu root dry powder;

[0032] Process 1.5 Cooking: Add 200 g of kudzu root dry powder to 1200 g of water, mix evenly, cook and saccharify for 1 hour, adjust the pH to 4.0, and sterilize at 121°C for 20 minutes to obtain the kudzu root fermentation preparation liquid;

[0...

Embodiment 2

[0038] Step 1, the preparation of kudzu root juice specifically includes the following processes

[0039] Process 1.1, screening of raw materials: select fresh kudzu root with a tuber diameter of 6-12 cm and no pests and diseases;

[0040] Process 1.2 Cleaning: Fresh kudzu root is left for 5 days after cleaning, and then let it ripen for a period of time;

[0041] Process 1.3 Slicing: The product in the process 1.2 was cut into thin slices with a thickness of about 0.5 cm, and placed in an oven at 100°C for 48 h to obtain kudzu root slices. The moisture content of kudzu root slices is 8%,

[0042] Process 1.4 pulverization: pulverize the kudzu root slices and pass through a 100-mesh sieve to obtain kudzu root dry powder;

[0043] Process 1.5 Cooking: add 100 g of kudzu root dry powder to 1000 g of water, mix evenly, cook and saccharify for 3 h, adjust the pH to 4.5, and sterilize at 121°C for 20 min to obtain kudzu root fermentation preparation liquid;

[0044] Step 2, lact...

Embodiment 3

[0049] Step 1, the preparation of kudzu root juice specifically includes the following processes

[0050] Process 1.1, screening of raw materials: select tuber diameter 6-12cm, fresh kudzu root free from diseases and insect pests;

[0051] Process 1.2 Cleaning: fresh Pueraria lobata is left for 4 days after cleaning, that is, let it be post-cooked for a period of time;

[0052] Process 1.3 Slicing: the product in the process 1.2 was cut into thin slices with a thickness of about 0.4 cm, and placed in a 95°C oven for 46 hours to obtain kudzu root slices. The moisture content of kudzu root slices is 6%,

[0053] Process 1.4 pulverization: pulverize the kudzu root slices and pass through an 80-mesh sieve to obtain the kudzu root dry powder;

[0054] Process 1.5 Cooking: Add 100g of kudzu root dry powder to 800g of water and mix evenly, cook and saccharify for 2 hours, adjust the pH to 4.5, and sterilize at 121°C for 20 minutes to obtain the kudzu root fermentation preparation liq...

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PUM

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Abstract

The invention discloses a method for preparing a functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation. The method comprises the following steps of: 1), preparing radix puerariae juice: washing fresh radix puerariae clean, slicing, drying, crushing, stewing and sterilizing to obtain radix puerariae fermented preparation solution; 2), carrying out lactic acid bacteria fermentation: introducing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum into the radix puerariae fermented preparation solution and fermenting; 3), filtering; 4), blending; and 5), homogenizing and sterilizing to obtain the radix puerariae- lactic acid bacteria fermented functional drink. The functional drink prepared by the invention is sour, sweet, delicious, unique in flavor and high in content of isoflavone, and has the physiological functions of dispelling the effects of alcohol, resisting aging, reducing myocardial oxygen consumption, preventing and treating vascular sclerosis and the like; and the preparation method is simple and feasible to operate, and has important significances for increasing the deep processing level of radix puerariae, prolonging an industry chain and increasing the economic benefit and social benefit of radix puerariae industries.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and in particular relates to a preparation method of kudzu root beverage. Background technique [0002] Pueraria lobata root is a plant with the same source of medicine and food. It has the functions of relieving muscle and reducing fever, promoting body fluid, relieving restlessness and quenching thirst. It is known as "Jiangnan ginseng". Our country is rich in kudzu root resources, but its comprehensive utilization rate is low. At present, the domestic utilization of kudzu root is still for the purpose of obtaining kudzu root starch, and the nutritional components in kudzu root are lost, resulting in a waste of resources. Rational development and utilization of the precious Pueraria lobata resources is an urgent local issue that needs to be paid attention to and solved. [0003] The extraction and transformation of active ingredients of natural products by microbial fermentation has the ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/382A23L2/52A23L2/72A23V2002/00A23V2400/123A23V2400/169A23V2400/249A23V2200/30A23V2200/308A23V2200/314A23V2200/32A23V2200/324
Inventor 王振斌刘加友陈兵兵刘凤叶王玺
Owner JIANGSU UNIV
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