Preparation method of low-alcohol black wolfberry-back bean-black fungus drink

A low-alcohol, black wolfberry technology, applied in the field of preparation of low-alcohol functional beverage products, to achieve high health effects, mellow and suitable taste, and low cost

Inactive Publication Date: 2015-05-20
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In recent years, black food has become popular among people, and many people have taken to the streets to promote the idea of ​​black health; the market for low-alcohol beverages with an alcohol content of 3% has begun to recover, and low-alcohol beverages are gen...

Method used

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  • Preparation method of low-alcohol black wolfberry-back bean-black fungus drink
  • Preparation method of low-alcohol black wolfberry-back bean-black fungus drink

Examples

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Effect test

Embodiment 1

[0025] A preparation method of a low-alcohol black wolfberry black bean and black fungus beverage, comprising a beating treatment process, an enzymatic hydrolysis process, a fermentation process, a clarification process of fermented juice and an alcohol blending process, wherein,

[0026] The beating process is to remove impurities from black wolfberry, black beans and black fungus: after removing impurities, black beans are soaked at room temperature for 12 hours, the black fungus is soaked at room temperature for 1 hour and then the roots are removed, and the water is changed to continue soaking for 2 hours. Mixing the soaked black beans, black fungus and black wolfberry according to the dry weight ratio of 0.2:1:4, and then adding 50 times the weight of the mixture for beating treatment to obtain a beating solution;

[0027] The enzymatic hydrolysis temperature of the enzymatic hydrolysis process is 45° C., the amount of enzyme added is 0.3%, and the enzymatic hydrolysis tim...

Embodiment 2

[0033] Different from embodiment one is three steps of fermentation process, alcohol preparation process and sterilization treatment:

[0034] The fermentation temperature of the fermentation process is 20° C., the addition amount of high-activity dry yeast for brewing is 0.3%, the fermentation time is 5 days, and the enzymatic hydrolyzate is fermented to obtain a fermented liquid;

[0035] The alcohol preparation process is to add 7% by mass of sucrose, 0.012% by mass of CMC-Na, 0.005% by mass of xanthan gum and 300% by mass of the above-mentioned slurries in the clear liquid, and stir. evenly.

[0036] Sterilization treatment: The sterilization temperature is 50℃, the sterilization pressure is 900Mpa, and the sterilization is performed for 18 minutes.

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PUM

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Abstract

The invention discloses a preparation method of a low-alcohol black wolfberry-back bean-black fungus drink. The preparation method comprises a beating treatment process, an enzymolysis process, a fermentation process, a fermented juice clarifying process and an alcohol blending process. The low-alcohol black wolfberry-back bean-black fungus drink prepared by the method disclosed by the invention has unique flavor of black wolfberry, black bean and black fungus as well as relatively high nutritional value and healthcare function and good appearance and taste; and by combining the upsurge of black healthcare with the upsurge of low-alcohol drink, the low-alcohol black wolfberry-back bean-black fungus drink has remarkably high market economic values.

Description

Technical field: [0001] The invention relates to a preparation method of a low-alcohol content functional beverage product, in particular to a preparation method of a low-alcohol content functional beverage composed of black wolfberry, black beans and black fungus. Background technique: [0002] Black wolfberry, belonging to the Solanaceae family, is a perennial shrub of the genus Lycium barbarum with hard branches and thorn-like tops. Wild black wolfberry is sweet and flat, rich in protein, minerals, trace elements, alkaloids, VC, B 1 , B 2 , calcium, magnesium, copper, zinc, manganese, iron, lead, nickel, cadmium, cobalt, chromium, potassium, sodium and other nutrients. The fresh black wolfberry fruit has an oil content of 5.54%, a total sugar content of 6.9%, and a total acid content of 0.73%. Black wolfberry contains 3690mg / 100g of OPC (proanthocyanidin), which is the most effective natural free radical scavenger. Its efficacy is 20 times that of vitamin C and 50 time...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/025
Inventor 赵桂芹
Owner ZHEJIANG XIAOERHEI FOOD
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