Watermelon juice probiotic fermented beverage and preparation method thereof

A fermented beverage and probiotic technology, applied in the field of watermelon juice probiotic fermented beverage and preparation thereof, can solve the problem that the color, flavor and taste of watermelon juice lactic acid bacteria fermented beverage cannot be obtained, undisclosed probiotic bacteria or lactic acid bacteria strains, undisclosed solutions Watermelon juice quality problems and other issues, to achieve the effect of enhancing abiotic stability and biological stability, improving food safety, and improving the juice extraction rate

Inactive Publication Date: 2015-07-15
NINGXIA HENGRUI BIOLOGICAL FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned published patents all contain watermelon juice and have been fermented by lactic acid bacteria or probiotics, but still have not disclosed a technical solution to solve the quality problems of watermelon juice processing and fermentation pro

Method used

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  • Watermelon juice probiotic fermented beverage and preparation method thereof
  • Watermelon juice probiotic fermented beverage and preparation method thereof
  • Watermelon juice probiotic fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 raw material preparation

[0047] Preparation of Modified Dietary Fiber

[0048] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 6:3:3:2, adding water 5 times its mass, and heating at room temperature 300W, Ultrasonic extraction at 40KHz for 12 minutes, and then high-voltage pulsed electric field extraction under the conditions of electric field strength 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; use lactic acid to adjust the pH value to 5.5, add 0.2% mixed enzyme by mass of the mixture, and enzyme at 50°C Decompose for 35 minutes; the enzymatic solution is concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size is 0.2mm to obtain the modified dietary fiber;

[0049] The mixed enzyme is xylanase, cellulase, laccase, pectinase and tannase mixed uniformly in a mass ratio of 4:4:3:...

Embodiment 2

[0052] A preparation method for watermelon juice probiotic fermented beverage, comprising the steps of:

[0053] 1) Cleaning: After the inspection, the selenium melons are washed, drained, peeled, and pulped;

[0054] 2) Crushing and juicing: Put the melon pulp in a crusher and crush it. The crushing rate is over 98%, and the integrity rate of watermelon seeds is 100%. the first juice

[0055] 3) Colloid mill and degassing: Put the initial juice into the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported watermelon juice reaches 150 μm, and then treat it in a high-voltage pulse electric field at room temperature for 4 minutes, and vacuum degas the watermelon Original juice;

[0056] 4) Enzymolysis: adding cellulase and protease to watermelon raw juice to make the contents 80ppm and 100ppm respectively, enzymatically hydrolyzing at 50°C for 2 hours to obtain watermelon juice enzymatic hydrolysis;

[0057] 5) Enzyme inacti...

Embodiment 3

[0070] A preparation method for watermelon juice probiotic fermented beverage, comprising the steps of:

[0071] 1) Cleaning: Wash, drain, peel, and remove the flesh of the watermelon with strong red flesh after inspection;

[0072] 2) Crushing and juicing: Put the melon pulp in a crusher and crush it. The crushing rate is over 98%, and the integrity rate of watermelon seeds is 100%. the first juice

[0073] 3) Colloid mill, degassing: Put the initial juice into the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported watermelon juice reaches 100 μm, and then treat it in a high-voltage pulse electric field at room temperature for 3 minutes, and vacuum degas the watermelon Original juice;

[0074] 4) Enzymolysis: Add cellulase and protease to watermelon raw juice to make the contents 70ppm and 90ppm respectively, and enzymolyze at 45°C for 1.5h to obtain watermelon juice enzymatic hydrolysis;

[0075] 5) Enzyme inactivation...

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Abstract

The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu/ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.

Description

technical field [0001] The invention relates to a watermelon juice fermented drink, in particular to a watermelon juice probiotic fermented drink and a preparation method thereof. Background technique [0002] Watermelon, belonging to Cucurbitaceae, has many names such as Tiansheng Baihutang, cold melon, summer melon, and water melon. Its shape and skin color also have: oval or round, green, dark green, white or green with snake patterns and so on. Its pulp is light red, rich red, white or yellow, sweet and juicy. Watermelon is rich in nutrition and has high nutritional value: in addition to not containing fat and cholesterol, it is rich in glucose, malic acid, fructose, protein amino acids, tomato element and vitamins A, B1, B2, C and other substances. It has the effects of clearing heat and relieving heat, diuresis, and lowering blood pressure. It has certain auxiliary effects on nephritis, oliguria, high blood pressure, thirst and hyperhidrosis during summer heat. Wate...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/30A23L1/308
Inventor 詹建国周学义朱文昭刘鹏
Owner NINGXIA HENGRUI BIOLOGICAL FOOD TECH CO LTD
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