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A kind of blueberry purple potato black rice compound lactic acid beverage and preparation method thereof

A technology of compound lactic acid and purple potato, applied in the direction of bacteria, Lactobacillus, Streptococcus/Lactococcus, etc. used in food preparation, can solve the problem of less lactic acid beverages, and achieve the improvement of anthocyanin content, nutritional value and taste. better results

Inactive Publication Date: 2017-05-24
SHAANXI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, there are many reports on making beverages from blueberries, purple sweet potatoes, and black rice, but there are few lactic acid beverages made from blueberries, purple sweet potatoes, and black rice. There are no reports on at least two compound beverages and lactic acid beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Mix and beat 30g blueberries and 90g water to obtain blueberry pulp.

[0021] 2. Crush 100g of purple sweet potato and 200g of black rice to 80 mesh, mix them, add 1000mL of water, cook and mature (115°C, 20min), and then add 15g of compound enzyme (based on the mass ratio of medium-temperature amylase, cellulase, and pectinase) 3:2:2 mixture), saccharification treatment at 80°C for 100 minutes to obtain a purple sweet potato and black rice saccharification solution with a sugar content of 20.

[0022] 3. Mix 100mL of blueberry pulp and 400mL of purple sweet potato and black rice saccharification solution evenly to obtain a fermentation stock solution; adjust the pH value of the fermentation stock solution to 7.0 with malic acid, and insert activated compound lactic acid bacteria (produced by Lactobacillus bulgaricus) with 6% of the volume of the fermentation stock solution , Lactobacillus acidophilus, and Streptococcus thermophilus in a volume ratio of 2:1:1, at 28 ...

Embodiment 2

[0029] 1. Mix and beat 30g blueberries and 150g water to obtain blueberry pulp.

[0030]2. Crush 100g of purple sweet potato and 200g of black rice to 80 mesh and mix, add 1500mL of water, cook and mature (115°C, 20min) and then add 15g of compound enzyme (based on the mass ratio of medium-temperature amylase, cellulase, and pectinase) 3:2:2 mixture), saccharification treatment at 70°C for 120 minutes to obtain a purple sweet potato and black rice saccharification solution with a sugar content of 18.

[0031] 3. Mix 100mL of blueberry pulp and 400mL of purple sweet potato and black rice saccharification solution evenly to obtain a fermentation stock solution; adjust the pH value of the fermentation stock solution to 6.5 with malic acid, and insert activated compound lactic acid bacteria (made by Lactobacillus bulgaricus) with 5% of the volume of the fermentation stock solution , Lactobacillus acidophilus, and Streptococcus thermophilus in a volume ratio of 2:1:1, at 28 ° C, th...

Embodiment 3

[0034] 1. Mix and beat 30g blueberries and 120g water to obtain blueberry pulp.

[0035] 2. Crush 100g of purple sweet potato and 150g of black rice to 80 mesh, mix them, add 1000mL of water, cook and mature (115°C, 20min), and then add 5g of compound enzyme (based on the mass ratio of medium-temperature amylase, cellulase, and pectinase) 3:2:2 mixture), saccharification treatment at 80°C for 120 minutes to obtain a purple sweet potato and black rice saccharification solution with a sugar content of 19.

[0036] 3. Mix 100mL of blueberry pulp and 300mL of purple sweet potato and black rice saccharification solution evenly to obtain a fermentation stock solution; adjust the pH value of the fermentation stock solution to 6.0 with malic acid, and insert activated compound lactic acid bacteria (produced by Lactobacillus bulgaricus ) with 6% of the volume of the fermentation stock solution , Lactobacillus acidophilus, and Streptococcus thermophilus in a volume ratio of 2:1:1, at 28...

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PUM

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Abstract

The invention discloses a blueberry, purple potato and black rice compound lactic acid drink and a preparation method thereof. The drink uses blueberry, purple sweet potato and black rice as raw materials, saccharifies the purple sweet potato and black rice, mixes them with blueberry pulp, and uses Bulgarian milk Bacillus, Streptococcus thermophilus, and Lactobacillus acidophilus are used for lactic acid fermentation. After clarification and ultrafiltration, white sugar, honey, citric acid, and malic acid are added to obtain the blueberry purple potato black rice compound lactic acid drink. In the present invention, by compounding blueberry with purple potato and black rice, the organic acid in blueberry is used to make up for the unstable problem of extracting anthocyanin from purple potato and black rice, and the lactic acid produced by fermentation further improves the anthocyanin. Play the role of stability and maintenance, the lactic acid output in the obtained compound lactic acid beverage is more than 7.0g / L, the anthocyanin content is more than 60mg / L, the drink is sweet and sour, has the unique aroma of lactic acid bacteria fermentation and the aroma of blueberry, refreshing and smooth , is a healthy and nutritious new compound fermented lactic acid drink.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a blueberry, purple potato and black rice compound lactic acid beverage and a preparation method thereof. Background technique [0002] The blueberry fruit is a small blue-purple berry, sweet and sour, with a unique flavor. It can be eaten fresh or processed. Blueberry fruit is rich in nutrients. It is a nutritious and healthy fruit with high amino acid, high zinc, high calcium, high iron, high copper and high vitamin. It has unique effects such as anti-cancer, softening blood vessels, enhancing human body immunity, and improving eyesight. In the United States and Japan, blueberries are listed as the first anti-cancer food. Because of its special health benefits, blueberries and their products are popular all over the world, and the supply is in short supply. Blueberry fruit is rich in nutrients and is one of the five healthy fruits recommended by the W...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/00
CPCA23L2/02A23L2/84A23V2002/00A23V2400/123A23V2400/113A23V2400/249A23V2200/30A23V2250/032A23V2250/044A23V2250/628
Inventor 耿敬章江海党娅徐皓
Owner SHAANXI UNIV OF TECH
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