An active probiotic fermented drink and a preparation method thereof

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

Inactive Publication Date: 2015-09-09
天津天绿健科技有限公司
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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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  • An active probiotic fermented drink and a preparation method thereof
  • An active probiotic fermented drink and a preparation method thereof
  • An active probiotic fermented drink and a 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 an active 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 inactivation ...

Embodiment 3

[0070] A preparation method for an active 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 and de...

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Abstract

The present invention discloses an active probiotic fermented drink and a preparation method thereof. The active probiotic fermented drink uses watermelons as raw materials, scientifically blends prebiotic factors, and does not add any essences and pigments. The preparation method mainly uses low-temperature processing technology in a whole course such as ultrasonic cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc., replaces the existing heat sterilization and blunt enzyme technology, maximumly maintains the color and luster, flavor and taste of natural watermelon juice, enhances the non-biological and biological stability of watermelon juice, reduces the introduction of chemical additives, increases the juice squeezing rate of watermelon juice and food security, and has a viable probiotic content of 7*10^11-8*10^11 cfu/ml. The active probiotic fermented drink is environmentally friendly, can be processed into probiotic solid drinks and quantitatively prepackaged drinks which have natural taste, is nutritional and health-care, is easy to drink and has a longer shelf life, opens up a new way for the deep processing and industrial development of watermelons, and can achieve better economic and social benefits.

Description

technical field [0001] The invention relates to a watermelon juice fermented beverage, in particular to an active probiotic fermented beverage 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. Waterme...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L2/84A23L2/04
CPCA23L2/04A23L2/84
Inventor 李建树
Owner 天津天绿健科技有限公司
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