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A kind of preparation method of arrowroot fermented beverage

A technology of fermented beverage and cigu, which is applied to the preparation of cigu fermented beverage, beverage and its processing field, can solve the problems of seasonal and geographical restrictions, easy layered development and application, etc., so as to reduce processing cost, shorten liquefaction time, and shorten production. effect of cycle

Inactive Publication Date: 2018-05-25
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reason is, on the one hand, the seasonal and geographical limitations of Sagittarius resources; on the other hand, Sagittarius is rich in starch, and it is easy to stratify during beverage preparation and storage, which limits the development and application of its products.

Method used

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  • A kind of preparation method of arrowroot fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select 50 kg of Arthia sativa with fresh bulbs and no pests and diseases, and wash it 3 times under running water. Immediately put it into 100L of water containing 0.1‰Vit.C, beat for 20 minutes, and filter through a 200-mesh stainless steel mesh sieve. Pump the filtrate into the liquefaction tank, heat to 70°C while stirring, then add 5 mL of mesophilic a-amylase and 10 mL of high-temperature resistant a-amylase. Heat Arrowhead Arrowhead at a rate of 10°C every 5 minutes, so that the temperature rises from 70°C to 100°C. During this process, ultrasonic-assisted enzymolysis is used. The ultrasonic power is 1000w, the frequency is 20kHz, and the ultrasonic time is 8min. When the temperature rises to 100°C After 5 minutes of heat preservation, a total time-consuming of 20 minutes. Instantly heat the feed solution to inactivate the enzyme for 3 seconds, then cool it down to 40°C. Pump the liquefied Sagittarius liquid into a sterile fermenter, and inoculate the domesticat...

Embodiment 2

[0026] Select 50 kg of Arthia sativa with fresh bulbs and no pests and diseases, and wash it 3 times under running water. According to Example 1, add 200L of water containing 0.3‰Vit.C for beating for 20min, and add 15mL of medium-temperature a-amylase and 20mL of high-temperature-resistant a-amylase into the slurry. Ultrasonic assisted enzymatic hydrolysis for 5 min. The domesticated Lactobacillus plantarum was inoculated according to 5% of the weight of Arthroatia sagitta liquefaction after liquefaction, and fermented at a constant temperature at 38°C. Initially, low-frequency ultrasound with a power of 1000w and a frequency of 20kHz was used to assist the fermentation for 1 hour, and then the ultrasound was stopped to continue fermentation for 20 hours. When the pH When it was 4.0, the fermentation was finished, filtered, and the arrowroot juice fermented liquid was obtained. Add white granulated sugar according to 10% of the weight percentage of the fermentation filtrate,...

example 3

[0027] Example 3 Sagittarius fermented beverage improves host intestinal flora balance

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Abstract

The invention discloses a method for preparing a fermented arrowroot beverage. The beverage processing process includes raw material pretreatment, beating, filtration, enzymolysis, enzyme inactivation, blending, homogenization, degassing, filling and sealing, and the like. The invention uses low-frequency ultrasound to assist enzymatic hydrolysis and liquefaction, reducing the amount of enzymes and shortening the liquefaction time; the fermentation process is supplemented by low-frequency ultrasound, which is conducive to the rapid reproduction of plantaractobacillus and greatly shortens the production cycle of Arthropoda fermented beverage; the production process of the present invention Simple and easy to industrialize.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and relates to a beverage and a processing method thereof, in particular to a method for preparing a sagittarius fermented beverage. Background technique [0002] Sagittifolia S., also known as white ground chestnut, swallowtail grass, crisp egg, etc., is a perennial aquatic herb belonging to the genus Sagittifolia of the Alismaaceae family. The county has a large planting area and good quality. It is known as the "Hometown of Chinese Arrowheads" and is a national geographical indication product. Sagittarius is fed with its bulbs, which have high nutritional value. Every 100 grams of fresh Arrowhead contains 18.5% of carbohydrates, 4.6g of protein, 1.4g of dietary fiber, 0.2g of fat, 707mg of potassium, 157mg of phosphorus, 39.1mg of sodium, 24mg of magnesium, 14mg of calcium, 2.2mg of iron, 4mg of Vit.C, Vit .E2.16mg, niacin 1.6mg, and trace amounts of zinc, seleniu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/52A23L2/38A23L2/84A23L2/02
CPCA23L2/02A23L2/382A23L2/52A23L2/84A23V2002/00A23V2250/708
Inventor 段玉清陈梦张海晖张迪罗孝平
Owner JIANGSU UNIV