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Multi-strain mixed fermentation kiwi flavor beverage and production method thereof

A production method and mixed fermentation technology, applied in the direction of Lactobacillus, food preparation, food ingredients, etc., can solve the problems of single function, single taste, unsatisfactory, etc.

Inactive Publication Date: 2015-12-16
徐清萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these drinks either have a single taste or a single function, which cannot meet the requirements of the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A method for producing a multi-strain mixed fermented kiwi flavor drink, comprising the steps of:

[0022] After washing, peeling and beating the kiwi fruit, add 0.8-1.2ml / kg of pectinase based on the mass of the slurry, and enzymolyze it in a water bath at 38-42°C for 1.5h-2.5h, and obtain after inactivation kiwi juice;

[0023] Saccharomyces cerevisiae KS-1, Acetobacter pasteurianus AP-1 and Lactobacillus plantarum with an inoculation amount of 2-12% are added to the kiwi fruit juice after enzymolysis according to the inoculation ratio of 1.8-2.2: 1: 1.8-2.2, and then Ferment at 20-37°C for 96-144h;

[0024] Wash, dry, crush and sterilize 2-5g chrysanthemum and 3-7g wolfberry, add them to the inoculated kiwi fruit juice, ferment for 18h-30h, heat to 60-85°C for 15-25min;

[0025] Then the above-mentioned kiwi fruit juice is filtered, and the supernatant liquid is separated, then sterilized and packaged to obtain the finished product.

[0026] After bathing kiwi jui...

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PUM

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Abstract

The invention relates to the field of beverages, in particular to a multi-strain mixed fermentation kiwi flavor beverage and a production method thereof. The production method comprises the following steps: cleaning kiwis, carrying out peeling and pulping, adding 0.8 to 1.2 ml / kg of pectinase according to the mass of the pulp liquid, carrying out enzymolysis at water bath being 38 to 42 DEG C for 1.5 to 2.5 hours, and carrying out inactivation to obtain kiwi juice subjected to enzymolysis; adding saccharomyces cerevisiae KS-1, acetobacter pasteurianus AP-1 and lactobacillus plantarum by 2 to 12% of inoculation amount according to the proportion of (1.8-2.2):1:(1.8-2.2) into the kiwi juice, and carrying out fermentation at 20 to 37 DEG C for 96 to 144 hours; cleaning 2 to 5 g of chrysanthemum and 3 to 7 g of Chinese wolfberry, drying the cleaned materials, smashing the dried materials into powder, sterilizing the powder, adding the sterilized powder into the kiwi juice subjected to inoculation, carrying out fermentation for 18 to 30 hours, heating to 60 to 85 DEG C, and maintaining the temperature for 15 to 25 min; filtering the heated kiwi juice, separating a clear liquid, and carrying out sterilizing and packaging obtain a flavor beverage which is novel in flavor and variety, and is rich in flavone, Vc and procyanidine which are required by a human body.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a multi-strain mixed fermented kiwi flavor drink and a production method thereof. Background technique [0002] In recent years, along with the diversification of consumers' preferences for beverages, many beverages with unique flavors have appeared on the market. However, these drinks either have a single taste or a single function, which cannot meet the requirements of the public. Contents of the invention [0003] The invention provides a multi-strain mixed fermented kiwi flavor drink and a production method thereof to solve the above technical problems. [0004] In order to achieve the above object, the technical solution of the present invention is achieved in that: [0005] A method for producing a multi-strain mixed fermented kiwi flavor drink, comprising the steps of: [0006] After washing, peeling and beating the kiwi fruit, add 0.8-1.2ml / kg of pectinase based on the mass ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/30A61K36/00
CPCA23L2/02A23L2/84A23V2002/00A61K36/00A23V2400/169A23V2200/30A23V2250/606A23V2250/6422A23V2250/762
Inventor 徐清萍金子航
Owner 徐清萍
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