Technology for preparing sweet corn lactic acid bacteria beverage by fermenting sweet corn with lactic acid bacteria
A technology of lactic acid bacteria fermentation and lactic acid bacteria beverage, which is applied in the field of agricultural product processing, can solve the problems of increased application costs, complicated procedures, and economic constraints, and achieve the effects of low cost, simple process, and improved immunity
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0019] A process for preparing sweet corn lactic acid bacteria beverage and its products by using lactic acid bacteria to ferment sweet corn, comprising the following steps: (1) Pretreatment of raw materials: adding 1000mL of distilled water to beat sweet corn (1000g); Sterilize for 20 minutes, cool for later use. (2) Fermentation: Inoculate 50g of Lactobacillus starter, of which 25g of Lactobacillus plantarum and Lactobacillus acidophilus are respectively, and ferment for 25 hours at a temperature of 35°C and a pH of 7. After fermentation, the supernatant was collected by centrifugation. (3) Blending: Add 20g of glucose and 30g of honey to the above supernatant to adjust its taste. (4) Filling: Filling the fermented sweet corn beverage with adjusted taste.
Embodiment 2
[0021] A process for preparing sweet corn lactic acid bacteria beverage by using lactic acid bacteria to ferment sweet corn and its products, comprising the following steps: (1) Pretreatment of raw materials: adding 1300mL of distilled water to beat sweet corn (1000g); Sterilize for 20 minutes, cool for later use. (2) Fermentation: Inoculate a certain amount of 80g of Lactobacillus starter, of which 40g of Lactobacillus plantarum and Lactobacillus acidophilus are respectively, and ferment for 30 hours at a temperature of 33°C and a pH of 6.8. After fermentation, the supernatant was collected by centrifugation. (3) Blending: Add 30g of glucose and 40g of honey to the above supernatant to adjust its taste. (4) Filling: Filling the fermented sweet corn beverage with adjusted taste.
Embodiment 3
[0023] A process for preparing sweet corn lactic acid bacteria beverage and its products by using lactic acid bacteria to ferment sweet corn, comprising the following steps: (1) Pretreatment of raw materials: adding 1500mL of distilled water to beat sweet corn (1000g); Sterilize for 20 minutes, cool for later use. (2) Fermentation: Inoculate a certain amount of 80g of Lactobacillus starter, of which 50g of Lactobacillus plantarum and Lactobacillus acidophilus are respectively, and ferment for 30 hours at a temperature of 35°C and a pH of 8. After fermentation, the supernatant was collected by centrifugation. (3) Blending: Add 20g of glucose and 25g of honey to the above supernatant to adjust its taste. (4) Filling: Filling the fermented sweet corn beverage with adjusted taste.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com