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

Inactive Publication Date: 2015-12-30
廖广有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there is no beverage fermented with sweet corn in the current patent, and the above patent procedures are complicated, which will inevitably lead to increased application costs, so its promotion and use are restricted by economic aspects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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.

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PUM

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Abstract

The invention relates to a technology for preparing sweet corn lactic acid bacteria beverage by fermenting sweet corn with lactic acid bacteria, and belongs to the technical field of agricultural product processing. The technology comprises the following steps: pulping and sterilizing sweet corns serving as a raw material, inoculating a lactic acid bacteria leavening agent, performing fermentation under an anaerobic condition and a certain temperature condition, centrifuging fermentation liquor after fermentation to obtain centrifuged fermentation liquor and fermentation residues, blending the fermentation liquor, and preparing the sweet corn lactic acid bacteria beverage with the activity of the lactic acid bacteria. The sweet corn lactic acid bacteria beverage retains the fixed nutritional components of the sweet corns, and the lactic acid bacteria fermented sweet corns are endowed with the specific nutrition and the specific flavor of the sweet corns, so that the sourness is mild, and the fragrance is pure; the sweet corn lactic acid bacteria beverage does not contain essence, pigments and a chemical preservative which are chemically synthesized, and is high-quality novel sweet corn juice pure natural beverage with a health effect; a new technology is provided for processing and utilization of the sweet corns; the type of the lactic acid bacteria fermented beverage is enriched, and implementation is facilitated.

Description

technical field [0001] The invention relates to a fermented plant beverage, in particular to a process for preparing a sweet corn lactic acid bacteria beverage by using lactic acid bacteria to ferment sweet corn, and belongs to the technical field of agricultural product processing. Background technique [0002] Sweet corn (Sweetcorn) is a species of corn, also known as vegetable corn, Poaceae, and the genus Maize. Sweet corn is one of the main vegetables in developed countries such as Europe, America, Korea and Japan. Because of its rich nutrition, sweetness, freshness, crispness and tenderness, it is favored by consumers from all walks of life. Super sweet corn is widely planted due to its high sugar content and long harvesting period. China is the origin center of waxy corn in the world and has a long history of cultivation. Waxy corn is rich in nutrition and has high edible value, and is widely used as a nutritious food in the world today. [0003] Research by the Ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29
CPCA23L2/382A23V2002/00A23V2400/113A23V2400/169A23V2200/30A23V2200/324A23V2200/328A23V2200/326A23V2200/3262
Inventor 廖广有
Owner 廖广有
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