Composite fermentation beverage and preparation method of composite fermentation beverage

A compound fermentation and beverage technology, applied in the direction of bacteria used in food preparation, food ingredients containing natural extracts, food ultrasonic treatment, etc., to achieve the effect of improving stability, rich nutrition, and simple method

Inactive Publication Date: 2016-01-20
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the analysis of the specific content of the above data, it can be seen that many raw materials can be prepared into compound fermented beverages, but ginkgo, soybean polypeptide, burdock, apple, black maca, grape skin and Paecilomyces baculata mycelium are prepared into compound fermented beverages Not yet reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw materials and their mass parts: 300g of ginkgo fruit extract, 200g of soybean polypeptide liquid, 150g of burdock extract, 500g of apple juice, 120g of black maca extract, 100g of grape skin extract, 70g of Paecilomyces mycelium extract , mixed bacteria suspension 30g, white granulated sugar 40g, chitosan 1g, pectin 0.5g and xanthan gum 1.0g; Described ginkgo fruit extract is to wash ginkgo with shell at first, remove floating fruit and moldy fruit, and dry ; secondly, remove the shell, remove the green embryo after selecting the nuts; then add 3 times the quality of distilled water, stir at 70°C for 60 minutes, and filter through a 400-mesh filter to obtain the ginkgo extract; the soybean polypeptide liquid is (1) Add 10g of purified water to 1g of soybean protein isolate raw material, adjust the pH value of the feed solution to 8.0 with sodium hydroxide, and then add 0.006g of alkaline protease for the first enzymolysis. During this process, the temperature is main...

Embodiment 2

[0023] Raw materials and their mass parts: ginkgo fruit extract 250g, soybean polypeptide liquid 100g, burdock extract 200g, apple juice 700g, black maca extract 100g, grape skin extract 80g, bat moth Paecilomyces mycelium extract 60g , mixed bacteria suspension 40g, white granulated sugar 80g, chitosan 2g, pectin 0.8g and xanthan gum 0.5g; Described ginkgo fruit extract is to wash ginkgo with shell at first, remove floating fruit and moldy fruit, and dry ; secondly, remove the shell, remove the green embryo after selecting the nuts; then add 2 times the quality of distilled water, stir at 60°C for 50 minutes, and filter through a 400-mesh filter to obtain the ginkgo extract; the soybean polypeptide liquid is (1) Add 15g of purified water to 1g of soybean protein isolate raw material, adjust the pH value of the feed solution to 9.0 with sodium hydroxide, then add 0.012g of alkaline protease for the first enzymolysis, and maintain the temperature at 45°C for 100 minutes during t...

Embodiment 3

[0026] Raw materials and their mass parts: 350g ginkgo extract, 150g soybean polypeptide liquid, 100g burdock extract, 600g apple juice, 110g black maca extract, 90g grape skin extract, 80g Paecilomyces mycelia extract , mixed bacteria suspension 50g, white granulated sugar 60g, chitosan 1.5g, pectin 1.0g and xanthan gum 0.5g; Described ginkgo fruit extract is to wash ginkgo with shell at first, remove floating fruit and moldy fruit, and dry Drying; followed by shelling, removing the green embryo after selecting the nuts; then adding 4 times the quality of distilled water, stirring at 50°C for 40 minutes, and filtering through a 400-mesh filter to obtain ginkgo extract; the soybean polypeptide liquid is (1) Add 1g of soybean protein isolate raw material to 13g of purified water, adjust the pH value of the feed solution to 8.4 with sodium hydroxide, and then add 0.008g of alkaline protease for the first enzymolysis. During this process, the temperature is maintained at 50°C and ...

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PUM

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Abstract

The invention discloses a composite fermentation beverage and a preparation method of the composite fermentation beverage. The composite fermentation beverage is prepared from the following ingredients in parts by mass: 250 to 350 parts of ginkgo extracting solution, 100 to 200 parts of soybean peptides extracting solution, 100 to 200 parts of burdock extracting solution, 500 to 700 parts of apple juice, 100 to 120 parts of black maca extracts, 80 to 100 parts of grape skin extracting solution, 60 to 80 parts of paecilomyces hepialid mycelium extracting solution, 30 to 50 parts of mixed bacterium suspension, 40 to 80 parts of white granulated sugar and 2 to 3 parts of stabilizing agents. A product is obtained through proportioning, fermentation, ultrasonic wave treatment, filtering, homogenizing, degassing, filling, packaging and sterilization. The obtained product is rich of substances beneficial to the human bodies, such as flavone, polysaccharide, polypeptide, oligosaccharide, procyanidine and vitamin, and integrates the health care and the nutrition. The ultrasonic waves are used for being cooperated with the chitosan, the pectin and the xanthan gum to improve the beverage stability; the method is simple; the cost is low; no toxic or side effect exists.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a composite fermented beverage and a preparation method thereof, belonging to the field of beverage processing. Background technique [0002] Ginkgo is mainly produced in Jiangsu, Shandong, Zhejiang, Jiangxi and Anhui, etc. It contains a variety of nutritional elements. In addition to starch, protein, fat, and sugar, it also contains flavonoids, polysaccharides, vitamins, and minerals. It has antibacterial properties. Antibacterial, anti-aging, liver protection, anti-oxidation, anti-fatigue and other effects. Soybean polypeptide is a mixture of low relative molecular weight formed after soybean protein hydrolysis, which has the functions of fast digestion and absorption, promoting fat metabolism, promoting mineral absorption, anti-oxidation and immune regulation. Burdock belongs to Platycodonaceae, a biennial herb of Compositae, rich in oligosaccharides, cellulose, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/382A23V2002/00A23V2400/125A23V2400/123A23V2400/175A23V2200/30A23V2250/21A23V2250/208A23V2250/511A23V2250/5086A23V2250/5072A23V2300/48
Inventor 李超王乃馨陈尚龙宋慧李勇
Owner XUZHOU UNIV OF TECH
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