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Rubus delavayi lactic acid fermentation beverage and preparation method thereof

A technology of Rubus trifoliate and lactic acid beverage, applied in the field of fermented lactic acid beverage and its preparation, to achieve the effects of promoting gastrointestinal peristalsis, improving flavor, and soft sour taste

Inactive Publication Date: 2016-02-03
KUNMING MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of Rubus trifoliata is mainly in the field of medicine, and it is used in the development of drugs for treating diseases such as tonsillitis, cold, acute conjunctivitis, dysentery, sores and rheumatoid arthritis, and it is used in related products in the field of health food. Information has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Add 20 kg of clear water to rinse 10 kg of Rubus trifoliate plant raw material with a water content lower than 10% after drying, and then filter and remove the rinse solution. Add 500kg of drinking water to the Rubus trifoliate raw material after washing, heat to a slightly boiling state and keep for 30 minutes, cool and filter to obtain a Rubus trifoliate extract. The same operation was performed for the second extraction, and the two extracts were mixed to obtain 900 kg of Rubus trifoliate extract; 135 kg of milk powder and 45 kg of sucrose were added to the extract, and sterilized at 130°C for 5 seconds; Insert 54kg by Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus acidophilus according to 2:1:2 composite bacterial classification by extracting solution weight percentage, ferment 12h in the constant temperature incubator of 42 ℃, filter to obtain three leaves Rubus fermented liquid; add fructose 30kg, xylitol 40kg, citric acid 0.5kg, β-cyclodextri...

Embodiment 2

[0024] 10 kg of dried Rubus trifoliate plant material with a water content lower than 10% was added to 30 kg of clear water to rinse once, and then filtered to remove the rinse solution. Add 700kg of drinking water to the Rubus trifoliate raw material after washing, heat to a slight boiling state and keep for 20 minutes, cool and filter to obtain the Rubus trifoliate extract. The same operation was carried out for the second extraction, and the two extracts were mixed to obtain 1300 kg of Rubus trifoliate extract; 130 kg of milk powder and 130 kg of sucrose were added to the extract, and sterilized at 135°C for 5 seconds; Insert 78kg by Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus acidophilus according to 2:1:2 composite bacterial classification according to extract weight percentage, ferment 20h in the constant temperature incubator of 40 ℃, filter to obtain three leaves Rubus fermented broth: add 50kg of fructose, 50kg of xylitol, 0.6kg of citric acid,...

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PUM

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Abstract

The invention belongs to the technical field of food processing and provides a rubus delavayi lactic acid fermentation beverage. The rubus delavayi lactic acid fermentation beverage is prepared through the following steps of: preparing a rubus delavayi leaching solution by using rubus delavayi as a raw material; adding milk powder and cane sugar to the leaching solution, performing sterilization, inoculating the sterilized solution with compounded microbial strains consisting of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus, and performing fermentation so as to obtain a fermentation solution; adding levulose, xylitol, citric acid, beta-cyclodextrin, xanthan gum, sodium carboxymethyl cellulose and sodium alginate to the fermentation solution, and mixing the fermentation solution, the levulose, the xylitol, the citric acid, the beta-cyclodextrin, the xanthan gum, the carboxymethylcellulose sodium and the sodium alginate so as to obtain a mixture; and performing homogenization, degassing, sterilization, cooling and sterile filling. The weight ratio of the components is as follows: 100 of dried rubus delavayi plant materials, 500-800 of the compounded microbial strains, 1000-1500 of the milk powder, 400-1500 of the cane sugar, 200-500 of the levulose, 200-500 of the xylitol, 4-9 of the citric acid, 2-6 of the beta-cyclodextrin, 4-10 of the xanthan gum, 8-20 of the sodium carboxymethyl cellulose and 1-10 of the sodium alginate. The compounded microbial strains are the microbial strains compounded from the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus acidophilus in the weight ratio of the lactobacillus bulgaricus to the streptococcus thermophilus to the lactobacillus acidophilus being 2:1:2.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fermented lactic acid beverage and a preparation method thereof. Background technique [0002] my country has a vast territory and abundant plant resources. Many plants are used both as medicine and food, and play an important role in disease prevention, treatment and rehabilitation in traditional Chinese medicine. Beverages made from plants or plant extracts (except fruits, vegetables, tea, and coffee) through processing or fermentation are called plant drinks. Due to its natural, nutritious and health-care features, plant beverages are becoming more and more popular in the beverage market, becoming the third-generation beverage after carbonated beverages and fruit and vegetable beverages. However, currently on the market, there are not many plant beverages that are accepted and recognized by most consumers for their taste and health benefits. The development of high-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L2/38A23L2/84A23L33/00
Inventor 殷建忠吴志霜吴少雄王琦潘红梅张雪辉徐芳王松梅冯月梅高林瑞邵庆省
Owner KUNMING MEDICAL UNIVERSITY
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