Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of flavored pumpkin probiotic beverage

A probiotic drink, pumpkin technology, applied in the direction of bacteria, lactobacillus, food science, etc. used in food preparation, to achieve the effect of rich and mellow aroma and better flavor

Inactive Publication Date: 2016-02-24
CHINA AGRI UNIV
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the research on the use of lactic acid bacteria and yeast to ferment pumpkin juice. This method is relatively simple and suitable for industrial production.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) prepare lactic acid bacteria seed liquid and saccharomyces SY seed liquid;

[0025] Lactic acid bacteria seed solution: The lactic acid bacteria seed culture medium is prepared by adding 30wt% of pumpkin pulp, 10wt% of soybean milk, 1wt% of glucose, 0.4wt% of calcium carbonate and 58.6wt% of water. Lactobacillus lisosus was inoculated into the above medium at a ratio of 1:1, the inoculum amount was 1% of the mass of the medium, and cultured at 36° C. for 15 hours after inoculation.

[0026] Yeast SY seed solution: 200g of potatoes, washed, peeled, cut into small pieces of 1cm*3cm, boiled in 1000ml of water for 20-30min, filtered with double gauze, took the filtrate, added 20g of glucose until completely dissolved, Make up to 1000ml with distilled water, and sterilize at 115°C for 25min. After cooling, 0.075 wt% dry powder of Saccharomyces cerevisiae SY was inoculated, and cultured at 28° C. for 15 hours.

[0027] (2) Prepare pumpkin juice

[0028] Cleaning and pe...

Embodiment 2

[0040] (1) Preparation of seed solution

[0041] Lactic acid bacteria seed solution: The lactic acid bacteria seed medium is prepared by adding 40wt% of pumpkin pulp, 5wt% of soybean milk, 2wt% of glucose, 0.4wt% of calcium carbonate and appropriate amount of water. Lactobacillus was inoculated into the above medium at a ratio of 1:1, the inoculum amount was 3% of the mass of the medium, and cultured at 36° C. for 15 hours after inoculation.

[0042] Yeast SY seed solution: 200g of potatoes, washed, peeled, cut into small pieces of 1cm*3cm, boiled in 1000ml of water for 20-30min, filtered with double gauze, took the filtrate, added 20g of glucose until completely dissolved, Make up to 1000ml with distilled water, and sterilize at 115°C for 25min. After cooling, 0.075 wt% dry powder of Saccharomyces cerevisiae SY was inoculated, and cultured at 28° C. for 15 hours.

[0043] (2) Prepare pumpkin juice

[0044] Cleaning and peeling: Use the clean Indian pumpkin that has been wa...

Embodiment 3

[0056] (1) Preparation of seed solution

[0057] Lactic acid bacteria seed liquid: Lactic acid bacteria seed culture medium is prepared by pumpkin pulp 40wt%, soybean milk 15wt%, glucose 1wt%, calcium carbonate 0.3wt% plus 43.7wt% water, after sterilizing at 115°C for 4min, Lactobacillus casei, mouse Lactobacillus lisosus was inoculated into the above medium at a ratio of 1:1, the inoculum amount was 3% of the mass of the medium, and cultured at 36° C. for 16 hours after inoculation.

[0058] Yeast SY seed solution: 200g of potatoes, washed, peeled, cut into small pieces of 1cm*3cm, boiled in 1000ml of water for 20-30min, filtered with double gauze, took the filtrate, added 20g of glucose until completely dissolved, Make up to 1000ml with distilled water, and sterilize at 115°C for 25min. After cooling, inoculate 0.1wt% dry powder of Saccharomyces cerevisiae SY, and cultivate at 28°C for 16h.

[0059] (2) Prepare pumpkin juice

[0060] Cleaning and peeling: Use the clean In...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a flavored pumpkin probiotic beverage, and belongs to the technical field of processing and making of foods. Lactobacillus casei, lactobacillus rhamnosus and microzyme SY are in mixed fermentation for preparing a pumpkin beverage. The main volatile ingredients of the prepared beverage include alcohols and esters, the content of heterocycles and the content of alkanes are low, the volatile ingredients of the pumpkin juice before fermentation are significantly different from the volatile ingredients of the pumpkin juice after fermentation, the fermented pumpkin juice has full-bodied alcohol fragrance and better flavor, the quantity of lactic acid bacteria in finished products reaches more than 109CFU / ml, and xylitol is used as a sweetening agent, so that the prepared beverage is also suitable for special crowds to drink.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, and in particular relates to a method for preparing an aroma-enhancing pumpkin probiotic beverage. Background technique [0002] Pumpkin (Cucurbitamoschata), an annual vine herb in Cucurbitaceae Cucurbitaceae, originated in Mexico and Guatemala, and has now spread to all parts of the world, with the largest planting area in Asia, followed by Europe and South America. According to statistics from the Pumpkin Branch of the Chinese Horticultural Society, the planting area of ​​pumpkins in my country reached 32.5hm in 2007. 2 , the output reached 6.25 million tons, accounting for 31% of the world's total output. In 2009, the annual output reached 6.507 million tons. [0003] In addition to being rich in sugar and fat, pumpkin also contains certain nutrients such as vitamins, carotene, citrulline, arginine, trigonelline, pumpkin, and soluble fiber. Chinese medicine believe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/72A23L29/30
CPCA23L2/382A23L2/52A23L2/60A23L2/72A23V2002/00A23V2400/125A23V2400/175A23V2250/6422A23V2250/76
Inventor 李全宏
Owner CHINA AGRI UNIV