A kind of high-acid crabapple bran lactic acid beverage and preparation method thereof

A technology of lactic acid drinks and sour crabapple, which is applied to bacteria, lactobacilli, and sugar-containing food ingredients used in food preparation, can solve the problems of not disclosing crabapple fruit bran drinks, etc., so as to promote beneficial intestinal cells and lower blood pressure. Cholesterol, nutrient-rich effect

Inactive Publication Date: 2018-01-02
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few reports on the research of bran crabapple grain lactic acid beverages. There is no technical method for preparing crabapple bran beverages in the prior art. Bran and crabapple fruits are abundant in resources and low in price. The source of raw materials is economical and has great utilization value. Most of the bran and crabapple fruit have not been developed and utilized. Therefore, the crabapple-flavored lactic acid beverage is developed to achieve the dual utilization of bran and crabapple fruit, and improve the bran and crabapple fruit. The added value of the fruit has practical significance to realize the comprehensive utilization of resources

Method used

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  • A kind of high-acid crabapple bran lactic acid beverage and preparation method thereof
  • A kind of high-acid crabapple bran lactic acid beverage and preparation method thereof
  • A kind of high-acid crabapple bran lactic acid beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment one: the preparation of high-acid crabapple bran lactic acid drink

[0042] The high-acid crabapple bran lactic acid beverage is prepared by the following method, wherein % is calculated as a percentage of the total weight of raw materials, and the specific steps of the preparation method are as follows:

[0043] (1) Preparation of bran: grind commercially available common bran through an 80-mesh sieve, dry, and set aside.

[0044] (2) Raw material processing for preparing cereal lactic acid fermented bran juice: take by weighing 4.8% of the bran prepared in step (1), 86% of water, 0.4% of α-amylase, 0.4% of amyloglucosidase, 0.4 % papain, 8% mixed fermentation broth, % by weight of cereal lactic acid fermented bran juice.

[0045] (3) Preparation of cereal lactic acid fermented bran juice: mix the bran prepared in step (2) with water, put it into a water bath for pre-gelatinization at 99.9°C for 10 minutes, then heat it with an electric stove and boil it fo...

Embodiment 2

[0057] Embodiment two: the determination test of bran juice fermentation condition

[0058] 1. Single factor experiment

[0059] (1) Effect of initial sugar content on bran juice fermentation

[0060] Experimental process: In addition to rich nitrogen sources, the growth of bacteria also requires rich carbon sources. Nitrogen sources are rich in bran juice but carbon sources are lacking. Therefore, the initial sugar content must be adjusted to meet the growth needs of microorganisms. Three different sugar levels of 7%, 9%, and 11% were designed in the experiment. Fermentation was carried out under the condition of fermentation temperature of 37°C and inoculum size of 8%, and the change of acid production was measured. see attached result figure 2 , with the increase of the initial sugar concentration, the acidity of bran juice continued to increase, indicating that white granulated sugar could promote the growth of bacteria and provide sufficient carbon source for the growt...

Embodiment 3

[0076] Embodiment 3: Beverage deployment test

[0077] 1. Single factor experiment

[0078] (1) Effect of the ratio of cereal lactic acid fermented bran juice to purified water on sensory evaluation

[0079] The freshly fermented grain lactic acid fermented bran juice is too sour. Appropriately adding pure water can dilute the sour taste, but adding too much pure water will make the drink prone to precipitation, so it is very necessary to choose the appropriate amount of pure water . In this experiment, under the condition that the addition of crabapple fruit pulp was 16%, the addition of fructose syrup was 4%, and the addition of salt was 0.1%. 9:1, 8:2, 7:3, 6:4 were prepared to observe the effect of the amount of purified water added on the sensory score.

[0080] see attached result Figure 5 , it can be seen that the amount of pure water added is 14.7%, that is, when the ratio of bran juice and pure water is 8:2, the sensory score of the beverage is the highest. When ...

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Abstract

The invention discloses a high-acid crabapple bran lactic acid beverage and a preparation method thereof. Among them, the addition of cereal lactic acid fermented bran juice is 58.8%, the addition of water is 14.7%, the addition of crabapple pulp is 20%, the addition of fructose syrup is 6%, the addition of salt is 0.2%, and the addition of xanthan gum The amount is 0.3%. The bran is ground and pasted, liquefied by α-amylase, papain, and amyloglucosidase, and fermented with a mixed fermentation broth to prepare cereal lactic acid fermented bran juice; after the crabapple fruit is cleaned, citric acid is added to crush, Homogenization and other processes to obtain crabapple pulp, prepared by blending cereal lactic acid fermented bran juice, water, crabapple pulp, fructose, salt, and xanthan gum in proportion, cooling and filling. The high-acid crabapple bran lactic acid drink is rich in nutrition, sweet and sour, is a comprehensive and balanced nutritional drink with high dietary fiber, low fat and low calorie, and has wide application value.

Description

field of invention [0001] The present invention relates to the technical field of beverage preparation. Specifically, the present invention relates to the technical field of a method for preparing a low-fat, low-calorie, comprehensive and balanced nutritional beverage, a high-acid crabapple bran lactic acid beverage. Background technique [0002] Because of its unique nutritional value, crabapple fruit has been favored by more and more consumers, and has a broad market at home and abroad. Crabapple fruit contains a lot of nutrients necessary for human body, such as sugar, multivitamins, organic acids Etc., can supply human nutrition, improve body immunity, crabapple fruit has the effects of promoting body fluid to quench thirst, invigorating spleen and stopping diarrhea, and can treat indigestion, food accumulation, abdominal distension, enteritis and diarrhea, and hemorrhoids and other diseases. Xinjiang is rich in crabapple resources, and the high-acid crabapple fruit in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00A23L2/84
CPCA23L2/38A23L2/52A23L2/84A23V2002/00A23V2400/123A23V2400/169A23V2200/3262A23V2200/32A23V2250/606A23V2250/61A23V2250/5086A23V2250/032
Inventor 敬思群菅田田屈磊王旭妍
Owner XINJIANG UNIVERSITY
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