Composite plant fermentation drink and preparing method thereof

A plant fermentation and beverage technology, applied in the field of beverage processing, can solve the problems of loss of fresh melon, easy to rot, no compound beverage, etc., and achieve the effects of prolonging the storage time, mellow flavor, and retaining nutrition and health care value.

Inactive Publication Date: 2016-06-08
ZHAOQING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cantaloupe is on the market in summer season. Due to the high temperature in summer, it is prone to rot, resulting in a large loss of fresh melon
[0004] There is no compound beverage of glutinous rice fermented liquid and muskmelon juice on the market

Method used

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  • Composite plant fermentation drink and preparing method thereof
  • Composite plant fermentation drink and preparing method thereof
  • Composite plant fermentation drink and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A compound plant fermented beverage is composed of brewed glutinous rice juice, cantaloupe juice, sweetener, sour agent and stabilizer.

[0022] The sweetener is one of white granulated sugar, fructose and maltose, the sour agent is citric acid, and the stabilizer is one or both of xanthan gum and CMC-Na.

[0023] The mass percentage content of the glutinous rice juice is 10-50%, the mass percentage content of the muskmelon raw juice is 10-40%, the mass percentage content of the white granulated sugar is 1-10%, and the stabilizer xanthan gum - The mass percent content of CMC-Na is 0.05-0.6%, and the mass ratio of xanthan gum and CMC-Na is 1:0.5-1:3.

[0024] The mass percentage content of the glutinous rice juice is 20-40%, the mass percentage content of the muskmelon raw juice is 15-30%, the mass percentage content of the white granulated sugar is 2-6%, and the stabilizer xanthan gum -The mass percent content of CMC-Na is 0.1-0.4%, and the mass ratio of described xant...

Embodiment 2

[0034] Materials and Drugs

[0035] Material

[0036] Glutinous rice: commercially available high-quality white glutinous rice; cantaloupe: commercially available ripe yellow-green cantaloupe; white sugar: commercially available; Angel sweet wine koji: Angel Yeast Co., Ltd.)

[0037] laboratory apparatus

[0038] SC-205 juice extractor: Guangzhou Bofei Electric Technology Co., Ltd.; PHs-25 digital display laboratory PH meter: Shanghai Hongyi Instrument Co., Ltd.; YX208A autoclave: Shanghai Sanshen Medical Machinery Co., Ltd.; WZA -0202 triangle brand rice cooker: Guangdong Weiwang Group Shunde Electric Co., Ltd.; JY2002 electronic balance; 8-50 alcohol meter: Hebei Wuqiang County Instrument Factory; hand-held sugar meter, etc.

[0039] main reagent

[0040]CMC-Na (sodium carboxymethylcellulose): food grade; xanthan gum: food grade; citric acid: analytically pure; potassium hydrogen phthalate: analytically pure; tetrahydrogen potassium oxalate: analytically pure.

[0041] S...

Embodiment 3

[0072] 1. The preparation of fermented glutinous rice juice (see figure 1 ),include:

[0073] 1) Rice selection: The purchased fresh white glutinous rice is required to be free from mildew, impurities, insects, and full grains

[0074] 2) Soak the rice: Soak the purchased glutinous rice with water, the amount of water added is 1:1, and the soaking time is 24 hours. Drain the soaked glutinous rice with gauze.

[0075] 3) Steaming rice Put the soaked glutinous rice into the steaming tray of the rice cooker to steam the rice. After steaming, time it for 30 minutes. Steamed glutinous rice should be hard on the outside and soft on the inside, soft and not clumpy, cooked but not rotten, and steamed to a uniform degree.

[0076] 4) Drenching and cooling Take out the steamed glutinous rice and wrap it in gauze, then drench and cool to 30°C with water at room temperature.

[0077] 5) Fermentation of mixed koji Mix sweet wine koji evenly into the cooled glutinous rice at a ratio of ...

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Abstract

The invention discloses a composite plant fermentation drink which is prepared from brewed glutinous rice juice, muskmelon original juice, a sweetening agent, a sour agent and a stabilizer. The sweetening agent is one of white granulated sugar, fructose and maltose. The sour agent is citric acid. The stabilizer is one or two of xanthan gum and CMC-Na. The mass percentage of the glutinous rice juice is 10-50%. The mass percentage of the muskmelon original juice is 10-40%, and the mass percentage of the white granulated sugar is 1-10%. Glutinous rice is fermented through distiller's yeast to obtain the glutinous rice juice, and the glutinous rice juice is mellow in flavor and has a good healthcare function. The muskmelon juice is mild in fragrance, the glutinous rice juice is fragrant and mellow, and the muskmelon and glutinous rice fermentation drink blended and developed is nutritious, protects health, is suitable for people of all ages and multifunctional, and conforms to the consumer psychology of keeping good health of consumers.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a fermented plant beverage and a processing method thereof, in particular to a five-grain fermented liquor and fruit juice compound beverage and a preparation method thereof. Background technique [0002] Nowadays, people pay more and more attention to health preservation, and health care and natural plant beverages are increasingly favored and become consumer demand. And there are, especially in recent years people are particularly concerned about food health care. At the same time, the variety of plant beverages with health care functions on the market is still limited. Most of the compound beverages that consumers are exposed to in the market are fruit juices, protein, grains, tea beverages, etc. Consumers are still pursuing Variety of botanical beverages with new nutritional combinations and tastes. Rice-based fermented beverages are relatively rare in the market. Such be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/68
CPCA23L2/382A23L2/60A23L2/68A23V2002/00A23V2200/14A23V2200/16A23V2200/30
Inventor 张帅
Owner ZHAOQING UNIV
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