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Stevia rebaudiana and oat germ enzyme and black fungus beverage and preparation method thereof

A technology of oat germ and stevia, applied in the direction of food ingredients containing yeast, food ingredients containing natural extracts, food ingredients, etc., can solve the problem of complex preparation methods and the lack of stevia oat germ enzyme stock solution and black fungus nutrition Efficacy and other issues, to achieve the effect of simple preparation method, large-scale industrial production, soft and refreshing taste

Active Publication Date: 2016-06-15
武汉碧萝金科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the stevia-based black fungus drinks on the market are all made from stevia glycosides and black fungus granules, which do not have the nutritional effects of stevia oat germ enzyme stock solution and black fungus, and the preparation method is complicated

Method used

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  • Stevia rebaudiana and oat germ enzyme and black fungus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this embodiment, a stevia oat germ enzyme black fungus beverage, in every 1000g of beverage, includes the ferment stock solution obtained by fermenting 0.84g of stevia using oat germ as a carbon source, black fungus crumbs made from 28g of black fungus, The balance is RO water.

[0027] The preparation method of described a kind of stevia oat germ ferment black fungus beverage comprises the following steps:

[0028] S1: Preparation of stevia oat germ enzyme stock solution, the preparation process is as follows: S11: Take stevia raw material, add appropriate amount of RO water, boil on high heat and continue to boil slightly for 30 minutes to prepare stevia aqueous solution; filter stevia with felt cloth with a pore size of 5 μm aqueous solution to obtain stevia rebaudiana water extract filtrate; S12: the pulverized oat germ 燕麦胚芽 :M 甜叶菊 =55:1 ratio was added to Stevia rebaudiana filtrate, adjusted its pH to 4.5, then sterilized at 115°C for 30min, left to cool, to o...

Embodiment 2

[0032] In this embodiment, a stevia oat germ enzyme black fungus beverage, in every 1000g of beverage, includes the ferment stock solution obtained by fermenting 0.78g of stevia using oat germ as a carbon source, black fungus crumbs made from 20g of black fungus, The balance is RO water.

[0033] The preparation method of described a kind of stevia oat germ black fungus beverage comprises the following steps:

[0034] S1: Preparation of stevia oat germ enzyme stock solution, the preparation process is as follows: S11: Take stevia raw material, add appropriate amount of RO water, boil on high heat and continue to boil slightly for 30 minutes to prepare stevia aqueous solution; filter stevia with felt cloth with a pore size of 5 μm aqueous solution to obtain stevia rebaudiana water extract filtrate; S12: the pulverized oat germ 燕麦胚芽 :M 甜叶菊 = Add the stevia rebaudiana water extraction filtrate in a ratio of 40:1, adjust its pH to 4.0, then sterilize at 115°C for 30 minutes, and...

Embodiment 3

[0038] In this embodiment, a stevia oat germ enzyme black fungus beverage, in every 1000g of beverage, includes the enzyme stock solution obtained by fermenting 0.72g stevia stevia using oat germ as a carbon source, black fungus made from 35g black fungus Broken grains, the balance is RO water.

[0039] The preparation method of described a kind of stevia oat germ black fungus beverage comprises the following steps:

[0040] S1: Preparation of stevia oat germ enzyme stock solution, the preparation process is as follows: S11: Take stevia raw material, add appropriate amount of RO water, boil on high heat and continue to boil slightly for 30 minutes to prepare stevia aqueous solution; filter stevia with felt cloth with a pore size of 5 μm aqueous solution to obtain stevia rebaudiana water extract filtrate; S12: the pulverized oat germ 燕麦胚芽 :M 甜叶菊 =60:1 was added to stevia water extraction filtrate, adjusted its pH to 5.0, then sterilized at 115°C for 30min, left to cool, to ob...

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Abstract

The present invention discloses a stevia rebaudiana and oat germ enzyme and black fungus beverage and a preparation method thereof. Each 1000 g of the beverage comprises an enzyme raw liquid by fermenting 0.72-0.84 g of the stevia rebaudiana and using the oat germ as a carbon source, black fungus broken grains manufactured by 20-35 g of the black fungus, and the balance being RO water. The stevia rebaudiana and the black fungus are used as raw materials, the raw materials are subjected to a microorganism fermentation, the nutritional essence of the stevia rebaudiana is preserved, and at the same time, the nutritional benefits of the stevia rebaudiana are fully played. The beverage is rich in a variety of active enzymes, vitamins, minerals and microbial metabolism products needed by human body, good in mouthfeel, and low in sugar content, has functions of lowering blood sugar and lipids, and preventing thrombosis, tumors and oxidation and other important physiological functions, and is suitable for a long-term drinking and brings a healthy and innovative product to consumers. The preparation method is mild in reaction, low in production cost, simple and easily controllable in operation processes, and easy to implement large-scale industrial production.

Description

technical field [0001] The invention relates to the field of food and beverage products, in particular to a stevia oat germ enzyme black fungus drink and a preparation method thereof. Background technique [0002] Stevia, a perennial herb of the genus Stevia in the Asteraceae family, has hypertrophic root tips, erect stems, lignified base shoots, soft upper part, dense short hairs, light purple or white at the base of the corolla, and white upper part; achenes are linear, slightly flattened, brown , with pappus; flowering period from July to September, fruiting period from September to November; native to the alpine grassland at the junction of Paraguay and Marcy in South America, now in Beijing, Hebei, Shaanxi, Jiangsu, Fujian, Hunan, Yunnan and other places in China Introduction. It likes to grow in a warm and humid environment and is sensitive to light. It is one of the important raw materials in the food and pharmaceutical industries. [0003] Oats, Poaceae Gramineae O...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/382A23L2/52A23V2002/00A23V2200/328A23V2200/3262A23V2200/30A23V2250/21A23V2250/76
Inventor 路卓伟陈锦鸿
Owner 武汉碧萝金科技有限责任公司
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