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A kind of stevia oat germ enzyme black fungus beverage and preparation method thereof

A technology of oat germ and stevia, which is applied in the directions of yeast-containing food ingredients, natural extract-containing food ingredients, functions of food ingredients, etc. Complexity and other problems, to achieve the effect of large-scale industrial production, simple preparation method, and easy large-scale industrial production

Active Publication Date: 2018-12-28
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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  • A kind of stevia oat germ enzyme black fungus beverage and preparation method thereof

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Experimental program
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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 invention discloses a stevia oat germ enzyme black fungus beverage and a preparation method thereof. Every 1000g of the beverage of the present invention includes fermented fermented fermented 0.72-0.84g stevia using oat germ as a carbon source, black fungus crumbs made from 20-35g black fungus, and the balance is RO water. The invention uses stevia and black fungus as raw materials, through microbial fermentation, retains the nutritional essence of stevia, and at the same time gives full play to the nutritional effect of black fungus, and is rich in various active enzymes, vitamins, minerals and microbial metabolism required by the human body. The product has a good taste, low sugar content, and has important physiological functions such as lowering blood sugar, lowering fat, antithrombotic, anti-tumor, and anti-oxidation. It is suitable for long-term drinking and is an innovative product that brings health to consumers; its preparation method has a mild reaction , low production cost, simple and easy-to-control operation process, and easy realization of 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 Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/382A23L2/52A23V2002/00A23V2200/328A23V2200/3262A23V2200/30A23V2250/21A23V2250/76
Inventor 路卓伟陈其国
Owner 武汉碧萝金科技有限责任公司
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