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Composite small-berry fermentation health beverage and preparing method thereof

A technology for health-care beverages and small berries, applied in the field of beverage products, can solve the problems of general color and luster of beverages, difficult to achieve optimal value at the same time, single variety, etc., and achieve the effects of rich fermentation aroma, soft taste and long aftertaste.

Active Publication Date: 2016-08-17
BEIJING POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing fermented health beverages are relatively single in variety, the color of the beverage is average, and the taste and health value are often inversely proportional, and it is difficult to reach the optimal value at the same time

Method used

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  • Composite small-berry fermentation health beverage and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A compound small berry yeast fermented health beverage, the raw materials of the fermented beverage include raspberry juice, blue indigo juice, soft kiwi fruit juice and yeast, wherein the inoculation amount of yeast is 1.5%-10% (or 1.5% of the total volume of the compound juice) ~10g / 100mL), the various fruit juices mentioned above can be commercially available or prepared from fresh fruits.

[0027] Include raspberry original juice in described raspberry juice, include indigo fruit original juice in described blue indigo fruit juice, include in soft date kiwifruit original juice in described kiwi fruit juice, described raspberry original juice, indigo fruit original juice, soft The sum of the volumes of the jujube kiwi fruit juice accounts for 20%-100% of the volume of the compound juice. The raw juice of raspberry, blue indigo fruit and soft kiwi fruit is the juice directly squeezed from the above-mentioned fruits without additional water. The raw juice of raspberry...

Embodiment 2

[0037] Optimized on the basis of Example 1.

[0038] A compound small berry yeast fermented beverage, which is prepared from red raspberry original juice, blue indigo fruit juice, and kiwi fruit juice to form a compound juice (volume ratio of red raspberry juice, blue berry fruit juice, and kiwi fruit juice is 40%: 40%: 5%,), the yeast is Saccharomyces cerevisiae 1399 (the strain number of the strain preservation center of China Food and Industrial Fermentation Research Institute) (the inoculation amount is 1.5% of the compound fruit juice).

[0039] The preparation process is:

[0040] Select fresh, complete and high-quality red raspberry berries and indigo fruits, and wash them with clear water; respectively crush the fruits with a mixer to obtain fruit pulp; weigh 0.04% pectinase and put them into the obtained red raspberry berries, Carry out enzymatic hydrolysis in the fruit pulp of black raspberry and blue indigo fruit; filter the enzymolyzed pulp by gauze pressure filter ...

Embodiment 3

[0046] Optimized on the basis of Example 1.

[0047] A kind of compound small berry yeast fermented beverage, made of red raspberry original juice, black raspberry original juice, blue indigo fruit juice, soft kiwifruit original juice into compound juice (red raspberry original juice, black raspberry original juice, blue indigo fruit The volume ratio of original juice and soft kiwi fruit juice is 50%:20%:10%:20%), and the yeast is special yeast for angel fruit wine (the inoculation amount is 3% of the compound juice). According to the evaluation of many tasters, this formula is comprehensively scored in terms of color, aroma and taste, and it is a kind of formula with high acceptance.

[0048] The preparation process is:

[0049] Select fresh, complete and high-quality red raspberries, black raspberries, indigo fruits, and soft kiwifruit, and wash them with clean water; respectively crush the fruits with a mixer to obtain fruit pulp; weigh 0.04% pectinase and release Enzymol...

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Abstract

The invention discloses a composite small-berry fermentation health beverage and a preparing method thereof. The fermentation health beverage comprises raspberry juice, lonicera edulis juice, soft kiwi-fruit juice and saccharomycete, wherein the inoculation amount of the saccharomycete is 1.5%-10% of the total volume of the composite juice. The preparing method includes the steps that all kinds of juice are sterilized to be mixed in proportion and led into the certain amount of saccharomycete to be fermented; fermented juice clear liquid is taken as the composite small-berry fermentation health beverage. The polyphenol content of the composite fermentation health beverage is 220 mg / L to715 mg / L, and the quite good antioxidant capacity is achieved; the reducing power of iron ions is 1,230 mg VC / L to 3341 mg VC / L, the DPPH free-radical scavenging capacity is 754 mg VC / L to 1,005 mg VC / L, the flavor and the nutritional ingredients of raspberries, the flavor and the nutritional ingredients of lonicera edulis and the flavor and the nutritional ingredients of soft kiwi fruits are greatly reserved through the health beverage, and the preparing method is simple, free of pollution and suitable for industrial production.

Description

technical field [0001] The invention relates to the field of beverage products, in particular to a compound berry fermented health beverage and a preparation method thereof. Background technique [0002] Fermented health drinks are low-alcohol health drinks made from nutritious and uniquely flavored fruits or wild fruits, which are brewed through processes such as crushing, juicing, and fermentation, because the sugar in the fruit itself is fermented into alcohol by yeast , containing fruit flavor and low alcohol content, rich in nutrients, good for health. With the development of the beverage market, the requirements for new types of beverages are constantly increasing, and the demand for healthy beverages with low calories and unique taste is also increasing. [0003] The existing fermented health beverages are relatively single in variety, the color of the beverage is average, the taste and health value are often inversely proportional, and it is difficult to reach the o...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/326A23V2200/31
Inventor 陈亮辛秀兰李晔王晓杰冯晖张强
Owner BEIJING POLYTECHNIC
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