Production method of natural cucumis metuliferus cloudy juice enzyme beverage

A production method and technology of spinach melon, applied to the functions of food ingredients, food ingredients containing oligosaccharides, bacteria used in food preparation, etc., can solve the problems that restrict the healthy development, intensive processing, development and utilization of spinach melon industry chain Low-level problems, to achieve the effects of inhibiting reproduction and the formation of spoilage substances, regulating the balance of intestinal flora, and promoting proliferation

Active Publication Date: 2016-10-12
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are almost no high value-added products of spiny melon on the market, and its level of deep processing, develop

Method used

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  • Production method of natural cucumis metuliferus cloudy juice enzyme beverage
  • Production method of natural cucumis metuliferus cloudy juice enzyme beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 5kg of fresh ripe thorn melon, wash and break it, add 0.03% pectinase to hydrolyze for 12h, then squeeze the juice, add appropriate amount of sucrose to adjust the pulp to 12°Brix, and then insert the cell number ratio of 4:1 The mixed bacterial liquid of Lactococcus lactis CICC23610 and Saccharomyces cerevisiae CICC1016, the inoculation amount is 2.0% (W / W). Ferment at 30°C for 7-10 days, terminate the fermentation when the pH reaches 4.0, and store at 4-8°C in a low-temperature storage tank for 7 days. The fermentation broth is mixed with 5% honey, 0.8% maltitol, 0.2% galactooligosaccharide, etc.; then it is filtered with a microfiltration filter; then, after pasteurization, it is made into an oral liquid beverage product, -10℃ low temperature storage.

Embodiment 2

[0026] Take 5kg of fresh ripe thorn melon, wash, break, add 0.03% pectinase enzyme hydrolysis for 12h, then squeeze the juice, add appropriate amount of sucrose to adjust the pulp to 12°Brix, and then insert the cell number ratio of 3:1 The mixed bacterial liquid of Lactococcus lactis CICC23610 and Saccharomyces cerevisiae CICC1016, the inoculation amount is 2.0% (W / W). Simultaneous fermentation at 30°C for 7-10 days, termination of fermentation when the pH reaches 4.0, and storage in a low-temperature storage tank at 4-8°C for 7 days. The fermentation broth is mixed with 5% honey, 0.5% maltitol, 0.1% galacto-oligosaccharide, etc.; then it is filtered with a microfiltration filter; then, after pasteurization, it is made into an oral liquid beverage product. -10℃ low temperature storage.

Embodiment 3

[0028] Take 10kg of fresh ripe horned melon, wash and break, add 0.02% pectinase to hydrolyze for 15h, then squeeze the juice, add appropriate amount of sucrose to adjust the pulp to 12°Brix, and then connect the cell number ratio of 4:1 The mixed bacterial liquid of Lactococcus lactis CICC23610 and Saccharomyces cerevisiae CICC1016, the inoculation amount is 2.0% (W / W). Simultaneous fermentation at 30°C for 7-10 days, termination of fermentation when the pH reaches 4.0, and storage in a low-temperature storage tank at 4-8°C for 7 days. The fermentation broth is mixed with 4% honey, 0.5% maltitol, 0.2% galactooligosaccharide, etc.; then it is filtered with a microfiltration filter; then pasteurized, it is made into oral liquid beverage products, and the -10℃ low temperature storage.

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Abstract

The invention provides a cucumis metuliferus cloudy juice enzyme beverage and a production method thereof, and particularly provides an enzyme beverage prepared from natural cucumis metuliferus cloudy juice by a lactobacillus and saccharomycete synchronous fermentation method. The product production method comprises the following steps of dicing and crushing mature cucumis metuliferus; after the enzymolysis, squeezing the cloudy juice; adding lactobacilli and saccharomycetes for synchronous fermentation; then, performing flavor regulation; performing filtration and sterilization to obtain the beverage. The method has the advantages that the cloudy juice is directly squeezed from the natural cucumis metuliferus; after the lactobacillus and saccharomycete synchronous fermentation, the natural flavor, the fragrance and the nutrition ingredients of original fruit are successfully maintained; meanwhile, rich metabolites are generated due to the metabolism effect of microbes; the health care functions of the product are improved. The product of the enzyme beverage has the advantages that the fragrance is elegant; the mouthfeel is comfortable; the nutrition is rich. The process is simple; the technology is unique; the application prospects are wide.

Description

Technical field [0001] The invention relates to a natural fruit and vegetable enzyme beverage and a preparation method thereof, in particular to a method for preparing a natural thorn horn melon mud juice enzyme beverage by fermenting specific lactic acid bacteria and yeast, and belongs to the technical field of food and beverages. Background technique [0002] Ordinary fruit and vegetable juice drinks have the characteristics of rich nutrition and delicious taste, but as the storage time increases, the quality and flavor will change, and preservatives, antioxidants and stabilizers need to be added. Cucumis metuliferus (Cucumis metuliferus), also known as fire ginseng fruit, is native to the Kalahari Desert. It is an annual vine herb of the Cucumber family of the Cucurbitaceae family. The skin is very hard and uneven when mature. The meat is delicate and multi-seed, the taste is sweet, and the taste is like a mixture of banana, lemon and cucumber. It is rich in nutrients and has ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/135A23L33/14
CPCA23L2/382A23V2002/00A23V2400/157A23V2400/231A23V2200/32A23V2200/324A23V2200/302A23V2200/30A23V2250/762A23V2250/628A23V2250/6416A23V2250/28
Inventor 彭帮柱潘思轶薛淑静关键刘凤霞胡婉峰
Owner HUAZHONG AGRI UNIV
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