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Preparation method of fermented beverage

A fermented beverage and beverage technology, applied in the field of fermented beverage preparation, can solve the problems of no special effect, unstable flavor, single taste, etc., and achieve the effects of easy industrial production, alleviation of dizziness, and balanced nutrition.

Inactive Publication Date: 2016-11-16
林俊成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented beverages include lactic acid fermentation, acetic acid fermentation, and fungal fermentation types, which are prone to flavor instability and stratification, and the taste is relatively simple
[0003] In addition, the above beverages often only have drinking functions and do not have special effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing a fermented beverage, comprising the steps of:

[0024] (1) Mangosteen is peeled and cored to obtain mangosteen meat, which is added with water and beaten with a homogenizer, and the mangosteen meat: water weight ratio is 1: 2 to obtain mangosteen pulp;

[0025] The lotus mist is added with water and beaten with a homogenizer, the lotus mist:water weight ratio is 1:2, and the lotus mist slurry is obtained;

[0026] The loquat is peeled and pitted to obtain the loquat meat, which is added with water and beaten with a homogenizer, the loquat meat: water weight ratio is 1:2, and the loquat meat slurry is obtained;

[0027] (2) Take fresh lilac, gardenia, dendrobium, wisteria and magnolia flowers of equal quality, wash and dry the petals, add brown sugar with 11% of the total mass of the petals, stir evenly, knead for 12 minutes, and candy for 3 days. get flower sauce;

[0028] (3) Take Pinellia fragrans, Plantain, and Prunella vulgaris of equal qua...

Embodiment 2

[0034] A method for preparing a fermented beverage, comprising the steps of:

[0035] (1) Mangosteen is peeled and cored to obtain mangosteen meat, which is added with water and beaten with a homogenizer, and the mangosteen meat: water weight ratio is 1: 2 to obtain mangosteen pulp;

[0036] The lotus mist is added with water and beaten with a homogenizer, the lotus mist:water weight ratio is 1:2, and the lotus mist slurry is obtained;

[0037] The loquat is peeled and pitted to obtain the loquat meat, which is added with water and beaten with a homogenizer, the loquat meat: water weight ratio is 1:2, and the loquat meat slurry is obtained;

[0038] (2) Take fresh lilac, gardenia, dendrobium, wisteria and magnolia flowers of equal quality, wash and dry the petals, add brown sugar with 10% of the total mass of the petals, stir evenly, knead for 10 minutes, and candy for 3 days. get flower sauce;

[0039] (3) Take Pinellia chinensis, plantain, and Prunella vulgaris of equal qu...

Embodiment 3

[0045] A method for preparing a fermented beverage, comprising the steps of:

[0046] (1) Mangosteen is peeled and cored to obtain mangosteen meat, which is added with water and beaten with a homogenizer, and the mangosteen meat: water weight ratio is 1: 2 to obtain mangosteen pulp;

[0047] The lotus mist is added with water and beaten with a homogenizer, the lotus mist:water weight ratio is 1:2, and the lotus mist slurry is obtained;

[0048] The loquat is peeled and pitted to obtain the loquat meat, which is added with water and beaten with a homogenizer, the loquat meat: water weight ratio is 1:2, and the loquat meat slurry is obtained;

[0049] (2) Take fresh lilac, gardenia, dendrobium, wisteria and magnolia flowers of equal quality, wash and dry the petals, add brown sugar with 12% of the total mass of the petals, stir evenly, knead for 15 minutes, and candy for 4 days. get flower sauce;

[0050] (3) Take Pinellia fragrans, Plantain, and Prunella vulgaris of equal qua...

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PUM

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Abstract

The invention provides a preparation method of fermented beverage. The method comprises the following steps: preparing mangosteen pulp, wax apple pulp and loquat pulp; preparing flower sauce of clove, gardenia, caulis dendrobii flowers, wisteria and magnolia flowers; preparing decocted fluid of rhizoma pinellinae praeparata, plantain herb and spica prunellae; mixing the mangosteen pulp, the wax apple pulp, the loquat pulp, the flower sauce and skim milk powder, heating for sterilizing, cooling, adding a compound lactobacillus fermenting agent, then adding the decocted fluid and water, evenly stirring, and fermenting at constant temperature to obtain fermented slurry; adding xanthan gum and sucrose fatty acid ester into the fermented slurry, homogenizing, canning, sealing, sterilizing and cooling to obtain the beverage. The fermented beverage prepared by the method is rich in nutrition, mellow in taste and good in stability, can be used for relieving dizziness.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of a fermented beverage. Background technique [0002] The current beverages are mainly fruit and vegetable juice beverages, carbonated beverages, and lactic acid fermented beverages. Fruit and vegetable juice beverages are compounded from various raw materials such as fruit juices and vegetable juices, and have various nutrients to meet the health needs of people. As the storage time increases, the quality and flavor change, so it is necessary to add preservatives, antioxidants, stabilizers, etc. to inhibit microorganisms and prevent deterioration. Carbonated beverages are prepared with sweeteners, pigments, and spices, filled with carbon dioxide, and have no nutritional value for people to drink. Fermented beverages include lactic acid fermentation, acetic acid fermentation, and fungal fermentation types, which are prone to flavor instability and stratifica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00A23V2200/30
Inventor 林俊成
Owner 林俊成