Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage

A technology of horseshoe and sugarcane, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effect of excellent color, fragrance and broad market development prospects

Inactive Publication Date: 2017-02-01
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there has not been a comprehensive trade-off from the perspective of health care and nutrition. There are no related research papers and patent applications on fermented flavor compound drinks using kudzu root, water chestnut, and sugarcane as raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A method for preparing a fermented-flavor kudzu root water chestnut sugarcane compound beverage, the preparation method involves the process of kudzu root→cleaning→peeling→slicing→color protection→leaching enzymatic hydrolysis→inactivating enzyme→centrifugal filtration→pueraria root enzymatic solution, involving Water chestnut and sugarcane → cleaning → cutting into pieces → boiling → centrifugal filtration → water chestnut sugarcane boiling liquid → mixing with kudzu root enzymatic solution → colloid mill → filling → sterilization → cooling → inoculation → fermentation → filtration → sterilization → cooling → finished product The technological process, concrete preparation method comprises steps as follows:

[0033] The first step, the preparation of kudzu root liquid

[0034] (1) Pretreatment of kudzu root raw materials: choose fresh kudzu root raw materials with large pulp, no mechanical damage, no pests and diseases, wash, peel, cut, and color protection: peel fresh...

example 1

[0051] A method for preparing a fermented-flavor kudzu root water chestnut sugarcane compound beverage, comprising the following steps:

[0052] The first step, the preparation of kudzu root liquid

[0053] (1) Pretreatment of kudzu root raw materials: select fresh kudzu root raw materials with large pulp, no mechanical damage, and no pests and diseases, and clean them. Peeling, cutting, and color protection: Peel the fresh kudzu root and cut it into 3-5cm thick slices, put it into water immediately to protect the color, and remove it.

[0054] (2) Extraction: leaching for 70 minutes under the conditions of material-water ratio of 1:5, temperature of 75°C, and pH 7.0; secondary extraction under the condition of material-water ratio of 1:2.5 to make the active ingredients For more complete dissolution, combine the two leaching solutions.

[0055] (3) Enzymolysis: add 1% high-temperature-resistant α-amylase to the kudzu root extract, and perform enzymolysis for 60 minutes at a...

example 2

[0069] A method for preparing a fermented-flavor kudzu root water chestnut sugarcane compound beverage, comprising the following steps:

[0070] The first step, the preparation of kudzu root liquid

[0071] (1) Pretreatment of kudzu root raw materials: select fresh kudzu root raw materials with large pulp, no mechanical damage, and no pests and diseases, and clean them. Peeling, cutting, and color protection: Peel the fresh kudzu root and cut it into 3-5cm thick slices, put it into water immediately to protect the color, and remove it.

[0072] (2) Extraction: leaching for 65 minutes under the conditions of material-water ratio of 1:6, temperature of 70°C, and pH 6.5; secondary extraction under the condition of material-water ratio of 1:3 to make the active ingredients For more complete dissolution, combine the two leaching solutions.

[0073] (3) Enzymolysis: add 1.5% high-temperature-resistant α-amylase to the kudzu root extract, and perform enzymolysis for 55 minutes at a...

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PUM

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Abstract

The invention relates to a preparation method of a fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage. The preparation method comprises the following steps: a first step, preparing pueraria lobata fluid: (1) pretreating pueraria lobata raw materials; (2) performing leaching; (3) performing enzymolysis and (4) performing enzyme deactivation and filtration; a second step, preparing water chestnut and saccharum officinarum decoction fluid: (1) selecting raw materials; (2) performing decoction; and (3) performing centrifugal filtration; a third step, performing mixing and blending: (1) performing blending and homogenizing; and (2) performing sterilization; and a fourth step, performing inoculation and performing fermentation: (1) performing inoculation and fermentation; (2) performing fermentation, and (3) performing filtration and performing sterilization so as to obtain finished products. According to the composite fruit and vegetable juice beverage made by the preparation method disclosed by the invention, on one hand, the defect that a single fruit and vegetable juice beverage is imperfect in color, fragrance and taste is overcome, and on the other hand, the beverage disclosed by the invention has specific fermentation flavor; and three raw materials are effectively matched, so that efficacies can be well exerted, and the beverage is excellent in color, fragrance and taste, has double functions of being used as a nutrient and a medicine for treating diseases, and has broad market development prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a fermented-flavor kudzu root water chestnut sugarcane compound beverage. Background technique [0002] Beverages emphasize color, aroma and taste, and have good taste and mouthfeel. It is a unique food. Natural nutritious fruit and vegetable juice drinks with special functions such as beauty treatment, anti-aging, immunity and disease prevention, which are beneficial to the human body, are favored by people. Fruit and vegetable juice beverages currently sold in the market are of various designs and varieties, but most of them belong to formulated beverages, and few of them are prepared by fermentation process. The development of fermented fruit and vegetable juice beverages is an extension of the technology for making general fruit and vegetable juice beverages, and it also represents an international trend of today's fruit and vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/105
CPCA23L2/02A23V2002/00A23V2200/30A23V2250/21
Inventor 谢冬娣商飞飞岳君莫剑兰韦夏玲
Owner HEZHOU UNIV
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