Moringa oleifera fruit juice composite fermented beverage and preparation method thereof

A compound fermentation and fruit juice technology, which is applied in the direction of yeast-containing food ingredients, food ingredients as antimicrobial preservation, and food ingredient functions, can solve the problems of reducing the content of beneficial active ingredients and achieve high active ingredients, good taste and flavor, good health effects

Active Publication Date: 2017-02-22
海南木辣达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in view of people's usual understanding that low temperature can avoid the growth of bacteria, people may easily think of using low-temperature fermentation to avoid the growth of bacteria, but the low-temperature envir

Method used

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  • Moringa oleifera fruit juice composite fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A compound fermented beverage of moringa fruit juice, which is made of the following raw materials in percentage by weight: 2% of moringa leaf powder, 2% of apple juice, 3% of sucrose, 0.05% of table salt, 2.5% of acetic acid bacteria, 2.5% of saccharomyces, Water 87.95%.

[0034] The preparation method of the Moringa oleifera fruit juice compound fermented beverage of the present embodiment, the specific operation steps are:

[0035] 1) Take Moringa oleifera leaf powder, apple juice, and sucrose, add them to water, mix and stir evenly, then add yeast and acetic acid bacteria and mix evenly to obtain fermentation raw materials;

[0036] 2) Ferment the fermented material prepared in step 1) at 2°C for 24 hours; then ferment at 4°C for 24 hours; finally ferment at 8°C for 24 hours, and store in 2°C after fermentation , and you're done.

Embodiment 2

[0038] A compound fermented beverage of Moringa fruit juice, made of the following raw materials in percentage by weight: 2.5% of Moringa leaf powder, 2.5% of apple juice, 3.5% of sucrose, 0.075% of salt, 5% of acetic acid bacteria, 5% of saccharomyces, Water 81.425%.

[0039] The preparation method of the Moringa oleifera fruit juice compound fermented beverage of the present embodiment, the specific operation steps are:

[0040] 1) Take Moringa oleifera leaf powder, apple juice, and sucrose, add them to water, mix and stir evenly, then add yeast and acetic acid bacteria and mix evenly to obtain fermentation raw materials;

[0041] 2) Ferment the fermented material prepared in step 1) at 3°C ​​for 48 hours; then ferment at 6°C for 48 hours; finally ferment at 10°C for 48 hours, and store in 6°C after fermentation , and you're done.

Embodiment 3

[0043] A compound fermented beverage of moringa fruit juice, made of the following raw materials in percentage by weight: 5% of moringa leaf powder, 5% of grape juice, 5% of sucrose, 0.1% of table salt, 10% of acetic acid bacteria, 10% of saccharomyces, Water 64.9%.

[0044] The preparation method of the Moringa oleifera fruit juice compound fermented beverage of the present embodiment, the specific operation steps are:

[0045] 1) Take Moringa leaf powder, grape juice, and sucrose, add them to water, mix and stir evenly, then add yeast and acetic acid bacteria, mix evenly, and obtain fermentation raw materials;

[0046] 2) Ferment the fermented material prepared in step 1) at 4°C for 72 hours; then ferment at 8°C for 72 hours; finally ferment at 15°C for 72 hours, and store in 8°C after fermentation , and you're done.

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Abstract

The invention relates to the technical field of processing of health-care beverages, in particular to a moringa oleifera fruit juice composite fermented beverage and a preparation method thereof. The fermented beverage is prepared through three-temperature-stage fermentation of main raw materials of horseradish tree leaf powder, fruit juice, acid-producing probiotics, a carbon source and water, wherein first-stage fermentation temperature is 2-4 DEG C, first-stage fermentation time is 24-72 hours, second-stage fermentation temperature is 4-8 DEG C, second-stage fermentation time is 24-72 hours, third-stage fermentation temperature is 8-15 DEG C, and third-stage fermentation time is 24-72 hours. According to the moringa oleifera fruit juice composite fermented beverage and the preparation method thereof disclosed by the invention, three-stage fermentation temperatures are creatively restricted, so that good fermentation effects are guaranteed, besides, the content of effective components is increased, the production of harmful infectious microbes is avoided, high-temperature sterilization is not needed, the inactivation of effective components and the production of bitter substances due to high temperature are avoided, and the moringa oleifera fruit juice composite fermented beverage is guaranteed to have good mouth feel and good flavor.

Description

technical field [0001] The invention relates to the technical field of health drink processing, in particular to a compound fermented beverage of Moringa fruit juice and a preparation method thereof. Background technique [0002] Moringa leaf powder is a newly approved new resource food in my country. Moringa leaf powder is rich in protein, trace elements and various vitamins, so Moringa leaf powder is often easily infected by microorganisms and contains a certain amount of miscellaneous bacteria, and simply using Moringa leaf powder as raw material, the prepared beverage often lacks the taste Good, fruit has become the compound raw material commonly used in the preparation of Moringa beverage at present owing to having good mouthfeel and the characteristic that the public is easy to accept. However, fruit juices such as grape juice, blackberry juice, and apple juice are rich in a certain amount of organic acids and proteins, which not only have health benefits for the huma...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/44A23L33/14A23L33/135
CPCA23L2/382A23L2/44A23V2002/00A23V2200/10A23V2200/30A23V2200/32A23V2250/628A23V2250/76
Inventor 蒋盛军张德旺
Owner 海南木辣达生物科技有限公司
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