Malus prunifolia probiotic fermented beverage and preparation method thereof

A technology of probiotics and crabapple fruit, applied in the direction of bacteria, lactobacillus, bifidobacteria, etc. used in food preparation, can solve the problems of changing flavor, reducing astringency, less development of crabapple fruit, etc. The effect of low dose, improving immunity and disease resistance

Active Publication Date: 2017-04-19
SHANDONG BOHUA HIGHLY EFFICIENT ECOLOGICAL & AGRI TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the specific astringent taste of crabapple fruit, the public cannot accept it, so the development of crabapple fruit for beverages is seldom
Begonia fruit and probiotics are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] A fermented begonia fruit probiotic beverage, in terms of mass percentage, its specific composition is: begonia fruit juice 60%, auxiliary material juice 30%, white sugar 5%, and probiotic liquid 5%.

[0036] In terms of weight percentage, the raw material composition of the auxiliary juice is 2% red dates, 0.5% black tea, 0.2% medlar, 0.07% ginseng, 0.2% wheat bran, and water balance.

[0037] The pH value of the fermented begonia fruit probiotic beverage is less than 3.5.

[0038] The probiotics are a mixed flora of yeast, bifidobacteria, lactobacillus acidophilus, and lactic acid bacteria.

[0039] The specific preparation steps are:

[0040] (1) Select Begonia fruits that are not damaged, rotted, 80% or 90% of maturity, not fully mature, and have golden or reddish skins. Remove the pedicles, wash them with water, dry them in the sun, and squeeze the juice to obtain fresh Begonia fruits. juice;

[0041] (2) Weigh red dates, black tea, wolfberry, ginseng, whea...

Example Embodiment

[0047] Example 2

[0048] A fermented Begonia fruit probiotic beverage, in terms of mass percentage, has specific composition: Begonia fruit juice 70%, auxiliary material juice 22%, white sugar 5%, and probiotic liquid 3%.

[0049] In terms of weight percentage, the raw material composition of the auxiliary juice is 3% red dates, 0.4% black tea, 0.3% medlar, 0.08% ginseng, 0.3% wheat bran, and water balance.

[0050] The pH value of the fermented begonia fruit probiotic beverage is less than 3.5.

[0051] The probiotics are a mixed flora of yeast, bifidobacteria, lactobacillus acidophilus, and lactic acid bacteria.

[0052] The specific preparation steps are:

[0053] (1) Select Begonia fruits that are not damaged, rotted, 80% or 90% of maturity, not fully mature, and have golden or reddish skins. Remove the pedicles, wash them with water, dry them in the sun, and squeeze the juice to obtain fresh Begonia fruits. juice;

[0054] (2) Weigh red dates, black tea, wolfberry, ginseng, wheat b...

Example Embodiment

[0060] Example 3

[0061] A fermented Begonia fruit probiotic beverage, in terms of mass percentage, has specific components: Begonia fruit juice 65%, auxiliary material juice 20%, white sugar 10%, and probiotic liquid 5%.

[0062] In terms of weight percentage, the raw material composition of the auxiliary juice is 4% red dates, 0.3% black tea, 0.5% wolfberry, 0.1% ginseng, 0.1% wheat bran, and a water balance.

[0063] The pH value of the fermented begonia fruit probiotic beverage is less than 3.5.

[0064] The probiotics are a mixed flora of yeast, bifidobacteria, lactobacillus acidophilus, and lactic acid bacteria.

[0065] The specific preparation steps are:

[0066] (1) Select Begonia fruits that are not damaged, rotted, 80% or 90% of maturity, not fully mature, and have golden or reddish skins. Remove the pedicles, wash them with water, dry them in the sun, and squeeze the juice to obtain fresh Begonia fruits. juice;

[0067] (2) Weigh red dates, black tea, wolfberry, ginseng, whe...

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PUM

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Abstract

The invention belongs to the field of probiotic fermented beverages, and particularly relates to a malus prunifolia probiotic fermented beverage and a preparation method thereof. Juice of malus prunifolia is utilized to match with Chinese dates, black tea and other auxiliaries, probiotic strains are inoculated, and a microorganism fermenting process is conducted to prepare the malus prunifolia probiotic fermented beverage. The malus prunifolia probiotic fermented beverage prepared by the method has double effects of probiotics and malus prunifolia, and has remarkable effects in protecting health, beautifying the face and improving immunity and disease resistance.

Description

technical field [0001] The invention belongs to the field of probiotic fermented drinks, in particular to a crabapple probiotic fermented drink and a preparation method thereof. Background technique [0002] In China, health drinks made of Chinese herbal medicines are the most widely circulated in the market. The main product forms are Chinese medicine health tea, Chinese medicine health wine and other forms. Beverages in the form of pure Chinese medicine occupy a small market share and have a single product. Probiotic drinks are mainly distributed in dairy products, mainly various types of yogurt. [0003] Begonia contains a lot of nutrients, such as amino acids, polysaccharides, multivitamins, organic acids, etc., which can supplement the nutrients needed by the human body, improve body functions, and enhance resistance to diseases. However, due to the specific astringent taste of crabapple fruit, the public cannot accept it, so the development of crabapple fruit for be...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/135
CPCA23L2/382A23V2002/00A23V2400/113A23V2400/51A23V2200/30A23V2200/324A23V2200/318A23V2250/21A23V2200/16A23V2250/2124A23V2250/214
Inventor 薛鹏飞陈晋銮苏亚平高保军
Owner SHANDONG BOHUA HIGHLY EFFICIENT ECOLOGICAL & AGRI TECH CO LTD
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