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A kind of yam pear juice compound fermented beverage

A technology of compound fermentation and yam pear, which is applied in the direction of food ingredients containing natural extracts, streptococcus/lactococcus, and food ingredients as taste improvers, etc., can solve the long-standing, no research and development methods and technologies of yam fermented beverages Not enough novelty and other problems, to achieve the effect of fresh and refreshing taste, high sugar content and high nutritional value

Active Publication Date: 2020-09-25
广西康远生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are fewer yam beverages in the market, and there is a record of patent No. 2008101505987 in the patent aspect, but the time is relatively long, and its technology is not novel enough, and there is no record of this kind of yam plus pear juice. Also there is no such product to occur, and there is no research and development method of sugar additives such as sugar and sweeteners in yam fermented beverages at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of yam hydrolyzate: wash and peel the fresh yam to obtain 100g of yam, slice (2mm thick), protect the color (add 0.6g citric acid, 2g salt, and 0.1g sodium bisulfite to 100mL of distilled water for 40min), boil water for pretreatment. Cook (boil until the yam tissue is softened for about 15min), add 400g of distilled water to beat (mass ratio is yam:water = 1:4), gelatinize (60℃, 10min), enzymolysis (60℃, 40min, 0.5g medium temperature alpha starch) Enzyme 1g / kg), saccharification (60℃, 3h, 3g) saccharification enzyme, enzyme inactivation (100℃, 5min), filtration (200 mesh nylon mesh).

[0024] Double-enzyme enzymolysis process: Chinese yam contains a lot of starch, which is prone to precipitation in the liquid. In order to improve the health care function and sensory quality of the drink, the gelatinized yam juice can be first added to 0.5g in a constant temperature water bath at 60°C. The medium temperature α-amylase is enzymatically hydrolyzed for 40 minu...

Embodiment 2

[0030] Preparation of yam hydrolyzate: wash yam, peel (100g after peeling), slice (3mm thick), protect color (add 3g citric acid, 10g salt, 0.5g sodium bisulfite to 500mL distilled water, and process for 50min) , pre-cooking (cook until the yam tissue is softened for about 12min), beating (mass ratio is yam: water = 1:4), gelatinization (60℃, 10min), enzymatic hydrolysis (60℃, 40min, 0.5g medium temperature alpha amylase) ), saccharification (60°C, 3h, 3g saccharification enzyme), enzyme inactivation (100°C, 5min), filtration (200-mesh nylon mesh).

[0031] Double-enzyme enzymatic hydrolysis process: Chinese yam contains a lot of starch, which is prone to precipitation in the liquid. In order to improve the health care function and sensory quality of the drink, the gelatinized yam juice can first be added to a constant temperature water bath at 60 °C. 0.5g of medium-temperature α-amylase per kg is enzymatically hydrolyzed for 40 minutes. This process can enzymatically hydrolyz...

Embodiment 3

[0037] Preparation of yam hydrolyzate: wash, peel (100g after peeling), slice (2.5mm thick), and protect color (add 3g citric acid, 10g salt, and 0.5g sodium bisulfite to 500mL distilled water to prepare color protector) liquid, treatment for 50min), pre-cooking (cook until the yam tissue softens for about 12min), beating (mass ratio is yam:water=1:4), gelatinization (60℃, 10min), enzymatic hydrolysis (60℃, 40min, 0.5 g medium temperature α-amylase), saccharification (60℃, 3h, 3g saccharification enzyme), enzyme inactivation (100℃, 5min), filtration (200 mesh nylon mesh).

[0038] Double-enzyme enzymatic hydrolysis process: Chinese yam contains a lot of starch, which is prone to precipitation in the liquid. In order to improve the health care function and sensory quality of the drink, the gelatinized yam juice can first be added to a constant temperature water bath at 60 °C. Kg of mesophilic α-amylase is enzymatically hydrolyzed for 40 minutes. This process can enzymatically h...

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Abstract

The invention relates to the technical field of beverages, in particular to developing a nutritional and health-care type Huilou yam Dangshan pear juice composite fermented beverage without sugar additives by using a double-enzyme method and a pear juice blending method and a preparation method thereof. The compound beverage is prepared by adding α-amylase to the pretreated yam pulp, hydrolyzing the starch in the yam, and then performing saccharification treatment to obtain a yam hydrolyzate, compounding the yam hydrolyzate with pear juice, and hydrolyzing the yam The mass ratio of liquid to pear juice is 4-5:1, and the fermentation condition is controlled so that the pH of the beverage is 4.2-5.5, and the sugar content is 6.5-8.5, and the preparation of the compound fermented beverage is completed. This relatively novel research and development method is widely used in the development of yam and pear juice series beverages, so that not only can the medicinal and food functions of yam and pear juice be brought into play more diversely, but also the nutritional components of yam and pear juice can be maximized. , so that consumers can get a dual experience of senses and health.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to the development of a nutritious and health-care type Huilou yam Dangshan pear juice compound fermented beverage without sugar additives by using a double-enzyme method and a pear juice blending method and a preparation method thereof. Background technique [0002] At present, there are many types of fermented beverages on the market. At the same time, fermented beverages are favored by consumers because of their unique flavor and good taste, but there are also countless sugar additives. For the use of higher sugars, sugar additives with stronger effects such as sweeteners aspartame and AK sugar are directly used. The present invention mainly aims at the characteristics of rich nutrient components and high starch content in yam, and utilizes double-enzyme method, namely alpha amylase and saccharification enzyme to hydrolyze a large amount of starch in yam pulp to obtain availabl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/105
CPCA23L2/382A23L2/84A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/169A23V2200/30A23V2200/14A23V2200/16A23V2250/032A23V2250/21A23V2250/1614A23V2250/5086A23V2250/5026A23V2250/51082A23V2200/048
Inventor 周庆峰王晓雪
Owner 广西康远生物科技有限公司
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