Fermented drink and production method thereof

A production method and beverage technology, applied in the field of fermented beverages and their production, can solve problems such as irregular diet and poor food quality, and achieve the effects of improving the intestinal environment, improving the body environment, and increasing vitality

Inactive Publication Date: 2017-05-31
昆山绿清婷生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, because people rarely have the opportunity to move around in the office environment, and as more and more people become office sitters, problems such as constipation are increasing. In addition, people's diet is irregular and the food quality is not high. , there is a greater need for fungal beverages that can improve the intestinal environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A fermented beverage, the components and the parts by mass of each component are: 20 parts of water, 80 parts of noni fruit juice, 260 parts of fructooligosaccharide, and 2 parts of lactic acid bacteria.

[0027] A method for producing a fermented drink, comprising the steps of:

[0028] (1) Prepare fruit juice: homogenize and refine noni juice, and the homogenization pressure is 30MPa;

[0029] (2) Stirring: mix water and noni juice, and fully stir for 30 minutes;

[0030] (3) Mixing: add fructooligosaccharide and lactic acid bacteria to the mixture of water and noni juice, and stir fully;

[0031] (4) Fermentation: Ferment the uniformly stirred mixture in step (3) for 72 hours in a sealed environment at 32°C to 35°C;

[0032] (5) Detection: After the fermentation is completed, test the pH value of the mixture in step (4). If it is 3.5-4.0, the fermentation is qualified; otherwise, check for problems.

Embodiment 2

[0034] A fermented beverage, the components and the parts by mass of each component are: 30 parts of water, 100 parts of noni fruit juice, 320 parts of fructooligosaccharide, and 5 parts of lactic acid bacteria.

[0035] Production method is the same as embodiment one.

Embodiment 3

[0037] A fermented drink, the components and the parts by mass of each component are: 25 parts of water, 90 parts of noni fruit juice, 280 parts of fructooligosaccharide, and 3 parts of lactic acid bacteria.

[0038] Production method is the same as embodiment one.

[0039] The invention gives full play to the essence of various plants and adopts a high-quality edible method, which can scientifically and effectively improve the intestinal environment, does not affect the normal absorption of nutrients of the eater, and has no toxic and side effects for long-term use.

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PUM

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Abstract

The invention relates to a fermented drink and a production method thereof. The fermented drink is prepared from components in parts by mass as follows: 20-30 parts of water, 80-100 parts of noni juice, 260-320 parts of fructooligosaccharide and 2-5 parts of lactic acid bacteria. The production method of the fermented drink comprises steps as follows: (1) juice preparation; (2) stirring; (3) mixing; (4) fermentation; (5) detection. The fermented drink can well invigorate the stomach, promote digestion, improve the intestinal environment and improve the efficacy of the activity of intestinal bacteria and can effectively improve the body environment of a drinker who drinks the fermented drink for a long time.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a fermented beverage and a production method thereof. Background technique [0002] Fermented beverages refer to products made from fermented raw materials (honey, fruit, milk powder, plants, etc.) fermented by yeast, lactic acid bacteria or strains allowed by the country. Generally divided into yeast drinks and lactic acid bacteria drinks. [0003] Fermented beverages are divided into: [0004] 1. Cereal probiotic drink. Probiotics such as yeast and lactic acid bacteria are applied to the fermentation of grain beverages to produce probiotic fermented grain beverages, which not only preserve the original nutritional value of grains, but also have the beneficial effects of probiotic fermented products, with good flavor and unique taste . For example: Red Champion Grain Probiotic Fermented Beverage. [0005] 2. Yeast beverage. Products made from fermented raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L33/00
CPCA23L2/382A23L2/60A23V2002/00A23V2200/3204
Inventor 王云文
Owner 昆山绿清婷生物科技有限公司
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