Blueberry physalis pubescens compound beverage and preparation method thereof

A technology for raspberry mushroom girl and beverage, which is applied in the field of blueberry mushroom girl compound beverage and its preparation, can solve the problems of insufficient utilization of nutrients, short period of picking mushroom girl, poor fruit taste, etc., and achieves the reduction of harmful bacteria. Possibilities, flavors, unique effects

Inactive Publication Date: 2017-06-27
林康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The picking period of Guniang fruit is short, the fruit is not easy to store, and the market is limited by seasons, it is difficult for people to taste the fruit of Guniang all year round
And the existing processi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw materials: 30kg of blueberries, 50kg of mushrooms, 20kg of grapes, 20kg of white sugar, 50kg of drinking water and 3kg of yeast. The preparation steps are as follows:

[0022] 1) Raw material processing, select the mushroom fruit with good color and full particles, wash it with clean water on the sieve plate, and squeeze the mushroom fruit into juice with a juicer; after cleaning the blueberries, drain the water and squeeze it into blueberry juice;

[0023] 2) Fermentation of Guniang fruit, mix the Guniang fruit juice, white sugar and grapes evenly, put it into a closed fermentation tank until 3 / 4 of the fermentation tank, seal and ferment for 10 days, control the temperature of the fermentation tank at 26°C, and keep an interval of 2 days Stir once, after the fermentation is over, compress and filter to obtain the mushroom fermented liquid;

[0024] 3) Blueberry fermentation, put the blueberry juice and yeast in a cool and airtight space to ferment for 5 days, con...

Embodiment 2

[0029] Raw materials: 60kg of blueberries, 80kg of mushrooms, 30kg of grapes, 35kg of white sugar, 100kg of drinking water and 8kg of yeast. The preparation steps are as follows:

[0030] 1) Raw material processing, select the mushroom fruit with good color and full particles, wash it with clean water on the sieve plate, and squeeze the mushroom fruit into juice with a juicer; after cleaning the blueberries, drain the water and squeeze it into blueberry juice;

[0031] 2) Fermentation of Guniang fruit, mix the Guniang fruit juice, white sugar and grapes evenly, put it into a closed fermentation tank until 3 / 4 of the fermentation tank, seal the fermentation for 15 days, control the temperature of the fermentation tank at 23°C, and keep the interval of 3 days Stir once, after the fermentation is over, compress and filter to obtain the mushroom fermented liquid;

[0032] 3) Blueberry fermentation, put the blueberry juice and yeast in a cool and airtight space to ferment for 10 d...

Embodiment 3

[0037] Raw materials: 45kg of blueberries, 70kg of mushrooms, 25kg of grapes, 30kg of white sugar, 80kg of drinking water and 5kg of yeast. The preparation steps are as follows:

[0038] 1) Raw material processing, select the mushroom fruit with good color and full particles, wash it with clean water on the sieve plate, and squeeze the mushroom fruit into juice with a juicer; after cleaning the blueberries, drain the water and squeeze it into blueberry juice;

[0039] 2) Fermentation of Guniang fruit, mix the Guniang fruit juice, white sugar and grapes evenly, put it into a closed fermentation tank until 3 / 4 of the fermentation tank, seal and ferment for 13 days, control the temperature of the fermentation tank at 25°C, and keep an interval of 2 days Stir once, after the fermentation is over, compress and filter to obtain the mushroom fermented liquid;

[0040] 3) Blueberry fermentation, put the blueberry juice and yeast in a cool and airtight space to ferment for 8 days, con...

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Abstract

The invention provides a blueberry physalis pubescens compound beverage and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The blueberry physalis pubescens compound beverage is prepared from the following raw materials in parts by weight: 30-60 parts of blueberry, 50-80 parts of physalis pubescens, 20-30 parts of grape, 20-35 parts of white granulated sugar, 50-100 parts of drinking water and 3-8 parts of yeast. The preparation method comprises the following steps: squeezing physalis pubescens and blueberry into fruit juice; mixing the blueberry juice with the white granulated sugar and the grape and fermenting; mixing the blueberry juice with the yeast and fermenting; mixing the two products and distilling; adding the residual liquid into the drinking water and then filtering, and adding the salt for fertilizing and packaging, thereby acquiring the end product. The blueberry physalis pubescens compound beverage provided by the invention tastes sour and sweet, fuses fresh fruit fragrance and mellow blueberry flavor and is unique in flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a blueberry mushroom compound drink and a preparation method thereof. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Guniang fruit jam contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/3324A23V2200/314A23V2200/32A23V2250/21A23V2200/15
Inventor 林康
Owner 林康
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