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Cellaring maintenance preparation method of fruit juice lactic acid natural yeast

A natural yeast and lactic acid technology, applied in the direction of yeast-containing food ingredients, bacteria and lactobacilli used in food preparation, etc., can solve the problems of yeast storage time is not long, preparation method is cumbersome, preparation trouble, etc., to achieve long storage time, The effect of high nutritional value and stable quality

Inactive Publication Date: 2017-07-11
福建安麦高新生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have proved that natural yeast has obvious effects of improving immune activity, and has obvious effects on children's allergic dermatitis and asthma. Most of the preparation methods are cumbersome, and the preparation is more troublesome. The yeast produced is not stored for a long time and is prone to mold. For this reason, we have invented a method for preparing juice lactic acid natural yeast cellar culture.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fruit juice lactic acid natural yeast pit culture preparation method proposed in this embodiment comprises the following steps:

[0017] S1, cleaning and disinfection: clean the raisins, then dry the water, pour the porcelain pot into hot water to boil for disinfection, then pour off the hot water and dry the water;

[0018] S2, mixing: take 1600 parts of water and 45 parts of honey, pour them into a porcelain jar in S2, stir evenly, then put in 800 parts of raisins, and store in a sealed container for 3 days;

[0019] S3, fermentation: open the lid of the porcelain tank in S2, add lactic acid bacteria, shake evenly through vibration, and then seal and store for 5 days;

[0020] S4, cellaring at a constant temperature: cellaring the porcelain jar in S3 at a constant temperature of 20°C for 13 days;

[0021] S5, Filtration: filter the grape juice in the porcelain tank in S4 through a filter to obtain a juice lactic acid natural yeast.

[0022] Stir 500 parts ...

Embodiment 2

[0024] A kind of fruit juice lactic acid natural yeast pit culture preparation method proposed in this embodiment comprises the following steps:

[0025] S1, cleaning and disinfection: clean the raisins, then dry the water, pour the porcelain pot into hot water to boil for disinfection, then pour off the hot water and dry the water;

[0026] S2, mixing: take 1700 parts of water and 50 parts of honey, pour them into a porcelain jar in S2, stir evenly, then put in 900 parts of raisins, and store in a sealed container for 3.6 days;

[0027] S3, fermentation: open the lid of the porcelain tank in S2, add lactic acid bacteria, shake evenly through vibration, and then seal and store for 5.5 days;

[0028] S4, cellaring at a constant temperature: cellaring the porcelain jar in S3 at a constant temperature of 21°C for 14 days;

[0029] S5, Filtration: filter the grape juice in the porcelain tank in S4 through a filter to obtain a juice lactic acid natural yeast.

[0030] The mixing ...

Embodiment 3

[0032] A kind of fruit juice lactic acid natural yeast pit culture preparation method proposed in this embodiment comprises the following steps:

[0033] S1, cleaning and disinfection: clean the raisins, then dry the water, pour the porcelain pot into hot water to boil for disinfection, then pour off the hot water and dry the water;

[0034] S2, mixing: take 1800 parts of water and 55 parts of honey, pour them into the porcelain jar in S2, stir evenly, then put in 1000 parts of raisins, and store them sealed for 4 days;

[0035] S3, fermentation: open the lid of the porcelain tank in S2, add lactic acid bacteria, shake evenly through vibration, and then seal and store for 6 days;

[0036] S4, cellar storage at constant temperature: store the porcelain jar in S3 at a constant temperature of 22.5°C for 15 days;

[0037] S5, Filtration: filter the grape juice in the porcelain tank in S4 through a filter to obtain a juice lactic acid natural yeast.

[0038] Take 125 parts of the...

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Abstract

The invention discloses a cellaring maintenance preparation method of fruit juice lactic acid natural yeast. The method comprises the following steps: 1, cleaning and disinfecting: cleaning raisins, air-drying the raisins, pouring hot water into a porcelain jar, boiling the hot water to disinfect the porcelain jar, pouring away the hot water, and drying the porcelain jar; 2, mixing: taking 1600-2000 parts of water and 45-65 parts of honey, pouring the water and honey into the porcelain jar, uniformly stirring the water and honey, placing 800-1200 parts of the raisins, and carrying out sealing storage for 3-5 days; 3, fermenting: uncovering the porcelain jar, adding lactic acid bacteria, shaking the porcelain jar to make the obtained mixture uniform, and carrying out sealing storage for 5-7 days; 4, carrying out constant temperature cellaring: carrying out constant temperature cellaring on the porcelain jar at 20-25 DEG C for 13-17 days; and 5, filtering: filtering a grape juice obtained in the porcelain jar in step 4 by a filter screen to obtain the fruit juice lactic acid natural yeast. The natural yeast made through the method has the advantages of stable quality, long preservation time, difficult mildewing, and richness in nutrients.

Description

technical field [0001] The invention relates to the technical field of a preparation method for fruit juice lactic acid natural yeast cellar cultivation, in particular to a preparation method for fruit juice lactic acid natural yeast cellar cultivation. Background technique [0002] Natural yeast is cultivated from a variety of bacteria that cover grains, fruits and in nature. Natural yeast has a better flavor than ordinary yeast, because natural yeast can fully absorb water in the flour, and it takes a long time to mature. On the other hand, natural yeast is cultivated by a variety of bacteria. When baking, each bacteria will emit a different fragrance. , so that the flavor of the bread is more diverse. At the same time, the bread made by natural yeast is still soft after being put for a long time, and the taste is very good. It is rich in amino acids, vitamins, minerals and other essential nutrients for the human body. Studies have proved that natural yeast has obvious ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/135A23L33/14
CPCA23V2002/00A23V2400/11A23V2200/30A23V2250/76
Inventor 李志斌李少垒傅贵华郭霏霏李志林隆雪霖
Owner 福建安麦高新生物技术有限公司
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