A kind of mixed fruit fermented beverage with strong antioxidant and preparation method thereof

An antioxidant and fermented beverage technology, applied in the direction of food science, etc., can solve problems affecting heart function, memory, and concentration loss, and achieve the effect of increasing the dissolution rate, increasing the aroma of wine, and being easy to achieve

Active Publication Date: 2021-05-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in addition to one-time drunkenness caused by excessive drinking, long-term excessive drinking can cause memory, concentration, etc. to decline, affect heart function, and cause long-term chronic diseases such as chronic gastritis

Method used

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  • A kind of mixed fruit fermented beverage with strong antioxidant and preparation method thereof
  • A kind of mixed fruit fermented beverage with strong antioxidant and preparation method thereof
  • A kind of mixed fruit fermented beverage with strong antioxidant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) Cleaning and soaking: select high-quality brown rice and glutinous rice, the mass ratio of brown rice to glutinous rice is 4:1, wash repeatedly to remove rice bran, dust and other impurities, add 20 ℃ water to soak for 24 hours;

[0060] (2) Cooking and cooling: Wash the soaked brown rice and glutinous rice, rinse off the rice pulp and cook for 35 minutes; after cooking, rinse with cold water and cool to disperse the rice grains;

[0061] (3) Distiller's koji saccharification: add 0.8% of the total mass of brown rice and glutinous rice to distiller's koji, stir well, make a nest, and put the container in a constant temperature incubator for 32°C saccharification for 3 days;

[0062] (4) Yeast fermentation: After the saccharification is completed, add yeast with a total mass of 0.06% of the fermentation material, and ferment for 8 days at 28°C;

[0063] (5) Filtration: filter the fermented brown rice-glutinous rice wine to obtain wine mash;

[0064] (6) Fruit cleani...

Embodiment 2

[0068] (1) Cleaning and soaking: select high-quality brown rice and glutinous rice, the ratio of brown rice to glutinous rice is 1:1, wash repeatedly, remove rice bran, dust and other impurities, add 25 ℃ water to soak for 20 hours;

[0069] (2) Cooking and cooling: Wash the soaked brown rice and glutinous rice, rinse off the rice pulp and cook for 30 minutes; after cooking, rinse and cool with cold water to disperse the rice grains;

[0070] (3) Distiller's koji saccharification: add 1.0% of the total mass of brown rice and glutinous rice to distiller's koji, stir well, make a nest, put the container in a constant temperature incubator at 30°C and saccharify for 2.5 days;

[0071] (4) Yeast fermentation: After the saccharification is completed, add 0.08% yeast of the total mass of the fermentation material, and ferment for 7 days at 27°C;

[0072] (5) Filtration: filter the fermented brown rice-glutinous rice wine to obtain wine mash;

[0073] (6) Fruit cleaning and crushing...

Embodiment 3

[0077] (1) Cleaning and soaking: select high-quality brown rice and glutinous rice, the ratio of brown rice to glutinous rice is 1:4, wash repeatedly to remove rice bran, dust and other impurities, add 30 ℃ water to soak for 15 hours;

[0078] (2) Cooking and cooling: Wash the soaked brown rice and glutinous rice to remove the rice milk and then cook for 25 minutes; after cooking, rinse with cold water and cool to disperse the rice grains;

[0079] (3) Distiller's koji saccharification: Add 1.2% of the total mass of brown rice and glutinous rice to distiller's koji, stir well, make nests, put the container in a constant temperature incubator at 28°C and saccharify for 2 days;

[0080] (4) Yeast fermentation: After the saccharification is completed, add 0.1% yeast of the total mass of the fermentation material, and ferment for 6 days at 26°C;

[0081] (5) Filtration: filter the fermented brown rice-glutinous rice wine to obtain wine mash;

[0082] (6) Fruit cleaning and crushi...

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Abstract

The invention discloses a mixed fruit fermented beverage with strong antioxidant property and a preparation method thereof. The preparation method uses brown rice, glutinous rice, green apple, guava, navel orange and mango as raw materials, washes and soaks the brown rice and glutinous rice, cooks, cools, adds distiller's yeast, stirs, saccharifies, and then adds yeast to ferment and filter to obtain wine mash Finally, green apples, guavas, navel oranges and mangoes are washed and crushed and added to brown rice-glutinous rice wine mash, and acetic acid bacteria are added for fermentation to finally obtain the mixed fruit fermented beverage. The mixed fruit fermented beverage of the present invention has low alcohol content, is rich in polyphenols and flavonoids, and has strong antioxidant properties; at the same time, it is sweet and sour, has the aroma of wine and fruit, and is a mixed fruit integrating nutrition and deliciousness The fermented drink is suitable for all ages, men and women, and has a good market prospect.

Description

technical field [0001] The invention relates to the field of fruit fermented beverage processing, in particular to a mixed fruit fermented beverage with strong oxidation resistance and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people begin to pay attention to the nutritional structure and health effects of food. The structure of the beverage market has also changed. From simple carbonated beverages in the past to fermented beverages, fruit and vegetable juice beverages, tea beverages, and functional beverages, the market share has increased. Fermented beverages are popular for their health, nutrition, and deliciousness. beverage market. Fermented beverages refer to products made from fermented raw materials (such as fruits, honey, milk powder, plants, etc.) fermented by yeast, lactic acid bacteria and other strains. Fermented foods have the functions of regulating the balance of human intestinal flora, de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382
Inventor 赵谋明董红竹林恋竹
Owner SOUTH CHINA UNIV OF TECH
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