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Fruit and vegetable fermented beverage and preparation method thereof

A fruit and vegetable fermentation and beverage technology, which is applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and food ingredients as taste improvers. It can solve the problems of single fermentation strains, browning, and singleness of raw materials to ensure color and luster Effects of mouthfeel, browning inhibition, and improvement of nutritional value

Inactive Publication Date: 2017-08-18
福建康之味食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the problems of single raw materials and single fermentation strains generally exist in the market and in the fermented fruit and vegetable juice beverages that have been reported, and the browning phenomenon is obvious in the process of processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] A method for preparing fruit and vegetable fermented beverages, comprising the steps of:

[0027] (1) After the fruit and vegetable raw materials are mixed and crushed, beating under the condition of dripping nitrogen to obtain a mixed fruit and vegetable slurry; the fruit and vegetable raw materials include the following components according to the mass ratio: banana: dragon fruit: mango: papaya: mulberry: carrot: bergamot =9-18:6-9:22-39:38-58:8-15:10-18:18-25. (2) Enzymolysis and fermentation of the mixed slurry to obtain fruit and vegetable fermentation liquid;

[0028] (3) Mix the fruit and vegetable fermented liquid with honey, essence and stabilizer according to the weight parts, then sterilize and homogenize to obtain the fruit and vegetable fermented beverage; in parts by weight: fruit and vegetable fermented liquid: 85-95 parts; Honey: 0.1-0.5 parts; white sugar: 8-12 parts, citric acid: 0.1-0.3 parts, essence: 0.15-0.5 parts; stabilizer: 1-2 parts, water 30-...

Embodiment 1

[0069] A method for preparing fruit and vegetable fermented beverages, comprising the steps of:

[0070] (1) After mixing 9g of fruit and vegetable raw materials banana, 6g of dragon fruit, 30g of mango, 38g of papaya, 9g of mulberry, 10g of carrot and 18g of bergamot, after crushing to 3-5mm, beating under the condition of dripping nitrogen to obtain a mixed fruit and vegetable slurry, after beating Before dripping nitrogen for 10-30 seconds, the temperature of the material after nitrogen dripping is 0-4°C;

[0071] (2) The mixed slurry is subjected to enzymolysis and mixed fermentation to obtain fruit and vegetable fermentation liquid; the enzymes used in the enzymolysis are pectinase, pulpase and hemicellulase, the enzymolysis temperature is 50 degrees, and the time is 30 minutes, the fermentation temperature is 28°C, the fermentation time is 2-3 days, and the fermentation is terminated when the pH value is lower than 4; the strains used for the fermentation are Lactobacill...

Embodiment 2

[0075] A method for preparing fruit and vegetable fermented beverages, comprising the steps of:

[0076] (1) After mixing 18g of fruit and vegetable raw materials banana, 9g of dragon fruit, 25g of mango, 45g of papaya, 9g of mulberry, 15g of carrot and 19g of bergamot, after crushing to 3-5mm, beating under the condition of dropping nitrogen to obtain a mixed fruit and vegetable slurry, after beating Before dripping nitrogen for 10-30 minutes, the temperature of the material after nitrogen dripping is 0-4°C;

[0077] (2) Enzymolysis and mixed fermentation of the mixed slurry to obtain fruit and vegetable fermentation liquid; the enzymes used in the enzymolysis are pectinase, pulpase and hemicellulase, and the enzymolysis temperature is 50-55 degrees , time 30 minutes, after enzymolysis, the fermentation temperature of the mixed slurry is 25-28°C, the fermentation time is 2-3 days, and the fermentation is terminated when the pH value reaches below 4; the bacteria used in the f...

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PUM

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Abstract

The invention discloses a fruit and vegetable fermented beverage and a preparation method thereof, wherein the fruit and vegetable fermented beverage is prepared from, by weight, 85-95 parts of fruit and vegetable fermentation liquid; 0.1-0.5 part of honey; 8-12 parts of white granulated sugar, 0.1-0.3 part of citric acid, 0.15-0.5 part of flavor; 1-2 parts of stabilizer and 30-100 parts of water. The fruit and vegetable fermentation liquid is prepared from, by mass, banana: dragon fruit: mango: papaya: mulberry: carrot: bergamot=9-18: 6-9: 22-39: 38-58: 8-15: 10-18: 18-25. The fruit and vegetable fermented beverage has low browning degree and rich nutrient.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a fruit and vegetable fermented beverage and a preparation method thereof. Background technique [0002] Fruit and vegetable fermented beverage is a compound fruit and vegetable juice beverage made by fermenting probiotics. This beverage contains various nutrients rich in fruits and vegetables, such as vitamins, sugars, dietary fiber, inorganic salts and water, which are necessary for the human body In addition, fruits and vegetables also have various health care functions such as moisturizing, strengthening the stomach, helping digestion and anti-cancer. [0003] With the development of society, people pay more and more attention to the knowledge of health care, and the consumption concept and consumption taste are also constantly improving. Some health-care drinks are deeply loved by consumers, and fermented fruit and vegetable juice drinks have nutritional value. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L5/40A23L33/135A23L19/00
CPCA23L2/382A23L2/52A23L2/84A23V2002/00A23V2400/125A23V2400/123A23V2400/175A23V2400/169A23V2400/249A23V2200/048A23V2200/14A23V2200/30A23V2250/032A23V2250/76
Inventor 王文成郑志军
Owner 福建康之味食品工业有限公司
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