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Preparation method of ferment type bitter gourd solid beverage

A solid beverage, bitter gourd technology, applied in the direction of bacteria, sugary food ingredients, food ingredients used in food preparation, etc., can solve the problems of affecting nutritional value and health care efficacy, complex methods, reducing bitterness, etc., to achieve excellent taste. , the effect of reducing bitterness and improving solubility

Active Publication Date: 2017-09-29
河北省农林科学院经济作物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the disadvantages that the bitterness of bitter gourd is not only complicated in the food industry, but also affects the nutritional value and health care effect. The bitter gourd and stevia are used to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Bacillus natto suitable for preparing food is isolated from commercially available food containing live Bacillus natto, and is preserved on a potato solid slant after purification and biochemical identification. Lactobacillus plantarum is isolated from yogurt containing Lactobacillus plantarum, and preserved on THB solid slant after microscopic inspection and purification.

[0031] Pick Bacillus natto from the solid slant and inoculate it in 10mL PDA liquid medium; pick Lactobacillus plantarum from the solid slant and inoculate it in 10mL THB liquid medium. Cultivate at 32°C for 12 hours to prepare primary seed solution.

[0032] Inoculate 10 mL of primary seed liquid of Bacillus natto and 10 mL of primary seed liquid of Lactobacillus plantarum into 350 mL of PDA liquid medium and 350 mL of THB liquid medium, respectively, and incubate at 30°C for 12 hours to prepare secondary seed liquid.

[0033] Pretreatment and homogenization of bitter gourd: choose fresh seven-rip...

Embodiment 2

[0042] Bacillus natto CICC 10262 was purchased from China Industrial Microbiology Culture Collection Center (CICC) as a fermentation strain of Bacillus natto.

[0043] The Lactobacillus plantarum reference strain ATCC 14917 preserved in the inventor's laboratory was used as the Lactobacillus plantarum fermentation strain.

[0044]Pick Bacillus natto CICC 10262 from the solid slant and inoculate it in 10 mL PDA liquid medium; pick Lactobacillus plantarum ATCC 14917 from the solid slant and inoculate it in the mixed liquid medium containing 5 mL THB+5 mL skim milk. Cultivate at 32°C for 12 hours to prepare primary seed solution.

[0045] Inoculate 10 mL of primary seed liquid of Bacillus natto and 10 mL of primary seed liquid of Lactobacillus plantarum into 350 mL of PDA liquid medium and 350 mL of THB liquid medium, respectively, and incubate at 30°C for 12 hours to prepare secondary seed liquid.

[0046] Pretreatment and homogenization of bitter gourd: choose fresh seven-ripe...

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PUM

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Abstract

The invention relates to a ferment type bitter gourd solid beverage and a preparation method thereof. The ferment type bitter gourd solid beverage is obtained through the steps of mixing bitter gourds with a stevia rebaudiana extract, and performing fermentation through natto bacillus and lactobacillus plantarum. The preparation method of the ferment type bitter gourd solid beverage comprises the following steps of pretreating the bitter gourds, and performing homogenization; pretreating stevia rebaudiana; performing mixed fermentation; and drying fermentation liquor, performing granulation and the like. According to the ferment type bitter gourd solid beverage and the preparation method thereof disclosed by the invention, a fruit juice production technique and a fermentation technique are combined, and a brand-new nutrient beverage having high added value is developed and has favorable market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel beverage processing technology, in particular to an enzyme-type bitter gourd solid beverage and a preparation method thereof. Background technique [0002] Bitter gourd is a plant of the genus Momordica cucurbitaceae, which is widely cultivated in tropical to temperate regions of the world, and is generally cultivated in both north and south of my country. Bitter gourd is not only rich in nutrition but also has unique health effects. It is a kind of vegetable with both medicine and food. Traditional Chinese medicine believes that bitter gourd is cold in nature and bitter in taste. It enters the heart, spleen and stomach meridians, and has the functions of clearing heat and detoxifying, nourishing skin and skin, nourishing liver and blood, quenching thirst and reducing blood sugar. [0003] Although bitter gourd is rich in nutrition, its application in the food ...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/84A23L2/52A23L33/105A23L33/135A23L5/20
CPCA23L2/39A23L2/52A23L2/84A23L5/28A23L33/105A23L33/135A23V2002/00A23V2400/169A23V2200/30A23V2200/14A23V2200/16A23V2250/21A23V2250/5114A23V2250/1614A23V2250/16A23V2250/1578A23V2250/161A23V2250/61A23V2250/628A23V2250/606
Inventor 贾东升谢晓亮温春秀李荣乔崔施展刘灵娣田伟边建波
Owner 河北省农林科学院经济作物研究所
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