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Preparation method of liquorice root fermented beverage

A fermented beverage and licorice technology, applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and the function of food ingredients, can solve the problems of not removing the smell of licorice, unsatisfactory market sales, etc., to improve the taste, taste, Improvement of smell and taste Taste and pleasant flavor effect

Active Publication Date: 2017-10-27
LUOHE MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patented process is mainly prepared by compounding raw materials and flavoring agents. Although it removes some of the fishy smell in the smell of licorice, it does not remove the fishy smell in the taste of licorice.
[0007] Chinese patent CN1268223C discloses a technology for removing the fishy (Australia) odor of licorice. Because licorice contains a very unpleasant fishy (Australia) odor, the market sales of drinks and foods made from licorice are not ideal. The main reason is It is because people cannot bear the fishy (Australian) smell in licorice
However, although this patent removes the fishy smell in part of the licorice smell, it does not remove the fishy smell in the mouthfeel of the licorice, and further processing is required to make finished beverages

Method used

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  • Preparation method of liquorice root fermented beverage
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  • Preparation method of liquorice root fermented beverage

Examples

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Effect test

Embodiment 1

[0033] A preparation method of licorice fermented beverage, comprising the following steps:

[0034] (1) Grinding: Grind licorice and mint to 30 mesh respectively, cook and fry tartary buckwheat until fragrant and crush to 40 mesh, mix the three raw materials evenly to obtain a mixture, in which licorice, mint, and buckwheat are The weight ratio is 100:2:5;

[0035] (2) Soaking: Soak the mixture in step (1) and water according to the ratio of material to liquid: 1g: 20mL, shake for 1h, until the content of glycyrrhizic acid is 0.06%, and obtain the soaked product;

[0036] (3) Sterilization: transfer the material soaked in step (2) into a fermenter, add 3% glucose by weight of the soaked material, and sterilize;

[0037] (4) Lactic acid bacteria fermentation: Inoculate 0.6% lactic acid bacteria of the weight of the soaking material in a fermenter, ferment for 8 hours at 40°C until the pH is 3.8, and the total acidity is 4.9g / mL; the lactic acid bacteria are Streptococcus ther...

Embodiment 2

[0043] A preparation method of licorice fermented beverage, comprising the following steps:

[0044] (1) Crushing: Grind licorice and mint to 30 mesh respectively, cook and stir-fry tartary buckwheat until fragrant and crush to 50 mesh, mix the three raw materials evenly to obtain a mixture, in which licorice, mint, and tartary buckwheat The weight ratio is 100:3:5;

[0045] (2) Soaking: Soak the mixture in step (1) and water according to the ratio of material to liquid: 1g: 25mL, shake for 1.5h, until the content of glycyrrhizic acid is 0.07%, and obtain the soaked product;

[0046] (3) Sterilization: transfer the material soaked in step (2) into a fermenter, add 4% glucose by weight of the soaked material, and sterilize;

[0047] (4) Lactic acid bacteria fermentation: inoculate 0.5% lactic acid bacteria of the weight of the soaking material in a fermenter, ferment for 10 hours at 42°C until the pH is 4.0, and the total acidity is 4.6g / mL; the lactic acid bacteria are Strept...

Embodiment 3

[0053] A preparation method of licorice fermented beverage, comprising the following steps:

[0054] (1) Grinding: Grind licorice and mint to 50 mesh respectively, cook and fry tartary buckwheat until fragrant, crush to 60 mesh, mix evenly to obtain a mixture, the weight ratio of licorice, mint and tartary buckwheat in the mixture is is 100:3:6;

[0055] (2) Soaking: Soak the mixture in step (1) and water according to the material-to-liquid ratio of 1g: 22mL, shake for 2 hours, until the content of glycyrrhizic acid is 0.08%, and obtain the soaked product;

[0056] (3) Sterilization: transfer the material soaked in step (2) into a fermenter, add 5% glucose by weight of the soaked material, and sterilize;

[0057] (4) Lactic acid bacteria fermentation: inoculate 0.8% lactic acid bacteria of the weight of the soaking material in a fermenter, ferment for 9 hours at 40°C until the pH is 4.1, and the total acidity is 4.8g / mL; the lactic acid bacteria are Streptococcus thermophilus...

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Abstract

The invention belongs to the technical field of beverage, in particular to a preparation method of liquorice root fermented beverage. The preparation method comprises the steps of pulverizing liquorice root, mint and tartary buckwheat, soaking, sterilizing, performing lactobacillus fermentation, performing yeast fermentation, centrifuging, homogenizing and sterilizing. The liquorice root fermented beverage obtained by the invention has sour, sweet, cool and refreshing taste, fragrant odor and pleasant flavor, has the function of clearing heat from throat, avoids blending by further adding food additives, and accords with the concept that customers advocate 'green consumption'.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a preparation method of a licorice fermented beverage. Background technique [0002] Licorice is widely distributed in Asia, Australia, Europe and the Americas. Glycyrrhiza uralensis is mainly cultivated for medicinal and edible purposes in my country, which is a perennial herb. Licorice is sweet in taste and mild in nature, and enters the four meridians of the heart, spleen, lung and stomach. For raw use, it is cool, it can relieve fire and detoxify, relieve spasm and relieve pain; when it is used for sunburn, it is warm, it can dispel coldness on the outside, invigorate the middle and replenish qi. In addition, licorice is also good at reconciling the properties of medicines and resolving the poison of hundreds of medicines. The physiologically active components in licorice mainly include triterpenoids (glycyrrhizin, glycyrrhizinate, glycyrrhetinic acid, etc.), ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2400/123A23V2400/113A23V2400/169A23V2400/517A23V2400/249A23V2200/30A23V2200/314A23V2200/044A23V2200/15A23V2200/16A23V2250/76
Inventor 豆康宁尚新彬刘少阳王飞金少举孙明振任丽平张焕霞
Owner LUOHE MEDICAL COLLEGE
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