A kind of preparation method of licorice fermented beverage

A technology of fermented beverages and licorice, which is applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and the functions of food ingredients. It can solve problems such as unsatisfactory market sales and failure to remove the smell of licorice, and achieve improved smell and taste. Taste, improve taste, enhance throat clearing effect

Active Publication Date: 2020-11-10
LUOHE MEDICAL COLLEGE
View PDF8 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of licorice fermented beverage
  • A kind of preparation method of licorice fermented beverage
  • A kind of preparation method of licorice fermented beverage

Examples

Experimental program
Comparison scheme
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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of beverage technology, and in particular relates to a preparation method of licorice fermented beverage. The preparation method comprises the steps of crushing licorice, mint and tartary buckwheat, soaking, sterilizing, fermenting with lactic acid bacteria, fermenting with yeast, centrifuging, homogenizing and sterilizing . The licorice fermented beverage obtained by the invention has a sweet and sour taste, an aromatic smell, and a pleasant flavor, and has the function of clearing heat and clearing the throat, without further adding food additives for preparation, so that the licorice fermented beverage is more in line with the concept of "green consumption" advocated by consumers.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap