Mulberry fermented food and fermenting process thereof

A technology for fermented food and mulberry, applied in the field of fermented mulberry food and its fermentation process, can solve the problems of poor product flavor and incomplete fermentation, and achieve the effects of enhancing immunity, avoiding browning, and reducing the generation of free radicals

Inactive Publication Date: 2017-12-08
深圳市华生美康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single-step fermentation by a single strain, resulting in incomplete fermentation, resulting in poor flavor of the product

Method used

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  • Mulberry fermented food and fermenting process thereof
  • Mulberry fermented food and fermenting process thereof
  • Mulberry fermented food and fermenting process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment one: a kind of fermentation technology of mulberry fermented food, comprises the following steps:

[0041] (1) Raw material selection: select fresh mulberries, wolfberries, loquats, red dates, carrots, pumpkins, mustard greens and olives, wash mulberries, wolfberries, loquats, red dates, carrots and pumpkins, peel and remove the pits, cut the meat into pieces, squeeze The juicer squeezes the juice, filters out the filter residue, and leaves the filtrate.

[0042] (2) stock solution preparation: get mulberry filtrate 65kg, wolfberry filtrate 45kg, loquat filtrate 25kg, jujube filtrate 20kg, carrot filtrate 15kg and pumpkin filtrate 8kg, add citric acid to adjust pH=3, add 26.7kg white granulated sugar to make stock solution;

[0043] (3) Yeast inoculation: the stock solution was sterilized at 65°C for 40 minutes, then cooled, 0.4kg of yeast was added, after shaking well, fermented at 20°C, and the fermentation was stopped when the alcohol content stopped rising,...

Embodiment 2

[0046] Embodiment two: a kind of fermentation process of mulberry fermented food, comprises the following steps:

[0047] (1) Raw material selection: select fresh mulberries, wolfberries, loquats, red dates, carrots, pumpkins, mustard greens and olives, wash mulberries, wolfberries, loquats, red dates, carrots and pumpkins, peel and remove the pits, cut the meat into pieces, squeeze The juicer squeezes the juice, filters out the filter residue, and leaves the filtrate.

[0048] (2) stock solution preparation: take 87kg of mulberry filtrate, 60kg of wolfberry filtrate, 40kg of loquat filtrate, 25kg of jujube filtrate, 18kg of carrot filtrate and 10kg of pumpkin filtrate, add citric acid to adjust pH=3.5, add 48kg of white granulated sugar to make the stock solution;

[0049] (3) Yeast inoculation: the stock solution was sterilized at 70°C for 30 minutes, then cooled, 0.86 kg of yeast was added, shaken well, and fermented at 25°C, and the fermentation was stopped when the alcoho...

Embodiment 3

[0052] Embodiment three: a kind of fermentation technology of mulberry fermented food, comprises the following steps:

[0053] (1) Raw material selection: select fresh mulberries, wolfberries, loquats, red dates, carrots, pumpkins, mustard greens and olives, wash mulberries, wolfberries, loquats, red dates, carrots and pumpkins, peel and remove the pits, cut the meat into pieces, squeeze The juicer squeezes the juice, filters out the filter residue, and leaves the filtrate.

[0054] (2) stock solution preparation: get 68kg of mulberry filtrate, 48kg of wolfberry filtrate, 30kg of loquat filtrate, 21kg of jujube filtrate, 15kg of carrot filtrate and 8kg of pumpkin filtrate, add citric acid to adjust pH=3, add 34.2kg of white granulated sugar to make stock solution;

[0055] (3) Yeast inoculation: the stock solution was sterilized at 68°C for 35 minutes, then cooled, 0.56kg of yeast was added, and after shaking well, it was fermented at 25°C, and the fermentation was stopped whe...

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Abstract

The invention relates to a mulberry fermented food, wherein the mulberry fermented food is fermented by the following steps: (1) preparing a stock solution: squeezing juice from raw materials and filtering the juice, reserving supernatant, and regulating the supernatant to proper acidity and sweetness, so that the stock solution is prepared; (2) yeast inoculating: sterilizing the stock solution at 65-70 DEG C and cooling the sterilized stock solution, adding 0.2-0.3wt% of yeast and implementing fermentation at 20-25 DEG C, so that yeast fermentation liquid is prepared; (3) acetic acid bacterium inoculating: adding 1-2wt% of acetic acid bacterium to the yeast fermentation liquid, implementing inoculating culture at 36-39 DEG C and conducting fermentation for 13-15 days until the content of acetic acid is not increased anymore, so that acetic acid fermentation liquid is prepared; and (4) blending: preparing blending juice from juice of leaf mustard and olive juice at the volume ratio of 4: 1 for later use, mixing the acetic acid fermentation liquid and the blending juice at the volume ratio of 20: 1, and implementing cooling ad filling, wherein the mulberry fermented food consists of the following raw materials: 65-87 parts of mulberry, 45-60 parts of fruit of Chinese wolfberry, 25-40 parts of loquat fruit, 20-25 parts of red jujube, 15-18 parts of carrot and 8-10 parts of pumpkin. The mulberry fermented food, which is prepared by conducting fermentation in several steps, is complete in fermentation and relatively good in flavor, and the mulberry fermented food has auxiliary functions of improving eyesight and protecting eyes.

Description

technical field [0001] The invention relates to the field of natural fruit and vegetable fermentation processing, more specifically, it relates to a mulberry fermented food and a fermentation process thereof. Background technique [0002] With the continuous change of people's dietary structure, some functional health foods focusing on prevention are favored by consumers. Direct edible fruit, the lipid nutrients such as fatty acid in the fruit are not easy to absorb, therefore, it is necessary to carry out deep processing to the fruit, improve the intake of human being to the nutritive substance in the fruit. [0003] Mulberry has the functions of anti-aging, nourishing liver and kidney, nourishing qi and blood, etc. If eaten directly, the absorption of nutrients in mulberry will be reduced. The application date is April 14, 2014, and the Chinese patent with the application publication number CN103981045A discloses a kind of mulberry wine and its preparation method. After t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08A61K36/815A61P27/02A61P39/06A61P37/02
CPCA61K36/23A61K36/42A61K36/605A61K36/725A61K36/73A61K36/815C12J1/08A61K2300/00
Inventor 李志民杨德胜
Owner 深圳市华生美康生物科技有限公司
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