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Fermented roxburgh rose fruit beverage and manufacturing method thereof

A technology for fermented beverages and manufacturing methods, applied in the directions of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve problems such as the reduction of the nutritional value of fruit juice, and achieve the effects of soft taste, reduced sourness, and sweet taste

Inactive Publication Date: 2018-02-09
贵州文松酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using the embedding method and adding bitterness inhibitors will introduce new non-nutrient substances, and using pectinase and tannase to remove tannins will lead to a decrease in the nutritional value of the juice

Method used

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  • Fermented roxburgh rose fruit beverage and manufacturing method thereof
  • Fermented roxburgh rose fruit beverage and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of fermented prickly pear beverage:

[0037] (1) Take by weighing 65kg of Rosa roxburghii pulp, 17.5kg of white pitaya pulp, 12.5kg of Luo Han Guo fresh fruit, and 5kg of licorice;

[0038] (2) Clean the raw materials separately and break them into small pieces;

[0039] (3) Pump the raw materials into small pieces into the fermenter, stir evenly, and add 7% sugar of the total mass of raw materials;

[0040] (4) Add lactic acid bacteria with 8% of the total mass of raw materials in the fermenter, ferment for 14 hours, control the fermentation temperature at 24-26°C, and the temperature cannot exceed 28°C when the fermentation is the most vigorous;

[0041] (5) liquid slag separation is carried out to the fermented product obtained in step (4), and the clear liquid is taken;

[0042] (6) Add 3% sage extract of clear liquid weight and 10% lychee original juice to the clear liquid obtained in step (5), stir evenly, alleviate the sour feeling ...

Embodiment 2

[0050] A kind of preparation method of fermented prickly pear beverage:

[0051] (1) Take by weighing Rosa roxburghii pulp 60kg, white pitaya pulp 15kg, Luo Han Guo fresh fruit 10kg, licorice 5kg;

[0052] (2) Clean the raw materials separately and break them into small pieces;

[0053] (3) Pump the raw materials into small pieces into the fermenter, stir evenly, and add 6% sugar of the total mass of raw materials;

[0054] (4) Add lactic acid bacteria with 6% of the total mass of raw materials in the fermenter, ferment for 12 hours, control the fermentation temperature at 24-26°C, and the temperature cannot exceed 28°C when the fermentation is most vigorous;

[0055] (5) liquid slag separation is carried out to the fermented product obtained in step (4), and the clear liquid is taken;

[0056] (6) Add 1% clary sage extract of clear liquid weight and 8% lychee raw juice to the clear liquid obtained in step (5), stir evenly, alleviate the sour feeling and stimulate the unique...

Embodiment 3

[0064] A kind of preparation method of fermented prickly pear beverage:

[0065] (1) Take by weighing Rosa roxburghii pulp 70kg, white pitaya pulp 20kg, Luo Han Guo fresh fruit 15kg, licorice 5kg;

[0066] (2) Clean the raw materials separately and break them into small pieces;

[0067] (3) pump the raw materials into small pieces into the fermenter, stir evenly, and add 8% sugar of the total mass of raw materials;

[0068] (4) Add lactic acid bacteria with 10% of the total mass of raw materials in the fermenter, ferment for 16 hours, control the fermentation temperature at 24-26°C, and the temperature cannot exceed 28°C when the fermentation is most vigorous;

[0069] (5) liquid slag separation is carried out to the fermented product obtained in step (4), and the clear liquid is taken;

[0070] (6) Add 5% clary sage extract of clear liquid weight and 12% lychee original juice to the clear liquid obtained in step (5), stir evenly, alleviate the sour feeling and stimulate the...

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Abstract

The invention relates to the technical field of beverage food, in particular to a fermented roxburgh rose fruit beverage and a manufacturing method thereof. The manufacturing method comprises the following steps: taking roxburgh rose fruit pulp as a main raw material, adding licorice, pitaya pulp and grosvenor momordica fruits, conducting mixed fermentation to regulate an acerb taste caused by a large amount of tannin in the roxburgh rose fruits, adding a salvia officinalis extracting solution and litchi juice to the fermentation liquor after the fermentation is completed so as to obtain the fermented roxburgh rose fruit beverage with a sweet taste, soft mouth feel and no acerb taste.

Description

technical field [0001] The invention relates to the technical field of beverages and foods, in particular to a roxburghii fermented beverage and a manufacturing method thereof. Background technique [0002] Rosa roxburghii is the fruit of the perennial deciduous shrub of Rosaceae, also known as Jinhuangguo, Cili, and Rosa roxburghii, also known as thorn pineapple, sending spring back, thorn pear, and Wenxian fruit. It is a nutritious fruit for nourishing and fitness. A rare fruit. Natural wild fruit growing on sunny hillsides, valleys, roadsides and bushes at an altitude of 500-2500m. [0003] Rosa roxburghii is a natural medicinal and edible plant. Its flesh is crisp, sweet and sour. It is recorded in "Compendium of Materia Medica" and "Dictionary of Chinese Medicine". Rosa roxburghii fruit is a dual-purpose fruit for strengthening the body, preventing and curing diseases, and has the functions of regulating the body's immune function, delaying aging, anti-atherosclerosis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2400/161A23V2400/123A23V2400/169A23V2200/30
Inventor 鄢文松封家德
Owner 贵州文松酒业有限公司
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