Fermentation pineapple beverage thick slurry and preparation method thereof

A pineapple and thick syrup technology is applied in the directions of bacteria, sugar-containing food ingredients, and food ingredients used in food preparation as antioxidants, which can solve the problems of poor storage, easy browning of fermented pineapple beverage thick syrup, and the like. Pure taste, the effect of accelerated fermentation

Inactive Publication Date: 2018-02-23
GREEN JUICE IND TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to improve the yield and efficiency of fermented pineapple juice through formula deployment and process optimization; on the basis of fermented pineapple juice as the main raw material, other raw and auxiliary materials are added to prepare a pineapple flavor It is nutritious and has the probiotic effect of lactic acid bacteria. It has a strong fermentation aroma and is a sweet and sour drink after dilution; through the screening of antioxidant types, the problem of easy browning and poor storage of fermented pineapple beverages is solved.

Method used

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  • Fermentation pineapple beverage thick slurry and preparation method thereof
  • Fermentation pineapple beverage thick slurry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The making of embodiment 1 fermented pineapple juice (screening of starter)

[0036] Raw material dicing: use frozen pineapple with higher maturity as raw material (resolved the limitation of pineapple raw material by region and season), after slowing down, dicing is carried out by a dicing machine (particle size is 5 × 5 × 5).

[0037] Softening and beating: Put the diced pineapple into the sandwich pot, turn on the stirring and steam, boil for 10 minutes, and pass through the fine beater twice.

[0038] Enzymolysis and filtration: add 80ppm of pectinase to the pineapple pulp, enzymolysis at 50-55°C for 1 hour, and pass through a 200-mesh vibrating sieve to obtain pineapple juice.

[0039] Material preparation: Put 40g of pineapple juice, 10g of white sugar, and 50g of water into the fermenter, start stirring, and stir evenly.

[0040] Sterilization: Turn on the steam in the fermenter, heat the temperature of the material to 98-100°C, and keep it warm for 5 minutes. ...

Embodiment 2

[0048] The making of embodiment 2 fermented pineapple juice

[0049] Raw material dicing: use frozen pineapple with higher maturity as raw material (resolved the limitation of pineapple raw material by region and season), after slowing down, dicing is carried out by dicing machine (particle size is 5 × 5 × 5).

[0050] Softening and beating: Put the diced pineapple into the sandwich pot, turn on the stirring and steam, boil for 10 minutes, and pass through the fine beater twice.

[0051] Enzymolysis and filtration: add 80ppm of pectinase to the pineapple pulp, enzymolysis at 50-55°C for 1 hour, and pass through a 200-mesh vibrating sieve to obtain pineapple juice.

[0052] Material preparation: Put 40g of pineapple juice, 3g of glucose, 7g of white sugar, and 50g of water into the fermenter, start stirring, and stir evenly.

[0053] Sterilization: Turn on the steam in the fermenter, heat the temperature of the material to 98-100°C, and keep it warm for 5 minutes.

[0054] Co...

Embodiment 3

[0059] Embodiment 3 The making of fermented pineapple beverage thick slurry

[0060] 1. raw material pretreatment: fermented pineapple juice is prepared according to embodiment 2.

[0061] 2. Glue: Turn on the steam and stir, slowly add 0.15g sodium carboxymethyl cellulose (thickener) into the fructose syrup, and wait until the glue is fully dissolved.

[0062] 3. Material mixing: Put 30g of fermented pineapple juice, 7g of concentrated pineapple juice, 35g of white sugar and 8g of water into the material pot, turn on the steam and stir, when the temperature reaches 70°C, add the thickener, and wait until the colloid is completely mixed After homogeneous, add 0.9g citric acid and 0.3g malic acid, stir evenly.

[0063] 4. Adjustment: When the temperature reaches 100°C, keep the temperature constant for 10 minutes. During this period, adjust the sensory and physical and chemical indicators to the specified range, add 0.001g tartrazine, 0.05g β-carotene, 0.045g potassium sorbate a...

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Abstract

The invention provides fermentation pineapple beverage thick slurry and a preparation method thereof. Through allocation of a formula and optimization of a process, the yield and the efficacy of fermentation pineapple juice are improved; on the basis that fermentation pineapple juice is used as a main raw material, and other raw materials and auxiliary materials are added, so that the beverage which has pineapple flavor and nutrients, has benefiting effect of lactic acid bacteria, is rich in fermentation fragrance, and moderate in sour and sweet degrees, delicious after being diluted, is prepared. Through screening of kinds of antioxidants, the problems that the fermentation pineapple thick slurry easily generates brown stain and is poor in storage properties are solved.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a fermented pineapple beverage thick syrup and a preparation method thereof. Background technique [0002] Pineapple, golden in color, rich in aroma, sweet and sour, crisp and juicy, rich in nutrition, contains a lot of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease and other substances, has the functions of eliminating edema, helping digestion, beautifying, reducing Lower blood pressure, prevent cardiovascular disease and other effects. [0003] Fermented fruit and vegetable juice beverages are beverages with an alcohol content of less than 1% (v / v), which are made from fruit and vegetable juices and fermented by microorganisms. A variety of microorganisms including lactic acid bacteria and yeast can be used to ferment fruit and vegetable juices, among which lactic acid bacteria are the most widely used and highly recognized in the market. After the fruit and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/02A23L2/42A23L2/52A23L2/60A23L2/62A23L5/41
CPCA23L2/02A23L2/382A23L2/42A23L2/52A23L2/60A23L2/62A23L5/41A23V2002/00A23V2400/231A23V2200/02A23V2200/048A23V2200/14A23V2200/216A23V2250/61A23V2250/628A23V2250/1624A23V2300/14
Inventor 欧尔智苏慧娜王婷婷
Owner GREEN JUICE IND TIANJIN
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