Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of phyllanthus emblica fermented flavor beverage

A technology for fermenting flavor and embellish fruit, applied in the field of beverage processing, can solve problems such as discomfort, and achieve the effect of strong antioxidant activity

Active Publication Date: 2018-03-02
HUAQIAO UNIVERSITY
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the fresh fruit of Amla emblica has obvious sour, bitter and astringent taste when it first enters the mouth, it is difficult to be generally accepted.

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
  • Preparation method of phyllanthus emblica fermented flavor beverage
  • Preparation method of phyllanthus emblica fermented flavor beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Selection of raw materials:

[0022] Select freshly picked mature emblica fruits, and pick out impurities such as borers, rotten fruits, branches and leaves.

[0023] 2. Pretreatment of raw materials:

[0024] The screened fruits are rinsed with clean water and soaked for 30 minutes, washed repeatedly 3 times to remove dirt such as surface dust, and then removed and drained.

[0025] 3. Hot fruit:

[0026] Pour the washed emblica into 85°C hot water and scald for 3 minutes, then remove and drain.

[0027] 4. Broken:

[0028] After washing and scalding, the fruit is poured into a crusher and crushed into a particle size of 3-5mm.

[0029] 5. One-step fermentation:

[0030] According to the ratio of fruit mass: Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strains were dispersed in 35°C water and activated for 15 minutes, mixed with other materials evenly, added to the crushed fruit and stirred fully, so that Various materials were mixed evenly and kept in a loose...

Embodiment 2

[0050] 1. Selection of raw materials:

[0051]Select freshly picked mature emblica fruits, and pick out impurities such as borers, rotten fruits, branches and leaves.

[0052] 2. Pretreatment of raw materials:

[0053] The screened fruits are rinsed with clean water and soaked for 30 minutes, washed repeatedly 3 times to remove dirt such as surface dust, and then removed and drained.

[0054] 3. Hot fruit:

[0055] Pour the washed emblica into 85°C hot water and scald for 3 minutes, then remove and drain.

[0056] 4. Broken:

[0057] After washing and scalding, the fruit is poured into a crusher and crushed into a particle size of 3-5mm.

[0058] 5. One-step fermentation:

[0059] According to the ratio of fruit mass: Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strains were dispersed in 35°C water and activated for 15 minutes, mixed with other materials evenly, added to the crushed fruit and stirred fully, so that Various materials were mixed evenly and kept in a loose ...

Embodiment 3

[0071] 1. Selection of raw materials:

[0072] Select freshly picked mature emblica fruits, and pick out impurities such as borers, rotten fruits, branches and leaves.

[0073] 2. Pretreatment of raw materials:

[0074] The screened fruits are rinsed with clean water and soaked for 30 minutes, washed repeatedly 3 times to remove dirt such as surface dust, and then removed and drained.

[0075] 3. Hot fruit:

[0076] Pour the washed emblica into 85°C hot water and scald for 3 minutes, then remove and drain.

[0077] 4. Broken:

[0078] After washing and scalding, the fruit is poured into a crusher and crushed into a particle size of 3-5mm.

[0079] 5. One-step fermentation:

[0080] According to the ratio of fruit mass: Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, strains were dispersed in 35°C water and activated for 15 minutes, mixed with other materials evenly, added to the crushed fruit and stirred fully, so that Various materials were mixed evenly and kept in a loose...

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 discloses a preparation method of a phyllanthus emblica fermented flavor beverage. The preparation method includes the steps of: 1) pretreatment to raw materials; 2) first fermentation via rhizopus; 3) secondary fermentation via yeast; and 4) compounding and blending. The method is based on ancient processes and considers modern fermentation process, wherein the phyllanthus emblica is subjected to two-step fermentation with Rhizopus. oryzae and Saccharomyces. Carlsbergensis, and then by means of the compounding treatment, the prepared beverage is effectively reduced in discomfortmouth feels such as sour, bitter and astringency, and has a long sweet aftertaste after drinking. Meanwhile, main nutrients, such as vitamin C, polysaccharide and flavones in the phyllanthus emblicacan be fully maintained. The invention provides a new process for food and medicine-use development of the phyllanthus emblica.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a preparation method of an emblica fermented flavor beverage. Background technique [0002] Phyllanthusemblica (Phyllanthusemblica L.), also known as Umleka fruit (ancient name), oil glycerin, Yunnan olive (Yunnan), etc., is the plant fruit of the Euphorbiaceae (Euphorbiaceae) genus Phyllanthus. The plants are small deciduous trees or shrubs. Emlical emblica is widely distributed in tropical and subtropical regions. It has strong adaptability and has no special requirements for the growth environment. It is suitable for sunlight and warmth, and has strong tolerance to dry and barren soil. "specialty. There are wild and planted distributions from the eastern coast to the southwestern border of my country, and the main producing areas are Fujian, Guangdong, Guangxi, Yunnan, Sichuan and other provinces. The fresh fruit of Emlica emblica is sour and bitter, ...

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 Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2250/76A23V2250/1614A23V2250/1582A23V2250/032A23V2250/628A23V2250/5086A23V2250/264
Inventor 朱逊贤林俊生
Owner HUAQIAO UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com