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A kind of preparation method of emblica fermented flavor drink

A technology of fermented flavor and emblical fruit, applied in the field of beverage processing, can solve discomfort and other problems, and achieve the effect of strong antioxidant activity

Active Publication Date: 2020-12-25
HUAQIAO UNIVERSITY
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  • 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

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  • A kind of preparation method of emblica fermented flavor drink
  • A kind of preparation method of emblica fermented flavor drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Selection of raw materials:

[0022] Select freshly picked ripe Embergia fruits, and remove impurities such as bored fruits, rotten fruits, branches and leaves.

[0023] 2. Pretreatment of raw materials:

[0024] After screening, the fruits were rinsed with clean water and soaked for 30 minutes, washed 3 times repeatedly to remove surface dust and other contaminants, removed and drained.

[0025] 3. Hot fruit:

[0026] After washing, pour the washed emblica into hot water at 85°C 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 weight of the fruit: Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, the strain is dispersed in water at 35°C for 15 minutes and then mixed with other materials evenly. Various materials were mixed evenly and kept loose, and were fermented at 30°C f...

Embodiment 2

[0050] 1. Selection of raw materials:

[0051]Select freshly picked ripe Embergia fruits, and remove impurities such as bored fruits, rotten fruits, branches and leaves.

[0052] 2. Pretreatment of raw materials:

[0053] After screening, the fruits were rinsed with clean water and soaked for 30 minutes, washed 3 times repeatedly to remove surface dust and other contaminants, removed and drained.

[0054] 3. Hot fruit:

[0055] After washing, pour the washed emblica into hot water at 85°C 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 weight of the fruit: Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, the strain is dispersed in water at 35°C for 15 minutes and then mixed with other materials evenly. Various materials were mixed evenly and kept loose, and were fermented at 30°C fo...

Embodiment 3

[0071] 1. Selection of raw materials:

[0072] Select freshly picked ripe Embergia fruits, and remove impurities such as bored fruits, rotten fruits, branches and leaves.

[0073] 2. Pretreatment of raw materials:

[0074] After screening, the fruits were rinsed with clean water and soaked for 30 minutes, washed 3 times repeatedly to remove surface dust and other contaminants, removed and drained.

[0075] 3. Hot fruit:

[0076] After washing, pour the washed emblica into hot water at 85°C 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 weight of the fruit: Rhizopus.oryzae 0.2%, sucrose 5%, water 20%, the strain is dispersed in water at 35°C for 15 minutes and then mixed with other materials evenly. Various materials were mixed evenly and kept loose, and were fermented at 30°C f...

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Abstract

The invention discloses a preparation method of emblica fermented flavor beverage, which comprises the following steps: (1) raw material pretreatment; (2) rhizopus one-step fermentation; (3) yeast two-step fermentation; (4) compounding and blending. In the present invention, on the basis of referring to the ancient method, combined with the modern fermentation process, the two-step fermentation and compounding treatment of Rhizopus. The uncomfortable taste is effectively reduced, and it has the remarkable characteristics of long aftertaste after drinking. At the same time, it fully retains the original vitamin C, polysaccharides, flavonoids and other main nutrients of emblica, providing a new food and drug development for emblica. craft.

Description

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

Claims

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Application Information

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Patent Type & Authority Patents(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