Cranberry kvass and preparation method
A technology for raspberry kvass and cranberry, which is applied in the field of preparation of cranberry kvass, can solve the problems of narrow edible range and restrictions, and achieve the effects of good diet therapy and health care, natural color and unique flavor.
Inactive Publication Date: 2018-05-08
NANLING ZINGIBER MIOGA ROSE IND ASSOC
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AI Technical Summary
Problems solved by technology
Therefore, cranberry is a good food accompaniment that can not only resist oxidation but also prevent aging. At present, most cranberries in the market appear in the form of desserts, and the purchase of raw materials is severely restricted by regions, and the edible range is relatively narrow.
Method used
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Experimental program
Comparison scheme
Effect test
example
[0019] The production process of preparing cranberry kvass is: raw material preparation → saccharification → fermentation → filtration → filling and sterilization.
[0020] The specific steps are:
[0021] (1) Preparation of raw materials: Wash fresh cranberries with purified water, dry them, peel them, and then add pure water twice the quality of the cranberries and mix them into a juicer to squeeze the juice. Cranberry juice is heated for 15 minutes at a temperature of 60°C. After cooling, it is filtered with three layers of sterile gauze, and after cooling, it is filtered with three layers of sterile gauze, and mixed with 0.08% citric acid and 0.2% sodium ascorbate. After soaking in the solution for 50-55 minutes, a cranberry slurry is obtained;
[0022] (2) Preparation of aloe vera and citronella powder: Wash fresh aloe vera and citronella respectively, dry them, and grind them through an 80-mesh screen with a grinder to obtain aloe vera powder a and citronella powder b;
[0023]...
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Abstract
The invention discloses a cranberry kvass and a preparation method. The cranberry kvass comprises the following components in parts by weight: 25-35 parts of cranberries, 30-40 parts of malt flour, 6-9 parts of aloes, 2-4 parts of citronella, 40-45 parts of saccharose, 0.6-1 part of citric acid, 0.3-0.5 part of sodium citrate, 0.1-0.2 part of steviosin, 0.5-0.8 part of active dry yeast, and 0.01-0.05 part of lactic acid bacteria. The cranberry kvass prepared by the method has the characteristics of being fresh and sweet, aromatic, natural in color and luster, soft in taste, unique in flavor, rich in protein and amino acid, complete in nutrition, and easy to absorb, and also has the healthcare effects such as the effects of tonifying five internal organs, nourishing Qi and blood, mildly reinforcing and moistening, supplementing Qi and promoting the production of body fluid, reducing blood sugar, and moistening skin; and the cranberry has good dietary therapy and healthcare effects.
Description
Technical field: [0001] The invention relates to a preparation method of cranberry kvass. Background technique: [0002] Kvass is native to Russia. Its taste is mellow and sweet. It has health effects such as appetizing, invigorating the spleen, lowering blood pressure, and eliminating fatigue. Together with "German Beer", "American Cola" and "Bulgaria Buza", it is known as the world's four Big ethnic drinks. [0003] Cranberry is also known as cranberry, cranberry, and cranberry. It is the common name of the subgenus Rhododendron of the genus Vaccinium in the Rhododendron family. It is rich in vitamin A, vitamin C, vitamin E, anthocyanin, hippuric acid , Catechins, vaccinins, etc., have very good antioxidant, antibacterial and purification benefits. Modern studies have shown that cranberry can effectively reduce or reduce the hardening of the heart and arteries, reduce the incidence of gastric ulcers, and prevent common women It can prevent urinary tract infections, anti-aging, ...
Claims
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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 杨达宇
Owner NANLING ZINGIBER MIOGA ROSE IND ASSOC