Probiotic grapefruit passion fruit tea and preparation method thereof

A technology of grapefruit passion fruit tea and grapefruit passion fruit is applied in the directions of bacteria, chlorella, propionic acid bacteria and the like used in food preparation, which can solve problems such as affecting the natural taste of beverages, and achieve the effects of maintaining nutritional efficacy and promoting substance exchange.

Inactive Publication Date: 2018-11-27
江西韩金实业有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides probiotic pomelo passion fruit tea and its preparation method, so as to solve the technical problem that the natural taste of the drink is affected by the growth and metabolism of the probiotic live bacteria after being added to the fruit tea.

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
  • Probiotic grapefruit passion fruit tea and preparation method thereof
  • Probiotic grapefruit passion fruit tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Mix 15 parts of pine pollen, 10 parts of brown sugar, 6 parts of soybean meal powder, 9 parts of potato homogenate, and 60 parts of water, adjust the pH to 7.8, sterilize at 121°C for 30 minutes, cool to 37°C, and 0.1 % of the inoculum amount was inserted into Pediococcus pentosaceus, and cultivated to a cell concentration of 10 8 cfu / mL; mix 7 parts of glucose, 2 parts of yeast powder, 1 part of peptone, 0.25 parts of citric acid, 0.2 parts of sodium acetate, 4 parts of wort juice, 1.5 parts of casein, 0.05 parts of ammonium bicarbonate, and 84 parts of water. Adjust the pH to 7.2, sterilize at 121°C for 30 minutes, cool to 37°C, insert Propionibacterium freundrii into it with an inoculum of 0.1%, and cultivate to a cell concentration of 5×10 7 cfu / mL;

[0024]2) Take the entire filter membrane with a pore size of 0.5 μm, surround it in a bag shape under a sterile environment, and mix the culture solution of Pediococcus pentosaceae obtained in step 1) and the cultu...

Embodiment 2

[0059] Get experimental group 5, experimental group 1, and experimental group 3 provided in Example 1, and perform the following operations respectively: get grapefruit fruit homogenate, thyme pulp homogenate, fructose syrup, white granulated sugar, honey, xanthan gum, melon Er gum, edible glucose, fructooligosaccharides, citric acid, DL-malic acid, vitamin C, sucralose, food essence, water, prepared into a beverage, and mixed the beverage with the subjects of each experimental group at a volume ratio of 85:15 Uniform; three beverages were obtained respectively, among which the beverage prepared with experimental group 5 as raw material was designated as experimental group 5A, the beverage prepared with experimental group 1 as raw material was designated as experimental group 1A, and the beverage prepared with experimental group 3 as raw material was designated as experimental group 3A .

[0060] Take another pomelo fruit homogenate, thyme pulp homogenate, fructose syrup, whit...

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 provides a probiotic grapefruit passion fruit tea and a preparation method thereof. According to the technical scheme, a propionibacterium freudenreichii-pediococcus pentosaceus fermented product used for blending a beverage is prepared at first, viable bacteria are removed, and meanwhile, the main nutrition effect of probiotic metabolite is basically maintained. The amount of viablebacteria in fermentation liquor approaches to zero, so that the flavor of the beverage is not influenced by the microbial growth and metabolism after the fermentation liquor is mixed with the beverage. Besides, according to the invention, odor ingredients in the fermentation liquor are specifically treated, main acidic odor substances, such as lactic acid and propionic acid, are fully decomposed,and all the fermentation medium components are selected from natural plants, so that the propionibacterium freudenreichii-pediococcus pentosaceus fermented product used for blending the beverage almost has no negative influence on the flavor of the beverage. The probiotic grapefruit passion fruit tea prepared according to the invention keeps an excellent flavor, has a certain intestinal tract probiotic effect and has a bright popularizing prospect.

Description

technical field [0001] The invention relates to the technical field of probiotic beverages, in particular to a probiotic grapefruit passion fruit tea and a preparation method thereof. Background technique [0002] Probiotic drinks generally refer to beverage products added with food-grade probiotics. Thanks to the presence of probiotics, beverages not only have the original odor characteristics, but also endow them with certain nutritional and health benefits. Food-grade probiotics in the prior art have been widely developed and applied, and their properties and metabolic characteristics have also been generally recognized within the scope of conventional technical knowledge. Based on this, food and beverages added with probiotics emerge in an endless stream, and have become an important branch in the food field. In the prior art, probiotic drinks mainly consist of dairy products. Since probiotics such as Lactobacillus, Bifidobacterium, and yeast produce acid and gas during...

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): A23F3/34
CPCA23F3/34A23V2400/427A23V2400/621
Inventor 高俊艾丹黎刚黎明
Owner 江西韩金实业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap