Cornus officinalis-quinoa composite fermented beverage and manufacturing method thereof

A technology of composite fermentation and preparation method, applied in the field of food processing, can solve the problems of poor deastringency effect of dogwood, and achieve the effects of obvious stabilization effect, comprehensive nutrition and shortening fermentation time.

Inactive Publication Date: 2018-12-18
YANGLING VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of the prior art is that the deastringent effect of Cornus officinalis is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A preparation method of cornus quinoa compound fermented beverage, the specific steps are as follows:

[0052] S1, preparation of dogwood juice

[0053] Select the high-quality dogwood pulp produced in the year, wash it and crush it, add water at 45°C, the mass ratio of dogwood pulp to water is 1:20 (hereinafter referred to as the ratio of material to liquid), and add fruit to the feed solution in an amount of 1g / L. Glue enzyme, enzymatic hydrolysis for 0.5h, heat up to 70°C, keep warm and soak for 2h, complete deastringent and extraction operations, filter while hot, collect filtrate, cool to room temperature to obtain cornel juice;

[0054] S2, preparation of quinoa juice

[0055] Select the high-quality quinoa produced in the year, clean it and crush it, add water at 35°C according to the ratio of material to liquid 1:6, and keep it warm for 0.5h; raise the temperature to 50°C, keep it warm for 0.5h; then raise the temperature to 70°C, and keep it warm for 0.5h; con...

Embodiment 2

[0067] A preparation method of cornus quinoa compound fermented beverage, the specific steps are as follows:

[0068] S1, preparation of dogwood juice

[0069] Select the high-quality dogwood pulp produced in the current year, wash it and crush it, add water at 45°C according to the ratio of material to liquid 1:20, add pectinase to the feed liquid at an amount of 1g / L, enzymatically hydrolyze for 0.5h, and heat up to 70°C , heat preservation and soaking for 2 hours, complete the deastringent and leaching operations, filter while it is hot, collect the filtrate, cool to room temperature, and obtain Cornus officinalis juice;

[0070] S2, preparation of quinoa juice

[0071] Select the high-quality quinoa produced in the year, clean it and crush it, add water at 35°C according to the ratio of material to liquid 1:6, keep it warm for 0.5h, raise the temperature to 50°C, keep it warm for 0.5h; then raise the temperature to 70°C, keep it warm for 0.5h; continue to heat up to 78°C...

Embodiment 3

[0083] A preparation method of cornus quinoa compound fermented beverage, the specific steps are as follows:

[0084] S1, preparation of dogwood juice

[0085] Select the high-quality dogwood pulp produced in the current year, wash it and crush it, add water at 45°C according to the ratio of material to liquid 1:20, add pectinase to the material liquid at an amount of 1g / L, enzymatically hydrolyze for 0.5h, and heat up to 70°C ℃, heat preservation and soaking for 2 hours, complete the deastringency and extraction operations, filter while it is hot, collect the filtrate, cool to room temperature, and obtain Cornus officinalis juice;

[0086] S2, preparation of quinoa juice

[0087] Select the high-quality quinoa produced in the current year, clean it and crush it, add water at 35°C according to the ratio of material to liquid 1:6, keep it warm for 0.5h, raise the temperature to 50°C, keep it warm for 0.5h, then raise the temperature to 70°C, keep it warm for 0.5h, and continue...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a cornus officinalis-quinoa composite fermented beverage and a manufacturing method thereof. The manufacturing method comprises following steps: step one, preparing cornus officinalis juice; step two, preparing quinoa juice; step three, preparing a composite cornus officinalis-quinoa juice; step four, carrying out fermentation; step five, blending; step six, homogenizing; and step seven, sterilizing. The provided fermented beverage has the advantages that the nutrients of cornus officinalis and quinoaare preserved, the sour taste of cornus officinalis is eliminated, and the nutrients of cornus officinalis and quinoa are well combined at the same time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound fermented beverage of cornel and quinoa and a preparation method thereof. Background technique [0002] Cornus officinalis is the mature pulp of Cornus officinalis Sieb.et Zucc., a plant of the family Cornaceae, and belongs to medicinal and edible homologous substances. Cornus officinalis is sour, astringent, and slightly warm, and it returns to the liver and kidney channels, and has the effects of nourishing the liver and kidney and astringent essence. Cornus officinalis has good activities in anti-inflammation, prevention and treatment of diabetes, protection of cardiovascular and cerebrovascular, neuroprotection, anti-tumor, anti-oxidation and anti-aging. Modern medicine has confirmed that the fruit of Cornus officinalis contains more than 20 kinds of mineral elements and rich in amino acids and vitamins. Among the vitamins, the content of VB1 a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/52
Inventor 姚瑞祺钱拴提董艳辉王锋
Owner YANGLING VOCATIONAL & TECHN COLLEGE
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