Lactobacillus acidophilus purely apricot kernel fermented beverage and preparation method thereof

A technology of Lactobacillus acidophilus and fermented beverages, applied in the field of Lactobacillus acidophilus pure almond fermented beverages and its preparation, to achieve the effects of preventing spoilage, strong tolerance, and improving product flavor

Active Publication Date: 2019-02-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing almond fermented milk preparation process, the raw materials used are mostly compound raw materials mixed with almond milk and cow milk, and pure almonds are rarely used for fermentation

Method used

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  • Lactobacillus acidophilus purely apricot kernel fermented beverage and preparation method thereof
  • Lactobacillus acidophilus purely apricot kernel fermented beverage and preparation method thereof
  • Lactobacillus acidophilus purely apricot kernel fermented beverage and preparation method thereof

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Embodiment 1

[0016] A Lactobacillus acidophilus pure almond fermented beverage and its preparation method: Lactobacillus acidophilus NCU426, which has been preserved in the General Microbiology Center of China Committee for the Collection of Microorganisms on April 9, 2018, address: Beichen West, Chaoyang District, Beijing Road No. 1, Yard No. 3, Institute of Microbiology, Chinese Academy of Sciences, abbreviated as CGMCC, and the deposit number is CGMCC NO15572.

[0017] A lactobacillus acidophilus pure almond fermented beverage and a preparation method thereof: select sweet almonds that are fresh, insect-free, mildew-free, full-bodied, and pure in taste as raw materials, peeled with 8% NaOH to remove astringency, and then use high-pressure Rinse with water, peel off the skin, rinse thoroughly, soak in hot water at 92°C for 6 minutes, and then beat with hot water at 92°C. The ratio of solid to liquid is 1:4, and the beating time is 8 minutes. , boil the pulp to boil for 13 minutes, filter...

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Abstract

The invention belongs to the field of microorganisms, and particularly relates to a lactobacillus acidophilus purely apricot kernel fermented beverage and a preparation method thereof. Lactobacillus acidophilus NCU426 is used, and is preserved in the China General Microbiological Culture Collection Center on 9 April 2018, wherein the address of the China General Microbiological Culture CollectionCenter is Institute of Microbiology, Chinese Academy of Sciences at No. 3, No. 1 yard, Beichen Western road, Chaoyang district, Beijing, the China General Microbiological Culture Collection Center isabbreviated as CGMCC, and the preservation serial number is CGMCC NO15572. According to the apricot kernel beverage prepared through fermentation, disclosed by the invention, after fermentation with vegetal lactic acid bacteria, the amino acid content level is significantly increased, and the color, the fragrance, the taste and the shape of the lactobacillus acidophilus purely apricot kernel fermented beverage are greatly promoted.

Description

technical field [0001] The invention belongs to the field of microorganisms, and in particular relates to a pure almond fermented drink of Lactobacillus acidophilus and a preparation method thereof. Background technique [0002] In recent years, lactic acid bacteria fermented vegetable protein drinks have become a hot topic. In the existing almond fermented milk preparation technology, the raw material of utilization mostly adopts the compound raw material that almond milk and cow's milk mix, and seldom adopts pure almond to ferment. The beneficial effects of the present invention are: to provide a fermented drink of pure almonds, to select plant-derived lactic acid bacteria to ferment almonds, to endow almond drinks with a more mellow flavor, and to strengthen the health functions of almond drinks for lowering cholesterol and regulating blood lipids. The product of the present invention contains rich almonds Flavonoids, various amino acids and beneficial trace elements nec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/46A23L33/135
CPCA23L2/382A23L2/46A23L33/135A23V2002/00A23V2400/113A23V2200/3204
Inventor 熊涛谢明勇关倩倩黄涛
Owner NANCHANG UNIV
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