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Fermented jujube beverage and preparation method thereof

A jujube and beverage technology, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of low degradation rate of total amines and unsatisfactory effects, and achieve strong tolerance, fine taste and uniform texture. Effect

Active Publication Date: 2019-02-19
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN105132308A provides a kind of Lactobacillus plantarum that can reduce the content of biogenic amine in food, but adopts a kind of Lactobacillus, the degradation rate of total amine is as low as 67.3%, and the effect is not ideal

Method used

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  • Fermented jujube beverage and preparation method thereof
  • Fermented jujube beverage and preparation method thereof
  • Fermented jujube beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fermented jujube drink and its preparation method:

[0023] Preparation of fermented base material: select high-quality jujubes, clean them, cook them with water at a ratio of 1:5 for 30 minutes, then pour the dates and cooking liquid into a beater for beating to obtain jujube juice. Then add a compound enzyme preparation to the jujube juice, the addition amount is 0.5% of the mass of the jujube juice, shake in a water bath at 35°C for 3 hours, and the compound enzyme preparation is composed of pectinase and cellulase in a mass ratio of 2:1. Then the jujube juice after the enzymolysis is filtered with a 70-mesh filter. Then add white granulated sugar to the filtered jujube juice and mix evenly. The amount of white granulated sugar added is 10% of the quality of the pretreated raw materials. Then, it is homogenized by a homogenizer with a homogenizing pressure of 20MP, and then placed in a 95°C water bath for sterilization. , the time is 10min; cooling to 37°C to obta...

Embodiment 2

[0027] A fermented jujube drink and its preparation method:

[0028] Preparation of fermented base material: select high-quality jujubes, clean them, cook them with water at a ratio of 1:5 for 30 minutes, then pour the dates and cooking liquid into a beater for beating to obtain jujube juice. Then add a compound enzyme preparation to the jujube juice, the addition amount is 0.5% of the mass of the jujube juice, shake in a water bath at 35°C for 3 hours, and the compound enzyme preparation is composed of pectinase and cellulase in a mass ratio of 2:1. Then the jujube juice after the enzymolysis is filtered with a 70-mesh filter. Then add glucose to the jujube juice after filtering to mix evenly, the addition of glucose is 10% of the pretreatment raw material quality, pass homogenizer homogenization then, homogenization pressure is 20MP, put 100 ℃ of water bath sterilizations again, The time is 10 minutes; cool to 37°C to obtain the pretreated raw material;

[0029] Inoculatio...

Embodiment 3

[0032] Lactobacillus acidophilus ATCC 4356 is a common Lactobacillus acidophilus purchased from the Chinese Academy of Sciences Microbiology.

[0033] Lactobacillus rhamnosus ATCC 7469 was Lactobacillus vulgaris purchased from the Institute of Microbiology, Chinese Academy of Sciences.

[0034] A fermented jujube drink and its preparation method:

[0035] Preparation of fermented base material: select high-quality jujubes, clean them, cook them with water at a ratio of 1:5 for 30 minutes, then pour the dates and cooking liquid into a beater for beating to obtain jujube juice. Then add a compound enzyme preparation to the jujube juice, the addition amount is 0.5% of the mass of the jujube juice, shake in a water bath at 35°C for 3 hours, and the compound enzyme preparation is composed of pectinase and cellulase in a mass ratio of 2:1. Then the jujube juice after the enzymolysis is filtered with a 70-mesh filter. Then add glucose to the jujube juice after enzymolysis to mix ev...

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Abstract

The invention discloses a fermented jujube beverage and a preparation method thereof. The fermented jujube beverage is fermented from a composite leavening agent mixed from two strains including lactobacillus acidophilus NCU426 and lactobacillus rhamnosus NCU2217; and the lactobacillus acidophilus NCU426 and the lactobacillus rhamnosus NCU2217 have been deposited at China General Microbiological Culture Collection Center (CGMCC for short) on April 9, 2018 at the address of Institute of Microbiology of Chinese Academy of Sciences, No. 3, First Yard, Beichenxi Road, Chaoyang District, Beijing with the accession numbers of CGMCCNO15572 and CGMCCNO15573. By the preparation method, the original effect of jujube is retained to a maximum extent, active metabolites of probiotics such as short chain fatty acids are generated by lactobacillus fermentation, and the fermented jujube beverage is abundant and balanced in nutrition, and tastes good.

Description

technical field [0001] The invention relates to a fermented jujube beverage and a preparation method thereof, belonging to the technical field of fruit and vegetable beverage production. Background technique [0002] Jujube is a traditional food material with both medicine and food. Its flesh is thick, delicious and sweet, rich in protein, fat, sugar, vitamins, minerals and other nutrients. Good health products, very beneficial to patients with high blood pressure, cardiovascular disease, insomnia, anemia and so on. With the gradual improvement of people's health awareness, the health care function of jujube has gradually been paid attention to by people at home and abroad. The comprehensive development of jujube presents a broad market space. At present, there are many processed products using jujube as raw material on the market, including dried jujube, candied jujube, drunk jujube, jujube powder, jujube paste, jujube paste, jujube sauce, jujube vinegar, jujube jelly, co...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2400/113A23V2400/175
Inventor 熊涛谢明勇关倩倩黄涛
Owner NANCHANG UNIV
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