Teenager anti-fatigue functional fruit vinegar beverage and preparation method thereof

A fruit vinegar beverage and anti-fatigue technology, which is applied in the field of youth anti-fatigue functional fruit vinegar beverage and its preparation, can solve the problems of poor taste, less flavor substances, loss of nutritional components in beverages, etc., so as to improve the immunity of the body, improve the Flavor, anti-fatigue effect

Active Publication Date: 2019-03-01
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But know by known technology, adopt the flavor substance that the fruit vinegar of conventional liquid state fermentation technology produces is less, and mouthfeel is not good, simultaneously because problems such as high-temperature sterilization cause beverage nutritional la

Method used

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  • Teenager anti-fatigue functional fruit vinegar beverage and preparation method thereof
  • Teenager anti-fatigue functional fruit vinegar beverage and preparation method thereof
  • Teenager anti-fatigue functional fruit vinegar beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: Preparation of anti-fatigue functional fruit vinegar drink for teenagers

[0045] Include the following steps:

[0046] (1) Pretreatment of fruit raw materials: choose pomelo with fresh appearance and no shrinkage, rinse it, take out the pulp and crush it for beating, add water with a mass ratio of 1:0.5 to pomelo pulp while beating, and add 0.35% cellulose after beating Enzyme, 0.4% pectinase and 0.2% medium-temperature amylase were stirred evenly, enzymatically hydrolyzed in a water bath at 50°C for 1 hour, then added 0.3% papain at 55°C and continued to enzymolyze for 30min, cooled, and then further processed the slurry with a colloid mill Processing and refinement, the fine grinding time is 5min, the grinding fineness is 200 mesh, and grapefruit pulp is obtained. Take 20% of the processed pomelo pulp and filter to obtain a clarified filtrate for later use, mix the obtained filter residue with the remaining unclarified pulp to obtain pomelo pulp, with ...

Embodiment 2

[0071] Embodiment 2: Preparation of a kind of anti-fatigue functional fruit vinegar drink for teenagers

[0072] Include the following steps:

[0073] (1) Pretreatment of fruit raw materials: choose pomelo with fresh appearance and no shrinkage, rinse it, take out the pulp, crush it and beat it, add water with a mass ratio of 1:1 to grapefruit pulp while beating, and add 0.5% cellulose after beating Enzyme, 0.3% pectinase and 0.3% medium-temperature amylase were stirred evenly, enzymatically hydrolyzed in a water bath at 50°C for 2 hours, then added 0.4% papain at 55°C and continued to enzymolyze for 35min, cooled, and then further processed the slurry with a colloid mill Processing and refinement, the fine grinding time is 3min, the grinding fineness is 200 mesh, and grapefruit pulp is obtained. Take 25% of the processed grapefruit pulp and filter to obtain a clarified filtrate for later use, and mix the remaining filter residue with the unclarified pulp to obtain grapefruit...

Embodiment 3

[0126] Embodiment 3: the preparation of a kind of anti-fatigue functional fruit vinegar drink for teenagers

[0127] Include the following steps:

[0128](1) Pretreatment of fruit raw materials: choose pomelo with fresh appearance and no shrinkage, rinse it, take out the pulp, crush it and beat it, add water with a mass ratio of 1:1.5 to grapefruit pulp while beating, and add 0.4% cellulose after beating Enzyme, 0.2% pectinase and 0.5% medium-temperature amylase were stirred evenly, enzymatically hydrolyzed in a water bath at 50°C for 1 hour, then added 0.2% papain to continue enzymatically hydrolyzing for 30 minutes, cooled, and then used a colloid mill to further process the slurry, Refining, the fine grinding time is 3min, the grinding fineness is 200 mesh, and the pomelo pulp is obtained. Take 30% of the processed pomelo pulp and filter to obtain a clarified filtrate for later use, mix the obtained filter residue with the remaining unclarified pulp to obtain pomelo pulp, ...

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Abstract

The invention provides a teenager anti-fatigue functional fruit vinegar beverage and a preparation method thereof. Pomelo flesh, green rice and tartary buckwheat bran are subjected to pretreatment, mixing, alcoholic fermentation, acetic fermentation, post-ripening, blending and sterilization filling. The fruit vinegar beverage made from fruit juice is rich in sugar, protein, amino acids and othernutrient contents, enough energy can be provided for teenagers, and organism growth and development are promoted; and the green rice and the tartary buckwheat bran in raw materials are rich in bioactive selenium, flavone, vitamins and other antioxidant contents, metabolites accumulated in bodies of the teenagers can be quickly removed, decomposition of lipid peroxides is accelerated, and the roleof eliminating fatigue is played. Low temperature alcoholic fermentation is adopted, lactobacillus and clostridium kluyveri are added at the later stage of fermentation, the contents of non-volatile acids and esters are increased, and the flavor of the fruit vinegar beverage is boosted; and meanwhile, oligomerization isomaltose is added, proliferation of probiotics in intestinal tracts of the teenagers is promoted, the contents of the vitamins are increased, and the organism immunity is improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar production, and in particular relates to a juvenile anti-fatigue functional fruit vinegar drink and a preparation method thereof. Background technique [0002] Adolescents who are at the peak of physical development have a rapid increase in body hormone secretion and vigorous metabolism. During this period, teenagers have a heavy academic burden and a high brain intensity. They also need to take part in physical exercises to promote physical growth and development. Their demand for energy and nutrients exceeds that of adults. When the nutritional intake is insufficient, they are prone to weight loss, fatigue, weakness, Decreased resistance, lack of concentration, irritability and other symptoms. Functional drinks refer to drinks rich in protein, amino acids, polysaccharides, vitamins, minerals and other nutrients. These ingredients work synergistically, which can promote human metabolism, absorb...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 王敏赵超亚余永建朱胜虎夏婷郑宇
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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