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Cassava juice beverage for adjusting intestinal flora and processing method thereof

A technology for regulating intestinal flora and processing methods, applied in the functions of food ingredients, food ultrasonic treatment, food science and other directions, can solve the problems of many additives, low nutritional value, not suitable for diabetic patients to drink, etc., to enhance the viscosity , The effect of maintaining microecological balance, promoting activity or growth and reproduction

Active Publication Date: 2019-03-26
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation of cassava juice drink is a processing method currently being explored. In the processing method of fruit juice drink in the prior art, in order to ensure the appearance stability of the drink, too much stabilizer has been added, and in order to ensure its taste, too much stabilizer has been added. The sugar in the drink makes the overall drink have too many additives, the nutritional value is not high, and it is not suitable for diabetics to drink

Method used

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  • Cassava juice beverage for adjusting intestinal flora and processing method thereof
  • Cassava juice beverage for adjusting intestinal flora and processing method thereof
  • Cassava juice beverage for adjusting intestinal flora and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0038] The cassava juice drink provided by the invention is prepared according to the following formula and method:

[0039] A cassava juice drink for regulating intestinal flora, mainly made of the following materials in parts by weight: 40 parts of cassava liquid, 6 parts of sucrose, 0.8 part of fermented bacteria, 2 parts of agar, 0.5 part of non-dairy creamer, 0.03 part of citric acid , 0.06 part of emulsifying agent; Wherein, described fermentation bacterium comprises lactic acid bacterium, Serratia plymouth and agar-eating vibrio, and the weight ratio of described lactic acid bacterium, plymouth serratia and agar-eating vibrio is 2:2:1 ; Wherein, the emulsifier is a mixture of sucrose fatty acid ester, molecular distillation monoglyceride, microcrystalline cellulose, carrageenan and sodium tripolyphosphate, wherein sucrose fatty acid ester, molecular distillation monoglyceride, microcrystalline cellulose The weight ratio of element, carrageenan and sodium tripolyphosphat...

Embodiment 2

[0050] The cassava juice drink provided by the invention is prepared according to the following formula and method:

[0051] A cassava juice drink for regulating intestinal flora, mainly made of the following materials in parts by weight: 48 parts of cassava liquid, 8 parts of sucrose, 1 part of fermented bacteria, 3 parts of agar, 0.7 parts of non-dairy creamer, and 0.05 parts of citric acid , 0.08 part of emulsifying agent; Wherein, described fermentation bacterium comprises lactic acid bacterium, Serratia plymouth and agarovibrio, and the weight ratio of described lactic acid bacterium, Plymouth serratia and agarovibrio is 3:2.5:1.5 . Wherein, the emulsifier is a mixture of sucrose fatty acid ester, molecular distillation monoglyceride, microcrystalline cellulose, carrageenan and sodium tripolyphosphate, wherein sucrose fatty acid ester, molecular distillation monoglyceride, microcrystalline cellulose , carrageenan and sodium tripolyphosphate in parts by weight ratio of 4:...

Embodiment 3

[0061] The cassava juice drink provided by the invention is prepared according to the following formula and method:

[0062] A cassava juice drink for regulating intestinal flora, mainly made of the following materials in parts by weight: 55 parts of cassava liquid, 10 parts of sucrose, 1.2 parts of fermented bacteria, 4 parts of agar, 0.8 parts of non-dairy creamer, and 0.06 parts of citric acid , 0.10 part of emulsifying agent; Wherein, described fermentation bacterium comprises lactic acid bacterium, Serratia plymouth and agar-eating vibrio, and the weight ratio of described lactic acid bacterium, plymouth serratia and agar-eating vibrio is 4:3:2 . Wherein, the emulsifier is a mixture of sucrose fatty acid ester, molecular distillation monoglyceride, microcrystalline cellulose, carrageenan and sodium tripolyphosphate, wherein sucrose fatty acid ester, molecular distillation monoglyceride, microcrystalline cellulose The weight ratio of carrageenan and sodium tripolyphosphat...

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Abstract

The invention belongs to the technical field of food processing and specifically relates to cassava juice beverage for adjusting intestinal flora. The cassava juice beverage is mainly prepared from the following materials in parts by weight: 40 to 55 parts of cassava juice, 6 to 10 parts of saccharose, 0.8 to 1.2 parts of zymophyte, 2 to 4 parts of agar, 0.5 to 0.8 part of non-dairy creamer, 0.03to 0.06 part of citric acid and 0.06 to 0.10 part of emulsifier, wherein the zymophyte includes lactic acid bacteria, serratia plymuthica and vibrio agarivorans, and the ratio of part by weight of thelactic acid bacteria to the serratia plymuthica to the vibrio agarivorans is (2 to 4) to (2 to 3) to (1 to 2). The cassava juice beverage has a better prebiotic effect; meanwhile, a glycemic index islow, so that the cassava juice beverage is suitable for diabetic patients to drink; furthermore, a preparation method of the cassava juice beverage disclosed by the invention is simple and has very great popularization value.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to a cassava juice drink for regulating intestinal flora and a processing method thereof. 【Background technique】 [0002] In recent years, as a new type of beverage, multigrain beverage has become popular in the international market, and has suddenly become a "dark horse" in the beverage market in China, with an astonishing growth rate. In 2012, the total national beverage output increased by 10.73% compared with the same period last year, while the growth rate of miscellaneous grain beverages made of millet, sorghum, sesame, etc. was as high as 20%, far exceeding the industry average growth rate. In Wal-Mart, Wumart, Beijing Hualian and other large supermarket chains, there have been many domestic and foreign brands of miscellaneous grain drinks, such as Huierkang's "Grain Grain Power" thick syrup, unified "vigorous 5-grain red bean oat cereal drink", Deyufan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L5/30A23L33/135
CPCA23L2/382A23L2/52A23L2/60A23L5/32A23L33/135A23V2002/00A23V2200/32A23V2200/328A23V2300/48
Inventor 李明娟张雅媛游向荣王颖周葵卫萍
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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