Lactobacillus fermented beverage with Hovenia acerba fruit and production method thereof

A technology for fermentation of lactic acid bacteria and lactic acid bacteria of Jujube jujube is applied in the field of beverages, which can solve the problems of difficulty in guaranteeing safety and efficacy, complexity and high cost, and achieve the effects of avoiding chemical liver damage, having excellent sweetness, and preventing injury to the body after drinking.

Inactive Publication Date: 2019-07-26
司武阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because a variety of Chinese herbal medicines and other raw materials are used, the composition of the raw materials itself is relatively complicated, and various solvents, especially organic solvents, are used in the extraction and preparation of various Chinese herbal medicines. It is difficult to guarantee safety and efficacy, and the cost is high. More importantly, existing The research is basically based on drug research for prevention or treatment, and there is no technical report on the pure herbal beverage prepared from the two active ingredients of Pueraria japonica and Jujube

Method used

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  • Lactobacillus fermented beverage with Hovenia acerba fruit and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045] A jujube lactic acid bacteria fermented beverage formula is made from the following raw materials in parts by mass:

[0046] Jujube 60g, kudzu flower 15g, lactic acid bacteria starter 15g, sucrose 10g, citric acid 5g, acesulfame potassium 3g, pectinase 6g, chitosan 3g, gelatin 5g, diatomaceous earth 3g and the rest of water.

[0047] The preparation of the jujube lactic acid bacteria fermented beverage formula comprises the following steps:

[0048] According to the above-mentioned parts by mass, each raw material required for the formula of fermented beverage by lactic acid bacteria of jujube is weighed;

[0049] Put above-mentioned jujube 60g, kudzu flower 15g into drying box and dry;

[0050] The above-mentioned jujube is put into the pitter, and the seeds of the jujube are removed;

[0051] Take 60g of dried jujube and 15g of Pueraria japonica, clean them, remove surface dust, sand, microorganisms and branches and leaves, and then crush the jujube and Pueraria jap...

Embodiment 2

[0058] A jujube lactic acid bacteria fermented beverage formula is made from the following raw materials in parts by mass:

[0059] Jujube 70g, kudzu flower 25g, lactic acid bacteria starter 22.5g, sucrose 12.5g, citric acid 7.5g, acesulfame potassium 5g, pectinase 9g, chitosan 6g, gelatin 12.5g, diatomaceous earth 6g and the rest water.

[0060] The preparation of the jujube lactic acid bacteria fermented beverage formula comprises the following steps:

[0061] According to the above-mentioned parts by mass, each raw material required for the formula of fermented beverage by lactic acid bacteria of jujube is weighed;

[0062] Put above-mentioned jujube 70g, kudzu flower 25g into drying box and dry;

[0063] The above-mentioned jujube is put into the pitter, and the seeds of the jujube are removed;

[0064] Take 70g of dried jujube and 25g of Pueraria japonica, clean them, remove surface dust, sand, microorganisms and branches and leaves, and then crush the jujube and Puera...

Embodiment 3

[0071] A jujube lactic acid bacteria fermented beverage formula is made from the following raw materials in parts by mass:

[0072] Jujube 80g, kudzu flower 35g, lactic acid bacteria starter 30g, sucrose 15g, citric acid 10g, acesulfame potassium 8g, pectinase 12g, chitosan 9g, gelatin 10g, diatomaceous earth 6g and the rest of water.

[0073] The preparation of the jujube lactic acid bacteria fermented beverage formula comprises the following steps:

[0074] According to the above-mentioned parts by mass, each raw material required for the formula of fermented beverage by lactic acid bacteria of jujube is weighed;

[0075] Put above-mentioned crutches 80g, kudzu flower 35g into drying box and dry;

[0076] The above-mentioned jujube is put into the pitter, and the seeds of the jujube are removed;

[0077] Take dried jujube 80g and kudzu flower 35g, clean them, remove surface dust, sand, microorganisms and branches and leaves, and then crush jujube and kudzu flower by crushe...

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Abstract

The invention discloses a lactobacillus fermented beverage with Hovenia acerba fruit and a production method thereof. The lactobacillus fermented beverage with Hovenia acerba fruit is made with, by mass, 60-80 parts of Hovenia acerba fruit, 15-35 parts of kudzuvine flower, 15-30 parts of a lactobacillus fermenting agent, 10-15 parts of sucrose, 5-10 parts of citric acid, 3-8 parts of acesulfame potassium, 6-12 parts of pectinase, 3-9 parts of chitosan, 5-10 parts of gelatin, 3-6 parts of diatomite and the balance of water. The lactobacillus fermented beverage with Hovenia acerba fruit and theproduction method thereof have the advantages that the Hovenia acerba fruit beverage having good flavor, taste and sweetness is made just by adding a very low quantity of sweeteners through a reasonable ration based on a specific concentrate, and the beverage herein has the significant effects of preventing alcohol harm to the body, preventing chemical livery injury due to excessive intake of alcohol, relieving discomfort after drinking, and shortening drunk time.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a formula of a jujube lactic acid bacteria fermented beverage and a preparation method thereof. Background technique [0002] Wine culture is an important part of Chinese food culture. People often need to drink alcohol when they participate in social banquets, business banquets, friends gatherings and other activities in daily life, and excessive drinking occurs actively or passively. When people are drunk, they are often confused, upset and irritable, accompanied by loss of control of actions, thirst, nausea and vomiting. After alcohol enters the human body, it is mainly catabolized in the liver. Excessive alcohol intake will cause damage to the liver. Long-term excessive drinking will also cause fatty liver and other diseases, which will cause great harm to human health. The seeds of Jujube plant are sweet, sour, flat, non-toxic, and have the effects of clearing away heat a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/334
Inventor 司武阳
Owner 司武阳
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