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Medlar probiotic fermented beverage and preparation method thereof

A technology for fermented beverages and probiotics, applied to bacteria, lactobacillus, bifidobacteria and other directions used in food preparation, can solve problems such as poor taste, improve the immune function of the body, have a good taste, and enhance learning and memory. Effect

Pending Publication Date: 2019-08-02
银川金杞源枸杞有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of wolfberry beverages currently on the market usually includes cleaning; crushing; separation of juice; adjustment of sugar and acid and sterilization packaging, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A wolfberry probiotic fermented beverage is characterized in that it is composed of the following components by weight: 150 kilograms of rice, 40 kilograms of wolfberry fruit, 50 kilograms of white sugar, 50 kilograms of fructose, 55 grams of sucralose, 1.2 kilograms of potassium sorbate, lemon 0.2 kg of acid, 0.3 kg of salt, 200 grams of Streptococcus thermophilus, 200 grams of Lactobacillus acidophilus, and 180 grams of Bifidobacterium bifidum.

[0034] Its preparation steps are as follows:

[0035] (1) Wash 40 kg of wolfberry and soak in warm water at 40 degrees for 2 hours, then use a colloid mill to refine the slurry, put it in a saccharification tank and heat it to 50 degrees, add pectinase to decompose it for 2 hours, and then put it in The separator separates the seeds, passes through the plate and frame filter and enters the fermenter;

[0036] (2) First wash 150 kg of rice with 1000 kg of water, enter the saccharification tank to cook the rice thoroughly, the...

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PUM

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Abstract

The invention relates to a medlar probiotic fermented beverage which is characterized by comprising the following components by weight: 120-180 kg of rice, 30-50kg of medlar, 30-70kg of white sugar, 40-60kg of fructose, 50-60g of sucralose, 1-2kg of potassium sorbate, 0.1-1kg of citric acid, 0.1-0.5kg of salt, 100-300g of streptococcus thermophilus, 150-250g of lactobacillus acidophilus and 150-200g of bifidobacterium bifidum. The medlar probiotic fermented beverage has the advantages of nice taste, capabilities of boosting body immunity and enhancing adaptive capacity of body, antitumor effect, obvious eyesight-improving effect, and capabilities of promoting vigor, enhancing learning memory, promoting body adaptability, enhancing hematopoietic function of human body, delaying senescence,maintaining beauty and keeping young, reducing blood fat and blood pressure, treating male infertility, building body and tonifying Yang, relieving irritable inflammation, protecting liver, preventingfatty liver, regulating blood sugar level, treating diabetes and treating chronic hepatitis and liver cirrhosis.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wolfberry probiotic fermented beverage and a preparation method thereof. Background technique [0002] Lycium barbarum is rich in carrot-like vitamins and various trace elements such as calcium, iron, zinc, phosphorus, etc. As a nourishing tonic that people love, in recent years, wolfberry-related products are increasing day by day, among which wolfberry beverage is very popular because of its sufficient nutrition and good taste. The processing technology of goji berry beverage currently on the market usually includes cleaning; crushing; juice separation; Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a wolfberry probiotic fermented beverage with multiple functions and rich nutrition. [0004] In order to solve the above-mentioned technical problems, the technical solution provided by the present invention is: a wol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2400/113A23V2400/517A23V2400/249A23V2200/30A23V2200/324A23V2200/308A23V2200/322A23V2200/302A23V2200/318A23V2200/326A23V2200/3262A23V2200/328
Inventor 房玉明苏云双
Owner 银川金杞源枸杞有限公司