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Natural plant acidulant and preparation method thereof

A technology of natural plant and sour agent, which is applied in the field of food additives to achieve the effects of inhibiting the growth of pathogenic bacteria, stable and controllable product quality, and enhancing immunity of the body

Inactive Publication Date: 2019-09-10
河北康平健康产业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently commonly used food sour agents are citric acid, tartaric acid, malic acid, etc. Most of these sour agents are synthetic sour agents with strong acidity and pungent smell. The use of synthetic food additives produces repelling psychology, so the development of natural plant sour agents has important economic and application value

Method used

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  • Natural plant acidulant and preparation method thereof
  • Natural plant acidulant and preparation method thereof
  • Natural plant acidulant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A natural plant sour agent, comprising the following raw materials in parts by weight: 2 parts of jujube, 6 parts of wild jujube, 2 parts of hawthorn, and 0.2 part of lactic acid bacteria.

[0031] A method for preparing natural plant sour agent, the method comprises the following steps:

[0032] S1: Accurately weigh 2 parts of jujube, 6 parts of wild jujube, 2 parts of hawthorn, and 0.2 part of lactic acid bacteria;

[0033] S2: Put the jujube, wild jujube, and hawthorn in step S1 into the extraction tank evenly, with a material-to-liquid ratio of 1:8, extract 2 times, extract 2 hours each time, the extraction temperature is 60 ℃, and the extraction liquid Filter

[0034] S3: Add the filtered extract in step S2 to the fermenter. The amount added is 45% of the volume of the fermentor. After cooling to room temperature, add 0.2 parts of lactic acid bacteria. Set the fermentation temperature to 37℃. Exhaust the air, ferment for 36h, then put the fermentation mixture in the ferme...

Embodiment 2

[0061] A natural plant sour agent, comprising the following raw materials in parts by weight: 2 parts of jujube, 5 parts of wild jujube, 3 parts of hawthorn, and 0.16 part of lactic acid bacteria.

[0062] A method for preparing natural plant sour agent, the method comprises the following steps:

[0063] S1: accurately weigh 2 parts of jujube, 5 parts of wild jujube, 3 parts of hawthorn, and 0.16 part of lactic acid bacteria;

[0064] S2: Put the jujube, wild jujube, and hawthorn in step S1 into the extraction tank evenly, with a material-to-liquid ratio of 1:7, extract 4 times, extract 1 hour each time, the extraction temperature is 80 ℃, and the extraction liquid Filter

[0065] S3: Add the filtered extract in step S2 to the fermenter. The added amount is 50% of the volume of the fermenter. After cooling to room temperature, add 0.16 parts of lactic acid bacteria. Set the fermentation temperature to 37℃. Exhaust the air, ferment for 24h, then put the fermentation mixture in the fer...

Embodiment 3

[0092] A natural plant sour agent, comprising the following raw materials in parts by weight: 4 parts of jujube, 4 parts of wild jujube, 2 parts of hawthorn, and 0.06 parts of lactic acid bacteria.

[0093] A method for preparing natural plant sour agent, the method comprises the following steps:

[0094] S1: Accurately weigh 4 parts of jujube, 4 parts of wild jujube, 2 parts of hawthorn, and 0.06 part of lactic acid bacteria;

[0095] S2: Put the jujube, wild jujube, and hawthorn in step S1 into the extraction tank evenly, with a material-to-liquid ratio of 1:9, extract 3 times, extract 1.5h each time, and extract the temperature at 70℃. Liquid is filtered;

[0096] S3: Add the filtered extract in step S2 to the fermentor. The added amount is 50% of the volume of the fermentor. After cooling to room temperature, add 0.06 parts of lactic acid bacteria. Set the fermentation temperature to 40℃. Exhaust the air, ferment for 36h, then put the fermentation mixture in the fermentor into a ...

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Abstract

The invention discloses a natural plant acidulant and a preparation method thereof. The acidulant is prepared from, by weight, 1-4 parts of Chinese dates, 4-8 parts of wild jujubes, 1-4 parts of hawthorn fruits and 0.06-0.48 part of lactic acid bacteria. The solid natural plant acidulant is prepared through extracting, fermenting, concentrating and drying. The acidulant prepared through the preparation method is good in taste and high in acidity, can serve as a sourness modifier to be added into food with the effects of enhancing immunity and reducing blood lipid, can adjust the taste of products, and can also enhance the health-care effect of the products.

Description

Technical field [0001] The invention relates to the technical field of food additives, in particular to a natural plant sour agent and a preparation method thereof. Background technique [0002] With the development of the food industry, food additives are used more and more widely in the food industry as raw materials to improve food quality and enhance food color and flavor. Food additives can not only meet the requirements of anti-corrosion, preservation and processing technology, but also provide people with a variety of food types to meet the needs of people with different tastes. [0003] Sour agent is a food additive that can impart sourness to food. The sour agent can not only adjust the sour taste of the food, improve the taste and flavor of the food, but also increase the appetite of the eater, promote digestion, and enhance the absorption of nutrient elements. At the same time, the acidulant added to the food can also inhibit bacteria and prevent browning , Buffering, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/82A23L33/00A23V2002/00
Inventor 谢超贾东升魏曼崔施展王腾李茜云成玉婷谢晓亮温春秀
Owner 河北康平健康产业有限责任公司
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