High-antioxidation-activity compound fermented beverage and production method thereof

A technology of oxidation activity and compound fermentation, applied in food science and other fields, to achieve the effects of shortening fermentation time, improving antioxidant activity, and smooth taste

Inactive Publication Date: 2019-10-08
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, areas rich in coconuts regarded coconut water as waste. When most coconut processing factories processed coconu...

Method used

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  • High-antioxidation-activity compound fermented beverage and production method thereof
  • High-antioxidation-activity compound fermented beverage and production method thereof
  • High-antioxidation-activity compound fermented beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The present invention is further described in detail through the following examples, but the content of the present invention is not limited thereto.

[0049] Description of the equipment and technical parameters involved in the following examples:

[0050] UV-Vis spectrophotometer: UV3000 type, Shimadzu Corporation; Sartorius PH meter, Shenzhen Keli Yixiang Instrument Equipment Co., Ltd.;

[0051] (1) Preparation of Bilberry pulp: Mix fresh Bilberry fruit and its juice with a homogenizer in a ratio of 1:3.

[0052] (2) Coconut water preparation: take out the coconut water after the coconut fruit is opened, and use ultra-high temperature instantaneous sterilization (130°C, 15s).

[0053] (3) Preparation of cold-brewed black tea: take 40 g of black tea and 180 g of purified water, extract in an environment of 25° C. for 5 hours, filter the tea dregs, and obtain cold-brewed black tea.

[0054] (4) Preparation of sugar water: Take 60g of white granulated sugar and 50g of...

Embodiment 2

[0068] (1) Preparation of Bilberry pulp: Mix fresh Bilberry fruit and its juice with a homogenizer in a ratio of 1:3.

[0069] (2) Coconut water preparation: After the coconut fruit is opened, the coconut water is taken out and sterilized by ultra-high temperature instantaneous sterilization (130°C, 15s).

[0070] (3) Preparation of cold-brewed black tea: take 55 g of black tea and 200 g of purified water, extract in an environment of 15° C. for 12 hours, filter the tea dregs, and obtain cold-brewed black tea.

[0071] (4) Preparation of sugar water: Take 60g of white granulated sugar and 50g of purified water, mix and heat to dissolve.

[0072] (5) Preparation of mixed fermented liquid: 250g, 150g and 2.5g of the bilberry pulp, coconut water and grape seed powder obtained in (1) and (2) were fully mixed.

[0073] (6) Preparation of mixed bacteria powder: take 0.8 g and 1.2 g of Bifidobacterium powder and Lactobacillus plantarum powder respectively and fully mix them.

[007...

Embodiment 3

[0085] (1) Preparation of Bilberry pulp: Mix fresh Bilberry fruit and its juice with a homogenizer in a ratio of 1:3.

[0086] (2) Coconut water preparation: After the coconut fruit is opened, the coconut water is taken out and sterilized by ultra-high temperature instantaneous sterilization (130°C, 15s).

[0087] (3) Preparation of cold-brewed black tea: take 70 g of black tea and 240 g of purified water, extract in an environment of 0° C. for 20 hours, filter the tea dregs, and obtain cold-brewed black tea.

[0088] (4) Preparation of sugar water: Take 60g of white granulated sugar and 50g of purified water, mix and heat to dissolve.

[0089] (5) Preparation of mixed fermented liquid: 150g, 250g and 5g of the bilberry pulp, coconut water and grape seed powder obtained in (1) and (2) were fully mixed.

[0090] (6) Preparation of mixed bacteria powder: Take 1 g and 3 g of Bifidobacterium powder and Lactobacillus plantarum powder and mix thoroughly.

[0091] (7) Preparation o...

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Abstract

The invention belongs to the technical field of food biology and particularly relates to a high-antioxidation-activity compound fermented beverage and a production method thereof. The high-antioxidation-activity compound fermented beverage is produced by fermenting Vaccinium uliginosum pulp and coconut milk through a specific proportion of strains. The high-antioxidation-activity compound fermented beverage and the production method have the advantages that K<+>, Ca<2+>, Na<+> and Mg<2+> ions in coconut milk can easily have complexation and assisting effects on Vaccinium uliginosum anthocyaninunder an acid condition to keep the stability of the anthocyanin, and sugar substances in the coconut milk can glycosylate free anthocyanin to lower parent nucleus hydrolysis rate; an enzyme system secreted by preferably used probiotics during growth and reproduction can promote the release of bound phenols in the Vaccinium uliginosum so as to increase total phenol content and promote the synthesis of flavone substances, and the active substances in the Vaccinium uliginosum and the probiotics can generate a synergistic effect to increase the overall oxidation resistance of the beverage.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a compound fermented beverage with high antioxidant activity and a preparation method thereof. Background technique [0002] Vaccinium uliginosun L. is a plant of the genus Vaccinium in the family Ericaceae. Vaccinium dusi is one of the main varieties of wild vaccinia in my country, which is rich in resources in Northeast China. As a dual-purpose plant for medicine and food, the International Food and Agriculture Organization lists it as one of the five major health foods for human beings. Its health care functions are mainly manifested in the following aspects: Bilberry anthocyanins and other ingredients have inhibitory effects on cervical cancer and breast cancer; The flavonoids in Bilberry have detoxification, diuretic, anti-inflammatory, lower blood sugar and other effects; Bilberry extract has strong free radical scavenging and antioxidant functions, as well as...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00
Inventor 夏其乐戴建波曹艳陈剑兵
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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