Selenium-rich fruit and vegetable ferment sour soup beverage and preparation method thereof

A technology of fruit and vegetable enzymes and beverages, applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, food ion exchange membrane method, etc., can solve the problem of the lack of strict standards for the order and proportion of fermentation raw materials, the content of nitrite in sour soup High, unfavorable to human health and other issues, to achieve the effect of reducing the content of nitrite, low nitrite content, and low production cost

Inactive Publication Date: 2020-04-17
贵州醉苗乡餐饮投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the sour soup fermentation process of most production enterprises relies on experience to control the time and temperature, and there is no strict standard; there is no strict standard for the feeding sequence and ratio of fermentation raw materials, resulting in a smelly taste of the sour soup, which will affect At the same time, it also stimulates the sense of smell to a certain extent, and the sour soup prepared by traditional methods has a high nitrite content, which is not conducive to human health

Method used

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  • Selenium-rich fruit and vegetable ferment sour soup beverage and preparation method thereof
  • Selenium-rich fruit and vegetable ferment sour soup beverage and preparation method thereof
  • Selenium-rich fruit and vegetable ferment sour soup beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1. Selenium-enriched fruit and vegetable enzyme sour soup beverage is made of 60kg of white sour soup, 5kg of red sour soup, 10kg of fruit and vegetable sauce, 5kg of sucrose, 2kg of flavoring agent, 2kg of fermentation accelerator and 1kg of compound bacteria;

[0036]The white sour soup is made of glutinous rice noodles 16kg, wheat flour 6kg, corn flour 6kg, water 170kg, 2kg white wine and compound bacteria; 0.8kg, 0.2kg white wine and compound bacteria are made; the fruit and vegetable sauce is made of kiwi fruit 6kg, apple 14kg, blueberry 5kg, yacon 14kg, white wine 1.2kg and compound bacteria; the flavoring agent is made of pear 25kg, grapefruit 25kg , 45kg of water, 5kg of honey and saccharomyces, the saccharomyces is Torulopsis globosa, and the bacterium liquid concentration of saccharomycetes is 1×10 6 ~1×10 8 cfu / mL; the fermentation accelerator is mixed by lemon extract 6kg, yacon whole plant extract 4kg and 1kg conditioner, and the conditioner is co...

Embodiment 2

[0045] Example 2. Selenium-enriched fruit and vegetable enzyme sour soup beverage is made of 65kg of white sour soup, 7kg of red sour soup, 12kg of fruit and vegetable sauce, 8kg of sucrose, 4kg of flavoring agent, 4kg of fermentation accelerator and 2kg of compound bacteria;

[0046] The white sour soup is made of glutinous rice noodles 16kg, wheat flour 6kg, corn flour 6kg, water 170kg, 2kg white wine and compound bacteria; 0.8kg, 0.2kg white wine and compound bacteria are made; the fruit and vegetable sauce is made of kiwi fruit 6kg, apple 14kg, blueberry 5kg, yacon 14kg, white wine 1.2kg and compound bacteria; the flavoring agent is made of pear 25kg, grapefruit 25kg , 45kg of water, 5kg of honey and saccharomyces, the saccharomyces is Torulopsis globosa, and the bacterium liquid concentration of saccharomycetes is 1×10 6 ~1×10 8 cfu / mL; the fermentation accelerator is mixed by lemon extract 6kg, yacon whole plant extract 4kg and 1kg conditioner, and the conditioner is c...

Embodiment 3

[0055] Example 3. Selenium-enriched fruit and vegetable enzyme sour soup beverage is made of 75kg of white sour soup, 8kg of red sour soup, 17kg of fruit and vegetable sauce, 12kg of sucrose, 5kg of flavoring agent, 5kg of fermentation accelerator and 3kg of compound bacteria;

[0056] The white sour soup is made of glutinous rice noodles 16kg, wheat flour 6kg, corn flour 6kg, water 170kg, 2kg white wine and compound bacteria; 0.8kg, 0.2kg white wine and compound bacteria are made; the fruit and vegetable sauce is made of kiwi fruit 6kg, apple 14kg, blueberry 5kg, yacon 14kg, white wine 1.2kg and compound bacteria; the flavoring agent is made of pear 25kg, grapefruit 25kg , 45kg of water, 5kg of honey and saccharomyces, the saccharomyces is Torulopsis globosa, and the bacterium liquid concentration of saccharomycetes is 1×10 6 ~1×10 8cfu / mL; the fermentation accelerator is mixed by lemon extract 6kg, yacon whole plant extract 4kg and 1kg conditioner, and the conditioner is c...

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Abstract

The invention provides a selenium-rich fruit and vegetable ferment sour soup beverage and a preparation method thereof. The beverage comprises, by weight, 40-95 parts of a white sour soup, 1-25 partsof a red sour soup, 5-30 parts of fruit and vegetable sauce, 1-25 parts of cane sugar, 1-10 parts of a flavoring agent, 1-10 parts of a fermentation accelerant and compound bacteria. The method is simple in process, short in technological process, low in manufacturing cost and suitable for industrial production; and the prepared sour soup beverage is red in color, delicious in sour and sweet tasteand mellow in taste, has refreshing and pleasant sour taste, high nutritional value and low nitrite content, and also has appetizing and health care effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a selenium-enriched fruit and vegetable fermented sour soup drink and a preparation method thereof. Background technique [0002] Sour soup is rich in various beneficial bacteria, minerals, organic acids, etc., which help digestion, increase appetite, relieve greasy appetizers, regulate the balance of intestinal flora, prevent constipation, prevent cell aging, and lower cholesterol. It is good for the human body health care effect. [0003] In Qiannan and Qiandongnan areas of Guizhou Province, there has always been a habit of eating sour soup for nearly a thousand years. Whenever summer comes, every family cooks a pot of melons and beans with sour soup. They always like to scoop up a bowl of sour soup after a meal and drink it with a big mouthful. Slowly, some consumers in Guangdong, Hunan and Guangxi also fell in love with this sour and refreshing "original sour soup d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/74A23L2/56A23L33/00
CPCA23L2/382A23L2/74A23L2/56A23L33/00A23V2002/00A23V2400/137A23V2400/123A23V2400/169A23V2200/14A23V2200/15A23V2200/16A23V2200/32A23V2200/30A23V2250/21A23V2250/628A23V2250/76A23V2300/14A23V2300/34A23V2300/50
Inventor 罗安桂龙国良刘明洋刘先珍
Owner 贵州醉苗乡餐饮投资管理有限公司
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