A kind of fermented beverage and preparation method thereof

A fermented beverage and maturation technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, lactobacilli, etc., can solve the problems of long fermentation cycle, and achieve short fermentation cycle, high content of viable bacteria, and strong antioxidant capacity. Effect

Active Publication Date: 2021-07-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, there is also very big defect in the existing method that utilizes natural fermentation to prepare fruit and vegetable fermented beverage
For example, in the document "Changes in Physicochemical Properties and Active Substances of Noni Fruit During Temperature-Controlled Fermentation", Hao Yujie and others prepared a fruit and vegetable fermented beverage through natural fermentation, but this method needs to be fermented for 3 months before it can be produced. Make the pH of fruit and vegetable fermented beverages reach 3.6, and the fermentation cycle is too long

Method used

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  • A kind of fermented beverage and preparation method thereof
  • A kind of fermented beverage and preparation method thereof
  • A kind of fermented beverage and preparation method thereof

Examples

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preparation example Construction

[0048] The preparation method involved in the following examples is as follows:

[0049] Preparation method of bacterial liquid of plant Lactobacillus 22703: Anti-5 mL of the bacteria liquid in which 100 μl of plant Lactobacillus 22703 was taken into 5 mL of MRS medium, and cultured from 10 to 24 h at 37 ° C to activate, repeat The activation operation is 3 times to obtain a bacterial liquid of the activated plant Lactobacillus 22703.

Embodiment 1

[0050] Example 1: Preparation of Nori fruit fermented beverage

[0051] Solution 1: Take fresh, unsatisfactory Nori fruit, wash the surface of Nori fruit and dried and use the juicer juice to get Nori juice.

[0052] Solution 2: Take fresh, no damaged Nori fruit, wash the surface of Nori fruit and dry it immediately into the sealing sterile glass jar, naturally mature 7 days under temperature at 25 ° C, get ripening Nori Fruit; use juicer to juice the juicer to get ripen nori juice.

[0053] Solution 3: Take fresh, unsatisfactory Nori fruit, wash the surface of Nori fruit and dried and use the juicer to juice, get Nori juice; 2.5% of the bacterial liquid of the plant Lactobacillus 22703 (V / V) The inoculation amount was inoculated into Nori juice, fermented 16 D at a temperature of 25 ° C, resulting in a fermentable nori juice.

[0054] Solution 4: Take fresh, unsatisfactory Nori fruit, wash the surface of Nori fruit and install it into the sealing and sterile glass jar after dry...

Embodiment 2

[0062] Example 2: Preparation of red tree berry fermentation beverage

[0063] Take fresh, unable to damage red tree berries, wash the red tree berry surface and dried and immediately placed in a sealed sterile glass jar, naturally prepared 7 days at a temperature of 25 ° C, and obtained a ripened red raspberry Fruit; put the crowded red tree berries into the sterile bag, and use the tab to take a hidden red tree berry, homogenize, get ripened red raspberry puree; 2.5% of the bacterial liquid of the plant Lactobacillus 22703 ( V / V) The inoculation amount is inoculated into the ripened red raspberry puree, fermented 16 D at a temperature of 25 ° C, resulting in a fermented mangrberry puree; a fermented red berry is mud in 3000 r / The centrifugation was clarified under the conditions of MIN until the upper solution was clarified to give a red berry fermentation beverage.

[0064] Detecting the pH, total acid content, total flavonoid content, antioxidant capacity (total antioxidan...

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Abstract

The invention discloses a fermented beverage and a preparation method thereof, which belong to the field of fermentation technology and the field of biotechnology. The invention provides a method for preparing fermented beverages using fruits and / or vegetables as raw materials. By using this method to ferment for 23 days, the pH value of the fermented beverage can reach 3.2-3.8, and the total titrated acidity can reach 12-18 mg / mL. It can be seen that , the fermentation period of the fermented beverage prepared by the method is short, which is beneficial to industrial production. The invention provides a method for preparing fermented beverages using fruits and / or vegetables as raw materials. By using this method to ferment for 23 days, the content of total flavonoids in fermented beverages can be as high as 0.5-2.0 mg / mL. It can be seen that using this method to prepare The obtained fermented beverage has high content of active components such as flavonoids and is beneficial to human health.

Description

Technical field [0001] The present invention relates to a fermentation beverage and a preparation method thereof, belonging to the field of fermentation technology and in the field of biotechnology. Background technique [0002] Fruit and vegetable fermentation beverages are raw materials with fresh fruits and / or vegetables, which are rich in fermentation, organic acids, minerals, vitamins, phenols, terpenoids, etc. by adding fermentation strains in fruits and / or vegetables. Nutrients and mixed fermentation fluids of biologically active substances such as enzymes. Since it has balanced endocrine systems, anti-inflammatory antibacterial, enhances human immunity, purifying blood, maintains normal acidity of human body, protecting intestines, etc., is deeply loved by consumers. [0003] Lactic acid bacteria is one of probiotics, which can be decomposed by fermentation of carbohydrate into lactic acid, thereby alleviating lactose unobstructed, which can maintain the intestinal en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/84
CPCA23L2/382A23L33/00A23L2/84A23V2002/00A23V2400/169A23V2200/15A23V2200/30A23V2200/318A23L2/02
Inventor 成玉梁王越朱广娣刘志坤郭亚辉谢云飞姚卫蓉钱和
Owner JIANGNAN UNIV
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