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Preparation method of Huyou and pueraria fermented drink with alcohol effect dispelling effect

A technology of fermented beverages and efficacy, applied in the direction of bacteria used in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of high price, poor sobering effect, unsuitable for long-term consumption, etc., and achieve cost Low, good effect of sobering up, effect of improving alcohol tolerance

Pending Publication Date: 2020-07-14
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the products currently used for sobering up have the problems of not being suitable for long-term use, higher prices and poor sobering effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the Huyou Pueraria root fermented beverage having the effect of sobering up comprises the following steps,

[0027] (1) Huyou juice is prepared using Huyou as a raw material. After peeling and removing seeds, the capsule and pulp are squeezed together to obtain Huyou juice after filtering with a 150-mesh filter cloth;

[0028] (2) Preparation of kudzu root juice: take kudzu root dry slices as raw material, beating at a material-to-water ratio of 1:1.5, and then extract, gelatinize, liquefy, saccharify and centrifuge to obtain kudzu root juice;

[0029] (3) Compound fermentation

[0030] After compounding the grapefruit juice and kudzu root juice at a weight ratio of 3:1, inoculate compound lactic acid bacteria according to 0.2% of the compounded juice, and then ferment at a temperature of 31° C. for 36 hours. Among them, the compound lactic acid bacteria is prepared by compounding Lactobacillus plantarum, Lactobacillus bulgaricus and Streptoco...

Embodiment 2

[0037] The preparation method of the Huyou Pueraria root fermented beverage having the effect of sobering up comprises the following steps,

[0038] (1) Huyou juice is prepared using Huyou as a raw material. After peeling and removing seeds, the capsule and pulp are squeezed together, and the grapefruit juice is obtained after filtering with a 200-mesh filter cloth;

[0039] (2) Preparation of kudzu root juice: take kudzu root dry slices as raw material, beating at a material-to-water ratio of 1:2, and then extract, gelatinize, liquefy, saccharify and centrifuge to obtain kudzu root juice;

[0040] (3) Compound fermentation

[0041] After compounding the grapefruit juice and kudzu root juice at a weight ratio of 4:1, inoculate compound lactic acid bacteria according to 0.3% of the compounded juice, and then ferment at a temperature of 33° C. for 48 hours. Among them, the compound lactic acid bacteria is prepared by compounding Lactobacillus plantarum, Lactobacillus bulgaricus...

Embodiment 3

[0048] The preparation method of the Huyou Pueraria root fermented beverage having the effect of sobering up comprises the following steps,

[0049] (1) Huyou juice is prepared using Huyou as a raw material. After peeling and removing seeds, squeeze the juice from the capsule and pulp together, and use a 300-mesh filter cloth to filter to obtain Huyou juice;

[0050] (2) Preparation of kudzu root juice: take kudzu root dry slices as raw material, beating according to a material-water ratio of 1:3, and then make kudzu root juice after leaching, gelatinization, liquefaction, saccharification and centrifugal filtration;

[0051] (3) Compound fermentation

[0052] After compounding the grapefruit juice and kudzu root juice at a weight ratio of 5:1, inoculate compound lactic acid bacteria according to 0.4% of the compounded juice, and then ferment at a temperature of 35° C. for 60 hours. Among them, the compound lactic acid bacteria is obtained by compounding Lactobacillus plantar...

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Abstract

The invention relates to the technical field of preparation of fruit and vegetable fermented drinks, and particularly discloses a preparation method of a Huyou and pueraria fermented drink with an alcohol effect dispelling effect. The preparation method comprises the following steps: (1) preparation of Huyou juice: taking Huyou as a raw material, after removing peel and seeds, juicing coat and pulp together, and performing filtration with filter cloth to obtain Huyou juice; (2) preparation of pueraria juice: taking dried pueraria slices as a raw material, carrying out pulping in a material-water ratio being 1: (1.5-3), and conducting extraction, gelatinization, liquefication, saccharification and centrifugal filtration to prepare pueraria juice; (3) compound fermentation: after compoundingthe Huyou juice and the pueraria juice in a weight ratio being (3-5): 1, inoculating the compound juice with compound lactic acid bacteria accounting for 0.2-0.4% of the compound juice, and then, performing fermentation at 31-35 DEG C for 36-60 h. The Huyou and pueraria fermented drink has the characteristics of long-term taking, lower price and better alcohol effect dispelling effects.

Description

technical field [0001] The invention relates to the technical field of preparation of fruit and vegetable fermented beverages, in particular to a method for preparing a fermented beverage of grapefruit and kudzu root with sobering effect. Background technique [0002] Changshan Huyou is a local characteristic variety of citrus, which is a natural hybrid of pomelo and other citrus. It has a beautiful appearance, golden color, moderate fruit shape, and a pomelo fragrance. The fruit has a unique flavor, crisp and tender meat, juicy and delicious, sweet and sour, sweet and slightly bitter, and has high economic and medicinal value. According to the "Compendium of Materia Medica": "Pomelo is acidic, cold, non-toxic, and has the functions of digesting food, detoxifying alcohol, and eliminating bad breath in the stomach." The characteristics of clearing heat and reducing fire. [0003] Pueraria DC (Pueraria DC) is the dry tuberous root of the perennial twisting vine Pueraria in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/105
CPCA23L2/382A23L2/52A23L33/105A23V2002/00A23V2400/123A23V2400/249A23V2400/169A23V2200/334A23V2250/21A23V2250/032A23V2250/5112
Inventor 陆胜民居金明邢建荣杨颖刘哲郑美瑜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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