Fructus hippophae fermentation liquid and production method thereof

A technology of fermentation broth and sea buckthorn, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of sour taste, too many additives, poor taste, etc., and achieve the adjustment of intestinal flora, positive market prospects, Sweet and sour effect

Pending Publication Date: 2020-10-02
山东天随生物科技有限公司
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent with the notification number CN103263056A discloses a rock sugar juice drink containing seabuckthorn, which is prepared by squeezing the seabuckthorn juice, adding sulfur dioxide, enzymolyzing pectinase, adding rock sugar, sweetener, sour agent, and vitamin C. , although it has a certain health function, it does not release most of the effective nutrients in seabuckthorn, and there are too many additives, which does not give full play to the flavor of seabuckthorn fruit itself. At the same time, the existence of additives also hinders the human body from absorbing the nutrients.
[0004] However, although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, its taste is poor, and its direct edible value is low; thus, transforming seabuckthorn into drinks or foods with better taste has always been the research direction of researchers in this field

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A sea buckthorn fermentation stock solution in the present invention is characterized in that it comprises the following components in parts by weight: 20 parts of wild sea buckthorn, 15 parts of lemon, 30 parts of cherry, 20 parts of pineapple, 15 parts of brown sugar, 20 parts of fructooligosaccharide, milk double 35 parts of Mycobacterium, 20 parts of Lactobacillus acidophilus, 16 parts of Lactobacillus plantarum.

[0025] The preparation method of above-mentioned Seabuckthorn fermentation stoste is characterized in that, comprises the steps:

[0026] Step 1: Wash the wild seabuckthorn with clean water, sterilize it with ozone, crush it, filter it, take out the residue, and get seabuckthorn juice, add a quarter of Lactobacillus acidophilus to the seabuckthorn juice; seal it for 15 days, and get the first step fermentation broth;

[0027] Step 2: After the lemon is peeled and the flesh is left, after being broken, it is added to the first step fermentation liquid in ...

Embodiment 2

[0032] A sea buckthorn fermentation stock solution in the present invention is characterized in that it comprises the following components in parts by weight: 50 parts of wild sea buckthorn, 30 parts of lemon, 60 parts of cherry, 45 parts of pineapple, 40 parts of brown sugar, 45 parts of fructooligosaccharide, milk double 60 parts of Mycobacterium, 45 parts of Lactobacillus acidophilus, 56 parts of Lactobacillus plantarum.

[0033] The preparation method of above-mentioned Seabuckthorn fermentation stoste is characterized in that, comprises the steps:

[0034] Step 1: Wash the wild seabuckthorn with clean water, sterilize it with ozone, crush it, filter it, take out the residue, and get seabuckthorn juice, add three-tenths of Lactobacillus acidophilus to the seabuckthorn juice; seal it for 20 days, and get the first step of fermentation liquid;

[0035] Step 2: After the lemon is peeled and the flesh is left, after being broken, it is added to the first step fermentation liq...

Embodiment 3

[0040] A seabuckthorn fermentation stock solution in the present invention is characterized in that it comprises the following components in parts by weight: 30 parts of wild seabuckthorn, 20 parts of lemon, 40 parts of cherry, 30 parts of pineapple, 25 parts of brown sugar, 30 parts of fructooligosaccharide, milk double 45 parts of Mycobacterium, 30 parts of Lactobacillus acidophilus, 45 parts of Lactobacillus plantarum.

[0041] The preparation method of above-mentioned Seabuckthorn fermentation stoste is characterized in that, comprises the steps:

[0042] Step 1: Wash the wild seabuckthorn with clean water, sterilize it with ozone, crush it, filter it, take out the residue, and get seabuckthorn juice, add 1 / 2 Lactobacillus acidophilus to the seabuckthorn juice; seal it for 10 days, and get the first step of fermentation liquid;

[0043] Step 2: After the lemon is peeled and the flesh is left, after being broken, it is added to the first step fermentation liquid in step 1;...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a fructus hippophae fermentation liquid. The fructus hippophae fermentation liquid is characterized by comprising the following components in parts by weight: 20-50 parts of fructus hippophae, 15-30 parts of fructus citri limoniae, 30-60 parts of fructus pruni pseudocerasi, 20-45 parts of fructus ananadis comosi, 15-40 parts of saccharum sinensis roxb., 20-45 parts of oligofructose and 16-56 parts of strains. Therefore, the prepared fructus hippophae fermentation liquid is relatively good in taste, can be suitable for all people to eat, can achieve the effects of adjusting intestinal microflora and fully releasing beneficial ingredients of various components and has a very positive market prospect.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, in particular to a seabuckthorn fermentation stock solution and a production method thereof. Background technique [0002] Seabuckthorn is a deciduous shrub, also known as vinegar willow, sour thorn, etc. It is mainly distributed in North China, Northwest China, Southwest my country and other places. Seabuckthorn fruit is rich in nutrients and biologically active substances, and has a high content of vitamin C. It is known as the "King of Vitamin C". Seabuckthorn fruit can be used as medicine, which can lower cholesterol, protect the cardiovascular system, improve immunity, promote Blood vitality, invigorating the stomach and eliminating food, etc. [0003] At present, there are a few related reports about processing seabuckthorn into beverages. For example, the patent with the notification number CN103263056A discloses a rock sugar juice drink containing seabuckthorn, which is prepa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/52A23V2400/113
Inventor 彭立宁
Owner 山东天随生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap