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Preparation method of coix seed and Chinese wolfberry composite lactic acid fermented beverage

A technology of lactic acid fermentation and barley, which is applied to the functions of bacteria, lactobacilli, and food ingredients used in food preparation, can solve problems such as poor taste and flavor, loss of active nutrients in fruits and vegetables, etc.

Pending Publication Date: 2021-06-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nevertheless, the current compound fruit and vegetable beverages are mostly in the form of freshly squeezed and ready-to-eat. During the production process, the active nutrients of fruits and vegetables are seriously lost, and the taste and flavor are not good.

Method used

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  • Preparation method of coix seed and Chinese wolfberry composite lactic acid fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Select 500g of non-mildew barley, wash and cook, add water according to the solid-to-liquid ratio (mL / g) 35:1, take it out of the pot after 20 minutes, then put it in an oven, bake it at 90°C for 2.5 hours, and take it out. Crush through a 200-mesh sieve, remove impurities, and obtain barley powder; (2) Select 350g of dried wolfberry and put it in water at 70-80°C for 4 minutes to soften the tissue, promote beating, and increase the juice yield. When blanching, add the calcium chloride that mass fraction is 0.4% and the zinc chloride that mass fraction is 0.2% to the water to protect color, obtain about 270g of pulp, for speeding up the juice extraction, add 2 times the quality of distilled water after mixing and beating, Then manually degassed, after being processed by a high-pressure homogenizer, placed in a constant temperature water bath, and kept at 55°C for 120min. Take out the treated fruit pulp, cool it to normal temperature, add 0.08% xylanase for enzymolys...

Embodiment 2

[0016] (1) Select 500g of non-mildew barley, wash it, cook it, add water according to the solid-to-liquid ratio (mL / g) 30:1, take it out of the pot after 20 minutes, then put it in an oven, bake it at 90°C for 2.5 hours, and take it out. Crush through a 200-mesh sieve, remove impurities, and obtain barley powder; (2) Select 350g of dried wolfberry and put it in water at 70-80°C for 4 minutes to soften the tissue, promote beating, and increase the juice yield. When blanching, add the calcium chloride that mass fraction is 0.4% and the zinc chloride that mass fraction is 0.2% to the water to protect color, obtain about 270g of pulp, for speeding up the juice extraction, add 2 times the quality of distilled water after mixing and beating, Then manually degassed, after being processed by a high-pressure homogenizer, placed in a constant temperature water bath, and kept at 55°C for 120min. Take out the treated fruit pulp, cool it to normal temperature, add 0.06% xylanase for enzyma...

Embodiment 3

[0018] (1) Select 500g of non-mildew barley, wash and cook, add water according to the solid-to-liquid ratio (mL / g) 35:1, take it out of the pot after 20 minutes, then put it in an oven, bake it at 90°C for 2.5 hours, and take it out. Crush through a 200-mesh sieve, remove impurities, and obtain barley powder; (2) Select 350g of dried wolfberry and put it in water at 70-80°C for 4 minutes to soften the tissue, promote beating, and increase the juice yield. When blanching, add the calcium chloride that mass fraction is 0.4% and the zinc chloride that mass fraction is 0.2% to the water to protect color, obtain about 270g of pulp, for speeding up the juice extraction, add 2 times the quality of distilled water after mixing and beating, Then manually degassed, after being processed by a high-pressure homogenizer, placed in a constant temperature water bath, and kept at 55°C for 120min. Take out the treated fruit pulp, cool it to normal temperature, add 0.06% xylanase for enzymatic...

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Abstract

The invention provides a preparation method of a coix seed and Chinese wolfberry composite lactic acid fermented beverage and belongs to a fermented beverage processing technology. The method comprises the following steps: (1) drying coix seed and milling; (2) carrying out enzymolysis and pulping on dried Chinese wolfberry to prepare primary pulp; (3) fermenting the composite primary pulp with a mixed strain of lactobacillus acidophilus and lactobacillus bulgaricus; according to the coix seed and Chinese wolfberry fruit composite lactic acid beverage and the preparation method thereof disclosed by the invention, a technological formula for developing a nutritional lactic acid bacteria fermented composite beverage is defined, a pretreatment process and mixed strain fermentation are adopted, and scientific blending is supplemented, so that active ingredients of the beverage are prevented from being lost to the greatest extent; the medicinal and nutritional ingredients of the coix seeds and the Chinese wolfberry fruits are fully excavated. The prepared beverage is appropriate in sour and sweet taste, rich in nutrition, uniform and stable in state and free of layering phenomenon.

Description

technical field [0001] The invention belongs to the field of fermented drink product development, and mainly relates to a preparation method of barley and wolfberry compound lactic acid fermented drink. Background technique [0002] In recent years, functional beverages have been increasingly favored by people in the beverage market. Mixed fermentation technology has been widely used in the production of functional beverages. Many functional beverages on the market are produced by mixed fermentation of bacteria. When mixed strains are fermented to produce functional beverages, due to the synergistic effect between the strains, compounds such as organic acids and lipids will be produced in the process of symbiotic metabolism, and some products that are not easily obtained by pure strain fermentation can also be obtained. Unique taste and flavor. The role of mixed strains in fermenting functional beverages has been affirmed and applied to production. At present, the research ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/54
CPCA23L2/382A23L2/54A23V2002/00A23V2400/123A23V2400/113A23V2200/048A23V2250/1578A23V2250/1582A23V2250/1642A23V2250/602A23V2250/032A23V2250/11
Inventor 赵俊娜林育竹隋颖桐翟瞳姜佳妮
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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