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Novel flower and fruit fragrance type red rice yeast natural fermented beverage and preparation method thereof

A natural fermentation and production method technology, applied in the field of food processing, can solve the problem of sacrificing the taste and aroma of fermented beverages, and achieve the effect of improving the use value, good sensory evaluation, and orange-red color

Active Publication Date: 2021-09-21
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these developed beverages are too biased towards the development of functional substances, often sacrificing the taste and aroma of fermented beverages

Method used

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  • Novel flower and fruit fragrance type red rice yeast natural fermented beverage and preparation method thereof
  • Novel flower and fruit fragrance type red rice yeast natural fermented beverage and preparation method thereof
  • Novel flower and fruit fragrance type red rice yeast natural fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preferred of bacterial classification

[0022] Taking several strains of Monascus strains (Z505, GN, H4000, etc.) with strong aroma-producing ability in the laboratory as the research object, the slant seed activation, liquid seed cultivation and liquid fermentation culture of Monascus were carried out to obtain red yeast. Aspergillus fermentation broth, the content of volatile aroma substances was determined by gas chromatography-mass spectrometry.

[0023] Slope medium: glucose 6g, peptone 2g, soluble starch 3g, agar 3g, heated and dissolved in 100mL water, adjusted to pH 5.38 with lactic acid, distributed in test tubes, about 8mL / tube, sterilized at 115°C for 30min.

[0024] Secondary seed medium: Weigh 10g of fresh sweet potato pieces cut into small pieces, 2g of glucose, 0.6g of peptone, 0.3g of potassium dihydrogen phosphate, 0.2g of magnesium sulfate, add 100mL of water, adjust the pH to 5.39 with lactic acid, 121°C, 20min sterilization.

[00...

Embodiment 2

[0034] Slope medium: glucose 6g, peptone 2g, soluble starch 3g, agar 3g, heated and dissolved in 100mL water, adjusted to pH 5.32 with lactic acid, distributed in test tubes, about 8mL / tube, sterilized at 115°C for 30min.

[0035] Secondary seed medium: small pieces of fresh sweet potato 5g, glucose 1g, peptone 1g, potassium dihydrogen phosphate 0.5g, magnesium sulfate 0.05g, add water 100mL, adjust pH to 5.42 with lactic acid, sterilize at 121°C for 20min.

[0036] Fermentation medium: Weigh 10g of fresh sweet potato pieces cut into small pieces, 0.5g of potassium dihydrogen phosphate, and 0.05g of magnesium sulfate, add them to 100mL of water, adjust the pH to 5.83 with lactic acid, and sterilize at 121°C for 20min.

[0037] (1) Monascus purple Z505 was inoculated into the slant medium, and cultured in a 30°C incubator for 7 days to obtain first-grade seeds.

[0038] (2) The primary seeds in the slant medium were scraped and inoculated into the secondary seed medium, and cul...

Embodiment 3

[0042] Slope medium: glucose 6g, peptone 2g, soluble starch 3g, agar 3g, heated and dissolved in 100mL water, adjusted to pH 5.32 with lactic acid, distributed in test tubes, about 8mL / tube, sterilized at 115°C for 30min.

[0043] Secondary seed medium: small pieces of fresh sweet potato 5g, glucose 1g, peptone 1g, potassium dihydrogen phosphate 0.5g, magnesium sulfate 0.05g, add water 100mL, adjust pH to 5.39 with lactic acid, sterilize at 121°C for 20min.

[0044] Fermentation medium: Add 10g of small pieces of fresh sweet potato, 0.5g of potassium dihydrogen phosphate, and 0.05g of magnesium sulfate into 100mL of water, adjust the pH to 5.45 with lactic acid, and sterilize at 121°C for 20min.

[0045] (1) Monascus purple Z505 was inoculated into the slant medium, and cultured in a 30°C incubator for 7 days to obtain first-grade seeds.

[0046] (2) The primary seeds in the slant medium were scraped and inoculated into the secondary seed medium, and cultured at 30° C. and 200...

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Abstract

The invention discloses a novel flower and fruit fragrance type red rice yeast natural fermented beverage and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: taking monascus purpureus Z505 with outstanding aroma production capacity as a fermentation strain, taking fresh sweet potatoes as a raw material, carrying out low-temperature temperature-controlled fermentation and low-temperature after-ripening to obtain a red rice yeast fermentation liquor with flower and fruit aroma, homogenizing, filtering and centrifuging, diluting and blending, filling and sealing, and pasteurizing to obtain the novel flower and fruit fragrance type red rice yeast natural fermented beverage. The prepared flower and fruit fragrance type red rice yeast natural fermented beverage is orange red, bright and transparent in color and luster, sour, sweet, delicious, fresh and sweet in flower and fruit fragrance, free of citrinin, safe and non-toxic. As artificial additives are not required to be added into the product, the product is healthier to drink.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a novel flower-fruit flavor type red yeast rice natural fermented beverage and a preparation method thereof. Background technique [0002] Sweet potato is a nutritious and rich natural nourishing food, rich in protein, polysaccharides, multivitamins, etc., which can promote the activity of human brain cells and secrete hormones, enhance the human body's disease resistance, improve immune function, delay mental decline and Anti-aging plays an important role in the body. [0003] Monascus is a food fermentation bacterium that has been used in my country for thousands of years, and is widely used in traditional foods such as wine making and fermented bean curd. Modern scientific research shows that the products of Monascus contain natural edible pigments, Monacolin K for lowering blood fat, unsaturated fatty acids, γ-aminobutyric acid, ergosterol, red yeast poly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 王伟平况嘉铀李平李莹莹
Owner HUBEI UNIV OF TECH
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