Viable bacteria type probiotic fermented mulberry juice functional beverage and preparation method thereof

A technology of mulberry juice and probiotics, which is applied in the field of food processing, can solve the problems of perishability and deterioration during storage and transportation, unable to satisfy consumers, and the product audience is small, and achieves the effects of regulating body immunity, protecting liver and low price.

Pending Publication Date: 2021-10-29
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mulberries are widely distributed in the north and south of our country, with more than 70 varieties, and the annual output is quite considerable, which ranks in the forefront of the world. However, because of its strong seasonality, thin and juicy skin, it is easy to rot and deteriorate during storage and transportation, which has led to my country's growing interest in mulberries. The development and utilization are still in the primary stage of fresh food, and there is a serious waste phenomenon, so the development of mulberry deep-processing products is particularly important
Although the processing of mulberries in my country has generally shifted from primary processing to deep processing, because the time is too short, there is still a lot of room for development in technology and theory. At present, the development of mulberry products in my country still has certain limitations. For example, the use of Mulberry wine, mulberry yogurt, etc. are produced by conventional fermentation technology, or mulberries are made into mulberry powder by adding a freeze-drying protective agent, resulting in a small product audience and unable to satisfy most consumers

Method used

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  • Viable bacteria type probiotic fermented mulberry juice functional beverage and preparation method thereof
  • Viable bacteria type probiotic fermented mulberry juice functional beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Follow the steps below to prepare live bacteria type probiotic fermented mulberry juice drink:

[0024] S1: Prepare raw materials, including: mulberries, sucrose, skim milk powder, stabilizers, purified water, fermentation strains;

[0025] S2: Clean the mulberry described in S1, remove the stalk and dry it, then put the dried mulberry, white sugar, skim milk powder and stabilizer to be added later into the ultra-clean workbench for ultraviolet sterilization;

[0026] S3: beat the mulberries with pure water, put them into the sterilized fermented glass tank, and the ratio of material to water when the mulberries are beaten is 1:3;

[0027] S4: add cellulase, pectinase and protease to mix well, enzymolysis, the addition amount of described cellulase is 400ppm, the addition amount of pectinase is 200ppm, the addition amount of protease is 200ppm, and the enzymolysis temperature is 55°C, enzymatic hydrolysis time is 120min;

[0028] S5: The mulberry juice enzymatically h...

Embodiment 2

[0031] Follow the steps below to prepare live bacteria type probiotic fermented mulberry juice drink:

[0032] S1: Prepare raw materials, including: mulberries, sucrose, skim milk powder, stabilizers, purified water, fermentation strains;

[0033] S2: Clean the mulberry described in S1, remove the stalk and dry it, then put the dried mulberry, white sugar, skim milk powder and stabilizer to be added later into the ultra-clean workbench for ultraviolet sterilization;

[0034] S3: beat the mulberries with pure water, put them into the sterilized fermented glass tank, and the ratio of material to water when the mulberries are beaten is 1:3;

[0035] S4: Add pectinase, cellulase and protease to fully mix, enzymolysis, the addition of the cellulase is 400ppm, the addition of pectinase is 200ppm, the addition of protease is 200ppm, the enzymolysis temperature is 55°C, enzymatic hydrolysis time is 120min;

[0036] S5: The mulberry juice enzymatically hydrolyzed in S4 is prepared by...

Embodiment 3

[0039] Follow the steps below to prepare live bacteria type probiotic fermented mulberry juice drink:

[0040] S1: Prepare raw materials, including: mulberries, sucrose, skim milk powder, stabilizers, purified water, fermentation strains;

[0041] S2: Clean the mulberry described in S1, remove the stalk and dry it, then put the dried mulberry, white sugar, skim milk powder and stabilizer to be added later into the ultra-clean workbench for ultraviolet sterilization;

[0042] S3: beat the mulberries with pure water, put them into the sterilized fermented glass tank, and the ratio of material to water when the mulberries are beaten is 1:3;

[0043] S4: Add pectinase, cellulase and protease to fully mix, enzymolysis, the addition of the cellulase is 400ppm, the addition of pectinase is 200ppm, the addition of protease is 200ppm, the enzymolysis temperature is 55°C, enzymatic hydrolysis time is 120min;

[0044] S5: The mulberry juice enzymatically hydrolyzed in S4 is prepared by...

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PUM

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Abstract

The invention discloses a viable bacteria type probiotic fermented mulberry juice functional beverage and a preparation method thereof. Mulberry, cane sugar, skimmed milk powder and the like are used as raw materials, lactobacillus plantarum P_17 is inoculated for fermentation, and the viable count, antioxidant activity and bioactive components of obtained mulberry juice are obviously superior to those of juice fermented by other commercial strains. The raw materials of the mulberry juice are wide in source and easy to obtain; and the mulberry juice has unique fermentation flavor and taste and rich metabolites, and is easy to be effectively absorbed by a human body, stable in quality and free of any preservatives through optimized fermentation strains.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a functional drink fermented with living bacteria probiotic mulberry juice and a preparation method thereof. Background technique [0002] Mulberry is widely distributed in the north and south of our country, with more than 70 varieties, and the annual output is quite considerable, which ranks in the forefront of the world. However, because of its strong seasonality, thin and juicy skin, it is easy to rot and deteriorate during storage and transportation, which has led to the mulberry in our country. The development and utilization are still in the primary stage of fresh food, and there is a serious waste phenomenon, so the development of mulberry deep-processing products is particularly important. Although the processing of mulberries in our country has generally shifted from primary processing to deep processing, because the time is too short, there is still a lot of ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/318A23V2200/322A23V2200/324A23V2200/3262
Inventor 田洪涛李晨张澜张波王志刚赵丽娜张娜李东尧王雪琳
Owner HEBEI AGRICULTURAL UNIV.
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