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Fermented plant beverage containing natural rubber whey and preparation method of fermented plant beverage

A technology of natural rubber and plant drinks, which is applied in the direction of yeast-containing food ingredients, sugar-containing food ingredients, food science, etc., and can solve the problems of no natural rubber whey plant drinks, bad bitter taste of natural rubber whey, and bad taste of plant drinks Good and other problems, to achieve large market promotion value, good flavor and taste, and solve the effect of bad taste and taste

Pending Publication Date: 2021-12-10
YUNNAN INST OF TROPICAL CROPS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no plan to use natural rubber whey to prepare plant beverages in the market
[0004] Due to the special bad bitter taste of natural rubber whey, adding it to plant beverages will easily lead to the defect of poor flavor and taste
Therefore can provide a kind of fermented drink that contains natural rubber whey composition, and make it have the characteristics of rich nutrition, fresh mouthfeel, sour and cool, the aroma of fruit fermentation, and can well solve the plant that natural rubber whey brings The shortcoming that beverage mouthfeel is not good becomes the technical problem to be solved urgently of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fermented plant beverage containing natural rubber whey, the preparation method of which is as follows:

[0023] (1) Centrifuge the fresh ammonia-free fresh latex to obtain the latex, collect 80L of the latex and boil it in an interlayer tank, remove the gel and flocs, filter after cooling, and obtain 50L of natural rubber whey;

[0024] (2) Place natural rubber whey in a fermenter and add 3wt% sucrose, add 0.02wt% activated yeast and 0.04wt% lactic acid bacteria after dissolving, and ferment for 3 days at 20-30°C;

[0025] (3) After the fermentation is completed, filter with a 0.22 μm filter membrane, fill and sterilize to make a fermented plant beverage.

[0026] This fermented plant beverage is orange-yellow. After testing, the pH value of the beverage is 3.71, the content of ergothioneine is 3.52mg / L, glutathione is 4.23mg / L, the total free amino acid is 2008mg / L, and quebranol is 7.1g / L, 1.25% lactic acid content, 0.07% malic acid, 0.21% citric acid, 0.82% etha...

Embodiment 2

[0028] A fermented plant beverage containing natural rubber whey, the preparation method of which is as follows:

[0029] (1) Place fresh ammonia-free fresh latex in an interlayer tank and heat to solidify the latex, squeeze the gel to collect whey, boil in an interlayer tank, and filter after cooling;

[0030] (2) Weigh 50L of natural rubber whey and place it in a fermenter, add 5wt% glucose, add 0.03wt% activated yeast and 0.06wt% lactic acid bacteria after dissolving, and ferment for 7 days at 37°C;

[0031] (3) After the fermentation is completed, filter with a 0.45 μm filter membrane, fill and sterilize to make a fermented plant beverage.

[0032] This fermented plant beverage is orange-yellow. After testing, the pH value of the beverage is 3.65, the content of ergothioneine is 3.50mg / L, glutathione is 4.20mg / L, the total free amino acid is 1917mg / L, and quebranol is 6.8g / L, 1.22% lactic acid content, 0.06% malic acid, 0.22% citric acid, 0.81% ethanol, without the uniqu...

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Abstract

The invention provides a fermented plant beverage containing natural rubber whey and a preparation method of the fermented plant beverage, and belongs to the technical field of beverage preparation. The preparation method of the fermented plant beverage containing the natural rubber whey comprises the following steps: (1) heating and boiling the natural rubber whey, and filtering to remove flocculate; (2) placing the supernate obtained in the step (1) in a fermentation tank, adding 1-5 wt% of soluble sugar, inoculating 0.01-0.1 wt% of strains after the soluble sugar is dissolved, and conducting fermentation for 3-28 days at the temperature of 20-37 DEG C, wherein the strains are composed of saccharomycetes and lactic acid bacteria according to the mass ratio of 1: 2; and (3) after fermentation is completed, filtering with a filter membrane, filling and sterilizing to obtain the fermented plant beverage. The plant fermented beverage which is rich in nutrition and fresh, sour and refreshing in taste and has the aroma of fruit fermentation is obtained, and the added natural rubber whey has little influence on the flavor and taste of the obtained beverage.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a fermented plant beverage containing natural rubber whey and a preparation method thereof. Background technique [0002] Fermented beverages have a long history. They are usually fermented by yeast or lactic acid bacteria from fruit and vegetable juices, which not only improve the flavor of fruit and vegetable juices, but also produce rich lactic acid, amino acids, short-chain fatty acids and other nutrients through fermentation, and their nutritional value is also greatly improved. improve. The fermentation of probiotics effectively reduces the sugar content in fermented fruit and vegetable juice drinks. Some of the nutritional factors can promote the growth of probiotics in the human intestinal tract, inhibit spoilage bacteria and improve intestinal health, which has a good health care effect. For example, the lactic acid produced by lactic acid bacte...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84A23V2002/00A23V2250/628A23V2250/76A23V2250/61
Inventor 张桂梅姜士宽岩利徐荣付镓榕
Owner YUNNAN INST OF TROPICAL CROPS