Formula and making method of radix puerariae and okra compound lactic acid bacteria beverage

A compound lactic acid bacteria and lactic acid bacteria technology, applied in the field of beverage technology, can solve the problems of focusing on nutrition, perishability and deterioration, ignoring the taste, etc., and achieve the effect of fine and smooth taste, uniform tissue state and reasonable design

Pending Publication Date: 2022-04-08
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the tubers and okra are not resistant to storage, and they are very easy to rot and deteriorate. The deep processing of kazu and okra is still insufficient at this stage. At the same time, there are many flavors of yogurt on the market, and many ingredients are added to various yogurts to attract the audience. , but the ingredients added in the existing yogurt often pay attention to nutrition and ignore the taste, or pay attention to the taste and ignore the nutrition, and rarely take both

Method used

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  • Formula and making method of radix puerariae and okra compound lactic acid bacteria beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select kazuki, wash it, peel and cut it into pieces, use a juicer to squeeze it, and filter it with a 300-mesh filter cloth to get the kazuki juice; choose okra, wash it and crush it, and filter it with a 300-mesh filter cloth , get its filtrate, can get okra juice; Calculated by mass percentage, the total content of japonica juice and okra juice is 82.3%, the content of pure milk is 6%, the content of white granulated sugar is 11%, and the content of lactic acid bacteria is 0.7%, wherein The ratio of gerbera juice and okra juice is 8:3. Take gerbera juice and okra juice in proportion. After mixing evenly, add pure milk and white sugar to the mixture in proportion. After sterilizing the mixture, Add lactic acid bacteria and carry out fermentation treatment. The fermentation time should be 6 hours, and the fermentation temperature should be controlled at 43-45°C. After the fermentation is completed, the finished product can be obtained.

Embodiment 2

[0023] Select kazuki, wash it, peel and cut it into pieces, use a juicer to squeeze it, and filter it with a 300-mesh filter cloth to get the kazuki juice; choose okra, wash it and crush it, and filter it with a 300-mesh filter cloth , and get its filtrate to get okra juice; calculated by mass percentage, the total content of japonica juice and okra juice is 84.4%, the content of pure milk is 5%, the content of white sugar is 10%, and the content of lactic acid bacteria is 0.6%. The ratio of gerbera juice and okra juice is 8:3. Take gerbera juice and okra juice in proportion. After mixing evenly, add pure milk and white sugar to the mixture in proportion. After sterilizing the mixture, Add lactic acid bacteria and carry out fermentation treatment. The fermentation time should be 6 hours, and the fermentation temperature should be controlled at 43-45°C. After the fermentation is completed, the finished product can be obtained.

Embodiment 3

[0025] Select kazuki, wash it, peel and cut it into pieces, use a juicer to squeeze it, and filter it with a 300-mesh filter cloth to get the kazuki juice; choose okra, wash it and crush it, and filter it with a 300-mesh filter cloth , and get its filtrate to get okra juice; calculated by mass percentage, the total content of japonica juice and okra juice is 86.5%, the content of pure milk is 4%, the content of white sugar is 9%, and the content of lactic acid bacteria is 0.5%. The ratio of gerbera juice and okra juice is 8:3. Take gerbera juice and okra juice in proportion. After mixing evenly, add pure milk and white sugar to the mixture in proportion. After sterilizing the mixture, Add lactic acid bacteria and carry out fermentation treatment. The fermentation time should be 6 hours, and the fermentation temperature should be controlled at 43-45°C. After the fermentation is completed, the finished product can be obtained.

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PUM

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Abstract

The invention discloses a formula and a making method of a Kudzu Kudzu and okra compound lactic acid bacteria beverage, the making method is reasonable in design, Kudzu Kudzu juice, okra juice, pure milk and white granulated sugar are taken as main raw materials, lactic acid bacteria are added for fermentation treatment, and the made lactic acid bacteria beverage retains nutrient substances in Kudzu Kudzu and okra, is light milk cyan in color and luster, and has a good taste. The beverage is fine and smooth in taste, uniform in tissue state and appropriate in sour and sweet taste, combines special flavors of the radix puerariae, the okra and the lactic acid bacteria fermented milk, and is free of any peculiar smell and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of beverage technology, in particular to a formula and a preparation method of a japonica okra compound lactic acid bacteria beverage. Background technique [0002] The calcium, copper, phosphorus, iron, zinc and other elements contained in gerbera are essential trace elements for the human body. It is rich in vitamin C and water, and has the functions of quenching thirst, cooling, lowering blood pressure and blood lipids. It can be eaten raw or squeezed to drink or made into powder. It has the functions of clearing away heat and fire, moistening the intestines and laxative, nourishing yin and promoting body fluid, and can treat fever, polydipsia, and sore throat caused by colds; Fever, hot flashes, night sweats, hot palms and soles, insomnia and similar symptoms mentioned above in women during menopause; [0003] Okra is rich in protein, free amino acids, vitamin A and B group, vitamin C, vitamin E and min...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
Inventor 陈庆金覃薇儒宁小妃
Owner BAISE UNIV
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