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2978 results about "Sugars in wine" patented technology
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Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry" (meaning without any residual sugar). Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content – chaptalization does not increase the sweetness of a wine.
Integrated process for separation of lignocellulosic components to fermentable sugars for production of ethanol and chemicals
InactiveUS20080057555A1Robust and cost-effectiveImprove responseChemical industryBiofuelsChemical treatmentButanediol
A continuous and modular process converts lignocellulosic materials for the production of ethanol principally and / or chemicals such as methanol, butanediol, propanediol, hydrocarbon fuel, etc. Renewable lignocellulosic biomass such as but not all inclusive hardwoods (gum, beech, oak, sweet gum, poplar, eucalyptus, etc.), soft woods (pines, firs, spruce, etc.), corn stovers, straws, grasses, recycled papers, waste products from pulp and paper mills, etc can be used as feedstock. The process is designed to be modular and the feed entry point can be selected to adapt to different biomass feedstock. Lignocellulosic biomass such as hardwood and softwood are subjected to chemical / pressure treatment stages using potent and selective chemicals such as sodium chlorite / acetic acid (anhydrous) and chlorine / chlorine dioxide to separate the main components—lignin, cellulose (glucose) and hemicelluloses (xylose, arabinose, galactose)—into three process streams. The separated carbohydrates are further subjected to washing, cleaning, neutralization, and / or mild hydrolysis and subsequently fermented to produce ethanol. Residual lignin and extractives remained with the cellulose are removed by chemical treatment steps to enhance the fermentations of cellulose. Pre-hydrolysate after neutralization to neutralize and remove toxic components such as acetic acid, furfural, phenolics, etc. containing (xylose, arabinose, galactose) and hexoses (glucose) can be either separately or together with the purified cellulosic fraction fermented to produce ethanol. Approximately 100 gallons of ethanol, suitable to be used as a fuel, can be produced from one dried ton of wood. Significant amount of lignin are separated as a by-product and can be converted to hydrocarbon fuel, surfactant, drilling aid, or can be incinerated for generation of power and steam.
Owner:NGUYEN XUAN NGHINH
Biomass pretreatment
A method for lignocellulose conversion to sugar with improvements in yield and rate of sugar production has been developed by using ionic liquid pretreatment. This new pretreatment strategy substantially improves the efficiency (in terms of yield and reaction rates) of saccharification of lignocellulosic biomass. Cellulose and hemicellulose, when hydrolyzed into their sugars, can be converted into ethanol fuel through well established fermentation technologies. These sugars also form the feedstocks for production of variety of chemicals and polymers. The complex structure of biomass requires proper pretreatment to enable efficient saccharification of cellulose and hemicellulose components to their constituent sugars. Current pretreatment approaches suffer from slow reaction rates of cellulose hydrolysis (by using the enzyme cellulase) and low yields.
Owner:UNIVERSITY OF TOLEDO +1
Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products
Owner:PEPSICO INC
Fruit and vegetable jam and preparation method thereof
The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu / mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.
Owner:NANCHANG UNIV
Process for manufacturing high purity xylose
InactiveUS20050203291A1Low costAvoid timeSugar derivativesSugar derivatives preparationHigh concentrationChromatographic separation
A process for manufacturing xylose by extracting hemicellulose from a cellulosic material, such as by a cold caustic extraction method, concentrating the extract, such as by nanofiltration, into a hemicaustic stream containing hemicellulose with greater than about 85 wt % xylan content, and subsequently hydrolysing the xylan from the hemicaustic stream to xylose. The high concentration of xylan within the concentrated hemicaustic stream enables hydrolyzation of the xylan to food-grade xylose and, optionally, hydrogenation of the xylose to xylitol without the need of a chromatographic separation step as previously required.
Owner:RAYONIER PERFORMANCE FIBERS
Natural vegetable and fruit fermented beverage
The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Microbial production of 1,2-propanediol from sugar
Microorganisms which ferment common sugars into 1,2-propanediol, synthetic operons to effect the transformation, and methods to produce 1,2-propanediol by fermentation of common sugars using the transformed microorganisms are disclosed.
Owner:WISCONSIN ALUMNI RES FOUND
Xylitol synthesis mutant of xylose-utilizing zymomonas for ethanol production
InactiveUS20080286870A1Reduce productionIncreased ethanol productionBacteriaUnicellular algaeSugarGlucose-fructose oxidoreductase
A strain of xylose-utilizing Zymomonas was engineered with a genetic modification to the glucose-fructose oxidoreductase gene resulting in reduced expression of GFOR enzyme activity. The engineered strain exhibits reduced production of xylitol, a detrimental by-product of xylose metabolism. It also consumes more xylose and produces more ethanol during mixed sugar fermentation under process-relevant conditions.
Owner:SUSTAINABLE TECH CORP +1
Ethanol production in fermentation of mixed sugars containing xylose
Xylose-utilizing Z. mobilis strains were found to have improved ethanol production when grown in medium containing mixed sugars including xylose if sorbitol or mannitol was included in the medium. The effect was seen in concentrations of mixed sugars where no growth lag period occurs, as well as in higher sugars concentrations.
Owner:SUSTAINABLE TECH CORP +1
Production of Oligosaccharides By Microorganisms
InactiveUS20080145899A1Highly efficient and rapid and relatively low cost synthesisFermentationEnzymatic synthesisOligosaccharide
The present invention relates to the enzymatic synthesis of oligosaccharides, including sialylated product saccharides. In particular, it relates to the use of recombinant cells to take up low cost precursors such as glucose, pyruvate and N-actyl-glucosamine, and to synthesize activated sugar moieties that are used in oligosaccharide synthesis. The methods make possible the synthesis of many oligosaccharides using microorganisms and readily available, relatively inexpensive starting materials.
Owner:SENEB BIOSCI
Schizochytrium limacinum and method or fermenting and producing DHA (Docosahexaenoic Acid) grease utilizing high density of schizochytrium limacinum
ActiveCN102888348AIncrease productionHigh price advantageFungiMicroorganism based processesBeta-CaroteneAstaxanthin
The invention belongs to the field of microbial fermentation engineering, and discloses schizochytrium limacinum (Aurantiochytrium sp.SD116). The schizochytrium limacinum is stored in China Microbial Culture Collection Administration Committee General Microbial Center with a number of CGMCC No: 6208), and a method for fermenting and producing DHA (Docosahexaenoic Acid) grease utilizing high density of the schizochytrium limacinum. According to the schizochytrium limacinum and the method disclosed by the invention, a bacterial strain fermenting condition is optimized based on element supply and a fermenting control angle, a carbohydrate supplementation operation is carried out, therefore, high-density fermentation is achieved, dry cell weight finally reaches 70.43g / L, grease content reaches 50.1g / L, DHA occupies more than 35% of total content of fatty acid; moreover, bioactive substances such as beta-carotene, astaxanthin and squalene are contained. The complete set of technology is convenient to operate; higher biomass liveweight and DHA content can be obtained; fermenting cost can be reduced; and the method is suitable for industrial fermenting production.
Owner:QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
Production of chemicals from lignocellulose, biomass or sugars
Owner:UNIV OF FLORIDA RES FOUNDATION INC
Beverages containing rare sugars
Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.
Owner:THE COCA-COLA CO
Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof
The invention provides a natural fruit and vegetable enzyme beverage blended thick slurry and a production method thereof. One or more kinds of fruits and vegetables are squeezed into juice, the separated fruit and vegetable residue and peels, seeds and pulps of the fruits and vegetables are added with sugar and are fermented and proliferated by yeasts to form yeast cells, so that yeast polypeptide amino acid is prepared; fruit and vegetable juice is added with saccharose and the yeast polypeptide amino acid and then is subjected to synchronous fermentation of yeasts and lactic acid bacteria; fermentation liquid is added with saccharose, high fructose corn syrup and soaked white fungus, the mixture is ground, homogenized, heated and sterilized, and then is subjected to hot filling and is sealed, wherein the shelf life is more than one year, the terminal product is not added with any food additive and is not added with nutrient supplements artificially, and is a pure natural heath drinking. The yeasts and the lactic acid bacteria are utilized for fermenting fruits and vegetables, a number of enzyme metabolites are produced and accumulated, and compared with nutrition and functional components contained in fruit and vegetable raw materials and microorganisms, the natural fruit and vegetable enzyme beverage blended thick slurry has beneficial efficacies of promoting digestion, enhancing immunity, delaying senescence of a human body and the like.
Owner:兰敬墨
Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
ActiveUS20100316763A1Increase heightPrevent invasionDough treatmentEdible seed preservationFood flavorOrganism
The present invention relates to a method for producing fermented edible plants or edible animal / plants, to fermented edible plants or edible animal / plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal / plants includes the steps of: producing crushed edible plants or edible animal / plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal / plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal / plants for 3 to 8 days to produce first fermented edible plants or edible animal / plants; and inoculating the first fermented edible plants or edible animal / plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal / plants for 6 to 12 days to produce second fermented edible plants or edible animal / plants. Whereby, a fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal / plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.
Owner:PHARVIS R&D KOREA
Dry food product containing live probiotic
ActiveUS8460726B2Possible formationIncrease load capacityAntibacterial agentsSugar food ingredientsBiotechnologySnack food
The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.
Owner:ADVANCED BIONUTRITION CORP
Integrated process for separation of lignocellulosic components to fermentable sugars for production of ethanol and chemicals
InactiveUS7666637B2Robust and cost-effectiveImproving biological reactivity of celluloseChemical industryBiofuelsChemical treatmentHydrolysate
Owner:NGUYEN XUAN NGHINH
Integrated biorefineries for production of sugars, fermentation products, and coproducts
InactiveUS20140356915A1Minimize cooling water requirementRequires minimizationChemical industryBiofuelsSolventMonomer
Processes are described for fractionating lignocellulosic biomass into cellulose, hemicellulose, and lignin, comprising fractionating lignocellulosic biomass in the presence of a solvent for lignin (such as ethanol), a hydrolysis catalyst (such as sulfur dioxide), and water, to produce a liquor containing hemicellulose, cellulose-rich solids, and lignin; hydrolyzing the hemicellulose to produce hemicellulosic monomers; saccharifying the cellulose-rich solids to produce glucose; recovering the hemicellulosic monomers and the glucose, separately or in a combined stream, as fermentable sugars; and fermenting the fermentable sugars to a fermentation product having a higher normal boiling point than water. Process integration of mass and / or energy is disclosed in many specific embodiments. The fermentation product may include an organic acid, an alcohol, a diol, or combinations thereof.
Owner:API INTELLECTUAL PROPERTY HOLDINGS LLC
Dehydrated polysaccharide gel containing microorganisms, a sugar and a polyol for producing fermented drinks
Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g / kg and less than 500 g / kg of gel, preferably less than 300 g / k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g / kg of gel. The sugar solution may also contain a non-ionic surfactant such as sorbitan monostearate as a protecting substance to fur ther improve fermentation activity. The microorganisms in the gel are preferably yeast, and after rehydration the yeast containing gel is used in producing a fermented drink such as in secondary fermentaion of wine to produce sparkling wine or champagne.
Owner:MOET & CHANDON
Process for extracting xylose and xylitol from a xylose mother liquor or a xylose digest
InactiveCN1699587AImprove physical stabilityImprove adsorption capacitySugar derivativesFermentationForeign matterHydrolysate
Owner:JIANGNAN UNIV
Fucoidan compositions and methods for dietary and nutritional supplements
ActiveUS20060210609A1Promote growthHigh energyCosmetic preparationsBiocideDietary supplementAdditive ingredient
Compositions and methods relating to partially hydrolyzed fucoidan for use in dietary supplements are described. Fucoidan from brown seaweeds is partially hydrolyzed and then mixed with other ingredients for use as a dietary supplement in beverage, capsule, or tablet form. The fucoidan is partially hydrolyzed with acid and heat. The partially hydrolyzed fucoidan can also be sulfonated. Other ingredients that can be included in the dietary supplement include high-ORAC-value antioxidants, minerals, pepper extract, flavoring agents, coloring agents, and preservatives. The compositions can be in the form of beverages, tablets, capsules, powders, and the like.
Owner:SAKURA PROPERTIES LLC
Process for producing sugars from cellulosic biomass
InactiveUS20090011474A1Increase sugar productionRelieve pressureBiofuelsFermentationCelluloseAlcohol
Owner:BOARD OF TRUSTEES OPERATING MICHIGAN STATE UNIV
Catalytic cracking method for sugar and sugar alcohol
InactiveCN101613253AReduce tensionLow costOrganic compound preparationHydroxy compound preparationAlcohol sugarsPropanediol
The invention relates to a method for preparing low-carbon alcohol through the catalytic cracking of sugar and sugar alcohol, which comprises the steps: under the action of an Ni-based catalyst, taking polycarbon sugar such as glucose, fruit sugar, xylose, sorbierite, mannite and xylitol, and water solution of various carbon sugar and sugar alcohol as raw materials, and cracking the raw materials into low-carbon alcohol of C3 or below C3 (particularly glycol and 1,2-propanediol) in a high selectivity mode through hydrogenation and dehydration processes. The conversion rate of the raw materials reaches over 95 percent. The yield of the glycol and the 1,2-propanediol in the low-carbon alcohol reaches over 50 percent. The method has the advantages of high efficiency, mild conditions, and high selectivity of the low-carbon alcohol.
Owner:DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
Preparation method of mushroom ferment beverage with effect of improving immunity
The invention discloses a preparation method of a mushroom ferment beverage with effect of improving immunity, and belongs to the technical field of food beverages. According to the method disclosed by the invention, mushrooms and / or medicinal plants, fruit and ginseng are adopted as raw materials. The method comprises the following steps: slicing, chopping or crushing the raw materials; uniformly mixing the sliced, chopped or crushed raw materials so as to obtain a mixture; after adding sugar in the mixture, fermenting the mixture in ferment microorganisms; adding sugar when the sugar content is lowered; continuing fermentation so as to obtain the mushroom ferment beverage. According to the method disclosed by the invention, ferment bacteria can regulate intestinal flora and generate SOD (superoxide dismutase), so that the raw materials can be successfully fermented; the prepared ferment beverage contains protease, lipase, SOD, pectinase, lucid ganoderma, cauliflower fungus, pleurotus eryngii polysaccharide, rare ginsenoside, Rb2, C-K and the like. According to the method disclosed by the invention, the fermentation liquor and mycelium of the mushrooms can be directly used for fermentation; compared with sporophore, the raw materials are easier to obtain, and the method has the advantages of being short in fermentation cycle, easy in formula, simple in fermentation process, and the like.
Owner:JIANGNAN UNIV +1
Method for improving purity of mogroside V in mogroside
The invention discloses a method for improving the purity of mogroside V in mogroside. Fresh siraitia grosvenorii or dried siraitia grosvenorii serves as raw materials. The method includes the steps of 1, extraction, 2, preconcentration, 3, enzymolysis, 4, primary filtering, 5, resin adsorption and elution, 6, concentration and secondary filtering, 7, resin column desalting, 8, resin column decoloring, 9, further activated carbon decoloring, and 10, sterilization and drying. An adsorption column is used for adsorbing main effective substances in feed liquid, eluant is used for eluting the effective substances on the adsorption column, finally, the foreign smell of the eluant is removed through desalting resin, pigment is removed through decoloring resin, impurities are further removed through activated carbon adsorption, and the product is obtained after sterilization and drying. The final product is snow white, free of foreign smells, fresh and sweet in taste, lasting in later sweetness, similar to white granulated sugar and capable of being applied to sugar substitute products and weight loss and healthcare food, the sweetness is 500-1000 times that of granulated sugar, and meanwhile the calory is almost 0.
Owner:DAMIN FOODSTUFF ZHANGZHOU CO LTD
Method for preparing low-degree distilled red kojic rice liquor
The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.
Owner:ZHEJIANG HONGSHILIANG GRP JIGONGJIA WINERY CO LTD
Brewing technology for soybean sauce
InactiveCN105053962AIncrease contentImprove protein utilizationFood thermal treatmentFood preparationWheat BransProtein
The invention discloses a brewing technology for soybean sauce. The brewing technology comprises the following steps: (1) soybean soaking: adding soybeans into water for soaking; (2) stewing: stewing the soybeans to obtain cooked soybeans; (3) mixing: mixing flour and roasted wheat bran to obtain a flour mixture, and mixing the cooked soybeans and the flour mixture to obtain a mixture; (4) inoculation: cooling the temperature of the mixture to be below 30 DEG C, and inoculating aspergillus oryzae; (5) distiller's yeast making: conveying the mixture into a leavening room for cultivation, wherein in the earlier stage of cultivation, the distiller's yeast temperature is 28-35 DEG C, and in the later stage of cultivation, the distiller's yeast temperature is 20-25 DEG C until the distiller's yeast is formed; and (6) fermentation: mixing the finished distiller's yeast and salty water, performing fermentation under normal temperature for more than 4 months. According to the brewing technology, the contents of reducing sugar and amino acid nitrogen in the soybean sauce can be effectively increased, the non-enzymatic browning effect in a soybean sauce brewing process is enhanced, and the flavor and the color of the soybean sauce are enhanced; and furthermore, the distiller's yeast contains rich protease, and the utilization rate of proteins in the soybean sauce brewing process is increased.
Owner:GUANGDONG MEIWEIXIAN FLAVORING & FOOD
Fermented tea beverage and preparation method thereof
The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.
Owner:NANCHANG UNIV
Drink and sauce produced by using fermenting soybean food
InactiveCN101518315APromote digestion and absorptionAchieving perfect integrationPre-extraction tea treatmentAlcoholic beverage preparationFruit juiceCholesterol
The invention provides a drink and a sauce having rich nutrients and multiple health-care functions, which are prepared by leaching fermented soybeans with added vinegar (wine, fruit juice, water or tear), deep processing and adding raw sugar and other auxiliaries containing rich nutrients and bioactivators. Soybeans undergo germination, fermentation and other extremely complex biochemical processes to form hundreds of nutrients and activators with the nutrients of the soybeans. A large number of Chinese and foreign documents prove that the substances have health care functions such as human body free radical clearing, arteries hardening prevention, immunity improvement, cancer resistance, blood fat and cholesterol reduction, blood pressure reduction, blood sugar reduction, bowel loosening for relieving constipation, intestinal microecology improvement, beneficial bacteria propagation and bacterium resistance and suppression. The invention aims to solve a technical problem that the nutrients were not fully used by Chinese people in the past 2,000 due to high salinity (such as that of lobster sauce, soybean paste, preserved bean curd and soy sauce) and disagreeable flavor (such as that of natto and tempe). The invention provides a novel drink and a novel sauce which contain nutrients and bioactivators of fermenting soybeans, are edible and contribute to absorption. Till now, no records of the uses of the soybean food have been found in Chinese and foreign documents. The drink and the sauce fill the gap of health care products in China, are expected to contribute to the promotion of the health care cause in China.
Owner:袁维理 +2
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