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Fresh apricot probiotic fermented drink and production method

A technology for fermented beverages and probiotics, applied in bacteria, food preparation, food science and other directions, to achieve the effects of stable preparation process, good health care function and delicious taste

Inactive Publication Date: 2010-01-27
赵敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the current existing problems, to provide a kind of probiotics such as Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus inoculated on the culture medium made from fresh apricot juice, and fermented Fresh apricot probiotic fermented beverage and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put 100kg of fresh apricots that have been removed from the handle, core, cleaned, and drained into a fruit juicer to squeeze into juice, then moved into a ceramic fermentation reaction tank, and added 100kg of drinking water and 0.3 kg, of which, bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature is controlled at 37° C., fermented for 24 hours, and filtered through a 100-mesh stainless steel sieve to obtain 150 kg of fresh apricot prebiotics. Put the fresh apricot probiotics puree in a stainless steel cooker, add 30kg of edible white sugar, 3kg of honey, 30g of sodium benzoate, and then add drinking water to a total weight of 230kg, boil for 10 minutes under normal pressure to inactivate, pass through 200 mesh stainless steel Sieve and filter, fill into a 250mL polyethylene beverage bottle and seal, undergo ultra-high temperature instant sterilization, cool to...

Embodiment 2

[0022] Put 100kg of fresh apricots that have been removed from the fruit handle, core, cleaned and drained into a fruit juicer to squeeze into juice, then moved into a stainless steel fermentation reaction tank, and added 150kg of drinking water and 0.3 kg, of which, bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature was controlled at 38° C. for 12 hours of fermentation, and filtered through an 80-mesh stainless steel sieve to obtain 200 kg of fresh apricot prebiotic slurry. Put the fresh apricot probiotics puree in a stainless steel cooker, add 36kg of edible white sugar, 4kg of honey, 40g of citric acid, add drinking water to a total weight of 280kg, boil for 15 minutes under normal pressure to inactivate, pass through 180 mesh stainless steel Sieve and filter, fill into a 250mL glass bottle and seal, undergo ultra-high temperature instantaneous sterilization, cool ...

Embodiment 3

[0025] Put 100kg of fresh apricots that have been removed from the handle, pitted, cleaned, and drained into a fruit juicer to squeeze into juice, then moved into a stainless steel fermentation reaction tank, and added 120kg of drinking water and 0.3 live probiotics mixed with stirring. kg, of which, bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g. The temperature was controlled at 38° C. to ferment for 20 hours, and filtered through a 100-mesh stainless steel sieve to obtain 170 kg of fresh apricot prebiotic serum. Put the fresh apricot probiotics puree in a stainless steel cooker, add 25.5kg of edible white sugar, 4kg of honey, 34g of citric acid, and then add drinking water to a total weight of 250kg, boil for 15 minutes under normal pressure to inactivate, pass through 200 mesh Filter through a stainless steel sieve, fill it into a 300mL polyethylene beverage bottle and seal it...

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PUM

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Abstract

A fresh apricot probiotic fermented drink is characterized by using fresh apricot juice to produce a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, and then inactivating the fermented probiotic liquid to produce the drink. The residues produced in the process of producing the fresh apricot probiotic fermented drink can be used for producing fresh apricot probiotic jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers and enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization.

Description

technical field [0001] The invention relates to a probiotic beverage made by biological fermentation, in particular to a fresh apricot probiotic fermented beverage and a preparation method thereof. Background technique [0002] Juice drinks are highly nutritious liquid foods that are loved by consumers. Yet the fruit juice beverage that supplies the market at present is all not ideal enough from mouthfeel or nutrition, local flavor, especially does not have the umami taste of fresh fruit, and taste is astringent. In addition, the use of additives such as artificial colors and flavoring essences, thickeners, and preservatives makes fruit juice drinks have many unsafe factors that affect health. Therefore, the existing juice drink processing technology has greatly limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The use of microorganisms with special functions to ferment and brew f...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L1/30C12N1/20
Inventor 赵敏李爱梅
Owner 赵敏
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