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Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof

A technology of lactic acid fermentation and jujube juice, which is applied in the field of non-alcoholic beverages, can solve the problems of functional component damage, waste of raw materials, and comprehensive reuse of bran.

Inactive Publication Date: 2013-03-20
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many reports on the deep processing and reuse of bran, such as the treatment with strong acid and strong alkali to extract functional substances such as dietary fiber, oligosaccharides and phytic acid from bran. These extractions are all aimed at a single component. After the composition, other functional components are destroyed, so that the purpose of comprehensive reuse of bran cannot be achieved, resulting in waste of raw materials

Method used

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  • Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof
  • Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof
  • Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:

[0052] Bran juice with 4.1% soluble solids 62kg

[0053] Jujube juice with 7% soluble solids 31kg

[0054] Protein sugar 2kg

[0055] Sodium chloride 1.5kg

[0056] Glycerin 0.5g

[0057] Lactic acid bacteria seed solution 3kg

[0058] Its preparation method is as follows:

[0059] 1. Prepare bran juice

[0060] (1) Expanded cultivation of Aspergillus niger strains

[0061] Take the bran, add water with 1.2 times the weight of the bran, mix well, put it into a triangular flask, plug the mouth of the bottle with a cotton plug, sterilize it in an autoclave at 121°C for 30 minutes, take out the bran, shake it up, Cool to 35°C, insert AS3.4309 Aspergillus niger strain activated with Chapei's medium under sterile conditions, culture at 32°C for 72 hours, and shake the flask once every 8 hours.

[0062] Th...

Embodiment 2

[0087] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:

[0088] Bran juice with 4.1% soluble solids 65kg

[0089] Red date juice with 7% soluble solids 29kg

[0090] Protein sugar 1.5kg

[0091] Sodium chloride 1.2kg

[0092] Glycerin 0.2kg

[0093] Lactic acid bacteria seed solution 3.1kg

[0094] Its preparation method is the same as that of Example 1, and the lactic acid fermented beverage of bran and jujube juice is prepared.

Embodiment 3

[0096] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:

[0097] Bran juice with 4.1% soluble solids 59kg

[0098] Red date juice with 7% soluble solids 31.1kg

[0099] Protein sugar 2.5kg

[0100] Sodium chloride 1.8kg

[0101] Glycerin 0.6kg

[0102] Lactic acid bacteria seed solution 5kg

[0103] Its preparation method is the same as that of Example 1, and the lactic acid fermented beverage of bran and jujube juice is prepared.

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Abstract

The invention relates to a bran and red jujube juice lactic acid fermentation beverage prepared from the following raw materials in percentage by weight: 59%-65% of bran juice, 29%-34% of red jujube juice, 1.5%-2.5% of protein sugar, 1.2%-1.8% of sodium chloride, 0.2%-0.6% of glycerol and 2%-5% of lactobacillus strains liquid, wherein the bran juice contains 4.1% of soluble solid matters; and the red jujube juice contains 7% of the soluble solid matters. The bran and red jujube juice lactic acid fermentation beverage produced by enabling sweet and palatable red jujubes to be compatible with bran has very good palatability; meanwhile, the red jujube juice which is easy to culture microbes is added and the solubility of certain effective components contained in the bran is enhanced through lactic acid fermentation, thus the bran and red jujube juice lactic acid fermentation beverage is easier to digest and absorb; and in addition, the bran and red jujube juice lactic acid fermentation beverage is detected to have the reducing sugar content of 4.77 g / L, the lactic acid content of 1.51 g / L, the total nitrogen content of 0.31 g / L, a physicochemical index and a microbial index both achieving the GB19297-2003 'fruit and vegetable juice beverage' hygienic standard, thereby being used as a beverage.

Description

technical field [0001] The invention relates to the technical field of non-alcoholic beverages, in particular to the application of bran and red dates in the preparation of lactic acid bacteria fermented beverages. Background technique [0002] Wheat bran is the main by-product of wheat flour processing. The bran produced by general flour mills accounts for about 20% of the wheat grain mass. Wheat bran is rich in a variety of functional ingredients that have health effects on the human body. Wheat bran contains about 4% to 5% dietary fiber, which plays an important role in preventing human constipation and lowering serum cholesterol; a large number of oligosaccharides in bran, especially pentosan, are low-calorie, indigestible sugars , can be used as an ideal sugar source for patients with diabetes, obesity, hyperlipidemia, etc. The surface activity of oligosaccharides can absorb toxic substances in the intestinal tract and improve the body's disease resistance. The ash c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/66A23L1/09A23L2/38A23L33/00A23L33/185
Inventor 张宝善李冰陈锦屏
Owner SHAANXI NORMAL UNIV
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