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Natural fruit and vegetable ferment beverage, and preparation method thereof

A fruit and vegetable enzyme and beverage technology, which is applied in food preparation, yeast-containing food ingredients, bacteria used in food preparation, etc., can solve problems such as changes in quality and flavor, and achieve the effect of disease prevention and control

Active Publication Date: 2012-02-22
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality and flavor of ordinary fruit and vegetable juice drinks will change with the storage time increasing, so preservatives, antioxidants and stabilizers need to be added

Method used

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  • Natural fruit and vegetable ferment beverage, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take fresh white apples, pineapples, red grapes, Fengshui pears, tomatoes, cabbage, celery, and cucumbers each 1kg, wash and cut into pieces, squeeze the juice, mix the fruit and vegetable juices, add the same volume of pure water to dilute the slurry, and then Add 2% marine fish skin collagen peptide powder (w / v), sterilize in a fermenter and cool down. Add 2U / 1000L of direct-injection freeze-dried lactic acid starter strains, ferment for 7 days at a temperature of 30°C, and stop the fermentation when the pH reaches 4.3. Then 1% sucrose (w / v) and 1% marine fish skin collagen peptide powder (w / v) were added, high temperature sterilized and cooled. Add 0.08% highly active dry yeast, ferment for 5 days at a temperature of 25° C., terminate the fermentation when the pH reaches 4.0, sterilize at high temperature and cool down. Store in a low-temperature storage tank at 8°C for 15 days.

[0027] The fermented liquid was homogenized at 40MPa for 10min, then concentrated in ...

Embodiment 2

[0029] Take 5kg each of fresh red apple, watermelon, blueberry, lemon, green pepper, winter melon, asparagus, and sea cabbage, wash and cut into pieces, squeeze the juice, mix the fruit and vegetable juice, add the same volume of pure water to dilute the paste, and then add 2.5% marine fish skin collagen peptide powder (w / v), sterilized in a fermenter and cooled. Add 3U / 1000L of direct injection freeze-dried lactic acid starter strains, ferment for 10 days at a temperature of 35°C, and stop the fermentation when the pH reaches 4.3. Then 1.2% sucrose (w / v) and 1.2% marine fish skin collagen peptide powder (w / v) were added, high temperature sterilized and cooled. Add 0.10% highly active dry yeast, ferment for 6 days at a temperature of 28°C, terminate the fermentation when the pH reaches 4.0, sterilize at high temperature and cool down. Store in a low-temperature storage tank at 10°C for 18 days.

[0030] The fermented liquid was homogenized at 40MPa for 12min, then concentrat...

Embodiment 3

[0032]Take 10kg each of fresh kiwi fruit, papaya, navel orange, brown plum, white radish, zucchini, oyster mushroom, and enoki mushroom, wash and cut into pieces, squeeze the juice, mix the fruit and vegetable juices, add the same volume of pure water to dilute slurry, then add 2% marine fish skin collagen peptide powder (w / v), sterilize in a fermenter and cool down. Add 4U / 1000L of direct injection freeze-dried lactic acid starter strains, ferment for 10 days at a temperature of 35°C, and stop the fermentation when the pH reaches 4.3. Then add 1.5% sucrose (w / v) and 1.5% marine fish skin collagen peptide powder (w / v), high temperature sterilization and cooling. Add 0.12% highly active dry yeast, ferment for 7 days at a temperature of 30° C., terminate the fermentation when the pH reaches 4.0, sterilize at high temperature and cool down. Store in a low-temperature storage tank at 12°C for 20 days.

[0033] The fermented liquid was homogenized at 40MPa for 15min, then concent...

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Abstract

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

Description

technical field [0001] The invention relates to a natural fruit and vegetable fermented drink and a preparation method thereof, in particular to a natural fruit and vegetable fermented drink prepared by continuous fermentation with lactic acid bacteria and yeast, belonging to the technical field of food and drink. Background technique [0002] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, the quality and flavor of ordinary fruit and vegetable juice beverages change with the storage time, and preservatives, antioxidants and stabilizers need to be added. Through microbial fermentation, it can not only improve the stability of fruit and vegetable juice, avoid the harm caused by adding preservatives to the human body, but also generate a variety of flavor substances on the basis of retaining the nutritional content of the original fruit and vegetable juice, ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/66A23L1/305A23L2/38A23L19/00
CPCA23L33/18A23L2/382A23L2/66A23V2002/00A23V2400/11A23V2200/30A23V2250/76A23V2250/55A23L2/60A23L33/135A23L33/14A23L33/21A23V2200/3202A23V2250/5422A23V2250/284A23V2200/318A23V2250/042A23V2200/3204A23L2/02
Inventor 蔡木易谷瑞增易维学鲁军董哲马勇潘兴昌徐亚光马永庆林峰金振涛刘文颖陈亮陆路
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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