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Preparing method of plant fermented beverage with antioxidant activity

A technology of antioxidant activity and plant fermentation, which is applied in the field of plant fermented beverages to achieve the effect of smooth taste, high antioxidant activity and improved sensory quality

Inactive Publication Date: 2014-08-13
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the use of cereal mixture, soy flour and concentrated red grape juice to produce non-milk fermented functional beverages.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0015] A preparation method of a plant fermented beverage with antioxidant activity, comprising the steps of:

[0016] (1) Take rice flour, oat flour and soybean flour with a weight ratio of 1:1:1, add them into distilled water whose weight is 0.7~0.75 times the total weight of rice flour, oat flour and soybean flour, and mix well;

[0017] (2) Heat the raw material mixed in step (1) at 85-90°C for 10-15 minutes to make it gel;

[0018] (3) Add red grape juice to the gelled raw material in step (2), and then pasteurize it at 60-70°C for 17-22 minutes. The amount of red grape juice added is 100 grams of gelled raw material Add 8 to 12 milliliters of red grape juice, the content of carbohydrates in the red grape juice is 60 grams of carbohydrates per 100 milliliters of red grape juice;

[0019] (4) Homogenize the mixture obtained in step (3) in a high-speed agitator for 5-10 minutes, the speed of the high-speed agitator is 1000r / min, and cool to 38-42°C after homogenization;

...

Embodiment 1

[0024] Take rice flour, oat flour and soybean flour with a weight ratio of 1:1:1, add them to distilled water whose weight is 0.72 times the total weight of rice flour, oat flour and soybean flour, mix well; then heat at 90°C 10min to make it gel; then add red grape juice, and pasteurize at 60°C for 20min, the amount of said red grape juice is to add 10 ml of red grape juice per 100 grams of gelled raw material, The content of carbohydrate in the described red grape juice is to contain the carbohydrate of 60 grams in every 100 milliliters of red grape juice; Afterwards, adopt high-speed stirrer to mix liquid homogeneous treatment 5min, the rotating speed of high-speed stirrer is 1000r / min, then Cool to 40°C; finally inoculate the mixed solution of Lactobacillus plantarum 6009 and Lactobacillus plantarum 6010 with a quantity ratio of 1:1 into the cooled mixture, the inoculation density is 7logcfu / g, and then culture at 30°C for 7h, that is get the product.

Embodiment 2

[0026] Take rice flour, oat flour and soybean flour with a weight ratio of 1:1:1, add them into distilled water whose weight is 0.7 times the total weight of rice flour, oat flour and soybean flour, mix well; then heat at 85°C 15min to make it gel; then add red grape juice, and pasteurize it at 65°C for 17min, the amount of said red grape juice is to add 8 ml of red grape juice per 100 grams of gelled raw material, The content of carbohydrate in the described red grape juice is to contain the carbohydrate of 60 grams in every 100 milliliters of red grape juice; Afterwards, adopt high-speed stirrer to mix liquid homogeneous treatment 10min, the rotating speed of high-speed stirrer is 1000r / min, then Cool down to 38°C; finally, inoculate the mixed solution of Lactobacillus plantarum 6009 and Lactobacillus plantarum 6010 with a quantity ratio of 1:1 into the cooled mixture, the inoculation density is 5logcfu / g, and then culture at 28°C for 8h, that is get the product.

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PUM

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Abstract

The invention provides a preparing method of a plant fermented beverage with antioxidant activity, and relates to the field of plant fermented beverages. According to the method, firstly, rice powder, oat powder and soybean oat with the weight ratio being 1:1:1 are taken, in addition, distilled water is added for uniformly mixing the materials, then, ingredients are gelatinized during heating, next, red grape juice is added, sterilization treatment is carried out, then, homogenizing and cooling are carried out, lactobacillus plantarum is inoculated into ingredient liquid for lactic acid fermentation, and products are obtained. The plant fermented beverage prepared by the method provided by the invention has the advantages that no food additive is contained, the mouth feeling is lubricous, the tissue form is uniform and exquisite, and in addition, high antioxidant activity is realized.

Description

technical field [0001] The invention relates to the field of plant fermented beverages, in particular to a method for preparing a plant fermented beverage with antioxidant activity. Background technique [0002] With the improvement of economic level and health needs, people pay more and more attention to the safety, nutrition and functionality of food, and functional food has become a development trend. Yogurt and fermented milk beverages are currently the most popular beverages on the market, but they are not suitable for the increasing number of vegetarians and lactose intolerant people. In addition, the cholesterol level in dairy products is high, so consumers have high acceptability and Functional non-dairy beverages are in increasing demand. [0003] Cereals are one of the important sources of human dietary carbohydrates, proteins, vitamins, minerals and cellulose. In recent years, studies at home and abroad have found that grains and grain foods contain a large amou...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 张慧芸康怀彬刘丽莉贺家亮郭新宇李鑫玲
Owner HENAN UNIV OF SCI & TECH
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