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Vegetable fermented beverage enriched with anthocyanin and preparation method of vegetable fermented beverage

A fermented beverage and anthocyanin technology, applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and functions of food ingredients, can solve problems such as difficult control, complex components, and difficult availability of raw materials, and achieve increased additional Value, stable properties, cool taste effect

Inactive Publication Date: 2014-12-24
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has a good therapeutic effect on various lesions and miscellaneous diseases caused by the accumulation of toxins in the internal organs, but it also has the defects that the components are too complicated, the raw materials are not easy to obtain, and it is not easy to expand production and promotion. Natural fermentation preparation method, difficult to start fermentation, difficult to control and poor repeatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A fermented vegetable beverage rich in anthocyanins is prepared by the following method:

[0044] 1. The fermentation container is sterilized by conventional methods.

[0045] 2. After cleaning the purple cabbage and celery, put them into the fermentation container.

[0046] 3. Add boiling water to cover all the raw materials, and then use conventional methods to ferment.

[0047] 4. After the fermentation is completed, the raw materials are separated from the fermented liquid, and the fermented vegetable beverage rich in anthocyanins is obtained after the fermented liquid is filtered.

Embodiment 2

[0049] A fermented vegetable beverage rich in anthocyanins is prepared by the following method:

[0050] 1. Clean the crock and wash it twice with boiling water.

[0051] 2. For purple cabbage, remove rotten leaves, remove stalks, wash, and cut into 0.3cm wide strips.

[0052] 3. Celery, remove impurities and rotten leaves, wash and set aside.

[0053] 4. Blanch 1 kg of celery and 5 kg of purple cabbage in 30 kg of boiling water for 30 seconds.

[0054] 5. Transfer the blanched raw materials together with water to the crock, then add 72 kg of boiling water, seal and cool to the center temperature of 40°C.

[0055] 6. Add 27 kg of "introduction" and pour it into the vat without stirring. After sealing, culture at a constant temperature of 37° C. for 12 hours, and the fermentation is completed.

[0056] 7. Stir the fermented product and let it stand for clarification, then use a siphon device to absorb the clear liquid from the upper layer and filter it.

[0057] 8. The fil...

Embodiment 3

[0059] A fermented vegetable beverage rich in anthocyanins is prepared by the following method:

[0060] 1. Clean the crock and wash it twice with boiling water.

[0061] 2. For purple cabbage, remove the rotten leaves, remove the stalks, wash, and cut into 0.5cm wide strips.

[0062] 3. Celery, remove impurities and rotten leaves, wash and set aside.

[0063] 4. 3 kg of celery, 6 kg of purple cabbage, blanched in 30 kg of boiling water for 30 seconds.

[0064] 5. Transfer the blanched raw materials together with water to the crock, then add 30 kg of boiling water, seal and cool to the center temperature of 40°C.

[0065] 6. Add 12 kg of "introduction" and pour it into the vat without stirring. After sealing, culture at a constant temperature of 37° C. for 12 hours, and the fermentation is completed.

[0066] 7. Stir the fermented product and let it stand for clarification, use a siphon device to absorb the clear liquid in the upper layer, then add 5% white sugar, season a...

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Abstract

The invention discloses a vegetable fermented beverage enriched with anthocyanin, discloses a preparation method of the beverage, and belongs to the technical field of beverages and processing of the beverages. The vegetable fermented beverage enriched with anthocyanin is prepared by adopting a fermentation method, wherein the weight ratio of raw materials is as follows: the ratio of celeries to purple cabbages is 1 to (2-5). In a fermentation process, the raw materials are subjected to enzyme deactivation by boiled water and then are mixed with a suitable amount of the boiled water; then a mixture is cooled until the central temperature is 40-50 DEG C and a primer containing a lot of lactobacillus, saccharomycetes and other probiotics is added; and then a mixture is sealed and statically fermented without agitation. Strains are fermented layer by layer and flora are mutually inhibited and influenced; and in a slow fermentation process, the generation of beneficial substances is facilitated so that the optimal fermentation effect is realized. The product is fermented by pure vegetables and is enriched with various types of lactobacillus and saccharomycetes, various types of enzymes, anthocyanin and the like, so that the vegetable fermented beverage is good for digestion, has the effects of improving appetite, protecting angiocarpy and improving a capability of resisting radicals by a human body, and is very beneficial to body health.

Description

Technical field: [0001] The invention belongs to the technical field of beverages and beverage processing, and relates to an anthocyanin-rich vegetable fermented beverage and a preparation method thereof. Background technique: [0002] Anthocyanidin, also known as anthocyanidin, is a general term for a class of compounds, not a simple substance. It was proposed by Marguart (1853) when he named the blue extract in cornflower flowers. Belongs to flavonoids, molecular weight: 287.246, molecular formula: C15H11O6. [0003] Anthocyanins bring many benefits to the human body. Basically, anthocyanins are powerful antioxidants that protect the body from harmful substances called free radicals. The free radical scavenging capacity of anthocyanins is 50 times that of vitamin E and 20 times that of vitamin C. Anthocyanins can be absorbed by the human body 100%. After taking it for 20 minutes, they can be detected in the blood and remain in the body for up to 27 hours. Unlike other ...

Claims

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Application Information

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IPC IPC(8): A23L2/02
CPCA23L2/382A23L29/065A23L33/00A23V2002/00A23V2400/11A23V2200/326A23V2200/32A23V2200/30A23V2250/2104A23V2250/76
Inventor 张磊李伟
Owner 宁夏天瑞产业集团现代农业有限公司
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