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Great burdock tea beverage and method for preparing same by adopting various malolactic bacteria for mixed fermentation

The technology of a tea beverage and its production method is applied in the field of beverage processing to achieve the effects of convenient consumption, no toxic and side effects, and simple process

Inactive Publication Date: 2015-01-21
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the analysis of the specific content of the above data, it can be seen that many raw materials can be prepared into functional beverages by multi-strain fermentation, but there is no report on the preparation of burdock tea beverage by mixed fermentation of various lactic acid bacteria. This product is both convenient and nutritious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Each raw material and its mass fraction: 80g of burdock juice, 200g of purified water, 6g of white granulated sugar, 3g of fructose syrup and 0.05g of chitosan, 0.01mL of Lactobacillus bulgaricus suspension, 0.02mL of Lactobacillus rhamnosus suspension, Pediococcus saccharomyces suspension 0.015mL and Streptococcus thermophilus suspension 0.02mL; The preparation method of described burdock juice is: at first the fresh burdock is cleaned and peeled, secondly beating and crossing 20 mesh sieves, then at a solid-liquid ratio of 1: 10. Enzymolysis under the conditions of 0.4% cellulase, 0.02% pectinase and 45°C for 1.5h, followed by 90°C for 5min, and finally 200 mesh filtration to obtain burdock juice; the Lactobacillus rhamnosus suspension, Lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and Streptococcus thermophilus suspension refer to the fermentation strains that have been activated and expanded before being added. 8 CFU / mL, 5.1×10 8 CFU / mL, 8...

Embodiment 2

[0014] Each raw material and its mass fraction: 120g of burdock juice, 150g of purified water, 5g of white granulated sugar, 2g of fructose syrup and 0.03g of chitosan, 0.01mL of Lactobacillus bulgaricus suspension, 0.01mL of Lactobacillus rhamnosus suspension, Pediococcus saccharomyces suspension 0.01mL and Streptococcus thermophilus suspension 0.015mL; The preparation method of described burdock juice is: at first the fresh burdock is cleaned and peeled, secondly beating and crossing 20 mesh sieves, then at a solid-liquid ratio of 1: 10. Enzymolysis under the conditions of 0.4% cellulase, 0.02% pectinase and 45°C for 1.5h, followed by 90°C for 5min, and finally 200 mesh filtration to obtain burdock juice; the Lactobacillus rhamnosus suspension, Lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and Streptococcus thermophilus suspension refer to the fermentation strains that have been activated and expanded before being added. 8 CFU / mL, 4.6×10 8 CFU / mL, ...

Embodiment 3

[0017] Each raw material and its mass fraction: 100g of burdock juice, 100g of purified water, 4g of white sugar, 4g of fructose syrup and 0.04g of chitosan, 0.02mL of Lactobacillus bulgaricus suspension, 0.01mL of Lactobacillus rhamnosus suspension, Pediococcus saccharomyces suspension 0.02mL and Streptococcus thermophilus suspension 0.015mL; The preparation method of described burdock juice is: at first the fresh burdock is cleaned and peeled, secondly beating and crossing 20 mesh sieves, then at a solid-liquid ratio of 1: 10. Enzymolysis under the conditions of 0.4% cellulase, 0.02% pectinase and 45°C for 1.5h, followed by 90°C for 5min, and finally 200 mesh filtration to obtain burdock juice; the Lactobacillus rhamnosus suspension, Lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and Streptococcus thermophilus suspension refer to the fermentation strains that have been activated and expanded before being added. 8 CFU / mL, 4.3×10 8 CFU / mL, 3.5×10 8 C...

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Abstract

The invention discloses a great burdock tea beverage and a method for preparing the same by adopting various malolactic bacteria for mixed fermentation, and belongs to the field of beverage processing. The great burdock tea beverage is characterized by being prepared from the following raw materials in parts by mass: 80-120 parts of great burdock juice, 100-200 parts of purified water, 4-6 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.03-0.05 part of chitosan, 0.01-0.02 part of Lactobacillus bulgaricus suspension, 0.01-0.02 part of lactobacillus rhamnosus suspension, 0.01-0.02 part of pediococcus pentosaceus suspension and 0.01-0.02 part of streptococcus thermophilus suspension; the finished product of great burdock tea beverage is prepared through the steps of blending, fermentation, clarification, filtration, degasification, filling, sterilization and packaging. The great burdock tea beverage obtained by the invention is rich in oligosaccharide, vitamin, minerals, and other substances beneficial to the human body, is simple in process, is low in preparation cost, is safe, has no toxic or side effect, and is convenient to drink.

Description

technical field [0001] The invention relates to a burdock tea beverage and a preparation method thereof using mixed fermentation of various lactic acid bacteria, belonging to the field of beverage processing. Background technique [0002] Burdock, also known as Eishi and Dalizi. Belong to Campanulaceae, Asteraceae biennial herb. Mainly distributed in China, Western Europe, Kashmir, Europe and other places. The main production areas of Chinese burdock are distributed in Jiangsu Province and Shandong Province. Xuzhou Feng County and Pei County in Jiangsu Province, and Cangshan Mountain in Shandong Province have a long history of planting and a large area. Burdock is rich in oligosaccharides, vitamins and minerals, among which the content of carotene is 150 times higher than that of carrots, and the content of protein and calcium is the first in rhizomes. It has antibacterial, hypoglycemic, anti-aging, anti-oxidation, anti-cancer and other effects. [0003] Fermented bevera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李超李勇王乃馨陈丹戴晓娟商学兵
Owner XUZHOU UNIV OF TECH
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