Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Active watermelon juice fermented beverage and preparation method thereof

A technology for fermented beverages and watermelon juice, applied in the directions of food preparation, bacteria used in food preparation, food ingredients containing natural extracts, etc., can solve the problem that the color, flavor and taste of watermelon juice lactic acid bacteria fermented beverages and undisclosed probiotics cannot be obtained. Or lactic acid bacteria strains, unpublished solutions to watermelon juice quality problems, etc., to achieve the effects of enhancing abiotic and biological stability, improving food safety, and increasing the rate of juicing

Inactive Publication Date: 2015-11-11
天津天绿健科技有限公司
View PDF9 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned published patents all contain watermelon juice and have been fermented by lactic acid bacteria or probiotics, but still have not disclosed a technical solution to solve the quality problems of watermelon juice processing and fermentation process, and have not disclosed specific probiotics or lactic acid bacteria, and the bacteria are single and the raw materials are complicated. , the watermelon juice lactic acid bacteria fermented beverage with good color, flavor and mouthfeel cannot be obtained

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Active watermelon juice fermented beverage and preparation method thereof
  • Active watermelon juice fermented beverage and preparation method thereof
  • Active watermelon juice fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 raw material preparation

[0047] Preparation of Modified Dietary Fiber

[0048] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 6:3:3:2, adding water 5 times its mass, and heating at room temperature 300W, Ultrasonic extraction at 40KHz for 12 minutes, and then high-voltage pulsed electric field extraction under the conditions of electric field strength 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; use lactic acid to adjust the pH value to 5.5, add 0.2% mixed enzyme by mass of the mixture, and enzyme at 50°C Decompose for 35 minutes; the enzymatic solution is concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size is 0.2mm to obtain the modified dietary fiber;

[0049] The mixed enzyme is xylanase, cellulase, laccase, pectinase and tannase mixed uniformly in a mass ratio of 4:4:3:...

Embodiment 2

[0052] A preparation method for active watermelon juice fermented beverage, comprising the steps of:

[0053] 1) Cleaning: After the inspection, the selenium melons are washed, drained, peeled, and pulped;

[0054] 2) Crushing and juicing: Put the melon pulp in a crusher and crush it. The crushing rate is over 98%, and the integrity rate of watermelon seeds is 100%. the first juice

[0055] 3) Colloid mill and degassing: Put the initial juice into the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported watermelon juice reaches 150 μm, and then treat it in a high-voltage pulse electric field at room temperature for 4 minutes, and vacuum degas the watermelon Original juice;

[0056] 4) Enzymolysis: Add cellulase and protease to watermelon raw juice to make the contents 100ppm and 130ppm respectively, and enzymolyze it at 50°C for 1.5h to obtain watermelon juice enzymatic hydrolysis;

[0057] 5) Enzyme inactivation and degas...

Embodiment 3

[0070] A preparation method for active watermelon juice fermented beverage, comprising the steps of:

[0071] 1) Cleaning: Wash, drain, peel, and remove the flesh of the watermelon with strong red flesh after inspection;

[0072] 2) Crushing and juicing: Put the melon pulp in a crusher and crush it. The crushing rate is over 98%, and the integrity rate of watermelon seeds is 100%. the first juice

[0073] 3) Colloid mill, degassing: Put the initial juice into the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported watermelon juice reaches 100 μm, and then treat it in a high-voltage pulse electric field at room temperature for 3 minutes, and vacuum degas the watermelon Original juice;

[0074] 4) Enzymolysis: add cellulase and protease to watermelon raw juice to make the content respectively 95ppm and 120ppm, enzymatically hydrolyze at 45°C for 1 hour, and obtain watermelon juice enzymatic hydrolyzate;

[0075] 5) Enzyme i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention discloses an active watermelon juice fermented beverage and a preparation method thereof. The fermented beverage is prepared from watermelons as a main raw material with scientific compounding of prebiotic factors and is free of addition of any essence and pigments. The preparation method mainly includes following low-temperature processing technologies of ultrasonic cleaning, high-voltage pulse electric field treatment, bio-enzymolysis, vacuum degassing and the like instead of a heat sterilization and an enzyme passivation technologies in the prior art, so that the fermented beverage is maintained to have the appearance, flavor and taste of natural watermelon juice as more as possible. The fermented beverage is improved in non-biological stability and bio-stability of watermelon juice, is reduced in addition of chemical additives, is improved in squeezing rate and safety of the watermelon juice, is 7*10<11>-8*10<11> cfu / ml in the content of live bacteria of the prebiotics, is environment-friendly, and also can be processed to product prebiotic solid beverages and quantitatively packaged beverages which are natural in taste, are nutritional and health-caring, are convenient to drink and are longer in shelf life. The invention develops a new approach of deep processing and industrialization development of watermelons and can achieve better economic benefit and social benefit.

Description

technical field [0001] The invention relates to a watermelon juice fermented drink, in particular to an active watermelon juice fermented drink and a preparation method thereof. Background technique [0002] Watermelon, belonging to Cucurbitaceae, has many names such as Tiansheng Baihutang, cold melon, summer melon, and water melon. Its shape and skin color also have: oval or round, green, dark green, white or green with snake patterns and so on. Its pulp is light red, rich red, white or yellow, sweet and juicy. Watermelon is rich in nutrition and has high nutritional value: in addition to not containing fat and cholesterol, it is rich in glucose, malic acid, fructose, protein amino acids, tomato element and vitamins A, B1, B2, C and other substances. It has the effects of clearing heat and relieving heat, diuresis, and lowering blood pressure. It has certain auxiliary effects on nephritis, oliguria, high blood pressure, thirst and hyperhidrosis during summer heat. Waterm...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L1/30A23L2/76A23L2/50A23N12/02A23L2/04A23L1/308A23L1/09A23L1/025
CPCA23L2/382A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/513A23V2400/517A23V2400/249A23V2400/529A23V2400/531A23V2400/533A23V2200/3204A23V2200/048A23V2200/10A23V2250/5116A23V2300/48A23V2300/50A23V2300/12A23V2250/21
Inventor 李建树
Owner 天津天绿健科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com