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Processing method for preparing fermented beverage by musical wave-stimulated probiotics

A processing method and technology of probiotics, which are applied in the field of fermented beverages prepared by using music waves to stimulate probiotics, can solve the problem that fat macromolecular nutrients cannot be decomposed, fermented beverages cannot play a role in health care, and cannot be absorbed by the human body and other problems, to achieve the effect of suitable human body absorption, shortening fermentation time, and improving taste

Inactive Publication Date: 2016-06-08
RUIAN SHANDE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cycle of beverage finished products generally takes about 3 months to 1 year, and the final product is an acidic liquid with a pH of about 2.0. Be careful, if you are not careful during the production process, it will easily lead to the growth of various bacteria including pathogenic bacteria, and the fermented beverage produced in this way will not only fail to play a role in health care, but also pose a threat to human health
Moreover, the protein and fat macromolecular nutrients in the beverage cannot be decomposed and cannot be absorbed by the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] A specific embodiment of the present invention is a processing method of using music waves to stimulate probiotics to prepare fermented beverages, comprising the following steps: ① adding raw material extracts to the fermenter, and controlling the pH value of the raw material extracts between 3.5-6, Its sugar content is 10°, ②add the first-grade probiotic seed liquid, ③input oxygen into the fermenter, and continuously stimulate it through music sound waves for 24 hours, a sound wave propagator is installed in the center of the fermenter, ④then, enter the secondary fermentation, temperature control At 28-30°C, the fermentation time is 72-96h, ⑤ centrifuge first, then filter and extract the fermentation metabolites, ⑥ sterilize and pack.

[0009] The raw material extraction liquid adopts at least one of plants, fruits, vegetables, seafood, and tea leaves, and combines with ginger to extract the raw material juice by breaking walls. The fruit can be prepared by crushing th...

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PUM

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Abstract

The invention discloses a processing method for preparing a fermented beverage by musical wave-stimulated probiotics. The method comprises the following steps: (1) adding a raw material extract solution to a fermentation tank, controlling the pH value of the raw material extract solution at 3.5-6 and the sugar content at 10 degrees; (2) adding a first-level probiotic seed solution; (3) inputting oxygen to the fermentation tank, continuously stimulating the solution with the music waves for 24 hours, and installing a sound wave transmitter at the central position of the fermentation tank; (4) performing secondary fermentation and controlling the temperature at 28-30 DEG C and the fermentation time at 72-96 hours; (5) filtering and extracting fermented metabolites; and (6) sterilizing and packaging the fermented metabolites. By musical wave stimulation, the active degree of the probiotics can be improved, so that the targets of shortening the fermentation time and improving the nutrient structure of a beverage product are achieved.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a processing method for preparing fermented beverages by using music waves to stimulate probiotics. Background technique [0002] There are many types of fermented beverage products on the market. Domestic and foreign manufacturers, mainly represented by Japan and Taiwan, China, mainly use traditional dry fermentation or anaerobic fermentation in their processing technology. It mainly puts the strains in containers such as plastic barrels or pottery tanks, and places them in ordinary workshops for anaerobic fermentation in stuffy tanks. The cycle of beverage finished products generally takes about 3 months to 1 year, and the final product is an acidic liquid with a pH of about 2.0. Be careful, if you are a little careless in the production process, it will easily lead to the growth of miscellaneous bacteria including pathogenic bacteria. The fermented beverage produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/10
CPCA23L2/382A23V2002/00A23V2200/32
Inventor 赵国
Owner RUIAN SHANDE BIOTECH CO LTD
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