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A kind of compound small berry fermented health drink and its preparation method

A technology of health drinks and small berries, which is applied in the field of beverage products, can solve the problems of general color, single variety, and difficulty in reaching the optimal value at the same time, and achieve the effect of strong fermentation aroma, lingering aftertaste, and soft taste

Active Publication Date: 2019-06-04
BEIJING POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing fermented health beverages are relatively single in variety, the color of the beverage is average, and the taste and health value are often inversely proportional, and it is difficult to reach the optimal value at the same time

Method used

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  • A kind of compound small berry fermented health drink and its preparation method
  • A kind of compound small berry fermented health drink and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A compound small berry yeast fermented health beverage, the raw materials of the fermented beverage include raspberry juice, blue indigo juice, soft kiwi fruit juice and yeast, wherein the inoculation amount of yeast is 1.5%-10% (or 1.5% of the total volume of the compound juice) ~10g / 100mL), the various fruit juices mentioned above can be commercially available or prepared from fresh fruits.

[0027] Include raspberry original juice in described raspberry juice, include indigo fruit original juice in described blue indigo fruit juice, include in soft date kiwifruit original juice in described kiwi fruit juice, described raspberry original juice, indigo fruit original juice, soft The sum of the volumes of the jujube kiwi fruit juice accounts for 20%-100% of the volume of the compound juice. The raw juice of raspberry, blue indigo fruit and soft kiwi fruit is the juice directly squeezed from the above-mentioned fruits without additional water. The raw juice of raspberry...

Embodiment 2

[0037] Optimized on the basis of Example 1.

[0038] A compound small berry yeast fermented beverage, which is prepared from red raspberry original juice, blue indigo fruit juice, and kiwi fruit juice to form a compound juice (volume ratio of red raspberry juice, blue berry fruit juice, and kiwi fruit juice is 40%: 40%: 5%,), the yeast is Saccharomyces cerevisiae 1399 (the strain number of the Culture Collection Center of China Institute of Food and Industrial Fermentation) (the inoculation amount is 1.5% of the compound fruit juice).

[0039]The preparation process is:

[0040] Select fresh, complete and high-quality red raspberry berries and indigo fruits, and wash them with clear water; respectively crush the fruits with a mixer to obtain fruit pulp; weigh 0.04% pectinase and put them into the obtained red raspberry berries, Carry out enzymatic hydrolysis in the fruit pulp of black raspberry and blue indigo fruit; filter the enzymolyzed pulp by gauze pressure filter to obt...

Embodiment 3

[0046] Optimized on the basis of Example 1.

[0047] A kind of compound small berry yeast fermented beverage, made of red raspberry original juice, black raspberry original juice, blue indigo fruit juice, soft kiwifruit original juice into compound juice (red raspberry original juice, black raspberry original juice, blue indigo fruit The volume ratio of original juice and soft kiwi fruit juice is 50%:20%:10%:20%), and the yeast is special yeast for angel fruit wine (the inoculation amount is 3% of the compound juice). According to the evaluation of many tasters, this formula is comprehensively scored in terms of color, aroma and taste, and it is a kind of formula with high acceptance.

[0048] The preparation process is:

[0049] Select fresh, complete and high-quality red raspberries, black raspberries, indigo fruits, and soft kiwifruit, and wash them with clean water; respectively crush the fruits with a mixer to obtain fruit pulp; weigh 0.04% pectinase and release Enzymol...

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Abstract

The invention relates to a compound small berry fermented health drink and a preparation method thereof. The raw materials of the fermented health drink include raspberry juice, indigo juice, soft kiwi fruit juice and yeast, wherein the inoculation amount of the yeast is 1.5% of the total volume of the compound juice. %‑10%, the preparation method is: after sterilizing the above-mentioned various fruit juices, blending in proportion and adding a certain amount of yeast for fermentation; taking the clarified juice of the fermented fruit juice to become a compound small berry yeast fermented health drink. The polyphenol content of this compound fermented health beverage reaches 220-715mg / L, and has good antioxidant capacity, iron ion reducing power is 1230-3341 mg VC / L, DPPH free radical scavenging ability is 754-1005mg VC / L, The health drink retains the flavor and nutritional components of raspberry, indigo fruit and soft kiwi fruit to the greatest extent, and has a simple preparation method, no pollution and is suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of beverage products, in particular to a compound berry fermented health drink and a preparation method thereof. Background technique [0002] Fermented health drinks are low-alcohol health drinks made from nutritious and uniquely flavored fruits or wild fruits, which are brewed through processes such as crushing, juicing, and fermentation, because the sugar in the fruit itself is fermented into alcohol by yeast , containing fruit flavor and low alcohol content, rich in nutrients, good for health. With the development of the beverage market, the requirements for new types of beverages are constantly increasing, and the demand for healthy beverages with low calories and unique taste is also increasing. [0003] The existing fermented health beverages are relatively single in variety, the color of the beverage is average, the taste and health value are often inversely proportional, and it is difficult to reach the opti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/326A23V2200/31
Inventor 陈亮辛秀兰李晔王晓杰冯晖张强
Owner BEIJING POLYTECHNIC
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