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

Carrot juice beverage and preparation method thereof

A carrot juice and carrot technology, which is applied in the field of carrot juice beverage and its preparation, can solve the problems of high fermentation conditions, vitamins are easily damaged by heat, increase production cost and the like, and achieve the advantages of simple preparation process, strong palatability and energy saving. Effect

Active Publication Date: 2021-04-30
石药集团中诺药业(泰州)有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, it has been reported in the literature that fermenting carrot juice with probiotics can use nutrients in food to produce metabolites such as exopolysaccharides, which can not only improve the nutritional value of food, but also improve the flavor of food. Improve its mouthfeel to a certain extent, but still have some problems, for example, patent application CN201310025905.X discloses a kind of carrot yoghurt, and it ferments carrot juice with lactic acid bacteria, but in addition to adding lactic acid bacteria, also need to add CMC-Na, Kara Glue, lactic acid, citric acid, milk, etc. adjust the consistency and taste of yogurt and increase the stability of yogurt; patent CN95102893.6 discloses a method for bifidobacteria to ferment carrot compound juice, but bifidobacteria are strict anaerobic bacteria. Fermentation condition requirement is higher, can increase production cost, and still does not completely eliminate the raw fishy smell of carrot juice etc. discomfort; The vitamins in carrot juice are easily damaged by heat, but it needs to be kept at 8°C to 15°C for 72h to 84h, and then add carrot puree to ferment at 35°C to 38°C. Adding soluble fat is time-consuming and labor-intensive, and the taste is poor

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
  • Carrot juice beverage and preparation method thereof
  • Carrot juice beverage and preparation method thereof
  • Carrot juice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] (1) Preparation of culture medium

[0028] MRS medium: peptone 10g / L, yeast extract 5g / L, beef extract 10g / L Tween 801ml / L, glucose 20g / L, potassium dihydrogen phosphate 2g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.25g / L, sodium acetate 5g / L, citric acid diamine 2g / L, pH6.2~6.6, sterilized at 115℃ for 30min.

[0029] (2) Preparation of starter

[0030] The Lactobacillus plantarum strain (purchased from Danisco (China) Co., Ltd.) was inserted into the MRS liquid medium, and it was activated by static cultivation at 30°C to 40°C for 12h to 24h. The inoculum was placed in MRS medium, cultured at 30°C to 40°C for 24h to 48h, centrifuged to collect the cells, washed with sterile saline for 2 to 3 times, and prepared to a concentration of 1 × 10 8 cfu / mL~1×10 9 cfu / mL of starter.

Embodiment 1

[0032] (1) Preparation of carrot juice: take commercially available concentrated carrot juice, add an appropriate amount of drinking water to adjust the soluble solid content to 10%, add 3% (mass percentage) of white sugar, and adjust the pH to 5.5 with baking soda , sterilize at 105℃ for 15min, cool to 35℃~40℃ naturally, for use;

[0033] (2) Fermentation: in the prepared carrot juice, take the carrot juice volume percentage as the inoculum of 0.5%, add the starter, stir well, ferment at 37°C for 36 hours, and measure the number of viable bacteria in the carrot juice to be 4.2 ×10 9 cfu / mL, pH 3.8, and carotenoid content above 50 mg / kg.

[0034] (3) Filling: Fill the fermented carrot juice with aseptic equipment and refrigerate at 0℃~4℃.

Embodiment 2

[0036] (1) Preparation of carrot juice: take commercially available concentrated carrot juice, add an appropriate amount of drinking water to adjust the soluble solid content to 15%, add 5% (mass percentage) of white sugar, and adjust the pH to 6.0 with baking soda , sterilize at 100℃ for 20min, cool to 35℃~40℃ naturally, set aside;

[0037] (2) Fermentation: in the prepared carrot juice, the inoculum volume percentage of carrot juice is 0.8%, the starter is added and the mixture is stirred evenly, and it is fermented at 37°C for 30 hours, and the number of viable bacteria in the carrot juice is measured as 3.7 ×10 9 cfu / mL, pH 4.2, and carotenoid content higher than 75 mg / kg.

[0038] (3) Filling: Fill the fermented carrot juice with aseptic equipment and refrigerate at 0℃~4℃.

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

No PUM Login to View More

Abstract

The invention belongs to the technical field of food and beverage processing, and relates to a carrot juice beverage and a preparation method thereof. The present invention takes carrot juice with a soluble solid content of 8% to 20%, adds sugar, sterilizes, cools, adds a starter, and ferments. The carrot juice drink prepared by the preparation method has no raw carrot smell and pungent smell, no astringent taste, aromatic smell, strong palatability, good stability, and the number of viable bacteria per 100 ml reaches 100000000000000000000000000 Ten billion pieces, organically combining the nutritional value of carrots and the health care functions of probiotics, conforms to the health concept of modern people.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, in particular to a carrot juice beverage and a preparation method thereof. The carrot juice beverage is prepared by fermenting carrot juice with Lactobacillus plantarum. Background technique [0002] Carrot is one of the popular health-care vegetables. It is not only crunchy, delicious and nutritious, such as rich in carotenoids (content 400μg / 100g) and selenium (content 2.8μg / 100g), but also can improve human immunity and prevent many diseases. The efficacy of various diseases, such as prevention and treatment of VA deficiency, tuberculosis, malnutrition, anemia, pediatric rickets, loss of appetite, xerophthalmia, respiratory and gastrointestinal diseases, as well as blood pressure, cardiac, anti-allergic, anti-cancer and anti-cancer Cancer and other effects. According to "Compendium of Materia Medica", carrots can "invigorate the middle of the qi, harmonize the chest, stom...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/10
Inventor 王峰崔晓灿张冉梁长庚刘刚叁
Owner 石药集团中诺药业(泰州)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