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Malus prunifolia probiotic fermented beverage and preparation method thereof

A technology of probiotics and crabapple fruit, applied in the direction of bacteria, lactobacillus, bifidobacteria, etc. used in food preparation, can solve the problems of changing flavor, reducing astringency, less development of crabapple fruit, etc. The effect of low dose, improving immunity and disease resistance

Active Publication Date: 2017-04-19
SHANDONG BOHUA HIGHLY EFFICIENT ECOLOGICAL & AGRI TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the specific astringent taste of crabapple fruit, the public cannot accept it, so the development of crabapple fruit for beverages is seldom
Begonia fruit and probiotics are used in fermented health drinks, which can reduce the astringency and change the flavor by using the metabolism of microorganisms in the fermentation process, which is still a blank in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A crabapple fruit probiotic fermented drink is specifically composed of: 60% crabapple fruit juice, 30% auxiliary material juice, 5% white granulated sugar, and 5% probiotic liquid in terms of mass percentage.

[0036] In terms of weight percentage, the raw material composition of the auxiliary material juice is 2% of red dates, 0.5% of black tea, 0.2% of wolfberry, 0.07% of ginseng, 0.2% of wheat bran, and the balance of water.

[0037] The pH value of the crabapple fruit probiotic fermented drink is less than 3.5.

[0038] The probiotics are mixed flora of yeast, bifidobacteria, lactobacillus acidophilus and lactic acid bacteria.

[0039] Its concrete preparation steps are:

[0040] (1) Select undamaged, rotten, 80% to 90% mature, immature, golden-yellow or slightly red crabapple fruit, remove the stalk, clean it with clean water, dry it, squeeze the juice, and get the fresh crabapple fruit juice;

[0041] (2) weighing red dates, black tea, wolfberry, ginseng and w...

Embodiment 2

[0048] A crabapple fruit probiotic fermented beverage is specifically composed of: 70% crabapple fruit juice, 22% auxiliary material juice, 5% white granulated sugar, and 3% probiotic liquid in terms of mass percentage.

[0049] In terms of weight percentage, the raw material composition of the auxiliary material juice is 3% of red dates, 0.4% of black tea, 0.3% of wolfberry, 0.08% of ginseng, 0.3% of wheat bran, and the balance of water.

[0050] The pH value of the crabapple fruit probiotic fermented drink is less than 3.5.

[0051] The probiotics are mixed flora of yeast, bifidobacteria, lactobacillus acidophilus and lactic acid bacteria.

[0052] Its concrete preparation steps are:

[0053] (1) Select undamaged, rotten, 80% to 90% mature, immature, golden-yellow or slightly red crabapple fruit, remove the stalk, clean it with clean water, dry it, squeeze the juice, and get the fresh crabapple fruit juice;

[0054] (2) weighing red dates, black tea, wolfberry, ginseng an...

Embodiment 3

[0061] A crabapple fruit probiotic fermented drink is specifically composed of: 65% crabapple fruit juice, 20% auxiliary material juice, 10% white granulated sugar, and 5% probiotic liquid in terms of mass percentage.

[0062] In terms of weight percentage, the raw material composition of the auxiliary material juice is 4% of red dates, 0.3% of black tea, 0.5% of wolfberry, 0.1% of ginseng, 0.1% of wheat bran, and the balance of water.

[0063] The pH value of the crabapple fruit probiotic fermented drink is less than 3.5.

[0064] The probiotics are mixed flora of yeast, bifidobacteria, lactobacillus acidophilus and lactic acid bacteria.

[0065] Its concrete preparation steps are:

[0066] (1) Select undamaged, rotten, 80% to 90% mature, immature, golden-yellow or slightly red crabapple fruit, remove the stalk, clean it with clean water, dry it, squeeze the juice, and get the fresh crabapple fruit juice;

[0067] (2) weighing red dates, black tea, wolfberry, ginseng and w...

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Abstract

The invention belongs to the field of probiotic fermented beverages, and particularly relates to a malus prunifolia probiotic fermented beverage and a preparation method thereof. Juice of malus prunifolia is utilized to match with Chinese dates, black tea and other auxiliaries, probiotic strains are inoculated, and a microorganism fermenting process is conducted to prepare the malus prunifolia probiotic fermented beverage. The malus prunifolia probiotic fermented beverage prepared by the method has double effects of probiotics and malus prunifolia, and has remarkable effects in protecting health, beautifying the face and improving immunity and disease resistance.

Description

technical field [0001] The invention belongs to the field of probiotic fermented drinks, in particular to a crabapple probiotic fermented drink and a preparation method thereof. Background technique [0002] In China, health drinks made of Chinese herbal medicines are the most widely circulated in the market. The main product forms are Chinese medicine health tea, Chinese medicine health wine and other forms. Beverages in the form of pure Chinese medicine occupy a small market share and have a single product. Probiotic drinks are mainly distributed in dairy products, mainly various types of yogurt. [0003] Begonia contains a lot of nutrients, such as amino acids, polysaccharides, multivitamins, organic acids, etc., which can supplement the nutrients needed by the human body, improve body functions, and enhance resistance to diseases. However, due to the specific astringent taste of crabapple fruit, the public cannot accept it, so the development of crabapple fruit for be...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/135
CPCA23L2/382A23V2002/00A23V2400/113A23V2400/51A23V2200/30A23V2200/324A23V2200/318A23V2250/21A23V2200/16A23V2250/2124A23V2250/214
Inventor 薛鹏飞陈晋銮苏亚平高保军
Owner SHANDONG BOHUA HIGHLY EFFICIENT ECOLOGICAL & AGRI TECH CO LTD
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