Preparation method of watermelon and raisin fermented beverage

A technology for fermented beverages and raisins, applied in the field of food processing, can solve the problems of not eating too much, and achieve the effects of improving immunity, improving taste and good palatability.

Inactive Publication Date: 2017-08-22
湖北省珠穆朗玛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the deficiencies in the background technology, the present invention discloses a method for preparing a watermelon raisin fermented drink. The present invention utilizes the natural wild yeast attached to the surface of the raisin and the artificial yeast to mix with watermelon, and utilizes the rich high sugar and polyacid content contained in watermelon Nutrients are used as culture medium and fermented at a suitable temperature. The beverage obtained not only has the nutritional effect of watermelon and raisins, but also overcomes the shortcomings of watermelon that is cold in nature and should not be eaten more, so it can be drunk for a long time. It is a kind of beverage suitable for long-term drinking. Preventive Health Drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for watermelon raisin fermented beverage, comprising the following steps:

[0028] ① Raw material preparation: by weight, 30 parts of watermelon, 0.5 part of raisin, 0.01 part of dry yeast, 2 parts of white sugar, and 50 parts of water;

[0029] ② Mixing: Rinse the raisins with water and dry them, wash the watermelon with skin and break it into pieces, then put it into a container, then add white sugar, dried raisins and water, and finally add dry yeast, stir and mix for 15 minutes;

[0030] ③Fermentation: Seal the mixed raw materials in the container, open the exhaust after 24 hours, and leave air holes when sealing again, so as not to fall into foreign matter such as dust and insects, the fermentation temperature is controlled at 15°C, and the fermentation is maintained for 30 days;

[0031] ④ Filtration: Filter after fermentation, use 200-mesh filter cloth, and collect the filtrate;

[0032] ⑤Sterilization filling: the filtrate is pasteurized, t...

Embodiment 2

[0034] A preparation method for watermelon raisin fermented beverage, comprising the following steps:

[0035] ① Raw material preparation: by weight, 32 parts of watermelon, 0.6 part of raisin, 0.02 part of dry yeast, 2.4 parts of white sugar, 60 parts of water;

[0036] ② Mixing: Rinse the raisins with water and dry them, wash the watermelon with skin and break it into pieces, then put it in a container, then add white sugar, dried raisins and water, and finally add dry yeast, stir and mix for 18 minutes;

[0037] ③Fermentation: Seal the mixed raw materials in the container, open the exhaust after 24 hours, and leave air holes when sealing again, so as not to fall into foreign matter such as dust and insects, the fermentation temperature is controlled at 18°C, and the fermentation is maintained for 28 days;

[0038] ④ Filtration: Filter after fermentation, use 200-mesh filter cloth, and collect the filtrate;

[0039] ⑤Sterilization filling: the filtrate is pasteurized, the p...

Embodiment 3

[0041] A preparation method for watermelon raisin fermented beverage, comprising the following steps:

[0042] ①Material preparation: by weight, 34 parts of watermelon, 0.7 part of raisin, 0.03 part of dry yeast, 2.8 parts of white sugar, 70 parts of water;

[0043] ② Mixing: Rinse the raisins with water and dry them, wash the watermelon with skin and break it into pieces, then put it in a container, then add white sugar, dried raisins and water, and finally add dry yeast, stir and mix for 18 minutes;

[0044] ③Fermentation: Seal the mixed raw materials in the container, open the air after 24 hours, and leave air holes when sealing again, so as not to fall into foreign matter such as dust and insects, the fermentation temperature is controlled at 22°C, and the fermentation is maintained for 26 days;

[0045] ④ Filtration: Filter after fermentation, use 200-mesh filter cloth, and collect the filtrate;

[0046]⑤Sterilization filling: the filtrate is pasteurized, the pasteurizat...

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Abstract

The invention discloses a preparation method of a watermelon and raisin fermented beverage and belongs to the technical field of food processing. The preparation method of the watermelon and raisin fermented beverage comprises the following steps: 1, weighing the following raw materials in parts by weight: 30-40 parts of watermelon, 0.5-1 part of raisin, 0.01-0.05 part of dried yeast, 2-4 parts of white granulated sugar, and 50-100 parts of water; 2, flushing the raisin with clear water, then airing the raisin, crushing the watermelon, adding the white granulated sugar, the raisin and water, finally adding the dried yeast, and uniformly mixing the raw materials; 3, putting the mixture into a hermetically sealed container, and performing fermentation on the mixture for 21-30 days at a fermentation temperature for 15-30 DEG C; 4, after fermentation is finished, taking a filtrate; and 5, performing pasteurization on the filtrate, and performing encapsulation, thereby obtaining the watermelon and raisin fermented beverage. The watermelon and raisin fermented beverage disclosed by the invention is simple in preparation process, is capable of relieving restlessness, quenching thirst and clearing away summer heat, and has certain efficacy of preventing cancer and preventing skin senescence, thereby being a protective healthcare potable suitable for being drunk by common people.

Description

technical field [0001] The invention relates to a preparation method of watermelon raisin fermented beverage, which belongs to the technical field of food processing. Background technique [0002] Watermelon is known as the "king of midsummer", refreshing and quenching thirst, with sweet flesh, sweet and juicy taste, and is a good fruit in midsummer. Cultivated throughout my country, there are many varieties, with various forms of exocarp, pulp and seeds. It is most famous in Xinjiang, Lanzhou, Gansu, Dezhou, Shandong, Liyang, Jiangsu and other places. Its original species may have come from Africa, and it has been widely cultivated in tropical to temperate regions of the world for a long time, and it was introduced to China in the Jin and Yuan Dynasties. "Ben Jing Feng Yuan" records: watermelon can induce the heat of the pericardium, diarrhea from the small intestine and bladder; On the prescription, the function of clearing heat and promoting body fluid, quenching thirst...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23V2002/00A23V2200/308A23V2200/302A23V2200/324A23V2250/76
Inventor 张贻南龙群波陈碧鸿王群龙马小强
Owner 湖北省珠穆朗玛食品有限公司
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