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Fermented mulberry juice and making method thereof

A technology of mulberry juice, inoculation and fermentation, applied in the direction of bacteria, bifidobacteria, and food ingredients used in food preparation, can solve the problems of difficulty in industrial production, complex production process, complex formula, etc., and achieve the expansion of sales radius, The effect of simple production process and simple formula

Inactive Publication Date: 2018-06-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems in the fermentation process of mulberry juice are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated. Fewer, need to use specific microorganisms to ferment

Method used

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  • Fermented mulberry juice and making method thereof
  • Fermented mulberry juice and making method thereof
  • Fermented mulberry juice and making method thereof

Examples

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Effect test

preparation example Construction

[0032] The embodiment of the present invention provides a kind of preparation method of fermented mulberry juice, and this method may comprise the following steps:

[0033] S1: Mix mulberry raw juice, reducing sugar and water evenly, then filter and sterilize to obtain a mixed solution.

[0034] S2: inoculate the starter when the mixed solution is cooled to a preset temperature, and ferment at the preset temperature to obtain fermented mulberry juice.

[0035] In order to preserve the fermented mulberry juice conveniently and effectively, the preparation method further comprises:

[0036] S3: Homogenizing the fermented mulberry juice.

[0037] The above-mentioned labels of S1, S2, and S3 and the specific steps in the labels are not used to limit the order of each step in the preparation method, and the order of each step in the method can be changed as long as it is logically reasonable.

[0038] The above-mentioned starter includes but not limited to probiotics. Probiotics...

Embodiment 1

[0060] 1. Proportion

[0061] Table 1

[0062]

[0063] 2. Method

[0064] (1) Stir and mix mulberry raw material, reducing sugar and water according to the proportioning in Table 1 at 20°C for 30 minutes, filter, and sterilize at 90°C for 5 minutes to obtain a mixed solution, wherein the content of mulberry juice is 40%;

[0065] (2) Cool the mixed solution to 25° C., add a starter according to the ratio in Table 1, and ferment at 25° C., stop the fermentation after 96 hours, and obtain fermented mulberry juice;

[0066] (3) The fermented mulberry juice is homogenized at 54°C, 15Mpa, sterilized at 85°C for 300s, cooled to 4°C, filled, and can be transported and stored at room temperature.

[0067] After testing, no mold, yeast, Escherichia coli, and pathogenic bacteria were detected after 12 months of storage; the obtained product was used for taste evaluation.

Embodiment 2

[0069] 1. Proportion

[0070] Table 2

[0071]

[0072] 2. Method

[0073] (1) Stir and mix mulberry raw material, reducing sugar and water according to the proportioning in Table 2 at 30°C for 28 minutes, filter, and sterilize at 91°C for 5 minutes to obtain a mixed solution, wherein the content of mulberry juice is 50%;

[0074] (2) Cool the mixed solution to 26° C., add the starter according to the ratio in Table 2, and ferment at 26° C., stop the fermentation after 90 hours, and obtain fermented mulberry juice;

[0075] (3) The fermented mulberry juice is refined by an emulsification pump, cooled to 15°C, filled, transported and stored at 10°C.

[0076] After testing, after 2 months of placement, the number of lactic acid bacteria is 7*10 7 cfu / mL, mold, yeast, Escherichia coli, and pathogenic bacteria meet the microbial limit of the national standard for beverages; the obtained products are used for taste evaluation.

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Abstract

The invention discloses fermented mulberry juice and a making method thereof. The making method comprises the following steps of S1, uniformly mixing mulberry raw material juice with reducing sugar and water, and performing filtration and sterilization to obtain mixed liquor; S2, when the mixed liquor is cooled to pre-set temperature, performing inoculation with a fermenting agent, and performingfermentation under pre-set temperature so as to obtain fermented mulberry juice; and S3, performing homogenizing and refining on the fermented mulberry juice. The reducing sugar comprises but is not limited to one or more of mulberry sugar, galactose, lactose and high fructose corn syrup, and the percentage by mass of the reducing sugar in the mixed liquor is 0.5%-2%; and the fermenting agent comprises but is not limited to probiotics, the addition quantity of the probiotics is 1*10<6> to 1*10<9>cfu / mL, and the fermentation time is 12-96h. The fermented mulberry juice is free from stabilizingagents, stable in system, refreshing in mouth feel, moderate in sour and sweet degrees, delicious, low in slurry stickiness and good in fluidity, and can be directly applied to other products or can be used as ingredients to be applied to the other products; and besides, the making method of the fermented mulberry juice is simple in technology, and is suitable for mass production in factories.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented mulberry juice and a preparation method thereof. Background technique [0002] Mulberry is sweet and cold in nature and has the functions of nourishing the liver and kidney, promoting body fluid and moistening dryness, and blackening eyes. However, mulberry is easy to breed mosquitoes and flies, and the shelf life of fresh fruit is usually short. Therefore, it is a common practice to extend the shelf life for cryopreservation. Fermented mulberry juice made from mulberries is another method that can extend the shelf life. [0003] At present, there are relatively few studies on the fermentation of mulberries. The main problems in the fermentation process of mulberry juice are that the formula is relatively complicated, and the raw material processing and production process are relatively complicated. Less, need to use specific microorganisms to ferment. [0004] There...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/135
CPCA23L2/382A23L33/135A23V2002/00A23V2400/157A23V2400/113A23V2400/165A23V2400/173A23V2400/175A23V2400/169A23V2400/517A23V2400/533A23V2200/30A23V2250/61A23V2250/606A23V2250/60A23V2250/5424A23V2250/5114A23V2250/5062A23V2250/612A23V2250/54252A23V2250/608
Inventor 吕昌勇徐致远苏米亚刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD CO LTD
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