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Method for manufacturing kiwi beverage from mixed bacterium fermentation

A technology of mixing bacteria and kiwi fruit, applied in food science and other directions, can solve problems such as waste, and achieve the effect of increasing beneficial ingredients and reducing costs

Inactive Publication Date: 2019-01-04
刘海锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the juicing process of kiwi fruit, a large amount of discarded kiwi residue will be produced, causing a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] specific implementation plan

[0010] Weigh 2 grams of bran, add 100 milliliters of water, boil for 30 minutes, filter the filtrate to 100 milliliters, add 2 grams of glucose, 0.2 grams of ammonium sulfate, 0.1 grams of potassium dihydrogen phosphate, and 0.05 grams of magnesium sulfate to the filtrate , stir to dissolve, adjust the pH to 6.8, sterilize at 121°C for 20 minutes, cool to 25°C, inoculate the ganoderma lucidum strains into the liquid medium from the slope, and cultivate it on a shaking table at 25°C and 170rpm for 5 days. Ganoderma liquid seeds.

[0011] After washing and peeling the kiwi fruit, beat it into kiwi fruit pulp with a beater, add 1 times the quality of water, raise the temperature to 60°C and keep it for 40 minutes, then cool to 25°C, add ganoderma lucidum liquid seeds with 10% of the mass of the kiwi pulp, add 0.1% aroma-generating active dry yeast, fermented on a shaker at 170rpm and 25°C for 1 day, then transferred to a constant temperature...

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Abstract

The invention relates to a beverage manufacturing method, in particular to a method for manufacturing a kiwi beverage from mixed bacterium fermentation. The method comprises the steps that kiwi is cleaned and peeled and then beaten into kiwi pulp, clean water is added, the temperature is increased to 60-65 DEG C for 30-40 min, then, the temperature is decreased to 24-26 DEG C, lucid ganoderma liquid seeds and aroma-producing active dry yeast are added, fermentation is performed on a table for one day, then, the mixture is transferred into a constant temperature incubator, then, static cultivation is performed for 8-10 d, the culture temperature is 15-18 DEG C, then, the fermentation solution is filtered to obtain a filtrate, and the filtrate is subjected to blending, filtering, bottling and sterilizing to obtain a finished product. According to the kiwi beverage, after kiwi is pulped, lucid ganoderma and yeast are used for fermenting the kiwi pulp, kiwi juice and kiwi residues are effectively utilized, the cost is lowered, and meanwhile many beneficial components are added.

Description

technical field [0001] The invention relates to a method for making a drink, in particular to a method for making a kiwi fruit drink by fermenting mixed strains. Background technique [0002] Kiwi fruit is rich in nutrition, sweet and sour, and is deeply loved by people of all ages. Kiwi fruit is rich in 17 kinds of amino acids needed by the human body, carbohydrates including glucose and fructose, fat, citric acid, malic acid, proteolytic enzymes, actinic acid, and trace elements such as calcium, potassium, selenium, zinc, germanium, etc. It also contains carotene and multivitamins, which play an important role in maintaining human health. It is called the king of fruits. The anti-mutation component glutathione contained in kiwi fruit is beneficial to inhibit the mutation of cancer-inducing genes; kiwi fruit contains fruit acid, which can make the skin soft, bright and has a good cleaning effect; Anti-oxidation, whitening, and elimination of freckles and acne; kiwi fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84
Inventor 刘海锋
Owner 刘海锋
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