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

Viable strain type fruit and vegetable compound beverage containing bananas and carrots and preparation method thereof

A technology of compound fruit and vegetable juice and carrot juice, applied in the direction of bacteria, lactobacillus, sugar-containing food ingredients, etc. used in food preparation, can solve the problems of taste, bad taste, complex added ingredients, unfavorable industrialization, etc., and achieve improvement Intestinal microbial flora, reducing the burden on the stomach, and enhancing the effect of health care function

Inactive Publication Date: 2019-01-11
OCEAN UNIV OF CHINA
View PDF15 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as Chinese patent CN107048131A fruit and vegetable fermented beverage and its preparation method, the added components are complicated, need to carry out pretreatment to multiple fruits and vegetables, is unfavorable for industrialization; Anti-browning treatment adopts the method for low-temperature drop nitrogen to improve production cost; Fermentation time is 2~ 3 days, the cycle is long; stabilizers must be added to maintain the stability of the beverage system, which will not only have adverse effects on the taste and taste, but also cause metabolic burden if added too much, especially for children, it is not suitable

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
  • Viable strain type fruit and vegetable compound beverage containing bananas and carrots and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A living fungus type banana-carrot compound fruit and vegetable juice drink, which is fermented with bananas and carrots as plant raw materials and added with Lactobacillus plantarum starter, and the product has the flavor of fermented banana-carrot compound fruit and vegetable juice; The content of active lactic acid bacteria in the juice is ≥8×10 8 CFU mL-1 , does not contain stabilizers. Its preparation method consists of the following steps:

[0032] (1) Preparation of banana juice: take banana as the main raw material, prepare banana juice through 0.1% citric acid, blanching at 85°C, color protection with 0.1% ascorbic acid, squeezing, filtering, and centrifuging at 8000rpm for 15min;

[0033] (2) Preparation of carrot juice: using carrots as the main raw material, carrot juice was prepared by blanching at 100°C for 40s, squeezing, pressing, centrifuging at 8000rpm for 15min;

[0034] (3) Blending of banana-carrot compound fruit and vegetable juice beverage: comp...

Embodiment 2

[0039] A living fungus type banana-carrot compound fruit and vegetable juice drink, which is fermented with bananas and carrots as plant raw materials and added with Lactobacillus plantarum starter, and the product has the flavor of fermented banana-carrot compound fruit and vegetable juice; The content of active lactic acid bacteria in the juice is ≥8×10 8 CFU mL -1 , does not contain stabilizers. Its preparation method consists of the following steps:

[0040] (1) Preparation of banana juice: take banana as the main raw material, prepare banana juice through 0.3% citric acid, blanching at 85°C, color protection with 0.3% ascorbic acid, squeezing, filtering, 8000rpm, and 15min centrifugation;

[0041] (2) Preparation of carrot juice: using carrots as the main raw material, carrot juice was prepared by blanching at 90°C for 60s, squeezing, pressing, centrifuging at 8000rpm for 15min;

[0042] (3) Blending of banana-carrot compound fruit and vegetable juice beverage: compoun...

Embodiment 3

[0047] A living fungus type banana-carrot compound fruit and vegetable juice drink, which is fermented with bananas and carrots as plant raw materials and added with Lactobacillus plantarum starter, and the product has the flavor of fermented banana-carrot compound fruit and vegetable juice; The content of active lactic acid bacteria in the juice is ≥8×10 8 CFU mL -1 , does not contain stabilizers. Its preparation method consists of the following steps:

[0048] (1) Preparation of banana juice: take banana as the main raw material, prepare banana juice through 0.2% citric acid, blanching at 85°C, color protection with 0.2% ascorbic acid, squeezing, filtering, 8000rpm, and 15min centrifugation;

[0049] (2) Preparation of carrot juice: using carrots as the main raw material, the carrot juice was prepared by blanching at 80°C for 60s, squeezing, pressing, and centrifuging at 8000rpm for 15min;

[0050] (3) Blending of banana-carrot compound fruit and vegetable juice beverage:...

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 relates to the technical field of fermentation engineering and fruit and vegetable processing, and in particular to a viable strain type compound fruit and vegetable beverage containingbananas and carrots and a preparation method thereof. Bananas and carrots are the main raw materials, and a lactobacillus plantarum starter is added to ferment under certain conditions. The compound fruit and vegetable containing the bananas and carrots are rich in nutrients; the carrots contain active ingredients to promote the growth and metabolism of the lactic acid bacteria; and the fermentedcompound fruit and vegetable beverage containing bananas and carrots with a high level of viable strains and good flavor can be obtained in a short time. The fermented compound fruit and vegetable beverage containing the bananas and carrots is rich in viable lactic acid bacteria, and the content of viable lactic acid bacteria is equal to or higher than 8*10<8> CFU mL<-1>. The method has a simple process and a short fermentation cycle, is easy for factory production, and greatly retains the nutrients and active substances in the raw materials; and the has the viable strain type compound fruit and vegetable beverage containing the bananas and carrots has fermented flavor and the nutritional value of the lactic acid bacteria.

Description

technical field [0001] The invention relates to the technical field of fermentation engineering and fruit and vegetable processing, in particular to a living fungal banana carrot compound fruit and vegetable juice drink and a preparation method thereof. Background technique [0002] Banana, a plant of the genus Musa of the Musaceae family, also refers to its fruit, which is widely planted in tropical areas. Bananas are fragrant and rich in protein, polysaccharides, phosphorus, potassium, vitamins A and C and other nutrients. Sweet in taste and cold in nature, clears away heat and moisturizes intestines, promotes gastrointestinal peristalsis. Modern medicine suggests that using bananas can cure high blood pressure, because it is rich in potassium, which can balance the adverse effects of sodium and promote cell and tissue growth. German researchers said that using bananas can cure depression and emotional anxiety, because it can promote the secretion of endorphin chemicals ...

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
IPC IPC(8): A23L2/38A23L33/00A23L33/135
CPCA23L2/382A23L33/00A23L33/135A23V2002/00A23V2400/169A23V2200/32A23V2250/032A23V2250/708A23V2250/61
Inventor 孟祥红仲昊维颜国杭张硕赵彩云宋雯赵梦妮
Owner OCEAN UNIV OF CHINA
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