Preparation method of novel fermented asparagus beverage

A beverage preparation method, asparagus technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of lack of technological breakthroughs and product development, lack of asparagus deep-processing products, etc., and achieve the effect of improving nutritional value

Inactive Publication Date: 2019-08-23
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although in recent years, my country has conducted research on asparagus deep processing technology, successively developed asparagus tea, asparagus juice, asparagus drink, asparagus sauce, asparagus vinegar, asparagus wine and other convenience foods, asparagus oral liquid, asparagus granules, and asparagus essence developed with asparagus extracts. Capsules and other health care products, but in general, there is a lack of deep-processed asparagus products, especially the use of biotechnology fermentation to improve the nutrition and functional properties of asparagus products is still lacking in technological breakthroughs and product development

Method used

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  • Preparation method of novel fermented asparagus beverage
  • Preparation method of novel fermented asparagus beverage
  • Preparation method of novel fermented asparagus beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Wash 500g green fresh asparagus and cut them into 2-3cm asparagus segments, blanching the asparagus segments at 95°C for 1min, after cooling, mix the asparagus with deionized water 1:1, make 1000g asparagus puree through beating, and heat the asparagus at 60°C Under high temperature, use an ultrasonic wave with a power of 50W to assist the asparagus puree for 30 minutes, add 16g whey powder and 40g sucrose to the asparagus puree, and sterilize at 90°C for 15min, cool to 30°C, inoculate 50g Lactobacillus plantarum grx16, and ferment at 30°C Centrifuge for 6 hours to obtain fermented asparagus juice, add a stabilizer, homogenize, and make a new fermented asparagus drink.

Embodiment 2

[0078] Wash 500g green fresh asparagus and cut them into 2-3cm asparagus segments, blanching the asparagus segments at 95°C for 1min, after cooling, mix the asparagus with deionized water 1:1, make 1000g asparagus puree through beating, and heat the asparagus at 60°C Under high temperature, use ultrasonic power of 50W to assist the asparagus puree for 30 minutes, add 10g whey powder and 60g sucrose to the asparagus puree, and sterilize at 90°C for 15min, cool to 30°C, inoculate 20g Lactobacillus plantarum grx16, and ferment at 30°C Centrifuge for 10 hours to obtain fermented asparagus juice, add a stabilizer, homogenize, and make a new fermented asparagus drink.

Embodiment 3

[0080] Wash 500g green fresh asparagus and cut them into 2-3cm asparagus segments, blanching the asparagus segments at 95°C for 1min, after cooling, mix the asparagus with deionized water 1:1, make 1000g asparagus puree through beating, and heat the asparagus at 60°C Under high temperature, use ultrasonic power of 50W to assist the asparagus puree for 30 minutes, add 5g whey powder and 60g sucrose to the asparagus puree, and sterilize at 90°C for 15min, cool to 30°C, inoculate 50g Lactobacillus plantarum grx16, and ferment at 30°C Centrifuge for 6 hours to obtain fermented asparagus juice, add a stabilizer, homogenize, and make a new fermented asparagus drink.

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Abstract

The invention relates to a preparation method of a novel fermented asparagus beverage. The novel fermented asparagus beverage is prepared by, adopting lactobacillus plantarum grx16 as a starter, cleaning, cutting, blanching and juicing green asparagus to obtain asparagus paste, adding whey powder and sucrose to the asparagus paste, pasteurizing, cooling, inoculating with the lactobacillus plantarum grx16, fermenting, centrifuging to obtain fermented asparagus juice, adding a stabilizer and homogenizing. Through the preparation method of the novel fermented asparagus beverage, the prepared fermented asparagus beverage is not only sweet and sour, but also good in flavor, and through the fermentation by means of the lactobacillus plantarum grx16, the anti-oxidation, cholesterol-lowering, nitrite-removing and nitrosamine-removing abilities of the asparagus juice are improved.

Description

technical field [0001] The invention relates to a preparation method of a novel fermented asparagus beverage, which belongs to the field of food biotechnology. Background technique [0002] Asparagus (Asparagus officinalis L.) is a plant of the genus Asparagus in the family Liliaceae. It is rich in polysaccharides, saponins, flavonoids, amino acids, dietary fiber, vitamins and minerals and other nutrients, and has high edible value. Studies have shown that asparagus has many physiological functions such as promoting immunity, fatigue resistance, anti-tumor, anti-aging, and lowering blood fat. Asparagus is eaten with tender stems, which is tender in texture, delicious in flavor, tender and delicious. Large-scale asparagus planting in various places has driven the development of domestic asparagus processing. In addition to serving as a meal, asparagus processed products have also emerged in an endless stream in recent years. The current asparagus processing methods in my cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62A23L5/30A23L33/00
CPCA23L2/38A23L2/62A23L5/32A23L33/00A23V2002/00A23V2400/169A23V2200/02A23V2200/3262A23V2200/30
Inventor 顾瑞霞许志美关成冉陈大卫张臣臣鲁茂林
Owner YANGZHOU UNIV
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