Preparation process of baking-flavor pecan fermented beverage

A technology for fermented beverages and preparation processes, applied to the functions of bacteria, bifidobacteria, and food ingredients used in food preparation, can solve unseen problems, and achieve good control of heat, rejuvenation of bacteria, and roasting. uniform effect

Inactive Publication Date: 2020-02-18
JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using pecans as raw materials to develop nutritious and functional fermented beverages with good flavor meets the objective requirements of the consumer market and is also the development trend of the beverage industry. A roasted-flavored pecan fermented beverage is produced by fermentation using roasted pecans There are no related products and reports yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Choose pecans with full grains, no mildew, moth-eaten, broken walls, and sprouting, and fry them with clean sand until the pecan nuts in the shell are ivory, that is, they are cooked, sift off the clean sand, and cool. Peel off the shell to get the ripe pecan nuts, set aside; (2) Put the fried pecan nuts into the tumbler of the oven, push it into the oven, turn on the tumbler and heater, and set the baking temperature Controlled at 170-180℃, you can use a wooden stick to beat the basket at any time during the initial roasting to prevent sticking. When roasted until the surface of the nuts is dark yellow, you can take them out of the oven for inspection. Cut the nuts, the inside is yellow, and the smell is scorched Fragrance, that is, Jiaoxiang Pecan nuts are obtained; (3) Weigh 1000g of Jiaoxiang Pecan nuts, add 5000 grams of purified water for beating, put them in the fermentation tank, and then sterilize them at 105℃ for 35 minutes. The slurry is cooled to 25-28°C ...

Embodiment 2

[0028] (1) Choose pecans with full grains, no mildew, moth-eaten, broken walls, and sprouting, and fry them with clean sand until the pecan nuts in the shell are ivory, that is, they are cooked, sift off the clean sand, and cool. Peel off the shell to get the ripe pecan nuts, set aside; (2) Put the fried pecan nuts into the tumbler of the oven, push it into the oven, turn on the tumbler and heater, and set the baking temperature Controlled at 170-180℃, you can use a wooden stick to beat the basket at any time during the initial roasting to prevent sticking. When roasted until the surface of the nuts is dark yellow, you can take them out of the oven for inspection. Cut the nuts, the inside is yellow, and the smell is scorched Fragrance, the Jiaoxiang Pecan nuts are obtained; (3) Weigh 1000g of Jiaoxiang Pecan nuts, add 10,000g of purified water for beating, put them into the fermentation tank, and then sterilize them at 105℃ for 30 minutes. The slurry is cooled to 25-28°C to obt...

Embodiment 3

[0030] (1) Choose pecans with full grains, no mildew, moth-eaten, broken walls, and sprouting, and fry them with clean sand until the pecan nuts in the shell are ivory, that is, they are cooked, sift off the clean sand, and cool. Peel off the shell to get the cooked pecan nuts and set aside; (2) Put the fried pecan nuts into the tumbler of the oven, push it into the oven, turn on the tumbler and heater, and set the baking temperature Controlled at 170-180℃, you can use a wooden stick to beat the basket at any time during the initial roasting to prevent sticking. When roasted until the surface of the nuts is dark yellow, you can take them out of the oven for inspection. Cut the nuts, the inside is yellow, and the smell is scorched Fragrance, the Jiaoxiang Pecan nuts are obtained; (3) Weigh 1000g of Jiaoxiang Pecan nuts, add 7500g of purified water for beating, put them into the fermentation tank, and then sterilize them at 105℃ for 32 minutes. The slurry is cooled to 25-28°C to ...

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PUM

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Abstract

The invention particularly discloses a preparation process of a baking-flavor pecan fermented beverage. The process provided by the invention comprises the following steps: stir-frying pecan to obtaincooked pecan, baking the cooked pecan to obtain baking-flavor pecan kernels, adding purified water according to a relationship that the weight ratio of the kernels to the purified water is 1:(5-10) to prepare slurry, performing sterilizing at 105 DEG C for 30-35 minutes, and inoculating a lactic acid bacteria starter with a weight of 10-12% of the slurry, wherein the lactic acid bacteria starteris prepared by compounding streptococcus lactis and bifidobacteria according to a weight ratio of 1:1; and performing sealing for slow fermentation at a fermentation temperature of 26+/-0.5 DEG C for90-100 hours, and then performing blending and homogenizing to obtain an active baking-flavor pecan fermented beverage with active lactic acid bacteria; or further performing short-time sterilizing at128-136 DEG C for 6-8 minutes on the homogenized beverage, and performing cooling and filling to prepare an inactive baking-flavor pecan fermented beverage. The invention provides a new processing technology for processing and utilizing pecans, enriches the product market of fermented beverages, and further promotes development of the pecan industry.

Description

Technical field [0001] The invention relates to a beverage product, in particular to a preparation process for preparing a beverage by fermenting roasted pecans with lactic acid bacteria. Background technique [0002] With the continuous improvement of people's living standards, food nutrition and self-health are common pursuits of people. At present, there are many beverages prepared by the fermentation of lactic acid bacteria. The dominant market is mostly milk beverages. Occasionally there are nutritious beverages such as corn. Most other lactic acid bacteria fermented beverages are made by blending fruit juice with sour substances such as citric acid and lactic acid. The acidity, sweetness and flavor of its products are formulated with a large amount of added acid, sugar or synthetic sweeteners and flavors. The nutrition, flavor and quality of its products are the same as those made by fermenting its nutritious substances with lactic acid bacteria starter. incomparable. Lac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2400/21A23V2400/51A23V2200/32A23V2200/324
Inventor 张志年张奎昌
Owner JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
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