Refreshing type perilla frutescens acid whey beverage and preparation method thereof

A technology of perilla acid and refreshing type, which is applied in the field of refreshing perilla acid whey beverage and its production, and beverage processing, and can solve the problems of high requirements for equipment, technical personnel, operating technology, low utilization rate of acid whey, Low economic benefits and other problems, to achieve the effect of improving the taste and organizational state of finished products, stable properties, and improving economic benefits

Pending Publication Date: 2020-11-03
INNER MONGOLIA AUTONOMOUS REGION ACAD OF AGRI & ANIMAL HUSBANDRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These treatment methods may pollute the environment, have low utilization rate of acid whey, or have high requirements for equipment, technicians, and operating techniques, and have the characteristics of high cost and low economic benefit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of refreshing perilla acid whey drink, the mass percentage of component content is as follows:

[0046] Acid Whey 60%,

[0047] Perilla Juice Extract 7%,

[0048] leavening agent 0.08%,

[0049] Stabilizer 0.2%,

[0050] white granulated sugar 6%,

[0051] Citric acid 0.06%,

[0052] The balance is purified water.

[0053] Moreover, the starter is: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Bifidobacterium lactis, Lactobacillus plantarum.

[0054] And, described stabilizer is:

[0055] CMC, PGA, xanthan gum.

[0056] And, the mass percent of each component content in the stabilizer is as follows:

[0057] CMC (sodium carboxymethylcellulose) 77%,

[0058] PGA (propylene glycol alginate) 8.5%,

[0059] Xanthan Gum 8.5%.

Embodiment 2

[0061] A kind of refreshing perilla acid whey drink, the mass percentage of component content is as follows:

[0062] Acid Whey 65%,

[0063] Perilla Juice Extract 8%,

[0064]leavening agent 0.09%,

[0065] Stabilizer 0.25%,

[0066] white sugar 7%,

[0067] Citric acid 0.07%,

[0068] The balance is purified water.

[0069] Moreover, the starter is: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Bifidobacterium lactis, Lactobacillus plantarum.

[0070] And, described stabilizer is:

[0071] CMC, PGA, xanthan gum.

[0072] And, the mass percent of each component content in the stabilizer is as follows:

[0073] CMC (Sodium Carboxymethyl Cellulose) 80%,

[0074] PGA (Propylene Glycol Alginate) 10%,

[0075] Xanthan Gum 10%.

Embodiment 3

[0077] A kind of refreshing perilla acid whey drink, the mass percentage of component content is as follows:

[0078] Acid Whey 70%,

[0079] Perilla Juice Extract 9%,

[0080] leavening agent 0.1%,

[0081] Stabilizer 0.3%,

[0082] white sugar 8%,

[0083] Citric acid 0.08%,

[0084] The balance is purified water.

[0085] Moreover, the starter is: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Bifidobacterium lactis, Lactobacillus plantarum.

[0086] And, described stabilizer is:

[0087] CMC, PGA, xanthan gum.

[0088] And, the mass percent of each component content in the stabilizer is as follows:

[0089] CMC (Sodium Carboxymethyl Cellulose) 83%,

[0090] PGA (propylene glycol alginate) 11.5%,

[0091] Xanthan Gum 11.5%.

[0092] A method for preparing a refreshing perilla acid whey beverage, comprising the following method steps:

[0093] a, preparing perilla juice extract;

[0094] b, filter the perilla juice extract obtained in...

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Abstract

The invention relates to a refreshing perilla frutescens acid whey beverage. The refreshing perilla frutescens acid whey beverage comprises the following components in percentage by mass: 60-70% of acid whey, 7-9% of a perilla frutescens juice extracting solution, 0.08-0.1% of fermentation agents, 0.2-0.3% of stabilizers, 6-8% of white granulated sugar, 0.06-0.08% of citric acid and the balance ofpurified water. The sour whey is subjected to secondary fermentation, so that the viscous texture of the sour whey is improved, the prepared acid whey beverage can effectively cover the unpleasant sour taste of the acid whey through fermentation, besides, the viscous texture of the acid whey is improved, frankincense of the acid whey is retained, and nutritional ingredients of the acid whey can be retained; and besides, the perilla frutescens juice is added, so that the refreshing perilla frutescens acid whey beverage has the nutritional value of acid whey and also has the health-care efficacy of perilla frutescens.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to beverage processing technology, in particular to a refreshing perilla acid whey beverage and a preparation method thereof. Background technique [0002] Inner Mongolia traditional cheese, commonly known as milk tofu, or "Huruda" in Mongolian, has a history of thousands of years. It is a rich Mongolian traditional food and an important intangible cultural heritage of our country. Usually milk is used as raw material, and it is processed through fermentation, coagulation, whey draining and molding. It is named milk tofu because its shape is similar to ordinary tofu. The taste is slightly sour or slightly sweet, the frankincense is rich, and the nutrition is rich, which is deeply loved by the public. Acid whey is a by-product discharged during the traditional cheese production process in Inner Mongolia. It is a green or light yellow translucent liquid with a total solid content of 6.0%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/02A23C21/08
CPCA23C21/02A23C21/08
Inventor 乔健敏郑伟王晓冬康连和张园园李星云纳钦王德宝王莉梅乌云达来
Owner INNER MONGOLIA AUTONOMOUS REGION ACAD OF AGRI & ANIMAL HUSBANDRY SCI
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