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Lycium ruthenicum beverage stock solution and preparation process thereof

A production process, black wolfberry technology, applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve problems such as poor taste and weak fragrance

Pending Publication Date: 2021-07-06
福鹿(鄂尔多斯市)沙业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the newly fermented black wolfberry stock solution generally has weak sweetness, acidity, fragrance, and poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] This embodiment provides a stock solution of black wolfberry beverage, which includes the following raw materials: 10kg black wolfberry, 10kg tartary buckwheat, 2.5kg sweet persimmon, 2.5kg blueberry, 2kg compound yeast and 0.005kg potassium metabisulfite.

[0045] The manufacture process step of this black wolfberry beverage stoste is as follows:

[0046] Pretreatment: Wash black wolfberry, tartary buckwheat, sweet persimmon and blueberry, drain, and fry tartary buckwheat at 60°C for 3 hours, then add water to squeeze all the above raw materials. Then add compound enzyme with a mass fraction of 0.15%, and sonicate for 20 minutes at 20° C. and a power of 10 W. Then it was left to stand at 40° C. for 12 hours, and then potassium metabisulfite was added to obtain a composite slurry. Initial fermentation: adjust the sugar content of the compound slurry to 20°Bx, then add compound yeast and stir evenly to obtain a fermentation stock solution, and carry out initial fermenta...

Embodiment 2

[0049] This embodiment provides a stock solution of black wolfberry beverage, which includes the following raw materials: 30kg black wolfberry, 15kg tartary buckwheat, 5kg sweet persimmon, 5kg apple, 5kg compound yeast and 0.01kg potassium metabisulfite.

[0050] The manufacture process step of this black wolfberry beverage stoste is as follows:

[0051] Pretreatment: Wash black wolfberry, tartary buckwheat, sweet persimmon and apples, drain, and fry tartary buckwheat at 80°C for 2 hours, then add water to squeeze all the above raw materials. Then add compound enzyme with a mass fraction of 0.3%, and sonicate for 40 minutes at 30° C. and a power of 25 W. Then it was left to stand at 50° C. for 8 hours, and then potassium metabisulfite was added to obtain a composite slurry. Initial fermentation: Adjust the sugar content of the compound slurry to 30°Bx, then add compound yeast and stir evenly to obtain a fermentation stock solution, and carry out initial fermentation at a temp...

Embodiment 3

[0054] This embodiment provides a stock solution of black wolfberry beverage, which includes the following raw materials: 20kg black wolfberry, 12kg tartary buckwheat, 2kg blueberry, 2kg sweet persimmon, 2kg apple, 2kg white thorn fruit, 4kg compound yeast and 0.007kg potassium metabisulfite.

[0055] The manufacture process step of this black wolfberry beverage stoste is as follows:

[0056] Pretreatment: Wash black wolfberry, tartary buckwheat, blueberry, sweet persimmon, white thorn fruit and apple, drain, dry white thorn fruit, and then fry tartary buckwheat and white thorn fruit at a temperature of 70 ℃ After 2.5 hours, add all the above raw materials and squeeze the juice. Then add compound enzyme with a mass fraction of 0.2%, and sonicate for 35 minutes at 25°C and 20W power. Then it was left to stand at 45° C. for 10 hours, and then potassium metabisulfite was added to obtain a composite slurry. Initial fermentation: Adjust the sugar content of the compound slurry to...

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PUM

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Abstract

The invention provides a lycium ruthenicum beverage stock solution and a preparation process thereof, and relates to the technical field of health food. The lycium ruthenicum beverage stock solution comprises the following components in parts by weight: 10-30 parts of lycium ruthenicum, 10-15 parts of tartary buckwheat, 5-10 parts of a fruit composition, 2-5 parts of compound yeast and 0.005-0.01 part of potassium metabisulfite, the lycium ruthenicum beverage stock solution not only has comprehensive nutritional ingredients, but also has a strong fruit flavor, the problem that a new fermented lycium ruthenicum beverage stock solution is boring in mouth feel is improved, and the mouth feel of the lycium ruthenicum beverage stock solution is improved. In addition, the invention also relates to a preparation process of the lycium ruthenicum beverage stock solution, and the process improves the contents of effective substances and pigments in the raw materials, so that the lycium ruthenicum beverage stock solution is bright and glossy in color, the taste and flavor of the stock solution are improved, and the quality of a finished product is improved.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a black wolfberry beverage stock solution and a production process thereof. Background technique [0002] The foothold of food engineering and nutrition science is how to enable consumers to easily absorb high-efficiency nutrients. Traditionally, people use fermentation to produce bread, malt, koji, alcoholic beverages, soy sauce, red wine fermented soybeans, mushrooms and other foods or Production of intermediate raw materials. Modern studies have found that some foods produced by solid-state fermentation contain physiologically active substances, which shows that solid-state fermentation has advantages in the production of these foods and food additives. Black wolfberry is known as the king of proanthocyanidins (OPC) by the scientific community in the world. Its antioxidant nutritional value is extremely high, and its pharmacological effects are obvious. The anthocyanins ...

Claims

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Application Information

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IPC IPC(8): C12G3/023C12G3/026C12G3/024C12H1/06C12H1/22C12R1/865C12R1/645
CPCC12G3/023C12G3/026C12G3/024C12H1/06C12H1/22
Inventor 郭耀泽包智搏屈波
Owner 福鹿(鄂尔多斯市)沙业有限公司
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