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

Bifidobacterial fruit-vegetable beverage and its preparing process

A technology for vegetable beverages and bifid fruit, applied in the field of fruit and vegetable beverages, can solve the problems of lack of deep processing technology of vegetables and fruits, ineffective utilization, rotten vegetables and fruits, etc., and achieves the enhancement of body immunity, good sterilization effect, and prolonged sterilization. shelf life effect

Inactive Publication Date: 2005-03-30
张红梅
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country has a large population and vast land, and is a big producer of vegetables and fruits. However, there is still a lack of deep processing technology for vegetables and fruits, which causes a large number of vegetables and fruits to rot every year and cannot be effectively used, causing great losses to the national economy.
At present, there are a small amount of ordinary fruit juices, vegetable juices or fruit and vegetable juices on the market in China, but they are all obtained by simply extracting juice from vegetables and fruits and keeping them fresh. Defects

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Raw pear-shaped formula, in terms of 100Kg of beverage total amount:

[0028] Raw pear juice 20%, carrot juice 10%, sugar 7%, Bifidobacterium bifidum 5%, Lactobacillus plantarum 2%, Streptococcus thermophilus 2%, stabilizer 0.2%, raw pear essence 0.1%, the rest is water .

[0029] Preparation:

[0030] 1. Ingredients: Add stabilizer and sugar to raw pear juice and carrot juice, heat at 80-100°C, stir and mix well;

[0031] 2. Homogeneous, pressure 20-30Mpa;

[0032] 3. Ultra-high temperature instant sterilization: temperature 120-160 ℃, time 1-5 seconds;

[0033] 4. Cool, the temperature is 37-45 ℃, add essence;

[0034] 5. Add lactobacillus, streptococcus thermophilus, bifidobacterium and other fermentation bacteria to ferment at a temperature of 37-45°C for 1-5 hours and a pH value of 4.0-5.

[0035] 6. Heating, temperature 80-100 ℃, time 10-20 minutes;

[0036] 7. Ultra-high temperature instant sterilization: temperature 120-160 ℃, time 1-5 second...

Embodiment 2

[0038] Embodiment 2: Cantonese mandarin orange formula, based on 100Kg of the total amount of drink:

[0039] Cantonese juice 20%, carrot juice 10%, sugar 7%, Bifidobacterium bifidum 5%, Lactobacillus acidophilus 2%, Streptococcus thermophilus 2%, stabilizer 0.2%, essence 0.1%, and the rest is water. Prepare the same example 1.

Embodiment 3

[0040] Embodiment 3: apple type formula, in terms of 100Kg of beverage total amount:

[0041] Apple juice 20%, carrot juice 10%, sugar 7%, Bifidobacterium breve 5%, Lactobacillus delbrueckii 2%, Streptococcus thermophilus 2%, stabilizer 0.2%, essence 0.1%, and the rest is water. Prepare the same example 1.

[0042] The following are the test results of the nutritional components of the above three bifid fruit and vegetable beverages:

[0043] 1. General nutrient analysis:

[0044] (1) Raw pear shape

[0045] Ingredients Non-fermented (control) Fermented (this product)

[0046] Moisture 92.5 92.0

[0047] protein 0.50 0.80

[0048] Crude fat 0.12 0.14

[0049] Total sugar 6.15 6.50

[0050] pH 5.50 4.5

[0051] (2) Cantonese type

[0052] Ingredients Non-fermented (control) Fermented (this product)

[0053] Moisture 92.8 92.3

[0054] Protein 0.40 0.79

[0055] Crude fat 0.13 0.15

[0056] Total sugar 6.10 6.45

[0057] pH 5.30 4.3

[0058] (three) apple shape

...

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

A Bifidobacterial fruit-vegetable beverage is prepared from fresh fruit juice, fresh vegetable juice, cultured Bifidobacterium, lactobacillus and thermophilic streptococcus, stabilizer and flavouring through ultrahigh-temp. instantaneous sterilizing, and fermenting. Its advantages are high nutritive and health-care value, and long quality guarantee period.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a fermented fruit and vegetable beverage with various nutritional values. technical background [0002] Vegetables and fruits are indispensable nutrients in people's life. my country has a large population and vast land, and is a big producer of vegetables and fruits. However, there is still a lack of deep processing technology for vegetables and fruits. As a result, a large number of vegetables and fruits rot every year and cannot be effectively used, causing great losses to the national economy. At present, there are a small amount of ordinary fruit juices, vegetable juices or fruit and vegetable juices on the market in China, but they are all obtained by simply extracting juice from vegetables and fruits and keeping them fresh. Defects. Contents of the invention [0003] The purpose of the present invention is to solve the problems existing in the prior art, ...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
Inventor 张红梅张德纯
Owner 张红梅
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