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Complex function fermentation grist fruit vegetable juice beverage and method for preparing same

A technology of compound fermentation and malt fruit, applied in dairy products, food preparation, medical preparations containing active ingredients, etc., can solve the problems of single nutrition and function, achieve rich nutrition, enhance human physical strength and immunity, and have good taste Effect

Inactive Publication Date: 2007-03-14
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional malt beverages only use malt for beverage production, and their nutrition and functions are relatively single

Method used

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  • Complex function fermentation grist fruit vegetable juice beverage and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Take 55L of malted milk with a solid content of 10%, 20L of medicinal and edible extracts with a solid content of 10%, 20L of fresh milk, and 5Kg of first-grade white sugar. After mixing and dissolving, filter through a filter cloth, sterilize at 121°C for 20s, and cool Add 5% Lactobacillus bulgaricus and Streptococcus thermophilicus mixed starter (the mixed starter is a commercially available product) at 45°C, ferment at 42°C for 6 hours, post-ripen at 5°C for 24 hours, take the fermented post-ripening 50L liquid, 10L kiwifruit clear juice with 8% solid content, 10L carrot clear juice with 8% solid content, 8kg white sugar, 0.4kg beverage emulsification stabilizer, 0.2kg sweetener, 0.2kg edible acid, 0.1kg edible essence, The flavor enhancer is 10mg / L, and the remaining deficiency is made up with purified water. Finally, 100L of beverage is prepared, filtered through a filter cloth, homogenized at 50°C and 45MPa, sterilized at 135°C for 12 seconds, and compound fermenta...

Embodiment 2

[0069] Take 55L of malted milk with a solid content of 10%, 20L of medicinal and edible extracts with a solid content of 10%, 20L of fresh goat milk, and 5Kg of first-grade white sugar. After mixing and dissolving, filter through a filter cloth, sterilize at 121°C for 20s, and cool to 45°C, add 5% Lactobacillus acidophilus starter, ferment at 43°C for 12 hours, and post-ripen at 5°C for 24 hours. Take 50L of the fermented cooked liquid and 10L of blackcurrant clear juice with a solid content of 8%. 10L of kiwifruit clear juice with 8% solid content, 8kg of white sugar, 0.4kg of beverage emulsification stabilizer, 0.2kg of sweetener, 0.22kg of acid, 0.1kg of edible essence, 10mg / L of flavor enhancer, and the remaining insufficient parts are made up with pure water , and finally formulated into a 100L beverage, filtered through a filter cloth, subjected to secondary homogenization at 50°C and 45MPa, sterilized at 135°C for 12 seconds, and aseptically filled to obtain a compound f...

Embodiment 3

[0071] Change the starter in Examples 1 and 2 into Lactobacillus bifidus, ferment for 20 hours at 37° C., and the others are the same, and the effects of Examples 1 and 2 can be reached equally.

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PUM

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Abstract

The invention relates to the preparative way of a kind of compound dairy beverage which contains fermented grist, fruit and vegetable juice. The processing procedures go as follows: first, after artificially accelerating germination of wheat or barley, crush the grist without fibrous root to extract the juice; second, add hawthorns, Chinese dates, medlars, lily, and cassia pulps as well as cow milk or goat milk to the juice; third, after fermenting the juice with Bulgarian Bacillus acidi lactici and Streptococcus acidi lactici or Bacillus acidi lactici and Bifidobacterium; last, add certain amount of fruit and vegetable juice to the fermented juice. After homogenizing and sterilizing the juice, producers can fill the juice in sterile conditions to get the beverage.

Description

technical field [0001] The invention belongs to the field of fermented fruit and vegetable juice milk beverage processing, relates to a beverage and a processing method thereof, in particular to a preparation method of a composite fermented malt fruit and vegetable juice milk beverage. Background technique [0002] Malt milk is a health food raw material rich in amylase, invert sugar enzyme, vitamins, fat, dextrin, maltose, glucose, free amino acids and other nutrients. , abdominal fullness, loss of appetite, vomiting and diarrhea, breast distension and other effects. Traditional malt beverages only use malt for beverage production, and their nutrition and functions are relatively single. On the basis of the nutrition and health care functions of rootless malt milk, combined with modern Chinese medicine theory and human nutrition, the present invention is equipped with extracts such as hawthorn, jujube, wolfberry, lily, and longan meat with the sam...

Claims

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Application Information

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IPC IPC(8): A23C9/15A23C9/13A23C11/00A23L1/185A61K36/896A23L7/20
Inventor 段旭昌杨公明
Owner NORTHWEST A & F UNIV
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