CN112823655A - Composite plant fermented beverage and preparation process thereof - Google Patents
Composite plant fermented beverage and preparation process thereof Download PDFInfo
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- CN112823655A CN112823655A CN201911138643.1A CN201911138643A CN112823655A CN 112823655 A CN112823655 A CN 112823655A CN 201911138643 A CN201911138643 A CN 201911138643A CN 112823655 A CN112823655 A CN 112823655A
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- malt
- fermented beverage
- black
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- plant fermented
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 14
- 239000002131 composite material Substances 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 19
- 235000021279 black bean Nutrition 0.000 claims abstract description 19
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000196324 Embryophyta Species 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- 229930091371 Fructose Natural products 0.000 claims abstract description 7
- 239000005715 Fructose Substances 0.000 claims abstract description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 3
- 239000003765 sweetening agent Substances 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000011159 matrix material Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241000894007 species Species 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 239000000758 substrate Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000001737 promoting effect Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000001105 regulatory effect Effects 0.000 abstract description 6
- 230000009102 absorption Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract description 3
- 230000003779 hair growth Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 201000004384 Alopecia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 231100000360 alopecia Toxicity 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a composite plant fermented beverage and a preparation process thereof. The formula comprises the following components: malt flour, black beans, sticky rice, purple sweet potato powder, gelatin, compound lactobacillus and a sweetening agent (xylitol or fructose). The technical scheme is as follows: (A) taking malt flour, black beans and glutinous rice as raw materials to obtain black bean and malt liquid. (B) Sterilizing the black bean and malt liquid at the temperature of 121-130 ℃ for 3-5 s. (C) Inoculating compound lactobacillus, and fermenting at 36-42 deg.C for 6-18 hr. (D) Adding purple sweet potato powder, gelatin, xylitol or fructose, and mixing uniformly to obtain the composite plant fermented beverage. The product has effects of promoting digestion and absorption, promoting hair growth, regulating blood lipid level, resisting aging, and regulating immunity.
Description
Technical Field
The invention discloses a composite plant fermented beverage and a preparation process thereof. A compound plant fermented beverage is obtained by taking black bean and malt liquid as a raw material and carrying out processes of fermentation, auxiliary material addition, mixing and the like, and belongs to the field of food processing.
Background
At present, research on fermented beverages using plants without milk components as raw materials has been a hot spot, but market development is still in the initial stage. The invention utilizes plant raw materials with certain health care function to inoculate specific strains, and prepares the fermented beverage with sour and sweet taste through fermentation, and the beverage has good taste and is suitable for drinking.
The alpha amylase and the beta amylase contained in the malt can completely hydrolyze the starch into maltose at proper temperature, thereby being beneficial to the absorption of human body; meanwhile, isomaltooligosaccharide in the malt has a good regulation and control effect on intestinal flora, and can play a role in promoting digestion;
the black bean is a health-care product rich in nutrition in plants, contains various nutrient substances such as protein, vitamins, mineral elements, melanin, lecithin, black bean polysaccharide and the like, and the content of crude protein is up to 34 percent; the amino acid composition is similar to animal protein, and the essential amino acid content accounts for more than 40% of the total amino acid content, wherein cysteine has the effects of promoting hair growth and preventing and treating alopecia. The black beans contain more unsaturated fatty acids, so that the digestion and absorption of a human body are facilitated, the phytosterol contained in the black beans can inhibit the absorption of cholesterol in the human body, the effect of regulating blood fat is achieved, and the specific components such as anthocyanin and vitamin E have the effects of resisting aging and preventing senile diseases;
purple sweet potato (Icom oea batatas poir) is rich in natural anthocyanin and abundant microelements such as zinc, iron, copper, manganese, calcium, selenium and the like, also contains a large amount of dietary fibers, and has the effects of controlling hypertension, improving liver function, reducing gene mutation, inhibiting generation of cancer-inducing substances, improving eyesight, regulating immunity, resisting aging and the like. In addition, the purple sweet potato also has the effects of inhibiting post-acidification of the fermented beverage and improving the taste and flavor of the product.
According to the invention, the black bean and malt liquid is used as a matrix, and the compound lactobacillus is used for fermentation, so that the obtained product has good performance in viable bacteria quantity, pH, acidity, sugar degree, viscosity, chromaticity and sensory evaluation.
The compound plant fermented beverage prepared by fermenting and blending the black bean and malt extract, the compound lactobacillus, the xylitol, the fructose, the purple sweet potato powder and other raw materials is rich in nutrition and has the effects of promoting digestion and absorption, promoting hair growth, regulating blood fat level, resisting aging, regulating immunity and the like.
Disclosure of Invention
The purpose of the invention is realized by the following technical method:
A. soaking black beans, pulping, performing enzymolysis to obtain black soybean milk, adding malt powder into the black soybean milk, fully stirring, and standing to obtain supernatant. Adding glutinous rice into the supernatant, and fermenting to obtain black bean and wheat germ liquid matrix;
B. sterilizing the black bean and wheat germ liquid matrix at the temperature of 121-;
C. inoculating sterilized semen Sojae Atricolor malt solution at a ratio of 0.3-0.8% (V/V) to a concentration of 106cfu/mL of bacterial liquid of lactobacillus bulgaricus and streptococcus thermophilus or other strains, and fermenting for 6-18 hours at 36-42 ℃;
D. adding 0.5-2% of purple sweet potato powder, 0.1-0.5% of gelatin and 0.5-2% of sweetener (fructose or xylitol) after fermentation, fully mixing uniformly and filling to obtain the compound plant fermented beverage.
Detailed Description
Example 1
Taking black beans, malt flour and glutinous rice as raw materials, obtaining 10L of black bean and malt liquid matrix, sterilizing at 121 ℃ for 5s, and cooling to room temperature. Respectively inoculating 50mL of the mixture with the concentration of 106cfu/mL of lactobacillus bulgaricus and streptococcus thermophilus liquid is cultured in an incubator at 37 ℃ for 10 hours, and after the culture is finished, 200g of purple sweet potato powder, 20g of gelatin and 100g of fructose are added and fully and uniformly mixed and filled to obtain the composite plant fermented beverage.
Claims (6)
1. A composite plant fermented beverage and a preparation process thereof are characterized by comprising the following steps:
A. soaking black beans, pulping, performing enzymolysis to prepare black soybean milk, adding malt powder into the black soybean milk, fully stirring, standing to obtain a supernatant, adding glutinous rice into the supernatant, and fermenting to obtain a black bean and malt liquid matrix;
B. sterilizing the black bean malt liquor substrate;
C. inoculating compound lactobacillus, and fermenting;
D. after fermentation, purple sweet potato powder, gelatin, xylitol or fructose are added, and the composite plant fermented beverage is obtained after even mixing and filling.
2. The method as claimed in claim 1B, wherein the sterilization is performed at 130 ℃ for 3-5 s.
3. The method according to claim 1C, wherein the seed concentration is 10% at a ratio of 0.3-0.8% (V/V)6cfu/mL of a bacterial solution of Lactobacillus bulgaricus, Streptococcus thermophilus or other species.
4. The process of claim 1C, wherein the fermentation temperature is 36-42 ℃.
5. The method of claim 1C, wherein the fermentation time is 6-18 hours.
6. The process of claim 1D, wherein the purple sweet potato powder is added in an amount of 0.5-2%, the gelatin is added in an amount of 0.1-0.5%, and the sweetener (fructose or/xylitol) is added in an amount of 0.5-2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138643.1A CN112823655A (en) | 2019-11-20 | 2019-11-20 | Composite plant fermented beverage and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138643.1A CN112823655A (en) | 2019-11-20 | 2019-11-20 | Composite plant fermented beverage and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112823655A true CN112823655A (en) | 2021-05-21 |
Family
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Family Applications (1)
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|---|---|---|---|
| CN201911138643.1A Withdrawn CN112823655A (en) | 2019-11-20 | 2019-11-20 | Composite plant fermented beverage and preparation process thereof |
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| Country | Link |
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| CN (1) | CN112823655A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753951A (en) * | 2019-11-06 | 2021-05-07 | 吉林省绿色食品工程研究院 | Fermented wort beverage and preparation process thereof |
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| CN103892397A (en) * | 2014-04-17 | 2014-07-02 | 江苏省农业科学院 | Preparation method of malt wort fermented beverage |
| CN104814502A (en) * | 2015-05-29 | 2015-08-05 | 天津科技大学 | Probiotics cereal beverage and powder as well as preparation method thereof |
| CN106993734A (en) * | 2017-02-27 | 2017-08-01 | 张晓娟 | A kind of whole wheat beverage powder |
| CN108522918A (en) * | 2018-02-09 | 2018-09-14 | 徐州医科大学 | A kind of preparation method of fermented type red bean drink |
| CN109198337A (en) * | 2018-09-27 | 2019-01-15 | 芜湖市好亦快食品有限公司三山分公司 | A kind of active probiotic fermented cereal beverage and preparation method thereof |
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2019
- 2019-11-20 CN CN201911138643.1A patent/CN112823655A/en not_active Withdrawn
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| CN103892397A (en) * | 2014-04-17 | 2014-07-02 | 江苏省农业科学院 | Preparation method of malt wort fermented beverage |
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Application publication date: 20210521 |