CN1217898A - Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine - Google Patents
Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine Download PDFInfo
- Publication number
- CN1217898A CN1217898A CN 97122345 CN97122345A CN1217898A CN 1217898 A CN1217898 A CN 1217898A CN 97122345 CN97122345 CN 97122345 CN 97122345 A CN97122345 A CN 97122345A CN 1217898 A CN1217898 A CN 1217898A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- production
- auxiliary material
- residue
- glue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 239000004310 lactic acid Substances 0.000 title claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 18
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 13
- 244000241872 Lycium chinense Species 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title description 4
- 235000019985 fermented beverage Nutrition 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000013361 beverage Nutrition 0.000 claims abstract description 12
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000001580 bacterial effect Effects 0.000 claims abstract description 5
- 230000002950 deficient Effects 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 150000007524 organic acids Chemical class 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000002699 waste material Substances 0.000 abstract description 3
- 235000019990 fruit wine Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 2
- 230000013872 defecation Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A fermented lactic acid beverage is made up of the residual material after making wolfberry fruit wine through addition of auxiliary materials and directional fermentation with single bacterial strain, and features use of waste to improve environment, simple process and easy operation.
Description
The present invention relates to a kind of defective material that utilizes Lycium chinense wine and manufacture the method for matrimony vine lactic acid fermentation beverage
After Lycium chinense wine is made, still contain the not nutrient of defecation in the remaining defective material, but all processed the waste, Chinese patent 96123072.K has developed a kind of process for purification of high-grade Lycium chinense wine, and the present invention is a process great deal of experimental after the 96123072.K patent, and utilizing the residue material with system wine is major ingredient, add auxiliary material, make the lactic acid fermentation beverage of clean taste through the single culture orientation fermentation, effectively utilized system residue after drinking, turn waste into wealth.
The object of the invention is, develops the method that the defective material that utilizes Lycium chinense wine is manufactured the matrimony vine lactic acid fermentation beverage, and it is a major ingredient with after drinking defective material of system mainly, adds auxiliary material, behind the single culture orientation fermentation, makes clean taste, pure matrimony vine lactic acid fermentation beverage.This method technology is simple, easy to operate, safe and reliable.
The defective material that utilizes Lycium chinense wine of the present invention is manufactured the method for matrimony vine lactic acid fermentation beverage, this method at first with system schlempe material making beating, through coarse filtration, add auxiliary material down behind the glue, then, be incubated 20-100 ℃, time 1-5 hour, inoculate, spread cultivation, add bacterial classification, ferment again, degerming, clarification, filtration, bottling, sterilization, finished product; Wherein playing glue is pectase or diatomite or gelatin; Auxiliary material is a sugar or sweet, organic acid (malic acid, Acidum Citricum); Bacterial classification is a lactic acid bacteria, and its each component addition is following glue 0.1-5%, auxiliary material 2-10%, and wherein organic acid is 0.1-1.5%.
Embodiment 1 (is radix with 1 kilogram of residue material):
Getting 1 kilogram of defective material behind the Lycium chinense wine is major ingredient, through making beating, coarse filtration, adding down, glue pectase 0.1% stirs, add auxiliary material sugar 2% then, be incubated 20 ℃, 1 hour time, inoculate again, spread cultivation, add lactic acid bacteria, ferment, degerming, clarification, filtration, sterilization get product the matrimony vine lactic acid fermentation beverage.
Embodiment 2 (is radix with 1 kilogram of residue material):
Getting 1 kilogram of defective material behind the Lycium chinense wine is major ingredient, glue diatomite 2.5% stirs under making beating, coarse filtration, adding, add auxiliary material honey 6% then, be incubated 20 ℃, 3 hours time, inoculate again, spread cultivation, add lactic acid bacteria, ferment, degerming, clarification, filtration, the sterilization matrimony vine lactic acid fermentation beverage that gets product.
Embodiment 3 (is radix with 1 kilogram of residue material):
Getting 1 kilogram of defective material behind the Lycium chinense wine is major ingredient, through making beating, coarse filtration, adding down, glue gelatin 5% stirs, add auxiliary material organic acid malic acid 10% then, be incubated 100 ℃, 1 hour time, inoculate again, spread cultivation, add lactic acid bacteria, ferment, degerming, clarification, filtration, sterilization get product the matrimony vine lactic acid fermentation beverage.
Claims (2)
1, a kind of defective material that utilizes Lycium chinense wine is manufactured the method for matrimony vine lactic acid fermentation beverage, it is characterized in that, at first with system schlempe material making beating, through coarse filtration, add auxiliary material down behind the glue, then, be incubated 20-100 ℃, time 1-5 hour, inoculate, spread cultivation, add bacterial classification, ferment again, degerming, clarification, filtration, bottling, sterilization, finished product.
2, the defective material that utilizes Lycium chinense wine according to claim 1 is manufactured the method for matrimony vine lactic acid fermentation beverage, it is characterized in that following glue is pectase or diatomite or gelatin; Auxiliary material is a sugar or sweet, organic acid (malic acid, Acidum Citricum); Bacterial classification is a lactic acid bacteria, and its each component addition is following glue 0.1-5%, auxiliary material 2-10%, and wherein organic acid is 0.1-1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97122345 CN1062433C (en) | 1997-11-26 | 1997-11-26 | Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97122345 CN1062433C (en) | 1997-11-26 | 1997-11-26 | Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1217898A true CN1217898A (en) | 1999-06-02 |
| CN1062433C CN1062433C (en) | 2001-02-28 |
Family
ID=5176785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 97122345 Expired - Fee Related CN1062433C (en) | 1997-11-26 | 1997-11-26 | Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062433C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273703A (en) * | 2011-06-08 | 2011-12-14 | 淮安快鹿牛奶有限公司 | Probiotic plant herb fermented beverage and preparation method thereof |
| CN104839841A (en) * | 2015-03-30 | 2015-08-19 | 孙村镇中药材种植技术协会 | Weight losing promoting partially fermented paullinia cupana fruit and Chinese wolfberry fruit juice and preparation method thereof |
| JP2016067248A (en) * | 2014-09-29 | 2016-05-09 | 長瀬産業株式会社 | Lactobacillus fermentation product of lycium chinese fruit, and cosmetic, food and drink, pharmaceutical, and dna repair promoter comprising fermentation product |
| CN106036626A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Mulberry wine lees chewable tablet preparation method |
| CN108330043A (en) * | 2018-03-20 | 2018-07-27 | 周子云 | A kind of production method of no alcohol Lycium chinense wine |
-
1997
- 1997-11-26 CN CN 97122345 patent/CN1062433C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273703A (en) * | 2011-06-08 | 2011-12-14 | 淮安快鹿牛奶有限公司 | Probiotic plant herb fermented beverage and preparation method thereof |
| CN102273703B (en) * | 2011-06-08 | 2012-10-03 | 淮安快鹿牛奶有限公司 | Probiotic plant herb fermented beverage and preparation method thereof |
| JP2016067248A (en) * | 2014-09-29 | 2016-05-09 | 長瀬産業株式会社 | Lactobacillus fermentation product of lycium chinese fruit, and cosmetic, food and drink, pharmaceutical, and dna repair promoter comprising fermentation product |
| CN104839841A (en) * | 2015-03-30 | 2015-08-19 | 孙村镇中药材种植技术协会 | Weight losing promoting partially fermented paullinia cupana fruit and Chinese wolfberry fruit juice and preparation method thereof |
| CN106036626A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Mulberry wine lees chewable tablet preparation method |
| CN108330043A (en) * | 2018-03-20 | 2018-07-27 | 周子云 | A kind of production method of no alcohol Lycium chinense wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1062433C (en) | 2001-02-28 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| C10 | Entry into substantive examination | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |