CN107334025A - 一种蓝莓发酵饮料 - Google Patents
一种蓝莓发酵饮料 Download PDFInfo
- Publication number
- CN107334025A CN107334025A CN201710669772.8A CN201710669772A CN107334025A CN 107334025 A CN107334025 A CN 107334025A CN 201710669772 A CN201710669772 A CN 201710669772A CN 107334025 A CN107334025 A CN 107334025A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- fermented beverage
- probiotics
- ultra
- blueberry fermented
- 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.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 49
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 49
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 49
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 37
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 31
- 239000006041 probiotic Substances 0.000 claims abstract description 21
- 235000018291 probiotics Nutrition 0.000 claims abstract description 21
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 14
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 14
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 14
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000077233 Vaccinium uliginosum Species 0.000 claims abstract description 12
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000005487 catechin Nutrition 0.000 claims abstract description 9
- 229950001002 cianidanol Drugs 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract 3
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 241000194032 Enterococcus faecalis Species 0.000 claims description 7
- 241001561398 Lactobacillus jensenii Species 0.000 claims description 7
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 241001465754 Metazoa Species 0.000 description 6
- 241000219095 Vitis Species 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- -1 Saccharide compound Chemical class 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 244000052637 human pathogen Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002485 urinary effect Effects 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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及食品技术领域,具体涉及一种蓝莓发酵饮料。该种蓝莓发酵饮料,由以下按照重量百分比的原料组成:蓝莓汁75~85%、蜂蜜3~8%、儿茶素0.1~1.5%、葡萄籽0.1~0.7%、超细微晶纤维素0.03~0.13%、益生菌0.2~2.8%和余量蒸馏水。该种蓝莓发酵饮料不含防腐剂,保质期长,口感好,富含维生素、矿物质等营养成分。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种蓝莓发酵饮料。
背景技术
蓝莓,果实为浆果,蓝色,其果肉细腻,种子极小,甜酸适口,并具有清爽怡人的香气。蓝莓营养丰富,不仅富含糖、酸、VC等常规营养成分,而且还含有极为丰富的黄酮类和多糖类化合物。蓝莓果实具有防止脑神经衰老、增强心脏功能、明目及抗癌、增强人机体免疫、治疗泌尿***感染等功能,被誉为“浆果之王”,是***粮农组织推荐的人类五大健康食品之一。目前市场上蓝莓大多加工成蓝莓汁饮料、蓝莓果酒饮品。然而,现有的蓝莓饮品中多不添加防腐剂,导致保质期较短,通常在低温下保存半年左右,先多通过发酵来解决保质期短的问题。然而,蓝莓中含有丰富的有机酸,使果汁的pH值过低,在2.5~3.5之间,低pH值会抑制大多数菌种的活性和生长性能,进而抑制蓝莓果汁的发酵,因此菌种的筛选对蓝莓发酵饮料的制备至关重要。
发明内容
为了解决上述背景中提到的问题,本发明目的在于提供一种蓝莓发酵饮料。
为实现上述目的,本发明提供如下技术方案:
一种蓝莓发酵饮料,由以下按照重量百分比的原料组成:蓝莓汁75~85%、蜂蜜3~8%、儿茶素0.1~1.5%、葡萄籽0.1~0.7%、超细微晶纤维素0.03~0.13%、益生菌0.2~2.8%和余量蒸馏水。
作为本发明进一步的方案:所述蓝莓发酵饮料,由以下按照重量百分比的原料组成:蓝莓汁83%、蜂蜜6%、儿茶素0.9%、葡萄籽0.5%、超细微晶纤维素0.05%、益生菌1.8%和余量蒸馏水。
作为本发明进一步的方案:所述蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
作为本发明进一步的方案:所述蓝莓发酵饮料的超细微晶纤维素的粒度为0.1~0.2mm。
本发明的蓝莓发酵饮料通过益生菌对蓝莓汁进行发酵,在不添加任何防腐剂的情况下,保质期时间长,在常温下可保存12个月;添加了儿茶素,加快了新陈代谢,增强了脂肪的氧化和能量消耗,达到抑制肥胖的作用,此外,儿茶素还可以在不伤害益生菌的繁衍的同时,抑制人体致病菌的繁衍,起到调节肠道功能的作用;添加了葡萄籽,有利于胶原蛋白的产生,有效清除自由基,还可以起到预防脑疲劳的作用;添加了超细微晶纤维素,能为人体补充膳食纤维。益生菌使用詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌的混合菌种能有效减弱低pH值对菌种繁衍的抑制作用,使低pH值对蓝莓汁发酵的影响降至最低。此外,该种蓝莓发酵饮料口感好,富含丰富的维生素、矿物质和花青素等营养成分,长期饮用可预防近视、增强人体免疫力。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本发明实施例中,一种蓝莓发酵饮料,由以下按照重量百分比的原料组成:蓝莓汁83%、蜂蜜6%、儿茶素0.9%、葡萄籽0.5%、超细微晶纤维素0.05%、益生菌1.8%和余量蒸馏水。
蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
蓝莓发酵饮料的超细微晶纤维素的粒度为0.15mm。
实施例2
本发明实施例中,一种蓝莓发酵饮料,由以下按照重量百分比的原料组成:蓝莓汁85%、蜂蜜8%、儿茶素1.5%、葡萄籽0.7%、超细微晶纤维素0.13%、益生菌2.8%和余量蒸馏水。
蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
蓝莓发酵饮料的超细微晶纤维素的粒度为0.15mm。
实施例3
本发明实施例中,一种蓝莓发酵饮料,由以下按照重量百分比的原料组成:蓝莓汁75%、蜂蜜3%、儿茶素0.1%、葡萄籽0.1%、超细微晶纤维素0.03%、益生菌0.2%和余量蒸馏水。
蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
蓝莓发酵饮料的超细微晶纤维素的粒度为0.15mm。
将上述实施例的产品进行检验评定。由经过训练的20人感官评价员进行双盲实验,数据由第三方统计,屏蔽干扰使数据更真实客观。组成评价小组进行评分并取平均值。设定评定领域为色泽、香气、口感细腻度、酸度、甜度、苦涩味、体态,评价结果见表1。
采用模糊数学中的七度法对实施例的发酵饮料进行评分值分析,评语论域为:1、最难接受,2、较难接受,3、稍难接受,4、勉强接受,5、稍易接收,6、容易接受,7、最易接受。
表1 感官评价结果
组别 | 感官指标 | 评分 |
实施例1 | 蓝色、光亮、澄清、口感细腻舒畅 | 7 |
实施例2 | 蓝色、光亮、口感细腻舒畅 | 6 |
实施例3 | 蓝色、澄清、口感舒畅 | 5 |
对比例1
和实施例1的配方不同之处在于,对比例1中益生菌采用詹氏乳杆菌,其余原料完全相同。
对比例2
和实施例1的配方不同之处在于,对比例2中益生菌采用动物双歧杆菌,其余原料完全相同。
对比例3
和实施例1的配方不同之处在于,对比例3中益生菌采用粪链球菌,其余原料完全相同。
对比例4
和实施例1的配方不同之处在于,对比例4中益生菌采用枯草芽孢杆菌,其余原料完全相同。
本蓝莓发酵饮料的酸度(pH值)为3.12,糖度为10.1%时,口味最佳,定义此时为蓝莓发酵饮料的理想状态。采用的蓝莓汁的初始酸度(pH值)为3.16,糖度为10.5%。发酵相同时间,检测酸度(pH值)和糖度,判断发酵效率。
按照实施例1和对比例1~4的配方准备原料,分别置于温度、气压完全相同的发酵罐中,发酵时间为6小时,取出检测各蓝莓发酵饮料的酸度与糖度,检测结果见表2。
表2 酸度和糖度检测结果
组别 | 酸度(pH值) | 糖度(%) |
实施例1 | 3.12 | 10.1 |
对比例1 | 3.14 | 10.5 |
对比例2 | 3.15 | 10.3 |
对比例3 | 3.14 | 10.4 |
对比例4 | 3.16 | 10.1 |
由表中数据可以看出实施例1组使用的益生菌发酵效率最高,在6小时后已经达到最佳状态。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (4)
1.一种蓝莓发酵饮料,其特征在于,由以下按照重量百分比的原料组成:蓝莓汁75~85%、蜂蜜3~8%、儿茶素0.1~1.5%、葡萄籽0.1~0.7%、超细微晶纤维素0.03~0.13%、益生菌0.2~2.8%和余量蒸馏水。
2.根据权利要求1所述的蓝莓发酵饮料,其特征在于,由以下按照重量百分比的原料组成:蓝莓汁83%、蜂蜜6%、儿茶素0.9%、葡萄籽0.5%、超细微晶纤维素0.05%、益生菌1.8%和余量蒸馏水。
3.根据权利要求1-2任一所述的蓝莓发酵饮料,其特征在于:益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
4.根据权利要求1所述的蓝莓发酵饮料,其特征在于:超细微晶纤维素的粒度为0.1~0.2mm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710669772.8A CN107334025A (zh) | 2017-08-08 | 2017-08-08 | 一种蓝莓发酵饮料 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710669772.8A CN107334025A (zh) | 2017-08-08 | 2017-08-08 | 一种蓝莓发酵饮料 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107334025A true CN107334025A (zh) | 2017-11-10 |
Family
ID=60217266
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710669772.8A Pending CN107334025A (zh) | 2017-08-08 | 2017-08-08 | 一种蓝莓发酵饮料 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107334025A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110301569A (zh) * | 2019-08-09 | 2019-10-08 | 浙江省农业科学院 | 一种高抗氧化活性复合发酵饮料及其制备方法 |
WO2022018281A3 (fr) * | 2020-07-24 | 2022-03-10 | Activ'inside | Composition comprenant un melange d'extraits de vitis vinifera et de vaccinium angustifolium et des probiotiques pour ameliorer les fonctions cognitives |
CN114586903A (zh) * | 2022-03-07 | 2022-06-07 | 海南达力摇科技有限公司 | 一种蜂蜜果汁饮料及其制备方法 |
CN116195641A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 谷物果蔬饮料及其制备方法 |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101715303A (zh) * | 2007-04-27 | 2010-05-26 | 格伦多拉无添加果汁公司 | 具有益生菌的果汁饮料 |
CN101869332A (zh) * | 2010-06-22 | 2010-10-27 | 大连医立微生态科技开发中心 | 生态水果醋饮料的制备方法 |
CN102048201A (zh) * | 2009-11-09 | 2011-05-11 | 樊宝顺 | 一种新的果蔬饮品 |
CN103110156A (zh) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | 一种蓝莓饮料的制备方法 |
CN103284241A (zh) * | 2013-04-26 | 2013-09-11 | 中国国旅贸易有限责任公司 | 一种蓝莓汁饮料及其制备方法 |
CN103857297A (zh) * | 2011-01-21 | 2014-06-11 | 科.汉森有限公司 | 水果饮料中的益生菌 |
CN104187985A (zh) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | 蓝莓汁复合饮品的制备方法 |
CN104305414A (zh) * | 2014-10-23 | 2015-01-28 | 重庆翰锋元浩食品有限公司 | 一种蓝莓汁 |
CN105192800A (zh) * | 2015-09-10 | 2015-12-30 | 安徽徽王食品有限公司 | 一种蓝莓混合果汁及其制备方法 |
CN106615105A (zh) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | 一种发酵型含乳饮料及其制备方法 |
-
2017
- 2017-08-08 CN CN201710669772.8A patent/CN107334025A/zh active Pending
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101715303A (zh) * | 2007-04-27 | 2010-05-26 | 格伦多拉无添加果汁公司 | 具有益生菌的果汁饮料 |
CN102048201A (zh) * | 2009-11-09 | 2011-05-11 | 樊宝顺 | 一种新的果蔬饮品 |
CN101869332A (zh) * | 2010-06-22 | 2010-10-27 | 大连医立微生态科技开发中心 | 生态水果醋饮料的制备方法 |
CN103857297A (zh) * | 2011-01-21 | 2014-06-11 | 科.汉森有限公司 | 水果饮料中的益生菌 |
CN103110156A (zh) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | 一种蓝莓饮料的制备方法 |
CN103284241A (zh) * | 2013-04-26 | 2013-09-11 | 中国国旅贸易有限责任公司 | 一种蓝莓汁饮料及其制备方法 |
CN104187985A (zh) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | 蓝莓汁复合饮品的制备方法 |
CN104305414A (zh) * | 2014-10-23 | 2015-01-28 | 重庆翰锋元浩食品有限公司 | 一种蓝莓汁 |
CN105192800A (zh) * | 2015-09-10 | 2015-12-30 | 安徽徽王食品有限公司 | 一种蓝莓混合果汁及其制备方法 |
CN106615105A (zh) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | 一种发酵型含乳饮料及其制备方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110301569A (zh) * | 2019-08-09 | 2019-10-08 | 浙江省农业科学院 | 一种高抗氧化活性复合发酵饮料及其制备方法 |
WO2022018281A3 (fr) * | 2020-07-24 | 2022-03-10 | Activ'inside | Composition comprenant un melange d'extraits de vitis vinifera et de vaccinium angustifolium et des probiotiques pour ameliorer les fonctions cognitives |
CN116195641A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 谷物果蔬饮料及其制备方法 |
CN114586903A (zh) * | 2022-03-07 | 2022-06-07 | 海南达力摇科技有限公司 | 一种蜂蜜果汁饮料及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109439489B (zh) | 一种火龙果果酒的制备方法 | |
CN106942742A (zh) | 一种无花果酵素的制备方法 | |
CN105105119B (zh) | 一种基于接种菌种进行发酵制备水果酵素的方法 | |
CN107334025A (zh) | 一种蓝莓发酵饮料 | |
CN108887674A (zh) | 一种黑枸杞复合酵素液的制备方法 | |
Özyurt | Changes in the content of total polyphenols and the antioxidant activity of different beverages obtained by Kombucha ‘tea fungus’ | |
CN108041388A (zh) | 一种无醇的发酵葡萄饮料的加工工艺 | |
CN110800899A (zh) | 一种高纤维山楂醋饮料及其制备方法 | |
CN114376040A (zh) | 一种新会柑康普茶及其制备方法 | |
KR101205762B1 (ko) | 석류 요구르트 및 그의 제조방법 | |
CN103583689A (zh) | 一种杏仁发酵酸乳饮料的加工方法 | |
CN114601086A (zh) | 一种黑枸杞苹果复合发酵饮料及其制备方法 | |
KR20160066464A (ko) | 아로니아 요구르트 제조 방법, 및 그 제조 방법에 의해 제조된 아로니아 요구르트 | |
Ghosh | Comparative study on nutritional profile analysis of herbal yogurt | |
KR101204137B1 (ko) | 산머루 요구르트 및 그의 제조방법 | |
Rathod et al. | Storage study of prepared probiotic beverage by blending apple and orange juice | |
Dhillon et al. | Preparation of Lactobacillus acidophilus enriched probiotic mango juice | |
CN102742900A (zh) | 苹果蜂蜜发酵饮料的制备方法 | |
KR101403593B1 (ko) | 보리 함유 요구르트 및 이의 제조방법 | |
CN105614796A (zh) | 一种桑葚低糖复合果酱及其制备方法 | |
Meera et al. | Utilisation of passion fruit and mango for the development of a probiotic drink | |
KR20150131483A (ko) | 항산화 활성 및 알파-글루코시데이즈 저해 활성이 증진된 도라지 발효액의 제조방법 | |
Vamanu et al. | Characterizing water kefir beverages with antioxidant effects: preliminary analysis | |
KR20150078737A (ko) | Gaba 생산 젖산균 및 젖산발효 사과박을 이용한 산수유 잼 제조방법 | |
CN115530240B (zh) | 一种功能性亚麻籽植物酸奶及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171110 |
|
RJ01 | Rejection of invention patent application after publication |