Fermented beverage and preparation method thereof
The invention discloses a fermented beverage and a preparation method thereof, and belongs to the field of food biological fermentation. The preparation method of the beverage comprises the following steps: preparing the beverage, performing homogenizing and sterilizing, performing inoculating and f...
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| creator | WANG GUIYI LYU YUANPING |
| description | The invention discloses a fermented beverage and a preparation method thereof, and belongs to the field of food biological fermentation. The preparation method of the beverage comprises the following steps: preparing the beverage, performing homogenizing and sterilizing, performing inoculating and fermenting, and performing bottling and sterilizing, wherein the inoculated strain is pichia kluyveri, the inoculation amount is 2%-6% of the volume of the beverage, and the strain concentration is 3.2 * 10 cfu/mL. The SOD enzyme activity of the fermented beverage prepared by the process disclosed by the invention is 488.887-716.690 U/mL. The mangifera indica fermented beverage prepared by adopting the process is processed by taking mangifera indica as a main raw material, the bottleneck that a conventional fermented beverage is fermented by adopting a traditional strain is broken through, a fermented beverage which is fresh and cool in mouth feel, sour, sweet and delicious is obtained, the ester flavor of the bever |
| format | Patent |
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The preparation method of the beverage comprises the following steps: preparing the beverage, performing homogenizing and sterilizing, performing inoculating and fermenting, and performing bottling and sterilizing, wherein the inoculated strain is pichia kluyveri, the inoculation amount is 2%-6% of the volume of the beverage, and the strain concentration is 3.2 * 10 cfu/mL. The SOD enzyme activity of the fermented beverage prepared by the process disclosed by the invention is 488.887-716.690 U/mL. The mangifera indica fermented beverage prepared by adopting the process is processed by taking mangifera indica as a main raw material, the bottleneck that a conventional fermented beverage is fermented by adopting a traditional strain is broken through, a fermented beverage which is fresh and cool in mouth feel, sour, sweet and delicious is obtained, the ester flavor of the bever</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210608&DB=EPODOC&CC=CN&NR=112914001A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210608&DB=EPODOC&CC=CN&NR=112914001A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG GUIYI</creatorcontrib><creatorcontrib>LYU YUANPING</creatorcontrib><title>Fermented beverage and preparation method thereof</title><description>The invention discloses a fermented beverage and a preparation method thereof, and belongs to the field of food biological fermentation. 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The mangifera indica fermented beverage prepared by adopting the process is processed by taking mangifera indica as a main raw material, the bottleneck that a conventional fermented beverage is fermented by adopting a traditional strain is broken through, a fermented beverage which is fresh and cool in mouth feel, sour, sweet and delicious is obtained, the ester flavor of the bever</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB0Sy3KTc0rSU1RSEotSy1KTE9VSMxLUSgoSi1ILEosyczPU8hNLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoZGloYmBgaGjsbEqAEApKwrvw</recordid><startdate>20210608</startdate><enddate>20210608</enddate><creator>WANG GUIYI</creator><creator>LYU YUANPING</creator><scope>EVB</scope></search><sort><creationdate>20210608</creationdate><title>Fermented beverage and preparation method thereof</title><author>WANG GUIYI ; LYU YUANPING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112914001A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG GUIYI</creatorcontrib><creatorcontrib>LYU YUANPING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG GUIYI</au><au>LYU YUANPING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Fermented beverage and preparation method thereof</title><date>2021-06-08</date><risdate>2021</risdate><abstract>The invention discloses a fermented beverage and a preparation method thereof, and belongs to the field of food biological fermentation. The preparation method of the beverage comprises the following steps: preparing the beverage, performing homogenizing and sterilizing, performing inoculating and fermenting, and performing bottling and sterilizing, wherein the inoculated strain is pichia kluyveri, the inoculation amount is 2%-6% of the volume of the beverage, and the strain concentration is 3.2 * 10 cfu/mL. The SOD enzyme activity of the fermented beverage prepared by the process disclosed by the invention is 488.887-716.690 U/mL. The mangifera indica fermented beverage prepared by adopting the process is processed by taking mangifera indica as a main raw material, the bottleneck that a conventional fermented beverage is fermented by adopting a traditional strain is broken through, a fermented beverage which is fresh and cool in mouth feel, sour, sweet and delicious is obtained, the ester flavor of the bever</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Fermented beverage and preparation method thereof |
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