Title:
PREPARATION METHOD FOR FERMENTED JACKFRUIT SEED BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2022/205857
Kind Code:
A1
Abstract:
The present invention relates to the technical field of beverage preparation, specifically to a preparation method for a fermented jackfruit seed beverage, comprising the following steps: S1: pulping and grinding cleaned jackfruit seeds into a slurry; S2: adding a sweetener; S3: pasteurising, sterilising, and cooling; S4: inoculating a direct vat set fermentation agent; S5: fermenting at a constant temperature until the pH of the mixed solution is ≤4.0, and then cooling to below 20°C; S6: uniformly stirring the cooled mixed solution, and implementing sealed storage; S7: preparing a formulation solution; S8: mixing the mixed solution of step S6 with the formulation solution of step S7, and uniformly stirring, cooling, and adjusting the pH; and S9: homogenising, sterilising, and cooling to room temperature for storage. Compared to the prior art, the jackfruit seeds are fermented by means of a direct vat set fermentation agent composed of lactic acid bacteria and yeast to prepare a beverage, wherein the synergistic effect of the lactic acid bacteria and yeast enhances the speed of fermentation, increases the sensation of bubbles, and enriches the mouthfeel of the beverage, and the nutrients in the by-products of fruit processing are used rationally.
Inventors:
SONG JINAN (CN)
YANG YU (CN)
HAN DI (CN)
XU YU (CN)
YANG YU (CN)
HAN DI (CN)
XU YU (CN)
Application Number:
PCT/CN2021/125683
Publication Date:
October 06, 2022
Filing Date:
October 22, 2021
Export Citation:
Assignee:
BIOGROWING CO LTD (CN)
International Classes:
A23L2/38; A23L2/52; A23L2/60
Foreign References:
| CN112998169A | 2021-06-22 | |||
| CN111820376A | 2020-10-27 | |||
| CN105360852A | 2016-03-02 | |||
| CN110140906A | 2019-08-20 | |||
| CN105124688A | 2015-12-09 |
Other References:
ANONYMOUS: "Utilization and Research of Edible Jackfruit Seeds", 10 June 2018 (2018-06-10), CN, pages 1 - 1, XP009540137, Retrieved from the Internet
ZHANG YANJUN, WANG SHAOMAN;ZUO HUIYU;XU FEI;ZHU KEXUE;TAN LEHE;WU GANG: "Research Progress on Main Functional Components of Artocarpus heterophyllus Lam", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 37, no. 6, 30 November 2019 (2019-11-30), pages 16 - 22, XP055973542, ISSN: 2095-6002, DOI: 10.3969/j.issn.2095-6002.2019.06.003
ZHANG YANJUN, WANG SHAOMAN;ZUO HUIYU;XU FEI;ZHU KEXUE;TAN LEHE;WU GANG: "Research Progress on Main Functional Components of Artocarpus heterophyllus Lam", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 37, no. 6, 30 November 2019 (2019-11-30), pages 16 - 22, XP055973542, ISSN: 2095-6002, DOI: 10.3969/j.issn.2095-6002.2019.06.003
Attorney, Agent or Firm:
SHANGHAI ZHUANYI PATENT AGENCY (SPECIAL GENERAL PARTNERSHIP) (CN)
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