KIM, MYUNG KON,김명곤,KIM, MIN JI,김민지,LEE, NAM JOO,이남주,LEE, KANG SOO,이강수,CHOI, A REUM,최아름,JUNG, SE YOUNG,정세영
申请号：
KR1020110115615
公开号：
KR1020130050510A
申请日:
2011.11.08
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of a fermented Schisandra chinensis fruit beverage is provided to effectively increase texture and biological activities by adding Opuntia humifusa during fermentation.CONSTITUTION: A manufacturing method of a fermented Schisandra chinensis fruit beverage comprises a step of mixing Schisandra chinensis fruit and sugar with a mixing ratio of 5:6 and fermenting the mixture for two months to obtain a fermented Schisandra chinensis fruit liquid a step of adding Opuntia humifusa by 0.0%, 0.1%, 0.4%, 0.7%, 1.0%, and 1.3%(w/v) and fermenting the mixture and a step of sterilizing the fermented mixture liquid in boiling water in a water bath, adding 5%(v/v) of starter into the water bath, and fermenting the mixture liquid with lactic acid for 5 days. The starter is a culture medium of Lactobacillus plantarum KCCM 12116.COPYRIGHT KIPO 2013[Reference numerals] (110) Prepare by washing schisandra chinensis and remove moisture (120) Manufacture schisandra chinensis juice by sugar-diffusing fruit and sugar at the ratio of 5:6 based on weights and extracting (130) Prepare fermented liquid by obtaining 20% of an undiluted schisandra chinensis solution and adjusting into pH 5.0 (140) Add 0.01-1.3% of Opuntia humifusa powder for enhancing the texture and biological activity of the fermented liquid, sterilize at 75°C for 40 minutes and cool (150) Manufacture lactic acid drink by adding 5% of starter(v/v) into the completed fermented liquid and lactic acid fermenting at 30°C for 5 days (AA) Start (BB) End오미자 젖산 음료의 질감이 상승된 젖산음료 제조방법이 개시된다. 오미자 젖산 음료의 질감 상승을 위한 방법은 오미자 젖산 발효액에 천년초를 첨가 후 발효하여 오미자 젖산 음료를 제조하는 방법을 포함한다. 이러한 오미자 젖산음료의 질감 상승을 위한 천년초 첨가는 젖산의 생산량을 증가시킬 뿐만 아니라 오미자 젖산음료의 생리활성 증가 및 화학적인 증점제가 아닌 천연물을 통해 안전하게 증대시킬 수 있는 장점이 있다.
