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：
KR1020110115619
公开号：
KR1020130050512A
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 contain increased schizandrin by conducting hot air drying, freeze drying, and puff processing.CONSTITUTION: A manufacturing method of a fermented Schisandra chinensis fruit beverage with increased schizandrin content comprises a step of pretreating Schisandra chinensis fruit by conducting hot air drying, freeze drying, and puff processing and a step of adding 10% of the pretreated Schisandra chinensis fruit into a fermented liquid with 20% of crude Schisandra chinesis fruit, adding 5%(v/v) of an initiator into the same, and cultivating in an incubator at 30°C for 10 days. The hot air drying is conducted at 55°C for 2 days. The freeze drying is conducted at -59°C and 5 mm Torr for 3 days. The puff processing is conducted at 105-110°C for 30-40 minutes. The pressure in puff processing is 0.1-1.0 kg/cm^2. The liquid of the crude Schisandra chinensis fruit is prepared by mixing the fruit and sugar with a mixing ratio of 5:6, mixing the same for 2 months, leaching sugar for 2 months, and extracting juice. The initiator 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 for 2 months based on weights and extracting (130) Manufacture fermented liquid by mixing an undiluted schisandra chinensis solution and water, obtaining lactic acid fermented liquid, heat-sterilizing with a double boiler at 75°C for 20 minutes, cooling, and inoculating 5% of stater (140) Add 10% of pre-treated schisandra chinensis with increased content of Schizandrin into 1L of the fermented liquid, adjust into pH 5.0, sterilize, inoculate stater, and ferment for 10 days in 30°C incubator (AA) Start (BB) End오미자의 Schizandrin 함량이 증가된 젖산음료 제조방법이 개시된다. 오미자 젖산음료의 Schizandrin 함량 증가를 위한
