The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 10, 2019
Filed:
Aug. 13, 2016
Applicants:
Liuping Fan, Wuxi, CN;
Jing Du, Wuxi, CN;
Jieying LI, Wuxi, CN;
Inventors:
Assignee:
Jiangnan University, Wuxi, JS, CN;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 2/72 (2006.01); A23L 2/38 (2006.01); A23L 2/02 (2006.01); C12R 1/84 (2006.01); A23L 2/46 (2006.01); A23L 2/60 (2006.01);
U.S. Cl.
CPC ...
A23L 2/382 (2013.01); A23L 2/02 (2013.01); A23L 2/46 (2013.01); A23L 2/60 (2013.01); A23L 2/72 (2013.01); C12R 1/84 (2013.01); A23V 2002/00 (2013.01);
Abstract
The present invention provides a novelstrain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubatingCCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.