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:
Jun. 25, 2024
Filed:
Oct. 22, 2020
Shandong Feilong Food Co., Ltd., Zibo, CN;
Jiangnan University, Wuxi, CN;
Yuliang Cheng, Wuxi, CN;
Lin Xu, Wuxi, CN;
Shengnan Liu, Wuxi, CN;
Chengsheng Wang, Zibo, CN;
Fuwei Pi, Wuxi, CN;
Yue Wang, Wuxi, CN;
Yahui Guo, Wuxi, CN;
Hang Yu, Wuxi, CN;
Yunfei Xie, Wuxi, CN;
Weirong Yao, Wuxi, CN;
He Qian, Wuxi, CN;
Shandong Feilong Food Co., Ltd., Zibo, CN;
Jiangnan University, Wuxi, CN;
Abstract
A fermented beverage and a preparation method are disclosed. The method uses ripened fruits and/or vegetables as raw materials. The method includes performing a natural ripening on a fruit and/or a vegetable at 15° C. to 30° C. for 5 days to 10 days to obtain a ripened fruit and/or vegetable; and inoculating lactic acid bacteria into the ripened fruit and/or vegetable, and performing a fermentation for 10 days to 30 days at 15° C. to 30° C. to obtain the fermented beverage. After 23 days of fermentation, the fermented beverage has a total flavonoid content up to 0.5 mg/mL to 2.0 mg/mL, which is beneficial to human health, a pH of 3.2 to 3.8 and a total titratable acidity of up to 12 mg/mL to 18 mg/mL. The fermented beverage requires a short fermentation cycle, which is beneficial to industrial production.