Fermented beverage and preparation method thereof
US12016354B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | Oct 22, 2020 |
| Grant date | Jun 25, 2024 |
| Priority date | — |
| Expiry date | Mar 23, 2042 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L2/84
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.