Preparation method of enzymolysis vegetable juice beverage

A vegetable juice and beverage technology, applied in the field of vegetable juice beverage preparation, can solve the problems of long production cycle, high energy consumption, low water-soluble dietary fiber content, etc., and achieve the effects of reduced energy consumption and shortened working hours

Active Publication Date: 2010-03-10
李建华
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although this method removes the peculiar smell, the production cycle is longer, the ener

Method used

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  • Preparation method of enzymolysis vegetable juice beverage

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Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Pumpkin powder: 2.3kg Cabbage powder: 4.3kg Sweet potato powder: 4.3kg Burdock powder: 0.6kg

[0029] Corn flour: 79.5kg Tomato flour: 0.2kg Carrot flour: 4.3kg Brussels sprout flour: 4.5kg

Example Embodiment

[0030] Example 2

[0031] Pumpkin powder: 3.8kg Cabbage powder: 4.8kg Sweet potato powder: 4.8kg Burdock powder: 0.9kg

[0032] Corn flour: 75.5kg Tomato flour: 0.6kg Carrot flour: 4.8kg Brussels sprout flour: 4.8kg

Example Embodiment

[0033] Example 3

[0034] Pumpkin powder: 3kg Cabbage powder: 3.8kg Sweet potato powder: 4kg Burdock powder: 1kg

[0035] Corn flour: 80kg Tomato flour: 0.2kg Carrot flour: 4kg Bulb cabbage flour: 4kg

[0036] The above three powder mixtures enter the same process flow as follows:

[0037] Put the powder mixture in a fermenter, add 500kg of purified water to make the mixture into a slurry;

[0038] Raise the temperature of the fermentor to 95°C and keep it warm for 20 minutes to gelatinize the slurry;

[0039] Add 0.2kg of CaCl 2 , Use NaHCO 3 Or adjust the gelatinized slurry to pH 6.0 with NaOH, add 0.1kg of α-amylase, and keep the gelatinized slurry at 95°C for 20 minutes to liquefy the gelatinized slurry;

[0040] The temperature of the fermenter was reduced to 55°C, 0.3kg of cellulase was added, and the temperature was kept for 2 hours. After the liquefied product was adjusted to pH 4.2 with citric acid, 0.3kg of glucoamylase was added and kept at 55°C for 3 hours. Saccharify this li...

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Abstract

The invention discloses a preparation method of enzymolysis vegetable juice beverage. The main raw materials of the enzymolysis vegetable juice beverage are as follows: pumpkin powder, cabbage powder, sweet potato powder, burdock powder, corn powder, tomato powder, carrot powder and kohlrabi powder. The preparation method comprises the steps of: preparing vegetable basic liquid by means of the enzymolysis; and blending with purified water and food additive. The vegetable beverage prepared by the method has no specific peculiar smell, has balanced nutrition, has more soluble dietary fiber, andhas shorter work time and lower energy consumption than the preparation method of the vegetable juice by means of zymotechnics.

Description

technical field [0001] The invention relates to a preparation method of a vegetable juice drink, in particular to a preparation method of a vegetable juice drink prepared by an enzymatic hydrolysis method. Background technique [0002] In order to remove the peculiar smell of raw vegetables in the vegetable juice beverage produced by the fresh vegetable juice extraction method, Chinese patent CN1324582A discloses a kind of vegetable juice beverage which can remove peculiar smell better by fermentation method. Although this method removes the peculiar smell, the production cycle is longer, the energy consumption is higher, and the content of water-soluble dietary fiber is relatively low. [0003] Water-soluble dietary fiber, also known as polydextrose, has physiological functions such as adjusting the micro-ecological environment of the gastrointestinal tract, laxative, and preventing intestinal diseases. [0004] For this reason, people look forward to the appearance of a v...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 戈西塞夫李建华
Owner 李建华
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