Natural lemon enzyme beverage and preparation method and application thereof

A lemon enzyme, a natural technology, applied in the field of food and beverage, can solve the problems of suffering from serious diseases, affecting health and life expectancy, and achieve the effect of less process links, high added value, and short fermentation time period

Inactive Publication Date: 2013-02-06
广东盆地一号生物产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The more acidic the body, the more likely it is to suffer from serious diseases, which seriously affect health and life expectancy

Method used

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  • Natural lemon enzyme beverage and preparation method and application thereof

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preparation example Construction

[0021] See figure 1 , The present invention also provides a method for preparing the above natural lemon enzyme beverage, the method includes the following steps:

[0022] Step S1: squeezing natural lemons to obtain lemon juice puree;

[0023] Step S2: Add the above-mentioned lemon juice puree to purified water for dilution, then add pectin complex enzyme and brown sugar to the diluted above-mentioned lemon juice puree, stir and mix, then add microbial lactic acid bacteria, yeast flora and stir to obtain a mixed liquid , Fermenting the mixed liquid at a temperature of 10-37°C until the pH reaches 3.5-4 to terminate the fermentation, and performing high-temperature sterilization and cooling;

[0024] Step S3: The fermented lemon enzyme liquid is allowed to stand for two months, and the natural lemon enzyme beverage can be prepared after one month of purification after the standing.

[0025] Wherein, in the step S2, the weight percentage of each component in the mixed liquid is as foll...

Embodiment 1

[0035] Wash and cut natural lemons to obtain lemon juice puree by squeezing; add 18% purified water to the lemon juice puree according to the weight percentage of 70% lemon juice puree, and then dilute the diluted lemon juice Add 0.5% pectin complex enzyme and 10% brown sugar to the juice puree, stir and mix, then add 1% microbial lactic acid bacteria, 0.5% yeast flora and stir to obtain a mixed liquid, and ferment the mixed liquid at a temperature of 10°C. Fermentation is terminated until the pH reaches 4, and high-temperature sterilization is performed for cooling; the fermented lemon enzyme liquid is allowed to stand for two months, and after the standing is finished, the natural lemon enzyme beverage can be prepared after one month of purification.

Embodiment 2

[0037] Wash and cut natural lemons to obtain lemon juice puree by pressing; add 10% purified water to the lemon juice puree according to the weight percentage of 80% lemon juice puree, and then dilute the diluted lemon juice Add 1% pectin complex enzyme and 6% brown sugar to the juice puree and stir and mix, then add 1.5% microbial lactic acid bacteria and 1.5% yeast flora and stir evenly to obtain a mixed liquid. The mixed liquid is fermented at a temperature of 20°C. Fermentation is terminated until the pH reaches 3.5, and high-temperature sterilization is performed for cooling; the fermented lemon enzyme liquid is allowed to stand for two months, and after the standing is finished, the natural lemon enzyme beverage can be prepared after one month of purification.

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Abstract

The invention provides a natural lemon enzyme beverage and a preparation method and application thereof. The method includes the steps: S1, squeezing natural lemons so as to obtain lemon juice primary pulp; S2, adding purified water into the lemon juice primary pulp for dilution, adding pectin compound enzymes and brown sugar into the diluted lemon juice primary pulp with uniformly stirring, adding microbial lactic acid bacteria and yeast group series with uniformly stirring so as to obtain mixed liquid, fermenting the mixed liquid at the temperature of 10-37 DEG C, terminating fermentation until the pH (potential of hydrogen) reaches 3.5-4, and performing high-temperature sterilizable cooling; and S3, standing the fermented lemon enzyme liquid for two months, and purifying for one month after standing is completed, so that the natural lemon enzyme beverage can be prepared. The natural lemon enzyme beverage and the preparation method and application thereof have the advantages that since the pure natural organic lemons are used, no pollution, safety and reliability are achieved, fermentation time cycle is short, process links are fewer, operation is simple and easy, investment and operating cost can be saved, and various health-care efficacy and high additional value of enzymes are improved effectively.

Description

Technical field [0001] The invention relates to the technical field of food and beverages, in particular to a natural lemon enzyme beverage, its preparation method and application. Background technique [0002] In modern society, many diseases such as cardiovascular and cerebrovascular diseases, diabetes, obesity, osteoporosis, and certain cancers are all related to nutrition. The normal pH of the human body is between 7.35 and 7.45, which is weakly alkaline. In this internal environment, the human body's various physiological functions can be performed perfectly. But except for infants and young children who are weakly alkaline, most adults are acidic. Compared with those with alkaline constitution, those with acid constitution have decreased immune function, the burden on organs involved in acid-base balance such as the lungs and kidneys will increase, the internal environment of the human body will deteriorate, and various bacteria, viruses, and toxins will take advantage of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L2/52A23L1/314A23L1/36A23F3/00A23G3/48A21D13/08C12G3/04A23L13/40A23L25/00A23L33/00
Inventor 叶国凑叶晓静
Owner 广东盆地一号生物产业有限公司
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