Composite enzyme beverage and preparation process method thereof

A preparation process and compound enzyme technology, applied in vinegar preparation, food preparation, food science and other directions, can solve the problems of supercooling, single nutrient composition, and inability to extract nutrients, and achieve the effect of enhancing digestion and absorption

Active Publication Date: 2013-02-27
SHANGQIUYINZHIJIANFOODCO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the enzyme drinks that appear on the market are fermented with a single fruit and vegetable. For example, CN201110263097.1 and CN03104278.3 are fermented with a fruit and vegetable. CN201210063413.5 is fermented with a single papaya juice. A single fruit and vegetable may be too cold. , the nutrient composition is relatively single, and it is not suitable for the physical adjustment of the human body; in addition, the enzyme b

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  • Composite enzyme beverage and preparation process method thereof

Examples

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Effect test

Embodiment 1

[0020] Select 10kg of high-quality brown rice, add 20kg of water to fully soak it, then add 70kg of water to refine it, add 200g of calcium chloride, adjust the pH value to 6.4 with sodium carbonate, then add it to the steam pot, and start when it is heated to 40°C Stir, slowly add 300g of a-amylase while heating, keep it for 15-30 minutes when heated to 85°C, until it is completely liquefied, continue to heat to 100°C to inactivate the enzyme, cool down to 60°C, and pour the liquefied brown rice into the fermentation container Add 500g of glucoamylase and stir for 15 minutes, keep warm for 2-4 hours, continue to stir and cool to 36°C, open the lid of the fermentation container, add 100g of active dry yeast, close the lid after stirring well, the fermentation temperature is 30- 35°C, do not start stirring in the middle of fermentation, the fermentation time is 48-72 hours, stop fermentation when the alcohol content reaches ≥10%. Put 100g of acetic acid bacteria into the mixtur...

Embodiment 2

[0023] Select 10kg of high-quality buckwheat, add 20kg of water to fully soak it, then add 70kg of water to refine it, add 200g of calcium chloride, adjust the pH value to 6.4 with sodium carbonate, then add it to the steam pot, and start when it is heated to 40°C Stir, add 300g of a-amylase slowly while heating, keep it for 15-30 minutes when heated to 85°C, until it is completely liquefied, continue to heat to 100°C to inactivate the enzyme, cool down to 60°C, pour the liquefied buckwheat into the fermentation container Add 500g of glucoamylase and stir for 15 minutes, keep warm for 2-4 hours, continue to stir and cool to 36°C, open the lid of the fermentation container, add 100g of active dry yeast, close the lid after stirring well, the fermentation temperature is 30- 35°C, do not start stirring in the middle of fermentation, the fermentation time is 48-72 hours, stop fermentation when the alcohol content reaches ≥10%. Put 100g of acetic acid bacteria into the mixture, cul...

Embodiment 3

[0026] Select 10kg of high-quality brown rice, add 20kg of water to fully soak it, then add 70kg of water to refine it, add 200g of calcium chloride, adjust the pH value to 6.4 with sodium carbonate, then add it to the steam pot, and start when it is heated to 40°C Stir, add 300g of a-amylase slowly while heating, keep it for 15-30 minutes when heated to 85°C, until it is completely liquefied, continue to heat to 100°C to inactivate the enzyme, cool down to 60°C, and pour the liquefied brown rice into the fermentation container Inside, add 500g of glucoamylase and stir for 15 minutes, keep warm for 2-4 hours, continue to stir and cool to 36°C, open the lid of the fermentation container, add 100g of active dry yeast, close the lid after stirring well, the fermentation temperature is 30- 35°C, do not start stirring in the middle of fermentation, the fermentation time is 48-72 hours, stop fermentation when the alcohol content reaches ≥10%. Put 100g of acetic acid bacteria into th...

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Abstract

The invention discloses a composite enzyme beverage and a preparation process method thereof. The composite enzyme beverage is prepared from five cereals, fruits and vegetables, edible plants and edible fungi as main raw materials through common fermentation; three-step fermentation is realized by using microzyme, acetic acid bacteria and lactic acid bacteria; and substep fermentation for different strains is adopted at different stages in the manufacturing process, so that the demands of a human body on the efficacies of health and nutrition are met. According to the composite enzyme beverage disclosed by the invention, the mixture ratio of the raw materials is more gentle, more pure natural organic raw materials are used and the three-step fermentation is realized by the microzyme, the acetic acid bacteria and the lactic acid bacteria; and the composite enzyme beverage retains original vitamins and carbohydrate of the fruits and vegetables, is rich in various B-group vitamins and various amino acids, is a nutrient necessary for eliminating the human fatigue and particularly benefits people suffered from chronic disease syndrome. Particularly after coarse grains are fermented, insoluble dietary fibers can be dissolved into small molecular substances which are easily digested and absorbed by the human body, and thus the digestion and intake of nutritive substances by the human body can be enhanced.

Description

technical field [0001] The invention relates to a process method of a compound enzyme beverage obtained by co-fermenting five grains, fruits and vegetables, edible plants and fungi, in particular to a process method of a compound enzyme drink prepared by three times of fermentation. Background technique [0002] Most of the enzyme drinks that appear on the market are fermented with a single fruit and vegetable. For example, CN201110263097.1 and CN03104278.3 are fermented with a fruit and vegetable. CN201210063413.5 is fermented with a single papaya juice. A single fruit and vegetable may be too cold. , the nutrient composition is relatively single, and it is not suitable for the physical adjustment of the human body; in addition, the enzyme beverages that appear on the market are mostly formed by step-by-step fermentation of two strains or single-step fermentation of compound strains. For example, CN201210063472.2 adopts the function of Monascus and yeast are fermented step...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/09C12J1/02
Inventor 刘志广白振东施红霞
Owner SHANGQIUYINZHIJIANFOODCO LTD
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