Unlock instant, AI-driven research and patent intelligence for your innovation.
Mulberry enzyme beverage and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of mulberry enzymes and beverages, which is applied in the field of beverage products, can solve the problems that the benefits of mulberries cannot be well utilized, and the nutritional and health components of mulberry enzymes are reduced, and achieve the effects of enhancing human immunity, soft taste, and balancing the endocrine system
Active Publication Date: 2013-12-25
JIANGSU HENGSHUN VINEGAR IND
View PDF0 Cites 26 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0012] However, the current processing method of mulberries will greatly reduce the nutritional an
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0036] Embodiment 1: A kind of mulberry enzyme beverage, comprising the following components by weight percentage: 50% of mulberry enzyme stock solution, 0.5% of maltitol, 0.1% of galacto-oligosaccharide, 0.01% of acesulfame potassium, and 49.39% of water.
[0037] The preparation method of above-mentioned mulberry enzyme beverage, this method comprises the steps:
[0038] 1. Preparation of mulberry enzyme stock solution: use mulberry as the main raw material, add old rock sugar and other auxiliary materials, and ferment in layers for more than 90 days to obtain mulberry enzyme stock solution. The specific preparation steps are as follows:
[0039] 1.1 All tools and utensils used must be sterilized, requiring no raw water and no oil;
[0040] 1.2. Wash the mulberry fruit with clean water, then rinse and drain with pure water;
[0041] 1.3 Wash and drain the fresh lemons with clean water, peel off the skin and seeds, and slice them for later use;
[0042] 1.4 Smash the yellow...
Embodiment 2
[0055] Embodiment 2: basically the same as Example 1, the difference is the formula of mulberry enzyme beverage, specifically: 35% of mulberry enzyme stock solution, 0.75% of maltitol, 0.15% of galactooligosaccharides, 0.015% of acesulfame potassium, and 64.085% of water .
Embodiment 3
[0056] Embodiment 3: basically the same as Example 1, the difference is the mulberry enzyme beverage formula, specifically: mulberry enzyme stock solution 20%, maltitol 1.0%, galacto-oligosaccharide 0.2%, acesulfame potassium 0.02%, water 78.78% .
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention discloses a mulberry enzyme beverage. The mulberry enzyme beverage contains the following ingredients in percentage by weight: 20-50% of mulberry enzyme raw solution, 0.5-1.0% of maltol, 0.1-0.2% of galactooligosaccharide, 0.01-0.02% of acesulfame-K and 48.78-79.39% of water. A preparation method of the mulberry enzyme beverage disclosed by the invention comprises the steps of preparing the mulberry enzyme raw solution, mixing, carrying out membrane filtration, sterilizing, and pouring to obtain a mulberry enzyme beverage finished product. The mulberry enzyme beverage disclosed by the invention is transparent and violet-red, has no precipitate, and is strong in aroma and soft and slightly sweet in taste. According to the preparation method, mulberries are fermented, so that the nutritional healthcare ingredient, namely mulberry enzyme, can be reserved to the maximum. The mulberry enzyme beverage prepared by the method disclosed by the invention has good taste and long after-tasting aroma and can balance an endocrine system, maintain the pH of the constitution and enhance the human immunity during long-term drinking.
Description
technical field [0001] The invention relates to the field of beverage products; in particular, it relates to a mulberry enzyme beverage and a preparation method thereof. Background technique [0002] Mulberry is the mature fruit of the deciduous tree mulberry of the family Moraceae. Mulberry is also called mulberry and mulberry jujube. Farmers like its ripe fresh fruit to eat. It is sweet and juicy, and it is one of the fruits that people often eat. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. Harvest when the fruit is ripe from April to June every year, wash, remove impurities, dry or slightly steam and eat in the sun. [0003] Modern research has confirmed that mulberry fruit is rich in active protein, vitamins, amino acids, carotene, minerals, resveratrol, anthocyanins and other ingredients, and its nutrition is 5-6 times that of apples and 4 times that of grapes. It has a variety of effects, and is praised ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
