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Mulberry enzyme beverage and preparation method thereof

A technology of mulberry enzyme and beverage, which is applied in the field of beverage products, can solve the problems such as the reduction of mulberry enzyme nutrition and health care components, and the inability to make good use of the benefits of mulberry, so as to achieve the effects of enhancing human immunity, soft taste and good taste

Active Publication Date: 2015-05-20
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] However, the current processing method of mulberries will greatly reduce the nutritional and health components of mulberry enzymes, so that the benefits of mulberries cannot be well utilized

Method used

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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% .

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PUM

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Abstract

The invention discloses a mulberry enzyme beverage, which comprises the following components by weight percentage: 20%-50% of mulberry enzyme stock solution, 0.5%-1.0% of maltitol, 0.1%-0.2% of galacto-oligosaccharide, and 0.01% of acesulfame potassium -0.02%, water 48.78%-79.39%. The preparation process of the mulberry enzyme beverage of the present invention is as follows: mulberry enzyme stock solution → deployment → membrane filtration → sterilization → filling → finished product of the mulberry enzyme beverage. The mulberry enzyme beverage of the present invention is transparent in body, purple in color, free of precipitation, strong in aroma, soft and slightly sweet in taste. The mulberries of the present invention are fermented and can retain the nutritional and health-care components of mulberry enzymes to the greatest extent. The mulberry enzyme beverage prepared by the method of the invention not only has good taste and long aftertaste aroma, but also can balance the endocrine system, maintain acid-base physique, and enhance human immunity after 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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
Inventor 陈伟张玉宏余永建金晓燕
Owner JIANGSU HENGSHUN VINEGAR IND
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