Dealcoholic enzyme and production process thereof
A technology of alcohol enzyme and yeast, which is applied in the field of anti-alcohol enzyme drink and its production process, can solve the problems that the efficacy cannot be fully exerted, and achieve the effects of cleaning the stomach, promoting metabolism, and reducing the harm of alcohol
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Embodiment 1
[0019] Prepare raw materials for honey, flowers and fruits, and mineral water according to the ratio of 1.4:4:10. Flowers and fruits should be fresh. Pueraria flowers account for 15%, kudzu root accounts for 20%, hovenia dulcis accounts for 30%, and the remaining green papaya accounts for 10% , banana 10%, kiwi fruit 5%, lemon 10%, wash with sterile water and dry in the shade, set aside 80% of kudzu flower and 50% of Hovenia dulcis for later use; then grind the remaining flowers and fruits at 0-15°C and mix , add mineral water and 70% honey, stir well, add 0.5‰ yeast and maintain one-way exhaust fermentation, stir once every 24 hours, stop fermentation when the alcohol content reaches 5-7%; add 0.5‰ acetic acid bacteria , keep 30-35℃ for oxygen fermentation, stir once every 24 hours, the alcohol content will gradually decrease, and the acetic acid will increase. After 5-10 days, the fermentation will stop, the material will sink, and the pH value will stop at 3.5; Add Hove...
Embodiment 2
[0021] Prepare raw materials for honey, flowers and fruits, and mineral water according to the ratio of 1.4:4:10. Flowers and fruits should be fresh. Pueraria flowers account for 15%, kudzu root accounts for 25%, hovenia dulcis accounts for 30%, and the remaining green papaya accounts for 15% , 10% of bananas, 5% of kiwi, wash with sterile water and dry in the shade, set aside 80% of kudzu flowers and 50% of Hovenia dulcis for later use; then grind the remaining flowers and fruits at 0-15°C and mix, then add mineral water and 70% honey, stir well, add 0.5‰ yeast and keep one-way exhaust fermentation, stir once every 24 hours, stop fermentation when the alcohol content reaches 5-7%; add 0.5‰ acetic acid bacteria, keep 30- Ferment with oxygen at 35°C, stir once every 24 hours, the alcohol content will gradually decrease, and the acetic acid will increase. After 5-10 days, the fermentation will stop, the material will sink, and the pH value will stop at 3.5. Then add the rema...
Embodiment 3
[0023] Prepare raw materials for honey, flowers and fruits, and mineral water according to the ratio of 1.4:4:10. The raw materials of flowers and fruits must be fresh. Pueraria flowers account for 20%, kudzu root accounts for 10%, hovenia dulcis accounts for 30%, and the remaining green papaya accounts for 20% , 10% kiwi fruit, 10% lemon, wash with sterile water and dry in the shade, set aside 80% of kudzu flowers and 50% of Hovenia dulcis for later use; then grind the remaining flowers and fruits at 0-15°C and mix, add mineral water and 70% honey, stir well, add 0.5‰ yeast and keep one-way exhaust fermentation, stir once every 24 hours, stop fermentation when the alcohol content reaches 5-7%; add 0.5‰ acetic acid bacteria, keep 30- Ferment with oxygen at 35°C, stir once every 24 hours, the alcohol content will gradually decrease, and the acetic acid will increase. After 5-10 days, the fermentation will stop, the material will sink, and the pH value will stop at 3.5. Then a...
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