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A kind of wampum ferment drink and preparation method thereof

A technology for skin enzymes and beverages, which is applied in the field of wampee fruit enzyme drinks and their preparation, can solve problems such as the influence of the output and price of wampee fruit, lack of industrial mass production, hazards, etc., and achieves mature and controllable production process, nutrition and safety. Excellent taste, the effect of avoiding bacterial contamination

Active Publication Date: 2017-02-22
质每(湖北)健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aforementioned method is only suitable for home production, and is affected by the output and price of wampee fruit, so it does not have the potential for industrial mass production
Moreover, the finished product is affected by many factors, the quality is difficult to control, and it may even be contaminated by bacteria, which will cause harm to the human body after consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of wampum ferment beverage comprises the following steps:

[0025] (1) Take 60 parts of fresh wampee leaves, 8 parts of wampee twigs, and 32 parts of mature wampee fruits without mildew and rot, wash them with clean water, soak them in 3% hydrogen peroxide for 10 minutes, and rinse them twice. Crush the yellow skin leaves and yellow skin twigs into pieces of about 2 cm.

[0026] Separating the pulp of the wampee fruit, adding 2% acetic acid by weight to the obtained pulp, mixing evenly, sealing and placing it in a clean environment at 4°C for refrigeration.

[0027] (2) Mix the peel and core with the scraps of wampes leaves and twigs, add 3 times the weight of water and boil for 20 minutes, filter the solids and beat them into a slurry.

[0028] (3) Add 15 times the weight of water to the obtained slurry, and add acetic acid to adjust the pH to 4.8, heat to boiling for 5 minutes and then cool, add cellulase powder in an amount of 50g / ton and mix evenly,...

Embodiment 2

[0033] The preparation of wampum ferment beverage comprises the following steps:

[0034] (1) Take 50 parts of fresh yellow skin leaves, 8 parts of yellow skin twigs, and 42 parts of mature yellow skin fruits without mildew and rot, wash them with clean water, soak them in 4% hydrogen peroxide for 15 minutes, and rinse them twice. Crush the yellow skin leaves and yellow skin twigs into pieces of about 2 cm.

[0035] The pulp of the wampee fruit is separated, the obtained pulp is added with 3% acetic acid by weight and mixed evenly, sealed and placed in a clean environment at 3°C ​​for refrigeration.

[0036] (2) Mix the peel and core with the scraps of wampes leaves and twigs, add 2 times the weight of water and boil for 30 minutes, filter the solids and beat them into a slurry.

[0037] (3) Add 20 times the weight of water to the obtained slurry, add acetic acid to adjust the pH to 5, heat to boiling for 7 minutes and then cool, add cellulase powder in an amount of 55g / ton a...

Embodiment 3

[0042] The preparation of wampum ferment beverage comprises the following steps:

[0043] (1) Take 40 parts of fresh yellow skin leaves, 9 parts of yellow skin twigs, and 51 parts of mature yellow skin fruits without mildew and rot, wash them with clean water, soak them in 5% hydrogen peroxide for 20 minutes, and rinse them 3 times. Crush the yellow skin leaves and yellow skin twigs into pieces of about 2 cm.

[0044] Separating the pulp of the wampee fruit, adding 4% acetic acid by weight to the obtained pulp, mixing evenly, sealing and placing it in a clean environment at 2°C for refrigeration.

[0045] (2) Mix the peel and core with the scraps of the leaves and twigs of the yellow skin, add 2 times the weight of water and boil for 35 minutes, then filter the solid matter and beat it into a slurry.

[0046] (3) Add 25 times the weight of water to the obtained slurry, add acetic acid to adjust the pH to 5.2, heat to boiling for 10 minutes and then cool, add cellulase powder ...

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PUM

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Abstract

The invention discloses a Chinese wampee enzyme drink and a preparation method thereof and belongs to the technical field of drink processing. The method for preparing the Chinese wampee enzyme drink comprises the following steps: by taking Chinese wampee leaves, Chinese wampee twigs and Chinese wampee fruits as raw materials, separating the pulp of the Chinese wampee fruits, and refrigerating the obtained pulp; pulping the peel, kernels with scraps of the Chinese wampee leaves and Chinese wampee twigs; adding water and cellulase powder for performing reaction decomposition, and fermenting by virtue of saccharomycetes; adding water and sugar, and inoculating lactic acid bacteria for fermenting; and separating the fermentation product, taking the clear liquor, mixing the pulp, sealing, and standing for over 7 days, thereby obtaining the Chinese wampee enzyme drink. According to the method disclosed by the invention, the Chinese wampee leaves and Chinese wampee twigs are fully utilized, batch production of high-quality Chinese wampee enzyme drink is realized, and the production process is mature and controllable; and meanwhile, the nutritional ingredients and tender shape of the Chinese wampee pulp are maintained, and rich nutrition and excellent taste are obtained.

Description

technical field [0001] The invention relates to a wampee fruit enzyme drink and a preparation method thereof, belonging to the technical field of drink processing. Background technique [0002] Yellow skin, also known as oil plum, yellow batch, yellow marble, Rutaceae plant, native to southern my country. The yellow bark has high nutritional value and medicinal value, and the leaves, root bark and fruit stones can be used as medicine. Wamppi fruit is rich in sugar, organic acids, pectin, vitamin C, volatile oil, flavonoid glycosides, etc. It has the effects of digestion, smoothing qi, and removing heat. The leaves, roots and fruit cores have the effects of promoting qi, eliminating stagnation, relieving the surface, dissipating heat, relieving pain, and reducing phlegm. It is slightly warm and can cure abdominal pain, stomach pain, cold and fever. The yellow fruit is golden in color, bright and clean, sweet and sour, rich in juice and fragrant. It is a fruit with good colo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/60
CPCA23L2/04A23L2/60A23L2/84
Inventor 周庆芬
Owner 质每(湖北)健康科技有限公司
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