Making method of rose apple enzyme health care beverage

Abstract

The invention provides a method of preparing a health care beverage by fermenting rose apples. The technology is characterized by comprising the following steps: using the rose apples as main raw materials, and using bacillus amyloliquefaciens (Bacillus amyloliquefaciens H47) which is preserved in the China Center for Type Culture Collection on June 29, 2013 and of which the preservation No. is: CCTCC NO:M2013283, and lactic acid bacteria as zymogen strains; adding the rose apples, raw honey and pure water according to the volume ratio of the rose apples to the raw honey and the pure water being 2-5: 1-3: 7-2, uniformly mixing the rose apples, the raw honey and the pure water so as to obtain a rose apple fermenting stock solution, injecting honey funguses and lactic acid bacteria seed solutions according to the proportion of 1-5% to the fermenting stock solution, and fermenting the fermenting stock solution, the honey funguses and the lactic acid bacteria seed solution for 6-14d under the conditions of the temperature of 25-35 DEG C and the pH value of 5.0-8.0 so as to obtain crude finished products of the rose apple enzyme beverage; performing crude filtration on the crude finished products of the rose apple enzyme beverage through a filtering sieve with 20-32 meshes so as to preliminarily screen large-particle residues, and performing fine filtration on the crude finished products of the rose apple enzyme beverage after the crude filtration through a filtering sieve with 80-100 meshes so as to further filter out small-particle residues, so that liquid presents a clear state, and the finished products of the rose apple enzyme health care beverage are obtained.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a fermentation method of fresh rose apple fruit enzyme health beverages, and belongs to the technical field of bioengineering. Background technique [0002] Enzyme is a Japanese name for enzyme (enzyme), and later the initial biologically active products obtained by microbial fermentation are collectively referred to as enzymes. However, because many producers pay more attention to adding different fruits, but do not pay attention to the use of fermenting microorganisms and wild functional materials, the development and application of enzyme products are affected by their side effects and poor functionality. At present, some studies believe that fruit enzymes claim to have three major functions: detoxification, beauty, and nourishing qi and blood; it is also clear that there is amylase in the mouth, pepsin in the stomach, lipase is secreted by the liver, and the spleen is a...

AI Technical Summary

Problems solved by technology

[0006] The invention provides a preparation method that has good taste and can keep the nutritive and health-care components of rose apple enzyme to the greatest extent, and solves the problem that the existing enzyme production process cannot guarantee the pollution of no pathogenic bacteria, the fermentation time is too long, and the enzyme activity cannot be effectively reduced. Long-term retention and other issues