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Annona squamosa enzyme beverage preparation method

An enzyme beverage, lychee technology, applied in the field of bioengineering, to achieve the effect of improving enzyme safety, retaining enzyme activity, and stable quality

Inactive Publication Date: 2015-11-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional enzyme production lacks the planning of the function of the main raw material and the clear application of specific probiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select 1.0 kg of cooked and soft custard apples, wash them with tap water, drain the surface water, rinse them twice with 100-year-old water after peeling, beat the pulp into a container with a capacity of 1L, accounting for about 30% of the total volume. Add 100ml of raw honey and 600ml of purified water to make a fermentation stock solution for later use. Then, according to the inoculation ratio of 4%, take 40ml of specific nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum into the fermentation stock solution, ferment for 7 days, pH value 7.0, temperature 30°C. The prepared custard apple enzyme drink is passed through an organic membrane filter to filter out small fruit particle residues to obtain custard apple enzyme.

Embodiment 2

[0019] Choose 1.5 kilograms of ripe and soft custard apples, wash them with tap water, drain the surface water, rinse them twice with 100-year-old water after peeling, beat the pulp into a container with a capacity of 1L, accounting for about 40% of the total volume. Add 100ml of raw honey and 500ml of purified water to make a fermentation stock solution for later use. Then, according to the inoculation ratio of 5%, take 50ml of specific nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum into the fermentation stock solution, ferment for 10 days, pH value 7.0, temperature 28°C. The prepared custard apple enzyme drink is passed through an organic membrane filter to filter out small fruit particle residues to obtain custard apple enzyme.

Embodiment 3

[0021] Choose 1.5 kg of ripe soft custard apples, wash them with pure water, drain the surface water, rinse them twice with 100-year-old water after peeling, beat the pulp into a container with a capacity of 1L, accounting for about 40% of the total volume . Add 100ml of raw honey and 500ml of purified water to make a fermentation stock solution for later use. Then, according to the inoculation ratio of 3%, take 30ml of specific nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum into the fermentation stock solution, ferment for 13 days, pH value 7.0, temperature 35°C. The prepared custard apple enzyme drink is passed through an organic membrane filter to filter out small fruit particle residues to obtain custard apple enzyme.

[0022] The custard apple in the present invention contains rich natural enzyme substances and multiple functions such as lowering blood sugar, but it is not limited thereto. The amount of custard apple can be determined according ...

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Abstract

The present invention provides an annona squamosa enzyme beverage preparation method. A fermentation raw material is prepared by using annona squamosa as main fermentation raw materials and adding raw honey and centenary excellent water (pure water) provided by Wuxi centenary excellent water beverage limited company at a volume ratio of the annona squamosal, raw honey and pure water of 2-4 : 1-4 : 7-2. Honey bacteria and lactic acid bacteria are used as fermentation strains and added in a proportion of 1-5%, respectively. The annona squamosa enzyme beverage is fermented at a fermentation temperature of 25-37 DEG C, a pH of 6.0-8.0, and a fermentation time of about 10 d. The annona squamosa enzyme beverage is fully fermented, various enzymes, vitamins, amino acids and trace elements are fully released, and thus the product has a unique flavor of the annona squamosa, is nutritious and tasty, uses the traditional fermentation technology, and belongs to the field of biotechnology engineering.

Description

technical field [0001] The invention discloses a method for microbial fermenting fruit enzyme beverage, which relates to a method for preparing annulus apple enzyme beverage by fermenting custard apple with nectar bacteria and lactic acid bacteria, and belongs to the technical field of bioengineering. Background technique [0002] Enzyme is another name for enzymes in Japan and Taiwan. It refers to biological macromolecules with biocatalytic functions, mostly protein substances. Almost all cellular processes require the participation of enzymes to improve efficiency. In fact, enzymes have lower requirements for activation energy during catalysis, so that more reaction particles can have kinetic energy not less than activation energy, thereby speeding up the reaction rate and enhancing the efficiency of chemical reactions. Many of these enzymes help to degrade macromolecules. Some enzymes can resist oxidation, and some are involved in glucose metabolism, so they can lower bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 廖祥儒孙萌李云李韵雅蔡宇杰管政兵刘海燕明经林
Owner JIANGNAN UNIV
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