Navel orange enzyme health drink and preparation method thereof
A health drink, navel orange enzyme technology, applied in food preparation, bacteria used in food preparation, food science and other directions, can solve the problems of long-term retention of enzyme activity, no guarantee of no pathogenic bacteria pollution, long fermentation time, etc., to achieve retention Enzyme activity, stable quality, and the effect of maintaining enzyme substances
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Embodiment 1
[0032] A method for fermenting navel orange ferment, comprising the following steps:
[0033] (1) select ripe navel oranges with high natural enzyme content as the substrate for fermentation;
[0034] (2) Wash the surface of the navel orange twice with tap water first, after peeling, wash it again with the century-old Shangshui provided by Wuxi Century Shangshui Beverage Co., Ltd., then soak it in 0.9% NaCl solution for 120s, sterilize at low temperature, drain, and then Peeled fruit is mashed into a pulp, put into a container with a volume of 1L, the pulp accounts for about 30% of the volume, add 100ml of raw honey and 600ml of purified water, and make a fermentation stock solution for later use;
[0035] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;
[0036] (4) According to the inoculation ratio of 5%, 50ml of nectar-derived bacteria, Lactobacillus casei a...
Embodiment 2
[0039] A method for fermenting navel orange ferment, comprising the following steps:
[0040] (1) select ripe navel oranges with high natural enzyme content as the substrate for fermentation;
[0041] (2) Wash the surface of the navel orange twice with tap water first, after peeling, wash it again with the century-old Shangshui provided by Wuxi Century Shangshui Beverage Co., Ltd., then soak it in 0.9% NaCl solution for 120s, sterilize at low temperature, drain, and then The peeled fruit is mashed into a pulp, put into a container with a volume of 1L, the pulp accounts for about 25% of the volume, add 150ml of raw honey and 600ml of purified water, and make a fermentation stock solution for later use;
[0042] (3) preparing LB medium, activating the original preserved bacterial strain, and cultivating the bacterial liquid obtained for about 48 hours for subsequent use;
[0043] (4) According to the inoculation ratio of 4%, 40ml of nectar-derived bacteria, Lactobacillus casei ...
Embodiment 3
[0046] A method for fermenting navel orange ferment, comprising the following steps:
[0047] (1) select ripe navel oranges with high natural enzyme content as the substrate for fermentation;
[0048] (2) Wash the surface of the navel orange twice with tap water first, after peeling, wash it again with the century-old Shangshui provided by Wuxi Century Shangshui Beverage Co., Ltd., then soak it in 0.9% NaCl solution for 120s, sterilize at low temperature, drain, and then The peeled fruit is mashed into a pulp, put into a container with a volume of 2L, the pulp accounts for about 40% of the volume, add 200ml of raw honey and 1000ml of purified water, and make a fermentation stock solution for later use;
[0049](3) preparing LB medium, activating the original preserved bacterial strain, and cultivating the bacterial liquid obtained for about 48 hours for subsequent use;
[0050] (4) According to the inoculation ratio of 5%, 50ml of specific nectar-derived bacteria, Lactobacill...
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