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Rosa canina fruit enzyme health beverage production method

A health-care beverage and a production method technology, applied in the field of bioengineering, can solve problems such as inability to retain enzyme activity for a long time, inability to ensure no pathogenic bacteria, long fermentation time, etc., and achieve the effects of inhibiting the growth of miscellaneous bacteria, retaining enzyme activity, and maintaining stable quality.

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

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation method that has good taste and can keep the nutrition and health care components of rosehip 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for fermenting rose hip enzymes, comprising the following steps:

[0024] (1) Choose mature rose hips with fresh color and high natural enzyme content as the main raw material for fermentation.

[0025] (2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 30% of the volume, add 5% of the total liquid volume % of the raw honey is the fermentation stock solution for later use.

[0026] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0027] (4) According to the inoculation ratio of 5%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperature of 25°C.

[0028] (...

Embodiment 2

[0030] A method for fermenting rose hip enzymes, comprising the following steps:

[0031] (1) Choose mature rose hips with fresh color and high natural enzyme content as the main raw material for fermentation.

[0032] (2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 40% of the volume, add 10% of the total liquid volume % of the raw honey is the fermentation stock solution for later use.

[0033] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0034] (4) According to the inoculation ratio of 4%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperature of 25°C.

[0035] ...

Embodiment 3

[0037] A method for fermenting rose hip enzymes, comprising the following steps:

[0038] (1) Choose mature rose hips with fresh color and high natural enzyme content as the main raw material for fermentation.

[0039] (2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 50% of the volume, add 15% of the total liquid volume % of the raw honey is the fermentation stock solution for later use.

[0040] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0041] (4) According to the inoculation ratio of 3%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperature of 25°C.

[0042] ...

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PUM

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Abstract

The present invention provides a method for preparing a health beverage through rosa canina fruit fermentation. According to the method, rosa canina fruit is adopted as a main fermentation raw material, raw honey and Bainianshangshui provided by Wuxi Bainianshangshui beverage Ltd. are added, honey source bacteria, Lactobacillus casei and Lactobacillus plantarum are adopted as fermenting strains, the fermenting bacterial liquid is added to the fermenting system according to a volume ratio of the fermenting bacterial liquid to the fermenting raw liquid of 1-5%, the fermenting temperature is 25-35 DEG C, the fermenting pH value is 5.0-8.0, and the fermenting time is about 10 d, such that the rosa canina fruit enzyme health beverage is produced. According to the present invention, the fermenting is complete, such that a variety of enzymes, vitamins, amino acids and trace elements are completely released, the product has characteristics of unique flavor of the rosa canina fruit, delicious taste, rich nutrition, beautifying and face nourishing, the enzyme health beverage adopts the traditional fermentation technology, and the method belongs to the technical field of biological engineering.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a fermentation method of fresh rose hip fruit enzyme health drinks, and belongs to the technical field of bioengineering. Background technique [0002] Enzymes are derived from the Japanese name for enzymes. Later, China Taiwan and Japan collectively referred to the initial biologically active products obtained through microbial fermentation as enzymes. However, producers pay more attention to the addition of different fruits, and 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 weak functionality. Although fruit enzymes claim to have three major functions of detoxification, beauty, and qi and blood; a variety of enzyme complexes composed of various enzymes such as trypsin, chymotrypsin, lipase and amylase have also been used in many applicati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L1/03A23L1/30
CPCA23L2/02A23L2/04A23L2/52
Inventor 廖祥儒李云李韵雅孙萌蔡宇杰管政兵刘海燕明经林
Owner JIANGNAN UNIV