Apple enzyme beverage production method

An enzyme beverage and apple technology, applied in the field of bioengineering, can solve the problems of long fermentation time, pollution, and inability to retain enzyme activity for a long time, so as to achieve the effect of retaining enzyme activity and reducing loss

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

[0011] The invention provides a preparation method that has good taste and can keep the nutrition and health care components of apple enzyme to the maximum extent, and solves the problem that in the production process of existing fruit enzymes, no pathogenic bacteria can be guaranteed, 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

[0029] A method for fermenting apple ferment, comprising the following steps:

[0030] (1) Select ripe, full-colored apples with high natural enzyme content as the substrate for fermentation;

[0031] (2) After washing twice with tap water, rinse once with 0.9% NaCl solution, sterilize at low temperature, then drain the fruit, cut into small pieces and wash, put into a container with a volume of 1L, accounting for about 30% of the volume of the container, Add 100ml of raw honey and 600ml of purified water to make a fermentation stock solution for later use;

[0032] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0033] (4) According to the inoculation ratio of 5%, 50ml of nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 an...

Embodiment 2

[0036] A method for fermenting apple ferment, comprising the following steps:

[0037] (1) Select ripe, full-colored apples with high natural enzyme content as the substrate for fermentation;

[0038] (2) After washing twice with tap water, rinse once with 0.9% NaCl solution, sterilize at low temperature, then drain the fruit, cut it into small pieces, wash it, and put it into a 2L container, accounting for about 50% of the container volume. Add 300ml of raw honey and 700ml of purified water to make a fermentation stock solution for later use;

[0039] (3) preparing LB medium, activating the original preserved bacterial strain, and cultivating the bacterial liquid obtained for about 48 hours for subsequent use;

[0040] (4) According to the inoculation ratio of 4%, 80ml of nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively inserted into the fermentation stock solution, and fermented for 10 days, with a pH value of 7.0 and a temperature ...

Embodiment 3

[0043] A method for fermenting apple ferment, comprising the following steps:

[0044] (1) Select ripe, full-colored apples with high natural enzyme content as the substrate for fermentation;

[0045] (2) After washing twice with tap water, rinse once with 0.9% NaCl solution, sterilize at low temperature, then drain the fruit, cut into small pieces and wash, put into a container with a volume of 1L, accounting for about 20% of the volume of the container, Add 200ml of raw honey and 600ml of purified water to make a fermentation stock solution for later use;

[0046] (3) preparing LB medium, activating the original preserved bacterial strain, and cultivating the bacterial liquid obtained for about 48 hours for subsequent use;

[0047] (4) According to the inoculation ratio of 5%, 50ml of specific nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively inserted into the fermentation stock solution, and fermented for 8 days, with a pH value of ...

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Abstract

The present invention provides a method for preparing an enzyme beverage with apples. According to the present invention, apples are 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 apple 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 apple flavor and unique flavor of nature honey, the traditional fermentation technology is used, 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 an apple enzyme beverage, and belongs to the technical field of bioengineering. Background technique [0002] Fruit enzyme (fruitenzyme), also known as plant comprehensive active enzyme, is produced by fermentation of fresh fruit and has certain health care effects on the human body. Although fruit enzymes claim to have three major functions: detoxification, beauty, and qi and blood. However, in the current production of enzymes, 1) blindly pursuing the number of raw materials input, the total input of raw materials is too much, which affects the scale of action of single raw materials; 2) the fermentation time is long, which affects the stability of enzymes in raw materials; 3) the stability of fermentation microorganisms is poor, or Natural inoculation affects the function of microorganisms. No attention has been paid to the interaction between ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/72A23L1/00A23L1/015A23L1/03
CPCA23L2/382A23L2/72A23V2002/00A23V2200/30
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
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