Preparation method of clausena lansium ferment beverage

An enzyme beverage and skin enzyme technology, applied in the field of bioengineering, to achieve the effects of stable quality, virus avoidance, and enzyme safety improvement

Inactive Publication Date: 2015-11-25
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 functi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] Select 1.0 kg of plump and mature yellow skin, wash it with tap water, rinse it twice with fresh water, and make a pulp into a container with a capacity of 1 L, 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 wampee enzyme beverage is passed through an organic membrane filter to filter out small fruit particle residues to obtain the wampee enzyme.

Example Embodiment

[0021] Example 2

[0022] Choose 1.5 kg of cooked soft yellow skin, wash it with tap water, rinse it twice with century-old water, and make a 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 wampee enzyme beverage is passed through an organic membrane filter to filter out small fruit particle residues to obtain the wampee enzyme.

Example Embodiment

[0023] Example 3

[0024] Choose 1.5 kg of cooked soft yellow skin, wash it with pure water, rinse it twice with century-old water, and then make a pulp and put it 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 wampee enzyme beverage is passed through an organic membrane filter to filter out small fruit particle residues to obtain the wampee enzyme.

[0025] The yellow peel in the present invention contains rich natural enzyme substances and has various functions such as treating stomach pain, dysmenorrhea and rheumatic bone pain, etc., but it is not limited to this, and the amount of yellow p...

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Abstract

The present invention provides a preparation method of a clausena lansium ferment beverage, and the clausena lansium ferment beverage is prepared by using clausena lansium as a main raw material for fermentation, adding raw honey and hundred-year esteem water provided by Wuxi Hundred-Year Esteem Water Beverage Co., Ltd. into the clausena lansium with a volume ratio of clausena lansium to raw honey to purified water being 2-4 to 1-4 to 7-2 to prepare primary fermented liquor, using nectar source bacteria and lactic acid bacteria as fermentation strains, adding the fermentation strains into the primary fermented liquor with a proportion of each type of bacteria being 1-5%, and fermenting the mixture at a fermentation temperature of 25-37 DEG C, a pH value of 6.0-8.0 and fermentation time of 10 days. The clausena lansium ferment beverage is completely fermented so that a variety of enzymes, vitamins, amino acids and trace elements of the clausena lansium ferment beverage are fully released; the clausena lansium ferment beverage is unique in clausena lansium flavor, rich in nutrition and delicious in taste; and the clausena lansium ferment beverage uses the traditional fermentation technology, and belongs to the technical field of biological engineering.

Description

technical field [0001] The invention discloses a method for microbial fermenting fruit enzyme beverage, which relates to a method for preparing yellow peel enzyme beverage by fermenting yellow peel 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 blood ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/72A23L1/29A23L1/03A23L29/00A23L33/00
CPCA23L2/382A23L2/72A23V2002/00A23V2400/11A23V2200/302
Inventor 廖祥儒孙萌李韵雅李云蔡宇杰管政兵刘海燕明经林
Owner JIANGNAN UNIV
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