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Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage

A production method and technology of fruit enzymes, applied in the field of enzyme beverages and their production, functional calcium fruit enzymes, can solve problems such as poor taste and flavor adaptability, low appetite, loss of raw material nutrients, etc., to improve antioxidant capacity, Improve taste and function, remove toxins from the body

Active Publication Date: 2015-12-16
周学义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main research direction of the above-mentioned published patents is focused on the change of raw materials and fermentation methods, and there are mainly the following defects: 1) The natural fermentation cycle is long, the cost is high, and the risk of fermentation pollution is high; 2) The fermentation method adopts traditional natural flora fermentation 1. Modern compound purebred fermentation or the combination of the two is too traditional and has no innovation; 3) The biological activity and stability of the enzyme are poor, and the shelf life is short; 4) The taste and flavor adaptability is poor, and the appetite is low; 5) The extract is used for fermentation , the nutritional content of raw materials is lost

Method used

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  • Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage
  • Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage
  • Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage

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Experimental program
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Effect test

Embodiment 1

[0043] The raw material composition of a functional calcium fruit enzyme is: 30 parts of calcium fruit, 5 parts of wolfberry, 1 part of lutein, 1 part of taurine, 10 parts of honey, 10 parts of fructose syrup, 40 parts of sugar, oligomeric wood 3 parts sugar.

[0044] The production method of functional calcium fruit enzyme and enzyme beverage thereof comprises the following steps:

[0045] 1) Calcium fruit is washed, pitted, preheated, and 2 times of water is added to make a pulp, and then enzymatically hydrolyzed with pectinase and cellulase at 45-50°C for 2 hours to obtain calcium juice, the calcium juice is left to stand, and part of the supernatant ( clarified juice) for subsequent use, its amount is 50% of the calcium juice total amount;

[0046] 2) After washing wolfberry, add 10 times of water for rehydration, beating, and then use pectinase and cellulase to enzymatically hydrolyze at 45-50°C for 2 hours;

[0047] 3) Mix the remaining calcium fruit juice and wolfberr...

Embodiment 2

[0060] The raw material composition of a functional calcium fruit enzyme is: 1 part of calcium fruit, 0.5 parts of wolfberry, 0.1 part of lutein, 0.2 parts of taurine, 1 part of honey, 2 parts of fructose syrup, 3 parts of granulated sugar, oligomeric iso 0.6 parts of maltose.

[0061] The production method of functional calcium fruit enzyme and enzyme beverage comprises the following steps:

[0062] 1) Calcium fruit is washed, pitted, preheated, beaten, and enzymolyzed with pectinase and cellulase at 45-50°C for 2 hours to obtain calcium juice. The calcium juice is left to stand, and part of the supernatant (clarified juice) is separated for later use , its amount is 20% of the total amount of calcium juice;

[0063] 2) After washing wolfberry, add 5 times of water for rehydration, beating, and then use pectinase and cellulase to enzymatically hydrolyze at 45-50°C for 2 hours;

[0064] 3) Mix the remaining calcium fruit juice and wolfberry juice in step 1), perform ultramic...

Embodiment 3

[0078] The raw material composition of a functional calcium fruit enzyme is: 30 parts of calcium fruit, 0 parts of wolfberry, 0 parts of lutein, 0 parts of taurine, 2 parts of honey, 2 parts of fructose syrup, 30 parts of sugar, oligomeric wood Sugar 0 parts.

[0079] The production method of functional calcium fruit enzyme and enzyme beverage comprises the following steps:

[0080] 1) Calcium fruit is washed, pitted, preheated, and 1.5 times of water is added for beating, and the calcium juice is obtained by enzymatic hydrolysis with pectinase and cellulase at 45-50°C for 2 hours. The calcium juice is left standing, and part of the supernatant ( clarified juice) for subsequent use, its amount is 50% of the calcium juice total amount;

[0081] 2) Ultramicronizing the remaining calcium fruit juice in step 1, adjusting the concentration of the mixed slurry so that the soluble solids content of the mixed slurry reaches 4%, and the pH value is adjusted to 7.5;

[0082] 3) Add xy...

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Abstract

The invention discloses functional Chinese dwarf cherry seed ferment, a Chinese dwarf cherry seed ferment beverage and a production method of the Chinese dwarf cherry seed ferment beverage. The Chinese dwarf cherry seed ferment consists of the following raw materials in parts by weight: 1-10 parts of Chinese dwarf cherry seeds, 0-5 parts of Chinese wolfberries, 0-1 part of xanthophyll, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of high fructose corn syrup, 0-1 part of stevioside, and 0-3 parts of oligosaccarides. The production method comprises the following steps: cleaning the Chinese dwarf cherry seeds, pulping the cleaned Chinese dwarf cherry seeds to obtain pulp, and performing enzymatic hydrolysis so as to obtain Chinese dwarf cherry seed juice; pulping the cleaned Chinese wolfberries, performing enzymatic hydrolysis so as to obtain Chinese wolfberry juice; mixing the Chinese dwarf cherry seed juice and the Chinese wolfberry juice so as to obtain mixed juice; sterilizing the mixed juice, and fermenting the sterilized juice; and obtaining Chinese dwarf cherry seed ferment fluid, so that the Chinese dwarf cherry seed ferment beverage is compounded. The Chinese dwarf cherry seed juice ferment and the beverage thereof, disclosed by the invention, are rich in special ingredients, such as calcium, polyphenol, flavone, zeaxanthin, beta-carotene, polysaccharide and the like, and have positive effects of complementing the calcium, softening the blood vessels, improving microcirculation, improving antioxidant ability of organisms, delaying senescence and relieving asthenopia.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a functional calcium fruit enzyme, an enzyme beverage and a production method thereof. Background technique [0002] Calcium fruit, also known as Oli, is rich in protein, mineral elements, vitamins and amino acids. The content of calcium and iron per 100 grams of fresh fruit reaches 80 mg and 1.5 mg respectively, which is 6 times that of apples. The fruit contains 17 kinds of amino acids, the total amount is as high as 338.3-451.7 mg / 100g, especially the content of vitamin C, B2 and E and potassium The contents of , phosphorus, iron, zinc, selenium and lysine are higher than the existing common fruit tree varieties. It is a high-grade health fruit for children and elderly pregnant women. According to relevant surveys, more than half of the population in my country is deficient in vitamin B and calcium. In order to make up for the deficiency of these two types...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L1/29A23L1/30A61K36/00
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A61K36/00A23V2400/145A23V2400/151A23V2400/137A23V2400/147A23V2400/143A23V2400/173A23V2400/245A23V2400/11A23V2400/125A23V2400/513A23V2400/529A23V2400/515A23V2400/517A23V2400/519A23V2400/175A23V2400/113A23V2400/169A23V2400/533A23V2400/249A23V2200/30A23V2200/324A23V2200/318A23V2200/308A23V2200/3324A23V2250/0644A23V2250/28
Inventor 周学义朱文昭
Owner 周学义
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