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Peanut leaf enzyme beverage and preparation method thereof

A leaf enzyme and peanut leaf technology, applied in the field of peanut leaf enzyme beverage and its preparation, can solve the problems of quality and flavor changes, achieve natural color, good taste, and avoid damage

Inactive Publication Date: 2015-12-23
安徽管仲宫神生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality and flavor of ordinary fruit and vegetable juice drinks will change with the storage time increasing, so preservatives, antioxidants and stabilizers need to be added

Method used

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  • Peanut leaf enzyme beverage and preparation method thereof
  • Peanut leaf enzyme beverage and preparation method thereof
  • Peanut leaf enzyme beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of peanut leaf enzyme beverage, is made of the following components by mass percentage:

[0038]

[0039] The preparation method is as follows:

[0040] (1) According to the above formula, put the raw materials into the batching tank (the batching tank can receive ultrasonic waves), and homogenize;

[0041] (2) Ultrasonic sterilization: The condition of ultrasonic sterilization is 20°C, 20KHz ultrasonic treatment for 120S; it mainly eliminates the pathogenic bacteria in the enzyme; at the same time, it inhibits the continuous fermentation of probiotics in the finished product, which affects the stability of the final product. When the cavitation bubbles generated by ultrasonic waves collapse, they will produce shock wave and jet flow, which will rupture the cell wall, thereby shearing biological macromolecules or dispersed substances in the liquid to achieve emulsification and homogenization;

[0042] (3) Carry out aseptic canning to ferment drink, promptly o...

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PUM

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Abstract

The present invention discloses a peanut leaf enzyme beverage which is characterized by being prepared from the following components in mass percentage: enzyme stock solution 15%, white granulated sugar 4.5%, jasminum sambac flower extract 0.5%, seasoning salt 0.5%, and the balance being peanut leaf herbal tea. The enzyme beverage is simple in formula, each component is reasonably matched, nutrition is complementary, and the prepared beverage is natural in color and luster, has no smelly taste, tastes good, and can have health-care efficacy in a long term consumption.

Description

technical field [0001] The invention relates to the technical field of functional beverages, in particular to a peanut leaf enzyme beverage and a preparation method thereof. Background technique [0002] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, the quality and flavor of ordinary fruit and vegetable juice beverages change with the storage time, and preservatives, antioxidants and stabilizers need to be added. Through microbial fermentation, it can not only improve the stability of fruit and vegetable juice, avoid the harm caused by adding preservatives to the human body, but also generate a variety of flavor substances on the basis of retaining the nutritional content of the original fruit and vegetable juice, improve the nutritional value, and help digestion absorb. [0003] The fermentation preparation process of enzyme drinks can promote the met...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L2/42
CPCA23L2/382A23L2/42A23V2002/00A23V2300/48
Inventor 董轲
Owner 安徽管仲宫神生物科技有限公司
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