Enzyme carbonated beverage and preparation method thereof

A technology of carbonated drinks and enzymes, applied in the field of enzyme carbonated drinks and its preparation, can solve the problems of single taste and unhealthy taste of enzyme drinks, achieve the effects of enriching taste, suppressing obesity, and promoting gastrointestinal health

Inactive Publication Date: 2016-04-13
SHENZHEN ZHONGKE TAIFU TECH CO LTD
View PDF4 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the single mouthfeel of enzyme beverages and overcome the unhealthy problems of carbonated beverages, the present invention provides an enzyme carbonated beverage and a preparation method thereof. In addition to the sweet and s

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Enzyme carbonated beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select high-quality strawberry, mulberry, kiwi fruit, grapefruit, lemon, lotus root, ginger, sweet potato, potato, red date totaling 70kg, lotus seed, hawthorn, lily, houttuynia each 10g, rinse with sterile water, peel the core, 25 Dry at ℃ and cut into slices for later use.

[0023] Cover the raw material slices with fine granulated sugar layer by layer, seal and store in a cool place for 3 months, use osmotic pressure to make the raw tissue fluid flow out, and collect the effluent. The effluent was sterilized at 121°C for 5 seconds, diluted with 25% sterile water, inoculated with 1% Lactobacillus plantarum, 2.5% Streptococcus thermophilus, and 1.5% Lactobacillus bulgaricus, mixed evenly, and fermented at 37°C. Monitor the composition of the liquid, and adjust the fermentation conditions, such as ventilation and stirring speed, to ensure that the fermentation proceeds in a beneficial direction, and stop when the pH detection value reaches 4. Filter the fermented yeast...

Embodiment 2

[0026] Select as preferred sweet potato leaves, okra, kohlrabi, rape, loofah, cauliflower, broccoli, yam, kale, and cabbage, totaling 80kg, rinse with sterile water, peel the core, dry at 25°C, and slice for later use.

[0027] Cover the raw material slices with fine granulated sugar layer by layer, seal and store in a cool place for 3 months, use osmotic pressure to make the raw tissue fluid flow out, and collect the effluent. The effluent was sterilized at 110°C for 5 seconds, diluted with 20% sterile water, inoculated with 2% Lactobacillus plantarum, 1.5% Streptococcus thermophilus, and 1.5% Lactobacillus bulgaricus, mixed evenly, and fermented at 37°C. Monitor the composition of the liquid, and adjust the fermentation conditions, such as ventilation and stirring speed, to ensure that the fermentation proceeds in a beneficial direction, and stop when the pH detection value reaches 4. Filter the fermented yeast liquid with a filter bag with a mesh size of 3000 or more. After...

Embodiment 3

[0029] Select high-quality shiitake mushrooms, straw mushrooms, enoki mushrooms, oyster mushrooms, fungus, yellow mushrooms, medlars, red dates, licorice, and burdock roots totaling 70kg, rinse them with sterile water, peel the cores, dry at 25°C, and slice them for later use.

[0030] Cover the raw material slices with fine granulated sugar layer by layer, seal and store in a cool place for 3 months, use osmotic pressure to make the raw tissue fluid flow out, and collect the effluent. The effluent was sterilized at 125°C for 3 seconds, diluted with 25% sterile water, inoculated with 1% Lactobacillus plantarum, 2.5% Streptococcus thermophilus, and 1.5% Lactobacillus bulgaricus, mixed evenly, and fermented at 37°C. Monitor the composition of the liquid, and adjust the fermentation conditions, such as ventilation and stirring speed, to ensure that the fermentation proceeds in a beneficial direction, and stop when the pH detection value reaches 4. Filter the fermented yeast liqui...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides an enzyme carbonated beverage and a preparation method thereof. By combination of two advantages of an enzyme health care function and coolness and summerheat relieving of a carbonated beverage, the unique health care effect of enzyme and pleasant freshmen of the carbonated beverage are integrated, so that a healthy and fashionable novel enzyme beverage is produced. The enzyme beverage is filled with carbon dioxide, so that the product is more fragrant, cool and pleasant. The enzyme carbonated beverage meets the demand of consumers pursuing high-quality life, and also conforms to the general trend of future beverage development.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to an enzyme carbonated beverage and a preparation method thereof. Background technique [0002] At present, with people's increasing attention to health and pursuit of high-quality life, there is a greater market demand for drinks that take into account both taste and health. Carbonated beverages have been a popular soft drink for a long time. The dissolved carbon dioxide in the beverages endows them with a special stimulating and refreshing taste. There is no shortage of successful drinks such as Coca-Cola that are popular all over the world. However, with the development of nutrition and the in-depth research on carbonated beverages, the health problems of carbonated beverages are gradually exposed: destroying the acid-base balance of the gastrointestinal tract, inducing dental caries and obesity, etc. Although low-sugar and low-caffeine carbonated beverages have b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L2/54A23L33/00A23L33/135
CPCA23L2/382A23L2/54A23V2002/00A23V2400/123A23V2400/113A23V2400/249A23V2400/169A23V2200/14A23V2200/30A23V2250/11A23V2200/3202
Inventor 梁岩姜城子何鑫平
Owner SHENZHEN ZHONGKE TAIFU TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap