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Method for making shaddock, apple and tomato ferment health-care beverage

A technology for health drinks and tomato enzymes, applied in the field of bioengineering, can solve the problems of inability to retain enzyme activity for a long time, inability to ensure no pathogenic bacteria, and long fermentation time, and achieve the effect of retaining enzyme activity, stable quality, and maintaining enzyme substances.

Inactive Publication Date: 2016-04-20
JIANGXI GUOGUO BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The invention provides an enzyme preparation method capable of maintaining the nutritional and health care components of grapefruit, apple, and tomato to the greatest extent, which solves the problem that the existing fruit enzyme production process cannot guarantee no pathogenic bacteria pollution, the fermentation time is too long, and the enzyme activity cannot be effectively prolonged. time retention issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for fermenting pomelo apple tomato ferment, comprising the following steps:

[0031] (1) Choose mature sandy pomelo, apples and tomatoes with high natural enzyme content as the substrate for fermentation;

[0032] (2) Wash the surface of grapefruit, apples, and tomatoes twice with tap water. After peeling, wash with pure water again, then soak in 0.9% NaCl solution for 2 minutes, sterilize at low temperature, drain, then peel and mash Make a pulp, put it into a container with a volume of 1L, the pulp accounts for about 30% of the volume, add 100mL of raw honey and 600mL of purified water to make a fermentation medium for later use;

[0033] (3) Prepare LB medium, activate the original preserved lactic acid bacteria strain, and cultivate the fermented bacteria liquid obtained for about 48 hours for later use;

[0034] (4) According to the inoculation ratio of 5%, 50 mL of lactic acid bacteria was inserted into the fermentation medium, and fermented for 7 days, ...

Embodiment 2

[0037] A method for fermenting pomelo apple tomato ferment, comprising the following steps:

[0038] (1) Choose mature sandy pomelo, apples and tomatoes with high natural enzyme content as the substrate for fermentation;

[0039] (2) Wash the surface of grapefruit, apples, and tomatoes twice with tap water. After peeling, wash with pure water again, then soak in 0.9% NaCl solution for 2 minutes, sterilize at low temperature, drain, then peel and mash Make a pulp, put it into a container with a volume of 1L, the fruit pulp accounts for about 25% of the volume, add 150mL of raw honey and 600mL of purified water, and make a fermentation stock solution for later use;

[0040] (3) Prepare LB medium, activate the original preserved lactic acid bacteria strain, and cultivate the bacterial liquid obtained for about 48 hours for later use;

[0041] (4) According to the inoculation ratio of 4%, 40 mL of lactic acid bacteria was inserted into the fermentation stock solution, and ferment...

Embodiment 3

[0044] A method for fermenting pomelo apple tomato ferment, comprising the following steps:

[0045] (1) Choose mature sandy pomelo, apples and tomatoes with high natural enzyme content as the fermentation substrate;

[0046] (2) Wash the surface of grapefruit, apples, and tomatoes twice with tap water. After peeling, wash with pure water again, then soak in 0.9% NaCl solution for 2 minutes, sterilize at low temperature, drain, then peel and mash Make a pulp, put it into a container with a volume of 2L, the fruit pulp accounts for about 40% of the volume, add 200mL of raw honey and 1000mL of purified water, and make a fermentation stock solution for later use;

[0047] (3) Prepare LB medium, activate the original preserved lactic acid bacteria strain, and cultivate the bacterial liquid obtained for about 48 hours for later use;

[0048] (4) According to the inoculation ratio of 5%, 50 mL of lactic acid bacteria was inserted into the fermentation stock solution, and fermented fo...

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Abstract

The invention provides a method for making a shaddock, apple and tomato ferment health-care beverage and belongs to the technical field of bioengineering. Shaddocks, apples and tomatoes serve as main fermentation raw materials and are peeled and mashed into pulp, raw honey and purified water are added, lactic acid bacterium strains are adopted as fermentation strains, fermentation bacterium liquid with the volume being 1-5% that of fermentation original fluid is added into a fermentation system, fermentation temperature is 25-35 DEG C, pH is 5.0-8.0, fermentation time is about 10 days, and the shaddock, apple and tomato ferment health-care beverage is produced and made. The beverage is fully fermented, various enzymes, vitamins, amino acid and trace elements in the beverage are fully released, the beverage has the special flavors of shaddocks, apples and tomatoes and is sweet, sour, delicious and rich in nutrition, and a traditional fermentation technology is adopted.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a fermentation method of grapefruit apple tomato enzyme health drinks, and belongs to the technical field of bioengineering. Background technique [0002] Fruit enzyme is a product produced by fermenting fresh fruit, which has a health care effect on the human body. Although fruit enzymes are claimed to have the functions of detoxification, beauty, and qi and blood. However, the current enzyme production exists, 1) blindly pursue the input of raw materials, and 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, and does not pay attention to the interaction between the main raw material of enzymes and microorganis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L21/25A23L33/00
CPCA23L2/382A23V2002/00A23V2400/11A23V2200/30
Inventor 刘小丽刘海燕廖祥儒
Owner JIANGXI GUOGUO BIOTECH CO LTD
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