Making method of raspberry enzyme beverage

An enzyme beverage and raspberry enzyme technology, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problem of single preparation method, and achieve the effects of enriching nutrition, improving quality, and significantly regulating immune function.

Inactive Publication Date: 2016-06-29
河北长益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are very rich varieties of fruits and vegetables in our country, and the composition of microorganisms is very different. The pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] A method for preparing fruit enzyme beverage, the steps are as follows:

[0022] Ripe raspberry berries are used as raw materials, inoculated with Hansenia sporauvarum, Debaryomyceshansenii, Leuconostoconeos, and Acetobacter pasteurianus for fermentation, and fermented three times. The preparation method and the fermentation process are strictly monitored. The above-mentioned strains are all commercially available strains. The present invention does not make special requirements. The specific steps are:

[0023] ①Raw material processing: The ripe raspberry berries are sent to the fermenter as soon as possible after picking (or sent to the fermenter after picking and beating).

[0024] ② Microorganism inoculation: Add 50wt% sterilized granulated sugar water in the ratio of 4:1 by weight to the fermenter, mix well and inoculate pure cultured Hansenia sporauvarum (Hanseniasporauvarum) or purely cultured Debaryomyceshansenii at 2wt% after mixing After stirring evenly, ferm...

Embodiment 1

[0029] A kind of raspberry enzyme beverage and preparation method thereof, the steps are as follows:

[0030] ①Raw material processing: the ripe raspberry berries are sent to the fermenter as soon as possible after picking.

[0031] ② Microorganism inoculation: Add 50% sterilized sugar water to the fermenter in a ratio of 4:1 by weight, mix well and inoculate pure cultured Hansenia sporauvarum (Hansenia sporauvarum) or pure cultured Debaryomyceshansenii by 2% after mixing After stirring evenly, ferment at 25°C to 28°C for 10 days, which is the first fermentation; add 2% pure culture Leuconostoconeos into the second fermentation, and ferment at 25°C to 28°C for 10 days after stirring evenly; the third time Add 2% purely cultured acetic acid bacteria (Acetobacter pasteurianus) for fermentation, stir evenly and ferment at 25°C-28°C, stir for 1h-4h every day, and ferment for 1-6 months.

[0032]③Fermentation process monitoring: the changes of reducing sugar content, SOD content, ...

Embodiment 2

[0036] A kind of raspberry enzyme beverage and preparation method thereof, the steps are as follows:

[0037] ①Raw material processing: After the ripe berries of raspberry are picked, they are beaten and sent to the fermenter.

[0038] ② Microorganism inoculation: Add 50% sterilized sugar water to the fermenter in a ratio of 4:1 by weight, mix well and inoculate pure cultured Hansenia sporauvarum (Hansenia sporauvarum) or pure cultured Debaryomyceshansenii at 2% after mixing After stirring evenly, ferment at 25°C to 28°C for 10 days, which is the first fermentation; add 2% pure culture Leuconostoconeos into the second fermentation, and ferment at 25°C to 28°C for 10 days after stirring evenly; the third time Add 2% purely cultured acetic acid bacteria (Acetobacter pasteurianus) for fermentation, stir evenly and ferment at 25°C-28°C, stir for 1h-4h every day, and ferment for 1-6 months.

[0039] ③Fermentation process monitoring: the changes of reducing sugar content, SOD conte...

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PUM

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Abstract

The invention discloses a preparation method of an enzyme beverage using raspberries as a raw material, belongs to the field of food, and relates to a preparation method of a fruit enzyme beverage, in particular to a raspberry enzyme beverage and a preparation method thereof. The purpose of the present invention is to provide a raspberry berry which is rich in nutrition, has obvious functions such as regulating immune function, resisting radiation damage, anti-oxidation, improving memory function, anti-cancer, anti-tumor, anti-aging, etc., but it is difficult to store. The invention discloses a method for preparing raspberry enzyme by using raspberry as a raw material and inoculating with Hansenula sporogenes, Debaryomyces hansenii, Leuconostoc cerevisiae and acetic acid bacteria. The method is helpful for increasing the added value of agricultural products, developing new varieties of raspberry products, increasing the types and quality of enzymes, and has good application prospects.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for preparing a fruit enzyme drink, in particular to a raspberry enzyme drink and a preparation method thereof. Background technique [0002] The preparation method of enzyme (fermented fruit and vegetable juice) is to use fresh vegetables, fruits and other natural agricultural products as raw materials, use a variety of microorganisms to decompose, and form rich enzymes, sugars, acids, vitamins, minerals, small molecule peptides and soluble cellulose Nutrients can be directly absorbed by the body after entering the stomach, which not only reduces the consumption of enzymes in the body, but also promotes digestion, eliminates waste, repairs ulcers and regulates intestinal flora. [0003] Raspberry (raspberry) is a berry plant of the genus Rubus in the family Rosaceae. Its fruit is fragrant and nutritious. It is the fruit with the highest content of natural ellagic acid, SOD, and VE. Mi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23V2002/00A23V2400/313A23V2200/324A23V2200/30A23V2200/308A23V2200/302A23V2250/76
Inventor 朱会霞孙凤魁
Owner 河北长益生物科技有限公司
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