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Fruit and vegetable enzyme drink and preparation method thereof

A technology of fruit and vegetable enzymes and manufacturing methods, applied in food ingredients as taste improvers, food science, etc., can solve problems such as large differences, inability to meet flavor and taste requirements, and insufficient nutrition of loofah

Inactive Publication Date: 2016-07-27
张晶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing loofahs are used to make enzyme drinks, but the nutrition of a single loofah is not comprehensive enough
If other raw materials are added, the flavor and taste will be very different from the drinks made from a single raw material (loofah), which cannot meet the flavor and taste needs of these consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A fruit and vegetable enzyme beverage prepared according to the following steps:

[0050] (1) Cut the berries into small pieces, and use ultrasonic treatment. The ultrasonic treatment conditions are: the power is 300W, and it is processed for 3 minutes, and then filtered to make berry juice; the noni fruit is washed and cut into small pieces, and beaten into Noni juice; wash plum vegetables with water to remove the salt floating on the surface, then soak in water for 1 hour, then scrub, drain, chop, and beat;

[0051] (2) Wash the iced vegetables, dry them and soak them in hot water at 80°C for 4 hours to obtain the iced vegetables extract;

[0052] (3) Mix strawberry juice, noni juice, and plum vegetable pulp, first add cellulase to the mixture for 10 minutes, and then add pectinase for 10 minutes; the amount of cellulase is 25U / 100ml, the fruit The dosage of glue enzyme is 4U / 100ml, the enzymatic hydrolysis temperature is controlled at 28℃~30℃, and the pH is controll...

Embodiment 2

[0057] A fruit and vegetable enzyme beverage prepared according to the following steps:

[0058] (1) Cut the berries into small pieces, and use ultrasonic treatment. The ultrasonic treatment conditions are: the power is 250W, and it is processed for 5 minutes, and then filtered to make berry juice; the noni fruit is washed and cut into small pieces, and beaten into Noni juice; wash plum vegetables with water to remove the salt floating on the surface, then soak in water for 2 hours, then scrub, drain, chop, and beat;

[0059] (2) Wash the iced vegetables, dry them and soak them in hot water at 90°C for 5 hours to obtain the iced vegetables extract;

[0060] (3) Mix strawberry juice, noni juice, and plum vegetable pulp, first add cellulase to the mixture for 10 minutes, and then add pectinase for 20 minutes; the amount of cellulase is 20U / 100ml, the fruit The dosage of glue enzyme is 5U / 100ml, the enzymatic hydrolysis temperature is controlled at 28℃~33℃, and the pH is control...

Embodiment 3

[0065] A fruit and vegetable enzyme beverage prepared according to the following steps:

[0066] (1) Cut the berries into small pieces, and use ultrasonic treatment. The ultrasonic treatment conditions are: the power is 250W, and it is processed for 5 minutes, and then filtered to make berry juice; the noni fruit is washed and cut into small pieces, and beaten into Noni juice; wash plum vegetables with water to remove the salt floating on the surface, then soak in water for 12 hours, then scrub, drain, chop, and beat;

[0067] (2) Wash the iced vegetables, dry them and soak them in hot water at 85°C for 2 hours to obtain the iced vegetables extract;

[0068] (3) Mix strawberry juice, noni juice, and plum vegetable pulp, first add cellulase to the mixture for 20 minutes, and then add pectinase for 10 minutes; the amount of cellulase is 30U / 100ml, the fruit The dosage of glue enzyme is 3U / 100ml, the enzymatic hydrolysis temperature is controlled at 28℃~33℃, and the pH is contro...

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PUM

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Abstract

The invention discloses a fruit and vegetable enzyme drink and a preparation method thereof and aims to solve the problem that nutrition, flavor and taste of existing enzyme drinks cannot meet demands of consumers for flavor and taste. In order to overcome defects in the prior art, the invention discloses the fruit and vegetable enzyme drink. The fruit and vegetable enzyme drink is characterized by being prepared from raw materials as follows: Rubus parvifolius, noni fruits, meigan cai and Mesembryanthemum crystallinum. The invention is a novel technical scheme provided for food processing.

Description

technical field [0001] The invention relates to an enzyme beverage and a preparation method thereof. Background technique [0002] Enzymes are actually enzymes, and the types of raw materials used to make enzyme beverages are one of the main reasons that affect the flavor of enzyme beverages. Existing loofah makes enzyme beverage, but its nutrition of single loofah is not comprehensive enough. If other raw materials are added, the beverage made by local flavor, mouthfeel and single raw material (loofah) is very different, which cannot satisfy the local flavor and mouthfeel demands of these consumers. Contents of the invention [0003] The purpose of the invention is to address the deficiencies in the prior art, and the invention discloses: [0004] 1, a kind of fruit and vegetable enzyme beverage, is characterized in that: [0005] The fruit and vegetable enzyme beverage is prepared by the following steps: [0006] (1) Cut the berries into small pieces, and use ultraso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84A23V2002/00A23V2200/14
Inventor 不公告发明人
Owner 张晶
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