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Cerasus humilis enzyme and cerasus humilis enzyme beverage with calcium-supplement eyesight-improving function and production method thereof

A production method and fruit enzyme technology, which are applied in the field of calcarenase and enzyme beverages, can solve the problems of not preparing calcium-supplementing and eyesight-improving dual-function calcarenase and beverages, affecting the quality of Ouli wine, low production efficiency, etc. Improve antioxidant capacity, relieve visual fatigue, improve product taste and function

Active Publication Date: 2016-11-23
周学义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the application number of 200710062781.7 discloses an invention patent of Oli fruit juice drink and its preparation method, which adopts manual removal of core, low production efficiency, and produces a clarified drink
The invention patent with the application number of 201310202825.7 discloses the fruit juice drink of Prunus amygdalis. It does not remove the core in advance, and directly beats the pulp, which will break some of the cores. Because the cores of Plums contain a large amount of amygdalin, fatty oil and Crude protein, if the nucleus is broken too much during the process of crushing and beating of Oli, it will directly affect the quality of Oli wine
And at present, there is no invention of fermenting calcium fruit to prepare enzymes, and there is no calcium fruit enzyme and beverage with dual functions of calcium supplementation and eyesight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The raw materials of the calcium fruit enzyme with the function of supplementing calcium and improving eyesight are: 30 parts of calcium fruit, 5 parts of wolfberry, 1 part of lutein, 1 part of taurine, 10 parts of honey, 10 parts of fructose syrup, and 1 part of stevia , 3 parts of xylo-oligosaccharides.

[0046] The production method of the calcium fruit enzyme with the function of calcium supplementation and eyesight improvement and its enzyme beverage comprises the following steps:

[0047] 1) Calcium fruit is washed, pitted, preheated, and 2 times of water is added to make a pulp, and then enzymatically hydrolyzed with pectinase and cellulase at 45-50°C for 2 hours to obtain calcium juice, the calcium juice is left to stand, and part of the supernatant ( clarified juice) for subsequent use, its amount is 50% of the calcium juice total amount;

[0048] 2) After washing wolfberry, add 10 times of water for rehydration, beating, and then use pectinase and cellulase t...

Embodiment 2

[0061] The raw materials of the calcium fruit enzyme with the function of supplementing calcium and improving eyesight are: 1 part of calcium fruit, 0.5 part of wolfberry, 0.1 part of lutein, 0.2 part of taurine, 1 part of honey, 2 parts of fructose syrup, and 0.3 part of stevia , 0.6 part of isomaltooligosaccharide.

[0062] The production method of the calcium fruit enzyme and the enzyme beverage with the function of calcium supplementation and eyesight improvement comprises the following steps:

[0063] 1) Calcium fruit is washed, pitted, preheated, beaten, and enzymolyzed with pectinase and cellulase at 45-50°C for 2 hours to obtain calcium juice. The calcium juice is left to stand, and part of the supernatant (clarified juice) is separated for later use , its amount is 20% of the total amount of calcium juice;

[0064] 2) After washing wolfberry, add 5 times of water for rehydration, beating, and then use pectinase and cellulase to enzymatically hydrolyze at 45-50°C for ...

Embodiment 3

[0078] The raw materials of the calcium fruit enzyme with the function of supplementing calcium and improving eyesight are: 30 parts of calcium fruit, 0 parts of wolfberry, 0 part of lutein, 0 part of taurine, 2 parts of honey, 2 parts of fructose syrup, and 0 part of stevia , 0 parts of xylooligosaccharide.

[0079] The production method of the calcium fruit enzyme and the enzyme beverage with the function of calcium supplementation and eyesight improvement comprises the following steps:

[0080] 1) Calcium fruit is washed, pitted, preheated, and 1.5 times of water is added for beating, and the calcium juice is obtained by enzymatic hydrolysis with pectinase and cellulase at 45-50°C for 2 hours. The calcium juice is left standing, and part of the supernatant ( clarified juice) for subsequent use, its amount is 50% of the calcium juice total amount;

[0081] 2) Ultramicronize the remaining calcium fruit juice, adjust the concentration of the slurry, and adjust the soluble sol...

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Abstract

The invention discloses cerasus humilis enzyme and a cerasus humilis enzyme beverage with calcium-supplement eyesight-improving function and a production method thereof. The cerasus humilis enzyme comprises the following raw materials: 1-10 parts of cerasus humilis, 0-5 parts of Chinese wolfberry, 0-1 part of xanthophyll, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of fructose syrup, 0-1 part of stevioside and 0-3 parts of oligosaccharide, the cerasus humilis enzyme is cleaned, beaten, enzymolyzed, sterilized and fermented into cerasus humilis enzyme raw solution, and the cerasus humilis enzyme raw solution is mixed into the cerasus humilis enzyme beverage. The cerasus humilis enzyme and the cerasus humilis enzyme beverage are rich in special components such as calcium, polyphenols, flavone, zeaxanthin, beta-carotene, polysaccharide and the like, and have a positive effect to soften blood vessel, improve microcirculation, enhance body anti-oxidation ability, delay aging and alleviate visual fatigue.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a calcium fruit enzyme, an enzyme beverage and a production method thereof, which have the function of supplementing calcium and improving eyesight. Background technique [0002] Calcium fruit, also known as Oli, is rich in protein, mineral elements, vitamins and amino acids. The content of calcium and iron per 100 grams of fresh fruit reaches 80 mg and 1.5 mg respectively, which is 6 times that of apples. The fruit contains 17 kinds of amino acids, the total amount is as high as 338.3-451.7 mg / 100g, especially the content of vitamin C, B2 and E and potassium The contents of , phosphorus, iron, zinc, selenium and lysine are higher than the existing common fruit tree varieties. It is a high-grade health fruit for children and elderly pregnant women. According to relevant surveys, more than half of the population in my country is deficient in vitamin B and calci...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/09A23L2/84
Inventor 周学义朱文昭
Owner 周学义
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