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Preparation technology of pomegranate and raspberry mixed enzymes

A preparation process and pomegranate technology, which are applied in the field of food and beverage processing, can solve problems such as loss of nutrients, and achieve the effects of preventing coronary heart disease, health care, enhancing human immunity, and enhancing appetite.

Inactive Publication Date: 2017-02-15
赵彦军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is aimed at above-mentioned technical problem, provides a kind of preparation technology of pomegranate, raspberry mixed enzyme, adopts this method to solve the problem of the loss of nutritional components in pomegranate and raspberry fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of preparation technology of pomegranate, raspberry mixed enzyme comprises the steps:

[0047] (1), the primary fermentation of pomegranate

[0048] (1) When the pomegranate is ripe, the picked fresh pomegranate is washed with pure water and dried, and the pomegranate and the pomegranate seeds on the belt are smashed together with a crusher with a size of 1 cm to form pomegranate pulp;

[0049] (2) Select a traditional fermentation vat as the fermentation container, place a layer of pomegranate pulp in the fermentation container, the height of each layer of pomegranate pulp is 19 cm, sprinkle the upper part of the first layer of pomegranate pulp for anaerobic Fermented beneficial bacteria, and then sprinkle 15% isomaltooligosaccharide in the pomegranate pulp layer, and add the total amount of beneficial bacteria in the container for fermentation at one time. The beneficial bacteria are lactic acid bacteria, Lactobacillus acidophilus, Bifidobacterium longum, Lacto...

Embodiment 2

[0063] A kind of preparation technology of pomegranate, raspberry mixed enzyme comprises the steps:

[0064] (1), the primary fermentation of pomegranate

[0065] (1) When the pomegranate is ripe, the freshly picked pomegranate is washed with pure water and air-dried, and the pomegranate and the pomegranate seeds on the belt are crushed together with a crusher with a size of 1 cm to form pomegranate pulp;

[0066](2) Select a food-grade plastic fermenter as the fermentation container, and place a layer of pomegranate pulp in the fermentation container. The height of each layer of pomegranate pulp is 20 cm. Oxygen-fermented beneficial bacteria, and then sprinkle 20% isomaltooligosaccharide in the pomegranate pulp layer, and add the total amount of beneficial bacteria in the container fermentation plan at one time. The beneficial bacteria are lactic acid bacteria, Lactobacillus acidophilus, Bifidobacterium longum, lactating mother The amount of beneficial bacteria added is 1‰ o...

Embodiment 3

[0080] A kind of preparation technology of pomegranate, raspberry mixed enzyme comprises the steps:

[0081] (1), the primary fermentation of pomegranate

[0082] (1) When the pomegranate is ripe, the picked fresh pomegranate is washed with pure water and dried, and the pomegranate and the pomegranate seeds on the belt are smashed together with a crusher with a size of 1 cm to form pomegranate pulp;

[0083] (2) Select the fermentation container of glass products as the fermentation container, put the pomegranate pulp layer in the fermentation container, the placement height of each layer of pomegranate pulp is 18 cm, sprinkle the top of the first layer of pomegranate pulp for anaerobic Fermented beneficial bacteria, and then sprinkle 20% isomaltooligosaccharide in the pomegranate pulp layer, and add the total amount of beneficial bacteria in the container for fermentation at one time. The beneficial bacteria are lactic acid bacteria, Lactobacillus acidophilus, Bifidobacterium...

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Abstract

The present invention belongs to the technical fields of food and drink processing and particularly relates to a preparation technology of pomegranate and raspberry mixed enzymes. The preparation technology is characterized by comprising the following steps: (1) pomegranates are crushed to form pomegranate pulp, the pomegranate pulp and beneficial micro-organisms are put into a fermentation container, and isomaltooligosaccharide is sprayed on the pomegranate pulp to conduct a primary fermentation to prepare a pomegranate fermented liquid; (2) raspberries are picked, the raspberries and beneficial micro-organisms are put into the fermentation container, and the isomaltooligosaccharide is sprayed on the raspberries to conduct the primary fermentation to prepare a raspberry fermented liquid; and (3) a pomegranate and raspberry mixture is subjected to a secondary fermentation. The preparation technology solves the problem of nutrient loss of the pomegranate and raspberry mixture, and thus utilizes the fermentation technology to enable human body to more directly and comprehensively absorb and utilize the nutrition of the pomegranates and raspberries, so that the pomegranate and raspberry mixed enzymes are convenient in consumption and at the same time have the effects of caring health and enhancing human body immunity.

Description

technical field [0001] The invention belongs to the field of food and beverage processing, in particular to a preparation process of pomegranate and raspberry mixed enzyme. Background technique [0002] Pomegranate is the fruit of pomegranate, a plant in the pomegranate family. The fruit is sweet, sour, juicy, and has high nutritional value. It is rich in fruit sugars, high-quality protein, and easy to absorb fat. It can supplement human energy and calories without increasing the burden on the body. The fruit contains vitamin C and B vitamins, organic acids, sugars, proteins, fats, calcium, phosphorus, potassium and other minerals, which can supplement the trace elements and nutrients that the human body lacks. It is also rich in various acids, including organic acids and folic acid, which have health benefits for the human body. After the pomegranate is ripe, it can be used all over the body. The peel can be used as medicine, and the fruit can be eaten or squeezed into jui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/328A23V2200/3262A23V2200/326A23V2200/334A23V2200/324A23V2200/308
Inventor 赵彦军
Owner 赵彦军
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