Preparation method for composite enzyme beverage

A technology for beverages and fermented enzymes is applied in the field of preparation of compound fermented enzyme beverages, which can solve the problems of low technological content and long time, and achieve the effects of simple preparation process, improved taste and product safety.

Inactive Publication Date: 2017-07-21
江苏中美澳萝生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing enzyme drinks use fruit and vegetable juices for ordinary fermentation. The technology content is ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method for a compound fermented enzyme beverage, comprising the following steps:

[0031](1), preparation of mixed fermented liquid: first prepare aloe fermented liquid, said aloe fermented liquid adopts aloe serum, white sugar, purified water to mix uniformly by volume ratio is 4:1:2, add 5 μ % lactic acid bacteria, lactobacillus Lactobacillus bulgaricus is used to ferment for 6 days at a temperature of 25°C and a pH value of 5.0. Aloe vera adopts Aloe vera that meets national regulations for both medicine and food, which is rich in anthraquinones, sugars, amino acids, organic acids, cellulose, active substances, trace elements, etc. For example: aloe vera tincture has strong antibacterial properties Bradykininase and vascular tension can resist inflammation; aloe polysaccharides and vitamins have good nutrition, moisturizing and whitening effects on human skin; aloe-emodin glycosides, aloe-emodin, etc. Function; Calcium isocitrate, etc. have the effects...

Embodiment 2

[0043] A preparation method for a compound fermented enzyme beverage, comprising the following steps:

[0044] (1), preparation of mixed fermented liquid: first prepare aloe fermented liquid, said aloe fermented liquid is mixed evenly with aloe slurry, white sugar and purified water in a volume ratio of 6:4:5, adding 10 μ% lactic acid bacteria and lactobacillus Lactobacillus bulgaricus is used to ferment for 10 days at a temperature of 30°C and a pH value of 6.0. The aloe uses Aloe Curacao, which meets the national regulations for both medicine and food.

[0045] Prepare mulberry fermented liquid, the mulberry fermented liquid adopts mulberry: white sugar: pure water to mix uniformly in a volume ratio of 3: 2: 5, add 10 μ% lactic acid bacteria in a volume ratio, and the lactobacillus adopts Lactobacillus bulgaricus, at a temperature of 30 ° C, It is prepared by fermentation for 8 days under the condition of pH value 7.0.

[0046] Prepare the rose fermented liquid, the rose f...

Embodiment 3

[0058] A preparation method for a compound fermented enzyme beverage, comprising the following steps:

[0059] (1), preparation of mixed fermented liquid: first prepare aloe fermented liquid, said aloe fermented liquid is mixed evenly with aloe serum, white sugar, purified water in a volume ratio of 10:8:10, and a volume ratio of 15 μ% of lactic acid bacteria, Lactobacillus Lactobacillus bulgaricus is used to ferment for 14 days at a temperature of 35°C and a pH value of 8.0. Aloe vera adopts Aloe vera that meets national regulations for both medicine and food, which is rich in anthraquinones, sugars, amino acids, organic acids, cellulose, active substances, trace elements, etc. For example: aloe vera tincture has strong antibacterial properties Bradykininase and vascular tension can resist inflammation; aloe polysaccharides and vitamins have good nutrition, moisturizing and whitening effects on human skin; aloe-emodin glycosides, aloe-emodin, etc. Function; Calcium isocitrat...

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PUM

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Abstract

The invention discloses a preparation method for a composite enzyme beverage. The preparation method comprises the following steps: (1) preparation of mixed fermentation broth: separately preparing aloe fermentation broth, mulberry fermentation broth, rose flower fermentation broth, Pleurotus eryngii fermentation broth and Pleurotus nebrodensis fermentation broth, uniformly mixing the above fermentation broth according to a mass ratio of (1-5): (1-3): (1-3): (1-3): (1-3), and then carrying out fermentation at a temperature of 15 to 45 DEG C so as to obtain the mixed fermentation broth with a pH value of 2.0 to 4.6; (2) filtering: pouring the mixed fermentation broth into a colloid mill, carrying out smashing and emulsification and then carrying out sieve filtration with 80-to-100-mesh filter paper so as to remove small-particle residues; and (3) sterilization and storage: heating the filtered mixed fermentation broth to 90 to 100 DEG C for high-temperature sterilization, then rapidly cooling the mixed fermentation broth to a normal temperature of 0 to 4 DEG C so as to obtain the composite enzyme beverage, and then carrying out canning and storage. The composite enzyme beverage is easy to digest and absorb, low in fat content, capable of accelerating metabolism and rich in nutrients.

Description

technical field [0001] The invention relates to the technical field of health care products, in particular to a preparation method of a compound fermented beverage. Background technique [0002] At present, in the domestic beverage market, fakes and shoddy products are confused with real ones. People are very eager for natural and healthy products, especially the sub-healthy population is gradually increasing. Enzyme is a general term for thousands of enzymes in the body that undertake the most basic life of human beings. In organisms, enzymes assist organisms to decompose various substances and carry out metabolism. No matter animals or plants, as long as there is life, there must be enzymes. If there is no enzyme, organisms cannot survive. The amount of enzyme in the body and its operation are closely related to the youth, health, disease, and aging of life, and the activity of enzyme directly determines the health of the body. [0003] In recent years, among many health ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/32A23V2200/318A23V2200/30
Inventor 张传明
Owner 江苏中美澳萝生物科技股份有限公司
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