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Preparation method of composite enzyme beverage and composite enzyme beverage

A compound enzyme and beverage technology, applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, sugar-containing food ingredients, etc., can solve the problems that cannot meet the needs of enzyme health and nutritional efficacy, and achieve the goal of solving the problem of fruit sales and high Social benefits and economic benefits, and the effect of improving the level of technology

Inactive Publication Date: 2017-10-27
ZHONGSHAN FLASHLIGHT POLYTECHNIC
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Problems solved by technology

[0004] In order to solve the problem that the enzyme beverages in the prior art mostly use a single fruit and vegetable for fermentation, which cannot meet the needs of the human body for the health and nutritional effects of enzymes, the present invention provides a preparation method for a composite enzyme beverage, which uses grains such as brown rice and special Fruits and vegetables are the main raw materials, and yeast, acetic acid bacteria and lactic acid bacteria are used for three-step fermentation. In addition to retaining the vitamins and minerals of fruits and vegetables, especially the fermented coarse grains, the insoluble dietary fiber can be decomposed into easily digested by the human body, which has the characteristics of rich nutrition and unique flavor

Method used

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  • Preparation method of composite enzyme beverage and composite enzyme beverage
  • Preparation method of composite enzyme beverage and composite enzyme beverage
  • Preparation method of composite enzyme beverage and composite enzyme beverage

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Embodiment Construction

[0037] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0038] Please see attached figure 1 , a preparation method of compound ferment beverage, comprises the following steps:

[0039] (1) Raw material processing: After mixing brown rice, oats, and corn with equal weights and dipping them, add water and grind in proportion to make a stock solution, and set the pH range of the stock solution to 6.0-7.0 at the same time, and adjust the pH to 6.5 in this embodiment;

[0040] (2) Add α-amylase to the stock solution to liquefy the stock solution. At the same time, set the enzyme amount of α-amylase to 10u / g, the liquefaction temperature to 80°C, the liquefaction time to 30min, and the ratio of material to water to 1: 4; The specific implementation process of this step is as follows:

[0041] Materials and instruments required for liquefaction

[0042] HH-4 Constant Temperature Water Bath Well Instrume...

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Abstract

The invention belongs to the technical field of food beverage, and particularly relates to a preparation method of composite enzyme beverage and the composite enzyme beverage. Cereal such as coarse rice as well as fruit and vegetables are used as main raw materials, saccharomycetes, acetic acid bacteria and lactic acid bacteria are used for performing three-step fermentation, different bacteria are used for performing step-by-step fermentation in different stages of the manufacturing process, the requirements of a human body on health and nutritional effect aspects are met, the vitamin and mineral substances of the fruit and vegetables are retained in the fermentation process, in particular insoluble dietary fiber in the coarse rice is decomposed into components which are easily digested by the human body after the coarse rice is fermented, and the characteristics of rich nutrition and unique flavor are achieved.

Description

【Technical field】 [0001] The invention belongs to the technical field of food and beverage, and in particular relates to a preparation method of a compound enzyme drink and the compound enzyme drink. 【Background technique】 [0002] The process of preparing enzyme beverages with fruits and vegetables as raw materials can promote the metabolic reactions of carbohydrates, proteins, lipids and other substances in fruit and vegetable raw materials, and produce and accumulate a large number of primary and secondary metabolites to generate organic acids, oligosaccharides, sugar alcohols, Enzymes, oligopeptides. Polyphenols and other beneficial ingredients can promote the proliferation of beneficial bacteria in the intestines, inhibit the reproduction of harmful bacteria and the formation of spoilage substances, regulate the balance of intestinal flora, enhance immunity, promote sleep, and delay aging. Various beneficial effects. Thereby utilize natural fruit and vegetable to prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L33/00
CPCA23L2/382A23L2/60A23L33/00A23V2002/00A23V2400/123A23V2400/249A23V2200/30A23V2250/608A23V2250/64A23V2250/76
Inventor 张桂芝唐林新吴小禾陈静静淮亚红王锋
Owner ZHONGSHAN FLASHLIGHT POLYTECHNIC
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