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Synthetic enzyme drink having beautifying effect and preparation method of drink

An enzyme and beverage technology, applied in the field of enzymes, can solve problems such as difficulty in meeting rich nutritional needs, affecting physical health, and single nutrition, and achieve the effect of achieving diversification, easy product functions, and satisfying taste requirements.

Inactive Publication Date: 2017-12-26
安徽古井健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Raw food is not only troublesome, but also has a single nutrition, which is difficult to meet the rich nutritional needs. If you eat too much, it will cause huge pressure on the stomach and affect your health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of embodiment 1 yeast liquid and acetic acid bacteria liquid

[0025] Take 1 part of brown rice and 10 parts of water, boil it into rice milk, add solid yeast or acetic acid bacteria at a content of 1 / 10,000 respectively, and cultivate in a constant temperature room at 30°C for 3 days to obtain yeast liquid or acetic acid bacteria liquid for later use.

Embodiment 2

[0027] A. Preparation of fruit, vegetable, burdock root or brown rice enzyme stock solution

[0028] (1) Preprocessing:

[0029] Fruit pretreatment: Wash and dry commercially available fresh fruit raw materials, then sterilize the surface with ultraviolet light, and then crush them into respective fruit slurries.

[0030] Fruit raw materials are guava, peach, citrus, plum, blueberry, olive, lemon, orange, apple, passion fruit, banana, mango, papaya, grapefruit, green plum, mulberry and pineapple, of which guava, peach, citrus Greens, plums, blueberries, olives, lemons, etc. are all antioxidant fruits.

[0031] Vegetable pretreatment: clean the commercially available fresh vegetable raw materials, dry them with wind, and then sterilize the surface with ultraviolet light, and then crush them separately to make their respective vegetable slurries.

[0032] Vegetable raw materials are white radish, shiitake mushroom, yam, black fungus, roselle, water chestnut, spinach, spinach, ...

Embodiment 3

[0046] A. Preparation of fruit, vegetable, burdock root or brown rice enzyme stock solution

[0047] (1) Preprocessing:

[0048] According to the pretreatment mode of embodiment 2, fruits, vegetables, burdock root and brown rice are pretreated. The difference lies in the different raw materials, as follows:

[0049] Fruit raw materials are guava, peach, citrus, plum, blueberry, olive, lemon, apple, passion fruit, banana, mango, papaya, grapefruit, green plum and pineapple, of which guava, peach, citrus, plum, blueberry, Olives, lemons, etc. are antioxidant fruits.

[0050] Vegetable raw materials are mushroom, yam, black fungus, roselle, water chestnut, spinach, water spinach, cabbage, kohlrabi, sweet potato, asparagus, bamboo shoot, white fungus, king oyster mushroom, enoki mushroom, lotus root, celery, carrot, root beet, tomato , green pepper, lettuce, corn, pumpkin, Chinese cabbage, loofah, bitter gourd, chayote and cauliflower, among which roselle, sweet potato, enoki m...

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PUM

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Abstract

The invention discloses a synthetic enzyme drink having a beautifying effect. The drink is prepared from, in percentage by mass, 20%-30% of fruit enzyme essence, 33%-43% of vegetable enzyme essence, 8% of burdock root enzyme essence, 10% of brown rice enzyme essence and 9% of Noni pulp, wherein the fruit enzyme essence, the vegetable enzyme essence, the burdock root enzyme essence and the brown rice enzyme essence are prepared through separate fermentation of a fruit material, a vegetable material, a burdock root material and brown rice and blending. Vegetables and fruits are independently fermented with a multi-stage microbial fermentation technology, on one hand, original effective ingredients in fruits and vegetables are separated out, and on the other hand, the vegetables and fruits are converted into other functional factors through microbial fermentation. Besides, the enzyme drink can have a beautifying effect due to addition of multiple antioxidant fruits and vegetables.

Description

technical field [0001] The invention relates to the field of enzymes, and more specifically relates to a beauty comprehensive enzyme drink and a preparation method thereof. Background technique [0002] In contemporary society, people require drinks not only to be nutritious and delicious, but also to have cosmetic effects to adapt to the fast pace of life. Ordinary fruit and vegetable drinks are difficult to store for a long time, and chemical reagents such as preservatives and antioxidants need to be added to preserve them effectively, and the addition of these chemical reagents is mostly difficult to meet the needs of people and people. Therefore, the cosmetic enzyme drinks made from natural substances such as fruits and vegetables through biological fermentation and extraction of enzymes are gradually entering the market. [0003] Enzyme is another name for enzyme. It is a kind of polymer substance with biocatalytic function. It exists in all living animals and plants. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/318
Inventor 曹刚刚贾友彬李宣衡贾雯琪
Owner 安徽古井健康科技有限公司
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