Composite flower-fruit enzyme beverage preparation method

A technology of fruit enzymes and beverages, applied in the field of compound flower and fruit enzyme beverages, can solve the problems of complicated process and long fermentation time, and achieve the effects of simple process, promoting cell metabolism, and helping digestion and absorption

Inactive Publication Date: 2018-05-01
张艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The above technologies provide people with good health-care enzyme drinks, but the process is complex and the fermentation time is too long.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] aA kind of composite flower and fruit enzyme drink of the present invention is made by the following components according to the mass fraction: 1.5 parts of lemon, 1 part of apple, 1.5 parts of red pitaya, 1 part of pear, 1 part of kiwi, 1.5 parts of grapefruit, the above Wash and dry the fruit;

[0022] B get 8 liters of high borosilicate glass wine storage container, clean and disinfect and dry;

[0023] c take 7.5 parts of crushed rock sugar;

[0024] d Remove the skin and seeds of the fruit a and slice it evenly in the high borosilicate glass brewer. Arrange it in the way of three layers of fruit and one layer of rock sugar. The lemon is on top of the fruit, and then cover the lemon with the remaining rock sugar On, open the automatic exhaust valve, cover the lid, put it at room temperature, and ferment for 3 days in the dark, open the lid, press the fruit that floats out of the water with a spoon, make it immersed in the juice, and then press once every 10 days, ...

Embodiment 2

[0026] a The compound flower and fruit enzyme drink of the present invention is made from the following components according to the ratio of mass and number: 2 parts of lemon, 6 parts of hawthorn, washed and dried, hawthorn is seeded and cut in half, lemon peel and seeds are removed and sliced;

[0027] B get 8 liters of high borosilicate glass wine storage container, clean and disinfect and dry;

[0028] c take 7.5 parts of crushed rock sugar;

[0029] dPlace the hawthorn evenly in the high borosilicate wine storage container, arrange it in the way of three layers of hawthorn and one layer of rock sugar, put the lemon on the top, then cover the remaining rock sugar on the lemon, open the automatic exhaust valve, cover Put the lid on at room temperature, and ferment for 3 days in the dark, open the lid, press the fruit that floats out of the water with a spoon, make it immersed in the juice, and then press once every 10 days, add 0.01~0.07 lactic acid bacteria, add 0.01~0.09 ...

Embodiment 3

[0031] a The most suitable compound flower and fruit enzyme drink for families of the present invention is made of the following components in parts by mass: 1.5 parts of lemon, 1 part of pineapple, 1.5 parts of cantaloupe, 1 part of banana, 1 part of papaya, and 1.5 parts of apple , more than 0.1 part of safflower, fruit washed and dried;

[0032] B get 8 liters of high borosilicate glass wine storage container, clean and disinfect and dry;

[0033] c take 7.5 parts of crushed rock sugar;

[0034] d Remove the skin and seeds of the fruit a and slice it evenly in the high borosilicate glass brewer. Arrange it in the way of three layers of fruit and one layer of rock sugar. Sprinkle safflower in the middle and lemon on top of the fruit. Add 0.01-0.07 lactic acid bacteria, add 0.01-0.09 yeast, then cover the remaining rock sugar on the lemon, open the automatic exhaust valve, cover the lid, leave it at room temperature, and ferment for 3 days in the dark, open the lid, and use ...

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PUM

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Abstract

The invention relates to a composite flower-fruit enzyme beverage preparation method, wherein natural pollution-free seasonal fruits are used as raw materials, and comprise, by mass, 1-3 parts of lemon, 1-3 parts of pineapple, 5 parts of grape, 1-3 parts of vatica mangachapoi blanco, 1-3 parts of apple, 1-3 parts of grapefruit, 1-3 parts of papaya, 1-3 parts of mulberry, 1-3 parts of red-core pitaya, 1-3 parts of kiwifruit, 1-5 parts of longan, and the like. The preparation method comprises: adding a proper amount of water to the raw materials, crushing, stirring, mixing to prepare a composite flower-fruit mixing liquid, extracting the supernatant, adding 7.5 parts of rock candy, 0.01-0.07 part of lactic acid bacteria, and 0.01-0.09 part of yeast, carrying out fermenting for 3-6 months by using a borosilicate glass brewing device, filtering after the fermenting, disinfecting, and filling so as to obtain the composite flower-fruit enzyme beverage, wherein the filling is bottling or boxing. According to the present invention, the composite flower-fruit enzyme beverage has effects of immunity improving, detoxifying, blood purification, spleen and stomach regulating, endocrine regulation and sufficient physical strength achieving.

Description

technical field [0001] The invention relates to a method for preparing a compound flower-fruit enzyme drink, which relates to the field of A23L2 / 38A23L33 / 135 enzymes, and is the most suitable compound flower-fruit enzyme drink for families. Background technique [0002] The commonly used enzyme is the production method of "adding sugar to raw materials and storing in a sealed container", which is essentially a natural fermentation. The so-called natural fermentation is a fermentation process in which bacteria are not artificially added, but rely solely on the microorganisms carried on the surface of raw materials to form a certain colony structure during the production process. The fermentation process is a complex microbial physiological and metabolic process, and the types of substances produced are also relatively diverse. Enzymes are also called "enzymes", also known as plant comprehensive active enzymes. Humans have discovered thousands of enzymes. Enzymes are related ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/38A23L33/14A23L33/135
CPCA23L2/02A23L2/382A23V2002/00A23V2200/30A23V2200/32A23V2200/3204A23V2200/324
Inventor 闫章海张艳李雪瑞王尧
Owner 张艳
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