Sand pear enzyme production method and application

A production method and technology of pear ferment, applied in the application, the function of food ingredients, the bacteria used in food preparation, etc., can solve the problems of low market acceptance, low product added value, and concentrated production time, etc. Achieve high economic benefits and market promotion prospects, retain nutrients and efficacy, and improve the effect of added value

Inactive Publication Date: 2018-05-22
LUOYANG SHENSHAN BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sand pears mature in autumn, which is also the season for various fruits to ripen. There are many kinds of fruits. The taste of sand pears limits the sales market of sand pears. However, its production time is concentrated, and storage requires cold storage. The market

Method used

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  • Sand pear enzyme production method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: a kind of production method of pear ferment, its concrete steps are as follows:

[0045] A. Preprocessing:

[0046] ① Picking: Manually pick out the pears with scars, softening and corruption, and leave the qualified pears for use;

[0047] ②Cleaning: Rinse the sand pears with water through a fruit washing machine to remove soil and other impurities on the surface of the sand pears;

[0048] ③ Juicing: crushing and juicing of pears are completed at one time through a dual-channel juicer;

[0049] ④Sterilization: sterilize pear juice by ultra-high temperature instant sterilizer to prevent the influence of mold or yeast on subsequent fermentation;

[0050] B. Fermentation: put the sterilized pear juice into the fermentation tank, add carbon source and inoculate strains, and control the fermentation temperature and fermentation time;

[0051] ①Different carbon sources: one or more of honey, brown sugar, brown sugar, white sugar and molasses, and the amount...

Embodiment 2

[0056] Embodiment 2: a kind of preparation method of pear ferment beverage, its concrete steps are as follows:

[0057] ①Dispensing: Put an appropriate amount of the fermented pear ferment in Example 1 into the blending tank, and according to the ratio of fermented pear ferment: drinking water: auxiliary material = 1: (8-10): (0.5-1), to the preparation Add a certain amount of drinking water and auxiliary materials to the tank, stir to make it evenly mixed;

[0058] ②Filter: filter through bag filter;

[0059] ③ Sterilization: The filtered mixture is sterilized by an ultra-high temperature instant sterilizer, the sterilization temperature is controlled at 115-130 °C, and the time is controlled at 4-6 seconds;

[0060] ④Filling: The sterilized mixed liquid is filled through the tank washing and sealing integrated machine:

[0061] ⑤Secondary sterilization: the beverage after filling is placed in the sterilization cabinet for the second sterilization, the sterilization tempera...

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Abstract

The invention discloses a sand pear enzyme production method which comprises the following steps: A, pretreating: picking, cleaning, juicing and sterilizing; B, fermenting: putting sterilized sand pear juice into a fermentation tank, adding a carbon source and inoculation culture, controlling a fermenting temperature as 25 to 40 DEG C, controlling fermenting time as 120 to 240h, stirring once everyday and keeping moderate ventilation to prevent tank expansion; C, boiling: after temperature control fermentation, cooling to normal temperature, filtering, putting fermentation liquor into a boiling tank and boiling 1 to 2 months under normal temperature; D, deploying: deploying the boiled sand pear enzyme to produce edible terminal food of enzyme drink, enzyme oral solution, enzyme freeze-dried powder, enzyme particles and the like. The sand pear enzyme production method disclosed by the invention has a simple and high-efficiency technological process, the whole fermenting process followsancient-law fermentation, varieties of nutritional ingredients and effects of sand pear are effectively kept, sand pear taste is improved, a health-care effect is improved, sand pear additional valueis effectively improved, and economical benefits and a market popularization prospect are very high.

Description

technical field [0001] The invention relates to a production method of an enzyme, in particular to a production method and application of a pear ferment, and belongs to the technical field of food deep processing. Background technique [0002] Sand pear is a kind of pear, the fruit is conical or oblate, reddish brown or bluish white. Sand pear fruit has a lot of water content and high sugar content, mainly soluble sugars such as fructose, glucose, sucrose, etc., and contains a variety of organic acids, so it is sweet, juicy and refreshing, sweet and pleasant, and refreshing after eating. The fruit, peel, root, bark, branch and leaf of pear can be used as medicine. Chinese medicine believes that pear is cool and slightly sour in nature. It is mainly used to treat the symptoms of heat-related injury, hot cough, polydipsia, panic, hiccups, constipation, etc. It is suitable for patients with fever and internal heat in winter and spring. It is especially suitable for relievin...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L2/38A23L33/00
CPCA23L2/382A23L19/09A23L33/00A23V2002/00A23V2400/157A23V2400/113A23V2400/175A23V2400/515A23V2400/249A23V2400/169A23V2200/314A23V2200/334A23V2250/28
Inventor 李海武陈小军高诏李佩怡郝延超
Owner LUOYANG SHENSHAN BIOLOGICAL SCI & TECH
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