A kind of jujube enzyme beverage and its processing technology

An enzyme beverage, red date enzyme technology, applied in the field of beverages, can solve problems such as suffering from major diseases, affecting health and life expectancy

Active Publication Date: 2021-04-23
BIGHOUSEKEEPER SHANGHAI HEALTH IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The more acidic the body, the more likely it is to suffer from serious diseases, which seriously affect health and life expectancy

Method used

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  • A kind of jujube enzyme beverage and its processing technology
  • A kind of jujube enzyme beverage and its processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The jujube enzyme beverage is prepared from the following raw materials in mass percentage: 40% jujube enzyme stock solution, 2.4% emulsifier, 0.015% sweetener, 0.2% citric acid, 0.15% vitamin C, and the balance is drinking water.

[0036] The red date enzyme stock solution is prepared by the following method: the red dates are washed with water and drained; the drained red dates are removed and crushed to 16 meshes; the crushed red dates, sucrose, and drinking water are in a mass ratio of 1: Mix 0.4: 1, steam sterilize at 110°C for 25 minutes to obtain a fermentation stock solution; add 0.01% of the weight of the fermentation stock solution to the fermentation stock solution with Lactobacillus plantarum, seal and ferment at a temperature of 32°C for 20 days to obtain a fermentation liquid; Filter with a 180-mesh filter cloth, and then filter with a microfiltration alumina ceramic membrane with a pore size of 0.1 μm. The operating pressure is 0.3 Mpa and the operating te...

Embodiment 2

[0043] The jujube enzyme beverage is prepared from the following raw materials in mass percentage: 40% jujube enzyme stock solution, 2.4% emulsifier, 0.015% sweetener, 0.2% citric acid, 0.15% vitamin C, and the balance is drinking water.

[0044] The red date enzyme stock solution is prepared by the following method: the red dates are washed with water and drained; the drained red dates are removed and crushed to 16 meshes; the crushed red dates, sucrose, and drinking water are in a mass ratio of 1: Mix 0.4: 1, steam sterilize at 110°C for 25 minutes to obtain a fermentation stock solution; add 0.01% of the weight of the fermentation stock solution to the fermentation stock solution with Lactobacillus plantarum, seal and ferment at a temperature of 32°C for 20 days to obtain a fermentation liquid; Filter with a 180-mesh filter cloth, and then filter with a microfiltration alumina ceramic membrane with a pore size of 0.1 μm. The operating pressure is 0.3 Mpa and the operating te...

Embodiment 3

[0054] The jujube enzyme beverage is prepared from the following raw materials in mass percentage: 40% jujube enzyme stock solution, 2.4% emulsifier, 0.015% sweetener, 0.2% citric acid, 0.15% vitamin C, and the balance is drinking water.

[0055] The red date enzyme stock solution is prepared by the following method: the red dates are washed with water and drained; the drained red dates are removed and crushed to 16 meshes; the crushed red dates, sucrose, and drinking water are in a mass ratio of 1: Mix 0.4: 1, steam sterilize at 110°C for 25 minutes to obtain a fermentation stock solution; add 0.01% of the weight of the fermentation stock solution to the fermentation stock solution with Lactobacillus plantarum, seal and ferment at a temperature of 32°C for 20 days to obtain a fermentation liquid; Filter with a 180-mesh filter cloth, and then filter with a microfiltration alumina ceramic membrane with a pore size of 0.1 μm. The operating pressure is 0.3 Mpa and the operating te...

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PUM

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Abstract

The invention discloses a jujube enzyme beverage and a processing technology thereof. The jujube enzyme beverage is prepared from the following raw materials: a jujube enzyme stock solution, an emulsifier, aspartame, citric acid, vitamin C and water. The jujube enzyme beverage and its processing technology of the present invention have investigated the optimal technological conditions of the jujube enzyme beverage, are pollution-free, safe and reliable, can produce protease, lipase, cellulase, pectinase and other enzymes, and the fermentation time period is short , fewer process links, simple and easy to operate, can save investment and operating costs, effectively improve the anti-oxidation of enzymes, enhance immunity, and improve the health care effect of microcirculation.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a jujube enzyme beverage and a processing technology thereof. Background technique [0002] Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in organisms. All kinds of physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. The metabolism, energy intake, growth and reproduction of the human body and other life phenomena must be completed with the help of enzymes. Enzyme is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. It is involved in almost all life activities. The chemical changes in living organisms are almost carried out under the catalysis of enzymes. It drives chemical reacti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/324
Inventor 李秀珍
Owner BIGHOUSEKEEPER SHANGHAI HEALTH IND CO LTD
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