Preparation method of Hami melon compound enzyme drink

A compound enzyme and Hami melon technology, which is applied to the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of insufficient variety of beverages, insufficient output, and few methods, so as to improve the singleness of taste and enhance effect, the effect of preventing oxidation damage

Inactive Publication Date: 2018-07-06
安徽妙奇树生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing technology of cantaloupe on the domestic market is simple, the quantity is small, and the output is insufficient. There are few methods for preparing drinks with cantaloupe as raw materials, and the types of drinks produced are not rich enough.

Method used

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  • Preparation method of Hami melon compound enzyme drink
  • Preparation method of Hami melon compound enzyme drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of Hami melon compound enzyme drink, comprising the following steps:

[0023] (1) Take Hami melon pulp, Sydney pulp, hawthorn pulp, and Hami melon, Sydney, hawthorn pulp are mechanically broken;

[0024] (2) Put the crushed Hami melon, pear and hawthorn pulp into glass bottles respectively and add distilled water, stir and vibrate to obtain pulp;

[0025] (3) Heating the pulps of cantaloupe, pear and hawthorn respectively to keep warm;

[0026] (4) Take out part of Hami melon, pear, and hawthorn pulp respectively, place them in new glass bottles, then add pectinase, lactic acid bacteria, and saccharomyces to it, mix well, and seal the glass bottle to ferment for 50 hours to obtain a fermentation liquid;

[0027] (5) Mix and stir the fermented liquid with the remaining cantaloupe, pear, and hawthorn pulp evenly, and ferment in a sealed glass bottle for 18 days;

[0028] (6) Take out the fermented liquid and add plant flavonoid extract and lemon jui...

Embodiment 2

[0035] A preparation method of Hami melon compound enzyme drink, comprising the following steps:

[0036] (1) Take Hami melon pulp, Sydney pulp, hawthorn pulp, and Hami melon, Sydney, hawthorn pulp are mechanically broken;

[0037] (2) Put the crushed Hami melon, pear and hawthorn pulp into glass bottles respectively and add distilled water, stir and vibrate to obtain pulp;

[0038] (3) Heating the pulps of cantaloupe, pear and hawthorn respectively to keep warm;

[0039] (4) Take out part of Hami melon, pear, and hawthorn pulp respectively, place them in new glass bottles, then add pectinase, lactic acid bacteria, and yeast to it, mix well, and seal the glass bottles for 45 hours of fermentation to obtain fermentation liquid;

[0040] (5) Mix and stir the fermented liquid with the remaining cantaloupe, pear and hawthorn pulp evenly, and ferment in a sealed glass bottle for 19 days;

[0041] (6) Take out the fermented liquid and add plant flavonoid extract and lemon juice, s...

Embodiment 3

[0048] A preparation method of Hami melon compound enzyme drink, comprising the following steps:

[0049] (1) Take Hami melon pulp, Sydney pulp, hawthorn pulp, and Hami melon, Sydney, hawthorn pulp are mechanically broken;

[0050] (2) Put the crushed Hami melon, pear and hawthorn pulp into glass bottles respectively and add distilled water, stir and vibrate to obtain pulp;

[0051] (3) Heating the pulps of cantaloupe, pear and hawthorn respectively to keep warm;

[0052] (4) Take out part of Hami melon, pear, and hawthorn pulp respectively, place them in new glass bottles, then add pectinase, lactic acid bacteria, and saccharomyces to it, mix well, seal the glass bottle and ferment for 46 hours to obtain a fermentation liquid;

[0053](5) Mix and stir the fermented liquid with the remaining cantaloupe, pear and hawthorn pulp evenly, and ferment in a sealed glass bottle for 20 days;

[0054] (6) Take out the fermented liquid and add plant flavonoid extract and lemon juice, s...

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Abstract

The invention provides a preparation method of a Hami melon compound enzyme drink. The preparation method comprises the steps as follows: Hami melon pulp, snow pear pulp and hawthorn pulp are weighedand smashed; then, water is added; the obtained pulp is heated and kept at the constant temperature; lactobacillus, saccharomycetes, pectinase, a plant flavone extraction solution and lemon juice areadded; and filtration is conducted after filtration, and the drink is obtained. Snow pears are used for supplementing saccharide substances in a fermentation liquid, the defect that the type of saccharides required for fermentation of Hami melons is insufficient is made up, the nutrients in the drink are enriched, a large quantity of nutrients such as pectin and bioflavonoids are contained, the drinking function of the drink is enhanced, the quality of the drink is effectively improved, and the taste of the drink is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of a Hami melon compound enzyme drink. Background technique [0002] Cantaloupe is low in calories, low in fat, and rich in nutrients. Rich in vitamin A, it is beneficial to maintain healthy skin, reduce the risk of cataracts, and improve vision. Vitamin A can also prevent lung cancer and oral cancer. As part of the diet of pregnant women, cantaloupe can relieve water retention and help the body eliminate excess sodium. The rich B complex vitamins also have good health effects. Synergistic component of oxide dismutase. Eating cantaloupe can significantly promote the hematopoietic function of the human body. It can be used as a food therapy product for anemia. Eating cantaloupe can improve physical and mental fatigue and restlessness. [0003] Cantaloupe on the domestic market has a simple processing technology, small quantity and insufficient output, and ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/46A23L33/105
CPCA23L2/382A23L2/46A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 苏金兰刘全文
Owner 安徽妙奇树生物科技股份有限公司
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