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Production method of navel orange compound enzyme tea

A kind of navel orange compound enzyme and the technology of the production method, which is applied in the direction of tea substitutes, etc., can solve the problems of inability to retain enzyme activity for a long time, pollution, and inability to ensure no pathogenic bacteria, etc., to inhibit the growth of miscellaneous bacteria, reduce the loss of nutrients, and retain The effect of enzyme activity

Inactive Publication Date: 2018-09-14
JIANGXI GUOGUO BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0023] The invention provides a method for preparing enzyme tea capable of maintaining the nutritional components of navel oranges, lemons, pineapples and apples to the greatest extent, which solves the problem that the existing fruit enzyme production process cannot guarantee the pollution of no pathogenic bacteria, and cannot effectively increase the activity of enzymes for a long time. time retention issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of navel orange compound enzyme tea, comprising the following steps:

[0040] (1) Select mature navel oranges, lemons, pineapples and apples with high natural enzyme content as the main raw materials for fermentation;

[0041] (2) Wash twice with tap water and once with pure water, then rinse and soak with 0.9% NaCl solution for 2 minutes, instant scald with hot water to sterilize, drain, cut into 2mm thin slices, and put into a container with a volume of 10L , the raw material accounts for about 60% of the volume, add 1.2kg white sugar and 0.8kg white vinegar to make a fermentation feed liquid for later use;

[0042] (3) Activation of strains

[0043] ①. Yeast activation: Add 0.5% of the total weight of yeast into 30-fold sugar water at 30°C to activate for 15 minutes;

[0044]②, Expansion of lactic acid bacteria: Dissolve xylooligosaccharides, white sugar, and protein whey powder into pure water, adjust the pH value to 6.5, heat to 91°C, seal an...

Embodiment 2

[0048] A preparation method of navel orange compound enzyme tea, comprising the following steps:

[0049] (1) Select mature navel oranges, lemons, pineapples and apples with high natural enzyme content as the main raw materials for fermentation;

[0050] (2) Wash twice with tap water and once with pure water, then rinse and soak with 0.9% NaCl solution for 2 minutes, instant scald with hot water to sterilize, drain, cut into 2mm thin slices, and put into a container with a volume of 10L In the middle, the raw material accounts for about 50% of the volume, add 2kg of white sugar and 1kg of white vinegar to make a fermentation feed liquid for later use;

[0051] (3) Activation of strains

[0052] ①. Yeast activation: Add 0.3% of the total weight of yeast into 30-fold sugar water at 30°C to activate for 15 minutes;

[0053] ②Expansion of lactic acid bacteria: Dissolve xylooligosaccharides, white sugar, and protein whey powder into pure water, adjust the pH value to 6.5, heat to...

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PUM

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Abstract

The invention provides a production method of navel orange compound enzyme tea. The navel orange compound enzyme tea is prepared as follows: navel oranges, pineapples and apples rich in enzyme components are taken as main materials, white granulated sugar and white vinegar are added, alcohol fermentation is firstly performed with yeast, lactic acid bacteria are added for enzyme fermentation, and treatment is performed. Complete fermentation is realized, so that multiple enzymes, vitamins, amino acids, microelements and enzyme components originally contained in selected composition materials ofthe product are fully released, small molecular substances easy to absorb by the human are obtained, excellent strains and advanced process technologies are selected in production of the product, conversion and synthesis of enzyme can be effectively promoted in the fermentation process, so that the product has significant effects of regulating gastrointestinal functions, relaxing bowels, helpingdigestion, removing toxins, maintaining beauty and the like and is convenient to use and carry. The tea is produced with the traditional fermentation technology and belongs to the technical field ofbioengineering.

Description

technical field [0001] The invention relates to a production method of enzyme tea, in particular to a production method of enzyme tea using navel oranges, lemons, pineapples and apples as raw materials, and belongs to the technical field of bioengineering. Background technique [0002] Fruit enzyme tea is a product produced by fermenting fresh fruit, which has a health care effect on the human body. At present, enzymes basically appear in the form of liquid beverages, and the taste is relatively simple; some fermenting microorganisms have poor stability, or natural inoculation affects the function of microorganisms, and no attention has been paid to the interaction between the main raw material of enzymes and microorganisms, thus affecting the use and development of enzyme products . Therefore utilize yeast and lactic acid bacteria stepwise fermentation to prepare the method for ferment tea very feasible. [0003] Navel orange, formerly known as: sweet orange. Alias: Huan...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘海燕
Owner JIANGXI GUOGUO BIOTECH CO LTD
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