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Composite ferment beverage and preparation method thereof

A compound enzyme and drink technology, applied in the field of compound enzyme drink and its preparation, can solve the problem of high cost of compound enzyme

Inactive Publication Date: 2018-10-16
内蒙古济世源环保生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of the above compound enzymes is relatively high

Method used

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  • Composite ferment beverage and preparation method thereof
  • Composite ferment beverage and preparation method thereof
  • Composite ferment beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Clean all kinds of leaves and fruits, pine nuts, bean curd residues, bean cakes, vegetable oil residues, and rice bran required for primary fermentation, dilute syrup with warm water at 38°C, and set aside. According to the formula in Table 1, the raw materials were weighed for batching.

[0028] Table 1, primary fermentation formula

[0029]

[0030] Mix 38°C water with fruit enzymes, leaves (poplar leaves, pine leaves, willow leaves, peach leaves, apple leaves and loquat leaves), fruits (pears, apples, hawthorns, blueberries, oranges, apricots and lychees), pine nuts, The bean curd residue, bean cake, vegetable oil residue, rice bran and starch syrup (diluted with water, but the total amount of water remains unchanged) are mixed and aerated for about 60 minutes to obtain the first mixture. The first mixture is fermented in a closed fermenter for about 30 days to obtain a primary fermentation liquid. The fermentation temperature in the first 15 days is about 3...

Embodiment 2

[0037] The formula of primary fermentation was replaced by the formula shown in Table 3, and all the other conditions were the same as in Example 1 to obtain the compound enzyme drink.

[0038] Table 3, primary fermentation formula

[0039]

Embodiment 3

[0041] The formula of primary fermentation is replaced by the formula shown in Table 4, and all the other conditions are the same as in Example 1 to obtain the compound enzyme drink.

[0042] Table 4, primary fermentation formula

[0043]

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PUM

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Abstract

The invention discloses a composite ferment beverage and a preparation method thereof. The preparation method provided by the invention comprises the following steps: (1) mixing water, plant enzyme, leaves, fruits, pine nuts, bean curd residues, bean cakes, vegetable oil dregs, rice bran, and thin malt sugar, and then carrying out aeration for 30-120 minutes to obtain a first mixture; carrying outfermentation on the first mixture for 20-40 days to obtain a primary fermentation fluid; and (2) mixing water, the primary fermentation fluid, wheat bran, bean curd residues, bean cakes, vegetable oil dregs, rice bran, thin malt sugar and fruits, and then carrying out aeration for 10-90 minutes to obtain a second mixture, wherein the primary fermentation fluid accounts for 3-10 wt%, the wheat bran accounts for 1-5 wt%, the bean curd residues account for 1-5 wt%, the bean cakes account for 0.5-3 wt%, the vegetable oil dregs account for 1-5 wt%, the rice bran accounts for 1-5 wt%, the thin maltsugar accounts for 2-9 wt%, and the fruits account for 5-10 wt%; and carrying out fermentation on the second mixture to obtain a secondary fermentation fluid. The preparation method provided by the invention uses cheap leaves and other raw materials, and reduces the fermentation time.

Description

technical field [0001] The invention relates to a compound enzyme drink and a preparation method thereof, in particular to a microbial compound enzyme drink and a preparation method thereof. Background technique [0002] Microbial enzymes are fermented products containing a variety of active probiotics, which have the function of promoting the growth of animals and plants. They can accelerate the biochemical reactions of active organisms or biochemical reactions that are difficult to occur under normal temperature and pressure. Most of the commonly used microbial enzymes are compound enzymes. Compound enzymes can be used to prepare beverages and the like. Compound enzyme drinks usually refer to drinks containing various enzyme metabolites extracted from a huge group of enzymes derived from plants and microorganisms. The compound enzyme drink has the function of regulating the digestive function of the stomach and increasing the body's immunity. [0003] The Chinese patent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/385A23L2/39
CPCA23L2/382A23L2/385A23L2/39A23L33/00A23V2002/00A23V2200/30
Inventor 张舜媛高飞龙吴靖段开红包智华
Owner 内蒙古济世源环保生物科技有限公司