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Enzyme beverage and preparation method thereof

A beverage and enzyme technology, applied in the field of enzymes, can solve the problems of low nutritional content, unstable finished products, insufficient nutritional value, etc., and achieve the effect of improving amino acid content and trace element content, balanced nutrition, and enriching nutritional value.

Inactive Publication Date: 2018-11-20
詹林安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the common fermentation technology and products are mostly vegetables and fruits in the fermentation materials, and there are problems such as insufficient nutritional value and incomplete protein.
[0004] Moreover, the fermentation technology mostly adopts a one-time mixed fermentation method, resulting in low enzyme activity, insufficient fermentation of raw materials, unstable finished products, and low nutritional content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for an enzyme drink, comprising the following steps:

[0021] Step 1: After cleaning the vegetables, break them up, then put the broken vegetables in a fermenter, inoculate the compound microorganisms, and carry out fermentation in an anaerobic environment in the dark, the fermentation temperature is 35°C, and the fermentation The time is 30 days, and the vegetable fermented liquid is obtained after filtering;

[0022] Step 2: Clean the fruit, crush it, then put the crushed fruit in a fermenter, inoculate compound microorganisms, and carry out fermentation in an anhydrous anaerobic environment in the dark. The fermentation temperature is 35°C. The time is 30 days, and the fruit fermentation liquid is obtained after filtering;

[0023] Step 3: Put the vegetable fermented liquid and the fruit fermented liquid in the fermenter and mix them thoroughly, then add the sea rice germ powder, then inoculate the compound microorganisms, carry out the fermenta...

Embodiment 2

[0026] A preparation method for an enzyme drink, comprising the following steps:

[0027] Step 1: After cleaning the vegetables, break them up, then put the broken vegetables in a fermenter, inoculate the compound microorganisms, and carry out fermentation in an anaerobic environment in the dark. The fermentation temperature is 30°C. The time is 37 days, and the vegetable fermented liquid is obtained after filtering;

[0028] Step 2: After cleaning the fruit, crush it, then put the crushed fruit in a fermentation tank, inoculate compound microorganisms, and carry out fermentation in an anhydrous anaerobic environment in the dark. The fermentation temperature is 30°C. The time is 37 days, and the fruit fermentation liquid is obtained after filtering;

[0029] Step 3: Put the vegetable fermented liquid and fruit fermented liquid in a fermenter and mix them thoroughly, then add sea rice germ powder, inoculate compound microorganisms, and carry out static fermentation in an anaer...

Embodiment 3

[0032] A preparation method for an enzyme drink, comprising the following steps:

[0033] Step 1: After cleaning the vegetables, break them up, then put the broken vegetables in a fermenter, inoculate the compound microorganisms, and carry out fermentation in an anaerobic environment in the dark, the fermentation temperature is 35°C, and the fermentation The time is 35 days, and the vegetable fermented liquid is obtained after filtering;

[0034] Step 2: Clean the fruit, crush it, then put the crushed fruit in a fermenter, inoculate compound microorganisms, and carry out fermentation in an anhydrous anaerobic environment in the dark. The fermentation temperature is 35°C. The time is 35 days, and the fruit fermentation liquid is obtained after filtering;

[0035] Step 3: Put the vegetable fermented liquid and the fruit fermented liquid in the fermenter and mix them thoroughly, then add the sea rice germ powder, then inoculate the compound microorganisms, carry out the fermenta...

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PUM

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Abstract

The invention provides an enzyme beverage and a preparation method thereof. The enzyme beverage is prepared from the following raw materials: vegetable fermentation liquid, fruit fermentation liquid,sea rice germ flour, tuna polypeptide powder and composite microorganism. Vegetables and fruits are fermented separately, the sea rice germ flour is added for secondary fermentation after mixing the prepared vegetable fermentation liquid and fruit fermentation liquid, and then the tuna polypeptide powder is added for tertiary fermentation, thereby avoiding a problem of unstable finished products due to interaction of the raw materials affects the quality of the finished products when the various materials are fermented simultaneously; the vegetables, the fruits, the sea rice germ flour and thetuna polypeptide powder can be fully fermented to improve activity of the enzyme beverage; in addition, the sea rice germ flour and the tuna polypeptide powder can be added into the original vegetable fermentation liquid and fruit fermentation liquid for fermentation to further increase contents of amino acids and trace elements, balance the nutrition and further enrich a nutritional value of theenzyme beverage.

Description

【Technical field】 [0001] The invention relates to the technical field of enzymes, in particular to an enzyme drink and a preparation method thereof. 【Background technique】 [0002] Enzyme, also known as "enzyme", is a substance composed of amino acids with special biological activity. It is a biological catalyst. It exists in all living animals and plants. An essential substance for life activities such as repairing tissues. [0003] At present, the common fermentation technology and products mainly use vegetables and fruits as fermentation materials, which have problems such as insufficient nutritional value and incomplete protein. [0004] Moreover, the fermentation technology mostly adopts a one-time mixed fermentation method, which causes problems such as low enzyme activity, insufficient fermentation of raw materials, unstable finished products, and low nutritional content. 【Content of invention】 [0005] Aiming at the deficiencies of the prior art, the present inve...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/00A23L33/18
CPCA23L2/382A23L2/52A23L2/84A23L33/00A23L33/18A23V2002/00A23V2250/55A23V2250/76
Inventor 詹林安
Owner 詹林安