Compound wild berry enzyme and preparation method thereof

A technology of berries and enzymes, applied in the direction of bacteria used in food preparation, food ingredients containing yeast, food ingredients as taste improvers, etc., can solve the problem of single type of wild berry enzymes, so as to solve the problem of bad taste and excellent taste , the effect of improving the utilization rate

Inactive Publication Date: 2018-11-27
王作毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, wild berries are mainly made into concentrated wild berry juice, and the technology of preparing edible enzymes from wild berries as the main ingredient is not yet mature, and the types of obtained wild berry enzymes are relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A compound wild berry enzyme, including the following raw materials in parts by weight: blueberry: 6 parts, raspberry: 6 parts, black currant: 6 parts, shandingzi: 6 parts, round jujube: 6 parts, stinky plum: 6 parts, blue indigo Fruit: 6 parts, honey: 15 parts, water: 100 parts, yeast: 0.6 parts, acetic acid bacteria: 0.8 parts, lactic acid bacteria: 1.0 parts.

[0043] Its preparation method specifically comprises the following steps:

[0044] (1) take each raw material by formula weight percentage;

[0045] (2) The fresh wild berry composition is washed, dried, sterilized at low temperature, and crushed and mixed;

[0046] (3) The berry mixture is put into a fermenter, and honey and water are added to mix evenly to obtain a mixed raw material;

[0047] (4) adding brewer's yeast, aromatic yeast and Torulopsis globosa composition into the above-mentioned mixed raw materials, and statically fermenting for 6 days under the conditions of pH value 3.2 and temperature 28°...

Embodiment 2

[0053] A compound wild berry enzyme, including the following raw materials in parts by weight: blueberry: 10 parts, raspberry: 10 parts, black currant: 5 parts, shandingzi: 4 parts, round jujube: 5 parts, stinky plum: 3 parts, blue indigo Fruit: 5 parts, honey: 20 parts, water: 120 parts, yeast: 0.5 parts, acetic acid bacteria: 0.6 parts, lactic acid bacteria: 0.8 parts.

[0054] Its preparation method specifically comprises the following steps:

[0055] (1) take each raw material by formula weight percentage;

[0056] (2) The fresh wild berry composition is washed, dried, sterilized at low temperature, and crushed and mixed;

[0057] (3) The berry mixture is put into a fermenter, and honey and water are added to mix evenly to obtain a mixed raw material;

[0058] (4) adding brewer's yeast, aromatic yeast and Torulopsis globosa composition into the above-mentioned mixed raw materials, and statically fermenting for 6 days under the conditions of pH value 3.2 and temperature 28°...

Embodiment 3

[0064] A compound wild berry enzyme, including the following raw materials in parts by weight: blueberry: 8 parts, raspberry: 10 parts, black currant: 10 parts, shandingzi: 5 parts, round jujube: 5 parts, stinky plum: 5 parts, blue indigo Fruit: 6 parts, honey: 25 parts, water: 150 parts, yeast: 1.0 parts, acetic acid bacteria: 1.0 parts, lactic acid bacteria: 1.2 parts.

[0065] Its preparation method specifically comprises the following steps:

[0066] (1) take each raw material by formula weight percentage;

[0067] (2) The fresh wild berry composition is washed, dried, sterilized at low temperature, and crushed and mixed;

[0068] (3) The berry mixture is put into a fermenter, and honey and water are added to mix evenly to obtain a mixed raw material;

[0069] (4) adding brewer's yeast, aromatic yeast and Torulopsis globosa composition into the above-mentioned mixed raw materials, and statically fermenting for 6 days under the conditions of pH value 3.2 and temperature 2...

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PUM

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Abstract

The invention discloses a compound wild berry enzyme. The compound wild berry enzyme contains the following raw materials in parts by weight: 30-50 parts of a wild berry composition, 10-30 parts of honey, 100-150 parts of water, 0.5-1.0 part of saccharomycetes, 0.6-1.0 part of acetic acid bacteria and 0.8-1.2 parts of lactic acid bacteria, wherein the wild berry composition is a mixture of blueberry, raspberry, blackcurrant, malus pallasiana, jujube seed, smelly plum and lonicera edulis. According to the compound wild berry enzyme and a preparation method thereof, seven wild berries are selected as raw materials, and the prepared enzyme is not only extremely good in taste, but also rich in multiple probiotics, and has the effects of inspiring the qi, enriching the blood, purifying the blood, reducing the blood fat and resisting the ageing.

Description

technical field [0001] The invention relates to the technical field of health care products, in particular to a compound wild berry enzyme and a preparation method thereof. Background technique [0002] Today, enzyme food has developed into a fairly mature industry in Japan and Taiwan, China. The rich and diverse enzyme products make eating enzymes a healthy eating habit. Enzymes dominate how the human body effectively utilizes the nutrients in food. Through the action of enzymes, they can help to adjust the body, promote metabolism, repair damaged cells, accelerate the discharge of metabolic waste in the body, and maintain various normal physiological functions of the human body. [0003] The wild berries in my country's Greater and Lesser Khingan Mountains and the Qinghai-Tibet Plateau have been developed and utilized in the market due to their pollution-free, high nutritional and medicinal value. But currently wild berries are mainly made into concentrated wild berry jui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L33/14
CPCA23L33/00A23L33/135A23L33/14A23V2002/00A23V2400/113A23V2400/249A23V2400/51A23V2400/169A23V2200/14A23V2200/30A23V2200/326A23V2200/302A23V2250/76
Inventor 王作毅
Owner 王作毅
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