Wild vegetable enzyme beverage and preparation method thereof

A technology of enzyme beverage and vegetable enzyme, which is applied in the function of food ingredients, food science, application, etc., to achieve the effect of inhibiting saprophytic bacteria, improving utilization rate, and promoting degradation

Inactive Publication Date: 2018-11-30
马松鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, most wild vegetables grow in the mountains and are not polluted by modern industry and pesticides and fertilizers, so they are especially precious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A wild vegetable enzyme beverage and its preparation method, which consists of 5 parts of Yunlongcai, 5 parts of chrysanthemum brain, 2 parts of pear, 2 parts of peach, 2 parts of fork loquat, 1 part of mulberry, 1 part of soybean oligosaccharide, and several auxiliary materials composition;

[0026] The preparation method of described wild vegetables and vegetables ferment drink comprises the following steps:

[0027] 1) Pick fresh yunlongcai and chrysanthemum brains and clean them, cut off the roots of yunlongcai and chrysanthemum brains for later use; raw yunlongcai and chrysanthemum brains taste bitter, so soak the cleaned yunlongcai and chrysanthemum brains in boiling water for 30 seconds. Reduce the bitter taste, on the other hand, play the role of disinfection and sterilization, soak in the mixture of water:vinegar with a mass ratio of 93:7 for 1 hour, soaking can remove the mucus precipitated by Yunlong vegetable, and further remove the bitter taste, remove The...

Embodiment 2

[0036] A wild vegetable enzyme beverage and its preparation method, which consists of 10 parts of Yunlongcai, 10 parts of chrysanthemum brain, 4 parts of pear fruit, 4 parts of peach, 4 parts of fork loquat, 3 parts of mulberry, 2 parts of soybean oligosaccharides, and several auxiliary materials composition;

[0037] The preparation method of described wild vegetables and vegetables ferment drink comprises the following steps:

[0038] 1) Pick and clean the fresh yunlongcai and chrysanthemum brain, cut off the root of yunlongcai for later use; soak the washed yunlongcai and chrysanthemum brain in boiling water for 30 seconds, then add water: vinegar with a mass ratio of 93: Soak in the mixture of 7 for 1 hour, remove and add 5 times of water to make a slurry, add cellulase and enzymatically hydrolyze at 30°C for 3 hours;

[0039] 2) Cook the Tang pears in hot water at a temperature of 90°C; wash the peaches and peel off the surface flesh, soak the flesh in 35% salt water for...

Embodiment 3

[0047] A wild vegetable enzyme beverage and its preparation method, comprising 8 parts of Yunlongcai, 8 parts of chrysanthemum brain, 3 parts of Tanglizi, 3 parts of peach, 3 parts of fork loquat, 2 parts of mulberry, 2 parts of soybean oligosaccharides, and several auxiliary materials composition;

[0048] The preparation method of described wild vegetables and vegetables ferment drink comprises the following steps:

[0049] 1) Pick and clean the fresh yunlongcai and chrysanthemum brain, cut off the root of yunlongcai for later use; soak the washed yunlongcai and chrysanthemum brain in boiling water for 30 seconds, then add water: vinegar with a mass ratio of 93: Soak in the mixture of 7 for 1 hour, remove and add 3.5 times of water to make a slurry, add cellulase and enzymatically hydrolyze at 30°C for 3 hours;

[0050] 2) Cook the Tang pears in hot water at a temperature of 86°C; wash the peaches and peel off the surface flesh, soak the flesh in 35% salt water for 30 minut...

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PUM

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Abstract

The present invention relates to a wild vegetable enzyme beverage and a preparation method thereof. The technical scheme is as follows: the beverage is prepared from 5-10 parts of Yunlong vegetable, 5-10 parts of chrysanthemum nankingense, 2-4 parts of birch-leaf pears, 2-4 parts of paper mulberry fruits, 2-4 parts of lonicera standishii, 1-3 parts of mulberry and 1-2 parts of soybean oligosaccharide, and is prepared by the following steps: washing, soaking, pulping, enzymolysis, sterilization, two-stage fermentation, filtration, sterilization and filling. The beverage contains a plurality ofbeneficial components such as vitamin B, unsaturated acid, fatty acid, folic acid, crude fibers, vitamin C, vitamin E, vitamin PP, potassium, calcium, magnesium, phosphorus, iron, manganese, zinc andcopper, and has obvious promotion effect on the growth, development and immunity of human body.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and relates to a wild vegetable enzyme beverage and a preparation method thereof. Background technique [0002] Enzyme refers to a kind of low-salt liquid containing biologically active substances extracted by submerged fermentation of plants. The above bioactive components include at least enzymes and fermentation participating bacteria. The bioactive ingredients contained in the enzyme can affect the active enzymes in the body of the user and regulate the life activities of the body from the cellular level. The anaerobic probiotic enzymes are mainly probiotics and ingredients, both of which have almost zero side effects. Therefore, probiotic enzymes are safe health products with vitality. Enzymes can form one or more miraculous effects through reasonable selection of ingredients and fermentation process. Including: adjusting immune response, anti-cancer, lowering blood pressure, regul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/38
CPCA23L2/382A23L33/00A23V2002/00A23V2200/324A23V2200/332A23V2200/3262A23V2200/32
Inventor 马松鹏
Owner 马松鹏
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