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Pineapple and cucumber fruit and vegetable enzyme stock solution beverage and preparing method thereof

A cucumber fruit and vegetable enzyme technology, applied in the direction of bacteria used in food preparation, food ingredients, food ingredient functions, etc., can solve the problems of single nutritional value, long aging fermentation time, etc., achieve rich nutrition, shorten aging fermentation Moderate effect of period and taste slightly sour

Inactive Publication Date: 2019-01-04
ANQING CITY LYUYIN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing enzyme drinks are a single enzyme, the nutritional value is relatively simple, and the aging and fermentation time is long, generally it takes more than one year to achieve the unique amber color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of pineapple cucumber fruit and vegetable enzyme stock solution beverage proposed by the present invention, its raw material comprises by weight: 20 parts of pineapple, 12 parts of apple, 5 parts of carrot, 10 parts of cucumber, 6 parts of Luo Han Guo, 15 parts of licorice, 4 parts of chrysanthemum, 13 parts of brown sugar part, 400 parts of water.

[0025] The present invention also proposes a preparation method of the above-mentioned pineapple cucumber fruit and vegetable enzyme stock solution drink, comprising the following steps:

[0026] (1) Grind Luo Han Guo, licorice and chrysanthemum, add water to decoct and extract for 1 hour, and obtain a water extract;

[0027] (2) Peel the pineapple, remove the thorns, cut into small pieces, peel the cucumber, cut into thin slices, cut the apple and carrot into thin slices, mix the processed pineapple pieces, cucumber slices, apple slices and carrot slices, add water extract the liquid, beat to a particle size of 0.2...

Embodiment 2

[0033] A kind of pineapple cucumber fruit and vegetable enzyme stock solution beverage proposed by the present invention, its raw material comprises by weight: 27 parts of pineapple, 7 parts of apple, 10 parts of carrot, 5 parts of cucumber, 12 parts of Luo Han Guo, 8 parts of licorice, 8 parts of chrysanthemum, 18 parts of brown sugar parts, 500 parts of water.

[0034] The present invention also proposes a preparation method of the above-mentioned pineapple cucumber fruit and vegetable enzyme stock solution drink, comprising the following steps:

[0035] (1) Grinding Luo Han Guo, licorice and chrysanthemum, decocting and extracting with water for 3 hours to obtain a water extract;

[0036] (2) Peel the pineapple, remove the thorns, cut into small pieces, peel the cucumber, cut into thin slices, cut the apple and carrot into thin slices, mix the processed pineapple pieces, cucumber slices, apple slices and carrot slices, add water extract the liquid, beat to a particle size ...

Embodiment 3

[0042] A kind of pineapple cucumber fruit and vegetable enzyme stock solution beverage proposed by the present invention, its raw material comprises by weight: 25 parts of pineapple, 10 parts of apple, 7 parts of carrot, 7 parts of cucumber, 8 parts of Luo Han Guo, 12 parts of licorice, 6 parts of chrysanthemum, 15 parts of brown sugar parts, 440 parts of water.

[0043] The present invention also proposes a preparation method of the above-mentioned pineapple cucumber fruit and vegetable enzyme stock solution drink, comprising the following steps:

[0044] (1) Grinding Luo Han Guo, licorice and chrysanthemum, decocting and extracting with water for 1.5 hours to obtain a water extract;

[0045] (2) Peel the pineapple, remove the thorns, cut into small pieces, peel the cucumber, cut into thin slices, cut the apple and carrot into thin slices, mix the processed pineapple pieces, cucumber slices, apple slices and carrot slices, add water extract the liquid, beat to a particle siz...

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PUM

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Abstract

The invention discloses a pineapple and cucumber fruit and vegetable enzyme stock solution beverage and a preparing method thereof, and relates to the technical field of enzyme beverages. The pineapple and cucumber fruit and vegetable enzyme stock solution beverage is prepared from, by weight, 20-27 parts of pineapples, 7-12 parts of apples, 5-10 parts of carrots, 5-10 parts of cucumbers, 6-12 parts of fructus momordicae, 8-15 parts of liquorice root, 4-8 parts of chrysanthemum flowers, 13-18 parts of brown sugar and 400-500 parts of water. The prepared enzyme product is rich in nutrition, andcontains rich vitamins, amino acids, mineral substances and other nutritional ingredients necessary to the human body besides a large amount of lipase, protease, amylase and other various decomposingenzymes; the beverage is moderately acid in mouthfeel, rich in flavor and clear and bright in color and luster, and has dark-brown amber color and luster with which common enzymes can be endowed onlywhen the common enzymes are aged and fermented for one year or above; the enzyme beverage has the functions of adjusting the balance of the intestinal flora, enhancing the human immunity, promoting sleep, delaying senescence and the like.

Description

technical field [0001] The invention relates to the technical field of enzyme drinks, in particular to a pineapple cucumber fruit and vegetable enzyme stock solution drink and a preparation method thereof. Background technique [0002] Enzyme health food is based on natural edible raw materials such as fresh fruits and vegetables, and uses the fermentation of microorganisms to produce and accumulate a large amount of metabolites required, and finally obtain edible products with special nutritional and health functions. Enzymes are rich in nutrients such as vitamins, enzymes, minerals and metabolites, and have various health functions such as anti-aging, enhancing immunity, detoxification and anti-cancer. [0003] Most of the existing enzyme drinks are a single enzyme, the nutritional value is relatively single, and the aging and fermentation time is long, and it usually takes more than one year to achieve the unique amber color. Contents of the invention [0004] Based on...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2400/125A23V2400/123A23V2400/175A23V2400/113A23V2400/51A23V2400/249A23V2200/30A23V2200/314A23V2200/32A23V2200/324A23V2200/322A23V2200/302A23V2250/21
Inventor 周仁鸿
Owner ANQING CITY LYUYIN AGRI DEV
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