Preparation method of sugarless alcohol-free healthy composite enzyme beverage

A compound enzyme, alcohol-type technology, applied in the functions of food ingredients, food ingredients, food science and other directions, can solve the problems of easily destroying active nutrients, cumbersome operation, unfavorable health, etc., to expand the number of users and application fields, improve Absorption rate, the effect of improving stability

Inactive Publication Date: 2019-02-05
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The first thing that bears the brunt is that traditional enzymes are based on high-osmotic extraction and anti-corrosion requirements, and often add a lot of sugar in the initial stage, resulting in excessive sugar content in the final product, which is not only harmful to health, but also limits the drinking of special groups such as diabetes
The so-called sugar-free enzyme process reported in the existing literature is only that sucrose is not added in the processing process (adding functional oligosaccharides and sugar alcohols, etc.) instead, ignoring the large amount of sugar contained in the raw and auxiliary materials of the enzyme itself, and the true production of the enzyme has not been realized.

Method used

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  • Preparation method of sugarless alcohol-free healthy composite enzyme beverage
  • Preparation method of sugarless alcohol-free healthy composite enzyme beverage
  • Preparation method of sugarless alcohol-free healthy composite enzyme beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Weigh 200g each of apples, peaches, dragon fruit, blueberries, and mulberries respectively, wash them and soak them in 100ppm of ClO 2 Disinfect and sterilize the solution for 10 minutes; soak the fruit slices in a mixture of 1.0% sodium chloride and 0.8% cysteine ​​for 15 minutes to protect the color; add 250 mL of distilled water to pulverize and beat; add 0.1mol / L to the obtained juice sodium citrate to adjust the pH value to 6.5; the enzymolysis process pectinase and cellulase are composed of 1:1 weight ratio, the amount added is 1.0% of the juice mass, the enzymolysis temperature is 60°C, and the enzymolysis time is 1.5 h, after the end of the enzymatic hydrolysis, the enzyme was killed in a boiling water bath for 5 minutes. Inoculate the freshly obtained juice with 8% low-ethanol producing yeasts (4% Saccharomyces cerevisiae and 4% Kluyveromyces lactis) and 2% acetic acid bacteria (1% Acetobacter acetobacter and 1% Acetobacter pasteurianus respectively) ), the fe...

Embodiment 2

[0046] Take by weighing 100g of juicy peach, 150g of kiwi, 150g of pear, 100g of pineapple, 100g of mulberry, and 200g of melon, and soak them in 80ppm of ClO 2 Disinfect and sterilize the solution for 15 minutes, soak the fruit slices in a mixture of 1.6% sodium chloride and 0.3% cysteine ​​for 20 minutes to protect the color; add 200mL of distilled water to pulverize and beat; add 0.1mol / L to the obtained juice Sodium citrate to adjust the pH value to 6.2; the enzymolysis process pectinase and cellulase are composed of 2:1 weight ratio, the amount added is 0.8% of the juice mass, the enzymolysis temperature is 55°C, and the enzymolysis time is 2h After the end of enzymolysis, the enzyme was killed in a boiling water bath for 5 minutes; 10% low-ethanol-producing yeasts (respectively 2% Kluyveromyces lactis, 3% Hansenula botrytis and 5% fermented red yeast) and 4% acetic acid bacteria (respectively 1% Acetobacter aceti and 3% Acetobacter pasteurian), the fermentation temperatu...

Embodiment 3

[0049] Weigh 100g of red grape, 200g of melon, 80g of blueberry, 120g of mulberry, 200g of grapefruit, 150g of pineapple, 200g of strawberry, and 150g of grape, and soak them in 90ppm of ClO 2 The solution was sterilized for 13 minutes, and the fruit slices were soaked in a mixture of 1.3% sodium chloride and 0.5% cysteine ​​for 10 minutes to protect the color; 300 mL of distilled water was added to crush and beat; the obtained juice was added with 0.1 mol / L sodium citrate to adjust the pH value to 6.0; the enzymolysis process consists of pectinase and cellulase in a weight ratio of 3:1, the addition amount is 1.2% of the juice mass, the enzymolysis temperature is 50°C, and the enzymolysis time is 2.5 h, after the end of the enzymolysis, the enzyme was killed in a boiling water bath for 5 minutes; 12% low ethanol-producing yeasts (5% Hansenula spp. and 7% Pichia fermentum) and 6% acetic acid bacteria were inserted into the fresh juice (Acetobacter aceti 3% and Acetobacter past...

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Abstract

The invention discloses a preparation method of a sugarless alcohol-free healthy composite enzyme beverage. According to the preparation method, by virtue of the technical means of controlling the addition of enzyme ingredient sugar, selecting the enzyme with low yield of ethanol, separating the fermentation process and optimizing the technological parameters, the sugarless and alcohol-free indexes specified in relevant food standard can be realized, and the high-quality healthy composite enzyme which is soft and natural in flavor, significant in functional activity and wide in application range can be obtained.

Description

technical field [0001] The invention relates to the field of health food, more specifically, to a method for preparing a sugar-free and alcohol-free healthy compound enzyme drink. Background technique [0002] Enzymes are edible products containing specific biologically active ingredients made from plants as raw materials and fermented by microorganisms. The old name of enzyme is "enzyme", but the current term "enzyme" is not just enzyme, it also includes enzyme-producing microorganisms and mutual regulators and their interactions, emphasizing the overall microecology. Enzyme fermentation technology is to ferment fruits, vegetables or traditional Chinese medicine with multiple strains such as acetic acid bacteria and yeast. In such a complex system, the raw materials are changed to produce complex metabolites. In the end, this "whole" contains a variety of biological enzymes, polyphenols, probiotics, prebiotics, vitamins, organic acids, minerals and other functional ingredi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L33/00
CPCA23L2/382A23L2/60A23L33/00A23V2002/00A23V2200/30A23V2200/302A23V2200/32A23V2200/308A23V2200/3262A23V2200/328A23V2200/334
Inventor 张宏志周剑忠马艳弘李亚辉范琳琳
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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