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Lemon ferment and preparation method thereof

A technology of lemon enzyme and lemon fermentation, which is applied in the field of food processing, can solve problems such as lack of unified production methods and product standards, backward lemon enzyme preparation methods, and poor taste of lemon enzyme, so as to enhance human immunity and prevent cardiovascular diseases Disease, good taste effect

Inactive Publication Date: 2019-02-12
河北菓芝素食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In recent years, people have done a lot of research on lemons from the perspective of pharmacological effects and clinical applications. Biscuits, bread, drinks, etc. made of lemons have appeared on the market. However, there is no unified production method and product standard so far.
[0007] At present, the preparation method of lemon enzyme is too backward, the taste of the produced lemon enzyme is not good, the production process will cause the loss of beneficial elements of lemon, the production process is not safe enough, and the produced enzyme is not hygienic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The technical solution adopted in this specific embodiment is: a lemon ferment, characterized in that it consists of the following raw materials in parts by weight: 70 parts of lemon fermented liquid, 15 parts of fruit and vegetable fermented liquid, 15 parts of isomaltooligosaccharide, 12 parts of honey share.

[0041] A preparation method of lemon ferment is characterized in that it comprises the following steps:

[0042] Step 1, preparing lemon fermented liquid; fermenting fresh lemons to prepare a qualified and sufficient lemon fermented liquid, which is preserved for later use;

[0043] Step 2, preparing fruit and vegetable fermentation liquid; preparing qualified and sufficient fruit and vegetable fermentation liquid by fermenting corresponding fruits and vegetables, and storing it for later use;

[0044] Step 3, prepare other raw materials; prepare a certain amount of isomaltooligosaccharide and honey;

[0045] Step 4, pasteurization: placing the lemon fermente...

Embodiment 2

[0070] The difference between this embodiment and Example 1 is that a lemon ferment is composed of the following raw materials in parts by weight: 75 parts of lemon fermented liquid, 20 parts of fruit and vegetable fermented liquid, 20 parts of isomaltooligosaccharide, and 15 parts of honey. The composition of other raw materials and the preparation process are all the same as in Example 1.

Embodiment 3

[0072] The difference between this embodiment and Example 1 is that a lemon ferment is composed of the following raw materials in parts by weight: 73 parts of lemon fermented liquid, 18 parts of fruit and vegetable fermented liquid, 18 parts of isomaltooligosaccharide, and 13 parts of honey. The composition of other raw materials and the preparation process are all the same as in Example 1.

[0073] After adopting the above technical scheme, the beneficial effects of the present invention are: without adding any preservatives, it is safe and healthy, it can produce body fluid and relieve summer heat, appetize and refresh the spleen, prevent cardiovascular diseases, have various effects such as antibacterial and anti-inflammatory, enhance human immunity, and promote skin metabolism, delay aging and inhibit pigmentation, strengthen memory, improve osteoporosis, has cosmetic effect, can resist scurvy; and the taste is excellent, suitable for drinking.

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PUM

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Abstract

The invention relates to lemon ferment and a preparation method thereof, and relates to the technical field of food processing. The lemon ferment is prepared form the following raw materials in partsby weight: lemon fermentation broth, fruit and vegetable fermentation broth, isomaltooligosaccharide and honey. The lemon ferment has the beneficial effects that no preservative is added, thus the lemon ferment is safe and healthy, the lemon ferment can promote body fluid and release summer heat, promotes appetite, refreshes the mind, prevents cardiovascular diseases and has the multiple effects of antisepsis and anti-inflammation, enhancing of human immunity and the like, metabolism of the skin is promoted, aging is delayed, pigmentation is inhibited, the memory is strengthened, osteoporosisis relieved, and the lemon ferment has a beautifying effect and can resist ascorbic disease; and the lemon ferment is excellent in taste and suitable for being drank.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lemon enzyme and a preparation method thereof. Background technique [0002] Lemon (scientific name: Citrus limon (L.) Burm.f.), a Rutaceae citrus plant, lemon is also called lemon fruit, lemon, and mother fruit. Small trees, branches with few thorns or nearly no thorns, young leaves and flower buds dark purple, thick papery leaves, ovate or elliptic. Single flowers axillary or few flowers clustered. Fruit oval or ovate, with thick peel, usually rough, lemon yellow, sour to very sour juice, small seed, ovate, apex; smooth seed coat, cotyledons milky white, usually single or with multiple embryos. The flowering period is April-May, and the fruiting period is September-November. [0003] Lemons are produced in the south of the Yangtze River in China, and are native to Southeast Asia, mainly in the United States, Italy, Spain and Greece. Because of its extremely sour t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 张立新
Owner 河北菓芝素食品制造有限公司