Blueberry and lemon mixed ferment electuary and preparation method thereof

A technology of lemon fermentation and lemon, which is applied in the field of food processing, can solve the problems of backward lemon enzyme preparation method, inconvenient storage of lemons and blueberries, and poor taste of lemon enzyme, so as to enhance human immunity, promote rhodopsin production, prevent Effects of Cardiovascular Disease

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] 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
Moreover, lemons and blueberries in the form of enzymes are inconvenient to store, difficult to carry, inconvenient to eat, and inconvenient when traveling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The technical solution adopted in this specific embodiment is: a blueberry lemon mixed enzyme granule, characterized in that it is composed of the following raw materials in parts by weight: 45 parts of lemon fermented liquid, 45 parts of wild blueberry fermented liquid, 15 parts of wolfberry fermented liquid , 15 parts of fruit and vegetable fermentation broth, 15 parts of isomaltooligosaccharide, 12 parts of honey, 12 parts of rock sugar, 15 parts of mint powder, and 5 parts of xylitol.

[0040] A preparation method of blueberry lemon mixed ferment granule is characterized in that it consists of the following steps:

[0041]Step 1, preparing lemon fermented liquid; fermenting fresh lemons to prepare a qualified and sufficient lemon fermented liquid, which is preserved for later use;

[0042] Step 2, preparing wild blueberry fermented liquid; fermenting wild fresh blueberries to prepare qualified and sufficient wild blueberry fermented liquid, preserving for later use;...

Embodiment 2

[0069] The difference between this embodiment and Example 1 is that it consists of the following raw materials in parts by weight: 50 parts of lemon fermentation liquid, 50 parts of wild blueberry fermentation liquid, 20 parts of wolfberry fermentation liquid, 20 parts of fruit and vegetable fermentation liquid, oligomeric iso 20 parts of maltose, 15 parts of honey, 15 parts of rock sugar, 20 parts of mint powder, and 8 parts of xylitol. The composition of other raw materials and the preparation process are all the same as in Example 1.

Embodiment 3

[0071] The difference between this embodiment and Example 1 is that it consists of the following raw materials in parts by weight: 47 parts of lemon fermentation liquid, 49 parts of wild blueberry fermentation liquid, 17 parts of wolfberry fermentation liquid, 19 parts of fruit and vegetable fermentation liquid, oligomeric iso 16 parts of maltose, 13 parts of honey, 13 parts of rock sugar, 19 parts of mint powder, 7 parts of xylitol. The composition of other raw materials and the preparation process are all the same as in Example 1.

[0072] After adopting the above technical solution, the beneficial effects of the present invention are: using pure natural raw materials, without adding any preservatives, safe and healthy, can promote the production of retinal rhodopsin, improve eyesight, protect eyesight, relieve eye fatigue, reduce night blindness and weak eyesight , delay aging, keep youth forever, fight cancer, promote hemoglobin regeneration, make skin rosy and white, prom...

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PUM

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Abstract

The invention discloses blueberry and lemon mixed ferment electuary and a preparation method thereof, and relates to the technical field of food processing. The blueberry and lemon mixed ferment electuary is prepared from the following raw materials in parts by weight: lemon fermentation broth, wild blueberry fermentation broth, wolfberry fruit fermentation broth, fruit and vegetable fermentationbroth, isomaltooligosaccharide, honey, rock candy, mint powder and xylitol. The blueberry and lemon mixed ferment electuary has the beneficial effects that the pure natural raw materials are used, nopreservative is added, the safe and healthy effects are achieved, the taste is excellent, and the blueberry and lemon mixed ferment electuary is suitable for being drank; and ferment is preserved in the electuary form and thus can be preserved longer , and the blueberry and lemon mixed ferment electuary is convenient to carry and eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blueberry lemon mixed enzyme granule 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. 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 e...

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
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