Waxberry compound enzyme and preparation method thereof

A technology of compound enzyme and bayberry original juice, applied in the preparation of alcoholic beverages, food science and other directions, can solve the problems of limited decomposition degree of organic nutrients, single taste and nutrition, single fermentation capacity, etc., and achieves high utilization rate of raw materials, The effect of balanced and comprehensive taste and diverse nutritional structure

Inactive Publication Date: 2019-06-21
浙江森尼卡罗酒业有限公司
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1) Only red bayberry is used as raw material, which makes the taste and nutrition relatively simple;
[0007] 2) The strains used in the fermentation process are only lactic acid bacteria, and the fermentation ability is relatively simple;
[0008] 3) The fermentation method is single, and the decomposition degree of organic nutrients is relatively limited

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Waxberry compound enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present embodiment provides a kind of preparation method of red bayberry compound enzyme, comprises the steps:

[0034] (1) Carry out selection, cleaning, draining and pitting of red bayberry, raspberry, and blueberry respectively, and then squeeze the juice separately to obtain raw bayberry juice, raspberry juice and blueberry juice, and then three or mix by weight ratio of 100:4:5 to get mixed original juice;

[0035] (2) Add pectinase to the mixed raw juice obtained in step (1) and carry out the enzymolysis reaction at 15°C for 8 hours. The weight ratio of the pectinase to the mixed raw juice is 0.010:500, and the enzymolysis is obtained mixed solution;

[0036] (3) Add honey and Bumblebee to the enzymolysis mixture obtained in step (2) and stir for 24 hours. The weight ratio of the enzymolysis mixture, honey and Bumblebee is 108:15:4. The amount of active dry yeast is added to obtain a pre-fermentation liquid;

[0037] (4) add nectar-derived bacterium lyophil...

Embodiment 2

[0041] The present embodiment provides a kind of preparation method of red bayberry compound enzyme, comprises the steps:

[0042] (1) Carry out selection, cleaning, draining and pitting of red bayberry, raspberry, and blueberry respectively, and then squeeze the juice separately to obtain raw bayberry juice, raspberry juice and blueberry juice, and then three or mix by weight ratio of 100:5:4 to get mixed original juice;

[0043] (2) Add pectinase to the mixed raw juice obtained in step (1) and carry out the enzymolysis reaction at 20°C for 4 hours. The weight ratio of the pectinase to the mixed raw juice is 0.012:500. mixed solution;

[0044] (3) Add honey and Scolia to the enzymolysis mixture obtained in step (2) and stir for 28h. The weight ratio of the enzymolysis mixture, honey and Scolia is 110:10:5. The amount of active dry yeast is added to obtain a pre-fermentation liquid;

[0045] (4) add nectar-derived bacterium lyophilized powder in the pre-fermented liquid of ...

Embodiment 3

[0049] The present embodiment provides a kind of preparation method of red bayberry compound enzyme, comprises the steps:

[0050] (1) Carry out selection, cleaning, draining and pitting of red bayberry, raspberry, and blueberry respectively, and then squeeze the juice separately to obtain raw bayberry juice, raspberry juice and blueberry juice, and then three or mix by weight ratio of 100:4.5:4.5 to obtain mixed original juice;

[0051] (2) Add pectinase to the mixed raw juice obtained in step (1) and carry out the enzymolysis reaction at 18°C ​​for 6 hours. The weight ratio of the pectinase to the mixed raw juice is 0.011:500, and the enzymolysis is obtained mixed solution;

[0052] (3) Add honey and Bumblebee to the enzymolysis mixture obtained in step (2) and stir for 26 hours. The weight ratio of the enzymolysis mixture, honey and Bumblebee is 109:12:4.5, and press 22g / hL after completion. The amount of active dry yeast is added to obtain a pre-fermentation liquid;

[...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a waxberry compound enzyme and a preparation method thereof. The preparation method includes: respectively juicing waxberry, raspberry and blueberry, and mixing to obtain mixed raw juice; adding pectinase into the mixed raw juice for enzymolysis reaction to obtain enzymolysis mixed liquid; adding honey and scoliidae into the enzymolysis mixed liquid, stirring, and adding active dry yeast after stirring is completed to obtain pre-fermentation liquid; adding honey source bacteria freeze-dried powder into the pre-fermentation liquid, and feeding air for aerobic fermentation to obtain aerobic fermentation liquid; adding lactobacillus into the aerobic fermentation liquid, feeding non-oxygen gas for anaerobic fermentation, and filtering to obtain filtering residue and waxberry compound enzyme raw stock after the anaerobic fermentation is completed; aging the waxberry compound enzyme raw stock to obtain the waxberry compound enzyme. In the preparation method, different types of strains are selected to perform aerobic and anaerobic fermentation on the waxberry, the raspberry and the blueberry sequentially, so that the obtained waxberry compound enzyme is diverse innutrition structure, balanced and comprehensive in taste and capable of strengthening body if being taken for a long time.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a red bayberry compound enzyme and a preparation method thereof. Background technique [0002] Red bayberry is rich in nutritional value, and the sugar content of its pulp is 12-13%, and the acid content is 0.5-1.1%. Rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of amino acids beneficial to the human body, the content of calcium, phosphorus, iron, selenium, vitamin C and anthocyanins in the fruit is higher than that of Other fruits more than 10 times. [0003] The use of fermentation technology can fully decompose the organic components of the organism, making it more conducive to human body absorption. [0004] Publication number is that the invention patent of CN107343654A proposes a kind of fast preparation method of the bayberry enzyme with good nutrition and many probiotics. The bayberry enzyme obtained by the met...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00C12G3/06
Inventor 胡晓梅
Owner 浙江森尼卡罗酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap