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
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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;
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