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Edible apple enzyme beverage and preparation method thereof

An enzyme beverage, apple technology, applied in the direction of bacteria, application, food science, etc. used in food preparation, can solve the problem of difficulty in controlling product quality, restricting the development and utilization of enzyme products, and unable to keep nutrients and active substances beneficial. Microbial flora, etc.

Pending Publication Date: 2019-11-05
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The traditional processing method is mainly natural fermentation. Under the action of microorganisms, secondary metabolites such as organic acids, amino acids, alcohols, and esters and active substances such as vitamins, enzymes, and phenols can be produced. The influence of environmental factors, etc. will also be accompanied by the growth of spoilage bacteria, pathogenic bacteria, mold and other miscellaneous bacteria, which makes it difficult to control the quality of its products, thus limiting the development and utilization of enzyme products
Existing enzyme production methods cannot well maintain the nutrients, active substances and beneficial microbial flora in the stock solution

Method used

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  • Edible apple enzyme beverage and preparation method thereof

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preparation example Construction

[0021] In the present invention, the preparation method of described apple enzyme stoste comprises the following steps:

[0022] 1) inoculating Lactobacillus plantarum and Leuconostoc enterococci into a mixture of apple slices and water, and performing the first non-heating fermentation at room temperature for 5-7 days to obtain the first fermentation liquid;

[0023] 2) mixing the first fermented liquid obtained in step 1) with rock sugar, inoculating Saccharomyces cerevisiae and Pichia pastoris, and carrying out the second normal temperature non-heating fermentation for 7-10 days to obtain the second fermented liquid;

[0024] 3) inoculating Acetobacter pasteurianum into the second fermented liquid obtained in step 2), carrying out the third non-heating fermentation at normal temperature for 10-15 days, aging for 3-6 months, and filtering the supernatant to obtain the apple enzyme stock solution.

[0025] In the invention, the mixture of apple slices and water is inoculated ...

Embodiment 1

[0040] 1. Apple enzyme stock solution: Add the pretreated apple slices to purified water at a mass ratio of 300g:1000mL into the enzyme fermenter, inoculate the activated Lactobacillus plantarum and Leuconostoc enterococci seed solution, the ratio of the two is 1 :1, the inoculum size is 4%, and the inoculum concentration is 1.0×10 7 CFU / mL, leave to ferment at room temperature for 6 days; further add old rock sugar and fermented liquid to the fermenter according to the mass ratio of 100g:1000mL, then insert Saccharomyces cerevisiae and Pichia pastoris, the ratio of the two is 1:1, The inoculum volume was 3%, and the inoculum concentration was 1.0×10 6 CFU / mL, left to ferment at room temperature for 8 days; further inoculated with Acetobacter pasteurianus, the inoculum size was 10%, and the inoculum concentration was 1.0×10 8 CFU / mL, fermented on a shaking table at room temperature for 12 days, when the soluble solids content in the fermentation liquid was 3-5% and no longer ...

Embodiment 2

[0045] 1. Apple enzyme stock solution: Add the pretreated apple slices to purified water at a mass ratio of 300g:1000mL into the enzyme fermenter, inoculate the activated Lactobacillus plantarum and Leuconostoc enterococci seed solution, the ratio of the two is 1 :1, the inoculum size is 4%, and the inoculum concentration is 1.0×10 7 CFU / mL, leave to ferment at room temperature for 6 days; further add old rock sugar and fermented liquid to the fermenter according to the mass ratio of 100g:1000mL, then insert Saccharomyces cerevisiae and Pichia pastoris, the ratio of the two is 1:1, The inoculum volume was 3%, and the inoculum concentration was 1.0×10 6 CFU / mL, left to ferment at room temperature for 8 days; further inoculated with Acetobacter pasteurianus, the inoculum size was 10%, and the inoculum concentration was 1.0×10 8 CFU / mL, fermented on a shaking table at room temperature for 12 days, when the soluble solids content in the fermentation liquid was 3-5% and no longer ...

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Abstract

The invention relates to an edible apple enzyme beverage and a preparation method thereof, which belong to the technical field of beverage processing. The edible apple enzyme beverage of the present invention comprises the following raw materials in parts by weight: 40-80 parts of an apple enzyme stock solution, 5-15 parts of oligo-isomaltose, 1-3 parts of inulin, 0.03-0.05 of citric acid, and 30-50 parts of water. The edible apple enzyme beverage of the invention has rich nutrition, rich flavor and high active substance, can enhance the nutritional value of the product and the added value ofthe apple resource, and can enrich the apple processing product market.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to an edible apple enzyme beverage and a preparation method thereof. Background technique [0002] Edible apple enzyme refers to an enzyme product containing specific biologically active ingredients obtained through microbial fermentation using apples as the main raw material, with or without supplementary materials. It can realize pure natural green food presentation and functional value-added. The traditional processing method is mainly natural fermentation. Under the action of microorganisms, secondary metabolites such as organic acids, amino acids, alcohols, and esters and active substances such as vitamins, enzymes, and phenols can be produced. The impact of environmental factors, etc. will also be accompanied by the growth of spoilage bacteria, pathogenic bacteria, molds and other miscellaneous bacteria, making it difficult to control the product quality, thus limi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/10A23L33/125A23L33/21
CPCA23L2/382A23L33/10A23L33/125A23L33/21A23V2002/00A23V2400/321A23V2400/169A23V2200/32A23V2250/032A23V2250/28A23V2250/5062A23V2250/76A23V2250/762
Inventor 张海燕康三江袁晶曾朝珍张霁红张芳宋娟
Owner 甘肃省农业科学院农产品贮藏加工研究所
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