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.
CN110403115APending 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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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
甘肃省农业科学院农产品贮藏加工研究所
Publication Date
2019-11-05

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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.
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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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