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Edible hippophae rhamnoides enzyme beverage and preparation method thereof

A seabuckthorn enzyme and beverage technology, applied in the direction of bacteria used in food preparation, application, food science, etc., can solve the problems of low efficiency and inability to maintain nutrients well

Inactive Publication Date: 2019-11-08
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

AI Technical Summary

Problems solved by technology

However, the existing seabuckthorn enzyme production method has low efficiency and cannot well maintain the nutritional components in the stock solution

Method used

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  • Edible hippophae rhamnoides enzyme beverage and preparation method thereof

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preparation example Construction

[0022] In the present invention, the preparation method of the seabuckthorn enzyme stock solution comprises the following steps:

[0023] 1) Inoculating Lactobacillus plantarum and Leuconostoc enterococci into a mixture of seabuckthorn fruit and water, and performing the first non-heating fermentation at room temperature for 3 to 5 days to obtain the first fermentation liquid;

[0024] 2) Mix the first fermented liquid obtained in step 1) with rock sugar, inoculate Saccharomyces cerevisiae and Pichia pastoris, carry out the second normal temperature non-heating fermentation for 5-7 days, and obtain the second fermented liquid;

[0025] 3) Inoculate the second fermented liquid obtained in step 2) with Acetobacter pasteurianum, carry out the third non-heating fermentation at room temperature for 7-10 days, age for 3-6 months, and filter the supernatant to obtain the seabuckthorn enzyme stock solution.

[0026] The present invention inoculates Lactobacillus plantarum and Leuconos...

Embodiment 1

[0045] 1. Seabuckthorn enzyme stock solution: Add the pretreated seabuckthorn fruit to purified water in a mass ratio of 500g: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 5%, and the inoculum concentration is 1.0×10 6 CFU / mL, leave it to ferment at room temperature for 4 days; further add old rock sugar to fermentation broth in a mass ratio of 200g:1000mL into the enzyme fermenter, and then insert Saccharomyces cerevisiae and Pichia pastoris, the ratio of the two is 1:1, The inoculum volume was 4%, and the inoculum concentration was 1.0×10 6 CFU / mL, statically fermented at room temperature for 6 days; further inoculated with Acetobacter pasteurianus, the inoculum size was 8%, and the inoculum concentration was 1.0×10 9 CFU / mL, fermented on a shaking table at room temperature for 8 days, when the soluble solids content in the fermentation liquid wa...

Embodiment 2

[0050] 1. Seabuckthorn enzyme stock solution: Add the pretreated seabuckthorn fruit to purified water in a mass ratio of 500g: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 5%, and the inoculum concentration is 1.0×10 6 CFU / mL, leave it to ferment at room temperature for 4 days; further add old rock sugar to fermentation broth in a mass ratio of 200g:1000mL into the enzyme fermenter, and then insert Saccharomyces cerevisiae and Pichia pastoris, the ratio of the two is 1:1, The inoculum volume was 4%, and the inoculum concentration was 1.0×10 6 CFU / mL, statically fermented at room temperature for 6 days; further inoculated with Acetobacter pasteurianus, the inoculum size was 8%, and the inoculum concentration was 1.0×10 9 CFU / mL, ferment on a shaking table at room temperature for 8 days. When the soluble solids content in the fermentation liquid is 3...

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Abstract

The invention relates to an edible hippophae rhamnoides enzyme beverage and a preparation method thereof, and belongs to the technical field of beverage processing. The edible hippophae rhamnoides enzyme beverage is prepared from the following raw material components in parts by weight: 30-70 parts of hippophae rhamnoides enzyme stock solution, 2-10 parts of apple enzyme stock solution, 10-20 parts of isomalto-oligosaccharide, 1-3 parts of inulin, 0.01-0.03 part of citric acid and 20-40 parts of water. The edible hippophae rhamnoides enzyme beverage has rich nutrition, rich flavor and high content of active substance, the nutritional value of the edible hippophae rhamnoides enzyme beverage and the added value of hippophae rhamnoides resources can be improved, and the market of hippophae rhamnoides processing products can be enriched.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to an edible seabuckthorn enzyme beverage and a preparation method thereof. Background technique [0002] Seabuckthorn is mainly distributed in North China, Northwest, Southwest and other places in China. It is a medicinal and edible plant with high nutritional value. The root, stem, leaf, flower and fruit of Seabuckthorn, especially the fruit of Seabuckthorn are rich in Nutrients such as amino acids, fatty acids, and trace elements, and bioactive substances such as SOD, polyphenols, flavonoids, and vitamin C, can be widely used in many fields of the national economy such as food, medicine, light industry, aerospace, agriculture, animal husbandry, and fishery. [0003] Edible seabuckthorn enzyme refers to an enzyme product containing specific biologically active ingredients obtained through microbial fermentation with seabuckthorn as the main raw material, with or withou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/68A23L33/21A23L33/10A23L33/125
CPCA23L2/382A23L2/60A23L2/68A23L33/21A23L33/10A23L33/125A23V2002/00A23V2400/321A23V2400/169A23V2200/15A23V2200/32A23V2200/3262A23V2200/308A23V2200/30A23V2250/032A23V2250/28A23V2250/5062A23V2250/76A23V2250/762
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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