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Preparation method of Rosa roxburghii fruit and apple ferment

A technology of apple and prickly pear, which is applied in the field of preparation of prickly pear apple enzyme, can solve the problems of enzyme single-pass fermentation preparation, poor taste of enzyme, and low nutritional content, so as to achieve better and richer taste, improved nutritional content, and good health care effect of effect

Inactive Publication Date: 2019-12-06
GUIZHOU QIANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of enzymes on the market, but without exception, most of the existing enzymes are prepared by single fermentation
This type of enzyme has a poor taste, a single taste, less nutrients, and less ideal health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of preparation method of Rosa roxburghii apple enzyme is characterized in that, comprises the steps:

[0026] 1) Remove the pits of 150 parts of prickly pears, 120 parts of apples and 25 parts of red dates, wash them, and cut them into small pieces of 0.8cm in size. Then wash and cut 7 parts of ginger into small pieces of 1.5cm in size. Mix the previously chopped prickly pears, apples and red dates, product A;

[0027] 2) Put product A into a cleaned fermenter, the ambient temperature is 22°C, humidity is 65%, sealed and naturally fermented for 45 days to obtain product B;

[0028] 3) Take out product B, squeeze and filter, and separate the filtrate to obtain product C;

[0029] 4) After standing for 3 hours, take the clear liquid of product C, add glucose, sucrose, honey and lemonade, mix evenly and put it in a can to obtain Rosa roxburghii apple enzyme; the quality of glucose, sucrose, honey and lemonade are respectively 2%, 1%, 3% and 0.5% of t...

Embodiment 2

[0030] Embodiment 2: a kind of preparation method of Rosa roxburghii apple enzyme is characterized in that, comprises the steps:

[0031] 1) Remove the pits of 100 parts of prickly pears, 80 parts of apples and 20 parts of red dates, wash them, and cut them into small pieces of 0.5cm in size. Then wash and cut 5 parts of ginger into small pieces of 1cm in size. Chopped prickly pear, apple and jujube mix, grade A;

[0032] 2) Put product A into a cleaned fermenter, the ambient temperature is 23°C, humidity is 70%, sealed and naturally fermented for 50 days to obtain product B;

[0033] 3) Take out product B, squeeze and filter, and separate the filtrate to obtain product C;

[0034] 4) After standing for 4 hours, take the clear liquid of product C, add glucose, sucrose, honey and lemonade, mix evenly and put it in a can to obtain Rosa roxburghii apple enzyme; the quality of glucose, sucrose, honey and lemonade are respectively 4%, 2%, 5% and 1% of the liquid quality. Lemonade...

Embodiment 3

[0035] Embodiment 3: a kind of preparation method of Rosa roxburghii apple enzyme is characterized in that, comprises the steps:

[0036] 1) Remove the pits of 200 parts of prickly pears, 160 parts of apples and 30 parts of red dates, wash them, and cut them into small pieces of 1cm in size. Then wash and cut 10 parts of ginger into small pieces of 2cm in size. Mix crushed prickly pears, apples and red dates, grade A;

[0037] 2) Put product A into a cleaned fermenter, the ambient temperature is 25°C, humidity is 75%, sealed and naturally fermented for 55 days to obtain product B;

[0038] 3) Take out product B, squeeze and filter, and separate the filtrate to obtain product C;

[0039] 4) After standing for 5 hours, take the clear liquid of product C, add glucose, sucrose, honey and lemonade, mix evenly and put it in a can to obtain Rosa roxburghii apple enzyme; the quality of glucose, sucrose, honey and lemonade are respectively 6%, 4%, 8% and 1.5% of the liquid quality. L...

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PUM

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Abstract

The invention discloses a preparation method of Rosa roxburghii fruit and apple ferment. The preparation method comprises the following steps: 1) coring and cleaning Rosa roxburghii fruits, apples andred jujubes respectively, cutting the Rosa roxburghii fruits, apples and red jujubes into small pieces 0.5-1 cm in size, then thoroughly cleaning ginger and cutting the ginger into small pieces 1-2 cm in size, and mixing the small pieces of ginger with the chopped Rosa roxburghii fruits, apples and red jujubes to obtain a product A; 2) adding the product A in a thoroughly cleaned fermentation barrel and sealing the fermentation barrel to perform natural fermentation for 45-55 days to obtain a product B; 3) taking out the product B, pressing and filtering the product B, and separating the filtrate to obtain a product C; and 4) allowing the product C to stand for 3-5 h, taking the clear liquid, adding glucose, sucrose, honey and lemonade to the clear liquid, and performing uniform mixing and canning to obtain the Rosa roxburghii fruit and apple ferment. The ferment disclosed by the invention has good mouthfeel, rich taste, diverse nutritional components, and good health care effect.

Description

technical field [0001] The invention relates to a method for preparing an enzyme, in particular to a method for preparing an enzyme from Rosa roxburghii. Background technique [0002] Rosa roxburghii is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Cili, Muli, and Wenxianguo. It is a nutritious and precious fruit for nourishing and fitness. The fruit is rich in vitamin C, and the edible part of every 100 grams of fresh fruit contains 3000--4500 mg of vitamin C, so it is called "the king of vitamin C"; 500 to 1,000 mg of tannin; 1 to 2 grams of acid The total sugar content is generally about four grams. [0003] Ferment (fermentnutrition) refers to a low-salt liquid containing biologically active substances extracted by deep fermentation of plants. The biologically active ingredients include at least enzymes and fermentation participating bacteria. The bioactive ingredients contained in the enzyme can affect the active enzymes in the body of the...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 王仲一向柯臻
Owner GUIZHOU QIANG BIOTECH CO LTD
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