Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of apple enzyme functional beverage

An apple and enzyme technology, applied in the direction of bacteria used in food preparation, functions of food ingredients, food ingredients, etc., can solve the problem of low functional ingredients of enzymes, and achieve the effects of easy absorption, free radical scavenging, and mellow taste

Pending Publication Date: 2020-04-21
HEBEI AGRICULTURAL UNIV.
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, enzyme fermentation is mainly a single-bacteria fermentation mode, and the functional components of enzymes produced by this mode are relatively low

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of apple enzyme functional beverage
  • Preparation method of apple enzyme functional beverage
  • Preparation method of apple enzyme functional beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare the apple enzyme functional drink according to the following steps:

[0023] S1: Prepare raw materials, including: apples, white sugar, purified water, and fermentation agents;

[0024] S2: remove the peel and core of the apple described in S1 with a high-temperature sterilized knife;

[0025] S3: Cut the apples into pieces, beat them, and put them into a sterilized fermentation glass tank; the ratio of material to water when the apples are beaten is 9:1.

[0026] S4: Add pectinase and cellulase for enzymolysis, add white sugar, mix thoroughly and then sterilize; The temperature is 30°C, and the enzymatic hydrolysis time is 75 minutes. Add white granulated sugar, adjust the sugar content of pulp to be 18°Brx.

[0027] S5: First inoculate Saccharomyces cerevisiae with an inoculation amount of 0.1%, ferment for 5 days, and sterilize; then inoculate Acetobacter pasteurian with an inoculum amount of 1.2%, ferment for 3 days, and sterilize; finally inoculate Lacto...

Embodiment 2

[0030] Prepare the apple enzyme functional drink according to the following steps:

[0031] S1: Prepare raw materials, including: apples, white sugar, purified water, and fermentation agents;

[0032] S2: remove the peel and core of the apple described in S1 with a high-temperature sterilized knife;

[0033] S3: Cut the apples into pieces, beat them, and put them into a sterilized fermentation glass tank; the ratio of material to water when the apples are beaten is 9:1.

[0034] S4: Add pectinase and cellulase for enzymolysis, add white sugar, mix thoroughly and then sterilize; The temperature is 30°C, and the enzymatic hydrolysis time is 75 minutes. Add white granulated sugar, adjust the sugar content of pulp to be 18°Brx.

[0035] S5: First inoculate Saccharomyces cerevisiae with an inoculation amount of 0.2%, ferment for 5 days, and then sterilize; then inoculate Acetobacter pasteurian with an inoculum amount of 1.8%, ferment for 3 days, and sterilize; finally inoculate ...

Embodiment 3

[0038] Prepare the apple enzyme functional drink according to the following steps:

[0039] S1: Prepare raw materials, including: apples, white sugar, purified water, and fermentation agents;

[0040] S2: remove the peel and core of the apple described in S1 with a high-temperature sterilized knife;

[0041] S3: Cut the apples into pieces, beat them, and put them into a sterilized fermentation glass tank; the ratio of material to water when the apples are beaten is 9:1.

[0042] S4: Add pectinase and cellulase for enzymolysis, add white sugar, mix well and then sterilize; The temperature is 30°C, and the enzymatic hydrolysis time is 75 minutes. Add white granulated sugar, adjust the sugar content of pulp to be 18°Brx.

[0043] S5: First inoculate Saccharomyces cerevisiae with an inoculation amount of 0.15%, ferment for 5 days, and sterilize; then inoculate Acetobacter pasteurian with an inoculum amount of 1.5%, ferment for 3 days, and sterilize; finally inoculate Lactobacil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of an apple enzyme functional beverage, and belongs to the technical field of food. The preparation method comprises the steps of taking apples, white granulated sugar and purified water as raw materials, inoculating a fermentation preparation for three times of fermentation in sequence, firstly inoculating saccharomyces cerevisiae with the inoculationamount of 0.1-0.2%, fermenting for 5 d, and sterilizing; inoculating Acetobacter pasteurianus with the inoculation amount of 1.2-1.8%, fermenting for 3 d, and sterilizing; finally inoculating lactobacillus plantarum with the inoculation amount of 1.2-1.8%, fermenting for 4 days, and sterilizing. Compared with the gamma-aminobutyric acid prepared by simultaneous fermentation of the three bacteria,the content of the gamma-aminobutyric acid is low, and the content of total phenols and crude polysaccharides is high. The apple enzyme functional beverage disclosed by the invention is wide in raw material source, low in price, unique in sweet and sour taste and mellow in mouthfeel; the product has stable quality, no preservative, rich metabolite and easy absorption by human body. The apple enzyme functional beverage can clear toxins in the body, clear free radicals, delay aging, resist cancer, maintain beauty and keep young, enhance memory and improve immunity.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing an apple enzyme functional drink. Background technique [0002] Known as the king of the four fruits, apples are rich in nutritional value and have the most comprehensive nutritional value among all fruits and vegetables. Apples are rich in calcium, phosphorus, iron, potassium, zinc and other mineral elements, especially the zinc content is significantly higher than other fruits. According to reports, zinc is a component of many important enzymes in the human body, a key element to promote growth and development, and an essential element to form nucleic acids and proteins that are closely related to memory. Therefore, eating more apples has the effect of improving memory and intelligence At the same time, apples are also rich in vitamins such as vitamin A, vitamin B, vitamin C and carotene, polyphenols and flavonoids, which have strong antioxidant ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/38
CPCA23L33/00A23L2/382A23V2002/00A23V2400/169A23V2250/762A23V2200/30A23V2200/302A23V2200/318A23V2200/308A23V2200/322A23V2200/324A23V2200/326A23V2200/3262A23V2200/328
Inventor 田洪涛李晨李东霓牛志华康晓乐张娜敖常伟檀建新王晨阳
Owner HEBEI AGRICULTURAL UNIV.
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com