Low-sugar raspberry compound enzyme and preparation method thereof

A compound enzyme and sugar tree technology, applied in the field of compound enzymes, can solve the problems of being unsuitable for "three-high" patients to drink, the enzyme has high sugar content, and high sugar content, so as to enhance immunity, improve metabolic function, reduce Effects of lipid metabolism function

Pending Publication Date: 2020-07-14
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the common enzymes on the market are fermented after high-sugar maceration and extraction, and the sugar content is very high, so it is not suitable for patients with "three highs" to drink
[0003] Therefore, it is very important in production and life to produce a low-sugar, nutrient-rich compound enzyme suitable for more people to drink, and to overcome the shortcomings of high sugar content in the market.

Method used

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  • Low-sugar raspberry compound enzyme and preparation method thereof
  • Low-sugar raspberry compound enzyme and preparation method thereof
  • Low-sugar raspberry compound enzyme and preparation method thereof

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preparation example Construction

[0026] The preparation raw material of the low-sugar raspberry compound enzyme of the present invention comprises 100-200 parts of raspberries, preferably 120-180 parts, more preferably 140-160 parts.

[0027] The preparation raw material of the low-sugar raspberry compound enzyme of the present invention comprises 10-20 parts of blueberries, preferably 12-18 parts, more preferably 14-16 parts.

[0028] The raw material for the preparation of the low-sugar raspberry compound enzyme of the present invention comprises 10-20 parts of Aronia nigra, preferably 12-18 parts, more preferably 14-16 parts.

[0029] The preparation raw material of the low-sugar raspberry compound enzyme of the present invention comprises 10-20 parts of mulberries, preferably 12-18 parts, more preferably 14-16 parts.

[0030] The preparation raw material of the low-sugar raspberry compound enzyme of the present invention comprises 10-20 parts of dragon fruit, preferably 12-18 parts, more preferably 14-16 ...

Embodiment 1

[0053] 100kg of raspberries and 20g of dry yeast are fermented in a fermenter at a temperature of 15° C. for 20 days. After fermentation, the raspberry wine is obtained by filtering with gauze until particles with a particle size of ≤100 mesh are obtained. The obtained raspberry wine and 20 g of acetic acid bacteria were fermented in a fermenter at a temperature of 10° C. for 20 days. After fermentation, the raspberry vinegar was obtained by filtering with gauze to particles with a particle size of ≤100 mesh. 20kg of blueberries, 20kg of Arana and 20kg of mulberries are beaten, 20kg of dragon fruit and 20kg of figs are cut into small pieces of 2cm, and the raw materials of beating and dicing are soaked and extracted with raspberry vinegar. The temperature of extraction is 10° C., and the time is 2 months to obtain juice. Use gauze to filter the juice to a particle size of ≤100 mesh, and ferment the filtered juice naturally in a fermenter at a temperature of 10°C for 5 months t...

Embodiment 2

[0055]200kg of raspberries and 60g of dry yeast are fermented in a fermenter at a temperature of 20° C. for 30 days. After fermentation, the raspberry wine is obtained by filtering with gauze to particles with a particle size of ≤100 mesh. The obtained raspberry wine and 60 g of acetic acid bacteria were fermented in a fermenter at a temperature of 20° C. for 30 days. After fermentation, the raspberry vinegar was obtained by filtering with gauze until particles with a particle size of ≤100 mesh were obtained. 10kg of blueberries, 10kg of Aronia nigra and 10kg of mulberries are beaten, 10kg of dragon fruit and 10kg of figs are cut into small pieces of 5cm, the raw materials of beating and dicing are soaked and extracted with raspberry vinegar, and the soaked The temperature of extraction is 20° C., and the time is 3 months to obtain juice. Use gauze to filter the juice to a particle size of ≤100 mesh, and ferment the filtered juice naturally in a fermenter at a temperature of 2...

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Abstract

The invention belongs to the technical field of compound enzymes, and provides a low-sugar raspberry compound enzyme. The low-sugar raspberry compound enzyme is prepared from the following raw materials in parts by weight: 100-200 parts of raspberries, 10-20 parts of blueberries, 10-20 parts of aronia melanocarpa, 10-20 parts of mulberries, 10-20 parts of dragon fruits and 10-20 parts of figs. Theinvention further provides a preparation method of the low-sugar raspberry compound enzyme. The compound enzyme disclosed by the invention is low in sugar content which is 2-5%, and is suitable for most people to drink. The compound enzyme disclosed by the invention is rich in nutrient components of polyphenols, amino acids, organic acids and the like, and has the efficacy of resisting oxidation,delaying senescence, complementing digestive enzymes, enhancing organism immunity, neutralizing the effect of alcoholic drinks, protecting the liver and the like. The compound enzyme is produced, besides, separated fruit residues are also sufficiently utilized, and the production cost of enterprises is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of compound enzymes, in particular to a low-sugar raspberry compound enzyme and a preparation method thereof. Background technique [0002] Enzymes have various functions such as anti-oxidation, supplementing digestive enzymes, reducing fat and improving metabolic function, improving immunity, laxative, hangover and liver protection. Compound enzymes have more and more comprehensive effects. However, most of the common enzymes on the market are fermented after high-sugar maceration and extraction, and the sugar content is very high, so it is not suitable for patients with "three highs". [0003] Therefore, it is very important in production and life to produce a low-sugar, nutritious compound enzyme that is suitable for more people to drink, and to overcome the shortcomings of high sugar content of enzymes on the market. Contents of the invention [0004] The object of the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 王雪松刘成张素敏魏鑫隋韶奕杨艳敏李珂刘修丽
Owner 辽宁省果树科学研究所
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