Plant enzyme stock solution and preparation method thereof
A plant enzyme and fermented liquid technology, applied in the field of plant enzyme stock solution and its preparation, can solve the problems of mildew, spoilage bacteria growth, no pathogenic bacteria pollution, etc., and achieve the effect of meeting different nutritional needs, rich nutritional components, and good solubility
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Embodiment 1
[0020]A plant enzyme-based liquid and a preparation method thereof, including the following steps:
[0021]1) Preparation of concentrated fruit and vegetable juice: The weight of each component is as follows: concentrated apple juice by 18%, concentrate the pineapple juice, concentrate 2%, concentrate the dragon eye juice, concentrate the blueberry juice 4%, concentrate 3%, concentrated mulberry juice, Concentrated the cantaloupe juice, concentrated red grape juice 7%, concentrated 8% of the horseshoe juice, concentrated the purple glycascular juice, 6% white sugar, 35% water; mixed the above components, then homogeneous treatment, concentrated fruit and vegetable juice ;
[0022]2) One sterilization: The concentrated fruit and vegetable juice made in step 1) was sterilized by microwave sterilization.
[0023]3) Raise the fermentation: Step 2) After sterilizing the concentrated fruit and vegetable juice to cool to 20 ° C, the access to the direct incoming lactic acid bacteria is fermented at...
Embodiment 2
[0031]A plant enzyme-based liquid and a preparation method thereof, including the following steps:
[0032]1) Preparation of concentrated fruit and vegetable juice: The components were measured as follows: concentrated apple juice by 15%, concentrated pineapple juice, concentrated in mango juice, concentrated 2%, concentrated with blueberry juice, concentrated mulberry juice 2%, 3% of the cantaloupe juice, concentrated red grape juice, concentrated with 5% of the horseshoe juice, concentrate the purple glycascular juice, 10% white sugar, 48% water; mixed the above components, then homogeneous treatment to concentrate fruit and vegetable juice ;
[0033]2) One sterilization: The concentrated fruit and vegetable juice made in step 1) was sterilized by microwave sterilization.
[0034]3) Raise the fermentation of step 2) Cool to 15 ° C after sterilization, and the direct incoming lactic acid bacteria group is fermented at 15 ° C for 20 h, forming a fermentation liquid, direct inclusion lacticat...
Embodiment 3
[0042]A plant enzyme-based liquid and a preparation method thereof, including the following steps:
[0043]1) Preparation of concentrated fruit and vegetable juice: The components were measured as follows: concentrated apple juice 20%, concentrated pineapple juice, 3% of the mango juice, concentrated the dragon eyelid 5%, concentrated the blueberry juice 6%, concentrated mulberry juice 4%, 6% of the cantaloupe juice, 9% of red grape juice, concentrated 10%, concentrated purple glycascular juice, 3% white sugar, 19%, water; mixed the above components, then homogeneous treatment to concentrate fruit and vegetable juice ;
[0044]2) One sterilization: The concentrated fruit and vegetable juice made in step 1) was sterilized by microwave sterilization.
[0045]3) Raise the fermentation of step 2) Cooling the concentrated fruit and vegetable juice after sterilization to 15 ~ 25 ° C, the access to the direct incoming lactic acid bacteria is fermented at 25 ° C for 14 h, forming a fermentation liqu...
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