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Health-caring sugar-core apple flavor enzyme

A body-building, sugar-hearted technology, applied in biochemical equipment and methods, food science, applications, etc., can solve the problems of low probiotic abundance and active ingredients, no antibacterial treatment, long fermentation time, etc. The efficiency and effect of antibacterial and color protection, the effect of protecting color and nutrients, and improving fermentation efficiency

Pending Publication Date: 2021-05-25
SDIC ZHONGLU FRUIT JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The fermentation efficiency of enzyme beverage is low and the fermentation time is long
Harmful bacteria are easy to breed during the fermentation process, and the color of the enzyme drink is not bright in the later stage
[0005] 2. Fermented by a single strain, the richness of probiotics and active ingredients in the finished product are low
[0006] 3. The bioavailability of nutrients in enzyme products is not high, and the aroma of enzyme drinks in the later stage is not strong enough
[0010] Problem: Fermentation with a single strain, the probiotic richness and active ingredients in the finished product are low
[0014] Question: ① In this invention, the apples are washed, dried by an ozone water machine, peeled, cored, cut into pieces, and then fermented. Without antibacterial treatment, the post-fermentation process lasts for 3-6 months, which is easy to breed harmful bacteria
[0018] Problem: The pretreatment of raw materials did not carry out antibacterial and color protection treatment
Bioavailability of original nutrients is not high
③The smell is not strong enough

Method used

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  • Health-caring sugar-core apple flavor enzyme
  • Health-caring sugar-core apple flavor enzyme
  • Health-caring sugar-core apple flavor enzyme

Examples

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Comparison scheme
Effect test

Embodiment Construction

[0071] Below in conjunction with embodiment, the present invention is further described, and following embodiment is descriptive, not limiting, can not limit protection scope of the present invention with following embodiment.

[0072] The raw materials used in the present invention, if no special instructions, are conventional commercially available products, the methods used in the present invention, if no special instructions, are conventional methods in this area, and the quality of each material used in the present invention is routine use quality.

[0073] A kind of body-building candied apple flavor enzyme, the preparation steps are as follows:

[0074] ⑴High and low temperature asynchronous whole cell bio-crushing pulping:

[0075] 1) Remove the moldy part of the young fruit or defective fruit of the candied apple, wash off the dust layer and soil on the surface, keep the original wild yeast on the epidermis, and put it in the compound normal temperature enzymatic hyd...

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PUM

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Abstract

The invention relates to a health-caring sugar-core apple flavor enzyme, which is prepared by the following steps: (1) performing high-low temperature asynchronous whole-cell biological crushing pulping; (2) performing primary fermentation: 2-1) culturing a lactobacillus brevis strain to obtain a bacterial suspension; 2-2) carrying out multifunctional biological plasma combined with ultrasound; and (3) performing high-flux low-O2 high-NO circulating secondary fermentation to obtain the apple enzyme stock solution. According to the invention, process innovation is carried out on powder products in enzyme products, sugar-core Fuji apples are used as basic raw materials, and lactobacillus brevis and saccharomyces cerevisiae are used for synergistic fermentation, so that the high-color-value strong-flavor health-caring flavor enzyme product is developed.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a healthy-type candied apple flavor enzyme. Background technique [0002] At present, there are a variety of enzyme health care products in the domestic market, but due to different processing techniques, enzyme health care products have problems such as low concentration of active ingredients, low nutritional content, dull color of powdered enzymes, and not strong smell. [0003] The specific questions are as follows: [0004] 1. The fermentation efficiency of enzyme beverage is low and the fermentation time is long. Harmful bacteria are easy to breed during the fermentation process, and the color of the enzyme drink is not bright in the later stage. [0005] 2. Fermented by a single strain, the probiotic richness and active ingredients in the finished product are low. The fermentation production cycle is too long, and the problem of sedimentation is prone to occur. Composite f...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23L2/52A23L2/84A23L5/30A23L2/44A23L5/41C12N1/20C12N1/16C12R1/07C12R1/24C12R1/865
CPCA23L33/00A23L2/382A23L2/52A23L2/84A23L5/30A23L5/32A23L2/44A23L5/41C12N1/20C12N1/16A23V2002/00A23V2400/121A23V2200/30A23V2200/302A23V2300/48A23V2300/12A23V2250/128A23V2250/762A23V2250/032A23V2250/1582A23V2250/1578A23V2200/048A23V2200/10
Inventor 张继明冷传祝李喜宏刘紫蕴辛刚杨亚旭黄瑞张吉宾杨诺张青山张颖达
Owner SDIC ZHONGLU FRUIT JUICE
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