Preparation method of roxburgh rose enzyme and fresh roxburgh rose juice mixed beverage
By fermenting the prickly pear pomace twice and separating the liquid residue, prickly pear enzyme is obtained and mixed with the prickly pear fresh juice, the problem that existing products cannot effectively utilize the nutrition of prickly pear is solved, and a mixed drink with a unique taste and high nutritional value is produced.
Patent Information
- Application Number
- CN202411687838.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-25
- Publication Date
- 2025-03-25
AI Technical Summary
Existing products such as prickly pear drinks and prickly pear wine cannot effectively utilize the nutrients in prickly pears, and some people do not like this taste.
After juicy pear fruit is used to squeeze juice, the pomace is fermented twice. Through the fermentation of yeast and acetic acid bacteria, the nutrients in the pomace are transformed, and the juicy pear enzyme is separated through the liquid residue to obtain the juicy pear enzyme. Finally, the fresh juicy pear juice is mixed with the juicy pear enzyme and mixed into a mixed drink with unique taste and high nutritional value.
The nutrients in prickly pears are maximized to produce mixed drinks with unique export and rich nutrition. The treated prickly pear pomace fermentation broth has a high soluble sugar content and a high total acid content.
Smart Images
Figure CN119679063A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of beverage production, and in particular to a method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice. Background Art
[0002] Seabuckthorn is rich in nutrients, with thick flesh, sweet and sour taste, and the fruit is rich in sugar, vitamins, carotene, organic acids, more than 20 kinds of amino acids, and more than 10 kinds of trace elements that are beneficial to the human body. However, due to its high plant fiber content, it does not taste good when eaten directly, so many companies are now developing it into other products, the most common of which are seabuckthorn beverages or seabuckthorn wine, etc. However, most seabuckthorn beverages are made with squeezed fresh juice and other auxiliary materials, while seabuckthorn residues are directly used as fertilizers, etc. In fact, most of the nutrients in seabuckthorn are in the seabuckthorn residues, but it is difficult to extract them simply by squeezing. And some people do not like the taste of pure fermented products such as seabuckthorn wine. Summary of the invention
[0003] The technical problem to be solved by the present invention is to provide a method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice, so as to produce a mixed medicinal piece which can maximize the utilization of roxburghii nutrients and has a better taste.
[0004] The technical solution of the present invention is:
[0005] A method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice comprises the following steps:
[0006] (1) fresh high-quality roxburghii fruits are selected and pre-treated to remove the roxburghii seeds inside;
[0007] (2) draining the roxburghii fruit from which the roxburghii seeds have been removed and squeezing the juice to separate the roxburghii fresh juice and the roxburghii pomace, wherein the roxburghii fresh juice is refrigerated at 2-5° C. for later use;
[0008] (3) primary fermentation: adding water to the roxburghii pear pomace at a weight ratio of 1:2-2.5 to crush the roxburghii pear jam, then adding yeast at a weight ratio of 0.03-0.05% and adjusting the sugar content, and aerobically fermenting at a constant temperature of 25-30° C. for 15-20 days to obtain a primary fermentation liquid;
[0009] (4) Secondary fermentation: adjust the pH of the primary fermentation liquid to 3-4, then add 0.01-0.03% acetic acid bacteria and ferment for 10-20 days at a fermentation temperature of 30-40°C, stirring 5-10 times a day;
[0010] (5) separating the fermented product obtained in step 4 into liquid and residue to obtain roxburghii enzyme;
[0011] (6) Mix the fresh Rosa roxburghii juice obtained in step 2 and the Rosa roxburghii enzyme obtained in step 5 in a ratio of 1-3:5 to obtain a mixed drink.
[0012] Furthermore, the pretreatment of step 1 includes removing bad fruits, removing thorns and petal residues from the sea buckthorn, soaking and sterilizing the fruit and vegetable fungicide, and then washing and breaking the fruit to remove the sea buckthorn seeds inside.
[0013] Furthermore, in step 3, a sugar substitute is added to the sea buckthorn jam to adjust the sugar content of the sea buckthorn dilution to 14-18° Brix.
[0014] Furthermore, in step 4, fruit acid is added to the sea buckthorn jam to adjust the pH to 3-4, and the fruit acid is selected from one of malic acid, citric acid or glycolic acid.
[0015] Furthermore, in step 5, the fermented product obtained in step 4 is filtered through a screw filter press to obtain a fermentation liquid, and then the fermentation liquid is separated by high-speed centrifugation at 5000-6000r / min for 5-6h to extract the supernatant, and then filtered through an ultrafiltration membrane to obtain the sea buckthorn enzyme.
[0016] Furthermore, in step 6, 3-5% of the total amount of honey is added as a flavoring agent.
[0017] The present invention is beneficial in that:
[0018] The invention uses pomace to ferment after juicing the roxburghii fruit, and performs deep fermentation through two fermentation processes, so as to maximize the conversion of nutrients in the pomace that are not easily extracted by juicing and can be absorbed by human body, and maximize the development and utilization of the nutritional value of the roxburghii. The soluble sugar content of the fermented pomace of the treated roxburghii fruit exceeds 60.00 g / kg, and the total acid exceeds 8.00 g / kg. The fermented pomace of the roxburghii fruit is further mixed with freshly squeezed roxburghii fruit juice, honey, etc. to form a beverage with unique taste and extremely high nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION
[0020] The specific embodiments of the present invention are further described below in conjunction with the accompanying drawings. It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.
[0021] Example 1
[0022] A method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice, comprising the following specific steps:
[0023] Pretreatment: First, select fresh high-quality sea buckthorn fruits, remove bad fruits, remove thorns and petal residues from the sea buckthorn, soak and sterilize them in fruit and vegetable fungicide, then wash and break them open to remove the sea buckthorn seeds inside.
[0024] Juicing: drain the prickly pear fruit with the prickly pear seeds removed and squeeze the juice to separate the prickly pear juice and prickly pear pomace, wherein the prickly pear juice is refrigerated at 2°C for later use;
[0025] Primary fermentation: adding water to the roxburghii pear pomace at a weight ratio of 1:2 to crush the roxburghii pear jam, then adding yeast at a weight ratio of 0.03%, adding sugar substitute to the roxburghii pear jam, adjusting the sugar content of the roxburghii pear dilution to 14° Brix, and aerobically fermenting at a constant temperature of 25°C for 20 days to obtain a primary fermentation liquid.
[0026] Secondary fermentation: add malic acid, citric acid or glycolic acid and other fruit acids to the sea buckthorn jam to adjust the pH to 3-4, then add 0.01% acetic acid bacteria to ferment for 20 days, the fermentation temperature is 30°C, and stir 5-10 times a day;
[0027] Separation and filtration: After the secondary fermentation is completed, the fermented material is filtered through a screw filter press to obtain a fermentation liquid. The fermentation liquid is then separated by high-speed centrifugation at 6000r / min for 5.5h to extract the supernatant, which is then filtered through an ultrafiltration membrane to obtain the sea buckthorn enzyme.
[0028] Mixing and preparation: Mix refrigerated sea buckthorn juice and sea buckthorn enzyme in a ratio of 1:5. You can appropriately add 3-5% of honey as a flavoring agent to obtain a mixed drink.
[0029] Embodiment 2:
[0030] A method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice, comprising the following specific steps:
[0031] Pretreatment: First, select fresh high-quality sea buckthorn fruits, remove bad fruits, remove thorns and petal residues from the sea buckthorn, soak and sterilize them in fruit and vegetable fungicide, then wash and break them open to remove the sea buckthorn seeds inside.
[0032] Juicing: drain the roxburghii fruit with the roxburghii seeds removed and squeeze the juice to separate the roxburghii juice and roxburghii pomace, wherein the roxburghii juice is refrigerated at 3°C for later use;
[0033] The method comprises the following steps: adding water to the roxburghii pear pomace at a weight ratio of 1:2.3 to crush the roxburghii pear jam, then adding yeast at a weight ratio of 0.04%, adding a sugar substitute to the roxburghii pear jam, adjusting the sugar content of the roxburghii pear dilution to 16° Brix, and aerobically fermenting the mixture at a constant temperature of 28° C. for 18 days to obtain a primary fermentation liquid.
[0034] Secondary fermentation: add malic acid, citric acid or glycolic acid and other fruit acids to the sea buckthorn jam to adjust the pH to 3-4, then add 0.02% acetic acid bacteria to ferment for 15 days, the fermentation temperature is 35°C, and stir 5-10 times a day;
[0035] Separation and filtration: After the secondary fermentation is completed, the fermented material is filtered through a screw filter press to obtain a fermentation liquid. The fermentation liquid is then separated by high-speed centrifugation at 5500r / min for 5 hours to extract the supernatant, which is then filtered through an ultrafiltration membrane to obtain the sea buckthorn enzyme.
[0036] Mixing and preparation: Mix refrigerated sea buckthorn juice and sea buckthorn enzyme in a ratio of 2:5. You can appropriately add 3-5% of honey as a flavoring agent to obtain a mixed drink.
[0037] Embodiment 3:
[0038] A method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice, comprising the following specific steps:
[0039] Pretreatment: First, select fresh high-quality sea buckthorn fruits, remove bad fruits, remove thorns and petal residues from the sea buckthorn, soak and sterilize them in fruit and vegetable fungicide, then wash and break them open to remove the sea buckthorn seeds inside.
[0040] Juicing: drain the prickly pear fruit with the prickly pear seeds removed and squeeze the juice to separate the prickly pear fresh juice and prickly pear pomace, wherein the prickly pear fresh juice is refrigerated at 5°C for later use;
[0041] The method comprises the following steps: adding water to the roxburghii pear pomace at a weight ratio of 1:2.5 to crush the roxburghii pear jam, then adding yeast at a weight ratio of 0.05%, adding a sugar substitute to the roxburghii pear jam, adjusting the sugar content of the roxburghii pear dilution to 18° Brix, and aerobically fermenting the roxburghii pear pomace at a constant temperature of 30°C for 15 days to obtain a primary fermentation liquid.
[0042] Secondary fermentation: add malic acid, citric acid or glycolic acid and other fruit acids to the sea buckthorn jam to adjust the pH to 3-4, then add 0.03% acetic acid bacteria to ferment for 10 days, the fermentation temperature is 40°C, and stir 5-10 times a day;
[0043] Separation and filtration: After the secondary fermentation is completed, the fermented material is filtered through a screw filter press to obtain a fermentation liquid. The fermentation liquid is then separated by high-speed centrifugation at 5000r / min for 6 hours to extract the supernatant, which is then filtered through an ultrafiltration membrane to obtain the sea buckthorn enzyme.
[0044] Mixing and preparation: Mix refrigerated sea buckthorn juice and sea buckthorn enzyme in a ratio of 3:5. You can appropriately add 3-5% of honey as a flavoring agent to obtain a mixed drink.
[0045] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions and variations of these embodiments are made without departing from the principles and spirit of the present invention, and still fall within the protection scope of the present invention.
Claims
1. A method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice, characterized in that: The following steps are involved: (1) fresh high-quality roxburghii fruits are selected and pre-treated to remove the roxburghii seeds inside; (2) draining the roxburghii fruit from which the roxburghii seeds have been removed and squeezing the juice to separate the roxburghii fresh juice and the roxburghii pomace, wherein the roxburghii fresh juice is refrigerated at 2-5° C. for later use; (3) primary fermentation: adding water to the roxburghii pear pomace at a weight ratio of 1:2-2.5 to crush the roxburghii pear jam, then adding yeast at a weight ratio of 0.03-0.05% and adjusting the sugar content, and aerobically fermenting at a constant temperature of 25-30° C. for 15-20 days to obtain a primary fermentation liquid; (4) Secondary fermentation: Adjust the pH of the primary fermentation liquid to 3-4, then add 0.01-0.03% acetic acid bacteria and ferment for 10-20 days. Fermentation temperature is 30-40℃, stirring 5-10 times a day; (5) separating the fermented product obtained in step 4 into liquid and residue to obtain roxburghii enzyme; (6) Mix the fresh Rosa roxburghii juice obtained in step 2 and the Rosa roxburghii enzyme obtained in step 5 in a ratio of 1-3:5 to obtain a mixed drink.
2. The method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice according to claim 1, characterized in that: The pretreatment of step 1 includes removing bad fruits, removing thorns and petal residues from the sea buckthorn, soaking and sterilizing the sea buckthorn with a fruit and vegetable fungicide, and then washing and breaking it open to remove the sea buckthorn seeds inside.
3. The method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice according to claim 2, characterized in that: In step 3, add sugar substitute to the sea buckthorn jam and adjust the sugar content of the sea buckthorn dilution to 14-18°Brix.
4. The method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice according to claim 1, characterized in that: In step 4, fruit acid is added to the primary fermentation liquid to adjust the pH to 3-4, and the fruit acid is selected from malic acid, citric acid or glycolic acid.
5. The method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice according to claim 1, characterized in that: In step 5, the fermented product obtained in step 4 is filtered through a screw filter press to obtain a fermentation liquid, and then the fermentation liquid is separated by high-speed centrifugation at 5000-6000r / min for 5-6h to extract the supernatant, and then filtered through an ultrafiltration membrane to obtain the roxburghii enzyme.
6. The method for preparing a mixed drink of roxburghii enzyme and fresh roxburghii juice according to claim 1, characterized in that: In step 6, 3-5% of the total amount of honey is added as a flavoring agent.