Organic lemon enzyme full-nutrition liquid and preparation method thereof
A lemon enzyme and nutrient solution technology, applied in food science and other directions, can solve problems such as teratogenicity, chemical pesticide hazards, and nutritional incomprehensibility, and achieve the effects of coordinated body function operation, improved absorption and utilization, and comprehensive and balanced nutrition.
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[0045] The present invention also provides a kind of preparation method of organic lemon ferment whole nutrient solution, it comprises the following steps:
[0046] Add organic lemon enzyme, organic spirulina powder, organic imperial vegetable juice, organic kiwi fruit juice, organic brown rice flour, organic brown rice flour, organic sweet potato flour, organic soybean flour, brown sugar, and compound enzyme preparations into pure Stir evenly in water and perform enzymolysis, wherein the weight percentage of the organic lemon enzyme accounts for 5-10%, the weight percentage of the organic spirulina powder accounts for 5-10%, and the weight percentage of the organic emperor vegetable juice accounts for 10-10%. 20%, the weight percentage of the organic kiwi juice is 10-20%, the weight percentage of the organic brown rice powder is 20-30%, the weight percentage of the organic sweet potato powder is 10-20%, the organic soybean powder The weight percentage of the brown sugar accou...
Embodiment 1
[0054] 5% by weight of organic lemon enzyme, 5% by weight of organic spirulina powder, 20% by weight of organic imperial vegetable juice, 10% by weight of organic kiwi juice, 20% by weight of organic Brown rice flour, 20% by weight of organic sweet potato powder, 10% by weight of organic soybean powder, 7% by weight of brown sugar, 1.5% by weight of compound enzyme preparations added by weight 100:300 ratio of pure Stir with water for enzymolysis; inoculate 1.5% by weight of lactic acid bacteria in the above-mentioned enzymolysis product and carry out continuous fermentation at 20°C until the pH value of the product reaches 3.8-4.2 to stop the fermentation; finally, the above-mentioned fermented The product is ultrafiltered through an ultrafiltration membrane to obtain the whole nutrient solution of organic lemon ferment.
Embodiment 2
[0056] 6% by weight of organic lemon enzyme, 6% by weight of organic spirulina powder, 10% by weight of organic imperial vegetable juice, 20% by weight of organic kiwi juice, 25% by weight of organic Brown rice flour, 20% by weight of organic sweet potato powder, 20% by weight of organic soybean powder, 5% by weight of brown sugar, 1.5% by weight of compound enzyme preparations added by weight 100:300 ratio of pure Stir with water for enzymolysis; inoculate 1.5% by weight of lactic acid bacteria in the above-mentioned enzymolysis product and carry out continuous fermentation at 25°C until the pH value of the product reaches 3.8-4.2 to stop the fermentation; finally, the above-mentioned fermented The product is ultrafiltered through an ultrafiltration membrane to obtain the whole nutrient solution of organic lemon ferment.
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