Mulberry enzyme health beverage production method

Abstract

The present invention provides a method for preparing a health beverage through mulberry fermentation. The process characteristics are that mulberry is adopted as a main raw material, Bacillus amyloliquefaciens H47 preserved in China Center for Type Culture Collection on June 29, 2013 and having the preservation number of CCTCC M 2013283 and lactic acid bacteria are adopted as fermentation strains, mulberry, raw honey and purified water added according to a volume ratio of the mulberry to the raw honey to the purified water of 2-5:1-3:7-2, uniform mixing is performed to prepare a mulberry fermentation raw liquid, a honey source bacterial and lactic acid bacterial seed liquid is inoculated into the mulberry fermentation raw liquid according to a ratio of 1-5%, fermentation is performed for 6-14 d at a temperature of 25-35 DEG C under the pH value of 5.0-8.0 to obtain a mulberry enzyme beverage crude product, coarse filtration is performed with a 20-32 mesh filtration sieve to primarily filter out large particle residue, and fine filtration is performed with a 80-100 mesh filtration sieve to further filter out small particle residue to make the liquid present the clear state so as to obtain the mulberry enzyme health beverage finished product.

Description

technical field [0001] The invention relates to a production method of fruit enzymes, in particular to a fermentation method of fresh mulberry fruit enzyme health drinks, and belongs to the technical field of bioengineering. Background technique [0002] Enzyme is a Japanese name for enzyme (enzyme), and later the initial biologically active products obtained by microbial fermentation are collectively referred to as enzymes. However, because many producers pay more attention to adding different fruits, but do not pay attention to the use of fermenting microorganisms and wild functional materials, the development and application of enzyme products are affected by their side effects and poor functionality. At present, some studies believe that fruit enzymes claim to have three major functions: detoxification, beauty, and nourishing qi and blood; it is also clear that there is amylase in the mouth, pepsin in the stomach, lipase is secreted by the liver, and the spleen is also c...

AI Technical Summary

Problems solved by technology

[0005] The invention provides a preparation method that has good taste and can keep the nutrition and health care components of mulberry enzyme to the greatest extent, and solves the problem that in the existing enzyme production process, no pathogenic bacteria pollution can be guaranteed, the fermentation time is too long, and the enzyme activity cannot be effectively prolonged. time retention issues