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Fragrance flavored fruit and vegetable enzyme powder preparation method

A kind of fruit and vegetable enzyme powder, rich technology, applied in the field of enzymes, can solve the problems of quality and flavor changes, achieve natural color, promote metabolism, and good taste

Inactive Publication Date: 2015-12-23
安徽管仲宫神生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality and flavor of ordinary fruit and vegetable juice drinks will change with the storage time increasing, so preservatives, antioxidants and stabilizers need to be added

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of fruit and vegetable enzyme powder with strong fragrance, the specific method steps are as follows:

[0030] (1) Weigh raw materials according to the following mass percentages: 20% lettuce, 5% Chinese medicine extract, 0.1% yeast, 5% compound esterification enzyme ecological bacterial agent, 2% red yeast rice, 2% fresh purple potato leaves, golden 0.5% Dendrobium flower, 0.5% loofah flower, 0.3% aloe vera gel, 5% carrot tops, 0.3% hops, 5% water hyacinth, 1% copper moss, 0.5% citric acid residue, 5% brown sugar, and purified water ;

[0031] The above Chinese medicine extract is composed of the following Chinese medicine extracts in mass percentage: 5% licorice extract, 5% sorghum root extract, 5% lily extract, 5% Jiaogulan extract, 5% sesame leaf extract, Codonopsis pilosula extract 5%, Angelica dahurica extract 5%, American ginseng extract 5%, Luffa extract 5%, Mint leaf extract 5%, Astragalus extract 5%, Ejiao extract 5%, Shouwu extract 5%, R...

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PUM

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Abstract

The present invention discloses a fragrance flavored fruit and vegetable enzyme powder preparation method. The fruit and vegetable enzyme powder is prepared by weighing the following raw materials in mass percentage: asparagus lettuce 20%, traditional Chinese medicine extract 5%, yeast 0.1%, compound esterified enzyme ecological microorganism agent 5%, red yeast rice 2%, fresh purple sweet potato leaves 2%, dendrobium nobile flowers 0.5%, towel gourd flowers 0.5%, aloe vera gel 0.3%, carrot leaves 5%, humulus lupulus flowers 0.3%, eichhornia crassipes 5%, hydrocotyle vulgaris 1%, citric acid residue 0.5%, brown sugar 5%, and the balance being pure water. The compound esterified enzyme ecological microorganism agent is directly inoculated into the enzyme stock solution to be seasoned and enables the enzyme stock solution flavor to be more typical, and thus remarkable results of the natural flavor of the enzyme have been achieved, and the enzyme flavor is improved.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a method for preparing fruit and vegetable enzyme powder with strong fragrance. Background technique [0002] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, the quality and flavor of ordinary fruit and vegetable juice beverages change with the storage time, and preservatives, antioxidants and stabilizers need to be added. Through microbial fermentation, it can not only improve the stability of fruit and vegetable juice, avoid the harm caused by adding preservatives to the human body, but also generate a variety of flavor substances on the basis of retaining the nutritional content of the original fruit and vegetable juice, improve the nutritional value, and help digestion absorb. [0003] The fermentation preparation process of enzyme drinks can promote the ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/30
CPCA23V2002/00A23V2200/324A23V2250/21A23V2250/5118A23V2250/55
Inventor 董轲
Owner 安徽管仲宫神生物科技有限公司
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