Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Jujube ferment, preparation method and applications thereof

A technology of jujube enzyme and jujube, which is applied in the field of jujube enzyme food, can solve the problem of single variety, etc., and achieve the effect of convenient and simple eating, simple and easy method, and good taste

Inactive Publication Date: 2016-12-07
陆进坤
View PDF2 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although some enzyme products have appeared on the domestic market, their varieties are still relatively single, and there is still broad room for development

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: prepare a kind of jujube ferment beverage:

[0032] 1) Crush 0.5kg of jujube, add 2.5kg of water, 0.2kg of brown sugar, and an appropriate amount of honey, and mix to obtain a jujube solution;

[0033]2) At 33°C, inoculate 0.2g of lactic acid bacteria into the jujube solution, stir and ferment for 2 days under the condition of ensuring sufficient dissolved oxygen, the pH value is 3, and the fermentation temperature is 33°C;

[0034] 3) Inoculate 0.1g of wine yeast into the fermentation product of step 2), stir and ferment for 20 days under the condition of ensuring sufficient dissolved oxygen, pH value: 4, fermentation temperature 25°C, filter and sterilize after fermentation, Cool to obtain the jujube enzyme stock solution, pack in cans, and obtain the jujube enzyme beverage.

Embodiment 2

[0035] Embodiment 2: prepare a kind of jujube ferment granule:

[0036] 1) Pulverize 1 part by weight of jujube, add 4 parts by weight of water, 0.5 part by weight of brown sugar, and an appropriate amount of honey, and mix to obtain a jujube solution;

[0037] 2) At 30°C, inoculate 0.0005 parts by weight of lactic acid bacteria into the jujube solution, stir and ferment for 3 days under the condition of ensuring sufficient dissolved oxygen, the pH value is 4, and the fermentation temperature is 30°C;

[0038] 3) Inoculate 0.0002 parts by weight of wine yeast into the fermented product of step 2), stir and ferment for 20 days under the condition of ensuring sufficient dissolved oxygen, pH value: 4, fermentation temperature 25°C, filter and sterilize after fermentation , cooled to obtain the jujube enzyme stock solution, concentrated to 1 / 2 of the original extract;

[0039] 4) Add 1.5 parts by weight of mixed auxiliary materials (starch: lactose = 2:1), mix well, spray dry, th...

Embodiment 3

[0040] Embodiment 3: prepare a kind of jujube ferment granule:

[0041] 1) Crush 1kg of jujube, add 5kg of water, 0.5kg of brown sugar, and an appropriate amount of honey, and mix to obtain a jujube solution;

[0042] 2) At 30°C, inoculate 0.4g of lactic acid bacteria into the jujube solution, stir and ferment for 3 days under the condition of ensuring sufficient dissolved oxygen, the pH value is 4, and the fermentation temperature is 30°C;

[0043] 3) Inoculate 0.3g of wine yeast into the fermented product of step 2), stir and ferment for 20 days under the condition of ensuring sufficient dissolved oxygen, pH value: 3, fermentation temperature 25°C, filter and sterilize after fermentation, Cool to get the jujube ferment stock solution, concentrate to 1 / 2 of the original extract;

[0044] 4) Add 1.3kg of maltodextrin, mix well, spray dry, then add an appropriate amount of powdered sugar, after mixing, add an appropriate amount of ethanol with a concentration of 85% as a wetti...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a jujube ferment food, which is prepared by fermenting jujubes by lactobacillus and wine yeast. The jujube ferment can be made into granules, capsules, tablets, beverage, oral liquid, cakes, candies, and convenient food. The jujube ferment has a pleasant fragrance generated through lactobacillus fermentation, moreover, the original flavor of jujube is preserved, two fragrances are well mixed to form a unique flavor of the product; and the jujube ferment can be eaten directly, has a good healthcare effect, and can improve the sleep quality, enhance the memory, prevent cancers and aging, reduce blood pressure, kill bacteria, prevent inflammation, purify blood, and enhance the immunity.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a jujube fermented food, a preparation method of the food and an application thereof. Background technique [0002] Jujube, FRUCTUS JUJUBAE, is the dry mature fruit of Ziziphus jujuba Mill. Harvest in autumn, dry in the sun, and use raw. Break open or remove the core when used. Sweet and warm in nature, it returns to the spleen and stomach meridian, and has the functions of invigorating the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; jujube mainly contains organic acids such as betulinic acid, oleanolic acid, and maslinic acid, and jujube polysaccharides. Its decoction has the effects of enhancing immunity, increasing muscle strength, lowering cholesterol, protecting liver, anti-oxidation, inhibiting cancer cell proliferation and anti-mutation. As we all know, Shaanxi Province is an important jujube producing and bi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/00A23L33/135A23L33/14A23L33/105A23L33/125A23L7/10A23L2/38
CPCA23L2/382A23V2002/00A23V2200/30A23V2250/76A23V2200/308A23V2200/302A23V2250/5118A23V2250/612A23V2250/082A23V2300/10A23V2250/5114A23V2250/60A23V2250/21A23V2250/51
Inventor 陆进坤折改梅王亚飞苏艳路云飞
Owner 陆进坤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com