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Natural fruit and vegetable enzyme compound beverage and preparation method

A technology of fruit and vegetable enzymes and beverages, applied in the field of beverages, can solve the problems of not meeting the user's requirements for using enzymes, few and single nutritional components, and achieve the effects of shortening working time, increasing nutritional components, and increasing enzyme content

Inactive Publication Date: 2017-06-13
安徽妙奇树生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a kind of natural fruit and vegetable enzyme compound beverage and its preparation method, which solves the problem that traditional enzyme products all use a single item as a raw material, and the nutritional components involved are relatively few, which cannot meet the needs of users. Questions about enzyme usage requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1. Raw material acceptance: purchased fruits (apple, pear, pineapple, lemon, fig, cantaloupe, banana, kiwi) and vegetables (soybean, cucumber, carrot, lotus root, pumpkin, potato, tomato, corn, mangosteen and ginger), After entering the factory, samples will be taken by the laboratory, and the samples will be put into storage after passing the sampling.

[0029] S2. Cleaning: Clean up the purchased fruits (apple, pear, pineapple, lemon, fig, cantaloupe, banana, kiwi) and vegetables (soybean, cucumber, carrot, lotus root, pumpkin, potato, tomato, corn, mangosteen and ginger) Picking, after picking, the fruits and vegetables are washed, air-dried and sterilized by ultraviolet rays.

[0030] S3. Crushing: the cleaned fruits and vegetables are cleaned, and then cored, peeled and sliced.

[0031] S4. Canning: Divide 80% of the fermentation tank into nine layers from bottom to top. The first layer is 1% brown sugar, 1% honey and 1.2% enzyme bacteria, and the second layer is...

Embodiment 2

[0037] S1. Raw material acceptance: purchased fruits (apple, pear, pineapple, lemon, fig, cantaloupe, banana, kiwi) and vegetables (soybean, cucumber, carrot, lotus root, pumpkin, potato, tomato, corn, mangosteen and ginger), After entering the factory, samples will be taken by the laboratory, and the samples will be put into storage after passing the sampling.

[0038] S2. Cleaning: Clean up the purchased fruits (apple, pear, pineapple, lemon, fig, cantaloupe, banana, kiwi) and vegetables (soybean, cucumber, carrot, lotus root, pumpkin, potato, tomato, corn, mangosteen and ginger) Picking, after picking, the fruits and vegetables are washed, air-dried and sterilized by ultraviolet rays.

[0039] S3. Crushing: the cleaned fruits and vegetables are cleaned, and then cored, peeled and sliced.

[0040] S4. Canning: Divide 85% of the fermentation tank into nine layers from bottom to top. The first layer contains 1.2% brown sugar, 1.2% honey and 1.35% enzyme bacteria. The second l...

Embodiment 3

[0046] S1. Raw material acceptance: purchased fruits (apple, pear, pineapple, lemon, fig, cantaloupe, banana, kiwi) and vegetables (soybean, cucumber, carrot, lotus root, pumpkin, potato, tomato, corn, mangosteen and ginger), After entering the factory, samples will be taken by the laboratory, and the samples will be put into storage after passing the sampling.

[0047] S2. Cleaning: Clean up the purchased fruits (apple, pear, pineapple, lemon, fig, cantaloupe, banana, kiwi) and vegetables (soybean, cucumber, carrot, lotus root, pumpkin, potato, tomato, corn, mangosteen and ginger) Picking, after picking, the fruits and vegetables are washed, air-dried and sterilized by ultraviolet rays.

[0048] S3. Crushing: the cleaned fruits and vegetables are cleaned, and then cored, peeled and sliced.

[0049] S4. Canning: Divide 90% of the fermentation tank into nine layers from bottom to top. The first layer contains 1.4% brown sugar, 1.4% honey and 1.5% enzyme bacteria. The second la...

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Abstract

The invention discloses natural fruit and vegetable enzyme compound beverage and a preparation method. The natural fruit and vegetable enzyme compound beverage comprises a raw material and an auxiliary material, wherein the raw material comprises the following components in percentages by weight: 1-2% of apples, 1-2% of pears, 1-2% of pineapples, 1-2% of lemons, 1-2% of figs, 1-2% of hami melons, 1-2% of bananas, 1-2% of kiwi fruits, 1-2% of soybeans, 1-2% of cucumbers, 1-2% of carrots, 1-2% of lotus roots, 1-2% of pumpkins, 1-2% of potatoes, 1-2% of tomatoes, 1-2% of corns, 1-2% of mangosteens and 1-2% of ginger; and the auxiliary material comprises the following components in percentages by weight: 5-7% of brown sugar, 5-7% of honey, 6-9% of a bacterial enzyme and the balance of purified water. According to the natural fruit and vegetable enzyme compound beverage and the preparation method, relatively multiple nutrients are better involved; usage requirements of different demanders are met; and the operating requirements of the required enzyme of a user are met.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a natural fruit and vegetable enzyme compound beverage and a preparation method thereof. Background technique [0002] Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in organisms. Various physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. Human metabolism, energy intake, growth and Life phenomena such as reproduction must be completed with the help of enzymes. [0003] 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 a...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38
Inventor 苏金兰刘全文
Owner 安徽妙奇树生物科技股份有限公司
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