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Method for preparing fruit and vegetable enzyme honey lemon tea

A technology of fruit and vegetable enzymes and lemon tea, applied in the field of functional beverages, can solve the problem of low content of antioxidant components

Inactive Publication Date: 2018-11-16
JIANGXI HUASHENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the technical defects of the prior art, and provides a method for preparing fruit and vegetable enzyme honey lemon tea, so as to solve the technical problem in the prior art that the content of antioxidant components in the fruit and vegetable enzyme obtained by the conventional preparation method is low

Method used

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  • Method for preparing fruit and vegetable enzyme honey lemon tea
  • Method for preparing fruit and vegetable enzyme honey lemon tea
  • Method for preparing fruit and vegetable enzyme honey lemon tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Experimental grouping

[0028] 1.1 fruit and vegetable enzyme of the present invention

[0029] 1) Take the following components by weight, grind them separately and mix them to obtain a slurry matrix: 7 parts of pineapple, 5 parts of persimmon, 1 part of sweet potato, 3 parts of tomato, 3 parts of lettuce, 1 part of dragon fruit, 1 part of lettuce, cucumber 3 parts, 0.5 parts of passionflower, 0.5 parts of honeysuckle, 0.5 parts of grape seeds, 0.5 parts of cherries, 20 parts of water;

[0030] 2) Add tannase of 130U / g, nattokinase of 720U / g, pectinase of 290U / g, mannanase of 210U / g, phytase of 640U / g, 220U / g of cellulase, adjust the pH to 8.2, raise the temperature to 66°C at an initial temperature of 30°C and a heating rate of 3°C / min, keep it for 47 minutes, then raise the temperature to 86°C at a heating rate of 10°C / min, and keep it for 1 minute , then cool down to 36°C at a cooling rate of 2.5°C / min, and use CH 3 COOH adjusted its pH to 6.1 and kept it for...

Embodiment 2

[0051] Get the fruit and vegetable enzyme solution prepared by Experimental Group 1 in Example 1, put it into a sterile container after sterilization, keep it sealed, and let it stand for 12 months at 4°C, 10°C, 25°C, and 35°C respectively. During the process, the SOD activity, catechin content and anthocyanin content are regularly detected, and the detection method is consistent with the method adopted in Example 1. The experimental results are shown in Tables 2-4:

[0052] Table 2 SOD activity decay process (U / mL)

[0053] temperature\time

initial

3 months

6 months

9 months

12 months

4℃

7411.54

7215.87

7310.51

7265.34

7294.81

10℃

7411.54

7421.96

7384.62

7329.49

7291.05

25℃

7411.54

7284.95

7365.28

7298.37

7315.30

35℃

7411.54

7209.58

7126.33

7067.91

6832.65

[0054] Table 3 Attenuation process of catechin content (g / 100g)

[0055] temperature\time

...

Embodiment 3

[0061]Get lemon fruit homogenate, high fructose syrup, white granulated sugar, honey, and the fruit and vegetable enzyme solution prepared in Example 1 and mix and prepare to ensure that the mass fraction of lemon fruit homogenate in the mixture is 39%, and the mass fraction of honey is 7%. , the mass fraction of fruit and vegetable enzyme solution is 25%, namely obtains fruit and vegetable enzyme honey lemon tea.

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Abstract

The invention provides a preparation method of fruit and vegetable enzyme honey lemon tea which aims to compound fruit and vegetable enzymes with honey lemon tea to improve the nutritional characteristics of a plant beverage itself. On the basis, an enzyme preparation method is innovatively designed for the problem of low content of antioxidant components in conventional fruit and vegetable enzymes. Firstly, plant raw materials are compositely designed, enzymatic hydrolysis scheme and fermentation processes are improved, various microorganisms are used for mixed fermentation, and the antioxidant components including SOD, catechin and anthocyanins in the fruit and vegetable enzymes are significantly improved, and have good stability under conventional storage and transportation conditions of the beverage. Based on the beneficial technical effects of the fruit and vegetable enzymes, the fruit and vegetable enzymes can be used as an additive for beverages, especially can be mixed with plant beverages such as the honey lemon tea, can effectively improve the nutritional value of the beverages, and achieve a certain health care effect.

Description

technical field [0001] The invention relates to the technical field of functional beverages, in particular to a method for preparing fruit and vegetable enzyme honey lemon tea. Background technique [0002] Honey Lemon Tea is a tea drink brewed from honey and lemon. It has multiple functions such as whitening and beautifying, lowering blood fat, clearing away heat, detoxifying, and moistening dryness. Lemon contains vitamin B1, vitamin B2, vitamin C and other nutrients. In addition, it is also rich in organic acids, citric acid and highly alkaline, which has a strong antioxidant effect and is very effective in promoting skin metabolism, delaying aging and inhibiting pigmentation. [0003] Fruit and vegetable enzymes are a kind of comprehensive plant enzymes, which are a kind of mixed fermentation products obtained from plant raw materials such as fruits and vegetables through microbial culture, which contain rich enzyme systems and modified nutrients. Although enzymes, as ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 艾丹高俊黎刚黎明
Owner JIANGXI HUASHENG FOOD CO LTD
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