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Honey, lemon and passion fruit tea containing fruit and vegetable enzymes and preparation method of tea

A fruit and vegetable enzyme, passion fruit technology, applied in the direction of bacteria, tea substitutes, food science, etc. used in food preparation, can solve the problems of single nutritional composition and taste, and achieve the improvement of ester aromatic substances, nutritional composition and aroma level rich effects

Inactive Publication Date: 2018-11-20
JIANGXI HUASHENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, fruit and vegetable enzymes mostly use lactic acid bacteria and yeast to ferment fresh fruits and vegetables mixed with freshly squeezed juice, and the prepared fruit and vegetable enzymes have relatively simple nutritional components and taste, which need to be further improved

Method used

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  • Honey, lemon and passion fruit tea containing fruit and vegetable enzymes and preparation method of tea
  • Honey, lemon and passion fruit tea containing fruit and vegetable enzymes and preparation method of tea
  • Honey, lemon and passion fruit tea containing fruit and vegetable enzymes and preparation method of tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of fruit and vegetable enzyme honey lemon passion fruit tea, specifically lemon, passion fruit are marinated to obtain semi-finished product, and honey is filtered, sterilized, concentrated and mixed with semi-finished product, auxiliary material and fruit and vegetable enzyme, then sterilized, Filling, packaging, that is, the finished product.

[0018] Said pickling, filtering, sterilizing and concentrating are all routine operations in this field.

[0019] The mass fraction of lemon in the finished fruit and vegetable enzyme honey lemon passion fruit tea is 22%, the mass fraction of passion fruit is 20%, the mass fraction of honey is 7%, and the mass fraction of fruit and vegetable enzyme is 5%.

[0020] The auxiliary materials are fructose syrup, white granulated sugar, xanthan gum, guar gum, vitamin C, and food flavors, all of which are commercially available products known in the art, and the dosage can be added according ...

Embodiment 2

[0025] Embodiment 2: the difference with embodiment 1 is:

[0026] The preparation method of described fruit and vegetable enzyme is:

[0027] (1) 150g of sword bean, 10g of jujube, 30g of kiwi, 20g of litchi, 50g of loofah, and 10g of asparagus are mixed, crushed, beaten, and sterilized, inoculated with Neurospora cereus to increase the number of viable bacteria in the mixed slurry. 1.0×10 6 per g, fermented at 30°C, fermented for 3 days, filtered to obtain fermented liquid a;

[0028] (2) 10g of concentrated apple clear juice, 10g of concentrated pineapple juice, and 10g of concentrated mango clear juice are mixed and sterilized, and then inoculated with Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus paracasei to make Lactobacillus plantarum and Lactobacillus acidophilus in the mixed juice The number of live bacteria of Lactobacillus paracasei and Lactobacillus paracasei was 3.5×10 5 pcs / g, 6.8×10 5 pcs / g, 3.5×10 5 per g, fermented at 35°C, fermen...

Embodiment 3

[0031] Embodiment 3: the difference with embodiment 1 is:

[0032] The preparation method of described fruit and vegetable enzyme is:

[0033] (1) 180g of sword bean, 10g of wild jujube, 5g of Huoxiang, 30g of kiwi, 20g of lychee, 50g of loofah, and 10g of wild rice stem are mixed, crushed, beaten, and sterilized, inoculated with Neurospora aureus to make the mixed slurry. The number of viable bacteria is 1.0×10 6 per g, fermented at 30°C, fermented for 3 days, filtered to obtain fermented liquid a;

[0034] (2) 10g of concentrated apple clear juice, 10g of concentrated pineapple juice, and 10g of concentrated mango clear juice are mixed and sterilized, and then inoculated with Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus paracasei to make Lactobacillus plantarum and Lactobacillus acidophilus in the mixed juice The number of live bacteria of Lactobacillus paracasei and Lactobacillus paracasei was 3.5×10 5 pcs / g, 6.8×10 5 pcs / g, 3.5×10 5 per g, fer...

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Abstract

The invention provides honey, lemon and passion fruit tea containing fruit and vegetable enzymes and a preparation method of the tea. Various fruits and vegetables such as sword bean, wild jujube, wrinkled gianthyssop herb, kiwi fruit, litchi, loofah, cane shoots and apple juice are taken as raw materials of the fruit and vegetable enzymes, especially medicinal and edible traditional Chinese medicines including the sword bean, the wild jujube and the wrinkled gianthyssop herb are added, and fermentation is performed on the basis of the materials as a substrate. On the basis of a conventional fermentation strain, Neurospora sitophila, Fomitopsis nigra and Leuconostoc mesenteroides are adopted for batch fermentation, so that metabolic reaction of carbohydrates, protein, lipid and other substances in the raw materials of the fruits and vegetables can be promoted, primary metabolites and secondary metabolites are massively produced and accumulated, various beneficial components such as organic acids, oligosaccharides, sugar alcohol, enzymes, oligomers, polyphenols and the like are generated, and particularly, ester flavor components and amino acids in the fruit and vegetable enzymes are increased substantially.

Description

technical field [0001] The invention relates to a fruit tea and a preparation method thereof, in particular to a fruit and vegetable enzyme honey lemon passion fruit tea and a preparation method thereof. Background technique [0002] In honey lemon passion fruit tea, honey is a nutritious natural nourishing food, containing a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and beneficial Trace elements for human health, as well as fructose, glucose, amylase, oxidase, reductase, etc., have the effects of nourishing, moisturizing, detoxifying, whitening and beautifying, and laxative. Lemon and passion fruit are very rich in natural vitamin C, vitamin A, B1, B2, etc., and also rich in calcium, phosphorus, iron and various amino acids and trace elements. With the general improvement of people's living standards, the demand for health drinks is also constantly renovating. The combination of fruit and vegeta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34A23V2400/113A23V2400/165A23V2400/169A23V2400/321
Inventor 高俊艾丹黎刚黎明
Owner JIANGXI HUASHENG FOOD CO LTD
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