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Method for preparing ferment beverage from chili leaf extracting solution

A technology of pepper leaf extract and enzyme beverage, which is applied in the directions of bacteria, food science, and application used in food preparation, can solve problems such as the lack of research on kombucha, and achieve the goal of promoting mass production, maintaining active ingredients, increasing aroma and The effect of nutrients

Inactive Publication Date: 2019-08-06
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no research on kombucha using pepper leaves as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Select fresh pepper leaves without black spots, dead spots, gaps, or insect eggs, gently rinse with sterile water to remove the dust on the surface of bamboo leaves, and hang them at room temperature to dry the surface moisture. The fresh pepper leaves are spread and dried to a water content of 55%, and then tightly wrapped with 200 mesh gauze to obtain pepper leaf bags. According to the weight-to-volume ratio of 1:5, put the capsicum leaf pack into boiling distilled water for extraction for 40 minutes, take out the capsicum leaf pack, and obtain a clear and transparent capsicum leaf extract.

[0034] According to the weight-volume ratio of 1:100, add green tea into hot water at 90°C-100°C for 20 minutes, filter to get the tea soup; pour the tea soup into a sterilized container, then add white sugar according to the weight-volume ratio of 15%, and stir well Inoculation of mixed enzyme agent: Kombucha mother liquor, Lactobacillus plantarum subsp. Plantarum CICC 20272 (La...

Embodiment 2

[0037] Select fresh pepper leaves without black spots, dead spots, gaps, or insect eggs, gently rinse with sterile water to remove the dust on the surface of bamboo leaves, and hang them at room temperature to dry the surface moisture. Spread and dry the fresh capsicum leaves to a water content of 60%, then wrap them tightly with 200-mesh gauze to obtain capsicum leaf packs; put the capsicum leaf packs into boiling distilled water for 30 minutes according to the weight-to-volume ratio of 1:10, take out the capsicum leaf packs, A clear and transparent pepper leaf extract is obtained.

[0038] According to the weight-volume ratio of 1:50, add black tea into hot water at 90°C-100°C to extract for 20 minutes, filter the tea soup; pour the tea soup into a sterilized container, and then add the same amount of brown sugar and sugar cane according to the weight-volume ratio of 20%. juice, stir well and then inoculate mixed enzyme agent: Kombucha mother liquor, Leuconostocpseudomesente...

Embodiment 3

[0041] Select fresh pepper leaves without black spots, dead spots, gaps, or insect eggs, gently rinse with sterile water to remove the dust on the surface of bamboo leaves, and hang them at room temperature to dry the surface moisture. Spread and dry the fresh pepper leaves to a water content of 65%, and then wrap them tightly with 200-mesh gauze to obtain a pepper leaf bag; put the pepper leaf bag into boiling distilled water for 2 hours according to the weight-to-volume ratio of 1:2, take out the pepper leaf bag, A clear and transparent pepper leaf extract is obtained.

[0042] According to the weight volume ratio of 1:150, add black tea into hot water at 90°C-100°C for 20 minutes, filter the tea soup; pour the tea soup into a sterilized container, and then add the same amount of white sugar and Rock sugar, stir well and then inoculate mixed enzyme inoculum: Kombucha mother liquor, Lactobacillus plantarum subsp. plantarum, Saccharomyces cerevisiae, and Hansenula anomaly. The...

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Abstract

In the prior art, various products developed from chili leaves are low in grade and value, and the development of the chili leaf industrial chain is limited. In order to overcome defects of the conventional chili leaf utilization idea and technique, the invention provides a method for preparing a ferment beverage from a chili leaf extracting solution. The technical scheme adopts the steps of preparing chili leaf bags, preparing a chili leaf extracting solution, preparing ferment microbial inoculum, performing fermentation with chili leaf extracting solution ferment, preparing the chili leaf extracting solution ferment beverage and the like. Through the technical scheme, the astringent taste of the chili leaves can be removed, and massive beneficial metabolism products and special bioactivesubstances can be generated. Therefore, the invention provides a new way for sufficient exertion of efficacy of active components of the chili leaves and development of new products high in added value.

Description

[0001] 【Technical field】 [0002] The invention belongs to the field of food and food processing, and in particular relates to a method for preparing an enzyme beverage from a capsicum leaf extract. [0003] 【Background technique】 [0004] The biological classification of capsicum belongs to the plant kingdom Angiosperm, Dicotyledons, Solanaceae, Solanaceae, Capsicum genus, and Capsicum species. It is a plant with dual purposes for medicine and food. The total output of chili in my country ranks first in the world, with an annual output of 28 million tons, about 46% of the world's chili production, and an annual growth rate of 9%. The economic benefits it brings rank first among vegetable crops. However, the utilization rate of capsicum leaves as a by-product of capsicum cultivation is very low, and a large amount of capsicum leaves are discarded in vain every year, resulting in a great waste of resources. [0005] As people's demand for green products is increasing, capsicum ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/52A23L21/25A23L2/74A23L33/00
CPCA23L2/382A23L2/60A23L2/52A23L21/25A23L2/74A23L33/00A23V2400/325A23V2400/113A23V2400/169
Inventor 邱卫华
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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