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Preparation method for kadsura coccinea fruit ferment beverage

An enzyme drink, the technology of tiger, applied in the field of preparation of black tiger enzyme drink, can solve the problems that the quality is difficult to be guaranteed, the black tiger seeds are not removed, and the product quality is affected, so as to inhibit melanin, improve health care effect, and increase active nutritional ingredients Effect

Pending Publication Date: 2020-12-08
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding too much sucrose in this method will produce fusel oil and other substances that are easy to "top" after fermentation, which will affect the quality of the product; this method does not remove the black tiger seeds, the production of fruit wine is inhibited, and the quality is difficult to guarantee

Method used

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  • Preparation method for kadsura coccinea fruit ferment beverage
  • Preparation method for kadsura coccinea fruit ferment beverage
  • Preparation method for kadsura coccinea fruit ferment beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0029] This embodiment includes the following steps:

[0030] (1) Pretreatment: Take the fresh black tiger fruit as raw material, wash and drain it, and place it in a -20°C environment for quick freezing for 1 hour. After the skin is frozen, take it out. After thawing at room temperature for 10 minutes, remove the small berries from the fruit core. , separating the peel, pulp and stone to obtain the pulp, peel and stone;

[0031] (2) crushing: crushing the pulp to obtain pulp;

[0032] (3) Juicing: add cold boiled water equivalent to 2 times the weight of the peel to the peel, squeeze the juice, and filter to obtain peel juice;

[0033] (4) Mixing, deployment and sterilization: mix the pulp and peel juice evenly at a ratio of 1:1 to obtain a mixed solution, then heat it to 90°C and keep it for 6 minutes to kill miscellaneous bacteria; add 15 parts by weight to 100 parts by weight of the mixed solution The proportion of white granulated sugar Add white granulated sugar, mix e...

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Abstract

A preparation method for a kadsura coccinea fruit ferment beverage comprises the following steps: pretreating kadsura coccinea fruits, crushing pulp, juicing peel, and performing blending, sterilizingand fermenting to obtain the kadsura coccinea fruit ferment beverage. The kadsura coccinea fruit ferment beverage prepared by the preparation method is moderately sour and sweet; meanwhile, the special fruit fragrance of the kadsura coccinea fruits is reserved, and the active nutritional ingredients of the beverage are added; meanwhile, the beverage also has the effects of dispelling the effectsof alcohol, protecting liver and relaxing bowels; the effects of resisting oxidation, resisting bacteria, diminishing inflammation and removing body waste can be achieved; and a substance contained inthe kadsura coccinea fruits can inhibit melanin, whiten the skin, make the complexion brightened and uniform, and has better effects of beautifying and skin care.

Description

technical field [0001] The invention relates to a preparation method of a fruit juice drink, in particular to a preparation method of a black tiger enzyme drink. Background technique [0002] Nowadays, people pay more attention to the impact of a healthy diet on themselves. Various beverage products appear on supermarket shelves. Enzyme products are gradually recognized by consumers. Commercially available enzyme drinks generally use daily fruits as raw materials, but black tiger enzyme drinks have not yet been involved. It is difficult to satisfy people's desire to explore unknown tastes. [0003] Black Tiger belongs to Magnoliaceae Schisandra plant, also known as Toudilianzhu, Lengfantuan, Bufuna. The fruit is peculiar and cute, aggregated, looks like a football, and can be disassembled into small water-drop-shaped fruits. The mature fruit is dark red or purple red, and the inner flesh is transparent, refreshing and sweet, sweet and refreshing, with a fresh fruit aroma. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/84
CPCA23L2/382A23L33/00A23L2/84A23V2002/00A23V2400/165A23V2400/175A23V2400/113A23V2400/531A23V2400/169A23V2200/30A23V2200/32A23V2200/334A23V2200/318
Inventor 陆俊刘丁丽孙然张雅婷罗颖杨奥
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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