CN107361270A - A kind of preparation method of jujube enzyme beverage - Google Patents
A kind of preparation method of jujube enzyme beverage Download PDFInfo
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- CN107361270A CN107361270A CN201610311850.2A CN201610311850A CN107361270A CN 107361270 A CN107361270 A CN 107361270A CN 201610311850 A CN201610311850 A CN 201610311850A CN 107361270 A CN107361270 A CN 107361270A
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- jujube
- preparation
- enzyme beverage
- enzyme
- paste
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of preparation method of jujube enzyme beverage, uses jujube jujube paste as raw material, is digested and is fermented after taking jujube jujube paste rehydration, then filtered, homogeneous, and jujube enzyme beverage is made.The present invention prepares jujube enzyme beverage using jujube jujube paste, nutritional ingredient in jujube jujube paste is extracted, vitamin, dietary fiber of needed by human body etc. can efficiently be supplemented, preparation method of the present invention is simple, easy to operation, realize the recycling to jujube, and the deep processing to jujube residue.
Description
Technical field
The present invention relates to foodstuff production method, more particularly to a kind of side that jujube enzyme beverage is prepared using jujube jujube paste as raw material
Method.
Background technology
Ferment is a kind of call of the Japanese to enzyme (enzyme), later the initial bioactivity obtained through microbial fermentation
Product is referred to as ferment.
Jujube is warm-natured sweet, contains protein, fat, sugar, calcium, phosphorus, iron, magnesium and abundant vitamin A, vitamin
C, vitamin B1, vitamin B2, additionally containing carrotene etc., nutrition very abundant, it is among the people have " eat jujube everyday,
All one's life bear one's age well " say.Jujube is not only the fruit that people like, and simply nourishing spleen and stomach, nourishing blood and tranquilization, promote health and cure diseases
Good medicine.Puerpera eats jujube, energy tonifying middle-Jiao and Qi, nourishing blood and tranquilization, accelerates body to restore；Oldaged physically weak person eats jujube, energy
Build up health, anti-aging；The people and neurastheniac being more especially engaged in mental work, with jujube cooking for tea, it can pacify
The heart keeps god, improves a poor appetite.
However, jujube remaining jujube paste after food processing, typically abandons as discarded object, is rich in meals in jujube paste in fact
Fiber is eaten, there are many physiological functions, if jujube paste is carried out into deep processing, extract beneficiating ingredient therein, ferment production is made
Product, the resource utilization degree of jujube will be improved energetically.
The content of the invention
It is an object of the invention to provide a kind of preparation method of jujube enzyme beverage, this method using jujube jujube paste as raw material,
Be advantageous to improve the resource utilization degree of jujube.
Technical scheme is as follows：
A kind of preparation method of jujube enzyme beverage, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 200~400U/g substrate, and cellulase is used
The substrate for 300~600U/g is measured, hydrolysis temperature is 40~60 DEG C, and pH value 4~7, enzymolysis time is 1~4 hour；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed of 1%~4% ratio inoculation yeast bacterium, lactic acid bacteria
Liquid, the concentration of seed liquor is 106~107CFU/mL, fermentation temperature are 30~40 DEG C, and fermentation time is 24~48 hours；
4) filter：Bulky grain residue is screened out, sieves number is 20~60 mesh；
5) homogeneous：By the zymotic fluid after filtering under 30~60MPa 10~20min of homogeneous, obtain jujube enzyme beverage.
Preferably, the dosage of the pectase is 250~350U/g substrate, and the cellulase dosage is 400~500U/g
Substrate.
Preferably, the hydrolysis temperature is 50 DEG C, pH value 5, and enzymolysis time is 3 hours.
Preferably, the ratio of saccharomycete and lactic acid bacteria is 1 in the compound seed liquid:1~1:3.
Preferably, the fermentation temperature is 35 DEG C, and fermentation time is 36 hours.
Preferably, the homogeneous 15min under 50MPa of the zymotic fluid after the filtering.
Beneficial effect：This method can be extracted effectively in jujube paste by the way of pectase and cellulase complex enzyme hydrolysis
The beneficiating ingredients such as polysaccharide, dietary fiber；And fermentation process selection saccharomycete and the compound seed liquid of lactic acid bacteria, be advantageous into one
Step decomposes the nutritional ingredient in jujube paste, obtains being easy to small molecule amino acid, vitamin for directly absorbing etc., and product meta-acid
Property, it is in good taste and varied bacteria growing can be suppressed；Jujube enzyme beverage is obtained by the way of filtering, homogeneous, not only clarifies beverage,
And effectively protect the beneficiating ingredient in product.
A kind of preparation method of jujube enzyme beverage provided by the invention, uses jujube jujube paste to take jujube jujube paste to answer for raw material
Digested and fermented after water, then filtered, homogeneous, jujube enzyme beverage is made, preparation method is simple, easy to operation, real
The recycling to jujube, and the deep processing to jujube residue are showed.
Embodiment
With reference to embodiment, the present invention is expanded on further.
Embodiment 1
A kind of preparation method of jujube enzyme beverage, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 250U/g substrate, and cellulase dosage is
400U/g substrate, hydrolysis temperature are 50 DEG C, and pH value 4, enzymolysis time is 3 hours；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed liquid of 2% ratio inoculation yeast bacterium, lactic acid bacteria,
The concentration of seed liquor is 106~107CFU/mL, the ratio of saccharomycete and lactic acid bacteria is 1 in compound seed liquid:2, fermentation temperature is
30~40 DEG C, fermentation time is 48 hours；
4) filter：Bulky grain residue is screened out, sieves number is 40 mesh；
5) homogeneous：By the zymotic fluid after filtering under 40MPa homogeneous 20min, obtain jujube enzyme beverage.
Embodiment 2
A kind of preparation method of jujube enzyme beverage, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 300U/g substrate, and cellulase dosage is
500U/g substrate, hydrolysis temperature are 40 DEG C, and pH value 6, enzymolysis time is 4 hours；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed liquid of 4% ratio inoculation yeast bacterium, lactic acid bacteria,
The concentration of seed liquor is 106~107CFU/mL, the ratio of saccharomycete and lactic acid bacteria is 1 in compound seed liquid:3, fermentation temperature is
30~40 DEG C, fermentation time is 36 hours；
4) filter：Bulky grain residue is screened out, sieves number is 20 mesh；
5) homogeneous：By the zymotic fluid after filtering under 50MPa homogeneous 15min, obtain jujube enzyme beverage.
Claims (6)
1. a kind of preparation method of jujube enzyme beverage, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 200~400U/g substrate, and cellulase is used
The substrate for 300~600U/g is measured, hydrolysis temperature is 40~60 DEG C, and pH value 4~7, enzymolysis time is 1~4 hour；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed of 1%~4% ratio inoculation yeast bacterium, lactic acid bacteria
Liquid, the concentration of seed liquor is 106~107CFU/mL, fermentation temperature are 30~40 DEG C, and fermentation time is 24~48 hours；
4) filter：Bulky grain residue is screened out, sieves number is 20~60 mesh；
5) homogeneous：By the zymotic fluid after filtering under 30~60MPa 10~20min of homogeneous, obtain jujube enzyme beverage.
2. the preparation method of jujube enzyme beverage as claimed in claim 1, it is characterised in that the dosage of the pectase is
250~350U/g substrate, the cellulase dosage are 400~500U/g substrate.
3. the preparation method of jujube enzyme beverage as claimed in claim 2, it is characterised in that the hydrolysis temperature is 50 DEG C, pH
It is worth for 5, enzymolysis time is 3 hours.
4. the preparation method of jujube enzyme beverage as claimed in claim 1, it is characterised in that saccharomycete in the compound seed liquid
Ratio with lactic acid bacteria is 1:1~1:3.
5. the preparation method of jujube enzyme beverage as claimed in claim 1, it is characterised in that the fermentation temperature is 35 DEG C, hair
The ferment time is 36 hours.
6. the preparation method of the jujube enzyme beverage as described in Claims 1 to 5, it is characterised in that the zymotic fluid after the filtering exists
Homogeneous 15min under 50MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610311850.2A CN107361270A (en) | 2016-05-12 | 2016-05-12 | A kind of preparation method of jujube enzyme beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610311850.2A CN107361270A (en) | 2016-05-12 | 2016-05-12 | A kind of preparation method of jujube enzyme beverage |
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| Publication Number | Publication Date |
|---|---|
| CN107361270A true CN107361270A (en) | 2017-11-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610311850.2A Pending CN107361270A (en) | 2016-05-12 | 2016-05-12 | A kind of preparation method of jujube enzyme beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090404A (en) * | 2018-07-24 | 2018-12-28 | 天津科技大学 | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof |
| CN109259211A (en) * | 2018-09-12 | 2019-01-25 | 北京化工大学 | A kind of preparation method of low sugar red date powder |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
| CN114958946A (en) * | 2022-03-09 | 2022-08-30 | 山西勰成生物科技有限公司 | Preparation method of fermented red date chelated peptide iron |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160644A (en) * | 2010-12-31 | 2011-08-24 | 山东鼎力枣业食品集团有限公司 | Method for preparing gold thread jujube enzyme from jujube paste of gold thread jujube |
| CN105077251A (en) * | 2015-09-11 | 2015-11-25 | 江南大学 | Method for producing red date enzyme beverage with nectar source strain |
-
2016
- 2016-05-12 CN CN201610311850.2A patent/CN107361270A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160644A (en) * | 2010-12-31 | 2011-08-24 | 山东鼎力枣业食品集团有限公司 | Method for preparing gold thread jujube enzyme from jujube paste of gold thread jujube |
| CN105077251A (en) * | 2015-09-11 | 2015-11-25 | 江南大学 | Method for producing red date enzyme beverage with nectar source strain |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090404A (en) * | 2018-07-24 | 2018-12-28 | 天津科技大学 | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof |
| CN109259211A (en) * | 2018-09-12 | 2019-01-25 | 北京化工大学 | A kind of preparation method of low sugar red date powder |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
| CN114958946A (en) * | 2022-03-09 | 2022-08-30 | 山西勰成生物科技有限公司 | Preparation method of fermented red date chelated peptide iron |
| CN114958946B (en) * | 2022-03-09 | 2024-03-26 | 山西勰成生物科技有限公司 | Preparation method of fermented red date chelated peptide iron |
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Application publication date: 20171121 |