CN109221846A - A kind of hawthorn enzyme beverage and preparation method thereof - Google Patents
A kind of hawthorn enzyme beverage and preparation method thereof Download PDFInfo
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- CN109221846A CN109221846A CN201810968371.7A CN201810968371A CN109221846A CN 109221846 A CN109221846 A CN 109221846A CN 201810968371 A CN201810968371 A CN 201810968371A CN 109221846 A CN109221846 A CN 109221846A
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- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 95
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 95
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 95
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 95
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 95
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 95
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 95
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 95
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 95
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 95
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 8
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 94
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 235000021028 berry Nutrition 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000002525 ultrasonication Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 5
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- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a kind of hawthorn enzyme beverage, is made of the component of following mass percent: hawthorn magma accounts for 31-35%, and pure water accounts for 51-55%, and honey 9-17%, saccharomycete account for 0.4-0.5%, lactic acid bacteria accounts for 0.5-0.6%；A kind of production method of hawthorn enzyme beverage, comprising the following steps: step 1: hawthorn is obtained into hawthorn magma by beater；Step 2: hawthorn magma addition pure water is diluted, then honey is added for the hawthorn magma toward after diluting and pectin compound enzyme is stirred；Step 3: mixing liquid is subjected to ultrasonic sterilizing；Step 4: saccharomycete, lactic acid bacteria is added in the mixture after sterilizing and is uniformly mixing to obtain mixing liquid；Step 5: mixing liquid is filled in fermentor, is fermented under room temperature, and hawthorn enzyme beverage is made.Honey is added in the present invention, the astringent taste of hawthorn beverage can be eliminated, adjusts the mouthfeel of hawthorn beverage, can maximumlly retain the nutriment of haw berry, there is the effects of refreshing blood-nourishing of taste, hypertension and hyperlipemia, appetizing nourishing the stomach.
Description
Technical field
The present invention relates to the present invention relates to technical field of functional drink, and in particular to a kind of hawthorn enzyme beverage and its system
Preparation Method.
Background technique
Ferment, as its name suggests, what is referred to is exactly the nutrient through everfermentation.Hawthorn etc. is naturally had by the method for fermentation
Machine agricultural product allow it to complete digestion step in advance, and the food into stomach edible in this way need not digest again, can be directly by body
Body absorbs, and so other than it can reduce the consumption of internal original ferment, can more mitigate the burden of each organ of body.
Haw berry is stone fruit simultaneously, and fruit stone matter is hard, and pulp is thin, and taste is slightly sour puckery.Haw berry is raw-eaten or makees preserved fruit
Fruitcake can be used as medicine after drying, be the distinctive dual-purpose of drug and fruit tree species of China, have reducing blood lipid, blood pressure, heart tonifying, arrhythmia etc.
Effect, while being also the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, the diseases such as full, hernia, blood stasis, amenorrhoea to chest diaphragm spleen
There is good curative effect.
Flavone compound Vitexin in hawthorn is a kind of stronger drug of antitumaous effect, and extract is to inhibition body
Interior growth of cancer cells, proliferation and infiltration metastasis have certain effect.
Hawthorn since ancient times, by the key medicine as appetite-stimulating and indigestion-relieving, studies have shown that the organic acids such as hawthorn acid in hawthorn, enter stomach
After, the effect of enzyme can be enhanced, promote carnivorous digestion, facilitate cholesterol softening.
Summary of the invention
The purpose of the present invention is to provide a kind of hawthorn enzyme beverage and preparation method thereof, middle addition honey can be eliminated
The astringent taste of hawthorn beverage adjusts the mouthfeel of hawthorn beverage, can maximumlly retain the nutriment of haw berry, has and grows refreshing support
The effects of blood, hypertension and hyperlipemia, appetizing nourishing the stomach.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of hawthorn enzyme beverage, which is characterized in that be made of the component of following mass percent: hawthorn magma accounts for 31-
35%, pure water accounts for 51-55%, and honey 9-17%, saccharomycete account for 0.4-0.5%, lactic acid bacteria accounts for 0.5-0.6%.
Further, the hawthorn magma accounts for 35%, and pure water accounts for 55%, and honey 9%, saccharomycete account for 0.5%, lactic acid
Bacterium accounts for 0.5%.
Further, the hawthorn magma accounts for 31%, and pure water accounts for 51%, and honey 17%, saccharomycete account for 0.4%, lactic acid
Bacterium accounts for 0.6%.
A kind of production method of hawthorn enzyme beverage, which comprises the following steps:
Step 1: hawthorn is obtained into hawthorn magma by beater；
Step 2: above-mentioned hawthorn magma addition pure water is diluted, then is added toward the above-mentioned hawthorn magma after dilution
Honey and pectin compound enzyme are stirred；
Step 3: above-mentioned mixing liquid is subjected to ultrasonic sterilizing；
Step 4: saccharomycete, lactic acid bacteria is added in the mixture after above-mentioned sterilizing and is uniformly mixing to obtain mixing liquid；
Step 5: above-mentioned mixing liquid is filled in fermentor, is fermented 30-35 days at 22 DEG C -28 DEG C, and hawthorn ferment is made
Plain beverage.
Further, the step 1 are as follows:
(1) it the preparation of hawthorn magma: step 1: by manually being sorted to hawthorn, is damaged during removal deposit
Hawthorn sorts qualified hawthorn and is placed on conveyer；
(2) the qualified hawthorn of conveyer transport is cleaned into cleaning device, is impregnated using 0.5% hydrochloric acid solution
Then haw berry 15-20min is rinsed well hydrochloric acid solution with clear water；
(3) hawthorn after cleaning is put into dryer, drying temperature is set as 95 DEG C~100 DEG C, drying time 8-
10min；
(4) hawthorn after drying is put into pulverizer, set pulverizer crush revolving speed as 1000-1200r/min, powder
It is broken to few 20min；
(5) smashed hawthorn is poured into beater and is beaten, is beaten with the beater that mesh size is 2mm, system
The hawthorn magma deposit obtained is with spare.
Further, mixing speed is 40~50r/min in the step 2 and step 4, stirs 5-7min.
Further, the condition of the ultrasonic sterilization is 10 DEG C, the ultrasonication 200S of 15KHz.
Beneficial effects of the present invention:
1, honey is added in the present invention, the astringent taste of hawthorn beverage can be eliminated, adjust the mouthfeel of hawthorn beverage, and not
Use additive；
2, the hawthorn enzyme beverage can maximumlly retain the nutriment of haw berry, have and grow refreshing blood-nourishing, decompression drop
The effects of rouge, appetizing nourishing the stomach.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field
Those of ordinary skill's all other embodiment obtained without creative efforts, belongs to guarantor of the present invention
The range of shield.
Embodiment one: a kind of hawthorn enzyme beverage, be made of the component of following mass percent: hawthorn magma accounts for 35%,
Pure water accounts for 55%, and honey 9%, saccharomycete account for 0.5%, lactic acid bacteria and account for 0.5%.
The preparation method is as follows:
Step 1: obtaining haw juice magma by beater for hawthorn, by manually being sorted to hawthorn, removal storage
The hawthorn damaged during standby sorts qualified hawthorn and is placed on conveyer, and the qualified hawthorn of conveyer transport is to cleaning dress
It is cleaned in setting, impregnates haw berry 15-20min using 0.5% hydrochloric acid solution, then rinsed hydrochloric acid solution with clear water
Completely, the hawthorn after cleaning being put into dryer, drying temperature is set as 95 DEG C~100 DEG C, drying time 8-10min,
Hawthorn after drying is put into pulverizer, pulverizer is set and crushes revolving speed as 1000-1200r/min, crush at least 20min,
Smashed hawthorn is poured into beater and is beaten, is beaten with the beater that mesh size is 2mm, hawthorn obtained is former
Slurry deposit is with spare.
Step 2: above-mentioned hawthorn magma addition pure water is diluted, then is added toward the above-mentioned hawthorn magma after dilution
Honey and pectin compound enzyme are stirred, and mixing speed is 40~50r/min, stir 5-7min；
Step 3: above-mentioned mixing liquid is subjected to ultrasonic sterilizing, the condition of ultrasonic sterilization is 10 DEG C, the ultrasound of 15KHz
Wave handles 200S；
Step 4: being added saccharomycete, lactic acid bacteria for the mixture after above-mentioned sterilizing and be uniformly mixing to obtain mixing liquid,
Mixing speed is 40~50r/min, stirs 5-7min；
Step 5: above-mentioned mixing liquid is filled in fermentor, is fermented 30-35 days at 22 DEG C -28 DEG C, and hawthorn ferment is made
Plain beverage.
Embodiment two: a kind of hawthorn enzyme beverage, be made of the component of following mass percent: hawthorn magma accounts for 31%,
Pure water accounts for 51%, and honey 17%, saccharomycete account for 0.4%, lactic acid bacteria and account for 0.6%.
The preparation method is as follows:
Step 1: obtaining haw juice magma by beater for hawthorn, by manually being sorted to hawthorn, removal storage
The hawthorn damaged during standby sorts qualified hawthorn and is placed on conveyer, and the qualified hawthorn of conveyer transport is to cleaning dress
It is cleaned in setting, impregnates haw berry 15-20min using 0.5% hydrochloric acid solution, then rinsed hydrochloric acid solution with clear water
Completely, the hawthorn after cleaning being put into dryer, drying temperature is set as 95 DEG C~100 DEG C, drying time 8-10min,
Hawthorn after drying is put into pulverizer, pulverizer is set and crushes revolving speed as 1000-1200r/min, crush at least 20min,
Smashed hawthorn is poured into beater and is beaten, is beaten with the beater that mesh size is 2mm, hawthorn obtained is former
Slurry deposit is with spare.
Step 2: above-mentioned hawthorn magma addition pure water is diluted, then is added toward the above-mentioned hawthorn magma after dilution
Honey and pectin compound enzyme are stirred, and mixing speed is 40~50r/min, stir 5-7min；
Step 3: above-mentioned mixing liquid is subjected to ultrasonic sterilizing, the condition of ultrasonic sterilization is 10 DEG C, the ultrasound of 15KHz
Wave handles 200S；
Step 4: being added saccharomycete, lactic acid bacteria for the mixture after above-mentioned sterilizing and be uniformly mixing to obtain mixing liquid,
Mixing speed is 40~50r/min, stirs 5-7min；
Step 5: above-mentioned mixing liquid is filled in fermentor, is fermented 30-35 days at 22 DEG C -28 DEG C, and hawthorn ferment is made
Plain beverage.
In the description of the present invention, it is to be understood that, term " aperture ", "upper", "lower", " thickness ", "top", " in ",
Indicating positions or the positional relationship such as " length ", "inner", " surrounding ", are merely for convenience of description of the present invention and simplification of the description, without
It is that the component of indication or suggestion meaning or element must have a particular orientation, is constructed and operated in a specific orientation, therefore not
It can be interpreted as limitation of the present invention.
In the description of this specification, the description meaning of reference term " one embodiment ", " example ", " specific example " etc.
Refer to that particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one reality of the invention
It applies in example or example.In the present specification, schematic expression of the above terms are not necessarily referring to identical embodiment or show
Example.Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples
It can be combined in any suitable manner.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.
Claims (7)
1. a kind of hawthorn enzyme beverage, which is characterized in that be made of the component of following mass percent: hawthorn magma accounts for 31-
35%, pure water accounts for 51-55%, and honey 9-17%, saccharomycete account for 0.4-0.5%, lactic acid bacteria accounts for 0.5-0.6%.
2. a kind of hawthorn enzyme beverage according to claim 1, which is characterized in that the hawthorn magma accounts for 35%, pure
Water accounts for 55%, and honey 9%, saccharomycete account for 0.5%, lactic acid bacteria and account for 0.5%.
3. a kind of hawthorn enzyme beverage according to claim 1, which is characterized in that the hawthorn magma accounts for 31%, pure
Water accounts for 51%, and honey 17%, saccharomycete account for 0.4%, lactic acid bacteria and account for 0.6%.
4. a kind of production method of hawthorn enzyme beverage according to claim 1 to 3, which is characterized in that including following step
It is rapid:
Step 1: hawthorn is obtained into hawthorn magma by beater；
Step 2: above-mentioned hawthorn magma addition pure water is diluted, then honey is added toward the above-mentioned hawthorn magma after dilution
And pectin compound enzyme is stirred；
Step 3: above-mentioned mixing liquid is subjected to ultrasonic sterilizing；
Step 4: saccharomycete, lactic acid bacteria is added in the mixture after above-mentioned sterilizing and is uniformly mixing to obtain mixing liquid；
Step 5: above-mentioned mixing liquid is filled in fermentor, is fermented 30-35 days at 22 DEG C -28 DEG C, and hawthorn ferment drink is made
Material.
5. a kind of production method of hawthorn enzyme beverage according to claim 4, which is characterized in that the step 1 are as follows:
(1) preparation of hawthorn magma: step 1: by manually being sorted to hawthorn, the hawthorn damaged during removal deposit,
The qualified hawthorn of sorting is placed on conveyer；
(2) the qualified hawthorn of conveyer transport is cleaned into cleaning device, impregnates haw berry using 0.5% hydrochloric acid solution
Then 15-20min is rinsed well hydrochloric acid solution with clear water；
(3) hawthorn after cleaning is put into dryer, drying temperature is set as 95 DEG C~100 DEG C, drying time 8-
10min；
(4) hawthorn after drying is put into pulverizer, sets pulverizer and crush revolving speed as 1000-1200r/min, crushes at least
20min；
(5) smashed hawthorn is poured into beater and is beaten, is beaten with the beater that mesh size is 2mm, it is obtained
Hawthorn magma deposit is with spare.
6. a kind of production method of hawthorn enzyme beverage according to claim 4, which is characterized in that the step 2 and step
Mixing speed is 40~50r/min in rapid four, stirs 5-7min.
7. a kind of production method of hawthorn enzyme beverage according to claim 4, which is characterized in that the ultrasonic sterilization
Condition be 10 DEG C, the ultrasonication 200S of 15KHz.
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| CN201810968371.7A CN109221846A (en) | 2018-08-23 | 2018-08-23 | A kind of hawthorn enzyme beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810968371.7A CN109221846A (en) | 2018-08-23 | 2018-08-23 | A kind of hawthorn enzyme beverage and preparation method thereof |
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|---|---|
| CN109221846A true CN109221846A (en) | 2019-01-18 |
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ID=65068319
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264853A (en) * | 2020-03-11 | 2020-06-12 | 中科花鹿农业发展有限公司 | Weight-losing meal replacement powder capable of enhancing immunity and regulating gastrointestinal function and preparation method thereof |
| CN111972660A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Preparation method of hawthorn-sweet potato compound fermentation enzyme |
| CN112602866A (en) * | 2020-12-04 | 2021-04-06 | 河南农业职业学院 | Fermented hawthorn juice and preparation method thereof |
| CN113017082A (en) * | 2021-03-16 | 2021-06-25 | 蜡笔小新（福建）食品工业有限公司 | Magma ferment beverage convenient to human absorption and preparation facilities thereof |
| CN113080438A (en) * | 2021-04-20 | 2021-07-09 | 山东科技职业学院 | Preparation method of hawthorn enzyme cake |
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
-
2018
- 2018-08-23 CN CN201810968371.7A patent/CN109221846A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264853A (en) * | 2020-03-11 | 2020-06-12 | 中科花鹿农业发展有限公司 | Weight-losing meal replacement powder capable of enhancing immunity and regulating gastrointestinal function and preparation method thereof |
| CN111972660A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Preparation method of hawthorn-sweet potato compound fermentation enzyme |
| CN112602866A (en) * | 2020-12-04 | 2021-04-06 | 河南农业职业学院 | Fermented hawthorn juice and preparation method thereof |
| CN113017082A (en) * | 2021-03-16 | 2021-06-25 | 蜡笔小新（福建）食品工业有限公司 | Magma ferment beverage convenient to human absorption and preparation facilities thereof |
| CN113080438A (en) * | 2021-04-20 | 2021-07-09 | 山东科技职业学院 | Preparation method of hawthorn enzyme cake |
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
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