CN110089650A - A kind of method of capsicum leaf extract preparation enzyme beverage - Google Patents
A kind of method of capsicum leaf extract preparation enzyme beverage Download PDFInfo
- Publication number
- CN110089650A CN110089650A CN201910417987.XA CN201910417987A CN110089650A CN 110089650 A CN110089650 A CN 110089650A CN 201910417987 A CN201910417987 A CN 201910417987A CN 110089650 A CN110089650 A CN 110089650A
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- China
- Prior art keywords
- capsicum leaf
- ferment
- capsicum
- leaf extract
- preparation
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 157
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 154
- 239000000284 extract Substances 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 35
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 21
- 240000008574 Capsicum frutescens Species 0.000 title claims description 155
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000002054 inoculum Substances 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 244000269722 Thea sinensis Species 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000002386 leaching Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 235000019713 millet Nutrition 0.000 claims description 10
- 235000006468 Thea sinensis Nutrition 0.000 claims description 9
- 235000020279 black tea Nutrition 0.000 claims description 9
- 235000019225 fermented tea Nutrition 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
- 244000286779 Hansenula anomala Species 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- 240000000111 Saccharum officinarum Species 0.000 claims description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 7
- 206010027146 Melanoderma Diseases 0.000 claims description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013681 dietary sucrose Nutrition 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 7
- 210000004681 ovum Anatomy 0.000 claims description 7
- 239000008223 sterile water Substances 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 241000235017 Zygosaccharomyces Species 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241001468196 Leuconostoc pseudomesenteroides Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000000470 constituent Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 241000208293 Capsicum Species 0.000 abstract 10
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- 238000011160 research Methods 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 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 4
- 230000006870 function Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003178 anti-diabetic effect Effects 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241001237431 Anomala Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 241000235029 Zygosaccharomyces bailii Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
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- 238000001784 detoxification Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
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- 241001233957 eudicotyledons Species 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019226 kombucha tea Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
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- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 150000003384 small molecules Chemical class 0.000 description 1
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- 238000009923 sugaring Methods 0.000 description 1
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- 229910052725 zinc Inorganic materials 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/325—Pseudomesenteroides
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Low side and devalued is presented in the various product of existing capsicum leaf exploitation, limits the development of capsicum leaf industrial chain.Of the invention overcomes existing capsicum leaf to utilize theory and technical shortcoming, there is provided a kind of method of capsicum leaf extract preparation enzyme beverage, technical solution includes the preparation of capsicum leaf packet, the preparation of capsicum leaf extract, the preparation of ferment microbial inoculum inoculum, the fermentation of capsicum leaf extract ferment, the preparation of capsicum leaf extract enzyme beverage.Using technical solution of the present invention, the jerky taste of capsicum leaf can be not only removed, but also can produce a large amount of beneficial metabolic products and special bioactive substance.Thus, the effect of present invention can be to give full play to active constituent in capsicum leaf and exploitation high added value new product provide new way.
Description
[technical field]
The invention belongs to food and food processing fields, and in particular to a kind of side of capsicum leaf extract preparation enzyme beverage
Method.
[background technique]
Capsicum belongs to plant kingdom's Angiospermae, Dicotyledoneae, eggplant mesh, Solanaceae, capsicum in classification biologically
Belong to, capsicum kind, is a kind of plant of dual-purpose of drug and food.The total output of China capsicum has occupied the first place in the world, and annual output is up to 2 800 ten thousand
Ton, about the 46% of world's yield of hot pepper, while being increased every year with 9% speed, bring economic benefit occupies vegetables work
First of object.But the utilization rate of the byproduct capsicum leaf as pepper planting is very low, has a large amount of capsicum leaf white every year
White discarding causes the great wasting of resources.
Demand with people to green product is increasing, capsicum leaf as green natural product by vast consumption
The favor of person and the concern of scientific research personnel.And research shows that a kind of capsicum leaf also plant of dual-purpose of drug and food, and its nutrition
Ingredient is better than pepper fruit.Total starch content is higher than 46.95% in capsicum leaf, and total dietary fiber is close to 40%, protein
Content may be up to 21.07%, be that the three times of pepper fruit are more, and the content of the microelements such as calcium, iron, manganese, zinc is also high in capsicum leaf
In capsicum.In addition Flavonoid substances also rich in, fat, carbohydrate, V in capsicum leafCDeng.Capsicum leaf also has simultaneously
There are good nutrition health-care functions.More acid compounds contained by capsicum leaf have anti-oxidant, antiallergy and antitumor etc. a variety of
Activity；Contained Flavonoid substances are a kind of very strong antioxidants, can effectively remove intracorporal oxygen radical, prevent cell
It degenerates, aging；Capsicum leaf has good inhibiting effect to glucuroide, is the good next of the natural antidiabetic medicine of exploitation
Source；It is also very strong to the adsorption capacity of cholesterol.It can be seen that capsicum leaf is to integrate edible, medicinal and health care Natural Food
Product.Capsicum leaf is as new vegetables in external extremely popular, the land productivities such as Southeast Asia, Hong Kong of Japan and China, Macao in recent years
Nutritional health food is developed with capsicum leaf.Capsicum leaf comprehensive utilization also becomes the hot spot of many scholar's researchs at present.Currently, China
The products such as salt marsh capsicum leaf, capsicum leaf foods packed in carton containers, capsicum tealeaves, capsicum leaf beverage are developed.
Food plant ferment is with one or more fresh vegetables, fruit, mushroom, Chinese herbal medicine etc. for raw material, is had through a variety of
Beneficial bacteria fermentation and produce, the nutritional ingredients such as vitamin, enzyme, minerals and secondary metabolite rich in functionality it is micro-
Biofermentation products.The effect of plant enzyme includes adjusting gastrointestinal function, improves immune function, improves nutrient utilization
Rate reduces allergy, reduces the disease incidence of cancer, so ferment to human health is guaranteed, prevents disease and plays a significant role.
As people's health care consciousness enhances, ferment is had received widespread attention, and the market demand of ferment is very big, and production technology develops
Rapidly.Ferment is very popular at home and abroad at present.Ferment type also becomes diversification.
But the research Yet-have in terms of capsicum leaf ferment product development is more short of.Although there are also pass through microorganism
The research of fermented capsicum leaf, as patent 201711405275.3 promotes chilli leaves tea by lactic acid bacteria and saccharomycetes to make fermentation capsicum leaf
Mouthfeel；Patent 201410749185.6 ferments to capsicum leaf using golden flower bacterium, can be made into novel health-care tea；Patent
201610373683.4,201711269524.0 etc. using lactic acid bacteria, yeast etc. come pickled hot pepper leaf.But it there is no capsicum leaf ferment
Plain beverage related patents.
Fermented tea (Kombucha, tea mushroom tea fungus) is also commonly called as " Hypon " " stomach is precious " etc., generally
Refer to a kind of fermentation, slightly alcohol, slight effervesce, sugaring tea beverage.It is with a long history in China, can chase after earliest
It traces back to B.C. 220 years or so the Qin Dynasty, quilt is it is believed that be the jewellery that can detoxify and assign people's energy.More and more researchs
Show in fermented tea tunning containing including gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamin,
Microelement, tea polyphenols, caffeine isoreactivity ingredient, thus it is used as functional beverage.And fermented tea to a variety of diseases all
With potential therapeutic effect, including anti-oxidant, carcinogenesis, anti-diabetic improves immunity, enhances liver detoxification ability, has
Help the treatment etc. of gastric ulcer and high cholesterol.There are reports at present is had solely using the exploitation of fermented tea fermenting plant raw material
The beverage products of special flavor and function.But it there is no and studied by the fermented tea of raw material of capsicum leaf.
Thus, the present invention provides a kind of methods of capsicum leaf extract preparation enzyme beverage, to by the battalion of capsicum leaf
It supports healthcare function to combine with ferment, develops the capsicum leaf enzyme beverage with peculiar flavour and healthcare function.
[summary of the invention]
Although being prepared into chilli leaves tea about capsicum leaf at present to carry out brewing the technology drunk, simply by punching
Bubble utilizes the active constituent in capsicum leaf with being obviously unable to fully, and causes the waste of capsicum leaf resource.On the other hand, existing needle
To the various product of capsicum leaf exploitation also all more low side and low value, the development of capsicum leaf industrial chain is limited.Mesh of the invention
Be to overcome existing capsicum leaf using theory and technical shortcoming, a kind of capsicum leaf extract is provided and prepares ferment drink
The method of material, the effect of to give full play to active constituent in capsicum leaf and exploitation high added value new product provides new way.
Technical scheme is as follows:
A kind of method of capsicum leaf extract preparation enzyme beverage of the present invention, it is preparation including capsicum leaf packet, peppery
The preparation of green pepper leaf extract, the preparation of ferment microbial inoculum inoculum, the fermentation of capsicum leaf extract ferment, capsicum leaf extract ferment drink
The preparation of material and etc., specifically includes the following steps:
1) preparation of capsicum leaf packet: choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go with sterile water gently
Rinse the dust for removing leaf of bamboo surface, room temperature hang airing surface moisture.Capsicum fresh leaf is spread dry to water content 55-
65%；Then it wraps to obtain capsicum leaf packet with 200 mesh gauzes；
2) preparation of capsicum leaf leaching liquor: step (1) obtained according to w/v 1:2-50 (w/v, g/ml) peppery
Green pepper leaf packet is put into boiling distilled water after extraction 20min-2h, is taken out capsicum leaf packet, is obtained clear capsicum leaf leaching liquor；
3) tealeaves the preparation of ferment microbial inoculum inoculum: is added 90 according to w/v 1:50-200 (w/v, g/ml)
20min is extracted in DEG C -100 DEG C of hot water, filters to take millet paste；Millet paste pours into sterilized container, according still further to w/v 5%
Table sugar is added in~20% (wt%), is inoculated with ferment bacterium agent after stirring sufficiently, at 28-30 DEG C, 180rpm shaken cultivation obtains ferment
Plain microbial inoculum inoculum；
4) capsicum leaf extract ferment ferment: step (2) preparation capsicum leaf leaching liquor according to w/v 5%~
Table sugar is added in 20% (wt%), and after mixing evenly, obtained ferment microbial inoculum inoculum, then seals in inoculation step (3)
In 28-35 DEG C of standing for fermentation 7-14d；
5) preparation of capsicum leaf extract enzyme beverage: the tunning of filtration step (4) takes the ferment of clear to send out
Capsicum leaf extract enzyme beverage is made by allotment, reduced pressure or spray drying etc. in zymotic fluid.
Ferment microbial inoculum above-mentioned is using fermented tea as core microbial inoculum, and individually or compounding lactic acid bacteria, saccharomycete are as capsicum
The microbial inoculum of leaf extract enzyme beverage production.Further lactic acid bacteria is lactobacillus plantarum, leuconostoc pseudomesenteroides, acidophilus cream bar
One or more of bacterium, the saccharomycete be one of saccharomyces cerevisiae, Hansenula anomala and Bayer Zygosaccharomyces or
It is a variety of.
The inoculation volume of ferment microbial inoculum inoculum above-mentioned is the 20%~50% of capsicum leaf extracting liquid volume.
Table sugar above-mentioned includes one or more of white granulated sugar, rock sugar, brown sugar, soft white sugar, honey, concentrated sugarcane juice
Mixture.
Table sugar addition concentration above-mentioned refers to the total concentration of several sugar, and when adding more than one sugar, every kind sugared
Additive amount is identical.
Tealeaves above-mentioned includes one of green tea, black tea, dark green tea.
Capsicum leaf extract ferment fermentation liquid above-mentioned, is: mentioning in capsicum leaf by the method that enzyme beverage is made in allotment
It takes and 10% soft white sugar, 5% honey, 0.2% pectin is added in liquid ferment fermentation liquid, stood more than for 24 hours after mixing evenly, then
To pour into clear glass bottle after the filtering of 0.2-0.45um film, capsicum leaf extract enzyme beverage is obtained.
Capsicum leaf concentration ferment drink is made by reduced pressure in 40-50 DEG C in capsicum leaf extract ferment fermentation liquid above-mentioned
Material.It is spray-dried again and can be made into capsicum leaf extract ferment powder.
[advantages of the present invention]
The present invention has the advantage that
1) capsicum leaf enzyme beverage production method provided by the invention is using fermented tea as core microbial inoculum, by compounding lactic acid
Bacterium and saccharomycete are as ferment microbial inoculum co-fermentation capsicum leaf extract.Fermented tea and is contained based on acetic acid bacteria in the microbial inoculum
There is the symbiosis flora of a small amount of saccharomycete and lactic acid bacteria.According to mixing ferment microbial inoculum provided by the present invention, compounding cream can be passed through
Sour bacterium and saccharomycete strengthen the interaction between flora, can not only remove the jerky taste of capsicum leaf, increase small molecule
Fragrance and nutritional ingredient, to reach optimal flavor；And may advantageously facilitate a large amount of generations of beneficial metabolic product, so that
Prepared capsicum leaf extract enzyme beverage has special bioactivity.Finally, the organic acid that fermentation process generates makes
Enzyme liquid can be to avoid the pollution of other miscellaneous bacterias.
2) capsicum leaf enzyme beverage production method provided by the invention have the characteristics that simple process, completely it is pollution-free, be
The active constituent and exploitation high added value new product for keeping capsicum leaf to greatest extent provide new approach.
[specific implementation method]
The present invention will be further described combined with specific embodiments below, but not exhaustive, those skilled in the art without
The simple copy and improvement for crossing creative work belong to the range of the claims in the present invention protection.
Embodiment 1
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go to gently to be rinsed removing leaf of bamboo surface with sterile water
Dust, room temperature hang airing surface moisture.Capsicum fresh leaf is spread into drying to water content 55%, is then wrapped up in 200 mesh gauzes
Tightly obtain capsicum leaf packet.Capsicum leaf packet is put into boiling distilled water according to w/v 1:5 and extracts 40min, takes out capsicum leaf
Packet, obtains clear capsicum leaf leaching liquor.
Green tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:100 and extracts 20min, filters to take millet paste；Tea
Soup pours into sterilized container, and white granulated sugar is added according still further to w/v 15%, inoculation mixing ferment bacterium after stirring sufficiently
Agent: black tea mother bacterial liquid, 20272 (Lactobacillus plantarum of lactobacillus plantarum plant subspecies CICC
Subsp.Plantarum, similarly hereinafter), saccharomyces cerevisiae CICC 1251 (Saccharomyces cerevisiae, similarly hereinafter), Bayer
Zygosaccharomyces CICC 32677 (Zygosaccharomyces bailii, similarly hereinafter), then at 28 DEG C, 180rpm shaken cultivation 5-
7d obtains ferment microbial inoculum inoculum.
The white granulated sugar and honey of equivalent is added in capsicum leaf leaching liquor according to w/v 10% (wt%), stirring is equal
After even, it is inoculated with ferment microbial inoculum inoculum according to the 20% of capsicum leaf extracting liquid volume, is then sealed in 28 DEG C of standing for fermentation 7-
14d；Then the ferment fermentation liquid for filtering to take clear is added 10% soft white sugar, 5% honey, 0.2% pectin, stirs evenly
After stand more than for 24 hours, then with 0.2-0.45um film filtering after pour into clear glass bottle, obtain capsicum leaf extract ferment drink
Material.
Embodiment 2
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go to gently to be rinsed removing leaf of bamboo surface with sterile water
Dust, room temperature hang airing surface moisture.Capsicum fresh leaf is spread into drying to water content 60%, is then wrapped up in 200 mesh gauzes
Tightly obtain capsicum leaf packet；Capsicum leaf packet is put into boiling distilled water according to w/v 1:10 and extracts 30min, takes out capsicum leaf
Packet, obtains clear capsicum leaf leaching liquor.
Black tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:50 and extracts 20min, filters to take millet paste；Millet paste
It pours into sterilized container, the brown sugar and sugar-cane juice of equivalent is added according still further to w/v 20%, inoculation after stirring sufficiently
Mix ferment microbial inoculum: black tea mother bacterial liquid, 21115 (Leuconostoc of leuconostoc pseudomesenteroides CICC
Pseudomesenteroides), saccharomyces cerevisiae, (the Hansenula anomala of Hansenula anomala CICC 1312
Var.anomala, similarly hereinafter), then at 28 DEG C, 180rpm shaken cultivation 5-7d obtains ferment microbial inoculum inoculum.
The brown sugar and concentrated sugarcane juice of equivalent is added in capsicum leaf leaching liquor according to w/v 20% (wt%), stirs
After mixing uniformly, it is inoculated with ferment microbial inoculum inoculum according to the 30% of capsicum leaf extracting liquid volume, is then sealed in 35 DEG C of standing for fermentation
7-14d；The ferment fermentation liquid for filtering to take clear, is then added 10% soft white sugar, 5% honey, 0.2% pectin, and stirring is equal
It is stood after even more than for 24 hours, then to pour into clear glass bottle after the filtering of 0.2-0.45um film, obtains capsicum leaf extract ferment drink
Material.
Embodiment 3
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go to gently to be rinsed removing leaf of bamboo surface with sterile water
Dust, room temperature hang airing surface moisture.Capsicum fresh leaf is spread into drying to water content 65%, is then wrapped up in 200 mesh gauzes
Tightly obtain capsicum leaf packet；Capsicum leaf packet is put into boiling distilled water according to w/v 1:2 and extracts 2h, takes out capsicum leaf packet,
Obtain clear capsicum leaf leaching liquor.
Black tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:150 and extracts 20min, filters to take millet paste；Tea
Soup pours into sterilized container, and the white granulated sugar and rock sugar of equivalent are added according still further to w/v 5%, inoculation after stirring sufficiently
Ferment microbial inoculum: black tea mother bacterial liquid, lactobacillus plantarum plant subspecies, saccharomyces cerevisiae, Hansenula anomala is mixed, then at 30 DEG C,
180rpm shaken cultivation 5-7d obtains ferment microbial inoculum inoculum.
The white granulated sugar and rock sugar of equivalent is added in capsicum leaf leaching liquor according to w/v 20% (wt%), stirring is equal
After even, it is inoculated with ferment microbial inoculum inoculum according to the 25% of capsicum leaf extracting liquid volume, is then sealed in 30 DEG C of standing for fermentation 7-
14d；The ferment fermentation liquid of clear is filtered to take, capsicum leaf extract ferment then is made by reduced pressure at 40-50 DEG C
Beverage.
Embodiment 4
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go to gently to be rinsed removing leaf of bamboo surface with sterile water
Dust, room temperature hang airing surface moisture.Capsicum fresh leaf is spread into drying to water content 60%, is then wrapped up in 200 mesh gauzes
Tightly obtain capsicum leaf packet；Capsicum leaf packet is put into boiling distilled water according to w/v 1:50 and extracts 30min, takes out capsicum leaf
Packet, obtains clear capsicum leaf leaching liquor.
Dark green tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:200 and extracts 20min, filters to take millet paste；Tea
Soup pours into sterilized container, and white granulated sugar, rock sugar, honey and the concentration sugarcane of equivalent are added according still further to w/v 20%
Juice, inoculation mixing ferment microbial inoculum after stirring sufficiently: black tea mother bacterial liquid, 6090 (Lactobacillus of lactobacillus acidophilus CICC
Acidophilus, similarly hereinafter), Hansenula anomala, Bayer Zygosaccharomyces, then at 30 DEG C, 180rpm shaken cultivation 5-7d is obtained
Ferment microbial inoculum inoculum.
Be added in capsicum leaf leaching liquor according to w/v 20% (wt%) white granulated sugar of equivalent, rock sugar, honey and
Concentrated sugarcane juice is inoculated with ferment microbial inoculum inoculum according to the 30% of capsicum leaf extracting liquid volume, is then sealed in after mixing evenly
30 DEG C of standing for fermentation 7-14d；The ferment fermentation liquid for filtering to take clear, be then added 10% soft white sugar, 5% honey,
0.2% pectin is stood after mixing evenly more than for 24 hours, then to pour into clear glass bottle after the filtering of 0.2-0.45um film, is obtained
Capsicum leaf extract enzyme beverage.
Embodiment 5
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go to gently to be rinsed removing leaf of bamboo surface with sterile water
Dust, room temperature hang airing surface moisture.Capsicum fresh leaf is spread into drying to water content 55%, is then wrapped up in 200 mesh gauzes
Tightly obtain capsicum leaf packet；Capsicum leaf packet is put into boiling distilled water according to w/v 1:5 and extracts 40min, takes out capsicum leaf
Packet, obtains clear capsicum leaf leaching liquor.
Green tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:100 and extracts 20min, filters to take millet paste；Tea
Soup pours into sterilized container, and soft white sugar, the concentrated sugarcane juice of equivalent are added according still further to w/v 15%, and stirring is abundant
Inoculation mixes ferment microbial inoculum: black tea mother bacterial liquid, lactobacillus acidophilus, lactobacillus plantarum plant subspecies, Hansenula anomala, Bayer afterwards
Zygosaccharomyces, then at 32 DEG C, 180rpm shaken cultivation 5-7d obtains ferment microbial inoculum inoculum.
Soft white sugar, the concentrated sugarcane juice of equivalent is added in capsicum leaf leaching liquor according to w/v 20% (wt%),
After mixing evenly, it is inoculated with ferment microbial inoculum inoculum according to the 30% of capsicum leaf extracting liquid volume, is then sealed in 35 DEG C of standing hairs
Ferment 7-14d；Then 10% soft white sugar, 5% honey, 0.2% pectin is added in the ferment fermentation liquid for filtering to take clear, stirring
It is stood after uniformly more than for 24 hours, then to pour into clear glass bottle after the filtering of 0.2-0.45um film, obtains capsicum leaf extract ferment
Beverage.
Claims (9)
1. a kind of method of capsicum leaf extract preparation enzyme beverage of the present invention, it is characterised in that including capsicum leaf packet
Preparation, the preparation of capsicum leaf extract, the preparation of ferment microbial inoculum inoculum, the fermentation of capsicum leaf extract ferment, capsicum leaf are extracted
The preparation of liquid enzyme beverage and etc., specifically use following steps:
(1) preparation of capsicum leaf packet: choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, go gently to be rushed with sterile water
Remove the dust for going to leaf of bamboo surface, room temperature hang airing surface moisture.Capsicum fresh leaf is spread dry to water content 55-65%；
Then it wraps to obtain capsicum leaf packet with 200 mesh gauzes；
(2) preparation of capsicum leaf leaching liquor: the capsicum leaf for obtaining step (1) according to w/v 1:2-50 (w/v, g/ml)
Packet is put into boiling distilled water after extraction 20min-2h, is taken out capsicum leaf packet, is obtained clear capsicum leaf leaching liquor；
(3) preparation of ferment microbial inoculum inoculum: according to w/v 1:50-200 (w/v, g/ml) by tealeaves be added 90 DEG C-
20min is extracted in 100 DEG C of hot water, filters to take millet paste；Millet paste pours into sterilized container, according still further to w/v 5%~
Table sugar is added in 20% (wt%), is inoculated with ferment bacterium agent after stirring sufficiently, at 28-30 DEG C, 180rpm shaken cultivation obtains ferment
Microbial inoculum inoculum；
(4) capsicum leaf extract ferment ferment: step (2) preparation capsicum leaf leaching liquor according to w/v 5%~
Table sugar is added in 20% (wt%), and after mixing evenly, obtained ferment microbial inoculum inoculum, then seals in inoculation step (3)
In 28-35 DEG C of standing for fermentation 7-14d；
(5) preparation of capsicum leaf extract enzyme beverage: the tunning of filtration step (4) takes the ferment of clear to ferment
Capsicum leaf extract enzyme beverage is made by allotment, reduced pressure or spray drying etc. in liquid.
2. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that described
Ferment microbial inoculum is using fermented tea as core microbial inoculum, and individually or compounding lactic acid bacteria, saccharomycete are drunk as capsicum leaf extract ferment
Expect the microbial inoculum of production.
3. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that step (4)
The inoculation volume of the ferment microbial inoculum inoculum is the 20%~50% of capsicum leaf extracting liquid volume.
4. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that described
Table sugar includes the mixture of one or more of white granulated sugar, rock sugar, brown sugar, soft white sugar, honey, concentrated sugarcane juice.
5. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that described
Tealeaves includes one of green tea, black tea, dark green tea.
6. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that described
Capsicum leaf extract ferment fermentation liquid is by the method that enzyme beverage is made in allotment: in capsicum leaf extract ferment fermentation liquid
10% soft white sugar of middle addition, 5% honey, 0.2% pectin, stand more than for 24 hours, after mixing evenly then with 0.2-0.45um film mistake
Clear glass bottle is poured into after filter, obtains capsicum leaf extract enzyme beverage.
7. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that described
Capsicum leaf extract enzyme beverage is made by reduced pressure in 40-50 DEG C in capsicum leaf extract ferment fermentation liquid.
8. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 1, it is characterised in that described
Capsicum leaf extract ferment fermentation liquid after being concentrated under reduced pressure, then is spray-dried and capsicum leaf extract ferment is made in 40-50 DEG C
Powder.
9. a kind of method of capsicum leaf extract preparation enzyme beverage according to claim 2, it is characterised in that described
Lactic acid bacteria is one or more of lactobacillus plantarum, leuconostoc pseudomesenteroides, lactobacillus acidophilus, and the saccharomycete is wine brewing
One of yeast, Hansenula anomala and Bayer Zygosaccharomyces are a variety of.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117391882A (en) * | 2023-12-08 | 2024-01-12 | 山东农圣恒昌农业科技有限公司 | Production method of chilli leaf enzyme beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431176A (en) * | 2014-12-09 | 2015-03-25 | 北京龙程菁华生物科技有限公司 | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea |
| CN109757578A (en) * | 2019-03-22 | 2019-05-17 | 中国科学院过程工程研究所 | A kind of production method of perilla leaf fermented tea fermented beverage |
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2019
- 2019-05-20 CN CN201910417987.XA patent/CN110089650A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431176A (en) * | 2014-12-09 | 2015-03-25 | 北京龙程菁华生物科技有限公司 | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea |
| CN109757578A (en) * | 2019-03-22 | 2019-05-17 | 中国科学院过程工程研究所 | A kind of production method of perilla leaf fermented tea fermented beverage |
Non-Patent Citations (1)
| Title |
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| 黄友谊: "《普通高等教育"十三五"规划教材 普通高等教育茶学专业教材 茶叶微生物产品学》", 31 August 2017, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117391882A (en) * | 2023-12-08 | 2024-01-12 | 山东农圣恒昌农业科技有限公司 | Production method of chilli leaf enzyme beverage |
| CN117391882B (en) * | 2023-12-08 | 2024-03-15 | 山东农圣恒昌农业科技有限公司 | Production method of chilli leaf enzyme beverage |
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Application publication date: 20190806 |