CN111406931A - Aronia melanocarpa composite enzyme and preparation method thereof - Google Patents
Aronia melanocarpa composite enzyme and preparation method thereof Download PDFInfo
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- CN111406931A CN111406931A CN202010378763.5A CN202010378763A CN111406931A CN 111406931 A CN111406931 A CN 111406931A CN 202010378763 A CN202010378763 A CN 202010378763A CN 111406931 A CN111406931 A CN 111406931A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 38
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 38
- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 33
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000002131 composite material Substances 0.000 title abstract description 30
- 244000298800 Actinidia arguta Species 0.000 claims abstract description 22
- 235000016416 Actinidia arguta Nutrition 0.000 claims abstract description 22
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 20
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 20
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 20
- 235000021014 blueberries Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 244000235659 Rubus idaeus Species 0.000 claims abstract description 11
- 235000021013 raspberries Nutrition 0.000 claims abstract description 11
- 235000021012 strawberries Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 48
- 230000004151 fermentation Effects 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 34
- 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 24
- 229930006000 Sucrose Natural products 0.000 claims description 24
- 241000220223 Fragaria Species 0.000 claims description 19
- 238000001914 filtration Methods 0.000 claims description 19
- 238000002386 leaching Methods 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 16
- 235000021022 fresh fruits Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 11
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 11
- 240000007651 Rubus glaucus Species 0.000 claims description 11
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 11
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 239000013543 active substance Substances 0.000 abstract description 4
- 235000021028 berry Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 102000038379 digestive enzymes Human genes 0.000 abstract description 4
- 108091007734 digestive enzymes Proteins 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 230000007102 metabolic function Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 230000002040 relaxant effect Effects 0.000 abstract description 4
- 230000000717 retained effect Effects 0.000 abstract description 4
- 230000001502 supplementing effect Effects 0.000 abstract description 4
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 229910000619 316 stainless steel Inorganic materials 0.000 description 8
- 238000001035 drying Methods 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of composite enzymes. The invention provides a aronia melanocarpa composite enzyme which is prepared from the following raw materials in parts by weight: 40-50 parts of aronia melanocarpa, 15-25 parts of blueberries, 15-25 parts of raspberries, 15-25 parts of actinidia arguta and 5-10 parts of strawberries. The invention also provides a preparation method of the aronia melanocarpa composite enzyme. The composite enzyme provided by the invention adopts various fresh berries, so that the product is richer in nutrition and also has the best taste. The whole process of the invention adopts low-temperature treatment, and the inherent nutrient components and active substances in the fruits are retained to the maximum extent. The composite enzyme disclosed by the invention has the effects of resisting oxidation, supplementing digestive enzymes, reducing blood fat, improving metabolic function, improving immunity, relaxing bowel, dispelling the effects of alcohol, protecting liver and the like.
Description
Technical Field
The invention relates to the technical field of composite enzymes, and particularly relates to a aronia melanocarpa composite enzyme and a preparation method thereof.
Background
Most of common enzymes and compound enzymes in the market are fermented together by fruits and vegetables or fermented by single fruits, the compound enzymes of the fruits and the vegetables have poor fragrance, the flavor of rotten vegetable leaves is often accompanied, and the taste of the single fruit fermentation is single. Therefore, the composite ferment prepared by using various fruits as raw materials is rich in nutrition, good in taste, multiple in effects, suitable for most people to drink, and good in market prospect.
Disclosure of Invention
The invention aims to provide a aronia melanocarpa compound enzyme and a preparation method thereof. The composite enzyme provided by the invention adopts various fresh berries, so that the product is richer in nutrition and also has the best taste. The whole process of the invention adopts low-temperature treatment, and the inherent nutrient components and active substances in the fruits are retained to the maximum extent. The composite enzyme disclosed by the invention has the effects of resisting oxidation, supplementing digestive enzymes, reducing blood fat, improving metabolic function, improving immunity, relaxing bowel, dispelling the effects of alcohol, protecting liver and the like.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a aronia melanocarpa composite enzyme which is prepared from the following raw materials in parts by weight:
the invention also provides a preparation method of the aronia melanocarpa composite enzyme, which comprises the following steps:
1) respectively extracting Aronia melanocarpa, blueberries, raspberries, actinidia arguta and strawberries with white sugar to obtain Aronia melanocarpa mixture, blueberry mixture, raspberry mixture, actinidia arguta mixture and strawberry mixture;
2) respectively filtering the mixture obtained in the step 1), and respectively fermenting the filtered filtrate to obtain five ferment primary fermentation liquids;
3) mixing the obtained five ferment fermentation primary liquids, and fermenting to obtain a fermentation product;
4) and filtering the obtained fermentation product to obtain the compound enzyme.
Preferably, the aronia melanocarpa, the blueberries, the raspberries, the actinidia arguta and the strawberries in the step 1) are all fresh fruits with more than nine ripens, and the fresh fruits are crushed into pulp.
Preferably, the weight ratio of the aronia melanocarpa, the blueberries, the raspberries, the actinidia arguta and the strawberries to the white sugar in the step 1) is 1-2: 1 to 2.
Preferably, in the white sugar in the step 1), the weight ratio of the white sugar to the soft white sugar is 1-2: 1-2.
Preferably, the leaching temperature in the step 1) is 15-20 ℃, and the leaching time is 10-20 days.
Preferably, the granularity of the filtration in the step 2) is less than or equal to 100 meshes, the temperature of the fermentation treatment is 10-20 ℃, and the time is 1-3 months.
Preferably, the fermentation temperature in the step 3) is 10-20 ℃, and the fermentation time is 6-12 months.
Preferably, the particle size of the filtration in the step 4) is less than or equal to 100 meshes.
The beneficial effects of the invention include the following:
1) the raw materials of the invention are all small berries with strong health care function, and the composite enzyme obtained according to a specific proportion has richer nutrition and optimal taste, and is suitable for most people to drink.
2) The composite enzyme disclosed by the invention has the effects of resisting oxidation, supplementing digestive enzymes, reducing blood fat, improving metabolic function, improving immunity, relaxing bowel, dispelling the effects of alcohol, protecting liver and the like.
Detailed Description
The invention provides a aronia melanocarpa composite enzyme which is prepared from the following raw materials in parts by weight:
the raw materials for preparing the composite enzyme comprise 40-50 parts of aronia melanocarpa, preferably 42-48 parts, and more preferably 44-46 parts.
The preparation raw materials of the composite enzyme comprise 15-25 parts of blueberries, preferably 17-23 parts, and further preferably 19-21 parts.
The preparation raw material of the composite enzyme comprises 15-25 parts of raspberry, preferably 17-23 parts of raspberry, and more preferably 19-21 parts of raspberry.
The preparation raw material of the composite enzyme comprises 15-25 parts of actinidia arguta, preferably 17-23 parts of actinidia arguta, and further preferably 19-21 parts of actinidia arguta.
The preparation raw material of the composite enzyme comprises 5-10 parts of strawberry, preferably 7-9 parts, and more preferably 8 parts.
The invention also provides a preparation method of the aronia melanocarpa composite enzyme, which comprises the following steps:
1) respectively extracting Aronia melanocarpa, blueberries, raspberries, actinidia arguta and strawberries with white sugar to obtain Aronia melanocarpa mixture, blueberry mixture, raspberry mixture, actinidia arguta mixture and strawberry mixture;
2) respectively filtering the mixture obtained in the step 1), and respectively fermenting the filtered filtrate to obtain five ferment primary fermentation liquids;
3) mixing the obtained five ferment fermentation primary liquids, and fermenting to obtain a fermentation product;
4) and filtering the obtained fermentation product to obtain the compound enzyme.
The aronia melanocarpa, the blueberries, the raspberries, the actinidia arguta and the strawberries in the step 1) are all fresh fruits with more than nine ripens, and the fresh fruits are crushed into pulp.
The rotten fruits of diseases and pests are removed before the fresh fruits are crushed.
The weight ratio of the aronia melanocarpa, the blueberries, the raspberries, the actinidia arguta and the strawberries to the white sugar in the step 1) is preferably 1-2: 1 to 2, and more preferably 1: 1.
In the white sugar in the step 1), the weight ratio of the white sugar to the soft white sugar is preferably 1-2: 1-2, and more preferably 1: 1.
The leaching in the step 1) of the invention preferably adopts a 316 stainless steel tank, the volume of the stainless steel tank is preferably 100L, and the leaching is carried out according to the ripening time of different fruits respectively.
The leaching temperature in the step 1) is preferably 15-20 ℃, further preferably 17-19 ℃, and the leaching time is preferably 10-20 days, further preferably 12-18 days, and further preferably 14-16 days.
The leaching of the invention utilizes the high osmotic pressure of sugar to separate out the nutrient components such as polyphenol, polysaccharide, amino acid, vitamin, mineral substance and the like in the raw materials, and simultaneously inhibits the growth and the propagation of microorganisms such as escherichia coli, mould, pathogenic bacteria and the like.
The granularity of the filtration in the step 2) of the invention is preferably less than or equal to 100 meshes, and more preferably less than or equal to 80 meshes; the temperature of the fermentation treatment is preferably 10-20 ℃, further preferably 12-18 ℃, and more preferably 14-16 ℃; the time for the fermentation treatment is preferably 1 to 3 months, and more preferably 2 months.
The nutrient components in the raw materials are fully separated out after the fermentation treatment.
The fermentation temperature in the step 3) of the invention is preferably 10-20 ℃, more preferably 12-18 ℃, and more preferably 14-16 ℃; the fermentation time is preferably 6-12 months, and further preferably 8-10 months.
The fermentation in step 3) of the invention preferably adopts a 316 stainless steel fermentation tank, the volume of the stainless steel fermentation tank is preferably 100L, and the mark of the end of the fermentation is preferably that the polyphenol content is not increased any more.
The granularity of the filtration in the step 4) of the invention is preferably less than or equal to 100 meshes, and more preferably less than or equal to 80 meshes.
Obtaining pomace after filtering in the step 4), preferably drying and crushing the pomace to obtain enzyme powder; the drying temperature is preferably 70-90 ℃, further preferably 75-85 ℃, further preferably 80 ℃, and the drying time is preferably 40-55 hours, further preferably 45-50 hours, further preferably 48 hours; the pulverization preferably adopts an ultra-micro pulverizer, and the pulverized granularity is preferably less than or equal to 80 mu m.
The preparation method of the invention not only produces the composite ferment, but also fully utilizes the separated pomace, thereby greatly reducing the production cost of enterprises.
The whole process of the invention adopts low-temperature treatment, including low-temperature extraction, low-temperature fermentation and low-temperature filtration, and the inherent nutrient components and active substances in the fruits are retained to the maximum extent.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Selecting fresh fruits which are more than nine ripe fruits, removing diseases, pests and rotten fruits, crushing the fresh fruits into pulp raw materials, leaching 50kg of aronia melanocarpa, 15kg of blueberries, 15kg of raspberries, 15kg of actinidia arguta and 5kg of strawberry pulp raw materials with white sugar (the weight ratio of the white sugar to the soft white sugar is 1:1) in a 316 stainless steel tank with the weight ratio of 1:1 respectively to obtain an aronia melanocarpa mixture, a blueberry mixture, a raspberry mixture, an actinidia arguta mixture and a strawberry mixture, leaching at the temperature of 15 ℃ for 20 days to obtain filtrates with the granularity of less than or equal to 100 meshes, fermenting the filtrates at the temperature of 10 ℃ for 3 months to obtain five fermentation primary liquids, mixing the five fermentation primary liquids, fermenting the filtrates in a 316 stainless steel fermentation tank with the granularity of 100L for 12 months to obtain fermentation products, filtering the fermentation products, crushing the filtered fermentation products to obtain composite ferment with the granularity of less than or equal to 100 meshes, drying the filtered fruit residues at the temperature of 70 hours, and crushing the fermented fruit residues to obtain ferment powder with the granularity of less than or equal to 80 mu m.
Example 2
Selecting fresh fruits which are more than nine ripe fruits, removing diseases, pests and rotten fruits, crushing the fresh fruits into pulp raw materials, leaching 40kg of aronia melanocarpa, 25kg of blueberries, 25kg of raspberries, 25kg of actinidia arguta and 10kg of strawberries with white sugar (the weight ratio of the white sugar to the soft white sugar is 1:1) in a 316 stainless steel tank with the weight ratio of 1:1 respectively to obtain an aronia melanocarpa mixture, a blueberry mixture, a raspberry mixture, an actinidia arguta mixture and a strawberry mixture, leaching at the temperature of 20 ℃ for 10 days to obtain filtrates with the granularity of less than or equal to 100 meshes, fermenting the filtrates at the temperature of 20 ℃ for 1 month to obtain five fermentation primary liquids, mixing the five fermentation primary liquids, fermenting the filtrates in a 316 stainless steel fermentation tank with the granularity of 100L for 6 months to obtain fermentation products, filtering the fermentation products, fermenting the filtered fermentation products with the granularity of less than or equal to 100 meshes to obtain composite enzyme, drying the filtered fruit residues at the temperature of 90 ℃ for 40 hours, and obtaining enzyme powder with the granularity of less than or equal to 80 mu.
Example 3
Selecting fresh fruits which are more than nine ripe fruits, removing diseases, pests and rotten fruits, crushing the fresh fruits into pulp raw materials, leaching 45kg of aronia melanocarpa, 18kg of blueberries, 18kg of raspberries, 18kg of actinidia arguta and 8kg of strawberry pulp raw materials with white sugar (the weight ratio of the white sugar to the soft white sugar is 1:1) in a 316 stainless steel tank with the weight ratio of 1:1 respectively, so as to obtain an aronia melanocarpa mixture, a blueberry mixture, a raspberry mixture, an actinidia arguta mixture and a strawberry mixture, leaching at the temperature of 18 ℃ for 15 days, filtering the mixtures respectively to obtain filtrate with the granularity of less than or equal to 100 meshes, fermenting the filtrate at the temperature of 18 ℃ for 2 months to obtain five fermentation primary liquids, mixing the five fermentation primary liquids, fermenting the five fermentation primary liquids in a 316 stainless steel fermentation tank with the granularity of 100L for 8 months to obtain fermentation products, filtering the fermentation products, and crushing the filtered fruit residues at the granularity of less than or equal to 100 meshes to obtain composite enzyme, drying the filtered fruit residues at the temperature of 80 hours, and crushing the fermented fruit residues into enzyme powder with the granularity of less than or equal to 50 mu m.
The nutrient components of the complex ferment obtained in the embodiment 3 of the invention are shown in table 1. The composite enzyme disclosed by the invention has the effects of resisting oxidation, supplementing digestive enzymes, reducing blood fat, improving metabolic function, improving immunity, relaxing bowel, dispelling the effects of alcohol, protecting liver and the like.
All the raw materials of the invention adopt fresh fruits, and are leached respectively according to the ripening time of different fruits. By adopting various berries, the product has richer nutrition and optimal mouthfeel.
The whole process of the invention adopts low-temperature treatment, including low-temperature extraction, low-temperature fermentation and low-temperature filtration, and the inherent nutrient components and active substances in the fruits are retained to the maximum extent. The leaching of the invention utilizes the high osmotic pressure of sugar to separate out the nutrient components such as polyphenol, polysaccharide, amino acid, vitamin, mineral substance and the like in the raw materials, and simultaneously inhibits the growth and the propagation of microorganisms such as escherichia coli, mould, pathogenic bacteria and the like.
The invention not only produces the composite ferment, but also fully utilizes the separated pomace, thereby greatly reducing the production cost of enterprises.
TABLE 1 nutrient components of Aronia melanocarpa composite enzyme
| Total phenols (mg/L) | Total sugar (g/L) | Titratable acid (g/L) | Vitamin C (mg/100g) |
| 53 | 550 | 5 | 50 |
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The aronia melanocarpa compound enzyme is characterized by being prepared from the following raw materials in parts by weight:
2. the method for preparing aronia melanocarpa compound enzyme according to claim 1, comprising the following steps:
1) respectively extracting Aronia melanocarpa, blueberries, raspberries, actinidia arguta and strawberries with white sugar to obtain Aronia melanocarpa mixture, blueberry mixture, raspberry mixture, actinidia arguta mixture and strawberry mixture;
2) respectively filtering the mixture obtained in the step 1), and respectively fermenting the filtered filtrate to obtain five ferment primary fermentation liquids;
3) mixing the obtained five ferment fermentation primary liquids, and fermenting to obtain a fermentation product;
4) and filtering the obtained fermentation product to obtain the compound enzyme.
3. The preparation method according to claim 2, wherein the black chokeberry, the blueberry, the raspberry, the actinidia arguta and the strawberry in the step 1) are all nine ripe or more fresh fruits, and the fresh fruits are crushed into pulp.
4. The preparation method according to claim 2 or 3, wherein the weight ratio of the aronia melanocarpa, the blueberry, the raspberry, the actinidia arguta and the strawberry in the step 1) to the white sugar is 1-2: 1 to 2.
5. The preparation method according to claim 4, wherein in the white sugar in the step 1), the weight ratio of the white sugar to the soft white sugar is 1-2: 1-2.
6. The preparation method according to claim 5, wherein the leaching temperature in the step 1) is 15-20 ℃ and the leaching time is 10-20 days.
7. The preparation method according to claim 6, wherein the particle size of the filtration in the step 2) is less than or equal to 100 meshes, the temperature of the fermentation treatment is 10-20 ℃, and the time is 1-3 months.
8. The preparation method according to claim 7, wherein the fermentation temperature in the step 3) is 10-20 ℃ and the fermentation time is 6-12 months.
9. The method according to claim 8, wherein the particle size of the filtration of step 4) is less than or equal to 100 mesh.
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| CN112205620A (en) * | 2020-10-09 | 2021-01-12 | 高文博 | Aronia melanocarpa enzyme and preparation method thereof |
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| CN109234114A (en) * | 2018-11-15 | 2019-01-18 | 辽宁省果树科学研究所 | A kind of compound small berries brandy and alcohol-free wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111990638A (en) * | 2020-08-25 | 2020-11-27 | 董金伟 | Composite biological element active liquid and preparation method thereof |
| CN112205620A (en) * | 2020-10-09 | 2021-01-12 | 高文博 | Aronia melanocarpa enzyme and preparation method thereof |
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