CN107969589A - A kind of production method of cactus enzyme beverage - Google Patents
A kind of production method of cactus enzyme beverage Download PDFInfo
- Publication number
- CN107969589A CN107969589A CN201711180693.7A CN201711180693A CN107969589A CN 107969589 A CN107969589 A CN 107969589A CN 201711180693 A CN201711180693 A CN 201711180693A CN 107969589 A CN107969589 A CN 107969589A
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- Prior art keywords
- cactus
- production method
- enzyme
- fermentation
- beverage
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Links
- 241000219357 Cactaceae Species 0.000 title claims abstract description 60
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 46
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 46
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 238000000926 separation method Methods 0.000 claims abstract description 12
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims description 42
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 102000004882 Lipase Human genes 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 230000036039 immunity Effects 0.000 abstract description 4
- 238000000746 purification Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 101150112263 sla gene Proteins 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 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
- 230000004060 metabolic process Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000020981 healthy eating habits Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
The invention belongs to food processing technology field, is related to a kind of production method of cactus enzyme beverage.The production method, including (1) raw material disposal：It in the Mibangta cactus dish piece of 3~4 months is raw material to select growth cycle, except piercing, clean and cut；(2) slurrying：Cactus slurry is made in cactus dish piece after broken, grinding；(3) ferment：Mixing enzyme preparation is added, when fermentation 10~15 is small at 38 DEG C~42 DEG C；(4) standing separation：Cactus slurry after fermentation is stood into simultaneously separation of solid and liquid, the upper strata concentrate of acquisition is cactus enzyme beverage.Utilize the present invention, it has been effectively retained the nutrient of Mibangta cactus, the product of preparation can help to adjust human body acid-base degree, human body blood purification, eliminate blood silting, improve the immunity of the human body, there is comprehensive health-care efficacy, the high income of product is up to 94%~98%, it is with good economic efficiency, technical process suitable extensive use simple to operation.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of production method of cactus enzyme beverage.
Background technology
Mibangta cactus is a kind of edible cactus, and original producton location is successfully drawn by the Ministry of Agriculture of China in Mexico
Kind and at home small range are planted.Mibangta cactus is a kind of full nutrition, multi-functional, medicine-food two-purpose edible vegetable type celestial being
The palm, using the teaching of the invention it is possible to provide amino acid, vitamin and trace element needed by human, may also provide and eliminate internal excess cholesterol, fat
With the plant of sugar hereby alcohol, active flavones, unrighted acid isoreactivity component, especially it is known as human body waste street cleaner's
The content of SOD, 7 times higher than milk, therefore, Mibangta cactus, which has, adjusts human body acid-base degree, and purification blood, eliminate blood silt
It is stifled, the effect improved the immunity of the human body.Mibangta cactus is eaten for a long time, can effectively suppress artery sclerosis, to a certain extent
Prevent the generation of fatty liver, headstroke and cancer, moreover it is possible to play anti-aging, boost metabolism, improve Abwehrkraft des Koepers
Effect, the especially middle-aged and elderly people declined suitable for the frequent crowd of doings and metabolic function, " three high " crowd, long-term clothes
With having no toxic side effect.
With the increasingly raising of living standard, more and more people more advocate green and healthy eating habit, cactus
As green plants a kind of full of nutrition and with health-care efficacy, people are more desirable to produce using it as primary raw material
Nutrition is balanced, edible product, and ferment is a kind of biologically active macromolecular being made of amino acid, has and promotees
Into metabolism, the effect of purification blood, antibacterial defence.Therefore, the ferment product that Mibangta cactus is raw material preparation is utilized
Nutritive value higher, more meets the current popular demand to health diet.
The content of the invention
It is an object of the invention to provide a kind of production method of cactus enzyme beverage, mesophilic digestion, when shortening fermentation
Between, technical process is simple, workable, the high income of product.
The present invention solve above-mentioned technical problem technical solution be：
A kind of production method of cactus enzyme beverage, includes the following steps：
(1) raw material disposal：It in the Mibangta cactus dish piece of 3~4 months be raw material to select growth cycle, except pierce,
Clean and cut；
(2) slurrying：Cactus slurry is made in cactus dish piece after broken, grinding；
(3) ferment：Mixing enzyme preparation is added, when fermentation 10~15 is small at 38 DEG C~42 DEG C；Wherein, mixing enzyme preparation
Addition starches the 0.01%~0.1% of quality for cactus；Wherein, mixing enzyme preparation includes pectase, cellulase, albumen
Enzyme, lipase；Total dosage of pectase and cellulase is the 95%~99% of mixing enzyme preparation quality；
(4) standing separation：Cactus slurry after fermentation is stood into simultaneously separation of solid and liquid, the upper strata concentrate of acquisition is celestial being
Slap enzyme beverage.
In addition, in step (3) fermentation process, when the condition of fermentation is preferably that fermentation 12 is small at 40 DEG C, mixing enzyme preparation
Addition be preferably the 0.05% of cactus slurry quality, total dosage of pectase and cellulase is preferably mixing enzyme preparation matter
The 99% of amount.
Utilize having the beneficial effect that for cactus enzyme preparation of beverage of the present invention：
(1) mesophilic digestion, effectively shortens fermentation time, when avoiding normal temperature fermentation, occurs since fermentation time is long
The decomposition and variation of enzyme, ensure being smoothed out for fermentation process；
(2) mixing enzyme preparation is selected to be oriented enzymolysis to raw material so that fermentation process is more fully completely；
(3) high income of product is with good economic efficiency up to 94%~98%；
(4) nutrient of Mibangta cactus has been effectively retained, the product of preparation can help to adjust human body acid-base degree, only
Change blood of human body, eliminate blood silting, improve the immunity of the human body, there is comprehensive health-care efficacy；
(5) technical process is simple to operation, of low cost, is adapted to extensive use.
Embodiment
Embodiment 1
A kind of production method of cactus enzyme beverage, includes the following steps：
(1) raw material disposal：It in the Mibangta cactus dish piece of 3~4 months be raw material to select growth cycle, except pierce,
Clean and cut；
(2) slurrying：Cactus slurry is made in cactus dish piece after broken, grinding；
(3) ferment：The mixing enzyme preparation that quality starches dosage 0.05% for cactus is added, when fermentation 12 is small at 40 DEG C,
At this time cactus slurry central temperature be 32 DEG C~35 DEG C, wherein, mixing enzyme preparation include pectase, cellulase, protease,
The addition total amount of lipase, pectase and cellulase is the 99% of mixing enzyme preparation quality；
(4) standing separation：Cactus slurry after fermentation is stood into simultaneously separation of solid and liquid, the upper strata concentrate of acquisition is celestial being
Slap enzyme beverage.
Cactus enzyme beverage is obtained using the production method of embodiment 1, its yield is 98%.
Embodiment 2
A kind of production method of cactus enzyme beverage, includes the following steps：
(1) raw material disposal：It in the Mibangta cactus dish piece of 3~4 months be raw material to select growth cycle, except pierce,
Clean and cut；
(2) slurrying：Cactus slurry is made in cactus dish piece after broken, grinding；
(3) ferment：The mixing enzyme preparation that quality starches dosage 0.01% for cactus is added, when fermentation 10 is small at 42 DEG C,
Wherein, mixing enzyme preparation includes pectase, cellulase, protease, and the addition total amount of pectase and cellulase is mixed enzyme
The 97% of the quality of the pharmaceutical preparations；
(4) standing separation：Cactus slurry after fermentation is stood into simultaneously separation of solid and liquid, the upper strata concentrate of acquisition is celestial being
Slap enzyme beverage.
Cactus enzyme beverage is obtained using the production method of embodiment 2, its yield is 93%.
Embodiment 3
A kind of production method of cactus enzyme beverage, includes the following steps：
(1) raw material disposal：It in the Mibangta cactus dish piece of 3~4 months be raw material to select growth cycle, except pierce,
Clean and cut；
(2) slurrying：Cactus slurry is made in cactus dish piece after broken, grinding；
(3) ferment：The mixing enzyme preparation that quality starches dosage 0.1% for cactus is added, when fermentation 15 is small at 38 DEG C, its
In, mixing enzyme preparation includes pectase, cellulase, lipase, and the addition total amount of pectase and cellulase is mixed enzyme system
The 99% of agent quality；
(4) standing separation：Cactus slurry after fermentation is stood into simultaneously separation of solid and liquid, the upper strata concentrate of acquisition is celestial being
Slap enzyme beverage.
Cactus enzyme beverage is obtained using the production method of embodiment 3, its yield is 95%.
Using the cactus enzyme beverage made by above-described embodiment, the nutrition member of Mibangta cactus has been effectively retained
Element, nutrition is balanced, has comprehensive health-care efficacy, can help to adjust human body acid-base degree, human body blood purification, eliminate blood silt
It is stifled, improve the immunity of the human body, green and healthy, suitable various people eat extensively.
Claims (3)
1. a kind of production method of cactus enzyme beverage, it is characterised in that include the following steps：
(1) raw material disposal：Selection growth cycle is raw material in the Mibangta cactus dish piece of 3~4 months, except thorn, cleaning
And cut；
(2) slurrying：Cactus slurry is made in cactus dish piece after broken, grinding；
(3) ferment：Mixing enzyme preparation is added, when fermentation 10~15 is small at 38 DEG C~42 DEG C；Wherein, the addition of mixing enzyme preparation
Measure starch quality for cactus 0.01%~0.1%；
(4) standing separation：Cactus slurry after fermentation is stood into simultaneously separation of solid and liquid, the upper strata concentrate of acquisition is cactus ferment
Plain beverage.
A kind of 2. production method of cactus enzyme beverage as claimed in claim 1, it is characterised in that the mixing enzyme preparation
Including pectase, cellulase, protease, lipase.
3. a kind of production method of cactus enzyme beverage as claimed in claim 2, it is characterised in that the pectase and fibre
Total dosage of the plain enzyme of dimension is the 95%~99% of mixing enzyme preparation quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711180693.7A CN107969589A (en) | 2017-11-23 | 2017-11-23 | A kind of production method of cactus enzyme beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711180693.7A CN107969589A (en) | 2017-11-23 | 2017-11-23 | A kind of production method of cactus enzyme beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107969589A true CN107969589A (en) | 2018-05-01 |
Family
ID=62011130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711180693.7A Pending CN107969589A (en) | 2017-11-23 | 2017-11-23 | A kind of production method of cactus enzyme beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107969589A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1435131A (en) * | 2002-12-23 | 2003-08-13 | 刘作明 | cactus Milpa Alta beverage and producing process thereof |
| CN1507805A (en) * | 2002-12-18 | 2004-06-30 | 烟台市泰丰种植养殖科技有限公司 | Cactus juice and preparing method thereof |
| CN1531875A (en) * | 2003-03-18 | 2004-09-29 | 叶国通 | Process for producing cactus drink product |
| CN102697133A (en) * | 2012-06-07 | 2012-10-03 | 焦美俊 | Cactus succulent stem juice total nutrient solution and preparation method thereof |
| CN103519171A (en) * | 2013-10-17 | 2014-01-22 | 天津市星河系科技有限公司 | Preparation method of cactus enzyme |
| CN105273934A (en) * | 2015-11-30 | 2016-01-27 | 郁南县五龙生物科技有限公司 | Fermented sweet prickly pear wine and production method thereof |
-
2017
- 2017-11-23 CN CN201711180693.7A patent/CN107969589A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507805A (en) * | 2002-12-18 | 2004-06-30 | 烟台市泰丰种植养殖科技有限公司 | Cactus juice and preparing method thereof |
| CN1435131A (en) * | 2002-12-23 | 2003-08-13 | 刘作明 | cactus Milpa Alta beverage and producing process thereof |
| CN1531875A (en) * | 2003-03-18 | 2004-09-29 | 叶国通 | Process for producing cactus drink product |
| CN102697133A (en) * | 2012-06-07 | 2012-10-03 | 焦美俊 | Cactus succulent stem juice total nutrient solution and preparation method thereof |
| CN103519171A (en) * | 2013-10-17 | 2014-01-22 | 天津市星河系科技有限公司 | Preparation method of cactus enzyme |
| CN105273934A (en) * | 2015-11-30 | 2016-01-27 | 郁南县五龙生物科技有限公司 | Fermented sweet prickly pear wine and production method thereof |
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Application publication date: 20180501 |
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