CN110089651A - A kind of production method of capsicum leaf enzyme beverage - Google Patents
A kind of production method of capsicum leaf enzyme beverage Download PDFInfo
- Publication number
- CN110089651A CN110089651A CN201910417991.6A CN201910417991A CN110089651A CN 110089651 A CN110089651 A CN 110089651A CN 201910417991 A CN201910417991 A CN 201910417991A CN 110089651 A CN110089651 A CN 110089651A
- Authority
- CN
- China
- Prior art keywords
- capsicum leaf
- ferment
- capsicum
- enzyme beverage
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 114
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 112
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 32
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 240000008574 Capsicum frutescens Species 0.000 title claims description 115
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000011081 inoculation Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 9
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000013329 compounding Methods 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 20
- 244000062793 Sorghum vulgare Species 0.000 claims description 15
- 235000019713 millet Nutrition 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 14
- 239000004744 fabric Substances 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 13
- 239000004033 plastic Substances 0.000 claims description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 11
- 244000099147 Ananas comosus Species 0.000 claims description 10
- 235000007119 Ananas comosus Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 9
- 238000001914 filtration Methods 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 241000234435 Lilium Species 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 206010027146 Melanoderma Diseases 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 7
- 235000013681 dietary sucrose Nutrition 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 7
- 210000004681 ovum Anatomy 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 239000008223 sterile water Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 6
- 241000235017 Zygosaccharomyces Species 0.000 claims description 6
- 229940013618 stevioside Drugs 0.000 claims description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 6
- 235000019202 steviosides Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 5
- 235000009467 Carica papaya Nutrition 0.000 claims description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- 244000189799 Asimina triloba Species 0.000 claims description 4
- 244000286779 Hansenula anomala Species 0.000 claims description 4
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 240000000111 Saccharum officinarum Species 0.000 claims description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical group CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 241001468196 Leuconostoc pseudomesenteroides Species 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 239000012452 mother liquor Substances 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 abstract description 9
- 241000196324 Embryophyta Species 0.000 abstract description 7
- 239000000470 constituent Substances 0.000 abstract description 6
- 238000013459 approach Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241000208293 Capsicum Species 0.000 abstract 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 18
- 244000269722 Thea sinensis Species 0.000 description 17
- 229940088598 enzyme Drugs 0.000 description 15
- 235000006468 Thea sinensis Nutrition 0.000 description 8
- 235000020279 black tea Nutrition 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 235000009569 green tea Nutrition 0.000 description 5
- 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 4
- 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 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 244000252132 Pleurotus eryngii Species 0.000 description 3
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 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 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 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 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 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
- 229910052799 carbon Inorganic materials 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 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
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241001237431 Anomala Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000233866 Fungi Species 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
- 108010029541 Laccase Proteins 0.000 description 1
- 244000164595 Lactobacillus plantarum subsp plantarum Species 0.000 description 1
- 235000012523 Lactobacillus plantarum subsp plantarum Nutrition 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 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
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000002231 fructose derivatives Chemical class 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000019226 kombucha tea Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000020795 whole food diet Nutrition 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (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
Capsicum leaf stock number is big, nutritive value is high, but does not obtain efficient high-value-use always.The present invention provides a kind of production method of capsicum leaf enzyme beverage, technical solution include the pretreatment of raw material, mixed raw material mashing ferment with homogeneous, the preparation for mixing ferment microbial inoculum inoculation liquid, capsicum leaf magma ferment, the allotment of capsicum leaf enzyme beverage.The present invention is by compounding aspergillus oryzae, lactic acid bacteria and saccharomycete as the mixed bacterial of capsicum enzyme beverage by core microbial inoculum of fermented tea, realize being precisely controlled for the plant enzyme fermentation based on capsicum leaf, production process is simple and easy to control, safety is not easy to pollute, and raw material utilization is more abundant, to keep active constituent and the exploitation high added value new product of capsicum leaf to provide new approach to greatest extent, industrialization prospect is wide.
Description
[technical field]
The invention belongs to fermented beverage production field, in particular to a kind of production method of capsicum leaf enzyme beverage.
[background technique]
China is the maximum country of pepper cultivation area in the world, while being also the maximum capsicum country of consumption in the whole world and outlet
State.Capsicum leaf accounts for the overwhelming majority of pepper plant, therefore capsicum leaf resource very abundant.But it is considered as agricultural all the time
Waste, the processing for it are mostly to burn, is discarded etc., have not only been unfavorable for the protection of environment, but also have ignored the application of capsicum leaf
Value.And with favor of the people to green natural food in recent years, the rising star that capsicum leaf becomes in vegetables starts to flow in foreign countries
Nutritional health food is developed using capsicum leaf in row, the ground such as Southeast Asia, Hong Kong of Japan and China, Macao.Studies have shown that capsicum
The nutritional ingredient of leaf is better than pepper fruit.For total starch content 46.95% or more, total dietary fiber is close in capsicum leaf
40%, protein content may be up to 21.07%, in addition microelement also rich in, Flavonoid substances, fat, carbon aquation
Close object, VC etc..External some researchers have carried out a series of research to the nutrition health-care functions of capsicum leaf.It was found that capsicum
Leaf has anti-oxidant, antiallergy and the various actives such as antitumor.It can be seen that capsicum leaf is to collect edible, medicinal and health care is in one
The wholefood of body.
In view of capsicum leaf nutrition abundant and health active, capsicum leaf is more and more processed into health care function
Product.Tealeaves is made in capsicum leaf by patent ZL 201310431059.1 and 201710604676.5；Patent 201510813460.0
Then it is made by raw material of the extracting solution of fresh chilli leaf and mulberry leaf with anti-oxidant, protection eyesight, pre- radiation protection, reducing blood lipid, drop
Plant leaf health care beverage effect of blood glucose；Patent 201210267362.8 is then to propose a kind of fruit and vegetable composite tea beverage and its system
Preparation Method, the beverage have effects that reducing fever and causing diuresis, invigorating the spleen dehumidifying, promoting fluid production and nourishing stomach；Patent 201510771152.6 proposes capsicum leaf
It takes liquid and honey powder to deploy be made with anti-cancer and cancer-preventing, reducing weight and beautifying features, refresh the mind, the function such as sharp intestines defaecation and nourishing liver moistening lung decompression
The health drink of energy.But this product drunk that directly brews capsicum leaf utilizes in capsicum leaf with being obviously unable to fully
Active constituent necessarily causes the waste of capsicum leaf resource.Also have biotechnology applications in the report of capsicum leaf production.Specially
Benefit 201711405275.3 can be removed the jerky taste of capsicum leaf, be increased fragrance and the battalion of small molecule with lactic fermentation capsicum leaf
It forms point, obtained chilli leaves tea mouthfeel is more mellow, and millet paste is aromatic, and color is yellowish green.Patent 201410749185.6 is then
With golden flower bacterium fermented capsicum leaf or capsicum leaf extract, new type of health tealeaves or drink with peculiar fragrance and novel mouthfeel is made
Product.Patent 201610373683.4 and 201711269524.0 increases fermented capsicum with lactic acid bacteria and saccharomycete pickled hot pepper leaf
The natural flavor of leaf, and can inhibit varied bacteria growing, reduce salt and content of nitrite.But these methods are all also more low
End and low value, limit the development of capsicum leaf industrial chain.
In recent years, the research and development in the fashionable whole world of ferment product, each fermentoid emerge one after another.Ferment is divided into nature strain hair
Ferment and two kinds of artificial strain fermentation.The latter is mainly the hair that ferment is carried out using one or more known beneficial microbe strains
Ferment, common fermenting microbe have saccharomycete, acetic acid bacteria and lactic acid bacteria etc..Food plant ferment is with one or more fresh vegetables
The food materials such as dish, fruit, paddy beans, seaweeds, dual-purpose of drug and food book on Chinese herbal medicine class are raw material, are produced through multiple beneficial bacterium lengthy fermentation
Functional microbial fermented product.Because of the growth and metabolism of microorganism itself, the metabolic conversion between substance is realized, because
And also produce a large amount of enzymes with multiple biological activities and complicated metabolite or mesostate.Also therefore ferment is logical
Often all have and promotes to digest and assimilate, adjust function of human body, improve the healthcare functions such as immunity of organisms.But there is not yet with capsicum leaf
Develop the report of ferment product.
Fermented tea (Kombucha, tea mushroom tea fungus) is also commonly called as " Hypon " " stomach is precious " etc., is one
Kind is by being rich in probiotics and work made of " symbiosis bacterium colony " the fermented tea syrup of compositions such as acetic acid bacteria, lactic acid bacteria and saccharomycete
The product of property ingredient.Powerful symbiosis and complicated metabolic pathway are formd in fermented tea between microorganism.Wherein saccharomycete is
Sucrose etc. is decomposed into glucose and fructose in the primary stage (0-3d) of fermentation, and further generated by " promoter " and bridge
Ethyl alcohol and CO2；Acetic acid bacteria is that carbon source starts fast-growth and breeds, and generate acetic acid, gluconic acid etc. using glucose and fructose
Metabolite；The substances such as vitamin and amino acid that lactic acid bacteria is generated using metabolism of yeasts are grown into breeding, and generate one
Quantitative lactic acid.The presence of acetic acid, ethyl alcohol can protect fermentation system infecting from other bacterial strains.More and more research tables
The fermentation of bright fermented tea can produce a large amount of active constituent, mainly include gluconic acid, acetic acid, glucose, fructose, protein,
Amino acid, vitamin, microelement, tea polyphenols, caffeine, ethyl alcohol and carbon dioxide etc., also therefore fermented tea is to a variety of diseases
All there is potential therapeutic effect, including anti-oxidant, carcinogenesis, anti-diabetic improves immunity, enhance liver detoxification ability,
Facilitate the treatment etc. of gastric ulcer and high cholesterol.
It is an object of the invention to overcome existing capsicum leaf using theory and technical shortcoming, a kind of capsicum is provided
The production method of leaf enzyme beverage, the effect of to give full play to active constituent in capsicum leaf and exploitation high added value new product provides
New way.
[summary of the invention]
Capsicum leaf stock number is big, nutritive value is high, but does not obtain efficient high-value-use always.The present invention breaks through existing
Utilization rate is low in capsicum leaf Land use systems, development technique low side, the problems such as value of the product is not high, provides a kind of capsicum leaf ferment drink
The production 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 production method of capsicum leaf enzyme beverage of the present invention includes that the pretreatment of raw material, mixed raw material are beaten
It starches and the steps such as homogeneous, the preparation for mixing ferment microbial inoculum inoculation liquid, the fermentation of capsicum leaf magma ferment, the allotment of capsicum leaf enzyme beverage
Suddenly.It is specific to be realized by following steps:
1) pretreatment of raw material: choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, gently rinsed and removed with sterile water
Remove the dust of capsicum leaf surface, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s,
Other auxiliary material aseptic water washings are clean, and dry surface moisture；
2) mixed raw material mashing is with homogeneous: after taking pretreated capsicum leaf to mix with auxiliary material according to certain weight ratio, adding
Water is beaten, obtains the magma that capsicum leaf ferment ferments after homogeneous；
3) it mixes the preparation of ferment microbial inoculum inoculation liquid: tealeaves being added according to w/v 1:50-200 (w/v, g/ml)
20min is extracted in 90 DEG C of -100 DEG C of hot water, filters to take millet paste；Millet paste pours into sterilized container, according still further to w/v
5%~20% (wt%) be added table sugar, stir sufficiently after inoculation mixing ferment microbial inoculum, sealed with gauze, 28-35 DEG C with
After 180rpm shaken cultivation 2-3d, plastic covering cloth is sealed on gauze, in 28-35 DEG C of stationary culture 3-5d；
4) capsicum leaf magma ferment ferments: the capsicum leaf and auxiliary material magma 20~50% (w/v, similarly hereinafter) of homogeneous；
Table sugar 5~20%, mixes ferment microbial inoculum inoculation liquid 10%~30%, and surplus sterile purified water is after mixing evenly, close with gauze
Envelope, 28-35 DEG C with 180rpm shaken cultivation 2-5d after, on gauze plastic covering cloth seal, in 28-35 DEG C of stationary culture 5-
30d；
5) allotment of capsicum leaf enzyme beverage: the filtering of capsicum leaf ferment tunning takes the ferment fermentation liquid of clear,
Then the fumet of 0.05-0.2% sweetener, 5% honey, 0.1~0.2% pectin, 0.01%-0.05% is added, stirring is equal
It is stood after even more than for 24 hours, pours into clear glass bottle after then filtering with 0.2-0.45 μm of film, obtain capsicum leaf extract ferment drink
Material.
Auxiliary material described in step 1) includes one or more of mushroom, lily, pineapple, pawpaw.Wherein mushroom is preferred
Mushroom and Pleurotus eryngii.The preferred mushroom of auxiliary material and pineapple.
The weight of capsicum leaf accounts for 50-80% in mixed raw material described in step 2), the weight of auxiliary material accounts for 5~20%.It is excellent
The capsicum leaf weight of choosing is 65%, and the weight of mushroom and pineapple is respectively 20% and 15% in auxiliary material.
The table sugar includes one or more of white granulated sugar, rock sugar, brown sugar, soft white sugar, honey, concentrated sugarcane juice
Mixture.The table sugar addition concentration refers to the total concentration of several sugar, and when adding more than one sugar, every kind sugared
Additive amount is identical.
The tealeaves includes one of green tea, black tea, dark green tea.
The mixing ferment microbial inoculum is independent or compounding aspergillus oryzae, lactic acid bacteria, yeast using fermented tea as core microbial inoculum
One of bacterium is several.Black tea mother bacterial liquid above-mentioned is commercially available fermented tea, and lactic acid bacteria is lactobacillus plantarum, the bright string of false goldbeater's skin
One or more of pearl bacterium, lactobacillus acidophilus, saccharomycete are in saccharomyces cerevisiae, Hansenula anomala and Bayer Zygosaccharomyces
It is one or more.
The inoculation volume of ferment microbial inoculum inoculum above-mentioned is the 20%~50% of capsicum leaf virgin pulp liquid volume.
The sweetener is the composition of one or both of acesulfame potassium, stevioside.
The fumet is one or more of compositions of ethylmaltol, vanillic aldehyde, essence for food.
[advantages of the present invention]
The present invention has the advantage that
1) traditional ferment natural fermentation process is difficult to be precisely controlled, and the present invention is using fermented tea mixed bacterial as core
Microbial inoculum, by formulations mixing ferment floras such as compounding aspergillus oryzae, lactic acid bacteria and saccharomycete, not only production process is simple and easy to control,
Safety is not easy to pollute, and raw material utilization is more abundant, to keep active constituent and the exploitation of capsicum leaf high additional to greatest extent
Value new product provides new approach, and industrialization prospect is wide.
2) plant enzyme beverage of the invention is to be aided with mushroom, pineapple, pawpaw etc. by major ingredient of capsicum leaf, and raw material itself is sought
Feeding value is higher, while also containing including the enzymes abundant such as laccase, cellulase, protease, so that the nutriture value of ferment product
It is worth higher.Beneficial bacterium symbiotic fermentation promotes a large amount of generations of beneficial metabolic product in ferment fermentation system, so that made
Standby capsicum leaf extract enzyme beverage has special bioactivity.
[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, is gently rinsed with sterile water remove remove capsicum leaf table
The dust in face, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s, auxiliary material mushroom, spinach
Trailing plants, lily are clean with aseptic water washing, and dry surface moisture；Take 50 parts of pretreated capsicum leaf and 20 parts of mushrooms and 15 parts
After pineapple and 15 parts of lily mixing, adds water to be beaten, obtains the virgin pulp liquid of capsicum leaf ferment fermentation after homogeneous.
Green tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:50 (w/v, g/ml) and extracts 20min, is filtered
Take millet paste；Millet paste pours into sterilized container, white granulated sugar is added according to w/v 15% (wt%), stirring is sufficiently followed by
Kind mixing ferment microbial inoculum: black tea mother bacterial liquid, 21115 (Leuconostoc of leuconostoc pseudomesenteroides CICC
Pseudomesenteroides), aspergillus oryzae CICC 40620 (Aspergillus oryzae, similarly hereinafter), saccharomyces cerevisiae CICC
1251 (Saccharomyces cerevisiae, similarly hereinafter), 32677 (Zygosaccharomyces of Bayer Zygosaccharomyces CICC
Bailii, similarly hereinafter), sealed with gauze, 30 DEG C with 180rpm shaken cultivation 2-3d after, plastic covering cloth seals on gauze,
In 30 DEG C of stationary culture 3-5d.
According to capsicum leaf ferment fermentation virgin pulp liquid 20% (wt%, similarly hereinafter), table sugar 5%, mixing ferment microbial inoculum inoculation liquid
10%~30%, surplus sterile purified water is sealed after mixing evenly with gauze, 30 DEG C with 180rpm shaken cultivation 2d after,
Plastic covering cloth seals on gauze, after 30 DEG C of stationary culture 7d, filters to take the ferment fermentation liquid of clear, is then added
0.05% stevioside, 5% honey, 0.1% pectin, 0.01% vanillic aldehyde, stood more than for 24 hours after mixing evenly, then with
Clear glass bottle is poured into after 0.2-0.45 μm of film filtering, obtains capsicum leaf extract enzyme beverage.
Embodiment 2
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, is gently rinsed with sterile water remove remove capsicum leaf table
The dust in face, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s, auxiliary material pineapple, pawpaw
It is clean with aseptic water washing, and dry surface moisture；65 parts of pretreated capsicum leaf are taken to mix with 15 portions of pineapples and 20 portions of pawpaws
After conjunction, water added to be beaten, obtain the virgin pulp liquid of capsicum leaf ferment fermentation after homogeneous.
Black tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:100 (w/v, g/ml) and extracts 20min, is filtered
Take millet paste；Millet paste pours into sterilized container, and the mixing of white granulated sugar and brown sugar is added according to w/v 10% (wt%)
Object, inoculation mixing ferment microbial inoculum after stirring sufficiently: black tea mother bacterial liquid, lactobacillus plantarum plant subspecies CICC 20272
(Lactobacillus plantarum subsp.Plantarum, similarly hereinafter), aspergillus oryzae, Bayer Zygosaccharomyces, the inferior ferment of the abnormal Chinese
Female CICC 1312 (Hansenula anomala var.anomala, similarly hereinafter), is sealed with gauze, is vibrated at 28 DEG C with 180rpm
After cultivating 3d, plastic covering cloth is sealed on gauze, in 28 DEG C of stationary culture 5d.
It is connect according to capsicum leaf ferment fermentation virgin pulp liquid 40% (wt%, similarly hereinafter), concentrated sugarcane juice 10%, mixing ferment microbial inoculum
Kind of liquid 20%, surplus sterile purified water are sealed after mixing evenly with gauze, 28 DEG C with 180rpm shaken cultivation 5d after,
Plastic covering cloth seals on gauze, after 30 DEG C of stationary culture 14d, filters to take the ferment fermentation liquid of clear, is then added
0.1% stevioside, 5% honey, 0.1% pectin, 0.02% edible essence, stood more than for 24 hours after mixing evenly, then with
Clear glass bottle is poured into after 0.2-0.45 μm of film filtering, obtains capsicum leaf extract enzyme beverage.
Embodiment 3
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, is gently rinsed with sterile water remove remove capsicum leaf table
The dust in face, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s, auxiliary material pineapple nothing
Bacterium water is rinsed well, and dries surface moisture；After taking 80 parts of pretreated capsicum leaf to mix with 20 parts of pineapple, water is added to be beaten
The virgin pulp liquid of capsicum leaf ferment fermentation is obtained after slurry, homogeneous.
Green tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:100 (w/v, g/ml) and extracts 20min, is filtered
Take millet paste；Millet paste pours into sterilized container, and the white granulated sugar and honey of equivalent are added according to w/v 20% (wt%)
Mixture, inoculation mixing ferment microbial inoculum after stirring sufficiently: black tea mother bacterial liquid, lactobacillus plantarum plant subspecies, the false bright string of goldbeater's skin
Pearl bacterium, aspergillus oryzae, Hansenula anomala, are sealed with gauze, 32 DEG C with 180rpm shaken cultivation 3d after, on gauze cover modeling
Cloth sealing is expected, in 32 DEG C of stationary culture 5d.
According to capsicum leaf ferment fermentation virgin pulp liquid 50% (wt%, similarly hereinafter), the white granulated sugar of equivalent and honey mixt 10%,
Ferment microbial inoculum inoculation liquid 30% is mixed, surplus sterile purified water is sealed after mixing evenly with gauze, at 32 DEG C with 180rpm
After shaken cultivation 5d, plastic covering cloth is sealed on gauze, after 32 DEG C of stationary culture 30d, filters to take the ferment of clear
Fermentation liquid, be then added 0.1% acesulfame potassium, 5% honey, 0.1% pectin, 0.02% ethylmaltol, it is quiet after mixing evenly
It sets more than for 24 hours, pours into clear glass bottle after then filtering with 0.2-0.45 μm of film, obtain capsicum leaf extract enzyme beverage.
Embodiment 4
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, is gently rinsed with sterile water remove remove capsicum leaf table
The dust in face, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s, auxiliary material mushroom, lily
It is clean with aseptic water washing, and dry surface moisture；50 parts of pretreated capsicum leaf are taken to mix with 25 parts of mushroom and 25 parts of lily
After conjunction, water added to be beaten, obtain the virgin pulp liquid of capsicum leaf ferment fermentation after homogeneous.
Green tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:100 (w/v, g/ml) and extracts 20min, is filtered
Take millet paste；Millet paste pours into sterilized container, according to w/v 15% (wt%) be added the white granulated sugar of equivalent, rock sugar and
The mixture of honey, inoculation mixing ferment microbial inoculum after stirring sufficiently: black tea mother bacterial liquid, leuconostoc pseudomesenteroides, aspergillus oryzae, Bayer
Zygosaccharomyces are sealed with gauze, 30 DEG C with 180rpm shaken cultivation 2d after, on gauze plastic covering cloth seal, at 30 DEG C
Stationary culture 5d.
According to the mixing of capsicum leaf ferment fermentation virgin pulp liquid 40% (wt%, similarly hereinafter), the brown sugar of equivalent and concentrated sugarcane juice
Object 10%, mixing ferment microbial inoculum inoculation liquid 20%, surplus sterile purified water is sealed after mixing evenly with gauze, 35 DEG C with
After 180rpm shaken cultivation 5d, plastic covering cloth is sealed on gauze, after 35 DEG C of stationary culture 15d, filters to take clear
Ferment fermentation liquid, be then added 0.05% acesulfame potassium and 0.05% stevioside, 5% honey, 0.2% pectin, 0.01% food
It with essence, is stood more than for 24 hours after mixing evenly, pours into clear glass bottle after then filtering with 0.2-0.45 μm of film, obtain capsicum
Leaf extract enzyme beverage.
Embodiment 5
Choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, is gently rinsed with sterile water remove remove capsicum leaf table
The dust in face, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s, auxiliary material Pleurotus eryngii, wood
Melon, lily are clean with aseptic water washing, and dry surface moisture；Take 60 parts of pretreated capsicum leaf and 20 parts of Pleurotus eryngii, wood
After 10 parts of melon, 10 parts of lily mixing, adds water to be beaten, obtains the virgin pulp liquid of capsicum leaf ferment fermentation after homogeneous.
Black tea is added in 90 DEG C of -100 DEG C of hot water according to w/v 1:50 (w/v, g/ml) and extracts 20min, is filtered
Take millet paste；Millet paste pours into sterilized container, and equivalent white granulated sugar and brown sugar is added according to w/v 20% (wt%)
Mixture, stir sufficiently after be inoculated with fermented tea mother liquor, sealed with gauze, 30 DEG C with 180rpm shaken cultivation 2d after, in gauze
Upper plastic covering cloth sealing, in 30 DEG C of stationary culture 5d.
According to capsicum leaf ferment fermentation virgin pulp liquid 50% (wt%, similarly hereinafter), the 1:1 mixture 5%, red of white granulated sugar and brown sugar
Tea mother bacterial liquid 20%, surplus sterile purified water are sealed after mixing evenly with gauze, at 30 DEG C with 180rpm shaken cultivation 5d
Afterwards, plastic covering cloth seals on gauze, after 30 DEG C of stationary culture 15d, filters to take the ferment fermentation liquid of clear, then
0.2% stevioside, 5% honey, 0.1% pectin, 0.02% edible essence and 0.02% vanillic aldehyde is added, after mixing evenly
It stands more than for 24 hours, pours into clear glass bottle after then filtering with 0.2-0.45 μm of film, obtain capsicum leaf extract enzyme beverage.
Claims (9)
1. a kind of production method of capsicum leaf enzyme beverage of the present invention, which is characterized in that pretreatment including raw material, mixed
Close raw material pulping and homogeneous, the preparation for mixing ferment microbial inoculum inoculation liquid, capsicum leaf magma ferment ferment, capsicum leaf enzyme beverage
Allotment and etc..
2. a kind of production method of capsicum leaf enzyme beverage according to claim 1, it is characterised in that be by following step
Suddenly it realizes:
1) pretreatment of raw material: choose without blackspot, withered spot, notch, worm's ovum fresh chilli leaf, gently rinsed with sterile water and remove removal
The dust of capsicum leaf surface, room temperature hang airing surface moisture, by clean capsicum leaf in 90 DEG C of hot water blanching 10s, other
Auxiliary material aseptic water washing is clean, and dries surface moisture；
2) mixed raw material mashing with homogeneous: after taking pretreated capsicum leaf to mix with auxiliary material according to certain weight ratio, add water into
The magma of capsicum leaf ferment fermentation is obtained after row mashing, homogeneous；
3) it mixes the preparation of ferment microbial inoculum inoculation liquid: tealeaves being 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%
~20% (wt%) be added table sugar, stir sufficiently after inoculation mixing ferment microbial inoculum, sealed with gauze, 28-35 DEG C with
After 180rpm shaken cultivation 2-3d, plastic covering cloth is sealed on gauze, in 28-35 DEG C of stationary culture 3-5d；
4) capsicum leaf magma ferment ferments: the capsicum leaf and auxiliary material magma 20~50% (w/v, similarly hereinafter) of homogeneous；It is edible
Sugared 5-20% mixes ferment microbial inoculum inoculation liquid 10%~30%, and surplus sterile purified water is sealed after mixing evenly with gauze,
After 28-35 DEG C with 180rpm shaken cultivation 2-5d, plastic covering cloth is sealed on gauze, in 28-35 DEG C of stationary culture 5-30d；
5) allotment of capsicum leaf enzyme beverage: the filtering of capsicum leaf ferment tunning takes the ferment fermentation liquid of clear, then
The fumet of 0.05-0.2% sweetener, 5% honey, 0.1~0.2% pectin, 0.01%-0.05% is added, after mixing evenly
It stands more than for 24 hours, pours into clear glass bottle after then filtering with 0.2-0.45 μm of film, obtain capsicum leaf extract enzyme beverage.
3. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the accessory package
Include one or more of mushroom, lily, pineapple, pawpaw.
4. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the mixing is former
The weight of capsicum leaf accounts for 50-80% in material and the weight of auxiliary material accounts for 5~20%.
5. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the table sugar
Mixture including one or more of white granulated sugar, rock sugar, brown sugar, soft white sugar, honey, concentrated sugarcane juice.
6. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the mixing ferment
Plain microbial inoculum is one of independent or compounding aspergillus oryzae, lactic acid bacteria, saccharomycete or several using fermented tea as core microbial inoculum.
7. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the fermented tea
Mother liquor be commercially available fermented tea, lactic acid bacteria be one or more of lactobacillus plantarum, leuconostoc pseudomesenteroides, lactobacillus acidophilus,
Saccharomycete is one of saccharomyces cerevisiae, Hansenula anomala and Bayer Zygosaccharomyces or a variety of.
8. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the sweetener
It is the composition of one or both of acesulfame potassium, stevioside.
9. a kind of production method of capsicum leaf enzyme beverage according to claim 2, it is characterised in that the fumet
It is one or more of compositions of ethylmaltol, vanillic aldehyde, essence for food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417991.6A CN110089651A (en) | 2019-05-20 | 2019-05-20 | A kind of production method of capsicum leaf enzyme beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417991.6A CN110089651A (en) | 2019-05-20 | 2019-05-20 | A kind of production method of capsicum leaf enzyme beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089651A true CN110089651A (en) | 2019-08-06 |
Family
ID=67448668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910417991.6A Withdrawn CN110089651A (en) | 2019-05-20 | 2019-05-20 | A kind of production method of capsicum leaf enzyme beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089651A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869069A (en) * | 2021-01-28 | 2021-06-01 | 乐文堂(青岛)大健康产业集团有限公司 | Chili freeze-dried powder composition particles and preparation method thereof |
| CN117243315A (en) * | 2023-11-20 | 2023-12-19 | 山东农圣恒昌农业科技有限公司 | Fermented chilli beverage and processing method thereof |
| 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 (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140005443A (en) * | 2012-07-04 | 2014-01-15 | 전북대학교산학협력단 | Vinegar of fermented pepper leaf with increased agi activity and method for preparing the same |
| 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 |
| CN104509907A (en) * | 2014-12-09 | 2015-04-15 | 深圳先进技术研究院 | Composite plant ferment vinegar beverage and preparation method thereof |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN107279635A (en) * | 2017-05-27 | 2017-10-24 | 北京佑众全椒制药有限公司 | A kind of preparation method of high stability chrysanthemum beverage |
| 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 |
-
2019
- 2019-05-20 CN CN201910417991.6A patent/CN110089651A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140005443A (en) * | 2012-07-04 | 2014-01-15 | 전북대학교산학협력단 | Vinegar of fermented pepper leaf with increased agi activity and method for preparing the same |
| 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 |
| CN104509907A (en) * | 2014-12-09 | 2015-04-15 | 深圳先进技术研究院 | Composite plant ferment vinegar beverage and preparation method thereof |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN107279635A (en) * | 2017-05-27 | 2017-10-24 | 北京佑众全椒制药有限公司 | A kind of preparation method of high stability chrysanthemum beverage |
| 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 |
|---|
| 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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869069A (en) * | 2021-01-28 | 2021-06-01 | 乐文堂(青岛)大健康产业集团有限公司 | Chili freeze-dried powder composition particles and preparation method thereof |
| CN117243315A (en) * | 2023-11-20 | 2023-12-19 | 山东农圣恒昌农业科技有限公司 | Fermented chilli beverage and processing method thereof |
| CN117243315B (en) * | 2023-11-20 | 2024-02-02 | 山东农圣恒昌农业科技有限公司 | Fermented chilli beverage and processing method thereof |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN104921222B (en) | A kind of preparation method for the mushroom enzyme beverage improving immunity | |
| CN101273783B (en) | Fermented ginger and producing method and application thereof | |
| CN101624560B (en) | Preparation method of kelp fruit wine | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN103431484B (en) | Asparagus fermented beverage and preparation method thereof | |
| KR100971677B1 (en) | Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation | |
| CN105249100A (en) | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage | |
| CN101785511A (en) | Method for manufacturing tartary buckwheat monascus fermented tea | |
| CN104195051A (en) | Preparation method and product of functional red pitaya yeast | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN105918751A (en) | Cordyceps sinensis-lactobacillus fermented beverage | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN105524760A (en) | Rose dry white wine and preparation method thereof | |
| CN105647756B (en) | A kind of thick wine of selenium-rich cordyceps mulberry health care | |
| CN105124688A (en) | Method for preparing carrot complex bacterium fermentation beverage | |
| CN103704829A (en) | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof | |
| CN104762220A (en) | Functional yellow wine enriched in ferulic acid and production method of functional yellow wine | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN105505718B (en) | A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN103981048A (en) | Production method of Huai Chinese yam yellow rice wine | |
| CN106336992A (en) | Purple sweet potato wine with beauty maintaining and body slimming effects | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN110101076A (en) | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190806 |
|
| WW01 | Invention patent application withdrawn after publication |