CN111631330A - Mulberry enzyme beverage and preparation method thereof - Google Patents
Mulberry enzyme beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111631330A CN111631330A CN202010448416.5A CN202010448416A CN111631330A CN 111631330 A CN111631330 A CN 111631330A CN 202010448416 A CN202010448416 A CN 202010448416A CN 111631330 A CN111631330 A CN 111631330A
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- Prior art keywords
- mulberry
- fresh
- sugar
- lemon
- honey
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a mulberry enzyme beverage and a preparation method thereof, and belongs to the technical field of food processing. The mulberry enzyme drink is prepared from the following raw materials in percentage by weight: 50-70% of fresh mulberry, 5-7% of fresh lemon slice or fresh lemon juice, 3-25% of sugar, 5-10% of honey and 10-15% of purified water. The invention also discloses a preparation method of the mulberry enzyme beverage. The mulberry enzyme drink is dark purple, rich in nutrition, rich in fruit fragrance, uniform in texture, moderate in sour and sweet taste, has the unique fruit juice flavor of mulberry, has physiological effects of resisting oxidation, improving the immunity of the organism, promoting metabolism, blood circulation and the like, has a health-care function of regulating the bacterial colony balance of gastrointestinal tracts, is beneficial to absorption of a human body, and improves the immunity of the human body.
Description
Technical Field
The invention relates to a mulberry enzyme beverage and a preparation method thereof, and belongs to the technical field of food processing.
Background
The ferment can be divided into edible ferment, environment-friendly ferment, daily chemical ferment, feeding ferment, agricultural ferment and the like according to the application, wherein the edible ferment is an edible ferment product with specific bioactive components prepared from animals, plants, edible fungi and the like serving as raw materials through a microbial leavening agent. The ferment component comprises various nutrient substances provided by plant raw materials and microorganisms, plant functional chemical components in natural plants, and some physiological active substances generated by fermentation (including vitamins, amino acids, polysaccharides, polyphenols, flavonoids, mineral elements and organic acids, antioxidant components such as GABA, SOD, catalase, various probiotics, functional components such as alcohols, esters, enzymes and taurine). The ferment has the functions of promoting digestion, promoting nutrient absorption, converting nutrients into effective energy, purifying in vivo, participating in all metabolic processes of human body, and the like. Through fermentation, the raw material tissue is disintegrated by the action of microbial enzymes, and functional components in raw material cells are fully released and are subjected to micromolecule formation, so that the raw material tissue is easily absorbed by a human body.
The mulberry is also named as mulberry, sugar cane, mulberry, jujube, mulberry, etc., has thick juice like honey, sweet and sour fragrance and rich nutrient components, is known as the third generation fruit together with sea buckthorn, raspberry, etc., and is listed as one of the agricultural products of ' homology of medicine and food ' which are both food and medicine ' by the national ministry of health. The mulberry contains 19 amino acids, the content of the amino acids is 4.0 to 6.5 times higher than that of drupes, and the mulberry contains rich mineral substances, wherein the content of calcium is 1.5 to 3.0 times of that of oranges and strawberries and is 4 to 5 times of that of grapes and apricots, and the mulberry also contains various bioactive substances such as anthocyanin, polyphenol, resveratrol, vitamins, flavonol and the like, and has various good health-care functions of nourishing yin and supplementing blood, promoting the production of body fluid to quench thirst, tonifying liver and kidney, resisting oxidation, improving the immunity of the organism, reducing blood fat and the like.
Mulberry belongs to berry fruits, is soft and juicy, has strong seasonality and high yield, is not storage-resistant and difficult to transport for a long distance, and only about 15 percent of mulberry can be used for fresh eating. At present, the processing forms of the mulberry include dried fruits, fruit juice, fruit wine, fruit vinegar, jam and the like, and products of mulberry enzyme exist in the market, but the following problems exist: the fresh fruit is complex to process, the addition of fermentation strains is complicated, the fermentation process is complex and the like.
In view of the above, there is a need to provide a new mulberry enzyme beverage and a preparation method thereof, so as to solve the defects of the prior art.
Disclosure of Invention
The present invention provides a mulberry enzyme beverage. The mulberry enzyme drink is dark purple, rich in nutrition, rich in fruit fragrance, uniform in texture, moderate in sour and sweet taste, has the unique fruit juice flavor of mulberry, has physiological effects of resisting oxidation, improving the immunity of the organism, promoting metabolism, blood circulation and the like, has a health-care function of regulating the bacterial colony balance of gastrointestinal tracts, is beneficial to absorption of a human body, and improves the immunity of the human body.
The technical scheme for solving the technical problems is as follows: a mulberry enzyme drink is prepared from the following raw materials in percentage by weight: 50-70% of fresh mulberry, 5-7% of fresh lemon slice or fresh lemon juice, 3-25% of sugar, 5-10% of honey and 10-15% of purified water.
The principle of the invention is as follows:
mulberry: after the mulberry is fermented, the nutrient substances of the mulberry are more easily quantized and absorbed by a human body, so that the mulberry is fermented into enzyme, the effect of the mulberry can be fully exerted by the human body, the deep processing industry of the mulberry can be enriched, and the market demand is met.
Lemon: is rich in vitamin C, saccharides, calcium, phosphorus, quinic acid, malic acid, high-content potassium element and the like, and is very beneficial to human bodies. Vitamin C can maintain the formation of various tissues and intercellular substance of human body, and maintain their normal physiological functions. The lemon has the physiological functions of promoting the production of body fluid, relieving summer heat, stimulating appetite, preventing cardiovascular diseases, clearing heat, eliminating phlegm, resisting bacteria, diminishing inflammation, delaying senility, inhibiting pigmentation and the like, is beneficial to improving symptoms when patients with hypertension and myocardial infarction drink the lemon water frequently, and has multiple purposes of preventing cold, stimulating hematopoiesis, resisting cancer and the like. The whole body of lemon is treasure, and the lemon leaves, the fruit embryo, the hesperidin, the fruit residue and the seeds are all important raw materials for processing green products.
Sugar: in enzyme production, sugar is an indispensable component, and the existence of sugar enables the final product of fermentation to be enzyme instead of vinegar or wine. Osmotic pressure is formed between the sugar and the main material, beneficial nutrient components and juice in the material can flow out at the moment, the sugar provides sufficient nutrients for beneficial bacteria such as saccharomycetes and acetic acid bacteria, has a catalytic function, plays a role in promoting fermentation, promotes the beneficial bacteria to propagate vigorously, and generates more bioactive components and organic micromolecules. Meanwhile, during the fermentation process of the ferment, sugar is reduced to the form of natural fructose contained in the sugarcane. The metabolism of the fructose is independent of insulin, and the fructose can be quickly converted into glycogen to participate in metabolism after entering blood, so that the blood sugar fluctuation can be effectively reduced, and the fructose is more easily absorbed and utilized by organisms.
Honey: fructose and glucose which can be directly absorbed by human body account for about 65% -80%, but the content of sucrose is very little (not more than 8%), the content of water is 16% -25%, and the content of dextrin, mineral substances, organic acids and the like is about 5%. In addition, the health-care food also contains a small amount of aromatic substances, vitamins and the like, has the effects of nourishing and tonifying, building body and prolonging life, and has more outstanding value as a food therapy health-care product. The honey has good auxiliary medical effect on heart disease, hypertension, lung disease, eye disease, constipation, nervous system disease, anemia and the like after being taken frequently. The honey as a pure natural health care product is receiving more and more attention due to rich nutrition and high medicinal value, and the market share and the consumption are increased year by year.
The mulberry enzyme drink is obtained by taking fresh mulberry and fresh lemon as main raw materials, adding sugar and honey, and naturally fermenting. The mulberry enzyme drink is dark purple, rich in nutrition, rich in fruit fragrance, uniform in texture, moderate in sour and sweet taste, high in polyphenol content of 110.0mg/mL, 3.2-3.5 in pH value and 4.5-9.0 degrees Bx in Brix, has the special fruit juice flavor of mulberry, has physiological effects of resisting oxidation, promoting metabolism, blood circulation and the like, has a health-care function of regulating the balance of gastrointestinal bacterial colonies, is beneficial to absorption of a human body and improving the immunity of the human body, and pathogenic bacteria such as coliform bacteria, mold and the like are not detected within 120 hours.
Brix (Degrees Brix, symbol ° Bx), which is a unit for measuring the sugar degree, represents the number of grams of sucrose dissolved per 100 grams of aqueous solution at 20 ℃.
The mulberry enzyme drink has the beneficial effects that:
1. the mulberry enzyme drink is a natural fermentation product of acetic acid bacteria, is dark purple, is rich in nutrition, has rich fruit fragrance, uniform texture and moderate sour and sweet taste, has the special fruit juice flavor of mulberry, has physiological effects of resisting oxidation, improving the immunity of organisms, promoting metabolism and blood circulation in new cities, and the like, has a health-care function of regulating the bacterial colony balance of gastrointestinal tracts, is beneficial to absorption of a human body, and improves the immunity of the human body.
2. The mulberry enzyme beverage has high polyphenol content (110mg/mL), the pH value of 3.2-3.5 and the Brix of 4.5-9.0 Bx, and pathogenic bacteria such as coliform bacteria and mold are not detected within 120 h.
Brix (Degrees Brix, symbol ° Bx), which is a unit for measuring the sugar degree, represents the number of grams of sucrose dissolved per 100 grams of aqueous solution at 20 ℃.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the material is prepared from the following raw materials in percentage by weight: 50% of fresh mulberry, 5% of fresh lemon slice or fresh lemon juice, 25% of sugar, 10% of honey and 10% of purified water.
The adoption of the further beneficial effects is as follows: the above are the optimum parameters. The mulberry enzyme drink obtained by adopting the parameters has the best efficacy.
Further, the material is prepared from the following raw materials in percentage by weight: 65% of fresh mulberry, 6% of fresh lemon slice or fresh lemon juice, 9% of sugar, 7.5% of honey and 12.5% of purified water.
The adoption of the further beneficial effects is as follows: the above are the optimum parameters. The mulberry enzyme drink obtained by adopting the parameters has the best efficacy.
Further, the material is prepared from the following raw materials in percentage by weight: 70% of fresh mulberry, 7% of fresh lemon slice or fresh lemon juice, 3% of sugar, 8% of honey and 12% of purified water
The adoption of the further beneficial effects is as follows: the above are the optimum parameters. The mulberry enzyme drink obtained by adopting the parameters has the best efficacy.
Further, the fresh mulberry is 7-9 ripe mulberry which is sterilized by rice vinegar.
The adoption of the further beneficial effects is as follows: the ripeness of mulberry is high, and the effect of subsequent fermentation is better. After fresh mulberry is fermented by acetic acid bacteria in rice vinegar, the polyphenol content in mulberry enzyme is obviously increased from initial 59.3mg/L to 110.0mg/L, which is increased by 85.49%. The polyphenol is found in plant food, the human body can not generate the polyphenol, the plant is the only source for obtaining the polyphenol, and the polyphenol has the effects of clearing free radicals, resisting oxidation and aging, enhancing immunity, protecting heart and cerebral vessels and the like and promoting health.
Further, the mulberry variety is any one of Dadeca, white pearl, Taiwan Changcuo mulberry and 72C.
The adoption of the further beneficial effects is as follows: the mulberry ferment beverage can be prepared by the above products.
Further, the sugar is any one of crystal sugar, brown sugar and white sugar.
The adoption of the further beneficial effects is as follows: adopting the above sugars can be used as carbon source to obtain the mulberry enzyme drink. The mulberry enzyme prepared by taking white granulated sugar as a carbon source has better effects, namely the product has good stability, fine texture, moderate sweet and sour taste and high nutritive value, and is an excellent mulberry series health food rich in natural functional active substances polyphenol.
The second objective of the present invention is to provide a method for preparing the mulberry enzyme beverage. The preparation method of the mulberry enzyme drink has the advantages of simple process, easy operation, low cost and wide market prospect, and is suitable for large-scale popularization and application.
The technical scheme for solving the technical problems is as follows: a preparation method of a mulberry enzyme beverage comprises the following steps:
step 1: mulberry pretreatment
Cleaning fresh Mori fructus, soaking in rice vinegar for sterilizing, taking out, naturally drying until water attached to Mori fructus surface is completely evaporated to obtain pretreated Mori fructus;
step 2: lemon pretreatment
Taking fresh lemons, peeling and removing kernels, and cutting the lemons into slices to obtain lemon slices;
or peeling and removing cores of fresh lemons, and juicing to obtain lemon juice;
and step 3: mixing
Weighing the following raw materials in percentage by weight: 50% -70% of the mulberry pretreated in the step 1, 5% -7% of the lemon slice or the lemon juice in the step 2, 3% -25% of sugar, 5% -10% of honey and 10% -15% of purified water, wherein the mulberry, the lemon slice or the lemon juice are sequentially put into a container according to the sequence of one layer of mulberry, one layer of sugar and one layer of honey, the purified water is poured, the top layer is covered with the honey, and the container is sealed;
and 4, step 4: fermentation of
And (3) placing the sealed container in a shade place, stirring once a day, immediately sealing after stirring each time, stirring for 12-16 days, naturally fermenting, filtering, taking filtrate, and pasteurizing to obtain the mulberry enzyme beverage.
The principle of the preparation method of the mulberry enzyme drink is as follows:
in the step 1 of the invention, the rice vinegar contains abundant acetic acid bacteria. Rice vinegar is used for sterilizing fresh mulberry, the mulberry does not need to be squeezed and can be directly utilized, and the unique taste and flavor of the mulberry can be reserved. In addition, anthocyanin and polyphenol in mulberry can be fully and effectively utilized, and can not cause loss. After fresh mulberry is fermented by acetic acid bacteria, the polyphenol content in mulberry enzyme is obviously increased from initial 59.3mg/L to 110.0mg/L, which is increased by 85.49%. The polyphenol is found in plant food, the human body can not generate the polyphenol, the plant is the only source for obtaining the polyphenol, and the polyphenol has the effects of clearing free radicals, resisting oxidation and aging, enhancing immunity, protecting heart and cerebral vessels and the like and promoting health.
In the step 2 of the invention, the lemon contains rich vitamin C, and the absorption of the vitamin C by a human body is effectively promoted. The fruit acid in the lemon plays a role of vinegar, and is beneficial to high-pressure permeation, fermentation and decomposition of the mulberry.
In step 3 of the invention, the mulberry enzyme takes sugar as a nutrient medium, so that probiotics are propagated under the cultivation of the sugar to generate bioactive substances, and nutrients required by a human body are obtained. The honey can effectively improve the nutritive value of the mulberry enzyme, promote the digestion of gastrointestinal tracts and promote the metabolism of a human body.
In step 4 of the present invention, the probiotics are active in the early stage of fermentation, and a large amount of carbon dioxide is generated in the process, so that a gas release treatment is required to prevent liquid from overflowing. Most of the probiotics are anaerobic bacteria, and the probiotics are relatively active only when anaerobic fermentation is performed under the condition that the oxygen content is below 5%. Therefore, the enzyme needs to be sealed in the enzyme preparation process, which is more beneficial for the enzyme to generate various organic alcohols, organic acids and active enzymes.
The preparation method of the mulberry enzyme drink has the beneficial effects that:
the preparation method of the mulberry enzyme drink has the advantages of simple process, easy operation, low cost, wide market prospect and suitability for large-scale popularization and application.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the step 1, the viable count of acetic acid bacteria in the rice vinegar is 1.0 × 105CFU/mL, and the soaking time is 1min-5 min.
The adoption of the further beneficial effects is as follows: a large amount of ethanol can be produced in the early stage of ferment fermentation, acetic acid bacteria mainly utilize the ethanol to metabolize, and the mulberry ferment fermentation effect is optimal by adopting the parameters through comparison research.
Further, in the step 4, the natural fermentation temperature is 20-30 ℃, and the time is 6-8 months.
The adoption of the further beneficial effects is as follows: the fermentation temperature is favorable for growth of beneficial bacteria such as acetic acid bacteria and saccharomycetes, and the obtained mulberry enzyme has the best fermentation effect. By adopting the fermentation time, the obtained mulberry enzyme drink is proper in sweetness and sourness, rich in special flavor of mulberry and high in content of bioactive substances in the drink.
Further, in the step 4, the time of each stirring treatment is 30-90 s.
The adoption of the further beneficial effects is as follows: the probiotics such as acetic acid bacteria, lactobacillus and the like are anaerobic bacteria, and the rapid and sufficient stirring reduces oxygen entering into the container, thereby ensuring the growth condition of the probiotics to promote fermentation.
Further, in the step 4, the pasteurization temperature is 50-60 ℃ and the time is 20-30 min.
The adoption of the further beneficial effects is as follows: with the above parameters, the sterilization effect is optimal.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
The mulberry enzyme beverage of the embodiment is prepared from the following raw materials by weight: 70kg of fresh 'big ten' mulberry, 7kg of fresh lemon juice, 3kg of rock candy, 8kg of honey and 12kg of purified water.
The preparation method of the mulberry enzyme drink comprises the following steps:
step 1: mulberry pretreatment
Cleaning fresh fructus Mori, soaking in rice vinegar for 1min, sterilizing, taking out, and naturally drying until water attached to surface of fructus Mori is completely evaporated to obtain pretreated fructus Mori.
Step 2: lemon pretreatment
Taking fresh lemons, peeling and removing kernels, and cutting the lemons into slices to obtain the lemon slices.
And step 3: mixing
Weighing the following raw materials in parts by weight: 70kg of mulberry pretreated in the step 1, 7kg of lemon juice in the step 2, 3kg of rock candy, 8kg of honey and 12kg of purified water are sequentially placed into a container according to the sequence of mulberry layer, rock candy layer and lemon juice layer, purified water is poured into the container, the top layer is covered with honey, and the container is sealed.
And 4, step 4: fermentation of
And (3) placing the sealed container in the shade, stirring once a day for 30-90 s each time, immediately sealing after stirring each time, performing stirring treatment for 12d totally, naturally fermenting for 8 months at 20 ℃, filtering, taking filtrate, and performing pasteurization at 50 ℃ for 30min to obtain the mulberry enzyme beverage.
Example 2
The mulberry enzyme beverage of the embodiment is prepared from the following raw materials by weight: 50kg of fresh 'big ten' mulberry, 5kg of fresh lemon juice, 25kg of brown sugar, 10kg of honey and 10kg of purified water.
The preparation method of the mulberry enzyme drink comprises the following steps:
step 1: mulberry pretreatment
Cleaning fresh 72C Mori fructus, soaking in rice vinegar for 3min, sterilizing, taking out, and naturally drying until water attached to Mori fructus surface is completely evaporated to obtain pretreated Mori fructus.
Step 2: lemon pretreatment
Or peeling and removing cores of fresh lemons, and squeezing to obtain the lemon juice.
And step 3: mixing
Weighing the following raw materials in parts by weight: 50kg of mulberry pretreated in the step 1, 5kg of lemon juice in the step 2, 25kg of brown sugar, 10kg of honey and 10kg of purified water are sequentially placed into a container according to the sequence of mulberry layer, brown sugar layer and lemon juice layer, then the purified water is poured, the top layer is covered with the honey, and the container is sealed.
And 4, step 4: fermentation of
And (3) placing the sealed container in the shade, stirring once a day for 30-90 s each time, immediately sealing after stirring each time, performing stirring treatment for 14d totally, naturally fermenting for 7 months at 25 ℃, filtering, taking filtrate, and performing pasteurization at 55 ℃ for 25min to obtain the mulberry enzyme beverage.
Example 3
The mulberry enzyme beverage of the embodiment is prepared from the following raw materials by weight: 65kg of fresh big mulberry, 6kg of fresh lemon slice, 9kg of white granulated sugar, 7.5kg of honey and 12.5kg of purified water.
The preparation method of the mulberry enzyme drink comprises the following steps:
step 1: mulberry pretreatment
Cleaning fresh mulberry of Taiwan Changcuo, soaking in rice vinegar for 5min, sterilizing, taking out, naturally drying until water attached to the surface of mulberry is completely evaporated to obtain pretreated mulberry.
Step 2: lemon pretreatment
Or taking fresh lemons, peeling and removing kernels, and slicing to obtain the lemon slices.
And step 3: mixing
Weighing the following raw materials in parts by weight: 65kg of mulberry pretreated in the step 1, 6kg of lemon slices in the step 2, 9kg of white granulated sugar, 7.5kg of honey and 12.5kg of purified water are sequentially placed into a container according to the sequence of a layer of mulberry, a layer of white granulated sugar, a layer of rock sugar and a layer of lemon slices, the purified water is poured, the top layer is covered with the honey, and the container is sealed.
And 4, step 4: fermentation of
And (3) placing the sealed container in the shade, stirring once a day for 30-90 s each time, immediately sealing the container after stirring for 13d, naturally fermenting for 7 months at 28 ℃, filtering, taking the filtrate, and pasteurizing at 60 ℃ for 20min to obtain the mulberry enzyme beverage.
Comparative example 1
Different from example 1, the mulberry enzyme drink of comparative example 1 is prepared from the following raw materials by weight: 70kg of fresh Taiwan Changcuo mulberry, 7kg of fresh lemon juice, 3kg of rock candy, 8kg of honey and 12kg of purified water, and the rest are the same.
Comparative example 2
Different from example 1, the mulberry enzyme drink of comparative example 2 is prepared from the following raw materials by weight: 70kg of fresh 72c mulberry, 7kg of fresh lemon juice, 3kg of rock candy, 8kg of honey and 12kg of purified water, and the rest is the same.
Comparative example 3
Different from example 2, the mulberry enzyme drink of comparative example 3 is prepared from the following raw materials by weight: 50kg of fresh 72C mulberry, 5kg of fresh lemon juice, 25kg of brown sugar, 10kg of honey and 10kg of purified water, and the rest are the same.
Comparative example 4
Different from example 2, the mulberry enzyme drink of comparative example 4 is prepared from the following raw materials by weight: 50kg of fresh Taiwan Changcuo mulberry, 5kg of fresh lemon juice, 25kg of brown sugar, 10kg of honey and 10kg of purified water, and the rest are the same.
Comparative example 5
Different from example 3, the mulberry enzyme drink of comparative example 5 is prepared from the following raw materials by weight: 65kg of fresh Taiwan Changcuo mulberry, 6kg of fresh lemon slice, 9kg of white granulated sugar, 7.5kg of honey and 12.5kg of purified water, and the rest are the same.
Comparative example 6
Different from example 3, the mulberry enzyme drink of comparative example 6 is prepared from the following raw materials by weight: 65kg of fresh big mulberry, 6kg of fresh lemon slice, 9kg of white granulated sugar, 7.5kg of honey and 12.5kg of purified water, and the rest are the same.
Experimental example: measurement of index
(1) Product quality and sensory evaluation: the organization state, the taste and the smell of the product are scored, and the full score of each index is 10.
(2) Total acid: the method is carried out according to GB/T15038-2006 general analytical method for wine and fruit wine.
(3) pH value: the method is carried out according to GB/T10468-1989 method for measuring pH value of fruit and vegetable products.
(4) Sugar degree: a hand-held glucometer was used.
(5) Coliform group bacteria: the method is carried out according to GB4789.3-2016 food safety national standard food microbiology test coliform bacteria count.
(6) The number of the mold is as follows: the method is carried out according to GB4789.15-2016 food safety national standard food microbial test mould and yeast count.
(7) Polyphenol content: the method is carried out according to spectrophotometry for measuring the total polyphenol content in the plant extract and the product thereof of T/AHFIA 005-2018.
The mulberry enzyme drinks prepared in examples 1 to 3 and the mulberry enzyme drinks prepared in comparative examples 1 to 6 were respectively tested, and the test results are shown in table 1.
TABLE 1 test results
Comprehensive analysis of the detection results of the indexes shows that the mulberry enzyme prepared in example 3 has better effects, namely sensory evaluation shows that the product has good stability, fine texture and moderate sweet and sour taste; the mulberry fruit health food has high nutritive value and is rich in bioactive polyphenol, and is a high-quality mulberry fruit health food rich in natural active ingredients.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The mulberry enzyme drink is characterized by being prepared from the following raw materials in percentage by weight: 50-70% of fresh mulberry, 5-7% of fresh lemon slice or fresh lemon juice, 3-25% of sugar, 5-10% of honey and 10-15% of purified water.
2. The mulberry enzyme drink according to claim 1, which is prepared from the following raw materials in percentage by weight: 50% of fresh mulberry, 5% of fresh lemon slice or fresh lemon juice, 25% of sugar, 10% of honey and 10% of purified water.
3. The mulberry enzyme drink according to claim 1, which is prepared from the following raw materials in percentage by weight: 65% of fresh mulberry, 6% of fresh lemon slice or fresh lemon juice, 9% of sugar, 7.5% of honey and 12.5% of purified water.
4. The mulberry enzyme drink according to claim 1, which is prepared from the following raw materials in percentage by weight: 70% of fresh mulberry, 7% of fresh lemon slice or fresh lemon juice, 3% of sugar, 8% of honey and 12% of purified water.
5. The mulberry enzyme drink according to any one of claims 1 to 4, wherein the fresh mulberries are 7 to 9 ripe mulberries sterilized with rice vinegar, and the varieties of the mulberries are any one of dadeca, white pearls, Changcuo mulberries and 72C.
6. The mulberry enzyme drink according to any one of claims 1 to 4, wherein the sugar is any one of crystal sugar, brown sugar and white sugar.
7. The preparation method of the mulberry enzyme drink is characterized by comprising the following steps:
step 1: mulberry pretreatment
Cleaning fresh Mori fructus, soaking in rice vinegar for sterilizing, taking out, naturally drying until water attached to Mori fructus surface is completely evaporated to obtain pretreated Mori fructus;
step 2: lemon pretreatment
Taking fresh lemons, peeling and removing kernels, and cutting the lemons into slices to obtain lemon slices;
or peeling and removing cores of fresh lemons, and juicing to obtain lemon juice;
and step 3: mixing
Weighing the following raw materials in percentage by weight: 50% -70% of the mulberry pretreated in the step 1, 5% -7% of the lemon slice or the lemon juice in the step 2, 3% -25% of sugar, 5% -10% of honey and 10% -15% of purified water, wherein the mulberry, the lemon slice or the lemon juice are sequentially put into a container according to the sequence of one layer of mulberry, one layer of sugar and one layer of honey, the purified water is poured, the top layer is covered with the honey, and the container is sealed;
and 4, step 4: fermentation of
And (3) placing the sealed container in a shade place, stirring once a day, immediately sealing after stirring each time, stirring for 12-16 days, naturally fermenting, filtering, taking filtrate, and pasteurizing to obtain the mulberry enzyme beverage.
8. The method for preparing mulberry enzyme drink according to claim 7, wherein the soaking time in step 1 is 1-5 min.
9. The method for preparing mulberry enzyme drink according to claim 7, wherein the natural fermentation temperature is 20-30 ℃ for 6-8 months in step 4.
10. The method for preparing mulberry enzyme drink according to claim 7, wherein in step 4, the time for each stirring treatment is 30s-90 s; the pasteurization temperature is 50-60 ℃, and the time is 20-30 min.
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| CN105192700A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Preparation process of mulberry enzyme |
| WO2018027519A1 (en) * | 2016-08-09 | 2018-02-15 | 谭健 | Compound noni juice health drink and preparation method thereof |
| CN106562418A (en) * | 2016-10-27 | 2017-04-19 | 自贡市贡山贡水农产品有限公司 | Mulberry enzyme primary pulp and preparation method thereof |
| CN107183462A (en) * | 2017-07-19 | 2017-09-22 | 张明俊 | A kind of sorosis enzyme beverage and preparation method thereof |
| CN107691915A (en) * | 2017-09-14 | 2018-02-16 | 周南梅 | A kind of sorosis cosmetology function beverage and preparation method thereof |
| CN109832612A (en) * | 2017-11-29 | 2019-06-04 | 马婧 | A kind of brewing method of mulberry enzyme |
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