CN112244286A - Calcium fruit powder and preparation method thereof - Google Patents
Calcium fruit powder and preparation method thereof Download PDFInfo
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- CN112244286A CN112244286A CN202011138833.6A CN202011138833A CN112244286A CN 112244286 A CN112244286 A CN 112244286A CN 202011138833 A CN202011138833 A CN 202011138833A CN 112244286 A CN112244286 A CN 112244286A
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Abstract
The invention discloses a calcium fruit powder and a preparation method thereof, the calcium fruit powder comprises 1-30 parts of calcium fruit, 0-5 parts of medlar, 0-1 part of lutein, 0-1 part of taurine, 0-10 parts of honey, 0-10 parts of high fructose corn syrup, 0-1 part of granulated sugar powder, 0-1 part of stevioside and 0-3 parts of oligosaccharide, the calcium fruit is prepared by cleaning, stoning, preheating, pulping, sterilizing, concentrating the obtained concentrated calcium fruit juice, inoculating probiotics, fermenting, adding lutein, taurine and oligosaccharide, concentrating and drying. The health-care food contains rich calcium, active probiotics, dietary fibers and oligosaccharides, has good effects of supplementing calcium, improving immunity of organisms, regulating intestines, relaxing bowels and removing vivotoxin, and can achieve the medical value and health-care effects of reducing fat and losing weight, expelling toxin, beautifying, preventing and treating colorectal cancer and heart diseases after being eaten for a long time.
Description
The invention discloses a split application of a calcic fruit ferment and ferment beverage with calcium supplementing and eyesight improving functions and a production method thereof, wherein the application number is 2015101613549, and the original application date is 2015.04.08.
Technical Field
The invention belongs to the field of food processing, and particularly relates to calcium fruit powder and a preparation method thereof.
Background
The calcium fruit is also called cerasus humilis, and is rich in protein mineral elements, vitamins and amino acids. The calcium and iron contents of each hundred grams of fresh fruits reach 80 milligrams and 1.5 milligrams which are 6 times of those of apples, the fruits contain 17 amino acids, the total amount is 338.3-451.7 mg/100g, and particularly the contents of vitamins C, B2 and E and the contents of potassium, phosphorus, iron, zinc, selenium and lysine are higher than those of the existing common fruit tree varieties. Is a high-grade health fruit for children, the old and pregnant women. According to related research, more than half of the population of China is lack of vitamin B and calcium. In order to make up for the deficiency of the two types of nutrients, the effective method is to eat more calcium fruits at present, so that calcium is changed into organic calcium which is easy to be absorbed by human bodies and generates a large amount of vitamin B. The calcium fruit is called "calcium supplement star".
The invention patent application with the application number of 200510104930.2 discloses cerasus humilis juice and a processing method thereof, wherein a high-temperature extraction method is adopted to extract calcium juice, so that the loss of the nutritional value and the fragrance of the cerasus humilis is serious. The invention patent with the application number of 200710062781.7 discloses an Prunus humilis juice beverage and a preparation method thereof, manual pitting is adopted, the production efficiency is low, and the produced clear beverage is clear. The invention patent with application number 201310202825.7 discloses a cerasus humilis fruit juice beverage, which is characterized in that part of kernels can be crushed by direct beating without removing kernels in advance, and the kernel of cerasus humilis contains a large amount of amygdalin, fatty oil and crude protein, so that the quality of cerasus humilis wine can be directly influenced if the kernel is crushed too much in the process of crushing and beating the cerasus humilis. At present, the invention for preparing the ferment by fermenting the calcium fruits is not provided, and the calcium fruit ferment and the beverage with the double functions of calcium supplement and eyesight improvement are not prepared.
The invention patent with the patent number of CN201510649930.4 discloses an instant calcium-supplementing fruit powder, which comprises 0.8-1.2 parts of cerasus humilis and 0.2-0.4 parts of auxiliary materials such as sweet potatoes, taros, lotus roots and the like by weight, and the preparation process comprises the following steps: washing cerasus humilis and auxiliary materials, taking 0.8-1.2 parts of cerasus humilis and 0.2-0.4 part of auxiliary materials according to the mass part ratio, drying, crushing, coarsely grinding, and grinding into ultrafine powder; drying and sterilizing the superfine powder, and then vacuum packaging. The method comprises drying, pulverizing, coarse grinding, and fine grinding to obtain calcium fruit powder containing kernel lignin, kernel protein, unsaturated fatty acid, etc., and having bitter taste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a calcium fruit ferment, a ferment beverage, calcium fruit powder and a preparation method thereof.
The technical scheme of the invention is as follows: the calcium fruit ferment, the ferment beverage and the production method thereof have the functions of supplementing calcium and improving eyesight, and the calcium fruit ferment beverage takes the product in the production process of the calcium fruit ferment as the raw material; the calcium fruit ferment comprises the following raw materials: 1-30 parts of calcium fruit, 0-5 parts of medlar, 0-1 part of lutein, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of high fructose corn syrup, 0-1 part of stevioside and 0-3 parts of oligosaccharide; the production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, pulping with 0-2 times of water, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with the amount of 0-50% of the total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5-10 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, and carrying out ultramicro treatment to adjust the content of soluble solids in the mixed pulp to 5-15%;
4) adding oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20-30 ℃, inoculating probiotics, and performing closed heat preservation fermentation;
5) stopping fermentation when pH value of the fermentation liquor reaches 3.0-4.0, and fermenting at room temperature for 0-30 days to obtain calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight;
7) taking 1-30 parts of the calcium fruit ferment stock solution, separating 1-20 parts of the supernatant of the calcium fruit, 0.1-1 part of lutein, 0.1-1 part of taurine, 0.1-1 part of stevioside, 0.1-2 parts of oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water, and preparing, homogenizing, degassing, sterilizing and filling to obtain the calcium fruit ferment beverage.
The calcium fruit ferment stock solution is filtered clear juice, and clear juice beverage can be produced.
The separated calcium fruit supernatant can be processed by gelatin, egg white powder or PVPP. The usage amount of gelatin or egg white powder is 50-100mg/L, and is not excessive, after dissolving, adding into the calcium fruit supernatant, stirring, standing for more than 10 hr, and filtering; the treatment amount of PVPP is 1-5%, the PVPP can be recycled after being soaked in water which is 20 times of the PVPP for swelling and then added into the supernatant of the calcium fruit to be uniformly stirred and kept stand for 1 hour for separation.
The calcium fruit juice is filtered after enzymolysis to obtain clear juice, and is fermented after being treated by PVPP.
The calcium fruit powder is prepared by concentrating and drying calcium fruit ferment stock solution.
The calcium fruit powder can also be prepared by concentrating and drying calcium fruit ferment.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing kernel, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating probiotic bacteria, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing kernel, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating probiotic bacteria, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, concentrating, adding xanthophyll, taurine and oligosaccharide, and drying.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing kernel, preheating, drying, pulverizing, adding xanthophyll, taurine, and oligosaccharide, and mixing.
The calcium fruit pulp is prepared into mixed powder containing a large amount of lactic acid bacteria and metabolites thereof by component adjustment, sterilization, vacuum concentration, inoculation of lactic acid bacteria for fermentation and drying, belongs to a functional calcium fruit product, is rich in lactein, and can be used as a health food, a medicine or a food additive.
The drying adopts microwave drying, vacuum freeze drying, etc.
The calcium fruit ferment raw liquid or the calcium fruit ferment is concentrated by adopting low-temperature vacuum concentration, the drying temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
The probiotics are one or more of bifidobacterium adolescentis, bifidobacterium animalis (bifidobacterium lactis), bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus crispatus, lactobacillus delbrueckii subspecies bulgaricus (lactobacillus bulgaricus), lactobacillus delbrueckii subspecies lactis, lactobacillus fermentum, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus paracasei, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus salivarius, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus mesenteroides, leuconostoc mesenteroides enterodermatum subspecies, kluyveromyces marxianus, pediococcus acidilactici and pediococcus pentosaceus.
A calcium fruit tablet is prepared from the above six calcium fruit powders; the calcium fruit tablet comprises an effervescent tablet, a chewable tablet and a buccal tablet; the six calcium fruit powders can also be processed into product forms such as granules, capsules and the like.
The oligosaccharide is one or more of xylooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, stachyose, soybean oligosaccharide, raffinose, and maltooligosaccharide.
The soluble solid is adjusted by granulated sugar, high fructose syrup or honey.
In addition, fresh calcium fruits are cleaned, enzyme is inactivated or not inactivated, crushed, the fruit kernels are kept complete, pectinase and cellulase are added for heat preservation and enzymolysis, extrusion and stirring are continuously carried out in the process, 1-2 times of water is added when the enzymolysis is finished, the mixture is uniformly stirred and then stands for 30 minutes, other raw materials are added, the mixture is sterilized after mixing, microorganisms are inoculated for fermentation, and calcium fruit ferment raw juice can be separated after the fermentation is finished.
In addition, fresh calcium fruit is processed through cleaning, deactivating enzyme or not, squeezing to break fruit pulp, keeping fruit stone from breaking, adding sugar, stirring, naturally fermenting, and separating to obtain calcium fruit ferment raw juice.
Drying fresh calcium fruit, cleaning, rehydrating, squeezing and rubbing without damaging fruit stone, sterilizing, inoculating probiotic bacteria for fermentation, and centrifuging the fermentation liquor to remove fruit stone to obtain the calcium fruit ferment raw juice.
The soluble solid of the calcium fruit ferment stock solution is adjusted to 50-70% by adding high fructose syrup or honey, and the calcium fruit ferment can be preserved for a long time by inhibiting the microbial activity through high osmotic pressure and lactobacillus generated lactobacilli.
In the fermentation process of the probiotics, microorganisms promote the metabolism of raw materials to generate a large amount of primary and secondary metabolites such as amino acids, vitamins, organic acids, various enzymes, aromatic compounds, sugar alcohols, polyphenols, polysaccharides, small molecular peptides, a large amount of organic active ingredients such as oligosaccharides and the like, and a large amount of valuable factors having health care effect on human beings such as probiotic cells, superoxide dismutase (SOD), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and flavonoid compounds are also generated. The crabapple ferment and the crabapple powder generate a large amount of micromolecular functional components such as lactein and the like in the lactobacillus fermentation process and a large amount of nutrition and functional components contained in the raw materials, the beneficial components greatly promote the increment of beneficial intestinal flora and inhibit harmful bacteria, so that the generation of putrefactive substances and toxic substances is reduced, and the crabapple ferment and the crabapple powder play roles in regulating the balance of the intestinal flora, enhancing immunity, improving beauty, promoting sleep and delaying senility while playing the functions of supplementing calcium and improving eyesight.
The invention achieves the following effects:
the invention separates anthocyanin, zeaxanthin and esters thereof in the medlar raw material from pulp fiber in a free state due to the raw material enzymolysis treatment and the biochemical reaction of multi-strain fermentation, which is beneficial to better absorption by human body and has better eyesight improving function.
The invention is prepared by combining multiple strains for fermentation, generates a large amount of raw material metabolites, thallus autolysates and a large amount of thallus cells, and has an important effect on improving the immunity of organisms.
The health-care food contains rich soluble dietary fibers and oligosaccharides and a large amount of probiotics, so that the health-care food has good effects of regulating the bowel, relaxing the bowels and removing vivotoxin, and can achieve the medical value and the health-care effect of reducing fat, losing weight, expelling toxin, beautifying, preventing and treating colorectal cancer and heart diseases after being eaten for a long time.
The invention contains rich calcium, phosphorus, potassium, magnesium, iron, zinc, vitamin C, B complex and other nutrient elements, and has important effect on maintaining normal functions of organism.
The invention also contains rich special components such as polyphenol, flavone, zeaxanthin, anthocyanin, beta-carotene, polysaccharide and the like, and has positive effects on softening blood vessels, improving microcirculation, improving the oxidation resistance of organisms, delaying senility and relieving visual fatigue.
The ferment and the beverage of the invention both keep the fragrance of the calcium fruits and improve the taste and the function of the product.
The method solves the problems of low efficiency and large equipment investment in the prior art of calcium fruit stoning, and realizes the industrial production of the calcium fruit ferment.
The technical solution of the present invention is further illustrated by the following specific examples.
Detailed Description
Example 1
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 30 parts of calcium fruit, 5 parts of medlar, 1 part of lutein, 1 part of taurine, 10 parts of honey, 10 parts of fructose-glucose syrup, 1 part of stevioside and 3 parts of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage thereof with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 2 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 50% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 10 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 15% by using high fructose corn syrup;
4) adding oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 30 ℃, inoculating probiotics, and performing closed heat preservation fermentation; the probiotics are Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus delbrueckii subspecies lactis, Lactobacillus fermentum, Lactobacillus johnsonii, Lactobacillus salivarius, Lactobacillus acidophilus and Pediococcus acidilactici, and the total amount is one thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 4.0, and fermenting for 30 days at room temperature to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 30 parts of calcium fruit ferment stock solution, and separating 20 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit enzyme stock solution to produce the clear calcium fruit enzyme and the clear calcium fruit enzyme beverage.
And respectively concentrating the calcium fruit enzyme stock solution and the calcium fruit enzyme, and performing microwave drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 2
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 1 part of calcium fruit, 0.5 part of medlar, 0.1 part of lutein, 0.2 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.3 part of stevioside and 0.6 part of isomaltooligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 20% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding isomaltooligosaccharide into the serous fluid obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium bifidum, bifidobacterium infantis, bifidobacterium longum, lactobacillus casei, lactobacillus helveticus, lactobacillus reuteri, lactobacillus rhamnosus, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the total dosage is four per thousand.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.0, and fermenting for 0 day at room temperature to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 1 part of the calcium fruit ferment stock solution, and separating 1 part of the separated calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of isomaltooligosaccharide, a proper amount of honey, a proper amount of high fructose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
Adding 80mg/L gelatin or egg white powder solution into the separated calcium fruit supernatant, stirring, standing for more than 10 hr, and filtering.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 3
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 30 parts of calcium fruit, 0 part of medlar, 0 part of lutein, 0 part of taurine, 2 parts of honey, 2 parts of fructose-glucose syrup, 0 part of stevioside and 0 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 1.5 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 50% of total amount of calcium fruit juice;
2) performing ultramicro treatment on the residual calcium fruit juice, adjusting the concentration of the pulp, and adjusting the content of soluble solids of the juice to 15% by using high fructose corn syrup;
3) sterilizing the fruit juice, cooling to 30 ℃, inoculating probiotics, and performing closed heat preservation fermentation; the probiotics are Bifidobacterium adolescentis, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Leuconostoc mesenteroides subspecies, and the total dosage is five per thousand.
4) Stopping fermentation when the pH value of the fermentation liquor reaches 4.0, and fermenting at room temperature for 20 days to obtain a calcium fruit ferment stock solution;
5) adding syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved calcium fruit supernatant into the calcium fruit enzyme stock solution in the step 4) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
6) Taking 30 parts of calcium fruit ferment stock solution, and separating 10 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit enzyme stock solution to produce the clear calcium fruit enzyme and the clear calcium fruit enzyme beverage.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 4
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 20 parts of calcium fruit, 2 parts of medlar, 0.2 part of lutein, 0.3 part of taurine, 2 parts of honey, 1 part of fructose-glucose syrup, 0.1 part of stevioside and 0.4 part of fructo-oligosaccharide;
the production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 1 time of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, and standing;
2) cleaning fructus Lycii, adding 8 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the calcium fruit juice and the medlar juice obtained in the step 1), adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 10% by using high fructose corn syrup;
4) adding fructo-oligosaccharide into the serous fluid obtained in the step 3), sterilizing, cooling to 25 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium bifidum, bifidobacterium infantis, lactobacillus crispatus, lactobacillus fermentum, lactobacillus johnsonii, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus paracasei, lactobacillus rhamnosus and lactobacillus acidophilus, and the total dosage is two thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.5, and fermenting at room temperature for 15 days to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of fructo-oligosaccharide, a proper amount of honey, a proper amount of fructose-glucose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 5
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 5 parts of calcium fruit, 2 parts of medlar, 0.2 part of lutein, 0.3 part of taurine, 2 parts of honey, 1 part of fructose-glucose syrup, 0.1 part of stevioside and 0.4 part of fructo-oligosaccharide;
the production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 1 time of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, filtering to obtain clear calcium fruit juice, treating with 3% PVPP for 1 hr, and filtering;
2) cleaning fructus Lycii, adding 8 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the calcium fruit juice and the medlar juice obtained in the step 1), adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 10% by using high fructose corn syrup;
4) adding fructo-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 25 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium animalis (bifidobacterium lactis), bifidobacterium breve, lactobacillus delbrueckii subsp.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.5, and fermenting at room temperature for 15 days to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 15 parts of a calcium fruit enzyme stock solution, 5 parts of a calcium fruit clarified juice, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of fructo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of a stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 6
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.15 part of lutein, 0.25 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.3 part of stevioside and 0.6 part of galacto-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 2 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 20% of total weight of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding galacto-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium adolescentis, lactobacillus casei, lactobacillus fermentum, lactobacillus gasseri, streptococcus thermophilus and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is one thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.0, and fermenting at room temperature for 15 days to obtain a calcium fruit ferment stock solution;
6) adding galacto-oligosaccharide, lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the calcium fruit ferment raw liquid in the step 5) to obtain the calcium fruit ferment with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of a calcium fruit ferment stock solution, and separating 5 parts of a calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of isomaltooligosaccharide, a proper amount of honey, a proper amount of high fructose syrup, a proper amount of a stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
Soaking 4% PVPP in 20 times of water for swelling, adding into the separated supernatant of the calcium fruit, stirring, standing for 1 hr, separating, filtering, and blending the beverage, wherein the PVPP can be recycled.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 7
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 10 parts of calcium fruit, 1 part of medlar, 0.15 part of lutein, 0.15 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.3 part of stevioside and 0.6 part of soybean oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 20% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding soybean oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is two thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.0, and fermenting at room temperature for 10 days to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup and honey into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved materials into the calcium fruit enzyme stock solution in the step 5) to enable the content of soluble solids to reach 58%, thereby obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, and separating 5 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of soybean oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
Soaking 4% PVPP in 20 times of water for swelling, adding into the separated supernatant of the calcium fruit, stirring, standing for 1 hr, separating, filtering, and blending the beverage, wherein the PVPP can be recycled.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 8
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 2 parts of fructose-glucose syrup, 0.4 part of stevioside and 0.5 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning fresh calcium fruit, inactivating enzyme or not, crushing, keeping kernel intact, adding pectase and cellulase, performing enzymolysis under heat preservation, continuously squeezing and stirring, adding 1-2 times of water when enzymolysis is finished, stirring, standing, and separating partial supernatant (clarified juice) with amount of 20% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding xylo-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is two thousandth.
5) Stopping fermentation when pH value of the fermentation liquor reaches 3.0, and separating and removing residues after 20 days of fermentation at room temperature to obtain calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup and honey into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved materials into the calcium fruit enzyme stock solution in the step 5) to ensure that the content of soluble solids reaches 56 percent, thereby obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, and separating 5 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
Soaking 4% PVPP in 20 times of water for swelling, adding into the separated supernatant of fructus Pruni Calophylli, stirring, standing for 1 hr, separating, and filtering for blending beverage, wherein the PVPP can be recycled.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 9
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 10 parts of calcium fruit, 1 part of medlar, 0.1 part of lutein, 0.4 part of taurine, 1 part of honey, 2 parts of fructose-glucose syrup, 0.3 part of stevioside and 0.3 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning fresh calcium fruit, inactivating enzyme or not, crushing, and keeping kernel intact;
2) after cleaning the medlar, adding 5 times of water for rehydration;
3) mixing the crushed calcium fruits and the rehydrated medlar, adding honey and high fructose corn syrup, uniformly stirring, and naturally fermenting for 180 days and 360 days;
4) separating and removing residues after fermentation to obtain a calcium fruit ferment stock solution;
5) and adding the dissolved lutein, taurine, stevioside and xylo-oligosaccharide into the calcium fruit enzyme stock solution, and adding syrup or honey to ensure that the content of soluble solid reaches 60 percent, thereby obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 1 part of xylo-oligosaccharide, a proper amount of honey, a proper amount of fructose-glucose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 10
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 2 parts of fructose-glucose syrup, 0.4 part of stevioside and 0.5 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning dried calcium fruits, rehydrating, crushing, keeping kernel intact, adding pectinase and cellulase for enzymolysis under heat preservation, continuously extruding and stirring, adding 1-2 times of water when enzymolysis is finished, stirring uniformly, and standing;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the calcium fruit pulp obtained in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding xylo-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is two thousandth.
5) Stopping fermentation when pH value of the fermentation liquor reaches 3.0, and separating and removing residues after 20 days of fermentation at room temperature to obtain calcium fruit ferment stock solution;
6) and adding sterilized lutein, taurine, stevioside, syrup and honey into the calcium fruit enzyme stock solution to enable the content of soluble solids to reach 64 percent, thus obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of fructose-glucose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 11
The calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.4 part of stevioside and 0.5 part of oligosaccharide.
The production method of the calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, crushing, and pulping;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, and pulping;
3) mixing the calcium fruit pulp and fructus Lycii juice, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr, vacuum concentrating, adding Mel, fructose-glucose syrup, xanthophyll, taurine, and oligosaccharide, and sterilizing;
4) sterilizing, cooling to 30 ℃, inoculating probiotics for closed heat preservation and fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, leuconostoc mesenteroides subspecies intestinalis, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is five per thousand;
5) stopping fermentation when the pH value of the fermentation liquor reaches 3.8, adding stevioside, and vacuum drying or vacuum freeze drying to obtain calcium fruit powder;
6) the calcium fruit tablet is processed by the calcium fruit powder, and comprises an effervescent tablet, a chewable tablet and a buccal tablet;
7) the calcium fruit powder can also be processed into granule, capsule, etc.
Example 12
The calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 0.4 part of stevioside and 0.5 part of oligosaccharide.
The production method of the calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, crushing, and pulping;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, and pulping;
3) mixing the calcium fruit pulp and fructus Lycii pulp, adding Mel, xanthophyll, taurine, oligosaccharide, and stevioside, and vacuum drying or vacuum freeze drying to obtain calcium fruit powder;
4) the calcium fruit tablet is processed by the calcium fruit powder, and comprises an effervescent tablet, a chewable tablet and a buccal tablet;
5) the calcium fruit powder can also be processed into granule, capsule, etc.
Example 13
The calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of granulated sugar powder, 0.4 part of stevioside and 0.5 part of oligosaccharide.
The production method of the calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, crushing, and pulping;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, and pulping;
3) mixing the calcium fruit pulp and fructus Lycii pulp, vacuum drying or vacuum freeze drying, adding granulated sugar powder, xanthophyll, taurine, oligosaccharide, and steviosin, and mixing to obtain calcium fruit powder;
4) the calcium fruit tablet is processed by the calcium fruit powder, and comprises an effervescent tablet, a chewable tablet and a buccal tablet;
5) the calcium fruit powder can also be processed into granule, capsule, etc.
The above embodiments are only used for further illustrating the technical solutions of the present invention and are not limited thereto, and the present invention is not limited to the embodiments, and any simple modifications, substitutions, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention fall within the protective scope of the technical solutions of the present invention.
Claims (4)
1. A calcium fruit powder is characterized by comprising
1-30 parts of calcium fruit, 0-5 parts of medlar, 0-1 part of lutein, 0-1 part of taurine, 0-10 parts of honey, 0-10 parts of fructose syrup, 0-1 part of granulated sugar powder, 0-1 part of stevioside and 0-3 parts of oligosaccharide.
2. A preparation method of calcium fruit powder is characterized in that
Cleaning calcium fruit, removing core, preheating, pulping, concentrating to obtain concentrated calcium fruit juice, inoculating probiotic bacteria, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying to obtain the final product;
cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating probiotic bacteria, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying;
cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, concentrating, adding xanthophyll, taurine and oligosaccharide, and drying;
cleaning calcium fruit, removing core, preheating, drying, pulverizing, adding xanthophyll, taurine, and oligosaccharide, and mixing.
3. A calcium fruit tablet, characterized in that the calcium fruit tablet is processed by the calcium fruit powder of claim 1; the calcium fruit tablet comprises an effervescent tablet, a chewable tablet and a buccal tablet; the calcium fruit powder can also be processed into granule, capsule, etc.
4. The method according to claim 2, wherein the probiotic bacteria is one or more of Bifidobacterium adolescentis, Bifidobacterium animalis (Bifidobacterium lactis), Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus bulgaricus), Lactobacillus delbrueckii subspecies Lactobacilli, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus salivarius, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Leuconostoc mesenteroides subspecies intestinalis, Kluyveromyces marxianus, Pediococcus acidilactici, and Pediococcus pentosaceus.
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| CN113080353A (en) * | 2021-05-06 | 2021-07-09 | 山西柏生元生物技术有限公司 | Preparation method of calcium fruit juice beverage |
| CN113349367A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calophyllum inophyllum enzyme and preparation method thereof |
| CN113080441A (en) * | 2021-05-06 | 2021-07-09 | 山西柏生元生物技术有限公司 | Processing technology of calcium fruit chewable tablets |
| CN115606771A (en) * | 2021-07-16 | 2023-01-17 | 宁夏农林科学院荒漠化治理研究所（宁夏防沙治沙与水土保持重点实验室） | Production process of calcium fruit medlar primary pulp |
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| CN1265737C (en) * | 2004-06-21 | 2006-07-26 | 杭州娃哈哈集团有限公司 | Sight protection beverage |
| CN101057694A (en) * | 2007-05-22 | 2007-10-24 | 黎秋萍 | Method for preparing eye-protecting beverage |
| CN103564570A (en) * | 2013-11-21 | 2014-02-12 | 万明举 | Prunus humilis bunge beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113974099A (en) * | 2021-09-27 | 2022-01-28 | 宝健（北京）生物技术有限公司 | Preparation method and application of blood orange fermentation product with antioxidant activity |
| CN113974099B (en) * | 2021-09-27 | 2024-03-19 | 宝健（北京）生物技术有限公司 | Preparation method and application of blood orange fermented product with antioxidant activity |
| CN114504010A (en) * | 2022-02-22 | 2022-05-17 | 山西运奕道生物科技有限公司 | Calcium-supplementing sugar-free biscuit |
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| CN112244287A (en) | 2021-01-22 |
| CN106135977A (en) | 2016-11-23 |
| CN106135977B (en) | 2022-06-21 |
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