CN103829318A - Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof - Google Patents

Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof Download PDF

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Publication number
CN103829318A
CN103829318A CN201410062828.XA CN201410062828A CN103829318A CN 103829318 A CN103829318 A CN 103829318A CN 201410062828 A CN201410062828 A CN 201410062828A CN 103829318 A CN103829318 A CN 103829318A
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vegetables
yeast
fruit
fruits
juice
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兰敬墨
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention provides a natural fruit and vegetable enzyme beverage blended thick slurry and a production method thereof. One or more kinds of fruits and vegetables are squeezed into juice, the separated fruit and vegetable residue and peels, seeds and pulps of the fruits and vegetables are added with sugar and are fermented and proliferated by yeasts to form yeast cells, so that yeast polypeptide amino acid is prepared; fruit and vegetable juice is added with saccharose and the yeast polypeptide amino acid and then is subjected to synchronous fermentation of yeasts and lactic acid bacteria; fermentation liquid is added with saccharose, high fructose corn syrup and soaked white fungus, the mixture is ground, homogenized, heated and sterilized, and then is subjected to hot filling and is sealed, wherein the shelf life is more than one year, the terminal product is not added with any food additive and is not added with nutrient supplements artificially, and is a pure natural heath drinking. The yeasts and the lactic acid bacteria are utilized for fermenting fruits and vegetables, a number of enzyme metabolites are produced and accumulated, and compared with nutrition and functional components contained in fruit and vegetable raw materials and microorganisms, the natural fruit and vegetable enzyme beverage blended thick slurry has beneficial efficacies of promoting digestion, enhancing immunity, delaying senescence of a human body and the like.

Description

A kind of natural fruit and vegetables ferment beverage mediation underflow and production method thereof
Technical field
The present invention relates to food and drink field, is a kind of natural fruit and vegetables ferment beverage mediation underflow and production method thereof.
Background technology
Vegetables and fruit contain abundant nutrient and dietary fiber, also have many bioactivators useful to health, as various ferment enzymes, Polyphenols, Flavonoid substances etc., have irreplaceable effect to maintaining health.The standard of world health organisation recommendations, minimumly for each person every day to eat 400 grams of 5 kinds of fruits and vegetables, and show from the data of Chinese Soclety of Nutrition, over nearly 10 years, China per capita intake of vegetables and fruit has reduced 1/3rd, wherein 45 grams of the average daily intake less thaies of fruit, China per capita intake of fruits and vegetables can not reach the standard that human normal needs far away.Between short 10 years, China's Overweight and obesity number has just gone up one times, reaches 2.6 hundred million, therefore and cause chronic disease death toll accounted for 80% of total death toll.Have a strong impact on the quality of China labour population, affected the normal development of national economy.
Popular beverage made of fruits or vegetables in the market, has generally added the numerous food additives such as essence, pigment, anticorrisive agent, stabilizing agent, often drinks, and unavoidably health is caused to certain injury, particularly larger to children's harm.In recent years in many hotel eateries, singing-hall, dance hall, also more popular Fresh Juice class drinks of bar coffee shop, squeeze the juice with fresh fruit, with a large amount of drinking water and 〝 fruits and vegetables mediation underflow 〞, mix various so-called 〝 Fresh Juice 〞 beautiful in colour, appetizing by popular taste, it is the set of the numerous food additives such as essence, pigment, sweetener, anticorrisive agent, stabilizing agent, antioxidant in fact that these 〝 fruits and vegetables are in harmonious proportion underflow 〞, covers up the easy variable color of pure water fruit juice, sweetless not fragrant drawback by technological means.Vegetable juice food mouthful property is poorer, with vegetable juice prepare beverage seldom, facts have proved, the contained nutritional labeling of vegetables all has the unexistent advantage of fruit in many aspects, the health care of many vegetables to human body, considerably beyond health medicine, various countries nutritionist is consistent with physician to advocate, people will eat vegetables more, to obtain the nutrient of needed by human body and variously to have a bioactive material.Natural fruit and vegetables ferment beverage is in harmonious proportion after underflow and fruits and vegetables juice mixture, not only can modulate the various natural drink of various colors, and human body is had to good nutrition health-care functions.
The present invention makes full use of fruits and vegetables resource, fruits and vegetables are not edible, slag saccharomycetes to make fermentation after skin, seed, capsule and the fruit press abandoning is bred yeast, regrowth degraded, isolate yeast polypeptides amino acid, saccharomycete and lactic acid bacteria synchronous fermentation for Juice sugaring and yeast polypeptides amino acid.Juice by fermentation after, can generate multiple flavor substance, can produce and accumulate a large amount of metabolites, generate the multiple beneficial materials such as organic acid, enzyme, sugar alcohol, Polyphenols, with fruit and vegetable materials and contained nutrition and the functional component of microorganism self, to promoting digestion, strengthen immunity, delaying senility etc. has multiple beneficial effect to human body.
Summary of the invention
The object of this invention is to provide a kind of by after fruit, vegetables squeezing, not edible with fruits and vegetables, slag after skin, seed, capsule and the fruit press abandoning is produced yeast polypeptides amino acid, be equipped with white sugar, HFCS, yeast polypeptides amino acid with Juice, through saccharomycete, lactobacillus-fermented, after allotment sterilization, make the natural fruit and vegetables ferment beverage mediation underflow of not adding any food additives again.
Another object of the present invention is to provide the production method of above-mentioned natural fruit and vegetables ferment beverage mediation underflow, and it comprises following processing step:
(1) fruits and vegetables pre-treatment.
Select without the rotten a kind of fresh fruit that goes rotten, or various fruits, or a kind of vegetables, or various vegetables, or fruit adds vegetables, or other can edible medicinal plant, first water rinses out surface contaminants, in 1 % ~ 2 % buck, soaks 15 minutes, rinsing is clean, soak after 10 minutes and drain surface moisture with chlorine dioxide disinfection liquid, fruit press, skin, seed, the capsule of isolated fruits and vegetables slag and fruits and vegetables made Yeast proliferation and starched for subsequent use.
(2) prepare yeast polypeptides amino acid.
Yeast proliferation slurry is added to 2 ~ 3 times of drinking water of volume, the sucrose that adds whole juices 5% is sized mixing, 82 DEG C ± 2 DEG C sterilizing 30min cooling, in slurries, add again 3% (W ∕ V) high activity dried yeast, at pH value 5, aerobic fermentation 8 h ~ 15h at the temperature of 28 DEG C ± 2 DEG C, isolate yeast cream with filtering centrifuge, clean through clear water, 0.2 % (W ∕ V) sodium bicarbonate solution low temperature alkali cleaning 10min, clear water cleans again, 0.1% (W ∕ V) oxalic acid solution low temperature pickling 15min, clear water cleans several times extremely without the bitter stink of yeast again, adjusting yeast cream concentration is 10%, add the sodium chloride of 0.7 %, adjusting pH value is 4.5, self-dissolving 12 h ~ 18h at the temperature of 55 DEG C ± 2 DEG C, adjusting pH value is 6.5, add the yeast extracting enzyme of yeast cream 0.02% (W ∕ V), enzymolysis 8 h ~ 16h at the temperature of 58 DEG C ± 2 DEG C, supernatant is got in centrifugation, 85 DEG C of enzyme 15min that go out, Vacuum Concentration is to 70Brix, or spraying is dry, make total protein content >=85% (in butt), lotion or the pulvis of yeast polypeptides amino acid content >=70% (in butt).
(3) Juice saccharomycete, lactobacillus-fermented.
In Juice, add 5% sucrose and 1% ~ 3% yeast polypeptides amino acid, 82 DEG C ± 2 DEG C sterilizing 30min cooling, in Juice, add again 0.1% (W ∕ V) high activity dried yeast, 0.03% (W ∕ V) biodiasmin freeze-dried powder, anaerobic fermentation at the temperature of 28 DEG C ± 2 DEG C, pH value reaches at 3.5 o'clock and stops fermentation.
(4) modulation underflow.
In fermented fruits and vegetables juice, add 25% ~ 30% sucrose and 25% ~ 30% HFCS and the 5% water auricularia auriculajudae that turns white, while heating to 55 DEG C, colloid mill grinds, granularity 200 orders, homogeneous under 20 ~ 8OMPa condition, continue to heat to 100 DEG C, while being cooled to 98 DEG C ~ 93 DEG C, hot filling sealing, keeps 15s ~ 30s sterilizing, then is quickly cooled to room temperature.
Beneficial effect Shi ﹕ of the present invention
(1) raciness, mouthfeel is pure.
Raw vegetable juice has herbaceous taste or acid, be difficult to entrance, after high temperature sterilization, there are one stale flavor, boiling taste, also difficult entrance, the present invention selects suitable fruits and vegetables to allocate, after lactic acid bacteria and saccharomycetes to make fermentation, substantially herbaceous taste or bilgy odour have been eliminated, the characteristic chicken flavor of fruit is outstanding, and due to high sugar cure, bad residual elimination of off flavor is more thorough.
(2) fruit-vegetable plant nutrient conservation rate is high, and various ferment enzyme metabolites are abundant.
Secondary high-temperature processing is at least passed through in general beverage made of fruits or vegetables pre-treatment, sterilization, have even repeatedly, various nutriments run off more, the present invention is only through a pasteurize and a high temperature, nutriment loss is few.Fruits and vegetables are after lactic acid bacteria and saccharomycetes to make fermentation, and various ferment enzyme metabolites are abundant, integrate nutrition and health care, improved the functional of fruit and vegetable food.
(3) utilize fruits and vegetables discarded object to prepare yeast polypeptides amino acid.
In yeast polypeptides amino acid, polypeptide, little peptide, amino acid whose content exceed 80% of total protein, contain necessary 8 seed amino acids of human body, contain B1, B2, B6, nicotinic acid, folic acid etc. B family vitamin, the several mineral materials content existing in conjunction with state form with life reaches 5%, and a certain amount of nucleotides, also having many physiological activator glutathione, trehalose, ergosterol etc., is the good raw material of nutraceutical.Can promote well in the present invention lactic acid bacteria and saccharomycetic growth and metabolic process, also strengthen the nutrition and health care function of natural fruit and vegetables ferment beverage mediation concentrated slurry product simultaneously.
(4) natural, safe.
Because beverage base-material sugar content is high, pH value is low, and after high-temperature sterilization, without adding any anticorrisive agent, the shelf-life can reach 1 year, does not also add any other food additives and any nutrition fortifier of artificial interpolation, is a pure natural health drink.
(5) resource utilization is high.
General beverage made of fruits or vegetables processing, skin, seed, capsule and the fruits and vegetables slag of fruits and vegetables, account for 15% ~ 45% of raw material, the present invention makes full use of its carbon, nitrogen, phosphorus and other nutriment, and propagation yeast, prepares yeast polypeptides amino acid for end product, resource makes full use of, and has also reduced environmental pollution.
(6) production technology is simple, and producers are few, and equipment investment is few, and production cost is low.
Production process link of the present invention is few, and governing factor is few, and control accuracy requires low, produces isodose beverage made of fruits or vegetables, few 1 ∕ 3 ~ 1 ∕ 2 of producers of the present invention, the small investments such as equipment, factory building 30 % ~ 50 %, the low 30 % left and right of production cost.
Detailed description of the invention
(1) tropical fruit (tree) juice ferment beverage mediation underflow:
In tropical fruit (tree) litchi skill, carambola, dragon fruit, guava, mango, pineapple, banana, shaddock, coconut, lemon, select without one or more the rotten fresh fruits that go rotten, first water rinses out surface contaminants, in 1 % ~ 2 % buck, soak 15 minutes, rinsing is clean, soak after 10 minutes and drain surface moisture with chlorine dioxide disinfection liquid, fruit is squeezed the juice, and the skin of isolated pomace and fruit, seed, capsule are made Yeast proliferation and starched for subsequent use.
Yeast proliferation slurry is added to 2 ~ 3 times of drinking water of volume, the sucrose that adds whole slurries 5% is sized mixing, 82 DEG C ± 2 DEG C sterilizing 30min cooling, in slurries, add again 3% (W ∕ V) high activity dried yeast, at pH value 5, aerobic fermentation 8 h ~ 15h at the temperature of 28 DEG C ± 2 DEG C, isolate yeast cream with filtering centrifuge, clean through clear water, 0.2 % (W ∕ V) sodium bicarbonate solution low temperature alkali cleaning 10min, clear water cleans again, 0.1% (W ∕ V) oxalic acid solution low temperature pickling 15min, clear water cleans several times extremely without the bitter stink of yeast again, adjusting yeast cream concentration is 10%, add the sodium chloride of 0.7 %, adjusting pH value is 4.5, self-dissolving 12 h ~ 18h at the temperature of 55 DEG C ± 2 DEG C, adjusting pH value is 6.5, add the yeast extracting enzyme of yeast cream 0.02% (W ∕ V), enzymolysis 8 h ~ 16h at the temperature of 58 DEG C ± 2 DEG C, supernatant is got in centrifugation, 85 DEG C of enzyme 15min that go out, Vacuum Concentration is to 70Brix, make total protein content >=85% (butt meter), the lotion of yeast polypeptides amino acid content >=59% (butt meter).
In fruit syrup, add 5% sucrose and 1% ~ 3% yeast polypeptides amino acid, 82 DEG C ± 2 DEG C sterilizing 30min cooling, in fruit syrup, add again 0.1% (W ∕ V) high activity dried yeast, 0.03% (W ∕ V) biodiasmin freeze-dried powder, anaerobic fermentation at the temperature of 28 DEG C ± 2 DEG C, pH value reaches at 3.5 o'clock and stops fermentation.
Add 25% ~ 30% sucrose and 25% ~ 30% HFCS and the 5% water auricularia auriculajudae slurry that turns white in fruit syrup in fermentation, while heating to 55 DEG C, colloid mill grinds, granularity 200 orders, homogeneous under 20 ~ 8OMPa condition, continue to heat to 100 DEG C, while being cooled to 97 DEG C ~ 95 DEG C, hot filling sealing, keeps 15s ~ 30s sterilizing, then is quickly cooled to room temperature.
(2) eight melon juice ferment beverages mediation underflows:
By watermelon, "Hami" melon, honey dew melon, pawpaw, each 15 parts, each 10 parts of east melon, pumpkin, cucumber, balsam pear, water rinses out surface contaminants, in 1 % ~ 2 % buck, soak 15 minutes, rinsing is clean, soak after 10 minutes and drain surface moisture with chlorine dioxide disinfection liquid, various melons are squeezed the juice, the skin of melon, seed, capsule (except watermelon) are made Yeast proliferation and are starched for subsequent use.
Identical described in raw material pre-treatment, slurrying, batching, filtration, grinding homogeneous, fermentation, separation, sterilization, filling whole production process and preceding article.
(3) vegetable and fruit ferment beverage mediation underflow:
Carrot, tomato, cucumber, mung bean sprouts, moyashi, balsam pear, eggplant, ternip, east melon, pumpkin, Silk melon, cucurbita pepo, cabbage, Chinese cabbage, rape, spinach, leek, romaine lettuce, green pepper, wild cabbage, Chinese yam, chrysanthemum, shallot, spring bamboo, asparagus, green corn, sorghum saccharatum, garlic, onion, broccoli, water spinach, phoenix-tail mushroom, mushroom, asparagus, black fungus, white fungus, lotus rhizome, sea-tangle, laver, asparagus lettuce, wild rice stem, celery, in leaf mustard 10 ~ 20 kinds, wherein black fungus, white fungus and sea-tangle have one at least, so that plant colloid ﹔ edible wild herbs dandelion to be provided in raw material, fiddlehead, field thistle, lamb's-quarters wormwood artemisia, matrimony vine bud, bitter dish, lily, chrysanthemum, kalimeris head, clover, Chinese toon, shepherd's purse, willow buddings, purslane, in lotus leaf 2 ~ 5 kinds.Selected vegetables are squeezed the juice, and the each half of pineapple and sweet orange is squeezed the juice, vegetable juice 40%, and fruit syrup 60% mixes.
Identical described in raw material pre-treatment, slurrying, batching, filtration, grinding homogeneous, fermentation, separation, sterilization, filling whole production process and preceding article.

Claims (4)

1. a natural fruit and vegetables ferment beverage mediation underflow, is characterized in that Juice, through saccharomycete and lactobacillus-fermented, contains the yeast polypeptides amino acid that utilizes skin, seed, capsule and the slag of fruits and vegetables to prepare through biofermentation in fermentation substrate.
2. a production method for natural fruit and vegetables ferment beverage mediation underflow, is characterized in that entering as follows row ﹕
(1) fruits and vegetables pre-treatment, select without the rotten fresh fruit of vegetables that goes rotten, water rinses out surface contaminants, in 1 % ~ 2 % buck, soak 15 minutes, rinsing is clean, soak after 10 minutes and drain surface moisture with chlorine dioxide disinfection liquid, fruit press, skin, seed, the capsule of isolated fruits and vegetables slag and fruits and vegetables made Yeast proliferation and starched, (2) prepare yeast polypeptides amino acid, Yeast proliferation slurry is added to 2 ~ 3 times of drinking water of volume, adding 5% sucrose sizes mixing, 82 DEG C ± 2 DEG C sterilizing 30min cooling, in slurries, add again 3% (W ∕ V) high activity dried yeast, at pH value 5, aerobic fermentation 8 h ~ 15h at the temperature of 28 DEG C ± 2 DEG C, isolate yeast cream with centrifuge, clean through clear water, add 0.2 % (W ∕ V) sodium bicarbonate solution low temperature alkali cleaning 10min, clear water cleans again, add 0.1% (W ∕ V) oxalic acid solution low temperature pickling 15min, clear water cleans several times extremely without the bitter stink of yeast again, adjusting yeast cream concentration is 10%, add the sodium chloride of 0.7 %, adjusting pH value is 4.5, self-dissolving 12 h ~ 18h at the temperature of 55 DEG C ± 2 DEG C, adjusting pH value is 6.5, add the yeast extracting enzyme of 0.02% (W ∕ V), enzymolysis 8 h ~ 16h at the temperature of 58 DEG C ± 2 DEG C, supernatant is got in centrifugation, 85 DEG C of enzyme 15min that go out, Vacuum Concentration is to 70Brix, or spraying is dry, make the amino acid whose lotion of yeast polypeptides or pulvis, (3) Juice saccharomycete, lactobacillus-fermented add 5% sucrose and 1% ~ 3% yeast polypeptides amino acid in Juice, 82 DEG C ± 2 DEG C sterilizing 30min cooling, in Juice, add again 0.1% (W ∕ V) high activity dried yeast, 0.03% (W ∕ V) biodiasmin freeze-dried powder, anaerobic fermentation at the temperature of 28 DEG C ± 2 DEG C, pH value reaches at 3.5 o'clock and stops fermentation, (4) modulation underflow is added 25% ~ 30% sucrose and 25% ~ 30% HFCS and the 5% water auricularia auriculajudae that turns white in fermented fruits and vegetables juice, while heating to 55 DEG C, colloid mill grinds, granularity 200 orders, homogeneous under 20 ~ 8OMPa condition, continue to heat to 100 DEG C, while being cooled to 98 DEG C ~ 93 DEG C, hot filling sealing, keeps 15s ~ 30s sterilizing, then is quickly cooled to room temperature.
3. the production method of natural fruit and vegetables ferment beverage mediation underflow according to claim 2, is characterized in that the fruits and vegetables described in (1) are a kind of fruit, or various fruits, or a kind of vegetables, or various vegetables, or fruit adds vegetables, or the plant that other can edible medicinal.
4. the production method of natural fruit and vegetables ferment beverage mediation underflow according to claim 2, it is characterized in that the commodity biodiasmin freeze-dried powder described in (3), lactic acid bacteria main bacteria seed is Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, streptococcus lactis.
CN201410062828.XA 2014-02-22 2014-02-22 Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof Pending CN103829318A (en)

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CN106880002A (en) * 2017-01-12 2017-06-23 李汉英 High power concentration fermented vegetable jelly and production method containing yeast polypeptides, polysaccharide
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CN107361358A (en) * 2017-06-25 2017-11-21 上海草圣生物科技有限公司 SOD pectases
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CN116096252A (en) * 2020-04-03 2023-05-09 英诺威格林食品股份有限公司 Method for obtaining antioxidants, dietary fibers and other nutrients from plant by-products
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