CN104605448B - 一种酵素激酶饮品 - Google Patents
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Abstract
一种酵素激酶饮品,将蜜桔、桑葚果、蓝莓、苹果、桃子、李子、杏子、梨子、红心柚、红枣、柿子、无花果、枸杞、山楂、菠萝、香蕉、石榴、红薯、莲藕、生姜、胡萝卜、铁棍山药、鲜香菇、黑豆、红豆、黑米清洁粉碎后,加入益生菌经三次发酵而成。优点是:发明的酵素激酶饮品,营养价值高,人类所需多种益生菌群全面,且易于被人体吸收,对激发人体自身免疫力起到再次激活的重要作用。
Description
技术领域
本发明涉及饮品领域。
背景技术
目前,市场上饮品种类繁多,但大多营养成分不够全面,功能性较为单一,添加剂与防腐剂广泛使用,导致人们因长期饮用后在体内累积对身体健康伤害的不利影响。
发明内容
本发明的目的就是针对目前市场上饮料种类丰富,但大多营养不够全面,且广泛使用添加剂与防腐剂后产生积蓄中毒,所以我们发明一种酵素激酶饮品,对解决现代都市人群追求健康生活潮流提供安全、绿色、环保的新时代有机健康饮品。
一种酵素激酶饮品,包括以下原料重量配比:
蜜桔100桑葚果1-5蓝莓1-5苹果1-5
桃子1-5李子1-5杏子1-5梨子1-5
红心柚1-5红枣1-5柿子1-5无花果1-5
枸杞1-5山楂1-5菠萝1-5香蕉1-5
石榴1-5红薯5-10莲藕2-7生姜2-7
胡萝卜2-7铁棍山药2-7鲜香菇2-7黑豆2-7红豆2-7黑米2-7辅酵素1-3蜂蜜2-7;
它还有红豆杉果实和苦瓜,其原料重量份配比为:
蜜桔100桑葚果1-5蓝莓1-5苹果1-5
桃子1-5李子1-5杏子1-5梨子1-5
红心柚1-5红枣1-5柿子1-5无花果1-5
枸杞1-5山楂1-5菠萝1-5香蕉1-5
石榴1-5红薯5-10莲藕2-7生姜2-7
胡萝卜2-7铁棍山药2-7鲜香菇2-7黑豆2-7红豆2-7黑米2-7辅酵素1-3蜂蜜2-7
红豆杉果实1-5苦瓜2-7。
其特征在于加工方法为:
A、初级发酵:
a、将蜜桔、桑葚果、蓝莓、苹果、桃子、李子、杏子、梨子、红心柚、红枣、柿子、无花果、枸杞、山楂、菠萝、香蕉、石榴、红薯、莲藕、生姜、胡萝卜、铁棍山药、鲜香菇、黑豆、红豆、黑米、清洁粉碎后,加入益生菌在20-40℃条件下,发酵6-8个月,然后将发酵液过滤,滤液为初级发酵液;
b、将蜂蜜加入益生菌在20-40℃条件下,发酵6-8个月,得蜂蜜发酵液;
B、二次发酵:
将初级发酵液发酵液加入益生菌在20-40℃条件下,发酵6-8个月,然后将发酵液过滤,滤液为二次发酵液;
C、三次发酵:将二次发酵液与蜂蜜发酵液混合后,加入益生菌在20-40℃条件下,发酵3-4个月,然后将发酵液过滤,沉淀,沉淀后的上清液即为酵素激酶饮品。
本发明的优点是:发明的酵素激酶饮品,营养价值高,人类所需多种益生菌群全面,且易于被人体吸收,对激发人体自身免疫力起到再次激活的重要作用。
具体实施方式
A、配料:其原料重量配比为:
蜜桔100kg桑葚果3kg蓝莓3kg苹果3kg
桃子3kg李子3kg杏子3kg梨子3kg
红心柚3kg红枣3kg柿子3kg无花果3kg
枸杞3kg山楂3kg菠萝3kg香蕉3kg
石榴3kg红薯8kg莲藕5kg生姜5kg
胡萝卜5kg铁棍山药5kg鲜香菇5kg黑豆5kg红豆5kg黑米5kg辅酵素2kg;
B、初级发酵:
a、将上述原料清洁粉碎后,加入益生菌1-2kg在20-40℃条件下,发酵6-8个月,然后将发酵液过滤,滤液为初级发酵液;
b、将蜂蜜5kg加入益生菌0.01kg在20-40℃条件下,发酵6-8个月,得蜂蜜发酵液;
C、二次发酵:
将初级发酵液加入益生菌1-2kg在20-40℃条件下,发酵6-8个月,然后将发酵液过滤,滤液为二次发酵液;
D、三次发酵:将二次发酵液与蜂蜜发酵液混合后,加入益生菌1-2kg在20-40℃条件下,发酵3-4个月,然后将发酵液过滤,沉淀,沉淀后的上清液即为酵素激酶饮料。
配料的原料中可加入红豆杉果实2kg,苦瓜5kg。
使用方法:
口含服:每天临睡前、早起前小口含服约5-10毫升(体重50KG以内5毫升、每增加10KG多含服本品1毫升以此类推),在口腔中保持约1分钟,来回含漱5-10秒,在缓慢服下,连续食用6个月以上,调理身体效果更佳。
本饮品还可外用,外用方法:
1、将原液喷于皮癣、脚气、蚊虫叮咬、青春痘、脓疮、小伤口处,能轻松恢复健康。
2、洗发、沐浴(美容护肤)、洗衣、洗碗、洗皮质沙发、洗水果蔬菜,去除农药残留、重金属污染。
3、种植/栽培花草,空气清新(约酵素原液1:300水)。
Claims (1)
1.一种酵素激酶饮品,其特征在于包括以下原料重量配比:
蜜桔100kg桑葚果3kg蓝莓3kg苹果3kg
桃子3kg李子3kg杏子3kg梨子3kg
红心柚3kg红枣3kg柿子3kg无花果3kg
枸杞3kg山楂3kg菠萝3kg香蕉3kg
石榴3kg红薯8kg莲藕5kg生姜5kg
胡萝卜5kg铁棍山药5kg鲜香菇5kg黑豆5kg红豆5kg黑米5kg辅酵素2kg;
加工方法为
一、初级发酵:
a、将上述原料清洁粉碎后,加入益生菌1-2kg在20-40℃条件下,发酵6-8个月,然后将发酵液过滤,滤液为初级发酵液;
b、将蜂蜜5kg加入益生菌0.01kg在20-40℃条件下,发酵6-8个月,得蜂蜜发酵液;
二、二次发酵:
将初级发酵液加入益生菌1-2kg在20-40℃条件下,发酵6-8个月,然后将发酵液过滤,滤液为二次发酵液;
三、三次发酵:将二次发酵液与蜂蜜发酵液混合后,加入益生菌1-2kg在20-40℃条件下,发酵3-4个月,然后将发酵液过滤,沉淀,沉淀后的上清液即为酵素激酶饮料。
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CN104939237A (zh) * | 2015-06-12 | 2015-09-30 | 江苏红豆杉药业有限公司 | 一种红豆杉酵素饮料及其制备方法 |
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CN107095109A (zh) * | 2017-05-23 | 2017-08-29 | 邓子坚 | 一种酵素饮品及其制作方法 |
CN107259531A (zh) * | 2017-06-21 | 2017-10-20 | 浙江大学 | 一种改善哮喘的植物酵素及其制备方法 |
CN107198239A (zh) * | 2017-07-12 | 2017-09-26 | 合肥华盖生物科技有限公司 | 一种排毒祛湿果蔬酵素及制备方法 |
CN107822126A (zh) * | 2017-10-25 | 2018-03-23 | 闫荣平 | 一种干细胞酵素液及其制备方法 |
CN107897900A (zh) * | 2017-11-30 | 2018-04-13 | 黄桂月 | 一种脐橙酵素及其制备方法 |
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CN1240317C (zh) * | 2003-02-10 | 2006-02-08 | 张宏智 | 具有天然食品酵素的饮料制法及其产品 |
KR101124660B1 (ko) * | 2008-06-30 | 2012-03-19 | 주식회사 고려비엔피 | 과채류 발효물 및 이를 함유하는 조성물 |
CN102233018A (zh) * | 2010-04-20 | 2011-11-09 | 李晓青 | 番木瓜科和蔷薇科植物木瓜发酵素,其制备方法及其用途 |
CN103844266B (zh) * | 2014-03-25 | 2015-09-16 | 容瑜 | 一种天然调理养生酵素的制备方法 |
CN103876155B (zh) * | 2014-04-01 | 2016-05-11 | 田雷 | 一种含有益生菌的复合植物酵素及其应用 |
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