CN104621647A - Natural fermented fruit juice - Google Patents
Natural fermented fruit juice Download PDFInfo
- Publication number
- CN104621647A CN104621647A CN201510031430.4A CN201510031430A CN104621647A CN 104621647 A CN104621647 A CN 104621647A CN 201510031430 A CN201510031430 A CN 201510031430A CN 104621647 A CN104621647 A CN 104621647A
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- CN
- China
- Prior art keywords
- fruit juice
- fermented fruit
- natural fermented
- natural
- fermentation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The invention relates to natural fermented fruit juice. The natural fermented fruit juice is composed of raspberries, blueberries, pineapples, pawpaws, sea buckthorns and mulberries according to the mass proportion of 3:3:3:3:4:4. A method for making the natural fermented fruit juice comprises the following steps of: selecting high-quality raw materials, washing clean, stirring, crushing, fermenting filtering, split charging, sterilizing, externally packaging, testing quality, and warehousing a finished product, wherein residues are reused as organic fertilizers. A closed type fermentation tank is used in the invention; the fact that the fruit juice fermentation process is completed in a closed space is completely ensured; other substances are prevented from being mixed; therefore, the quality is ensured; simultaneously, by adopting natural fermentation, the components in fruit juice, such as enzymes, vitamins and dietary fibre, are retained to the greatest extent; furthermore, after being fermented, nutritional components are absorbed by human bodies more easily; and in addition, because additives, such as any preservative, are not added in the production process of the natural fermented fruit juice, the original pure natural effect is ensured.
Description
Technical field
The present invention relates to food engineering and technical field, specifically provide a kind of mixed type pure natural fermented type fruit juice.
Background technology
Global economy ground fast development, lives of the people level improves constantly, and the common people are no longer satisfied with and only drink the replenishers of plain boiled water as body fluid in the middle of daily life, but start to seek more have flavor beverage deburring to swash taste bud.But beverage is on the market divided into soda, functional drink, fruit juice, dairy products more.The characteristic of the high sugar of soda, high carbon acid content, if drink for a long time, can cause very important impact to pancreas, tooth etc., may cause obesity simultaneously; Although functional drink reduces the content of sugar, manually with the addition of the such as additive such as amino acid, anticorrisive agent, may there is the phenomenons such as excited in the initial stage of drinking, and drinks same unhelpful to health for a long time; Fruit juice and dairy products can provide multiple necessity and the non-essential amino acid of needed by human body, and are easily absorbed by the body, and particularly fruit juice, except containing except amino acid, is rich in the dietary fibers such as cellulose, has toxin expelling effect.
Visible drink, in order to extend the pot-life, adds antioxidant, stabilizing agent, anticorrisive agent more on the market now; In order to increase local flavor and color and luster, add essence and pigment.Above-mentioned phenomenon makes natural beverage no longer natural, loses due local flavor and effect.Pay attention to today of food security people, common people's serious hope obtains, and is a kind of pure natural, the health drink being still still easy to preservation without any additive.
Summary of the invention
The object of the present invention is to provide a kind of mixed type pure natural fermented type fruit juice.
The present invention specifically provides a kind of natural fermented fruit juice, is made up of: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn the material of following mass ratio: the ratio of mulberries is 1 ~ 6: 1 ~ 6: 1 ~ 6: 1 ~ 6: 1 ~ 9: 1 ~ 9;
The method making natural fermented fruit juice is:
Selected quality raw materials, weigh in proportion; Cleaning raw material, removes surface moisture; After raw material stirring, pulverizing, send into fermentation tank; Ferment 3 ~ 12 months, fermentation temperature 10 ~ 70 DEG C, forms semi-finished product; Semi-finished product filter, and get its juice aliquots, sterilization, external packing, quality inspection, and finished product is put in storage; Residue after filtration recycles as organic fertilizer.
Described natural fermented fruit juice, is made up of the material of following mass ratio: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 2 ~ 4: 2 ~ 4: 2 ~ 4: 2 ~ 4: 3 ~ 5: 3 ~ 5.
Described natural fermented fruit juice is specifically made up of the material of following mass ratio: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 3: 3: 3: 3: 4: 4.
The method of the natural fermented fruit juice of described making, fermentation time is specially 5 ~ 7 months, and fermentation temperature is 25 ~ 35 DEG C.Fermentation time and fermentation temperature specifically limit according to conditions such as fruit maturity, seasons, adjustment optimum process condition.
The method of the natural fermented fruit juice of described making, filter method is specially press filtration.
The method of the natural fermented fruit juice of described making, sterilization mode is Pasteur, flash distillation, the combination of ultraviolet-sterilization mode one of them or its.
Described fermentation tank is stainless steel fermentation tank, and stainless steel fermentation tank is closed agitator tank.Closed agitator tank effectively to prevent in air miscellaneous bacteria to infection product.The pressure release mode that stainless steel fermentation tank takes human at periodic intervals to uncap.
Described stainless steel fermentation tank is provided with spiral agitator.Can in the middle of sweat automatic stirring, realize fruit juice and ferment in suitable temperature range.
The present invention uses the closed fermenter of autonomous Design, ensures that fruit juice completes sweat in a confined space completely, prevents the mixing of other materials, ensure that quality.The present invention simultaneously adopts spontaneous fermentation, the nutritional labeling of low-temperature extraction fruit, remains the compositions such as the enzyme in fruit juice, vitamin, dietary fiber to greatest extent; And nutritional labeling by fermentation, is easier to absorption of human body.The more important thing is, the present invention, in the middle of production process, does not add the additives such as any anticorrisive agent, ensure that the pure natural of former taste original flavor.
The present invention is except raw material water for cleaning and as the use of production cycle water, and producing remaining residue as outside organic fertilizer use, without any other pollutant emission, can alleviate environmental pressure, practice energy-saving and cost-reducing, green low-carbon.
Detailed description of the invention
Embodiment 1
The object of the present embodiment is to provide a kind of mixed type pure natural fermented type fruit juice.
The present embodiment specifically provides a kind of natural fermented fruit juice, is made up of: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn the material of following mass ratio: the ratio of mulberries is 1 ~ 6: 1 ~ 6: 1 ~ 6: 1 ~ 6: 1 ~ 9: 1 ~ 9;
The method making natural fermented fruit juice is:
Selected quality raw materials, weigh in proportion; Cleaning raw material, removes surface moisture; After raw material stirring, pulverizing, send into fermentation tank; Ferment 3 ~ 12 months, fermentation temperature 10 ~ 70 DEG C, forms semi-finished product; Semi-finished product filter, and get its juice aliquots, sterilization, external packing, quality inspection, and finished product is put in storage; Residue after filtration recycles as organic fertilizer.
Described natural fermented fruit juice, is made up of the material of following mass ratio: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 2 ~ 4: 2 ~ 4: 2 ~ 4: 2 ~ 4: 3 ~ 5: 3 ~ 5.
Described natural fermented fruit juice is specifically made up of the material of following mass ratio: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 3: 3: 3: 3: 4: 4.
The method of the natural fermented fruit juice of described making, fermentation time is specially 5 ~ 7 months, and fermentation temperature is 25 ~ 35 DEG C.Fermentation time and fermentation temperature specifically limit according to conditions such as fruit maturity, seasons, adjustment optimum process condition.
The method of the natural fermented fruit juice of described making, filter method is specially press filtration.
The method of the natural fermented fruit juice of described making, sterilization mode is Pasteur, flash distillation, the combination of ultraviolet-sterilization mode one of them or its.
Described fermentation tank is stainless steel fermentation tank, and stainless steel fermentation tank is closed agitator tank.Closed agitator tank effectively to prevent in air miscellaneous bacteria to infection product.The pressure release mode that stainless steel fermentation tank takes human at periodic intervals to uncap.
Described stainless steel fermentation tank is provided with spiral agitator.Can in the middle of sweat automatic stirring, realize fruit juice and ferment in suitable temperature range.
The present embodiment uses the closed fermenter of autonomous Design, ensures that fruit juice completes sweat in a confined space completely, prevents the mixing of other materials, ensure that quality.The present embodiment adopts spontaneous fermentation simultaneously, and the nutritional labeling of low-temperature extraction fruit, remains the compositions such as the enzyme in fruit juice, vitamin, dietary fiber to greatest extent; And nutritional labeling by fermentation, is easier to absorption of human body.The more important thing is, the present embodiment, in the middle of production process, does not add the additives such as any anticorrisive agent, ensure that the pure natural of former taste original flavor.
The present embodiment is except raw material water for cleaning and as the use of production cycle water, and producing remaining residue as outside organic fertilizer use, without any other pollutant emission, can alleviate environmental pressure, practice energy-saving and cost-reducing, green low-carbon.
Embodiment 2
The present embodiment, pulp furnish is raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 2: 4: 3: 3: 4: 4, and sterilization mode is pasteurize, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 3
The present embodiment, pulp furnish is raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 3: 3: 4: 4: 3: 5, and sterilization mode is flash distillation sterilization, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 4
The present embodiment, pulp furnish is raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 3: 4: 4: 2: 4: 3, and sterilization mode is ultraviolet-sterilization, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 5
The stainless steel fermentation tank of the present embodiment is not provided with spiral agitator, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 6
The stainless steel fermentation tank of the present embodiment is non-closed fermenter, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 7
The fermentation tank of the present embodiment is non-stainless steel fermentation tank, and all the other processes, process conditions, technique effect are identical with embodiment 1.Non-closed
Embodiment 8
The fermentation time of the present embodiment is 6 months, and fermentation temperature is 30 DEG C, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 9
The fermentation time of the present embodiment is 8 months, and fermentation temperature is 20 DEG C, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Embodiment 10
The fermentation time of the present embodiment is 4 months, and fermentation temperature is 40 DEG C, and all the other processes, process conditions, technique effect are identical with embodiment 1.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (9)
1. a natural fermented fruit juice, is characterized in that: be made up of the material of following mass ratio: raspberry: blueberry:: pawpaw: sea-buckthorn: the ratio of mulberries is 1 ~ 6: 1 ~ 6: 1 ~ 6: 1 ~ 6: 1 ~ 9: 1 ~ 9;
The method making natural fermented fruit juice is:
Selected quality raw materials, weigh in proportion; Cleaning raw material, removes surface moisture; After raw material stirring, pulverizing, send into fermentation tank; Ferment 3 ~ 12 months, fermentation temperature 10 ~ 70 DEG C, forms semi-finished product; Semi-finished product filter, and get its juice aliquots, sterilization, external packing, quality inspection, and finished product is put in storage; Residue after filtration recycles as organic fertilizer.
2. according to the natural fermented fruit juice of one according to claim 1, it is characterized in that: pulp furnish is: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 2 ~ 4: 2 ~ 4: 2 ~ 4: 2 ~ 4: 3 ~ 5: 3 ~ 5.
3. according to the natural fermented fruit juice of one according to claim 2, it is characterized in that: be specifically made up of the material of following mass ratio: raspberry: blueberry: pineapple: pawpaw: sea-buckthorn: the ratio of mulberries is 3: 3: 3: 3: 4: 4.
4. according to the natural fermented fruit juice of one according to claim 1, it is characterized in that: the method for the natural fermented fruit juice of described making, fermentation time is specially 5 ~ 7 months, and fermentation temperature is 25 ~ 35 DEG C.
5. according to the natural fermented fruit juice of one according to claim 1, it is characterized in that: the method for the natural fermented fruit juice of described making, filter method is specially press filtration.
6. according to the natural fermented fruit juice of one according to claim 1, it is characterized in that: the method for the natural fermented fruit juice of described making, sterilization mode is Pasteur, flash distillation, the combination of ultraviolet-sterilization mode one of them or its.
7. according to the natural fermented fruit juice of one according to claim 1, it is characterized in that: described fermentation tank is stainless steel fermentation tank.
8. according to the natural fermented fruit juice of one according to claim 7, it is characterized in that: described stainless steel fermentation tank is closed agitator tank.
9. according to the natural fermented fruit juice of the one described in claim 7 or 8, it is characterized in that: described stainless steel fermentation tank is provided with spiral agitator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510031430.4A CN104621647A (en) | 2015-01-16 | 2015-01-16 | Natural fermented fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510031430.4A CN104621647A (en) | 2015-01-16 | 2015-01-16 | Natural fermented fruit juice |
Publications (1)
| Publication Number | Publication Date |
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| CN104621647A true CN104621647A (en) | 2015-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510031430.4A Pending CN104621647A (en) | 2015-01-16 | 2015-01-16 | Natural fermented fruit juice |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230784A (en) * | 2015-10-29 | 2016-01-13 | 光明乳业股份有限公司 | Viable bacteria type room-temperature fermented milk beverage and preparation method of viable bacteria type room-temperature fermented milk beverage |
| CN106962728A (en) * | 2017-04-22 | 2017-07-21 | 驻马店市豫粮生物科技有限公司 | A kind of compoiste fermented fruit drink |
| CN108523114A (en) * | 2018-03-29 | 2018-09-14 | 沈阳康合生物科技有限公司 | A kind of production method of fermented type fruit-vegetable juice beverage (ferment) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187946A (en) * | 2014-08-06 | 2014-12-10 | 浙江百惠生物科技有限公司 | Fruit plant enzyme drink and preparation method thereof |
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2015
- 2015-01-16 CN CN201510031430.4A patent/CN104621647A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187946A (en) * | 2014-08-06 | 2014-12-10 | 浙江百惠生物科技有限公司 | Fruit plant enzyme drink and preparation method thereof |
Non-Patent Citations (4)
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| 伯格哈根（BURGHAGEN，M.M.）: "《食品化学 第3版》", 29 February 2008, 中国农业大学出版社 * |
| 刘明华等: "《食品发酵与酿造技术》", 31 January 2011 * |
| 范文斌等: "《发酵工艺技术》", 31 August 2014, 重庆大学出版社 * |
| 阮美娟等: "《饮料工艺学》", 31 January 2013, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230784A (en) * | 2015-10-29 | 2016-01-13 | 光明乳业股份有限公司 | Viable bacteria type room-temperature fermented milk beverage and preparation method of viable bacteria type room-temperature fermented milk beverage |
| CN106962728A (en) * | 2017-04-22 | 2017-07-21 | 驻马店市豫粮生物科技有限公司 | A kind of compoiste fermented fruit drink |
| CN108523114A (en) * | 2018-03-29 | 2018-09-14 | 沈阳康合生物科技有限公司 | A kind of production method of fermented type fruit-vegetable juice beverage (ferment) |
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Application publication date: 20150520 |