CN104738750A - Comprehensively-fermented fruit and vegetable juice with healthcare function and preparation method thereof - Google Patents
Comprehensively-fermented fruit and vegetable juice with healthcare function and preparation method thereof Download PDFInfo
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- CN104738750A CN104738750A CN201510171772.6A CN201510171772A CN104738750A CN 104738750 A CN104738750 A CN 104738750A CN 201510171772 A CN201510171772 A CN 201510171772A CN 104738750 A CN104738750 A CN 104738750A
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Abstract
The invention relates to the technical field of foods production, and in particular relates to a comprehensively-fermented fruit and vegetable juice with a healthcare function and a preparation method thereof. The comprehensively-fermented fruit and vegetable juice is prepared from the following raw materials in parts by mass: 4 to 5 parts of jack fruit, and 5 to 6 parts of mixed fruits and vegetables, wherein the mixed fruits and vegetables include pineapple, litchi, hawthorn, olive and dark plum which are in a mass ratio of 1:1. The preparation method comprises the following steps: cleaning and cutting the raw materials; sterilizing through ultraviolet rays at low temperature; fermenting through different tanks; filtering; fermenting again; chelating; mixing; packing. According to the preparation method, jack fruit is used as the major fermenting raw material; the practical shows that the jack fruit has a certain effect of dispelling the effects of alcohol; the special fermenting means is adopted; the fermenting effect of the jack fruit in bacillus aceticus is improved under the pressurizing and special acoustic wave effects, so that more beneficial substances can be generated, the capability of the body to decompose alcohol can be improved; in addition, the fermenting liquid is added with the mixed fruits and vegetables, so that a good enhancing effect is achieved.
Description
Technical field
The present invention relates to technical field of food production, relate to a kind of comprehensive fermented fruits and vegetables juice with health-care efficacy and preparation method thereof especially.
Background technology
Fermented fruits and vegetables juice contains abundant ferment, and also known as enzyme, be the large biological molecule with biocatalytic Activity, i.e. biocatalyst, it can accelerate the speed of biochemical reaction, but does not change direction and the product of reaction.That is enzyme can only be used for the speed changing all kinds of biochemical reaction, but is not biochemical reaction itself.Enzyme be a kind of be made up of amino acid there is special bioactive material, it is present in the animal and plant body of all work, is to maintain body normal function, digest food, the required material of one of the vital movements such as repair tissue.It almost participates in all vital movements: ponder a problem, motion, and sleep is breathed, indignation, and cry or secretion hormone etc. is all the action result centered by enzyme.The catalytic action of enzyme catalyst sample urges the biochemical reaction of body, urges the carrying out of biological phenomena.If do not have enzyme, biochemical reaction cannot carry out, and five large nutrients are all utterly useless to body by what become, and biological phenomena will stop.Therefore, the importance of enzyme to life is self-evident, and it is called " material lived " by even a lot of people, " grasping the material of all vital movements ".
Fermented fruits and vegetables juice has obtained the certification of modern biotechnology science and technology for the miraculous effects of health, in fact different raw materials and zymotechnique are for the quality of fermented fruits and vegetables juice and relevant effect, instantly the epoch of fast rhythm of life, dinner party tobacco and wine are frequent, if ferment can be made to possess the effect of acceleration of alcohol decomposition, these health-oriented products can be made more easily to squeeze into male sex market, accept for numerous male sex client, and be no longer considered as the special weight reducing face beautifying health keeping product of woman.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of comprehensive fermented fruits and vegetables juice with health-care efficacy and preparation method thereof.
Technical problem to be solved by this invention is achieved by the following technical programs:
Have a comprehensive fermented fruits and vegetables juice for health-care efficacy, its raw material comprises the component of following mass fraction: 4-5 part jackfruit; 5-6 part mixing fruits and vegetables; Described mixing fruits and vegetables comprise pineapple, lichee, hawthorn, olive, dark plum; Described mixing fruits and vegetables each component mass ratio 1:1.
Preferably, Juice raw material comprises the component of following mass fraction: 5 portions of jackfruits; Pineapple, lichee, hawthorn, olive, each 1 part of dark plum.
There is a preparation method for the comprehensive fermented fruits and vegetables juice of health-care efficacy as above, specifically comprise the steps: that raw material cleaning cuts, the sterilizing of low temperature ultra-violet line, a point groove ferment, filter, ferment again, chelating, modulation, packaging.
Further, described raw material cleaning is cut into and described raw material is placed in mass concentration is rinse with clear water after bubble half an hour invaded by the salt solution of 3-4%, and after flushing, fruit and vegetable materials being cut into volume, to be less than the bulk of 1 cubic centimetre for subsequent use.
Further, described low temperature ultra-violet line sterilizing is that the low temperature cleaning the raw material that cuts and be placed in 1-4 DEG C is carried out ultraviolet radiation sterilization, and described ultraviolet wavelength is 250-260mm, and irradiation duration is 3-5 hour.
Further, described point groove fermentation is for dividing groove to carry out fermentation process jackfruit and mixing fruit and vegetable materials, when first inserting the alcohol number of degrees 13 degree in saccharomycete normal temperature bottom fermentation to groove, insert acetobacter more respectively and continue fermentation at normal temperatures 5-6 month, 1.1-1.2 standard atmospheric pressure is forced into during the fermentation of jackfruit fermentation tank, and to apply power density every day be 0.15-0.2 watt every cubic centimetre, frequency is that the sound wave of 15 kilo hertzs is no less than 1 hour.
Further, described to be filtered into fermenation raw liquid with 1000 object sock filtration, to obtain jackfruit filtered fluid and mixing fruits and vegetables filtered fluid respectively.
Further, described fermentation again, for will insert lactobacillus bulgaricus and Lactobacillus delbrueckii in jackfruit filtered fluid, inserts biodiasmin and Lactobacillus plantarum and to ferment under the environment of 28-32 DEG C 10-15 hour again in mixing fruits and vegetables filtered fluid.
Further, by again fermentation after zymotic fluid be mixed to form chelating liquid.
Further, described chelating liquid can be packed after carrying out conventional modulation and dispatch from the factory.Described traditional modulation is the mouthfeel of adding the modulation such as honey fermented fruits and vegetables juices, belong to common practise well known to those skilled in the art, does not repeat at this.
The present invention has following beneficial effect:
The present invention mainly selects jackfruit as fermentation raw material, and practice shows, jackfruit has certain sober up effect, and the present invention uses special fermentation means, pressurization and specific acoustic wave effect under, strengthen the ferment effect of jackfruit in acetobacter, produce more benefit materials, the capacity of decomposition of health to alcohol can be strengthened, and add the zymotic fluid of mixing fruits and vegetables, serve good gain effect.
Detailed description of the invention
Below in conjunction with detailed embodiment, the present invention will be described in detail.
Have a comprehensive fermented fruits and vegetables juice for health-care efficacy, raw material comprises the component of following mass fraction: 5 portions of jackfruits; Pineapple, lichee, hawthorn, olive, each 1 part of dark plum.Its preparation method specifically comprises the steps:
The first step, described raw material is placed in mass concentration be 4% salt solution invade bubble half an hour after rinse with clear water, after flushing, fruit and vegetable materials being cut into volume, to be less than the bulk of 1 cubic centimetre for subsequent use.
Second step, the low temperature that the raw material that cleaning cuts is placed in 3 DEG C is carried out ultraviolet radiation sterilization, and described ultraviolet wavelength is 255mm, and irradiating duration is 4 hours.
3rd step, groove is divided to carry out fermentation process jackfruit and mixing fruit and vegetable materials, when first inserting the alcohol number of degrees 13 degree in saccharomycete normal temperature bottom fermentation to groove, insert acetobacter more respectively and continue fermentation 6 months at normal temperatures, 1.15 standard atmospheric pressures are forced into during the fermentation of jackfruit fermentation tank, and to apply power density every day be 0.2 watt every cubic centimetre, frequency is the sound wave 1.5 hours of 15 kilo hertzs.
4th step, by fermenation raw liquid with 1000 object sock filtration, obtains jackfruit filtered fluid and mixing fruits and vegetables filtered fluid respectively.
5th step, inserts lactobacillus bulgaricus and Lactobacillus delbrueckii by jackfruit filtered fluid, inserts biodiasmin and Lactobacillus plantarum ferments 12 hours under the environment of 30 DEG C again in mixing fruits and vegetables filtered fluid.
5th step, is mixed to form chelating liquid by the zymotic fluid after fermenting again.
6th step, can pack after described chelating liquid being carried out conventional modulation and dispatch from the factory, be prepared into comprehensive fermented fruits and vegetables juice of the present invention.
Experimental example:
In order to verify the effect of comprehensive fermented fruits and vegetables juice of the present invention, random selecting six has the people of alcohol drinking patterns to test (being denoted as A, B, C, D, E, F), first time test is drunk to six people's proper amount of white spirit, then testee was detected with alcohol content tester every one hour, and record the data of six hours, preparation table 1.
Table 1:(unit: mg/100ml)
After one week, drink to equally six tester's proper amount of white spirit, before first time test, the of the present invention comprehensive fermented fruits and vegetables juice of 25ml is taken to six testees, with alcohol content tester, testee was detected every one hour equally, and record the data of six hours, preparation table 2.
Table 2:(unit: mg/100ml)
| 1h | 2h | 3h | 4h | 5h | 6h | |
| A | 96 | 77 | 41 | 22 | 11 | 6 |
| B | 97 | 73 | 51 | 29 | 13 | 5 |
| C | 84 | 62 | 40 | 21 | 11 | 5 |
| D | 107 | 87 | 58 | 36 | 21 | 11 |
| E | 79 | 55 | 32 | 17 | 9 | 3 |
| F | 116 | 94 | 71 | 52 | 30 | 13 |
In sum, comprehensive fermented fruits and vegetables juice of the present invention has outstanding effect for the decomposition of help human body acceleration of alcohol, and have a lot of enzyme component in comprehensive fermented fruits and vegetables juice, effectively can reduce alcohol for lipometabolic interference in blood, maintain eubolism.
The above embodiment only have expressed embodiments of the present invention; it describes comparatively concrete and detailed; but therefore can not be interpreted as the restriction to the scope of the claims of the present invention; in every case the technical scheme adopting the form of equivalent replacement or equivalent transformation to obtain, all should drop within protection scope of the present invention.
Claims (10)
1. there is a comprehensive fermented fruits and vegetables juice for health-care efficacy, it is characterized in that: described Juice raw material comprises the component of following mass fraction: 4-5 part jackfruit; 5-6 part mixing fruits and vegetables; Described mixing fruits and vegetables comprise pineapple, lichee, hawthorn, olive, dark plum; Described mixing fruits and vegetables each component mass ratio 1:1.
2. a kind of comprehensive fermented fruits and vegetables juice with health-care efficacy according to claim 1, is characterized in that: described Juice raw material comprises the component of following mass fraction: 5 portions of jackfruits; Pineapple, lichee, hawthorn, olive, each 1 part of dark plum.
3. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy as claimed in claim 2, is characterized in that: the preparation method of described comprehensive fermented fruits and vegetables juice comprises the steps: that raw material cleaning cuts, the sterilizing of low temperature ultra-violet line, a point groove ferment, filter, ferment again, chelating, modulation, packaging.
4. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 3, it is characterized in that: described raw material cleaning is cut into and described raw material is placed in mass concentration is rinse with clear water after bubble half an hour invaded by the salt solution of 3-4%, after flushing, fruit and vegetable materials being cut into volume, to be less than the bulk of 1 cubic centimetre for subsequent use.
5. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 4, it is characterized in that: described low temperature ultra-violet line sterilizing is that the low temperature cleaning the raw material that cuts and be placed in 1-4 DEG C is carried out ultraviolet radiation sterilization, described ultraviolet wavelength is 250-260mm, and irradiation duration is 3-5 hour.
6. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 5, it is characterized in that: described point groove fermentation is for dividing groove to carry out fermentation process jackfruit and mixing fruit and vegetable materials, when first inserting the alcohol number of degrees 13 degree in saccharomycete normal temperature bottom fermentation to groove, insert acetobacter more respectively and continue fermentation at normal temperatures 5-6 month, 1.1-1.2 standard atmospheric pressure is forced into during the fermentation of jackfruit fermentation tank, and to apply power density every day be 0.15-0.2 watt every cubic centimetre, frequency is that the sound wave of 15 kilo hertzs is no less than 1 hour.
7. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 6, is characterized in that: described to be filtered into fermenation raw liquid with 1000 object sock filtration, obtains jackfruit filtered fluid and mixing fruits and vegetables filtered fluid respectively.
8. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 7, it is characterized in that: described fermentation again, for will insert lactobacillus bulgaricus and Lactobacillus delbrueckii in jackfruit filtered fluid, inserts biodiasmin and Lactobacillus plantarum and to ferment under the environment of 28-32 DEG C 10-15 hour again in mixing fruits and vegetables filtered fluid.
9. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 8, is characterized in that: the zymotic fluid after fermenting again is mixed to form chelating liquid.
10. a kind of preparation method with the comprehensive fermented fruits and vegetables juice of health-care efficacy according to claim 9, is characterized in that described chelating liquid can be packed and dispatches from the factory after carrying out conventional modulation.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360852A (en) * | 2015-11-13 | 2016-03-02 | 廖亚妹 | Preparation method of jackfruit-shaddock fermented beverage |
| CN112586650A (en) * | 2020-12-25 | 2021-04-02 | 德清秋水果汁有限公司 | Novel non-thermal sterilization method for fruit and vegetable juice beverage |
| CN115067445A (en) * | 2021-03-16 | 2022-09-20 | 彭小平 | Novel fruit and vegetable juice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
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- 2015-04-13 CN CN201510171772.6A patent/CN104738750A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360852A (en) * | 2015-11-13 | 2016-03-02 | 廖亚妹 | Preparation method of jackfruit-shaddock fermented beverage |
| CN112586650A (en) * | 2020-12-25 | 2021-04-02 | 德清秋水果汁有限公司 | Novel non-thermal sterilization method for fruit and vegetable juice beverage |
| CN115067445A (en) * | 2021-03-16 | 2022-09-20 | 彭小平 | Novel fruit and vegetable juice |
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