CN105146658B - Local flavor enzyme beverage and preparation method thereof - Google Patents
Local flavor enzyme beverage and preparation method thereof Download PDFInfo
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- CN105146658B CN105146658B CN201510571279.3A CN201510571279A CN105146658B CN 105146658 B CN105146658 B CN 105146658B CN 201510571279 A CN201510571279 A CN 201510571279A CN 105146658 B CN105146658 B CN 105146658B
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Classifications
-
- 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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of local flavor enzyme beverage, is made up of the component of following mass percent：Enzyme stoste 10%, honey 5%, Siberian solomonseal rhizome polysaccharide 0.2%, flavouring agent 2%, surplus are water.Inventive formulation is simple, and it is reasonable to be arranged in pairs or groups between each component, and nutrition complement, the beverage natural in color prepared, free from extraneous odour is in good taste, and long drink can play health-care efficacy.
Description
Technical field
The present invention relates to technical field of functional drink, and in particular to a kind of local flavor enzyme beverage and preparation method thereof.
Background technology
The characteristics of fruit-vegetable juice beverage has nutritious, delicious flavour, containing natural, can eliminate in human body has
Harmful " free radical ".But common fruit-vegetable juice beverage increases with storage time, quality flavor changes, and need to add anti-corrosion
Agent, antioxidant and stabilizer etc..By microbial fermentation, it is not only able to improve the stability of Juice, removes addition anti-corrosion from
The harm that agent etc. is caused to human body, moreover it is possible on the basis of the nutritional ingredient of former Juice is retained, generate a variety of flavor substances, improve
Nutritive value, helps digest absorption.
The fermentation preparation process of enzyme beverage can promote the materials such as carbohydrate in fruit and vegetable materials, protein, lipid
Metabolic response, it is a large amount of to produce and accumulation is primary and secondary metabolite, it is generation organic acid, oligosaccharide, sugar alcohol, enzyme, oligomeric
The multiple beneficial composition such as peptide, polyphenol；Meanwhile, nutrition in enzyme beverage also comprising fruit and vegetable materials and contained by microorganism itself and
Functional component.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, and the breeding and corrupt substance for suppressing harmful bacteria are formed,
Play regulation gut flora balance, enhancing is immune, promote the effect such as sleep, anti-aging, there is multiple beneficial effect to human body.Cause
And, enzyme beverage is prepared because its alimentary health-care function is favored by consumers in general deeply with unique local flavor using natural fruit and vegetables.
Patent of invention CN102308997B provides a kind of preparation method of plant enzyme, with various plants, vegetables and fruits, kind
Son, herbal medicine, mushroom class, marine alga are raw material, natural liquid of the extraction containing effective ingredients in plant of plant enzyme are carried out, by hair
Ferment maturation, obtains liquid plant enzyme stoste；Obtained plant enzyme stoste contains multienzyme ferment, breaks down proteins ferment
Element, lipase, starch amylase, and contain proanthocyanidin, a variety of natural complex, mineral matter, amino acid and micro-
Secondary element etc..With obtained plant enzyme stoste, plant enzyme liquid oral liquid, plant enzyme solid powder or plant ferment is made
Cellulose capsule.Patent of invention CN102599569B proposes Fructus Chaenomelis ferment and its production method, and the raw material of use presses mass parts：Crack rice
Be 3 parts for 5 parts, Chinese flowering quince juice, fresh pawpaw be 15 parts, functional red yeast rice be 2 parts, be made up of following steps：(1) immersion is cracked rice；Powder
Broken fresh pawpaw；Crush pawpaw and squeeze the juice, extract Chinese flowering quince juice；(2) ultrafiltration water is added into boiling tower, and steaming of cracking rice is put into after water is boiled
Boil 3 hours, be cooled to 70 DEG C, add Chinese flowering quince juice and amylase, add the fresh pawpaw of crushing；(3) add after functional red yeast rice, then
Carbohydrase, pectase are added, adjustment pH value is 4.5；(4) 28 DEG C~38 DEG C are cooled to, active dry yeast, spontaneous fermentation 72 is put into
Hour；(5) the zymotic fluid quality obtained by (4) step, adds wheat bran, husk and carries out secondary fermentation, 18 months time；(6) filter
Go out after stoste, multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.
Natural fruit and vegetables enzyme beverage reconciles underflow with after fruits and vegetables juice mixture, can not only modulate various colors
Various natural drink comes, and has good nutrition health-care functions to human body.
The content of the invention
The technical problems to be solved by the invention are that providing one kind prepares simple, and cost is low, nutritious, in good taste
Local flavor enzyme beverage.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of local flavor enzyme beverage, is made up of the component of following mass percent：
Preparation method is as follows：
(1) according to above-mentioned formula, raw material is put into material-compound tank (material-compound tank can receive ultrasonic wave), and homogeneous；
(2) ultrasound sterilizing：The condition of ultrasonic sterilization is 20 DEG C, 20KHz ultrasonication 120S；Mainly eliminate ferment
Pathogenic bacteria in element；Suppress probiotics continuing fermentation in finished product simultaneously, influence final product stability.What ultrasonic wave was produced
Cavitation bubble can produce shock wave in collapse and close jet action, make cell wall rupture, so as to shear large biological molecule or liquid
In dispersed substance, reach emulsifying homogeneous effect；
(3) aseptic canning is carried out to enzyme beverage, produces enzyme beverage.Note, in order to preserve the middle ferment of enzyme beverage
Activity, it is necessary to Cord blood (4 DEG C or so are advisable).
Above-mentioned flavouring agent is blended by the component of following mass percent：
Said components are mixed during preparation, the flavouring agent can improve the local flavor and mouthfeel of enzyme beverage.
Above-mentioned enzyme stoste is made up of the component of following mass percent：
Above-mentioned fruits and vegetables be by pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana and
Eggplant is constituted, wherein pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana, the matter of eggplant
Amount is than being 1:1:1:1:1:1:1:1:1:1:1；
Above-mentioned nutrient powder is made up of the component of following mass percent：Pomegranate seed powder 20%, reed rhizome powder 20%, ground coffee
20%th, seawood meal 20%, honey-fried licorice root powder 20%；
The preparation method of above-mentioned enzyme stoste is as follows：
(1) raw material is got out according to above-mentioned raw materials formula；
(2) by above-mentioned fruits and vegetables be put into fermentation tank (fermentation tank to be special, irony and sidepiece leaves exhaust outlet or observation
Mouthful)；
(3) pure water, nutrient powder and brown sugar are added according to the ratio of list of ingredients in fermentation tank, and mixed slowly
It is even；
(4) beneficial flora is added in fermentation tank, wherein beneficial flora includes lactobacillus acidophilus, Lactobacillus casei, Zhan Shi
Lactobacillus, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, the ratio of addition are added to be equivalent；
(5) fermentation tank is sealed, (20 DEG C or so are advisable) is fermented at normal temperatures；Note：During fermentation, all need daily
Fermentation tank is checked, the excessive gas produced in fermentation process is excluded；
(6) treat when fermentation tank produces a large amount of enzyme stostes (about 50 days or so), using plate filter, by zymogen
Liquid is separated, while removing the raw material of fermentation；
(7) by enzyme stoste, Cord blood (4 DEG C or so are advisable).
The beneficial effects of the invention are as follows：Inventive formulation is simple, and it is reasonable to be arranged in pairs or groups between each component, and nutrition complement is prepared
The beverage natural in color come, free from extraneous odour is in good taste, and long drink can play health-care efficacy.And its preparation technology is also with following excellent
Gesture：
1. the raw material of the invention for using the fruit most containing natural ferment generally acknowledged or vegetables as enzyme beverage, such as
Contain 100 times that the enzyme content in a large amount of bromelains, bean sprouts seedling is common vegetable and fruit in pineapple, must at utmost carry
The high natural ferment content of product, contributes to the reservation of its active component；Natural ferment contained by raw material, while also will assist in
Subsequent Fermentation Engineering.
2. in the selection of raw material, in addition to rich in natural ferment, arranged in pairs or groups romaine lettuce and spinach, reason are romaine lettuce and spinach
The ferment contained in dish is rich in polyphenoils.Research shows that the chlorophyll in romaine lettuce and spinach can promote the suction of its ferment
Receive.In addition, the ferment in grapefruit can reduce triglycerides, so as to reduce cholesterol.
3. traditional enzyme beverage uses the process of spontaneous fermentation, the bacterium to ferment is difficult to control its kind, fermentation time
Deng.The present invention passes through repetition test, have selected the specified ferment flora of the fermentation of suitable this product, is conducive to controlling the life of ferment
Production, is adapted to industrialization.
4. the present invention is by the way of ultrasonic sterilization, it is to avoid traditional pasteurize high temperature is broken to enzyme activity
It is bad；In addition, ultrasonic sterilization is it is also possible that ferment homogeneous.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of local flavor enzyme beverage, is made up of the component of following mass percent：
Preparation method is as follows：
(1) according to above-mentioned formula, raw material is put into material-compound tank (material-compound tank can receive ultrasonic wave), and homogeneous；
(2) ultrasound sterilizing：The condition of ultrasonic sterilization is 20 DEG C, 20KHz ultrasonication 120S；Mainly eliminate ferment
Pathogenic bacteria in element；Suppress probiotics continuing fermentation in finished product simultaneously, influence final product stability.What ultrasonic wave was produced
Cavitation bubble can produce shock wave in collapse and close jet action, make cell wall rupture, so as to shear large biological molecule or liquid
In dispersed substance, reach emulsifying homogeneous effect；
(3) aseptic canning is carried out to enzyme beverage, produces enzyme beverage.Note, in order to preserve the middle ferment of enzyme beverage
Activity, it is necessary to Cord blood (4 DEG C or so are advisable).
Above-mentioned flavouring agent is blended by the component of following mass percent：
Said components are mixed during preparation, the flavouring agent can improve the local flavor and mouthfeel of enzyme beverage.
Above-mentioned enzyme stoste is made up of the component of following mass percent：
Above-mentioned fruits and vegetables be by pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana and
Eggplant is constituted, wherein pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana, the matter of eggplant
Amount is than being 1:1:1:1:1:1:1:1:1:1:1；
Above-mentioned nutrient powder is made up of the component of following mass percent：Pomegranate seed powder 20%, reed rhizome powder 20%, ground coffee
20%th, seawood meal 20%, honey-fried licorice root powder 20%；
The preparation method of above-mentioned enzyme stoste is as follows：
(1) raw material is got out according to above-mentioned raw materials formula；
(2) by above-mentioned fruits and vegetables be put into fermentation tank (fermentation tank to be special, irony and sidepiece leaves exhaust outlet or observation
Mouthful)；
(3) pure water, nutrient powder and brown sugar are added according to the ratio of list of ingredients in fermentation tank, and mixed slowly
It is even；
(4) beneficial flora is added in fermentation tank, wherein beneficial flora includes lactobacillus acidophilus, Lactobacillus casei, Zhan Shi
Lactobacillus, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, the ratio of addition are added to be equivalent；
(5) fermentation tank is sealed, (20 DEG C or so are advisable) is fermented at normal temperatures；Note：During fermentation, all need daily
Fermentation tank is checked, the excessive gas produced in fermentation process is excluded；
(6) treat when fermentation tank produces a large amount of enzyme stostes (about 50 days or so), using plate filter, by zymogen
Liquid is separated, while removing the raw material of fermentation；
(7) by enzyme stoste, Cord blood (4 DEG C or so are advisable).
For actual production, and for market sale reliable foundation is provided, beverage prepared by the present invention has been carried out largely
Animal acute toxicity test, long-term toxicity test for animals and treat disease a large amount of clinical tests, to the medicine put into treat
The use link of disease provides science and objectively foundation.Its test method and result of the test difference are as follows：
In order to verify the security of beverage prepared by the present invention, applicant carried out animal acute toxicity test：
Sample：The beverage prepared by the prescription of the present invention.
Experimental animal：Small white mouse, weight average is provided in 40g or so, male and female random selection by Medical University Of Anhui.
Method and result：Small white mouse 50 is taken, is divided into 5 groups, every group 10, starvation 15 hours or so, directly by the application
Beverage fed, feed medicine by every each 20ml, the 1st, 2,3,4,5 groups fed respectively in 24 hours medicine 1,2,
3rd, 4,5 times, observe 5 days, small white mouse activity is normal, non-toxic reaction, no death.Show the application beverage without acute toxicity.
In order to verify the security of beverage of the present invention, applicant carried out long-term toxicity test for animals：
Experimental animal：Big white mouse, weight average is provided in 130g or so, male and female random selection by Medical University Of Anhui.
Method and result：Take big white mouse 50, be divided into 5 groups, every group 10, wherein the 1st, 2,3,4 groups as administration group, directly
Connect and fed the beverage of the application, every group feeds 15ml, 20ml, 30ml, 40ml respectively, and the 5th group of diet is as right
According to group, once a day, continuously feed 90 days, survey body weight, in last time be administered after 24 hours sacrificed by decapitation, survey blood, routine urinalysis,
Liver function, renal function, core, the internal organ such as kidney, the change of tissues observed form, observe the effect of dosage, observation diet, activity
Change, experiment proves that administration group is compared no significant changes with control group, it is seen that calculated by kg body weight relative to actual 50-200
The equal non-toxic reaction of dosage again, is a kind of safe beverage.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of local flavor enzyme beverage, it is characterised in that be made up of the component of following mass percent：Enzyme stoste 10%, honeybee
Honey 5%, Siberian solomonseal rhizome polysaccharide 0.2%, flavouring agent 2%, water surplus；
Above-mentioned flavouring agent is blended by the component of following mass percent：Orange peel micro mist 3.5%, alginic acid 2.5%, turmeric
Element 0.2%, beta-schardinger dextrin 0.5%, jasmine flower extract 0.6%, purple sweet potato cyanidin 1.2%, stearyl alcohol surplus；
Above-mentioned enzyme stoste is made up of the component of following mass percent：Fruits and vegetables 21%, brown sugar 8%, beneficial flora 0.1%,
Nutrient powder 5%, pure water surplus；
Above-mentioned fruits and vegetables are by pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana and eggplant
Constitute, wherein pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana, the mass ratio of eggplant
For 1:1:1:1:1:1:1:1:1:1:1；
Above-mentioned nutrient powder is made up of the component of following mass percent：Pomegranate seed powder 20%, reed rhizome powder 20%, ground coffee
20%th, seawood meal 20%, honey-fried licorice root powder 20%；
The preparation method of above-mentioned enzyme stoste is as follows：
(1) raw material is got out according to above-mentioned raw materials formula；
(2) above-mentioned fruits and vegetables are put into fermentation tank；
(3) pure water, nutrient powder and brown sugar are added according to the ratio of list of ingredients in fermentation tank, and mixed slowly uniform；
(4) beneficial flora is added in fermentation tank, wherein beneficial flora includes the newborn bar of lactobacillus acidophilus, Lactobacillus casei, Zhan Shi
Bacterium, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, the ratio of addition are added to be equivalent；
(5) fermentation tank is sealed, fermented at normal temperatures；
(6) when treating that fermentation tank produces a large amount of enzyme stostes, using plate filter, enzyme stoste is separated, simultaneously
Remove the raw material of fermentation；
(7) by enzyme stoste, Cord blood；
The preparation method of above-mentioned local flavor enzyme beverage is as follows：
(1) according to above-mentioned formula, raw material is put into material-compound tank, and homogeneous；
(2) ultrasound sterilizing：The condition of ultrasonic sterilization is 20 DEG C, 20KHz ultrasonication 120S；
(3) aseptic canning is carried out to enzyme beverage, produces enzyme beverage.
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| CN105725012A (en) * | 2016-03-24 | 2016-07-06 | 上海颐久生物科技有限公司 | Complex probiotic drink and preparation method thereof |
| CN108142764A (en) * | 2018-01-31 | 2018-06-12 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of teenager's ferment sports drink and preparation method thereof |
| CN108651802A (en) * | 2018-05-28 | 2018-10-16 | 唐铁君 | A kind of any of several broadleaf plants class active ferment beverage |
| CN110024931A (en) * | 2019-05-07 | 2019-07-19 | 贵阳学院 | A kind of preparation method of red bayberry fermented beverage |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
| CN103960720A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable lactic acid fermented beverage containing peony extracts |
| CN104509907A (en) * | 2014-12-09 | 2015-04-15 | 深圳先进技术研究院 | Composite plant ferment vinegar beverage and preparation method thereof |
| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN103960720A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable lactic acid fermented beverage containing peony extracts |
| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
| CN104509907A (en) * | 2014-12-09 | 2015-04-15 | 深圳先进技术研究院 | Composite plant ferment vinegar beverage and preparation method thereof |
| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
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