CN105231454A - Manufacturing method of health-preserving ferment - Google Patents
Manufacturing method of health-preserving ferment Download PDFInfo
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- CN105231454A CN105231454A CN201510811164.7A CN201510811164A CN105231454A CN 105231454 A CN105231454 A CN 105231454A CN 201510811164 A CN201510811164 A CN 201510811164A CN 105231454 A CN105231454 A CN 105231454A
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- ferment
- normal juice
- ferment normal
- seed
- glutinous rice
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 55
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 28
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- 239000004178 amaranth Substances 0.000 claims abstract description 28
- 235000012735 amaranth Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
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- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- OYPRJOBELJOOCE-OUBTZVSYSA-N Calcium-41 Chemical compound [41Ca] OYPRJOBELJOOCE-OUBTZVSYSA-N 0.000 description 1
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- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
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- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- 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
Abstract
The invention discloses a manufacturing method of health-preserving ferment. The manufacturing method comprises the specific steps of manufacturing grapefruit ferment normal juice, wild edible amaranth ferment normal juice, black glutinous rice ferment normal juice and soy-bean milk ferment normal juice separately; mixing the grapefruit ferment normal juice, the wild edible amaranth ferment normal juice, the black glutinous rice ferment normal juice and the soy-bean milk ferment normal juice according to the weight ratio of 3: 2: 1: 1, adding multi-element sugar alcohol, and conducting sealed secondary natural fermentation at the normal temperature; putting mixed ferment obtained after secondary fermentation is completed into a concentration device for conducting sterilization; packing the mixed ferment obtained after secondary fermentation is completed, and obtaining the finished product. According to the manufacturing method of the health-preserving ferment, a ferment manufacturing process which is scientific and safe is provided, and the ferment is capable of preserving health and expelling toxin and sufficient and balanced in nutrition, so that the purposes that the ferment is safe and sanitary to use, ferment activity is enhanced, it is favorable for people to meet somatogenic needs for the ferment and absorb the ferment, body health of people is promoted, and life quality of people is improved are achieved.
Description
Technical field
The present invention relates to a kind of ferment.
Background technology
Ferment is also called enzyme, is a class biocatalyst, and majority is protein, also has some to be RNA or DNA molecular.Containing thousands of kinds of enzymes in organism, they dominate many catalytic process such as biological metabolism, nutrition and power conversion, and the reaction in close relations with life process is enzymic catalytic reaction mostly, but enzyme not necessarily only plays catalytic action in cell.The ferment of this project is natural fermented by fancy fruit, and containing abundant enzyme system, these enzymes can decompose face's grease, soften cuticle, make skin more totally tender.Simultaneously, fruit is under the effect of microorganism and enzyme, protein-based nutriment can be broken down into small-molecular peptides or amino acid, the nutrient such as vitamin, mineral matter can fully discharge, some natural anti-oxidation products such as natural anthocyanidin, polysaccharide, flavones are also dissolved in zymotic fluid, these compositions directly can be absorbed by skin, in cosmetics, and the effect that can play significant moisturizing, nti-freckle and delay senility.\
Although domestic market has also occurred that some add the health food of ferment, kind is also more single, still has wide development space.Given this, the necessity that makes further progress of visible ferment.Therefore, the frontier opening up brand-new ferment is a new problem.
Summary of the invention
For solving the problems of the technologies described above, the present invention proposes ferment manufacture craft, reaching use safety health, increase the vigor of ferment, be conducive to people to the somatogenic need of ferment, be beneficial to people to the absorption of ferment, promote the object that people are healthy and improve the quality of living.
For achieving the above object, technical scheme of the present invention is as follows:
The manufacture method of the ferment taken care of health, concrete steps are as follows:
Produce shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice respectively; By above-mentioned shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice according to weight ratio 3:2:1:1 mixing, and add multi-sugar alcohol, carry out the spontaneous fermentation of sealing secondary at normal temperatures; Sterilization in 40 minutes is carried out temperature 120 DEG C in the mixing ferment loading inspissator completed by secondary fermentation; The mixing ferment packaging completed by secondary fermentation, completes finished product.
As preferably, the preparation method of described shaddock ferment Normal juice is choose fresh grapefruit, gets its pulp, mixes after pulp being cut into sheet, and add the mature vinegar that weight ratio is grapefruit flesh 5%, normal temperature seals 6 months, allows its spontaneous fermentation become shaddock ferment Normal juice.
As preferably, the preparation method of described emarginate amaranth herb or seed ferment Normal juice is choose fresh emarginate amaranth herb or seed, and add the granulated sugar that salt that weight ratio is emarginate amaranth herb or seed 10% and weight ratio are emarginate amaranth herb or seed 5% after chopping, normal temperature seals spontaneous fermentation in 6 months and becomes emarginate amaranth herb or seed ferment Normal juice.
As preferably, the manufacture method of described black glutinous rice ferment Normal juice is choose black glutinous rice, adds the honey that weight ratio is black glutinous rice 8%, adopts saccharomycetes to make fermentation.
As preferably, the preparation method of described soya-bean milk ferment Normal juice is soya bean is directly inoculated the mold fermentation that weight ratio is soya bean 0.1%.
Shaddock contains carbohydrate, vitamin B1, vitamin B2, vitamin C, citrin, carrotene, potassium, calcium, phosphorus, citric acid etc.Shaddock ped main component has naringin, neohesperidin etc., and shaddock core contains fat oil, obakunone, obakulactone etc.Shaddock is nutritious, every 100 grams of edible parts, moisture content 84.8 grams, 0.7 gram, protein, 0.6 gram, fat, 12.2 grams, carbohydrate, heat 57 kilocalories, crude fibre 0.8 gram, calcium 41 milligrams, 43 milligrams, phosphorus, iron 0.9 milligram, carrotene 0.12 milligram, sulfuric acid element 0.07 milligram, 0.02 milligram, riboflavin, niacin 0.5 milligram, 41 milligrams, ascorbic acid.Wherein, shaddock has following nutritive value:
1, containing the required natural trace elements K of hyperpietic in shaddock, hardly containing sodium, is therefore one of dietotherapy fruit suffering from cardiovascular and cerebrovascular diseases and Patients With Kidney Diseases (if renal insufficiency is with potassemia, then forbidding to eat) the best;
2, contain a large amount of vitamin Cs in shaddock, the cholesterol in blood can be reduced;
3, the pectin of shaddock not only can reduce low-density lipoprotein white level, and can reduce the damaged condition of arterial wall;
4, shaddock also has constitutional effect, and it helps health to be more easily absorbed into calcium and irony, contained natural folic acid, for the womankind in pregnancy, has prevention Anemia occur and promote effect of development of fetus;
5, be similar to the composition chromium of insulin in fresh shaddock meat containing effect, can blood sugar be reduced;
6, there is stomach invigorating, moistening lung, enrich blood, gut purge, the effect such as convenient, wound healing can be promoted, have good auxiliary curative effect to septicaemia etc.;
7, shaddock contains physiological activator skin glucoside, can reduce the viscosity of blood, thus reduces the formation of thrombus, to cranial vascular disease as cerebral thrombus, apoplexy etc. have better prevention effect;
8, the sweet acid of shaddock taste, cool in nature, there is regulating qi-flowing for eliminating phlegm, moistening lung gut purge, effects such as invigorating the spleen of enriching blood;
9, can control food less, the disease such as light, the indigestion of mouth, can help digest, eliminating phlegm is quenched the thirst, dissipating bind of regulating the flow of vital energy;
10, shaddock is the fruit enriched containing vitamin C and carrotene, has protection liver, promotes the function of liver cell regeneration.
11, shaddock has effect of stomach invigorating, is appetizing, the high-quality nutrition and health care fruit promoting digestion.In addition, shaddock also has the effect of hypoglycemic and norcholesterol, to the generation of preventing anemia in pregnant women symptom with promote that development of fetus also has good effect.
Emarginate amaranth herb or seed hectogram young stem and leaf is containing 5.5 grams, protein, 0.6 gram, fat, 8 grams, carbohydrate, calcium 610 milligrams, 93 milligrams, phosphorus, carrotene 7.15 milligrams, vitamin B2 0.32 milligram, vitamin C 153 milligrams, emarginate amaranth herb or seed nature and flavor are sweet cool, there is effect of clearing heat and detoxicating, diuresis, pain relieving, improving eyesight, control dysentery, hot eyes, acute mastitis, hemorrhoid.
Compared with prior art, the present invention is by providing a kind of science, the ferment manufacture craft of safety, make shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice fully merge, shaddock and emarginate amaranth herb or seed have water-soluble high microsteping, and black glutinous rice and soya-bean milk play the function promoting gastrointestinal peristalsis well, take care of health toxin expelling, nutritional sufficiency is balanced, reach use safety health, increase the vigor of ferment, be conducive to the somatogenic need of people to ferment, be beneficial to the absorption of people to ferment, promote the object that people are healthy and improve the quality of living.
In order to the present invention can be understood more clearly, below the specific embodiment of the present invention will be set forth.
Detailed description of the invention
The manufacture method of the ferment taken care of health of the present invention, concrete steps are as follows:
1) produce shaddock ferment Normal juice: choose fresh grapefruit, get its pulp, mix after pulp being cut into sheet, add the mature vinegar that weight ratio is grapefruit flesh 5%, normal temperature seals 6 months, allows its spontaneous fermentation become shaddock ferment Normal juice.
Produce emarginate amaranth herb or seed ferment Normal juice: choose fresh emarginate amaranth herb or seed, add the granulated sugar that salt that weight ratio is emarginate amaranth herb or seed 10% and weight ratio are emarginate amaranth herb or seed 5% after chopping, normal temperature seals spontaneous fermentation in 6 months and becomes emarginate amaranth herb or seed ferment Normal juice.
Produce black glutinous rice ferment Normal juice: choose black glutinous rice, add the honey that weight ratio is black glutinous rice 8%, adopt saccharomycetes to make fermentation.
Produce soya-bean milk ferment Normal juice: soya bean is directly inoculated the mold fermentation that weight ratio is soya bean 0.1%.
2) above-mentioned four kinds of ferment Normal juice are mixed according to weight ratio 3:2:1:1, and add multi-sugar alcohol, carry out the spontaneous fermentation of sealing secondary at normal temperatures.
3) sterilization in 40 minutes is carried out temperature 120 DEG C in the mixing ferment loading inspissator completed by secondary fermentation.
4) the mixing ferment packaging completed by secondary fermentation, completes finished product.
By above mode, the present invention is by providing a kind of science, the ferment manufacture craft of safety, make shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice fully merge, shaddock and emarginate amaranth herb or seed have water-soluble high microsteping, and black glutinous rice and soya-bean milk play the function promoting gastrointestinal peristalsis well, take care of health toxin expelling, nutritional sufficiency is balanced, reach use safety health, increase the vigor of ferment, be conducive to the somatogenic need of people to ferment, be beneficial to the absorption of people to ferment, promote the object that people are healthy and improve the quality of living.
The present invention is not limited to above-mentioned embodiment, if do not depart from the spirit and scope of the present invention to various change of the present invention or modification, if these are changed and modification belongs within claim of the present invention and equivalent technologies scope, then the present invention is also intended to comprise these change and modification.
Claims (7)
1. a manufacture method for the ferment taken care of health, is characterized in that, its step is as follows: produce shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice respectively; Above-mentioned shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice are mixed, and adds multi-sugar alcohol, carry out the spontaneous fermentation of sealing secondary at normal temperatures; The mixing ferment completed by secondary fermentation loads sterilization in inspissator; The mixing ferment packaging completed by secondary fermentation, completes finished product.
2. as claimed in claim 1 butter fruit manufacture method, it is characterized in that: the preparation method of described shaddock ferment Normal juice is, choose fresh grapefruit, get its pulp, mix after pulp being cut into sheet, add the mature vinegar that weight ratio is grapefruit flesh 5%, normal temperature seals 6 months, allows its spontaneous fermentation become shaddock ferment Normal juice.
3. as claimed in claim 1 butter fruit manufacture method, it is characterized in that: the preparation method of described emarginate amaranth herb or seed ferment Normal juice is, choose fresh emarginate amaranth herb or seed, add the granulated sugar that salt that weight ratio is emarginate amaranth herb or seed 10% and weight ratio are emarginate amaranth herb or seed 5% after chopping, normal temperature seals spontaneous fermentation in 6 months and becomes emarginate amaranth herb or seed ferment Normal juice.
4. as claimed in claim 1 butter fruit manufacture method, it is characterized in that: the manufacture method of described black glutinous rice ferment Normal juice is choose black glutinous rice, adds the honey that weight ratio is black glutinous rice 8%, adopt saccharomycetes to make fermentation.
5. as claimed in claim 1 butter fruit manufacture method, it is characterized in that: the preparation method of described soya-bean milk ferment Normal juice is that soya bean is directly inoculated mold fermentation.
6. as claimed in claim 1 butter fruit manufacture method, it is characterized in that: the proportioning of described shaddock ferment Normal juice, emarginate amaranth herb or seed ferment Normal juice, black glutinous rice ferment Normal juice and soya-bean milk ferment Normal juice is weight ratio 3:2:1:1.
7. as claimed in claim 1 butter fruit manufacture method, it is characterized in that: described sterilisation step is for carry out sterilization in 40 minutes temperature 120 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112293732A (en) * | 2020-11-02 | 2021-02-02 | 陕西森弗天然制品有限公司 | Enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011138A (en) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | Making technology of enzyme |
| CN105029603A (en) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105029603A (en) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof |
| CN105011138A (en) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | Making technology of enzyme |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112293732A (en) * | 2020-11-02 | 2021-02-02 | 陕西森弗天然制品有限公司 | Enzyme and preparation method thereof |
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