CN105265969B - Multi-source enzyme beverage and preparation method thereof - Google Patents
Multi-source enzyme beverage and preparation method thereof Download PDFInfo
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- CN105265969B CN105265969B CN201510571284.4A CN201510571284A CN105265969B CN 105265969 B CN105265969 B CN 105265969B CN 201510571284 A CN201510571284 A CN 201510571284A CN 105265969 B CN105265969 B CN 105265969B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
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- 239000002994 raw material Substances 0.000 claims description 17
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- 244000099147 Ananas comosus Species 0.000 claims description 7
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
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- 239000004615 ingredient Substances 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 210000004700 fetal blood Anatomy 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000194032 Enterococcus faecalis Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 238000001069 Raman spectroscopy Methods 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 238000002525 ultrasonication Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims 1
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- 238000009472 formulation Methods 0.000 abstract description 2
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- 229940088598 enzyme Drugs 0.000 description 37
- 241000196324 Embryophyta Species 0.000 description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
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- 240000008918 Chaenomeles cathayensis Species 0.000 description 3
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 241000186012 Bifidobacterium breve Species 0.000 description 2
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 241001468229 Bifidobacterium thermophilum Species 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
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- QGMRQYFBGABWDR-UHFFFAOYSA-M Pentobarbital sodium Chemical compound [Na+].CCCC(C)C1(CC)C(=O)NC(=O)[N-]C1=O QGMRQYFBGABWDR-UHFFFAOYSA-M 0.000 description 1
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- 239000002775 capsule Substances 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 238000005336 cracking Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229930010796 primary metabolite Natural products 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of multi-source enzyme beverage, is made up of the component of following mass percent：Enzyme stoste 10%, honey 5%, water surplus.Traditional enzyme beverage uses the process of spontaneous fermentation, and the bacterium to ferment is difficult to control its kind, fermentation time etc..The present invention passes through repetition test, have selected the specified ferment flora of the fermentation of suitable this product, is advantageous to control the production of ferment, is adapted to industrialization.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 multi-source enzyme beverage and preparation method thereof.
Background technology
Fruit-vegetable juice beverage has the characteristics of nutritious, delicious flavour, and 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
Agent etc. endangers to caused by human body, moreover it is possible on the basis of the nutritional ingredient of former Juice is retained, generates a variety of flavor substances, improves
Nutritive value, help 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 also comprising fruit and vegetable materials in enzyme beverage 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, strengthen the effects such as immune, promotion sleep, anti-aging, there is multiple beneficial effect to human body.Cause
And enzyme beverage is prepared because its alimentary health-care function and unique flavor are favored by consumers in general deeply 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 sending out
Ferment maturation, obtain 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
For 5 parts, Chinese flowering quince juice be 3 parts, fresh pawpaw is 15 parts, functional red yeast rice is 2 parts, is 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) after adding 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, puts into active dry yeast, spontaneous fermentation 72
Hour；(5) the zymotic fluid quality obtained by (4) step, wheat bran is added, husk carries out secondary fermentation, 18 months time；(6) filter
Go out stoste, after 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 simply, and cost is low, nutritious, in good taste
Multi-source enzyme beverage.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of multi-source enzyme beverage, is made up of the component of following mass percent：
Enzyme stoste 10%
Honey 5%
Water surplus.
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.Caused by ultrasonic wave
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.Pay attention to, 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 enzyme stoste is made up of the component of following mass percent：
Above-mentioned fruits and vegetables are made up of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce and spinach, wherein pawpaw, pineapple, bean sprouts
Seedling, grape fruit, romaine lettuce, the mass ratio of spinach are 1:1:1:1:1:1；
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 and brown sugar are added according to the ratio of list of ingredients in fermentation tank, and mixed slowly uniformly；
(4) beneficial flora is added in fermentation tank, wherein beneficial flora includes lactobacillus acidophilus, Lactobacillus casei, Zhan Shi
Lactobacillus, Raman lactobacillus, Bifidobacterium (bifidobacterium longum, bifidobacterium breve, avette Bifidobacterium, bifidobacterium thermophilum),
Streptococcus fecalis, galactococcus and intermediary streptococcus, the ratio of addition can be equivalent addition；
(5) fermentation tank is sealed, at normal temperatures (20 DEG C or so are advisable) fermented；Pay attention to：During fermentation, all need daily
Fermentation tank is checked, excludes caused excessive gas in fermentation process；
(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 removes 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, nutrition complement, prepares
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 present invention uses the raw material of the generally acknowledged fruit most containing natural ferment 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.The suction of its ferment can be promoted by studying the chlorophyll shown in romaine lettuce and spinach
Receive.In addition, the ferment in grape fruit 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 advantageous to control the life of ferment
Production, it is adapted to industrialization.
4. the present invention is avoided traditional pasteurize high temperature and enzyme activity is broken by the way of ultrasonic sterilization
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 multi-source enzyme beverage, is made up of the component of following mass percent：
Enzyme stoste 10%
Honey 5%
Water surplus.
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.Caused by ultrasonic wave
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.Pay attention to, 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 enzyme stoste is made up of the component of following mass percent：
Above-mentioned fruits and vegetables are made up of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce and spinach, wherein pawpaw, pineapple, bean sprouts
Seedling, grape fruit, romaine lettuce, the mass ratio of spinach are 1:1:1:1:1:1；
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 and brown sugar are added according to the ratio of list of ingredients in fermentation tank, and mixed slowly uniformly；
(4) beneficial flora is added in fermentation tank, wherein beneficial flora includes lactobacillus acidophilus, Lactobacillus casei, Zhan Shi
Lactobacillus, Raman lactobacillus, Bifidobacterium (bifidobacterium longum, bifidobacterium breve, avette Bifidobacterium, bifidobacterium thermophilum),
Streptococcus fecalis, galactococcus and intermediary streptococcus, the ratio of addition can be equivalent addition；
(5) fermentation tank is sealed, at normal temperatures (20 DEG C or so are advisable) fermented；Pay attention to：During fermentation, all need daily
Fermentation tank is checked, excludes caused excessive gas in fermentation process；
(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 removes the raw material of fermentation；
(7) by enzyme stoste, Cord blood (4 DEG C or so are advisable).
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 multi-source enzyme beverage, it is characterised in that be made up of the component of following mass percent：
Enzyme stoste 10%
Honey 5%
Water surplus；
Preparation method 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；
Above-mentioned enzyme stoste is made up of the component of following mass percent：
Above-mentioned fruits and vegetables are made up of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce and spinach, wherein pawpaw, pineapple, bean sprouts seedling,
Grape fruit, romaine lettuce, the mass ratio of spinach are 1:1:1:1:1:1；
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 and brown sugar are added according to the ratio of list of ingredients in fermentation tank, and mixed slowly uniformly；
(4) beneficial flora is added in fermentation tank, wherein beneficial flora includes lactobacillus acidophilus, Lactobacillus casei, Zhan Shi breast bars
Bacterium, Raman lactobacillus, 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；Pay attention to：During fermentation, it is required for checking fermentation tank daily, excludes
Caused excessive gas in fermentation process；
(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.
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| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN105876782A (en) * | 2016-03-29 | 2016-08-24 | 王若森 | Onion enzymes and preparation method thereof |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
| CN108029919A (en) * | 2017-12-28 | 2018-05-15 | 熙可食品(安徽)有限公司 | A kind of wild strawberry solid beverage and preparation method thereof |
| CN109744445A (en) * | 2019-02-15 | 2019-05-14 | 深圳清净速生物科技有限公司 | Enzyme beverage and preparation method thereof |
| CN110463897A (en) * | 2019-09-04 | 2019-11-19 | 广西科技师范学院 | A kind of production method of microbial food antioxidant |
| CN112075624A (en) * | 2020-09-10 | 2020-12-15 | 集美大学 | Composite fruit and vegetable enzyme and preparation method thereof |
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|---|---|---|---|---|
| CN102090686A (en) * | 2010-12-12 | 2011-06-15 | 赵敏 | Fresh pawpaw probiotic drink and preparation method thereof |
| CN104473170A (en) * | 2014-12-30 | 2015-04-01 | 北海万物盛生物技术开发有限公司 | Method for preparing composite fruit enzyme |
| CN104770806A (en) * | 2015-05-04 | 2015-07-15 | 武建 | Functional type pawpaw beverage |
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2015
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090686A (en) * | 2010-12-12 | 2011-06-15 | 赵敏 | Fresh pawpaw probiotic drink and preparation method thereof |
| CN104473170A (en) * | 2014-12-30 | 2015-04-01 | 北海万物盛生物技术开发有限公司 | Method for preparing composite fruit enzyme |
| CN104770806A (en) * | 2015-05-04 | 2015-07-15 | 武建 | Functional type pawpaw beverage |
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| Title |
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| 神奇酵素自然补;兰政文;《健身科学》;20120401;第44页倒数第2段，第45页右栏第1－3段 * |
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