CN105495244A - Method for making shaddock, apple and tomato ferment health-care beverage - Google Patents

Method for making shaddock, apple and tomato ferment health-care beverage Download PDF

Info

Publication number
CN105495244A
CN105495244A CN201610010405.2A CN201610010405A CN105495244A CN 105495244 A CN105495244 A CN 105495244A CN 201610010405 A CN201610010405 A CN 201610010405A CN 105495244 A CN105495244 A CN 105495244A
Authority
CN
China
Prior art keywords
shaddock
apple
fermentation
tomato
ferment
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610010405.2A
Other languages
Chinese (zh)
Inventor
刘小丽
刘海燕
廖祥儒
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangxi Guoguo Biotechnology Co Ltd
Original Assignee
Jiangxi Guoguo Biotechnology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangxi Guoguo Biotechnology Co Ltd filed Critical Jiangxi Guoguo Biotechnology Co Ltd
Priority to CN201610010405.2A priority Critical patent/CN105495244A/en
Publication of CN105495244A publication Critical patent/CN105495244A/en
Pending legal-status Critical Current

Links

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
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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

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

The invention provides a method for making a shaddock, apple and tomato ferment health-care beverage and belongs to the technical field of bioengineering. Shaddocks, apples and tomatoes serve as main fermentation raw materials and are peeled and mashed into pulp, raw honey and purified water are added, lactic acid bacterium strains are adopted as fermentation strains, fermentation bacterium liquid with the volume being 1-5% that of fermentation original fluid is added into a fermentation system, fermentation temperature is 25-35 DEG C, pH is 5.0-8.0, fermentation time is about 10 days, and the shaddock, apple and tomato ferment health-care beverage is produced and made. The beverage is fully fermented, various enzymes, vitamins, amino acid and trace elements in the beverage are fully released, the beverage has the special flavors of shaddocks, apples and tomatoes and is sweet, sour, delicious and rich in nutrition, and a traditional fermentation technology is adopted.

Description

The preparation method of shaddock apple tomato ferment health drink
Technical field
The present invention relates to the production method of fruit ferment, especially the fermentation process of shaddock apple tomato ferment health drink, belongs to technical field of bioengineering.
Background technology
Fruit ferment is the product that the fermentation of a kind of fresh fruit produces, with health role to human body.Effects such as although fruit ferment is known as toxin expelling, beauty treatment, fill blood.But current ferment makes to be existed, 1) pursue raw material input number simply, always drop into raw material too much, affect the effect scale of single raw material; 2) fermentation time is long, affects ferment stability in raw material; 3) fermentative microorganism poor stability, or natural inoculation, affect microbial function and play, do not pay close attention to the interaction of ferment main material and microorganism, thus have impact on using and developing of ferment product.Therefore single main material fermentation is set up very necessary for the method for ferment.
Shaddock (Classification system: Citrusmaxima (Burm.) Merr.), have another name called pomelo, fragrant goldenrain tree, grapefruit, interior purple etc., be the ripening fruits of Citrus paradisi Macfadyen, originate in the southern areas such as China Fujian, Jiangxi, Hunan, Guangdong, Guangxi, Zhejiang, Sichuan.Pomelo fragrant, sour-sweet, Liang Run, nutritious, medical value is very high, is one of fruit of people's eating, is also the fruit of the most food therapy effect that medical circle is generally acknowledged.
Shaddock has high business and is worth, containing 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.
Pomelo fragrant, sour-sweet, Liang Run, nutritious, medical value is very high, is one of famous and precious fruit of people's eating.The traditional Chinese medical science is thought, grapefruit flesh is cold in nature, and taste is sweet, sour, has the medical function of relieving cough and asthma, clearing heat and eliminating phlegm, reinforcing spleen to promote digestion, relieving restlessness of relieving the effect of alcohol; Shaddock ped has another name called Exocarpium Citri Rubrum, and wide Exocarpium Citri Rubrum is warm in nature, bitter, pungent, has the effect of regulating qi-flowing for eliminating phlegm, reinforcing spleen to promote digestion, loose cold eliminating dampness; Shaddock is the seed of shaddock, containing obakunone, obakulactone, deacetylnomilin etc., and another fatty oil, inorganic salts, protein, crude fibre etc.Effect is similar to tangerine seed, cures mainly hernia; Shaddock leaf, containing volatile oil, has the effects such as anti-inflammatory, analgesia, dampness removing.
Modern medicine and pharmacology research finds, containing compositions such as very abundant vitamin C and para-insulins in shaddock meat, therefore has hypoglycemic, reducing blood lipid, fat-reducing, skin makeup to support the effects such as appearance.Often edible, there is auxiliary therapeutic action to diseases such as hypertension, diabetes, vascular sclerosis, overweight people is healthy and strong beautifying function.
Shaddock also has stomach invigorating, moistening lung, enriches blood, gut purge, the effect such as convenient, wound healing can be promoted, have good auxiliary curative effect to septicemia etc.In addition, shaddock contains physiological activator skin glucoside, can reduce the viscosity of blood.And fresh shaddock meat is due to the composition containing similar insulin, the ultimate food of diabetic especially.
Modern pharmacology Epidemiological Analysis, the meat of shaddock and skin, be all rich in carrotene, B family vitamin, vitamin C, mineral matter, carbohydrate and volatilization wet goods.Shaddock ped is similar to other flavonoids, has antiinflammatory action, and shaddock ped compound is the stronger technology of sterling antiinflammatory action comparatively.
Apple (Apple), be modal fruit, apple tree belongs to the rose family, deciduous tree, and elliptic leaf shape, has sawtooth.Its fruit is spherical, and taste is sweet, and mouthfeel is sharp and clear, and is rich in abundant nutrition, is the hat of the large fruit in the world four.Apple is generally red, but also has yellow and green.
Apple is cosmetic good merchantable brand, can lose weight, and skin lubrication can be made again tender.Apple is a kind of food low in calories, and every 100 grams only produce 60 kilocalories of heats.Apple Middle nutrition composition solubility is large, is easily absorbed by the body, therefore has the title of " running water ", and it is conducive to dissolving element sulphur, makes skin lubrication tender.
The nature and flavor of apple are gentle, containing abundant carbohydrate, vitamin and trace element, there are carbohydrate, organic acid, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, Cobastab, vitamin C and dietary fiber, another containing malic acid, tartaric acid, carrotene is that all vegetables and fruits Middle nutrition are worth closest to perfect one.
Tomato (Tomato), another name tomato, tomato.Tomato has hemostasis, step-down, diuresis, stomach strengthening and digestion promoting, promotes the production of body fluid to quench thirst, effect of the flat liver of clearing heat and detoxicating, cool blood.Because vitamin A in tomato, ascorbic ratio are suitable, thin vessels function can be strengthened so often eat, prevention blood vessel aging.Flavonoids in tomato, permeability and the effect preventing it from breaking of existing reduction capillary, prevent angiosclerotic special efficacy in addition, can prevent the diseases such as cervical carcinoma, carcinoma of urinary bladder and cancer of pancreas; In addition, can also improve looks and cure aphtha (can a little tomato juice be contained, make it contact sore face, every number of times minute, every day for several times, Be very effective).
Study mensuration according to nutritionist: edible 50 ~ 100 grams of fresh tomatoes for each person every day, the needs of human body to several vitamins and mineral matter can be met." tomatin " that tomato contains, has the effect of anti-bacteria; The malic acid contained, citric acid and carbohydrate, tomato is rich in the multiple element such as carrotene, vitamin C, Cobastab and vitamin B2 and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also containing protein, carbohydrate, organic acid, cellulose.Just containing abundant antioxidant in tomato.And antioxidant can prevent the destruction of radical pair skin, there is the effect that significantly beauty treatment is crease-resistant.Tomato contains abundant carrotene, vitamin C and B family vitamin.
Green molasses refers to unprocessed finished honey, and be a kind of supersaturation fructose soln, water activity is low, and osmotic pressure is high, and containing a small amount of H 2o 2and the polyphenol substance of variable concentrations and other antioxidant factors, have anticancer, anti-aging effect, therefore the nectar source bacterium wherein existed generally have the ability that stronger osmophilic strain and high oxidation are coerced.
The lactic acid bacteria culturers that this patent relates to is commercial lactic acid bacterium.
Summary of the invention
The invention provides a kind of ferment preparation method that can keep shaddock apple tomato nutrient health-care components to greatest extent, solve in existing fruit ferment production process the pollution that can not ensure without pathogen, fermentation time is long, and the problem such as effectively enzyme activity cannot to be retained for a long time.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The fermentation process of shaddock apple tomato ferment health drink, comprises the following steps:
(1) selected material: select ripe, that natural ferment content is high Sha Tianyou, apple and tomato to do the matrix of fermenting;
(2) process of material: first with running water by shaddock, apple, tomato surface clean twice, after peeling, clean one time with pure water, then soak 2 minutes, cold sterilization by the NaCl solution of 0.9%, drain, then remove the peel, smash pulping to pieces for subsequent use;
(3) Spawn incubation: use pure water preparation LB culture medium, by former preservation lactic acid bacteria strains activation, cultivate the bacterium liquid obtained for about 48 hours for subsequent use;
(4) inoculation fermentation: all according to inoculative proportion 1 ~ 5%, lactic acid bacteria is accessed fermenation raw liquid, bacteria concentration is 10 6cFU/mL, fermentation 6 ~ 14d, pH value 5.0 ~ 8.0, temperature 25 ~ 35 DEG C;
(5) post-processed makes: coarse filtration, tentatively screens out bulky grain residue, avoids pericarp to put for a long time easily causing becoming sour, filter condition: sieves is 20 ~ 32 orders.Thin filtration: filter small particle fruit residue further, makes liquid state present limpider state, filter condition: sieves number is 80 ~ 100 orders, both natural ferment stoste.
Beneficial effect of the present invention:
1. utilize cold sterilization, strictly control fermentation temperature, effectively reduce the loss of fruit ferment nutritional labeling, remain enzyme activity to greatest extent;
2. accessed green molasses and lactic acid bacteria, dominant strain inhibits other miscellaneous bacterias to grow, and is the steady quality of product;
3. the total time of fermentation is about 10d, and the time is short to be avoided polyoxygenated, was conducive to the ferment material keeping navel orange itself to contain, and exclusive sour-sweet fragrance itself.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, carry out clear, perfect description to technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, other embodiments that those of ordinary skill in the art obtain under the prerequisite of not making creative work, all belong to the scope of protection of the invention.
Embodiment 1
To ferment the method for shaddock apple tomato ferment, comprise the following steps:
(1) that select maturation, that natural ferment content is high Sha Tianyou, apple, tomato do the matrix of fermenting;
(2) first with running water by shaddock, apple, tomato surface clean twice, after peeling, clean one time with pure water, then soak 2 minutes by the NaCl solution of 0.9%, cold sterilization, drain, then remove the peel, smash pulping to pieces, loading volume is in the container of 1L, pulp probably accounts for 30% of volume, adds 100mL green molasses and 600mL pure water, makes fermentation medium for subsequent use;
(3) prepare LB culture medium, by former preservation lactic acid bacteria strains activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 5%, lactic acid bacteria is got 50mL and access fermentation medium, fermentation 7d, pH value 7.0, temperature 25 DEG C;
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, must clarify the natural pomelo apple tomato ferment of sour-sweet fragrance.
Embodiment 2
To ferment the method for shaddock apple tomato ferment, comprise the following steps:
(1) that select maturation, that natural ferment content is high Sha Tianyou, apple, tomato do the matrix of fermenting;
(2) first with running water by shaddock, apple, tomato surface clean twice, after peeling, clean one time with pure water, then soak 2 minutes by the NaCl solution of 0.9%, cold sterilization, drain, then remove the peel, smash pulping to pieces, loading volume is in the container of 1L, pulp probably accounts for 25% of volume, adds 150mL green molasses and 600mL pure water, makes fermenation raw liquid for subsequent use;
(3) prepare LB culture medium, by former preservation lactic acid bacteria strains activation, cultivate the bacterium liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 4%, lactic acid bacteria is got 40mL and access fermenation raw liquid, fermentation 8d, pH value 7.0, temperature 30 DEG C;
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number is 80 ~ 100 orders, must clarify the natural pomelo apple tomato ferment of sour-sweet fragrance.
Embodiment 3
To ferment the method for shaddock apple tomato ferment, comprise the following steps:
(1) select ripe, that natural ferment content is high Sha Tianyou, apple, tomato as the matrix of fermenting;
(2) first with running water by shaddock, apple, tomato surface clean twice, after peeling, clean one time with pure water, then soak 2 minutes by the NaCl solution of 0.9%, cold sterilization, drain, then remove the peel, smash pulping to pieces, loading volume is in the container of 2L, pulp probably accounts for 40% of volume, adds 200mL green molasses and 1000mL pure water, makes fermenation raw liquid for subsequent use;
(3) prepare LB culture medium, by former preservation lactic acid bacteria strains activation, cultivate the bacterium liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 5%, lactic acid bacteria is got 50mL and access fermenation raw liquid, fermentation 10d, pH value 7.0, temperature 35 DEG C;
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number is 80 ~ 100 orders, the natural pomelo ferment that the ferment content both must clarified is higher.
Shaddock apple tomato in the present invention contains abundant natural ferment material and the element useful to human body, but be not limited only to this, can according to actual conditions, determine that shaddock, apple, the amount of tomato or ratio mix, as long as ferment reasonable mixture ratio can be reached, ferment content higher position is passable.
The selection of fermenation raw liquid and proportioning, inoculum concentration are also not limited to the combination that embodiment is lifted in addition, can select different combinations according to actual conditions.
The foregoing is only preferred embodiments of the present invention, not in order to limit the present invention, all within thinking of the present invention and principle, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (6)

1. prepare the method for ferment health drink with shaddock apple tomato for one kind, be characterized in utilizing shaddock, apple and tomato for dominant fermentation raw material, pulping is smashed in shaddock, apple and tomato peeling to pieces, add green molasses, employing lactic acid bacteria is fermentation strain, manufacture shaddock apple tomato ferment health drink, its technique is:
1) select ripe, that natural ferment content is high Sha Tianyou, apple and tomato as the primary raw material of fermentation; Use pure water preparation culture medium and process operation; First with running water cleaning twice, peeling, pure water is used to clean one time, rinse immersion 2 minutes, cold sterilization by the NaCl solution of 0.9% again, after the fruit of peeling drains, smash pulping to pieces, load in the round of sterilizing, add green molasses and water again, wherein volume ratio is shaddock apple tomato pulp: green molasses: pure water=2 ~ 5:1 ~ 3:7 ~ 2, obtain fermenation raw liquid stand-by;
2) actication of culture of lactic acid bacteria is prepared into zymocyte liquid:
(1) get glycerine pipe and preserve bacterial classification one ring at flat lining out, cultivate 24 hours for 30 DEG C in incubator;
(2) get LB solid medium flat-plate bacterial colony one articulating to enter to be equipped with in the triangular flask of 250mL specification of 50ml seed culture fluid, prepare some parts, be placed in shaking table, condition of culture: rotating speed 200rpm, temperature 30 DEG C, constant temperature culture 24 hours, be fermentation seed bacterium liquid;
(3) seed culture fluid preparation: tryptone 10g, yeast extract 5g, sodium chloride 10g, constant volume, to 1L, adjusts pH=7.0;
3) join in fermentation system in 1 ~ 5% ratio of fermenation raw liquid volume by zymocyte liquid, fermentation temperature is 25 ~ 35 DEG C, fermentation time 5 ~ 14d;
4) zymotic fluid after having fermented is first through coarse filtration, and sieves number is 20 ~ 32 orders; Carefully filter, sieves number is 80 ~ 100 orders again, after obtain shaddock ferment health drink.
2. shaddock apple tomato according to claim 1 prepares the method for ferment health drink, it is characterized in that: have employed the shaddock of certain medical value, apple and tamato fruit.
3. fermentation according to claim 1 is for the method for shaddock apple tomato ferment health drink, it is characterized in that: the addition of natural honey is 10 ~ 30%.
4. fermentation according to claim 1 is for the method for shaddock apple tomato ferment health drink, it is characterized in that: shaddock, apple, tomato addition are 15 ~ 45%.
5. fermentation according to claim 1 is for the method for shaddock apple tomato ferment health drink, it is characterized in that: water refers to pure water, and addition is 25 ~ 84%.
6. fermentation according to claim 1 is for the method for shaddock apple tomato ferment health drink, it is characterized in that: described lactic acid bacteria refers to Lactobacillus casei and the Lactobacillus plantarum of commodity production, and addition is 1 ~ 5% of cumulative volume.
CN201610010405.2A 2016-01-08 2016-01-08 Method for making shaddock, apple and tomato ferment health-care beverage Pending CN105495244A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610010405.2A CN105495244A (en) 2016-01-08 2016-01-08 Method for making shaddock, apple and tomato ferment health-care beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610010405.2A CN105495244A (en) 2016-01-08 2016-01-08 Method for making shaddock, apple and tomato ferment health-care beverage

Publications (1)

Publication Number Publication Date
CN105495244A true CN105495244A (en) 2016-04-20

Family

ID=55703854

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610010405.2A Pending CN105495244A (en) 2016-01-08 2016-01-08 Method for making shaddock, apple and tomato ferment health-care beverage

Country Status (1)

Country Link
CN (1) CN105495244A (en)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105919113A (en) * 2016-07-04 2016-09-07 江南大学 Method for preparing lucid ganoderma and soybean enzyme through microbial fermentation
CN106071605A (en) * 2016-07-04 2016-11-09 江南大学 A kind of glossy ganoderma fermentation prepares the method for ferment
CN106071604A (en) * 2016-07-04 2016-11-09 江南大学 A kind of manufacture method of spirit wheat ferment
CN106071603A (en) * 2016-07-04 2016-11-09 江南大学 A kind of manufacture method of spirit silver ferment
CN106072571A (en) * 2016-07-04 2016-11-09 江南大学 A kind of method of fermentable preparation spirit fruit ferment
CN106107344A (en) * 2016-06-28 2016-11-16 江南大学 A kind of method of Poria Rhizoma Coptidis Radix Trichosanthis fermentation preparation enzyme beverage
CN106107345A (en) * 2016-06-28 2016-11-16 江南大学 A kind of method of Semen Ziziphi Spinosae fermentation preparation enzyme beverage
CN106136238A (en) * 2016-07-04 2016-11-23 江南大学 A kind of manufacture method of spirit Fructus Jujubae ferment
CN106135997A (en) * 2016-06-28 2016-11-23 江南大学 A kind of method of the fermentation preparation enzyme beverage such as Fructus Trichosanthis
CN106173734A (en) * 2016-07-15 2016-12-07 江南大学 A kind of method that enzyme beverage prepared by Fructus Luffae that ferments
CN106174501A (en) * 2016-07-15 2016-12-07 江南大学 A kind of manufacture method of spirit Chinese holly ferment
CN106176909A (en) * 2016-07-16 2016-12-07 江南大学 A kind of method that Radix Ginseng Rhizoma Atractylodis Macrocephalae Poria Radix Glycyrrhizae prepares four gentleman's enzyme beverage
CN106173736A (en) * 2016-07-16 2016-12-07 江南大学 A kind of method of Poria fermentation ferment processed
CN106173725A (en) * 2016-07-04 2016-12-07 江南大学 A kind of manufacture method of the yellow ferment of spirit
CN106174500A (en) * 2016-07-15 2016-12-07 江南大学 A kind of manufacture method of Fructus Jujubae composite enzyme
CN106213096A (en) * 2016-07-15 2016-12-14 江南大学 A kind of method that enzyme beverage prepared by Fructus Musae that ferments
CN106616973A (en) * 2016-11-10 2017-05-10 江苏丹枫神源生物科技有限公司 Preparation method of acer truncatum pterodium living bacteria enzymes stock solution
CN108651989A (en) * 2018-05-15 2018-10-16 邵玉芹 A kind of preparation method of shaddock composite enzyme and products thereof and application
CN110089743A (en) * 2019-06-05 2019-08-06 重庆康菌泰生物科技股份有限公司 A kind of honey shaddock comprehensive enzyme and its processing technology

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960795A (en) * 2012-11-28 2013-03-13 李直韩 Preparation method of fruit and vegetable beverage
CN103300311A (en) * 2013-06-04 2013-09-18 华南理工大学 Pulp of debitterized shaddock and production method and use thereof
CN103932335A (en) * 2014-05-15 2014-07-23 王园园 Preparation method of health grapefruit beverage
CN104012896A (en) * 2014-05-13 2014-09-03 安徽味仙食品有限公司 Fruit enzyme and preparation method thereof
CN105029600A (en) * 2015-05-25 2015-11-11 江南大学 Apple enzyme beverage production method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960795A (en) * 2012-11-28 2013-03-13 李直韩 Preparation method of fruit and vegetable beverage
CN103300311A (en) * 2013-06-04 2013-09-18 华南理工大学 Pulp of debitterized shaddock and production method and use thereof
CN104012896A (en) * 2014-05-13 2014-09-03 安徽味仙食品有限公司 Fruit enzyme and preparation method thereof
CN103932335A (en) * 2014-05-15 2014-07-23 王园园 Preparation method of health grapefruit beverage
CN105029600A (en) * 2015-05-25 2015-11-11 江南大学 Apple enzyme beverage production method

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
范玲主编: "《痛风吃什么宜忌速查》", 31 January 2014, 中国轻工业出版社 *
顾洁奇编著: "《揭示酵素的本质 健康与长寿的秘诀》", 31 March 2014, 西安交通大学出版社 *

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106107344A (en) * 2016-06-28 2016-11-16 江南大学 A kind of method of Poria Rhizoma Coptidis Radix Trichosanthis fermentation preparation enzyme beverage
CN106135997A (en) * 2016-06-28 2016-11-23 江南大学 A kind of method of the fermentation preparation enzyme beverage such as Fructus Trichosanthis
CN106107345A (en) * 2016-06-28 2016-11-16 江南大学 A kind of method of Semen Ziziphi Spinosae fermentation preparation enzyme beverage
CN106072571A (en) * 2016-07-04 2016-11-09 江南大学 A kind of method of fermentable preparation spirit fruit ferment
CN106173725A (en) * 2016-07-04 2016-12-07 江南大学 A kind of manufacture method of the yellow ferment of spirit
CN106071603A (en) * 2016-07-04 2016-11-09 江南大学 A kind of manufacture method of spirit silver ferment
CN106071604A (en) * 2016-07-04 2016-11-09 江南大学 A kind of manufacture method of spirit wheat ferment
CN106136238A (en) * 2016-07-04 2016-11-23 江南大学 A kind of manufacture method of spirit Fructus Jujubae ferment
CN106071605A (en) * 2016-07-04 2016-11-09 江南大学 A kind of glossy ganoderma fermentation prepares the method for ferment
CN105919113A (en) * 2016-07-04 2016-09-07 江南大学 Method for preparing lucid ganoderma and soybean enzyme through microbial fermentation
CN106174501A (en) * 2016-07-15 2016-12-07 江南大学 A kind of manufacture method of spirit Chinese holly ferment
CN106173734A (en) * 2016-07-15 2016-12-07 江南大学 A kind of method that enzyme beverage prepared by Fructus Luffae that ferments
CN106174500A (en) * 2016-07-15 2016-12-07 江南大学 A kind of manufacture method of Fructus Jujubae composite enzyme
CN106213096A (en) * 2016-07-15 2016-12-14 江南大学 A kind of method that enzyme beverage prepared by Fructus Musae that ferments
CN106176909A (en) * 2016-07-16 2016-12-07 江南大学 A kind of method that Radix Ginseng Rhizoma Atractylodis Macrocephalae Poria Radix Glycyrrhizae prepares four gentleman's enzyme beverage
CN106173736A (en) * 2016-07-16 2016-12-07 江南大学 A kind of method of Poria fermentation ferment processed
CN106616973A (en) * 2016-11-10 2017-05-10 江苏丹枫神源生物科技有限公司 Preparation method of acer truncatum pterodium living bacteria enzymes stock solution
CN108651989A (en) * 2018-05-15 2018-10-16 邵玉芹 A kind of preparation method of shaddock composite enzyme and products thereof and application
CN110089743A (en) * 2019-06-05 2019-08-06 重庆康菌泰生物科技股份有限公司 A kind of honey shaddock comprehensive enzyme and its processing technology

Similar Documents

Publication Publication Date Title
CN105495244A (en) Method for making shaddock, apple and tomato ferment health-care beverage
CN103622111B (en) The preparation method of gold shaddock Oryza glutinosa vinegar drink and the golden shaddock Oryza glutinosa vinegar drink obtained by the method
CN101245307A (en) Melon and fruit vinegar and manufacture method thereof
CN105581209A (en) Preparation method of health-care grapefruit enzyme drink
CN107279981A (en) Composite plant zymotic fluid and its zymotechnique and application
CN104305427A (en) Grape and red tea fungus drink
CN105011295A (en) Navel orange enzyme health drink and preparation method thereof
CN114009556A (en) Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof
KR20200040205A (en) Fermented Noni Vinegar Comprising Fermented Noni and Coconut Sugar and Method for Preparing the Same
CN103361223B (en) Multiplex healthy wine and preparation method thereof
CN106962925A (en) Make the composition and its method of ferment
CN105639381A (en) Production method of navel orange and pitaya ferment health beverage
CN107048390A (en) Make the composition and its method of ferment
CN108420064B (en) Preparation method of rose and persimmon composite enzyme
CN108378359B (en) Preparation method of persimmon and mulberry compound enzyme
CN103621631A (en) Blood sugar reducing yoghourt and processing method
CN106036893A (en) Pitaya-jasmine tea enzyme and preparation method thereof
CN104286280A (en) Pawpaw and red tea fungus drink
CN104431125A (en) Sea-buckthorn honey tea and preparation method thereof
CN106497722B (en) Walnut flower pomegranate fruit wine and preparation method thereof
CN104738749A (en) Preparation method of pure natural nutritional immune health fruit juice
CN104273611A (en) Tomato tea fungus beverage
CN104187913A (en) Deodorized seaweed-orange juice composite beverage, and preparation method and product thereof
KR101015025B1 (en) Apple beverage containing acanthopanax extract and manufacturing process of the same
CN108522917A (en) A kind of production method of lower hyperlipidemia, hypertension, hyperglycemia ferment health drink

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20160420

WD01 Invention patent application deemed withdrawn after publication