CN105595117A - Ferment beverage for conditioning stomach and intestine and preparation method thereof - Google Patents
Ferment beverage for conditioning stomach and intestine and preparation method thereof Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 210000000936 intestine Anatomy 0.000 title claims abstract description 10
- 210000002784 stomach Anatomy 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 21
- 230000003750 conditioning effect Effects 0.000 title abstract 3
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 235000012907 honey Nutrition 0.000 abstract description 4
- 235000007106 Crataegus suborbiculata Nutrition 0.000 abstract 1
- 241000073432 Crataegus suborbiculata Species 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 239000009277 Panax notoginseng extract Substances 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 235000013202 a hawthorn Nutrition 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 229940069445 licorice extract Drugs 0.000 abstract 1
- 239000011550 stock solution Substances 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 16
- 108090000790 Enzymes Proteins 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 241000233866 Fungi Species 0.000 description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
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- 239000002054 inoculum Substances 0.000 description 6
- 125000003748 selenium group Chemical class *[Se]* 0.000 description 6
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- 239000000843 powder Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
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- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
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- 241001465754 Metazoa Species 0.000 description 4
- 244000183278 Nephelium litchi Species 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
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- 241000255789 Bombyx mori Species 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 2
- 238000011047 acute toxicity test Methods 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 2
- 235000011130 ammonium sulphate Nutrition 0.000 description 2
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- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
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- 235000020717 hawthorn extract Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 231100001252 long-term toxicity Toxicity 0.000 description 2
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 2
- 239000004137 magnesium phosphate Substances 0.000 description 2
- 229960002261 magnesium phosphate Drugs 0.000 description 2
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 2
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- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000005418 vegetable material Substances 0.000 description 2
- 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
- 102000004882 Lipase Human genes 0.000 description 1
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- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
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- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 231100000403 acute toxicity Toxicity 0.000 description 1
- 230000007059 acute toxicity Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 210000003734 kidney Anatomy 0.000 description 1
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- 238000002372 labelling Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
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- 235000010755 mineral Nutrition 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- 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 relates to a ferment beverage for conditioning stomach and intestine. The beverage is prepared from the following components by mass: 10% of a ferment stock solution, 5% of honey, 0.2% of a licorice extract, 0.2% of a hawthorn extract, 0.2% of a jujube extract, 0.2% of a lotus seed extract, 0.2% of a panax notoginseng extract, and the balance water. The beverage provided by the invention has a simple formula, all the components collaborate reasonably and are nutritionally complementary, and the prepared beverage has natural color, no peculiar smell, and good taste, and can play a role of conditioning stomach and intestine.
Description
Technical field
The present invention relates to drinks technical field, be specifically related to a kind of coordinating intestines and stomach ferment beverage andPreparation method.
Background technology
That fruit-vegetable juice beverage has is nutritious, the feature of delicious flavour, contains natural, can disappearExcept " free radical " harmful in human body. But common fruit-vegetable juice beverage is along with the storage time increases, qualityLocal flavor changes, and needs to add anticorrisive agent, antioxidant and stabilizing agent etc. Ferment by microorganism, noBut can improve the stability of Juice, remove from and add the harm that anticorrisive agent etc. causes human body, Hai NengRetain on the nutritional labeling basis of former Juice, generate multiple flavor substance, improve nutritive value, helpDigest and assimilate.
The fermentation preparation process of ferment beverage can promote carbohydrate in fruit and vegetable materials, protein, fatThe metabolic response of the materials such as class, produces and accumulates elementary and secondary metabolite in a large number, generation organic acid,The multiple beneficial compositions such as compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, in ferment beverage, go backComprise fruit and vegetable materials and microorganism self contained nutrition and functional component. These beneficiating ingredients can be urgedEnter the propagation of intestinal beneficial bacterium, the breeding and the corrupt substance that suppress harmful bacteria form, and play regulating intestinal canal bacteriumThe effects such as group's balance, enhancing is immune, promotion is slept, delayed senility, have multiple beneficial effect to human body.Thereby, utilize natural fruit and vegetables to prepare ferment beverage and be deeply subject to vast because of its alimentary health-care function and unique local flavorConsumer's favor.
Patent of invention CN102308997B provides a kind of preparation method of plant enzyme, use various plants,Vegetables and fruits, seed, herbal medicine, mushroom class, marine alga are raw material, carry out naturally extracting out and contain plant of plant enzymeThe liquid of active ingredient, in maturation by fermentation, obtains liquid plant enzyme stoste; What obtain plantsThing ferment stoste contains multienzyme ferment, proteolytic enzyme, lipase, starch amylase,And contain proanthocyanidin, multiple natural complex, mineral matter, amino acid and trace element etc. With obtainingPlant enzyme stoste, make plant enzyme liquid oral liquid, plant enzyme pressed powder or plant enzymeCapsule. Patent of invention CN102599569B has proposed Fructus Chaenomelis ferment and production method thereof, and the raw material of employing is pressedMass parts: cracking rice is that 5 parts, Chinese flowering quince juice are that 3 parts, fresh pawpaw are that 15 parts, functional red yeast rice are 2 parts, by withLower step is made: (1) is soaked and cracked rice; Pulverize fresh pawpaw; Pulverize pawpaw and squeeze the juice, extracting Chinese flowering quince juice;(2) add ultrafiltration water in boiling tower, the boiling 3 hours of cracking rice of the boiled rear input of water, is cooled to 70 DEG C,Add Chinese flowering quince juice and amylase, then add the fresh pawpaw of pulverizing; (3) add after functional red yeast rice, then addCarbohydrase, pectase, adjusting pH value is 4.5; (4) be cooled to 28 DEG C～38 DEG C, drop into active dry fermentMother, spontaneous fermentation 72 hours; (5) the zymotic fluid quality obtaining by (4) step, adds wheat bran, paddyShell carries out secondary fermentation, 18 months time; (6) leach stoste, after multiple times of filtration, add honey element to adjustWhole taste, Fructus Chaenomelis ferment.
Natural fruit and vegetables ferment beverage is in harmonious proportion after underflow and fruits and vegetables juice mixture, not only can modulate variousThe various natural drink of color comes, and human body is had to good nutrition health-care functions.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation simple, and cost is low, and mouthfeel is good,Ferment beverage of coordinating intestines and stomach and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A ferment beverage for coordinating intestines and stomach, made by the component of following mass percent:
Ferment stoste 10%
Honey 5%
Licorice 0.2%
Haw thorn extract 0.2%
Red date extract 0.2%
Semen Nelumbinis extract 0.2%
Notogineng Extract 0.2%
Water surplus;
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank (this material-compound tank can receive ultrasonic wave),And homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave of 20KHz is processed 120S;Mainly the pathogenic bacteria of eliminating in ferment; Suppress probio continuing fermentation in finished product, impact is final simultaneouslyProduct stability. The cavitation bubble that ultrasonic wave produces can produce shock wave and close jet action in the time of collapse,Make cell wall rupture, thereby shear the dispersed substance in large biological molecule or liquid, reach emulsifying homogeneous effectReally;
(3) ferment beverage is carried out to aseptic canning, obtain ferment beverage. Note, in order to preserve ferment drinkThe activity of the middle ferment of material, must preserve (being advisable in 4 DEG C of left and right) by low temperature.
The preparation method of above-mentioned ferment stoste is as follows:
(1) take raw material by following mass percent: grape fruit 20%, Complex Esterifying Enzyme Microecology Fungus 5%,Pomegranate seed 2%, semen litchi 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, cassia bark 0.3%, carrot tops5%, hops 0.3%, spinach 5%, water caltrop leaf 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pureWater;
Above-mentioned rich selenium salt is to be made up of the component of following mass percent: potassium chloride 20%, modified corn starch5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: when preparation, said components is dissolved in deionized water, risesTemperature, to 85 DEG C, is stirred to completely and dissolves, and is mixed with the solution that dry matter weight concentration is 35%-45%; Treat moltenLiquid is cooled to 40 DEG C, adopts Centrafugal spray drying tower to spray dry, then by dried materialPulverize and obtain rich selenium salt;
(2) grape fruit, Complex Esterifying Enzyme Microecology Fungus, pomegranate seed, semen litchi, HERBA DENDROBII are spent,Sponge gourd flower, cassia bark, carrot tops, hops, spinach, water caltrop leaf, citric acid waste, brown sugar and pureWater is put into fermentation tank, and stirs;
(3) by fermentation tank sealing, ferment at normal temperatures; Between yeast phase, all need every day to check and send outFerment tank, gets rid of the unnecessary gas producing in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, by ferment stosteSeparate, obtain ferment stoste.
2, the preparation method of ferment stoste for multi-source ferment beverage according to claim 1, its featureBe, the preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into pureChange liquid;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%,Rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%,Sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, phosphoric acidHydrogen dipotassium 0.2%, pure water 88.39% forms;
C, one-level screening, be inoculated into above-mentioned refined solution the training preparing after also sterilizing with 30% inoculum concentrationSupport base, in constant incubator, keep 30-40 DEG C to cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screening, be inoculated into primary seed solution to prepare after also sterilizing with 22.5% inoculum concentrationCulture medium keeps 30-40 DEG C to cultivate 7 days-8 days in constant incubator, obtains secondary seed solution;
E, three level screen, be inoculated into secondary seed solution the training preparing after also sterilizing with 16% inoculum concentrationSupport base, in constant incubator, keep 30-40 DEG C to cultivate 7 days-8 days, obtain three grades of seed liquor;
F, by the three grades of vigorous seed liquor that filter out carry out again conventional expand to cultivate can obtain producing useComplex Esterifying Enzyme Microecology Fungus.
Adopt Complex Esterifying Enzyme Microecology Fungus to replace traditional saccharomycete to participate in fermentation, make ferment stoste windLattice are more typical, keep the natural flavour mountaineous remarkable result of having obtained of ferment, improved the fragrance of ferment,In improving high-quality ferment stoste yield, reduce production cost.
The invention has the beneficial effects as follows: the present invention fills a prescription simply, between each component, rationally, nutrition is mutual in collocationMend, the beverage color and luster nature preparing, free from extraneous odour, mouthfeel is good, can play the effect of coordinating intestines and stomach.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understandSeparate, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A ferment beverage for coordinating intestines and stomach, made by the component of following mass percent:
Ferment stoste 10%
Honey 5%
Licorice 0.2%
Haw thorn extract 0.2%
Red date extract 0.2%
Semen Nelumbinis extract 0.2%
Notogineng Extract 0.2%
Water surplus;
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank (this material-compound tank can receive ultrasonic wave),And homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave of 20KHz is processed 120S;Mainly the pathogenic bacteria of eliminating in ferment; Suppress probio continuing fermentation in finished product, impact is final simultaneouslyProduct stability. The cavitation bubble that ultrasonic wave produces can produce shock wave and close jet action in the time of collapse,Make cell wall rupture, thereby shear the dispersed substance in large biological molecule or liquid, reach emulsifying homogeneous effectReally;
(3) ferment beverage is carried out to aseptic canning, obtain ferment beverage. Note, in order to preserve ferment drinkThe activity of the middle ferment of material, must preserve (being advisable in 4 DEG C of left and right) by low temperature.
The preparation method of above-mentioned ferment stoste is as follows:
(1) take raw material by following mass percent: grape fruit 20%, Complex Esterifying Enzyme Microecology Fungus 5%,Pomegranate seed 2%, semen litchi 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, cassia bark 0.3%, carrot tops5%, hops 0.3%, spinach 5%, water caltrop leaf 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pureWater;
Above-mentioned rich selenium salt is to be made up of the component of following mass percent: potassium chloride 20%, modified corn starch5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: when preparation, said components is dissolved in deionized water, risesTemperature, to 85 DEG C, is stirred to completely and dissolves, and is mixed with the solution that dry matter weight concentration is 35%-45%; Treat moltenLiquid is cooled to 40 DEG C, adopts Centrafugal spray drying tower to spray dry, then by dried materialPulverize and obtain rich selenium salt;
(2) grape fruit, Complex Esterifying Enzyme Microecology Fungus, pomegranate seed, semen litchi, HERBA DENDROBII are spent,Sponge gourd flower, cassia bark, carrot tops, hops, spinach, water caltrop leaf, citric acid waste, brown sugar and pureWater is put into fermentation tank, and stirs;
(3) by fermentation tank sealing, ferment at normal temperatures; Between yeast phase, all need every day to check and send outFerment tank, gets rid of the unnecessary gas producing in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, by ferment stosteSeparate, obtain ferment stoste.
2, the preparation method of ferment stoste for multi-source ferment beverage according to claim 1, its featureBe, the preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into pureChange liquid;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%,Rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%,Sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, phosphoric acidHydrogen dipotassium 0.2%, pure water 88.39% forms;
C, one-level screening, be inoculated into above-mentioned refined solution the training preparing after also sterilizing with 30% inoculum concentrationSupport base, in constant incubator, keep 30-40 DEG C to cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screening, be inoculated into primary seed solution to prepare after also sterilizing with 22.5% inoculum concentrationCulture medium keeps 30-40 DEG C to cultivate 7 days-8 days in constant incubator, obtains secondary seed solution;
E, three level screen, be inoculated into secondary seed solution the training preparing after also sterilizing with 16% inoculum concentrationSupport base, in constant incubator, keep 30-40 DEG C to cultivate 7 days-8 days, obtain three grades of seed liquor;
F, by the three grades of vigorous seed liquor that filter out carry out again conventional expand to cultivate can obtain producing useComplex Esterifying Enzyme Microecology Fungus.
Adopt Complex Esterifying Enzyme Microecology Fungus to replace traditional saccharomycete to participate in fermentation, make ferment stoste windLattice are more typical, keep the natural flavour mountaineous remarkable result of having obtained of ferment, improved the fragrance of ferment,In improving high-quality ferment stoste yield, reduce production cost.
For actual production, and for market sale provides reliable foundation, beverage prepared by the present invention entersGo the clinical in a large number of a large amount of animal acute toxicity tests, long-term toxicity test for animals and treatment diseaseTest, the use link that this medicine is dropped into treatment disease provides science and objective foundation. Its test sideMethod and result of the test are as follows respectively:
In order to verify the security of beverage prepared by the present invention, applicant has carried out animal acute toxicity test:
Sample: the beverage of being prepared by prescription of the present invention.
Experimental animal: small white mouse, weight average is in 40g left and right, and male and female are selected at random, by Anhui Medical University of Science and TechnologyProvide.
Method and result: get 50 of small white mouses, be divided into 5 groups, 10 every group, hungry about 15 hours, straightConnect the application's beverage is filled with and fed, fill with medicine feed thing, the 1st, 2,3,4,5 groups by every each 20mlIn 24 hours, fill with respectively medicine feed thing 1,2,3,4,5 times, observe 5 days, small white mouse is movable normal, nothingToxic reaction, without dead. Show that the application's beverage is without acute toxicity.
In order to verify the security of beverage of the present invention, applicant has carried out long-term toxicity test for animals:
Experimental animal: big white mouse, weight average is in 130g left and right, and male and female are selected at random, by Anhui medical courses in generalUniversity provides.
Method and result: get 50 of big white mouse, be divided into 5 groups, 10 every group, wherein the 1st, 2,3,4 groupsAs administration group, directly the application's beverage is filled with and is fed, every group fill with respectively hello 15ml, 20ml, 30ml,40ml, the 5th group of normal feeding as a control group, once a day, feed 90 days, surveys body weight by continuous irrigation, in24 hours sacrificed by decapitation after last administration, survey blood, routine urinalysis, liver function, renal function, core,The internal organ such as kidney, the variation of tissues observed form, observes the effect of dosage, observes the variation of diet, activity,Experimental results show that administration group and control group, relatively without marked change, calculate with respect to reality by kg body weight as seenThe 50-200 equal non-toxic reaction of dosage is doubly a kind of safe beverage.
More than show and described general principle of the present invention and principal character and advantage of the present invention. One's own professionThe technical staff of industry should understand, and the present invention is not restricted to the described embodiments, above-described embodiment and explanationThat in book, describes just illustrates principle of the present invention, without departing from the spirit and scope of the present invention,The present invention also has various changes and modifications, and these changes and improvements all fall into claimed model of the present inventionIn enclosing. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a ferment beverage for coordinating intestines and stomach, its feature with, made by 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, and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave of 20KHz is processed 120S;
(3) ferment beverage is carried out to aseptic canning, obtain ferment beverage.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106083334A (en) * | 2016-06-06 | 2016-11-09 | 安徽金农生态农业科技发展有限公司 | Biological organic slow-release fertilizer and preparation method thereof |
| CN107495049A (en) * | 2017-10-17 | 2017-12-22 | 广东达明益派生物科技有限公司 | Composition for probiotics fermention beverage made of fruits or vegetables of the preparation with function of relaxing bowel, beverage containing composition and preparation method thereof |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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2015
- 2015-09-09 CN CN201510571375.8A patent/CN105595117A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106083334A (en) * | 2016-06-06 | 2016-11-09 | 安徽金农生态农业科技发展有限公司 | Biological organic slow-release fertilizer and preparation method thereof |
| CN107495049A (en) * | 2017-10-17 | 2017-12-22 | 广东达明益派生物科技有限公司 | Composition for probiotics fermention beverage made of fruits or vegetables of the preparation with function of relaxing bowel, beverage containing composition and preparation method thereof |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
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