CN106174501A - A kind of manufacture method of spirit Chinese holly ferment - Google Patents
A kind of manufacture method of spirit Chinese holly ferment Download PDFInfo
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- CN106174501A CN106174501A CN201610562466.XA CN201610562466A CN106174501A CN 106174501 A CN106174501 A CN 106174501A CN 201610562466 A CN201610562466 A CN 201610562466A CN 106174501 A CN106174501 A CN 106174501A
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- 235000002710 Ilex cornuta Nutrition 0.000 title claims abstract description 20
- 241001310146 Ilex cornuta Species 0.000 title claims abstract description 20
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 241000222336 Ganoderma Species 0.000 claims abstract description 16
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 12
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
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- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 9
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 9
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- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 0.000 claims description 14
- 239000003651 drinking water Substances 0.000 claims description 14
- 239000001963 growth medium Substances 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 7
- 239000000356 contaminant Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 2
- 238000009792 diffusion process Methods 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 229940099596 manganese sulfate Drugs 0.000 claims description 2
- 239000011702 manganese sulphate Substances 0.000 claims description 2
- 235000007079 manganese sulphate Nutrition 0.000 claims description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
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- UOQHWNPVNXSDDO-UHFFFAOYSA-N 3-bromoimidazo[1,2-a]pyridine-6-carbonitrile Chemical compound C1=CC(C#N)=CN2C(Br)=CN=C21 UOQHWNPVNXSDDO-UHFFFAOYSA-N 0.000 abstract description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 abstract description 2
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- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 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
- A23L2/38—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 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—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
- 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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Abstract
The invention provides the manufacture method of a kind of spirit Chinese holly ferment, its process characteristic is with Ganoderma, Fructus Lycii, Fructus Jujubae and Rhizoma Zingiberis Recens as primary raw material, is aided with Mel and strain.Raw material adds Mel and strain (commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus) each 100mL after suitably smashing, fermentation temperature is 30 DEG C, keeps pH=5～8, fermentation time 5～10d.The seasonings such as Mel, sucrose, oligosaccharide, high fructose syrup are added after filtration.Respectively drink 50 100mL, the seasonings such as Mel, oligofructose, oligomeric isomaltose, white sugar, lactobionic acid can be added.Spleen benefiting and stimulating the appetite, benefiting vital QI and blood, tranquilizing by nourishing the heart, replenishing vital essence to improve eyesight, control lassitude, heart beating is had a sleepless night, dizziness and blurred vision.
Description
Technical field
A kind of method of fermentable Chinese herbal medicine enzyme beverage, relates to market milk bacillus, bacillus acidophilus and Mus
Lee's sugar lactobacillus lyophilized powder, fermentation glossy ganoderma, Fructus Lycii, Fructus Jujubae and process with Rhizoma Zingberis Recens, for the method for ferment, belong to technical field of bioengineering.
Background technology
Ferment one word is the Japanese's a kind of call to enzyme (enzyme), has the polymer substance of biocatalytic Activity,
Later the fermentation liquid with bioactive substance obtained through fermentable or fermented product were referred to as ferment.In view of some
Producer only focuses on fruit, particularly with the addition of different types of fruit, does not note the effect of microorganism in sweat, also ignores
Application to some functional materials, it is necessary to application tradition and science collocation make ferment product, expand and ensure ferment
Function, provides safeguard for common people's health.Ferment product development and application are also vulnerable to the impact of living contaminants, and the most also having must
Want the fermentation technique of applied science to ensure product quality.
Ganoderma has a following several functions: 1) blood pressure lowering.2) blood sugar lowering.3) blood fat reducing.4) the benefit motive.5) tonifying liver gas.
Fructus Lycii has a following several functions: 1) nourishing the liver to improve visual acuity.2) blood-enriching tranquillizing.3) promoting the production of body fluid to quench thirst.4) nourishing the lung to arrest cough.
Fructus Jujubae has a following several functions: 1) anti-cancer and cancer-preventing.2) blood pressure lowering, cholesterol reducing.3) hepatoprotective.4) prevention bone
Matter is loosened.5) prevention cerebral blood supply insufficiency.6) anti-angiocardiopathy.7) regain one's strength.8) prevention cholelithiasis.
Rhizoma Zingiberis Recens has a following several functions: 1) removing cold and wind.2) strengthening the spleen and stomach.3) gastroenteritis is prevented and treated.
Summary of the invention
Inventive formulation and usage: select Ganoderma 120g, Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g, clean with tap water
Surface contaminants.Soaking 3min through 0.9% saline solution, drinking water rinses one time.Strain is with commercially available lactobacillus casei, bacillus acidophilus
And lactobacillus rhamnosus, seed is done in the mixing of independent MRS culture medium culturing 18h geometric ratio.Individually MRS culture medium (MRS culture medium prescription
For (g/L): beef protein powder 10, oppress juice 10, Yeast diffusion juice powder 5, glucose 20, sodium acetate 5, dibasic ammonium citrate 2, tween
80 0.1, magnesium sulfate 0.58, manganese sulfate 0.28, distilled water 1000mL, regulate pH 6.2～6.4,121 DEG C of autoclavings
15min).Adding Mel and each 100mL of strain, drinking water 10L after suitably being smashed by raw material, fermentation temperature is 30 DEG C, keeps pH=5
～8, fermentation time 5～10d.By deployed composite enzyme beverage through organic membrane filter machine, filter out small-sized Chinese herbal medicine residue,
Obtain spirit Chinese holly ferment.The seasonings such as Mel, sucrose, oligosaccharide, high fructose syrup can be added.Respectively drink 50-100mL, can add
The seasonings such as Mel, oligofructose, oligomeric isomaltose, white sugar, lactobionic acid.Spleen benefiting and stimulating the appetite, benefiting vital QI and blood, tranquilizing by nourishing the heart, benefit
Shrewd head, controls lassitude, and heart beating is had a sleepless night, dizziness and blurred vision.
Technical scheme:
The purpose of the present invention is to propose to a kind of Chinese medicine formula method for preparing beverage, it is without expensive device, can be prevented effectively from
Fungus and the generation of pathogenic bacterium toxin, and can stablize persistently there is good health-care effect.
Commercially available lactobacillus casei, lactobacillus rhamnosus, bacillus acidophilus, independent MRS culture medium culturing 18h is mixed by geometric ratio
For strain, utilize Ganoderma, Fructus Lycii, Fructus Jujubae and Rhizoma Zingiberis Recens fermentation preparation enzyme beverage.Being divided into three phases, first stage is that raw material is clear
Washing, second stage is anaerobic fermentation, and the phase III is seasoning.
Implementing process is:
1) the selecting and processing of material: select Ganoderma 120g, Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g, with washing from the beginning
Clean surface contaminants.Soaking 3min through 0.9% saline solution, drinking water rinses one time.
2) by commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus, independent MRS culture medium culturing 18h geometric ratio
Seed is done in mixing.
3) adding Mel and each 100mL of strain, drinking water 10L after suitably smashing, ferment 5～10d, pH=6.0～8.0, temperature
Spend 30 DEG C.
4) later stage processes: by deployed composite enzyme beverage through organic membrane filter machine, filter out small-sized Chinese herbal medicine residue,
Obtain spirit Chinese holly ferment.The seasonings such as Mel, sucrose, oligosaccharide, high fructose syrup can be added.
Beneficial effects of the present invention:
(1) by strictly controlling fermentation temperature, effectively reduce the loss of spirit Chinese holly ferment nutrient, remain to greatest extent
Enzyme activity.
(2) having accessed lactobacillus, bacillus acidophilus and lactobacillus rhamnosus, dominant strain inhibits other miscellaneous bacterias to grow,
Make the steady quality of product.
(3) total time fermented is 5～10d, and the time is short to be avoided polyoxygenated, was conducive to keeping Ganoderma etc. itself to contain
Ferment material, and the flavor substance itself contained.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is described further.Following example are only the several concrete reality of the present invention
Execute example, but the design concept of the present invention is not limited thereto, all changes utilizing this design that the present invention carries out unsubstantiality, all
The behavior invading scope should be belonged to.
Embodiment 1
Select Ganoderma 120g, Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g, clean surface contaminants with tap water.Through 0.9% food
Saline soak 3min, drinking water rinses one time.By commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus, independent MRS
Seed is done in the mixing of culture medium culturing 18h geometric ratio.Mel 100mL and each 100mL of strain, drinking water 10L is added after suitably smashing.Fermentation
5d, pH value 8.0, temperature 30 DEG C.By deployed ferment through organic membrane filter machine, filter out small-sized raw material residue, add after filtration
The each 10g/L seasoning of Mel, high fructose syrup, obtains spirit Chinese holly ferment.
Embodiment 2
Select Ganoderma 150g, Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g, clean surface contaminants with tap water.Through 0.9% food
Saline soak 3min, drinking water rinses one time.By commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus, independent MRS
Seed is done in the mixing of culture medium culturing 18h geometric ratio.Mel 100mL and each 100mL of strain, drinking water 10L is added after suitably smashing.Fermentation
7d, pH value 8.0, temperature 30 DEG C.By deployed ferment through organic membrane filter machine, filter out small-sized raw material residue, add after filtration
The each 10g/L seasoning of Mel, high fructose syrup, obtains spirit Chinese holly ferment.
Embodiment 3
Select Ganoderma 200g, Fructus Lycii 800g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g, clean surface contaminants with tap water.Through 0.9% food
Saline soak 3min, drinking water rinses one time.By commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus, independent MRS
Seed is done in the mixing of culture medium culturing 18h geometric ratio.Mel 100mL and each 100mL of strain, drinking water 10L is added after suitably smashing.Fermentation
10d, pH value 8.0, temperature 30 DEG C.By deployed ferment through organic membrane filter machine, filter out small-sized raw material residue, add after filtration
The each 10g/L seasoning of Mel, high fructose syrup, obtains spirit Chinese holly ferment.
Ganodermas in the present invention etc. are containing abundant natural ferment material and reduce the several functions such as blood glucose, but not only
It is only limitted to this, the amount of Ganoderma, Fructus Lycii, Fructus Jujubae and Rhizoma Zingiberis Recens according to practical situation, can be determined or select other suitable medium-height grass
Medicine mixes, as long as it is permissible to reach ferment reasonable mixture ratio, ferment content higher position.
Additionally fermenation raw liquid selection and proportioning, connect bacterium amount and be also not necessarily limited to the combination that embodiment is lifted, can be according to actual feelings
Condition selects different combinations.
The foregoing is only the preferred embodiments of the present invention, not in order to limit the present invention, all thinkings in the present invention
Within principle, any modification, equivalent substitution and improvement etc. done, should be included within the scope of the present invention.
Claims (9)
1. a manufacture method for clever Chinese holly ferment, is characterized in, with Ganoderma, Fructus Lycii, Fructus Jujubae and Rhizoma Zingiberis Recens for dominant fermentation raw material, adding
Enter Mel, use commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus, produce preparation spirit Chinese holly enzyme beverage, its work
Skill is:
1) select Ganoderma 120g, Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g, clean surface contaminants with tap water.Through 0.9% Sal
Water soaking 3min, drinking water rinses one time.
2) mixing of independent to commercially available lactobacillus casei, bacillus acidophilus and lactobacillus rhamnosus MRS culture medium culturing 18h geometric ratio is done
Seed.
3) adding Mel and each 100mL of strain, drinking water 10L after suitably smashing, fermentation temperature is 30 DEG C, keeps pH=5～8, sends out
The ferment time 5～10d.
4) by deployed composite enzyme beverage through organic membrane filter machine, filter out small-sized Chinese herbal medicine residue, obtain spirit Chinese holly ferment.
Add the seasonings such as Mel, sucrose, oligosaccharide, high fructose syrup.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: fermentation strain uses commercially available cheese
Seed is done in the mixing of lactobacillus, bacillus acidophilus and lactobacillus rhamnosus independent MRS culture medium culturing 18h geometric ratio.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: strain MRS culture medium prescription
For (g/L): beef protein powder 10, oppress juice 10, Yeast diffusion juice powder 5, glucose 20, sodium acetate 5, dibasic ammonium citrate 2, tween
80 0.1, magnesium sulfate 0.58, manganese sulfate 0.28,1000mL121 DEG C of autoclaving 15min of distilled water, regulate pH=6.2～6.4.
The most according to claim 1 a kind of spirit Chinese holly ferment manufacture method, it is characterized in that: proportioning raw materials be Ganoderma 120g,
Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: material processing is for by spirit
Sesame, Fructus Lycii, Fructus Jujubae, gingerade wash clean, soak 3min through 0.9% saline solution, and drinking water rinses one time.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: raw material and Mel, the ratio of strain
Example is to add Mel and strain 100mL after every part of raw material (Ganoderma 120g, Fructus Lycii 600g, Fructus Jujubae 200g, Rhizoma Zingiberis Recens 20g) is suitably smashed,
Drinking water addition is 10L.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: raw material and strain, Mel mixing
Uniformly, fermentation temperature is 30 DEG C, keeps pH=5～8, fermentation time 5～10d.Filter standby.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: filter after fermentation liquid and can add honeybee
The seasonings such as honey, sucrose, oligosaccharide, high fructose syrup.
The manufacture method of a kind of spirit Chinese holly ferment the most according to claim 1, is characterized in that: will not be by miscellaneous bacteria in sweat
Polluting, after fermentation, ferment quality is good, good mouthfeel.
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