CN106722470A - A kind of green plum ferment colloid - Google Patents
A kind of green plum ferment colloid Download PDFInfo
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- CN106722470A CN106722470A CN201611121823.5A CN201611121823A CN106722470A CN 106722470 A CN106722470 A CN 106722470A CN 201611121823 A CN201611121823 A CN 201611121823A CN 106722470 A CN106722470 A CN 106722470A
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 20
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
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- 239000012467 final product Substances 0.000 claims abstract description 11
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- 238000003756 stirring Methods 0.000 claims abstract description 11
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- 238000005345 coagulation Methods 0.000 claims abstract description 8
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- 238000000855 fermentation Methods 0.000 claims abstract description 6
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- 238000001914 filtration Methods 0.000 claims abstract description 6
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- 238000002360 preparation method Methods 0.000 claims abstract description 6
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- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 5
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- 244000131522 Citrus pyriformis Species 0.000 claims description 5
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- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
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- 244000017714 Prunus persica var. nucipersica Species 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
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- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 235000011399 aloe vera Nutrition 0.000 claims description 5
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- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 7
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- 239000003292 glue Substances 0.000 description 4
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of green plum ferment colloid, the green plum ferment colloid is made up of green plum enzyme liquid and colloidal solution, and its preparation method is included：Fruit material cleaned, is dried, being smashed, being put into aseptic fermentation tank after ozone sterilization, being added sugar, deionized water, sealing is placed 4~5 months at room temperature, and filtering obtains green plum enzyme liquid；Gelatin, carragheen, HFCS, maltose, white granulated sugar, honey, asparagus juice, mint juice and water are weighed and mixed, 85~95 DEG C are heated to, is melted colloidal solution is obtained completely, stirred and place and carry out natural cooling under the conditions of room temperature；When colloidal solution is cooled to 35~40 DEG C, green plum enzyme liquid is added, stirring obtains final product green plum ferment colloid in 10~15 minutes after coagulation forming at 20~10 DEG C.Green plum ferment colloid obtained by the present invention has good film forming, can play insulation whitening, the moisturizing that compacts, remove color spot, the effect of anti-aging and anti-inflammatory toxin expelling.
Description
Technical field
The invention belongs to ferment technical field, more particularly, to a kind of green plum ferment colloid.
Background technology
It is expressly recited according to the Compendium of Materia Medica of Li Shizhen (1518-1593 A.D.), " plum " that the flowers are in blossom is ripe in the summer in the winter, obtains wooden full gas ", the green plum said
Effect, the tart flavour of green plum plays the role of very big, can not only stimulate appetite, moreover it is possible to which anti-aging, health-care efficacy is very big.Green plum is not only
With edibility, can also as dispelling fatigue, stimulate circulation and nursing skin raw material sources.
The deep processed product of current green plum is generally the green plum essence or green plum ball taken, and its health value is in daily chemical products
Embodiment is then seldom related to.Ferment product has stronger water solubility, is easily uniformly spread in a water bath, and this allows for conduct
There is a problem that effective rate of utilization is low during care product.
The content of the invention
For the problem that the deep processed product of green plum on Vehicles Collected from Market is not enough, the invention provides a kind of green plum ferment glue
Body.
The present invention is realized by following technology：
A kind of green plum ferment colloid, the green plum ferment colloid is made up of green plum enzyme liquid and colloidal solution.
Preferably, in the green plum ferment colloid, the volume proportion of green plum enzyme liquid and colloidal solution is 1：3~5.
Preferably, the green plum ferment colloid preparation process is as follows：
1）Fruit material cleaned, is dried, being smashed, being put into aseptic fermentation tank after ozone sterilization, addition is accounted for fruit material
The sugar of gross weight 5%~10%, sealing is placed 4~5 months at room temperature, and filtering obtains green plum enzyme liquid；
2）Gelatin, carragheen, HFCS, maltose, white granulated sugar, honey, asparagus juice and deionized water are weighed and mixed, is heated
To 85~95 DEG C, melt colloidal solution is obtained completely, to stir and place and carry out natural cooling under the conditions of room temperature；
3）When colloidal solution is cooled to 35~40 DEG C, green plum enzyme liquid is added by volume proportion requirement, after stirring 10~15 minutes
In coagulation forming at -20~-10 DEG C, green plum ferment colloid is obtained final product.
Preferably, step 1）The condition of the ozone sterilization is as follows：Ozone concentration is 30~40mg/m3, the time is 1~3
Hour.
Preferably, the fruit material composition and weight proportion are as follows：35~45 parts of green plum, 3~5 parts of dragon fruit, lemon 3
~5 parts, 4~5 parts of Kiwi berry, 5~8 parts of grapefruit, 5~8 parts of nectarine, 3~6 parts of orange, 10~15 parts of banana, "Hami" melon 3~5
Part, 3~6 parts of apple, 7~10 parts of pears, 6~8 parts of grape, 2~5 parts of persimmon.
Preferably, raw material weight proportioning of soup processed is as follows in the colloidal solution：3~5 parts of gelatin, 1~3 part of carragheen, maltose 15
~25 parts, 15~20 parts of white granulated sugar, 3~6 parts of honey, 3~6 parts of asparagus juice, 50~100 parts of deionized water.
Preferably, after the asparagus juice is squeezed by stripe aloe vera and must give birth to juice, reed is obtained final product after the life juice is carried out into high-temperature sterilization
Luxuriant growth juice.
Preferably, the condition of high-temperature sterilization is：121~126 DEG C of temperature, the time is 15~30 minutes.
Preferably, step 3）The time of the coagulation forming is 30~60 minutes.
Common ferment product when being used as bath product, because the hydrophily feature of ferment expands easily in water body
Dissipate, the utilization rate of ferment is declined to a great extent.In the present invention, ferment and edible glue are carried out organic connections by inventor, and colloid
Hydrophily be far below ferment, when human body is cleaned, colloid has the trend of human body of being adsorbed to, ferment under the driving of colloid easily
It is adsorbed to human body surface and plays its effect, greatly improves utilization rate.Additionally, colloid has film forming, ferment can be dramatically increased
Element and the time of contact of human body, ferment is played the activity of its own, human body skin is played a part of to clean and treated.This
Outward, in the present invention, prepared green plum ferment colloid can also directly eat, and under the auxiliary of edible glue, green plum ferment subtracts
It is few largely directly act on stomach, it is to avoid the discomfort of stomach, it is remarkably decreased the pressure of stomach.
Green plum ferment colloid directly eats, and with sustained release green plum ferment, alleviates stomach pressure and reaches weight reducing lipid-loweringing, beauty
The effect of beauty treatment.
Green plum ferment colloid is applied to human body clean, and green plum ferment colloid is poured into bathing pool, and colloid is adsorbed to skin table
Face, reach dispelling fatigue, stimulate circulation and nursing skin effect.
Green plum ferment colloid is applied to foot treatment, and foot is immersed in green plum ferment colloid, plays elimination foot table
The effect of skin toxin.
A kind of green plum ferment colloid disclosed by the invention, its advantage is：（1）Rapid-action with low cost, effect shows
Write, natural environmental-protective, it is without any side effects the advantages of；（2）Insulation whitening can be played with film forming, during skin nursing, is compacted
Moisturizing, color spot is removed, the effect of anti-aging and anti-inflammatory toxin expelling.Cent can be made quickly to penetrate into cell, make skin smooth tight, can be soft
Change cutin, promote the discharge of skin；（3）When directly eating, under the auxiliary of edible glue, effect of the green plum ferment to stomach is compared
Gently.
Specific embodiment
With reference to specific embodiment, to a kind of green plum ferment colloid described in the present patent application.It should be appreciated that herein
Described specific embodiment is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of green plum ferment colloid of the present invention, it is 1 to press volume proportion by green plum enzyme liquid and colloidal solution：3 mix, its preparation
Step is as follows：
1）Fruit material cleaned, is dried, being smashed, being put into aseptic fermentation tank after ozone sterilization, addition is accounted for fruit material
The sugar of gross weight 5%, sealing is placed 4 months at room temperature, and filtering obtains green plum enzyme liquid；The condition of ozone sterilization is as follows：It is smelly
Oxygen concentration is 30mg/m3, the time is 3 hours；
2）Gelatin, carragheen, HFCS, maltose, white granulated sugar, honey, asparagus juice and deionized water are weighed and mixed, is heated
To 85 DEG C, melt colloidal solution is obtained completely, to stir and place and carry out natural cooling under the conditions of room temperature；
3）When colloidal solution is cooled to 35 DEG C, green plum enzyme liquid is added by volume proportion requirement, stir 10 minutes after at -20 DEG C
Coagulation forming（Time is 30 minutes）, obtain final product green plum ferment colloid.
Fruit material is constituted and weight is as follows：Green plum 43Kg, dragon fruit 5Kg, lemon 3Kg, Kiwi berry 4Kg, grapefruit 5Kg,
Nectarine 5Kg, orange 3Kg, banana 10Kg, "Hami" melon 3Kg, apple 3Kg, pears 7Kg, grape 6Kg, persimmon 2Kg.
Raw material weight proportioning of soup processed is as follows in colloidal solution：Gelatin 3Kg, carragheen 1Kg, maltose 15Kg, white granulated sugar 15Kg, honey
3Kg, asparagus juice 3Kg, deionized water 50Kg.
Asparagus juice is squeezed after must giving birth to juice by stripe aloe vera, and asparagus juice is obtained final product after the life juice is sterilized.High-temperature sterilization
Condition is：121 DEG C of temperature, the time is 30 minutes.
Green plum ferment colloid obtained by the present embodiment directly eats, and with sustained release green plum ferment, alleviates stomach pressure simultaneously
Reach weight reducing lipid-loweringing, the effect of beautifying face and moistering lotion.
Green plum ferment colloid obtained by the present embodiment is applied to human body clean, and green plum ferment colloid is poured into bathing pool,
Colloid is adsorbed to skin surface, reach dispelling fatigue, stimulate circulation and nursing skin effect.
Green plum ferment colloid obtained by the present embodiment is applied to foot treatment, and foot is immersed in into green plum ferment colloid
In, play a part of to eliminate foot epidermis toxin.
Embodiment 2
A kind of green plum ferment colloid of the present invention, it is 1 to press volume proportion by green plum enzyme liquid and colloidal solution：3 mix, its preparation
Step is as follows：
1）Fruit material cleaned, is dried, being smashed, being put into aseptic fermentation tank after ozone sterilization, addition is accounted for fruit material
The sugar of gross weight 10%, sealing is placed 5 months at room temperature, and filtering obtains green plum enzyme liquid；The condition of ozone sterilization is as follows：It is smelly
Oxygen concentration is 40mg/m3, the time is 1 hour；
2）Gelatin, carragheen, HFCS, maltose, white granulated sugar, honey, asparagus juice and deionized water are weighed and mixed, is heated
To 95 DEG C, melt colloidal solution is obtained completely, to stir and place and carry out natural cooling under the conditions of room temperature；
3）When colloidal solution is cooled to 40 DEG C, green plum enzyme liquid is added by volume proportion requirement, stir 15 minutes after at -10 DEG C
Coagulation forming（Time is 60 minutes）, obtain final product green plum ferment colloid.
Fruit material is constituted and weight is as follows：Green plum 35Kg, dragon fruit 5Kg, lemon 3Kg, Kiwi berry 4Kg, grapefruit 8Kg,
Nectarine 6Kg, orange 6Kg, banana 13Kg, "Hami" melon 5Kg, apple 4Kg, pears 7Kg, grape 7Kg, persimmon 3Kg.
Raw material weight proportioning of soup processed is as follows in colloidal solution：Gelatin 5Kg, carragheen 3Kg, maltose 25Kg, white granulated sugar 20Kg, honey
6Kg, asparagus juice 6Kg, deionized water 100Kg.
Asparagus juice is squeezed after must giving birth to juice by stripe aloe vera, and asparagus juice is obtained final product after the life juice is sterilized.High-temperature sterilization
Condition is：126 DEG C of temperature, the time is 15 minutes.
Green plum ferment colloid obtained by the present embodiment directly eats, and with sustained release green plum ferment, alleviates stomach pressure simultaneously
Reach weight reducing lipid-loweringing, the effect of beautifying face and moistering lotion.
Green plum ferment colloid obtained by the present embodiment is applied to human body clean, and green plum ferment colloid is poured into bathing pool,
Colloid is adsorbed to skin surface, reach dispelling fatigue, stimulate circulation and nursing skin effect.
Green plum ferment colloid obtained by the present embodiment is applied to foot treatment, and foot is immersed in into green plum ferment colloid
In, play a part of to eliminate foot epidermis toxin.
Embodiment 3
A kind of green plum ferment colloid of the present invention, it is 1 to press volume proportion by green plum enzyme liquid and colloidal solution：4 mix, its preparation
Step is as follows：
1）Fruit material cleaned, is dried, being smashed, being put into aseptic fermentation tank after ozone sterilization, addition is accounted for fruit material
The sugar of gross weight 8%, sealing is placed 4.5 months at room temperature, and filtering obtains green plum enzyme liquid；The condition of ozone sterilization is as follows：
Ozone concentration is 35mg/m3, the time is 2 hours；
2）Gelatin, carragheen, HFCS, maltose, white granulated sugar, honey, asparagus juice and deionized water are weighed and mixed, is heated
To 90 DEG C, melt colloidal solution is obtained completely, to stir and place and carry out natural cooling under the conditions of room temperature；
3）When colloidal solution is cooled to 38 DEG C, green plum enzyme liquid is added by volume proportion requirement, stir 12 minutes after at -15 DEG C
Coagulation forming（Time is 45 minutes）, obtain final product green plum ferment colloid.
Fruit material is constituted and weight is as follows：Green plum 40Kg, dragon fruit 4Kg, lemon 4Kg, Kiwi berry 4.5Kg, grapefruit
6Kg, nectarine 8Kg, orange 4Kg, banana 15Kg, "Hami" melon 4Kg, apple 4Kg, pears 9Kg, grape 8Kg, persimmon 4Kg.
Raw material weight proportioning of soup processed is as follows in colloidal solution：Gelatin 4Kg, carragheen 2Kg, maltose 20Kg, white granulated sugar 17Kg, honey
4Kg, asparagus juice 4Kg, deionized water 75Kg.
Asparagus juice is squeezed after must giving birth to juice by stripe aloe vera, and asparagus juice is obtained final product after the life juice is sterilized.High-temperature sterilization
Condition is：124 DEG C of temperature, the time is 20 minutes.
Green plum ferment colloid obtained by the present embodiment directly eats, and with sustained release green plum ferment, alleviates stomach pressure simultaneously
Reach weight reducing lipid-loweringing, the effect of beautifying face and moistering lotion.
Green plum ferment colloid obtained by the present embodiment is applied to human body clean, and green plum ferment colloid is poured into bathing pool,
Colloid is adsorbed to skin surface, reach dispelling fatigue, stimulate circulation and nursing skin effect.
Green plum ferment colloid obtained by the present embodiment is applied to foot treatment, and foot is immersed in into green plum ferment colloid
In, play a part of to eliminate foot epidermis toxin.
Claims (9)
1. a kind of green plum ferment colloid, it is characterised in that the green plum ferment colloid is made up of green plum enzyme liquid and colloidal solution.
2. a kind of green plum ferment colloid according to claim 1, it is characterised in that in the green plum ferment colloid, green plum
The volume proportion of enzyme liquid and colloidal solution is 1：3~5.
3. a kind of green plum ferment colloid according to claim 1, it is characterised in that the green plum ferment colloid preparation process
It is as follows：
1）Fruit material cleaned, is dried, being smashed, being put into aseptic fermentation tank after ozone sterilization, addition is accounted for fruit material
The sugar of gross weight 5%~10%, sealing is placed 4~5 months at room temperature, and filtering obtains green plum enzyme liquid；
2）Gelatin, carragheen, HFCS, maltose, white granulated sugar, honey, asparagus juice and deionized water are weighed and mixed, is heated
To 85~95 DEG C, melt colloidal solution is obtained completely, to stir and place and carry out natural cooling under the conditions of room temperature；
3）When colloidal solution is cooled to 35~40 DEG C, green plum enzyme liquid is added by volume proportion requirement, after stirring 10~15 minutes
In coagulation forming at -20~-10 DEG C, green plum ferment colloid is obtained final product.
4. a kind of green plum ferment colloid according to claim 3, it is characterised in that step 1）The condition of the ozone sterilization
It is as follows：Ozone concentration is 30~40mg/m3, the time is 1~3 hour.
5. a kind of green plum ferment colloid according to claim 3, it is characterised in that the fruit material composition and weight are matched somebody with somebody
Than as follows：35~45 parts of green plum, 3~5 parts of dragon fruit, 3~5 parts of lemon, 4~5 parts of Kiwi berry, 5~8 parts of grapefruit, nectarine 5~8
Part, 3~6 parts of orange, 10~15 parts of banana, 3~5 parts of "Hami" melon, 3~6 parts of apple, 7~10 parts of pears, 6~8 parts of grape, persimmon
2~5 parts.
6. a kind of green plum ferment colloid according to claim 3, it is characterised in that raw material weight proportioning of soup processed in the colloidal solution
It is as follows：3~5 parts of gelatin, 1~3 part of carragheen, 15~25 parts of maltose, 15~20 parts of white granulated sugar, 3~6 parts of honey, asparagus juice 3
~6 parts, 50~100 parts of deionized water.
7. a kind of green plum ferment colloid according to claim 6, it is characterised in that the asparagus juice is squeezed by stripe aloe vera
After juice must being given birth to, asparagus juice is obtained final product after the life juice is carried out into high-temperature sterilization.
8. a kind of green plum ferment colloid according to claim 7, it is characterised in that the condition of high-temperature sterilization is：Temperature 121
~126 DEG C, the time is 15~30 minutes.
9. a kind of green plum ferment colloid according to claim 1, it is characterised in that step 3）The time of the coagulation forming
It is 30~60 minutes.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132805A (en) * | 2011-01-27 | 2011-07-27 | 云南大理洱宝实业有限公司 | Green plum fruit cake and preparation method thereof |
| CN104430870A (en) * | 2014-12-24 | 2015-03-25 | 曹桂宁 | Solidified barbary wolfberry fruit ferment yak yoghourt and preparation method thereof |
| CN105623950A (en) * | 2014-10-28 | 2016-06-01 | 南京龙力佳农业发展有限公司 | Green plum brandy |
| CN106036841A (en) * | 2016-06-06 | 2016-10-26 | 惠州同富康生物科技有限公司 | Green plum enzyme and production process thereof |
| CN106136164A (en) * | 2016-07-14 | 2016-11-23 | 深圳市四季优美贸易有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof |
-
2016
- 2016-12-08 CN CN201611121823.5A patent/CN106722470A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132805A (en) * | 2011-01-27 | 2011-07-27 | 云南大理洱宝实业有限公司 | Green plum fruit cake and preparation method thereof |
| CN105623950A (en) * | 2014-10-28 | 2016-06-01 | 南京龙力佳农业发展有限公司 | Green plum brandy |
| CN104430870A (en) * | 2014-12-24 | 2015-03-25 | 曹桂宁 | Solidified barbary wolfberry fruit ferment yak yoghourt and preparation method thereof |
| CN106036841A (en) * | 2016-06-06 | 2016-10-26 | 惠州同富康生物科技有限公司 | Green plum enzyme and production process thereof |
| CN106136164A (en) * | 2016-07-14 | 2016-11-23 | 深圳市四季优美贸易有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof |
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Application publication date: 20170531 |