CN106819720A - A kind of ternip ferment drink of moistening lung is promoted the production of body fluid - Google Patents
A kind of ternip ferment drink of moistening lung is promoted the production of body fluid Download PDFInfo
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- 238000000855 fermentation Methods 0.000 claims abstract description 73
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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
- 235000013361 beverage Nutrition 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
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- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
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- 239000008164 mustard oil Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
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- 229940055729 papain Drugs 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 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
-
- 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
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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to drinks field, a kind of ternip ferment drink of moistening lung is promoted the production of body fluid is specifically disclosed, by following raw material：2500~3000 parts of ternip, 2000~2500 parts of apple, 1500~2000 parts of persimmon, 300~600 parts of Loquat-Shaped Cake, 1000~1500 parts of sugarcane, 1500~2000 parts of lotus root, 1000~1500 parts of the tuber of dwarf lilyturf, 1000~1500 parts of field thistle, 1000~1500 parts of the fruit of Chinese magnoliavine, 300~600 parts of dried orange peel, it is prepared by baste and the fermentation of leavening dough liquid, baste is through 2000 portions of weight portion crisp pears, 1500 portions of tangerine orange add 1000 portions of white granulated sugars and form after squeezing the juice, 2000 portions of white granulated sugars and 1000 portions of maltose are dissolved in 1000 parts of loquat wines of leavening dough liquid warp-wise weight portion and adds 15 times of dilution to form.Ternip ferment drink of the invention has functions that moistening lung is promoted the production of body fluid, fatigue-relieving, strengthen immunity.
Description
Technical field
The present invention relates to technical field of functional drink, and in particular to a kind of ferment drink prepared by ternip fermentation.
Background technology
Ferment is a kind of less salt liquid with bioactivity obtained by plant submerged fermentation, wherein prebiotic ferment is rich
Containing various mushrooms beneficial to human body such as lactic acid bacteria, but also contain substantial amounts of organized enzyme component：Superoxide dismutase, pineapple
Protease, papain, oxalic acid deoxygenase, myrosin etc., can adjust human body body activities, strengthen body immunity.Mesh
Before the ferment developed be mostly the nutriment with health-care effect, and be directed to ferment by being connect in ordinary consumer daily life
The exploitation of tactile functional beverage is also fewer, because producing a kind of superior sensation to consumer, fails ferment product
Access popularization well.Chinese patent CN105919075A, patent name competent cell ferment oral liquid, date of publication 2016
On September 7, discloses one kind by lemon, tomato, banana, cucumber, green tea, rock sugar etc. through streptococcus thermophilus, lactic acid bacteria, Lu Shi
Ferment oral liquid prepared by three sections of fermentations of yeast, the ferment oral liquid of the invention is because having amino acid higher so as to lift human body
Immunity, be still a kind of health products of ferment class, promote face it is narrow.
The content of the invention
Usual functionality beverage exploitation for existing ferment class is fewer, and ferment promotes the narrow problem in face, of the invention
Purpose is to provide a kind of ternip ferment drink of the functional beverage class that can be received by ordinary consumer, is made it have
Moistening lung is promoted the production of body fluid, supplement body energy, the effect of fatigue-relieving, while having ferment concurrently strengthens effect of body immunity.
The present invention provides following technical scheme：
The ternip ferment drink of a kind of moistening lung is promoted the production of body fluid, by the raw material of following weight portion：2500~3000 parts of ternip, apple 2000
~2500 parts, 1500~2000 parts of persimmon, 300~600 parts of Loquat-Shaped Cake, 1000~1500 parts of sugarcane, 1500~2000 parts of lotus root, wheat
1000~1500 parts of winter, 1000~1500 parts of field thistle, 1000~1500 parts of the fruit of Chinese magnoliavine, 300~600 parts of dried orange peel, pectase 5~
6000~7000 parts of 10 parts, 5~10 parts of cellulase, 2500~3800 parts of baste and leavening dough liquid, through anaerobic fermentation preparation
Into wherein substep is added respectively for baste, leavening dough liquid.
Contain mustard oil, amylase and crude fibre in ternip, gastric juice, salivary secretion can be promoted, accelerate enterogastric peristalsis, promote
Enter gastrointestinal disturbances, and can be relieving cough and reducing sputum, the effect with moistening lung is promoted the production of body fluid.Ternip is prepared into ferment, ternip by being fermented
In active ingredient enter ferment in be easier absorbed, and with ferment in bioactive enzyme synergy, adjust human body machine
Body activity.Apple, persimmon, Loquat-Shaped Cake have the elements such as various fructose, Yi Jitie, phosphorus, calcium, potassium, with the effect for moistening the lung and relieve the cough,
Moistening lung is promoted the production of body fluid effect of ternip can be strengthened, and the sugar for wherein containing can supplement body energy.In the fruit of Chinese magnoliavine, dried orange peel
Aromatic oil can astringe the lung to stop cough, strengthen ternip ferment moistening lung is promoted the production of body fluid effect, and increase ternip ferment drink mellowness
Sense.The tuber of dwarf lilyturf, lotus rhizome, field thistle can be ternip ferment supplement alkaloid, glucose, amino acid, saponin(e etc., remove free radical,
Moistening lung is promoted the production of body fluid.It is leading ternip ferment to be formed with ternip by fermenting, and the active ingredient in each raw material is transferred in ferment,
Reinforcing collaboration each other, with promoting the production of body fluid to quench thirst, the effect of fatigue-relieving, and is more easy to absorb.
As a modification of the present invention, 2000 portion fresh crisp pears, 1500 part tangerine orange mixing squeezinges of the baste through weight portion
1000 portions of white granulated sugars are added after juice in squeezing the juice to form.Baste can improve the mouthfeel of ternip ferment, cover the pungent of white turnip juice
Taste.The noise reduction while crisp pears, tangerine orange and white granulated sugar can reduce internal heat, plays the effect of moistening lung, strengthens effect of ternip ferment.
Used as a modification of the present invention, leavening dough liquid is by the loquat wine that 1000 parts of alcoholic strengthes of weight portion are 10~12%
Add pure water to dilute 15 times after 2000 portions of white granulated sugars of middle dissolving and 1000 portions of maltose to form.Leavening dough liquid provides the ring needed for fermenting
Border, while the amygdalin that contains of the loquat wine in leavening dough liquid, white reed pears alcohol moisten the lung and relieve the cough, further reinforcing ternip ferment
Effect.
A kind of preparation method of the ternip ferment drink of moistening lung is promoted the production of body fluid, its step is as follows：
（1）Ternip is cleaned into stripping and slicing after being boiled in 60 DEG C of water 3~5 hours, is then squeezed the juice, ternip mud and ternip are retained respectively
Juice；Smashed to pieces mixing with persimmon, Loquat-Shaped Cake after apple stripping and slicing；By sugarcane peeling and segment；Cut into slices after lotus root is cleaned；
（2）By the fruit of Chinese magnoliavine, dried orange peel in 1200 parts of pure water of weight portion boiling 3~5 hours at 60 DEG C, take molten after boiling
Liquid and step（1）Middle gained white turnip juice mixing, adds 1000~1500 parts of the baste of weight portion, obtains mixed liquor；
（3）Primary fermentation：By ternip mud with smash to pieces after apple, persimmon, Loquat-Shaped Cake and sugarcane be put into fermentation tank, and according to
It is secondary to add clean lotus root piece, the tuber of dwarf lilyturf, field thistle and through step（2）The mixed liquor of gained, add weight portion leavening dough liquid 4000~
4500 parts, pectase and cellulase are added, keep 55~65 DEG C of fermentation temperature, the r/min of mixing speed 12~17 to be sealed
Close anaerobic fermentation, fermentation time 3~5 days；
（4）Middle rank fermentation：To through step（3）In fermentation tank after fermentation add weight portion 1000~1500 portions of bastes and
2000~2500 parts of leavening dough liquid, keep 58~61 DEG C of fermentation temperature, continue anaerobic fermentation 3~5 days, the r/ of mixing speed 20~25
min；
（5）Fermentation ends：To through step（4）Product ultraviolet sterilization treatment after fermentation, then by the product after sterilizing through 200~
300 mesh filter-cloth filterings, retain filtrate；
（6）Seasoning：To 500~800 parts of the baste that weight portion is added in filtrate, it is well mixed, obtains ternip ferment drink.
Major part during the mixed liquor of the fruit of Chinese magnoliavine and dried orange peel after boiling in 60 DEG C of water is remained into the fruit of Chinese magnoliavine, dried orange peel has
Effect composition, shortens fermentation time, improve active ingredient utilization rate and distribution also evenly.The sugar of sugarcane is to ferment
One of energy source of journey, and the cellulose that sugarcane is rich in then assists in enterogastric peristalsis.Primary fermentation is fermented bacterium life
Process long, now mainly originates by energy of maltose, then with the sugar in raw material as main energetic in middle rank fermentation
Source.Baste further improves the taste of ferment drink.Through seasoned ternip ferment drink comfortable taste, can moistening lung is promoted the production of body fluid,
Alleviate human-body fatigue, energy needed for supplement.Contain substantial amounts of bioactivator in ternip ferment drink, body can be adjusted
Activity, strengthens body immunity.
As a modification of the present invention, in step（3）Or（4）Zymotic fluid in add apple vinegar or saleratus solution and adjust
Section acid-base value scope is 6.9~7.1.The moistening lung is promoted the production of body fluid effect of the ferment drink of partial neutral is preferable.
As a modification of the present invention, by step（5）Gained filtrate is kept for 2~3 hours in 80 DEG C of lower open mouths, Ran Houzai
It is seasoned operation.Boiling is carried out to the filtrate after filtering, the alcohol concentration in enzyme liquid drink, suitable more people's drinks is reduced
With.
Beneficial effects of the present invention are as follows：
Ternip ferment drink comfortable taste of the invention, with moistening lung is promoted the production of body fluid, supplement body energy, fatigue-relieving effect, together
When have ferment concurrently and strengthen effect of body immunity, it is suitable to promote.
Specific embodiment
Specific embodiment of the invention is described further below：
If not the raw material employed in the present invention refers in particular to be commercially available or commonly used in the art, in following embodiments
Method, unless otherwise instructed, be the conventional method of this area.
Baste used of the invention is to be added in squeezing the juice after being squeezed the juice through the fresh g of crisp pears 2000, the g of tangerine orange 1500 mixing
1000g white granulated sugars mixing gained.
Leavening dough liquid of the invention used through dissolved in the loquat wine that 1000g alcoholic strengthes are 10~12% 2000 g white granulated sugars and
Pure water is added after 1000 g maltose and dilutes 15 times of gained.
Anaerobic fermentation stage of the invention addition apple vinegar or saleratus solution regulation zymotic fluid acid-base value scope be 6.9~
7.1。
Catabolic enzyme used of the invention is the g of pectase 5~10, the g of cellulase 5~10.
Embodiment 1：
The ternip ferment drink of a kind of moistening lung is promoted the production of body fluid, by the raw material of following weight portion：The g of ternip 2500, the g of apple 2000, persimmon
1500 g of son, the g of Loquat-Shaped Cake 300, the g of sugarcane 1000, the g of lotus root 1500, the g of the tuber of dwarf lilyturf 1000, the g of field thistle 1000, the fruit of Chinese magnoliavine 1000
G, the g of dried orange peel 300, the g of baste 2500 and the g of leavening dough liquid 6000 are prepared from through anaerobic fermentation, wherein baste, leavening dough liquid point
Not substep addition is in fermentation tank.
The preparation method of the ternip ferment drink of moistening lung is promoted the production of body fluid is comprised the following steps that：
（1）Ternip is cleaned into stripping and slicing after being boiled in 60 DEG C of pure water 3 hours, is then squeezed the juice, ternip mud and ternip are retained respectively
Juice；Smashed to pieces mixing with persimmon, Loquat-Shaped Cake after apple stripping and slicing；By sugarcane peeling and cut into chunks；Cut into slices after lotus root is cleaned；
（2）By the fruit of Chinese magnoliavine, dried orange peel in the 1200 g pure water boiling 3 hours at 60 DEG C, take the solution after boiling and step（1）In
Gained white turnip juice mixes, and adds 1000 g bastes, obtains mixed liquor；
（3）Primary fermentation：By ternip mud with smash to pieces after apple, persimmon, Loquat-Shaped Cake and sugarcane be put into fermentation tank, and according to
It is secondary to add clean lotus root piece, the tuber of dwarf lilyturf, field thistle and step（2）The mixed liquor of gained, adds the g of leavening dough liquid 4000, adds pectase
And cellulase, keep 55 DEG C of fermentation temperature, the r/min of mixing speed 12 to carry out closing anaerobism and send out 3 days；
（4）Middle rank fermentation：To through step（4）1500 g bastes and 2000 g leavening dough liquid are added in fermentation tank after fermentation, is protected
58 DEG C of fermentation temperature is held, continues anaerobic fermentation 5 days, the r/min of mixing speed 20；
（5）Fermentation ends：To through step（4）Product ultraviolet sterilization treatment after fermentation, then by the product after sterilizing through 200 mesh
Filter-cloth filtering, retains filtrate；
（6）Seasoning：To step（5）500 g bastes are added in gained filtrate, is well mixed, obtain ternip ferment drink.
To make the reduction of ternip ferment drink alcoholic strength be drunk with suitable more people, by step（5）Gained filtrate is at 80 DEG C
Opening is kept for 2 hours, and operation is then seasoned again, and the alcoholic strength of gained ternip ferment drink is 0.08~0.1 %, relatively
The sugariness of the sucrose solution of the 10% of 20 DEG C is 0.15~0.2, and the mouthfeel of the ternip ferment drink in the range of the sugariness is suitable.
Embodiment 2：
The ternip ferment drink of a kind of moistening lung is promoted the production of body fluid, by the raw material of following weight portion：The g of ternip 2750, g parts of apple 2250,
The g of persimmon 1750, the g of Loquat-Shaped Cake 450, the g of sugarcane 1250, the g of lotus root 1750, the g of the tuber of dwarf lilyturf 1250, the g of field thistle 1250, the fruit of Chinese magnoliavine 1250
G, the g of dried orange peel 450, the g of baste 3150 and the g of leavening dough liquid 4250 are prepared from through anaerobic fermentation, wherein baste, leavening dough liquid point
Not substep addition is in fermentation tank.
The preparation method of the ternip ferment drink of moistening lung is promoted the production of body fluid is comprised the following steps that：
（1）Ternip is cleaned into stripping and slicing after being boiled in 60 DEG C of pure water 4 hours, is then squeezed the juice, ternip mud and ternip are retained respectively
Juice；Smashed to pieces mixing with persimmon, Loquat-Shaped Cake after apple stripping and slicing；By sugarcane peeling and cut into chunks；Cut into slices after lotus root is cleaned；
（2）By the fruit of Chinese magnoliavine, dried orange peel in the 1200 g pure water boiling 4 hours at 60 DEG C, take the solution after boiling and step（1）In
Gained white turnip juice mixes, and adds 1250 g bastes, obtains mixed liquor；
（3）Primary fermentation：By ternip mud with smash to pieces after apple, persimmon, Loquat-Shaped Cake and sugarcane be put into fermentation tank, and according to
It is secondary to add clean lotus root piece, the tuber of dwarf lilyturf, field thistle and through step（2）The mixed liquor of gained, adds leavening dough liquid 4250g, adds pectin
Enzyme and cellulase, keep 60 DEG C of fermentation temperature, the r/min of mixing speed 15 to carry out closing anaerobic fermentation 4 days；
（4）Middle rank fermentation：To through step（3）1250 g bastes are added in fermentation tank after fermentation, and continuously adds 2250g and drawn
Zymotic fluid, keeps 60 DEG C of fermentation temperature, continues anaerobic fermentation 4 days, the r/min of mixing speed 23；
（5）Fermentation ends：To through step（4）Product ultraviolet sterilization treatment after fermentation, then by the product after sterilizing through 250 mesh
Filter-cloth filtering, retains filtrate；
（6）Seasoning：To step（5）650 g bastes are added in gained filtrate, is well mixed, obtain ternip ferment drink.
To make the reduction of ternip ferment drink alcoholic strength be drunk with suitable more people, by step（5）Gained filtrate is at 80 DEG C
Opening is kept for 3 hours, and operation is then seasoned again, and the alcoholic strength of gained ternip ferment drink is 0.08~0.1 %, relatively
The sugariness of the sucrose solution of the 10% of 20 DEG C is 0.15~0.2, and the mouthfeel of the ternip ferment drink in the range of the sugariness is suitable.
Embodiment 3：
The ternip ferment drink of a kind of moistening lung is promoted the production of body fluid, by the raw material of following weight portion：The g of ternip 3000, the g of apple 2500, persimmon
2000 g of son, the g of Loquat-Shaped Cake 600, the g of sugarcane 1500, the g of lotus root 2000, the g of the tuber of dwarf lilyturf 1500, the g of field thistle 1500, the fruit of Chinese magnoliavine 1500
G, the g of dried orange peel 600, the g of baste 3800 and the g of leavening dough liquid 7000 are prepared from through anaerobic fermentation, wherein baste, leavening dough liquid point
Not substep addition is in fermentation tank.
The preparation method of the ternip ferment drink of moistening lung is promoted the production of body fluid is comprised the following steps that：
（1）Ternip is cleaned into stripping and slicing after being boiled in 60 DEG C of pure water 5 hours, is then squeezed the juice, ternip mud and ternip are retained respectively
Juice；Smashed to pieces mixing with persimmon, Loquat-Shaped Cake after apple stripping and slicing；By sugarcane peeling and cut into chunks；Cut into slices after lotus root is cleaned；
（2）By the fruit of Chinese magnoliavine, dried orange peel in the 1200 g pure water boiling 5 hours at 60 DEG C, take the solution after boiling and step（1）In
Gained white turnip juice mixes, and adds 1500 g bastes, obtains mixed liquor；
（3）Primary fermentation：By ternip mud with smash to pieces after apple, persimmon, Loquat-Shaped Cake and sugarcane be put into fermentation tank, and according to
It is secondary to add clean lotus root piece, the tuber of dwarf lilyturf, field thistle and through step（2）The mixed liquor of gained, adds the g of leavening dough liquid 4500, adds pectin
Enzyme and cellulase, keep 65 DEG C of fermentation temperature, the r/min of mixing speed 17 to carry out closing anaerobic fermentation 5 days；
（4）Middle rank fermentation：To through step（3）1500 g bastes are added in fermentation tank after fermentation, and adds 2500 g leavening dough
Liquid, keeps 61 DEG C of fermentation temperature, fermentation time 3 days, the r/min of mixing speed 25；
（5）Fermentation ends：To through step（4）Product ultraviolet sterilization treatment after fermentation, then by the product after sterilizing through 250 mesh
Filter-cloth filtering, retains filtrate；
（6）Seasoning：To step（5）800 g bastes are added in gained filtrate, is well mixed, obtain ternip ferment drink.
To make the reduction of ternip ferment drink alcoholic strength be drunk with suitable more people, by step（5）Gained filtrate is at 80 DEG C
Opening is kept for 3 hours, and operation is then seasoned again, and the alcoholic strength of gained ternip ferment drink is 0.08~0.1 %, relatively
The sugariness of the sucrose solution of the 10% of 20 DEG C is 0.15~0.2, and the mouthfeel of the ternip ferment drink in the range of the sugariness is suitable.
Ternip ferment drink of the invention is prepared from through the fermentation such as ternip, persimmon, dried orange peel, tuber of dwarf lilyturf, and comfortable taste can
With moistening lung is promoted the production of body fluid, alleviate human-body fatigue, supplement body energy, the effect of the regulation function of human body of ferment is also had concurrently, with fine
Promotional value.
Claims (6)
1. the ternip ferment drink of a kind of moistening lung is promoted the production of body fluid, it is characterised in that by the raw material of following weight portion：Ternip 2500~
3000 parts, 2000~2500 parts of apple, 1500~2000 parts of persimmon, 300~600 parts of Loquat-Shaped Cake, 1000~1500 parts of sugarcane, lotus root
1500~2000 parts, 1000~1500 parts of the tuber of dwarf lilyturf, 1000~1500 parts of field thistle, 1000~1500 parts of the fruit of Chinese magnoliavine, dried orange peel 300~
6000~7000 parts of 600 parts, 5~10 parts of pectase, 5~10 parts of cellulase, 2500~3800 parts of baste and leavening dough liquid, warp
Anaerobic fermentation is prepared from, and wherein substep is added respectively for baste, leavening dough liquid.
2. the ternip ferment drink of a kind of moistening lung is promoted the production of body fluid according to claim 1, it is characterised in that baste is through weight
2000 portions of fresh crisp pears of part, 1500 parts of tangerine orange mixing are added 1000 portions of white granulated sugars and are formed after squeezing the juice in squeezing the juice.
3. the ternip ferment drink of a kind of moistening lung is promoted the production of body fluid according to claim 1, it is characterised in that leavening dough liquid is by weight
1000 parts of alcoholic strengthes for measuring part be 10~12% loquat wine in dissolve after 2000 portions of white granulated sugars and 1000 portions of maltose plus pure water
15 times of dilution is formed.
4. the preparation method of the ternip ferment drink of a kind of moistening lung is promoted the production of body fluid as described in claims 1 to 3 is any, its step is such as
Under：
（1）By ternip clean stripping and slicing after being boiled in 60 DEG C of pure water 3~5 hours, then squeeze the juice, respectively retain ternip mud and
White turnip juice；Smashed to pieces mixing with persimmon, Loquat-Shaped Cake after apple stripping and slicing；By sugarcane peeling and segment；Cut into slices after lotus root is cleaned；
（2）By the fruit of Chinese magnoliavine, dried orange peel in 1200 parts of pure water of weight portion boiling 3~5 hours at 60 DEG C, take molten after boiling
Liquid and step（1）Middle gained white turnip juice mixing, adds 1000~1500 parts of the baste of weight portion, obtains mixed liquor；
（3）Primary fermentation：By ternip mud with smash to pieces after apple, persimmon, Loquat-Shaped Cake and sugarcane be put into fermentation tank, and according to
It is secondary to add clean lotus root piece, the tuber of dwarf lilyturf, field thistle and through step（2）The mixed liquor of gained, add weight portion leavening dough liquid 4000~
4500 parts, pectase and cellulase are added, keep 55~65 DEG C of fermentation temperature, the r/min of mixing speed 12~17 to be sealed
Close anaerobic fermentation, fermentation time 3~5 days；
（4）Middle rank fermentation：To through step（3）In fermentation tank after fermentation add weight portion 1000~1500 portions of bastes and
2000~2500 parts of leavening dough liquid, keep 58~61 DEG C of fermentation temperature, continue anaerobic fermentation 3~5 days, the r/ of mixing speed 20~25
min；
（5）Fermentation ends：To through step（4）Product ultraviolet sterilization treatment after fermentation, then by the product after sterilizing through 200~
300 mesh filter-cloth filterings, retain filtrate；
（6）Seasoning：To 500~800 parts of the baste that weight portion is added in filtrate, it is well mixed, obtains ternip ferment drink.
5. the preparation method of the ternip ferment drink of a kind of moistening lung is promoted the production of body fluid according to claim 4, it is characterised in that
Step（3）And step（4）Zymotic fluid in add apple vinegar or saleratus solution regulation zymotic fluid acid-base value scope be 6.9~
7.1。
6. the preparation method of the ternip ferment drink of a kind of moistening lung is promoted the production of body fluid according to claim 4, by step（5）Gained
Filtrate is kept for 2~3 hours in 80 DEG C of lower open mouths, and operation is then seasoned again.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108543008A (en) * | 2018-04-25 | 2018-09-18 | 惠州嘉联生物科技开发有限公司 | A kind of composite enzyme of preventing respiratory tract infection and preparation method thereof |
| CN113943622A (en) * | 2021-09-13 | 2022-01-18 | 天津农学院 | Preparation method of novel fruit and vegetable wine product fermented by taking radishes and various fruits as raw materials |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
-
2016
- 2016-12-01 CN CN201611091760.3A patent/CN106819720A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108543008A (en) * | 2018-04-25 | 2018-09-18 | 惠州嘉联生物科技开发有限公司 | A kind of composite enzyme of preventing respiratory tract infection and preparation method thereof |
| CN113943622A (en) * | 2021-09-13 | 2022-01-18 | 天津农学院 | Preparation method of novel fruit and vegetable wine product fermented by taking radishes and various fruits as raw materials |
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Application publication date: 20170613 |