CN106819737A - A kind of natural fruit and vegetables ferment composite beverage and preparation method - Google Patents

A kind of natural fruit and vegetables ferment composite beverage and preparation method Download PDF

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Publication number
CN106819737A
CN106819737A CN201710011051.8A CN201710011051A CN106819737A CN 106819737 A CN106819737 A CN 106819737A CN 201710011051 A CN201710011051 A CN 201710011051A CN 106819737 A CN106819737 A CN 106819737A
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ferment
vegetables
honey
brown sugar
layer
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CN201710011051.8A
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Chinese (zh)
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苏金兰
刘全文
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安徽妙奇树生物科技有限公司
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Publication of CN106819737A publication Critical patent/CN106819737A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages

Abstract

The invention discloses a kind of natural fruit and vegetables ferment composite beverage and preparation method, including raw material and auxiliary material;The raw material components and mass percent composition are:Apple 1~2%, pears 1~2%, pineapple 1~2%, lemon 1~2%, fig 1~2%, "Hami" melon 1~2%, banana 1~2%, Chinese grooseberry 1~2%, soybean 1~2%, cucumber 1~2%, carrot 1~2%, lotus rhizome 1~2%, pumpkin 1~2%, potato 1~2%, tomato 1~2%, corn 1~2%, mangosteen 1~2% and ginger 1~2%, the auxiliary material component and mass percent composition are:Brown sugar 5~7%, honey 5~7%, ferment bacterium 6~9%, balance of pure water.The natural fruit and vegetables ferment composite beverage and preparation method, preferably relate to more nutritional ingredient, meet the use of different demands person, reach the use requirement of ferment needed for user.

Description

A kind of natural fruit and vegetables ferment composite beverage and preparation method

Technical field

The present invention relates to technical field of beverage, specially a kind of natural fruit and vegetables ferment composite beverage and preparation method.

Background technology

Ferment is also called enzyme, is the produced active macromolecules with catalytic action in organism, each in organism Kind of biochemical reactions, will nearly all be carried out under the catalytic action of ferment, the metabolism of human body, caloric intake, growth and The biological phenomenas such as breeding must could all be completed by the help of ferment.

The characteristics of fruit-vegetable juice beverage has nutritious, delicious flavour, containing natural, can eliminate in human body has Harmful " free radical ".But common fruit-vegetable juice beverage increases with storage time, quality flavor changes, and need to add anti-corrosion Agent, antioxidant and stabilizer etc..By microbial fermentation, it is not only able to improve the stability of Juice, removes addition anti-corrosion from The harm that agent etc. is caused to human body, moreover it is possible on the basis of the nutritional ingredient for retaining former Juice, generate various flavor substances, improve Nutritive value, helps digest absorption.

At present, modern society's dog-eat-dog, rhythm of life is accelerated, environmental pollution, and the age increases, and can all cause in human body Ferment is reduced.When the effect of internal ferment is weak or reduces, various symptoms appearance is just had, due to zymosthenic unicity, Prevent and treat these diseases, we must absorb more ferment from meals, and food by 54 DEG C of high temperature above or After finishing, again destroyed the ferment in food, traditional ferment product is related to all using single article as raw material Nutritional ingredient it is relatively fewer, it is impossible to meet the use of different demands person, do not reach the use requirement of ferment needed for user.

The content of the invention

(1) technical problem for solving

In view of the shortcomings of the prior art, the invention provides a kind of natural fruit and vegetables ferment composite beverage and preparation method, solution , all using single article as raw material, the nutritional ingredient being related to is relatively fewer, does not reach and uses for the ferment product for having determined traditional The problem of ferment use requirement needed for person.

(2) technical scheme

To realize object above, the present invention is achieved by the following technical programs:A kind of compound drink of natural fruit and vegetables ferment Material and preparation method, including raw material and auxiliary material;The raw material components and mass percent composition are:Apple 1~2%, pears 1~ 2%th, pineapple 1~2%, lemon 1~2%, fig 1~2%, "Hami" melon 1~2%, banana 1~2%, Chinese grooseberry 1~2%, Soybean 1~2%, cucumber 1~2%, carrot 1~2%, lotus rhizome 1~2%, pumpkin 1~2%, potato 1~2%, tomato 1 ~2%, corn 1~2%, mangosteen 1~2% and ginger 1~2%.

The auxiliary material component and mass percent composition are:It is brown sugar 5~7%, honey 5~7%, ferment bacterium 6~9%, remaining It is pure water to measure.

Preferably, the raw material components and mass percent composition are:Apple 1%, pears 1%, pineapple 1%, lemon 1%, Fig 1%, "Hami" melon 1%, banana 1%, Chinese grooseberry 1%, soybean 1%, cucumber 1%, carrot 1%, lotus rhizome 1%, pumpkin 1%th, potato 1%, tomato 1%, corn 1%, mangosteen 1% and ginger 1%, the auxiliary material component and mass percent composition For:Brown sugar 5%, honey 5%, ferment bacterium 6%, balance of pure water.

Preferably, the raw material components and mass percent composition are:Apple 1.5%, pears 1.5%, pineapple 1.5%, lemon Lemon 1.5%, fig 1.5%, "Hami" melon 1.5%, banana 1.5%, Chinese grooseberry 1.5%, soybean 1.5%, cucumber 1.5%, Hu Radish 1.5%, lotus rhizome 1.5%, pumpkin 1.5%, potato 1.5%, tomato 1.5%, corn 1.5%, mangosteen 1.5% and life Ginger 1.5%, the auxiliary material component and mass percent composition are:It is brown sugar 6%, honey 6%, ferment bacterium 7.5%, balance of pure Water.

Preferably, the raw material components and mass percent composition are:Apple 2%, pears 2%, pineapple 2%, lemon 2%, Fig 2%, "Hami" melon 2%, banana 2%, Chinese grooseberry 2%, soybean 2%, cucumber 2%, carrot 2%, lotus rhizome 2%, pumpkin 2%th, potato 2%, tomato 2%, corn 2%, mangosteen 2% and ginger 2%, the auxiliary material component and mass percent composition For:Brown sugar 7%, honey 7%, ferment bacterium 9%, balance of pure water.

Preferably, the ferment bacterium is made up of the mixing of nitrogen-fixing bacteria, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, actinomyces and fungi, And the mass ratio of nitrogen-fixing bacteria, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, actinomyces and fungi is 2:1.5:2.3:2:1.2:1.

Preferably, a kind of natural fruit and vegetables ferment composite beverage and preparation method, comprise the following steps:

S1, raw material are checked and accepted:The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory Sampling, samples warehousing after passing.

S2, cleaning:To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.

S3, crushing:Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section Reason.

S4, tinning:The 80~90% of fermentation tank position is divided into nine layers from bottom to up, ground floor be brown sugar 1~ 1.4%th, honey 1~1.4% and ferment bacterium 1.2~1.5%, the second layer are apple 1~2%, pears 1~2%, the and of soybean 1~2% Cucumber 1~2%, third layer is brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, and the 4th layer is pineapple 1 ~2%, lemon 1~2%, carrot 1~2%, lotus rhizome 1~2% and pumpkin 1~2%, layer 5 are brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, layer 6 is fig 1~2%, "Hami" melon 1~2%, potato 1~2%, west Red persimmon 1~2% and corn 1~2%, layer 7 are brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, the Eight layers is banana 1~2%, Chinese grooseberry 1~2%, mangosteen 1~2% and ginger 1~2%, and the 9th layer is brown sugar 1~1.4%, honeybee Honey 1~1.4% and ferment bacterium 1.2~1.5%, the space inside fermentation tank is then filled with pure water.

S5, sealing:Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten Bottleneck, it is labelled, indicate Production Time and time expiration.

S6, observation:Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, fermentation is further continued for 2~3 months, if it find that worm Or fly ovum, lid need to be sealed, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment Matter, if top layer is presented white, expression is successful.

S7, bottling:After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.

S8, inspection storage:Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check Afterwards, stock is reentered to put.

(3) beneficial effect

The invention provides a kind of natural fruit and vegetables ferment composite beverage and preparation method.Possesses following beneficial effect:The day Right pectase composite beverage and preparation method, are matched by by fruits and vegetables according to corresponding ratio, are than common The yeast-like fungi amount of fruits and vegetables is big, greatly improves the ferment content of original fruits and vegetables, and brown sugar, honey and ferment by being furnished with Plain bacterium, can preferably increased the nutritional ingredient of beverage, the time of the fermentation of quickening, shorten the time of work, improve The efficiency of work, it is to avoid traditional ferment product all using single article as the situation of raw material, preferably relate to compared with Many nutritional ingredients, meet the use of different demands person, have reached the use requirement of ferment needed for user.

Specific embodiment

Described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the present invention In embodiment, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made Example, belongs to the scope of protection of the invention.

Based on the technical problem that background technology is present, the present invention provides a kind of technical scheme:A kind of natural fruit and vegetables ferment is answered Beverage and preparation method are closed, is comprised the following steps:

Embodiment one

S1, raw material are checked and accepted:The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory Sampling, samples warehousing after passing.

S2, cleaning:To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.

S3, crushing:Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section Reason.

S4, tinning:The 80% of fermentation tank position is divided into nine layers from bottom to up, ground floor is brown sugar 1%, honey 1% and ferment bacterium 1.2%, the second layer is apple 1%, pears 1%, soybean 1% and cucumber 1%, and third layer is brown sugar 1%, honey 1% and ferment bacterium 1.2%, the 4th layer is pineapple 1%, lemon 1%, carrot 1%, lotus rhizome 1% and pumpkin 1%, and layer 5 is red Sugar 1%, honey 1% and ferment bacterium 1.2%, layer 6 are fig 1%, "Hami" melon 1%, potato 1%, the and of tomato 1% Corn 1%, layer 7 is brown sugar 1%, honey 1% and ferment bacterium 1.2%, and the 8th layer is banana 1%, Chinese grooseberry 1%, mangosteen 1% and ginger 1%, the 9th layer is brown sugar 1%, honey 1% and ferment bacterium 1.2%, and pure water is then used in the space inside fermentation tank Filling.

S5, sealing:Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten Bottleneck, it is labelled, indicate Production Time and time expiration.

S6, observation:Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, be further continued for fermentation 2 months, if it find that worm or Fly ovum, need to be sealed lid, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment Matter, if top layer is presented white, expression is successful.

S7, bottling:After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.

S8, inspection storage:Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check Afterwards, stock is reentered to put.

Embodiment two

S1, raw material are checked and accepted:The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory Sampling, samples warehousing after passing.

S2, cleaning:To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.

S3, crushing:Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section Reason.

S4, tinning:The 85% of fermentation tank position is divided into nine layers from bottom to up, ground floor is brown sugar 1.2%, honeybee Honey 1.2% and ferment bacterium 1.35%, the second layer are apple 1.5%, pears 1.5%, soybean 1.5% and cucumber 1.5%, and third layer is Brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, the 4th layer is pineapple 1.5%, lemon 1.5%, carrot 1.5%, lotus rhizome 1.5% and pumpkin 1.5%, layer 5 is brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, and layer 6 is fig 1.5%th, "Hami" melon 1.5%, potato 1.5%, tomato 1.5% and corn 1.5%, layer 7 are brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, the 8th layer is banana 1.5%, Chinese grooseberry 1.5%, mangosteen 1.5% and ginger 1.5%, the 9th layer It is brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, the space inside fermentation tank is then filled with pure water.

S5, sealing:Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten Bottleneck, it is labelled, indicate Production Time and time expiration.

S6, observation:Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, fermentation 2.5 months is further continued for, if it find that worm Or fly ovum, lid need to be sealed, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment Matter, if top layer is presented white, expression is successful.

S7, bottling:After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.

S8, inspection storage:Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check Afterwards, stock is reentered to put.

Embodiment three

S1, raw material are checked and accepted:The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory Sampling, samples warehousing after passing.

S2, cleaning:To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.

S3, crushing:Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section Reason.

S4, tinning:The 90% of fermentation tank position is divided into nine layers from bottom to up, ground floor is brown sugar 1.4%, honeybee Honey 1.4% and ferment bacterium 1.5%, the second layer are apple 2%, pears 2%, soybean 2% and cucumber 2%, and third layer is brown sugar 1.4%th, honey 1.4% and ferment bacterium 1.5%, the 4th layer is pineapple 2%, lemon 2%, carrot 2%, lotus rhizome 2% and pumpkin 2%, layer 5 is brown sugar 1.4%, honey 1.4% and ferment bacterium 1.5%, and layer 6 is fig 2%, "Hami" melon 2%, Ma Ling Potato 2%, tomato 2% and corn 2%, layer 7 are brown sugar 1.4%, honey 1.4% and ferment bacterium 1.5%, and the 8th layer is perfume Any of several broadleaf plants 2%, Chinese grooseberry 2%, mangosteen 2% and ginger 2%, the 9th layer is brown sugar 1.4%, honey 1.4% and ferment bacterium 1.5%, hair Then filled with pure water in space inside fermentation tank.

S5, sealing:Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten Bottleneck, it is labelled, indicate Production Time and time expiration.

S6, observation:Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, be further continued for fermentation 3 months, if it find that worm or Fly ovum, need to be sealed lid, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment Matter, if top layer is presented white, expression is successful.

S7, bottling:After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.

S8, inspection storage:Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check Afterwards, stock is reentered to put.

In sum, the natural fruit and vegetables ferment composite beverage and preparation method, by by fruits and vegetables according to corresponding Ratio is matched, and is bigger than the yeast-like fungi amount of common fruit and vegetables, greatly improves the ferment content of original fruits and vegetables, and lead to Brown sugar, honey and the ferment bacterium being furnished with are crossed, the nutritional ingredient of beverage, the time of the fermentation of quickening, contracting can be preferably increased The time of short work, improve the efficiency of work, it is to avoid traditional ferment product is all using single article as raw material Situation, preferably relate to more nutritional ingredient, meet the use of different demands person, reached ferment needed for user Use requirement.

It is noted that herein, such as first and second or the like relational terms are used merely to an entity Or operation makes a distinction with another entity or operation, and not necessarily require or imply these entities or exist between operating Any this actual relation or order.And, term " including ", "comprising" or its any other variant be intended to it is non- It is exclusive to include, so that process, method, article or equipment including a series of key elements not only include those key elements, But also other key elements including being not expressly set out, or also include by this process, method, article or equipment are solid Some key elements.In the absence of more restrictions.By sentence " including one ... the key element for limiting, it is not excluded that in bag Also there is other identical element in the process, method, article or the equipment that include the key element ".

Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with Understanding can carry out various changes, modification, replacement to these embodiments without departing from the principles and spirit of the present invention And modification, the scope of the present invention be defined by the appended.

Claims (6)

1. a kind of natural fruit and vegetables ferment composite beverage, it is characterised in that including raw material and auxiliary material;The raw material components and quality hundred Divide and be than composition:Apple 1~2%, pears 1~2%, pineapple 1~2%, lemon 1~2%, fig 1~2%, "Hami" melon 1~ 2%th, banana 1~2%, Chinese grooseberry 1~2%, soybean 1~2%, cucumber 1~2%, carrot 1~2%, lotus rhizome 1~2%, pumpkin 1~2%, potato 1~2%, tomato 1~2%, corn 1~2%, mangosteen 1~2% and ginger 1~2%;
The auxiliary material component and mass percent composition are:It is brown sugar 5~7%, honey 5~7%, ferment bacterium 6~9%, balance of Pure water.
2. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that:The raw material components and matter Measuring percent composition is:It is apple 1%, pears 1%, pineapple 1%, lemon 1%, fig 1%, "Hami" melon 1%, banana 1%, unusual Really 1%, soybean 1%, cucumber 1%, carrot 1%, lotus rhizome 1%, pumpkin 1%, potato 1%, tomato 1%, corn 1%, mountain Bamboo 1% and ginger 1%, the auxiliary material component and mass percent composition are:Brown sugar 5%, honey 5%, ferment bacterium 6%, surplus It is pure water.
3. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that:The raw material components and matter Measuring percent composition is:Apple 1.5%, pears 1.5%, pineapple 1.5%, lemon 1.5%, fig 1.5%, "Hami" melon 1.5%, Banana 1.5%, Chinese grooseberry 1.5%, soybean 1.5%, cucumber 1.5%, carrot 1.5%, lotus rhizome 1.5%, pumpkin 1.5%, Ma Ling Potato 1.5%, tomato 1.5%, corn 1.5%, mangosteen 1.5% and ginger 1.5%, the auxiliary material component and mass percent into It is divided into:Brown sugar 6%, honey 6%, ferment bacterium 7.5%, balance of pure water.
4. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that:The raw material components and matter Measuring percent composition is:It is apple 2%, pears 2%, pineapple 2%, lemon 2%, fig 2%, "Hami" melon 2%, banana 2%, unusual Really 2%, soybean 2%, cucumber 2%, carrot 2%, lotus rhizome 2%, pumpkin 2%, potato 2%, tomato 2%, corn 2%, mountain Bamboo 2% and ginger 2%, the auxiliary material component and mass percent composition are:Brown sugar 7%, honey 7%, ferment bacterium 9%, surplus It is pure water.
5. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that:The ferment bacterium is by fixed nitrogen Bacterium, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, actinomyces and fungi mixing composition, and nitrogen-fixing bacteria, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, The mass ratio of actinomyces and fungi is 2:1.5:2.3:2:1.2:1.
6. a kind of preparation method of the natural fruit and vegetables ferment composite beverage according to claim 1,2,3 and 4, its feature exists In:Comprise the following steps:
S1, raw material are checked and accepted:The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), is sampled after entering factory by laboratory, Sampling warehousing after passing;
S2, cleaning:To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, after the completion of selection, Fruits and vegetables is cleaned, air-drying and ultraviolet sterilization;
S3, crushing:Complete cleaning fruits and vegetables, then these fruits and vegetables are enucleated, are removed the peel, slicing treatment;
S4, tinning:The 80~90% of fermentation tank position is divided into nine layers from bottom to up, ground floor be brown sugar 1~ 1.4%th, honey 1~1.4% and ferment bacterium 1.2~1.5%, the second layer are apple 1~2%, pears 1~2%, the and of soybean 1~2% Cucumber 1~2%, third layer is brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, and the 4th layer is pineapple 1 ~2%, lemon 1~2%, carrot 1~2%, lotus rhizome 1~2% and pumpkin 1~2%, layer 5 are brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, layer 6 is fig 1~2%, "Hami" melon 1~2%, potato 1~2%, west Red persimmon 1~2% and corn 1~2%, layer 7 are brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, the Eight layers is banana 1~2%, Chinese grooseberry 1~2%, mangosteen 1~2% and ginger 1~2%, and the 9th layer is brown sugar 1~1.4%, honeybee Honey 1~1.4% and ferment bacterium 1.2~1.5%, the space inside fermentation tank is then filled with pure water;
S5, sealing:Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten bottle Mouthful, it is labelled, indicate Production Time and time expiration;
S6, observation:Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process, such as Fruit enzyme liquid is presented black, represents corrupt unsuccessful, need to add brown sugar, fermentation is further continued for 2~3 months, if it find that worm or grey Fly blow, need to be sealed lid, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so that strengthen the protein of ferment, If top layer is presented white, expression is successful;
S7, bottling:After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, the mandarin orange such as orange, pomelo The environmental protection ferment smell that the pericarp of tangerine class fruit makes is more fragrant, filters out enzyme liquid, carries out bottling work;
S8, inspection storage:Staff tests to the natural fruit and vegetables ferment composite beverage bottled, after the assay was approved, Stock is reentered to put.
CN201710011051.8A 2017-01-06 2017-01-06 A kind of natural fruit and vegetables ferment composite beverage and preparation method CN106819737A (en)

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Cited By (7)

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CN107373267A (en) * 2017-09-20 2017-11-24 沈阳博强生物科技发展有限公司 A kind of enzyme beverage
CN107969594A (en) * 2018-01-09 2018-05-01 安徽妙奇树生物科技有限公司 A kind of preparation method of pectase beverage
CN107969595A (en) * 2018-01-09 2018-05-01 安徽妙奇树生物科技有限公司 A kind of preparation method of compound fruit and vegetable enzyme beverage
CN108094797A (en) * 2018-01-09 2018-06-01 安徽妙奇树生物科技有限公司 A kind of composite enzyme beverage and preparation method thereof
CN108112988A (en) * 2017-12-22 2018-06-05 张秀华 Ginger ferment and its preparation process
CN108285846A (en) * 2018-01-09 2018-07-17 安徽妙奇树生物科技有限公司 A kind of production technology of draft pectase wine
CN108651802A (en) * 2018-05-28 2018-10-16 唐铁君 A kind of any of several broadleaf plants class active ferment beverage

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CN105918821A (en) * 2016-04-20 2016-09-07 厦门元之道生物科技有限公司 Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof
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CN107373267A (en) * 2017-09-20 2017-11-24 沈阳博强生物科技发展有限公司 A kind of enzyme beverage
CN108112988A (en) * 2017-12-22 2018-06-05 张秀华 Ginger ferment and its preparation process
CN107969594A (en) * 2018-01-09 2018-05-01 安徽妙奇树生物科技有限公司 A kind of preparation method of pectase beverage
CN107969595A (en) * 2018-01-09 2018-05-01 安徽妙奇树生物科技有限公司 A kind of preparation method of compound fruit and vegetable enzyme beverage
CN108094797A (en) * 2018-01-09 2018-06-01 安徽妙奇树生物科技有限公司 A kind of composite enzyme beverage and preparation method thereof
CN108285846A (en) * 2018-01-09 2018-07-17 安徽妙奇树生物科技有限公司 A kind of production technology of draft pectase wine
CN108651802A (en) * 2018-05-28 2018-10-16 唐铁君 A kind of any of several broadleaf plants class active ferment beverage

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