CN106954846A - Composition of vegetables and fruits ferment and preparation method thereof - Google Patents
Composition of vegetables and fruits ferment and preparation method thereof Download PDFInfo
- Publication number
- CN106954846A CN106954846A CN201610897780.3A CN201610897780A CN106954846A CN 106954846 A CN106954846 A CN 106954846A CN 201610897780 A CN201610897780 A CN 201610897780A CN 106954846 A CN106954846 A CN 106954846A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- comprehensive
- fruits ferment
- fruits
- ferment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 103
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 99
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000002893 slag Substances 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000009700 powder processing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 14
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 14
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 12
- 244000241257 Cucumis melo Species 0.000 claims description 12
- 241000220324 Pyrus Species 0.000 claims description 12
- 240000007124 Brassica oleracea Species 0.000 claims description 10
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 10
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 8
- 240000006365 Vitis vinifera Species 0.000 claims description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 8
- 240000001592 Amaranthus caudatus Species 0.000 claims description 6
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 244000178993 Brassica juncea Species 0.000 claims description 6
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 241000508269 Psidium Species 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 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 6
- 235000012735 amaranth Nutrition 0.000 claims description 6
- 239000004178 amaranth Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 claims description 4
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 claims description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 4
- 240000000560 Citrus x paradisi Species 0.000 claims description 4
- 240000008436 Ipomoea aquatica Species 0.000 claims description 4
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 4
- 244000234181 Syzygium samarangense Species 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 2
- 244000241235 Citrullus lanatus Species 0.000 claims 2
- 238000010791 quenching Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 230000000171 quenching effect Effects 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 230000004060 metabolic process Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 241000219109 Citrullus Species 0.000 description 4
- 230000002745 absorbent Effects 0.000 description 3
- 239000002250 absorbent Substances 0.000 description 3
- 230000003213 activating effect Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000006008 Brassica napus var napus Nutrition 0.000 description 2
- 241001674939 Caulanthus Species 0.000 description 2
- 244000276331 Citrus maxima Species 0.000 description 2
- 235000001759 Citrus maxima Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of composition of vegetables and fruits ferment and preparation method thereof, mainly by the way that including a vegetables and fruits ferment liquid, it includes multiple components；The vegetables and fruits ferment liquid is mixed by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering and constitutes a vegetables and fruits ferment liquid altogether；Make the present invention made by juice slag separation process in the vegetables and fruits ferment processing procedure remaining slag charge make it is further recycle, the order slag charge after the enzyme liquid taken of originally quenching is waited after powder processing procedure by low temperature drying and grinding, then makes powder packaging.
Description
Technical field
The present invention relates to a kind of composition of vegetables and fruits ferment and preparation method thereof, it can promote to disappear after eating especially by human body
Change, and there is activating cell, strengthen immunity, metabolism and build up one's resistance to disease.
Background technology
Because in recent years, the change of people's form of life, irregular, outer food probability of working and resting are higher, and processed food, synthesis
The popularization of food, causes most people to have nutrient imbalance, interior free yl to produce excessive, indispensable element (for example：Dimension life
Element, essential amino acid, trace element) intake it is not enough the problems such as.For human body, it is made up of 60,000,000 cells, human body leads to
The nutrient crossed in feed intake food, to supply the energy of systemic cell, but the organ of human body can not fully absorb nutrient
Macromolecular kenel originally, the activity of iuntercellular metabolism, is both needed to by ferment as the catalyst to carrying out a variety of
Chemical reaction, is decomposed by a variety of ferment, is formed the absorbent kenel of stomach and intestine institute, is just able to play each allowance of nutrients
Effect of human nutrition, therefore used ferment at present, are decomposed by microorganism and produce natural ferment more, known today
Ferment species kind up to more than 2,000.Ferment, in simple terms, it is that every physiological reaction and chemical action in organism is urged
Agent, serves as the role for catalyst, therefore, is present in ferment in the living cells of animals and plants more.The synthetic of cell, including
Protein, candy, lipid, carbon system material and vitamin etc., organism are to decompose above-mentioned substance by ferment, for absorbing and tieing up
Hold life.Thus, ferment is that human body sustains life necessary nutrient.Ferment, which has, to be helped digest, manufactures heat energy and maintenance
The functions such as body metabolism, in order to supplement the deficiency that human body makes ferment by oneself, it usually needs by obtaining extra ferment in food
Element.However, the high temperature when ferment in food is easily boiled, causes the absorbent ferment of human body institute generally not enough, nothing
Method maintains normal metabolism.
Therefore, for the problems of above-mentioned existing structure point, a kind of wound of more preferable practicality how is developed
New construction, is actually eagerly looked forward to using consumer, is also target and direction that related dealer need to make great efforts that research and development break through.In view of
This, inventor's sheet is in the manufacturing development and design experiences of being engaged in Related product for many years, and for above-mentioned target, design is with examining in detail
After careful assessment, the present invention for really having practicality is obtained eventually.
The content of the invention
It is a primary object of the present invention to provide a kind of composition of vegetables and fruits ferment and preparation method thereof；What it to be solved asks
Point is inscribed, is the high temperature when ferment being directed in food is easily boiled, causes the absorbent ferment of human body institute generally not enough,
It is unable to maintain that normal metabolic problem points are improved breakthrough；
And it solves the technical characterstic of problem, mainly by the way that including a vegetables and fruits ferment liquid, it includes multiple components；The vegetables and fruits ferment
Plain liquid is mixed and constituted by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering.
Wherein, the comprehensive vegetables unit of the vegetables and fruits ferment liquid include a spinach, it is a blue or green river dish, a three-coloured amaranth, one hollow
Dish, a Chinese cabbage, a cabbage, a carrot, a Cauliflower, green vegetables flower, a green pepper, a leaf mustard, a cauliflower, a wild cabbage
Dish and a cabbage；In addition, the comprehensive fruit unit includes a watermelon, a pawpaw, a tomato, a guava, a muskmelon, a lotus
Mist, a Chinese grooseberry, an orange, an orange, an apple, a banana, a plum, a junket pears, a grape, a "Hami" melon, a grape
Shaddock, a pineapple and a pear.
One vegetables and fruits ferment liquid, it includes multiple components, and the vegetables and fruits ferment liquid is comprehensive by a comprehensive vegetables unit and one
The clustering of Heshui fruit unit institute is mixed and constituted；A kind of preparation method of vegetables and fruits ferment, it includes：The vegetables and fruits ferment liquid passes through this
After comprehensive vegetables unit and the comprehensive fruit unit selection cleaning, by chopping, then sterilize, hair is placed into by weighing after sterilizing
Ferment bucket, then by connecing after strain, adds water sugaring, and by making juice slag detached job after fermentation, then separate foregoing juice slag
Operation, which is quenched, takes the enzyme liquid of generation to take out, after chelating and blending and tasting operation, then by the vegetables and fruits ferment flexible package punch.
And it solves the technical characterstic of problem, mainly by the way that including a vegetables and fruits ferment powder, it includes multiple components；The vegetables and fruits ferment powder
End is mixed and constituted by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering.
Wherein, the comprehensive vegetables unit of the vegetables and fruits ferment powder include a spinach, it is a blue or green river dish, a three-coloured amaranth, one hollow
Dish, a Chinese cabbage, a cabbage, a carrot, a Cauliflower, green vegetables flower, a green pepper, a leaf mustard, a cauliflower, a wild cabbage
Dish and a cabbage；In addition, the comprehensive fruit unit includes a watermelon, a pawpaw, a tomato, a guava, a muskmelon, a lotus
Mist, a Chinese grooseberry, an orange, an orange, an apple, a banana, a plum, a junket pears, a grape, a "Hami" melon, a grape
Shaddock, a pineapple and a pear.
One vegetables and fruits ferment powder, it includes multiple components, and the vegetables and fruits ferment powder is comprehensive by a comprehensive vegetables unit and one
The clustering of Heshui fruit unit institute is mixed and constituted；A kind of preparation method of vegetables and fruits ferment, it includes：The vegetables and fruits ferment powder passes through this
After comprehensive vegetables unit and the comprehensive fruit unit selection cleaning, by chopping, then sterilize, hair is placed into by weighing after sterilizing
Ferment bucket, then by connecing after strain, adds water sugaring, and by making juice slag detached job after fermentation, then separate foregoing juice slag
Operation, which is quenched, takes the ferment slag of generation to take out, after low temperature drying and grounds travel pulverized powder processing procedure, then by the vegetables and fruits ferment
Powder packaging.
The present invention is set to make slag charge remaining in the vegetables and fruits ferment processing procedure make further again by juice slag separation process
Utilize, the order slag charge after the enzyme liquid that takes of originally quenching by low temperature drying and is ground etc. after powder processing procedure, then by the vegetable
Fruit ferment powder packaging, and the vegetables and fruits ferment liquid and the vegetables and fruits ferment powder all possess original nutrition and value, human body
By the way that digestion can be promoted after eating, and there is activating cell, strengthen immunity, metabolism and build up one's resistance to disease.
Brief description of the drawings
Fig. 1：The stereogram of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Fig. 2：The particle sectional view of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Fig. 3：The Making programme figure of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Fig. 4：The stereogram of another embodiment of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Fig. 5：The particle sectional view of another embodiment of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Fig. 6：The Making programme figure of another embodiment of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Fig. 7：The use state figure of another embodiment of the composition of vegetables and fruits ferment for the present invention and preparation method thereof.
Description of reference numerals
The comprehensive vegetables unit of 1 vegetables and fruits ferment liquid 11
The 12 comprehensive vegetables and fruits ferment powder of fruit unit 2
The 21 comprehensive fruit units of comprehensive vegetables unit 22.
Embodiment
Refer to shown in Fig. 1-Fig. 3, be the preferred embodiment of the composition of vegetables and fruits ferment of the present invention and preparation method thereof, but
These embodiments only supply purposes of discussion, are not limited on protection domain by this structure, it includes：
One vegetables and fruits ferment liquid 1, it includes multiple components：
The vegetables and fruits ferment liquid 1 is mixed and constituted by comprehensive 12 clusterings of comprehensive fruit unit of vegetables unit 11 and one；Its
In the comprehensive vegetables unit 11 of the vegetables and fruits ferment liquid 1 include a spinach, a blue or green river dish, a three-coloured amaranth, a water spinach, a great Bai
Dish, a cabbage, a carrot, a Cauliflower, green vegetables flower, a green pepper, a leaf mustard, a cauliflower, a Brussels sprouts and a core
Dish etc.；In addition, the comprehensive fruit unit 12 includes a watermelon, a pawpaw, a tomato, a guava, a muskmelon, a wax-apple, one
Chinese grooseberry, an orange, an orange, an apple, a banana, a plum, a junket pears, a grape, a "Hami" melon, a grape fruit, one
Pineapple and a pear etc.；Then the vegetables and fruits ferment liquid 1 is selected by the comprehensive vegetables unit 11 and the comprehensive fruit unit 12
After cleaning, by chopping, then sterilize, fermenter is placed into by weighing after sterilizing, then by connecing after strain, add water and add
Sugar, and by making juice slag detached job after fermentation, then make foregoing juice slag detached job quench to take the enzyme liquid of generation to take out, pass through
It is chelating and blend etc. after seasoning operation, then the vegetables and fruits ferment liquid 1 is packed.
Refer to shown in Fig. 4-Fig. 7, it is another embodiment of the present invention, it includes：
One vegetables and fruits ferment powder 2, it includes multiple components：
The vegetables and fruits ferment powder 2 is mixed and constituted by comprehensive 22 clusterings of comprehensive fruit unit of vegetables unit 21 and one；Its
In the comprehensive vegetables unit 21 of the vegetables and fruits ferment powder 2 include a spinach, a blue or green river dish, a three-coloured amaranth, a water spinach, a great Bai
Dish, a cabbage, a carrot, a Cauliflower, green vegetables flower, a green pepper, a leaf mustard, a cauliflower, a Brussels sprouts and a core
Dish etc.；In addition, the comprehensive fruit unit 22 includes a watermelon, a pawpaw, a tomato, a guava, a muskmelon, a wax-apple, one
Chinese grooseberry, an orange, an orange, an apple, a banana, a plum, a junket pears, a grape, a "Hami" melon, a grape fruit, one
Pineapple and a pear etc.；Then the vegetables and fruits ferment powder 2 is selected by the comprehensive vegetables unit 21 and the comprehensive fruit unit 22
After cleaning, by chopping, then sterilize, fermenter is placed into by weighing after sterilizing, then by connecing after strain, add water and add
Sugar, and by making juice slag detached job after fermentation, then make foregoing juice slag detached job quench to take the ferment slag of generation to take out, pass through
Low temperature drying and grind etc. after powder processing procedure, then the vegetables and fruits ferment powder 2 is packed, refer to shown in Fig. 7, user can
It is edible for the vegetables and fruits ferment powder 2 is brewed.
Whereby, the present invention makes slag charge remaining in the vegetables and fruits ferment processing procedure make further by juice slag separation process
Recycle, the order slag charge after the enzyme liquid that takes of originally quenching by low temperature drying and is ground etc. after powder processing procedure, then should
Vegetables and fruits ferment powder 2 is packed, and the vegetables and fruits ferment liquid 1 and the vegetables and fruits ferment powder 2 all possess original nutrition and value,
Human body has activating cell, strengthen immunity, metabolism and the work(built up one's resistance to disease by that can promote digestion after eating
Effect.
In summary, by the design of said structure of the invention, it can effectively overcome the defect that prior art is faced, enter
One step has the advantages that above-mentioned numerous and practical value, therefore the intention of the present invention is splendid, and the present invention is not belonging to prior art,
Meet the application condition of patent of invention, your office's explicit example for reference earnestly asked, examine authorize early.
Claims (6)
1. a kind of composition of vegetables and fruits ferment, including：
One vegetables and fruits ferment liquid, it includes multiple components；It is characterized in that：
The vegetables and fruits ferment liquid is mixed and constituted by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering.
2. the composition of vegetables and fruits ferment as claimed in claim 1, it is characterised in that：The comprehensive vegetables of the vegetables and fruits ferment liquid are single
Member includes a spinach, a blue or green river dish, a three-coloured amaranth, a water spinach, a Chinese cabbage, a cabbage, a carrot, a Cauliflower, a green grass or young crops
Cauliflower, a green pepper, a leaf mustard, a cauliflower, a Brussels sprouts and a cabbage；In addition, the comprehensive fruit unit include a watermelon,
One pawpaw, a tomato, a guava, a muskmelon, a wax-apple, a Chinese grooseberry, an orange, an orange, an apple, a banana, one
Plum, a junket pears, a grape, a "Hami" melon, a grape fruit, a pineapple and a pear.
3. a kind of preparation method of vegetables and fruits ferment, it is characterised in that：One vegetables and fruits ferment liquid, it includes multiple components, the vegetables and fruits
Ferment liquid is mixed and constituted by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering；The vegetables and fruits ferment liquid passes through
After the comprehensive vegetables unit and the comprehensive fruit unit selection cleaning, by chopping, then sterilize, placed into after sterilizing by weighing
Fermenter, then by connecing after strain, adds water sugaring, and by making juice slag detached job after fermentation, then make foregoing juice slag point
Quenched from operation and take the enzyme liquid of generation to take out, after chelating and blending and tasting operation, then by the vegetables and fruits ferment liquid bag
Dress.
4. a kind of composition of vegetables and fruits ferment, including：
One vegetables and fruits ferment powder, it includes multiple components；It is characterized in that：
The vegetables and fruits ferment powder is mixed and constituted by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering.
5. the composition of vegetables and fruits ferment as claimed in claim 4, it is characterised in that：The comprehensive vegetables of the vegetables and fruits ferment powder are single
Member includes a spinach, a blue or green river dish, a three-coloured amaranth, a water spinach, a Chinese cabbage, a cabbage, a carrot, a Cauliflower, a green grass or young crops
Cauliflower, a green pepper, a leaf mustard, a cauliflower, a Brussels sprouts and a cabbage；In addition, the comprehensive fruit unit include a watermelon,
One pawpaw, a tomato, a guava, a muskmelon, a wax-apple, a Chinese grooseberry, an orange, an orange, an apple, a banana, one
Plum, a junket pears, a grape, a "Hami" melon, a grape fruit, a pineapple and a pear.
6. a kind of preparation method of vegetables and fruits ferment, it is characterised in that：One vegetables and fruits ferment powder, it includes multiple components, the vegetables and fruits
Ferment powder is mixed and constituted by a comprehensive vegetables unit and a comprehensive fruit unit institute clustering；The vegetables and fruits ferment powder passes through
After the comprehensive vegetables unit and the comprehensive fruit unit selection cleaning, by chopping, then sterilize, placed into after sterilizing by weighing
Fermenter, then by connecing after strain, adds water sugaring, and by making juice slag detached job after fermentation, then make foregoing juice slag point
Quenched from operation and take the ferment slag of generation to take out, after low temperature drying and grounds travel pulverized powder processing procedure, then by the vegetables and fruits ferment
Plain powder packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610897780.3A CN106954846A (en) | 2016-10-14 | 2016-10-14 | Composition of vegetables and fruits ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610897780.3A CN106954846A (en) | 2016-10-14 | 2016-10-14 | Composition of vegetables and fruits ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106954846A true CN106954846A (en) | 2017-07-18 |
Family
ID=59481382
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610897780.3A Pending CN106954846A (en) | 2016-10-14 | 2016-10-14 | Composition of vegetables and fruits ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106954846A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354170A (en) * | 2018-03-13 | 2018-08-03 | 华南师范大学 | Condiment vegetable enzyme liquid and ferment powder and preparation method thereof and purposes |
| CN110037292A (en) * | 2018-01-15 | 2019-07-23 | 北京市福兴斋糕点有限责任公司 | A kind of comprehensive enzyme hops liquid and preparation method thereof and food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077261A (en) * | 2015-09-24 | 2015-11-25 | 上海韬鸿化工科技有限公司 | Composite fruit and vegetable ferment and preparing method thereof |
| CN105995972A (en) * | 2016-05-13 | 2016-10-12 | 晶叶（青岛）生物科技有限公司 | Symbiotic microflora enzyme, application thereof and food prepared from symbiotic microflora enzyme |
-
2016
- 2016-10-14 CN CN201610897780.3A patent/CN106954846A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077261A (en) * | 2015-09-24 | 2015-11-25 | 上海韬鸿化工科技有限公司 | Composite fruit and vegetable ferment and preparing method thereof |
| CN105995972A (en) * | 2016-05-13 | 2016-10-12 | 晶叶（青岛）生物科技有限公司 | Symbiotic microflora enzyme, application thereof and food prepared from symbiotic microflora enzyme |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037292A (en) * | 2018-01-15 | 2019-07-23 | 北京市福兴斋糕点有限责任公司 | A kind of comprehensive enzyme hops liquid and preparation method thereof and food |
| CN108354170A (en) * | 2018-03-13 | 2018-08-03 | 华南师范大学 | Condiment vegetable enzyme liquid and ferment powder and preparation method thereof and purposes |
| CN108354170B (en) * | 2018-03-13 | 2021-06-01 | 华南师范大学 | Spicy vegetable enzyme liquid and enzyme powder as well as preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105077261B (en) | Compound fruit and vegetable ferment and preparation method thereof | |
| CN105029603A (en) | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof | |
| CN103160479A (en) | Seabuckthorn composite enzyme raw liquid production process | |
| CN101986879A (en) | Manufacturing method for enzyme-containing healthy food and healthy food | |
| CN103313610A (en) | Method for producing softened plant material | |
| CN105211873A (en) | Containing the composite plant ferment and preparation method thereof of probio | |
| Rațu et al. | Application of Agri-Food By-Products in the Food Industry | |
| CN106954846A (en) | Composition of vegetables and fruits ferment and preparation method thereof | |
| CN103583966A (en) | Ten-flavor grain-bean-medicine-vegetable nutritional diet-therapy noodle | |
| Lambebo et al. | Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves | |
| Nasrin et al. | Valorization of vegetable wastes | |
| CN104997017B (en) | A kind of banana plant ferment and preparation method thereof | |
| CN103749797B (en) | Preparation method for health-care husked rice and black tea drink | |
| CN105310044A (en) | Low-yanide semen armeniacae amarum and preparation method thereof | |
| CN101223966A (en) | Preparing method of kiwi series food | |
| CN107028118A (en) | One kind is gone with rice or bread natural fruit ferment and its preparation technology | |
| Srenuja et al. | Novel zero waste tactics for commercial vegetables–recent advances | |
| Birungi et al. | Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges | |
| CN105249384A (en) | Environment-friendly bitter apricot kernels and preparation method thereof | |
| CN105614856A (en) | Preparing process of moringa oleifera nutritive powder rich in selenium and gamma-aminobutyric acid | |
| CN104651195A (en) | Simple and convenient pawpaw wine processing method | |
| Šovljanski et al. | From Agricultural Waste to Functional Food Products: An Overview | |
| Farooq et al. | Ecofriendly utilization of by products from banana peel in food production and other industrial applications. a review. | |
| CN108902950A (en) | A kind of wild vegetables enzyme beverage and preparation method | |
| Verheire | CHARACTERIZATION AND APPLICATION OF MANGO AND WATERMELON BY-PRODUCTS FOR NUTRIENT ENRICHMENT IN MAIZE FLOUR |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170718 |
|
| WD01 | Invention patent application deemed withdrawn after publication |