CN107173796A - A kind of feature is combined fruit foaming ferment and its brew method - Google Patents
A kind of feature is combined fruit foaming ferment and its brew method Download PDFInfo
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- CN107173796A CN107173796A CN201710445499.0A CN201710445499A CN107173796A CN 107173796 A CN107173796 A CN 107173796A CN 201710445499 A CN201710445499 A CN 201710445499A CN 107173796 A CN107173796 A CN 107173796A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000005187 foaming Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract description 7
- 235000021028 berry Nutrition 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 244000099147 Ananas comosus Species 0.000 claims abstract description 15
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 9
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 9
- 235000021014 blueberries Nutrition 0.000 claims abstract description 9
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 8
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims abstract description 8
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims abstract description 8
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 8
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 8
- 241000220324 Pyrus Species 0.000 claims abstract description 8
- 235000021017 pears Nutrition 0.000 claims abstract description 8
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- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 4
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- 239000007788 liquid Substances 0.000 claims description 14
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- 235000014655 lactic acid Nutrition 0.000 claims description 9
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- 238000000855 fermentation Methods 0.000 claims description 7
- 235000021022 fresh fruits Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
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- 239000006228 supernatant Substances 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
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- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
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- 239000011718 vitamin C Substances 0.000 abstract description 3
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- 150000001413 amino acids Chemical class 0.000 abstract description 2
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- 235000016623 Fragaria vesca Nutrition 0.000 description 4
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- 102000004169 proteins and genes Human genes 0.000 description 4
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- 241000026007 Chiloe Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 241000218922 Magnoliophyta Species 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
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- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000015278 beef Nutrition 0.000 description 1
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- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 description 1
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- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
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- 230000004217 heart function Effects 0.000 description 1
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- KNLQKHUBPCXPQD-UHFFFAOYSA-N manganese;sulfuric acid Chemical compound [Mn].OS(O)(=O)=O KNLQKHUBPCXPQD-UHFFFAOYSA-N 0.000 description 1
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- 235000019319 peptone Nutrition 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
Fruit foaming ferment and its brew method are combined the present invention relates to a kind of feature, blueberry, the pineapple certain kind of berries, apple, honeydew melon, pears, Kiwi berry, banana, lemon are cleaned up and after ozone processing, drained away the water, peeling, stripping and slicing, adds pure water mashing, is subsequently placed in sterilized ferment bottle.The strain of activation is inoculated into sealed fermenting 56 days in bottle, white granulated sugar and honey are added after filtering, normal temperature stands after-ripening.The ferment that the present invention is produced is rich in pineapple proteinase, vitamin C, anthocyanidin, dietary fiber and polysaccharide material, can supplement amino acid needed by human body, vitamin, cellulose and beneficial viable bacteria, and the abundant bubble that strain is produced assigns ferment special taste flavor.
Description
Technical field
The present invention relates to a kind of fruit ferment, and in particular to a kind of feature is combined fruit foaming ferment and its preparation side
Method.
Background
Ferment is also known as " enzyme ", is the catalyst of various biochemical reactions.The ferment storage capacity of human body and energy are into just
Than.With advancing age, ferment can be reduced slowly, be reduced to when can not meet the need for metabolism, just had various diseases
Shape occurs.Therefore, ferment is the indispensable important substance of human body.Ferment has regulation endocrine, enhancing metabolism, beauty to support
Effect of face；Digestive meanwhile, it is capable to decompose the fat of deposition in vivo；In addition, ferment can be decomposed in blood
Alcohol, is excreted with sweat, urine.Lactic acid bacteria can be adsorbed, degrading carcinogen in it matter as the probiotics of human body；Maintain intestines
Road microecological balance, suppression harmful bacterial growth breeding；Enteron aisle is set to reduce the absorption to cholesterol, and can be by a part of cholesterol
It is transformed into cholate to excrete.In the society developed rapidly, human lives' rhythm is more and more faster, to the intake of fruit very little
And it is single, it is impossible to meet the mankind required vitamin, dietary fiber etc. daily, ferment can collect various fruits nutriment and
Viable bacteria, promotes human body preferably to assimilate.
The pineapple certain kind of berries, also known as yellowhairy strawberry herb, belong to herbaceos perennial, are strawberry section and the North America of South America Chiloe (Chile)
The hybrid strain of the strawberry section of continent Virginia, it is most commonly seen in China Shan Nan Hanzhong.The pineapple certain kind of berries exactly likes strawberry, and pulp is in
Off-white color, outside is covered with the small seed of peony, and taste exactly likes pineapple, therefore the referred to as pineapple certain kind of berries.Its nutritive value is high, contains fruit
(wherein Vitamin C content is up to 60mg/ for sugar, pectin, organic acid, amino acid, abundant dietary fiber and multivitamin
100g), there are health care taste, promote digestion, improving eyesight nourishing the liver, effect of pre- anti-cancer.The pineapple certain kind of berries is also " pineapple protein containing one kind
The material of enzyme ", its energy decomposing protein, is helped digest；The fibrin and blood clot blocked in tissue can be dissolved again, is subsided a swelling
Anti-inflammatory, improves blood circulation.
Blueberry, is the fruit of the blue or green juicy fruit group flowering plant of cowberry genus vaccinium subgenus.Blueberry is bluish violet, is wrapped in white fruit
The ball-type small berries of powder, pulp is fine and smooth, and sour and sweet palatability, pleasant aroma is described as " fruit queen ", " U.S. pupil fruit ".Blueberry is rich
The anthocyani pigment contained, can mitigate the fatigue of eyes；The pectin being rich in, can reduce the cholesterol in blood, protect painstaking effort
Pipe；The vitamin C being rich in, can improve cold, strengthen cardiac function, prevent aneuria.Blueberry also rich in VE, VA,
The mineral matter element such as VB, SOD, ursin, protein, dietary fibre and abundant K, Fe, Zn, Ca.Analysis is determined, per hectogram
Anthocyanin pigments content 163mg in blueberry fresh fruit, protein 400-700mg, fat 500-600mg, carbohydrate 12.3-
15.3mg, vitamin A 81-100 international unit, vitamin E2 .7-9.5 μ g, SOD 5.39 international unit, vitamin are all higher than
Other fruit.Trace element also very high, calcium 220-920 μ g in every gram of fresh fruit, phosphorus 98-274 μ g, magnesium 114-249 μ g, zinc 2.1-
4.3 μ g, iron 7.6-30.0 μ g, germanium 0.8-1.2 μ g, copper 2.0-3.2 μ g.
Due to the quickening of people's rhythm of life, the holding conditions of fresh fruit are limited, the exploitation of its deep process technology and phase
The research for closing product is liked by more and more people.In current published patent, fruit raw material is relatively conventional, and product lacks
Few bright spot, compound fruit foaming ferment of the invention not only has a nutritive value better than common ferment, and strain is produced
Bubble brings the taste flavor of uniqueness, therefore, there is broader market prospects.
The content of the invention
Fruit foaming ferment and preparation method thereof is combined the invention provides a kind of feature.The product nutrient substances are rich
Richness, sweet and sour taste, mellowness is strong, and abundant bubble carries and kills a mouthful power.
The problems such as this law solves different fruit charge ratios, fermentation period is long, specific preparation method is as follows:
Step 1：The lactic acid bacteria JW-203 of picking Laboratories Accession is obtained in MRS culture mediums in shaking table 36-48h at 36 DEG C
To activation bacterium solution；
Step 2：Ferment bottle is with 75% alcohol disinfecting and with ultraviolet-sterilization 20 minutes；
Step 3：Fresh fruit raw material ozone generator processing is cleaned up, dripped naturally in aseptic operating platform
Dry, wherein honeydew melon, lemon remove the peel remove seed, and apple, pears removal core, Kiwi berry peeling, pineapple certain kind of berries stalk, the fruit handled well are cut
Block, the mashing that adds water move into ferment bottle；
Step 4：By in the lactic acid bacteria JW-203 activated access ferment bottles, it is placed at 34-37 DEG C, carries out after stirring
Sealed fermenting 5-6 days, rocks container and deflates, make its uniform fermentation daily therebetween；
Step 5：Filter out residue and obtain fermenation raw liquid, then add 200-300g white granulated sugars and 100-200g honey；
Step 6：Normal temperature stands after-ripening 30-40 days, obtains after-ripening liquid；
Step 7：Supernatant is extracted into the after-ripening liquid siphon of step 6, ferment is filtrated to get；Normal temperature, drying, lucifuge storage.
Compared with prior art, beneficial effects of the present invention：
(1) strain of access be lactobacillus acidophilus, streptococcus thermophilus, one kind of lactobacillus bulgaricus or Bifidobacterium or
It is a variety of, the bioactive substance that strain is produced cause the ferment made reach the acidity that can increase intestines and stomach in human body and
Suppress the growth and breeding of spoilage organisms, Rumen protein fermentation is prevented, so as to mitigate enteron aisle burden, it is to avoid the symptom such as flatulence, indigestion
Appearance.And fruit raw material is rich and varied, not by excess processes, the original flavor of natural fruit is remained to the full extent and many
Beneficiating ingredient is planted, healthy nutritive value is high.
(2) ferment bottle has manually and automatically vent valve, and the special tectonic of valve not only can effectively discharge unnecessary gas
Body, it is to avoid pressure is excessive in fermentation process, and can prevent outside air from entering to cause secondary pollution.
(3) honey than white granulated sugar more nutrition, be more easy to absorb, but honey is than white granulated sugar sweet tea, therefore the two collocation addition is compared
Rationally.Different from the method for traditional fabrication ferment, white granulated sugar and honey of the invention is added after fermenting 5-6 days, now strain
Quantity reaches highest.On the one hand the white granulated sugar and honey of addition can suppress the activity of a part of strain, on the other hand can carry
The flavor taste of high ferment, and the sugar amount that the present invention is added is not high, and overweight people can also drink in right amount.
(4) advantage that the present invention is bred rapidly using the strain, shortens fermentation period, makes beneficial bacterium Rapid Accumulation, presses down
Varied bacteria growing processed, and then beneficial to the storage of ferment.The bubble that strain is produced simultaneously, can form a mouthful power of killing for uniqueness, assign ferment
The special taste flavor of element.
Embodiment
The embodiment of form, does further specifically to the above of the invention by the following examples
It is bright.
The specific formula of MRS culture mediums is peptone 10.0g, beef extract 10.0g, yeast extract in following embodiments
5.0g, glucose 20.0g, dipotassium hydrogen phosphate 2.0g, diammonium hydrogen citrate 2.0g, sodium acetate 5.0g, magnesium sulfate 0.58g, sulfuric acid
Manganese 0.25g, cysteine 0.5g, Tween 80 1.0mL, distilled water 1000mL, pH value 6.2-6.4.
Embodiment one：
Feature be combined fruit foaming ferment composition be：Blueberry 40g, pineapple certain kind of berries 40g, apple 125g, honeydew melon 120g, pears
50g, Kiwi berry 100g, banana 15g, lemon 10g, pure water 400ml, white granulated sugar 200g, honey 100g；
The lactic acid bacteria JW-203 of picking Laboratories Accession obtains activating bacterium in MRS culture mediums in shaking table 36h at 36 DEG C
Liquid；
Ferment bottle is with 75% alcohol disinfecting and with ultraviolet-sterilization 20 minutes；
Fresh fruit raw material ozone generator processing is cleaned up in proportion, dripped naturally in aseptic operating platform
Dry, wherein honeydew melon, lemon remove the peel remove seed, and apple, pears removal core, Kiwi berry peeling, pineapple certain kind of berries stalk, the fruit handled well are cut
Block, the water of addition corresponding proportion are beaten and move into ferment bottle；
By in the lactic acid bacteria JW-203 activated access ferment bottles, it is placed in after stirring at 34 DEG C, carries out sealed fermenting
5-6 days；
Filter out residue and obtain fermenation raw liquid, then add 200g white granulated sugars and 100g honey；
Normal temperature stands after-ripening 30 days, obtains after-ripening liquid；
Supernatant is extracted into after-ripening liquid siphon, ferment is filtrated to get；Normal temperature, drying, lucifuge storage.
Embodiment two：
Feature be combined fruit foaming ferment composition be：Blueberry 50g, pineapple certain kind of berries 50g, apple 125g, honeydew melon 100g, pears
50g, Kiwi berry 100g, banana 15g, lemon 10g, pure water 450ml, white granulated sugar 200g, honey 200g；
The lactic acid bacteria JW-203 of picking Laboratories Accession obtains activating bacterium in MRS culture mediums in shaking table 48h at 36 DEG C
Liquid；
Ferment bottle is with 75% alcohol disinfecting and with ultraviolet-sterilization 20 minutes；
Fresh fruit raw material ozone generator processing is cleaned up in proportion, dripped naturally in aseptic operating platform
Dry, wherein honeydew melon, lemon remove the peel remove seed, and apple, pears removal core, Kiwi berry peeling, pineapple certain kind of berries stalk, the fruit handled well are cut
Block, the water of addition corresponding proportion are beaten and move into ferment bottle；
By in the lactic acid bacteria JW-203 activated access ferment bottles, it is placed in after stirring at 36 DEG C, carries out sealed fermenting
5-6 days；
Filter out residue and obtain fermenation raw liquid, then add 200g white granulated sugars and 200g honey；
Normal temperature stands after-ripening 40 days, obtains after-ripening liquid；
Supernatant is extracted into after-ripening liquid siphon, ferment is filtrated to get；Normal temperature, drying, lucifuge storage.
Claims (5)
1. a kind of feature is combined fruit foaming ferment, it is characterised in that it is made up of the raw material of following weight parts：
Blueberry 40-60g, pineapple certain kind of berries 40-60g, apple 100-150g, honeydew melon 80-120g, pears 40-60g, Kiwi berry 80-120g,
Banana 10-20g, lemon 8-12g, pure water 400-450ml, white granulated sugar 200-300g, honey 100-200g.
2. feature as claimed in claim 1 is combined the preparation method of fruit foaming ferment, it is characterised in that including following step
Suddenly：
Step 1：The lactic acid bacteria JW-203 of picking Laboratories Accession is lived in MRS culture mediums in shaking table 36-48h at 36 DEG C
Change bacterium solution；
Step 2：Ferment bottle is with 75% alcohol disinfecting and with ultraviolet-sterilization 20 minutes；
Step 3：Fresh fruit raw material ozone generator processing is cleaned up in proportion, dripped naturally in aseptic operating platform
Dry, wherein honeydew melon, lemon remove the peel remove seed, and apple, pears removal core, Kiwi berry peeling, pineapple certain kind of berries stalk, the fruit handled well are cut
Block, the water of addition corresponding proportion are beaten and move into ferment bottle；
Step 4：By in the lactic acid bacteria JW-203 activated access ferment bottles, it is placed at 34-37 DEG C, carries out closed after stirring
Fermentation 5-6 days；
Step 5：Filter out residue and obtain fermenation raw liquid, then add 200-300g white granulated sugars and 100-200g honey；
Step 6：Normal temperature stands after-ripening 30-40 days, obtains after-ripening liquid；
Step 7：Supernatant is extracted into the after-ripening liquid siphon of step 6, ferment is filtrated to get；Normal temperature, drying, lucifuge storage.
3. feature as claimed in claim 2 is combined the preparation method of fruit foaming ferment, it is characterised in that institute in step 1
The strain stated is the one or more of lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus or Bifidobacterium.
4. feature as claimed in claim 2 is combined the preparation method of fruit foaming ferment, it is characterised in that institute in step 2
The ferment bottle stated has automatically and manually vent valve.
5. feature as claimed in claim 2 is combined the preparation method of fruit foaming ferment, it is characterised in that institute in step 5
The white granulated sugar and honey stated are added when strain quantity reaches highest after fermenting 5-6 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041576A (en) * | 2017-11-20 | 2018-05-18 | 杨帆 | A kind of mixed fruit nutrient and preparation method thereof |
| CN108703286A (en) * | 2018-05-25 | 2018-10-26 | 重庆汇达柠檬科技集团有限公司 | A kind of compound fruit enzyme nutrient solution of lemon and its preparation method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105119A (en) * | 2015-09-01 | 2015-12-02 | 武汉轻工大学 | Method for preparing fruit enzyme by fermenting based on inoculated strain |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
-
2017
- 2017-06-14 CN CN201710445499.0A patent/CN107173796A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105119A (en) * | 2015-09-01 | 2015-12-02 | 武汉轻工大学 | Method for preparing fruit enzyme by fermenting based on inoculated strain |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041576A (en) * | 2017-11-20 | 2018-05-18 | 杨帆 | A kind of mixed fruit nutrient and preparation method thereof |
| CN108703286A (en) * | 2018-05-25 | 2018-10-26 | 重庆汇达柠檬科技集团有限公司 | A kind of compound fruit enzyme nutrient solution of lemon and its preparation method and application |
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Application publication date: 20170919 |