CN107927743A - A kind of preparation method for the ferment of sobering up that kudzuvine root juice that ferments obtains - Google Patents
A kind of preparation method for the ferment of sobering up that kudzuvine root juice that ferments obtains Download PDFInfo
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- CN107927743A CN107927743A CN201711090537.1A CN201711090537A CN107927743A CN 107927743 A CN107927743 A CN 107927743A CN 201711090537 A CN201711090537 A CN 201711090537A CN 107927743 A CN107927743 A CN 107927743A
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- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 85
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 20
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 20
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 241000219781 Pueraria montana var. lobata Species 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000002054 inoculum Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 239000001963 growth medium Substances 0.000 claims description 16
- 235000020183 skimmed milk Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims description 8
- 229940024171 alpha-amylase Drugs 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 239000004382 Amylase Substances 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 208000007848 Alcoholism Diseases 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 201000007930 alcohol dependence Diseases 0.000 description 7
- 210000004185 liver Anatomy 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 4
- 235000014101 wine Nutrition 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 206010039203 Road traffic accident Diseases 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007257 malfunction Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 206010010356 Congenital anomaly Diseases 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 206010019728 Hepatitis alcoholic Diseases 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000002353 alcoholic hepatitis Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to field of food health care, more particularly to a kind of preparation method of the ferment of sobering up for kudzuvine root juice acquisition of fermenting.Using pueraria lobata as raw material, amylase is added after boiling gelatinization liquefaction, then by controlling the inoculum concentration of lactobacillus plantarum FCJX 102 (lactobacillus plantarum FCJX 102), under different fermentation temperatures and time, obtain the ferment of sobering up with peculiar flavour.The invention has the advantages that：(1) rich in nutrition content, has unique flavor, overcomes the original mouthfeel bitterness of Chinese herbal medicine, the weakness that smell is pungent；(2) composition of gut flora is adjusted to a certain extent, maintains microecological balance, is improved the function of intestines and stomach, is improved immunity of organisms；(3) acetaldehyde dehydrogenase content is high, has the effect of more preferable Soboring-up liver-protecting；(4) step is simple, and operation is flexible, time saving and energy saving, and shelf-life durations length, largely reduces the waste of resource in enterprise's processing, improve market competitiveness of enterprises.
Description
Technical field
The present invention relates to field of food health care, more particularly to a kind of preparation side of the ferment of sobering up for kudzuvine root juice acquisition of fermenting
Method.
Background technology
Since ancient times, wine is exactly one of indispensable drink in human lives, it through China culture in 5,000 years
In long stream, occupy critical role in the production and living of the mankind.With the development of the times, spirits culture is also constantly developing,
From the white wine of the various odor types of the yellow rice wine of 3,000 years till now；From the wine table to quench one's thirst by now the culture of ancient times, none non-disclosre
The of long standing and well established of wine and its unique status.It is suitable drink can with dispelling fatigue and it is nervous, drive away cold, relaxing tendons and activating collaterals,
Boost metabolism, High-density Lipoprotein-cholesterol can also be improved, reduce insulin resistance etc..However, excessive consumption of alcohol
Health can be caused greatly to damage, such as cause alcoholism and hepatic disease, induce alcoholic hepatitis, hepatic sclerosis.Wine
Essence also to the toxic effect of reproduction cell, induces fetal congenital deformity.In addition excessive consumption of alcohol induces traffic accident and violence row
For global traffic accident and operating irregularity 1/3 are above is as caused by excessive drinking.Therefore, research and development one kind can effectively relieve the effect of alcohol
The product of protect liver is of great significance the health for protecting people.
The health food of current existing relieving alcoholism and protecting liver is varied, is to add a variety of enzymes, the food materials of decomposition ethanol mostly
And the dairy products of fermentation are processed to obtain, the most common enzyme that relieves the effect of alcohol is acetaldehyde dehydrogenase, but the health care of existing relieving alcoholism and protecting liver is eaten
The preparation for processing complex steps of product, malfunction is time-consuming and laborious, to the health food of enterprise's production and processing relieving alcoholism and protecting liver
During cause a degree of wasting of resources.
The content of the invention
The present invention provides a kind of preparation method for the ferment of sobering up that kudzuvine root juice that ferments obtains.
The technical problem that the present invention solves is numerous for the health food preparation for processing step of existing relieving alcoholism and protecting liver
Trivial, malfunction is time-consuming and laborious, easily causes the wasting of resources.
Another technical problem that the present invention solves is bad for the beverage for dispelling alcoholic intoxication mouthfeel of existing relieving alcoholism and protecting liver, and dispelling effects of alcohol is not
It is good.
To solve above technical problem, its technical solution is：
That above-mentioned fermentation kudzuvine root juice process utilizes is the lactobacillus plantarum FCJX 102 for producing acetaldehyde dehydrogenase
(lactobacillus plantarum FCJX 102), is preserved in China typical culture collection on June 16th, 2017
Center, preserving number are CCTCC NO:M2017340, depositary institution address：Wuhan, China Wuhan University.
A kind of preparation method of the anti-alcoholism drink obtained using the fermentation kudzuvine root juices of lactobacillus plantarum FCJX 102, it prepares step
Suddenly it is：
(1) pretreatment of raw material：Pueraria lobata is crushed to below 20 mesh；
(2) pueraria lobata boiling gelatinization liquefaction：Press pueraria lobata dry mass and add 5-15 times of water, add the 0.1% of pueraria lobata aqueous solution
The thermostable α-amylase of quality, 100 DEG C of boiling gelatinization 40~60min of liquefaction, 100 mesh filter-cloth filterings, collect filtrate, obtain Pueraria lobota
Root juice A；
(3) sterilizing of kudzuvine root juice：The kudzuvine root juice A obtained in step (2) is adjusted into pH to 6.2~6.4, in 115 DEG C of conditions
Lower sterilizing 30min, cooling, it is stand-by to obtain kudzuvine root juice finished product；
(4) learn from else's experience the lactobacillus bacterium powder after frozen dried, be inoculated into the amount of culture medium 1% (w/v) through 115 DEG C of sterilizings
In 30min and 12% skimmed milk power culture medium being cooled to room temperature, after cultivating 24h under the conditions of 37 DEG C of constant temperature and humidity, obtain
To a kind of lactobacillus seed liquor；
(5) it is inoculated with：The lactobacillus seed liquor that step (4) is obtained is with the inoculum concentration of 1~5% (w/v) of kudzuvine root juice finished product
The kudzuvine root juice finished product obtained in inoculation step (3)；
(6) fermentation and after-ripening：Kudzuvine root juice finished product after step (5) is inoculated with is transferred to 4 in 37 DEG C of 14~48h of ferment at constant temperature
DEG C after-ripening 2-3 days, obtains fermenting-ripening liquid, that is, ferment of sobering up.
The water is pure water.
The thermostable α-amylase of 0.1% mass of pueraria lobata aqueous solution described in step (2), 0.1% is percentage composition.
Lactobacillus is lactobacillus plantarum FCJX 102 described in step (4).
12% skimmed milk power culture medium described in step (4), 12% is the percentage composition of skimmed milk power.
The amount of culture medium 1% (w/v) described in step (4), 1% is percentage composition.
1~5% (w/v) of kudzuvine root juice finished product described in step (5), 1~5% is percentage composition.
Viable lactic acid bacteria content 10 in ferment provided by the invention of sobering up6A/mL, is more than 6U/ containing acetaldehyde dehydrogenase
100mL, 6 months shelf-lifves.
The ferment advantage of sobering up that a kind of fermentation kudzuvine root juice provided in the present invention obtains is：
(1) rich in nutrition content, has unique flavor, overcomes the original mouthfeel bitterness of Chinese herbal medicine, smell is pungent
Weakness；
(2) composition of gut flora is adjusted to a certain extent, maintains microecological balance, is improved the function of intestines and stomach, is carried
High immunity of organisms；
(3) acetaldehyde dehydrogenase content is high, has the effect of more preferable Soboring-up liver-protecting；
(4) step is simple, and operation is flexible, time saving and energy saving, and shelf-life durations length, largely reduces enterprise's processing
The waste of middle resource, improves market competitiveness of enterprises.
Embodiment
The present invention is further detailed with reference to embodiment.
Embodiment 1
(1) pretreatment of raw material：Pueraria lobata is crushed to below 20 mesh；
(2) pueraria lobata boiling gelatinization liquefaction：Press pueraria lobata dry mass and add 5 times of water, add 0.1% mass of pueraria lobata aqueous solution
Thermostable α-amylase, 100 DEG C of boilings gelatinization liquefaction 40min, 100 mesh filter-cloth filterings, collect filtrate, obtain kudzuvine root juice A；
(3) sterilizing of kudzuvine root juice：The kudzuvine root juice A obtained in step (2) is adjusted into pH to 6.2~6.4, in 115 DEG C of conditions
Lower sterilizing 30min, cooling, obtains kudzuvine root juice finished product, stand-by；
(4) learn from else's experience 102 bacterium powders of lactobacillus plantarum FCJX after frozen dried, connect with the inoculum concentration of culture medium 1% (w/v)
Kind to in through 115 DEG C of sterilizing 30min and the 12% skimmed milk power culture medium that is cooled to room temperature, in 37 DEG C of constant temperature and humidity condition
After lower culture 24h, the seed liquor of lactobacillus plantarum FCJX 102 is obtained；
(5) it is inoculated with：The lactobacillus plantarum FCJX 102 that step (4) is obtained is with the inoculation of 1% (w/v) of kudzuvine root juice finished product
Amount is inoculated into the kudzuvine root juice finished product in step (3)；
(6) fermentation and after-ripening：Kudzuvine root juice finished product after step (5) is inoculated with is in 37 DEG C of ferment at constant temperature 14h, after being transferred to 4 DEG C
Ripe 3 days, fermenting-ripening liquid is obtained, that is, ferment of sobering up.
Embodiment 2
(1) pretreatment of raw material：Pueraria lobata is crushed to below 20 mesh；
(2) pueraria lobata boiling gelatinization liquefaction：Press pueraria lobata dry mass and add 10 times of water, add 0.1% matter of pueraria lobata aqueous solution
The thermostable α-amylase of amount, 100 DEG C of boiling gelatinization liquefaction 50min, 100 mesh filter-cloth filterings, collect filtrate, obtain kudzuvine root juice A；
(3) sterilizing of kudzuvine root juice：The kudzuvine root juice A obtained in step (2) is adjusted into pH to 6.2~6.4, in 115 DEG C of conditions
Lower sterilizing 30min, cooling, it is stand-by to obtain kudzuvine root juice finished product；
(4) learn from else's experience 102 bacterium powders of lactobacillus plantarum FCJX after frozen dried, be inoculated with culture medium 1% (w/v) inoculum concentration
To in through 115 DEG C of sterilizing 30min and the 12% skimmed milk power culture medium that is cooled to room temperature, trained under the conditions of 37 DEG C of constant temperature and humidity
After supporting 24h, the seed liquor of lactobacillus plantarum FCJX 102 is obtained；
(5) it is inoculated with：The lactobacillus plantarum FCJX 102 that step (4) is obtained is with the inoculum concentration of kudzuvine root juice finished product 3% (w/v)
The kudzuvine root juice finished product obtained in inoculation step (3)；
(6) fermentation and after-ripening：Kudzuvine root juice finished product after step (5) is inoculated with is in 37 DEG C of ferment at constant temperature 28h, after being transferred to 4 DEG C
Ripe 2.5 days, fermenting-ripening liquid is obtained, that is, ferment of sobering up.
Embodiment 3
(1) pretreatment of raw material：Pueraria lobata is crushed to below 20 mesh；
(2) pueraria lobata boiling gelatinization liquefaction：Press pueraria lobata dry mass and add 10 times of water, add 0.1% matter of pueraria lobata aqueous solution
The thermostable α-amylase of amount, 100 DEG C of boiling gelatinization liquefaction 60min, 100 mesh filter-cloth filterings, collect filtrate, obtain kudzuvine root juice A；
(3) sterilizing of kudzuvine root juice：The kudzuvine root juice A obtained in step (2) is adjusted into pH to 6.2~6.4, in 115 DEG C of conditions
Lower sterilizing 30min, it is stand-by to obtain kudzuvine root juice finished product after cooling；
(4) learn from else's experience 102 bacterium powders of lactobacillus plantarum FCJX after frozen dried, be inoculated with culture medium 1% (w/v) inoculum concentration
To in through 115 DEG C of sterilizing 30min and the 12% skimmed milk power culture medium that is cooled to room temperature, trained under the conditions of 37 DEG C of constant temperature and humidity
After supporting 24h, the seed liquor of lactobacillus plantarum FCJX 102 is obtained；
(5) it is inoculated with：The lactobacillus plantarum FCJX 102 that step (4) is obtained is with the inoculum concentration of kudzuvine root juice finished product 5% (w/v)
The kudzuvine root juice finished product obtained in inoculation step (3)；
(6) fermentation and after-ripening：Kudzuvine root juice finished product after step (5) is inoculated with is in 37 DEG C of ferment at constant temperature 48h, after being transferred to 4 DEG C
Ripe 2 days, fermenting-ripening liquid is obtained, that is, ferment of sobering up.
Embodiment 4
(1) pretreatment of raw material：Pueraria lobata is crushed to below 20 mesh；
(2) pueraria lobata boiling gelatinization liquefaction：Press pueraria lobata dry mass and add 15 times of water, add 0.1% matter of pueraria lobata aqueous solution
The thermostable α-amylase of amount, 100 DEG C of boiling gelatinization liquefaction 60min, 100 mesh filter-cloth filterings, collect filtrate, obtain kudzuvine root juice A；
(3) sterilizing of kudzuvine root juice：The kudzuvine root juice A obtained in step (2) is adjusted into pH to 6.2~6.4, in 115 DEG C of conditions
Lower sterilizing 30min, cooling, obtains kudzuvine root juice finished product, stand-by；
(4) learn from else's experience 102 bacterium powders of lactobacillus plantarum FCJX after frozen dried, be inoculated with culture medium 1% (w/v) inoculum concentration
To in through 115 DEG C of sterilizing 30min and the 12% skimmed milk power culture medium that is cooled to room temperature, trained under the conditions of 37 DEG C of constant temperature and humidity
After supporting 24h, the seed liquor of lactobacillus plantarum FCJX 102 is obtained；
(5) it is inoculated with：The lactobacillus plantarum FCJX 102 that step (4) is obtained is with the inoculum concentration of kudzuvine root juice finished product 3% (w/v)
It is inoculated into the kudzuvine root juice finished product obtained in step (3)；
(6) fermentation and after-ripening：Kudzuvine root juice finished product after step (5) is inoculated with is in 37 DEG C of ferment at constant temperature 28h, after being transferred to 4 DEG C
Ripe 2 days, fermenting-ripening liquid is obtained, that is, ferment of sobering up.
Claims (7)
- A kind of 1. preparation method for the ferment of sobering up that kudzuvine root juice that ferments obtains：It is characterized in that：Preparation process is as follows：(1) pretreatment of raw material：Pueraria lobata is crushed to below 20 mesh；(2) pueraria lobata boiling gelatinization liquefaction：Press pueraria lobata dry mass and add 5-15 times of water, add 0.1% mass of pueraria lobata aqueous solution Thermostable α-amylase, 100 DEG C of boilings gelatinization 40~60min of liquefaction, 100 mesh filter-cloth filterings, collect filtrate, obtain kudzuvine root juice A；(3) sterilizing of kudzuvine root juice：The kudzuvine root juice A obtained in step (2) is adjusted into pH to 6.2~6.4, is gone out under the conditions of 115 DEG C Bacterium 30min, cooling, it is stand-by to obtain kudzuvine root juice finished product；(4) learn from else's experience the lactobacillus bacterium powder after frozen dried, be inoculated into the amount of culture medium 1% (w/v) through 115 DEG C of sterilizing 30min And in the skimmed milk power culture medium of 12% be cooled to room temperature, after cultivating 24h under the conditions of 37 DEG C of constant temperature and humidity, obtain one kind Lactobacillus seed liquor；(5) it is inoculated with：The lactobacillus seed liquor that step (4) is obtained is inoculated with the inoculum concentration of 1~5% (w/v) of kudzuvine root juice finished product The kudzuvine root juice finished product obtained in step (3)；(6) fermentation and after-ripening：Kudzuvine root juice finished product after step (5) is inoculated with is in 37 DEG C of 14~48h of ferment at constant temperature, after being transferred to 4 DEG C Ripe 2-3 days, fermenting-ripening liquid is obtained, that is, ferment of sobering up.
- 2. the preparation method for the ferment of sobering up that a kind of kudzuvine root juice that ferments as claimed in claim 1 obtains, it is characterized in that：Lactobacillus described in step (4) is (the lactobacillus plantarum FCJX of lactobacillus plantarum FCJX 102 102) China typical culture collection center, is preserved on June 16th, 2017, preserving number is CCTCC NO:M2017340.
- 3. the preparation method for the ferment of sobering up that a kind of kudzuvine root juice that ferments as claimed in claim 1 obtains, it is characterized in that：Prepare step Water is pure water described in rapid.
- 4. the preparation method for the ferment of sobering up that a kind of kudzuvine root juice that ferments as claimed in claim 1 obtains, it is characterized in that：Step (2) thermostable α-amylase of 0.1% mass of pueraria lobata aqueous solution described in, 0.1% is percentage composition.
- 5. the preparation method for the ferment of sobering up that a kind of kudzuvine root juice that ferments as claimed in claim 1 obtains, it is characterized in that：Step (4) 12% skimmed milk power culture medium described in, 12% is the percentage composition of skimmed milk power.
- 6. the preparation method for the ferment of sobering up that a kind of kudzuvine root juice that ferments as claimed in claim 1 obtains, it is characterized in that：Step (4) amount of culture medium 1% described in (w/v), 1% is percentage composition.
- 7. the preparation method for the ferment of sobering up that a kind of kudzuvine root juice that ferments as claimed in claim 1 obtains, it is characterized in that：Step (5) 1~5% (w/v) of kudzuvine root juice finished product described in, 1~5% is percentage composition.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111406863A (en) * | 2020-05-07 | 2020-07-14 | 浙江省农业科学院 | Preparation method of grapefruit and kudzu root fermented beverage with sobering-up effect |
| CN113826886A (en) * | 2021-09-06 | 2021-12-24 | 傅美静 | Radix puerariae enzyme and preparation method thereof |
| CN114886060A (en) * | 2022-04-25 | 2022-08-12 | 陕西五丁生物科技有限公司 | Sobering herbal beverage based on radix puerariae enzyme and production process thereof |
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| CN104621662A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation |
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