CN108029922A - A kind of feature enzyme beverage and preparation method thereof - Google Patents
A kind of feature enzyme beverage and preparation method thereof Download PDFInfo
- Publication number
- CN108029922A CN108029922A CN201810018142.9A CN201810018142A CN108029922A CN 108029922 A CN108029922 A CN 108029922A CN 201810018142 A CN201810018142 A CN 201810018142A CN 108029922 A CN108029922 A CN 108029922A
- Authority
- CN
- China
- Prior art keywords
- parts
- preparation
- zymotic fluid
- enzyme beverage
- acetobacter
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000012530 fluid Substances 0.000 claims abstract description 38
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 32
- 239000012153 distilled water Substances 0.000 claims abstract description 25
- 241000756943 Codonopsis Species 0.000 claims abstract description 22
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 17
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 15
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 15
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 15
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 15
- 235000013925 ferrous lactate Nutrition 0.000 claims abstract description 9
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052742 iron Inorganic materials 0.000 claims abstract description 4
- 241000589220 Acetobacter Species 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 241000411851 herbal medicine Species 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 235000021329 brown rice Nutrition 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000052616 bacterial pathogen Species 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 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 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000209094 Oryza Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000020265 peanut milk Nutrition 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 238000001914 filtration Methods 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 10
- 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
- 229930003427 Vitamin E Natural products 0.000 abstract description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000001913 cellulose Substances 0.000 abstract description 5
- 229920002678 cellulose Polymers 0.000 abstract description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 5
- 235000019165 vitamin E Nutrition 0.000 abstract description 5
- 229940046009 vitamin E Drugs 0.000 abstract description 5
- 239000011709 vitamin E Substances 0.000 abstract description 5
- 239000011701 zinc Substances 0.000 abstract description 5
- 229910052725 zinc Inorganic materials 0.000 abstract description 5
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 102000015636 Oligopeptides Human genes 0.000 abstract description 3
- 108010038807 Oligopeptides Proteins 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 229920001542 oligosaccharide Polymers 0.000 abstract description 3
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 102000001554 Hemoglobins Human genes 0.000 abstract description 2
- 108010054147 Hemoglobins Proteins 0.000 abstract description 2
- 208000034189 Sclerosis Diseases 0.000 abstract description 2
- 210000001367 artery Anatomy 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 210000000056 organ Anatomy 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 6
- 210000000481 breast Anatomy 0.000 description 6
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 102000009091 Amyloidogenic Proteins Human genes 0.000 description 3
- 108010048112 Amyloidogenic Proteins Proteins 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004225 ferrous lactate Substances 0.000 description 1
- 229940037907 ferrous lactate Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000030097 organ senescence Effects 0.000 description 1
- 235000020825 overweight Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Abstract
The invention discloses a kind of feature enzyme beverage and preparation method thereof, it is made of following components by weight percent：5 10 parts of mushrooms, 5 10 parts of Hericium erinaceus, 20 40 fruits zymotic fluids, 2 parts of ferrous lactates, 1 part of zinc gluconate, 15 33 portions of Starch Protein zymotic fluids, 15 parts of red ginsengs, 15 parts of Radix Codonopsis, 10 25 portions of radix glycyrrhizaes and 100 150 parts of distilled water, oligopeptide and oligosaccharide vitamin C are rich in by being mixed to get, cellulose, vitamin E, iron, the beverage of zinc and selenium, with raising immunity, it can promote the generation of human body hemoglobin, improve the immunity of the human body, soften blood vessel, prevent artery sclerosis, prevent organ, skin senescence, prevent constipation, suppress the effect of cancer cell.
Description
Technical field
The present invention relates to field of beverage field, and in particular to a kind of feature enzyme beverage and preparation method thereof.
Background technology
In recent years, as the improvement of people's living standards, sitting during working, work hours length, pressure is big, without the time
Movement causes a series of generation of rich people's diseases；According to investigations, 20% suffers from constipation in Chinese middle-aged and elderly people, wherein sixty percent is white
Neck；More than 2600 ten thousand people's overweights, hypertension people more than 200,000,000, more than 5,000 ten thousand people of diabetes, 16,000,000 people of hyperlipidemia, daily because of richness
Your disease death toll accounts for the 75% of total death toll more than 1.5 ten thousand, and medical expense has accounted for disease caused by rich people's disease
More than the 60% of expense.
Patent CN201210380389.8 discloses a kind of natural lemon enzyme beverage, wherein containing protein, carbon hydrate
Thing, vitamin, mineral matter element and pectin, but there are two shortcomings in the inside：First, fat content is excessive, second, vitamin E and
Content of cellulose is relatively low, so needing to propose that fat content is lower, vitamin E and content of cellulose are high, while add brain tonic member
Plain zinc and suppression cancer elemental selenium, improve the nutritive value of beverage.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of feature enzyme beverage and preparation method thereof, by following
Components by weight percent forms：5-10 parts of mushrooms, 5-10 parts of Hericium erinaceus, 20-40 fruits zymotic fluid, 2 parts of ferrous lactates, 1 part of glucose
Sour zinc, 15-33 portions of Starch Protein zymotic fluids, 1-5 parts of red ginsengs, 1-5 parts of Radix Codonopsis, 10-25 portions of radix glycyrrhizaes and 100-150 parts of distillations
Water, comprises the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, so
The radix glycyrrhizae for suctioning water, Radix Codonopsis and red ginseng are squeezed the juice afterwards, filters, leaves limpid extracts of Chinese herbal medicine, it is spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and breast
It is sour ferrous, stirred using mixer, stir speed (S.S.)：300-500r/min, mixing time：30-40min；
(6) addition distilled water is diluted, and obtains finished product.
Preferably, Starch Protein zymotic fluid is made of following components by weight percent：10-15 parts of brown rice, 5-10 parts of egg white solutions, 1
Part Bacillus acidi lactici and 20-30 parts of distilled water, its preparation method are as follows：
21) all vessel are sterilized first, sterilisation temp is 100 DEG C, disinfecting time 30min；
22) material is weighed according to weight ratio；
23) brown rice is put into distilled water, 12h is soaked under room temperature, the brown rice after immersion is then worn into Rice ＆ peanut milk, then
Rice ＆ peanut milk, egg white solution are mixed, stirred with mixer, stir speed (S.S.)：300-500r/min；Mixing time：15-25min, is mixed
Close liquid；
24) acetobacter is added in mixed liquor into step 23), sealing container, temperature in container：38-40 DEG C, during sealing
Between：90 days, obtain Starch Protein zymotic fluid；
Preferably, acetobacter is glucose vinegar acidfast bacilli, acetifies in acetobacter, bus acetobacter in step 24)
One kind.
Preferably, fruit zymotic fluid is made of following components by weight percent：10-20 portions of lemons, 10-20 portions of oranges, 10-20 parts of bees
Honey and 1 part of acetobacter, its preparation method are as follows：
41) all vessel are cleaned, sterilized, sterilisation temp is 100 DEG C, disinfecting time 30min；42) in parts by weight
Component is weighed, pericarp and pulp are separated；
43) pericarp is put into hot water, boils 10-20min, hot water temperature：40-50℃；
44) pulp and pericarp are blended, then adds honey, be put into acetobacter, be sealed by fermentation, fermentation temperature 35-
40 DEG C, fermentation time is 90 days, obtains fruit zymotic fluid.
Preferably, acetobacter is glucose vinegar acidfast bacilli, acetifies in acetobacter, bus acetobacter in step 44)
One kind.
Preferably, orange and lemon selection are fresh, full, rot and small holes caused by worms.
Preferably, sterilisation temp is 100 DEG C in step (1), disinfecting time 30min.
Preferably, mushroom and Hericium erinaceus are chosen fresh, healthy.
Preferably, 200-400 mesh sieves is used in step (2) and (3).
Beneficial effect of the present invention：
The present invention obtains the beverage for being rich in oligopeptide and oligosaccharide by the way that brown rice extracting solution and egg white solution are fermented, then adds
Mushroom extracting solution, orange and the pulp of lemon and pericarp, ferrous lactate and zinc gluconate, so containing what is enriched in the beverage
Vitamin C, vitamin E, cellulose, oligopeptide, oligosaccharide, mineral element selenium, iron and zinc, it is oligomeric can to supplement energy matter
Sugar；Nutriment amino acid is provided.Beverage provided by the invention can promote the generation of human body hemoglobin, improve human immunity
Power, softens blood vessel, reduces artery sclerosis probability, eliminates interior free yl, prevents organ senescence, keeps skin delicate, promotes intestines
Road is wriggled, and prevents constipation, and supplement is mental, is alleviated brain fatigue, is improved work efficiency, suppress the generation of cancer cell.Acid of the invention
Sweet tea is tasty, full of nutrition, and suitable various people use.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the implementation of the present invention
Example, is clearly and completely described the technical solution in the embodiment of the present invention.Based on the embodiments of the present invention, this area
Those of ordinary skill's all other embodiments obtained without creative efforts, belong to protection of the present invention
Scope.
Embodiment 1：
The present invention provides a kind of feature enzyme beverage and preparation method thereof, it is made of following components by weight percent：5 parts of perfume (or spice)
Mushroom, 5 parts of Hericium erinaceus, 20 fruits zymotic fluids, 2 parts of ferrous lactates, 1 part of zinc gluconate, 15 parts of Starch Protein zymotic fluids, 1
Part red ginseng, 1 part of Radix Codonopsis, 10 portions of radix glycyrrhizaes and 100 parts of distilled water, comprise the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, so
The radix glycyrrhizae for suctioning water, Radix Codonopsis and red ginseng are squeezed the juice afterwards, filters, leaves limpid extracts of Chinese herbal medicine, it is spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and breast
It is sour ferrous, stirred using mixer, stir speed (S.S.)：300r/min, mixing time：30min；
(6) addition distilled water is diluted, and obtains finished product.
Embodiment 2：
The present invention provides a kind of feature enzyme beverage and preparation method thereof, it is characterised in that by following components by weight percent
Composition：10 parts of mushrooms, 10 parts of Hericium erinaceus, 40 fruits zymotic fluids, 2 parts of ferrous lactates, 1 part of zinc gluconate, 33 portions of starch eggs
White matter zymotic fluid, 5 parts of red ginsengs, 5 parts of Radix Codonopsis, 25 portions of radix glycyrrhizaes and 150 parts of distilled water, comprise the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, so
The radix glycyrrhizae for suctioning water, Radix Codonopsis and red ginseng are squeezed the juice afterwards, filters, leaves limpid extracts of Chinese herbal medicine, it is spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and breast
It is sour ferrous, stirred using mixer, stir speed (S.S.)：500r/min, mixing time：40min；
(6) addition distilled water is diluted, and obtains finished product.
Embodiment 3：
The present invention provides a kind of feature enzyme beverage and preparation method thereof, it is characterised in that by following components by weight percent
Composition：7 parts of mushrooms, 7 parts of Hericium erinaceus, 30 fruits zymotic fluids, 2 parts of ferrous lactates, 1 part of zinc gluconate, 24 parts of amyloid proteins
Matter zymotic fluid, 3 parts of red ginsengs, 3 parts of Radix Codonopsis, 15 portions of radix glycyrrhizaes and 120 parts of distilled water, comprise the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, so
The radix glycyrrhizae for suctioning water, Radix Codonopsis and red ginseng are squeezed the juice afterwards, filters, leaves limpid extracts of Chinese herbal medicine, it is spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and breast
It is sour ferrous, stirred using mixer, stir speed (S.S.)：400r/min, mixing time：35min；
(6) addition distilled water is diluted, and obtains finished product.
Embodiment 4：
The present invention provides a kind of feature enzyme beverage and preparation method thereof, it is characterised in that by following components by weight percent
Composition：9 parts of mushrooms, 9 parts of Hericium erinaceus, 35 fruits zymotic fluids, 2 parts of ferrous lactates, 1 part of zinc gluconate, 30 parts of amyloid proteins
Matter zymotic fluid, 4 parts of red ginsengs, 4 parts of Radix Codonopsis, 20 portions of radix glycyrrhizaes and 130 parts of distilled water, comprise the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, so
The radix glycyrrhizae for suctioning water, Radix Codonopsis and red ginseng are squeezed the juice afterwards, filters, leaves limpid extracts of Chinese herbal medicine, it is spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and breast
It is sour ferrous, stirred using mixer, stir speed (S.S.)：400r/min, mixing time：38min；
(6) addition distilled water is diluted, and obtains finished product.
Embodiment 5：
The present invention provides a kind of feature enzyme beverage and preparation method thereof, it is characterised in that by following components by weight percent
Composition：6 parts of mushrooms, 6 parts of Hericium erinaceus, 25 fruits zymotic fluids, 2 parts of ferrous lactates, 1 part of zinc gluconate, 18 parts of amyloid proteins
Matter zymotic fluid, 2 parts of red ginsengs, 2 parts of Radix Codonopsis, 12 portions of radix glycyrrhizaes and 120 parts of distilled water, comprise the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, so
The radix glycyrrhizae for suctioning water, Radix Codonopsis and red ginseng are squeezed the juice afterwards, filters, leaves limpid extracts of Chinese herbal medicine, it is spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and breast
It is sour ferrous, stirred using mixer, stir speed (S.S.)：350r/min, mixing time：33min；
(6) addition distilled water is diluted, and obtains finished product.
Table 1 is nutritive element content pair in product and documents (patent CN201210380389.8) in the present embodiment
Than, according to table 1, the present embodiment product vitamin E, vitamin C, cellulose, iron content are above documents, and
And this reality example product further includes the brain tonic element zinc not having in documents and suppression cancer elemental selenium.
Nutritive element content contrasts in product and documents in 1 embodiment of table
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical solution.
Claims (9)
1. a kind of feature enzyme beverage and preparation method thereof, it is characterised in that be made of following components by weight percent：5-10 parts fragrant
Mushroom, 5-10 part Hericium erinaceus, 20-40 fruits zymotic fluid, 2 parts of ferrous lactates, 1 part of zinc gluconate, 15-33 parts of Starch Proteins
Zymotic fluid, 1-5 part red ginseng, 1-5 parts of Radix Codonopsis, 10-25 portions of radix glycyrrhizaes and 100-150 parts of distilled water, comprise the following steps：
(1) vessel are all sterilized first；
(2) mushroom, Hericium erinaceus are cleaned with clear water, then squeezes the juice, filters, leave limpid mushroom extracting solution, it is spare；
(3) radix glycyrrhizae, Radix Codonopsis and red ginseng are cleaned with clear water, is immersed under room temperature in distilled water, soaking time：12h, then will
Radix glycyrrhizae, Radix Codonopsis and the red ginseng for suctioning water are squeezed the juice, and filtering, leaves limpid extracts of Chinese herbal medicine, spare；
(4) mushroom extracting solution is mixed with extracts of Chinese herbal medicine, obtains mixed liquor A；
(5) mixed liquor A, fruit zymotic fluid and Starch Protein zymotic fluid are mixed, then adds zinc gluconate and lactic acid is sub-
Iron, is stirred using mixer, stir speed (S.S.)：300-500r/min, mixing time：30-40min；
(6) addition distilled water is diluted, and obtains finished product.
2. feature enzyme beverage as claimed in claim 1 and preparation method thereof, it is characterised in that the Starch Protein hair
Zymotic fluid is made of following components by weight percent：10-15 parts of brown rice, 5-10 parts of egg white solutions, 1 part of Bacillus acidi lactici and 20-30 parts of distilled water, its
Preparation method is as follows：
(a) all vessel are sterilized first, sterilisation temp is 100 DEG C, disinfecting time 30min；
(b) material is weighed according to weight ratio；
(c) brown rice is put into distilled water, 12h is soaked under room temperature, the brown rice after immersion is then worn into Rice ＆ peanut milk, then by rice
Slurry, egg white solution mixing, are stirred, stir speed (S.S.) with mixer：300-500r/min；Mixing time：15-25min, is mixed
Liquid；
(d) acetobacter is added in mixed liquor into step 23), sealing container, temperature in container：38-40 DEG C, Sealing period：
90 days, obtain Starch Protein zymotic fluid.
3. feature enzyme beverage as claimed in claim 2 and preparation method thereof, it is characterised in that vinegar in the step (d)
Acidfast bacilli is glucose vinegar acidfast bacilli, acetifies one kind in acetobacter, bus acetobacter.
4. feature enzyme beverage as claimed in claim 1 and preparation method thereof, it is characterised in that the fruit zymotic fluid has
Following components by weight percent composition：10-20 portions of lemons, 10-20 portions of oranges, 10-20 parts of honey and 1 part of acetobacter, its preparation method
It is as follows：
(A) all vessel are cleaned, sterilized, sterilisation temp is 100 DEG C, disinfecting time 30min；
(B) component is weighed in parts by weight, and pericarp and pulp are separated；
(C) pericarp is put into hot water, boils 10-20min, hot water temperature：40-50℃；
(D) pulp and pericarp being blended, then adds honey, be put into acetobacter, be sealed by fermentation, fermentation temperature is 35-40 DEG C,
Fermentation time is 90 days, obtains fruit zymotic fluid.
5. feature enzyme beverage as claimed in claim 4 and preparation method thereof, it is characterised in that vinegar in the step (D)
Acidfast bacilli is glucose vinegar acidfast bacilli, acetifies one kind in acetobacter, bus acetobacter.
6. feature enzyme beverage as claimed in claim 1 and preparation method thereof, it is characterised in that orange and the lemon choosing
Select it is fresh, it is full, rot and small holes caused by worms.
7. feature enzyme beverage as claimed in claim 1 and preparation method thereof, it is characterised in that disappear in the step (1)
Malicious temperature is 100 DEG C, disinfecting time 30min.
8. feature enzyme beverage as claimed in claim 1 and preparation method thereof, it is characterised in that the mushroom and Hericium erinaceus
Choose fresh, healthy.
9. feature enzyme beverage as claimed in claim 1 and preparation method thereof, it is characterised in that the step (2) and (3)
It is middle to use 200-400 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810018142.9A CN108029922A (en) | 2018-01-09 | 2018-01-09 | A kind of feature enzyme beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810018142.9A CN108029922A (en) | 2018-01-09 | 2018-01-09 | A kind of feature enzyme beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029922A true CN108029922A (en) | 2018-05-15 |
Family
ID=62099463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810018142.9A Pending CN108029922A (en) | 2018-01-09 | 2018-01-09 | A kind of feature enzyme beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029922A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102634490A (en) * | 2012-04-19 | 2012-08-15 | 深圳市中科海外科技有限公司 | Process for preparing viable bacteria enzyme |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN103404921A (en) * | 2013-07-09 | 2013-11-27 | 天津市星河系科技有限公司 | Fruit/vegetable ferment composition and preparation method thereof |
| KR20140056802A (en) * | 2012-10-31 | 2014-05-12 | 주식회사 해림후코이단 | Functional fermented food and the manufacturing method thereof |
| CN103876144A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Preparation method of probiotic-containing compound plant enzyme |
| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN104137975A (en) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | Health mushroom fruit and vegetable enzyme and preparation method thereof |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN106578805A (en) * | 2016-06-07 | 2017-04-26 | 上海融扬生物技术有限公司 | Functional fruit and vegetable enzyme beverage |
-
2018
- 2018-01-09 CN CN201810018142.9A patent/CN108029922A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102634490A (en) * | 2012-04-19 | 2012-08-15 | 深圳市中科海外科技有限公司 | Process for preparing viable bacteria enzyme |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| KR20140056802A (en) * | 2012-10-31 | 2014-05-12 | 주식회사 해림후코이단 | Functional fermented food and the manufacturing method thereof |
| CN103404921A (en) * | 2013-07-09 | 2013-11-27 | 天津市星河系科技有限公司 | Fruit/vegetable ferment composition and preparation method thereof |
| CN103876144A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Preparation method of probiotic-containing compound plant enzyme |
| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN104137975A (en) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | Health mushroom fruit and vegetable enzyme and preparation method thereof |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN106578805A (en) * | 2016-06-07 | 2017-04-26 | 上海融扬生物技术有限公司 | Functional fruit and vegetable enzyme beverage |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 毛建卫等: ""微生物酵素研究进展"", 《发酵科技通讯》 * |
| 王定昌等: ""糙米酵素的功能与开发"", 《粮油食品科技》 * |
| 艾学东等: ""水果植物复合酵素饮料的研制"", 《食品与发酵科技》 * |
| 赵芳芳等: ""功能性微生物酵素产品的研究进展"", 《食品与发酵工业》 * |
| 顾洁奇: "《揭示酵素的本质：健康与长寿的秘诀》", 31 March 2014, 西安交通大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387568A (en) | Noni fruit composite fruit juice and preparation method thereof | |
| CN106509235A (en) | Making method of honey aroma citrus black tea | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN106235308A (en) | A kind of Bulbus Allii ferment and preparation method thereof | |
| CN103146560A (en) | Health-care vinegar and preparation method thereof | |
| CN107518407A (en) | A kind of preparation method of dendrobium candidum health drink | |
| CN104783274B (en) | A kind of preparation method of celery beverage | |
| CN104186860A (en) | Tea beverage capable of moistening lung and beautifying and preparation method thereof | |
| CN107950826A (en) | A kind of SOD small molecule solid beverages with health-care efficacy and preparation method thereof | |
| CN110423699A (en) | A kind of mycelium liquid fermentation medium composition of selenium-rich agaric and preparation method thereof and fermentation process | |
| CN107259003B (en) | A kind of lycium ruthenicum Moringa ginseng health protection tea and its application | |
| CN106010929A (en) | Boletus edulis healthcare vinegar and making method thereof | |
| KR101716297B1 (en) | Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts. | |
| CN107736532A (en) | A kind of ginseng drink for alleviating physical fatigue and preparation method thereof | |
| CN107467191A (en) | A kind of burdock Soluble Fiber milk beverage and preparation method thereof | |
| CN104397792A (en) | Making method for Pleurotus eryngii ginger juice beverage | |
| CN104286280A (en) | Pawpaw and red tea fungus drink | |
| CN107236643A (en) | A kind of preparation method of Fragrant fruit wine | |
| CN103494294A (en) | Diversecolor cinquefoil and mulberry leaf sugar-reducing healthcare beverage and preparation method thereof | |
| CN106047643A (en) | Plum blossom vinegar rich in gentian oligosaccharide and fermentation preparation method | |
| CN1031311C (en) | Walnut milk with function of invigorating brain | |
| CN104886696A (en) | Ganoderma lucidum fetus protecting fruit vinegar drink | |
| CN101597556B (en) | Formulation and brewing method for tomato red wine | |
| CN107435013A (en) | A kind of brew method of egg yolk fruit health care ginger wine | |
| CN108029922A (en) | A kind of feature enzyme beverage and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180515 |
|
| RJ01 | Rejection of invention patent application after publication |