CN108094796A - A kind of fruit ferment drink and preparation method thereof - Google Patents
A kind of fruit ferment drink and preparation method thereof Download PDFInfo
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- CN108094796A CN108094796A CN201810018180.4A CN201810018180A CN108094796A CN 108094796 A CN108094796 A CN 108094796A CN 201810018180 A CN201810018180 A CN 201810018180A CN 108094796 A CN108094796 A CN 108094796A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 22
- 239000003765 sweetening agent Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 244000169544 Duchesnea indica Species 0.000 claims abstract description 18
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 18
- 241000229143 Hippophae Species 0.000 claims abstract description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 18
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 18
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 18
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 15
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+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 NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 230000032683 aging Effects 0.000 claims description 14
- 239000012530 fluid Substances 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 14
- 238000007792 addition Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000011282 treatment Methods 0.000 claims description 8
- 244000046146 Pueraria lobata Species 0.000 claims description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 7
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 229940013618 stevioside Drugs 0.000 claims description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 7
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001624 sedative effect Effects 0.000 abstract description 3
- 241000219095 Vitis Species 0.000 description 14
- 238000013019 agitation Methods 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000008859 change Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000017276 Salvia Nutrition 0.000 description 1
- 241001072909 Salvia Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention proposes a kind of fruit ferment drink and preparation method thereof, which includes following mass percentage component：Mock-strawberry 10 25% relies grape 5 20%, passion fruit 3 15%, Calciofon 0.5 5%, sweetener 5 10%, ferment yeast 0.5 1.5%, fructus hippophae surplus, present invention process is easy, it is selected by rational raw material, drink obtained is full of nutrition, taste flavor is excellent, safety non-pollution, effectively extends and drinks the cycle, and there is excellent health care sedative action, market popularization value is strong.
Description
Technical field
The present invention relates to oral liquid technical fields, and in particular to a kind of fruit ferment drink and preparation method thereof.
Background technology
Since the change of modern way of life, such as manual labor reduction, stress increase, sleep is abnormal；Diet knot
The change of structure, such as animal food increase, high protein, high in fat, high-carbonhydrate diet；The change of food quality, as chemical fertilizer, pesticide,
The use of feed and additive.Some is made to seriously affect the disease of health such as cardiovascular and cerebrovascular disease, hypertension, diabetes
Disease rates increase significantly, not only bring pain to patient individual, and return society and family bring heavy economy
Burden.
Regrettably, these diseases to be treated at present mostly uses drug and mainly based on Western medicine, side effect is larger, and mostly
It needs to take medicine all the life, " treating these diseases to take medicine all the life, be the humiliation of doctor ", Ren Menchang is said with the words of a distinguished veteran doctors of TCM
It says：" Prevention is better than cure ", also as the ancient medicine sages and men of virtue say " upper work person is preventiveed treatment of disease without treating the disease affected ", still, Ren Men
Always less pay attention to and prevent before there is illness, mainly do not understand how to prevent certainly.
" self-control ferment " class product is sugar and fruit carries out product after spontaneous fermentation, that is, " fruit pickles " add
The mixture of " low sweet taste Eaux-De-Vie ", wherein there is the ingredients such as sugar, a variety of organic acids, alcohol, also there is a small amount of vitamin.With vegetable
Dish, fruit etc. are raw material, and the process by sugaring, sealing, preservation allows it fully to ferment, finally obtains the liquid that can be drunk,
This is actually the process of spontaneous fermentation, that is, does not artificially add strain, but relies only on the micro- of raw material surface carrying
Biology, in the production process breeding form the fermentation process of certain colony structure.
The content of the invention
In view of the above problems, the present invention proposes a kind of fruit ferment drink and preparation method thereof, simple process,
It is selected by rational raw material, drink obtained is full of nutrition, and taste flavor is excellent, and safety non-pollution is effectively extended and drunk
Cycle, and there is excellent health care sedative action, market popularization value is strong.
In order to realize above-mentioned purpose, the present invention uses following technical solution：
A kind of fruit ferment drink, including following mass percentage component：Mock-strawberry 10-25%, grape 5-20%, hundred are relied
Fragrant fruit 3-15%, Calciofon 0.5-5%, sweetener 5-10%, ferment yeast 0.5-1.5%, fructus hippophae surplus.
Preferably, kudzu root extract 0-1.5% is further included.
Preferably, sweetener is mass ratio 1：1-5：Stevioside, maltitol, the composition of xylitol of 1-5.
Preferably, fruit ferment drink, preparation process are as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, so
It is 50 DEG C to adjust temperature afterwards, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 0.5-1h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, adds in batch mixing, be then added thereto other surplus stocks several times, after mixing,
Zymotic fluid is filtered to obtain in fermentation process 15-20 days under the conditions of 28-31 DEG C；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
Preferably, water injection rate is excessively not bad grape, fructus hippophae surface 1-3cm in step 2).
Preferably, mock-strawberry juice at least adds at twice in step 4), and the time interval of addition is 0.5-2h.
Preferably, in step 4) fermentation treatments, agitation 1-2 times daily.
Due to using above-mentioned technical solution, the beneficial effects of the invention are as follows：Present invention process is easy, by rational former
Material selection, drink obtained is full of nutrition, and taste flavor is excellent, and safety non-pollution is effectively extended and drunk the cycle, and the shelf-life can
Up to 7-8, and there is excellent health care sedative action, market popularization value is strong.
The present invention is aided with mock-strawberry, relies grape, passion fruit using fructus hippophae as primary raw material, and taste is sour-sweet, unique flavor, battalion
Foster constituent content enriches, and not only contributes to improve apparent colour of skin skin quality, while can improve immunity of organisms, improves micro- in vivo follow
Ring promotes nutrient absorption digestion, and comprehensive nutrient health care is good, to angiocardiopathy, weight-reducing, skin care, strengthen immunity, peace with all worries set aside
God etc. is respectively provided with good effect.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
Art personnel all other embodiments obtained without creative efforts belong to the model that the present invention protects
It encloses.
Embodiment 1：
A kind of fruit ferment drink, including following mass percentage component：Mock-strawberry 15% relies grape 5%, passion fruit
8%th, Calciofon 2.5%, sweetener 8%, ferment yeast 0.5%, kudzu root extract 0.5%, fructus hippophae surplus.
Wherein, sweetener is mass ratio 1：1：2 stevioside, maltitol, the composition of xylitol.
Fruit ferment drink, preparation process are as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, so
It is 50 DEG C to adjust temperature afterwards, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 0.8h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, adds in batch mixing, be specially added three times several times, the time interval of addition is 0.5h, so
Other surplus stocks are added thereto afterwards, after mixing, fermentation process 15-20 days under the conditions of 28-31 DEG C, fermentation treatments
In, agitation 1-2 times, filters to obtain zymotic fluid daily；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
Embodiment 2：
A kind of fruit ferment drink, including following mass percentage component：Mock-strawberry 20% relies grape 10%, passion fruit
10%th, Calciofon 0.5%, sweetener 5%, ferment yeast 1.2%, kudzu root extract 1%, fructus hippophae surplus.
Wherein, sweetener is mass ratio 1：4：3 stevioside, maltitol, the composition of xylitol.
Fruit ferment drink, preparation process are as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, so
It is 50 DEG C to adjust temperature afterwards, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 0.5h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, adds in batch mixing, be specially added three times several times, the time interval of addition is 1.5h, so
Other surplus stocks are added thereto afterwards, after mixing, fermentation process 15-20 days under the conditions of 28-31 DEG C, fermentation treatments
In, agitation 1-2 times, filters to obtain zymotic fluid daily；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
Embodiment 3：
A kind of fruit ferment drink, including following mass percentage component：Mock-strawberry 25% relies grape 15%, passion fruit
12%th, Calciofon 4%, sweetener 10%, ferment yeast 1%, kudzu root extract 1.5%, fructus hippophae surplus.
Wherein, sweetener is mass ratio 1：3：4 stevioside, maltitol, the composition of xylitol.
Fruit ferment drink, preparation process are as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, so
It is 50 DEG C to adjust temperature afterwards, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 1h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, added in several times in batch mixing, specially divide 2 additions, the time interval of addition is 2h, then
Other surplus stocks are added thereto, after mixing, fermentation process 15-20 days under the conditions of 28-31 DEG C, fermentation treatments
In, agitation 1-2 times, filters to obtain zymotic fluid daily；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
Embodiment 4：
A kind of fruit ferment drink, including following mass percentage component：Mock-strawberry 10% relies grape 20%, passion fruit
3%th, Calciofon 5%, sweetener 8%, ferment yeast 1.5%, kudzu root extract 0%, fructus hippophae surplus.
Wherein, sweetener is mass ratio 1：2：5 stevioside, maltitol, the composition of xylitol.
Fruit ferment drink, preparation process are as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, so
It is 50 DEG C to adjust temperature afterwards, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 1h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, added in several times in batch mixing, specially divide 2 additions, the time interval of addition is 1.5h, so
Other surplus stocks are added thereto afterwards, after mixing, fermentation process 15-20 days under the conditions of 28-31 DEG C, fermentation treatments
In, agitation 1-2 times, filters to obtain zymotic fluid daily；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
Embodiment 5：
A kind of fruit ferment drink, including following mass percentage component：Mock-strawberry 20% relies grape 15%, passion fruit
15%th, Calciofon 1.5%, sweetener 5%, ferment yeast 1%, kudzu root extract 0.5%, fructus hippophae surplus.
Wherein, sweetener is mass ratio 1：5：1 stevioside, maltitol, the composition of xylitol.
Fruit ferment drink, preparation process are as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, so
It is 50 DEG C to adjust temperature afterwards, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 1h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, adds in batch mixing, be specially added three times several times, the time interval of addition is 1h, then
Other surplus stocks are added thereto, after mixing, fermentation process 15-20 days under the conditions of 28-31 DEG C, fermentation treatments
In, agitation 1-2 times, filters to obtain zymotic fluid daily；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
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 recorded in example modifies or carries out equivalent substitution to which part technical characteristic；And these modification or
It replaces, the essence of appropriate technical solution is not made to depart from the spirit and scope of various embodiments of the present invention technical solution.
Claims (7)
1. a kind of fruit ferment drink, which is characterized in that including following mass percentage component：Mock-strawberry 10-25%, grape is relied
5-20%, passion fruit 3-15%, Calciofon 0.5-5%, sweetener 5-10%, ferment yeast 0.5-1.5%, fructus hippophae surplus.
2. fruit ferment drink according to claim 1, it is characterised in that：Further include kudzu root extract 0-1.5%.
3. fruit ferment drink according to claim 2, it is characterised in that：The sweetener is mass ratio 1：1-5：1-5
Stevioside, maltitol, the composition of xylitol.
4. according to claim 1-3 any one of them fruit ferment drinks, which is characterized in that preparation process is as follows：
1) raw material is weighed in proportion, raw material is cleaned rear spare；
2) first bad grape, fructus hippophae are enucleated, edible ethanol solution is added into pulp, be warming up to 40 DEG C of holding 30min, then adjust
It is 50 DEG C to save temperature, and passion fruit is added thereto and is mixed thoroughly, is cooled to 35 DEG C, closing lid, which is boiled in a covered pot over a slow fire, puts 0.5-1h；
3) calcium carbonate, sweetener are added thereto stirring to room temperature, obtain batch mixing；
4) mock-strawberry is squeezed the juice, adds in batch mixing, be then added thereto other surplus stocks several times, after mixing, 28-31
Zymotic fluid is filtered to obtain in fermentation process 15-20 days under the conditions of DEG C；
5) zymotic fluid is placed in ageing indoor ageing 40-50 days, takes supernatant up to fruit ferment drink.
5. fruit ferment drink according to claim 4, it is characterised in that：In step 2) water injection rate for excessively rely grape,
Fructus hippophae surface 1-3cm.
6. fruit ferment drink according to claim 4, it is characterised in that：Mock-strawberry juice at least adds at twice in step 4)
Enter, the time interval of addition is 0.5-2h.
7. fruit ferment drink according to claim 4, it is characterised in that：In step 4) fermentation treatments, stir daily
It is 1-2 times dynamic.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657491A (en) * | 2020-07-14 | 2020-09-15 | 淮阴师范学院 | Pitaya peel enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160479A (en) * | 2011-12-08 | 2013-06-19 | 上海雪樱花电子商务有限公司 | Seabuckthorn composite enzyme raw liquid production process |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | Method for preparing traditional Chinese medicine fruit and vegetable enzyme drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103160479A (en) * | 2011-12-08 | 2013-06-19 | 上海雪樱花电子商务有限公司 | Seabuckthorn composite enzyme raw liquid production process |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | Method for preparing traditional Chinese medicine fruit and vegetable enzyme drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111657491A (en) * | 2020-07-14 | 2020-09-15 | 淮阴师范学院 | Pitaya peel enzyme and preparation method thereof |
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