CN108523114A - A kind of production method of fermented type fruit-vegetable juice beverage (ferment) - Google Patents
A kind of production method of fermented type fruit-vegetable juice beverage (ferment) Download PDFInfo
- Publication number
- CN108523114A CN108523114A CN201810272715.0A CN201810272715A CN108523114A CN 108523114 A CN108523114 A CN 108523114A CN 201810272715 A CN201810272715 A CN 201810272715A CN 108523114 A CN108523114 A CN 108523114A
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- CN
- China
- Prior art keywords
- fruit
- ferment
- double centner
- zymotic fluid
- pineapple
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- 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.)
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Abstract
The invention discloses a kind of production method of fermented type fruit-vegetable juice beverage (ferment), the first steps：Make zymotic fluid：Step 1：The selection of fruit and vessel；Step 2：To fruit process, processing apparatus includes：Fruit knife, board and sharpener；Step 3：Fruit is put according to certain sequence into vessel and strain being added, strain is ferment bacterium, promotes the decomposition of fruit；Step 4：To in vessel zymotic fluid and pulp detach；Second step：Make fruit-vegetable juice beverage：Weigh 10 kilograms of 1 kilogram of the zymotic fluid to ferment in vessel, 500 kilograms of raspberry, blueberry double centner, mulberries double centner, sea-buckthorn double centner, fresh pawpaw double centner, pineapple double centner, brown granulated sugar double centner and honey.A kind of production method of fermented type fruit-vegetable juice beverage (ferment), fresh fruit is fermented under the action of zymotic fluid forms the fruit juice containing liver protection ferment, after every morning drinks 200ml warm waters on an empty stomach, then 30ml fruit juice is drunk, can effectively improve liver function and prevents the generation of chronic disease.
Description
Technical field
The present invention relates to juice production method technical field, specially a kind of system of fermented type fruit-vegetable juice beverage (ferment)
Make method.
Background technology
Juice is the juice that vegetable melon and fruit squeezes, and polyphenoils is rich in, in general, enterprise can be understood as with water juice
Fruits and vegetables are base-material, pass through the product of the modulation such as sugaring, acid, essence, pigment, referred to as fruit-vegetable juice beverage.Traditional juice exists
When making, due to pursuing efficiency, and then directly fermented using strain, to influence the quality of final fruit juice product.
Invention content
It is existing to solve the purpose of the present invention is to provide a kind of production method of fermented type fruit-vegetable juice beverage (ferment)
Technological deficiency and the requirement of inaccessiable technology.
To achieve the above object, the present invention provides the following technical solutions：A kind of system of fermented type fruit-vegetable juice beverage (ferment)
Make method, the first step：Make zymotic fluid：Step 1：The selection of fruit and vessel；Step 2：To fruit process, processing apparatus packet
It includes：Fruit knife, board and sharpener；Step 3：Fruit is put according to certain sequence into vessel and strain being added, strain is ferment
Plain bacterium promotes the decomposition of fruit；Step 4：To in vessel zymotic fluid and pulp detach；Second step：Make juice drink
Material：Weigh 1 kilogram of the zymotic fluid to ferment in vessel, 500 kilograms of raspberry, blueberry double centner, mulberries double centner, sea-buckthorn 100,000
Gram, fresh pawpaw double centner, pineapple double centner, brown granulated sugar double centner and 10 kilograms of honey.
Preferably, the selection makes zymotic fluid fruit material：1000 grams of raspberry, 100 grams of blueberry, 100 grams of mulberries, sea-buckthorn
500 grams of 100 grams, 2, pineapple, pawpaw 1,100 grams of honey, 10 grams of agar, 2 grams of B1 vitamins and brown granulated sugar, raspberry, blueberry,
Mulberries, sea-buckthorn, pineapple, pawpaw carry a few days ago cleaning and air-dry；10 liters of glasswares are chosen, glassware is using preceding cleaning wind
It is dry.
Preferably, described to fruit process：Pineapple, pawpaw are removed the peel, blueberry, sea-buckthorn, pineapple, pawpaw are cut with fruit knife
Piece, with fruit knife on raspberry and mulberries designated port, fruit, honey and brown granulated sugar are divided into two parts after the completion of slice.
Preferably, the glassware bottom that strain is uniformly scattered in walks, and first part of honey and brown granulated sugar is uniform
Distribution is placed in glassware bottom, and first part of raspberry, blueberry, mulberries, sea-buckthorn, pineapple, pawpaw are put successively into vierics
In ware；Second part of honey and brown granulated sugar are evenly scattered on first part of surface, then uniformly put the second fruits
It puts into glassware, the anhydrous addition of whole process；The bottleneck of glassware is sealed after the completion of filling, it is quiet in room temperature
It sets one month, its bacterial activity is made to reach best.
Preferably, alcohol producing is controlled in the entire fermentation process, and contains superoxide dismutase in product
(SOD)；By in glassware solute and solution be placed in a centrifuge, pulp and juice are detached, zymotic fluid is obtained；Use electronics
Balance weigh 1 kilogram of zymotic fluid give over to it is spare.
Preferably, clean 500 kilograms of the raspberry of the processing, blueberry double centner, mulberries double centner, sea-buckthorn double centner,
Fresh pawpaw double centner, pineapple double centner, standing make its surface natural air drying, by fresh pawpaw surface designated port, pineapple slice, with tree
The certain kind of berries, blueberry, mulberries, sea-buckthorn are placed in fermentation vat together, then by 10 kilograms of 1 kilogram of zymotic fluid, brown granulated sugar double centner and honey according to
It is secondary to be placed in fermentation vat, all raw materials are stirred evenly, fermentation vat is sealed, and stands 15 days at normal temperatures, fruit is fermenting
Under the action of liquid fully fermentation form fruit juice, then use seperator in fruit juice pomace and juice detach, sent out
Ferment type fruit-vegetable juice beverage (ferment).
Compared with prior art, beneficial effects of the present invention are as follows：
The invention manufacturing process is all made of green material, ensure that the quality of product, fresh pawpaw is under the action of zymotic fluid
Fermentation forms the fruit juice containing liver protection ferment, after every morning drinks 200ml warm waters on an empty stomach, then drinks 50ml fruit juice, can be effective
Improve liver function and prevents the generation of chronic disease.
Specific implementation mode
Below in conjunction with the present invention, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
The present invention provides a kind of technical solution：A kind of production method of fermented type fruit-vegetable juice beverage (ferment), the first step：System
Make zymotic fluid：Step 1：The selection of fruit and vessel；Step 2：To fruit process, processing apparatus includes：Fruit knife, board and
Sharpener；Step 3：Fruit is put according to certain sequence into vessel and strain being added, strain is ferment bacterium, promotes fruit
It decomposes；Step 4：To in vessel zymotic fluid and pulp detach；Second step：Make fruit-vegetable juice beverage：It weighs in vessel and sends out
1 kilogram of the zymotic fluid of ferment, 500 kilograms of raspberry, blueberry double centner, mulberries double centner, sea-buckthorn double centner, fresh pawpaw 100,000
Gram, pineapple double centner, brown granulated sugar double centner and 10 kilograms of honey.
It chooses and makes zymotic fluid fruit material：1000 grams of raspberry, 100 grams of blueberry, 100 grams of mulberries, 100 grams of sea-buckthorn, pineapple 2
500 grams of a, pawpaw 1,100 grams of honey, 10 grams of agar, 2 grams of B1 vitamins and brown granulated sugar, raspberry, blueberry, mulberries, sea-buckthorn, spinach
Trailing plants, pawpaw carry a few days ago cleaning and air-dry；10 liters of glasswares are chosen, glassware is air-dried using preceding cleaning.
To fruit process：Pineapple, pawpaw are removed the peel, blueberry, sea-buckthorn, pineapple, pawpaw are sliced with fruit knife, use fruit knife
Fruit, honey and brown granulated sugar are divided into two parts after the completion of slice by the designated port on raspberry and mulberries.
Strain is uniformly scattered in glassware bottom step, first part of honey and brown granulated sugar are uniformly distributed and are placed in glass
Vessel bottom puts first part of raspberry, blueberry, mulberries, sea-buckthorn, pineapple, pawpaw into glassware successively；By second part
Honey and brown granulated sugar be evenly scattered on first part of surface, then the second fruits are uniformly put into glassware
It is interior, the anhydrous addition of whole process；The bottleneck of glassware is sealed after the completion of filling, one month is stood in room temperature, makes
Its bacterial activity reaches best.
Alcohol producing is controlled in entire fermentation process, and contains superoxide dismutase (SOD) in product；By glass
Solute and solution in vessel are placed in a centrifuge, and pulp and juice are detached, zymotic fluid is obtained；1,000 are weighed with electronic balance
Gram zymotic fluid gives over to spare.
Handle 500 kilograms of clean raspberry, blueberry double centner, mulberries double centner, sea-buckthorn double centner, fresh pawpaw 100,000
Gram, pineapple double centner, standing makes its surface natural air drying, by fresh pawpaw surface designated port, pineapple slice, same to raspberry, blueberry, mulberry
Shen, sea-buckthorn are placed in fermentation vat together, then 10 kilograms of 1 kilogram of zymotic fluid, brown granulated sugar double centner and honey are sequentially placed into fermentation
Chi Zhong stirs evenly all raw materials, and fermentation vat is sealed, and stands 15 days at normal temperatures, fruit is under the action of zymotic fluid
Fully fermentation form fruit juice, then use seperator in fruit juice pomace and juice detach, obtain fermented type juice
Beverage (ferment).
A kind of production method of fermented type fruit-vegetable juice beverage (ferment) of the present invention, first by raspberry, blueberry, mulberries, sea-buckthorn, spinach
Trailing plants, pawpaw, honey, agar, B1 vitamins and brown granulated sugar in a certain order with require to be processed, and then by raspberry, indigo plant
The certain kind of berries, mulberries, sea-buckthorn, pineapple, pawpaw, honey, agar, B1 vitamins and brown granulated sugar are placed in glassware, are stood at normal temperatures
One month, the activity of strain is adequately improved, and then convenient for fermenting to fresh pawpaw, to be fabricated to liver protection ferment fruit juice.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of production method of fermented type fruit-vegetable juice beverage (ferment), it is characterised in that：
The first step：Make zymotic fluid：Step 1：The selection of fruit and vessel；Step 2：To fruit process, processing apparatus includes：
Fruit knife, board and sharpener；Step 3：Fruit is put according to certain sequence into vessel and strain being added, strain is ferment
Bacterium promotes the decomposition of fruit；Step 4：To in vessel zymotic fluid and pulp detach；
Second step：Make fruit-vegetable juice beverage：Weigh 1 kilogram of the zymotic fluid to ferment in vessel, 500 kilograms of raspberry, blueberry 100,000
Gram, mulberries double centner, sea-buckthorn double centner, fresh pawpaw double centner, pineapple double centner, brown granulated sugar double centner and honey 10,000
Gram.
2. a kind of production method of fermented type fruit-vegetable juice beverage (ferment) according to claim 1, it is characterised in that：It chooses
Make zymotic fluid fruit material：1000 grams of raspberry, 100 grams of blueberry, 100 grams of mulberries, 100 grams of sea-buckthorn, 2, pineapple, pawpaw 1,
500 grams of 100 grams of honey, 10 grams of agar, 2 grams of B1 vitamins and brown granulated sugar, raspberry, blueberry, mulberries, sea-buckthorn, pineapple, pawpaw shift to an earlier date
It cleans within two days and air-dries；10 liters of glasswares are chosen, glassware is air-dried using preceding cleaning.
3. a kind of production method of fermented type fruit-vegetable juice beverage (ferment) according to claim 1, it is characterised in that：To water
Fruit is processed：Pineapple, pawpaw are removed the peel, blueberry, sea-buckthorn, pineapple, pawpaw are sliced with fruit knife, with fruit knife in raspberry and mulberries
Fruit, honey and brown granulated sugar are divided into two parts after the completion of slice by upper designated port.
4. a kind of production method of fermented type fruit-vegetable juice beverage (ferment) according to claim 1, it is characterised in that：By bacterium
Kind is uniformly scattered in glassware bottom step, and first part of honey and brown granulated sugar are uniformly distributed and are placed in glassware bottom, by
First part of raspberry, blueberry, mulberries, sea-buckthorn, pineapple, pawpaw are put into glassware successively；By second part of honey and red
Granulated sugar is evenly scattered on first part of surface, is then uniformly put the second fruits into glassware, whole process
Anhydrous addition；The bottleneck of glassware is sealed after the completion of filling, one month is stood in room temperature, its bacterial activity is made to reach
To best.
5. a kind of production method of fermented type fruit-vegetable juice beverage (ferment) according to claim 1, it is characterised in that：Entirely
Alcohol producing is controlled in fermentation process, and contains superoxide dismutase (SOD) in product；By the solute in glassware
It is placed in a centrifuge with solution, pulp and juice is detached, zymotic fluid is obtained；1 kilogram of zymotic fluid is weighed with electronic balance to give over to
It is spare.
6. a kind of production method of fermented type fruit-vegetable juice beverage (ferment) according to claim 1, it is characterised in that：Processing
Clean 500 kilograms of raspberry, blueberry double centner, mulberries double centner, sea-buckthorn double centner, fresh pawpaw double centner, pineapple 100,000
Gram, standing makes its surface natural air drying, and by fresh pawpaw surface designated port, pineapple slice, same to raspberry, blueberry, mulberries, sea-buckthorn are set together
It is sequentially placed into fermentation vat in fermentation vat, then by 10 kilograms of 1 kilogram of zymotic fluid, brown granulated sugar double centner and honey, all originals
Material stirs evenly, and fermentation vat is sealed, and stands 15 days at normal temperatures, and fully fermentation forms fruit to fruit under the action of zymotic fluid
Juice, then use seperator in fruit juice pomace and juice detach, obtain fermented type fruit-vegetable juice beverage (ferment).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810272715.0A CN108523114A (en) | 2018-03-29 | 2018-03-29 | A kind of production method of fermented type fruit-vegetable juice beverage (ferment) |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810272715.0A CN108523114A (en) | 2018-03-29 | 2018-03-29 | A kind of production method of fermented type fruit-vegetable juice beverage (ferment) |
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| CN108523114A true CN108523114A (en) | 2018-09-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875039A (en) * | 2019-03-20 | 2019-06-14 | 广东利泰大健康产业股份有限公司 | A kind of preparation process of mixed bacterium stepwise fermentation emblic ferment product and the ferment product of preparation |
Citations (3)
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| CN104621647A (en) * | 2015-01-16 | 2015-05-20 | 沈阳康合生物科技有限公司 | Natural fermented fruit juice |
| CN107348272A (en) * | 2017-06-01 | 2017-11-17 | 扬生（南召）生物科技有限公司 | A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof |
| CN107637834A (en) * | 2017-11-10 | 2018-01-30 | 昆明满天红生物科技有限公司 | A kind of saussurea involucrata arnotto pears composite enzyme and preparation method thereof |
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2018
- 2018-03-29 CN CN201810272715.0A patent/CN108523114A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621647A (en) * | 2015-01-16 | 2015-05-20 | 沈阳康合生物科技有限公司 | Natural fermented fruit juice |
| CN107348272A (en) * | 2017-06-01 | 2017-11-17 | 扬生（南召）生物科技有限公司 | A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof |
| CN107637834A (en) * | 2017-11-10 | 2018-01-30 | 昆明满天红生物科技有限公司 | A kind of saussurea involucrata arnotto pears composite enzyme and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875039A (en) * | 2019-03-20 | 2019-06-14 | 广东利泰大健康产业股份有限公司 | A kind of preparation process of mixed bacterium stepwise fermentation emblic ferment product and the ferment product of preparation |
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Application publication date: 20180914 |