CN108741038A - A kind of ferment fruit slice and preparation method - Google Patents
A kind of ferment fruit slice and preparation method Download PDFInfo
- Publication number
- CN108741038A CN108741038A CN201810636047.5A CN201810636047A CN108741038A CN 108741038 A CN108741038 A CN 108741038A CN 201810636047 A CN201810636047 A CN 201810636047A CN 108741038 A CN108741038 A CN 108741038A
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- freeze
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- dried powder
- fruit
- lactobacillus
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 166
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000186660 Lactobacillus Species 0.000 claims abstract description 34
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 26
- 239000000725 suspension Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 24
- 239000004310 lactic acid Substances 0.000 claims abstract description 24
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 25
- 238000004108 freeze drying Methods 0.000 claims description 15
- 241000220324 Pyrus Species 0.000 claims description 14
- 235000021017 pears Nutrition 0.000 claims description 14
- 244000157072 Hylocereus undatus Species 0.000 claims description 13
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 13
- 244000199866 Lactobacillus casei Species 0.000 claims description 13
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 13
- 210000000481 breast Anatomy 0.000 claims description 13
- 229940017800 lactobacillus casei Drugs 0.000 claims description 13
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 12
- 241001608472 Bifidobacterium longum Species 0.000 claims description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 12
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 12
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 11
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 11
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 11
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 10
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
- 238000007789 sealing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 241000186012 Bifidobacterium breve Species 0.000 description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 238000000034 method Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
A kind of ferment fruit slice of present invention offer and preparation method.It is big in order to solve ferment fruit slice generally existing or poor taste or effect unobvious or side effect, or there are many defects such as security risk.It specifically includes, step 1 is clean by fruit cleaning, it drains the water, slice is for use, step 2, it is dissolved in water after lactic acid bacteria powder is mixed, obtains lactobacillus suspension, step 3, it puts fruits into the lactobacillus suspension, it is sealed by fermentation, the fruit after being fermented, step 4, by the fruit drying after the fermentation, ferment fruit slice is obtained.The present invention is applied to the production of ferment fruit slice.
Description
Technical field
The present invention relates to a kind of fruit slice and preparation method technical field, more particularly to a kind of ferment fruit slice and preparation side
Method.
Background technology
Due to the continuous improvement of national life level, the increasingly quickening of rhythm of life, national diet is usually excessively greasy, raw
Custom living is unhealthy, and toxin is caused to remain on internal or fatty bulk deposition, moulding accordingly, for the toxin-expelling intestine-cleaning of efficient health
The demand of product increasingly increase.But the gut purge of market moulding product generally existing or poor taste or effect unobvious, or it is secondary
Effect is big, or there are many defects such as security risk.
Invention content
To solve the above-mentioned problems, a kind of ferment fruit slice and preparation method are provided, specifically included, step 1, by fruit
It cleans up, drains the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, the fruit after being fermented；
Fruit after the fermentation is dried, obtains ferment fruit slice by step 4.
Further, in step 1, the fruit includes, apple, pears, orange or dragon fruit one or more.
Further, in step 1, the apple be 1-4 parts, described pears 3-6 parts, described orange 2-5 parts, the flue
2-5 parts of fruit.
Further, in step 2, the lactic acid bacteria powder includes that bifidobacterium adolescentis freeze-dried powder, animal bifidobacteria freeze
Dry powder, two qi Bifidobacterium freeze-dried powders, bifidobacterium breve freeze-dried powder, bifidobacterium infantis freeze-dried powder, bifidobacterium longum freeze-dried powder,
Lactobacillus acidophilus freeze-drying powder, Lactobacillus casei freeze-dried powder, lactobacillus bulgaricus freeze-dried powder, the freeze-drying of Lactobacillus delbrueckii breast subspecies
One or several kinds in powder, Lactobacillus rhamnosus freeze-dried powder or streptococcus thermophilus freeze-dried powder.
Further, 1-2 parts of the bifidobacterium adolescentis freeze-dried powder, 1-2 parts of the animal bifidobacteria freeze-dried powder are described
Two 1-2 parts of qi Bifidobacterium freeze-dried powders, 1-2 parts of the bifidobacterium breve freeze-dried powder, the bifidobacterium infantis freeze-dried powder 1-2
Part, 1-2 parts of the bifidobacterium longum freeze-dried powder, 1-2 parts of the lactobacillus acidophilus freeze-drying powder, the Lactobacillus casei freeze-dried powder 1-
3 parts, 1-3 parts of the lactobacillus bulgaricus freeze-dried powder, 1-3 parts of the Lactobacillus delbrueckii breast subspecies freeze-dried powder, the rhamnose
1-3 parts of lactobacillus freeze-dried powder, 2-4 parts of the streptococcus thermophilus freeze-dried powder.
Further, described to be happened in sealed fermenter in step 3, and preserve 48- at 30-40 DEG C
72 hours.
Further, in step 4, the mode of the drying carries out to be 30-40 DEG C in temperature in drying box, until
Fruit water content after the fermentation is less than 3-5%.
Further, which is characterized in that in step 4, the method for the drying is cold in jelly vacuum drier progress vacuum
Be lyophilized it is dry, temperature be-80-- 90 DEG C, vacuum degree 8-10Pa.
A kind of ferment fruit slice made by the above method.
Further, soaked drink can be made in the ferment fruit slice.
Beneficial effects of the present invention are, because through everfermentation, and generate a variety of enzymes, a large amount of lactic acid, using low temperature drying, make
Active material is preserved, and nutrition is more abundant, moulding to toxin-expelling intestine-cleaning also more efficient, the whole intestines effect of probiotics therein
It is strengthened.The carbohydrate contained by fermentation process is decomposed, and has obtained the fruit sifting tea of low sugar.Independent packaging, dry ferment fruit
Tablet tea can long-term preservation 6 months as long as, brew rear sweet and sour taste.
The present invention is the ferment chankings being prepared with compound lactobacillus-fermencucumber using fruit as primary raw material, does not add and appoints
What pungent, effect substance in this product is mainly the enzyme object generated in probiotics, organic acid and fermentation process.
Specific implementation mode
Embodiment 1
Apple is 1-4 parts by step 1,3-6 parts of pears, 2-5 parts of orange, 2-5 parts of dragon fruit clean up, and is drained the water, is cut
Piece is for use；
Step 2, is dissolved in water after lactic acid bacteria powder is mixed, the lactic acid bacteria powder includes bifidobacterium adolescentis freeze-dried powder 1-2
Part, 1-2 parts of animal bifidobacteria freeze-dried powder, two 1-2 parts of qi Bifidobacterium freeze-dried powders, 1-2 parts of bifidobacterium breve freeze-dried powder, baby
1-2 parts of Bifidobacterium freeze-dried powder, 1-2 parts of bifidobacterium longum freeze-dried powder, 1-2 parts of lactobacillus acidophilus freeze-drying powder, Lactobacillus casei freeze
1-3 parts of dry powder, 1-3 parts of lactobacillus bulgaricus freeze-dried powder, 1-3 parts of Lactobacillus delbrueckii breast subspecies freeze-dried powder, Lactobacillus rhamnosus
1-3 parts of freeze-dried powder, 2-4 parts of streptococcus thermophilus freeze-dried powder, obtains lactobacillus suspension, on the one hand, the fermentation for not putting strain is often held very much
Tend to have mould generation.On the other hand, it is usually the liquid that fruits and vegetables ferment from ferment is made, it is not easy to maintain, in storage process
The mould of middle generation or saccharomycete are often exceeded, seriously affect the quality of ferment, do not have good slimming effect not only also
Entail dangers to health, the ferment chankings manufactured using lactic acid bacteria powder can long-term preservation 6 months as long as, brew rear sweet and sour taste；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 48-72 hours at 30-40 DEG C, the fruit after being fermented, fermentation time is long to lead to ferment fruit slice mistake
Acid is not suitable for impregnating and drink, and fermentation time is too short not to reach ferment effect, make the organic acid being rich in ferment fruit slice,
Enzyme and other effects nutrition content reduces；
Step 4 dries the fruit after the fermentation, and it is 30-40 DEG C in drying box that the mode of the drying, which is in temperature,
Interior progress obtains ferment fruit slice, the excessively high ferment fruits and vegetables of water content until the fruit water content after the fermentation is less than 3-5%
Piece is not suitable for preserving.
Step 4 can also be selected carries out vacuum freeze drying in frozen vacuum dryer, and temperature is-80-- 90 DEG C, very
Reciprocal of duty cycle is 8-10Pa.
50 patients with chronic constipation volunteers are chosen, they are randomly divided into 5 groups, allow them to drink respectively real through everfermentation
Obtained different ferment fruit slices and control group drink in the morning, afternoon and evening three times, are quantitatively drunk every time daily, during experiment, aspiration
Person's work and rest rule, diet is light, and observation experiment is as a result, result is as follows within one month：
| Group | Invalid example | Effective example | It is efficient |
| 1 | 1 | 9 | 90% |
| 2 | 0 | 10 | 100% |
| 3 | 2 | 8 | 80% |
| 4 | 2 | 8 | 80% |
| Control group | 7 | 3 | 30% |
It can be seen from the graph that the present invention is fairly obvious to the effect that toxin-expelling intestine-cleaning is moulding.
The number that the present invention uses is mass parts.
Embodiment 2
Apple is 1 part by step 1,6 parts of pears, 2 parts of orange, 5 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 1 part of bifidobacterium adolescentis freeze-dried powder,
1 part of animal bifidobacteria freeze-dried powder, two 1 part of qi Bifidobacterium freeze-dried powders, 1 part of bifidobacterium breve freeze-dried powder, bifidobacterium infantis
1 part of freeze-dried powder, 1 part of bifidobacterium longum freeze-dried powder, 1 part of lactobacillus acidophilus freeze-drying powder, 1 part of Lactobacillus casei freeze-dried powder, Bao Jiali
1 part of sub- lactobacillus freeze-dried powder, 1 part of Lactobacillus delbrueckii breast subspecies freeze-dried powder, 1 part of Lactobacillus rhamnosus freeze-dried powder, streptococcus thermophilus
2 parts of freeze-dried powder, obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 48 hours at 30 DEG C；
Step 4 dries the fruit after the fermentation, and it is 30 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 5%, obtains ferment fruit slice.
Embodiment 3
Apple is 2 parts by step 1,3 parts of pears, 4 parts of orange, 3 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 2 parts of bifidobacterium adolescentis freeze-dried powder,
1 part of animal bifidobacteria freeze-dried powder, two 1 part of qi Bifidobacterium freeze-dried powders, 3 parts of Lactobacillus casei freeze-dried powder, bulgarian milk bar
3 parts of bacterium freeze-dried powder, 1 part of Lactobacillus delbrueckii breast subspecies freeze-dried powder, 1 part of Lactobacillus rhamnosus freeze-dried powder, streptococcus thermophilus freeze-dried powder 4
Part, obtain lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 72 hours at 40 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and it is 40 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 3%, obtains ferment fruit slice.
Embodiment 4
Apple is 1 part by step 1,3 parts of pears, 2 parts of orange, 2 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2,1 part of bifidobacterium infantis freeze-dried powder, 2 parts of bifidobacterium longum freeze-dried powder, 2 parts of lactobacillus acidophilus freeze-drying powder,
3 parts of Lactobacillus casei freeze-dried powder, 3 parts of lactobacillus bulgaricus freeze-dried powder, 1 part of Lactobacillus delbrueckii breast subspecies freeze-dried powder, rhamnose
3 parts of lactobacillus freeze-dried powder, 2 parts of streptococcus thermophilus freeze-dried powder, obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 48 hours at 35 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and it is 30 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 4%, obtains ferment fruit slice.
Embodiment 5
Apple is 4 parts by step 1,6 parts of pears, 5 parts of orange, 5 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 2 parts of bifidobacterium adolescentis freeze-dried powder,
2 parts of animal bifidobacteria freeze-dried powder, two 2 parts of qi Bifidobacterium freeze-dried powders, 2 parts of bifidobacterium breve freeze-dried powder obtain lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 72 hours at 40 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and it is 40 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 5%, obtains ferment fruit slice.
Embodiment 6
Apple is 3 parts by step 1,6 parts of pears, 2 parts of orange, 5 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 2 parts of bifidobacterium adolescentis freeze-dried powder,
1 part of animal bifidobacteria freeze-dried powder, two 2 parts of qi Bifidobacterium freeze-dried powders, 2 parts of bifidobacterium infantis freeze-dried powder, bifidobacterium longum
2 parts of freeze-dried powder, 2 parts of lactobacillus acidophilus freeze-drying powder, 1 part of Lactobacillus casei freeze-dried powder, 1 part of lactobacillus bulgaricus freeze-dried powder, moral
3 parts of family name's lactobacillus breast subspecies freeze-dried powder, 3 parts of streptococcus thermophilus freeze-dried powder obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 72 hours at 37 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and it is 40 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 3%, obtains ferment fruit slice.
Embodiment 7
Apple is 1 part by step 1,4 parts of pears, 3 parts of orange, 4 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes two 2 parts of qi Bifidobacterium freeze-dried powders,
2 parts of bifidobacterium breve freeze-dried powder, 2 parts of bifidobacterium infantis freeze-dried powder, 1 part of bifidobacterium longum freeze-dried powder, lactobacillus acidophilus freeze-drying
2 parts of powder, 3 parts of Lactobacillus casei freeze-dried powder, 3 parts of lactobacillus bulgaricus freeze-dried powder, 1 part of Lactobacillus delbrueckii breast subspecies freeze-dried powder,
Obtain lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 48 hours at 35 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and it is 35 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 3-5%, obtains ferment fruit slice.
Embodiment 8
Apple is 4 parts by step 1,5 parts of pears, 3 parts of orange, 4 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 2 parts of bifidobacterium adolescentis freeze-dried powder,
1 part of animal bifidobacteria freeze-dried powder, two 2 parts of qi Bifidobacterium freeze-dried powders, 2 parts of bifidobacterium breve freeze-dried powder, bifidobacterium longum freeze
2 parts of dry powder, 2 parts of lactobacillus acidophilus freeze-drying powder, 3 parts of Lactobacillus casei freeze-dried powder, 3 parts of lactobacillus bulgaricus freeze-dried powder, sandlwood
1 part of sugared lactobacillus freeze-dried powder, 2 parts of streptococcus thermophilus freeze-dried powder, obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 72 hours at 37 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and it is 40 DEG C in drying box that the mode of the drying, which is in temperature,
It carries out, until the fruit water content after the fermentation is less than 3%, obtains ferment fruit slice.
Embodiment 9
Apple is 1 part by step 1,6 parts of pears, 2 parts of orange, 5 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 2 parts of bifidobacterium adolescentis freeze-dried powder,
Two 1 part of qi Bifidobacterium freeze-dried powders, 1 part of bifidobacterium breve freeze-dried powder, 2 parts of bifidobacterium infantis freeze-dried powder, bifidobacterium longum freeze
1 part of dry powder, 1 part of lactobacillus acidophilus freeze-drying powder, 3 parts of Lactobacillus casei freeze-dried powder, 3 parts of Lactobacillus delbrueckii breast subspecies freeze-dried powder, mouse
3 parts of Lee's sugar lactobacillus freeze-dried powder, 2 parts of streptococcus thermophilus freeze-dried powder obtain lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 72 hours at 37 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and the mode of the drying is to be carried out very in frozen vacuum dryer
Vacuum freecing-dry, temperature are -80 DEG C, and vacuum degree 8Pa obtains ferment fruit slice.
Embodiment 10
Apple is 4 parts by step 1,6 parts of pears, 5 parts of orange, 5 parts of dragon fruit clean up, and is drained the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, the lactic acid bacteria powder includes 1 part of bifidobacterium adolescentis freeze-dried powder,
1 part of animal bifidobacteria freeze-dried powder, two 2 parts of qi Bifidobacterium freeze-dried powders, 2 parts of bifidobacterium breve freeze-dried powder, bifidobacterium infantis
2 parts of freeze-dried powder, 2 parts of bifidobacterium longum freeze-dried powder, 2 parts of lactobacillus acidophilus freeze-drying powder, 1 part of Lactobacillus casei freeze-dried powder, Bao Jiali
3 parts of sub- lactobacillus freeze-dried powder, 3 parts of Lactobacillus delbrueckii breast subspecies freeze-dried powder, 3 parts of Lactobacillus rhamnosus freeze-dried powder, streptococcus thermophilus
4 parts of freeze-dried powder, obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, described to be happened at sealed fermenter
In, and preserved 72 hours at 37 DEG C, the fruit after being fermented；
Step 4 dries the fruit after the fermentation, and the mode of the drying is to be carried out very in frozen vacuum dryer
Vacuum freecing-dry, temperature are -90 DEG C, vacuum degree 10Pa.
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It still can be with technical scheme described in the above embodiments is modified, or is carried out to which part technical characteristic etc.
With replacing, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection domain of invention.
Claims (10)
1. a kind of ferment fruit slice preparation method, which is characterized in that it includes,
Step 1, fruit cleaning is clean, it drains the water, slice is for use；
Step 2 is dissolved in water after mixing lactic acid bacteria powder, obtains lactobacillus suspension；
Step 3 is put fruits into the lactobacillus suspension, is sealed by fermentation, the fruit after being fermented；
Fruit after the fermentation is dried, obtains ferment fruit slice by step 4.
2. a kind of ferment fruit slice preparation method as described in claim 1, which is characterized in that in step 1, the fruit packet
Include the one or more of apple, pears, orange or dragon fruit.
3. a kind of ferment fruit slice preparation method as claimed in claim 2, which is characterized in that in step 1, the apple is
1-4 parts, described pears 3-6 parts, described orange 2-5 parts, described dragon fruit 2-5 parts.
4. a kind of ferment fruit slice preparation method as claimed in claim 1,2 or 3, which is characterized in that in step 2, the breast
Sour bacterium powder includes bifidobacterium adolescentis freeze-dried powder, animal bifidobacteria freeze-dried powder, two qi Bifidobacterium freeze-dried powders, short bifid bar
Bacterium freeze-dried powder, bifidobacterium infantis freeze-dried powder, bifidobacterium longum freeze-dried powder, lactobacillus acidophilus freeze-drying powder, Lactobacillus casei freeze-drying
Powder, lactobacillus bulgaricus freeze-dried powder, Lactobacillus delbrueckii breast subspecies freeze-dried powder, Lactobacillus rhamnosus freeze-dried powder or streptococcus thermophilus
One or several kinds in freeze-dried powder.
5. a kind of ferment fruit slice preparation method as claimed in claim 4, which is characterized in that the bifidobacterium adolescentis freeze-drying
1-2 parts of powder, 1-2 parts of the animal bifidobacteria freeze-dried powder, 1-2 parts of the two qis Bifidobacterium freeze-dried powder, the short bifid bar
1-2 parts of bacterium freeze-dried powder, 1-2 parts of the bifidobacterium infantis freeze-dried powder, 1-2 parts of the bifidobacterium longum freeze-dried powder, the acidophilus
1-2 parts of lactobacillus freeze-dried powder, 1-3 parts of the Lactobacillus casei freeze-dried powder, 1-3 parts of the lactobacillus bulgaricus freeze-dried powder, institute
State 1-3 parts of Lactobacillus delbrueckii breast subspecies freeze-dried powder, 1-3 parts of the Lactobacillus rhamnosus freeze-dried powder, the streptococcus thermophilus freeze-drying
2-4 parts of powder.
6. a kind of ferment fruit slice preparation method as claimed in claim 5, which is characterized in that in step 3, the sealing hair
Ferment is happened in sealed fermenter, and is preserved 48-72 hours at 30-40 DEG C.
7. such as a kind of ferment fruit slice preparation method described in claim 5 or 6, which is characterized in that in step 4, the drying
Mode be to be 30-40 DEG C in temperature to carry out in drying box, until the fruit water content after the fermentation is less than 3-5%.
8. such as a kind of ferment fruit slice preparation method described in claim 5 or 6, which is characterized in that in step 4, the drying
Method be frozen vacuum dryer carry out vacuum freeze drying, temperature be-80-- 90 DEG C, vacuum degree 8-10Pa.
9. a kind of ferment made by a kind of ferment fruit slice preparation method as described in any claim of claim 1-8
Fruit slice.
10. a kind of ferment fruit slice as claimed in claim 9, which is characterized in that drink soaked can be made in the ferment fruit slice
Product.
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| CN112401232A (en) * | 2020-11-24 | 2021-02-26 | 西南大学 | Preparation method and application of Tibetan mushroom fermented plant enzyme |
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| CN107647334A (en) * | 2017-08-26 | 2018-02-02 | 黔西南州凌飞中草药开发有限公司 | A kind of processing method of lemon tablet |
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Application publication date: 20181106 |