CN108783431A - A kind of fruit ferment and preparation method thereof - Google Patents
A kind of fruit ferment and preparation method thereof Download PDFInfo
- Publication number
- CN108783431A CN108783431A CN201810565798.2A CN201810565798A CN108783431A CN 108783431 A CN108783431 A CN 108783431A CN 201810565798 A CN201810565798 A CN 201810565798A CN 108783431 A CN108783431 A CN 108783431A
- Authority
- CN
- China
- Prior art keywords
- acid bacteria
- parts
- fermentation
- cervisiae
- fruit ferment
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 67
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 102
- 241000894006 Bacteria Species 0.000 claims abstract description 83
- 230000004151 fermentation Effects 0.000 claims abstract description 62
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 62
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 32
- 239000004310 lactic acid Substances 0.000 claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 31
- 239000012530 fluid Substances 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 244000005700 microbiome Species 0.000 claims abstract description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 14
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 14
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 13
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 13
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 13
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 13
- 235000021028 berry Nutrition 0.000 claims abstract description 13
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 11
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 244000099147 Ananas comosus Species 0.000 claims abstract 2
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 8
- 230000036039 immunity Effects 0.000 abstract description 7
- 230000004060 metabolic process Effects 0.000 abstract description 7
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 20
- 241001092040 Crataegus Species 0.000 description 12
- 241000234671 Ananas Species 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- 102000057297 Pepsin A Human genes 0.000 description 7
- 108090000284 Pepsin A Proteins 0.000 description 7
- 229940111202 pepsin Drugs 0.000 description 7
- 238000011081 inoculation Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 210000004051 gastric juice Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 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 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of fruit ferment and preparation method thereof.The fruit ferment is prepared by following raw material and compound microorganism ferments, and by weight, the raw material includes：8~10 parts of apple, 2~3 parts of hawthorn, 3~6 parts of pineapple, 2~3 parts of banana, 2~5 parts of Kiwi berry, 2~3 parts of green plum, the complex microorganism are S. cervisiae, acetic acid bacteria and lactic acid bacteria, and additive amount is 0.04~0.06 part.The fruit ferment carries out just fermentation by S. cervisiae to the raw material first, then carries out secondary fermentation to first zymotic fluid by acetic acid bacteria and lactic acid bacteria.The fruit ferment of the present invention uses various fruits for raw material, can enrich the nutritional ingredient of ferment, can effectively facilitate metabolism, enhancing immunity of organism, have good nutritive value and health-care efficacy.
Description
Technical field
The invention belongs to ferment technical fields, and in particular to a kind of fruit ferment and preparation method thereof.
Background technology
Ferment is a kind of required substance that the activity of sustaining life is normally carried out, and is referred to as " substance to live ", " grasps
The substance of all vital movements ", but with the increase at age, the accelerating rhythm of life, the ferment content in organism and work
Property can continuously decrease, and cause the aging of human body to accelerate, increase the risk of human body, therefore, supplement ferment appropriate can be flesh
Body keeps or restores good state and increase a guarantee.
Enzyme food belongs to a kind of good fermentation based article, after beneficial bacterium contained therein enters enteron aisle, can inhibit
The growth of pernicious bacteria contributes to the balance of intestinal flora, moreover it is possible to assist synthesis vitamin, folic acid, pantothenic acid etc., while these bacterium
Body ingredient can also promote the activity of lymphocyte, promote the generation of interferon, activation and promote function of immune system.To being in
And have a delicate constitution, the sub-health population of the symptoms such as digestible energy force difference, prematurely senile, easy to catch cold, neurasthenia, can eat
With corresponding enzyme food.
Studies have shown that facilitation of the ferment based food to health, is not the catabolism that simple enzyme is played
Effect, but a kind of comprehensively regulating acts on.The raw material type for preparing ferment is various, and final tunning is also mixture, mouth
After clothes enter human body, contained by vitamin, enzyme, organic acid, probiotics and a variety of small-molecule active substances etc., send out
The effect of waving, to promote body to reach more preferably state.
However, there are the low technical problems of unbalanced nutrition, enzyme activity for existing fruit ferment, to cause the guarantor of ferment
Strong effect is poor, cannot fully demonstrate facilitation of the ferment to health.
Invention content
The purpose of the present invention is to provide a kind of fruit ferment and preparation method thereof, pass through the comprehensive of fruit ferment and probiotics
Close utilize, realize effectively facilitate digestion, the immunity of organism that boosts metabolism, enhances function.
Technical scheme is as follows：
A kind of fruit ferment, is prepared by following raw material and compound microorganism ferments, by weight, the raw material packet
It includes：8~10 parts of apple, 2~3 parts of hawthorn, 3~6 parts of pineapple, 2~3 parts of banana, 2~5 parts of Kiwi berry, 2~3 parts of green plum are described
Complex microorganism is S. cervisiae, acetic acid bacteria and lactic acid bacteria, and the additive amount of the complex microorganism is 0.04~0.06 part.
Preferably, the fermentation first fermentation that include S. cervisiae carry out the raw material and acetic acid bacteria and lactic acid
The secondary fermentation that bacterium carries out first zymotic fluid.
Preferably, the additive amount for stating S. cervisiae is 0.02~0.03 parts by weight.
Further, the mass ratio for stating acetic acid bacteria and the lactic acid bacteria is 1:2~2.8.
The invention also includes the production methods of fruit ferment described in above-mentioned any one, which is characterized in that including following step
Suddenly：
(1) fruit is beaten, obtains pulp；
(2) it is inoculated with the S. cervisiae in the pulp and carries out just fermentation, the temperature just fermented is 25~28
DEG C, the time is 7~10 days；
(3) it is inoculated with the acetic acid bacteria in the first zymotic fluid for just fermenting and obtaining and the lactic acid bacteria carries out secondary hair
The temperature of ferment, the secondary fermentation is 30~35 DEG C, and the time is 35~45 days；
(4) filtering fermentation liquor obtained after the secondary fermentation is sterilized, obtains fruit ferment.
Preferably, it is 10 that step (2) described S. cervisiae, which is seeded to the bacteria concentration in pulp,6~107cfu/mL。
Preferably, the bacteria concentration in step (3) acetic acid bacteria and the lactobacillus inoculum to the just zymotic fluid is independent
Ground is 5 × 106~1 × 107cfu/mL。
Preferably, step (4) filtering carries out in 12~16 DEG C of low temperature environment.
Preferably, further include after step (4) described filter sterilization：Obtained filtrate is concentrated, the degree of the concentration is
It is concentrated into the 1/4~1/3 of filtrate original volume.
Preferably, further include after the concentration：Obtained concentrate is dried.
The prior art is compared, and the present invention has the following advantages：
The present invention provides a kind of fruit ferment, are prepared by following raw material and compound microorganism ferments, by weight
Meter, the raw material include：8~10 parts of apple, 2~3 parts of hawthorn, 3~6 parts of pineapple, 2~3 parts of banana, 2~5 parts of Kiwi berry are green
2~3 parts of plum, the complex microorganism are S. cervisiae, acetic acid bacteria and lactic acid bacteria, and additive amount is 0.04~0.06 part.This
The fruit ferment of invention uses various fruits for raw material, can enrich the nutritional ingredient of ferment, and nutrition is balanced, and has after fermenting
There is higher activity, metabolism, enhancing immunity of organism can be effectively facilitated, there is good nutritive value and health-care efficacy.
The fruit ferment of preparation is eaten rich in nutritional ingredients such as vitamin C, amino acid, anthocyanidin, organic acid and several mineral materials
Sour-sweet tasty and refreshing, features good taste, nutrition is good.
The fruit ferment of the present invention is that raw material pulp carries out just fermentation through S. cervisiae, then with acetic acid bacteria and lactic acid bacteria pair
The secondary fermentation that first zymotic fluid carries out, filter sterilization form.The second fermentation process of fruit ferment of the present invention can fill raw material
Distribute ferment, improves the activity of ferment, obtained fruit ferment has the function of boosting metabolism, improves immunity of organism, has
Higher enzyme activity.
Specific implementation mode
The present invention provides a kind of fruit ferment, and by weight, the raw material includes：8~10 parts of apple, hawthorn 2~3
Part, 3~6 parts of pineapple, 2~3 parts of banana, 2~5 parts of Kiwi berry, 2~3 parts of green plum, the complex microorganism be S. cervisiae,
Acetic acid bacteria and lactic acid bacteria, additive amount are 0.04~0.06 part.
In the fruit ferment raw material of the present invention, fruit includes apple, hawthorn, pineapple, banana, Kiwi berry and green plum, will be upper
It states fruit to be matched according to a certain percentage, keeps its nutritional ingredient balanced, there is preferable healthcare function after fermented.The present invention
The above-mentioned fruit of selection has following effect：
Apple is the king of temperate zone fruit, is rich in minerals and vitamins, and the nutritional ingredient in apple is soluble big, be easy to by
Absorption of human body.
Hawthorn is stone fruit, and taste is slightly sour puckery, has the effects that spleen benefiting and stimulating the appetite, relieving dyspepsia, reducing blood lipid, in hawthorn
Flavone compound Vitexin is a kind of stronger drug of antitumaous effect, and extract is to inhibiting internal growth of cancer cells, proliferation
It has certain effect with infiltration metastasis.
Kiwi berry in addition to contain the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium, potassium,
Outside the trace element such as selenium, zinc, germanium and 17 kinds of amino acid of needed by human body, also contain abundant vitamin C, grape acid, fructose, lemon
Acid, malic acid, fat.
Pineapple is full of nutrition, contains the objects such as a large amount of fructose, glucose, vitamin B and C, phosphorus, citric acid and protease
Matter, there is clear heat to quench one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, help digestion, clearing damp, beauty slimming and other effects.
Banana contains the phosphorus of referred to as " salt of wisdom ", and has abundant protein, sugar, potassium, magnesium, vitamin A and C, simultaneously
Fiber is also more.The potassium that banana is rich in can prevent blood pressure rising and muscle cramp, magnesium from then having the effect of dispelling fatigue.
Green plum contains a large amount of protein, fat (fat oil), carbohydrate and plurality of inorganic salt, organic acid, has
Quench one's thirst of promoting the production of body fluid stimulates appetite, clears liver and improve vision, dispelling fatigue and other effects.
The fruit of the present invention is fermented in the form of pulp.Pulp is fermented with complex microorganism.It is of the present invention
Complex microorganism additive amount is preferably 0.05 parts by weight.
Fermentation of the present invention includes first fermentation and secondary fermentation.Just fermentation is what S. cervisiae carried out the raw material
Fermentation, the additive amount of the S. cervisiae is preferably 0.02~0.03 parts by weight, more preferably 0.023~0.027 parts by weight.
Secondary fermentation is the fermentation that acetic acid bacteria and lactic acid bacteria carry out first zymotic fluid, and the additive amount of the acetic acid bacteria and the lactic acid bacteria is excellent
It is selected as 0.02~0.03 parts by weight, more preferably 0.023~0.027 parts by weight；Wherein, acetic acid bacteria and the mass ratio of lactic acid bacteria are excellent
It is selected as 1:2~2.8, more preferably 1:2.2~2.6.Secondary fermentation can make the fermentation of raw material more abundant, the work(in raw cell
Can property ingredient fully released, and small molecule occurs and becomes easy as absorption of human body, health-care effect is more preferable.It obtains
Fruit ferment have the function of boosting metabolism, improve immunity of organism.
The present invention also provides the production methods of above-mentioned fruit ferment, include the following steps：
(1) fruit is beaten, obtains pulp；
(2) it is inoculated with the S. cervisiae in the pulp and carries out just fermentation, the temperature just fermented is 25~28
DEG C, the time is 7~10 days；
(3) it is inoculated with the acetic acid bacteria in the first zymotic fluid for just fermenting and obtaining and the lactic acid bacteria carries out secondary hair
The temperature of ferment, the secondary fermentation is 30~35 DEG C, and the time is 35~45 days；
(4) filtering fermentation liquor obtained after the secondary fermentation is sterilized, obtains fruit ferment.
Mashing of the present invention preferably carries out under the low temperature environment less than 20 DEG C, prevents the oxidation stream of fruit nutrition ingredient
It loses.It is 12~16 DEG C that the present invention, which is preferably beaten temperature,.The present invention is not particularly limited the mode of mashing, using in this field
Conventional methods of beating.
The present invention just fermentation is the fermentation that S. cervisiae carries out pulp, obtains just zymotic fluid.In the present invention, preferably make
It is 10 that brewer yeast bacterium, which is seeded to the bacteria concentration in pulp,6~107cfu/mL.The temperature of the present invention just fermented is preferably 26~
27 DEG C, the time is preferably 8~9 days.
Secondary fermentation of the present invention is the fermentation of acetic acid bacteria and lactic acid bacteria to the just zymotic fluid.In the present invention, the acetic acid
Bacteria concentration in bacterium and lactobacillus inoculum to the just zymotic fluid independently is 5 × 106~1 × 107cfu/mL.The present invention is preferred
The temperature of secondary fermentation is 32~34 DEG C, and the time is 37~43 days.
The present invention sterilizes the filtering fermentation liquor of secondary fermentation, Escherichia coli, mould in removing zymotic fluid, Salmonella
The pathogenic bacteria such as bacterium, staphylococcus aureus.The present invention is not particularly limited the mode of filtering, using the conventional mistake in this field
Filter method for disinfection.The preferred filtering of the present invention carries out in 12~16 DEG C of low temperature environment, and more preferable filtration temperature is 13~
15℃.High temperature is easy to kill the lactic bacteria useful contained in zymotic fluid and is given birth to beneficial to enzyme and the various dimensions destroyed in zymotic fluid
Element.The zymotic fluid obtained after filter sterilization is fruit ferment.
Optionally, the present invention concentrates the zymotic fluid after filter sterilization.Concentration of the present invention is preferably concentrated in vacuo.Very
The mode of sky concentration is using the conventional method in this field.Zymotic fluid after filter sterilization is preferably concentrated into original by the present invention
The 1/4~1/3 of volume.Product after concentration can be used as fruit ferment.
Further alternative, the present invention dries the product after concentration, obtains powdered fruit ferment.The present invention is preferred
The drying is freeze-drying or spray drying, using drying process well-known to those skilled in the art.
The fruit ferment of the present invention is that raw material pulp carries out just fermentation through S. cervisiae, then with acetic acid bacteria and lactic acid bacteria pair
The secondary fermentation that first zymotic fluid carries out, filter sterilization form.The second fermentation process of fruit ferment of the present invention can fill raw material
Distribute ferment, improves the activity of ferment, obtained fruit ferment has the function of boosting metabolism, improves immunity of organism, has
Higher enzyme activity.
To make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiment to the present invention into
Row detailed description, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
A kind of fruit ferment, it is raw materials used to include by weight：Apple 8kg, hawthorn 2kg, pineapple 3kg, banana
2kg, Kiwi berry 2kg, green plum 2kg, complex microorganism 0.04kg.Complex microorganism includes S. cervisiae, acetic acid bacteria and lactic acid
Bacterium, wherein the mass ratio of S. cervisiae 0.02kg, acetic acid bacteria and lactic acid bacteria is 1:2.
The preparation method of above-mentioned fruit ferment, includes the following steps：
1) it pre-processes：The apple of selection, hawthorn and green plum are cleaned into stoning, stripping and slicing after draining the water；By the pineapple of selection, perfume (or spice)
Any of several broadleaf plants, Kiwi berry remove the peel stripping and slicing；Then all materials are carried out smashing processing at 16 DEG C, forms pulp.
2) it just ferments：It is inoculated with S. cervisiae in the pulp pre-processed to ferment, fermentation temperature is 25 DEG C, fermentation
Time is 10 days.When inoculation, the bacteria concentration of S. cervisiae is 107cfu/mL。
3) secondary fermentation：The zymotic fluid just to ferment is inoculated with acetic acid bacteria and lactic acid bacteria continues to ferment, fermentation temperature is 35 DEG C,
Fermentation time is 37 days.When inoculation, the bacteria concentration of acetic acid bacteria and lactic acid bacteria is 5 × 106cfu/mL。
4) it sterilizes filling：By zymotic fluid obtained by secondary fermentation after filter sterilization, aseptically it is filling to get at
Product.
Embodiment 2
A kind of fruit ferment, it is raw materials used to include by weight：Apple 9kg, hawthorn 2kg, pineapple 5kg, banana
3kg, Kiwi berry 3kg, green plum 2kg, complex microorganism 0.06kg.Complex microorganism includes S. cervisiae, acetic acid bacteria and lactic acid
Bacterium, wherein the mass ratio of S. cervisiae 0.03kg, acetic acid bacteria and lactic acid bacteria is 1:2.8.
The preparation method of above-mentioned fruit ferment, includes the following steps：
1) it pre-processes：The apple of selection, hawthorn and green plum are cleaned into stoning, stripping and slicing after draining the water；By the pineapple of selection, perfume (or spice)
Any of several broadleaf plants, Kiwi berry remove the peel stripping and slicing；Then all materials at 15 DEG C are smashed into processing, forms pulp.
2) it just ferments：It is inoculated with S. cervisiae in the pulp pre-processed to ferment, fermentation temperature is 28 DEG C, fermentation
Time is 7 days.When inoculation, the bacteria concentration of S. cervisiae is 106cfu/mL。
3) secondary fermentation：The zymotic fluid just to ferment is inoculated with acetic acid bacteria and lactic acid bacteria continues to ferment, fermentation temperature is 32 DEG C,
Fermentation time is 42 days.When inoculation, the bacteria concentration of acetic acid bacteria and lactic acid bacteria is 107cfu/mL。
4) it sterilizes filling：By secondary fermentation gained zymotic fluid after filter sterilization, after being concentrated in vacuo to the 1/3 of original volume,
It is aseptically filling to get finished product.
Embodiment 3
A kind of fruit ferment, it is raw materials used to include by weight：Apple 10kg, hawthorn 3kg, pineapple 6kg, banana
3kg, Kiwi berry 5kg, green plum 3kg, complex microorganism 0.05kg.Complex microorganism includes S. cervisiae, acetic acid bacteria and lactic acid
Bacterium, wherein the mass ratio of S. cervisiae 0.03kg, acetic acid bacteria and lactic acid bacteria is 1:2.5.
The preparation method of above-mentioned fruit ferment, includes the following steps：
1) it pre-processes：The apple of selection, hawthorn and green plum are cleaned into stoning, stripping and slicing after draining the water；By the pineapple of selection, perfume (or spice)
Any of several broadleaf plants, Kiwi berry remove the peel stripping and slicing；Then all materials at 13 DEG C are smashed into processing, forms pulp.
2) it just ferments：It is inoculated with S. cervisiae in the pulp pre-processed to ferment, fermentation temperature is 26 DEG C, fermentation
Time is 8 days.When inoculation, the bacteria concentration of S. cervisiae is 4 × 106cfu/mL。
3) secondary fermentation：The zymotic fluid just to ferment is inoculated with acetic acid bacteria and lactic acid bacteria continues to ferment, fermentation temperature is 30 DEG C,
Fermentation time is 37 days.When inoculation, the bacteria concentration of acetic acid bacteria and lactic acid bacteria is 8 × 106cfu/mL。
4) it sterilizes filling：It by zymotic fluid obtained by secondary fermentation after filter sterilization, is concentrated in vacuo, is got product after dry.
The fruit ferment being prepared is sour-sweet tasty and refreshing, full of nutrition, can effectively facilitate metabolism, enhancing immunity of organism.
Embodiment 4
Influence of the fruit ferment to mouse pepsin activity and gastric juice, pepsin discharge rate
Normal mouse is divided into four groups：1,2,3 group of blank control group and experiment, every group 10, wherein blank control group passes through
Mouse mouthful gavage gives distilled water 20mL/kg, and fruit ferment 20mL/kg of the present invention, daily gavage 1 are respectively given in 1,2,3 group of experiment
It is secondary, gastric juice, pepsin discharge rate and pepsin activity are measured after 7d gavages.
Influence of the 1 fruit ferment of table to mouse pepsin activity and gastric juice, pepsin discharge rate
By 1 result of table as it can be seen that gastric juice and pepsin discharge rate can be increased using the fruit ferment of the present invention, can promote
Into digesting and assimilating.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of fruit ferment, which is characterized in that it is prepared by following raw material and compound microorganism ferments, by weight,
The raw material includes：8~10 parts of apple, 2~3 parts of hawthorn, 3~6 parts of pineapple, 2~3 parts of banana, 2~5 parts of Kiwi berry, green plum 2
~3 parts, the complex microorganism is S. cervisiae, acetic acid bacteria and lactic acid bacteria, and the additive amount of the complex microorganism is 0.04
~0.06 part.
2. fruit ferment according to claim 1, which is characterized in that the fermentation includes S. cervisiae to the raw material
The secondary fermentation that the first fermentation carried out and acetic acid bacteria and lactic acid bacteria carry out first zymotic fluid.
3. fruit ferment according to claim 1, which is characterized in that the additive amount of the S. cervisiae be 0.02~
0.03 parts by weight.
4. fruit ferment according to claim 1 or 3, which is characterized in that the quality of the acetic acid bacteria and the lactic acid bacteria
Than being 1:2~2.8.
5. the production method of fruit ferment described in Claims 1 to 4 any one, which is characterized in that include the following steps：
(1) fruit is beaten, obtains pulp；
(2) it is inoculated with the S. cervisiae in the pulp and carries out just fermentation, the temperature just fermented is 25~28 DEG C, when
Between be 7~10 days；
(3) it is inoculated with the acetic acid bacteria in the first zymotic fluid for just fermenting and obtaining and the lactic acid bacteria carries out secondary fermentation, institute
The temperature for stating secondary fermentation is 30~35 DEG C, and the time is 35~45 days；
(4) filtering fermentation liquor that will be obtained after the secondary fermentation, obtains fruit ferment.
6. according to the method described in claim 5, it is characterized in that, step (2) described S. cervisiae is seeded in pulp
Bacteria concentration is 106~107cfu/mL。
7. according to the method described in claim 5, it is characterized in that, step (3) acetic acid bacteria and the lactobacillus inoculum extremely
Bacteria concentration in the just zymotic fluid independently is 5 × 106~1 × 107cfu/mL。
8. according to the method described in claim 5, it is characterized in that, low temperature environment of step (4) filtering at 12~16 DEG C
Middle progress.
9. according to the method described in claim 5, it is characterized in that, further including after step (4) described filter sterilization：By what is obtained
Filtrate concentrates, and the degree of the concentration is be concentrated into filtrate original volume 1/4~1/3.
10. according to the method described in claim 9, it is characterized in that, further including after the concentration：Obtained concentrate is done
It is dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810565798.2A CN108783431A (en) | 2018-06-04 | 2018-06-04 | A kind of fruit ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810565798.2A CN108783431A (en) | 2018-06-04 | 2018-06-04 | A kind of fruit ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783431A true CN108783431A (en) | 2018-11-13 |
Family
ID=64088548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810565798.2A Pending CN108783431A (en) | 2018-06-04 | 2018-06-04 | A kind of fruit ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783431A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303222A (en) * | 2018-11-22 | 2019-02-05 | 江苏省农业科学院 | A kind of preparation method of sugar-free no-alcohol type health composite enzyme drink |
| CN109662311A (en) * | 2018-12-13 | 2019-04-23 | 武汉森澜生物科技有限公司 | Ferment and its preparation method and application with function of relaxing bowel |
| CN110226742A (en) * | 2019-06-22 | 2019-09-13 | 江门市澳新食品有限公司 | A kind of fruit ferment and its application |
| CN110368337A (en) * | 2019-07-19 | 2019-10-25 | 广州无添加主义化妆品有限公司 | A kind of facial mask and preparation method of the berry extract containing rose |
| CN110464000A (en) * | 2019-09-11 | 2019-11-19 | 上海应用技术大学 | A kind of compound fruit enzyme liquid and preparation method thereof suitable for bread fermentation |
| CN111436598A (en) * | 2020-04-03 | 2020-07-24 | 湖州舒果生物科技有限公司 | Preparation method of green plum enzyme with high superoxide dismutase activity |
| CN111972660A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Preparation method of hawthorn-sweet potato compound fermentation enzyme |
| CN112293733A (en) * | 2020-11-02 | 2021-02-02 | 陕西森弗天然制品有限公司 | Enzyme production process |
| CN113519831A (en) * | 2021-07-13 | 2021-10-22 | 江南大学 | Fruit enzyme and preparation method thereof |
| CN113854553A (en) * | 2021-09-29 | 2021-12-31 | 丽江黄小芒农业科技有限责任公司 | Mango enzyme capable of rapidly supplementing enzyme amount and preparation method thereof |
| CN114403436A (en) * | 2022-01-25 | 2022-04-29 | 安徽妙奇树生物科技股份有限公司 | Stomach-invigorating and weight-reducing longan enzyme and preparation method thereof |
| CN115226824A (en) * | 2022-07-26 | 2022-10-25 | 贵州佳义生物科技开发有限公司 | Anhydrous roxburgh rose enzyme beverage and preparation method thereof |
| CN115530365A (en) * | 2022-10-28 | 2022-12-30 | 广西民族师范学院 | Clausena lansium-pineapple-dragon fruit composite enzyme and preparation method thereof |
| CN115868624A (en) * | 2022-11-07 | 2023-03-31 | 路德环境科技股份有限公司 | Enzyme stock solution rich in tea polyphenol and preparation method thereof |
| CN116762951A (en) * | 2023-04-11 | 2023-09-19 | 广州瑞铂尔生物科技有限公司 | Ferment prepared from acer rubrum and preparation method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN105166933A (en) * | 2015-10-28 | 2015-12-23 | 青海尤尼克生物技术有限公司 | Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof |
| CN106072596A (en) * | 2016-07-26 | 2016-11-09 | 厦门益力康生物科技有限公司 | A kind of digestion promoting ferment and preparation method thereof |
| RO131640A0 (en) * | 2016-06-21 | 2017-01-30 | Constantin Croitoru | Process for preparing natural distillates of stone fruits |
| CN107319529A (en) * | 2017-07-18 | 2017-11-07 | 四川喜之郎食品有限公司 | A kind of enzyme food and preparation method thereof |
| CN107334099A (en) * | 2017-06-20 | 2017-11-10 | 安徽阳光药业有限公司 | Fruit ferment and preparation method thereof |
| CN107549791A (en) * | 2017-09-12 | 2018-01-09 | 安徽养生天下生物科技有限公司 | A kind of health comprehensive enzyme drink and preparation method thereof |
| CN107586731A (en) * | 2017-10-18 | 2018-01-16 | 上海应用技术大学 | A kind of saccharomyces cerevisiae and its application in fruit ferment product |
| CN107647390A (en) * | 2017-09-21 | 2018-02-02 | 洪丹青 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
| CN107874249A (en) * | 2017-12-06 | 2018-04-06 | 青海丹噶尔农业产业化有限责任公司 | A kind of manufacture method of pectase |
-
2018
- 2018-06-04 CN CN201810565798.2A patent/CN108783431A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN105166933A (en) * | 2015-10-28 | 2015-12-23 | 青海尤尼克生物技术有限公司 | Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof |
| RO131640A0 (en) * | 2016-06-21 | 2017-01-30 | Constantin Croitoru | Process for preparing natural distillates of stone fruits |
| CN106072596A (en) * | 2016-07-26 | 2016-11-09 | 厦门益力康生物科技有限公司 | A kind of digestion promoting ferment and preparation method thereof |
| CN107334099A (en) * | 2017-06-20 | 2017-11-10 | 安徽阳光药业有限公司 | Fruit ferment and preparation method thereof |
| CN107319529A (en) * | 2017-07-18 | 2017-11-07 | 四川喜之郎食品有限公司 | A kind of enzyme food and preparation method thereof |
| CN107549791A (en) * | 2017-09-12 | 2018-01-09 | 安徽养生天下生物科技有限公司 | A kind of health comprehensive enzyme drink and preparation method thereof |
| CN107647390A (en) * | 2017-09-21 | 2018-02-02 | 洪丹青 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
| CN107586731A (en) * | 2017-10-18 | 2018-01-16 | 上海应用技术大学 | A kind of saccharomyces cerevisiae and its application in fruit ferment product |
| CN107874249A (en) * | 2017-12-06 | 2018-04-06 | 青海丹噶尔农业产业化有限责任公司 | A kind of manufacture method of pectase |
Non-Patent Citations (1)
| Title |
|---|
| 李瑜等: "《养生果蔬汁大全》", 30 April 2013, 中国医药科技出版社 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303222A (en) * | 2018-11-22 | 2019-02-05 | 江苏省农业科学院 | A kind of preparation method of sugar-free no-alcohol type health composite enzyme drink |
| CN109662311A (en) * | 2018-12-13 | 2019-04-23 | 武汉森澜生物科技有限公司 | Ferment and its preparation method and application with function of relaxing bowel |
| CN110226742A (en) * | 2019-06-22 | 2019-09-13 | 江门市澳新食品有限公司 | A kind of fruit ferment and its application |
| CN110368337A (en) * | 2019-07-19 | 2019-10-25 | 广州无添加主义化妆品有限公司 | A kind of facial mask and preparation method of the berry extract containing rose |
| CN110464000A (en) * | 2019-09-11 | 2019-11-19 | 上海应用技术大学 | A kind of compound fruit enzyme liquid and preparation method thereof suitable for bread fermentation |
| CN111436598A (en) * | 2020-04-03 | 2020-07-24 | 湖州舒果生物科技有限公司 | Preparation method of green plum enzyme with high superoxide dismutase activity |
| CN111972660A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Preparation method of hawthorn-sweet potato compound fermentation enzyme |
| CN112293733A (en) * | 2020-11-02 | 2021-02-02 | 陕西森弗天然制品有限公司 | Enzyme production process |
| CN113519831A (en) * | 2021-07-13 | 2021-10-22 | 江南大学 | Fruit enzyme and preparation method thereof |
| CN113519831B (en) * | 2021-07-13 | 2022-04-29 | 江南大学 | Fruit enzyme and preparation method thereof |
| CN113854553A (en) * | 2021-09-29 | 2021-12-31 | 丽江黄小芒农业科技有限责任公司 | Mango enzyme capable of rapidly supplementing enzyme amount and preparation method thereof |
| CN114403436A (en) * | 2022-01-25 | 2022-04-29 | 安徽妙奇树生物科技股份有限公司 | Stomach-invigorating and weight-reducing longan enzyme and preparation method thereof |
| CN115226824A (en) * | 2022-07-26 | 2022-10-25 | 贵州佳义生物科技开发有限公司 | Anhydrous roxburgh rose enzyme beverage and preparation method thereof |
| CN115530365A (en) * | 2022-10-28 | 2022-12-30 | 广西民族师范学院 | Clausena lansium-pineapple-dragon fruit composite enzyme and preparation method thereof |
| CN115530365B (en) * | 2022-10-28 | 2024-04-09 | 广西民族师范学院 | Pitaya-pineapple-dragon fruit compound enzyme and preparation method thereof |
| CN115868624A (en) * | 2022-11-07 | 2023-03-31 | 路德环境科技股份有限公司 | Enzyme stock solution rich in tea polyphenol and preparation method thereof |
| CN116762951A (en) * | 2023-04-11 | 2023-09-19 | 广州瑞铂尔生物科技有限公司 | Ferment prepared from acer rubrum and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108783431A (en) | A kind of fruit ferment and preparation method thereof | |
| CN103947967B (en) | Double-colored dark red fruit matrimony vine sheet and preparation method thereof | |
| CN112244286A (en) | Calcium fruit powder and preparation method thereof | |
| CN108851045A (en) | A kind of pectase and preparation method thereof | |
| CN105475761B (en) | A kind of anti-aging health-care algae algae grain beverage and preparation method thereof | |
| CN103976444A (en) | Kernel dew and preparation method thereof | |
| CN107361355A (en) | A kind of preparation method of jujube ferment powder | |
| CN107712521A (en) | A kind of Rosa roxburghii fermented beverage and preparation method thereof | |
| KR20040063699A (en) | Functional leg bone broth | |
| KR20040063693A (en) | Functional milk product | |
| CN104195001A (en) | Hawthorn wine and brewing method thereof | |
| CN110547449A (en) | Preparation method of novel enzyme oral tablet rich in gamma-aminobutyric acid | |
| KR20040063706A (en) | Functional salt | |
| KR20040064188A (en) | Functional paint | |
| KR20040064190A (en) | Functional mat | |
| KR20040063730A (en) | Functional textile | |
| CN116035185A (en) | Kiwi fruit ferment jelly and preparation method thereof | |
| KR20040063681A (en) | Functional kimchi | |
| KR20040064170A (en) | Functional cotton | |
| KR20040063705A (en) | Functional chewing gum | |
| KR20040063724A (en) | Functional jam | |
| KR20040063732A (en) | Functional semi-processed food products containing diet enzyme, herb medicines and functional materials | |
| KR20040078997A (en) | Functional cereal containing nutraceuticals, cereals, fruits or like which is effective in improving protective immunity against diseases, promoting metabolism and reducing hangover while having a good taste and flavor | |
| KR20040063679A (en) | Functional cigarette | |
| CN105861260A (en) | Method for preparing vinegar from siraidia grosvenorii and persimmons |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |