CN108902950A - A kind of wild vegetables enzyme beverage and preparation method - Google Patents
A kind of wild vegetables enzyme beverage and preparation method Download PDFInfo
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- CN108902950A CN108902950A CN201810968035.2A CN201810968035A CN108902950A CN 108902950 A CN108902950 A CN 108902950A CN 201810968035 A CN201810968035 A CN 201810968035A CN 108902950 A CN108902950 A CN 108902950A
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of wild vegetables enzyme beverage and preparation methods.The technical solution adopted is that：By dish 5-10 parts of Yunlong, 5-10 parts of chrysanthemum brain, birchleaf pear is 2-4 parts sub-, 2-4 parts of structure peach, 2-4 parts of Lonicera standishii, 1-3 parts of mulberries, 1-2 parts of soyabean oligosaccharides, after over cleaning, immersion, mashing, enzymatic hydrolysis, sterilizing, two stages fermentation filtering, sterilization, filling form.The present invention contains the multiple beneficials ingredient such as vitamin B, unsaturated acids, fatty acid, folic acid, crude fibre, vitamin C, vitamin E, nicotinic acid, potassium, calcium, magnesium, phosphorus, iron, manganese, zinc, copper, and the growth and development and immunity to human body have apparent facilitation.
Description
Technical field
The invention belongs to biological fermentation field, it is related to a kind of wild vegetables enzyme beverage and preparation method.
Background technique
Ferment refers to that plant carries out submerged fermentation, a kind of less salt liquid of matters of containing biological activities of extraction.Above-mentioned biology
Active constituent includes at least enzyme, fermentation participates in bacterium.The bioactive ingredients contained in ferment can influence the intracorporal activity of user
Enzyme adjusts the vital movement of body from cell level.In the prebiotic ferment of anaerobism production, mainly probiotics and food materials, the two
Side effect it is all almost nil.Therefore, prebiotic ferment is the safe healthcare product with vitality.Ferment reasonably select food materials and
Zymotechnique can be respectively formed one or more magical effects.Including：Adjust immune response, anticancer, blood pressure lowering, whole intestines, elimination
Constipation resists gout, diabetes B, weight-reducing, antiallergy etc., and as unique health care product with vitality, ferment has huge
Big health prospect.
The ferment product occurred currently on the market mostly uses relatively conventional fruit and vegetables, such as application No. is
201510090524.9 Chinese patent is proposed the nutritional ingredient in cherry residue using cherry residue manufacture cherry ferment
It takes out, realizes the resource utilization to cherry, and the deep processing to cherry residue, preparation method is simple, convenient for behaviour
Make, the cherry ferment of preparation stablizes acid condition, the color keep base color of fermentation liquid, there are the double of cherry and yeast
Weight fragrance can not only supplement the ferment ingredient of human consumption, can also supplement in cherry and contain on an empty stomach, postprandial edible
The nutriments such as vitamin, iron；Application No. is 201510494516.0 Chinese patents mainly using fructus arctii as raw material, through storing
Fresh burdock → cleaning is removed the peel → is selected → is sliced, color protection → freezing → defrosting → dipping → preparation brown sugar water → fermentation prepares
→ fermentation process → fermentation ends and be made.Not only there is the effect of common ferment, also there is defaecation, diuresis, moistening lung, resolving sputum to stop
Cough, nti-freckle decompression, anti-ageing anti-radiation, effectively pre- various effects such as anti-stroke；Application No. is the China of 201510038241.X specially
Benefit is by tangerine orange, mulberry fruit, blueberry, apple, peach, plum, apricot, pear, erythrocyte growth model, jujube, persimmon, fig, fructus lycii, mountain
Short, bristly hair or beard, pineapple, banana, pomegranate, sweet potato, lotus rhizome, ginger, carrot, iron rod yam, fresh mushroom, semen sojae atricolor, red bean, black rice cleaning crush
Afterwards, probiotics is added to be fermented three times.
It can be seen that wild vegetables with high nutritive value are had ignored in the raw material selection of production ferment, although wild dish
Vegetable is grown in scarcely populated mountain forest, often carries no weight, but it does not contain only protein, fat necessary to human body, carbon water
The nutritional ingredients such as compound, vitamin, minerals, and plant fiber more horn of plenty, some edible wild herbs vitamin, content of mineral substances
Several times higher than the vegetables of plantation even tens times.And wild vegetables are grown among mountain forest mostly, are not affected by modern industry and agriculture
The pollution of medicine chemical fertilizer, it is especially precious.Therefore, the raw material wild vegetables produced as ferment can not only manufacture nutriture value
It is worth higher ferment product, can also drives mountain area economy, really realizing turns waste into wealth.
Summary of the invention
In view of the above problems, the present invention provide it is a kind of it is unique, rich in nutrition, the open country that bioactivity is high, health-care efficacy is strong
Romaine lettuce vegetable enzyme beverage and preparation method.
The technical solution adopted by the present invention is that：A kind of wild vegetables enzyme beverage and preparation method, by dish 5-10 parts of Yunlong,
5-10 parts of chrysanthemum brain, birchleaf pear is 2-4 parts sub-, and 2-4 parts of structure peach, 2-4 parts of Lonicera standishii, 1-3 parts of mulberries, 1-2 parts of soyabean oligosaccharides, auxiliary material
Several compositions；
The preparation method of the wild vegetables enzyme beverage includes the following steps：
7) it picks fresh Yunlong dish and chrysanthemum brain to clean up, the root for cutting away Yunlong dish is spare；Yunlong dish that will be cleaned
It is placed on chrysanthemum brain after being impregnated 30 seconds in boiling water, is put into water：The mass ratio of vinegar is 93：It impregnates 1 hour, fishes out in 7 mixed liquor
After out plus 3-5 times of water mashing, addition cellulase digest 3 hours at 30 DEG C；
8) birchleaf pear is put into the hot water that temperature is 85 DEG C -90 DEG C and is cooked；Surface meat will be peeled after the washing of structure peach, by meat
It is put into after being impregnated 30 minutes in the salt water of concentration 35% and washes away salt water remained on surface with water purification；By ripe birchleaf pear, structure peach, wooden fork rake
After fruit, mulberries mixing plus 5-10 times of water mashing, addition pectase digest 2.5 hours at 50 DEG C；
9) Yunlong dish root in step 1) is taken, impurity screening obtains starch slurry after crushing, smashes after cooking and is cooled to 30 DEG C -35 DEG C
And inoculating lactic acid kluyveromyces, aspergillus oryzae after 28-30 hour of anaerobic fermentation, are inoculated with acetic acid bar at 20 DEG C -30 DEG C of temperature
Bacterium is simultaneously filled with sterile oxygen-containing air and continues fermentation 3-5 hour, after fermentation plus 5 times of water be beaten it is spare；
10) above-mentioned three kinds of slurries are mixed, soy oligosaccharides sugar juice is added, adjust mixed serum concentration, carry out ultra micro
Change processing；The soluble solid content for adjusting above-mentioned mixed serum reaches 5%-10%, pH value 6.0-7.0；
11) it will be inoculated with animal bifidobacteria after the mixed liquor sterilizing in step 4), is sealed guarantor at being 35 DEG C -40 DEG C in temperature
Temperature fermentation, subsequent continuous inoculating lactobacillus acidophilus' sealing thermal insulation fermentation in fermentation 9-11 days, stops fermentation, room temperature when pH value is 3-4
Wild vegetables enzyme stoste is obtained within ferment 7-22 days afterwards；
12) the wild vegetables enzyme stoste of filtering obtains clear liquid, and water purification is added and auxiliary material is several, sterilizes after deploying uniformly, is filling, i.e.,
Obtain wild vegetables enzyme beverage.
Further, the auxiliary material includes 2-4 parts of honey, 1-2 parts of rock sugar, 1-2 parts of xylitol.
Further, the vinegar in the step 1) is 9 degree of rice vinegars.
Yunlong dish is commonly called as " kings of wild vegetables ", is distributed in Yunnan Province south border area, be grown on 2500 meters of height above sea level with
On, there is special dietary microelement and medical value, such as germanium, selenium, strontium, molybdenum, potassium, calcium, zinc, also containing 18 kinds of amino acid,
Carrotene, vitamin, protein pterosin, fern glucoside, acetylpterosin, choline, sterol etc..Yunlong dish element has certain suppression to bacterium
Production is used, can be used for generating heat do not move back, the illnesss such as intestines wind heat toxin, eczema, sore, with it is good it is clearing heat and detoxicating, sterilize clear inflammation
Effect.It is rich in starch in dish root, there are nourishing effects.
Chrysanthemum brain is the kindred plant of composite family Chrysanthemum draft wild chrysanthemum, removes and contains protein, fat, cellulose and vitamin
Outside equal nutriments, also contains flavonoids and volatile oil, there is special fragranced.Chrysanthemum brain is not only full of nutrition, and has heat-clearing solution
The effect of poison whets the appetite in tune, blood pressure lowering, can treat the diseases such as constipation, hypertension, headache and hot eyes.
Birchleaf pear also known as birch-leaf pear, are the fruit of birchleaf pear subtree, containing polysaccharide and multivitamin, contained glycocide
And the ingredients such as tannic acid, energy expelling phlegm and arresting coughing have maintenance action to throat；It is easily absorbed by the body, improves a poor appetite, there is protection to liver
Effect；The symptoms such as cool in nature and energy heat-clearing is calm, and often feeding can make blood pressure restore normal, and improvement is had a dizzy spell.
Structure peach, is the fruit of paper mulberry, and taste sweet and sour taste contains amino acid and multiple beneficial ingredient.Structure peach nature and flavor are sweet,
It is cold, enter liver kidney two warp, have effects that enriching yin and nourishing kidney, qi-restoratives treat damage, nourish the liver to improve visual acuity, inducing diuresis for removing edema.It can strengthen the bone, aid yang qi,
Qi-restoratives labor helps waist and knee, beneficial color.Cure mainly out of strength, edema swelling of soreness and weakness of waist and knees, poor vision, hectic fever night sweat, consumptive disease etc..It can be strong
Spleen dampness elimination, lower gas bowl spares benefit septum pectorale, peace stomach are used for indigestion, cough, yctalopia, prevention and treatment respiratory tract infection, promotion human body
Growth and development and other effects.
Lonicera standishii also known as body-building fruit, yearning between lovers fruit are the cultivation fruits of caprifoliaceae plant hardship candy.Wooden fork is fruits ellipse
Seedless, color is scarlet pretty and dazzling, fine and tender taste, and faint scent is sweet, is suitable for edible.Protein rich in, mineral member in its fruit
Element, vitamin and amino acid, wherein the total content of calcium is higher by 24 times than apple, and the content of iron is more higher than iron content in current fruit
Peach fruit is higher by 5 times, the content of phosphorus be all fruit trees reported at present most, Zn content is also above general fruit tree, in addition wherein
Phosphorus, calcium content are than fitting ratio 1 with the amount of absorption of human body calcium, phosphorus：2 match, and are easily absorbed by the body, therefore are more referred to as body-building fruit.It is
The middle-aged and the old, children, physically weak after being ill and anaemia calcium deficiency patient first-class tonic.
The present invention uses two stages fermentation process, and the fermentation inoculation of first stage has the animal bifid bar of anaerobism characteristic
Bacterium plays a driving role to the growth of animal bifidobacteria under the action of soyabean oligosaccharides, prolific animal bifidobacteria
On the one hand generation acetic acid, lactic acid reduce pH value, achieve the purpose that inhibit saprophytic bacteria, and can secrete a variety of enzymes, promote raw material
Degradation；On the other hand vitamin B1, B2, B6 and K etc. can be synthesized in human body intestinal canal after entering human body, slowly by human body
It absorbs, nutriment necessary to the human bodies such as synthesis alanine, aspartic acid and threonine makes human body pass through reasonable diet
Enough a variety of nutrition are absorbed, having for human body cannot be neglected trophism, generate galactolipin in fermentation process, be to constitute
" lactose intolerance can be improved with substantial connection in the ingredient of cerebral nervous system midbrain ridge rouge, the news fast-growing with baby due hindbrain
Utilization rate of the disease " patient to dairy products.The fermentation inoculating lactobacillus acidophilus of second stage, soyabean oligosaccharides are equally to acidophilus cream bar
Bacterium has increment effect, and lactobacillus acidophilus is complemented each other with animal bifidobacteria, is helped mutually, into human body after in enteron aisle
After fermentation, lactic acid and acetic acid also can produce, can improve the utilization rate of calcium, phosphorus, iron, promote the absorption of iron and vitamin D, generate dimension
Raw element K and vitamin B, can also reduce the absorption of cholesterol, and can reduce the injury of Radiation On Human body.
The invention has the advantages that the present invention uses Kluyveromyces lactis, aspergillus oryzae, animal bifidobacteria, acidophilus
Lactobacillus, acetobacter multi-strain fermentation form, especially the collocation of animal bifidobacteria and lactobacillus acidophilus, both this quantity
It is huge, it mutually helps, by safeguarding the microecological balance of entire gastrointestinal tract, plays the role of promoting health.Acidophilus cream bar
For bacterium in the entire gastrointestinal tract of human body, " from top to down " adjusts micro-ecological environment." under " refer in large intestine, they can also be discharged
The substance of other growth of probiotics such as beneficial bifidobacteria increases the quantity of big enteral probiotics, enhances their vitality.Greatly
Beans oligosaccharide can improve micro-ecological environment in human body, be conducive to the proliferation of Bifidobacterium and other beneficial bacteriums, generate through metabolism
Organic acid reduces intestinal pH, inhibits the growth of enteral salmonella and spoilage organisms, adjusts gastrointestinal function, inhibits enteral corruption
Substance changes stool, anti-to treat constipation, and increases vitamin synthesis, improves immune function of human body.Yunlong dish is in addition to there are also more
Kind amino acid and microelement, cellulose therein can promote intestines peristalsis, reduce effect of the stomach to fat absorption, play and subtract
The effect of fertile lipid-loweringing.
The present invention contains vitamin B, unsaturated acids, fatty acid, folic acid, protein, fat, sugar, crude fibre, vitamin C,
Vitamin E, nicotinic acid, potassium, calcium, magnesium, phosphorus, iron, manganese, zinc, the multiple beneficials ingredient such as copper, growth and development to human body and immune
Power has apparent facilitation.
Specific embodiment
Embodiment 1
A kind of wild vegetables enzyme beverage and preparation method, by 5 parts of Yunlong dish, 5 parts of chrysanthemum brain, 2 parts of birchleaf pear, structure peach 2
Part, 2 parts of Lonicera standishii, 1 part of mulberries, 1 part of soyabean oligosaccharides, several compositions of auxiliary material；
The preparation method of the wild vegetables enzyme beverage includes the following steps：
1) it picks fresh Yunlong dish and chrysanthemum brain to clean up, the root for cutting away Yunlong dish is spare；Yunlong dish and chrysanthemum brain are raw
It is more bitter to eat mouthfeel, Yunlong dish and chrysanthemum brain that cleaned are placed in boiling water and impregnated 30 seconds, on the one hand reduces bitter mouth
On the other hand sense plays disinfection and sterilization, is put into water：The mass ratio of vinegar is 93：It is impregnated 1 hour in 7 mixed liquor, immersion can
The mucus that Yunlong dish is precipitated is removed, furthermore further to remove bitter mouthfeel, after pulling out plus 3 times of water mashing, addition cellulase exist
It is digested 3 hours at 30 DEG C；
2) birchleaf pear is put into the hot water that temperature is 85 DEG C and peeling is cooked；Meat filiform outside structure peach is pulp, by
Easily attract mosquitos and flies and other insects in the fragrance of fruit, thus it is water washed for the first time after need to peel external pulp carry out it is secondary clear
It washes, is put into after being impregnated 30 minutes in the salt water that concentration is 35%, wash away the salt water of surface attachment with water purification and drip net；By ripe birchleaf pear
After son, the mixing of structure peach meat, Lonicera standishii, mulberries plus 5 times of water mashing, addition pectase digest 2.5 hours at 50 DEG C；
3) Yunlong dish root in step 1) is taken, much starch is contained in root, and crushed rear impurity screening obtains starch slurry, cooks
It smashes afterwards and is cooled to 25 DEG C and is inoculated with 0.4% Kluyveromyces lactis, 0.8% aspergillus oryzae anaerobic fermentation at 25 DEG C of temperature
28 hours, ethyl alcohol is converted glucose into, is then inoculated with 0.2% acetobacter and is filled with sterile oxygen-containing air and continue fermentation 3
Hour, the effect of being acetic acid by oxidation of ethanol, on the one hand reduce ethanol content, improve mouthfeel, on the other hand digesting and appetizing is provided,
After fermentation plus 5 times of water mashing are spare；
4) above-mentioned three kinds of slurries are mixed, soy oligosaccharides sugar juice is added, adjust mixed serum concentration, carry out ultramicronising
Processing；The soluble solid content for adjusting above-mentioned mixed serum reaches 5%, pH value 6.5；
5) it will be inoculated with animal bifidobacteria after the mixed liquor sterilizing in step 4), is sealed heat preservation hair at being 35 DEG C in temperature
Ferment, subsequent continuous inoculating lactobacillus acidophilus' sealing thermal insulation fermentation in 9 days of fermenting, stops fermentation when pH value is 3, obtains within ferment 7 days after room temperature
To wild vegetables enzyme stoste；
6) the wild vegetables enzyme stoste of filtering obtains clear liquid, and water purification is added and auxiliary material is several, sterilizes after deploying uniformly, is filling, i.e.,
Obtain wild vegetables enzyme beverage.
Further, the auxiliary material includes 2 parts of honey, 1 part of rock sugar, 1 part of xylitol.
Further, the vinegar in the step 1) is 9 degree of rice vinegars.
Embodiment 2
A kind of wild vegetables enzyme beverage and preparation method, by 10 parts of Yunlong dish, 10 parts of chrysanthemum brain, 4 parts of birchleaf pear, structure peach
4 parts, 4 parts of Lonicera standishii, 3 parts of mulberries, 2 parts of soyabean oligosaccharides, several compositions of auxiliary material；
The preparation method of the wild vegetables enzyme beverage includes the following steps：
1) it picks fresh Yunlong dish and chrysanthemum brain to clean up, the root for cutting away Yunlong dish is spare；Yunlong dish that will be cleaned
It is placed on chrysanthemum brain after being impregnated 30 seconds in boiling water, is put into water：The mass ratio of vinegar is 93：It impregnates 1 hour, fishes out in 7 mixed liquor
After out plus 5 times of water mashing, addition cellulase digest 3 hours at 30 DEG C；
2) birchleaf pear is put into hot water at a temperature of 90 °C and is cooked；Surface meat will be peeled after the washing of structure peach, meat is put into
Salt water remained on surface is washed away with water purification after impregnating 30 minutes in the salt water of concentration 35%；By ripe birchleaf pear, structure peach meat, wooden fork rake
After fruit, mulberries mixing plus 10 times of water mashing, addition pectase digest 2.5 hours at 50 DEG C；
3) Yunlong dish root in step 1) is taken, impurity screening obtains starch slurry after crushing, smashes after cooking and is cooled to 30 DEG C and connects
The Kluyveromyces lactis of kind 0.4%, 0.8% aspergillus oryzae, 30 hours of anaerobic fermentation at 35 DEG C of temperature are inoculated with 0.2% acetic acid
Bacillus is simultaneously filled with sterile oxygen-containing air and continues fermentation 5 hours, and after fermentation plus the mashing of 5 times of water is spare；
4) above-mentioned three kinds of slurries are mixed, soy oligosaccharides sugar juice is added, adjust mixed serum concentration, carry out ultramicronising
Processing；The soluble solid content for adjusting above-mentioned mixed serum reaches 10%, pH value 7.0；
5) it will be inoculated with animal bifidobacteria after the mixed liquor sterilizing in step 4), is sealed heat preservation hair at being 40 DEG C in temperature
Ferment, subsequent continuous inoculating lactobacillus acidophilus' sealing thermal insulation fermentation in fermentation 11 days, stops fermenting when pH value is 4, ferment 22 days after room temperature
Obtain wild vegetables enzyme stoste；
6) the wild vegetables enzyme stoste of filtering obtains clear liquid, and water purification is added and auxiliary material is several, sterilizes after deploying uniformly, is filling, i.e.,
Obtain wild vegetables enzyme beverage.
Further, the auxiliary material includes 4 parts of honey, 2 parts of rock sugar, 2 parts of xylitol.
Further, the vinegar in the step 1) is 9 degree of rice vinegars.
Embodiment 3
A kind of wild vegetables enzyme beverage and preparation method, by 8 parts of Yunlong dish, 8 parts of chrysanthemum brain, 3 parts of birchleaf pear, structure peach 3
Part, 3 parts of Lonicera standishii, 2 parts of mulberries, 2 parts of soyabean oligosaccharides, several compositions of auxiliary material；
The preparation method of the wild vegetables enzyme beverage includes the following steps：
1) it picks fresh Yunlong dish and chrysanthemum brain to clean up, the root for cutting away Yunlong dish is spare；Yunlong dish that will be cleaned
It is placed on chrysanthemum brain after being impregnated 30 seconds in boiling water, is put into water：The mass ratio of vinegar is 93：It impregnates 1 hour, fishes out in 7 mixed liquor
After out plus 3.5 times of water mashing, addition cellulase digest 3 hours at 30 DEG C；
2) birchleaf pear is put into the hot water that temperature is 86 DEG C and is cooked；Surface meat will be peeled after the washing of structure peach, meat is put into
Salt water remained on surface is washed away with water purification after impregnating 30 minutes in the salt water of concentration 35%；By ripe birchleaf pear, structure peach meat, wooden fork rake
After fruit, mulberries mixing plus 6 times of water mashing, addition pectase digest 2.5 hours at 50 DEG C；
3) Yunlong dish root in step 1) is taken, impurity screening obtains starch slurry after crushing, smashes after cooking and is cooled to 28 DEG C and connects
0.4% Kluyveromyces lactis of kind, 0.8% aspergillus oryzae ferment 30 hours at 30 DEG C of temperature, are inoculated with 0.2% acetic acid bar
Bacterium is simultaneously filled with sterile oxygen-containing air and continues fermentation 4 hours, and after fermentation plus the mashing of 5 times of water is spare；
4) above-mentioned three kinds of slurries are mixed, soy oligosaccharides sugar juice is added, adjust mixed serum concentration, carry out ultramicronising
Processing；The soluble solid content for adjusting above-mentioned mixed serum reaches 7.5%, pH value 6.5；
5) it will be inoculated with animal bifidobacteria after the mixed liquor sterilizing in step 4), is sealed heat preservation hair at being 36 DEG C in temperature
Ferment, subsequent continuous inoculating lactobacillus acidophilus' sealing thermal insulation fermentation in fermentation 10 days, stops fermentation, ferment 20 after room temperature when pH value is 3.5
It obtains wild vegetables enzyme stoste；
6) the wild vegetables enzyme stoste of filtering obtains clear liquid, and water purification is added and auxiliary material is several, sterilizes after deploying uniformly, is filling, i.e.,
Obtain wild vegetables enzyme beverage.
Further, the auxiliary material includes 3 parts of honey, 1 part of rock sugar, 1 part of xylitol.
Further, the vinegar in the step 1) is 9 degree of rice vinegars.
Physico-chemical tests parameter of the invention is as follows：
| Detection project | Unit | Detection limit |
| Vitamin B | mg/100g | 0.12 |
| Protein | g/100g | 29.4 |
| Fat | g/100g | 1.22 |
| Vitamin C | mg/100g | 31 |
| Vitamin E | mg/100g | 13 |
| Potassium | mg/100g | 94 |
| Calcium | mg/100g | 269 |
| Phosphorus | mg/100g | 59 |
| Iron | mg/100g | 2.71 |
| Manganese | mg/100g | 0.62 |
| Zinc | mg/100g | 1.13 |
| Copper | mg/100g | 0.11 |
| Carrotene | mg/100g | 1.66 |
Although above-mentioned be explained in detail specific embodiments of the present invention, the present invention is not limited to above-mentioned implementations
Example, within the knowledge of a person skilled in the art, can also make without departing from the purpose of the present invention
Various change out, such as lozenge, powder, without have the modification of creative work or deformation still protection scope of the present invention with
It is interior.
Claims (3)
1. a kind of wild vegetables enzyme beverage and preparation method, it is characterised in that the raw material of wild dish ferment forms：Yunlong dish 5-
10 parts, 5-10 parts of chrysanthemum brain, birchleaf pear is 2-4 parts sub-, and 2-4 parts of structure peach, 2-4 parts of Lonicera standishii, 1-3 parts of mulberries, soyabean oligosaccharides 1-2
Part, auxiliary material is several；
The preparation method of the wild vegetables enzyme beverage includes the following steps：
1) it picks fresh Yunlong dish and chrysanthemum brain to clean up, the root for cutting away Yunlong dish is spare；Yunlong dish that will be cleaned
It is placed on chrysanthemum brain after being impregnated 30 seconds in boiling water, is put into water：The mass ratio of vinegar is 93：It impregnates 1 hour, fishes out in 7 mixed liquor
After out plus 3-5 times of water mashing, addition cellulase digest 3 hours at 30 DEG C；
2) birchleaf pear is put into the hot water that temperature is 85 DEG C -90 DEG C and is cooked；Surface meat will be peeled after the washing of structure peach, by meat
It is put into after being impregnated 30 minutes in the salt water of concentration 35% and washes away salt water remained on surface with water purification；By ripe birchleaf pear, structure peach, wooden fork rake
After fruit, mulberries mixing plus 5-10 times of water mashing, addition pectase digest 2.5 hours at 50 DEG C；
3) Yunlong dish root in step 1) is taken, impurity screening obtains starch slurry after crushing, smashes after cooking and is cooled to 25 DEG C -30 DEG C
And inoculating lactic acid kluyveromyces, aspergillus oryzae after 28-30 hour of anaerobic fermentation, are inoculated with acetic acid bar at 25 DEG C -35 DEG C of temperature
Bacterium is simultaneously filled with sterile oxygen-containing air and continues fermentation 3-5 hour, after fermentation plus 5 times of water be beaten it is spare；
4) above-mentioned three kinds of slurries are mixed, soy oligosaccharides sugar juice is added, adjust mixed serum concentration, carry out ultramicronising
Processing；The soluble solid content for adjusting above-mentioned mixed serum reaches 5%-10%, pH value 6.0-7.0；
5) it will be inoculated with animal bifidobacteria after the mixed liquor sterilizing in step 4), is sealed guarantor at being 35 DEG C -40 DEG C in temperature
Temperature fermentation, subsequent continuous inoculating lactobacillus acidophilus' sealing thermal insulation fermentation in fermentation 9-11 days, stops fermentation, room temperature when pH value is 3-4
Wild vegetables enzyme stoste is obtained within ferment 7-22 days afterwards；
6) the wild vegetables enzyme stoste of filtering obtains clear liquid, and water purification is added and auxiliary material is several, sterilizes after deploying uniformly, is filling, i.e.,
Obtain wild vegetables enzyme beverage.
2. a kind of wild vegetables enzyme beverage as described in claim 1, it is characterised in that：The auxiliary material includes 2-4 parts of honey,
1-2 parts of rock sugar, 1-2 parts of xylitol.
3. a kind of preparation method of wild vegetables enzyme beverage as described in claim 1, it is characterised in that：In the step 1)
Vinegar be 9 degree of rice vinegars.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109673898A (en) * | 2019-01-31 | 2019-04-26 | 雍紫涵 | A kind of mulberries fermented health-care drink and preparation method thereof |
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Application publication date: 20181130 |