CN108936620A - A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof - Google Patents
A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof Download PDFInfo
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- 235000018291 probiotics Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 91
- 239000002994 raw material Substances 0.000 claims abstract description 15
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 8
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 6
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- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
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- 238000002955 isolation Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
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- 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
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- 239000002778 food additive Substances 0.000 description 1
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229910001385 heavy metal Inorganic materials 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 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
- A23L19/00—Products from fruits or vegetables; 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
- 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
- A23V2400/169—Plantarum
-
- 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
Abstract
The invention belongs to ferment production technical fields, and in particular to a kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof.The fermented type compound fruit and vegetable probiotics ferment is fermented three times using raspberry, pineapple, mulberries, Kiwi berry, blueberry, fig, Rosa roxburghii Tratt, Jerusalem artichoke, Noni fruit, balsam pear as primary raw material.The nutritional ingredient of raw material of the present invention is more abundant in scientific and reasonable collocation, under the fermentation of probiotics, the type, dosage of strict control probiotics and fermentation duration simultaneously, guarantee raw material fermentation more sufficiently, depth, the nutriment in raw material, active material, antioxidant is finally enabled to discharge to decomposite completely and, the fermented type compound fruit and vegetable probiotics ferment for finally obtaining a kind of good mouthfeel, there are the good health-care efficacies such as hypoglycemic.
Description
Technical field
The invention belongs to ferment production technical fields, and in particular to a kind of fermented type compound fruit and vegetable probiotics ferment and its system
Preparation Method.
Background technique
Ferment, which refers to, ferments to fruit and vegetable by microorganism, a kind of liquid containing bioactive ingredients of extraction.Above-mentioned life
Object active constituent includes enzyme but is not limited to enzyme, including active antioxidants, biomass element etc., from fermentation participate in bacterium and
Food materials for fermentation.
The ferment rationally made, the active substance of plant extracted are from food materials, and participation bacterium of fermenting is even more people
The component part of body microecosystem.Therefore, the side effect of ferment is almost nil, powerful effect, minimum side effect, in recent years
Come always in explosive increase trend.
Vast territory and abundant resources for China, there is very a variety of water fruits and vegetables, and fruits and vegetables are mostly direct in people's daily life at present
It is edible, seldom by the further deep processing of these fruits and vegetables.The existing further exploitation of fermented type compound fruit and vegetable has Vegetable Drink Fermented
(CN104256764A) pectase (CN104921141A), but these products are inadequate to the extraction of nutriment ingredient in raw material
Sufficiently.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of fermented type compound fruit and vegetable probiotics ferment and its preparation sides
Method solves the problems, such as that traditional fruits and vegetables application approach is narrow.
The technical scheme adopted by the invention is as follows:
A kind of preparation method of fermented type compound fruit and vegetable probiotics ferment, comprising the following steps:
Compound material is added in Zymolysis Equipment S1；The compound material are as follows: raspberry 50-100kg, pineapple 50-100kg,
Mulberries 100-200kg, Kiwi berry 100-200kg, blueberry 100-200kg, fig 50-100kg, Rosa roxburghii Tratt 50-100kg, Jerusalem artichoke
150-250kg, Noni fruit 120-250kg, balsam pear 50-100kg, brown granulated sugar 5-15kg；
S2 continuously adds saccharomycete 5-10g and lactobacillus fermenti 10-20g into Zymolysis Equipment and carries out just fermentation, when fermentation
Between be 7-9 months；Lactobacillus plantarum 1-5g, lactobacillus bulgaricus 1-5g, Lactobacillus rhamnosus 1- are just added after fermentation
5g carries out second and ferments, and fermentation time 7-9 months；Lactobacillus acidophilus 5-10g, Luo Yishi cream is added after fermentation for the second time
Bacillus 1-5g, acetic acid bacteria 1-5g continue third time fermentation 7-9 months；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain fermented type compound fruit and vegetable probiotics enzyme stoste.
In the S2 when just fermentation, when fermenting and ferment for the third time for second, isolation air carries out anaerobic fermentation.
Zymolysis Equipment is fermenter.
The compound material be raspberry 50-75kg, pineapple 50-75kg, mulberries 100-150kg, Kiwi berry 100-150kg,
Blueberry 100-150kg, fig 50-75kg, Rosa roxburghii Tratt 50-75kg, Jerusalem artichoke 150-200kg, Noni fruit 150-250kg, balsam pear 50-
75kg, brown granulated sugar 5-15kg.
The compound material is raspberry 75-100kg, pineapple 75-100kg, mulberries 150-200kg, Kiwi berry 150-
200kg, blueberry 150-200kg, fig 75-100kg, Rosa roxburghii Tratt 75-100kg, Jerusalem artichoke 200-250kg, Noni fruit 120-
250kg, balsam pear 75-100kg, brown granulated sugar 10-15kg.
Raw material is added before Zymolysis Equipment in S1, first passes through cleaning, drying, disinfection, crushing.
Using fermented type compound fruit and vegetable probiotics ferment made from method made above.
The progress of fermented type compound fruit and vegetable probiotics enzyme stoste is filling to obtain finished product.
Filling condition: control Cleanliness reaches 100,000 grades of prescribed requirements, shop worker now washes your hands before entering workshop,
It changes one's clothes, sterilize, strictly operated by the operating instruction of bottle placer and Cover whirling Machine, the filling amount check at any time in filling progress,
The links such as seal quality, it is ensured that product complies with standard technical requirements.Before filling the container afterwards by equipment and pipeline carry out thoroughly cleaning and
Disinfection；It is filling to be bottled, bottle and bottle cap cleaning: bottle first uses pure water reverse-flush, then is dried up with clean compressed air, lid
It is carried out disinfection processing with disinfection cabinet, guarantee reaches sterility requirements.
It is preferred that following technical scheme: in S2, fermenting bucket is 850, and each 1200 liters of fermentation ladle capacity (adds every time
Enter raw material total amount 1000kg or so), electronic scale 2,1 ton of every fermenter charge, fermentation temperature is room temperature, and workshop sealing is protected
Cleaning, normal temperature fermentation are held, fermentation time is 24 months.
In S5, standing purifying tank is 50, and it is food grade plastic using material that each standing purifying tankage size, which is 30 tons,
Material.
When filling, the model TD-8 of bottle placer, the quantity of bottle placer is 2 sets；The model TD-SP1 of Cover whirling Machine, Cover whirling Machine
Quantity be 2 sets, filling speed be 2000 bottles/hour, bottle device be 30ml vial.
When bottle and bottle cap clean, bottle device 2 are managed；Full-automatic inverting bottle cleaning machine 2, the model of full-automatic inverting bottle cleaning machine
CP-15；Disinfection cabinet 1, the model ZTP-390 of disinfection cabinet.
Compared with prior art, the method have the benefit that:
Fermented type compound fruit and vegetable probiotics ferment of the present invention is with raspberry, pineapple, mulberries, Kiwi berry, blueberry, fig, thorn
As primary raw material, the nutritional ingredient of raw material is more abundant in scientific and reasonable collocation for pears, Jerusalem artichoke, Noni fruit, balsam pear, preparation
Water is not added in the process, has sufficiently ensured nutriment and activity substance content, concentration in ferment, is made in the fermentation of probiotics
Under, while the type of strict control probiotics, dosage and fermentation duration, guarantee the fermentation of raw material more sufficiently, depth, hair
Ferment process is divided into three phases and is separately added into different strains according to the characteristic of different phase, and fermentation is made to have level more adduction
Reason；Especially secondary fermentation stage, spontaneous fermentation, are not further added by sugar source, finally make nutriment, active matter in raw material
Matter, antioxidant can discharge to decomposite completely to be come, and is improved existing ferment using raw material and is added water by fermentation or fruit juice fermentation
Production method caused by ferment fermentation efficiency it is low, active material, nutrient composition content are low and health-care effect is not significant etc.
Technical problem.The fermented type compound fruit and vegetable probiotics ferment for finally obtaining a kind of good mouthfeel, having good health-care efficacy, increases
Fermented type compound fruit and vegetable ferment nutritive value.
Fermented type compound fruit and vegetable probiotics ferment produced by the present invention is free of any food additives, safe and healthy, nontoxic
Side effect can trust and enjoy, be suitable for various people；Solve that traditional zymotic type compound fruit and vegetable application approach is narrow, product form
Single-issue.
Specific embodiment
Illustrate a specific embodiment of the invention below with reference to embodiment, but following embodiment is used only to be described in detail
The present invention does not limit the scope of the invention in any way.
Raw material is added before fermenter through over cleaning, drying, ultraviolet disinfection, crushing in following embodiment.
A kind of embodiment 1: preparation method of fermented type compound fruit and vegetable probiotics ferment, comprising the following steps:
Compound material is added in fermenter S1；The compound material are as follows: raspberry 50kg, pineapple 50kg, mulberries 100kg,
Kiwi berry 150kg, blueberry 150kg, fig 50kg, Rosa roxburghii Tratt 50kg, Jerusalem artichoke 200kg, Noni fruit 150kg, balsam pear 50kg, red sand
Sugared 5kg.
S2 continuously adds saccharomycete 10g and lactobacillus fermenti 20g into fermenter and carries out just fermentation, and fermentation time is 8
Month；Lactobacillus plantarum 5g, lactobacillus bulgaricus 5g, Lactobacillus rhamnosus 5g are just added after fermentation and carries out second of hair
Ferment, fermentation time 8 months；For the second time after fermentation be added lactobacillus acidophilus 10g, lactobacillus reuteri 5g, acetic acid bacteria 5g after
Continuous third time fermentation 8 months；
The sealing of fermentation process fermenter overlay film, isolation air carry out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain fermented type compound fruit and vegetable probiotics enzyme stoste.
A kind of embodiment 2: preparation method of fermented type compound fruit and vegetable probiotics ferment, comprising the following steps:
Compound material is added in fermenter S1；The compound material are as follows: raspberry 100kg, pineapple 80kg, mulberries 120kg,
Kiwi berry 120kg, blueberry 120kg, fig 75kg, Rosa roxburghii Tratt 75kg, Jerusalem artichoke 160kg, Noni fruit 120kg, balsam pear 50kg, red sand
Sugared 10kg.
S2 continuously adds saccharomycete 5g and lactobacillus fermenti 20g into fermenter and carries out just fermentation, and fermentation time is 7
Month；Lactobacillus plantarum 1g, lactobacillus bulgaricus 5g, Lactobacillus rhamnosus 1g are just added after fermentation and carries out second of hair
Ferment, fermentation time 9 months；Lactobacillus acidophilus 5g, lactobacillus reuteri 5g, acetic acid bacteria 1g is added after fermentation for the second time to continue
Third time fermentation 7 months；
The sealing of fermentation process fermenter overlay film, isolation air carry out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain fermented type compound fruit and vegetable probiotics enzyme stoste.
A kind of embodiment 3: preparation method of fermented type compound fruit and vegetable probiotics ferment, comprising the following steps:
Compound material is added in fermenter S1；The compound material are as follows: raspberry 75kg, pineapple 75kg, mulberries 100kg,
It is Kiwi berry 100kg, blueberry 100kg, fig 100kg, Rosa roxburghii Tratt 100kg, Jerusalem artichoke 150kg, Noni fruit 200kg, balsam pear 20kg, red
Granulated sugar 5kg.
S2 continuously adds saccharomycete 10g and lactobacillus fermenti 10g into fermenter and carries out just fermentation, and fermentation time is 9
Month；Lactobacillus plantarum 5g, lactobacillus bulgaricus 1g, Lactobacillus rhamnosus 5g are just added after fermentation and carries out second of hair
Ferment, fermentation time 7 months；For the second time after fermentation be added lactobacillus acidophilus 10g, lactobacillus reuteri 1g, acetic acid bacteria 5g after
Continuous third time fermentation 9 months；
The sealing of fermentation process fermenter overlay film, isolation air carry out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain fermented type compound fruit and vegetable probiotics enzyme stoste.
A kind of embodiment 4: preparation method of fermented type compound fruit and vegetable probiotics ferment, comprising the following steps:
Compound material is added in fermenter S1；The compound material are as follows: raspberry 60kg, pineapple 60kg, mulberries 100kg,
It is Kiwi berry 170kg, blueberry 100kg, fig 60kg, Rosa roxburghii Tratt 60kg, Jerusalem artichoke 180kg, Noni fruit 120kg, balsam pear 100kg, red
Granulated sugar 15kg.
S2 continuously adds saccharomycete 8g and lactobacillus fermenti 15g into fermenter and carries out just fermentation, and fermentation time is 8
Month；Lactobacillus plantarum 3g, lactobacillus bulgaricus 3g, Lactobacillus rhamnosus 3g are just added after fermentation and carries out second of hair
Ferment, fermentation time 8 months；Lactobacillus acidophilus 8g, lactobacillus reuteri 3g, acetic acid bacteria 3g is added after fermentation for the second time to continue
Third time fermentation 8 months；
The sealing of fermentation process fermenter overlay film, isolation air carry out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain fermented type compound fruit and vegetable probiotics enzyme stoste.
After embodiment 1-4 obtains fermented type compound fruit and vegetable probiotics enzyme stoste, micro- life need to be detected by national standard GB/T31121
Object index, heavy metal index are up to standard, other indexs reach professional standard T/CBFIA08003-2016, then fermented type composite fruit
Vegetable probiotics enzyme stoste is delivered to racking room through pipe special, it is filling obtain fermented type compound fruit and vegetable probiotics ferment at
Product.
Blood glucose function is adjusted to fermented type compound fruit and vegetable probiotics ferment made from embodiment 1, embodiment 2, embodiment 3
Effect measurement.240, hyperglycemia personnel (fasting blood-glucose in 8-12mmol/L) of the age between 30-45 years old are chosen, it will be above-mentioned
Personnel are randomly divided into 3 groups, every group 80.First group of fermented type compound fruit and vegetable probiotics ferment for drinking embodiment 1, second group of drink
With the fermented type compound fruit and vegetable probiotics ferment of embodiment 2, third group drinks the fermented type compound fruit and vegetable probiotics ferment of embodiment 3
Element.Drinking method: twice daily, primary before breakfast, primary before supper, each 30ml continuously takes 30 days.Concrete outcome is shown in Table
1。
Each experimental group of table 1 adjusts blood glucose efficacy detection result
| Detect group | Total detection number of cases | Significant number of cases | Effective number of cases | Invalid number of cases | Total effective rate |
| First group | 80 | 77 | 2 | 1 | 98.7% |
| Second group | 80 | 70 | 4 | 6 | 92.5% |
| Third group | 80 | 68 | 5 | 7 | 91.3% |
Judgment criteria: (1) it is significant to adjust hypoglycemic effect: before measurement fasting blood-glucose comparison before meals in morning is taken after drinking 30 days
Measured value averagely reduces by 20%, is considered as significant.
(2) it is effective to adjust hypoglycemic effect: measuring fasting blood-glucose comparison before meals in morning after drinking 30 days and takes preceding measured value, put down
10% is reduced, is considered as effectively.
(3) it is invalid to adjust hypoglycemic effect: measuring fasting blood-glucose comparison before meals in morning after drinking 30 days and takes preceding measured value, blood
Sugared measured value is without significant change.
Wherein, total effective rate=(significant number of cases+effective number of cases)/total number of cases × 100%.
From table 1 it follows that fermented type compound fruit and vegetable probiotics ferment prepared by the present invention has the function for adjusting blood glucose
Effect, and it is best with the product effect of embodiment 1.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (7)
1. a kind of preparation method of fermented type compound fruit and vegetable probiotics ferment, which comprises the following steps:
Compound material is added in Zymolysis Equipment S1；The compound material are as follows: raspberry 50-100kg, pineapple 50-100kg, mulberries
100-200kg, Kiwi berry 100-200kg, blueberry 100-200kg, fig 50-100kg, Rosa roxburghii Tratt 50-100kg, Jerusalem artichoke 150-
250kg, Noni fruit 120-250kg, balsam pear 50-100kg, brown granulated sugar 5-15kg；
S2 continuously adds saccharomycete 5-10g and lactobacillus fermenti 10-20g into Zymolysis Equipment and just ferment, and fermentation time is
7-9 months；Just after fermentation be added lactobacillus plantarum 1-5g, lactobacillus bulgaricus 1-5g, Lactobacillus rhamnosus 1-5g into
Second of fermentation of row, fermentation time 7-9 months；Lactobacillus acidophilus 5-10g, lactobacillus reuteri is added after fermentation for the second time
1-5g, acetic acid bacteria 1-5g continue third time fermentation 7-9 months；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying: filtered fermentation liquid being stood and is purified, as alcoholic strength < 0.5%, lactic acid bacteria sum >=1 × 106CFU/
It purifies and completes when ml, obtain fermented type compound fruit and vegetable probiotics ferment.
2. the preparation method of fermented type compound fruit and vegetable probiotics ferment according to claim 1, it is characterised in that: in the S2
Just when fermentation, when fermenting and ferment for the third time for second, isolation air carries out anaerobic fermentation.
3. the preparation method of fermented type compound fruit and vegetable probiotics ferment according to claim 1, it is characterised in that: fermentation is set
Standby is fermenter.
4. the preparation method of fermented type compound fruit and vegetable probiotics ferment according to claim 1, it is characterised in that: described multiple
Conjunction raw material be raspberry 50-75kg, pineapple 50-75kg, mulberries 100-150kg, Kiwi berry 100-150kg, blueberry 100-150kg,
Fig 50-75kg, Rosa roxburghii Tratt 50-75kg, Jerusalem artichoke 150-200kg, Noni fruit 150-250kg, balsam pear 50-75kg, brown granulated sugar 5-
15kg。
5. the preparation method of fermented type compound fruit and vegetable probiotics ferment according to claim 1, it is characterised in that: described multiple
Conjunction raw material is raspberry 75-100kg, pineapple 75-100kg, mulberries 150-200kg, Kiwi berry 150-200kg, blueberry 150-
200kg, fig 75-100kg, Rosa roxburghii Tratt 75-100kg, Jerusalem artichoke 200-250kg, Noni fruit 120-250kg, balsam pear 75-100kg,
Brown granulated sugar 10-15kg.
6. the preparation method of fermented type compound fruit and vegetable probiotics ferment according to claim 1, it is characterised in that: the Central Plains S1
Material is added before Zymolysis Equipment, first passes through cleaning, drying, disinfection, crushing.
7. using fermented type compound fruit and vegetable probiotics ferment made from any one of claim 1-6 preparation method.
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Application publication date: 20181207 |