CN108968056A - A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof - Google Patents
A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof Download PDFInfo
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- CN108968056A CN108968056A CN201810930683.9A CN201810930683A CN108968056A CN 108968056 A CN108968056 A CN 108968056A CN 201810930683 A CN201810930683 A CN 201810930683A CN 108968056 A CN108968056 A CN 108968056A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 206010020772 Hypertension Diseases 0.000 title claims abstract description 27
- 208000031226 Hyperlipidaemia Diseases 0.000 title claims abstract description 25
- 201000001421 hyperglycemia Diseases 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000004744 fabric Substances 0.000 claims abstract description 57
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000505911 Tadehagi Species 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 27
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 18
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 18
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 18
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 18
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 18
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 18
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 18
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 18
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 18
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 17
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 17
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 17
- 235000021028 berry Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 17
- -1 syringaresinol glucosides Chemical class 0.000 claims abstract description 17
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims abstract description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 15
- 230000017074 necrotic cell death Effects 0.000 claims abstract description 15
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 15
- 239000011734 sodium Substances 0.000 claims abstract description 15
- LVUPFEOCDSHRBL-UHFFFAOYSA-N syringaresinol Natural products COc1cccc(OC)c1C2OCC3C2COC3c4c(OC)cccc4OC LVUPFEOCDSHRBL-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 14
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- 240000006365 Vitis vinifera Species 0.000 claims abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 14
- 229930182478 glucoside Natural products 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 12
- 235000013618 yogurt Nutrition 0.000 claims abstract description 12
- 102000005548 Hexokinase Human genes 0.000 claims abstract description 11
- 108700040460 Hexokinases Proteins 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- RNBGYGVWRKECFJ-ZXXMMSQZSA-N alpha-D-fructofuranose 1,6-bisphosphate Chemical compound O[C@H]1[C@H](O)[C@](O)(COP(O)(O)=O)O[C@@H]1COP(O)(O)=O RNBGYGVWRKECFJ-ZXXMMSQZSA-N 0.000 claims abstract description 11
- 229940025237 fructose 1,6-diphosphate Drugs 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- JYDNKGUBLIKNAM-UHFFFAOYSA-N Oxyallobutulin Natural products C1CC(=O)C(C)(C)C2CCC3(C)C4(C)CCC5(CO)CCC(C(=C)C)C5C4CCC3C21C JYDNKGUBLIKNAM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000013009 Pyruvate Kinase Human genes 0.000 claims abstract description 10
- 108020005115 Pyruvate Kinase Proteins 0.000 claims abstract description 10
- FVWJYYTZTCVBKE-ROUWMTJPSA-N betulin Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(CO)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C FVWJYYTZTCVBKE-ROUWMTJPSA-N 0.000 claims abstract description 10
- MVIRREHRVZLANQ-UHFFFAOYSA-N betulin Natural products CC(=O)OC1CCC2(C)C(CCC3(C)C2CC=C4C5C(CCC5(CO)CCC34C)C(=C)C)C1(C)C MVIRREHRVZLANQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000233866 Fungi Species 0.000 claims abstract description 9
- 108091000080 Phosphotransferase Proteins 0.000 claims abstract description 9
- 244000005700 microbiome Species 0.000 claims abstract description 9
- 102000020233 phosphotransferase Human genes 0.000 claims abstract description 9
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 8
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 8
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 8
- 244000294611 Punica granatum Species 0.000 claims abstract 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 238000012545 processing Methods 0.000 claims description 29
- 238000007789 sealing Methods 0.000 claims description 26
- 235000015203 fruit juice Nutrition 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 244000144730 Amygdalus persica Species 0.000 claims description 10
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 10
- 235000021016 apples Nutrition 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 241000219094 Vitaceae Species 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000021021 grapes Nutrition 0.000 claims description 8
- 235000021015 bananas Nutrition 0.000 claims description 7
- 150000008163 sugars Chemical class 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000011897 real-time detection Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004851 dishwashing Methods 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 3
- 244000141359 Malus pumila Species 0.000 claims 3
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 claims 2
- 229940107700 pyruvic acid Drugs 0.000 claims 1
- 241000220225 Malus Species 0.000 abstract description 15
- 229940073490 sodium glutamate Drugs 0.000 abstract description 10
- NNMALANKTSRILL-ZUTFDUMMSA-N 3-[(2z,5z)-2-[[3-(2-carboxyethyl)-5-[(z)-[(3z,4r)-3-ethylidene-4-methyl-5-oxopyrrolidin-2-ylidene]methyl]-4-methyl-1h-pyrrol-2-yl]methylidene]-5-[(4-ethyl-3-methyl-5-oxopyrrol-2-yl)methylidene]-4-methylpyrrol-3-yl]propanoic acid Chemical compound O=C1C(CC)=C(C)C(\C=C/2C(=C(CCC(O)=O)C(=C/C3=C(C(C)=C(\C=C/4\C(\[C@@H](C)C(=O)N\4)=C/C)N3)CCC(O)=O)/N\2)C)=N1 NNMALANKTSRILL-ZUTFDUMMSA-N 0.000 abstract description 6
- INPDFIMLLXXDOQ-UHFFFAOYSA-N Phycocyanobilin Natural products CCC1=C(C)C(=CC2=NC(=C/c3[nH]c(C=C/4C(C(C(N4)=O)C)=CC)c(C)c3CCC(=O)O)C(=C2C)CCC(=O)O)NC1=O INPDFIMLLXXDOQ-UHFFFAOYSA-N 0.000 abstract description 6
- 108010072011 phycocyanobilin Proteins 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 abstract 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 24
- 239000008103 glucose Substances 0.000 description 22
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000234295 Musa Species 0.000 description 2
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003270 Vitamin B Natural products 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
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- GZQKNULLWNGMCW-PWQABINMSA-N lipid A (E. coli) Chemical compound O1[C@H](CO)[C@@H](OP(O)(O)=O)[C@H](OC(=O)C[C@@H](CCCCCCCCCCC)OC(=O)CCCCCCCCCCCCC)[C@@H](NC(=O)C[C@@H](CCCCCCCCCCC)OC(=O)CCCCCCCCCCC)[C@@H]1OC[C@@H]1[C@@H](O)[C@H](OC(=O)C[C@H](O)CCCCCCCCCCC)[C@@H](NC(=O)C[C@H](O)CCCCCCCCCCC)[C@@H](OP(O)(O)=O)O1 GZQKNULLWNGMCW-PWQABINMSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- KOWMJRJXZMEZLD-UHFFFAOYSA-N syringaresinol Chemical compound COC1=C(O)C(OC)=CC(C2C3C(C(OC3)C=3C=C(OC)C(O)=C(OC)C=3)CO2)=C1 KOWMJRJXZMEZLD-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses fruit ferment of a kind of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof, belong to food fermentation technical field, and wherein fruit ferment includes: material composition: grape, cucurbit, apple, pomegranate, tomato, banana, hawthorn, vinegar, Kiwi berry；Microorganism fungus kind: lactic acid bacteria, lactobacillus, acetic acid bacteria；Effective component: syringaresinol glucosides, triquetrous tadehagi root extract, betulin, phycocyanobilin, hexokinase, fructose-1, 6-diphosphate Kinase -- Pyruvate Kinase；Assist adding ingredient: necrosis hematic acid sodium, sodium glutamate, Yoghourt, motosada sugar.The preparation method of fruit ferment of the present invention is filtered by filter cloth, is dispensed using Normal juice by selecting and handling to raw material including stocking up, fermenting, filter, adding effective component, dispense five steps, has the remarkable result of lower hyperlipidemia, hypertension, hyperglycemia.
Description
Technical field
The present invention relates to food fermentation technical field, it is specifically related to fruit ferment and its preparation side of a kind of lower hyperlipidemia, hypertension, hyperglycemia
Method.
Background technique
Ferment, English name enzyme are being commonly called as enzyme.Ferment is nickname of the enzyme in Japan and Taiwan, and referring to has
The polymer substance of biocatalytic Activity, almost all of cellular activity process require the participation of ferment, to improve efficiency.With
Other abiotic catalyst are similar, and ferment accelerates reaction speed through the activation energy (being indicated with Ea or Δ G) for reducing chemical reaction
Rate.The rate for the reaction that most of ferment can be catalyzed improves up to a million times；In fact, ferment is to provide another work
Change the energy lower approach of demand, so that more reaction particles is possessed the kinetic energy of no less than activation energy, to accelerate reaction rate.
With the development of society, China gradually develops to industry and commerce from large agricultural country, more and more work become intelligence
Change automation, while also bringing up more and more people and enter office work, however work laborsaving, body cannot be taken exercise,
Worse and worse, hypertension, diabetes, hyperlipidemia problem are more and more prominent for physical fitness, and the people start after quality of life raising
Increasingly focus on health, carries out Morbidity control by taking medicine, side effect is big, and the method using natural dietotherapy is without side-effects, passes through
The mode of health adjusts physical function, reduce hyperglycemia, hypertension, hyperlipidemia disease incidence.
Summary of the invention
Against the above technical problems, the present invention provides a kind of fruit ferment and preparation method thereof of lower hyperlipidemia, hypertension, hyperglycemia.
The technical scheme is that
A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia, which is characterized in that the fruit ferment by following parts by weight material composition, micro-
Biological inoculum, effective component and auxiliary adding ingredient composition:
Wherein, material composition: 10-15 portions of grapes, 13-16 portions of cucurbits, 12.2-14.5 portions of apples, 14-18 parts of pomegranates, 17-
18 portions of tomatoes, 12.5-15.2 portions of bananas, 13-15 portions of hawthorn, 4-5 portions of vinegar, 14-15 portions of Kiwi berrys；
Microorganism fungus kind: 1-1.5 parts of lactic acid bacterias, 0.5-1.2 parts of lactobacillus, 0.3-0.5 parts of acetic acid bacterias；
Effective component: 1-1.2 parts of syringaresinol glucosides, 0.5-0.7 parts of triquetrous tadehagi root extracts, 0.8-1.1 parts of white birch esters
Alcohol, 1.2-2.2 part phycocyanobilin, 0.3-0.5 parts of hexokinases, 0.25-0.43 parts of fructose-1, 6-diphosphate kinases -1,0.4-0.6 part third
Pyruvate kinase；
Assist adding ingredient: 0.2-0.5 parts of necrosis hematic acid sodium, 0.7-0.8 parts of sodium glutamates, 5-7 portions of Yoghourts, 4-7 parts
Motosada sugar.
Further, a kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia preparation method the following steps are included:
S1: stock: the grape being carried out to crush processing, makes the pulp leakage of grape in outside pericarp, by the calabash
Cucurbit flesh is cut after reed peeling, then dices to cucurbit flesh spare, the apple selects granny smith, carries out coring to granny smith and goes
It dices again after skin processing, the pomegranate is first removed the peel, then broken skin processing is carried out to pomegranate seed, pomegranate is collected during broken skin
Seed and fruit juice will carry out processing of dicing after banana peeling, the hawthorn carried out crushing processing, the Kiwi berry is selected
Soft peach, then peeling processing is carried out to soft peach；
S2: fermentation: covering upper yarn matter filter cloth at fermentation top tank structure, then successively take 11-15 part grape in step S1,
13-16 portions of cucurbits, 12.2-14.5 portions of apples, 14-18 portions of pomegranates, 17-18 portions of tomatoes, 12.5-15.2 portions of bananas, 13-15 parts
Then hawthorn, 14-15 portion Kiwi berry lift filter cloth and rock to uniform, put down filter cloth, successively adds 4-5 parts of vinegar, 0.3-
0.5 part of acetic acid bacteria, 0.5-1.2 parts of lactobacillus, is finally bound with 5-7 portions of Yoghourts at 1-1.5 parts of lactic acid bacterias, covers sealing cover fermentation
10 days, 25-35 DEG C of fermentation temperature, pH was 6.5-7 in tank；
S3: filtering: lifting filter cloth after fermentation, and squeezing filter cloth separates filtrate with filter residue, the filter to extraction
0.2-0.5 parts of necrosis hematic acid sodium, 0.7-0.8 parts of sodium glutamates are added in liquid, then carry out uniform stirring, obtain thick fruit juice；
S4: 1-1.2 parts of syringaresinol glucosides, 0.5- addition effective component: are sequentially added to fruit juice obtained in step S3
0.7 part of triquetrous tadehagi root extract, 0.8-1.1 parts of betulins, 1.2-2.2 parts of phycocyanobilins, 0.3-0.5 parts of hexokinases, 0.25-
0.43 part of fructose-1, 6-diphosphate kinases -1,0.4-0.6 parts of pyruvate kinases, are then stirred, and 4-7 parts of members are added after the completion of stirring
Loyal sugar is seasoned and is again stirring for uniformly, and three kinds of enzymes, which are used as in breakdown of glucose, accelerates breakdown of glucose speed, blood glucose liter
Height can cause patient's immunity degradation, mention in conjunction with syringaresinol glucosides, triquetrous tadehagi root extract, betulin, four kinds of phycocyanobilin
The effective component of high immunity can improve immune function of human body, four kinds of effective components during promoting breakdown of glucose
With the use of with clearing heat and detoxicating, cancer is anti-oxidant for suppression, coordinating intestines and stomach, it is antiviral, adjust body items function, blood can reduced
Sugar, blood pressure play facilitation in blood lipid, and motosada sugar will not cause while improving fruit juice sugariness as a kind of sweetener
Patient blood glucose increases；
S5: packing: dispensing to by thick fruit juice in S3 step, and storage temperature is -10-25 DEG C after packing, fortune
It send and is transported using the lorry with safety cabinet.
Further, the filter cloth first passes through medicinal alcohol and carries out disinfection after being finished every time, then is washed with household clean
Progress greatly row cleaning, is washed after having cleaned using deionized water, then filter cloth is dried thoroughly, ultraviolet light is put into after drying and is disappeared
Malicious cabinet is spare, and filter cloth access times are 4 times, is taken care of in batches in use, guarantees good filter effect
Focus on the disinfection of filter cloth simultaneously, guarantees foodsafety.
Further, the filtering tank includes shell, insulating layer, filter cloth, sealing cover, and the insulating layer is fixed on described
The inner wall of shell, the bottom of shell are equipped with bracket, and the right side of shell is equipped with juice faucet, the outside of shell is equipped with hanging buckle, described
The bottom of sealing cover is fixed with sealing ring, and the side of sealing cover is symmetrically arranged with four locks, and the upper end of the filter cloth is fixed with
Lantern ring, filter cloth lower end are placed inside housings, and filter cloth upper end is located at hull outside, and fermentation and mistake are carried out by the present apparatus
Filter.
Further, it is equipped with water sealed tank on the outside of the upper end of the shell, dewatering outlet is equipped on the left of the water sealed tank, using water
Sealing groove guarantees the oxygen-free environment of tank interior to sealing at sealing.
Further, the housing bottom inner wall is equipped with pH measuring instrument, is fixed with display in shell outer right wall, shows
Device and pH measuring instrument are electrically connected, and are connect with extraneous power supply, and acid-base property inside pH measuring instrument real-time detection fermentor is passed through.
Further, the bottom interior wall of the shell is equipped with temperature sensor, and the temperature sensor and display are electrical
Connection, passes through the actual temperature inside temperature sensor real-time detection fermentor.
Further, the pedestal lower end is equipped with universal wheel, and the design of universal wheel is conducive to the movement of fermentor.
Further, the extracting method of the triquetrous tadehagi root extract are as follows: triquetrous tadehagi root is first passed through into cleaning, after disinfection,
Wrapped up with cotton gauze, dismembyator bottom smear salt, then by the cotton gauze for wrapping up triquetrous tadehagi root put into dismembyator into
Row is ground, and triquetrous tadehagi root juice is collected in process of lapping, then be filtered the triquetrous tadehagi root juice of collection to obtain triquetrous tadehagi root
Extract.
The beneficial effects of the present invention are:
The present invention carries out fermentation using natural fruit and forms the drink with fruit ferment, the grape ferment in inventive formulation
Element has effects that reducing blood lipid and softening blood vessel, and cucurbit is not only rich in vitamin B and vitamin C and also has having efficacy in lowering high blood pressure, mountain
Short, bristly hair or beard, apple, banana, tomato all have having efficacy in lowering high blood pressure, and wherein banana and hawthorn, which have, has effects that help digest, wherein
Hawthorn and apple have blood fat reducing function simultaneously, and pomegranate and Kiwi berry have good effect of lowering blood sugar, and lactobacillus promotion is advocated
Digestion and absorption, acetic acid bacteria are conducive to the decomposition of glucose for clearing up stomach, lactobacillus-fermented, promote enteron aisle to microelement
Absorption, necrosis hematic acid sodium, sodium glutamate, as protective agent extend shelf life of products, Yoghourt is for adjusting taste, simultaneously
It is beneficial to enteron aisle.
Detailed description of the invention
Fig. 1 is the structure chart of fermentor of the present invention；
Fig. 2 is the local connection figure of fermentor sealing cover and shell of the present invention.
Wherein, 1- shell, 2- insulating layer, 3- filter cloth, 4- sealing cover, 11- bracket, 12- juice faucet, 13- hanging buckle,
14- water sealed tank, the dewatering outlet 15-, 16-pH measuring instrument, 17- display, 18- temperature sensor, 19- universal wheel, 41- sealing ring,
42- lock, 31- lantern ring.
Specific embodiment
To be further explained explanation below with reference to Fig. 1-2, embodiment is simultaneously convenient for the understanding to technical solution of the present invention
Do not constitute limiting the scope of the present invention.
Embodiment one:
A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia, the fruit ferment by the material composition of following parts by weight, microorganism fungus kind, have
Imitate ingredient and auxiliary adding ingredient composition:
Wherein, material composition: 10 portions of grapes, 13 portions of cucurbits, 12.2 portions of apples, 14 portions of pomegranates, 17 portions of tomatoes, 12.5 parts
Banana, 13 portions of hawthorn, 4 portions of vinegar, 14 portions of Kiwi berrys；
Microorganism fungus kind: 1 part of lactic acid bacteria, 0.5 part of lactobacillus, 0.3 part of acetic acid bacteria；
Effective component: 1 part of syringaresinol glucosides, 0.5 part of triquetrous tadehagi root extract, 0.8 part of betulin, 1.2 parts of algae blueness
- 1,0.4 part of element, 0.3 part of hexokinase, 0.25 part of fructose-1, 6-diphosphate kinases pyruvate kinase；
Assist adding ingredient: 0.2 part of necrosis hematic acid sodium, 0.7 part of sodium glutamate, 5 portions of Yoghourts, 4 parts of motosada sugars.
A kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia the following steps are included:
S1: stock: grape being carried out to crush processing, makes the pulp leakage of grape in outside pericarp, after cucurbit is removed the peel
Cut cucurbit flesh, then dice to cucurbit flesh it is spare, apple select granny smith, to granny smith carry out coring and peeling processing after again into
Row is diced, and pomegranate is first removed the peel, then carries out broken skin processing to pomegranate seed, collects pomegranate seed and fruit juice during broken skin, will be fragrant
Processing of dicing is carried out after any of several broadleaf plants peeling, hawthorn is subjected to crushing processing, Kiwi berry selects soft peach, then carries out peeling processing to soft peach；
S2: fermentation: upper yarn matter filter cloth is covered at fermentation top tank structure, then successively takes 11 parts of grapes, 13 in step S1
Part cucurbit, 12.2 portions of apples, 14 portions of pomegranates, 17 portions of tomatoes, 12.5 portions of bananas, 13 portions of hawthorn, 14 portions of Kiwi berrys, then lift
Filter cloth is rocked to uniform, puts down filter cloth, successively add 4 portions of vinegar, 0.3 part of acetic acid bacteria, 1 part of lactic acid bacteria, 0.5 part of lactobacillus,
It is finally bound with 5 portions of Yoghourts, covers sealing cover and ferment 10 days, 25 DEG C of fermentation temperature, pH is 6.5 in tank；
S3: filtering: lifting filter cloth 3 after fermentation, and squeezing filter cloth 3 separates filtrate with filter residue, to extraction
0.2 part of necrosis hematic acid sodium, 0.7 part of sodium glutamate is added in filtrate, then carries out uniform stirring, obtains thick fruit juice, filter cloth 3
First pass through medicinal alcohol after being finished every time and carry out disinfection, then cleaned with household dish washing liquid, after clean use go from
Sub- water is washed thoroughly, then filter cloth 3 is dried, and it is spare to be put into ultraviolet disinfection cabinet after drying, necrosis hematic acid sodium and paddy
Propylhomoserin sodium is added as protective agent, extends shelf life of products, and filter cloth access times are 4 times, is carried out in use in batches
Secondary keeping guarantees the disinfection for focusing on filter cloth 3 while good filter effect, guarantees foodsafety；
S4: 1 part of syringaresinol glucosides, 0.5 portion of cucurbit addition effective component: are sequentially added to fruit juice obtained in step S3
Tea root extract, 0.8 part of betulin, 1.2 parts of phycocyanobilins, 0.3 part of hexokinase, 0.25 part of fructose-1, 6-diphosphate kinases -1,0.4
Part pyruvate kinase, is then stirred, and 4 parts of motosada sugars are added after the completion of stirring and is seasoned and is again stirring for uniformly；It is described
The extracting method of triquetrous tadehagi root extract are as follows: triquetrous tadehagi root is first passed through into cleaning, after disinfection, is wrapped up with cotton gauze, in dismembyator
Bottom smear salt, then the cotton gauze for wrapping up triquetrous tadehagi root is put into dismembyator and is ground, is collected in process of lapping
Triquetrous tadehagi root juice, then be filtered the triquetrous tadehagi root juice of collection to obtain triquetrous tadehagi root extract；Three kinds of enzymes are used as in Portugal
Accelerate breakdown of glucose speed in grape sugar decomposition, blood glucose rise can cause patient's immunity degradation, in conjunction with syringaresinol glucosides, calabash
Reed tea root extract, betulin, four kinds of phycocyanobilin raising immunity effective component, can promote breakdown of glucose mistake
Immune function of human body is improved in journey, four kinds of effective components are used cooperatively with clearing heat and detoxicating, suppression cancer is anti-oxidant, coordinating intestines and stomach, resists
Virus adjusts body items function, can play facilitation in reduction blood glucose, blood pressure, blood lipid, motosada sugar is as a kind of sweet tea
Taste agent will not cause patient blood glucose to increase while improving fruit juice sugariness；
S5: packing: dispensing to by thick fruit juice in S3 step, and storage temperature is -10 DEG C after packing, and transport is adopted
It is transported with the lorry with safety cabinet.
Filtering tank includes shell 1, insulating layer 2, filter cloth 3, sealing cover 4, and insulating layer 2 is fixed on the inner wall of shell 1, shell
1 bottom is equipped with bracket 11, and 11 lower end of bracket is equipped with universal wheel 19, and the design of universal wheel 19 is conducive to the movement of fermentor, shell
The right side of body 1 is equipped with juice faucet 12, the outside of shell 1 is equipped with hanging buckle 13, is equipped with water sealed tank 14, water on the outside of the upper end of shell 1
Dewatering outlet 15 is equipped on the left of sealing groove 14,1 bottom interior wall of shell is equipped with pH measuring instrument 16, is fixed with display in 1 outer right wall of shell
Device 17, display 17 and pH measuring instrument 16 are electrically connected, and are connect with extraneous power supply, are fermented by 16 real-time detection of pH measuring instrument
Acid-base property guarantees the oxygen-free environment of tank interior, the bottom of shell 1 using sealing at 14 pairs of sealings of water sealed tank inside tank
Inner wall is equipped with temperature sensor 18, and temperature sensor 18 and display 17 are electrically connected, and passes through 18 real-time detection of temperature sensor
Actual temperature inside fermentor, the bottom of sealing cover 4 are fixed with sealing ring 41, and the side of sealing cover 4 is symmetrically arranged with four locks
Button 42, the upper end of filter cloth 3 is fixed with lantern ring 31, and 3 lower end of filter cloth is placed on inside shell 1, and 3 upper end of filter cloth is located at shell
1 outside, is fermented and is filtered by the present apparatus.
Embodiment two:
A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia, the fruit ferment by the material composition of following parts by weight, microorganism fungus kind, have
Imitate ingredient and auxiliary adding ingredient composition:
Wherein, material composition: 12 portions of grapes, 14.5 portions of cucurbits, 13.3 portions of apples, 17 portions of pomegranates, 17.5 portions of tomatoes,
13.5 portions of bananas, 14 portions of hawthorn, 4.5 portions of vinegar, 14.5 portions of Kiwi berrys；
Microorganism fungus kind: 1.2 parts of lactic acid bacterias, 0.8 part of lactobacillus, 0.4 part of acetic acid bacteria；
Effective component: 1.1 parts of syringaresinol glucosides, 0.6 part of triquetrous tadehagi root extract, 0.9 part of betulin, 1.7 portions of algaes
Green element, -1,0.5 part of 0.4 part of hexokinase, 0.33 part of fructose-1, 6-diphosphate kinases pyruvate kinase；
Assist adding ingredient: 0.35 part of necrosis hematic acid sodium, 0.75 part of sodium glutamate, 6 portions of Yoghourts, 5.5 parts of motosada sugars.
A kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia the following steps are included:
S1: stock: grape being carried out to crush processing, makes the pulp leakage of grape in outside pericarp, after cucurbit is removed the peel
Cut cucurbit flesh, then dice to cucurbit flesh it is spare, apple select granny smith, to granny smith carry out coring and peeling processing after again into
Row is diced, and pomegranate is first removed the peel, then carries out broken skin processing to pomegranate seed, collects pomegranate seed and fruit juice during broken skin, will be fragrant
Processing of dicing is carried out after any of several broadleaf plants peeling, hawthorn is subjected to crushing processing, Kiwi berry selects soft peach, then carries out peeling processing to soft peach；
S2: fermentation: covering upper yarn matter filter cloth at fermentation top tank structure, then successively take 12 portions of grapes in step S1,
14.5 portions of cucurbits, 13.3 portions of apples, 17 portions of pomegranates, 17.5 portions of tomatoes, 13.5 portions of bananas, 14 portions of hawthorn, 14.5 portions of Kiwi berrys,
Then lift filter cloth to rock to uniform, put down filter cloth, successively add 4.5 portions of vinegar, 0.4 part of acetic acid bacteria, 1.2 parts of lactic acid bacterias,
0.8 part of lactobacillus is finally bound with 6 portions of Yoghourts, is covered sealing cover and is fermented 10 days, and 30 DEG C of fermentation temperature, pH is 6.8 in tank, this
Fermentor used is identical as fermentor used in embodiment one in embodiment；
S3: filtering: lifting filter cloth 3 after fermentation, and squeezing filter cloth 3 separates filtrate with filter residue, to extraction
0.35 part of necrosis hematic acid sodium, 0.75 part of sodium glutamate is added in filtrate, then carries out uniform stirring, obtains thick fruit juice, filters
Cloth 3 first passes through medicinal alcohol after being finished every time and carries out disinfection, then is cleaned with household dish washing liquid, uses and goes after having cleaned
Ionized water is washed thoroughly, then filter cloth 3 is dried, and it is spare to be put into ultraviolet disinfection cabinet after drying, necrosis hematic acid sodium and
Sodium glutamate is added as protective agent, extends shelf life of products, and filter cloth access times are 4 times, is divided in use
Batch keeping guarantees the disinfection for focusing on filter cloth 3 while good filter effect, guarantees foodsafety；
S4: 1.1 parts of syringaresinol glucosides, 0.6 portion of calabash addition effective component: are sequentially added to fruit juice obtained in step S3
Reed tea root extract, 0.9 part of betulin, 1.7 parts of phycocyanobilins, 0.4 part of hexokinase, 0.33 part of fructose-1, 6-diphosphate kinases -1,
0.5 part of pyruvate kinase, is then stirred, and 5.5 parts of motosada sugars are added after the completion of stirring and is seasoned and is again stirring for uniformly；
The extracting method of the triquetrous tadehagi root extract are as follows: triquetrous tadehagi root is first passed through into cleaning, after disinfection, is wrapped up with cotton gauze, is being ground
Salt is smeared in the bottom of grinder, then puts in dismembyator the cotton gauze for wrapping up triquetrous tadehagi root into and grinds, in process of lapping
Triquetrous tadehagi root juice is collected, then is filtered the triquetrous tadehagi root juice of collection to obtain triquetrous tadehagi root extract；Three kinds of enzyme conducts
Accelerate breakdown of glucose speed in breakdown of glucose, blood glucose rise can cause patient's immunity degradation, in conjunction with syringaresinol sugar
Glycosides, triquetrous tadehagi root extract, betulin, four kinds of phycocyanobilin raising immunity effective component, can promote grape sugar
Immune function of human body is improved during solution, four kinds of effective components are used cooperatively with clearing heat and detoxicating, suppression cancer is anti-oxidant, conditioning intestines
Stomach, antiviral, adjusting body items function, can play facilitation, motosada sugar conduct in reduction blood glucose, blood pressure, blood lipid
A kind of sweetener will not cause patient blood glucose to increase while improving fruit juice sugariness；
S5: packing: dispensing to by thick fruit juice in S3 step, and storage temperature is 15 DEG C after packing, and transport is adopted
It is transported with the lorry with safety cabinet.
Embodiment three:
A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia, the fruit ferment by the material composition of following parts by weight, microorganism fungus kind, have
Imitate ingredient and auxiliary adding ingredient composition:
Wherein, material composition: 15 portions of grapes, 16 portions of cucurbits, 14.5 portions of apples, 18 portions of pomegranates, 18 portions of tomatoes, 15.2 parts
Banana, 15 portions of hawthorn, 5 portions of vinegar, 15 portions of Kiwi berrys；
Microorganism fungus kind: 1.5 parts of lactic acid bacterias, 1.2 parts of lactobacillus, 0.5 part of acetic acid bacteria；
Effective component: 1.2 parts of syringaresinol glucosides, 0.7 part of triquetrous tadehagi root extract, 1.1 parts of betulins, 2.2 portions of algaes
Green element, -1,0.6 part of 0.5 part of hexokinase, 0.43 part of fructose-1, 6-diphosphate kinases pyruvate kinase；
Assist adding ingredient: 0.5 part of necrosis hematic acid sodium, 0.8 part of sodium glutamate, 7 portions of Yoghourts, 7 parts of motosada sugars.
A kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia the following steps are included:
S1: stock: grape being carried out to crush processing, makes the pulp leakage of grape in outside pericarp, after cucurbit is removed the peel
Cut cucurbit flesh, then dice to cucurbit flesh it is spare, apple select granny smith, to granny smith carry out coring and peeling processing after again into
Row is diced, and pomegranate is first removed the peel, then carries out broken skin processing to pomegranate seed, collects pomegranate seed and fruit juice during broken skin, will be fragrant
Processing of dicing is carried out after any of several broadleaf plants peeling, hawthorn is subjected to crushing processing, Kiwi berry selects soft peach, then carries out peeling processing to soft peach；
S2: fermentation: upper yarn matter filter cloth is covered at fermentation top tank structure, then successively takes 15 parts of grapes, 16 in step S1
Part cucurbit, 14.5 portions of apples, 18 portions of pomegranates, 18 portions of tomatoes, 15.2 portions of bananas, 15 portions of hawthorn, 15 portions of Kiwi berrys, then lift
Filter cloth is rocked to uniform, puts down filter cloth, successively adds 5 portions of vinegar, 0.5 part of acetic acid bacteria, 1.5 parts of lactic acid bacterias, 1.2 parts of newborn bars
Bacterium is finally bound with 7 portions of Yoghourts, is covered sealing cover and is fermented 10 days, and 35 DEG C of fermentation temperature, pH is 7 in tank, used in the present embodiment
Fermentor is identical as fermentor used in embodiment one；
S3: filtering: lifting filter cloth 3 after fermentation, and squeezing filter cloth 3 separates filtrate with filter residue, to extraction
0.5 part of necrosis hematic acid sodium, 0.8 part of sodium glutamate is added in filtrate, then carries out uniform stirring, obtains thick fruit juice, filter cloth 3
First pass through medicinal alcohol after being finished every time and carry out disinfection, then cleaned with household dish washing liquid, after clean use go from
Sub- water is washed thoroughly, then filter cloth 3 is dried, and it is spare to be put into ultraviolet disinfection cabinet after drying, necrosis hematic acid sodium and paddy
Propylhomoserin sodium is added as protective agent, extends shelf life of products, and filter cloth access times are 4 times, is carried out in use in batches
Secondary keeping guarantees the disinfection for focusing on filter cloth 3 while good filter effect, guarantees foodsafety；
S4: 1.2 parts of syringaresinol glucosides, 0.7 portion of calabash addition effective component: are sequentially added to fruit juice obtained in step S3
Reed tea root extract, 1.1 parts of betulins, 2.2 parts of phycocyanobilins, 0.5 part of hexokinase, 0.43 part of fructose-1, 6-diphosphate kinases -1,
0.6 part of pyruvate kinase, is then stirred, and 7 parts of motosada sugars are added after the completion of stirring and is seasoned and is again stirring for uniformly；Institute
State the extracting method of triquetrous tadehagi root extract are as follows: triquetrous tadehagi root is first passed through into cleaning, after disinfection, is wrapped up with cotton gauze, is being ground
Salt is smeared in the bottom of device, then puts in dismembyator the cotton gauze for wrapping up triquetrous tadehagi root into and grinds, receives in process of lapping
Collect triquetrous tadehagi root juice, then is filtered the triquetrous tadehagi root juice of collection to obtain triquetrous tadehagi root extract；Three kinds of enzymes are used as
Accelerate breakdown of glucose speed in breakdown of glucose, blood glucose rise can cause patient's immunity degradation, in conjunction with syringaresinol glucosides,
Triquetrous tadehagi root extract, betulin, four kinds of phycocyanobilin raising immunity effective component, breakdown of glucose can promoted
Improve immune function of human body in the process, it is clearing heat and detoxicating, suppression cancer is anti-oxidant, coordinating intestines and stomach, it is antiviral, adjust body items function,
Have the effect of more preferably reducing blood glucose, blood pressure, blood lipid, motosada sugar is as a kind of sweetener, while improving fruit juice sugariness not
Patient blood glucose can be caused to increase；
S5: packing: dispensing to by thick fruit juice in S3 step, and storage temperature is 25 DEG C after packing, and transport is adopted
It is transported with the lorry with safety cabinet.
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But without departing from the technical solutions of the present invention, according to the technical essence of the invention to above embodiments institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection scope of technical solution of the present invention.
Claims (9)
1. a kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia, which is characterized in that material composition of the fruit ferment by following parts by weight, micro- life
Object strain, effective component and auxiliary adding ingredient composition:
Wherein, material composition: 10-15 portions of grapes, 13-16 portions of cucurbits, 12.2-14.5 portions of apples, 14-18 portions of pomegranates, 17-18 parts
Tomato, 12.5-15.2 portion banana, 13-15 portions of hawthorn, 4-5 portions of vinegar, 14-15 portions of Kiwi berrys；
Microorganism fungus kind: 1-1.5 parts of lactic acid bacterias, 0.5-1.2 parts of lactobacillus, 0.3-0.5 parts of acetic acid bacterias；
Effective component: 1-1.2 parts of syringaresinol glucosides, 0.5-0.7 parts of triquetrous tadehagi root extracts, 0.8-1.1 parts of betulins,
1.2-2.2 parts of phycocyanobilins, 0.3-0.5 parts of hexokinases, 0.25-0.43 parts of fructose-1, 6-diphosphate kinases -1,0.4-0.6 parts of pyruvic acid
Kinases；
Assist adding ingredient: 0.2-0.5 parts of necrosis hematic acid sodium, 0.7-0.8 parts of sodium glutamates, 5-7 portions of Yoghourts, 4-7 parts of members are loyal
Sugar.
2. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as described in claim 1, which is characterized in that including following step
It is rapid:
S1: stock: the grape being carried out to crush processing, leaks out the pulp of grape in outside pericarp, the cucurbit is gone
Cucurbit flesh is cut after skin, then spare, the apple selection granny smith, at granny smith progress coring and peeling of dicing to cucurbit flesh
Dice again after reason, the pomegranate is first removed the peel, then carries out broken skin processing to pomegranate seed, collect during broken skin pomegranate seed and
Fruit juice carries out processing of dicing after the banana peeling, the hawthorn carries out crushing processing, and the Kiwi berry selects soft peach, then right
Soft peach carries out peeling processing；
S2: fermentation: fermentation: upper yarn matter filter cloth (3) is covered at fermentation top tank structure, then successively takes 11-15 part in step S1
Grape, 13-16 portions of cucurbits, 12.2-14.5 portions of apples, 14-18 portions of pomegranates, 17-18 portions of tomatoes, 12.5-15.2 portions of bananas,
Then 13-15 portions of hawthorn, 14-15 portions of Kiwi berrys lift filter cloth and rock to uniform, put down filter cloth, successively add 4-5 parts
Vinegar, 0.3-0.5 part acetic acid bacteria, 0.5-1.2 parts of lactobacillus, are finally bound with 5-7 portions of Yoghourts at 1-1.5 parts of lactic acid bacterias, cover sealing
Lid fermentation 10 days, 25-35 DEG C of fermentation temperature, pH is 6.5-7 in tank；
S3: filtering: lifting filter cloth (3) after fermentation, and squeezing filter cloth (3) separates filtrate with filter residue, to extraction
0.2-0.5 parts of necrosis hematic acid sodium, 0.7-0.8 parts of sodium glutamates are added in filtrate, then carry out uniform stirring, obtain thick fruit
Juice；
S4: 1-1.2 parts of syringaresinol glucosides, 0.5-0.7 parts addition effective component: are sequentially added to fruit juice obtained in step S3
Triquetrous tadehagi root extract, 0.8-1.1 part betulin, 1.2-2.2 parts of phycocyanobilins, 0.3-0.5 parts of hexokinases, 0.25-0.43
Part fructose-1, 6-diphosphate kinases -1,0.4-0.6 parts of pyruvate kinases, are then stirred, and 4-7 parts of motosada sugars are added after the completion of stirring
It is seasoned and is again stirring for uniformly；
S5: packing: dispensing to by thick fruit juice in S3 step, and storage temperature is -10-25 DEG C after packing, and transport is adopted
It is transported with the lorry with safety cabinet.
3. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 2, which is characterized in that the filter cloth (3)
First pass through medicinal alcohol after being finished every time and carry out disinfection, then cleaned with household dish washing liquid, after clean use go from
Sub- water is washed thoroughly, then filter cloth (3) is dried, and it is spare that ultraviolet disinfection cabinet is put into after drying.
4. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 2, which is characterized in that the filtering tank packet
Shell (1), insulating layer (2), filter cloth (3), sealing cover (4) are included, the insulating layer (2) is fixed on the inner wall of the shell (1),
The bottom of shell (1) is equipped with bracket (11), and the right side of shell (1) is equipped with juice leading (12), the outside of shell (1) is equipped with hanging buckle
(13), the bottom of the sealing cover (4) is fixed with sealing ring (41), and the side of sealing cover (4) is symmetrically arranged with four locks (42),
The upper end of the filter cloth (3) is fixed with lantern ring (31), and filter cloth (3) lower end is placed on inside shell (1), on filter cloth (3)
End is located on the outside of shell (1).
5. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 4, which is characterized in that the shell (1)
Upper end on the outside of be equipped with water sealed tank (14), be equipped with dewatering outlet (15) on the left of the water sealed tank (14).
6. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 4, which is characterized in that the shell (1)
Bottom interior wall is equipped with pH measuring instrument (16), is fixed with display (17) in shell (1) outer right wall, and display (17) and pH are measured
Instrument (16) is electrically connected, and is connect with extraneous power supply.
7. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 4, which is characterized in that the bracket (11)
Lower end is equipped with universal wheel (19).
8. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 4, which is characterized in that the shell (1)
Bottom interior wall be equipped with temperature sensor (18), the temperature sensor (18) and display (17) are electrically connected, and pass through temperature
Actual temperature inside sensor (18) real-time detection fermentor.
9. a kind of preparation method of the fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia as claimed in claim 4, which is characterized in that the shell (1)
Bottom interior wall be equipped with temperature sensor (18), pass through temperature sensor (18) and display (17) and be electrically connected real-time detection hair
Actual temperature inside fermentation tank.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810930683.9A CN108968056A (en) | 2018-09-04 | 2018-09-04 | A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810930683.9A CN108968056A (en) | 2018-09-04 | 2018-09-04 | A kind of fruit ferment of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108968056A true CN108968056A (en) | 2018-12-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602866A (en) * | 2020-12-04 | 2021-04-06 | 河南农业职业学院 | Fermented hawthorn juice and preparation method thereof |
| CN113229360A (en) * | 2021-05-28 | 2021-08-10 | 天津科技大学 | Apple breathable oxygen-permeable preservative and preparation method and application thereof |
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| CN105641674A (en) * | 2016-01-26 | 2016-06-08 | 李华红 | Compound nanometer preparation for treating diabetes mellitus type 2 and preparation method thereof |
| CN105918821A (en) * | 2016-04-20 | 2016-09-07 | 厦门元之道生物科技有限公司 | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof |
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- 2018-09-04 CN CN201810930683.9A patent/CN108968056A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105641674A (en) * | 2016-01-26 | 2016-06-08 | 李华红 | Compound nanometer preparation for treating diabetes mellitus type 2 and preparation method thereof |
| CN105918821A (en) * | 2016-04-20 | 2016-09-07 | 厦门元之道生物科技有限公司 | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602866A (en) * | 2020-12-04 | 2021-04-06 | 河南农业职业学院 | Fermented hawthorn juice and preparation method thereof |
| CN113229360A (en) * | 2021-05-28 | 2021-08-10 | 天津科技大学 | Apple breathable oxygen-permeable preservative and preparation method and application thereof |
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Application publication date: 20181211 |