CN112155139A - Ferment stock solution, ferment beverage and preparation method thereof - Google Patents
Ferment stock solution, ferment beverage and preparation method thereof Download PDFInfo
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a ferment stock solution, a ferment beverage and a preparation method thereof. The preparation method of the ferment stock solution comprises the following steps: mixing the coarse cereals and water to obtain a first raw material solution; separately juicing n different types of fruits to form a second raw material liquid; chopping vegetables and mixing with water to obtain a third raw material liquid; mixing the seasoning with water to obtain a fourth raw material liquid; cooking different medicinal and edible raw materials to obtain a fifth raw material liquid, a sixth raw material liquid, a seventh raw material liquid, an eighth raw material liquid and a ninth raw material liquid; and (3) first fermentation: mixing the first raw material liquid and the second raw material liquid for fermentation, and independently fermenting the rest raw material liquids; and (3) secondary fermentation: mixing the rest raw material solutions, and adding into the first raw material solution and the second raw material solution respectively for fermentation; and (3) fermenting for the third time: finally, the whole is mixed and fermented. The invention has the beneficial effects that: not only can retain the high nutrient content of the raw materials, but also has good taste; the standardized, normalized and factory scientific production is easy to realize.
Description
Technical Field
The invention belongs to the technical field of beverage processing, and particularly relates to a ferment stock solution, a ferment beverage and a preparation method thereof.
Background
With the pursuit of health and nutrition by the mass consumers, the market is expecting to develop a beverage having good taste characteristics and capable of enhancing human health. The drink prepared directly by taking the traditional food materials as raw materials has poor taste and health care effect, and is difficult to be accepted by the public consumers.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a ferment stock solution, a ferment beverage and a preparation method thereof.
In order to achieve the above object, the preparation method of the enzyme stock solution designed by the present invention comprises the following steps:
s1, preparing a raw material liquid:
mixing the coarse cereals with water, cooking for 30-35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquid is a first raw material liquid; the coarse cereals are one or more of black sesame, white sesame, black fungus, white fungus, buckwheat, rice and sweet potatoes;
separately juicing n different types of fruits, filtering, and mixing the filtrate with water to form n different second raw material solutions; the fruits are at least two of pawpaw, loquat, dragon fruit, pineapple, kiwi fruit, apple, pear, plum, peach, banana, orange, tangerine, pomegranate, grape, sugarcane and kumquat, and n is more than or equal to 2;
chopping vegetables, mixing with water, and filtering to obtain a third raw material liquid; the vegetables are one or more of tomatoes, melons, pumpkins and bitter gourds;
mixing the seasoning with water, cooking for 30-35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquid is a fourth raw material liquid; the flavoring is one or more of rhizoma Zingiberis recens, rhizoma Dioscoreae, fructus Canarii albi, fructus Lycii, and Bulbus Allii;
respectively and independently mixing a first group of medicinal and edible raw materials, a second group of medicinal and edible raw materials, a third group of medicinal and edible raw materials, a fourth group of medicinal and edible raw materials and a fifth group of medicinal and edible raw materials with water, cooking for 30-35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquids respectively correspond to a fifth raw material liquid, a sixth raw material liquid, a seventh raw material liquid, an eighth raw material liquid and a ninth raw material liquid;
the first group of medicinal and edible raw materials are at least two of hawthorn, Chinese date, peach kernel and lotus seed;
the second group of medicinal and edible raw materials comprise at least two of herba Portulacae, rhizoma Polygonati Odorati, Glycyrrhrizae radix, semen euryales, fructus Gardeniae, exocarpium Citri rubrum, radix Platycodi, herba Taraxaci, pericarpium Citri Tangerinae, and herba Menthae;
the third group of medicinal and edible raw materials is at least two of longan, fig, pine pollen, honeysuckle and chrysanthemum;
the fourth group of medicinal and edible raw materials are at least two of mulberry leaves, mulberries, lophatherum gracile and raspberries;
the fifth group of medicinal and edible raw materials comprise at least two of fructus Alpinae Oxyphyllae, Poria, rhizoma Polygonati, and radix Puerariae;
s2, first fermentation:
equally dividing the first raw material liquid into n parts, adding one part of the first raw material liquid into each second raw material liquid, mixing, filtering, adjusting the pH value to be 4.1, putting into a ceramic jar, sealing and fermenting for 365 days to form n different first mixed liquids; before fermentation, each first mixed solution is also added with polysaccharide compound slime bacteria accounting for 1 percent of the volume or the mass of the first mixed solution and brown sugar accounting for 10 to 20 percent of the volume or the mass of the first mixed solution; the fermentation temperature is 20-30 ℃;
adding polysaccharide compound slime accounting for 1% of the volume or mass of the third raw material liquid, the fourth raw material liquid, the fifth raw material liquid, the sixth raw material liquid, the seventh raw material liquid, the eighth raw material liquid and the ninth raw material liquid respectively, mixing and filtering, adjusting the pH value to be 4.1, putting the mixture into a ceramic cylinder, sealing and fermenting for 365 days, wherein the fermentation temperature is 20-30 ℃;
s3, secondary fermentation:
mixing and filtering the third raw material liquid, the fourth raw material liquid, the fifth raw material liquid, the sixth raw material liquid, the seventh raw material liquid, the eighth raw material liquid and the ninth raw material liquid which are fermented in the step S2 for one time to form a second mixed liquid; adding the second mixed solution into n different first mixed solutions fermented in the step S2 in proportion, mixing for the second time, filtering, adjusting the pH value to be 3.7-3.8, and putting into a ceramic jar for sealed fermentation for 365 days to form n different third mixed solutions; wherein, before fermentation, brown sugar accounting for 5% of the volume or mass of each third mixed solution is also added; the ratio of the second mixed solution to the first mixed solution is 10: 1; the fermentation temperature is 20-30 ℃;
s4, third fermentation:
and (3) finally and integrally mixing the n different third mixed liquids fermented in the step (S3), filtering, adding brown sugar accounting for 2.5% of the volume or mass of the third mixed liquids, adjusting the pH value to be below 3.5, putting the third mixed liquids into a ceramic cylinder, sealing and fermenting for 365 days at the fermentation temperature of 20-30 ℃, and preparing the ferment stock solution after the fermentation is finished.
Further, the coarse cereals comprise, by weight, 1-3 parts of black sesame, 1-3 parts of white sesame, 1-3 parts of black fungus, 1-3 parts of white fungus, 1-3 parts of buckwheat, 1-3 parts of rice and 1 part of sweet potatoes; 30-50 parts of water mixed with the coarse cereals.
Further, the n is 16 parts by weight, and the fruits are 1 part of pawpaw, 1-2 parts of loquat, 1-2 parts of dragon fruit, 0.5-1.5 parts of pineapple, 0.5-1.5 parts of kiwi fruit, 0.5-1.5 parts of apple, 0.5-1.5 parts of pear, 0.5-1.5 parts of plum, 0.5-1.5 parts of peach, 0.5-1.5 parts of banana, 0.5-1.5 parts of orange, 0.5-1.5 parts of tangerine, 0.5-1.5 parts of pomegranate, 0.5-1.5 parts of grape, 1-2 parts of sugarcane and 1-2 parts of kumquat; 16-48 parts of water mixed with the fruits.
Further, the vegetables comprise 1-2 parts by weight of tomatoes, 1-2 parts by weight of melons, 1-2 parts by weight of pumpkins and 1-2 parts by weight of bitter gourds; 20-30 parts of water mixed with the vegetables;
the seasonings comprise 3-6 parts of ginger, 3-6 parts of Chinese yam, 1-3 parts of Chinese olive, 1-3 parts of wolfberry fruit and 3-6 parts of garlic; 20-30 parts of water mixed with the seasoning;
the first group of medicinal and edible raw materials comprise 0.5-1 part of hawthorn, 0.5-1 part of Chinese date, 0.5-1 part of peach kernel and 0.5-1 part of lotus seed; 30-50 parts of water mixed with the first group of medicinal and edible raw materials;
the second group of medicinal and edible raw materials comprise 0.1-1 part of purslane, 0.1-1 part of polygonatum, 0.1-1 part of liquorice, 0.1-1 part of gordon euryale seed, 0.1-1 part of gardenia, 0.1-1 part of exocarpium citri rubrum, 0.1-1 part of platycodon grandiflorum, 0.1-1 part of dandelion, 0.1-1 part of orange peel and 0.1-1 part of mint; 30-55 parts of water mixed with the second group of medicinal and edible raw materials;
the third group of medicinal and edible raw materials comprise 0.1-1 part of longan, 1-2 parts of fig, 1-2 parts of pine pollen, 1-2 parts of honeysuckle and 1-2 parts of chrysanthemum; 35-50 parts of water mixed with the third group of medicinal and edible raw materials;
the fourth group of medicinal and edible raw materials comprise 0.1-1 part of mulberry leaves, 0.1-1 part of mulberries, 0.1-1 part of lophatherum gracile and 1-2 parts of raspberries; 30-50 parts of water mixed with the fourth group of medicinal and edible raw materials;
the fifth group of medicinal and edible raw materials comprise 0.1-1 part of fructus alpiniae oxyphyllae, 0.1-1 part of poria cocos, 0.1-1 part of rhizoma polygonati and 0.1-1 part of radix puerariae; 30-50 parts of water mixed with the fifth group of medicinal and edible raw materials.
And further, adding honey into the enzyme stock solution prepared in the step S4, mixing, filtering, standing for 30 days, filtering again, filling, sterilizing at a high temperature of 125 ℃ for 25-30 minutes, and finally packaging and storing.
The invention also provides a ferment stock solution, which is prepared by the preparation method of the ferment stock solution.
The invention also provides a preparation method of the enzyme beverage, which is prepared by adding water with the volume of 1-3 times of that of the enzyme stock solution to dilute and blend.
The invention also provides the enzyme beverage, and the enzyme beverage is prepared by the preparation method of the enzyme beverage.
The invention has the beneficial effects that: according to the invention, the ferment stock solution and the ferment beverage prepared by combining traditional coarse cereals, fruits and vegetables, seasonings and medicinal and edible raw materials can retain high nutritional ingredients of the raw materials and have good mouthfeel; various medicinal and edible raw materials are respectively and independently fermented and then are subjected to secondary mixed fermentation with the fermented fruits and the coarse cereals, so that the health-care effect of the medicinal and edible raw materials can be kept, the peculiar smell generated by the fermentation of the medicinal and edible raw materials can be completely covered, and the special fragrance and the excellent taste are fermented; has effects of improving sleep, improving body condition, benefiting heart, astringing lung, cleaning intestinal tract, regulating digestive immune system, and delaying aging. And the standardized, normalized and factory scientific production is easy to realize.
Detailed Description
The following specific examples will further describe the present invention in detail.
Example 1
A preparation method of ferment stock solution comprises the following steps:
s1, preparing a raw material liquid:
mixing the coarse cereals with water, cooking for 30 minutes at 100 ℃, cooling and filtering, wherein the filtered liquid is a first raw material liquid; the coarse cereals comprise, by weight (the following ingredients are calculated by weight), 3 parts of black sesame, 3 parts of white sesame, 3 parts of black fungus, 3 parts of white fungus, 3 parts of buckwheat, 3 parts of rice and 1 part of sweet potato; 50 parts of water mixed with the five cereals.
Squeezing 16 different kinds of fruits separately, filtering, and mixing the filtrate with water to obtain 16 different kinds of second raw material solutions; the fruits comprise 1 part of pawpaw, 2 parts of loquat, 2 parts of dragon fruit, 1.5 parts of pineapple, 1.5 parts of kiwi fruit, 1.5 parts of apple, 1.5 parts of pear, 1.5 parts of plum, 1.5 parts of peach, 1.5 parts of banana, 1.5 parts of orange, 1.5 parts of pomegranate, 1.5 parts of grape, 2 parts of sugarcane and 2 parts of kumquat; the water mixed with the fruit was 48 parts.
Chopping vegetables, mixing with water, and filtering to obtain a third raw material liquid; the vegetables comprise 2 parts of tomatoes, 2 parts of melons, 2 parts of pumpkins and 2 parts of bitter gourds; the water mixed with the vegetables is 30 parts.
Mixing the flavoring with water, steaming at 100 deg.C for 35 min, cooling, and filtering to obtain a fourth raw material solution; the seasoning comprises 6 parts of ginger, 6 parts of Chinese yam, 3 parts of Chinese olive, 3 parts of medlar and 6 parts of garlic; the amount of water mixed with the seasoning was 30 parts.
Respectively and independently mixing the first group of medicinal and edible raw materials, the second group of medicinal and edible raw materials, the third group of medicinal and edible raw materials, the fourth group of medicinal and edible raw materials and the fifth group of medicinal and edible raw materials with water, cooking for 30 minutes at 100 ℃, cooling and filtering, wherein the filtered liquids respectively correspond to a fifth raw material liquid, a sixth raw material liquid, a seventh raw material liquid, an eighth raw material liquid and a ninth raw material liquid.
Wherein, the first group of medicinal and edible raw materials comprise 1 part of hawthorn, 1 part of Chinese date, 1 part of peach kernel and 1 part of lotus seed; 50 parts of water mixed with the first group of medicinal and edible raw materials.
The second group of medicinal and edible raw materials comprise 1 part of purslane, 1 part of polygonatum, 1 part of liquorice, 1 part of gordon euryale seed, 1 part of gardenia, 1 part of exocarpium citri rubrum, 1 part of platycodon grandiflorum, 1 part of dandelion, 1 part of orange peel and 1 part of mint; 55 parts of water mixed with a second group of medicinal and edible raw materials.
The third group of medicinal and edible raw materials comprises 1 part of longan, 2 parts of fig, 2 parts of pine pollen, 2 parts of honeysuckle and 2 parts of chrysanthemum; 50 parts of water mixed with the third group of medicinal and edible raw materials.
The fourth group of medicinal and edible raw materials comprises 1 part of mulberry leaf, 1 part of mulberry, 1 part of lophatherum gracile and 2 parts of raspberry; the water mixed with the fourth group of medicinal and edible raw materials is 50 parts.
The fifth group of medicinal and edible raw materials comprises fructus Alpinae Oxyphyllae 1 part, Poria 1 part, rhizoma Polygonati 1 part, and radix Puerariae 1 part; 50 parts of water is mixed with the fifth group of medicinal and edible raw materials.
S2, first fermentation:
equally dividing the first raw material liquid into n parts, adding one part of the first raw material liquid into each second raw material liquid, mixing, filtering, adjusting the pH value to be 4.1, putting into a ceramic jar, sealing and fermenting for 365 days to form n different first mixed liquids; before fermentation, adding polysaccharide compound slime mold accounting for 1% of the volume or mass of each first mixed solution and brown sugar accounting for 10-20% of the volume or mass of each first mixed solution; the fermentation temperature is 20-30 ℃;
adding polysaccharide compound slime accounting for 1% of the volume or mass of the third raw material liquid, the fourth raw material liquid, the fifth raw material liquid, the sixth raw material liquid, the seventh raw material liquid, the eighth raw material liquid and the ninth raw material liquid respectively, mixing and filtering, adjusting the pH value to be 4.1, putting the mixture into a ceramic jar, sealing and fermenting for 365 days, wherein the fermentation temperature is 20-30 ℃;
s3, secondary fermentation:
mixing and filtering the third raw material liquid, the fourth raw material liquid, the fifth raw material liquid, the sixth raw material liquid, the seventh raw material liquid, the eighth raw material liquid and the ninth raw material liquid which are fermented in the step S2 for one time to form a second mixed liquid; adding the second mixed solution into n different first mixed solutions fermented in the step S2 according to a ratio, mixing for the second time, filtering, adjusting the pH value to be 3.7-3.8, putting into a ceramic jar, sealing and fermenting for 365 days to form n different third mixed solutions; wherein, before fermentation, brown sugar accounting for 5% of the volume or mass of each third mixed solution is also added; the ratio of the second mixed solution to the first mixed solution is 10: 1; the fermentation temperature is 20-30 ℃;
s4, third fermentation:
and (3) finally and integrally mixing the n different third mixed liquids fermented in the step (S3), filtering, adding brown sugar accounting for 2.5% of the volume or mass of the third mixed liquids, adjusting the pH value to be below 3.5, putting the third mixed liquids into a ceramic cylinder, sealing and fermenting for 365 days at the fermentation temperature of 20-30 ℃, and preparing the ferment stock solution after the fermentation is finished.
And (4) adding honey into the ferment stock solution prepared in the step (S4), mixing, filtering, standing for 30 days, filtering again, filling, sterilizing at the high temperature of 125 ℃ for 25-30 minutes, and finally packaging and storing.
The preparation method of the ferment raw liquid in the embodiment is easy to realize standardized, normalized and factory scientific production, and the ferment raw liquid prepared by the method has excellent taste, not only can keep the health care effect of medicinal and edible raw materials, but also can completely cover the peculiar smell generated by fermentation of the medicinal and edible raw materials, and can ferment out special fragrance and excellent taste.
The ferment raw liquid of this embodiment is diluted with water 1-3 times of the volume of the ferment raw liquid to prepare the ferment beverage. The enzyme beverage of the embodiment has the nutrition and health care effects of improving sleep, strengthening physique, benefiting heart, astringing lung, cleaning intestinal tract, regulating digestive immune system, delaying organism aging and the like after being drunk for a long time.
Example 2
The preparation method of the enzyme stock solution in this example is substantially the same as that of example 1, except that the raw material solution is prepared in different proportions and components, and specifically, the following steps are performed:
first raw material liquid: the coarse cereals comprise 1 part of black sesame, 1 part of white sesame, 1 part of black fungus, 1 part of white fungus, 1 part of buckwheat, 1 part of rice and 1 part of sweet potato; 30 parts of water mixed with the five cereals.
16 different second feedstock solutions: the fruits comprise 1 part of pawpaw, 1 part of loquat, 1 part of dragon fruit, 0.5 part of pineapple, 0.5 part of kiwi fruit, 0.5 part of apple, 0.5 part of pear, 0.5 part of plum, 0.5 part of peach, 0.5 part of banana, 0.5 part of orange, 0.5 part of pomegranate, 0.5 part of grape, 1 part of sugarcane and 1 part of kumquat; the water mixed with the fruit was 16 parts.
Third raw material liquid: the vegetables comprise 1 part of tomato, 1 part of melon, 1 part of pumpkin and 1 part of balsam pear; the water mixed with the vegetables is 20 parts.
Fourth raw material liquid: the flavoring comprises 3 parts of ginger, 3 parts of Chinese yam, 1 part of Chinese olive, 1 part of medlar and 3 parts of garlic; the amount of water mixed with the seasoning was 20 parts.
The first group of medicinal and edible raw materials comprises 0.5 part of hawthorn, 0.5 part of Chinese date, 0.5 part of peach kernel and 0.5 part of lotus seed; 30 parts of water mixed with the first group of medicinal and edible raw materials.
The second group of medicinal and edible raw materials comprises 0.1 part of purslane, 0.1 part of polygonatum, 0.1 part of liquorice, 0.1 part of gordon euryale seed, 0.1 part of gardenia, 0.1 part of exocarpium citri rubrum, 0.1 part of platycodon grandiflorum, 0.1 part of dandelion, 0.1 part of orange peel and 0.1 part of mint; 30-55 parts of water mixed with a second group of medicinal and edible raw materials.
The third group of medicinal and edible raw materials comprises longan 0.1 parts, fig 1 parts, pollen Pini 1 parts, flos Lonicerae 1 parts, and flos Chrysanthemi 1 parts; 35 parts of water mixed with the third group of medicinal and edible raw materials.
The fourth group of medicinal and edible raw materials comprises 0.1 part of mulberry leaf, 0.1 part of mulberry, 0.1 part of lophatherum gracile and 1 part of raspberry; 30 parts of water mixed with the fourth group of medicinal and edible raw materials.
The fifth group of medicinal and edible raw materials comprises fructus Alpinae Oxyphyllae 0.1 parts, Poria 0.1 parts, rhizoma Polygonati 0.1 parts, and radix Puerariae 0.1 parts; 30 parts of water mixed with the fifth group of medicinal and edible raw materials.
Example 3
The preparation method of the enzyme stock solution in this example is substantially the same as that of example 1, except that the raw material solution is prepared in different proportions and components, and specifically, the following steps are performed:
mixing the coarse cereals with water, cooking for 35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquid is a first raw material liquid: the coarse cereals comprise 2 parts of black sesame, 1 part of white sesame, 2 parts of black fungus, 1 part of white fungus, 1 part of buckwheat, 2.5 parts of rice and 2 parts of sweet potato; 40 parts of water mixed with the five cereals.
16 different second feedstock solutions: the fruits comprise 1 part of pawpaw, 1.5 parts of loquat, 1.5 parts of dragon fruit, 1 part of pineapple, 1 part of kiwi fruit, 1 part of apple, 1 part of pear, 1 part of plum, 1 part of peach, 1 part of banana, 1 part of orange, 1 part of tangerine, 1-1.5 parts of pomegranate, 1-1.5 parts of grape, 1-1.5 parts of sugarcane and 0.5-1.5 parts of kumquat; 20-40 parts of water mixed with fruits.
Third raw material liquid: 1.5 parts of tomatoes, 1.5 parts of melons, 1 part of pumpkins and 1 part of bitter gourds; the water mixed with the vegetables is 30 parts.
Mixing the flavoring with water, steaming at 100 deg.C for 30 min, cooling, and filtering to obtain a fourth raw material solution; the seasoning is 5 parts of ginger, 4 parts of yam, 2 parts of Chinese olive, 3 parts of medlar and 3 parts of garlic; the amount of water mixed with the seasoning was 20 parts.
Respectively and independently mixing the first group of medicinal and edible raw materials, the second group of medicinal and edible raw materials, the third group of medicinal and edible raw materials, the fourth group of medicinal and edible raw materials and the fifth group of medicinal and edible raw materials with water, cooking for 35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquids respectively correspond to a fifth raw material liquid, a sixth raw material liquid, a seventh raw material liquid, an eighth raw material liquid and a ninth raw material liquid.
The first group of medicinal and edible raw materials comprises 0.7 parts of hawthorn, 0.8 parts of Chinese date, 0.8 parts of peach kernel and 0.7 parts of lotus seed; 40 parts of water mixed with the first group of medicinal and edible raw materials.
The second group of medicinal and edible raw materials comprises 0.5 part of purslane, 0.5 part of polygonatum, 0.6 part of liquorice, 0.7 part of gordon euryale seed, 0.8 part of gardenia, 0.5 part of exocarpium citri rubrum, 0.3 part of platycodon grandiflorum, 0.2 part of dandelion, 0.2 part of orange peel and 0.5 part of mint; 45 parts of water mixed with a second group of medicinal and edible raw materials.
The third group of medicinal and edible raw materials comprises longan 0.3 parts, fructus fici 1.2 parts, pollen Pini 1.5 parts, flos Lonicerae 1.6 parts, and flos Chrysanthemi 1.2 parts; the water mixed with the third group of medicinal and edible raw materials is 40 parts.
The fourth group of medicinal and edible raw materials comprises 0.1 part of mulberry leaf, 0.1 part of mulberry, 0.1 part of lophatherum gracile and 1.5 parts of raspberry; the water mixed with the fourth group of medicinal and edible raw materials is 40 parts.
The fifth group of medicinal and edible raw materials comprises fructus Alpinae Oxyphyllae 0.3 parts, Poria 0.5 parts, rhizoma Polygonati 0.2 parts, and radix Puerariae 0.2 parts; 50 parts of water is mixed with the fifth group of medicinal and edible raw materials.
Example 4
The preparation method of the enzyme stock solution in this example is substantially the same as that of example 1, except that the raw material solution is prepared in different proportions and components, and specifically, the following steps are performed:
first raw material liquid: the coarse cereals comprise 1 part of black sesame, 1 part of white sesame, 1 part of black fungus, 1 part of buckwheat and 1 part of rice; 30 parts of water mixed with the five cereals.
16 different second feedstock solutions: the fruits comprise 2 parts of pawpaw, 2 parts of loquat, 3 parts of dragon fruit, 0.5 part of pineapple, 1.5 parts of kiwi fruit, 1.5 parts of apple, 0.5 part of pear, 0.5 part of plum, 0.5 part of peach, 0.5 part of banana, 1.5 parts of orange, 0.5 part of pomegranate, 1.5 parts of grape, 1 part of sugarcane and 1 part of kumquat; the water mixed with the fruit was 16 parts.
Third raw material liquid: the vegetables comprise 2 parts of tomatoes, 2 parts of melons, 1 part of pumpkins and 1 part of bitter gourds; 10 parts of water mixed with vegetables.
Fourth raw material liquid: the flavoring comprises ginger 0.8 parts, Chinese yam 1 parts, Chinese olive 0.2 parts, wolfberry fruit 2 parts, garlic 0.2 parts; the amount of water mixed with the seasoning was 20 parts.
The first group of medicinal and edible raw materials comprises 0.5 part of hawthorn, 0.5 part of Chinese date, 0.5 part of peach kernel and 0.5 part of lotus seed; 30 parts of water mixed with the first group of medicinal and edible raw materials.
The second group of medicinal and edible raw materials comprises herba Portulacae 0.1 part, rhizoma Polygonati Odorati 0.2 part, Glycyrrhrizae radix 0.1 part, fructus Gardeniae 0.2 part, exocarpium Citri rubrum 0.1 part, herba Taraxaci 0.2 part, pericarpium Citri Tangerinae 0.1 part, and herba Menthae 0.2 part; 55 parts of water mixed with a second group of medicinal and edible raw materials.
The third group of medicinal and edible raw materials comprises 1 part of longan, 2 parts of fig, 2 parts of pine pollen, 2 parts of honeysuckle and 3 parts of chrysanthemum; 45 parts of water mixed with the third group of medicinal and edible raw materials.
The fourth group of medicinal and edible raw materials comprises 0.1 part of mulberry leaf, 0.1 part of mulberry, 0.1 part of lophatherum gracile and 0.3 part of raspberry; the water mixed with the fourth group of medicinal and edible raw materials is 40 parts.
The fifth group of medicinal and edible raw materials comprises fructus Alpinae Oxyphyllae 0.3 parts, Poria 0.2 parts, rhizoma Polygonati 0.1 parts, and radix Puerariae 0.2 parts; 50 parts of water is mixed with the fifth group of medicinal and edible raw materials.
Example 5
The preparation method of the enzyme stock solution in this embodiment is substantially the same as that of embodiment 4, except that the raw material solution is prepared in different proportions and components, and specifically, the following steps are performed:
first raw material liquid: the coarse cereals include 1 part of black sesame, 1 part of black fungus, 1 part of buckwheat and 1 part of rice.
16 different second feedstock solutions: the fruits comprise 3 parts of durian, 2 parts of loquat, 1 part of dragon fruit, 1 part of pineapple, 1.5 parts of kiwi fruit, 1.5 parts of apple, 0.5 part of cherry, 0.5 part of plum, 0.5 part of peach, 0.5 part of banana, 1.5 parts of orange, 0.5 part of pomegranate, 1.5 parts of blueberry, 1 part of sugarcane and 1 part of kumquat.
Third raw material liquid: the vegetables comprise 2 parts of tomatoes, 1 part of muskmelons, 2 parts of white gourds and 0.5 part of bitter gourds.
Fourth raw material liquid: the flavoring agent comprises rhizoma Zingiberis recens 0.2 parts, rhizoma Dioscoreae 1 parts, fructus Canarii albi 0.2 parts, fructus Lycii 3 parts, and Bulbus Allii 0.1 parts.
The first group of medicinal and edible raw materials comprises 0.5 parts of hawthorn, 0.2 parts of red date and 0.3 parts of peach kernel.
The second group of medicinal and edible raw materials comprises herba Portulacae 0.3 parts, rhizoma Polygonati Odorati 0.3 parts, Glycyrrhrizae radix 0.2 parts, fructus Gardeniae 0.2 parts, and herba Menthae 0.1 parts.
The third group of medicinal and edible raw materials comprises 3 parts of pollen pini, 1 part of honeysuckle and 1 part of chrysanthemum.
The fourth group of medicinal and edible raw materials comprises 0.5 parts of mulberry, 0.2 parts of lophatherum gracile and 0.3 parts of raspberry.
The fifth group of medicinal and edible raw materials comprises Poria 0.6 parts, and radix Puerariae 0.3 parts.
Example 6
The preparation method of the enzyme stock solution in this embodiment is substantially the same as that of embodiment 4, except that the raw material solution is prepared in different proportions and components, and specifically, the following steps are performed:
first raw material liquid: the coarse cereals include 2 parts of black sesame, 1 part of buckwheat, 2.5 parts of rice and 2 parts of sweet potatoes.
16 different second feedstock solutions: the fruits comprise 1 part of pawpaw, 1.5 parts of loquat, 1.5 parts of dragon fruit, 1 part of pineapple, 0.6 part of kiwi fruit, 1 part of apple, 1 part of pear, 1 part of plum, 1 part of peach, 1 part of banana, 1 part of orange, 1.2 parts of orange, 1-1.5 parts of pomegranate, 1.3 parts of grape, 0.7 part of sugarcane and 1.2 parts of kumquat.
Third raw material liquid: the vegetables comprise 4 parts of tomatoes, 1 part of melons, 0.3 part of pumpkins and 3 parts of bitter gourds.
Fourth raw material liquid: the flavoring comprises ginger 3 parts, Chinese yam 2 parts, Chinese olive 1 part, wolfberry fruit 3 parts, and garlic 3 parts.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may be made by those skilled in the art without departing from the principle of the invention.
Claims (8)
1. A preparation method of ferment stock solution is characterized by comprising the following steps: the method comprises the following steps:
s1, preparing a raw material liquid:
mixing the coarse cereals with water, cooking for 30-35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquid is a first raw material liquid; the coarse cereals are one or more of black sesame, white sesame, black fungus, white fungus, buckwheat, rice and sweet potatoes;
separately juicing n different types of fruits, filtering, and mixing the filtrate with water to form n different second raw material solutions; the fruits are at least two of pawpaw, loquat, dragon fruit, pineapple, kiwi fruit, apple, pear, plum, peach, banana, orange, tangerine, pomegranate, grape, sugarcane and kumquat, and n is more than or equal to 2;
chopping vegetables, mixing with water, and filtering to obtain a third raw material liquid; the vegetables are one or more of tomatoes, melons, pumpkins and bitter gourds;
mixing the seasoning with water, cooking for 30-35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquid is a fourth raw material liquid; the flavoring is one or more of rhizoma Zingiberis recens, rhizoma Dioscoreae, fructus Canarii albi, fructus Lycii, and Bulbus Allii;
respectively and independently mixing a first group of medicinal and edible raw materials, a second group of medicinal and edible raw materials, a third group of medicinal and edible raw materials, a fourth group of medicinal and edible raw materials and a fifth group of medicinal and edible raw materials with water, cooking for 30-35 minutes at 100 ℃, cooling and filtering, wherein the filtered liquids respectively correspond to a fifth raw material liquid, a sixth raw material liquid, a seventh raw material liquid, an eighth raw material liquid and a ninth raw material liquid;
the first group of medicinal and edible raw materials are at least two of hawthorn, Chinese date, peach kernel and lotus seed;
the second group of medicinal and edible raw materials comprise at least two of herba Portulacae, rhizoma Polygonati Odorati, Glycyrrhrizae radix, semen euryales, fructus Gardeniae, exocarpium Citri rubrum, radix Platycodi, herba Taraxaci, pericarpium Citri Tangerinae, and herba Menthae;
the third group of medicinal and edible raw materials is at least two of longan, fig, pine pollen, honeysuckle and chrysanthemum;
the fourth group of medicinal and edible raw materials are at least two of mulberry leaves, mulberries, lophatherum gracile and raspberries;
the fifth group of medicinal and edible raw materials comprise at least two of fructus Alpinae Oxyphyllae, Poria, rhizoma Polygonati, and radix Puerariae;
s2, first fermentation:
equally dividing the first raw material liquid into n parts, adding one part of the first raw material liquid into each second raw material liquid, mixing, filtering, adjusting the pH value to be 4.1, putting into a ceramic jar, sealing and fermenting for 365 days to form n different first mixed liquids; before fermentation, adding polysaccharide compound slime mold accounting for 1% of the volume or mass of each first mixed solution and brown sugar accounting for 10-20% of the volume or mass of each first mixed solution; the fermentation temperature is 20-30 ℃;
adding polysaccharide compound slime accounting for 1% of the volume or mass of the third raw material liquid, the fourth raw material liquid, the fifth raw material liquid, the sixth raw material liquid, the seventh raw material liquid, the eighth raw material liquid and the ninth raw material liquid respectively, mixing and filtering, adjusting the pH value to be 4.1, putting the mixture into a ceramic cylinder, sealing and fermenting for 365 days, wherein the fermentation temperature is 20-30 ℃;
s3, secondary fermentation:
mixing and filtering the third raw material liquid, the fourth raw material liquid, the fifth raw material liquid, the sixth raw material liquid, the seventh raw material liquid, the eighth raw material liquid and the ninth raw material liquid which are fermented in the step S2 for one time to form a second mixed liquid; adding the second mixed solution into n different first mixed solutions fermented in the step S2 in proportion, mixing for the second time, filtering, adjusting the pH value to be 3.7-3.8, and putting into a ceramic jar for sealed fermentation for 365 days to form n different third mixed solutions; wherein, before fermentation, brown sugar accounting for 5% of the volume or mass of each third mixed solution is also added; the ratio of the second mixed solution to the first mixed solution is 10: 1; the fermentation temperature is 20-30 ℃;
s4, third fermentation:
and (3) finally and integrally mixing the n different third mixed liquids fermented in the step (S3), filtering, adding brown sugar accounting for 2.5% of the volume or mass of the third mixed liquids, adjusting the pH value to be below 3.5, putting the third mixed liquids into a ceramic cylinder, sealing and fermenting for 365 days at the fermentation temperature of 20-30 ℃, and preparing the ferment stock solution after the fermentation is finished.
2. The method according to claim 1, wherein the enzyme solution is prepared by: the coarse cereals comprise, by weight, 1-3 parts of black sesame, 1-3 parts of white sesame, 1-3 parts of black fungus, 1-3 parts of white fungus, 1-3 parts of buckwheat, 1-3 parts of rice and 1 part of sweet potatoes; 30-50 parts of water mixed with the coarse cereals.
3. The method of claim 1 or 2, wherein the enzyme solution comprises: the n is 16 parts by weight, and the fruits are 1 part of pawpaw, 1-2 parts of loquat, 1-2 parts of dragon fruit, 0.5-1.5 parts of pineapple, 0.5-1.5 parts of kiwi fruit, 0.5-1.5 parts of apple, 0.5-1.5 parts of pear, 0.5-1.5 parts of plum, 0.5-1.5 parts of peach, 0.5-1.5 parts of banana, 0.5-1.5 parts of orange, 0.5-1.5 parts of tangerine, 0.5-1.5 parts of pomegranate, 0.5-1.5 parts of grape, 1-2 parts of sugarcane and 1-2 parts of kumquat; 16-48 parts of water mixed with the fruits.
4. The method according to claim 1, wherein the enzyme solution is prepared by: the vegetables comprise 1-2 parts by weight of tomatoes, 1-2 parts by weight of melons, 1-2 parts by weight of pumpkins and 1-2 parts by weight of bitter gourds; 20-30 parts of water mixed with the vegetables;
the seasonings comprise 3-6 parts of ginger, 3-6 parts of Chinese yam, 1-3 parts of Chinese olive, 1-3 parts of wolfberry fruit and 3-6 parts of garlic; 20-30 parts of water mixed with the seasoning;
the first group of medicinal and edible raw materials comprise 0.5-1 part of hawthorn, 0.5-1 part of Chinese date, 0.5-1 part of peach kernel and 0.5-1 part of lotus seed; 30-50 parts of water mixed with the first group of medicinal and edible raw materials;
the second group of medicinal and edible raw materials comprise 0.1-1 part of purslane, 0.1-1 part of polygonatum, 0.1-1 part of liquorice, 0.1-1 part of gordon euryale seed, 0.1-1 part of gardenia, 0.1-1 part of exocarpium citri rubrum, 0.1-1 part of platycodon grandiflorum, 0.1-1 part of dandelion, 0.1-1 part of orange peel and 0.1-1 part of mint; 30-55 parts of water mixed with the second group of medicinal and edible raw materials;
the third group of medicinal and edible raw materials comprise 0.1-1 part of longan, 1-2 parts of fig, 1-2 parts of pine pollen, 1-2 parts of honeysuckle and 1-2 parts of chrysanthemum; 35-50 parts of water mixed with the third group of medicinal and edible raw materials;
the fourth group of medicinal and edible raw materials comprise 0.1-1 part of mulberry leaves, 0.1-1 part of mulberries, 0.1-1 part of lophatherum gracile and 1-2 parts of raspberries; 30-50 parts of water mixed with the fourth group of medicinal and edible raw materials;
the fifth group of medicinal and edible raw materials comprise 0.1-1 part of fructus alpiniae oxyphyllae, 0.1-1 part of poria cocos, 0.1-1 part of rhizoma polygonati and 0.1-1 part of radix puerariae; 30-50 parts of water mixed with the fifth group of medicinal and edible raw materials.
5. The method according to claim 1, wherein the enzyme solution is prepared by: and (4) adding honey into the enzyme stock solution prepared in the step S4, mixing, filtering, standing for 30 days, standing for precipitation, filtering again, filling, sterilizing at a high temperature of 125 ℃ for 25-30 minutes, and finally packaging and storing.
6. A ferment stoste is characterized in that: the ferment stock solution is prepared by the preparation method of claim 1.
7. A preparation method of an enzyme beverage is characterized by comprising the following steps: and adding water with the volume 1-3 times of that of the enzyme stock solution into the enzyme stock solution for dilution and blending to obtain the enzyme.
8. An enzyme beverage, which is characterized in that: the enzyme beverage is prepared by the preparation method of claim 7.
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Application publication date: 20210101 |