CN112471373A - Plant fermented beverage capable of keeping five internal organs healthy - Google Patents
Plant fermented beverage capable of keeping five internal organs healthy Download PDFInfo
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- CN112471373A CN112471373A CN202011362085.XA CN202011362085A CN112471373A CN 112471373 A CN112471373 A CN 112471373A CN 202011362085 A CN202011362085 A CN 202011362085A CN 112471373 A CN112471373 A CN 112471373A
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Classifications
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
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- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a plant fermented beverage capable of keeping five internal organs healthy, which comprises, by weight, 5-20% of pineapple leaf name, 5-20% of green lemon, 0-10% of poria cocos, 0-10% of grape, 0-10% of muskmelon, 0-10% of dragon fruit, 0-10% of guava, 0-10% of apple, 0-10% of wax apple, 0-10% of strawberry, 0-10% of blackberry, 0-10% of cherry, 0-10% of cranberry, 0-10% of gooseberry, 0-10% of root beet, 0-10% of green plum, 0-10% of kiwi fruit, 0-10% of raspberry, 0-10% of mulberry, 0-10% of peanut, 0-10% of carrot, 0-10% of blueberry, 0-10% of black date, 0-10% of grape seed extract, and 0-10%, 0-10% of noni pulp, 0-10% of loquat, 0-10% of burdock root, 0-10% of black fungus, 0-10% of amaranth, 0-10% of sweet potato leaf, 0-10% of common head cabbage, 0-10% of bitter gourd, 0-10% of chayote, 0-10% of red date and 0-10% of fructo-oligosaccharide. The invention also provides a preparation method of the plant fermented drink, and preservatives, pigments, thickeners and the like are not added in the preparation process of the preparation method, so that the preparation method is more environment-friendly.
Description
Technical Field
The invention belongs to a plant fermented beverage which utilizes medicinal and edible plants and fruits and vegetables for fermentation and comprehensively conditions the health of five internal organs through food therapy.
Background
The product combines the traditional Chinese medicine dietetic invigoration theory, is obtained by utilizing the homology of medicine and food and fruits and other raw materials through microbial fermentation, can keep the internal organs healthy through long-term fermentation, and solves the current situation that the current market product can only regulate a certain part singly.
Heart nourishing face is ruddy and glossy, heart governs blood circulation in human body, nourishing head, face and skin, making face skin ruddy, glossy and elastic, so it is said in Huangdi's classic: the heart governs blood vessels, which bloom to the face, heart governs blood vessels, and promotes blood circulation, and the bright, dark and moist complexion reflects the functions of heart governing blood vessels to a great extent. No matter the skin color is dark and light, the healthy people should have ruddy blood color. If heart qi is insufficient, heart blood is deficient, facial blood supply is insufficient, skin cannot be nourished, and the face color is pale and lusterless, even withered and lusterless. Palpitation, chest distress, insomnia, amnesia, dysphoria, pale complexion, sallow complexion, reddish complexion, dark complexion, purple lips and tongue, dim eyesight, and lassitude due to deficiency of heart-qi. Nourishing heart by wolfberry fruit, jujube kernel and lily: the medlar and the jujube kernel can nourish heart blood, and the schisandra chinensis can astringe heart qi; people with weak congenital heart should sleep early but should not stay up to night, and people can nourish heart by drinking a cup of tomato juice before sleeping; for deficiency of heart blood, longan porridge can be eaten more often.
Soothing the liver, calming the mind and brightening the eyes; the physiological functions of the liver are to dredge qi, store blood, regulate qi movement of the whole body, and the liver is closely related to beauty, seven emotions, menstruation, nails, eyes, tendons and vessels. If the liver is ill and the function of storing blood is lost, the facial skin will appear yellow and not glossy. When the liver is in disorder of mental function, the liver can cause impatience, irritability or fear, timidity, and the facial skin can present cyan or chloasma, so people with facial paleness and pigmented spots need to pay attention to adjust the mood, so that the mood is relaxed and comfortable, and the chloasma can also receive good treatment effect. The traditional Chinese medicine says that the middle-aged women nourish the liver explains the reason why the middle-aged women have more facial chloasma from another angle. The liver-qi deficiency mostly results in a green and sour food: the traditional Chinese medicine considers that the five colors and five flavors of Chinese herbs enter the liver and nourish the liver with acidity, so that the people who have liver deficiency often eat cyan and sour foods; the green lemon enters liver and sour taste tonifies liver, so the green lemon can reduce the damage of alcohol to liver, and causes emotional agitation, dysphoria, dull pain in chest and hypochondrium, acute decline of vision, reddish face and red ears, blue purple face, fragile nails, chloasma and the like.
20 big red dates, 30 g of tuckahoe and 100 g of polished round-grained rice should be taken by people with spleen transportation disorder. Cleaning fructus Jujubae, cutting open, removing core, mashing Poria, and decocting with semen oryzae Sativae to obtain porridge as breakfast food. It has effects in moistening skin, improving skin elasticity and luster, and caring skin.
The lung governs the skin and hair, and qi movement of the lung is smooth, so qi, blood and body fluids can be distributed throughout the body by dispersing and descending the lung qi. If the lung is malfunctioning for a long time, the skin becomes dry and the face becomes haggard and pale. The 'lily bulb porridge' is edible for people with lung dysfunction who need to tonify lung qi and nourish lung yin, and the preparation method is as follows: 40 g of lily, 100 g of polished round-grained rice and a proper amount of rock candy. Adding appropriate amount of water into Bulbus Lilii and semen oryzae Sativae, and decocting to obtain porridge. The porridge is prepared by adding crystal sugar, and boiling for a while to replace breakfast. The face mask has good effects of restoring the appearance and color and luster for the pallid face of the women in the climacteric period, neurasthenia, insomnia and dreaminess and the lusterless face of the women after various fever diseases are cured.
Kidneys store essence. When kidney essence is abundant, kidney qi is vigorous, the five zang organs will function normally, qi and blood are vigorous, and the appearance is not weak. When kidney qi is deficient, the appearance of the human body is dark, the hair on the temples is white, the teeth are shaken and fallen, wrinkles are full of the face, and the human body is not aged before aging. The sesame and walnut porridge can be taken for treating impaired appearance caused by renal dysfunction. The method comprises the following steps: 30 g of sesame, 30 g of walnut kernel and glutinous rice are put into a pot, and a proper amount of water is added to cook porridge. Can be used as breakfast. Can help hair growth and development. The skin becomes white and rich.
Disclosure of Invention
The invention provides a plant fermented drink capable of keeping five internal organs healthy and a preparation method by microbial fermentation. The product is safe and harmless, can be taken for a long time, and solves the problem that sub-health people do not know which one is but go to the puzzlement of food nourishing; the product can regulate sub-health, improve immunity and prevent diseases after long-term use.
A plant fermented beverage capable of promoting health of five internal organs comprises, by mass, 5-20% of pineapple, 5-20% of green lemon, 0-10% of poria cocos, 0-10% of grape, 0-10% of muskmelon, 0-10% of dragon fruit, 0-10% of guava, 0-10% of apple, 0-10% of wax apple, 0-10% of strawberry, 0-10% of blackberry, 0-10% of cherry, 0-10% of cranberry, 0-10% of gooseberry, 0-10% of root beet, 0-10% of green plum, 0-10% of kiwi fruit, 0-10% of raspberry, 0-10% of mulberry, 0-10% of peanut, 0-10% of carrot, 0-10% of blueberry, 0-10% of black date, 0-10% of grape seed extract, 0-10% of noni pulp, and, 0-10% of loquat, 0-10% of burdock root, 0-10% of black fungus, 0-10% of amaranth, 0-10% of sweet potato leaf, 0-10% of common head cabbage, 0-10% of balsam pear, 0-10% of chayote, 0-10% of red date and 0-10% of fructo-oligosaccharide.
The raw materials of the fruit and vegetable fresh-keeping agent comprise pineapple, lemon, poria cocos, grape, muskmelon, dragon fruit, guava, apple, wax apple, strawberry, blackberry, cherry, cranberry, gooseberry, root beet, green plum, kiwi fruit, raspberry, mulberry, peanut, carrot, blueberry, black date, grape seed extract, noni pulp, loquat, burdock root, black fungus, amaranth, sweet potato leaf, cabbage stalk, balsam pear, chayote and red date (the raw materials are directly harvested or stored for fresh keeping).
And step S1, cleaning and airing pineapple, lemon, poria cocos, grape, muskmelon, dragon fruit, guava, apple, wax apple, strawberry, blackberry, cherry, cranberry, gooseberry, root beet, green plum, kiwi fruit, raspberry, mulberry, peanut, carrot, blueberry, black date, grape seed extract, noni fruit pulp, loquat, burdock root, black fungus, amaranth, sweet potato leaf, cabbage stalk, balsam pear, chayote and red date with water, blowing with air, sterilizing with ozone or negative oxygen ions, and crushing after sterilizing.
Step S2: and (3) first fermentation: planting the strains of lactobacillus plantarum and bifidobacterium longum which are cultured in advance into a fermentation vat, wherein the adding amount is 50 percent of the total parts of probiotics, pumping the product obtained in the step S1 into the fermentation vat by using a pump, simultaneously adding 1/12 parts of the total parts of fructo-oligosaccharide, stirring, controlling the temperature to be between 22 and 30 ℃, fermenting, wherein the fermentation time is 180 days, adding 1/12 parts of the total parts of fructo-oligosaccharide every 30 days in the fermentation period, and filtering fruit residues by using a filter after fermenting for 180 days;
step S3: and (3) secondary fermentation: and (4) adding the product obtained in the step (S2) into the residual fructo-oligosaccharide, uniformly stirring by using a stirrer, controlling the temperature to be between 22 and 30 ℃, and fermenting for 90 days.
Step S4: and (3) fermenting for the third time: and (4) implanting the residual amount of probiotics into the product obtained in the step (S3), controlling the temperature to be 22-30 ℃, and continuing to ferment for 90 days.
Step S5: filtering out coarse fibers in the product obtained in the step S4, selecting a fruit and vegetable enzyme stock solution with fermentation time of more than 1 year for chelation, carrying out negative oxygen ion or ozone disinfection treatment on the traditional Chinese medicine with homology of medicine and food before chelation, controlling the whole chelation temperature between 22 and 30 ℃, and then carrying out anaerobic fermentation for more than 180 days to obtain the composite fruit and vegetable enzyme stock solution with long fermentation time.
The composite fruit and vegetable ferment stock solution with long fermentation time provided by the embodiment of the invention has the following advantages:
1) no water, preservative, thickener or preservative is added in the fermentation process of the fruits and vegetables;
2) in the production process of the composite fruit and vegetable enzyme stock solution, no high-temperature disinfection is performed, so that the vitamins in the fruits can be effectively protected from being damaged, the added lactic acid bacteria and probiotics phagocytose harmful bacteria, the product is prevented from going bad, and the national food safety requirement is met. The probiotics can help digestion, change the intestinal flora of human bodies and are beneficial to body health;
3) according to the principle of monarch, minister, assistant and guide in traditional Chinese medicine, reasonable collocation and synergistic effect are achieved, the effect of health five zang organs is finally achieved, and what needs to be eaten does not need to be judged by oneself? Where to supplement.
Detailed Description
The invention will be further illustrated with reference to specific examples
Embodiment 1
A plant fermented beverage capable of promoting health of five internal organs comprises, by mass, 5-20% of pineapple, 5-20% of green lemon, 0-10% of poria cocos, 0-10% of grape, 0-10% of muskmelon, 0-10% of dragon fruit, 0-10% of guava, 0-10% of apple, 0-10% of wax apple, 0-10% of strawberry, 0-10% of blackberry, 0-10% of cherry, 0-10% of cranberry, 0-10% of gooseberry, 0-10% of root beet, 0-10% of green plum, 0-10% of kiwi fruit, 0-10% of raspberry, 0-10% of mulberry, 0-10% of peanut, 0-10% of carrot, 0-10% of blueberry, 0-10% of black date, 0-10% of grape seed extract, 0-10% of noni pulp, and, 0-10% of loquat, 0-10% of burdock root, 0-10% of black fungus, 0-10% of amaranth, 0-10% of sweet potato leaf, 0-10% of common head cabbage, 0-10% of balsam pear, 0-10% of chayote, 0-10% of red date and 0-10% of fructo-oligosaccharide.
The raw materials of the fruit and vegetable fresh-keeping agent comprise pineapple, lemon, poria cocos, grape, muskmelon, dragon fruit, guava, apple, wax apple, strawberry, blackberry, cherry, cranberry, gooseberry, root beet, green plum, kiwi fruit, raspberry, mulberry, peanut, carrot, blueberry, black date, grape seed extract, noni pulp, loquat, burdock root, black fungus, amaranth, sweet potato leaf, cabbage stalk, balsam pear, chayote and red date (the raw materials are directly harvested or stored for fresh keeping).
And step S1, cleaning and airing pineapple, lemon, poria cocos, grape, muskmelon, dragon fruit, guava, apple, wax apple, strawberry, blackberry, cherry, cranberry, gooseberry, root beet, green plum, kiwi fruit, raspberry, mulberry, peanut, carrot, blueberry, black date, grape seed extract, noni fruit pulp, loquat, burdock root, black fungus, amaranth, sweet potato leaf, cabbage stalk, balsam pear, chayote and red date with water, blowing with air, sterilizing with ozone or negative oxygen ions, and crushing after sterilizing.
Step S2: and (3) first fermentation: planting the strains of lactobacillus plantarum and bifidobacterium longum which are cultured in advance into a fermentation vat, wherein the adding amount is 50 percent of the total parts of probiotics, pumping the product obtained in the step S1 into the fermentation vat by using a pump, simultaneously adding 1/12 parts of the total parts of fructo-oligosaccharide, stirring, controlling the temperature to be between 22 and 30 ℃, fermenting, wherein the fermentation time is 180 days, adding 1/12 parts of the total parts of fructo-oligosaccharide every 30 days in the fermentation period, and filtering fruit residues by using a filter after fermenting for 180 days;
step S3: and (3) secondary fermentation: and (4) adding the product obtained in the step (S2) into the residual fructo-oligosaccharide, uniformly stirring by using a stirrer, controlling the temperature to be between 22 and 30 ℃, and fermenting for 90 days.
Step S4: and (3) fermenting for the third time: and (4) implanting the residual amount of probiotics into the product obtained in the step (S3), controlling the temperature to be 22-30 ℃, and continuing to ferment for 90 days.
Step S5: filtering out coarse fibers in the product obtained in the step S4, selecting a fruit and vegetable enzyme stock solution with fermentation time of more than 1 year for chelation, carrying out negative oxygen ion or ozone disinfection treatment on the traditional Chinese medicine with homology of medicine and food before chelation, controlling the whole chelation temperature between 22 and 30 ℃, and then carrying out anaerobic fermentation for more than 180 days to obtain the composite fruit and vegetable enzyme stock solution with long fermentation time.
The composite fruit and vegetable ferment stock solution with long fermentation time provided by the embodiment of the invention has the following advantages:
1) no water, preservative, thickener or preservative is added in the fermentation process of the fruits and vegetables;
2) in the production process of the composite fruit and vegetable enzyme stock solution, no high-temperature disinfection is performed, so that the vitamins in the fruits can be effectively protected from being damaged, the added lactic acid bacteria and probiotics phagocytose harmful bacteria, the product is prevented from going bad, and the national food safety requirement is met. The probiotics can help digestion, change the intestinal flora of human bodies and are beneficial to body health;
3) according to the principle of monarch, minister, assistant and guide in traditional Chinese medicine, reasonable collocation and synergistic effect are achieved, the effect of health five zang organs is finally achieved, and what needs to be eaten does not need to be judged by oneself? Where to supplement.
Claims (1)
1. A plant fermented beverage capable of keeping five internal organs healthy is characterized in that: the blueberry-containing beverage comprises, by weight, 5-20% of pineapples, 5-20% of green lemons, 0-10% of poria cocos, 0-10% of grapes, 0-10% of muskmelon, 0-10% of dragon fruits, 0-10% of guavas, 0-10% of apples, 0-10% of wax apples, 0-10% of strawberries, 0-10% of blackberries, 0-10% of cherries, 0-10% of cranberries, 0-10% of gooseberries, 0-10% of root beets, 0-10% of green plums, 0-10% of kiwi fruits, 0-10% of raspberries, 0-10% of mulberries, 0-10% of peanuts, 0-10% of carrots, 0-10% of blueberries, 0-10% of black jujubes, 0-10% of grape, 0-10% of burdock root, 0-10% of black fungus, 0-10% of edible amaranth, 0-10% of sweet potato leaf, 0-10% of common head cabbage, 0-10% of bitter gourd, 0-10% of chayote, 0-10% of red date and 0-10% of fructo-oligosaccharide.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387893A (en) * | 2016-09-26 | 2017-02-15 | 黄玉捷 | Enzyme stock solution |
| CN111264852A (en) * | 2020-03-06 | 2020-06-12 | 王晓珑 | Composite fruit and vegetable enzyme stock solution with long fermentation time and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387893A (en) * | 2016-09-26 | 2017-02-15 | 黄玉捷 | Enzyme stock solution |
| CN111264852A (en) * | 2020-03-06 | 2020-06-12 | 王晓珑 | Composite fruit and vegetable enzyme stock solution with long fermentation time and preparation method thereof |
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