CN113558231A - Preparation method of live bacterium type weight-losing enzyme beverage - Google Patents
Preparation method of live bacterium type weight-losing enzyme beverage Download PDFInfo
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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
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of a live bacterium type weight-losing enzyme beverage, which comprises the following steps: s1: selecting and cleaning raw materials, selecting fresh mulberries, kiwi fruits, roxburgh roses, red dates, figs, blueberries, pineapples, noni fruits, yacon fruits, grapes, mangoes and watermelons, selecting, cleaning, drying and carrying out ultraviolet disinfection on the raw materials, crushing and mixing the raw materials, adding the raw materials into special fermentation barrels according to the standard of 900 plus one thousand (KG)/barrel, adding 40-60KG into each barrel, uniformly mixing the raw materials, removing weeds, damaged fruits and the like in the raw materials, cleaning, and airing the cleaned raw materials for later use; s2: adding adjuvants, filtering the decoction, decocting with water at a ratio of 1: 8 for one more time, and mixing the decoctions. According to the preparation method of the viable bacteria type weight-losing enzyme beverage, various fruits are added, so that the taste of the beverage is more unique, the taste is enriched, the taste of the beverage is better, the effect is better, the fruit belly can be achieved, and meanwhile, the weight can be effectively reduced.
Description
Technical Field
The invention relates to the technical field of enzyme beverages, and particularly relates to a preparation method of a live bacterium type weight-losing enzyme beverage.
Background
The ferment, as its name implies, refers to fermented nutrients, which are alternative names of "enzymes", and is a substance composed of amino acids and having special biological activity, which is present in all living animals and plants and is an essential substance for maintaining the normal functions of the body, digesting food, repairing tissues and other vital activities. The ferment beverage is a beverage containing a plurality of ferment metabolites extracted from a huge ferment group derived from plants and microorganisms. It originated in Japan at the beginning of the 20 th century, and was introduced in Asia and America successively in recent years, and it is popular in the world because of its convenient preparation method, various material sources and remarkable health care effect. The food ferment contained in the ferment beverage can compensate digestive ferment and metabolic ferment needed by human body to a certain extent, improve the digestive function of intestines and stomach, promote metabolism, reduce blood fat and enhance health.
The proportion of the global population suffering from cardiovascular diseases, diabetes or various cancers due to obesity and death is increasing. Studies have indicated that about 400 million people worldwide die in 2015 due to overweight or obesity problems, with nearly 40% occurring in overweight people. Studies have shown that over 70 countries have doubled the rate of obesity since 1980, the most alarming finding is the doubling of juvenile obesity in developing countries in china, brazil, indonesia, etc., which means an increased incidence of a range of juvenile diseases including diabetes, hypertension and chronic kidney disease. In 2015, 22 million people worldwide were troubled by overweight or obesity, with 1.08 million children and over 6 million adults belonging to obese people, i.e., 5% of children and 12% of adults were obese. The highest rate of juvenile obesity is in the united states, approaching 13% and the lowest is bangladesh, about 1.2% in the 20 countries with the greatest global population; adult obesity rates are highest at egypt, about 35%, lowest at vietnam, about 1.6%; the most obese children are china and india, which reach 1530 and 1440 million people respectively; the largest number of obese adults are in the united states and china, reaching 7940 and 5730 million people, respectively.
Along with the increase of obesity population in China, corresponding diseases are also increased continuously, so people should pay attention to body health, weight is reduced through diet, the effect is more obvious, the effect of the viable bacteria type weight-reducing ferment beverage is also very obvious, but the existing weight-reducing ferment beverage is single in taste and poor in taste.
Disclosure of Invention
The invention aims to provide a method for preparing a live bacterium type weight-reducing ferment beverage, which solves the problems of single taste and poor taste of the weight-reducing ferment beverage provided by the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a live bacterium type weight-losing enzyme beverage comprises the following steps:
s1: selecting and cleaning raw materials, selecting fresh mulberries, kiwi fruits, roxburgh roses, red dates, figs, blueberries, pineapples, noni fruits, yacon fruits, grapes, mangoes and watermelons, selecting, cleaning, drying and carrying out ultraviolet disinfection on the raw materials, crushing and mixing the raw materials, adding the raw materials into special fermentation barrels according to the standard of 900 plus one thousand (KG)/barrel, adding 40-60KG into each barrel, uniformly mixing the raw materials, removing weeds, damaged fruits and the like in the raw materials, cleaning, and airing the cleaned raw materials for later use;
s2: adding auxiliary materials, putting 10-15 g of cleaned and processed semen cassiae, 10-15 g of fructus cannabis, 10-15 g of fructus momordicae, 8-12 g of lotus leaf, 8-12 g of poria cocos, 8-12 g of hawthorn and 6-10 g of bunge cherry seed into an extraction tank, completely immersing the raw materials in water, heating the water to 60 ℃, soaking for 6 hours, heating the water to more than 100 ℃, decocting for 30-50 minutes, filtering out the decoction, adding water and decocting once again according to the proportion of 1: 8, and combining the two decoctions;
adding water 15-20 times of the raw materials, soaking in water at 55-60 deg.C for 10-15 hr, heating to above 100 deg.C, and extracting for 50-60 min;
s3: adding probiotics (mixed strains of lactobacillus, yeast and streptococcus thermophilus) into the middle part of the fermentation tank;
s4: sealing and fermenting, namely mixing the raw materials S1 and S2, sealing, standing and fermenting for 12 hours, then opening the barrel cover again, stirring the flaky food materials and the syrup in the antioxidant fermentation barrel clockwise to ensure that the flaky food materials and the syrup are fully fused, wherein the stirring time is 60-120S, and the stirring speed is 5-15r/min, and after stirring is finished, covering the sealed barrel cover to slightly rotate for one circle to ensure that a small amount of air is exchanged between the inside and the outside of the antioxidant fermentation barrel; then opening the cover every 12h, repeating the stirring and cover sealing processes, adding 0.2-0.4U of composite lactobacillus starter and 0.08-0.12 g of high-activity dry yeast into one hundred liters of the fruit and vegetable sterilization solution, and stopping fermentation at the temperature of 28-32 ℃ until the ph reaches 4.0;
s5: performing high-temperature enzyme inactivation, adding 1g of sucrose and 1g of wheat oligopeptide powder into each liter of the fruit and vegetable enzymatic hydrolysate, sterilizing, cooling, fully stirring and uniformly mixing to form a fruit and vegetable sterilized solution, and cooling to 8-12 ℃ after high-temperature sterilization for 15-20 days;
s6: filtering impurities, namely filtering solid residues and suspended matters by using a compact filter screen to obtain the enzyme beverage;
s7: conveying the mixture to a filling workshop through a sealed pipeline;
s8: and (4) filling, namely filling in an aseptic environment to obtain the beverage.
Preferably, in S1, the mixture is mixed uniformly, i.e., broken by a crusher, and mixed sufficiently.
Preferably, in the step S2, the cassia seed, the fructus cannabis, the momordica grosvenori, the lotus leaf, the poria cocos, the hawthorn and the bunge cherry seed are fully immersed in clear water before use, and are heated and immersed in an immersion barrel for 10 hours, so that impurities are fully removed.
Preferably, the S3 probiotic bacteria is a mixture of 3.0% lactic acid bacteria, yeast and Streptococcus thermophilus.
Compared with the prior art, the invention has the beneficial effects that: according to the preparation method of the viable bacteria type weight-losing enzyme beverage, various fruits are added, so that the taste of the beverage is more unique, the taste is enriched, the taste of the beverage is better, the effect is better, the fruit belly can be achieved, and meanwhile, the weight can be effectively reduced.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a preparation method of a live bacterium type weight-losing enzyme beverage comprises the following steps:
s1: selecting and cleaning raw materials, selecting fresh mulberries, kiwi fruits, roxburgh roses, red dates, figs, blueberries, pineapples, noni fruits, yacon fruits, grapes, mangoes and watermelons, selecting, cleaning, drying and carrying out ultraviolet disinfection on the raw materials, crushing and mixing the raw materials, adding the raw materials into special fermentation barrels according to the standard of 900 plus one thousand (KG)/barrel, adding 40-60KG into each barrel, uniformly mixing the raw materials, removing weeds, damaged fruits and the like in the raw materials, cleaning, and airing the cleaned raw materials for later use;
s2: adding auxiliary materials, putting 10-15 g of cleaned and processed semen cassiae, 10-15 g of fructus cannabis, 10-15 g of fructus momordicae, 8-12 g of lotus leaf, 8-12 g of poria cocos, 8-12 g of hawthorn and 6-10 g of bunge cherry seed into an extraction tank, completely immersing the raw materials in water, heating the water to 60 ℃, soaking for 6 hours, heating the water to more than 100 ℃, decocting for 30-50 minutes, filtering out the decoction, adding water and decocting once again according to the proportion of 1: 8, and combining the two decoctions;
adding water 15-20 times of the raw materials, soaking in water at 55-60 deg.C for 10-15 hr, heating to above 100 deg.C, and extracting for 50-60 min;
s3: adding probiotics (mixed strains of lactobacillus, yeast and streptococcus thermophilus) into the middle part of the fermentation tank;
s4: sealing and fermenting, namely mixing the raw materials S1 and S2, sealing, standing and fermenting for 12 hours, then opening the barrel cover again, stirring the flaky food materials and the syrup in the antioxidant fermentation barrel clockwise to ensure that the flaky food materials and the syrup are fully fused, wherein the stirring time is 60-120S, and the stirring speed is 5-15r/min, and after stirring is finished, covering the sealed barrel cover to slightly rotate for one circle to ensure that a small amount of air is exchanged between the inside and the outside of the antioxidant fermentation barrel; then opening the cover every 12h, repeating the stirring and cover sealing processes, adding 0.2-0.4U of composite lactobacillus starter and 0.08-0.12 g of high-activity dry yeast into one hundred liters of the fruit and vegetable sterilization solution, and stopping fermentation at the temperature of 28-32 ℃ until the ph reaches 4.0;
s5: performing high-temperature enzyme inactivation, adding 1g of sucrose and 1g of wheat oligopeptide powder into each liter of the fruit and vegetable enzymatic hydrolysate, sterilizing, cooling, fully stirring and uniformly mixing to form a fruit and vegetable sterilized solution, and cooling to 8-12 ℃ after high-temperature sterilization for 15-20 days;
s6: filtering impurities, namely filtering solid residues and suspended matters by using a compact filter screen to obtain the enzyme beverage;
s7: conveying the mixture to a filling workshop through a sealed pipeline;
s8: and (4) filling, namely filling in an aseptic environment to obtain the beverage.
Further, in S1, the mixture is mixed uniformly, i.e., crushed by a crusher, and is sufficiently mixed.
Further, in the step S2, the cassia seed, the fructus cannabis, the momordica grosvenori, the lotus leaf, the poria cocos, the hawthorn fruit and the bunge cherry seed are fully immersed in clear water before use, and are heated in an immersion barrel for 10 hours, so that impurities are fully removed.
Further, 3.0% of mixed strains of lactic acid bacteria, yeast and streptococcus thermophilus are applied to the S3 probiotics.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (4)
1. A preparation method of a live bacterium type weight-losing enzyme beverage is characterized by comprising the following steps: the method comprises the following steps:
s1: selecting and cleaning raw materials, selecting fresh mulberries, kiwi fruits, roxburgh roses, red dates, figs, blueberries, pineapples, noni fruits, yacon fruits, grapes, mangoes and watermelons, selecting, cleaning, drying and carrying out ultraviolet disinfection on the raw materials, crushing and mixing the raw materials, adding the raw materials into special fermentation barrels according to the standard of 900 plus one thousand (KG)/barrel, adding 40-60KG into each barrel, uniformly mixing the raw materials, removing weeds, damaged fruits and the like in the raw materials, cleaning, and airing the cleaned raw materials for later use;
s2: adding auxiliary materials, putting 10-15 g of cleaned and processed semen cassiae, 10-15 g of fructus cannabis, 10-15 g of fructus momordicae, 8-12 g of lotus leaf, 8-12 g of poria cocos, 8-12 g of hawthorn and 6-10 g of bunge cherry seed into an extraction tank, completely immersing the raw materials in water, heating the water to 60 ℃, soaking for 6 hours, heating the water to more than 100 ℃, decocting for 30-50 minutes, filtering out the decoction, adding water and decocting once again according to the proportion of 1: 8, and combining the two decoctions;
adding water 15-20 times of the raw materials, soaking in water at 55-60 deg.C for 10-15 hr, heating to above 100 deg.C, and extracting for 50-60 min;
s3: adding probiotics (mixed strains of lactobacillus, yeast and streptococcus thermophilus) into the middle part of the fermentation tank;
s4: sealing and fermenting, namely mixing the raw materials S1 and S2, sealing, standing and fermenting for 12 hours, then opening the barrel cover again, stirring the flaky food materials and the syrup in the antioxidant fermentation barrel clockwise to ensure that the flaky food materials and the syrup are fully fused, wherein the stirring time is 60-120S, and the stirring speed is 5-15r/min, and after stirring is finished, covering the sealed barrel cover to slightly rotate for one circle to ensure that a small amount of air is exchanged between the inside and the outside of the antioxidant fermentation barrel; then opening the cover every 12h, repeating the stirring and cover sealing processes, adding 0.2-0.4U of composite lactobacillus starter and 0.08-0.12 g of high-activity dry yeast into one hundred liters of the fruit and vegetable sterilization solution, and stopping fermentation at the temperature of 28-32 ℃ until the ph reaches 4.0;
s5: performing high-temperature enzyme inactivation, adding 1g of sucrose and 1g of wheat oligopeptide powder into each liter of the fruit and vegetable enzymatic hydrolysate, sterilizing, cooling, fully stirring and uniformly mixing to form a fruit and vegetable sterilized solution, and cooling to 8-12 ℃ after high-temperature sterilization for 15-20 days;
s6: filtering impurities, namely filtering solid residues and suspended matters by using a compact filter screen to obtain the enzyme beverage;
s7: conveying the mixture to a filling workshop through a sealed pipeline;
s8: and (4) filling, namely filling in an aseptic environment to obtain the beverage.
2. The method for preparing a fermented beverage for weight loss comprising living bacteria according to claim 1, wherein the fermented beverage comprises: and in the step S1, the components are uniformly mixed, namely smashed by a smashing machine and can be fully mixed.
3. The method for preparing a fermented beverage for weight loss comprising living bacteria according to claim 1, wherein the fermented beverage comprises: and in the step S2, the cassia seed, the fructus cannabis, the momordica grosvenori, the lotus leaf, the poria cocos, the hawthorn and the bunge cherry seed are fully immersed in clear water before use, and are heated and immersed in an immersion barrel for 10 hours to fully remove impurities.
4. The method for preparing a fermented beverage for weight loss comprising living bacteria according to claim 1, wherein the fermented beverage comprises: the S3 probiotic bacteria is a mixture of 3.0% lactic acid bacteria, yeast and Streptococcus thermophilus.
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| CN202110803859.6A CN113558231A (en) | 2021-07-16 | 2021-07-16 | Preparation method of live bacterium type weight-losing enzyme beverage |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208809A (en) * | 2018-01-22 | 2018-06-29 | 斯汏克（北京）生物科技有限公司 | A kind of preparation method for Chinese herbal medicine composite enzyme drink of losing weight |
| CN108936620A (en) * | 2018-07-20 | 2018-12-07 | 扬生（南召）生物科技有限公司 | A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof |
| CN109497377A (en) * | 2018-11-08 | 2019-03-22 | 扬生（南召）生物科技有限公司 | A kind of preparation method of Compositional type lactic acid bacteria pectase beverage |
| CN110856546A (en) * | 2018-08-23 | 2020-03-03 | 湖南山优宝生物科技有限公司 | Preparation method of weight-losing Chinese herbal medicine plant composite enzyme beverage |
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- 2021-07-16 CN CN202110803859.6A patent/CN113558231A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208809A (en) * | 2018-01-22 | 2018-06-29 | 斯汏克（北京）生物科技有限公司 | A kind of preparation method for Chinese herbal medicine composite enzyme drink of losing weight |
| CN108936620A (en) * | 2018-07-20 | 2018-12-07 | 扬生（南召）生物科技有限公司 | A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof |
| CN110856546A (en) * | 2018-08-23 | 2020-03-03 | 湖南山优宝生物科技有限公司 | Preparation method of weight-losing Chinese herbal medicine plant composite enzyme beverage |
| CN109497377A (en) * | 2018-11-08 | 2019-03-22 | 扬生（南召）生物科技有限公司 | A kind of preparation method of Compositional type lactic acid bacteria pectase beverage |
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Application publication date: 20211029 |