CN114886061A - Fruit and vegetable enzyme beverage with beauty treatment effect and preparation method thereof - Google Patents

Fruit and vegetable enzyme beverage with beauty treatment effect and preparation method thereof Download PDF

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Publication number
CN114886061A
CN114886061A CN202110093915.1A CN202110093915A CN114886061A CN 114886061 A CN114886061 A CN 114886061A CN 202110093915 A CN202110093915 A CN 202110093915A CN 114886061 A CN114886061 A CN 114886061A
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fruit
vegetable
fermentation
acid bacteria
raw materials
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潘莉莉
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Xiamen University
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Xiamen University
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a fruit and vegetable enzyme beverage with a beautifying effect, which comprises the following fruit and vegetable raw materials: the honey raisin tree is prepared by performing compound fermentation on honey raisin tree, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe by adopting lactic acid bacteria, saccharomycetes and acetic acid bacteria. The raw materials in the invention are mutually matched and act, the nutrition is rich, the taste is good, various vitamins and nutritional minerals in fruits and vegetables are basically maintained in the fermentation process, the obtained ferment has the beauty efficacies of enhancing cell activity, promoting metabolism, expelling toxin, beautifying, protecting skin and removing freckles, the preparation process is simple, and the ferment is suitable for large-scale production.

Description

Fruit and vegetable enzyme beverage with beauty treatment effect and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a fruit and vegetable enzyme beverage with a beautifying effect and a preparation method thereof.
Background
Enzymes, also known as biocatalytic enzymes, are proteins produced in living cells with high specificity and catalytic efficiency, and are essential for maintaining normal body functions, digesting food, repairing tissues, etc. The absorption and utilization rate of nutrients by human body is improved by converting macromolecular organic matters into micromolecular units. The substrate is first captured by the enzyme, and then the substrate is combined with other molecules to increase the reaction speed, so that most of the reactions of the cells in vivo are initiated by the essential proteins. Although the body can make enzymes in order to supply the demand, it can also obtain enzymes from food. Enzymes also use ingested food to build new muscle tissue, nerve cells, bone, skin or gland tissue. For example, enzymes convert dietary phosphorus into bone and these important nutrients also assist the excretion of toxins from the colon, kidneys, lungs, skin, etc.
Although some health-care foods added with ferment appear in the domestic market, the varieties are single, and the beauty and skin care effects are not obvious, so that the ferment product still has the necessity of further development.
Disclosure of Invention
In view of the problems in the prior art, the invention provides a fruit and vegetable ferment beverage with a beautifying effect, which adopts the technical scheme that the fruit and vegetable ferment beverage comprises the following fruit and vegetable raw materials: the honey raisin tree is prepared by performing compound fermentation on honey raisin tree, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe by adopting lactic acid bacteria, saccharomycetes and acetic acid bacteria.
The invention also provides a preparation method of the fruit and vegetable enzyme beverage with the beauty effect, and the technical scheme is that the preparation method comprises the following steps:
selecting fruit and vegetable raw materials, cleaning the raw materials, and carrying out stem removal and kernel removal treatment;
step two, crushing treatment, namely conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping;
step three, blending after filtering, blending the fruit and vegetable juice, water and sugar into a fermentation stock solution;
step four, homogenizing and sterilizing;
adding a compound strain of lactic acid bacteria, saccharomycetes and acetic acid bacteria, and sealing and fermenting at constant temperature;
adding water, sugar and other edible auxiliary materials, blending and filtering;
and seventhly, sterilizing to obtain a finished beverage.
Preferably, the sugar is at least one of white granulated sugar, glucose, lactose and fructose.
Preferably, the fermentation period is 15-45 days.
Preferably, the sterilization conditions are pasteurization at 65 ℃ for 30 min.
The invention has the beneficial effects that:
the raisin tree is mainly used for fresh fruit eating, each 100g of the fresh raisin tree contains 24.9g of total sugar and 8.9g of glucose, and also contains ten human-body essential mineral substances such as abundant vitamins B1, B2 and C, K, Mg, Ca, Na, Fe, Mn and the like, but the lipid content is lower, the total lipid only accounts for 0.58 percent of the wet weight, the neutral fat is trace (accounting for 0.025 percent), the cholesterol accounts for 0.12 percent, and the raisin tree belongs to high-sugar low-fat edible resources. The honey raisin tree contains not only nutrients such as protein, polysaccharide, fructose, vitamins and the like, but also bioactive substances such as flavone, polyphenol and the like, and the honey raisin tree and fruits are mixed to prepare the enzyme, so that the processing utilization rate of the honey raisin tree is expected to be improved, and beneficial ingredients in the honey raisin tree can be better utilized.
Pomegranate is used as a medicine and food dual-purpose fruit, and is rich in a large amount of antioxidant active substances beneficial to human bodies, such as ellagitannin, ellagic acid, anthocyanin and the like.
The cucumber acid contained in fructus Cucumidis Sativi has effects of promoting metabolism and removing toxin. The content of vitamin C in cucumber is 5 times higher than that of watermelon, and the cucumber can whiten skin, keep skin elasticity and inhibit melanin formation.
The carrot contains a large amount of provitamin A which is regarded by medical experts, the anti-infection capability of a human body can be improved, and the toxin expelling effect is good.
The mango contains rich carotene, and can activate cells, promote cell metabolism, and prevent pachylosis and dryness.
The pineapple contains almost all vitamins required by human bodies, 16 natural minerals, can effectively help digestion and absorption, contains rich dietary fibers and protease, and is very beneficial to preventing constipation and dyspepsia, thereby expelling toxin and beautifying skin.
The kiwi fruits have the functions of whitening, lightening spots, removing acnes, expelling toxin and resisting aging, and because the vitamin C content of the kiwi fruits is famous in the fruits, one kiwi fruit can provide more than twice of the daily vitamin C demand of one person, and is known as the king of fruits. According to analysis, the vitamin content of the kiwi fruit is generally 100-200 mg per 100g of fresh sample, and the vitamin content is as high as 400 mg, which is about 5-10 times of that of the orange; contains saccharide 8-14%, acid 1.4-2.0% and amino acids 12 including tyrosine, etc. The kiwifruit also contains good soluble dietary fiber and phytochemical SOD with superior oxidation resistance.
The dragon fruit is rich in nutrition and unique in function, and contains plant albumin and anthocyanin which are few in common plants, abundant vitamins and water-soluble dietary fibers.
The sweet potato can absorb water, fat, saccharide, etc., lubricate intestinal tract, discharge toxin, and is beneficial to health. The sweet potato contains dietary fiber, carotene, vitamin A, B, C, E, and more than ten kinds of microelements such as potassium, iron, copper, selenium, calcium, etc., and has high nutritive value.
A large amount of cellulose in tomato can promote the timely evacuation of intestinal contents, is beneficial to the discharge of various toxins, plays a role in beautifying, and has the effects of reducing blood pressure, clearing heat and removing toxicity. In addition, the abundant vitamin C in the tomatoes also has the functions of removing skin pigment and whitening the skin, so that the tomatoes can expel toxin and beautify the face and remove freckles when being eaten frequently.
The lemon is a fruit with high nutritional and medicinal values, and is rich in citric acid, lemon essential oil, flavonoid, vitamin A, vitamin C, vitamin P, Ca, Fe, Mg, P, Zn and other trace elements. Lemon has many physiological activities, such as antioxidant, anticancer, antitumor, antiallergic, antiviral, antiinflammatory, antibacterial, blood pressure lowering and blood lipid lowering effects.
The blueberry fruit contains nutrient components such as carbohydrate, cellulose, hemicellulose, fat, protein and the like, micronutrients such as calcium, iron, zinc, vitamins and the like, and various functional factors, and has the effects of resisting oxidation, improving eyesight, preventing cardiovascular diseases, protecting liver and the like. The blueberry enzyme contains rich superoxide dismutase, protease, lipase, amylase and secondary metabolites such as phenols, vitamins and flavonoids, and has the effects of resisting inflammation and bacteria, purifying blood, resisting aging, enhancing immunity and the like.
The grape contains various nutrient elements, the grape pigment in the grape flesh can be biologically converted into grape polyphenol through microbial fermentation, and in addition, the resveratrol in the grape peel can help the human body to reduce blood fat and enhance immunity. The tannic acid has antiallergic, antiaging, immunity enhancing, and cardiovascular and cerebrovascular diseases preventing effects. The anthocyanin has strong oxidation resistance, mutation resistance, cardiovascular protection and the like.
The cactus not only contains high-activity SOD enzyme, but also is rich in various nutrient components and trace elements required by human body, and has the functions of reducing blood sugar, resisting inflammation and protecting cell damage.
Aloe has effects of removing toxic substance, diminishing inflammation, calming, repairing, improving skin with acne, activating cell, and promoting metabolism.
The raw materials in the invention are mutually matched and act, the nutrition is rich, the taste is good, various vitamins and nutritional minerals in fruits and vegetables are basically maintained in the fermentation process, the obtained ferment has the beauty efficacies of enhancing cell activity, promoting metabolism, expelling toxin, beautifying, protecting skin and removing freckles, the preparation process is simple, and the ferment is suitable for large-scale production.
Detailed Description
The technical solution of the present invention will be described in detail by specific examples.
Example 1
A preparation method of a fruit and vegetable ferment beverage with a beautifying effect comprises the following steps: taking 1kg of fresh hovenaia dulcis, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe respectively, cleaning respectively, removing impurities such as pesticide residue, soil and the like, and respectively carrying out stemming and denucleation treatment. Then crushing, conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping. Filtering, blending, and blending the fruit and vegetable juice, water and sugar to obtain a fermentation stock solution. Homogenizing the fermentation stock solution under 40MPa for 10min, and sterilizing. Adding compound strain of lactobacillus, yeast and acetic acid bacteria, sealing, and fermenting at constant temperature. Adding water, sugar and other edible adjuvants, blending, and filtering. Sterilizing to obtain the final product.
And (3) performing static culture at the early stage of fermentation and performing shaking culture at the later stage, wherein the fermentation period is 15 days. The fermentation process is divided into three stages:
the first stage is as follows: saccharomycete fermentation, in which macro molecules are decomposed into micro molecules and starch is decomposed into carbon dioxide and alcohol, i.e. saccharification;
and a second stage: acetic acid bacteria fermentation-the stage of acetic acid bacteria fermentation decomposes alcohol, namely acetification;
and a third stage: lactic acid bacteria fermentation-lactic acid bacteria produces probiotics under the action of the ground material at the fermentation stage of the lactic acid bacteria, namely the lactic acid bacteria is cooked to have the action.
Preferably, the sugar is at least one of white granulated sugar, glucose, lactose and fructose.
Preferably, the sterilization conditions are pasteurization at 65 ℃ for 30 min.
Example 2
A preparation method of a fruit and vegetable ferment beverage with a beautifying effect comprises the following steps: taking 5kg of fresh hovenaia dulcis, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe respectively, cleaning respectively, removing impurities such as pesticide residue, soil and the like, and respectively carrying out stemming and denucleation treatment. Then crushing, conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping. Filtering, blending, and blending the fruit and vegetable juice, water and sugar to obtain a fermentation stock solution. Homogenizing the fermentation stock solution under 40MPa for 15min, and sterilizing. Adding compound strain of lactobacillus, yeast and acetic acid bacteria, sealing, and fermenting at constant temperature. Adding water, sugar and other edible adjuvants, blending, and filtering. Sterilizing to obtain the final product.
And (3) performing static culture at the early stage of fermentation and performing shaking culture at the later stage, wherein the fermentation period is 45 days.
Example 3
A preparation method of a fruit and vegetable ferment beverage with a beautifying effect comprises the following steps: taking 3kg of fresh hovenaia dulcis, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe respectively, cleaning respectively, removing impurities such as pesticide residue, soil and the like, and respectively carrying out stemming and denucleation treatment. Then crushing, conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping. Filtering, blending, and blending the fruit and vegetable juice, water and sugar to obtain a fermentation stock solution. Homogenizing the fermentation stock solution under 45MPa for 15min, and sterilizing. Adding compound strain of lactobacillus, yeast and acetic acid bacteria, sealing, and fermenting at constant temperature. Adding water, sugar and other edible adjuvants, blending, and filtering. Sterilizing to obtain the final product.
And (3) performing static culture at the early stage of fermentation and performing shaking culture at the later stage, wherein the fermentation period is 20 days. The fermentation process is divided into three stages:
the first stage is as follows: yeast fermentation-the yeast fermentation stage breaks down macromolecules into small molecules, breaking down starch into carbon dioxide and alcohol;
and a second stage: acetic acid bacteria fermentation-the stage of acetic acid bacteria fermentation decomposes alcohol;
and a third stage: lactic acid bacteria fermentation-lactic acid bacteria produces probiotics under the action of the rim and roll.
Preferably, the sugar is at least one of white granulated sugar, glucose, lactose and fructose.
Preferably, the sterilization conditions are pasteurization at 65 ℃ for 30 min.
Example 4
A preparation method of a fruit and vegetable ferment beverage with a beautifying effect comprises the following steps: taking fresh hovenia dulcis, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe each 2kg, respectively cleaning, removing pesticide residue, soil and other impurities, and respectively carrying out stemming and denucleation treatment. Then crushing, conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping. Filtering, blending, and blending the fruit and vegetable juice, water and sugar to obtain a fermentation stock solution. Homogenizing the fermentation stock solution under 40MPa for 20min, and sterilizing. Adding compound strain of lactobacillus, yeast and acetic acid bacteria, sealing, and fermenting at constant temperature. Adding water, sugar and other edible adjuvants, blending, and filtering. Sterilizing to obtain the final product.
Standing for culture in early stage of fermentation, and shaking for culture in later stage, wherein the fermentation period is 30 days.
Example 5
A preparation method of a fruit and vegetable ferment beverage with a beautifying effect comprises the following steps: taking fresh hovenia dulcis, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe each 6kg, respectively cleaning, removing pesticide residue, soil and other impurities, and respectively carrying out stemming and denucleation treatment. Then crushing, conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping. Filtering, blending, and blending the fruit and vegetable juice, water and sugar to obtain a fermentation stock solution. Homogenizing the fermentation stock solution under 35MPa for 30min, and sterilizing. Adding compound strain of lactobacillus, yeast and acetic acid bacteria, sealing, and fermenting at constant temperature. Adding water, sugar and other edible adjuvants, blending, and filtering. Sterilizing to obtain the final product.
And (3) performing static culture at the early stage of fermentation and performing shaking culture at the later stage, wherein the fermentation period is 40 days.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.

Claims (5)

1. The fruit and vegetable enzyme beverage with the beautifying effect is characterized by comprising the following fruit and vegetable raw materials: the honey raisin tree is prepared by performing compound fermentation on honey raisin tree, pomegranate, cucumber, carrot, mango, pineapple, kiwi fruit, dragon fruit, sweet potato, tomato, lemon, blueberry, grape, cactus and aloe by adopting lactic acid bacteria, saccharomycetes and acetic acid bacteria.
2. The preparation method of the fruit and vegetable ferment beverage with the beauty effect according to claim 1, which is characterized by comprising the following steps:
selecting fruit and vegetable raw materials, cleaning the raw materials, and carrying out stem removal and kernel removal treatment;
step two, crushing treatment, namely conveying the fruit and vegetable raw materials to a crusher for crushing, and then pulping;
step three, blending after filtering, blending the fruit and vegetable juice, water and sugar into a fermentation stock solution;
step four, homogenizing and sterilizing;
adding a compound strain of lactic acid bacteria, saccharomycetes and acetic acid bacteria, and sealing and fermenting at constant temperature;
adding water, sugar and other edible auxiliary materials, blending and filtering;
and seventhly, sterilizing to obtain a finished beverage.
3. The method for preparing fruit and vegetable ferment beverage with beauty treatment effect according to claim 2, wherein the sugar is at least one of white granulated sugar, glucose, lactose and fructose.
4. The method for preparing the fruit and vegetable enzyme beverage with a beauty effect according to claim 2, wherein the fermentation period is 15-45 days in static culture at the early stage of fermentation and shaking culture at the later stage.
5. The method for preparing fruit and vegetable ferment beverage with beauty treatment effect according to claim 2, wherein the sterilization condition is pasteurization at 65 ℃ for 30 min.
CN202110093915.1A 2021-01-25 2021-01-25 Fruit and vegetable enzyme beverage with beauty treatment effect and preparation method thereof Pending CN114886061A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598334A (en) * 2013-11-30 2014-02-26 大连润扬科技发展有限公司 Fruit and vegetable yogurt drink and preparation method thereof
CN104886572A (en) * 2015-06-02 2015-09-09 广州加海生物科技有限公司 A fruit and vegetable ferment beverage and a preparation method thereof
CN107048131A (en) * 2017-06-05 2017-08-18 福建康之味食品工业有限公司 Vegetable Drink Fermented and preparation method thereof
US20200288752A1 (en) * 2019-03-17 2020-09-17 Meijun Pan Ferment collagen drink and the method of preparing the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598334A (en) * 2013-11-30 2014-02-26 大连润扬科技发展有限公司 Fruit and vegetable yogurt drink and preparation method thereof
CN104886572A (en) * 2015-06-02 2015-09-09 广州加海生物科技有限公司 A fruit and vegetable ferment beverage and a preparation method thereof
CN107048131A (en) * 2017-06-05 2017-08-18 福建康之味食品工业有限公司 Vegetable Drink Fermented and preparation method thereof
US20200288752A1 (en) * 2019-03-17 2020-09-17 Meijun Pan Ferment collagen drink and the method of preparing the same

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Application publication date: 20220812