CN115067445A - Novel fruit and vegetable juice - Google Patents
Novel fruit and vegetable juice Download PDFInfo
- Publication number
- CN115067445A CN115067445A CN202110278708.3A CN202110278708A CN115067445A CN 115067445 A CN115067445 A CN 115067445A CN 202110278708 A CN202110278708 A CN 202110278708A CN 115067445 A CN115067445 A CN 115067445A
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- CN
- China
- Prior art keywords
- fruit
- vegetable juice
- juice
- rice
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 48
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 47
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 241000007126 Codonopsis pilosula Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 241000045403 Astragalus propinquus Species 0.000 claims description 5
- 235000009467 Carica papaya Nutrition 0.000 claims description 5
- 241000219172 Caricaceae Species 0.000 claims description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 5
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 5
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 5
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 5
- 244000070406 Malus silvestris Species 0.000 claims description 5
- 235000021016 apples Nutrition 0.000 claims description 5
- 235000006533 astragalus Nutrition 0.000 claims description 5
- 235000021015 bananas Nutrition 0.000 claims description 5
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 2
- 244000182216 Mimusops elengi Species 0.000 claims description 2
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 2
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 23
- 239000002131 composite material Substances 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 235000019985 fermented beverage Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 239000003814 drug Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000000306 component Substances 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 244000241838 Lycium barbarum Species 0.000 description 4
- 235000015459 Lycium barbarum Nutrition 0.000 description 4
- 235000015468 Lycium chinense Nutrition 0.000 description 4
- 240000005561 Musa balbisiana Species 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 229940126678 chinese medicines Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940107666 astragalus root Drugs 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- 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
A novel fruit and vegetable juice, a fermented beverage, belongs to the field of beverage products. The novel fruit and vegetable juice compound beverage. Is a substitute of pure fruit beverage, fruit tea and soup, and is a novel fruit and vegetable composite beverage prepared by performing bioengineering fermentation on rice, fruits, dry fruits and the like.
Description
Name (R)
One, the technical field
Novel fruit and vegetable juice
Second, background Art
At present, the beverage market is mainly divided into fruits, tea and coffee, which have advantages, but the beverages have single nutrient components, and have no nutrition for quenching thirst.
The patent provides a fermented fruit and vegetable juice, is a fruit and vegetable composite beverage and has synthesized the advantage of various beverages, and the leading characteristics are that the composition of fruit and vegetable juice becomes the human micromolecule of changing the absorption after bioengineering fermentation, and the taste is more mellow, sour and sweet, and the nutrition is abundanter, more is favorable to the human absorption. The novel beverage is a composite beverage, and is characterized in that the fruit and vegetable juice is prepared by three times of bioengineering fermentation for three hundred days. The method comprises performing bioengineering fermentation on rice for the first time, and obtaining rice juice rich in enzyme and minerals after one hundred days. And performing bioengineering fermentation on the paddy water obtained for the first time and various fruits including pineapples, papayas, apples, oranges, bananas and the like and vegetables according to a certain proportion for the second time, and obtaining better mouthfeel and more fruit and vegetable juices after one hundred days. Thirdly, 86 foods which are disclosed by the countries in 2019 and have the same source with the medicines disclosed by the countries in 1 month in 2020; the red date, the longan pulp, the litchi pulp, the wolfberry fruit, the coix seed, the Chinese yam, the momordica grosvenori, the astragalus mongholicus and the codonopsis pilosula are subjected to bioengineering fermentation according to a certain proportion with the fruit and vegetable juice obtained for the second time, and a novel fruit and vegetable juice is obtained after one hundred days, so that the fermented fruit and vegetable juice is a novel fruit and vegetable compound beverage. The novel fruit and vegetable composite beverage is rich in biological enzyme after the novel fruit and vegetable juice is subjected to bioengineering fermentation for many times. The novel beverage contains biological enzyme, amino acid, multiple vitamins and mineral substances, reduces the cold components of fruits and vegetables to human bodies, and becomes fruit and vegetable juice with mild properties. The beverage is a functional compound beverage which is not possessed by any pure fruit juice in the current market, and fills the blank of the fruit juice market.
In addition, from the nutritional point of view, although the fruit beverage is a favorite beverage, vitamins are easy to lose in the processing process, and various components of the fruit can be comprehensively retained by utilizing bioengineering fermentation. Meanwhile, people are used to cook and drink the Chinese dates, the longan pulp, the litchi pulp, the wolfberry fruit, the coix seed, the Chinese yam, the siraitia grosvenorii, the codonopsis pilosula and the astragalus root which are used as food and medicine in a soup in life. The habit lasts for hundreds of thousands of years, the soup is delicious, but the biological enzymes of the dry fruit food are destroyed at the high temperature of more than 45 ℃, the dry fruit food has no nutrition, but the food can keep more comprehensive nutrition after being fermented by biological engineering. When the various substances are fermented by bioengineering, the novel fruit and vegetable juice contains biological enzyme, mineral substances and vitamins, and is suitable for all people including the old and children. Meanwhile, in the theory of Chinese traditional medicine, the fruit belongs to the cold nature, and the warm fruit and vegetable juice is balanced by adding the hot dry fruit, so that the fruit and vegetable juice has great benefits for human bodies, and the bioengineering fermentation of the food with homology of food and medicine is carried out to develop a new product, and the bioengineering development of the food with homology of food and medicine is also a new direction for developing more foods in the future. Since the food with food and medicine homology can be developed by bioengineering, even more traditional Chinese medicines can be developed by bioengineering fermentation to obtain the traditional Chinese medicine beverage with fruit fragrance. The Chinese medicinal decoction has good taste, retains effective components for human body, can reduce the toxicity of Chinese medicines to obtain better effective components for human body, and is another method for extracting medicinal liquid from Chinese medicines by decocting at high temperature for hundreds of years and extracting the medicinal liquid by using alcohol. The method is also a development direction of the traditional Chinese medicine in the future, the fruit and vegetable juice is obtained only by fermenting food with food and medicine homology through bioengineering, and the favorite beverage products can be obtained by using more advanced biofermentation technology with the progress of the times, including the extraction of the traditional Chinese medicine through bioengineering fermentation. The method is an innovation of the beverage industry. The method comprises the steps of fermenting pure fruit juice from a macromolecular state to a micromolecular state through a third fermentation, wherein the first bioengineering fermentation is carried out on rice according to a certain proportion, a rice juice is obtained after one hundred days, then various fruits including pineapples, papayas, apples, oranges, bananas and the like and rice water are subjected to bioengineering fermentation according to a certain proportion for the second time, fruit and vegetable juice is obtained after one hundred days, finally, the third bioengineering fermentation is carried out on the obtained fruit and vegetable juice, red dates, longan pulp, lychee, medlar, Chinese yam, coix seeds, codonopsis pilosula, astragalus mongholicus and momordica grosvenori according to a certain proportion, and a novel fruit and vegetable juice is obtained after one hundred days. The fruit and vegetable juice is more in line with the cell requirement of human body, and the fruit and vegetable juice is a novel composite beverage and a functional beverage.
Thirdly, the technical problem solved by the invention
The method for obtaining the fruit and vegetable juice comprises the steps that in a 10 ten thousand-grade Chemical Mechanical Polishing (CMP) conforming workshop, workers perform bioengineering fermentation on rice serving as a raw material for the first time, obtain micromolecule water with various mineral substances after one hundred days, perform bioengineering fermentation on various fruits including pineapples, papayas, apples, oranges, bananas and the like serving as raw materials and the micromolecule water obtained from the rice for the first time in proportion, and obtain the fruit and vegetable juice with excellent taste after one hundred days. And performing bioengineering fermentation on the fruit and vegetable juice obtained in the second time, the red dates, the arillus longan, the litchi pulp, the wolfberry fruits, the Chinese yams, the coix seeds, the codonopsis pilosula, the astragalus membranaceus and the momordica grosvenori according to a certain proportion for one hundred days to obtain the novel fruit and vegetable compound beverage. The composite fruit and vegetable juice contains more nutrition than pure juice, retains all food components, and is a small molecular beverage. Then the fruit and vegetable juice is filled into bottled products in an aseptic workshop, then the samples of the fruit and vegetable juice are sent to the provincial quality inspection bureau to be inspected according to the national standard or the enterprise standard, and the bottled products can be sold in the market after the fruit and vegetable juice is inspected to be qualified. The novel fruit and vegetable juice has fruit fragrance, is sour, sweet and sour, is very good to drink, can be drunk by the old and children,
Detailed Description
The first step is that the rice is cleaned by workers in 10 ten thousand grade GMP sterile workshop, and is put into a fermentor, and is fermented in bioengineering according to a certain proportion, and the first batch of rice juice is obtained after one hundred days. And secondly, in the same workshop, workers clean and cut selected fruits including pineapples, papayas, apples, oranges, bananas and the like, simultaneously pour rice juice into the washed fruits, perform bioengineering fermentation on the fruits according to a certain proportion, and obtain fermented fruit and vegetable juice after one hundred days. And the fruit and vegetable juice and the red dates, the arillus longan and the litchi pulp, the wolfberry fruit, the Chinese yam, the coix seed, the codonopsis pilosula, the astragalus mongholicus and the momordica grosvenori are subjected to bioengineering fermentation according to a certain proportion for the third time, the new fruit and vegetable juice can be formed after one hundred days, the fruit and vegetable juice is sent to a quality detection bureau for quality detection according to national standards or enterprise standards, and the new fruit and vegetable juice rich in vitamins and mineral substances can be sold in the market after quality detection is qualified.
Claims (2)
1. A novel fruit and vegetable juice is characterized in that: firstly, cleaning rice by workers in a 10 ten thousand-grade GMP-compliant sterile workshop, putting the rice into a fermentor, performing bioengineering fermentation according to a certain proportion, and obtaining a first batch of rice juice after one hundred days. And secondly, in the same workshop, workers clean and cut selected fruits including pineapples, papayas, apples, oranges, bananas and the like, simultaneously pour rice juice into the washed fruits, perform bioengineering fermentation on the fruits according to a certain proportion, and obtain fermented fruit and vegetable juice after one hundred days.
2. A novel fruit and vegetable juice as claimed in claim (1) characterized in that; and performing bioengineering fermentation on the fruit and vegetable juice obtained in the second time, red dates, arillus longan, litchi pulp, medlar, Chinese yam, coix seeds, codonopsis pilosula, astragalus mongholicus and momordica grosvenori according to a certain proportion for a hundred days to obtain the novel fruit and vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110278708.3A CN115067445A (en) | 2021-03-16 | 2021-03-16 | Novel fruit and vegetable juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110278708.3A CN115067445A (en) | 2021-03-16 | 2021-03-16 | Novel fruit and vegetable juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115067445A true CN115067445A (en) | 2022-09-20 |
Family
ID=83246456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110278708.3A Pending CN115067445A (en) | 2021-03-16 | 2021-03-16 | Novel fruit and vegetable juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115067445A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129195A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof |
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN104738750A (en) * | 2015-04-13 | 2015-07-01 | 谢嘉源 | Comprehensively-fermented fruit and vegetable juice with healthcare function and preparation method thereof |
| CN105249100A (en) * | 2015-10-23 | 2016-01-20 | 广西轻工业科学技术研究院 | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN111109598A (en) * | 2020-02-24 | 2020-05-08 | 韶关市紫背桃源生态科技有限公司 | Multiple fruit and vegetable enzyme products and preparation method thereof |
-
2021
- 2021-03-16 CN CN202110278708.3A patent/CN115067445A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129195A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof |
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN104738750A (en) * | 2015-04-13 | 2015-07-01 | 谢嘉源 | Comprehensively-fermented fruit and vegetable juice with healthcare function and preparation method thereof |
| CN105249100A (en) * | 2015-10-23 | 2016-01-20 | 广西轻工业科学技术研究院 | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN111109598A (en) * | 2020-02-24 | 2020-05-08 | 韶关市紫背桃源生态科技有限公司 | Multiple fruit and vegetable enzyme products and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220920 |