CN1520752A - Natural food ferment beverage and its production method - Google Patents
Natural food ferment beverage and its production method Download PDFInfo
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- CN1520752A CN1520752A CNA031042783A CN03104278A CN1520752A CN 1520752 A CN1520752 A CN 1520752A CN A031042783 A CNA031042783 A CN A031042783A CN 03104278 A CN03104278 A CN 03104278A CN 1520752 A CN1520752 A CN 1520752A
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Abstract
The natural ferment beverage is produced through fermenting vegetable, fruit and other food material to produce food ferment juice; fermenting pine juice to produce pine ferment juice; and mixing the food ferment juice and the pine ferment juice to form the ferment beverage. The ferment beverage contains complex components, has high ferment concentration, and can strengthen immunity and activate cell.
Description
Technical field
The present invention relates to beverage method for making of a kind of wholefood ferment and products thereof, particularly a kind of Li Yong Fermentation fermenting process improves natural ferment concentration, and compound multiple ferment composition is to reach the beverage method for making of the healthy ferment that strengthens immunity and activating cell purpose.
Background technology
Ferment has great influence to human body, the metabolism in the health, or all biochemical actions all need lean on the effect of ferment help competence exertion, even produce the effect of treatment disease, its significant feature is as follows:
1. collator's internal milieu purifies the blood, and improves physique---and decompose and get rid of foreign matter (virus, cholesterol or the like), make blood become alkalescent, and promote that blood flow is smooth and easy, treat or prevent chronic disease, degenerative disorders or the like.
2. anti-inflammatory, antibacterial action---can carry white blood cell, promote leukocytic function, promote the self-healing ability of human body.
3. decomposition---food is decomposed, digests, and making becomes absorbable material, promotes muscle power to recover rapidly.
4. give living cells---promote cell metabolism, produce power makes injured cell new life.
5. anti-knurl, antitumaous effect---with suitable medicine, nutritional agents and usefulness, catalyst catalysis to be inspiring drug effect, to complement each other, and can reduce side effects of pharmaceutical drugs.
6. bring back to life the reproduction cell (as women's gonad cell) of decline, promote the reproduction function.
7. relieve the effect of alcohol, anti-intoxication.
8. supplement the nutrients and the source of energy.
Therefore ferment becomes the popular healthy food of health recently, yet, the general ferment product of being sold on the market, mostly be solid-state, pulverous form, its contained ferment composition is comparatively simple, can't supply multiple ferment simultaneously to replenish the demand of human body to multiple ferment, the effect that edible back produces is also limited, often can't satisfy the expectation that the consumer pursues health.
Therefore with regard to the ferment food supplement of present stage, still have and worry field to be solved and that further develop.
Summary of the invention
The present inventor limits in view of the product variety of aforementioned existing ferment product on reality is used, still have its new product and give developmental research again, main purpose of the present invention is for providing beverage method for making of a kind of wholefood ferment and products thereof, it can make wholefood ferment beverage reach enhancement immune function of human body and activating cell, and has the purpose of multiple health-benefiting.This invention is to utilize the ferment Normal juice that produces behind multiple vegetables and fruits and the pine tree Fermentation ferment, is deployed into a drink with multiple composite enzyme with proper proportion, to reach the effective absorption and the utilization of ferment, to realize the purpose of healthy invention.
In order to reach aforesaid goal of the invention, the technological means that the present invention used is to provide a kind of beverage method for making of wholefood ferment, includes the following step in its main method for making:
Choose vegetables fruit Fermentation ferment and produce vegetables and fruits ferment Normal juice: choose multiple fresh vegetables, fruit, add carbohydrate or honey and vinegar, at room temperature separately sealing was deposited more than four months, allowed the intact full Fermentation ferment of vegetables and fruits material become vegetables and fruits ferment Normal juice;
Get pine tree juice Fermentation ferment and produce pine ferment juice: get pine tree juice and add carbohydrate or honey and at room temperature seal and deposit more than one month, allow the intact full Fermentation ferment of pine tree juice become pine nut ferment Normal juice;
Mix vegetables and fruits ferment Normal juice and pine ferment juice: getting assembly is 90%～60% vegetables and fruits ferment Normal juice, mixes with 10～40% pine ferment juices, to make the beverage with multiple wholefood ferment.
Further comprise the ferment Normal juice that adds paper mulberry (Broussoneta papyrifera (L)) again in the method for making, its step is as follows:
Get paper mulberry juice and make paper mulberry ferment Normal juice: paper mulberry juice is added carbohydrate or honey at room temperature seal and deposit more than one month, allow the intact full Fermentation ferment of paper mulberry juice become paper mulberry ferment Normal juice; With
Paper mulberry ferment Normal juice is added into to the mixed liquor of vegetables and fruits and pine ferment juice, and its composition ratio is about mixes 3%～15% of juice.
The present invention is by multiple compound ferment, and reaching provides human body multiple natural ferment simultaneously, makes human body can obtain complete ferment and nutrition, reaches the effect of promoting health fast and effectively.
Description of drawings
Fig. 1 makes flow chart for the present invention.
The specific embodiment
The present invention relates to beverage method for making of a kind of wholefood ferment and products thereof, please refer to Fig. 1, wherein preparation method includes:
Choose vegetables fruit Fermentation ferment and produce vegetables and fruits ferment Normal juice;
Get pine tree juice Fermentation ferment and produce pine ferment juice;
Mix vegetables and fruits ferment Normal juice and pine ferment juice in the proper ratio;
Get paper mulberry juice and make paper mulberry ferment Normal juice; With
Add paper mulberry ferment Normal juice to the mixed liquor of vegetables and fruits and pine ferment juice.
For further understanding principle of the present invention and effect, now embodiment and the composition for actual fabrication is described as follows:
Choose vegetables fruit Fermentation ferment and produce vegetables and fruits ferment Normal juice: choose multiple fresh vegetables, fruit, the for example combination of lemon, grape, apple, peach, red dragon fruit, plum, Chinese yam, pawpaw, mulberry fruit, cumquat, red date, guava, cherry, beet root, tomato, the vegetables and fruits material is cleaned up, and large-scale vegetables and fruits are suitably cut into piece, add carbohydrate or honey and vinegar in the Fang Zhi Zai Fermentation ferment container respectively, at room temperature separately sealing was deposited more than four months, allowed every kind of vegetables and fruits material all finish full Fermentation ferment and produced the vegetables and fruits ferment Normal juice that contains a large amount of ferment.Wherein carbohydrate can be granulated sugar, fructose or other sugar products, is natural vinegar such as Oryza glutinosa vinegar, fruits vinegar or rice vinegar or the like and add vinegar.
Get pine tree juice Fermentation ferment and produce pine ferment juice: pine tree is squeezed pine tree juice, in the same Fang Ru Fermentation ferment container, and add carbohydrate or honey and at room temperature seal and deposit more than one month, allow the intact full Fermentation ferment of pine tree juice become the pine ferment juice that contains a large amount of ferment, because pine tree itself all can do medicinal, therefore the pine tree taking juice that can get any part all can, thought pine tree kind and position difference, result of treatment also has difference, for example the Japanese red pine leaf contains the chlorophyll of volume, vitamin A, C etc. also have various vitamin groups, protein, carbohydrate part, turpentine oil volatile composition and iron, phosphorus, medicinal components such as calcium, therefore to eliminating fatigue, strengthen endurance, make the cellular-restoring vigor, strengthen heart and stimulate circulation etc. all powerful.
Mix vegetables and fruits ferment Normal juice and pine ferment juice in the proper ratio: getting assembly is 90%～60% vegetables and fruits ferment Normal juice, mixes with 10～40% pine ferment juices, to make the composite beverage with multiple natural ferment.
In addition, the inventor further finds, if add the ferment Normal juice of paper mulberry (Broussonetapapyrifera (L.)) again, and the effect that more can promote wholefood ferment beverage of the present invention, its step is described as follows:
Get paper mulberry juice and make paper mulberry ferment Normal juice: paper mulberry is got juice; put in the Fermentation ferment container, and add carbohydrate or honey and at room temperature seal and deposit more than one month, allow the intact full Fermentation ferment of paper mulberry juice become the paper mulberry ferment Normal juice that contains a large amount of ferment, because paper mulberry itself is all medicinal equally, therefore employed paper mulberry material is not limited to specific position among the present invention, in general the cool blood Li Shui of the leaf of paper mulberry; Root: property is sweet, be slightly cold; But fruit nourshing kidney, clearing liver, make eye bright, supporing yang, qi-restoratives labor strengthens the bone; Bright leaf decoction can be controlled skin disease.
At last paper mulberry ferment Normal juice is added into to the mixed liquor of vegetables and fruits and pine ferment juice, its composition ratio is about 3%～15% of mixed liquor.
Can know by above-mentioned explanation, the method of Li Yong Fermentation ferment allows the natural ferment components and concentration in the plant increase among the present invention, mix pine tree ferment juice and paper mulberry ferment juice with multiple vegetables and fruits composition simultaneously with curative effect, therefore in beverage of the present invention, has the unexistent composite enzyme composition of generally traditional on the market ferment food, and the curative effect composition of pine tree curative effect composition or paper mulberry, can reduce the inertia that ferment produces merely because of kind, reach natural ferment benign competition and the complementary effect of effectiveness composition in many ways, have fast and the healthy beverage person who effectively promotes immunocompetence and activating cell.Particularly be added with the juice composition of paper mulberry among the present invention, have more paper mulberry peculiar make a method pitch-black, make eye bright and the special-effect of establishing-Yang.
In sum, beverage method for making of wholefood ferment of the present invention and products thereof is one to have the good invention of usability on practicality and the industry really, simultaneously do not see have identical product to come across on the market, with creative, the spy applies for patent of invention with novelty.
Claims (8)
1. the beverage method for making of a wholefood ferment is characterized in that, this method includes:
Choose vegetables and fruits acid ferment and produce vegetables and fruits ferment Normal juice: choose multiple fresh vegetables, fruit, add carbohydrate or honey and vinegar, at room temperature separately sealing was deposited more than four months, allowed the complete sour ferment of vegetables and fruits material become vegetables and fruits ferment Normal juice;
Get pine tree juice acid ferment and produce pine ferment juice: get pine tree juice and add carbohydrate or honey and at room temperature seal and deposit more than one month, allow the complete sour ferment of pine tree juice become pine nut ferment Normal juice;
Mix vegetables and fruits ferment Normal juice and pine ferment juice: getting assembly is 90%～60% vegetables and fruits ferment Normal juice, mixes with 10～40% pine ferment juices, to make the beverage with multiple wholefood ferment.
2. the beverage method for making of wholefood ferment as claimed in claim 1 is characterized in that, further comprises the ferment Normal juice that adds paper mulberry (Broussoneta papyrifera (L.)) again, and its step is as follows:
Get paper mulberry juice and make paper mulberry ferment Normal juice: paper mulberry juice is added carbohydrate or honey at room temperature seal and deposit more than one month, allow the complete sour ferment of paper mulberry juice become paper mulberry ferment Normal juice; With
Paper mulberry ferment Normal juice is added into to the mixed liquor of vegetables and fruits and pine ferment juice, and its composition ratio is about 3%～15% of mixed liquor.
3. the beverage method for making of wholefood ferment as claimed in claim 1 or 2 is characterized in that, the vinegar that uses in the sour ferment process is natural vinegar.
4. the beverage method for making of wholefood ferment as claimed in claim 3 is characterized in that natural vinegar is selected from Oryza glutinosa vinegar, fruits vinegar or rice vinegar.
5. the beverage method for making of wholefood ferment as claimed in claim 1 or 2 is characterized in that carbohydrate is selected from granulated sugar or fructose.
6. the beverage method for making of wholefood ferment as claimed in claim 1 or 2, it is characterized in that the combination that is combined as lemon, grape, apple, peach, red dragon fruit, plum, Chinese yam, pawpaw, mulberry fruit, cumquat, red date, guava, cherry, beet root, tomato of vegetable and fruit.
7. it is vegetables and fruits ferment Normal juice behind 90%～60% sour ferment that beverage with wholefood ferment, its composition include assembly, with the pine ferment juice behind 10～40% sour ferment.
8. the beverage with wholefood ferment as claimed in claim 7 is characterized in that, composition further comprises the paper mulberry ferment Normal juice behind the sour ferment, and its content ratio is 3%～15% of vegetables and fruits ferment Normal juice and a pine ferment juice mixed liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03104278.3A CN1240317C (en) | 2003-02-10 | 2003-02-10 | Natural food ferment beverage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03104278.3A CN1240317C (en) | 2003-02-10 | 2003-02-10 | Natural food ferment beverage and its production method |
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| Publication Number | Publication Date |
|---|---|
| CN1520752A true CN1520752A (en) | 2004-08-18 |
| CN1240317C CN1240317C (en) | 2006-02-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN03104278.3A Expired - Fee Related CN1240317C (en) | 2003-02-10 | 2003-02-10 | Natural food ferment beverage and its production method |
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| CN (1) | CN1240317C (en) |
Cited By (30)
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| CN101341929B (en) * | 2008-08-23 | 2011-01-12 | 连玉武 | Method of preparing feedstuff enzyme agent |
| CN102232559A (en) * | 2010-04-30 | 2011-11-09 | 漳州市乐丫丫食品有限公司 | Novel enzyme and preparation and use thereof |
| CN102273577A (en) * | 2011-02-08 | 2011-12-14 | 吴婉玲 | Vinegar beverage with efficacy of reducing blood pressure and production method thereof |
| CN102302207A (en) * | 2011-07-21 | 2012-01-04 | 李丽 | Method for preparing compound bio-enzyme beverage |
| CN102599444A (en) * | 2012-03-13 | 2012-07-25 | 湖北耀荣木瓜生物科技发展有限公司 | Papaya-Ganoderma enzyme and production method thereof |
| CN102613644A (en) * | 2011-01-31 | 2012-08-01 | 吴婉玲 | Vinegar beverage possessing efficacy of clearing heat and detoxifying and its production method |
| CN102613651A (en) * | 2012-04-05 | 2012-08-01 | 龙门县龙泉酒厂有限公司 | Composite fruit vinegar beverage and preparation method thereof |
| CN102613643A (en) * | 2011-01-31 | 2012-08-01 | 吴婉玲 | Vinegar beverage possessing efficacy of relieving cough and asthma and its production method |
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| CN102626245A (en) * | 2011-02-08 | 2012-08-08 | 吴婉玲 | Vinegar beverage with efficacy of tranquilizing mind and improving sleeping and production method thereof |
| CN102626193A (en) * | 2011-02-08 | 2012-08-08 | 吴婉玲 | Vinegar beverage with efficacy of invigorating qi and blood and production method thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN102888427A (en) * | 2011-07-19 | 2013-01-23 | 博赐康生物科技有限公司 | Preparation method of natural environmentally-friendly functional enzyme and application |
| CN102985066A (en) * | 2010-07-14 | 2013-03-20 | 株式会社爱茉莉太平洋 | Method for preparing broussonetia kazinoki extracts, broussonetia kazinoki extracts prepared by the method, and cosmetic composition comprising the extracts |
| CN103005403A (en) * | 2011-09-20 | 2013-04-03 | 马建领 | Enzyme dietary therapy liquid for removing toxins in human body, and preparation method thereof |
| CN103355666A (en) * | 2013-06-17 | 2013-10-23 | 湖北富程祥云生物科技有限公司 | Preparation method of plant enzyme beverage capable of improving cardiovascular and cerebrovascular metabolic functions |
| CN103519171A (en) * | 2013-10-17 | 2014-01-22 | 天津市星河系科技有限公司 | Preparation method of cactus enzyme |
| CN103815487A (en) * | 2014-03-04 | 2014-05-28 | 湖南蜜蜂哥哥蜂业有限公司 | Preparation method for honey ferment beverage |
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| CN104939237A (en) * | 2015-06-12 | 2015-09-30 | 江苏红豆杉药业有限公司 | Chinese yew enzyme beverage and preparation method thereof |
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| CN105935144A (en) * | 2016-07-20 | 2016-09-14 | 云南牧雨春田农业技术开发有限公司 | Fruit and vegetable enzyme and preparation method thereof |
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- 2003-02-10 CN CN03104278.3A patent/CN1240317C/en not_active Expired - Fee Related
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| CN103519171B (en) * | 2013-10-17 | 2015-03-04 | 天津市星河系科技有限公司 | Preparation method of cactus enzyme |
| CN103815487A (en) * | 2014-03-04 | 2014-05-28 | 湖南蜜蜂哥哥蜂业有限公司 | Preparation method for honey ferment beverage |
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| CN104605448A (en) * | 2015-01-27 | 2015-05-13 | 湖北道吉灵康酵素有限公司 | Enzyme kinase drink |
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| CN104939237A (en) * | 2015-06-12 | 2015-09-30 | 江苏红豆杉药业有限公司 | Chinese yew enzyme beverage and preparation method thereof |
| CN105105268A (en) * | 2015-09-23 | 2015-12-02 | 杨万录 | Composite enzyme solution, preparation method and application thereof |
| CN106071525A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of preparation method of Pawpaw Chinese yam beverage |
| CN105935144A (en) * | 2016-07-20 | 2016-09-14 | 云南牧雨春田农业技术开发有限公司 | Fruit and vegetable enzyme and preparation method thereof |
| CN106615168A (en) * | 2016-10-11 | 2017-05-10 | 山东农业大学 | Soybean milk of coarse cereals |
| CN106962721A (en) * | 2017-02-26 | 2017-07-21 | 江苏中美澳萝生物科技股份有限公司 | A kind of preparation method of compound ferment enzyme beverage |
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| CN1240317C (en) | 2006-02-08 |
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