CN1602704A - Liquid fruit vegetables preparation method - Google Patents
Liquid fruit vegetables preparation method Download PDFInfo
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- CN1602704A CN1602704A CN 200410004496 CN200410004496A CN1602704A CN 1602704 A CN1602704 A CN 1602704A CN 200410004496 CN200410004496 CN 200410004496 CN 200410004496 A CN200410004496 A CN 200410004496A CN 1602704 A CN1602704 A CN 1602704A
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Abstract
The invention discloses a kind of production of liquid fruit and vegetables. The way express the fresh vegetables juice by physics methods, then put the draft in the liquid edible fungus to ferment, forming fermentation liquor, then homogenate the ferment, filtrating the effective constituent, to gain the fruit and vegetables' ferment juice, mix these two kinds of juice, forming the clarified juice having much nourish of fruit and vegetables, as a kind of production for general using. The technique exploit the way on the stage, apply a new way for people's supplying fruit and vegetables.
Description
[technical field]
The present invention relates to a kind of garden stuff processing method, belong to agricultural byproducts deep process technology field.
[background technology]
China is fruits and vegetables output big country, and the fruit and vegetable total output is the first in the world.Fruits output reached 6,238 ten thousand tons in 1999, and the same period, the vegetables total output reached 4.05 ten thousand tons.China's fruit working modulus is lower than 10%, compares with 40%～70% of developed country, has sizable contrast.And the vegetables working modulus is less than 1%, causes the present stage fresh fruit of vegetables proportion of goods damageds very high, and fruit is about 30%, and vegetables are 40%～50%, and developed country is less than 7%.
Containing abundant vitamin, mineral element, dietary fiber and other active ingredient in the fruits and vegetables, is that the main of body vitamin and dietary fiber replenishes, and special fruits and vegetables still are the additional important channel of some active ingredient.Under the present stage this cooked mode, major product is a Juice, promptly use juice extractor tool equipment that fresh fruit of vegetables is squeezed the juice, filter Juice, the vitamin in the fruits and vegetables, mineral element and part active ingredient have just been utilized, dietary fiber and other active ingredient of containing in the fruits and vegetables are not well utilized, also caused the appearance of the discarded object of very big fruits and vegetables residue simultaneously; Though replenished the vitamin that people lack to a certain extent, on function, can't substitute fruits and vegetables fully.
And in the life of reality, since work busy, can not replenish fruits and vegetables, patient demand according to normal approach to the preference of different material, old man to a certain fruits and vegetables, directly cause in people's life at ordinary times inadequately, need to strengthen replenish the absorption of fruits and vegetables.Present stage, limited additional was to replenish fruits and vegetables by Juice, because it can not replace fruits and vegetables fully, especially the absorption of dietary fiber has influenced people to a great extent to the replenishing of dietary fiber and other nutritional labelings, and has caused the incomplete and various diseases of people's nutrition.
[summary of the invention]
The technical issues that need to address of the present invention are the preparation methods that are to provide a kind of liquid fruits and vegetables, utilize edible mushroom degraded and transformation, realize that fruits and vegetables liquefaction mainly provides the total nutrient liquid fruit and vegetable food.
For solving the problems of the technologies described above, the inventive method comprises the steps:
1) squeeze the juice: use the plant equipment of squeezing the juice that fresh fruit of vegetables is squeezed the juice, filter Juice and residue;
2) fermentation: will insert microbial strains in the residue, utilize Fermentation Engineering to obtain liquid fermentation liquid,, filter, obtain fermented juice with zymotic fluid homogenate;
3) mix: fermented juice and Juice are converged, carry out clarifying treatment, obtain to have the fruits and vegetables drink of the full nutrition of fruits and vegetables.
Fruits and vegetables of the present invention comprise all fruits and vegetables.
Microbial strains of the present invention comprises edible mushrooms such as mushroom, glossy ganoderma, flat mushroom, the new mushroom agaricus bisporus of tea, straw mushroom.
Fermentation condition of the present invention is: 25～28 ℃ of temperature, and by volume weight fraction v/w inserts inoculum concentration 10～20ml/100g, and the fermentation fate is 3～5 days, and throughput by volume mark v/v/h is 1: 0.8～1: 1, and rotating speed is 100～150r/min.
Preferably, fermentation condition of the present invention is: 26 ℃ of temperature, and by volume weight fraction v/w inserts inoculum concentration 15ml/100g, and the fermentation fate is 4 days, and throughput by volume mark v/v/h is 1: 1, and rotating speed is 120r/min.
Inoculum concentration of the present invention is meant the fermentation edible bacterium amount that inserts in the fruits and vegetables residue of per unit weight, is volume weight mark v/w.
Throughput of the present invention is meant volume fraction v/v/h, i.e. the volume ratio of the gas that passes through in the residue fermentation volume of unit volume in the unit interval.
Fermented product of the present invention also has the soluble dietary fiber that enriches edible mushroom active ingredient and high-load except that having fruit vegetable nutrient.
Edible mushroom is traditional a kind of ticbit, is active principles such as the good health and a long life food of world health organisation recommendations, its rich in amino acid that contains, functional polysaccharide, dietary fiber, trace element, and human body is had significant health-care effect.Edible mushroom has effective degraded and the ability that transforms the lignocellulosic material simultaneously, the cellulose substances that contains in the fruits and vegetables had significant degradation, can realize the biodegradation and the conversion of fruits and vegetables residue preferably, effectively insoluble cellulose degradation in the fruits and vegetables is become highly active soluble dietary fiber, can effectively enter in the fruit press system, replenish the deficiency of dietary fiber in the fruits and vegetables, reach the full nutrition of fruits and vegetables of liquid.Utilize the soluble saccharide that contains in the system simultaneously, produce edible mushroom mycelium, it has the nourishing healthy effect same with fructification.
Advantage of the present invention is:
(1) fruits and vegetables are become liquid edible by traditional occupation mode, edible way adapts to wide
(2) stack of realization edible mushroom and fruit vegetable nutrient, effect significantly strengthens
(3) degraded of application edible mushroom strengthens with transformation and improves the dietary fiber function, forms tangible physiological function
(4) production process is pollution-free, no discarded, realizes making full use of of resource
[specific embodiment]
Embodiment 1 food, medicinal bacteria liquid strain preparation
Refrigerator preservation inclined-plane bacterial strain mushroom inserted on the potato slope activate, cultivated 8 days, treat that mycelia is covered with the inclined-plane after, get 250ml that the ramp blocks access fills 100ml potato culture medium and shake and carry out Liquid Culture in the bottle.Rotating speed 130r/min cultivates after 4 days down for 26 ℃, gets inoculum concentration (volume fraction v/v) 6%, and same Liquid Culture condition switching once obtains liquid strain.
Embodiment 2 total nutrient liquid celeries are produced
1 ton of celery is squeezed the juice, and produces the vegetables 727L that squeezes the juice, and produces 294 kilograms of residues, the edible bacterium that adds embodiment 1 preparation in the residue ferments, inoculum concentration is 15ml/100g, 25 ℃ of temperature, and throughput is 1: 1, rotating speed is 120 rev/mins, the fermentation fate is 3 days, produces fermented juice 597.8L, merges vegetables and squeezes the juice and fermented juice, produce 1324.8L victual, product and celery main component basically identical.
Embodiment 3 total nutrient liquid carrots produce
1 ton of carrot adds water and squeezes the juice for 200 kilograms, produce the vegetables 798L that squeezes the juice, produce 394 kilograms of residues, the edible mushroom seed liquid (10ml/100g) that adds embodiment 1 preparation in the residue ferments, 28 ℃ of temperature, throughput is 1: 0.8, and rotating speed is 150 rev/mins, and the fermentation fate is 5 days, produce fermented juice 709.2L, merge vegetables and squeeze the juice and fermented juice, produce 1507.2L victual, product and carrot main component basically identical.
Embodiment 3 total nutrient liquid apple production
1 ton of apple adds water and squeezes the juice for 150 kilograms, produce the apple 780L that squeezes the juice, produce 385 kilograms of residues, the edible mushroom seed liquid (18ml/100g) that adds embodiment 1 preparation in the residue ferments, produce 28 ℃ of temperature, the fermentation fate is 4 days, and throughput is 1: 0.8, and rotating speed is 150 rev/mins, produce fermented juice 730.2L, merge vegetables and squeeze the juice and fermented juice, produce 1515.2L victual, product and apple main component basically identical.
Claims (5)
1, a kind of preparation method of liquid fruits and vegetables is characterized in that it comprises the following steps:
1) squeeze the juice: use the plant equipment of squeezing the juice that fresh fruit of vegetables is squeezed the juice, filter Juice and residue;
2) fermentation: will insert microbial strains in the residue, utilize Fermentation Engineering to obtain liquid fermentation liquid,, filter, obtain fermented juice with zymotic fluid homogenate;
3) mix: fermented juice and Juice are converged, carry out clarifying treatment, obtain to have the fruits and vegetables drink of the full nutrition of fruits and vegetables.
2, preparation method according to claim 1 is characterized in that described fruits and vegetables comprise all fruits and vegetables.
3, preparation method according to claim 1 and 2 is characterized in that described microbial strains comprises edible mushrooms such as mushroom, glossy ganoderma, flat mushroom, the new mushroom agaricus bisporus of tea, straw mushroom.
4, according to the arbitrary described preparation method of claim 1-3, it is characterized in that described fermentation condition is: 25～28 ℃ of temperature, by volume weight fraction v/w inserts inoculum concentration 10～20ml/100g, the fermentation fate is 3～5 days, throughput by volume mark v/v/h is 1: 0.8～1: 1, and rotating speed is 100～150r/min.
5, preparation method according to claim 4, it is characterized in that described fermentation condition is: 26 ℃ of temperature, by volume weight fraction v/w inserts inoculum concentration 15ml/100g, and the fermentation fate is 4 days, throughput by volume mark v/v/h is 1: 1, and rotating speed is 120r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410004496 CN1290421C (en) | 2004-02-27 | 2004-02-27 | Liquid fruit vegetables preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410004496 CN1290421C (en) | 2004-02-27 | 2004-02-27 | Liquid fruit vegetables preparation method |
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| CN1602704A true CN1602704A (en) | 2005-04-06 |
| CN1290421C CN1290421C (en) | 2006-12-20 |
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| CN 200410004496 Expired - Fee Related CN1290421C (en) | 2004-02-27 | 2004-02-27 | Liquid fruit vegetables preparation method |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550287A (en) * | 2012-01-11 | 2012-07-11 | 福建农林大学 | Production method for mycelium pellets of black fungus and products of mycelium pellets of black fungus |
| CN101856111B (en) * | 2009-04-08 | 2012-07-25 | 李永藩 | Fruit and vegetable juice essence for cleaning bruise, discharging toxicity and lowering blood pressure and blood fat and uses |
| CN102613640A (en) * | 2012-04-20 | 2012-08-01 | 李芝鹏 | Process method for extracting full nutrition fruit and vegetable juice by three-step method |
| CN103027293A (en) * | 2012-05-25 | 2013-04-10 | 深圳市中科海外科技有限公司 | Method for preparing antrodia camphorata ferment |
| CN104432341A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Making method of cucumber juice fermented beverage |
| CN104432345A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Orange juice drink making method |
| CN104432343A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for making wax gourd fermentation non-alcoholic drink |
| CN104432340A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing celery juice beverage through multi-strain mixed fermentation |
| CN104432342A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing strawberry fermentation beverage |
| CN105707631A (en) * | 2016-03-15 | 2016-06-29 | 淮阴师范学院 | Method for preparing polysaccharide beverage by fermenting apples with lucid ganoderma mycelium liquid |
| CN106852426A (en) * | 2017-01-02 | 2017-06-16 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of the banana skin beverage with hypotensive activity |
| CN106912859A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger jam and black tiger jam prepared by this method |
| CN107259271A (en) * | 2017-07-14 | 2017-10-20 | 福建农林大学 | A kind of method of fruits and vegetables comprehensive development and utilization |
| CN109170421A (en) * | 2018-08-09 | 2019-01-11 | 东华理工大学 | A kind of fermented fruit juice beverage and preparation method thereof |
| CN109527552A (en) * | 2018-12-21 | 2019-03-29 | 江苏食品药品职业技术学院 | Nutritious food of mid-aged population and preparation method thereof |
| CN110192647A (en) * | 2019-07-05 | 2019-09-03 | 山西省农业科学院农产品加工研究所 | Full paddy yam bean fruits and vegetables bacterium powder and preparation method thereof |
-
2004
- 2004-02-27 CN CN 200410004496 patent/CN1290421C/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856111B (en) * | 2009-04-08 | 2012-07-25 | 李永藩 | Fruit and vegetable juice essence for cleaning bruise, discharging toxicity and lowering blood pressure and blood fat and uses |
| CN102550287A (en) * | 2012-01-11 | 2012-07-11 | 福建农林大学 | Production method for mycelium pellets of black fungus and products of mycelium pellets of black fungus |
| CN102550287B (en) * | 2012-01-11 | 2013-07-17 | 福建农林大学 | Production method for mycelium pellets of black fungus and products of mycelium pellets of black fungus |
| CN102613640A (en) * | 2012-04-20 | 2012-08-01 | 李芝鹏 | Process method for extracting full nutrition fruit and vegetable juice by three-step method |
| CN103027293A (en) * | 2012-05-25 | 2013-04-10 | 深圳市中科海外科技有限公司 | Method for preparing antrodia camphorata ferment |
| CN104432340A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing celery juice beverage through multi-strain mixed fermentation |
| CN104432340B (en) * | 2015-01-05 | 2016-09-07 | 顾湘 | Multiple bacteria compound fermentation makes the method for celery juice beverage |
| CN104432343A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for making wax gourd fermentation non-alcoholic drink |
| CN104432341A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Making method of cucumber juice fermented beverage |
| CN104432342A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing strawberry fermentation beverage |
| CN104432345A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Orange juice drink making method |
| CN104432345B (en) * | 2015-01-05 | 2016-08-17 | 刘骏 | A kind of manufacture method of orange juice beverage |
| CN105707631A (en) * | 2016-03-15 | 2016-06-29 | 淮阴师范学院 | Method for preparing polysaccharide beverage by fermenting apples with lucid ganoderma mycelium liquid |
| CN106852426A (en) * | 2017-01-02 | 2017-06-16 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of the banana skin beverage with hypotensive activity |
| CN106912859A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger jam and black tiger jam prepared by this method |
| CN107259271A (en) * | 2017-07-14 | 2017-10-20 | 福建农林大学 | A kind of method of fruits and vegetables comprehensive development and utilization |
| CN109170421A (en) * | 2018-08-09 | 2019-01-11 | 东华理工大学 | A kind of fermented fruit juice beverage and preparation method thereof |
| CN109527552A (en) * | 2018-12-21 | 2019-03-29 | 江苏食品药品职业技术学院 | Nutritious food of mid-aged population and preparation method thereof |
| CN110192647A (en) * | 2019-07-05 | 2019-09-03 | 山西省农业科学院农产品加工研究所 | Full paddy yam bean fruits and vegetables bacterium powder and preparation method thereof |
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| CN1290421C (en) | 2006-12-20 |
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Granted publication date: 20061220 Termination date: 20130227 |