JP2019088258A - Compound fermentation drink process of cactus fruit having antioxidation function and red dragon fruit - Google Patents

Compound fermentation drink process of cactus fruit having antioxidation function and red dragon fruit Download PDF

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JP2019088258A
JP2019088258A JP2017221133A JP2017221133A JP2019088258A JP 2019088258 A JP2019088258 A JP 2019088258A JP 2017221133 A JP2017221133 A JP 2017221133A JP 2017221133 A JP2017221133 A JP 2017221133A JP 2019088258 A JP2019088258 A JP 2019088258A
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fruit
cactus
red dragon
dragon fruit
fermentation
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JP6495421B1 (en
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水成 ▲こう▼
水成 ▲こう▼
Shui-Chen Huang
長祿 許
Chang-Lu Hsu
長祿 許
榮龍 駱
Jung-Lung Lo
榮龍 駱
怡▲せん▼ 陳
Yi-Shun Chen
怡▲せん▼ 陳
惠▲てい▼ ▲せん▼
惠▲てい▼ ▲せん▼
Hui-Ting Chan
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JIAN MAO BIOTECH CO Ltd
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Abstract

To provide a compound fermentation drink process of a cactus fruit having antioxidation function and a red dragon fruit.SOLUTION: The compound fermentation drink process of a cactus fruit having antioxidation function and a red dragon fruit includes: firstly squeezing a cleaned and dried cactus fruit and a red dragon fruit to obtain juice; successively blending cactus fruit and red dragon fruit juice, and an appropriate amount of water; thereafter planting a probiotic therein; successively fermenting a mixture liquid planted with the strain in a fermentation tank; continuously stirring for 3-10 days to complete a compound fermentation drink, where it is found after inspection that the anti-free radical DPPH activity in the fermentation drink produced by the present invention is increased about two times in comparison to before fermentation.SELECTED DRAWING: Figure 1

Description

本願発明は、発酵飲料品に関し、特に、抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品プロセスに関する。   The present invention relates to a fermented beverage, and more particularly to a combined fermented beverage process of cactus fruit and red dragon fruit having an antioxidant function.

中国出願公開番号第CN105039272A号「サボテン果物野菜酵素の調製方法及びそれにより得られるサボテン果実酵素」及び出願公開番号第CN103289859A号「ドラゴンフルーツマンゴスチン複合型果実酒及びその醸造方法」の２件の出願は、サボテン果実及びレッドドラゴンフルーツの発酵の応用について先行して説明している。   Two applications of Chinese application publication No. CN105039272A "Method for preparing cactus fruit and vegetable enzyme and cactus fruit enzyme obtained thereby" and application publication No. CN103228959A "Dragon fruit mangosteen complex type fruit wine and its brewing method" The application of the fermentation of cactus fruit and red dragon fruit is described in advance.

先ず、中国出願公開番号第CN105039272A号は、サボテンと果物野菜をチョップ又はカットして発酵材料を取得し、次に濃度が１×１０５〜９×１０５ＣＦＵ／ｍｌである酵母菌群、酢酸菌群、乳酸菌群、麹菌群の何れか１種又は複数種を菌種とし、菌種を発酵材料と混合し、それから一層の発酵材料、一層の食用糖を、層を分けて発酵容器に入れ、且つ最上面の一層が食用糖とし、最後に、食用白酢を死闘して発酵容器内の生地表面に噴射し、その後、１５０〜２００日密封して完成させることができる。 First, Chinese Patent Application Publication No. CN105039272A chops or cuts cactus and fruits and vegetables to obtain a fermented material, and then a yeast group having a concentration of 1 × 10 5 to 9 × 10 5 CFU / ml, acetic acid Use any one or more of a fungus group, a lactic acid bacteria group, and a bacillus group as the fungus species, mix the fungus species with the fermented material, and then add one more fermented material and one more edible sugar into the fermented vessel by dividing the layers Finally, one layer on the top surface can be made into edible sugar, and finally, edible white vinegar can be killed and sprayed onto the surface of the dough in the fermentation vessel, and then sealed for 150 to 200 days.

次に、中国出願公開番号第CN103289859A号は、先ずドラゴンフルーツ、マンゴスチン、トウモロコシ、粟を洗浄乾燥した後、機械で破砕してペースト状にし、そのうち、ドラゴンフルーツは、皮を取り除き、続いて既に破砕したドラゴンフルーツペースト、マンゴスチンペースト、水、白糖、食用酸、人工酵母液を混合して発酵した後にアルコール度を調整し、３〜５カ月エージングした後、第１ろ液を取得し、続いて既に破砕したトウモロコシ及び粟を混合して水を加え、糖度、酸味を調整し、酵母菌を加えて発酵し、発光後更にアルコール度を調整し、続いて３〜５カ月エージングした後に第２ろ液を取得し、最後に第１ろ液と第２ろ液を混合した後に蒸し煮、充填、密封を行う。   Next, Chinese Patent Application Publication No. CN103228959A first wash and dry dragon fruit, mangosteen, corn and mulberry, then mechanically crush it into a paste, of which dragon fruit removes the peel and then crush already After mixing and fermenting dragon fruit paste, mangosteen paste, water, white sugar, food acid, artificial yeast solution, adjust the alcohol degree, and after aging for 3 to 5 months, obtain the first filtrate, and then already Mix crushed corn and straw, add water, adjust sugar content and acidity, add yeast to ferment, adjust alcohol level after light emission, and then aging for 3 to 5 months, second filtrate Finally, after mixing the first and second filtrates, simmer, fill and seal.

しかしながら、中国出願公開番号第CN105039272A号は、克服すべき以下の欠陥がある。
１．採用するのは、フレーク又は塊状にカットした固体状の原料であり、原料内の栄養価値を完全に抽出することができない。
２．菌種濃度が１×１０５〜９×１０５ＣＦＵ／ｍｌの間に制御する必要があり、菌種を調合する過程で特に注意が必要となる。
３．一層原料、一層の食用糖の方式で層を分けて発酵容器に入れ、発酵後に飲料品内に過度の糖分を含有する。
４．発酵時間が１５０〜２００日と長く、短時間内に大量生産することができない。 However, Chinese Patent Application Publication No. CN105039272A has the following deficiencies to be overcome.
1. What is employed is a solid material in the form of flakes or lumps, and the nutritional value in the material can not be completely extracted.
2. It is necessary to control the bacterial species concentration to 1 × 10 5 to 9 × 10 5 CFU / ml, and particular attention is required in the process of preparing the bacterial species.
3. The layers are separated into layers by the method of one more raw material and one more edible sugar and placed in a fermentation vessel, and after fermentation, the beverage contains excessive sugar content in the beverage.
4. The fermentation time is as long as 150 to 200 days, and mass production can not be achieved in a short time.

また、中国出願公開番号第CN103289859A号は、克服すべき以下の欠陥がある。
１．採用するのは皮を除いたドラゴンフルーツであり、ドラゴンフルーツの皮内の栄養価値を抽出することができない。
２．製造される製品は、果実酒であり、全ての人が飲料品とすることに適合しない。
３．蒸し煮の過程で飲料品内の栄養成分を破壊し易い。 In addition, Chinese Patent Application Publication No. CN103228959A has the following defects to be overcome.
1. It is the dragon fruit which removed skin, and can not extract the nutritional value in the skin of dragon fruit.
2. The product produced is fruit wine, which is not suitable for everyone to make a beverage.
3. It is easy to destroy the nutrient component in the beverage during the process of steaming.

これに鑑み、本発明者は、長年関連分野の研究開発に従事した経験により、前述の欠陥に対して深く検討し、前述の要求に応じて解決の道を探求し、長い時間の努力研究及び多数回の試験を経てようやく本発明を完成している。   In view of this, the inventor has long been engaged in research and development in related fields for many years, to deeply examine the aforementioned defects, to search for solutions according to the aforementioned requirements, to carry out long-time effort studies and The present invention is finally completed after many trials.

中国出願公開番号第CN105039272A号China Application Publication No. CN105039272A 中国出願公開番号第CN103289859A号China Application Publication No. CN103288859A

本発明の目的は、サボテン果実とレッドドラゴンフルーツ内に含まれる抗フリーラジカルＤＰＰＨの活性を向上させることにある。   An object of the present invention is to improve the activity of anti-free radical DPPH contained in cactus fruits and red dragon fruits.

本発明のもう１つの目的は、発酵飲料品を生産するのに要する時間を大幅に短縮することにある。   Another object of the present invention is to significantly reduce the time required to produce a fermented beverage product.

本発明の更にもう１つの目的は、発酵飲料品の糖度及びカロリーを低減することにある。   Yet another object of the present invention is to reduce the sugar content and calories of fermented beverage products.

上記目的を達成するため、本発明の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品プロセスは、下記工程を経て製造される。
Ａ.水を用いてサボテン果実とレッドドラゴンフルーツ表面の汚れを洗浄し、洗浄後のサボテン果実とレッドドラゴンフルーツを乾燥処理し、その表皮上に残留する水分を除去する；
Ｂ．工程Ａの処理を経た後のサボテン果実とレッドドラゴンフルーツをジューサー中に投入してその皮と果肉を絞ってジュースにする；
Ｃ．ろ過調合工程：工程Ｂで搾り取った汁液中から不純物をろ過して除き、ろ過後のサボテン果実汁液、レッドドラゴンフルーツ汁液および水を調合して第１混合液を取得する；
Ｄ．接種工程：プロバイオティクスを工程Ｃで取得した第１混合液中に植入し、発酵を行う準備をし、該プロバイオティクスは、酵母菌及び乳酸菌からなり、そのうち、酵母菌は、サッカロマイセス・ブラウディ(Saccharomyces boulardii)であり、乳酸菌は、ラクトバチルスアシドフィルス(Lactobacillus acidophilus)及びビフィドバクテリウムロンガム(Bifidobacterium longum)である；
Ｅ．撹拌発酵工程：プロバイオティクスを植入した後の第１混合液を発酵槽に入れ、発酵を行い、発酵温度は、２６℃〜３５℃の間に制御し、且つ３〜１０日持続的に撹拌し、発酵完成後、サボテン果実とレッドドラゴンフルーツ複合発酵飲料品を得る。 In order to achieve the above object, the process of the present invention combined fermented beverage with cactus fruit and red dragon fruit having antioxidant function is manufactured through the following steps.
A. Wash the cactus fruit and red dragon fruit surface with water, dry the cactus fruit and red dragon fruit after washing, and remove the water remaining on the surface of the skin;
B. Put cactus fruit and red dragon fruit after the treatment of step A into juicer and squeeze the skin and flesh to make juice;
C. Filtration preparation process: Impurities are removed by filtration from the juice squeezed in process B, and cactus fruit juice after filtration, red dragon fruit juice and water are prepared to obtain a first mixed solution;
D. Inoculation step: The probiotics are inserted into the first mixed solution obtained in step C, and preparation for fermentation is performed, and the probiotics consist of yeast and lactic acid bacteria, among which the yeast is Saccharomyces cerevisiae. Brownie (Saccharomyces boulardii) and lactic acid bacteria are Lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium longum (Bifidobacterium longum);
E. Stirring fermentation process: The first mixed solution after implanting probiotics is put into a fermenter, fermentation is performed, the fermentation temperature is controlled between 26 ° C and 35 ° C, and continuously for 3 to 10 days After stirring and completion of fermentation, cactus fruit and red dragon fruit combined fermented beverages are obtained.

上述の工程を経て製造された本発明は、検査を経た後その抗フリーラジカルＤＰＰＨ活性が発酵前のＤＰＰＨ活性よりも約二倍に向上していることが分かった。   The present invention produced through the above-described steps was found to have about twice the anti-free radical DPPH activity improved over the pre-fermented DPPH activity after testing.

本発明の特色は、以下にある。
１．サボテン果実とレッドドラゴンフルーツの皮中の栄養価値を保留できる。
２．プロバイオティクスを植入して発酵後に抗フリーラジカルＤＰＰＨ活性を顕著に増加させることができる。
３．発酵に必要な時間を大幅に短縮する。
４．プロセス中に別途食用糖を添加しない。 The features of the present invention are as follows.
1. Can hold the nutritional value in the peel of cactus fruit and red dragon fruit.
2. The probiotics can be implanted to significantly increase anti-free radical DPPH activity after fermentation.
3. Significantly reduce the time required for fermentation.
4. No additional edible sugar is added during the process.

本発明の製作のフロー図である。Figure 2 is a flow diagram of the fabrication of the present invention. 本発明の検出データの図（一）である。It is a figure (one) of the detection data of this invention. 本発明の検出データの図（二）である。It is a figure (two) of the detection data of this invention.

本発明の目的、効果、特徴及び構造を分かり易くするため、好適実施例を挙げ、図面に合わせて以下に説明する。   In order to make the purpose, effects, features, and structure of the present invention intelligible, preferred embodiments will be given and described below with reference to the drawings.

図１を参照し、図１は、本発明の製作のフロー図である。   Reference is made to FIG. 1, which is a flow diagram of the fabrication of the present invention.

本発明の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツ複合発酵飲料品プロセスは、下記の工程により製造される。
Ａ.洗浄乾燥工程１：水を用いてサボテン果実とレッドドラゴンフルーツ表面の汚れを洗浄し、洗浄後のサボテン果実とレッドドラゴンフルーツを乾燥処理し、その表皮上に残留する水分を除去する；
Ｂ．ジュース絞り工程２：工程Ａの処理を経た後のサボテン果実とレッドドラゴンフルーツをジューサー中に投入してその皮と果肉を絞ってジュースにし、皮も一緒にジュースにする目的は、サボテン果実とレッドドラゴンフルーツの皮の栄養成分を抽出することにあり、これにより、ジュース汁液の栄養価値を増加させる；
Ｃ．ろ過調合工程３：工程Ｂで搾り取った汁液中から不純物をろ過して除き、ろ過後のサボテン果実汁液、レッドドラゴンフルーツ汁液および水を調合して第１混合液を取得し、そのうち、サボテン果実汁液：レッドドラゴンフルーツ汁液：水の割合は、０．０５〜０．１：１〜５：１〜５である；
Ｄ．接種工程４：プロバイオティクスを工程Ｃで取得した第１混合液中に植入し、発酵を行う準備をし、該プロバイオティクスは、酵母菌及び乳酸菌からなり、そのうち、酵母菌は、サッカロマイセス・ブラウディ(Saccharomyces boulardii)であり、乳酸菌は、ラクトバチルスアシドフィルス(Lactobacillus acidophilus)及びビフィドバクテリウムロンガム(Bifidobacterium longum)であり、サッカロマイセス・ブラウディ(Saccharomyces boulardii)：ラクトバチルスアシドフィルス(Lactobacillus acidophilus)：ビフィドバクテリウムロンガム(Bifidobacterium longum)の３株の菌種が採用する割合は、１〜５：１〜３：１〜３である；
Ｅ．撹拌発酵工程：プロバイオティクスを植入した後の第１混合液を発酵槽に入れ、発酵を行い、発酵温度は、２６℃〜３５℃の間に制御し、且つ３〜１０日持続的に撹拌し、発酵完成後、本発明のサボテン果実とレッドドラゴンフルーツ複合発酵飲料品を得る。 The cactus fruit and red dragon fruit combined fermented beverage process having the antioxidant function of the present invention is manufactured by the following steps.
A. Washing and drying step 1: Wash the cactus fruit and red dragon fruit surface dirt with water, dry the cactus fruit and red dragon fruit after washing, and remove the water remaining on the epidermis;
B. Juice squeezing step 2: The cactus fruit and red dragon fruit after having been processed in step A are put into a juicer and the skin and pulp are squeezed into juice, and the purpose of making the skin into juice together is cactus fruit and red It consists in extracting the nutritive components of dragon fruit peel, thereby increasing the nutritional value of the juice juice;
C. Filtration and preparation step 3: Impurities are removed by filtration from the juice squeezed out in step B, cactus fruit juice after filtration, red dragon fruit juice and water are compounded to obtain a first mixed solution, and among them, cactus fruit Juice: Red Dragon Fruit Juice: The ratio of water is 0.05-0.1: 1-5: 1-5;
D. Inoculation step 4: The probiotics are inserted into the first mixed solution obtained in step C, and preparation for fermentation is performed, and the probiotics consist of yeasts and lactic acid bacteria, among which the yeasts are Saccharomyces・ Browny (Saccharomyces boulardii), Lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium longum (Bifidobacterium longum), Saccharomyces boulardii (Saccharomyces boulardii): Lactobacillus bacillus (Lactobacteribacillus The ratio adopted by the three strains of Fidobacterium longum (Bifidobacterium longum) is 1 to 5: 1 to 3: 1 to 3;
E. Stirring fermentation process: The first mixed solution after implanting probiotics is put into a fermenter, fermentation is performed, the fermentation temperature is controlled between 26 ° C and 35 ° C, and continuously for 3 to 10 days After stirring and completion of fermentation, the cactus fruit and red dragon fruit combined fermented beverage product of the present invention is obtained.

本発明が採用するのは、発酵の過程において、別途食用糖を添加しない無糖発酵方法であり、菌種をただサボテン果実とレッドドラゴンフルーツの汁液中の果糖と発酵させ、無糖発酵方法によって発酵飲料品の全体のカロリーを低減できるだけでなく、更に、発光時間が従来の発酵方法に比較して顕著に短縮されている。   The present invention adopts a sugar-free fermentation method in which food sugar is not separately added in the process of fermentation, and the bacterial species is fermented only with cactus fruit and fructose in the juice of red dragon fruit by sugar-free fermentation method Not only can the total calories of the fermented beverage be reduced, but also the light emission time is significantly reduced compared to conventional fermentation methods.

図２、図３を参照し、図２は、本発明の検出データの図（一）であり、図３は、本発明の検出データの図（二）である。   2 and 3, FIG. 2 is a diagram (one) of detection data of the present invention, and FIG. 3 is a diagram (two) of detection data of the present invention.

本発明により製造されるサボテン果実とレッドドラゴンフルーツの複合発酵飲料品（以下発光後と略記する）と、無発酵のサボテン果実、レッドドラゴンフルーツ及び水の混合汁液（以下、発酵前と略記する）を毎日固定時間にその抗フリーラジカルＤＰＰＨ活性の差異を測定し、以下の結果を得ることができた。   A composite fermented beverage of cactus fruit and red dragon fruit manufactured according to the present invention (hereinafter abbreviated as light emission) and a mixed juice of unfermented cactus fruit, red dragon fruit and water (hereinafter abbreviated as fermentation) The difference between its anti-free radical DPPH activity was measured at a fixed time every day, and the following results could be obtained.

図２から分かるように、接種後の１日目、発酵前と発酵後に得られる抗フリーラジカルＤＰＰＨ活性は、顕著な差異がない。   As can be seen from FIG. 2, on day 1 after inoculation, the anti-free radical DPPH activities obtained before and after fermentation do not differ significantly.

接種後の２日目、発酵後の抗フリーラジカルＤＰＰＨ活性は、発酵前の抗フリーラジカルＤＰＰＨ活性よりも若干増加している。   On day 2 after inoculation, the anti-free radical DPPH activity after fermentation is slightly increased over the anti-free radical DPPH activity before fermentation.

接種後の３日目、４日目、５日目、６日目、発酵後の抗フリーラジカルＤＰＰＨ活性は、この４日間に何れも顕著に増加し、発酵前の抗フリーラジカルＤＰＰＨ活性と比較して顕著な差が生じている。   The anti-free radical DPPH activity after fermentation on days 3, 4, 5, and 6 after inoculation all significantly increases during these 4 days, and is compared with the anti-free radical DPPH activity before fermentation There is a noticeable difference.

接種後の７日目、８日目、発酵後の抗フリーラジカルＤＰＰＨ活性は、７日目、８日目は、顕著な増加傾向がなくなっており、発酵前と比較し、発酵後の抗フリーラジカルＤＰＰＨ活性は、既に大幅に上昇している。   On days 7 and 8 after inoculation, anti-free radical DPPH activity after fermentation has no tendency to increase significantly on days 7 and 8, and compared to before fermentation, anti-free after fermentation The radical DPPH activity has already increased significantly.

図３から分かるように、発酵完成後の本発明は、抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品と、無発酵のサボテン果実、レッドドラゴンフルーツ及び水の混合汁液とを比較し、本発明は、約二倍の抗フリーラジカルＤＰＰＨ活性に高めることができる。   As can be seen from FIG. 3, after completion of fermentation, the present invention compares a compound fermented beverage of cactus fruit with red dragon fruit having an antioxidant function with a mixed juice of unfermented cactus fruit, red dragon fruit and water. The present invention can be enhanced to about twice anti-free radical DPPH activity.

上記から分かるように、サッカロマイセス・ブラウディ(Saccharomyces boulardii)、ラクトバチルスアシドフィルス(Lactobacillus acidophilus)、ビフィドバクテリウムロンガム(Bifidobacterium longum)を使用し、発光後の本発明は、抗酸化機能を有するサボテン果実とレッドドラゴンフルーツ複合発酵飲料品に含まれる抗フリーラジカルＤＰＰＨ活性が非常に顕著に増加しており、この３株の菌種を発酵に用いる理由は、発光の過程において、この３株の菌種は、相互の間に反発し合って活性を失うことがなく、反対に相互に作用して協同作用を発揮するからであり、本発明の複合飲料品に含まれる抗フリーラジカルＤＰＰＨ活性を大幅に増加させている。   As can be seen from the above, the present invention after luminescence using Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium longum (Bifidobacterium longum) according to the present invention is a cactus fruit having an antioxidant function. The anti-free radical DPPH activity contained in the product and the Red Dragon Fruit complex fermented beverage product is very significantly increased, and the reason for using these three strains for fermentation is that in the process of luminescence, the strains of these three strains In the present invention, the anti-free radical DPPH activity contained in the composite beverage product of the present invention is significantly enhanced, because It is increasing.

上記を総合し、本発明は、以下の利点を有する。
１．サボテン果実とレッドドラゴンフルーツ全体を絞り、皮内の栄養価値を絞り取り、汁液内に含まれる栄養成分を更に高めている。
２．サッカロマイセス・ブラウディ、ラクトバチルスアシドフィルス、ビフィドバクテリウムロンガムを植入の応用により、発酵飲料品の抗フリーラジカルＤＰＰＨ活性を顕著に増加させることができる。
３．固定の割合で調合した後に菌種の準備を完成でき、調合の過程において、その濃度が使用可能な範囲内に到達しているかを再測定する必要がない。
４．発酵に必要な時間を大幅に短縮し、本発明を短時間内に大量の製品を生産させる。
５．プロセスにおいて別途の食用糖を添加せず、発酵飲料品が含む糖度及びカロリーを低減することができる。 Combining the above, the present invention has the following advantages.
1. It squeezes the whole cactus fruit and red dragon fruit, squeezes out the nutritive value in the skin, and further enhances the nutrient contained in the juice.
2. The application of Saccharomyces braudi, Lactobacillus acidophilus, Bifidobacterium longum can significantly increase the anti-free radical DPPH activity of fermented beverages.
3. Preparation of the bacterial species can be completed after preparation at a fixed rate, and in the process of preparation it is not necessary to re-determine whether the concentration has reached within the usable range.
4. The time required for the fermentation is greatly reduced and the invention produces a large amount of product in a short time.
5. In the process, it is possible to reduce the sugar content and calories contained in the fermented beverage products without adding additional edible sugar.

故に、本発明の同類製品において極めて良好な進歩性、実用性を有し、同時に国内外のこの種の構造に関する技術資料文献を調べた後、既存の同一又は類似する構造が本願の出願前に存在することを発見しておらず、従って、本願発明は、新規性、進歩性、産業利用可能性の特許要件に符合している。   Therefore, after examining technical data documents on structures of this kind which have very good inventiveness and practicability in the similar products of the present invention and at the same time domestic and foreign structures, existing identical or similar structures before the filing of this application It has not been found to exist, so the present invention meets the patent requirements of novelty, inventive step, industrial applicability.

なお、本発明では好ましい実施例を前述の通り開示したが、これらは決して本発明に限定するものではなく、当該技術を熟知する者なら誰でも、本発明の精神と領域を脱しない均等の範囲内で各種の変動や潤色を加えることができることは勿論である。   Although the preferred embodiments of the present invention have been disclosed as described above, the present invention is not limited to the present invention in any way, and the scope of the present invention is not limited by any person skilled in the art. Of course, it is possible to add various variations and colors within.

１ 洗浄乾燥工程
２ ジュース絞り工程
３ ろ過調合工程
４ 接種工程
５ 撹拌発酵工程 1 washing and drying step 2 juice squeezing step 3 filtration preparation step 4 inoculation step 5 stirred fermentation step

Claims (7)

下記工程を経て製造される抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品プロセス。
Ａ.洗浄乾燥工程：水を用いてサボテン果実とレッドドラゴンフルーツ表面の汚れを洗浄し、洗浄後のサボテン果実とレッドドラゴンフルーツを乾燥処理し、その表皮上に残留する水分を除去する；
Ｂ．ジュース絞り工程：工程Ａの処理を経た後のサボテン果実とレッドドラゴンフルーツをジューサー中に投入してその皮と果肉を絞ってジュースにする；
Ｃ．ろ過調合工程：工程Ｂで搾り取った汁液中から不純物をろ過して除き、ろ過後のサボテン果実汁液、レッドドラゴンフルーツ汁液および水を調合して第１混合液を取得する；
Ｄ．接種工程：プロバイオティクスを工程Ｃで取得した第１混合液中に植入し、発酵を行う準備をし、該プロバイオティクスは、酵母菌及び乳酸菌からなり、そのうち、酵母菌は、サッカロマイセス・ブラウディ(Saccharomyces boulardii)であり、乳酸菌は、ラクトバチルスアシドフィルス(Lactobacillus acidophilus)及びビフィドバクテリウムロンガム(Bifidobacterium longum)である；
Ｅ．撹拌発酵工程：プロバイオティクスを植入した後の第１混合液を発酵槽に入れ、発酵を行い、発酵温度は、２６℃〜３５℃の間に制御し、且つ３〜１０日持続的に撹拌し、発酵完成後、抗酸化機能を有するサボテン果実とレッドドラゴンフルーツ複合発酵飲料品を得る。 Combined fermented beverage process of cactus fruit and red dragon fruit with antioxidant function manufactured through the following steps.
A. Washing and drying process: Wash the cactus fruit and red dragon fruit surface dirt with water, dry the cactus fruit and red dragon fruit after washing, and remove the moisture remaining on the epidermis;
B. Juice squeezing process: The cactus fruits and red dragon fruits after the process of process A are put into a juicer to squeeze the skin and pulp into juices;
C. Filtration preparation process: Impurities are removed by filtration from the juice squeezed in process B, and cactus fruit juice after filtration, red dragon fruit juice and water are prepared to obtain a first mixed solution;
D. Inoculation step: The probiotics are inserted into the first mixed solution obtained in step C, and preparation for fermentation is performed, and the probiotics consist of yeast and lactic acid bacteria, among which the yeast is Saccharomyces cerevisiae. Brownie (Saccharomyces boulardii) and lactic acid bacteria are Lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium longum (Bifidobacterium longum);
E. Stirring fermentation process: The first mixed solution after implanting probiotics is put into a fermenter, fermentation is performed, the fermentation temperature is controlled between 26 ° C and 35 ° C, and continuously for 3 to 10 days After stirring and completion of fermentation, cactus fruit and red dragon fruit combined fermented beverage products having antioxidant function are obtained. 前記サボテン果実は、その果肉を採用する請求項１に記載の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品。   The combination fermented beverage product of cactus fruit with an antioxidant function and red dragon fruit according to claim 1, wherein the cactus fruit adopts its flesh. 前記サボテン果実は、その皮を採用する請求項１に記載の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品。   The compound fermented beverage according to claim 1, wherein the cactus fruit adopts its skin. 前記レッドドラゴンフルーツは、その果肉を採用する請求項１に記載の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品。   The combination fermented beverage product of cactus fruit with an antioxidant function and red dragon fruit according to claim 1, wherein the red dragon fruit adopts its flesh. 前記レッドドラゴンフルーツは、その皮を採用する請求項１に記載の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品。   The compound fermented beverage product of cactus fruit and red dragon fruit having an antioxidant function according to claim 1, wherein the red dragon fruit adopts its skin. 前記工程Ｃにおけるサボテン果実汁液：レッドドラゴンフルーツ汁液：水の混合割合は、０．０５〜０．１：１〜５： １〜５である請求項１に記載の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品。   The cactus fruit having an antioxidant function according to claim 1, wherein a mixing ratio of cactus fruit juice: red dragon fruit juice: water in the step C is 0.05 to 0.1: 1 to 5: 1. A complex fermented beverage of red dragon fruit. 前記工程Ｄにおけるラクトバチルスアシドフィルス(Lactobacillus acidophilus)及びビフィドバクテリウムロンガム(Bifidobacterium longum)であり、サッカロマイセス・ブラウディ(Saccharomyces boulardii)：ラクトバチルスアシドフィルス(Lactobacillus acidophilus)：ビフィドバクテリウムロンガム(Bifidobacterium longum)の３株の菌種が採用する割合は、１〜５：１〜３：１〜３である請求項１に記載の抗酸化機能を有するサボテン果実とレッドドラゴンフルーツの複合発酵飲料品。
Lactobacillus acidophilus and Bifidobacterium longum in the step D, and Saccharomyces boulardii: Lactobacillus acidophilus: Bifidobacterium longum (Bifidobacterium longium) The compound fermented beverage product of cactus fruit and red dragon fruit having an antioxidant function according to claim 1, wherein the ratio adopted by the three strains of b) is 1 to 5: 1 to 3: 1.
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