CN105614774A - Preparation method of fruit and vegetable active ferment liquid - Google Patents
Preparation method of fruit and vegetable active ferment liquid Download PDFInfo
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- CN105614774A CN105614774A CN201610108666.8A CN201610108666A CN105614774A CN 105614774 A CN105614774 A CN 105614774A CN 201610108666 A CN201610108666 A CN 201610108666A CN 105614774 A CN105614774 A CN 105614774A
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Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of fruit and vegetable active ferment liquid. The preparation method comprises the following steps that 1, high-quality fruit pulp and vegetables are selected to be cleaned; 2, the cleaned fruits and vegetables are broken into dices or slices; 3, the broken fruits and vegetables are uniformly mixed together and put into a fermentation tank, purified water is added, and meanwhile yeast strains are added for airtight fermentation, wherein the fermentation temperature is controlled to be 20 DEG C-33 DEG C; 4, anaerobic fermentation is adopted for fermentation, 20% of fermentation space is reserved from the fruit and vegetable raw materials and the purified water in the fermentation tank, and the fermentation time is 2.5-3.5 months; 5, homogeneous filtering is performed on the fermented fruit and vegetable active ferment liquid; 6, the filtered fruit and vegetable active ferment liquid is filled and air-tightly sealed and stored. The fruit and vegetable active ferment liquid prepared through the preparation method can decrease the pH value of the intestinal tract, promote intestinal peristalsis to prevent pathogenic bacterium colonization, effectively decompose food in the intestinal tract and clear away intestinal rubbish, maintain intestinal beneficial microbial floras and be beneficial for absorption of the intestinal tract to various nutrients.
Description
Technical field:
The preparation method that the present invention relates to a kind of fruit and vegerable active ferment liquid, belongs to the manufacture field of health promoting beverage.
Background technology:
Ferment is also known as enzyme, it it is the active macromolecules produced by organism with catalytic action, it is present in the animal and plant body of all work, being the required material of one maintaining body normal function, the digestion vital movement such as food, repair tissue, the biosis such as the metabolism of human body, caloric intake, growth and breeding all must flow through the help of ferment and just can complete. Ferment also has sterilization, antiinflammatory, effect, so there being the clothes for patients of the symptoms such as flu, fever, throat inflammation to use afterwards, symptom can alleviate mostly even fully recovers; Enzyme also have purification blood, decompose with get rid of toxin, make blood become weakly alkaline effect, therefore liver function not good enough and easily feel fatigue people, take the good method that (ferment) enzyme is solid liver; Furthermore, enzyme can help to carry out intracellular breakdown, thus or have obstacle person weak for intestines and stomach function, as: the symptoms such as flatulence, stomachache, diarrhoea, constipation, all can effectively improve.
The streptococcus thermophilus contained in this product is considered as generally recognized as safe (GRAS) composition, and streptococcus thermophilus has very big functional activity, such as produces extracellular polysaccharide, bacteriocin and vitamin etc. It addition, streptococcus thermophilus as potentially beneficial bacterium, can also have health effect, transport activity and certain gastrointestinal tract adhesiveness.
At present, the quickening of modern society's dog-eat-dog, rhythm of life, environmental pollution, age growth etc. all can cause that the ferment in human body reduces, we must absorb more ferment from meals, and food is after frying 54 DEG C of high temperature above such as decoction, the ferment in food can be made to be destroyed, internal ferment effect is weak or reduces, and is the basic reason causing the intractable diseases such as hypoimmunity, cancer, hypertension. In order to supplement the ferment of needed by human body, people must obtain from the external world and maintain the ferment beverage that human body is in a basic balance.
Summary of the invention:
The technical problem to be solved is: the preparation method providing a kind of fruit and vegerable active ferment liquid, meets the people's daily demand to ferment.
The present invention solves that technical problem is adopted the technical scheme that:
A kind of preparation method of fruit and vegerable active ferment liquid, including step in detail below:
1. the sarcocarp and the vegetable that select high-quality are carried out;
2. cleaned sarcocarp and vegetable are broken into fourth or sheet;
3. the sarcocarp after broken and vegetable being homogenously mixed together, put in fermentation tank, add pure water, the part by weight of fruit and vegerable and pure water is 1:2.5, is simultaneously introduced barms and carries out sealed fermenting, and in sweat, temperature controls between 20��33 DEG C;
4. fermentation is for anaerobic fermentation, and fruit and vegetable materials in fermentation tank and pure water reserve the fermenting space of 20%, and fermentation time is 2.5��3.5 months;
5. the fruit and vegerable active ferment liquid after fermentation carries out uniform filtration;
6. the fruit and vegerable active ferment liquid after filtering carries out fill, airtight seals up for safekeeping.
Step 1. in, described sarcocarp and vegetable are made up of the raw material of following weight parts: 10��30 parts of Radix Dauci Sativae, white turnip 10��30 parts, Fructus Cucumidis sativi 10��30 parts, 10��30 parts of Fructus Ananadis comosi, blue berry 10��30 parts, Fructus Fragariae Ananssae 10��30 parts, Fructus Jujubae 10��30 parts, Caulis et Folium Brassicae capitatae 10��30 parts, 10��30 parts of Fructus Benincasae, Rhizoma Nelumbinis 10��30 parts, Fructus Lycii 10��30 parts, Fructus Rubi 10��30 parts, Fructus psidii guajavae immaturus 10��30 parts, Herba Passiflorae Caeruleae 10��30 parts, Fructus Chaenomelis 10��30 parts, Passifolra edulis 10��30 parts, red Fructus Citri grandis 10��30 parts, Fructus Mangifera Indicae 10��30 parts, Folium Eriobotryae 10��30 parts, Fructus actinidiae chinensis 10��30 parts, 10��30 parts of Fructus Citri Limoniae, Fructus Mori 10��30 parts, Garcinia mangostana 10��30 parts, black currant 10��30 parts and honey peach 10��30 parts.
Step 3. in, described lactobacillus inoculation is thermophilic lactic acid bacteria, and the weight of affiliated strain accounts for the 0.04 �� of whole sarcocarp and vegetable weight.
The physical and chemical index of product obtained by the present invention is referring to table 1:
Table 1: the physical and chemical index of the fruit and vegerable active ferment liquid prepared by the present invention
The microbiological indicator of product obtained by the present invention is referring to table 2:
Table 2: the microbiological indicator of the fruit and vegerable active ferment liquid prepared by the present invention
Streptococcus thermophilus is considered as generally recognized as safe (GRAS) composition, and streptococcus thermophilus has very big functional activity, such as produces extracellular polysaccharide, bacteriocin and vitamin etc. It addition, streptococcus thermophilus as potentially beneficial bacterium, can also have health effect, transport activity and certain gastrointestinal tract adhesiveness.
Fruit and vegerable active ferment liquid prepared by the present invention has the advantage that
1, improving intestinal microenvironment: can reduce gut pH, promote that enterokinesia prevents pathogen field planting, secreting bacteria element suppresses the growth of pathogen.
2, blood pressure is regulated: effectively suppress cholesterol biosynthesis enzymatic activity, reduce serum cholesterol levels, regulable control blood pressure.
3, antitumaous effect: polysaccharide contained by the inside, bacteriocin, lactic acid etc. have the effect of anti-tumor activity, by activating body immune system, it is suppressed that the sudden change of cell is supported antineoplastic and occurred.
4, slow down aging: the excessive ultra-oxygen anion free radical that produced superoxide dismutase (SOD) can produce in purged body intracellular metabolite process, slow down aging.
5, lactose digestion is helped: the degraded of lactose needs a kind of special enzyme, is beta galactosidase. This kind of enzyme just it has been a lack of in the person of lactose intolerance. Streptococcus thermophilus is a kind of antibacterial that can produce beta galactosidase, it is possible to help the digestion of lactose.
6, the toleration to gastric acid, cholate: streptococcus thermophilus survival rate in the acid solution of PH=6.8 is 100%, and the survival rate in the acid solution of PH=4 is approximately 75%, and the survival rate in the acid solution of PH=3 is approximately 70%. Streptococcus thermophilus can be survived in the bile of higher concentration, so the far-end of small intestinal should be arrived from the infringement of bile in vivo, keeps its effective active.
7, it is beneficial to intestinal absorption: the food that can effectively decompose in intestinal and removing intestinal rubbish, maintains the beneficial microbe colony of intestinal, be beneficial to the intestinal absorption to various nutrition.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention is made further explanation and description:
Embodiment 1:
A kind of preparation method of fruit and vegerable active ferment liquid, including step in detail below:
1. the sarcocarp and the vegetable that select high-quality are carried out;
2. cleaned sarcocarp and vegetable are broken into fourth or sheet;
3. the sarcocarp after broken and vegetable being homogenously mixed together, put in fermentation tank, add pure water, the part by weight of fruit and vegerable and pure water is 1:2.5, is simultaneously introduced barms and carries out sealed fermenting, and in sweat, temperature controls between 20��33 DEG C;
4. fermentation is for anaerobic fermentation, and fruit and vegetable materials in fermentation tank and pure water reserve the fermenting space of 20%, and fermentation time is 2.5��3.5 months;
5. the fruit and vegerable active ferment liquid after fermentation carries out uniform filtration;
6. the fruit and vegerable active ferment liquid after filtering carries out fill, airtight seals up for safekeeping.
Step 1. in, described sarcocarp and vegetable are made up of the raw material of following weight parts: 10��30 parts of Radix Dauci Sativae, white turnip 10 parts, Fructus Cucumidis sativi 10 parts, 10 parts of Fructus Ananadis comosi, blue berry 10 parts, Fructus Fragariae Ananssae 10 parts, Fructus Jujubae 10 parts, Caulis et Folium Brassicae capitatae 10 parts, 10 parts of Fructus Benincasae, Rhizoma Nelumbinis 10 parts, Fructus Lycii 10 parts, Fructus Rubi 10 parts, Fructus psidii guajavae immaturus 10 parts, Herba Passiflorae Caeruleae 10 parts, Fructus Chaenomelis 10 parts, Passifolra edulis 10 parts, red Fructus Citri grandis 10 parts, Fructus Mangifera Indicae 10 parts, Folium Eriobotryae 10 parts, Fructus actinidiae chinensis 10 parts, 10 parts of Fructus Citri Limoniae, Fructus Mori 10 parts, Garcinia mangostana 10 parts, black currant 10 parts and honey peach 10 parts.
Step 3. in, described lactobacillus inoculation is thermophilic lactic acid bacteria, and the weight of affiliated strain accounts for the 0.04 �� of whole sarcocarp and vegetable weight.
Embodiment 2:
The present embodiment and embodiment 1 are essentially identical, something in common does not repeat, it is different in that: described sarcocarp and vegetable are made up of the raw material of following weight parts: 30 parts of Radix Dauci Sativae, white turnip 30 parts, Fructus Cucumidis sativi 30 parts, 30 parts of Fructus Ananadis comosi, blue berry 30 parts, Fructus Fragariae Ananssae 30 parts, Fructus Jujubae 30 parts, Caulis et Folium Brassicae capitatae 30 parts, 30 parts of Fructus Benincasae, Rhizoma Nelumbinis 30 parts, Fructus Lycii 30 parts, Fructus Rubi 30 parts, Fructus psidii guajavae immaturus 30 parts, Herba Passiflorae Caeruleae 0 part, Fructus Chaenomelis 30 parts, Passifolra edulis 30 parts, red Fructus Citri grandis 30 parts, Fructus Mangifera Indicae 30 parts, Folium Eriobotryae 30 parts, Fructus actinidiae chinensis 30 parts, 30 parts of Fructus Citri Limoniae, Fructus Mori 30 parts, Garcinia mangostana 30 parts, black currant 30 parts and honey peach 30 parts.
Embodiment 3:
The present embodiment and embodiment 1 are essentially identical, something in common does not repeat, it is different in that: described sarcocarp and vegetable are made up of the raw material of following weight parts: 15 parts of Radix Dauci Sativae, white turnip 25 parts, Fructus Cucumidis sativi 30 parts, 10 parts of Fructus Ananadis comosi, blue berry 15 parts, Fructus Fragariae Ananssae 30 parts, Fructus Jujubae 25 parts, Caulis et Folium Brassicae capitatae 20 parts, 20 parts of Fructus Benincasae, Rhizoma Nelumbinis 15 parts, Fructus Lycii 25 parts, Fructus Rubi 20 parts, Fructus psidii guajavae immaturus 12 parts, Herba Passiflorae Caeruleae 14 parts, Fructus Chaenomelis 16 parts, Passifolra edulis 18 parts, red Fructus Citri grandis 20 parts, Fructus Mangifera Indicae 22 parts, Folium Eriobotryae 24 parts, Fructus actinidiae chinensis 26 parts, 28 parts of Fructus Citri Limoniae, Fructus Mori 29 parts, Garcinia mangostana 25 parts, black currant 21 parts and honey peach 19 parts.
Embodiment 4:
The present embodiment and embodiment 1 are essentially identical, something in common does not repeat, it is different in that: described sarcocarp and vegetable are made up of the raw material of following weight parts: 10 parts of Radix Dauci Sativae, white turnip 11 parts, Fructus Cucumidis sativi 13 parts, 15 parts of Fructus Ananadis comosi, blue berry 17 parts, Fructus Fragariae Ananssae 19 parts, Fructus Jujubae 21 parts, Caulis et Folium Brassicae capitatae 23 parts, 25 parts of Fructus Benincasae, Rhizoma Nelumbinis 27 parts, Fructus Lycii 29 parts, Fructus Rubi 26 parts, Fructus psidii guajavae immaturus 24 parts, Herba Passiflorae Caeruleae 22 parts, Fructus Chaenomelis 20 parts, Passifolra edulis 18 parts, red Fructus Citri grandis 16 parts, Fructus Mangifera Indicae 14 parts, Folium Eriobotryae 12 parts, Fructus actinidiae chinensis 17 parts, 18 parts of Fructus Citri Limoniae, Fructus Mori 19 parts, Garcinia mangostana 20 parts, black currant 23 and honey peach 27 parts.
Claims (3)
1. the preparation method of a fruit and vegerable active ferment liquid, it is characterised in that include step in detail below:
1. the sarcocarp and the vegetable that select high-quality are carried out;
2. cleaned sarcocarp and vegetable are broken into fourth or sheet;
3. the sarcocarp after broken and vegetable being homogenously mixed together, put in fermentation tank, add pure water, the part by weight of fruit and vegerable and pure water is 1:2.5, is simultaneously introduced barms and carries out sealed fermenting, and in sweat, temperature controls between 20��33 DEG C;
4. fermentation is for anaerobic fermentation, and fruit and vegetable materials in fermentation tank and pure water reserve the fermenting space of 20%, and fermentation time is 2.5��3.5 months;
5. the fruit and vegerable active ferment liquid after fermentation carries out uniform filtration;
6. the fruit and vegerable active ferment liquid after filtering carries out fill, airtight seals up for safekeeping.
2. the preparation method of fruit and vegerable active ferment liquid according to claim 1, it is characterized in that, step 1. in, described sarcocarp and vegetable are made up of the raw material of following weight parts: 10��30 parts of Radix Dauci Sativae, white turnip 10��30 parts, Fructus Cucumidis sativi 10��30 parts, 10��30 parts of Fructus Ananadis comosi, blue berry 10��30 parts, Fructus Fragariae Ananssae 10��30 parts, Fructus Jujubae 10��30 parts, Caulis et Folium Brassicae capitatae 10��30 parts, 10��30 parts of Fructus Benincasae, Rhizoma Nelumbinis 10��30 parts, Fructus Lycii 10��30 parts, Fructus Rubi 10��30 parts, Fructus psidii guajavae immaturus 10��30 parts, Herba Passiflorae Caeruleae 10��30 parts, Fructus Chaenomelis 10��30 parts, Passifolra edulis 10��30 parts, red Fructus Citri grandis 10��30 parts, Fructus Mangifera Indicae 10��30 parts, Folium Eriobotryae 10��30 parts, Fructus actinidiae chinensis 10��30 parts, 10��30 parts of Fructus Citri Limoniae, Fructus Mori 10��30 parts, Garcinia mangostana 10��30 parts, black currant 10��30 parts and honey peach 10��30 parts.
3. the preparation method of fruit and vegerable active ferment liquid according to claim 1, it is characterised in that step 3. in, described lactobacillus inoculation is thermophilic lactic acid bacteria, and the weight of affiliated strain accounts for the 0.04 �� of whole sarcocarp and vegetable weight.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072518A (en) * | 2016-06-15 | 2016-11-09 | 江西蓓蕾食品有限公司 | Fructus Choerospondiatis ferment and preparation method thereof |
| CN106262819A (en) * | 2016-08-10 | 2017-01-04 | 浙江扬百利生物科技有限公司 | A kind of production method of Fructus Myricae rubrae enzyme liquid |
| CN106343564A (en) * | 2016-08-30 | 2017-01-25 | 柳州职业技术学院 | Environmental protection enzyme using brown sugar and preparing method thereof |
| CN106942733A (en) * | 2017-03-28 | 2017-07-14 | 江苏经贸职业技术学院 | A kind of preparation method of solid blackcurrant ferment |
| CN107136489A (en) * | 2017-04-30 | 2017-09-08 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of passion fruit ferment |
| CN107348486A (en) * | 2017-07-19 | 2017-11-17 | 郝之奎 | A kind of manufacture method for the Fermentation Function beverage for preventing and treating cardiovascular and cerebrovascular disease |
| CN107348271A (en) * | 2017-05-26 | 2017-11-17 | 杨永福 | A kind of Kiwi berry enzyme beverage and preparation method thereof |
| CN108391810A (en) * | 2018-02-06 | 2018-08-14 | 柳州市柳州菜饮食文化博物馆 | A kind of fruits and vegetables composite ferment powder and preparation method thereof |
| CN111480830A (en) * | 2019-01-29 | 2020-08-04 | 海南大学 | Enzyme liquid, application and preparation method thereof and anti-aging product |
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| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106072518A (en) * | 2016-06-15 | 2016-11-09 | 江西蓓蕾食品有限公司 | Fructus Choerospondiatis ferment and preparation method thereof |
| CN106072518B (en) * | 2016-06-15 | 2017-10-27 | 江西蓓蕾食品有限公司 | Spondias axillaris ferment and preparation method thereof |
| CN106262819A (en) * | 2016-08-10 | 2017-01-04 | 浙江扬百利生物科技有限公司 | A kind of production method of Fructus Myricae rubrae enzyme liquid |
| CN106343564A (en) * | 2016-08-30 | 2017-01-25 | 柳州职业技术学院 | Environmental protection enzyme using brown sugar and preparing method thereof |
| CN106942733A (en) * | 2017-03-28 | 2017-07-14 | 江苏经贸职业技术学院 | A kind of preparation method of solid blackcurrant ferment |
| CN107136489A (en) * | 2017-04-30 | 2017-09-08 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of passion fruit ferment |
| CN107348271A (en) * | 2017-05-26 | 2017-11-17 | 杨永福 | A kind of Kiwi berry enzyme beverage and preparation method thereof |
| CN107348486A (en) * | 2017-07-19 | 2017-11-17 | 郝之奎 | A kind of manufacture method for the Fermentation Function beverage for preventing and treating cardiovascular and cerebrovascular disease |
| CN108391810A (en) * | 2018-02-06 | 2018-08-14 | 柳州市柳州菜饮食文化博物馆 | A kind of fruits and vegetables composite ferment powder and preparation method thereof |
| CN111480830A (en) * | 2019-01-29 | 2020-08-04 | 海南大学 | Enzyme liquid, application and preparation method thereof and anti-aging product |
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