CN106261373A - Enzyme beverage and preparation method thereof - Google Patents
Enzyme beverage and preparation method thereof Download PDFInfo
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- CN106261373A CN106261373A CN201610665249.3A CN201610665249A CN106261373A CN 106261373 A CN106261373 A CN 106261373A CN 201610665249 A CN201610665249 A CN 201610665249A CN 106261373 A CN106261373 A CN 106261373A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 64
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 131
- 230000004151 fermentation Effects 0.000 claims abstract description 131
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 86
- 235000008216 herbs Nutrition 0.000 claims abstract description 81
- 230000010354 integration Effects 0.000 claims abstract description 81
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000706 filtrate Substances 0.000 claims description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 62
- 239000007788 liquid Substances 0.000 claims description 61
- 238000010298 pulverizing process Methods 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 241000209051 Saccharum Species 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 229960002737 fructose Drugs 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000256844 Apis mellifera Species 0.000 claims 1
- 235000012907 honey Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 13
- 235000013399 edible fruits Nutrition 0.000 description 12
- 235000013311 vegetables Nutrition 0.000 description 12
- 230000036541 health Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 240000000588 Hericium erinaceus Species 0.000 description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 description 6
- 244000309464 bull Species 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 102000019197 Superoxide Dismutase Human genes 0.000 description 5
- 108010012715 Superoxide dismutase Proteins 0.000 description 5
- 235000009392 Vitis Nutrition 0.000 description 5
- 241000219095 Vitis Species 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 241001093152 Mangifera Species 0.000 description 4
- 241000220324 Pyrus Species 0.000 description 4
- 241001506047 Tremella Species 0.000 description 4
- 235000021017 pears Nutrition 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 235000011293 Brassica napus Nutrition 0.000 description 3
- 240000008100 Brassica rapa Species 0.000 description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 3
- 235000011201 Ginkgo Nutrition 0.000 description 3
- 244000194101 Ginkgo biloba Species 0.000 description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 description 3
- 244000157072 Hylocereus undatus Species 0.000 description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 3
- 235000001715 Lentinula edodes Nutrition 0.000 description 3
- 244000183278 Nephelium litchi Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- 244000089795 Clausena lansium Species 0.000 description 2
- 235000008738 Clausena lansium Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000957 no side effect Toxicity 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000011302 Brassica oleracea Nutrition 0.000 description 1
- 241001249699 Capitata Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to enzyme beverage technical field, specifically, relating to a kind of enzyme beverage and preparation method thereof, described enzyme beverage is mainly made up of water fruits and vegetables, integration of edible and medicinal herbs article and sweeting agent, thus solves the problems such as prior art Middle nutrition comparison of ingredients is single.The preparation method of the enzyme beverage that the present invention provides, the food materials such as water fruits and vegetables and integration of edible and medicinal herbs article are selected to carry out three fermentations, change tradition simple employing fruits and vegetables to carry out once or the preparation technology of ferment in second time, enzyme beverage after three fermentations, impurity is few, active component is high, with rich flavor, it is more suitable for absorption of human body.
Description
Technical field
The present invention relates to enzyme beverage technical field, in particular to a kind of enzyme beverage and preparation method thereof.
Background technology
In recent years, along with the enhancing of health of people consciousness, enzyme food gradually enters into the visual field of people.As important member
One of enzyme beverage have become as requisite New-generation healthy food in the diet of people.Enzyme beverage refers to contain
There is certain drink containing the multiple ferment metabolite extracted from plant origin, microbe-derived huge ferment group
Product.
The most domestic enzyme beverage typically uses single fruit to ferment, or the fruits and vegetables of a small amount of kind enters
Row mixed fermentation.This enzyme beverage nutritional labeling is single, it is impossible to meet people's demand to multiple nutritional components.It addition, not
Pipe is natural fermentation or artificial fermentation, and in prior art, the manufacturing process of enzyme beverage generally uses one time fermentation process.Right
In the raw material of some difficult fermentations, one time fermentation or ferment in second time is used to tend not to abundant for the nutritional labeling in raw material
Extract, thus cause the loss of nutritional labeling.
Summary of the invention
For the problem of above-mentioned existence, an object of the present invention is to provide a kind of enzyme beverage, described ferment drink
Material is made up of multiple raw materials such as water fruits and vegetables and integration of edible and medicinal herbs article, has various active component, balanced in nutrition, suitableeer
Close the advantages such as human body constitution needs, thus improve the problems such as prior art Middle nutrition comparison of ingredients is single；Especially medicine food is same
The addition of source article so that people are while enjoying differently flavoured enzyme beverage, and health can also be nourished, nontoxic pair
Effect, thus reach the purpose of health care.
The two of the purpose of the present invention are to provide the preparation method of a kind of enzyme beverage, and described preparation method is by by water
Fruits and vegetables and integration of edible and medicinal herbs article carry out three fermentation preparation enzyme beverage, and this preparation method process is simple, and fermentation time fills
Point, on the basis of retaining raw-material nutritional labeling, it is possible to generate multiple flavor substance, nutritious, reach quick and have
Effect promotes the purpose of health.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of enzyme beverage, in parts by weight, described enzyme beverage is mainly made up of following components:
The typical but non-limiting parts by weight of described fruit are 15 parts, 20 parts, 25 parts, 30 parts, 35 parts, 42 parts, 45
Part, 50 parts, 53 parts, 58 parts, 60 parts, 62 parts, 65 parts, 66 parts or 68 parts.
The typical but non-limiting parts by weight of described vegetable are 12 parts, 15 parts, 18 parts, 20 parts, 21 parts, 22 parts, 23
Part, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 30 parts, 33 parts, 35 parts or 38 parts.
The typical but non-limiting parts by weight of described integration of edible and medicinal herbs article are 1 part, 3 parts, 5 parts, 6 parts, 8 parts, 10 parts,
12 parts, 14 parts, 16 parts, 18 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts or 28 parts.
Owing to the present invention uses natural fermentation, so needing to add sweeting agent.Described sweeting agent be incorporated as fermented bacterium
Provide abundant nutriment, be conducive to quickly carrying out of fermentation.Meanwhile, sweeting agent is possible to prevent in manufacturing process produced
Bacterial putrefaction and the phenomenon of fermentation exception, and then it is fresh-keeping to realize nature, it is not necessary to add artificial preservative.
" including " of the present invention, it is intended that it is in addition to described component, it is also possible to include other components, these other components
Give the characteristic that described enzyme beverage is different.Such as, described enzyme beverage can also include preservative and enzyme preparation etc..Except this it
Outward, " including " of the present invention, it is also possible to replace with enclosed " being " or " by ... composition ".
In the present invention, by the enzyme beverage using water fruits and vegetables and integration of edible and medicinal herbs article three class raw material to prepare, have
Multicomponent, balanced in nutrition, have no side effect, be more suitable for the advantages such as human body constitution needs.
Preferably, a kind of enzyme beverage, in parts by weight, described enzyme beverage is mainly made up of following components:
Described fruit is selected from Fructus Mali pumilae, Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Vitis viniferae, HONGTI, Fructus Mangifera Indicae, Hylocereus undatus, Fructus Persicae, pears, Fructus Pruni pseudocerasi, Fructus Citri Limoniae, Mi
The combination of a kind of or at least two in monkey Fructus Persicae, Fructus Litchi, Fructus Myricae rubrae, Fructus Citri tangerinae, Fructus Citri junoris or Fructus Fragariae Ananssae.
Described vegetable selected from white turnip, preserved vegetable, Folium Stevlae Rebaudianae, Fructus Lycopersici esculenti, Caulis et Folium Brassicae capitatae, Caulis et Folium Brassicae capitatae, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Tremella, Caulis et Folium Lactucae sativae,
The combination of a kind of or at least two in Fructus Capsici or Brassica oleracea L.var.capitata L..
Described integration of edible and medicinal herbs article are selected from Fructus Crataegi, Rhizoma Dioscoreae, Semen Ginkgo, Bulbus Lilii, Fructus Mori, Semen Cassiae, Fructus Lycii, Arillus Longan, Semen Phaseoli, sieve
A kind of or the combination of at least two in Chinese fruit, Fructus Hordei Germinatus, Fructus Gardeniae, Poria, Rhizoma Zingiberis Recens, Cortex Cinnamomi, Pericarpium Citri Reticulatae Viride, the Rhizoma Atractylodis Macrocephalae, Folium Eriobotryae or Clausena lansium (Lour.) Skeels.
In the present invention, the interpolation of integration of edible and medicinal herbs article, a series of different health care purpose can be realized, and be free from side effects.
Meanwhile, by selecting further and adjusting raw materials ratio so that enzyme beverage of the present invention is nutritious and
Preferably mouthfeel, makes drinking person while enjoying various flavored drink, it is also possible to reasonably to allocate diet so that health obtains
Nourishing, thus reach the purpose of health care.
Further, a kind of enzyme beverage, in parts by weight, described enzyme beverage is mainly made up of following components:
Mouthfeel after mouthfeel after fermenting due to fruit is fermented than plant and integration of edible and medicinal herbs is good, thus the most right
The proportioning of three kinds of food materials optimizes further.
Further, described sweeting agent one in Saccharum Sinensis Roxb., Mel, acesulfame potassium, xylitol or fructose or at least
The combination of two kinds.
In order to realize providing, a kind of process is simple, water fruits and vegetables and integration of edible and medicinal herbs article multicomponent can be prepared ferment drink
The purpose of the preparation method of material, the preparation method of the present invention adopts the technical scheme that
(1) water fruits and vegetables and integration of edible and medicinal herbs article are washed respectively and be dried pretreatment；
(2) pretreated fruits and vegetables is squeezed the juice obtain fruit and vegetable juice, pulverize after integration of edible and medicinal herbs article and sweet taste
Agent mixes, and ferments, then carry out solid-liquid separation, obtain one time fermentation filtrate under room temperature airtight condition；
(3) one time fermentation filtrate is fermented under room temperature airtight condition, then carry out solid-liquid separation, obtain secondary and send out
Ferment filtrate；
(4) ferment in second time filtrate is fermented under room temperature airtight condition, then carry out solid-liquid separation, obtain ferment drink
Material.
Select the food materials such as water fruits and vegetables and integration of edible and medicinal herbs article to carry out three fermentations, change tradition simple use fruit and
Vegetable is carried out once or the preparation technology of ferment in second time, and the enzyme beverage after three fermentations, impurity is few, concentration is high, wind
Taste is strong, is more suitable for absorption of human body.
In the present invention, described " room temperature " refers to, temperature is 20 DEG C～30 DEG C.
Should also be noted that container, instrument, raw material and sweeting agent that fermentation used before the use, are required to
Carrying out sterilizing, in case introducing impurity, thus sweat being had a negative impact.
Further, described step (1) particularly as follows:
Fruit and vegetable juice and part sweeting agent are put in fermentation tank and be sufficiently mixed, carries out sealed fermenting at normal temperatures, during fermentation
Between be at least 6 months, obtain a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article and the sweeting agent of surplus after pulverizing are put in fermentation tank and are sufficiently mixed, and carry out at normal temperatures
Sealed fermenting, fermentation time is at least 8 months, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are carried out solid-liquid separation respectively, and will separate
The filtrate mixing arrived, obtains one time fermentation filtrate, or, by a fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid
Carry out solid-liquid separation after mixing again, obtain one time fermentation filtrate.
Comparing fruits and vegetables, the fermenting speed of integration of edible and medicinal herbs article is more slow, therefore during the fermentation of integration of edible and medicinal herbs article
Between relatively fruit and vegerable fermentation time to grow.Preferably, during one time fermentation, fruit and vegetable juice and integration of edible and medicinal herbs article separately carry out sending out
Ferment.
Selection optimization to fermentation time is also very important, and it directly influences the final mouthfeel of fermented beverage and product
Matter.The long meeting of fermentation time causes ferment can be declined therewith by excessive decomposition, activity, cannot play its merit that should have in human body
Effect.Time is too short, also results in insufficient fermentation and makes ferment effect not yet play.Different fermentation stages, uses suitable sending out
The ferment time, be conducive to keeping the active component of ferment.
Further, the weight ratio of described fruit and vegetable juice and part sweeting agent is 1:0.8-1.4；
Integration of edible and medicinal herbs article after described pulverizing are 1:0.8-1.4 with the weight ratio of the sweeting agent of surplus.
According to the present invention, the weight ratio of described fruit and vegetable juice and part sweeting agent is typical but non-limiting can be 1:
0.80、1:0.85、1:0.90、1:0.95、1:0.98、1:1.05、1:1.10、1:1.12、1:1.15、1:1.18、1:1.20、1:
1.22,1:1.25,1:1.28,1:1.30,1:1.35,1:1.38 and 1:1.40.
According to the present invention, the weight ratio of described fruit and vegetable juice and part sweeting agent is typical but non-limiting can be 1:
0.81、1:0.84、1:0.90、1:0.95、1:0.98、1:1.08、1:1.12、1:1.15、1:1.18、1:1.20、1:1.22、1:
1.25,1:1.28,1:1.30,1:1.32,1:1.36,1:1.38 and 1:1.40.
Weight ratio between described sweeting agent and each raw material, will directly affect the carrying out of sweat.Many experiments selects
After selecting, aforementioned proportion scope is preferred scope, now, no matter for mouthfeel or active component, and the ferment drink of final gained
Material all has higher quality.
Further, described step (2) particularly as follows:
One time fermentation filtrate carries out sealed fermenting at normal temperatures, and fermentation time is at least 1 month, then carries out solid-liquid and divides
From, obtain ferment in second time filtrate.
In the present invention, by adjusting further and optimizing the ferment in second time time, thus each raw material can realized
While fully fermentation, also will not produce the corruption caused due to excessive fermentation.
Further, described step (3) particularly as follows:
Ferment in second time filtrate carries out sealed fermenting at normal temperatures, and fermentation time was at least 1 week, then carries out solid-liquid and divides
From, obtain enzyme beverage.
In the present invention, by adjusting further and optimizing three fermentation times, thus each raw material can realized
While fully fermentation, also will not produce the corruption caused due to excessive fermentation.
Further, described preparation method specifically includes following steps:
(1) water fruits and vegetables and integration of edible and medicinal herbs article are washed respectively and be dried pretreatment.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice is put in fermentation tank with part sweeting agent and is sufficiently mixed, carry out sealed fermenting at normal temperatures, during fermentation
Between be 6-10 month, obtain a fruit and vegetable juice fermenation raw liquid；
The sweeting agent of the integration of edible and medicinal herbs article after pulverizing and surplus is put in fermentation tank and is sufficiently mixed, and carries out at normal temperatures
Sealed fermenting, fermentation time is 8-14 month, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 1-3 month, then filters,
Obtain ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 1-4 week, carries out sterilizing after filtration
Process, obtain enzyme beverage.
Fermentation time is optimized further, it is ensured that while prepared fermented beverage has good local flavor, also
There is the absorption of higher nutritive value, beneficially human body.
Compared with prior art, the invention has the beneficial effects as follows:
(1) this enzyme beverage is made up of multiple raw materials such as water fruits and vegetables and integration of edible and medicinal herbs article, has multiple work
Property component, balanced in nutrition, it is more suitable for the advantages such as human body constitution needs, thus it is single to improve prior art Middle nutrition comparison of ingredients
Etc. problem.
(2) in this enzyme beverage, the addition of integration of edible and medicinal herbs article so that people are enjoying differently flavoured enzyme beverage
Meanwhile, health can also be nourished, and has no side effect, thus reaches the purpose of health care.
(3) preparation method of this enzyme beverage by carrying out three fermentation preparations by water fruits and vegetables and integration of edible and medicinal herbs article
Enzyme beverage, this preparation method process is simple, and fermentation time is abundant, on the basis of retaining raw-material nutritional labeling, it is possible to
Generate multiple flavor substance, nutritious, reach quick and effectively promote the purpose of health.
(4) in the present invention, by the selection of the condition such as raw material ratio and fermentation time in sweat and optimization, from
And ensure that the quality of obtained enzyme beverage.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Clear, complete description.Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.
Based on the embodiment in the present invention, the institute that those of ordinary skill in the art are obtained on the premise of not making creative work
There is other embodiments, broadly fall into the scope that the present invention is protected.
Embodiment 1
(1) according to parts by weight weigh Fructus Mali pumilae, Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Vitis viniferae, HONGTI, Fructus Mangifera Indicae, Hylocereus undatus, Fructus Citri Limoniae, Fructus actinidiae chinensis,
Each 5 parts of Fructus Litchi, Fructus Myricae rubrae, Fructus Persicae and pears (fruit totally 65 parts), (vegetable is common for each 3 parts of white turnip, preserved vegetable, Folium Stevlae Rebaudianae, Fructus Lycopersici esculenti and Caulis et Folium Brassicae capitatae
15 parts) and each 1 part of Fructus Crataegi, Rhizoma Dioscoreae, Semen Ginkgo, Bulbus Lilii and Fructus Mori (integration of edible and medicinal herbs article totally 5 parts), to above-mentioned water fruits and vegetables and medicine
Food homology article carry out washing and being dried pretreatment respectively.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice and part Saccharum Sinensis Roxb. are put in fermentation tank according to weight ratio 1:1.35 and is sufficiently mixed, carry out close at normal temperatures
Closing fermentation, fermentation time is 8 months, obtains a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article after pulverizing are put in fermentation tank the most mixed with the Saccharum Sinensis Roxb. of surplus according to weight ratio 1:1.40
Closing, carry out sealed fermenting at normal temperatures, fermentation time is 9 months, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 2 months, then filters,
To ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 2 weeks, carries out at sterilizing after filtration
Reason, obtains enzyme beverage.
Embodiment 2
(1) according to parts by weight weigh Fructus Mali pumilae, Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Vitis viniferae, HONGTI, Fructus Mangifera Indicae, Hylocereus undatus, Fructus Citri Limoniae, Fructus actinidiae chinensis,
Each 4 parts of Fructus Litchi, Fructus Myricae rubrae, Fructus Persicae and pears (fruit totally 52 parts), (vegetable is common for each 3 parts of white turnip, preserved vegetable, Folium Stevlae Rebaudianae, Fructus Lycopersici esculenti and Caulis et Folium Brassicae capitatae
15 parts) and each 3 parts of Fructus Crataegi, Rhizoma Dioscoreae, Semen Ginkgo, Bulbus Lilii and Fructus Mori (integration of edible and medicinal herbs article totally 15 parts), to above-mentioned water fruits and vegetables and medicine
Food homology article carry out washing and being dried pretreatment respectively.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice and part Saccharum Sinensis Roxb. are put in fermentation tank according to weight ratio 1:25 and is sufficiently mixed, carry out airtight at normal temperatures
Fermentation, fermentation time is 8 months, obtains a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article after pulverizing are put in fermentation tank the most mixed with the Saccharum Sinensis Roxb. of surplus according to weight ratio 1:1.30
Closing, carry out sealed fermenting at normal temperatures, fermentation time is 9 months, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 2 months, then filters,
To ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 2 weeks, carries out at sterilizing after filtration
Reason, obtains enzyme beverage.
Embodiment 3
(1) weigh Fructus Mangifera Indicae 40 parts and Hericium erinaceus (Bull. Ex Fr.) Pers. 40 parts according to parts by weight, the present embodiment is not added with integration of edible and medicinal herbs article, right
Fruits and vegetables carries out washing and being dried pretreatment respectively.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained；
Fruit and vegetable juice and part Mel are put in fermentation tank according to weight ratio 1:1.10 and is sufficiently mixed, carry out close at normal temperatures
Closing fermentation, fermentation time is 6 months, obtains a fruit and vegetable juice fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid is filtered, and the filtrate of isolated is mixed, obtain one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 1 month, then filters,
To ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 1 week, carries out at sterilizing after filtration
Reason, obtains enzyme beverage.
Embodiment 4
(1) each 6 parts of Fructus Citri Limoniae, Fructus actinidiae chinensis, Fructus Chaenomelis, Fructus Vitis viniferae and HONGTI (fruit totally 30 parts) is weighed according to parts by weight, Fructus Lycopersici esculenti,
Each 5 parts of Caulis et Folium Brassicae capitatae, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes and Tremella (vegetable totally 25 parts) and each 5 parts of Arillus Longan, Semen Phaseoli, Fructus Momordicae, Fructus Hordei Germinatus and Fructus Gardeniae
(integration of edible and medicinal herbs article totally 25 parts), wash respectively above-mentioned water fruits and vegetables and integration of edible and medicinal herbs article and are dried pretreatment.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice is put in fermentation tank according to weight ratio 1:1.05 fill with part xylitol and fructose (weight ratio is 1:1)
Dividing mixing, carry out sealed fermenting at normal temperatures, fermentation time is 9 months, obtains a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article after pulverizing and the xylitol of surplus and fructose (weight ratio is 1:1) are according to weight ratio 1:
1.05 put in fermentation tank and are sufficiently mixed, and carry out sealed fermenting at normal temperatures, and fermentation time is 11 months, obtain medicine food with
Source fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 3 months, then filters,
To ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 3 weeks, carries out at sterilizing after filtration
Reason, obtains enzyme beverage.
Embodiment 5
(1) weigh each 5 parts of Fructus Persicae, pears, Fructus Pruni pseudocerasi and Fructus Citri Limoniae (fruit totally 20 parts) according to parts by weight, Caulis et Folium Brassicae capitatae, Hericium erinaceus (Bull. Ex Fr.) Pers.,
Each 7 parts of preserved vegetable, Folium Stevlae Rebaudianae and Fructus Lycopersici esculenti (vegetable totally 35 parts) and Folium Eriobotryae, each 10 parts of Clausena lansium (Lour.) Skeels (integration of edible and medicinal herbs article totally 20 parts), to water
Fruits and vegetables and integration of edible and medicinal herbs article carry out washing and being dried pretreatment respectively.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice and part acesulfame potassium are put in fermentation tank according to weight ratio 1:0.80 and is sufficiently mixed, carry out at normal temperatures
Sealed fermenting, fermentation time is 7 months, obtains a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article after pulverizing are put in fermentation tank abundant with the acesulfame potassium of surplus according to weight ratio 1:0.85
Mixing, carries out sealed fermenting at normal temperatures, and fermentation time is 12 months, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 2 months, then filters,
To ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 3 weeks, carries out at sterilizing after filtration
Reason, obtains enzyme beverage.
Embodiment 6
(1) Fructus Mali pumilae and each 5 parts of Fructus Ananadis comosi (fruit totally 10 parts), Hericium erinaceus (Bull. Ex Fr.) Pers. and each 20 parts of (vegetables of Tremella are weighed according to parts by weight
Dish totally 40 parts) and each 6 parts of Cortex Cinnamomi, Pericarpium Citri Reticulatae Viride, the Rhizoma Atractylodis Macrocephalae, Folium Eriobotryae and Fructus Crataegi (integration of edible and medicinal herbs article totally 30 parts), to water fruits and vegetables and medicine
Food homology article carry out washing and being dried pretreatment respectively.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice and part fructose are put in fermentation tank according to weight ratio 1:0.90 and is sufficiently mixed, carry out close at normal temperatures
Closing fermentation, fermentation time is 6 months, obtains a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article after pulverizing are put in fermentation tank the most mixed with the fructose of surplus according to weight ratio 1:0.90
Closing, carry out sealed fermenting at normal temperatures, fermentation time is 14 months, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 3 months, then filters,
To ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 4 weeks, carries out at sterilizing after filtration
Reason, obtains enzyme beverage.
Comparative example 1
(1) each 6 parts of Fructus Citri Limoniae, Fructus actinidiae chinensis, Fructus Chaenomelis, Fructus Vitis viniferae and HONGTI (fruit totally 30 parts) is weighed according to parts by weight, Fructus Lycopersici esculenti,
Each 5 parts of Caulis et Folium Brassicae capitatae, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes and Tremella (vegetable totally 25 parts) and each 5 parts of Arillus Longan, Semen Phaseoli, Fructus Momordicae, Fructus Hordei Germinatus and Fructus Gardeniae
(integration of edible and medicinal herbs article totally 25 parts), wash respectively above-mentioned water fruits and vegetables and integration of edible and medicinal herbs article and are dried pretreatment.
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs
Ground product；
Fruit and vegetable juice is put in fermentation tank according to weight ratio 1:1.05 fill with part xylitol and fructose (weight ratio is 1:1)
Dividing mixing, carry out sealed fermenting at normal temperatures, fermentation time is 9 months, obtains a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article after pulverizing and the xylitol of surplus and fructose (weight ratio is 1:1) are according to weight ratio 1:
1.05 put in fermentation tank and are sufficiently mixed, and carry out sealed fermenting at normal temperatures, and fermentation time is 11 months, obtain medicine food with
Source fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 3 months, then carry out filter and
Sterilization treatment, obtains enzyme beverage.
Comparative example 1 is the control experiment of embodiment 4, and what both were different is fermentation times, and other parameters are the most consistent.Real
Executing example 4 is three fermentations, and comparative example 1 is ferment in second time.
Experimental example 1
The beneficial effect of this enzyme beverage is expanded on further below by way of experimental example 1.20 volunteers, it is right to be selected from
Color has stronger resolving power and higher sensitivity, the normal adult of the sense of taste.Wherein, male 10, women 10.
Allow 20 volunteers that enzyme beverage embodiment 1-6 and comparative example 1 obtained by, interval that often group enzyme beverage edible are administered orally respectively
Time is 2h.Gargle to keep oral cavity refreshing with warm water before consumption, then, record every volunteer respectively and each group of ferment is drunk
Material local flavor is evaluated, and adds up, and statistical result is as follows:
Embodiment 1-6 and comparative example 1 are respectively organized enzyme beverage flavor evaluation by volunteer
Experimental example 2
Using enzyme beverage produce superoxide dismutase (SOD) as evaluation criterion, to embodiment 1-6 and comparative example 1
SOD in each group adds up, and statistical result is as follows:
SOD activity contrast in embodiment 1-6 and comparative example 1 enzyme beverage
Enzyme beverage of the present invention has various active component, balanced in nutrition, and it has abundant superoxide dismutase
Antioxidase composition, can improve internal oxidation resistance, and then enhancing immunity, reach quick and effectively promote health
Purpose.
Last it is noted that various embodiments above is only in order to illustrate technical scheme, it is not intended to limit；To the greatest extent
The present invention has been described in detail by pipe with reference to foregoing embodiments, it will be understood by those within the art that: it depends on
So the technical scheme described in foregoing embodiments can be modified, or the most some or all of technical characteristic is entered
Row equivalent；And these amendments or replacement, do not make the essence of appropriate technical solution depart from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. an enzyme beverage, it is characterised in that: in parts by weight, described enzyme beverage is mainly made up of following components:
Enzyme beverage the most according to claim 1, it is characterised in that: in parts by weight, described enzyme beverage is main
It is made up of following components:
Enzyme beverage the most according to claim 1, it is characterised in that: in parts by weight, described enzyme beverage is main
It is made up of following components:
4. according to the enzyme beverage described in claim 1-3 any one, it is characterised in that: described sweeting agent is selected from Saccharum Sinensis Roxb., honeybee
The combination of a kind of or at least two in honey, acesulfame potassium, xylitol or fructose.
5. the preparation method of the enzyme beverage described in claim 1-4 any one, it is characterised in that: comprise the steps:
(1) water fruits and vegetables and integration of edible and medicinal herbs article are washed respectively and be dried pretreatment；
(2) pretreated fruits and vegetables is squeezed the juice obtain fruit and vegetable juice, pulverize after integration of edible and medicinal herbs article and sweeting agent mix
Close, ferment under room temperature airtight condition, then carry out solid-liquid separation, obtain one time fermentation filtrate；
(3) one time fermentation filtrate is fermented under room temperature airtight condition, then carry out solid-liquid separation, obtain ferment in second time filter
Liquid；
(4) ferment in second time filtrate is fermented under room temperature airtight condition, then carry out solid-liquid separation, obtain enzyme beverage.
Preparation method the most according to claim 5, it is characterised in that: described step (2) particularly as follows:
Fruit and vegetable juice and part sweeting agent being put in fermentation tank and be sufficiently mixed, carries out sealed fermenting at normal temperatures, fermentation time is
At least 6 months, obtain a fruit and vegetable juice fermenation raw liquid；
Integration of edible and medicinal herbs article and the sweeting agent of surplus after pulverizing are put in fermentation tank and are sufficiently mixed, and carry out airtight at normal temperatures
Fermentation, fermentation time is at least 8 months, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are carried out solid-liquid separation respectively, and by isolated
Filtrate mixes, and obtains one time fermentation filtrate, or, by a fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid mixing
After carry out solid-liquid separation again, obtain one time fermentation filtrate.
Preparation method the most according to claim 6, it is characterised in that: the weight ratio of described fruit and vegetable juice and part sweeting agent is
1:0.8-1.4；
Integration of edible and medicinal herbs article after described pulverizing are 1:0.8-1.4 with the weight ratio of the sweeting agent of surplus.
Preparation method the most according to claim 5, it is characterised in that: described step (3) particularly as follows:
One time fermentation filtrate carries out sealed fermenting at normal temperatures, and fermentation time is at least 1 month, then carries out solid-liquid separation,
Obtain ferment in second time filtrate.
Preparation method the most according to claim 5, it is characterised in that: described step (4) particularly as follows:
Ferment in second time filtrate carries out sealed fermenting at normal temperatures, and fermentation time was at least 1 week, then carried out solid-liquid separation,
To enzyme beverage.
Preparation method the most according to claim 5, it is characterised in that: specifically include following steps:
(1) water fruits and vegetables and integration of edible and medicinal herbs article are washed respectively and be dried pretreatment；
(2) pretreatment fruits and vegetables is squeezed the juice the fruit and vegetable juice obtained, by integration of edible and medicinal herbs destroying articles, obtain integration of edible and medicinal herbs and pulverize
Thing；
Being put in fermentation tank with part sweeting agent by fruit and vegetable juice and be sufficiently mixed, carry out sealed fermenting at normal temperatures, fermentation time is
6-10 month, obtain a fruit and vegetable juice fermenation raw liquid；
The sweeting agent of the integration of edible and medicinal herbs article after pulverizing and surplus is put in fermentation tank and is sufficiently mixed, and carries out airtight at normal temperatures
Fermentation, fermentation time is 8-14 month, obtains an integration of edible and medicinal herbs fermenation raw liquid；
Fruit and vegetable juice fermenation raw liquid and an integration of edible and medicinal herbs fermenation raw liquid are filtered respectively, and by the filtrate of isolated
Mixing, obtains one time fermentation filtrate；
(3) one time fermentation filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 1-3 month, then filters, obtains
Ferment in second time filtrate；
(4) ferment in second time filtrate carrying out sealed fermenting at normal temperatures, fermentation time is 1-4 week, carries out sterilization treatment after filtration,
Obtain enzyme beverage.
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| CN107028064A (en) * | 2017-04-28 | 2017-08-11 | 申翰昭 | A kind of enzyme beverage with antifatigue effect and preparation method thereof |
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| CN107683992A (en) * | 2017-09-12 | 2018-02-13 | 安徽养生天下生物科技有限公司 | A kind of fruits and vegetables comprehensive enzyme drink and preparation method thereof |
| CN107772461A (en) * | 2017-11-08 | 2018-03-09 | 北京丽华堂中医药研究中心 | A kind of Chinese herbal medicine ferment drink for improving diabetic symptom |
| CN107950700A (en) * | 2018-01-09 | 2018-04-24 | 广东东方翠健康科技有限公司 | Tea enzyme beverage and preparation method thereof |
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| CN107772461A (en) * | 2017-11-08 | 2018-03-09 | 北京丽华堂中医药研究中心 | A kind of Chinese herbal medicine ferment drink for improving diabetic symptom |
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| CN108094804A (en) * | 2018-01-25 | 2018-06-01 | 广东新宝堂生物科技有限公司 | A kind of preparation method of antitumor strengthen immunity Xinhui tangerine peel enzyme beverage |
| CN110353255A (en) * | 2018-04-10 | 2019-10-22 | 上海美瘦生物科技有限公司 | A kind of Chinese herbal medicine kidney tonifying ferment and preparation method thereof |
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| CN109497518A (en) * | 2018-11-13 | 2019-03-22 | 山东博奥克生物科技有限公司 | A kind of integration of drinking and medicinal herbs ferment product and preparation method thereof |
| CN109984336A (en) * | 2019-04-29 | 2019-07-09 | 社旗县顾医堂生物医药科技有限责任公司 | A kind of ferment drink and preparation method thereof |
| CN110432490A (en) * | 2019-09-25 | 2019-11-12 | 贵州钏泰农业科技发展有限公司贞丰分公司 | A kind of production method of dragon fruit ferment |
| CN110810833A (en) * | 2019-12-23 | 2020-02-21 | 韶关市紫背桃源生态科技有限公司 | Preparation method of enzymes for various fruits and vegetables |
| CN111345418A (en) * | 2020-03-10 | 2020-06-30 | 河北泽禧生物科技有限公司 | Medicinal and edible enzyme beverage and preparation method thereof |
| CN111227146A (en) * | 2020-03-16 | 2020-06-05 | 重庆市梅灵丹生物科技有限公司 | Fruit and vegetable enzyme source liquid, preparation method and scavenger drink |
| CN112806507A (en) * | 2021-01-18 | 2021-05-18 | 临夏市哈利德清真食品有限公司 | Fermentation method for fruit and vegetable juice |
| CN115067445A (en) * | 2021-03-16 | 2022-09-20 | 彭小平 | Novel fruit and vegetable juice |
| CN114886067A (en) * | 2022-06-15 | 2022-08-12 | 重庆创园生物科技有限公司 | Preparation method and device of fermented fruit and vegetable juice beverage |
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Application publication date: 20170104 |