CN107397108A - A kind of preparation method of the solid beverage containing wholefood ferment - Google Patents
A kind of preparation method of the solid beverage containing wholefood ferment Download PDFInfo
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- CN107397108A CN107397108A CN201710707496.XA CN201710707496A CN107397108A CN 107397108 A CN107397108 A CN 107397108A CN 201710707496 A CN201710707496 A CN 201710707496A CN 107397108 A CN107397108 A CN 107397108A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 239000007787 solid Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000020795 whole food diet Nutrition 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 96
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 239000000758 substrate Substances 0.000 claims abstract description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000006041 probiotic Substances 0.000 claims abstract description 6
- 235000018291 probiotics Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 239000004365 Protease Substances 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 230000008719 thickening Effects 0.000 claims abstract description 4
- 239000004382 Amylase Substances 0.000 claims abstract description 3
- 102000013142 Amylases Human genes 0.000 claims abstract description 3
- 108010065511 Amylases Proteins 0.000 claims abstract description 3
- 235000019418 amylase Nutrition 0.000 claims abstract description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 12
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 12
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 9
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 9
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 9
- 235000021014 blueberries Nutrition 0.000 claims description 9
- 235000019674 grape juice Nutrition 0.000 claims description 9
- 235000013944 peach juice Nutrition 0.000 claims description 9
- 235000015193 tomato juice Nutrition 0.000 claims description 9
- 235000000832 Ayote Nutrition 0.000 claims description 8
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 8
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 8
- 235000020379 cucumber juice Nutrition 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000015136 pumpkin Nutrition 0.000 claims description 8
- 240000001980 Cucurbita pepo Species 0.000 claims description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 230000015556 catabolic process Effects 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000006731 degradation reaction Methods 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 241000219112 Cucumis Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims 1
- 239000011159 matrix material Substances 0.000 claims 1
- 239000010703 silicon Substances 0.000 claims 1
- 229910052710 silicon Inorganic materials 0.000 claims 1
- 239000004408 titanium dioxide Substances 0.000 claims 1
- 235000010215 titanium dioxide Nutrition 0.000 claims 1
- 230000002255 enzymatic effect Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 230000013632 homeostatic process Effects 0.000 abstract description 3
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- 229940088598 enzyme Drugs 0.000 description 13
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- 235000002949 phytic acid Nutrition 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 3
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- 238000001727 in vivo Methods 0.000 description 3
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- 244000025254 Cannabis sativa Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000000644 isotonic solution Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000008204 material by function Substances 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 210000000496 pancreas Anatomy 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229940085127 phytase Drugs 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 230000036559 skin health Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 240000008918 Chaenomeles cathayensis Species 0.000 description 1
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of the solid beverage containing wholefood ferment, comprise the following steps：The ratio of a variety of Juices is adjusted according to taste, addition pure water, which is diluted, sizes mixing, and addition amylase and protease, high-temperature sterilization simultaneously cool down in slurries, and fermentation substrate is made；Probiotics fermention is added in first part of fermentation substrate, and stops fermentation when pH value reaches 4；Acetic acid bacteria fermentation is added in second part of fermentation substrate, and stops fermentation when pH value reaches 3；Lactobacillus-fermented is added in the 3rd part of fermentation substrate, and stops fermentation when pH value reaches 4.5；Three parts of fermented complete fermentation substrates are mixed and stirred for, stop fermentation when pH value reaches 3.5, the beverage slurries containing ferment are made；Auxiliary material is added in beverage slurries and carries out thickening filtration, and is dried, the solid beverage containing wholefood ferment is prepared.The solid beverage of ferment containing enzymatic activity of the present invention is easy to nutrition and the absorption of active ingredient, keeps homeostasis.
Description
Technical field
The present invention relates to field of beverage, more particularly to the preparation method of the solid beverage containing wholefood ferment.
Background technology
Element is also known as enzyme, is efficient biocatalyst, is to maintain body normal function, digestion food, repair tissue, new
Old metabolism institute is necessary.Ferment is function and the role for serving as catalysis in human body, the work all in vivo if human body lacks ferment
It is dynamic all to stop.So in spite of enough vitamin, mineral matter, moisture and protein, but if without ferment, just can not
Sustain life.Human body in itself can be by histocytes such as pancreas, livers come NOS, but supplement can be also obtained from food,
All containing abundant ferment in fresh vegetables and fruits and various greengroceries.
Though the liver of human body, pancreas etc. can voluntarily secrete ferment, with advancing age, the ability meeting of ferment is secreted
Be gradually reduced, and also can because diet, habits and customs, pollution, pressure, smoke, drink, disease etc. causes human body ferment to be lost in.Cause
This need to absorb supplement from conventional food, but most ferment can reduce the activity of ferment through cooking heating process and lose it
Effect, so ferment need supplement by extraneous food, enough ferment amounts ensure health away from disease in keeping body.
The vigor of the enzyme of existing ferment product is substantially not present or extremely low, does not have the effect of enzyme.Existing market
The enzyme beverage of upper appearance, mostly fermented using single fruits and vegetables, such as CN201110263097.1, CN03104278.3
Fermented using fruits and vegetables, CN201210063413.5 is fermented using single Chinese flowering quince juice, single fruits and vegetables, there is supercooling
Doubt, nutritional ingredient is relatively simple, to unsuitable on the contrary in the adjustment of the constitution of human body；The ferment drink occurred in the market in addition
Material, formed using two kinds of strain step fermentations or composite bacteria single step fermentation, for example CN201210063472.2 is used
Functional red yeast rice and saccharomycete step fermentation, CN201110263097.1 use lactic acid bacteria and saccharomycete step fermentation, fermentation time
Shorter, fermentation process is simple, it is impossible to nutriment therein is completely extracted.
The content of the invention
In order to solve the above problems, the invention provides the preparation method of the solid beverage containing wholefood ferment.
The invention provides a kind of preparation method of the solid beverage containing wholefood ferment, comprise the following steps：
The ratio of a variety of Juices is adjusted according to taste, addition pure water, which is diluted, sizes mixing, and adds and form sediment in slurries
Powder enzyme and protease, high-temperature sterilization simultaneously cool down, and fermentation substrate is prepared；
Fermentation substrate equal proportion is divided into three parts；
Probiotics is added in first part of fermentation substrate to ferment at 10-20 DEG C, and stops fermentation when pH value reaches 4；
Acetic acid bacteria is added in second part of fermentation substrate to ferment at 20-25 DEG C, and stops fermentation when pH value reaches 3；
Lactic acid bacteria is added in the 3rd part of fermentation substrate to ferment at 25-30 DEG C, and stops hair when pH value reaches 4.5
Ferment；
Three parts of fermented complete fermentation substrates are mixed and stirred for, stop fermentation when pH value reaches 3.5, are prepared
Obtain the beverage slurries containing ferment；
Auxiliary material is added in the beverage slurries and carries out thickening filtration, and is dried, is prepared containing wholefood ferment
Solid beverage.
Further, a variety of Juices include peach juice, tomato juice, Fresh Cucumber Juice, sweet potato juice, blueberry juice, grape juice, south
One or more of combinations in melon juice, lemon juice and dark-plum juice.
Further, the auxiliary material be xylitol, Sucralose, silica, potassium chloride, calcium chloride, radix tarxaci and
One or more of combination in maltodextrin.
Further, the ratio that a variety of Juices are adjusted according to taste comprises the following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the peach juice are 10-20 parts, the weight of the tomato juice
Amount part is 1-5 parts, and the parts by weight of the Fresh Cucumber Juice are 2-3 parts, and the parts by weight of the sweet potato juice are 1-3 parts, the blueberry juice
Parts by weight are 20-30 parts, and the parts by weight of the grape juice are 5-10 parts, and the parts by weight of the Pumpkin Juice are 2-5 parts, the lemon
The parts by weight of juice are 1-2 parts, and the parts by weight of the dark-plum juice are 10-20 parts.
Further, the ratio that a variety of Juices are adjusted according to taste comprises the following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the tomato juice are 20-30 parts, the sweet potato juice
Parts by weight are 10-20 parts, and the parts by weight of the blueberry juice are 5-10 parts, and the parts by weight of the Pumpkin Juice are 5-10 parts, the green grass or young crops
The parts by weight of plum juice are 15-20 parts.
Further, the ratio that a variety of Juices are adjusted according to taste comprises the following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the peach juice are 10-20 parts, the weight of the Fresh Cucumber Juice
Amount part is 5-10 parts, and the parts by weight of the sweet potato juice are 5-20 parts, and the parts by weight of the grape juice are 10-20 parts, the lemon
The parts by weight of juice are 2-5 parts, and the parts by weight of the dark-plum juice are 20-30 parts.
Further, three parts of fermented complete fermentation substrates are mixed and stirred for, comprised the following steps：
Three parts of fermented complete fermentation substrates are mixed, add 40-50U/100ml cellulase degradation 5-10
Minute, add 6-10U/100ml pectinase enzymatic hydrolysis 20-30 minutes.
The solid beverage of ferment containing enzymatic activity of the present invention made of the techniques such as dispensing, mixing, (shaping) packaging through containing enzyme activity
Property ferment solid powder (particle, piece) iso-osmotic drink.Edible way is to take 10 grams, adds 100 milliliters of warm water to be drunk after being uniformly dissolved,
The liquid beverage of formation is isotonic solution.It is easy to nutrition and the absorption of active ingredient, keeps homeostasis.
The organized enzyme of the present invention acts on food in vivo and produces these functional materials such as oligosaccharide, polypeptide, and
It is absorbed and used immediately after generation, will not loses and bioactivity is high.Added in caused oligosaccharide promotion product and body
The growth and breeding of interior original probiotics, regulation enteron aisle balance, reduces, eliminates ANFs, anaphylactogen, prevents constipation, abdomen
Rush down, reduce intestines problem, nourishing face and eliminating toxin, relieve the effect of alcohol, promote to recover after drinking, promote health.
The organized enzyme of the present invention, the content of internal enzyme is improved, promote digestion, antifatigue, radioresistance, maintain the weak of blood
Alkalescence, antiinflammatory action, blood purification effect, blood fat, blood glucose are reduced, strengthen immunity, there is antitumaous effect and cell repair to make
With, decompose food in nutrient, consume body fat, improve mental status, promote skin health, lifted vis medicatrix naturae, delay
Aging.It is adapted to hyperglycaemia and diabetic to use.
Phytase that the present invention uses degraded phytic acid, phytate, discharge the necessary trace element of human body, can improve body
Interior enzymatic activity, while improve various micro- absorptivities.It is complementary to one another, cooperates between each component of the present invention, effect is more preferable.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the required accompanying drawing used in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the flow chart of the preparation method of the solid beverage containing wholefood ferment.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art obtained on the premise of creative work is not made it is all its
His embodiment, belongs to the scope of protection of the invention.
As shown in figure 1, the invention provides a kind of preparation method of the solid beverage containing wholefood ferment, including such as
Lower step：
S100, the ratio according to a variety of Juices of taste regulation, addition pure water, which is diluted, sizes mixing, and adds in slurries
Enter amylase and protease, high-temperature sterilization simultaneously cools down, and fermentation substrate is prepared；
S200, fermentation substrate equal proportion is divided into three parts；
S300, addition probiotics is fermented at 10-20 DEG C in first part of fermentation substrate, and is stopped when pH value reaches 4
Fermentation；
S400, addition acetic acid bacteria ferments at 20-25 DEG C in second part of fermentation substrate, and stops when pH value reaches 3
Fermentation；
S500, addition lactic acid bacteria is fermented at 25-30 DEG C in the 3rd part of fermentation substrate, and is stopped when pH value reaches 4.5
Only ferment；
S600, three parts of fermented complete fermentation substrates are mixed and stirred for, stop hair when pH value reaches 3.5
Ferment, the beverage slurries containing ferment are prepared；
S700, auxiliary material progress thickening filtration is added in the beverage slurries, and dried, is prepared containing wholefood
The solid beverage of ferment.
Wherein, a variety of Juices include peach juice, tomato juice, Fresh Cucumber Juice, sweet potato juice, blueberry juice, grape juice, pumpkin
One or more of combinations in juice, lemon juice and dark-plum juice.
Wherein, the auxiliary material is xylitol, Sucralose, silica, potassium chloride, calcium chloride, radix tarxaci and malt
One or more of combination in dextrin.
Wherein, the ratio that a variety of Juices are adjusted according to taste comprises the following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the peach juice are 10-20 parts, the weight of the tomato juice
Amount part is 1-5 parts, and the parts by weight of the Fresh Cucumber Juice are 2-3 parts, and the parts by weight of the sweet potato juice are 1-3 parts, the blueberry juice
Parts by weight are 20-30 parts, and the parts by weight of the grape juice are 5-10 parts, and the parts by weight of the Pumpkin Juice are 2-5 parts, the lemon
The parts by weight of juice are 1-2 parts, and the parts by weight of the dark-plum juice are 10-20 parts.
Wherein, the ratio that a variety of Juices are adjusted according to taste comprises the following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the tomato juice are 20-30 parts, the sweet potato juice
Parts by weight are 10-20 parts, and the parts by weight of the blueberry juice are 5-10 parts, and the parts by weight of the Pumpkin Juice are 5-10 parts, the green grass or young crops
The parts by weight of plum juice are 15-20 parts.
Wherein, the ratio that a variety of Juices are adjusted according to taste comprises the following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the peach juice are 10-20 parts, the weight of the Fresh Cucumber Juice
Amount part is 5-10 parts, and the parts by weight of the sweet potato juice are 5-20 parts, and the parts by weight of the grape juice are 10-20 parts, the lemon
The parts by weight of juice are 2-5 parts, and the parts by weight of the dark-plum juice are 20-30 parts.
Wherein, three parts of fermented complete fermentation substrates are mixed and stirred for, comprised the following steps：
Three parts of fermented complete fermentation substrates are mixed, add 40-50U/100ml cellulase degradation 5-10
Minute, add 6-10U/100ml pectinase enzymatic hydrolysis 20-30 minutes.
The solid beverage of ferment containing enzymatic activity of the present invention made of the techniques such as dispensing, mixing, (shaping) packaging through containing enzyme activity
Property ferment solid powder (particle, piece) iso-osmotic drink.Edible way is to take 10 grams, adds 100 milliliters of warm water to be drunk after being uniformly dissolved,
The liquid beverage of formation is isotonic solution.It is easy to nutrition and the absorption of active ingredient, keeps homeostasis.
The organized enzyme of the present invention acts on food in vivo and produces these functional materials such as oligosaccharide, polypeptide, and
It is absorbed and used immediately after generation, will not loses and bioactivity is high.Added in caused oligosaccharide promotion product and body
The growth and breeding of interior original probiotics, regulation enteron aisle balance, reduces, eliminates ANFs, anaphylactogen, prevents constipation, abdomen
Rush down, reduce intestines problem, nourishing face and eliminating toxin, relieve the effect of alcohol, promote to recover after drinking, promote health.
The organized enzyme of the present invention, the content of internal enzyme is improved, promote digestion, antifatigue, radioresistance, maintain the weak of blood
Alkalescence, antiinflammatory action, blood purification effect, blood fat, blood glucose are reduced, strengthen immunity, there is antitumaous effect and cell repair to make
With, decompose food in nutrient, consume body fat, improve mental status, promote skin health, lifted vis medicatrix naturae, delay
Aging.It is adapted to hyperglycaemia and diabetic to use.
Phytase that the present invention uses degraded phytic acid, phytate, discharge the necessary trace element of human body, can improve body
Interior enzymatic activity, while improve various micro- absorptivities.It is complementary to one another, cooperates between each component of the present invention, effect is more preferable.
Described above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (7)
1. a kind of preparation method of the solid beverage containing wholefood ferment, it is characterised in that comprise the following steps：
The ratio of a variety of Juices is adjusted according to taste, addition pure water, which is diluted, is sized mixing, and amylase is added in slurries
And protease, high-temperature sterilization simultaneously cool down, and fermentation substrate is prepared；
Fermentation substrate equal proportion is divided into three parts；
Probiotics is added in first part of fermentation substrate to ferment at 10-20 DEG C, and stops fermentation when pH value reaches 4；
Acetic acid bacteria is added in second part of fermentation substrate to ferment at 20-25 DEG C, and stops fermentation when pH value reaches 3；
Lactic acid bacteria is added in the 3rd part of fermentation substrate to ferment at 25-30 DEG C, and stops fermentation when pH value reaches 4.5；
Three parts of fermented complete fermentation substrates are mixed and stirred for, stops fermentation when pH value reaches 3.5, is prepared
Beverage slurries containing ferment；
Auxiliary material is added in the beverage slurries and carries out thickening filtration, and is dried, consolidating containing wholefood ferment is prepared
Body beverage.
2. preparation method according to claim 1, it is characterised in that a variety of Juices include peach juice, tomato juice, Huang
One or more of combinations in melon juice, sweet potato juice, blueberry juice, grape juice, Pumpkin Juice, lemon juice and dark-plum juice.
3. preparation method according to claim 2, it is characterised in that the auxiliary material is xylitol, Sucralose, titanium dioxide
One or more of combination in silicon, potassium chloride, calcium chloride, radix tarxaci and maltodextrin.
4. preparation method according to claim 3, it is characterised in that the ratio of a variety of Juices is adjusted according to taste to be included
Following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the peach juice are 10-20 parts, the parts by weight of the tomato juice
For 1-5 parts, the parts by weight of the Fresh Cucumber Juice are 2-3 parts, and the parts by weight of the sweet potato juice are 1-3 parts, the weight of the blueberry juice
Part is 20-30 parts, and the parts by weight of the grape juice are 5-10 parts, and the parts by weight of the Pumpkin Juice are 2-5 parts, the lemon juice
Parts by weight are 1-2 parts, and the parts by weight of the dark-plum juice are 10-20 parts.
5. preparation method according to claim 3, it is characterised in that the ratio of a variety of Juices is adjusted according to taste to be included
Following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the tomato juice are 20-30 parts, the weight of the sweet potato juice
Part it is 10-20 parts, the parts by weight of the blueberry juice are 5-10 parts, and the parts by weight of the Pumpkin Juice are 5-10 parts, the dark-plum juice
Parts by weight be 15-20 parts.
6. preparation method according to claim 3, it is characterised in that the ratio of a variety of Juices is adjusted according to taste to be included
Following steps：
A variety of fruits and vegetables are squeezed the juice respectively, obtain raw juice；
The raw juice is matched, wherein, the parts by weight of the peach juice are 10-20 parts, the parts by weight of the Fresh Cucumber Juice
For 5-10 parts, the parts by weight of the sweet potato juice are 5-20 parts, and the parts by weight of the grape juice are 10-20 parts, the lemon juice
Parts by weight are 2-5 parts, and the parts by weight of the dark-plum juice are 20-30 parts.
7. according to the preparation method any one of claim 4-6, it is characterised in that by three parts of fermented complete fermentations
Matrix is mixed and stirred for, and is comprised the following steps：
Three parts of fermented complete fermentation substrates are mixed, add 40-50U/100ml 5-10 points of cellulase degradation
Clock, add 6-10U/100ml pectinase enzymatic hydrolysis 20-30 minutes.
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| CN1051117A (en) * | 1990-11-14 | 1991-05-08 | 江西省靖安县饮料食品厂 | The preparation method of the happy beverage of gold fruit |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
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Application publication date: 20171128 |