Natural fermented fruit juice

A technology of natural fermentation and fruit juice, applied in the fields of application, food preparation, food science, etc., can solve the problems of losing flavor and effect, natural drinks are no longer natural, etc., and achieve the effect of reducing environmental burden and easy absorption by human body

Inactive Publication Date: 2015-05-20
沈阳康合生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above phenomenon makes natural drinks no longer natural and loses their proper flavor and function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The purpose of this embodiment is to provide a mixed type pure natural fermented fruit juice.

[0019] The present embodiment specifically provides a natural fermented fruit juice, which is composed of the following mass ratios: raspberry: blueberry: pineapple: papaya: sea buckthorn: the ratio of mulberry is 1~6:1~6:1~6:1~ 6:1~9:1~9;

[0020] The method of making natural fermented fruit juice is:

[0021] Select high-quality raw materials and weigh them according to the proportion; clean the raw materials to remove surface moisture; stir and crush the raw materials and send them to the fermentation tank; ferment for 3-12 months at a fermentation temperature of 10-70°C to form a semi-finished product; filter the semi-finished product and take The juice part is subpackaged, sterilized, packaged, quality inspected, and the finished product is put into storage; the filtered residue is reused as organic fertilizer.

[0022] The natural fermented fruit juice is composed of ...

Embodiment 2

[0032] In this embodiment, the ratio of raw materials is raspberry: blueberry: pineapple: papaya: seabuckthorn: mulberry is 2:4:3:3:4:4, and the sterilization method is pasteurization. Effect is identical with embodiment 1.

Embodiment 3

[0034] In this embodiment, the ratio of raw materials is raspberry: blueberry: pineapple: papaya: seabuckthorn: mulberry is 3:3:4:4:3:5, and the sterilization method is flash sterilization. Effect is identical with embodiment 1.

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PUM

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Abstract

The invention relates to natural fermented fruit juice. The natural fermented fruit juice is composed of raspberries, blueberries, pineapples, pawpaws, sea buckthorns and mulberries according to the mass proportion of 3:3:3:3:4:4. A method for making the natural fermented fruit juice comprises the following steps of: selecting high-quality raw materials, washing clean, stirring, crushing, fermenting filtering, split charging, sterilizing, externally packaging, testing quality, and warehousing a finished product, wherein residues are reused as organic fertilizers. A closed type fermentation tank is used in the invention; the fact that the fruit juice fermentation process is completed in a closed space is completely ensured; other substances are prevented from being mixed; therefore, the quality is ensured; simultaneously, by adopting natural fermentation, the components in fruit juice, such as enzymes, vitamins and dietary fibre, are retained to the greatest extent; furthermore, after being fermented, nutritional components are absorbed by human bodies more easily; and in addition, because additives, such as any preservative, are not added in the production process of the natural fermented fruit juice, the original pure natural effect is ensured.

Description

technical field [0001] The invention relates to the field of food engineering and technology, and in particular provides a mixed pure natural fermented fruit juice. Background technique [0002] With the rapid development of the global economy and the continuous improvement of people's living standards, people are no longer satisfied with just drinking plain water as a body fluid supplement in their daily lives, but are beginning to seek more flavorful drinks to stimulate taste buds. However, beverages on the market are mostly divided into carbonated drinks, functional drinks, fruit juices, and dairy products. Carbonated drinks are high in sugar and high in carbonic acid content. If consumed for a long time, it will have a non-negligible impact on the pancreas, teeth, etc., and may cause obesity; although functional drinks reduce the sugar content, they are artificially added such as amino acids Additives such as preservatives and preservatives may cause hyperactivity in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/382A23L2/84
Inventor 孔德华
Owner 沈阳康合生物科技有限公司
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