A fruit and vegetable ferment beverage and a preparation method thereof

A fruit and vegetable enzyme and beverage technology, which is applied in the field of food engineering, can solve the problems of single nutrient composition, lack of nutrition, and complete extraction of substances that cannot be admired, and achieves the effects of beauty, body weight, resistance, and raw material utilization.

Inactive Publication Date: 2015-09-09
GUANGZHOU JIAHAI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the enzyme beverages currently on the market are fermented with a single fruit and vegetable. For example, CN201110263097.1 and CN03104278.3 are fermented with a fruit and vegetable. CN201210063413.5 is fermented with a single papaya juice. A single fruit and vegetable has a single nutritional component.
For the research on compound enzymes, see CN201210467465.9 and CN201310015984.6, which also have certain deficiencies in nutrition, and the fermentation method cannot completely extract the respected substances in fruits, vegetables or grains

Method used

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  • A fruit and vegetable ferment beverage and a preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of preparation method of fruit and vegetable enzyme beverage

[0041] 1) Pre-treatment of fruits and vegetables

[0042] Choose vegetables and fruits, and described vegetables and fruits comprise the raw material of following percentage by weight: carrot 11%, shiitake mushroom 7%, burdock root 13%, beet 9%, tomato 15%, prunes 8%, pineapple 16% and mulberry 21% %. All fruits and vegetables are selected from ripe, disease-free, and non-rotten fruits, and then washed with water, sterilized in 3ppm ozone water, dried, and pressed to obtain fruit and vegetable pulp;

[0043] 2) Yeast fermentation

[0044] According to the inoculation ratio of 6%, the yeast liquid was inserted into the fruit and vegetable slurry obtained in step 1), and fermented statically. The fermentation conditions: time 3 days, temperature 28±2°C, pH 3.1~3.4, the The concentration of the liquid is 10 8 CFU / m;

[0045] 3) Acetic acid bacteria fermentation

[0046] After the yeast fermentation...

Embodiment 2

[0054] A kind of preparation method of fruit and vegetable enzyme beverage

[0055] 1) Pre-treatment of fruits and vegetables

[0056] Choose vegetables and fruits, and described vegetables and fruits comprise the raw material of following percentage by weight: carrot 11%, shiitake mushroom 7%, burdock root 13%, beet 9%, tomato 15%, prunes 8%, pineapple 16% and mulberry 21% %. All fruits and vegetables are selected from ripe, disease-free, and non-rotten fruits, and then washed with water, sterilized in 3ppm ozone water, dried, and pressed to obtain fruit and vegetable pulp;

[0057] 2) Yeast fermentation

[0058] According to the inoculation ratio of 6%, the yeast liquid was inserted into the fruit and vegetable slurry obtained in step 1), and fermented statically. The concentration of the liquid is 10 8 CFU / m;

[0059] 3) Acetic acid bacteria fermentation

[0060] After the yeast fermentation is completed, according to the inoculation amount of 3%, the acetic acid bacter...

Embodiment 3

[0068] A kind of preparation method of fruit and vegetable enzyme beverage

[0069] 1) Pre-treatment of fruits and vegetables

[0070] Choose vegetables and fruits, and described vegetables and fruits comprise the raw material of following percentage by weight: carrot 11%, shiitake mushroom 7%, burdock root 13%, beet 9%, tomato 15%, prunes 8%, pineapple 16% and mulberry 21% %. All fruits and vegetables are selected from ripe, disease-free, and non-rotten fruits, and then washed with water, sterilized in 3ppm ozone water, dried, and pressed to obtain fruit and vegetable pulp;

[0071] 2) Yeast fermentation

[0072] According to the inoculation ratio of 6%, the yeast liquid was inserted into the fruit and vegetable slurry obtained in step 1), and fermented statically. The fermentation conditions: time 3 days, temperature 28±2°C, pH 3.1~3.4, the The concentration of the liquid is 10 8 CFU / m;

[0073] 3) Acetic acid bacteria fermentation

[0074] After the yeast fermentation...

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Abstract

The present invention relates to a fruit and vegetable ferment beverage and a preparation method thereof. The beverage is prepared by using carrots, shii-takes, burdock roots, prunes, pineapples, mulberries, beta vulgaris and tomatoes as main raw materials, sorting, cleaning, drying and squeezing the raw materials, fermenting the squeezed raw materials with the addition of yeast, vinegar organism and lactic acid bacteria, and adding drinking water, brown sugar, isomaltooligosaccharide and L-malic acid as adjunct materials into the mixture. The beverage uses fruit and vegetable nutrient components of the raw materials for mutual promotion and mutual complementation to synergistically improve nutritional value of the whole beverage, and is fermented with three kinds of bacteria so that fruit and vegetable nutrients and beneficial metabolites of probiotics are preserved, making the beverage has effects in conditioning stomach and intestine, improving digestion and absorption, strengthening physical fitness, enhancing immunity, improving resistance, eliminating free radicals, delaying aging, preventing cancers, maintaining beauty and preserving countenance and controlling weight.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a fruit and vegetable enzyme beverage and a preparation method thereof. Background technique [0002] As we all know, enzyme is a substance composed of amino acids with special biological cleanliness. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. all life activities. Enzymes are divided into six categories: acidifying reductases, transferases, hydrolysis enzymes, detachment enzymes, heterosexualizing enzymes and synthetic enzymes. It has the functions of oxidation, decomposition, metabolism, heat energy, blood purification and antibacterial defense. [0003] Fruit and vegetable enzymes specifically refer to microbial preparations made from fresh vegetables, fruits and other plants through multiple rounds of fermentation of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L2/84A23L2/04
CPCA23L2/04A23L2/84
Inventor 杨伟创
Owner GUANGZHOU JIAHAI BIOTECH CO LTD
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