Making method of black vinegar ferment health-care beverage

Abstract

The invention relates to a production method of black vinegar ferment, in particular to a making method of a black vinegar ferment health-care beverage. The method comprises the following steps of preparing raw materials, performing pretreatment, performing fermentation and preparing a black vinegar ferment stock solution. Garlic, fresh ginger, kelp, onions, chili peppers and arctium lappa roots are used as raw materials, and the preparation method specially comprises the steps of thoroughly cleaning the raw materials with water, performing soaking with a NaCl solution of which the concentration is 0.9% for 2 minutes, performing draining, adding raw honey and black vinegar, performing fermentation under the environment that the pH value is 3.0-5.5 and the temperature is 25-35 DEG C for 5-15 days, and performing filtering so as to obtain the black vinegar ferment stock solution. The selected raw materials have the effect of resisting bacteria, and the raw honey is also added, so that the products are stable in quality, and the environment with certain pH value, certain temperature and the like is selected, so that the loss of nutrient components of the black vinegar ferment can be effectively reduced, and activity of the ferment is reserved to the maximum extent; and the fermentation time is short, so that much oxidation can be avoided, maintaining of ferment substances contained in the fermentation material is facilitated, and maintaining of special sour, sweet and fragrance of the fermentation materials is facilitated.

Description

technical field [0001] The invention relates to a production method of black vinegar enzyme, which belongs to the technical field of bioengineering, in particular to a production method of black vinegar enzyme health drink. Background technique [0002] Enzyme is a product containing biologically active ingredients extracted from fresh fruits and vegetables through microbial fermentation, which has a health care effect on the human body. However, most of the current enzymes have a long fermentation time, which affects the stability of the enzyme in the raw material; the poor stability of the fermentation microorganism affects the function of the microorganism, and no attention is paid to the interaction between the main raw material of the enzyme and the microorganism, which affects the use and development of the enzyme product. Contents of the invention [0003] The invention provides a method of using fruits and vegetables with high natural enzyme content as raw material...

AI Technical Summary

Problems solved by technology

However, most of the current enzymes have a long fermentation time, which affects the stability of the enzyme in the raw material; the poor stability of the fermentation microorganism affects the function of the microorganism, and no attention is paid to the interaction between the main raw material of the enzyme and the microorganism, thus affecting the use and development of enzyme products