Manufacturing method for vegetable and fruit fermentation liquor, fermentation drink and manufacturing method thereof

Abstract

The invention provides a manufacturing method for vegetable and fruit fermentation liquor, which comprises the steps that vegetable and fruit extract liquor and water are mixed to form vegetable and fruit culture liquor with the weight percentage concentration being 10-30%; zymophyte selected from a specific group is provided, and the zymophyte and the vegetable and fruit culture liquor are mixedand placed at 20-45 DEG C for 2-10 days for fermentation; and fermentation is stopped, and the vegetable and fruit fermentation liquor is formed. The vegetable and fruit fermentation liquor manufactured through the manufacturing method has the excellent effects of whitening and oxidation resistance. The fermentation drink contains the vegetable and fruit fermentation liquor.

Description

technical field [0001] The invention relates to a method for manufacturing vegetable and fruit fermented liquid, and also relates to a fermented beverage and a method for manufacturing the same. Background technique [0002] Fermented food has played a very important role in human food culture since before the Christian era, and with the advancement of food processing technology, the popularity and diversity of its products have increased significantly. According to medical and food science research reports, the main advantage of the fermentation process is that it can not only make the food small molecules, but also improve the nutritional value. During the fermentation process, microorganisms will produce many essential nutrients such as vitamins and amino acids. Therefore, fermented food can not only make the nutritional components of food into small molecules, but also increase the absorption efficiency of human organs, and at the same time allow the elderly, children a...

AI Technical Summary

Problems solved by technology

Therefore, because the fermented beverage made contains animal substances, some specific groups of people cannot eat it, such as those who are allergic to specific animal substances, vegetarians, etc.

On the other hand, as mentioned above, most of the current fermented drinks are fermented with animal milk products, so the storage conditions of the raw materials or the finished products must be paid attention to, otherwise problems such as deterioration and spoilage will easily occur. The required manufacturing cost is also relatively increased

[0004] Existing fermented products and their manufacturing materials and methods, in addition to the aforementioned problems such as difficult preservation, high manufacturing cost, and inability to apply to specific ethnic groups, etc., under the increasingly busy life style, modern people are more convenient and fast. The demand is increasing day by day. Therefore, in order to meet the needs of a wider group of people, it is necessary to provide a fermented extract made of no animal substances as raw materials and a drink with multiple functions

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