Fruit and vegetable ferment beverage capable of improving immunity and preparation method of fruit and vegetable ferment beverage

A fruit and vegetable enzyme and immunity technology, applied in the field of enzyme beverages, can solve the problems of long fermentation cycle, human health impact, and difficult to store for a long time.

Inactive Publication Date: 2019-09-27
卢珊玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these existing fermented products are usually added with many food additives used to maintain the taste, resulting in a significant increase in the sugar and fat content of the drink. Long-term drinking will lead to many serious adverse consequences, such as heart disease, obesity, etc. problems, which actually have a great impact

Method used

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  • Fruit and vegetable ferment beverage capable of improving immunity and preparation method of fruit and vegetable ferment beverage
  • Fruit and vegetable ferment beverage capable of improving immunity and preparation method of fruit and vegetable ferment beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0056] A kind of fruit and vegetable enzyme beverage of the present invention, take edible part by raw material and make after fermenting, filtering to remove slag, its raw material is following each component: pear 150Kg, grape 100Kg, apple 200Kg, orange 150Kg, carrot 150Kg, sweet potato 150Kg, 50Kg garlic, 100Kg honey, 450Kg brown sugar, 15Kg wolfberry, 20Kg red dates, 10Kg Panax notoginseng, 25Kg Luo Han Guo, 10Kg ganoderma lucidum, 10Kg ginseng, 100Kg kiwi, 250Kg banana, 150Kg pumpkin, 150Kg cabbage, 2605Kg water.

[0057] The preparation method of this fruit and vegetable enzyme beverage comprises the steps:

[0058] (1) material preparation: all container equipment is cleaned, sterilized, and disinfected for subsequent use, and each raw material is accurately weighed for subsequent use in proportion, and brown sugar is obtained by dissolving brown sugar with sterile water to obtain brown sugar water;

[0059] (2) Feeding: After cleaning the raw materials except brown sug...

Embodiment 2

[0069] A kind of fruit and vegetable enzyme beverage of the present invention, take edible part by raw material and make after fermenting, filtering to remove slag, and its raw material is following each component: pear 150Kg, grape 10Kg, apple 150Kg, orange 100Kg, carrot 100Kg, sweet potato 100Kg, 40Kg garlic, 80Kg honey, 200Kg brown sugar, 15Kg wolfberry, 20Kg red dates, 10Kg Panax notoginseng, 25Kg Luo Han Guo, 10Kg ganoderma lucidum, 10Kg ginseng, 80Kg kiwi, 150Kg banana, 100Kg pumpkin, 100Kg cabbage, 1630Kg water.

[0070] The preparation method of this fruit and vegetable enzyme beverage comprises the steps:

[0071] (1) material preparation: all container equipment is cleaned, sterilized, and disinfected for subsequent use, and each raw material is accurately weighed for subsequent use in proportion, and brown sugar is obtained by dissolving brown sugar with sterile water to obtain brown sugar water;

[0072] (2) Feeding: After cleaning the raw materials except brown su...

Embodiment 3

[0082] A kind of fruit and vegetable enzyme beverage of the present invention, is made by fermenting, filtering and removing slag from the edible part of raw materials, and its raw materials are the following components: 300Kg of pears, 250Kg of grapes, 300Kg of apples, 350Kg of oranges, 250Kg of carrots, and 300Kg of sweet potatoes , garlic 120Kg, honey 160Kg, brown sugar 500Kg, wolfberry 20Kg, red dates 25Kg, Panax notoginseng 15Kg, Luo Han Guo 30Kg, Ganoderma lucidum 15Kg, ginseng 15Kg, kiwi fruit 200Kg, banana 350Kg, pumpkin 300Kg, cabbage 250Kg, water 3630Kg.

[0083] The preparation method of this fruit and vegetable enzyme beverage comprises the steps:

[0084] (1) material preparation: all container equipment is cleaned, sterilized, and disinfected for subsequent use, and each raw material is accurately weighed for subsequent use in proportion, and brown sugar is obtained by dissolving brown sugar with sterile water to obtain brown sugar water;

[0085] (2) Feeding: Af...

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Abstract

The invention discloses a fruit and vegetable ferment beverage capable of improving immunity. The fruit and vegetable ferment beverage comprises the following raw materials in parts by mass: 150-300 parts of pear, 150-300 parts of apple, 100-300 parts of sweet potato, 40-120 parts of garlic, 80-160 parts of honey, 200-500 parts of brown sugar, 15-20 parts of lycium chinense, 20-25 parts of red dates, 10-15 parts of roots of pseudo-ginseng, 25-30 parts of grosvenor momordica fruits, 10-15 parts of ganoderma lucidum, 10-15 parts of ginseng and 1630-3630 parts of water. Other additives are not required; the fruit and vegetable ferment beverage is unique in overall flavor, good in taste, nutrient-rich, safe and healthy; after fermentation, functional components are released and micro-molecularized, so that the functional components are easily absorbed by a human body; and the body immunity can be improved. The invention further discloses a fermentation method of the fruit and vegetable ferment beverage, which is simple, low in cost and short in cycle.

Description

technical field [0001] The invention belongs to the field of enzyme beverages, in particular to a fruit and vegetable enzyme beverage for improving immunity and a preparation method thereof. Background technique [0002] Immunity is the body's own defense mechanism. It is the body's ability to recognize and eliminate any foreign bodies (viruses, bacteria, etc.) Ability is the physiological response of the human body to recognize and eliminate "dissidents". The most effective way to improve immunity is dietary conditioning. However, due to the fast pace of life of modern people and a single diet, it is difficult to meet the needs of the body, resulting in decreased immunity, frequent colds or physical fatigue, and sub-health. [0003] With the continuous improvement of the social and economic level, the types and quantities of food available to people are becoming more and more abundant, and various beverages and snacks are emerging in large numbers. Among them, the enzyme ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L21/25A23L33/00
CPCA23L2/382A23L2/60A23L21/25A23L33/00A23V2002/00A23V2200/30A23V2200/332A23V2200/32A23V2200/324
Inventor 卢珊玲
Owner 卢珊玲
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