CN106819737A - A kind of natural fruit and vegetables ferment composite beverage and preparation method - Google Patents
A kind of natural fruit and vegetables ferment composite beverage and preparation method Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
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- 235000012907 honey Nutrition 0.000 claims abstract description 36
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- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 24
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 24
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- 235000008397 ginger Nutrition 0.000 claims abstract description 24
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- 235000015136 pumpkin Nutrition 0.000 claims abstract description 24
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- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 23
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 22
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 22
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 22
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 22
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- 241000233866 Fungi Species 0.000 claims description 6
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- 241000186046 Actinomyces Species 0.000 claims description 4
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- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
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- 229910052757 nitrogen Inorganic materials 0.000 claims 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of natural fruit and vegetables ferment composite beverage and preparation method, including raw material and auxiliary material；The raw material components and mass percent composition are：Apple 1~2%, pears 1~2%, pineapple 1~2%, lemon 1~2%, fig 1~2%, "Hami" melon 1~2%, banana 1~2%, Chinese grooseberry 1~2%, soybean 1~2%, cucumber 1~2%, carrot 1~2%, lotus rhizome 1~2%, pumpkin 1~2%, potato 1~2%, tomato 1~2%, corn 1~2%, mangosteen 1~2% and ginger 1~2%, the auxiliary material component and mass percent composition are：Brown sugar 5~7%, honey 5~7%, ferment bacterium 6~9%, balance of pure water.The natural fruit and vegetables ferment composite beverage and preparation method, preferably relate to more nutritional ingredient, meet the use of different demands person, reach the use requirement of ferment needed for user.
Description
Technical field
The present invention relates to technical field of beverage, specially a kind of natural fruit and vegetables ferment composite beverage and preparation method.
Background technology
Ferment is also called enzyme, is the produced active macromolecules with catalytic action in organism, each in organism
Kind of biochemical reactions, will nearly all be carried out under the catalytic action of ferment, the metabolism of human body, caloric intake, growth and
The biological phenomenas such as breeding must could all be completed by the help of ferment.
The characteristics of fruit-vegetable juice beverage has nutritious, delicious flavour, containing natural, can eliminate in human body has
Harmful " free radical ".But common fruit-vegetable juice beverage increases with storage time, quality flavor changes, and need to add anti-corrosion
Agent, antioxidant and stabilizer etc..By microbial fermentation, it is not only able to improve the stability of Juice, removes addition anti-corrosion from
The harm that agent etc. is caused to human body, moreover it is possible on the basis of the nutritional ingredient for retaining former Juice, generate various flavor substances, improve
Nutritive value, helps digest absorption.
At present, modern society's dog-eat-dog, rhythm of life is accelerated, environmental pollution, and the age increases, and can all cause in human body
Ferment is reduced.When the effect of internal ferment is weak or reduces, various symptoms appearance is just had, due to zymosthenic unicity,
Prevent and treat these diseases, we must absorb more ferment from meals, and food by 54 DEG C of high temperature above or
After finishing, again destroyed the ferment in food, traditional ferment product is related to all using single article as raw material
Nutritional ingredient it is relatively fewer, it is impossible to meet the use of different demands person, do not reach the use requirement of ferment needed for user.
The content of the invention
(1) technical problem for solving
In view of the shortcomings of the prior art, the invention provides a kind of natural fruit and vegetables ferment composite beverage and preparation method, solution
, all using single article as raw material, the nutritional ingredient being related to is relatively fewer, does not reach and uses for the ferment product for having determined traditional
The problem of ferment use requirement needed for person.
(2) technical scheme
To realize object above, the present invention is achieved by the following technical programs：A kind of compound drink of natural fruit and vegetables ferment
Material and preparation method, including raw material and auxiliary material；The raw material components and mass percent composition are：Apple 1~2%, pears 1~
2%th, pineapple 1~2%, lemon 1~2%, fig 1~2%, "Hami" melon 1~2%, banana 1~2%, Chinese grooseberry 1~2%,
Soybean 1~2%, cucumber 1~2%, carrot 1~2%, lotus rhizome 1~2%, pumpkin 1~2%, potato 1~2%, tomato 1
~2%, corn 1~2%, mangosteen 1~2% and ginger 1~2%.
The auxiliary material component and mass percent composition are：It is brown sugar 5~7%, honey 5~7%, ferment bacterium 6~9%, remaining
It is pure water to measure.
Preferably, the raw material components and mass percent composition are：Apple 1%, pears 1%, pineapple 1%, lemon 1%,
Fig 1%, "Hami" melon 1%, banana 1%, Chinese grooseberry 1%, soybean 1%, cucumber 1%, carrot 1%, lotus rhizome 1%, pumpkin
1%th, potato 1%, tomato 1%, corn 1%, mangosteen 1% and ginger 1%, the auxiliary material component and mass percent composition
For：Brown sugar 5%, honey 5%, ferment bacterium 6%, balance of pure water.
Preferably, the raw material components and mass percent composition are：Apple 1.5%, pears 1.5%, pineapple 1.5%, lemon
Lemon 1.5%, fig 1.5%, "Hami" melon 1.5%, banana 1.5%, Chinese grooseberry 1.5%, soybean 1.5%, cucumber 1.5%, Hu
Radish 1.5%, lotus rhizome 1.5%, pumpkin 1.5%, potato 1.5%, tomato 1.5%, corn 1.5%, mangosteen 1.5% and life
Ginger 1.5%, the auxiliary material component and mass percent composition are：It is brown sugar 6%, honey 6%, ferment bacterium 7.5%, balance of pure
Water.
Preferably, the raw material components and mass percent composition are：Apple 2%, pears 2%, pineapple 2%, lemon 2%,
Fig 2%, "Hami" melon 2%, banana 2%, Chinese grooseberry 2%, soybean 2%, cucumber 2%, carrot 2%, lotus rhizome 2%, pumpkin
2%th, potato 2%, tomato 2%, corn 2%, mangosteen 2% and ginger 2%, the auxiliary material component and mass percent composition
For：Brown sugar 7%, honey 7%, ferment bacterium 9%, balance of pure water.
Preferably, the ferment bacterium is made up of the mixing of nitrogen-fixing bacteria, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, actinomyces and fungi,
And the mass ratio of nitrogen-fixing bacteria, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, actinomyces and fungi is 2:1.5:2.3:2:1.2:1.
Preferably, a kind of natural fruit and vegetables ferment composite beverage and preparation method, comprise the following steps：
S1, raw material are checked and accepted：The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and
Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory
Sampling, samples warehousing after passing.
S2, cleaning：To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable
Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed
Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.
S3, crushing：Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section
Reason.
S4, tinning：The 80~90% of fermentation tank position is divided into nine layers from bottom to up, ground floor be brown sugar 1~
1.4%th, honey 1~1.4% and ferment bacterium 1.2~1.5%, the second layer are apple 1~2%, pears 1~2%, the and of soybean 1~2%
Cucumber 1~2%, third layer is brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, and the 4th layer is pineapple 1
~2%, lemon 1~2%, carrot 1~2%, lotus rhizome 1~2% and pumpkin 1~2%, layer 5 are brown sugar 1~1.4%, honey
1~1.4% and ferment bacterium 1.2~1.5%, layer 6 is fig 1~2%, "Hami" melon 1~2%, potato 1~2%, west
Red persimmon 1~2% and corn 1~2%, layer 7 are brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, the
Eight layers is banana 1~2%, Chinese grooseberry 1~2%, mangosteen 1~2% and ginger 1~2%, and the 9th layer is brown sugar 1~1.4%, honeybee
Honey 1~1.4% and ferment bacterium 1.2~1.5%, the space inside fermentation tank is then filled with pure water.
S5, sealing：Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten
Bottleneck, it is labelled, indicate Production Time and time expiration.
S6, observation：Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process
Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, fermentation is further continued for 2~3 months, if it find that worm
Or fly ovum, lid need to be sealed, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment
Matter, if top layer is presented white, expression is successful.
S7, bottling：After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo
The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.
S8, inspection storage：Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check
Afterwards, stock is reentered to put.
(3) beneficial effect
The invention provides a kind of natural fruit and vegetables ferment composite beverage and preparation method.Possesses following beneficial effect：The day
Right pectase composite beverage and preparation method, are matched by by fruits and vegetables according to corresponding ratio, are than common
The yeast-like fungi amount of fruits and vegetables is big, greatly improves the ferment content of original fruits and vegetables, and brown sugar, honey and ferment by being furnished with
Plain bacterium, can preferably increased the nutritional ingredient of beverage, the time of the fermentation of quickening, shorten the time of work, improve
The efficiency of work, it is to avoid traditional ferment product all using single article as the situation of raw material, preferably relate to compared with
Many nutritional ingredients, meet the use of different demands person, have reached the use requirement of ferment needed for user.
Specific embodiment
Described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the present invention
In embodiment, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
Based on the technical problem that background technology is present, the present invention provides a kind of technical scheme：A kind of natural fruit and vegetables ferment is answered
Beverage and preparation method are closed, is comprised the following steps：
Embodiment one
S1, raw material are checked and accepted：The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and
Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory
Sampling, samples warehousing after passing.
S2, cleaning：To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable
Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed
Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.
S3, crushing：Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section
Reason.
S4, tinning：The 80% of fermentation tank position is divided into nine layers from bottom to up, ground floor is brown sugar 1%, honey
1% and ferment bacterium 1.2%, the second layer is apple 1%, pears 1%, soybean 1% and cucumber 1%, and third layer is brown sugar 1%, honey
1% and ferment bacterium 1.2%, the 4th layer is pineapple 1%, lemon 1%, carrot 1%, lotus rhizome 1% and pumpkin 1%, and layer 5 is red
Sugar 1%, honey 1% and ferment bacterium 1.2%, layer 6 are fig 1%, "Hami" melon 1%, potato 1%, the and of tomato 1%
Corn 1%, layer 7 is brown sugar 1%, honey 1% and ferment bacterium 1.2%, and the 8th layer is banana 1%, Chinese grooseberry 1%, mangosteen
1% and ginger 1%, the 9th layer is brown sugar 1%, honey 1% and ferment bacterium 1.2%, and pure water is then used in the space inside fermentation tank
Filling.
S5, sealing：Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten
Bottleneck, it is labelled, indicate Production Time and time expiration.
S6, observation：Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process
Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, be further continued for fermentation 2 months, if it find that worm or
Fly ovum, need to be sealed lid, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment
Matter, if top layer is presented white, expression is successful.
S7, bottling：After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo
The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.
S8, inspection storage：Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check
Afterwards, stock is reentered to put.
Embodiment two
S1, raw material are checked and accepted：The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and
Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory
Sampling, samples warehousing after passing.
S2, cleaning：To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable
Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed
Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.
S3, crushing：Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section
Reason.
S4, tinning：The 85% of fermentation tank position is divided into nine layers from bottom to up, ground floor is brown sugar 1.2%, honeybee
Honey 1.2% and ferment bacterium 1.35%, the second layer are apple 1.5%, pears 1.5%, soybean 1.5% and cucumber 1.5%, and third layer is
Brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, the 4th layer is pineapple 1.5%, lemon 1.5%, carrot 1.5%, lotus rhizome
1.5% and pumpkin 1.5%, layer 5 is brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, and layer 6 is fig
1.5%th, "Hami" melon 1.5%, potato 1.5%, tomato 1.5% and corn 1.5%, layer 7 are brown sugar 1.2%, honey
1.2% and ferment bacterium 1.35%, the 8th layer is banana 1.5%, Chinese grooseberry 1.5%, mangosteen 1.5% and ginger 1.5%, the 9th layer
It is brown sugar 1.2%, honey 1.2% and ferment bacterium 1.35%, the space inside fermentation tank is then filled with pure water.
S5, sealing：Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten
Bottleneck, it is labelled, indicate Production Time and time expiration.
S6, observation：Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process
Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, fermentation 2.5 months is further continued for, if it find that worm
Or fly ovum, lid need to be sealed, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment
Matter, if top layer is presented white, expression is successful.
S7, bottling：After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo
The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.
S8, inspection storage：Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check
Afterwards, stock is reentered to put.
Embodiment three
S1, raw material are checked and accepted：The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and
Vegetables (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), enter after factory by laboratory
Sampling, samples warehousing after passing.
S2, cleaning：To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetable
Dish (soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, and selection is completed
Afterwards, fruits and vegetables is cleaned, air-drying and ultraviolet sterilization.
S3, crushing：Complete the fruits and vegetables of cleaning, then these fruits and vegetables are enucleated, are removed the peel, at section
Reason.
S4, tinning：The 90% of fermentation tank position is divided into nine layers from bottom to up, ground floor is brown sugar 1.4%, honeybee
Honey 1.4% and ferment bacterium 1.5%, the second layer are apple 2%, pears 2%, soybean 2% and cucumber 2%, and third layer is brown sugar
1.4%th, honey 1.4% and ferment bacterium 1.5%, the 4th layer is pineapple 2%, lemon 2%, carrot 2%, lotus rhizome 2% and pumpkin
2%, layer 5 is brown sugar 1.4%, honey 1.4% and ferment bacterium 1.5%, and layer 6 is fig 2%, "Hami" melon 2%, Ma Ling
Potato 2%, tomato 2% and corn 2%, layer 7 are brown sugar 1.4%, honey 1.4% and ferment bacterium 1.5%, and the 8th layer is perfume
Any of several broadleaf plants 2%, Chinese grooseberry 2%, mangosteen 2% and ginger 2%, the 9th layer is brown sugar 1.4%, honey 1.4% and ferment bacterium 1.5%, hair
Then filled with pure water in space inside fermentation tank.
S5, sealing：Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten
Bottleneck, it is labelled, indicate Production Time and time expiration.
S6, observation：Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process
Change, if enzyme liquid is presented black, represent corrupt unsuccessful, brown sugar need to be added, be further continued for fermentation 3 months, if it find that worm or
Fly ovum, need to be sealed lid, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so as to strengthen the albumen of ferment
Matter, if top layer is presented white, expression is successful.
S7, bottling：After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, orange, pomelo
The environmental protection ferment smell made Deng the pericarp of citrus fruit is more fragrant, filters out enzyme liquid, carries out bottling work.
S8, inspection storage：Staff tests to the natural fruit and vegetables ferment composite beverage bottled, and it is qualified to check
Afterwards, stock is reentered to put.
In sum, the natural fruit and vegetables ferment composite beverage and preparation method, by by fruits and vegetables according to corresponding
Ratio is matched, and is bigger than the yeast-like fungi amount of common fruit and vegetables, greatly improves the ferment content of original fruits and vegetables, and lead to
Brown sugar, honey and the ferment bacterium being furnished with are crossed, the nutritional ingredient of beverage, the time of the fermentation of quickening, contracting can be preferably increased
The time of short work, improve the efficiency of work, it is to avoid traditional ferment product is all using single article as raw material
Situation, preferably relate to more nutritional ingredient, meet the use of different demands person, reached ferment needed for user
Use requirement.
It is noted that herein, such as first and second or the like relational terms are used merely to an entity
Or operation makes a distinction with another entity or operation, and not necessarily require or imply these entities or exist between operating
Any this actual relation or order.And, term " including ", "comprising" or its any other variant be intended to it is non-
It is exclusive to include, so that process, method, article or equipment including a series of key elements not only include those key elements,
But also other key elements including being not expressly set out, or also include by this process, method, article or equipment are solid
Some key elements.In the absence of more restrictions.By sentence " including one ... the key element for limiting, it is not excluded that in bag
Also there is other identical element in the process, method, article or the equipment that include the key element ".
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding can carry out various changes, modification, replacement to these embodiments without departing from the principles and spirit of the present invention
And modification, the scope of the present invention be defined by the appended.
Claims (6)
1. a kind of natural fruit and vegetables ferment composite beverage, it is characterised in that including raw material and auxiliary material；The raw material components and quality hundred
Divide and be than composition：Apple 1~2%, pears 1~2%, pineapple 1~2%, lemon 1~2%, fig 1~2%, "Hami" melon 1~
2%th, banana 1~2%, Chinese grooseberry 1~2%, soybean 1~2%, cucumber 1~2%, carrot 1~2%, lotus rhizome 1~2%, pumpkin
1~2%, potato 1~2%, tomato 1~2%, corn 1~2%, mangosteen 1~2% and ginger 1~2%；
The auxiliary material component and mass percent composition are：It is brown sugar 5~7%, honey 5~7%, ferment bacterium 6~9%, balance of
Pure water.
2. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that：The raw material components and matter
Measuring percent composition is：It is apple 1%, pears 1%, pineapple 1%, lemon 1%, fig 1%, "Hami" melon 1%, banana 1%, unusual
Really 1%, soybean 1%, cucumber 1%, carrot 1%, lotus rhizome 1%, pumpkin 1%, potato 1%, tomato 1%, corn 1%, mountain
Bamboo 1% and ginger 1%, the auxiliary material component and mass percent composition are：Brown sugar 5%, honey 5%, ferment bacterium 6%, surplus
It is pure water.
3. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that：The raw material components and matter
Measuring percent composition is：Apple 1.5%, pears 1.5%, pineapple 1.5%, lemon 1.5%, fig 1.5%, "Hami" melon 1.5%,
Banana 1.5%, Chinese grooseberry 1.5%, soybean 1.5%, cucumber 1.5%, carrot 1.5%, lotus rhizome 1.5%, pumpkin 1.5%, Ma Ling
Potato 1.5%, tomato 1.5%, corn 1.5%, mangosteen 1.5% and ginger 1.5%, the auxiliary material component and mass percent into
It is divided into：Brown sugar 6%, honey 6%, ferment bacterium 7.5%, balance of pure water.
4. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that：The raw material components and matter
Measuring percent composition is：It is apple 2%, pears 2%, pineapple 2%, lemon 2%, fig 2%, "Hami" melon 2%, banana 2%, unusual
Really 2%, soybean 2%, cucumber 2%, carrot 2%, lotus rhizome 2%, pumpkin 2%, potato 2%, tomato 2%, corn 2%, mountain
Bamboo 2% and ginger 2%, the auxiliary material component and mass percent composition are：Brown sugar 7%, honey 7%, ferment bacterium 9%, surplus
It is pure water.
5. a kind of natural fruit and vegetables ferment composite beverage according to claim 1, it is characterised in that：The ferment bacterium is by fixed nitrogen
Bacterium, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete, actinomyces and fungi mixing composition, and nitrogen-fixing bacteria, phosphate solubilizing bacteria, potassium solubilizing bacteria, saccharomycete,
The mass ratio of actinomyces and fungi is 2:1.5:2.3:2:1.2:1.
6. a kind of preparation method of the natural fruit and vegetables ferment composite beverage according to claim 1,2,3 and 4, its feature exists
In：Comprise the following steps：
S1, raw material are checked and accepted：The fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) of buying and vegetables
(soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger), is sampled after entering factory by laboratory,
Sampling warehousing after passing；
S2, cleaning：To the fruit (apple, pears, pineapple, lemon, fig, "Hami" melon, banana, Chinese grooseberry) purchased and vegetables
(soybean, cucumber, carrot, lotus rhizome, pumpkin, potato, tomato, corn, mangosteen and ginger) is chosen, after the completion of selection,
Fruits and vegetables is cleaned, air-drying and ultraviolet sterilization；
S3, crushing：Complete cleaning fruits and vegetables, then these fruits and vegetables are enucleated, are removed the peel, slicing treatment；
S4, tinning：The 80~90% of fermentation tank position is divided into nine layers from bottom to up, ground floor be brown sugar 1~
1.4%th, honey 1~1.4% and ferment bacterium 1.2~1.5%, the second layer are apple 1~2%, pears 1~2%, the and of soybean 1~2%
Cucumber 1~2%, third layer is brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, and the 4th layer is pineapple 1
~2%, lemon 1~2%, carrot 1~2%, lotus rhizome 1~2% and pumpkin 1~2%, layer 5 are brown sugar 1~1.4%, honey
1~1.4% and ferment bacterium 1.2~1.5%, layer 6 is fig 1~2%, "Hami" melon 1~2%, potato 1~2%, west
Red persimmon 1~2% and corn 1~2%, layer 7 are brown sugar 1~1.4%, honey 1~1.4% and ferment bacterium 1.2~1.5%, the
Eight layers is banana 1~2%, Chinese grooseberry 1~2%, mangosteen 1~2% and ginger 1~2%, and the 9th layer is brown sugar 1~1.4%, honeybee
Honey 1~1.4% and ferment bacterium 1.2~1.5%, the space inside fermentation tank is then filled with pure water；
S5, sealing：Checked after installing material, space must be left in bottle, and liquid can not push up bottleneck, fasten bottle
Mouthful, it is labelled, indicate Production Time and time expiration；
S6, observation：Make primary fermentation acutely, need somewhat to open bottleneck releasing gas daily, notice the change of fermentation process, such as
Fruit enzyme liquid is presented black, represents corrupt unsuccessful, need to add brown sugar, fermentation is further continued for 2~3 months, if it find that worm or grey
Fly blow, need to be sealed lid, allow worm's ovum to lose and voluntarily decomposed with the chance of air contact, so that strengthen the protein of ferment,
If top layer is presented white, expression is successful；
S7, bottling：After fermentation expires, successful enzyme liquid is in brown color, smells and has penetrating odor, the mandarin orange such as orange, pomelo
The environmental protection ferment smell that the pericarp of tangerine class fruit makes is more fragrant, filters out enzyme liquid, carries out bottling work；
S8, inspection storage：Staff tests to the natural fruit and vegetables ferment composite beverage bottled, after the assay was approved,
Stock is reentered to put.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373267A (en) * | 2017-09-20 | 2017-11-24 | 沈阳博强生物科技发展有限公司 | A kind of enzyme beverage |
| CN107969595A (en) * | 2018-01-09 | 2018-05-01 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of compound fruit and vegetable enzyme beverage |
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| CN107373267A (en) * | 2017-09-20 | 2017-11-24 | 沈阳博强生物科技发展有限公司 | A kind of enzyme beverage |
| CN108112988A (en) * | 2017-12-22 | 2018-06-05 | 张秀华 | Ginger ferment and its preparation process |
| CN107969595A (en) * | 2018-01-09 | 2018-05-01 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of compound fruit and vegetable enzyme beverage |
| CN107969594A (en) * | 2018-01-09 | 2018-05-01 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of pectase beverage |
| CN108094797A (en) * | 2018-01-09 | 2018-06-01 | 安徽妙奇树生物科技有限公司 | A kind of composite enzyme beverage and preparation method thereof |
| CN108285846A (en) * | 2018-01-09 | 2018-07-17 | 安徽妙奇树生物科技有限公司 | A kind of production technology of draft pectase wine |
| CN108651802A (en) * | 2018-05-28 | 2018-10-16 | 唐铁君 | A kind of any of several broadleaf plants class active ferment beverage |
| CN108851045A (en) * | 2018-06-04 | 2018-11-23 | 江苏万能生物科技有限公司 | A kind of pectase and preparation method thereof |
| CN108936182A (en) * | 2018-09-07 | 2018-12-07 | 唐清池 | One kind active solid beverage of fruits and vegetables containing Victoria C and preparation method thereof |
| CN110279052A (en) * | 2019-07-29 | 2019-09-27 | 卢珊玲 | A kind of pectase beverage and preparation method thereof improving immunity |
| CN110973607A (en) * | 2019-12-17 | 2020-04-10 | 福建德广中草药有限公司 | Fruit and vegetable enzyme powder solid beverage and preparation method thereof |
| CN113575936A (en) * | 2021-08-04 | 2021-11-02 | 叶玉山 | Plant enzyme capable of improving vitality and immunity and preparation method thereof |
| CN115226824A (en) * | 2022-07-26 | 2022-10-25 | 贵州佳义生物科技开发有限公司 | Anhydrous thorn pear enzyme beverage and preparation method thereof |
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