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A kind of fermented stock solution of plant fruit

A fruit and plant technology, applied in the field of plant fruit fermentation stock solution, can solve the problems of limited health care function, difficult taste, short fermentation time, etc., and achieve the effects of long fermentation time, easy absorption, and anti-aging effects

Inactive Publication Date: 2016-07-06
DEQING AOYUAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] There are many fruit fermented liquids on the market, but their taste is difficult to be accepted by most people, and the fermentation time is relatively short, and their health care functions are very limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of plant fruit fermentation stoste, the steps are as follows:

[0031] (1) Category A fruit fermentation: select fresh fruits within 4 hours of picking, take 3 parts of greengage, 2 parts of red bayberry, 2 parts of strawberry, 3 parts of raspberry, and 1 part of avocado according to weight, clean and dry them, and put them in immediately Fermentation is carried out in a closed fermentation barrel. The fermentation temperature is kept at 20 degrees for the first 1-2 months, 25 degrees for 3-6 months, and 24 degrees for 7-24 months. The whole fermentation process should be ventilated and avoid light, the fermentation time is 24 months, and the soluble solids index reaches more than 25% at this time;

[0032] (2) Type B fruit fermentation: Take fresh fruits within 4 hours of picking, take 5 parts by weight of blueberries, 3 parts of mulberries, 5 parts of cherries, 3 parts of plums, 2 parts of prunes, and 1 part of lotus mist, wash and dry , add 2 we...

Embodiment 2

[0038] A preparation method of plant fruit fermentation stoste, the steps are as follows:

[0039] (1) Category A fruit fermentation: select fresh fruits within 4 hours of picking, take 5 parts by weight of greengage, 4 parts of bayberry, 3 parts of strawberry, 6 parts of raspberry, and 2 parts of avocado, wash and dry them, and put them in immediately Fermentation is carried out in a closed fermenter. The fermentation temperature is kept at 22 degrees for the first 2 months of fermentation, 28 degrees for 3-6 months, and 27 degrees for 7-24 months. The whole fermentation process should be ventilated and avoid light, the fermentation time is 24 months, and the soluble solids index reaches more than 25% at this time;

[0040] (2) Type B fruit fermentation: Take fresh fruits within 4 hours of picking, take 6 parts by weight of blueberries, 4 parts of mulberries, 7 parts of cherries, 5 parts of plums, 3 parts of prunes, and 2 parts of lotus mist, wash and dry , add 2 weights of ...

Embodiment 3

[0046] A preparation method of plant fruit fermentation stoste, the steps are as follows:

[0047] (1) Type A fruit fermentation: select fresh fruits within 4 hours of picking, take 4 parts of greengage, 3 parts of bayberry, 3 parts of strawberry, 5 parts of raspberry, and 2 parts of avocado according to weight, clean and dry them, and put them in immediately Fermentation is carried out in a closed fermenter. The fermentation temperature is kept at 21 degrees for the first 2 months of fermentation, 26 degrees for 3-6 months, and 25 degrees for 7-24 months. The whole fermentation process should be ventilated and avoid light, the fermentation time is 24 months, and the soluble solids index reaches more than 25% at this time;

[0048] (2) Type B fruit fermentation: Take fresh fruits within 4 hours of picking, take 6 parts by weight of blueberries, 4 parts of mulberries, 6 parts of cherries, 4 parts of plums, 1 part of prunes, and 1 part of lotus mist, wash and dry , add 2 weight...

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PUM

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Abstract

The invention discloses a plant and fruit fermentation stock solution. A preparation method of the plant and fruit fermentation stock solution comprises the following steps: cleaning A-type fruits including 3-5 parts of green plums, 2-4 parts of waxberries, 2-3 parts of strawberries, 3-6 parts of raspberries and 1-2 parts of avocados, wiping and carrying out fermentation; cleaning B-type fruits including 5-6 parts of blueberries, 3-4 parts of mulberries, 5-7 parts of cherries, 3-5 parts of plums, 2-3 parts of prunes and 1-2 parts of wax apples, wiping, feeding 2 parts by weight of maltose, and carrying out fermentation; preparing C-type fruits including 4-5 parts of avocado, 2-3 parts of mangosteens and 1-2 parts of kiwi fruits, and carrying out fermentation; cleaning plants including ginseng which is artificially planted for 4-5 years, Chinese wolfberries, burdock root and pueraria (peeled), and carrying out fermentation; and carrying out fermentation termination treating, namely, uniformly mixing 5 parts of fermentation filtrate of the A-type fruits, 2 parts of fermentation filtrate of the B-type fruits, 1 part of fermentation filtrate of the C-type fruits and 3 parts of fermentation filtrate of the plants to obtain a mixture, immediately putting the mixture into a closed fermentation vat, and continuously fermenting for one month to obtain the finished product of the plant and fruit fermentation stock solution.

Description

technical field [0001] The invention belongs to the field of food and food processing, and in particular relates to a plant and fruit fermentation stock solution. Background technique [0002] "Juice" fruit enzyme produced by fermenting fruit. Fruit enzymes are the best assistants for the human body, they can help the human body recover functions, transform various nutrients needed by the human body, and improve human immunity. Enzyme is a kind of living substance that exists in living cells. If there is no enzyme in the cell, it cannot survive. If there is no enzyme, people will eat without melting, and their flesh and blood will not grow, so it is difficult to survive. Many fruits have very good nutritional value and health effects. [0003] For example, avocado fruit is a fruit with high nutritional value. It contains a variety of vitamins, rich in fatty acids and protein, and is also high in sodium, potassium, magnesium, calcium, etc. Its nutritional value is equivalen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
CPCA23L2/02A23V2002/00A23V2200/302A23V2200/30
Inventor 王彦方
Owner DEQING AOYUAN BIOTECH CO LTD
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