CN1240317C - Beverage preparation method with natural food enzyme and product thereof - Google Patents

Abstract

The present invention relates to a method for preparing a beverage with natural food enzymes and its products, which mainly involves fermenting edible materials such as vegetables and fruits to produce food enzyme juice, extracting pine juice and also fermenting it to produce pine enzyme juice, and mixing the food enzyme juice and the pine enzyme juice in an appropriate proportion to form an enzyme beverage with complex ingredients that can enhance immunity and activate cells. In the present invention, the concentration of natural enzymes is increased by a fermentation method, and multiple enzymes are combined to achieve the effect of complete ingredients. In addition, this beverage can be further added with fermented paper mulberry enzyme juice to enhance the efficacy of the enzyme beverage.

Description

Beverage preparation method with natural food enzyme and product thereof

technical field

The present invention relates to a beverage preparation method with natural food enzymes and its products, in particular to a healthy enzyme beverage preparation that utilizes a fermentation method to increase the concentration of natural enzymes and compound various enzyme components to achieve the purpose of enhancing immunity and activating cells. Law.

Back view technology

Enzymes have a great impact on the human body. The metabolism or all biochemical functions in the body need the help of enzymes to function, and even produce the effect of treating diseases. The main functions are as follows:

1. Clean up the internal environment of the human body, purify the blood, improve physical fitness - decompose and remove foreign matter (viruses, cholesterol, etc.), make the blood weakly alkaline, and promote smooth blood flow, treat or prevent chronic diseases, degenerative diseases, etc.

2. Anti-inflammatory and antibacterial effects - can transport white blood cells, promote the function of white blood cells, and enhance the body's self-healing ability.

3. Decomposition—decomposes and digests food to make it easily absorbed, and promotes rapid recovery of physical strength.

4. Endow living cells - promote cell metabolism, generate energy to regenerate injured cells.

5. Anti-tumor and anti-cancer effects - used in combination with appropriate drugs and nutrients, catalyzed to inspire drug effects, complement each other, and reduce drug side effects.

6. Revive declining germ cells (such as female ovarian cells) to improve reproductive function.

7. Hangover, anti-drunk.

8. Supplement the source of nutrition and energy.

Therefore, enzymes have recently become a popular health food for health preservation. However, most of the enzyme products sold on the market are in the form of solid and powder. The demand for various enzymes, the efficacy produced after consumption is also limited, often unable to meet consumers' expectations for health pursuits.

Therefore, with regard to the enzyme food supplement at the present stage, there are still areas to be solved urgently and further developed.

Contents of the invention

In view of the limitation of the actual use of the aforementioned existing enzyme products, the present inventor still has new products to be redeveloped and researched. The main purpose of the present invention is to provide a beverage preparation method with natural food enzymes And its products, which can make natural food enzyme beverages achieve the purpose of improving human immune function and activating cells, and have multiple health benefits. The invention utilizes fermented fermented fermented juice produced by a variety of vegetables, fruits and pine trees, and mixes it into a beverage with multiple compound ferments in an appropriate proportion, so as to achieve effective absorption and utilization of ferment, so as to realize the purpose of healthy invention.

In order to achieve the aforementioned object of the invention, the technical means used in the present invention is to provide a beverage preparation method with natural food enzymes, the main preparation method includes the following steps:

Select fruits and vegetables to ferment to produce vegetable and fruit enzyme juice: select a variety of fresh vegetables and fruits, add sugar or honey and vinegar, and store them separately and sealed at room temperature for more than four months, so that the vegetable and fruit materials are completely fermented into vegetable and fruit enzyme juice;

Ferment pine tree juice to produce pine enzyme raw juice: take pine tree juice, add sugar or honey and store it sealed at room temperature for more than one month, so that the pine tree juice is completely fermented into pine enzyme raw juice;

Mixing vegetable and fruit enzyme juice and pine tree enzyme juice: take the above-mentioned total composition of 90%-60% vegetable and fruit enzyme juice, mix it with 10-40% pine tree enzyme juice, to make a beverage with various natural food enzymes.

The preparation method further includes adding the ferment juice of Broussoneta papyrifera (L.), and the steps are as follows:

Take mulberry juice to make mulberry enzyme juice: add sugar or honey to the mulberry juice and store it sealed at room temperature for more than one month, let the mulberry juice be completely fermented into mulberry enzyme juice; and

The original juice of the tree-forming enzyme is added to the mixed solution of the vegetables and fruits and the original juice of the pine enzyme, and the proportion of the ingredients is about 3% to 15% of the mixed juice.

The present invention provides multiple natural enzymes to the human body at the same time through multiple compound enzymes, so that the human body can obtain complete enzymes and nutrition, and achieve the effect of rapidly and effectively improving human health.

Description of drawings

Fig. 1 is the production flow chart of the present invention.

Detailed ways

The present invention relates to a kind of beverage preparation method with natural food enzyme and its product, please refer to Fig. 1, wherein preparation method comprises:

Fermentation of selected fruits and vegetables to produce vegetable and fruit enzyme juice;

Take pine tree juice and ferment to produce pine tree enzyme raw juice;

Mix vegetable and fruit enzyme juice and pine tree enzyme juice in an appropriate ratio;

Take the sap of the mulberry tree to make the original juice of the mulberry tree enzyme;

Add mulberry enzyme juice to the mixture of fruits and vegetables and pine enzyme juice.

In order to further understand the principle and effect of the present invention, the embodiment and composition description of the actual production are as follows:

Fermentation of selected fruits and vegetables to produce vegetable and fruit enzyme juice: select a variety of fresh vegetables and fruits, such as lemons, grapes, apples, peaches, red dragon fruit, plums, yams, papayas, mulberries, kumquats, red dates, guava, cherries, beets The combination of roots and tomatoes, clean the vegetable and fruit materials, cut large vegetables and fruits into pieces, place them in fermentation containers, add sugar or honey and vinegar, and store them separately and sealed at room temperature for more than four months, let each vegetable and fruit The materials are fully fermented to produce vegetable and fruit enzyme juice that contains a lot of enzymes. Wherein the sugar can be granulated sugar, fructose or other sugar products, and the added vinegar is natural vinegar such as glutinous rice vinegar, fruit vinegar or rice vinegar or the like.

Fermentation of pine tree juice to produce pine enzyme raw juice: Squeeze the pine juice from the pine tree, put it into a fermentation container, add sugar or honey, and store it sealed at room temperature for more than one month, so that the pine tree juice can be completely fermented into pine enzyme raw juice containing a large amount of enzymes Because all the pine trees themselves can be used for medicine, you can take any part of the pine tree to get the juice, but the different types and parts of the pine tree have different therapeutic effects. For example, the leaves of red pine trees contain a lot of chlorophyll, vitamin A, C, etc. There are various vitamin groups, proteins, sugars, volatile components of turpentine, and medicinal ingredients such as iron, phosphorus, and calcium, so they are effective in eliminating fatigue, enhancing endurance, rejuvenating cells, strengthening the heart, and promoting blood circulation.

Mix vegetable and fruit enzyme juice and pine tree enzyme juice in an appropriate proportion: take the aforementioned total ingredients of 90% to 60% vegetable and fruit enzyme juice and mix with 10 to 40% pine tree enzyme juice to make a variety of natural enzymes compound drink.

In addition, the inventors further found that if the enzyme juice of Broussonetapyrifera (L.) is added, the effect of the natural food enzyme beverage of the present invention can be improved, and the steps are as follows:

Take the mulberry tree juice to make the mulberry tree enzyme raw juice: take the mulberry tree juice, put it into a fermentation container, add sugar or honey, and store it sealed at room temperature for more than one month, so that the mulberry tree juice can be completely fermented into a mulberry tree enzyme containing a large amount of enzymes Raw juice, because the paper tree itself is also medicinal, so the paper paper material used in the present invention is not limited to specific parts, generally speaking, the leaves of the paper tree cool blood and diuresis; the root: sweet in nature, slightly cold; the fruit can be Nourishes the kidneys, clears the liver, improves eyesight, helps yang, nourishes deficiency and strengthens muscles and bones; decoction of fresh leaves can cure skin diseases.

Finally, the raw tree enzyme juice is added to the mixed solution of vegetables and fruits and pine enzyme raw juice, and its composition ratio is about 3% to 15% of the mixed solution.

From the above description, it can be known that the method of fermentation is used in the present invention to increase the concentration of natural enzyme components in plants, and at the same time, a variety of vegetable and fruit components are mixed with curative pine enzyme juice and mulberry enzyme juice, so the beverage of the present invention has The compound enzyme ingredients that are not found in traditional enzyme foods on the market, as well as the curative ingredients of pine tree or mulberry tree, can reduce the inertia caused by the simple type of enzymes, and achieve the effect of healthy competition of natural enzymes and the complementary effects of active ingredients. And healthy drinks that can effectively enhance immunity and activate cells. Especially in the present invention, the sap composition of the mulberry tree is added, which has the special effects of blackening the scalp, improving eyesight and aphrodisiac unique to the mulberry tree.

In summary, the beverage preparation method and products of natural food enzymes of the present invention are indeed an excellent invention with great practicability and industrial applicability. At the same time, there are no similar products appearing on the market, and they are both novel and innovative. Uniqueness and creativity, special application for invention patent.

Claims (6)

1. beverage method for making with wholefood ferment is characterized in that this method includes:

Choose the vegetables and fruits fermentation and produce vegetables and fruits ferment Normal juice: choose multiple fresh vegetables and fruit, add sugar or honey and vinegar, at room temperature separately sealing was deposited more than four months, allowed vegetables and fruits material complete fermentation become vegetables and fruits ferment Normal juice;

Get pine tree juice fermentation and produce pine ferment juice: get sugaring of pine tree juice or honey and at room temperature seal and deposit more than one month, allow pine tree juice complete fermentation become pine ferment juice;

Mix vegetables and fruits ferment Normal juice and pine ferment juice: getting aforementioned total composition is 90%～60% vegetables and fruits ferment Normal juice, mixes with 10～40% pine ferment juices, to make the beverage with wholefood ferment.

2. the beverage method for making with wholefood ferment as claimed in claim 1 is characterized in that, further comprises the ferment Normal juice that adds paper mulberry again, and its step is as follows:

Get paper mulberry juice and make paper mulberry ferment Normal juice: the sugaring of paper mulberry juice or honey are at room temperature sealed deposit more than one month, allow paper mulberry juice complete fermentation become paper mulberry ferment Normal juice; With

Paper mulberry ferment Normal juice is added into to the mixed liquor of vegetables and fruits and pine ferment juice, and its composition ratio is 3%～15% of a mixed liquor.

3. the beverage method for making with wholefood ferment as claimed in claim 1 is characterized in that the vinegar of adding is selected from fruits vinegar or rice vinegar.

4. the beverage method for making with wholefood ferment as claimed in claim 1 or 2 is characterized in that the sugar of adding is selected from granulated sugar or fructose.

5. the beverage method for making with wholefood ferment as claimed in claim 1 or 2, it is characterized in that the combination that is combined as lemon, grape, apple, peach, red dragon fruit, plum, Chinese yam, pawpaw, mulberry fruit, cumquat, red date, guava, cherry, beet root and tomato of vegetable and fruit.

6. the beverage of making by the described method for making of each claim in the claim 1 to 5 with wholefood ferment.