The invention discloses yellow peach ferment beverage and a preparation method. The method comprises the following steps: juicing yellow peaches, filtering juice, mixing the juice and purified water, adding glucose in an amount which is 3 percent of the total weight of an obtained raw material mixture into the raw material mixture, then regulating the pH to 6.0 to 7.0, performing sterilization, inoculating an obtained fermentation feed solution according to an inoculation amount of 1x104 to 1x107cfu/mL by adopting lactobacillus casei C2008 as a fermentation strain, performing fermentation for 24 to 80h to obtain ferment liquor under the condition that the temperature is controlled to be 30 to 45 DEG C, sequentially adding 40 to 80 grams of sucrose, 5 to 10 grams of a citric acid and 2 to 4 grams of carboxymethyl cellulose sodium into every liter of the ferment liquor, performing sterilization for 20min at 121 DEG C after uniform mixing, and performing canning to obtain the yellow peach ferment beverage. Compared with yellow peach beverage obtained by natural fermentation, the obtained yellow peach ferment beverage has the advantages that the specific enzyme activity of SOD is improved by 30 percent, and the antioxidant activity index is averagely improved by 40 percent.

Yellow peach ferment beverage and preparation method thereof

The invention discloses a high-antioxidant burdock fermented beverage and a preparation method thereof The high-antioxidant burdock fermented beverage comprises the following raw materials in parts by weight: 3-4 parts of a burdock refined solution, 2-25 parts of purple corn juice, 1-15 parts of purple yam juice, 1-12 parts of purple sweet potato juice, 06-08 part of strawberry juice, 06-08 part of carrot juice, 04-06 part of soybean juice, 02-04 part of a mixed bacterium suspension solution, 6-8 parts of white granulated sugar and 003-005 part of a stabilizing agent The high-antioxidant burdock fermented beverage is prepared by the steps of mixing, fermentation, stabilizing treatment, filtration, homogenization, degasification, filling, packaging and sterilization The obtained high-antioxidant burdock fermented beverage is rich in high-antioxidant active substances of oligosaccharide, anthocyanin, beta-carotene, isoflavone and the like, tastes delicious, and integrates health protection and nutrition; through adoption of heat-insulating treatment and coordination of chitosan, pectin and water-soluble soybean polysaccharide, the stability of the beverage is improved, and the method is simple, low in cost and free of toxic or side effect

High-antioxidant burdock fermented beverage and preparation method thereof

The invention discloses a high-antioxidant burdock solid beverage and a preparation method thereof. The high-antioxidant burdock solid beverage is characterized by being prepared from, by mass, 3-4 parts of burdock instant powder, 2-3 parts of grape seed instant powder, 2-3 parts of green tea instant powder, 1.5-2 parts of blueberry instant powder, 1-2 parts of hawthorn fruit instant powder, 1-1.4 parts of black Chinese wolfberry instant powder, 400-600 parts of white granulated sugar, 30-40 parts of trehalose, 60-80 parts of maltodextrin and the balance water; mixing, pelletizing, drying and packaging are conducted, and a product is obtained. According to the high-antioxidant burdock solid beverage and the preparation method thereof, the product is rich in oligosaccharide, anthocyanin, tea polyphenols, flavone and the like, and the high-antioxidant activity and nutrition are integrated into a whole; the burdock instant powder is prepared through high shear extraction and papain deproteinization cooperated with ultrafiltration, the grape seed instant powder is prepared through supercritical CO2 extraction and high shear extraction cooperated with macroporous resin, the instant solubility of the product is greatly improved, and the safety is high.

High-antioxidant burdock solid beverage and preparation method thereof

The invention relates to a preparation method of taxus chinensis fruit vinegar. The preparation method comprises the steps that fresh taxus chinensis fruit pulp, strawberries, hylocereus polyrhizus, hawthorn fruits, grapes, tomatoes and kiwi fruits are selected, washed and pulped, and therefore mixed fruit pulp is obtained; the mixed fruit pulp is juiced through an enzyme juicing method, wherein pectinase, cellulose, xylanase and beta-glucan enzyme are added into the mixed fruit pulp, and mixed juice is obtained through squeezing after enzymolysis; alcoholic fermentation is carried out, wherein the sugar degree of the mixed juice is adjusted to be 15-18%, pH is adjusted to be 4.0, and Angel brewer's yeast, fruit wine yeast Y399 and beer yeast are added into the mixed juice for alcoholic fermentation; acetic fermentation is performed, wherein mature wash, bran and rice hulls are added into the juice on which alcoholic fermentation is performed to be stirred to be uniform, then Huniang 1.01 acetic bacteria, AS 1.41 acetic bacteria and bacterium gluconicum are added into the juice for acetic fermentation; filtration and clarification are performed; sterilization is performed. The taxus chinensis fruit vinegar prepared through the method is convenient to eat, and nutrition ingredients are effectively reserved.

Preparation method of taxus chinensis fruit vinegar

The invention discloses a blood sugar-lowering burdock composite beverage and a preparation method thereof The blood sugar-lowering burdock composite beverage is prepared from, by mass, 300-400 parts of a burdock extracting solution, 160-200 parts of a cordyceps militaris fruiting body extracting solution, 120-180 parts of a polygonatum extracting solution, 80-100 parts of a kudzuvine root extracting solution, 80-100 parts of pumpkin juice, 60-80 parts of Chinese yam juice, 60-80 parts of bitter melon juice, 20-30 parts of trehalose, 80-100 parts of a sweetening agent, 08-1 part of citric acid and 2-4 parts of a stabilizing agent; all the raw materials are processed through mixing, stabilizing treating, filtering, homogenizing, degassing, filling, packaging and sterilizing to obtain the blood sugar-lowering burdock composite beverage The obtained blood sugar-lowering burdock composite beverage is rich in blood sugar-lowering active substances such as oligosaccharide, polysaccharide, sponin and isoflavone; the stability of the beverage is improved by adopting the method that heat preservation treatment cooperates with the stabilizing agent, the bitter substances of the bitter melon juice are embedded by adopting the method that ultrasonic waves cooperates with beta-cyclodextrin, and the two methods are both easy to operate, low in cost and free of toxic and side effects

Blood sugar-lowering burdock composite beverage and preparation method thereof

The invention discloses composite fermented beverage prepared from yellow peach, burdock, Chinese yam, sweet osmanthus and violet and a preparation method thereof, and belongs to the field of beverage processing The composite fermented beverage is characterized by comprising the following raw materials in mass percent: 20-24% of yellow peach juice, 14-18% of purified burdock liquid, 10-14% of Chinese yam pulp, 6-8% of purified sweet osmanthus liquid, 4-6% of purified violet liquid, 2-5% of ferment mixed bacteria suspension, 3-10% of a sweetening agent, 002-004% of a sour agent, 01-02% of a stabilizer, and the balance of purified water, and prepared by the steps of blending, fermenting, treating stability, filtering, homogenizing, degassing, filling, sterilizing and packaging to obtain the composite fermented beverage The composite fermented beverage disclosed by the invention is rich in a plurality of substances beneficial to a human body such as oligosaccharide, polysaccharide, flavone, pigment, vitamins and mineral substances, rich in nutrition, sour and sweet, and integrates the healthcare function with the nutrition function The preparation method disclosed by the invention is simple in technology and low in cost; the composite fermented beverage is safe, free of toxic and side effects, and convenient to eat

Composite fermented beverage prepared from yellow peach, burdock, Chinese yam, sweet osmanthus and violet and preparation method thereof

The invention discloses a great burdock tea beverage and a method for preparing the same by adopting various malolactic bacteria for mixed fermentation, and belongs to the field of beverage processing. The great burdock tea beverage is characterized by being prepared from the following raw materials in parts by mass: 80-120 parts of great burdock juice, 100-200 parts of purified water, 4-6 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.03-0.05 part of chitosan, 0.01-0.02 part of Lactobacillus bulgaricus suspension, 0.01-0.02 part of lactobacillus rhamnosus suspension, 0.01-0.02 part of pediococcus pentosaceus suspension and 0.01-0.02 part of streptococcus thermophilus suspension; the finished product of great burdock tea beverage is prepared through the steps of blending, fermentation, clarification, filtration, degasification, filling, sterilization and packaging. The great burdock tea beverage obtained by the invention is rich in oligosaccharide, vitamin, minerals, and other substances beneficial to the human body, is simple in process, is low in preparation cost, is safe, has no toxic or side effect, and is convenient to drink.

Great burdock tea beverage and method for preparing same by adopting various malolactic bacteria for mixed fermentation

The invention discloses compound fruit vinegar and a preparing method thereof, and belongs to the field of beverage processing The compound fruit vinegar is characterized in that the vinegar is prepared from the following raw materials in mass percent: 20-25% of raw cider vinegar, 10-15% of apple juice, 2-4% of a pleurotus eryngii extracting solution, 2-4% of a burdock extracting solution, 2-4% of a cordyceps militaris sporocarp extracting solution, 2-4% of a red date extracting solution, 2-4% of a reed rhizome extracting solution, 2-4% of a white mulberry root-bark extracting solution, 3-5% of high-fructose corn syrup, 001-003% of malic acid, 001-003% of citric acid, 002-004% of chitosan, and the balance of purified water, and prepared by the steps of blending, clarifying, filtering, sterilizing, degassing, filling and packaging to obtain the compound fruit vinegar The product disclosed by the invention is rich in organic acid, polysaccharide, cordycepin, natural pigments, vitamins, mineral substances and other substances beneficial to a human body; the high-pressure sterilization technology disclosed by the invention is environment-friendly and free of toxic and side effects

Compound fruit vinegar and preparing method thereof

The invention discloses a yellow peach-carrot compound fruit vinegar and a preparation method thereof, and belongs to the field of beverage processing The yellow peach-carrot compound fruit vinegar is characterized by comprising the following raw materials in percentage by weight: 12%-18% of original fruit vinegar, 6%-9% of yellow peach juice, 6%-9% of carrot juice, 2%-4% of white granulated sugar, 05%-15% of honey, 002%-004% of citric acid, 002%-004% of chitosan and the balance of pure water; and a yellow peach-carrot compound fruit vinegar finished product is obtained through blending, clarification, filtration, sterilization, degasification, filling and packaging The obtained product is rich in multiple substances, namely carotin, mineral substances, vitamins and the like which are beneficial to a human body, full of nutriments and sour, sweet and tasty and integrates the health-care and the nutrition into a whole According to the preparation method, an adopted ultrasonic-assisted chitosan method clarification technology is easy and safe to operate and short in time consumption, and an adopted autoclaved sterilization technology is a pure green technology without toxic side effect

Yellow peach-carrot compound fruit vinegar and preparation method thereof

The invention discloses a compound fermented beverage of great burdock oligosaccharide strawberry yogurt and a manufacturing method of the compound fermented beverage, and belongs to the field of beverage processing. The compound fermented beverage is characterized by being prepared from the following raw materials in parts by weight: 25-35 parts of a great burdock oligosaccharide extract, 50-70 parts of strawberry juice, 40-50 parts of latex, 3-5 parts of a leavening agent mixed bacteria suspension, 40-50 parts of purified water, 4-8 parts of white granulated sugar, 0.10-0.20 part of carrageen gum, 0.05-0.10 part of pectin, and 0.05-0.10 part of xanthan gum; the product is prepared through the steps of blending, fermentation, stability treatment, filtration, homogenizing, degasification, filling, sterilization and packaging. The compound fermented beverage provided by the invention is rich in various substances beneficial to the human body such as oligosaccharide, vitamin and minerals, has the healthy function and nutrition function at the same time, adopts ultrasound to achieve synergy of carrageen gum, pectin and xanthan gum to improve the stability, is simple in method, low in cost, and safe, and has no toxic or side effect.

Compound fermented beverage of great burdock oligosaccharide strawberry yogurt and manufacturing method of compound fermented beverage

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