Method for preparation of ferment health beverage from acer truncatum leaves
The invention discloses a method for preparation of a ferment health beverage from acer truncatum leaves. The method includes the steps of washing the acer truncatum leaves to be clean, conducting draining off and breaking, then putting the processed acer truncatum leaves into a fermentation tank, a...
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| creator | ZHAO XUEQUN MAO FEIJUN |
| description | The invention discloses a method for preparation of a ferment health beverage from acer truncatum leaves. The method includes the steps of washing the acer truncatum leaves to be clean, conducting draining off and breaking, then putting the processed acer truncatum leaves into a fermentation tank, adding honey, a strain and purified water, and conducting fermentation at 25-35DEG C for 7-12d with an initial pH of 5.0-7.5; at the end of fermentation, filtering the fermentation broth to obtain a fermentation stock solution; adding high fructose corn syrup with the amount of 10%-20% of the weight of the fermentation stock solution and fructooligosaccharide with the amount of 5%-10% of the weight of the fermentation stock solution, and conducting even blending; sterilizing the well blended liquid, and performing filling to obtain the ferment health beverage. The method provided by the invention utilizes biological refining to fully release multiple enzymes, vitamins, amino acids, trace elements, chlorogenic acid, |
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The method includes the steps of washing the acer truncatum leaves to be clean, conducting draining off and breaking, then putting the processed acer truncatum leaves into a fermentation tank, adding honey, a strain and purified water, and conducting fermentation at 25-35DEG C for 7-12d with an initial pH of 5.0-7.5; at the end of fermentation, filtering the fermentation broth to obtain a fermentation stock solution; adding high fructose corn syrup with the amount of 10%-20% of the weight of the fermentation stock solution and fructooligosaccharide with the amount of 5%-10% of the weight of the fermentation stock solution, and conducting even blending; sterilizing the well blended liquid, and performing filling to obtain the ferment health beverage. 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The method includes the steps of washing the acer truncatum leaves to be clean, conducting draining off and breaking, then putting the processed acer truncatum leaves into a fermentation tank, adding honey, a strain and purified water, and conducting fermentation at 25-35DEG C for 7-12d with an initial pH of 5.0-7.5; at the end of fermentation, filtering the fermentation broth to obtain a fermentation stock solution; adding high fructose corn syrup with the amount of 10%-20% of the weight of the fermentation stock solution and fructooligosaccharide with the amount of 5%-10% of the weight of the fermentation stock solution, and conducting even blending; sterilizing the well blended liquid, and performing filling to obtain the ferment health beverage. 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The method includes the steps of washing the acer truncatum leaves to be clean, conducting draining off and breaking, then putting the processed acer truncatum leaves into a fermentation tank, adding honey, a strain and purified water, and conducting fermentation at 25-35DEG C for 7-12d with an initial pH of 5.0-7.5; at the end of fermentation, filtering the fermentation broth to obtain a fermentation stock solution; adding high fructose corn syrup with the amount of 10%-20% of the weight of the fermentation stock solution and fructooligosaccharide with the amount of 5%-10% of the weight of the fermentation stock solution, and conducting even blending; sterilizing the well blended liquid, and performing filling to obtain the ferment health beverage. The method provided by the invention utilizes biological refining to fully release multiple enzymes, vitamins, amino acids, trace elements, chlorogenic acid,</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for preparation of ferment health beverage from acer truncatum leaves |
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