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发明公开
CN109303216A 蔬果发酵液制造方法、发酵饮品及其制造方法 无效 - 撤回 转让

蔬果发酵液制造方法、发酵饮品及其制造方法
摘要：
一种蔬果发酵液的制造方法，包括：将蔬果萃取液与水混合形成重量百分比浓度介于10～30％的蔬果培养液；提供选自特定群体的发酵菌，将所述发酵菌与所述蔬果培养液混合，并置于20～45℃中2～10天以发酵；以及终止发酵，形成所述蔬果发酵液。依据本发明制造方法制成的蔬果发酵液具有优良的美白与抗氧化的功效。本发明同时还提供一种发酵饮品及其制造方法，所述发酵饮品包括前述蔬果发酵液。
摘要（英）：

The invention provides a manufacturing method for vegetable and fruit fermentation liquor, which comprises the steps that vegetable and fruit extract liquor and water are mixed to form vegetable and fruit culture liquor with the weight percentage concentration being 10-30%; zymophyte selected from a specific group is provided, and the zymophyte and the vegetable and fruit culture liquor are mixedand placed at 20-45 DEG C for 2-10 days for fermentation; and fermentation is stopped, and the vegetable and fruit fermentation liquor is formed. The vegetable and fruit fermentation liquor manufactured through the manufacturing method has the excellent effects of whitening and oxidation resistance. The fermentation drink contains the vegetable and fruit fermentation liquor.

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