CN102634490A - Process for preparing viable bacteria enzyme - Google Patents

Process for preparing viable bacteria enzyme Download PDF

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Publication number
CN102634490A
CN102634490A CN2012101162606A CN201210116260A CN102634490A CN 102634490 A CN102634490 A CN 102634490A CN 2012101162606 A CN2012101162606 A CN 2012101162606A CN 201210116260 A CN201210116260 A CN 201210116260A CN 102634490 A CN102634490 A CN 102634490A
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ferment
yeast
parts
shaking
bacillus
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CN2012101162606A
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CN102634490B (en
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赵宗杰
杨如钢
廖威
蔡青松
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深圳市中科海外科技有限公司
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Abstract

The invention discloses a process for preparing viable bacteria enzyme. The process comprises the following steps of: respectively adding aspergillus oryzae, ganoderma lucidum, bacillus subtilis, lactic acid bacteria and saccharomycetes into vegetables and fruits to ferment so as to obtain a vegetable ferment basic solution and a fruit ferment basic solution; vaccinating the bacillus subtilis, yeast and the lactic acid bacteria by using edible fungus to ferment so as to obtain an edible fungus ferment basic solution; vaccinating the ganoderma lucidum, the bacillus subtilis, the saccharomycetes and the lactic acid bacteria by using perennial herbs to ferment so as to obtain a herbal enzyme solution; inoculating the bacillus subtilis, the yeast and the lactic acid bacteria to ferment so as to obtain an algae ferment basic solution; and inoculating bifidobacterium, bacillus natto and bacillus aceticus to carry out secondary fermentation after combining filtrates, and then sealing for ageing for 2 months, so as to obtain the aged viable bacteria enzyme. According to the process provided by the invention, mixed fungi generation can be effectively reduced; macro-molecular substances are rapidly resolved to micro-molecular substances which can be easily absorbed by a human body; and the problem that the substances are difficult to digest and inactivate in severe environments of intestinal canals can be solved. Furthermore, the content of functional active components can be greatly improved, and various health benefits and high added value of the enzymes can be effectively improved.

Description

The preparation technology of viable bacteria ferment
Technical field
The present invention relates to the ferment field, relate in particular to a kind of preparation technology of viable bacteria ferment.
Background technology
Ferment is a kind ofly to have a special bioactive material by what amino acid was formed, is also referred to as enzyme.It is a kind of biological catalyst, is present in all animal and plant and microbe body, is to keep the body normal function, digest food, a kind of essential material of vital movements such as repair tissue.At present, human body replenishes ferment mainly still to eat fruits and vegetables raw is main.
Prior art ferment generally all be the ferment that forms with various assorted fruits mixing spontaneous fermentations; This fermenting process is easy to pollution microbes; And needed fermentation time is long; Fermentation for the first time takes 2 months at least; It is just ripe to comprise that ageing takes 6 months at least, and fermentation accomplish in the ferment product of back ferment content lower, or be easy to digestion inactivation (peracid causes ferment protein denaturation inactivation and ferment by the pepsin hydrolysis inactivation) through stomach, useful amount of viable bacteria is also few after the completion of fermenting.
Summary of the invention
Technical problem to be solved by this invention is: a kind of preparation technology of viable bacteria ferment is provided, and this technology can effectively reduce small-molecule substance that assorted bacterium grows, makes macromolecular substance to resolve into human body rapidly to absorb easily, can resist the nondigestible inactivation of enteron aisle severe environment; And improve the functional activity component content greatly, make ferment with better function, effectively improve the various health-care effecies and the high added value of ferment.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of preparation technology of viable bacteria ferment may further comprise the steps:
Fruit ferment preparation process, with some kinds of fruit totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition; Be cut into sheet or little bulk, mix, add brown sugar 2.5-3.5 part, add aspergillus oryzae, Ganderma lucidum, Bacillus subtilus, milk-acid bacteria, each 3-5 part of yeast; Fermented at normal temperatures 1-2 month, and obtained fruit ferment stoste;
Vegetables ferment preparation process, with some kinds of vegetables totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition; Be cut into sheet or little bulk, mix, add brown sugar 2.5-3.5 part, add aspergillus oryzae, Ganderma lucidum, Bacillus subtilus, milk-acid bacteria, each 3-5 part of yeast; Fermented at normal temperatures 1-2 month, and obtained vegetables ferment stoste;
Edible mushrooms ferment preparation process, with some kinds of edible mushroomss totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition, be cut into sheet or little bulk, mix; Add brown sugar 2.5-3.5 part, inoculation includes Bacillus subtilus, yeast at least; Each 3-5 part of the profitable strain of milk-acid bacteria was fermented 20-40 days, obtained edible mushrooms ferment stoste;
Draft ferment preparation process, is carried out after ozonization handles as raw material with some kinds of draft section plants; Under cleaning condition, be cut into sheet or little bulk, mix; Add brown sugar 2.5-3.5 part; Inoculation includes each 3-5 part of profitable strain of Ganderma lucidum, Bacillus subtilus, yeast, milk-acid bacteria at least, ferments 20-40 days, obtains draft ferment stoste;
The algae ferment preparation process, with some kinds of algae totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition, cut shape into pieces, mix; Add brown sugar 2.5-3.5 part; Inoculation includes each 3-5 part of profitable strain of Bacillus subtilus, yeast, milk-acid bacteria at least, ferments 20-40 days, obtains algae ferment stoste;
The Secondary Fermentation step; After said fruit ferment stoste, vegetables ferment stoste, edible mushrooms ferment stoste, draft ferment stoste, algae ferment stoste merging filtrate mixed; Inoculating bifidobacterium, Bacillus natto and bacillus aceticus, inoculum size are 1%-3%, combined ferment 20-30 days;
The ageing step will the work in-process behind Secondary Fermentation be bottled respectively or ageing 2 months is preserved in the tinning sealing at least, obtains the viable bacteria ferment of maturation.
Preferably, said aspergillus oryzae seed makes through following method:
Add 500 parts of water loggings bubbles in per by weight 100 portions of soya-bean cakes 6 hours, boil 3-4 hour after, get liquid with filtered through gauze, adjust its degree Beaume value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds Zulkovsky starch 2-3%; Potassium primary phosphate 0.1-0.3%; Sal epsom 0.05%, ammonium sulfate 0.05% is substratum, at 120-125 ℃ of following moist heat sterilization 20-30 minute, cooling back inoculation aspergillus oryzae test tube strains 1-2 ring; In 28-32 ℃, the shaking table of rotating speed 80-140rmp/min, cultivated 2-5 days, obtain the aspergillus oryzae seed.
Preferably, said Ganderma lucidum strain makes through following method:
Glucose 5%-8%, malt extract 0.5%-3%, yeast extract 0.1%-0.2% and peptone 0.01%-0.1% with by weight are substratum; The adjustment pH value is that 4.0-7.0, temperature are 120-125 ℃ of moist heat sterilization 15-25 minute; After being cooled to normal temperature; Inoculation glossy ganoderma slant tube bacterial classification 1-2 ring was cultivated 3-6 days in 22-32 ℃, the shaking table of rotating speed 85-165rpm/min, obtained shaking a bottle Ganderma lucidum seed.
Preferably, said Bacillus subtilis strain makes through following method:
Glucose 0.5%-5%, yeast extract paste 0.2%-1.5%, peptone 0.01%-0.1% and soybean hydrolyzed solution 5% with by weight is substratum; The adjustment pH value is that 4.0-7.0, temperature are 120-125 ℃ of moist heat sterilization 15-25 minute; After being cooled to normal temperature; Inoculation subtilis inclined-plane seed 1-2 ring was cultivated 4-8 days in 20-32 ℃, the shaking table of rotating speed 90-200rpm/min, obtained shaking a bottle subtilis seed.
Preferably, said lactic acid bacteria culturers makes through following method:
2.5 parts of 2.5 parts of 5 parts of soya peptones, peptones, casein peptones, yeast with by weight soak 2.5 parts in powder, 5 parts of beef powders, 5 parts of lactose, 0.5 part of sodium ascorbate, 19 parts of sodiums, MgSO 40.25 part, zero(ppm) water be substratum for 1000 parts, adjustment pH value is that 7.0-7.4, temperature are 120-125 ℃ of moist heat sterilization 10-20 minute, be cooled to normal temperature after, inoculating lactic acid bacterium seed 1-2 encircles, and under 20-35 ℃, leaves standstill cultivation 4-8 days, obtains shaking a bottle milk-acid bacteria seed.
Preferably, said yeast makes through following method:
Yeast extract paste 1%-2%, peptone 2%-4%, glucose 2%-5% with by weight are substratum; Its natural pH value, 120-125 ℃ following sterilization 20-30 minute; Cooling back inoculation yeast test tube strains 1-2 ring; In 28-30 ℃, the shaking table of rotating speed 80-120rmp/min, cultivated 2-5 days, obtain shaking a bottle yeast seed.
Preferably, said bacillus aceticus bacterial classification makes through following method:
With yeast extract paste 1%-3% by weight; Glucose 1%-3%, alcohol 0.03% is substratum, is to sterilize 15-25 minute under 4.5-5.0, temperature are 120-125 ℃ at pH value; After being cooled to normal temperature; Inoculation bacillus aceticus inclined-plane seed 1-2 ring was cultivated 3-5 days in 28-33 ℃, the shaking table of rotating speed 90-200rpm/min, obtained shaking a bottle bacillus aceticus seed.
Preferably, said Bacillus natto bacterial classification makes through following method:
With lactose 2%-4% by weight; Peptone 4%-6%, potassium primary phosphate 0.2-%0.5%, glycocoll 0.2%-0.45%; In its natural pH value, 120-125 ℃ following moist heat sterilization 15-25 minute; Be cooled to inoculation Bacillus natto inclined-plane seed 1-2 ring behind the normal temperature, in 28-35 ℃, the shaking table of rotating speed 70-200rpm/min, cultivated 3-5 days, obtain shaking a bottle Bacillus natto seed.
Preferably:
Said some kinds of fruit include at least a arbitrarily in apple, hawthorn, grape, red date, strawberry, mulberries, pears, sweet orange, lemon, banana, pawpaw, mango, tomato, piscidia, Radix Dauci Sativae, the ginger;
Said some kinds of vegetables include spinach, leek, bean sprouts, green pepper, at least a arbitrarily in celery, Caulis et Folium Brassicae capitatae, pumpkin, bottle gourd, the onion;
Said some kinds of edible mushroomss include at least a arbitrarily in needle mushroom, Hericium erinaceus (Bull. Ex Fr.) Pers., Grifola frondosa, Agaricus blazei Murrill, mushroom, tea tree mushroom, auricularia auriculajudae, the white fungus;
It is at least a arbitrarily that said some kinds of draft section plants include chrysanthemum, Japanese Honeysuckle, psyllium, Longhairy Antenoron Herb, FI puerariae, mulberry leaf, aloetic;
Said some kinds of algae include at least a arbitrarily in tenaculat Habenaria, chlorella, sea-tangle, the kelp.
Preferably, the component of above-mentioned various fruit, vegetables, edible mushrooms, draft section plant, algae is every kind of each 2-5 part.
The invention has the beneficial effects as follows:
Embodiments of the invention are the probiotics united symbiosis advantage quick fermentation of probioticss such as powerful aspergillus oryzae, Bacillus subtilus, Bacillus natto, milk-acid bacteria, yeast as early stage through utilizing various enzymes; Grow thereby effectively reduce assorted bacterium, and make macromolecular substance resolve into the small-molecule substance that human body absorbs easily rapidly; And continue functional bacterial classifications such as the various beneficial bacteria of intestinal tract of inoculation such as Bacillus subtilus, Bacillus natto, bacillus aceticus on the basis of fermentation for the first time and proceed fermentation and cultivate; Effectively accumulate its functional activity composition, improved various enzyme activities and amount of viable bacteria; And useful microbe such as Bacillus subtilus, bacillus natto can be through the severe environment of stomach; And at enteron aisle field planting growth and breeding; Produce the powerful ferment of various vigor simultaneously and keep the enteron aisle normal health, thus reached make ferment with better function, effectively improve the various health-care effecies of ferment and the effect of high added value.
Embodiment
Describe embodiment of preparation technology of viable bacteria ferment provided by the invention below in detail; In the present embodiment, prepare a viable bacteria ferment and mainly include following steps:
Fruit ferment preparation process, with some kinds of fruit and ginger totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition; Be cut into sheet or little bulk, mix, add brown sugar 2.5-3.5 part, add aspergillus oryzae, Ganderma lucidum, Bacillus subtilus, milk-acid bacteria, each 3-5 part of yeast; Fermented at normal temperatures 1-2 month, and obtained fruit ferment stoste;
Vegetables ferment preparation process, with some kinds of vegetables totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition; Be cut into sheet or little bulk, mix, add brown sugar 2.5-3.5 part, add aspergillus oryzae, Ganderma lucidum, Bacillus subtilus, milk-acid bacteria, each 3-5 part of yeast; Fermented at normal temperatures 1-2 month, and obtained vegetables ferment stoste;
Edible mushrooms ferment preparation process, with some kinds of edible mushroomss totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition, be cut into sheet or little bulk, mix; Add brown sugar 2.5-3.5 part, inoculation includes Bacillus subtilus, yeast at least; Each 3-5 part of the profitable strain of milk-acid bacteria was fermented 20-40 days, obtained edible mushrooms ferment stoste;
Draft ferment preparation process, is carried out after ozonization handles as raw material with some kinds of draft section plants; Under cleaning condition, be cut into sheet or little bulk, mix; Add brown sugar 2.5-3.5 part; Inoculation includes each 3-5 part of profitable strain of Ganderma lucidum, Bacillus subtilus, yeast, milk-acid bacteria at least, ferments 20-40 days, obtains draft ferment stoste;
The algae ferment preparation process, with some kinds of algae totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition, cut shape into pieces, mix; Add brown sugar 2.5-3.5 part; Inoculation includes each 3-5 part of profitable strain of Bacillus subtilus, yeast, milk-acid bacteria at least, ferments 20-40 days, obtains algae ferment stoste;
The Secondary Fermentation step; After said fruit ferment stoste, vegetables ferment stoste, edible mushrooms ferment stoste, draft ferment stoste, algae ferment stoste merging filtrate mixed; Inoculating bifidobacterium, Bacillus natto and bacillus aceticus, inoculum size are 1%-3%, combined ferment 20-30 days;
The ageing step will the work in-process behind Secondary Fermentation be bottled respectively or ageing 2 months is preserved in the tinning sealing at least, obtains the viable bacteria ferment of maturation.
In addition, in said fruit ferment preparation process, vegetables ferment preparation process, can also add camphor tree sesame bacterium.
During concrete the realization, said aspergillus oryzae seed can make through following method:
Add 500 parts of water loggings bubbles in per by weight 100 portions of soya-bean cakes 6 hours, boil 3-4 hour after, get liquid with filtered through gauze, adjust its degree Beaume value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds Zulkovsky starch 2-3%; Potassium primary phosphate 0.1-0.3%; Sal epsom 0.05%, ammonium sulfate 0.05% is substratum, at 120-125 ℃ of following moist heat sterilization 20-30 minute, cooling back inoculation aspergillus oryzae test tube strains 1-2 ring; In 28-32 ℃, the shaking table of rotating speed 80-140rmp/min, cultivated 2-5 days, obtain the aspergillus oryzae seed.
Said Ganderma lucidum strain can make through following method:
Glucose 5%-8%, malt extract 0.5%-3%, yeast extract 0.1%-0.2% and peptone 0.01%-0.1% with by weight are substratum; The adjustment pH value is that 4.0-7.0, temperature are 120-125 ℃ of moist heat sterilization 15-25 minute; After being cooled to normal temperature; Inoculation glossy ganoderma slant tube bacterial classification 1-2 ring was cultivated 3-6 days in 22-32 ℃, the shaking table of rotating speed 85-165rpm/min, obtained shaking a bottle Ganderma lucidum seed.
Said Bacillus subtilis strain can make through following method:
Glucose 0.5%-5%, yeast extract paste 0.2%-1.5%, peptone 0.01%-0.1% and soybean hydrolyzed solution 5% with by weight is substratum; The adjustment pH value is that 4.0-7.0, temperature are 120-125 ℃ of moist heat sterilization 15-25 minute; After being cooled to normal temperature; Inoculation subtilis inclined-plane seed 1-2 ring was cultivated 4-8 days in 20-32 ℃, the shaking table of rotating speed 90-200rpm/min, obtained shaking a bottle subtilis seed.
Said lactic acid bacteria culturers can make through following method:
2.5 parts of 2.5 parts of 5 parts of soya peptones, peptones, casein peptones, yeast with by weight soak 2.5 parts in powder, 5 parts of beef powders, 5 parts of lactose, 0.5 part of sodium ascorbate, 19 parts of sodiums, MgSO 40.25 part, zero(ppm) water be substratum for 1000 parts, adjustment pH value is that 7.0-7.4, temperature are 120-125 ℃ of moist heat sterilization 10-20 minute, be cooled to normal temperature after, inoculating lactic acid bacterium seed 1-2 encircles, and under 20-35 ℃, leaves standstill cultivation 4-8 days, obtains shaking a bottle milk-acid bacteria seed.
Said yeast can make through following method:
Yeast extract paste 1%-2%, peptone 2%-4%, glucose 2%-5% with by weight are substratum; Its natural pH value, 120-125 ℃ following sterilization 20-30 minute; Cooling back inoculation yeast test tube strains 1-2 ring; In 28-30 ℃, the shaking table of rotating speed 80-120rmp/min, cultivated 2-5 days, obtain shaking a bottle yeast seed.
Said bacillus aceticus bacterial classification can make through following method:
With yeast extract paste 1%-3% by weight; Glucose 1%-3%, alcohol 0.03% is substratum, is to sterilize 15-25 minute under 4.5-5.0, temperature are 120-125 ℃ at pH value; After being cooled to normal temperature; Inoculation bacillus aceticus inclined-plane seed 1-2 ring was cultivated 3-5 days in 28-33 ℃, the shaking table of rotating speed 90-200rpm/min, obtained shaking a bottle bacillus aceticus seed.
Said Bacillus natto bacterial classification can make through following method:
With lactose 2%-4% by weight; Peptone 4%-6%, potassium primary phosphate 0.2-%0.5%, glycocoll 0.2%-0.45%; In its natural pH value, 120-125 ℃ following moist heat sterilization 15-25 minute; Be cooled to inoculation Bacillus natto inclined-plane seed 1-2 ring behind the normal temperature, in 28-35 ℃, the shaking table of rotating speed 70-200rpm/min, cultivated 3-5 days, obtain shaking a bottle Bacillus natto seed.
During concrete the realization, said some kinds of fruit can be each 2-5 parts such as apple, hawthorn, grape, red date, strawberry, mulberries, pears, sweet orange, lemon, banana, pawpaw, mango, tomato, piscidia, Radix Dauci Sativae, ginger;
Said some kinds of vegetables can be spinach, leek, bean sprouts, green pepper, each 2-5 part such as celery, Caulis et Folium Brassicae capitatae, pumpkin, bottle gourd, onion;
Said some kinds of edible mushroomss can be each 2-5 parts such as needle mushroom, Hericium erinaceus (Bull. Ex Fr.) Pers., Grifola frondosa, Agaricus blazei Murrill, mushroom, tea tree mushroom, auricularia auriculajudae, white fungus;
Said some kinds of draft section plants can be each 2-5 parts such as chrysanthemum, Japanese Honeysuckle, psyllium, Longhairy Antenoron Herb, FI puerariae, mulberry leaf, aloe;
Said some kinds of algae can be each 2-5 parts such as tenaculat Habenaria, chlorella, sea-tangle, kelp.
The present invention compared with prior art has the following advantages:
The probability of traditional ferment fermenting process pollution microbes is big, and required time is long, takes 2 months the fermentation first time at least; It is just ripe to comprise that ageing takes 6 months at least; And the present invention adds the composite bacteria combined ferment, selects the probiotic bacterium relative with it meticulously to the component of raw material and on purpose carries out Secondary Fermentation, and needed time ratio is less; The completion of just can fermenting for the first time in general about 20 days; Secondary Fermentation 7-10 days then, maturation got final product in two months, and the used time is short, the pollution microbes probability is few, local flavor is special;
Ferment content is lower in the existing ferment product, and perhaps ferment is through the digestion inactivation (peracid causes ferment protein denaturation inactivation and ferment by the pepsin hydrolysis inactivation) of stomach, and useful viable bacteria is lower; And the present invention adopts compound viable bacteria associating Secondary Fermentation targetedly, and the outer ferment of various born of the same parents is complete, energetic; And these useful viable bacteria major parts can be passed through stomach smoothly, in enteron aisle, under the field planting, breed in a large number; Produce various ferment; Effectively decompose in the enteron aisle food with remove enteron aisle rubbish, keep the beneficial microbe colony of enteron aisle, be beneficial to enteron aisle to the absorption of various nutrition etc.;
Traditional ferment does not almost add the added value of strong enzyme on the basis of ferment; And the present invention decomposes most of substrate in first time fermenting process or changes into the organic molecule material; Be beneficial to the absorption of body; Inoculation culture beneficial bacteria of intestinal tract and the functional nutrient bacterium that can accumulate functional ingredient make its complex functionality property composition and metabolism beneficial products, thereby have improved the added value of ferment greatly in this case;
The making of viable bacteria ferment of the present invention utilizes various beneficial microorganism quick fermentation, and is short more a lot of than the spontaneous fermentation cycle, save time, and the various plant constituents of the effective decomposition of the composite symbiosis of various bacterium, play mutual complementary action.
The present invention is applicable to fields such as agricultural-food high added value deep processing such as enteron aisle active bacteria formulation, fruit and vegetable.
The above; Be merely the present invention's embodiment preferably; But protection scope of the present invention is not limited thereto; Any technician who is familiar with the present technique field is equal to replacement or change according to technical scheme of the present invention and inventive concept thereof in the technical scope that the present invention discloses, all should be encompassed within protection scope of the present invention.

Claims (10)

1. the preparation technology of a viable bacteria ferment is characterized in that, may further comprise the steps:
Fruit ferment preparation process, with some kinds of fruit totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition; Be cut into sheet or little bulk, mix, add brown sugar 2.5-3.5 part, add aspergillus oryzae, Ganderma lucidum, Bacillus subtilus, milk-acid bacteria, each 3-5 part of yeast; Fermented at normal temperatures 1-2 month, and obtained fruit ferment stoste;
Vegetables ferment preparation process, with some kinds of vegetables totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition; Be cut into sheet or little bulk, mix, add brown sugar 2.5-3.5 part, add aspergillus oryzae, Ganderma lucidum, Bacillus subtilus, milk-acid bacteria, each 3-5 part of yeast; Fermented at normal temperatures 1-2 month, and obtained vegetables ferment stoste;
Edible mushrooms ferment preparation process, with some kinds of edible mushroomss totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition, be cut into sheet or little bulk, mix; Add brown sugar 2.5-3.5 part, inoculation includes Bacillus subtilus, yeast at least; Each 3-5 part of the profitable strain of milk-acid bacteria was fermented 20-40 days, obtained edible mushrooms ferment stoste;
Draft ferment preparation process, is carried out after ozonization handles as raw material with some kinds of draft section plants; Under cleaning condition, be cut into sheet or little bulk, mix; Add brown sugar 2.5-3.5 part; Inoculation includes each 3-5 part of profitable strain of Ganderma lucidum, Bacillus subtilus, yeast, milk-acid bacteria at least, ferments 20-40 days, obtains draft ferment stoste;
The algae ferment preparation process, with some kinds of algae totally 100 parts as raw material, carry out after ozonization handles; Under cleaning condition, cut shape into pieces, mix; Add brown sugar 2.5-3.5 part; Inoculation includes each 3-5 part of profitable strain of Bacillus subtilus, yeast, milk-acid bacteria at least, ferments 20-40 days, obtains algae ferment stoste;
The Secondary Fermentation step; After said fruit ferment stoste, vegetables ferment stoste, edible mushrooms ferment stoste, draft ferment stoste, algae ferment stoste merging filtrate mixed; Inoculating bifidobacterium, Bacillus natto and bacillus aceticus, inoculum size are 1%-3%, combined ferment 20-30 days;
The ageing step will the work in-process behind Secondary Fermentation be bottled respectively or ageing 2 months is preserved in the tinning sealing at least, obtains the viable bacteria ferment of maturation.
2. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said aspergillus oryzae seed makes through following method:
Add 500 parts of water loggings bubbles in per by weight 100 portions of soya-bean cakes 6 hours, boil 3-4 hour after, get liquid with filtered through gauze, adjust its degree Beaume value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds Zulkovsky starch 2-3%; Potassium primary phosphate 0.1-0.3%; Sal epsom 0.05%, ammonium sulfate 0.05% is substratum, at 120-125 ℃ of following moist heat sterilization 20-30 minute, cooling back inoculation aspergillus oryzae test tube strains 1-2 ring; In 28-32 ℃, the shaking table of rotating speed 80-140rmp/min, cultivated 2-5 days, obtain the aspergillus oryzae seed.
3. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said Ganderma lucidum strain makes through following method:
Glucose 5%-8%, malt extract 0.5%-3%, yeast extract 0.1%-0.2% and peptone 0.01%-0.1% with by weight are substratum; The adjustment pH value is that 4.0-7.0, temperature are 120-125 ℃ of moist heat sterilization 15-25 minute; After being cooled to normal temperature; Inoculation glossy ganoderma slant tube bacterial classification 1-2 ring was cultivated 3-6 days in 22-32 ℃, the shaking table of rotating speed 85-165rpm/min, obtained shaking a bottle Ganderma lucidum seed.
4. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said Bacillus subtilis strain makes through following method:
Glucose 0.5%-5%, yeast extract paste 0.2%-1.5%, peptone 0.01%-0.1% and soybean hydrolyzed solution 5% with by weight is substratum; The adjustment pH value is that 4.0-7.0, temperature are 120-125 ℃ of moist heat sterilization 15-25 minute; After being cooled to normal temperature; Inoculation subtilis inclined-plane seed 1-2 ring was cultivated 4-8 days in 20-32 ℃, the shaking table of rotating speed 90-200rpm/min, obtained shaking a bottle subtilis seed.
5. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said lactic acid bacteria culturers makes through following method:
2.5 parts of 2.5 parts of 5 parts of soya peptones, peptones, casein peptones, yeast with by weight soak 2.5 parts in powder, 5 parts of beef powders, 5 parts of lactose, 0.5 part of sodium ascorbate, 19 parts of sodiums, MgSO 40.25 part, zero(ppm) water be substratum for 1000 parts, adjustment pH value is that 7.0-7.4, temperature are 120-125 ℃ of moist heat sterilization 10-20 minute, be cooled to normal temperature after, inoculating lactic acid bacterium seed 1-2 encircles, and under 20-35 ℃, leaves standstill cultivation 4-8 days, obtains shaking a bottle milk-acid bacteria seed.
6. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said yeast makes through following method:
Yeast extract paste 1%-2%, peptone 2%-4%, glucose 2%-5% with by weight are substratum; Its natural pH value, 120-125 ℃ following sterilization 20-30 minute; Cooling back inoculation yeast test tube strains 1-2 ring; In 28-30 ℃, the shaking table of rotating speed 80-120rmp/min, cultivated 2-5 days, obtain shaking a bottle yeast seed.
7. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said bacillus aceticus bacterial classification makes through following method:
With yeast extract paste 1%-3% by weight; Glucose 1%-3%, alcohol 0.03% is substratum, is to sterilize 15-25 minute under 4.5-5.0, temperature are 120-125 ℃ at pH value; After being cooled to normal temperature; Inoculation bacillus aceticus inclined-plane seed 1-2 ring was cultivated 3-5 days in 28-33 ℃, the shaking table of rotating speed 90-200rpm/min, obtained shaking a bottle bacillus aceticus seed.
8. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that, said Bacillus natto bacterial classification makes through following method:
With lactose 2%-4% by weight; Peptone 4%-6%, potassium primary phosphate 0.2-%0.5%, glycocoll 0.2%-0.45%; In its natural pH value, 120-125 ℃ following moist heat sterilization 15-25 minute; Be cooled to inoculation Bacillus natto inclined-plane seed 1-2 ring behind the normal temperature, in 28-35 ℃, the shaking table of rotating speed 70-200rpm/min, cultivated 3-5 days, obtain shaking a bottle Bacillus natto seed.
9. the preparation technology of viable bacteria ferment as claimed in claim 1 is characterized in that:
Said some kinds of fruit include at least a arbitrarily in apple, hawthorn, grape, red date, strawberry, mulberries, pears, sweet orange, lemon, banana, pawpaw, mango, tomato, piscidia, Radix Dauci Sativae, the ginger;
Said some kinds of vegetables include spinach, leek, bean sprouts, green pepper, at least a arbitrarily in celery, Caulis et Folium Brassicae capitatae, pumpkin, bottle gourd, the onion;
Said some kinds of edible mushroomss include at least a arbitrarily in needle mushroom, Hericium erinaceus (Bull. Ex Fr.) Pers., Grifola frondosa, Agaricus blazei Murrill, mushroom, tea tree mushroom, auricularia auriculajudae, the white fungus;
It is at least a arbitrarily that said some kinds of draft section plants include chrysanthemum, Japanese Honeysuckle, psyllium, Longhairy Antenoron Herb, FI puerariae, mulberry leaf, aloetic;
Said some kinds of algae include at least a arbitrarily in tenaculat Habenaria, chlorella, sea-tangle, the kelp.
10. the preparation technology of viable bacteria ferment as claimed in claim 9 is characterized in that: the component of above-mentioned various fruit, vegetables, edible mushrooms, draft section plant, algae is every kind of each 2-5 part.
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