CN103704702B - A kind of gingko ferment and preparation method thereof - Google Patents

A kind of gingko ferment and preparation method thereof Download PDF

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Publication number
CN103704702B
CN103704702B CN201310743355.5A CN201310743355A CN103704702B CN 103704702 B CN103704702 B CN 103704702B CN 201310743355 A CN201310743355 A CN 201310743355A CN 103704702 B CN103704702 B CN 103704702B
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bacterial classification
gingko ferment
gingko
ferment
cfu
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CN201310743355.5A
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CN103704702A (en
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梁岩
陈宏运
颜晓庆
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深圳先进技术研究院
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/03Acidophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/35Fermentum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/53Mesenteroides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus

Abstract

The invention provides a kind of gingko ferment and preparation method thereof.This gingko ferment is made up of ginkgo nut 30 ~ 50% by weight, apple 20 ~ 40%, carrot 10 ~ 20%, mushroom 5 ~ 10%, hawthorn 5 ~ 10%, burdock 5 ~ 10%, the fruit of Chinese wolfberry 2 ~ 4%, lemon 2 ~ 4%.This gingko ferment comprehensive nutrition, mellow in taste, sour-sweet coordination.The preparation method of a kind of gingko ferment provided by the invention by composite bacteria is seeded in raw material, by fermentation, after-ripening, the technique such as filtration, the gingko ferment constant product quality obtained, can preserve by normal temperature, has good market prospects.

Description

A kind of gingko ferment and preparation method thereof
Technical field
The present invention relates to plant fermentation food processing technology field, particularly a kind of gingko ferment and preparation method thereof.
Background technology
Ginkgo (GinkgobilobaL.) also cry gingko, is the Relict Plant of the title have " living fossil ", is multiduty economic tree, integrate leaf, fruit, material with, protect, view and admire.China is the cradle of ginkgo, and resource accounts for about 70% of world's total amount.The traditional Chinese medical science is commonly used to the diseases such as treatment bronchial astehma, chronic bronchitis, pulmonary tuberculosis, seminal emission, and ginkgo nut also belongs to the material in China's integration of drinking and medicinal herbs catalogue.Domestic and international multinomial research finds flavonoids contained by ginkgo, lactone compound is main pharmacological components basis, has and improves cardiovascular and cerebrovascular circulation, Platelet Activating Factor, delay senility, Improving memory, anti-inflammation, and the multiple efficacies such as enhance metabolism.Therefore the exploitation of gingko resource receive much concern.
At present, in gingko resource develops, ginkgo leaf resources science is studied and is utilized technology relative maturity, both at home and abroad existing many sections of patents and scientific paper report, and ginkgo biloba p.e and derived product thereof also occupies the suitable market share; The report developed for ginkgo nut is then relatively less, except traditional boiling processing or microwave processed food, minority Chinese patent reports ginkgo nut and is developed to health ginkgo powder (CN200910094848.4), ginkgo oil microcapsules (CN201010512324.5) or is re-dubbed gingko health product (CN201010536842.0) etc. with other components.The paper that minority is published both at home and abroad reports the preparation etc. of starch structure function (2012) in ginkgo nut, proteolysis polypeptide (2013) and gingko juice (2012), ginkgo yogurt (2008) respectively.In addition, also have in the dry ginkgo nut of bibliographical information and there is a small amount of allergen as 4-methoxyl group pyridoxol and ginkgoic acid.Limit the exploitation of ginkgo nut resource to a certain extent.
In summary, the major defect of prior art and product is: spininess is to single component exploitation or adopt low value processing mode, and product nutritive value is not comprehensive, and bio-absorbable utilizes rate variance, and the added economic value of generation is lower, also there is a small amount of allergen.And domestic there is no with ginkgo nut is gingko ferment food prepared by primary raw material at present, does not also have the relevant report of gingko ferment technology of preparing.
Summary of the invention
The present invention aims to provide the gingko ferment and preparation method thereof of a kind of comprehensive nutrition, mellow in taste, sour-sweet coordination.This gingko ferment compatibility plant that rests on a scientific basis is raw material, by adding the preparation of multiple probiotics fermention, make it concentrate in fermentation with the process of maturation and more easily absorb, greatly improve product efficacy and edible safety, the obtained gingko ferment with fine nutritional health function.
A kind of gingko ferment provided by the invention, is made up of following raw material: ginkgo nut 30 ~ 50%; Apple 20 ~ 40%; Carrot 10 ~ 20%; Mushroom 5 ~ 10%; Hawthorn 5 ~ 10%; Burdock 5 ~ 10%; The fruit of Chinese wolfberry 2 ~ 4%; Lemon 2 ~ 4%; All percentage is percetage by weight.
In raw material of the present invention, ginkgo nut is rich in starch, protein and sugar class, and delicious flavour is pliable and tough satiny, and is rich in the bioactivator such as Ginkgolides, bilobalide-like.Apple, containing abundant carbohydrate (mainly sucrose, reduced sugar), organic acid (malic acid, quininic acid, citric acid, tartaric acid, tannic acid etc.), also contains pectin, trace element zinc, iron and vitamins; Carrot is rich in the mineral matter such as sucrose, glucose, starch, carrotene and potassium, calcium, phosphorus; Mushroom has high protein, low fat, abundant ergosterol, lentinan, several amino acids and vitamin D and contains six large enzymes more than 40 kind of enzyme, tool multiple nutrients health-care efficacy, and the fresh perfume (or spice) of mouthfeel; The main active of hawthorn is Flavonoid substances, separately containing enriching vitamin C and organic acid (chlorogenic acid, caffeic acid etc.); Burdock contains the several amino acids of synanthrin, cellulose, arctic acid, needed by human, and the content of protein and calcium is first of tubers; The fruit of Chinese wolfberry contains abundant carrotene, multivitamin and the nutriment such as calcium, iron, and containing the special composition such as LBP-X, betaine, tool is nourishing liver and kidney, effect of benefiting shrewd head; Lemon is rich in vitamins (vitamin C, vitamin B1, vitamin B2), carbohydrate, mineral matter (calcium, hyperkalemia hyponatremia), organic acid (nicotinic acid quininic acid, citric acid, malic acid), aurantiamarin, aurantiin, coumarin etc., very useful to human body.
Decompose via probiotics fermention in raw material and utilize the organic acid (malic acid, lactic acid) and oligosaccharides, polysaccharide and multiple tool physiologically active secondary metabolite that in raw material, large molecular nutrition component metabolic produces, and abundant organic acid, polysaccharide, flavonoids, lactone and the carbohydrate content that originally contain in raw material, make gingko ferment not only mellow in taste, sour-sweet coordination, also has multiple nutrients health-care efficacy.
The method producing gingko ferment can be spontaneous fermentation.
The preparation method of a kind of gingko ferment provided by the invention, comprises the following steps:
(1) supply raw materials, be made up of ginkgo nut 30 ~ 50% by weight, apple 20 ~ 40%, carrot 10 ~ 20%, mushroom 5 ~ 10%, hawthorn 5 ~ 10%, burdock 5 ~ 10%, the fruit of Chinese wolfberry 2 ~ 4% and lemon 2 ~ 4%;
(2) in raw material, adding sugar mixes rear airtight, leaves standstill and extracts, and filters, gets filtrate;
(3) be seeded in filtrate by composite bacteria, airtight after stirring, at 30 DEG C ~ 37 DEG C, lucifuge fermentation obtains zymotic fluid in 30 ~ 45 days; Composite bacteria comprises at least one in I class bacterial classification and at least one in II class bacterial classification, and wherein I class bacterial classification comprises Lactobacillus plantarum, lactobacillus fermenti, Leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus; II class bacterial classification comprises saccharomyces cerevisiae, Lu Shi Zygosaccharomyces and Hansenula anomala;
(4) zymotic fluid is placed in closed environment, normal temperature leaves standstill after-ripening and obtains after-ripening liquid, gets supernatant, filters after removing residue and obtains gingko ferment.
In step (1), the fresh ginkgo nut of the ginkgo nut preferred maturity results in season in raw material.
Preferably, the method also comprises and carries out pretreatment to raw material:
Ginkgo nut is adopted craft or hulling machine shelling removal seed coat, pulling an oar obtains ginkgo magma, after heating, cooling leaves standstill to normal temperature.More preferably, heat and be preferably water bath processing, temperature is 100 DEG C.
Preferably, the method also comprises and carries out pretreatment to raw material:
After apple, carrot, mushroom, hawthorn, burdock, the fruit of Chinese wolfberry, lemon are cleaned, drain away the water, cut into slices or smash process.
Ginkgo nut separates with other raw materials and processes, and obtained ginkgo magma also carries out heating the extraction stripping being conducive to beneficiating ingredient, its nutritional labeling is more easily concentrated, also can remove a small amount of allergen contained in ginkgo nut.
In step (2), preferably, sugar is white granulated sugar, brown sugar, brown sugar or honey.
In raw material, add sugar mix, airtight, at 15 ~ 28 DEG C, leave standstill extraction 5 ~ 7 days, until sugar dissolves completely, pol vary stable.Adopt two-layer gauze to filter afterwards, get filtrate.
Preferably, the sugar with quality such as raw materials is added.
Sugar can be utilized growth by microorganism on the one hand, and is conducive to the good mouthfeel of product and structural state through the metabolite such as organic acid, oligosaccharides, polysaccharide that microbial conversion produces.Height can be provided to ooze environment on the other hand, be beneficial to the leaching of raw material Middle nutrition composition.
In step (3), composite bacteria is seeded in filtrate and ferments, until fermentation bung no longer aerogenesis, acidity vary stable.
Preferably, I class bacterial classification and the number ratio of II class bacterial classification in composite bacteria are 1:1 ~ 2:1.
Preferably, composite bacteria is that activated liquid cultivates bacterial classification, and inoculum concentration is 1.5 × 10 7~ 3.0 × 10 7cfu/mL.
More preferably, total inoculum concentration of I class bacterial classification is 0.5 × 10 7~ 1.5 × 10 7total inoculum concentration of cfu/mL, II class bacterial classification is 0.5 × 10 7~ 1.5 × 10 7cfu/mL.
In step (4), preferably, zymotic fluid is placed in closed environment and leaves standstill 3 ~ 6 months, obtain without the visible suspension of naked eyes, after-ripening liquid that acidity is stable.
Preferably, supernatant is extracted in siphon, then carries out coarse filtration, essence filter and membrane filtration successively.
More preferably, coarse filtration is pocket type coarse filtration.
More preferably, essence filter is filtered for employing 0.45 μm of sheet frame.
More preferably, membrane filtration is that employing 0.22 μm of ceramic membrane or rolling microfiltration membranes are filtered.
After multiple times of filtration, the gingko ferment liquid clarification obtained is bright, acidity stable, steady quality.
Further, after obtaining gingko ferment product, aseptically carry out filling, store under normal temperature, drying, lucifuge condition.
After composite probiotics ferment, the gingko ferment product efficacy obtained and edible safety improve greatly.Constant product quality, is suitable for large-scale production, has good market prospects.
Correspondingly, the invention also discloses a kind of gingko ferment, adopt above-mentioned preparation method to be prepared from.
The gingko ferment comprehensive nutrition obtained by this method, mellow in taste, sour-sweet coordination.Meanwhile, allergen ginkgoic acid content is lower than 5 μ g/L, and 4-methoxyl group pyridoxol is lower than 0.5 μ g/L.
Beneficial effect of the present invention:
(1) the invention provides the gingko ferment of a kind of comprehensive nutrition, mellow in taste, sour-sweet coordination.This gingko ferment compatibility plant that rests on a scientific basis is raw material, and comprehensive nutrition is balanced, is rich in nutritional labeling and the beneficial physiological active materials such as multivitamin, organic acid, mineral matter, flavonoids, lactone, polysaccharide and oligosaccharides.
(2) preparation method of gingko ferment provided by the invention, by adding the preparation of multiple probiotics fermention, make it concentrate in fermentation with the process of maturation and more easily absorb, greatly improve product efficacy and edible safety, the obtained gingko ferment with fine nutritional health function.
(3) the gingko ferment steady quality for preparing of the present invention, can preserve by normal temperature, has good market prospects.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 400g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 200g, carrot 150g, mushroom 75g, hawthorn 75g, burdock 50g, fruit of Chinese wolfberry 30g, lemon 20g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively Lactobacillus plantarum GIM1.191(Lactobacillusplantarum, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostocmesenteroides, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomycescerevisiae, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.2, TTS55%, total reducing sugar 50%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 2
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 400g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 200g, carrot 150g, mushroom 75g, hawthorn 75g, burdock 50g, fruit of Chinese wolfberry 30g, lemon 20g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively Lactobacillus plantarum GIM1.191(Lactobacillusplantarum, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostocmesenteroides, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomycescerevisiae, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.0, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 3
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 300g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 300g, carrot 100g, mushroom 75g, hawthorn 75g, burdock 70g, fruit of Chinese wolfberry 40g, lemon 40g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.6kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively Lactobacillus plantarum GIM1.191(Lactobacillusplantarum, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, lactobacillus fermenti GIMT1.061(Lactobacillusfermentum, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostocmesenteroides, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomycescerevisiae, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, Hansenula anomala GIM2.94(Hansenulaanomala, Guangdong Province's Culture Collection) 0.5 × 107cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomycesrouxii, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.0, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 4
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 500g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 200g, carrot 100g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 20g, lemon 30g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively lactobacillus acidophilus GIM1.268(Lactobacillusacidophilus, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, lactobacillus bulgaricus GIM1.189(Lactobacillusbulgavicus, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, streptococcus thermophilus GIM1.83(Streptococusthermophilus, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomycescerevisiae, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, Hansenula anomala GIM2.94(Hansenulaanomala, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomycesrouxii, Guangdong Province's Culture Collection) 0.5 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.1, TTS52%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 5
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 300g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 200g, carrot 120g, mushroom 100g, hawthorn 100g, burdock 100g, fruit of Chinese wolfberry 40g, lemon 40g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively Lactobacillus plantarum GIM1.191(Lactobacillusplantarum, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostocmesenteroides, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomycesrouxii, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.2, TTS52%, total reducing sugar 50%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 6
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 300g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 300g, carrot 200g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 30g, lemon 20g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively Lactobacillus plantarum GIM1.191(Lactobacillusplantarum, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostocmesenteroides, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomycesrouxii, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.0, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 7
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 300g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 400g, carrot 100g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 20g, lemon 30g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively Lactobacillus plantarum GIM1.191(Lactobacillusplantarum, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostocmesenteroides, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomycescerevisiae, Guangdong Province's Culture Collection) 1 × 10 7cfu/mL, is seeded on the filtrate of step (2), airtight after stirring, and loads onto fermentation bung, and 37 DEG C of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3 months, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH2.8, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 8
A preparation method for gingko ferment, comprises the following steps particularly:
(1) selecting fresh mature without the rotten ginkgo nut 300g without splitting, adopting craft or hulling machine shelling to remove seed coat, through making beating process preparation ginkgo magma, after 100 DEG C of heating water bath 5min, cooling leaves standstill to normal temperature; Dry after other raw materials (apple 400g, carrot 100g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 20g, lemon 30g) classification cleans up, be sliced into 1 ~ 3cm slice or smash, obtaining raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtight, 25 DEG C of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) filtrate of step (2) is airtight, loads onto fermentation bung, and 37 DEG C of lucifuge spontaneous fermentation 3 months, obtains zymotic fluid;
(4) zymotic fluid of step (3) is placed in closed environment, normal temperature leaves standstill after-ripening 3-6 month, obtains after-ripening liquid;
(5) supernatant is extracted in the after-ripening liquid siphon of step (4), carry out pocket type coarse filtration, the filter of 0.45 μm of sheet frame essence, 0.22 μm of ceramic membrane filter successively, obtain gingko ferment; Normal temperature, drying, lucifuge store.
Gained gingko ferment product by analysis, organoleptic indicator: liquid clarification bright, mellow in taste, sour-sweet coordination; Physical and chemical index: PH3.3, TTS56%, total reducing sugar 52%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.

Claims (6)

1. a preparation method for gingko ferment, is characterized in that, comprises the following steps:
(1) supply raw materials, be made up of ginkgo nut 30 ~ 50% by weight, apple 20 ~ 40%, carrot 10 ~ 20%, mushroom 5 ~ 10%, hawthorn 5 ~ 10%, burdock 5 ~ 10%, the fruit of Chinese wolfberry 2 ~ 4% and lemon 2 ~ 4%;
(2) in raw material, adding sugar mixes rear airtight, leaves standstill and extracts, and filters, gets filtrate;
(3) be seeded to by composite bacteria in described filtrate, airtight after stirring, at 30 DEG C ~ 37 DEG C, lucifuge fermentation obtains zymotic fluid in 30 ~ 45 days; Described composite bacteria comprises at least one in I class bacterial classification and at least one in II class bacterial classification, and wherein I class bacterial classification comprises Lactobacillus plantarum, lactobacillus fermenti, Leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus; II class bacterial classification comprises saccharomyces cerevisiae, Lu Shi Zygosaccharomyces and Hansenula anomala; Total inoculum concentration of described I class bacterial classification is 0.5 × 10 7~ 1.5 × 10 7cfu/mL, total inoculum concentration of described II class bacterial classification is 0.5 × 10 7~ 1.5 × 10 7cfu/mL; Described I class bacterial classification and the number ratio of II class bacterial classification in composite bacteria are 1:1 ~ 2:1;
(4) described zymotic fluid is placed in closed environment, normal temperature leaves standstill after-ripening and obtains after-ripening liquid, gets supernatant, filters after removing residue and obtains described gingko ferment, in described gingko ferment, ginkgoic acid content is lower than 5 μ g/L, and 4-methoxyl group pyridoxol content is lower than 0.5 μ g/L.
2. preparation method as claimed in claim 1, it is characterized in that, described ginkgo nut is through following pretreatment: described ginkgo nut peeling, making beating are obtained ginkgo magma, cools and leave standstill to normal temperature after heating.
3. preparation method as claimed in claim 1, it is characterized in that, described sugar is white granulated sugar, brown sugar, brown sugar or honey.
4. preparation method as claimed in claim 1, is characterized in that, described composite bacteria is that activated liquid cultivates bacterial classification, and inoculum concentration is 1.5 × 10 7~ 3.0 × 10 7cfu/mL.
5. preparation method as claimed in claim 1, is characterized in that, after obtaining described after-ripening liquid, supernatant is extracted in siphon, then carries out coarse filtration, essence filter and membrane filtration successively.
6. a gingko ferment, is characterized in that, is obtained by preparation method according to claim 1, and in described gingko ferment, ginkgoic acid content is lower than 5 μ g/L, and 4-methoxyl group pyridoxol content is lower than 0.5 μ g/L.
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