CN103704800A - Technology research for producing low-molecule cherry ferment beverage by bacillus natto fermentation - Google Patents
Technology research for producing low-molecule cherry ferment beverage by bacillus natto fermentation Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses technology research for producing a low-molecule cherry ferment beverage by bacillus natto fermentation. The preparation method of the low-molecule cherry ferment beverage comprises the following steps: 1, preparing a fermentation broth by pulping plants; 2, inoculating bacillus natto and fermenting at 30-37 DEG C for 5-8 d; 3, inoculating beer yeast for mixed fermentation for 4-5 d; and 4, preparing the cherry ferment beverage from the mixed fermentation broth, wherein the plant raw materials comprise cereal, fruits or vegetables. The beneficial effects comprise that by taking natural plants as the raw materials and employing bacillus natto fermentation technology for producing the cherry ferment health-care beverage, the product not only has the drink function of beverages, but also has the health-care function of natto; the product is added with amino acids and vitamins essential for human body, has no any antiseptics, is relatively nutritive and relatively healthy; and the production idea of the product is accord with the green, environment-friendly health development trend of current international beverages.
Description
Technical field
The present invention relates to fermenting bacillus natto method and produce the technical research of low molecule cherry ferment beverage, belong to food and drink field, relate in particular to fermented beverage, zymotechnique comprises liquid deep layer fermenting and mixed culture fermentation technology.
Background technology
Fermented beverage, because it is nutritious, has certain physiological function, and unique flavor, is subject to liking of increasing consumer.On domestic market, leading fermented beverage is saccharomycetes to make fermentation beverage and lactacidase fermenting beverage, there are no cherry and the listing of Bacillus natto composite fermented beverage, sells.
Ferment is also referred to as enzyme, be a kind of by amino acid, formed there is special bioactive material.It is to maintain the animal and plant of all work and the essential material of microorganism body normal function, so human body lacks the appearance that ferment easily gives rise to diseases.At present, along with the raising of people's income level, living standard is corresponding improve also, and people's health care consciousness is also more and more stronger, and it is very useful that the plant enzyme of taking pure natural plant extraction supplements the necessary enzyme of human body.Cordyceps sinensis is a kind of famous and precious tonic Chinese herbal medicine material of China, has double effects medicinal and nourishing.As far back as 1757, in < < new compilation of materia medica > >, just there is the record of " Cordyceps sinensis Gan Pingbao lung, kidney-nourishing are mended marrow, hemostasis and phlegm, phthisical cough, controls diaphragm disease all good ".The traditional Chinese medical science thinks, Chinese caterpillar fungus enters lung kidney two warps, can tonifying lung cloudy, again can kidney-replenishing, and cure mainly and suffer from a deficiency of the kidney, impotence and seminal emission, soreness of waist and knee joint, weak after being ill, chronic cough is weak, phthisical cough phlegm blood, spontaneous sweatings etc., are unique a kind of balance simultaneously, the Chinese medicine that regulates negative and positive.Bacillus natto food is Japanese most popular health food, and its fermentation base contains abundant ferment, Nattokinase and vitamin k.Research shows, the health-care effect such as that natto has is anticancer, anti-oxidant, hypotensive, Prevention and Treatment of Osteoporosis and short blood coagulation, anti-pathogenic bacteria, thrombus dissolving.American-European countries is likened to natto " century super nutritive food ".
The present invention merges cherry and health-care natto function factor first, produces nutritiously, has and improves the health, and strengthens the novel cherry natto ferment health drink of the effects such as body immunity.
Summary of the invention
Main purpose of the present invention is to provide a kind of fermented beverage simultaneously with cherry and health-care natto function.Its technical scheme is as follows:
Fermenting bacillus natto method of the present invention is produced the technical research of low molecule cherry ferment beverage, comprises the steps:
Zymotic fluid is prepared in S1, plant material making beating;
S2, the 10-15% access Cordyceps Militaris of pressing zymotic fluid, 170-200 Zhuan ∕ divides, 18-25 ℃ of fermentation 4-6d;
S3, the 10-15% access Bacillus natto of pressing zymotic fluid, 140-170 Zhuan ∕ divides, 30-37 ℃ of fermentation 5-8d;
S4, cordyceps sinensis fermentation liquor and fermenting bacillus natto liquid are mixed, by the 0.5-1% access brewer's yeast of mixed culture fermentation liquid, 80-100 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d, makes ferment beverage.
Described plant material comprises cereal, fruit or vegetables.
Concrete upper saying, above-mentioned plant material comprises one or more of soybean, corn, peanut, apple, Momordica grosvenori, carrot, tomato etc.In addition after step S4, also comprise:
S5, by mixed culture fermentation liquid in 95-110 ℃ of sterilizing, naturally cooling rear 600-800 order filters, and with amino acid, vitamin, organic acid, Momordica grosvenori extract etc., mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage.
Chinese caterpillar fungus natto ferment health drink of the present invention and preparation method thereof, in step S1, the making beating granularity of zymotic fluid is set as 80-100 order.In step S1 and S2, zymotic fluid need be through sterilization treatment.Cordyceps Militaris and Bacillus natto in step S2 and S3 obtain seed liquor by cultivation.Under optimal way, with amino acid, vitamin, organic acid, Momordica grosvenori extract etc., mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage.
Chinese caterpillar fungus natto ferment health drink of the present invention and preparation method thereof, comprising: Chinese caterpillar fungus Bacillus natto solid-state fermentation technology, Chinese caterpillar fungus Bacillus natto liquid state fermentation technology and health drink compounded technology.The present invention adopts purifying Cordyceps Militaris and the safe bacterial strain Japanese Natto of food stage bacterium fermenting plant raw material production health drink out from the wild cordyceps of Qinghai snow-coated plateau growth, and the beneficial effect that compared with prior art the present invention has is:
1, the present invention adopts liquid deep layer fermenting technology to produce Chinese caterpillar fungus natto ferment health drink, comes production health drink to compare with old-fashioned by fructification, and that the present invention has is with short production cycle, controllability good and production such as is not subject to seasonal restrictions at the advantage;
2, the present invention adopts probiotic mixed fermentation technology from pure natural plant, to extract plant enzyme, and product institute matters of containing biological activities abundant species is various, and nutritional labeling has the features such as molecular weight is little and water-soluble, and utilization is more easily absorbed by the body; Product has the health care of Chinese caterpillar fungus and natto simultaneously.
Accompanying drawing explanation
Fig. 1 is product processes schematic flow sheet of the present invention.
The specific embodiment
The present invention utilizes Cordyceps Militaris and fermenting bacillus natto to produce the method for Chinese caterpillar fungus natto ferment health drink, comprises successively following process:
1, Cordyceps Militaris and Bacillus natto are inoculated in respectively to fluid nutrient medium, under control environment, cultivate, then seed liquor is made in expansion cultivation;
2, plant material coordinates rear 120 ℃ of sterilizings 30 minutes by a certain percentage, makes zymotic fluid or karusen;
3, by cherry seed liquor access plant fermented liquid (wine with dregs), 180-200 Zhuan ∕ divides, 20-25 ℃ of fermentation 4-6d;
4, by Bacillus natto seed liquor access plant fermented liquid (wine with dregs), 140-170 Zhuan ∕ divides, 30-37 ℃ of fermentation 5-8d;
5, cherry zymotic fluid and fermenting bacillus natto liquid are mixed, by the 0.4-0.9% access brewer's yeast of mixed culture fermentation liquid, 85-120 Zhuan ∕ divides, and 30-36 ℃ of mixed culture fermentation 4-5d makes Chinese caterpillar fungus natto mixing enzyme liquid;
6, by the sterilizing of cherry natto mixing enzyme liquid, filtration, collect and mix ferment filtrate, with amino acid, vitamin, organic acid etc., mixing ferment filtrate is deployed into cherry natto ferment beverage.
Method for disinfection in said method can adopt the methods such as ultra high temperature sterilization, microwave disinfection, pasteurize.Product packaging material comprises vial, heat-resisting non-toxic plastic bottle.
embodiment 1
Take soybean as main material production cherry natto ferment health drink.
Take high quality soybean 10kg, clear water rinsing is clean, adds 20kg-50kg pure water and soaks 10-14 hour.Take each 3kg of carrot and apple, clear water rinsing is clean, after apple peel core, is cut into small pieces together with carrot.Soybean, carrot and apple merge making beating, and granularity 80-100 order, makes 100kg plant fermented liquid, input fermentation tank, 121 ℃ of sterilizings 30 minutes.Inoculum concentration access Bacillus natto seed liquor by 10%, divides 35 ℃ of condition bottom fermentation 6d at 190 Zhuan ∕;
In above plant fermentation, add dried silkworm chrysalis meal 25kg, CaCO
3with each 0.25 kg of soya-bean oil, make 100 kg zymotic fluids, input fermentation tank, 121 ℃ of sterilizings 20 minutes.Inoculum concentration access cherry seed liquor by 15%, divides 30 ℃ of condition bottom fermentation 4d at 190 Zhuan ∕;
Fermenting bacillus natto liquid and cherry zymotic fluid are mixed, and by 0.6% inoculum concentration access saccharomyces cerevisiae, 100 Zhuan ∕ divide, 30 ℃ of condition bottom fermentation 5d; Mixed culture fermentation liquid is filtered, collect filtrate, with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc., filtrate is deployed into cherry natto ferment health drink.
embodiment 2
Take corn as main material production cherry natto ferment health drink.
Take high-grade maize 20kg, clear water rinsing is clean.Take each 4kg of carrot and pumpkin, clear water rinsing is clean, after pumpkin peeling, is cut into small pieces together with carrot.Corn, carrot and pumpkin merge making beating, and granularity 85-110 order, makes 200kg plant fermented liquid, input fermentation tank, 121 ℃ of sterilizings 30 minutes.Inoculum concentration access Bacillus natto seed liquor by 13%, divides 30 ℃ of condition bottom fermentation 5d at 1900 Zhuan ∕;
In above plant fermentation, add dried silkworm chrysalis meal 55kg, CaCO
3with each 0.5 kg of soya-bean oil, make 190 kg zymotic fluids, input fermentation tank, 121 ℃ of sterilizings 30 minutes.Inoculum concentration access aweto seed liquid by 15%, turns ∕ 210 and divides, 25 ℃ of condition bottom fermentation 5d;
Fermenting bacillus natto liquid and cherry zymotic fluid are mixed, and by 3% inoculum concentration access saccharomyces cerevisiae, 90 Zhuan ∕ divide, 30 ℃ of condition bottom fermentation 5d; Mixed culture fermentation liquid is filtered, collect filtrate, with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc., filtrate is deployed into cherry natto ferment health drink.
The present invention has larger improvement in production technology and properties of product.The present invention produces cherry natto health drink with liquid deep layer fermenting technology and probiotic mixed fermentation technology and has following advantage:
1, take cherry entity and as raw materials for production, produce cordyceps drink and compare with old-fashioned, the advantages such as that production technology of the present invention has is with short production cycle, output is large, controllability good, the easily separated extraction of product;
2, the present invention adopts the health drink that cherry and Bacillus natto mixed culture fermentation technology are produced, with beverage that on present market, exchange forms and compare with the beverage of single culture fermenting and producing, this product has unique local flavor and taste, contained nutritious, bioactivator is more rich and varied, and health care is more extensive;
3, product of the present invention contains the multiple active material with effects such as anti-bacteria and anti-virus, anti-inflammatories, therefore product of the present invention does not need any anticorrisive agent, more green more healthy;
4, the present invention's cherry used is Dalian and periphery bolt product cherry thereof; Quality high-quality; The Japanese high-quality Bacillus natto of natto Pseudomonas used; Guaranteed the high-quality of product of the present invention.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.
Claims (8)
1. fermenting bacillus natto method is produced the technical research of low molecule cherry ferment beverage; It is characterized in that, comprise the steps:
Zymotic fluid is prepared in S1, plant material making beating;
S2, the 15-19% access Bacillus natto of pressing zymotic fluid, 120-150 Zhuan ∕ divides, 35-42 ℃ of fermentation 5-8d;
S3, cordyceps sinensis fermentation liquor and fermenting bacillus natto liquid are mixed, by the 0.5-1% access brewer's yeast of mixed culture fermentation liquid, 80-100 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d makes cherry ferment beverage;
Described plant material is cherry.
2. according to claim 1 fermenting bacillus natto method, produce the technical research of low molecule cherry ferment beverage, it is characterized in that, described plant is the cherry that produce in Dalian.
3. according to claim 1 fermenting bacillus natto method, produce the technical research of low molecule cherry ferment beverage, it is characterized in that, after step S3, also comprise:
S5, by mixed culture fermentation liquid in 95-110 ℃ of sterilizing, naturally cooling rear 650-750 order filters, with amino acid, vitamin, organic acid, etc. mixed culture fermentation filtrate is deployed into cherry natto ferment beverage.
4. the technical research that fermenting bacillus natto method is produced low molecule cherry ferment beverage according to claim 3, is characterized in that, the zymotic fluid in step S1 and S2 need be through sterilization treatment.
5. the technical research that fermenting bacillus natto method is produced low molecule cherry ferment beverage according to claim 4, it is characterized in that, the cherry in step S2 obtains seed liquor by cultivation, concrete mode: cherry liquid is inoculated in fluid nutrient medium, 18-25 ℃ of cultivation, then seed liquor is made in expansion cultivation.
6. the technical research that fermenting bacillus natto method is produced low molecule cherry ferment beverage according to claim 5, it is characterized in that, the Bacillus natto in step S3 obtains seed liquor by cultivation, concrete mode: Bacillus natto is inoculated in fluid nutrient medium, 30-37 ℃ of cultivation, then seed liquor is made in expansion cultivation.
7. the technical research that fermenting bacillus natto method is produced low molecule cherry ferment beverage according to claim 4, is characterized in that, in step S1, the making beating granularity of described zymotic fluid is 85-110 order.
8. the technical research that fermenting bacillus natto method is produced low molecule cherry ferment beverage according to claim 5, is characterized in that, in step S2, cherry is mainly Dalian and periphery.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054017A (en) * | 2015-07-30 | 2015-11-18 | 江西合善园国际食品实业有限公司 | Preparation method of enzyme prepared from plant placenta |
CN106036490A (en) * | 2016-05-26 | 2016-10-26 | 长沙湘资生物科技有限公司 | Blueberry natto and preparation method thereof |
CN107981322A (en) * | 2017-11-16 | 2018-05-04 | 桐核麥生物科技股份有限公司 | Adjust immune, maintenance hepatic injury and promote the work candy of mental development |
CN110024931A (en) * | 2019-05-07 | 2019-07-19 | 贵阳学院 | A kind of preparation method of red bayberry fermented beverage |
-
2013
- 2013-11-25 CN CN201310598684.5A patent/CN103704800A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054017A (en) * | 2015-07-30 | 2015-11-18 | 江西合善园国际食品实业有限公司 | Preparation method of enzyme prepared from plant placenta |
CN105054017B (en) * | 2015-07-30 | 2017-07-25 | 江西合善园国际食品实业有限公司 | Ferment preparation method by raw material of plant placeula |
CN106036490A (en) * | 2016-05-26 | 2016-10-26 | 长沙湘资生物科技有限公司 | Blueberry natto and preparation method thereof |
CN107981322A (en) * | 2017-11-16 | 2018-05-04 | 桐核麥生物科技股份有限公司 | Adjust immune, maintenance hepatic injury and promote the work candy of mental development |
CN110024931A (en) * | 2019-05-07 | 2019-07-19 | 贵阳学院 | A kind of preparation method of red bayberry fermented beverage |
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