CN103719965A - Health-care saussurea involucrata and natto enzyme drink and preparation method thereof - Google Patents
Health-care saussurea involucrata and natto enzyme drink and preparation method thereof Download PDFInfo
- Publication number
- CN103719965A CN103719965A CN201310598630.9A CN201310598630A CN103719965A CN 103719965 A CN103719965 A CN 103719965A CN 201310598630 A CN201310598630 A CN 201310598630A CN 103719965 A CN103719965 A CN 103719965A
- Authority
- CN
- China
- Prior art keywords
- natto
- saussurea involucrata
- preparation
- fermentation
- health drink
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001145025 Saussurea involucrata Species 0.000 title claims abstract description 39
- 235000013557 nattō Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 title abstract description 14
- 102000004190 Enzymes Human genes 0.000 title abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 230000036541 health Effects 0.000 claims abstract description 30
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 22
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 22
- 241000196324 Embryophyta Species 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 14
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- 229940088594 vitamin Drugs 0.000 claims abstract description 7
- 235000013343 vitamin Nutrition 0.000 claims abstract description 7
- 239000011782 vitamin Substances 0.000 claims abstract description 7
- 229930003231 vitamin Natural products 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 6
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 4
- 235000015097 nutrients Nutrition 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 23
- 239000012530 fluid Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 235000013361 beverage Nutrition 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 241001264174 Cordyceps militaris Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 235000011430 Malus pumila Nutrition 0.000 claims description 5
- 235000015103 Malus silvestris Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 240000001307 Myosotis scorpioides Species 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 239000002054 inoculum Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019985 fermented beverage Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 244000070406 Malus silvestris Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241000190633 Cordyceps Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229940121363 anti-inflammatory agent Drugs 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
-
- 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
Landscapes
- 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 a health-care saussurea involucrata and natto enzyme drink and a preparation method thereof. The preparation method comprises the steps as follows: 1, pulping raw plant materials to prepare a fermentation broth; 2, inoculating cordyceps sinensis for fermentation at the temperature of 20-35 DEG C for 4-8 d; 3, inoculating bacillus natto for fermentation at the temperature of 30-37 DEG C for 4-8 d; 4, inoculating beer yeast for mixed fermentation for 4-8 d; 5, preparing the mixed fermentation filtrate into the enzyme drink. The raw plant materials comprise grain, fruits or vegetables. The enzyme drink and the preparation method thereof have the benefits as follows: natural plants are taken as the raw materials and a mixed fermentation technology is adopted to produce the health-care saussurea involucrata and natto enzyme drink; the enzyme drink not only has a drinking function of drinks, but also has a health-care function of saussurea involucrata and natto; amino acid and vitamins necessary to human bodies are added, and no preservative is added, so that the enzyme drink is more nutrient and healthful. The production idea of the enzyme drink meets the 'green, environmental protection and health' development trend of current international drinks.
Description
Technical field
The present invention relates to a kind of Chinese caterpillar fungus natto ferment health drink and preparation method thereof, 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 Cordyceps Militaris 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, and therefore 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.Saussurea involucrata contains the multiple useful composition to function of human body, and it can play fabulous conditioning and health-care effect to human body.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, protect against 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 saussurea involucrata and health-care natto function factor first, produces nutritiously, has and improves the health, and strengthens the novel saussurea involucrata 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 saussurea involucrata and health-care natto function.Its technical scheme is as follows:
A kind of saussurea involucrata natto of the present invention ferment health drink and preparation method thereof, comprises the steps:
Zymotic fluid is prepared in S1, plant material making beating;
S2, the 8-15% access Cordyceps Militaris of pressing zymotic fluid, 180-200 Zhuan ∕ divides, 25-30 ℃ of fermentation 4-6d;
S3, the 8-15% access Bacillus natto of pressing zymotic fluid, 150-170 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 mixed culture fermentation filtrate is deployed into saussurea involucrata natto ferment beverage with amino acid, vitamin, organic acid, Momordica grosvenori extract etc.
Saussurea involucrata 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, mixed culture fermentation filtrate is deployed into saussurea involucrata natto ferment beverage with amino acid, vitamin, organic acid, Momordica grosvenori extract etc.
Saussurea involucrata natto ferment health drink of the present invention and preparation method thereof, comprising: saussurea involucrata 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 snow lotus live body and the safe bacterial strain fermenting bacillus natto of food stage plant material production health drink out from the wild saussurea involucrata of Xinjiang Tianshan, 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 saussurea involucrata natto ferment health drink, comes compared with production health drink by fructification with old-fashioned, 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 saussurea involucrata 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 snow lotus live body and fermenting bacillus natto to produce the method for saussurea involucrata natto ferment health drink, comprises successively following process:
1, snow lotus live body 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 121 ℃ of sterilizings 30 minutes by a certain percentage, makes zymotic fluid or karusen;
3, by snow lotus live body seed liquor access plant fermented liquid (wine with dregs), 170-200 Zhuan ∕ divides, 18-25 ℃ 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, saussurea involucrata zymotic fluid 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 saussurea involucrata natto mixing enzyme liquid;
6, by the sterilizing of saussurea involucrata natto mixing enzyme liquid, filtration, collect and mix ferment filtrate, mixing ferment filtrate is deployed into saussurea involucrata natto ferment beverage with amino acid, vitamin, organic acid, Momordica grosvenori extract etc.
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 saussurea involucrata natto ferment health drink.
Take high quality soybean 10kg, clear water rinsing is clean, adds 30-50kg pure water and soaks 8-12 hour.Take the each 2kg 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 20 minutes.By 10% inoculum concentration access Bacillus natto seed liquor, at 170 Zhuan ∕, divide 32 ℃ of condition bottom fermentation 6d;
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.By 15% inoculum concentration access snow lotus live body seed liquor, at 170 Zhuan ∕, divide 20 ℃ of condition bottom fermentation 5d;
Fermenting bacillus natto liquid and cordyceps sinensis fermentation liquor are mixed, and by 0.5% inoculum concentration access saccharomyces cerevisiae, 100 Zhuan ∕ divide, 30 ℃ of condition bottom fermentation 4d; Mixed culture fermentation liquid is filtered, collect filtrate, filtrate is deployed into saussurea involucrata natto ferment health drink with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc.
embodiment 2
Take corn as main material production saussurea involucrata natto ferment health drink.
Take high-grade maize 20kg, clear water rinsing is clean.Take the 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 80-100 order, makes 200kg plant fermented liquid, input fermentation tank, 121 ℃ of sterilizings 25 minutes.By 13% inoculum concentration access Bacillus natto seed liquor, at 180 Zhuan ∕, divide 30 ℃ of condition bottom fermentation 5d;
In above plant fermentation, add dried silkworm chrysalis meal 50kg, CaCO
3with each 0.5 kg of soya-bean oil, make 200 kg zymotic fluids, input fermentation tank, 121 ℃ of sterilizings 25 minutes.By 12% inoculum concentration access aweto seed liquid, 190, turn ∕ and divide, 22 ℃ of condition bottom fermentation 4d;
Fermenting bacillus natto liquid and saussurea involucrata zymotic fluid are mixed, and by 1% inoculum concentration access saccharomyces cerevisiae, 80 Zhuan ∕ divide, 32 ℃ of condition bottom fermentation 4d; Mixed culture fermentation liquid is filtered, collect filtrate, filtrate is deployed into saussurea involucrata natto ferment health drink with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc.
The present invention has larger improvement in production technology and properties of product.The present invention produces saussurea involucrata natto health drink with liquid deep layer fermenting technology and probiotic mixed fermentation technology and has following advantage:
1, take cordyceps militaris sporocarp as raw materials for production, produce compared with cordyceps drink 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 with old-fashioned;
2, the present invention adopts the health drink that saussurea involucrata and Japanese Natto bacterium mixed culture fermentation technology are produced, with beverage that on present market, exchange forms and with compared 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 snow lotus live body used be from the wild saussurea involucrata of Xinjiang Tianshan growth through purifying repeatedly, bacterial classification, through the evaluation of microbe research institute of the Chinese Academy of Sciences, is defined as snow lotus live body; 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; any be familiar with those skilled in the art the present invention disclose technical scope in; 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. saussurea involucrata natto ferment health drink and preparation method thereof, is characterized in that, comprises the steps:
Zymotic fluid is prepared in S1, plant material making beating;
S2, press the 10-15% access snow lotus live body of zymotic fluid, 160-200 Zhuan ∕ divides, 25-35 ℃ 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 1% access brewer's yeast of mixed culture fermentation liquid, 90-120 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d, makes ferment beverage;
Described plant material comprises cereal, fruit or vegetables.
2. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 1, is characterized in that, described plant material comprises one or more of soybean, corn, peanut, apple, Momordica grosvenori, carrot, pumpkin, tomato etc.
3. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 1, is characterized in that, after step S4, also comprises:
S5, by mixed culture fermentation liquid in 95-110 ℃ of sterilizing, naturally cooling rear 600-800 order filters, and mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage with amino acid, vitamin, organic acid, Momordica grosvenori extract etc.
4. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 3, is characterized in that, the zymotic fluid in step S1 and S2 need be through sterilization treatment.
5. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 4, it is characterized in that, the Cordyceps Militaris in step S2 obtains seed liquor by cultivation, concrete mode: Cordyceps Militaris is inoculated in fluid nutrient medium, 18-25 ℃ of cultivation, then seed liquor is made in expansion cultivation.
6. saussurea involucrata natto ferment health drink and preparation method thereof 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. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 4, is characterized in that, in step S1, the making beating granularity of described zymotic fluid is 80-100 order.
8. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 5, is characterized in that snow lotus live body in step S2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598630.9A CN103719965A (en) | 2013-11-25 | 2013-11-25 | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598630.9A CN103719965A (en) | 2013-11-25 | 2013-11-25 | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719965A true CN103719965A (en) | 2014-04-16 |
Family
ID=50444459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598630.9A Pending CN103719965A (en) | 2013-11-25 | 2013-11-25 | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719965A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232416A (en) * | 2014-10-08 | 2014-12-24 | 崔承禄 | Black natto and pumpkin juice wine and preparation method thereof |
| CN105167054A (en) * | 2015-09-09 | 2015-12-23 | 安徽管仲宫神生物科技有限公司 | Feature beautifying and skin nourishing enzyme beverage and preparation method thereof |
| CN105995810A (en) * | 2016-05-26 | 2016-10-12 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry natto product |
| 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 |
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
-
2013
- 2013-11-25 CN CN201310598630.9A patent/CN103719965A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232416A (en) * | 2014-10-08 | 2014-12-24 | 崔承禄 | Black natto and pumpkin juice wine and preparation method thereof |
| CN104232416B (en) * | 2014-10-08 | 2015-12-30 | 崔承禄 | Black natto pumpkin alcoholic drink mixed with fruit juice and preparation method thereof |
| CN105167054A (en) * | 2015-09-09 | 2015-12-23 | 安徽管仲宫神生物科技有限公司 | Feature beautifying and skin nourishing enzyme beverage and preparation method thereof |
| CN105995810A (en) * | 2016-05-26 | 2016-10-12 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry natto product |
| 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 |
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039883B (en) | Yangtao lucid ganoderma composite ferment and preparation method thereof | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN103704829A (en) | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof | |
| CN104172100A (en) | Functional fermented kelp sauce and brewing method thereof | |
| CN104431861A (en) | Method for preparing litchi enzymes | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN105901636A (en) | Chilli pepper fermentation process | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN103305432A (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN105029549A (en) | Mulberry enzyme health beverage production method | |
| CN102972713A (en) | Onion sauce fermentation production method | |
| CN102084896A (en) | Method for manufacturing selenium-rich fruit-flavored tremella yoghurt | |
| CN101756154B (en) | Preparation method of concentrated pepper seasonings | |
| KR101039381B1 (en) | The fermentated liquor of Spirulina and the mamufacturing method thereof | |
| CN111057637A (en) | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN103704800A (en) | Technology research for producing low-molecule cherry ferment beverage by bacillus natto fermentation | |
| CN103756843B (en) | Functional cranberry and blackberry composite fruit wine and preparation method thereof | |
| CN108378359A (en) | A kind of preparation method of persimmon mulberries composite enzyme | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN104388253A (en) | Method for preparing pollen and honey wine by using wine returning fermentation | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN102690746A (en) | Method for producing fruit wine by utilizing pineapple fermentation | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |