CN104000176B - A kind of preparation method of black fungus ferment - Google Patents
A kind of preparation method of black fungus ferment Download PDFInfo
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- CN104000176B CN104000176B CN201410184836.1A CN201410184836A CN104000176B CN 104000176 B CN104000176 B CN 104000176B CN 201410184836 A CN201410184836 A CN 201410184836A CN 104000176 B CN104000176 B CN 104000176B
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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
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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
- A23L2/52—Adding ingredients
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention discloses a kind of preparation method of black fungus ferment, the preparation method of black fungus ferment comprises the following steps: black fungus screens, cleaning, rehydration, high-speed homogenization process, enzymolysis processing, enzyme-deactivating process, sterilizing, lactobacillus-fermented, allotment, filter, sterilization, gets product.The present invention passes through in black fungus homogenized, pectinase enzymatic hydrolysis process, lactobacillus-fermented, and the black fungus ferment product proteinase activity power obtained is higher, rich in nutritive value; Also add fruits and vegetables, add the mouthfeel of black fungus ferment product, the product taste formed easily is esthetically acceptable to the consumers.Preparation method of the present invention is simple, well make use of the nutritive value of black fungus, has expanded the potential value of black fungus, for people provide the black fungus ferment product of all good, the high nutritive value of a kind of mouthfeel.
Description
Technical field
The invention belongs to black fungus ferment preparing technical field, particularly relate to a kind of preparation method of black fungus ferment.
Background technology
Black fungus (Auriculariaauricula), a kind of saprophytic fungus of growth on rotten wood, in fungal taxonomy, be under the jurisdiction of Basidiomycetes, belong to Auriculariale, Auriculariaceae, Auricularia, be the delicious glial mushroom of a kind of high-quality, it contains 8 seed amino acids and the multivitamin of needed by human.And there is pharmacological action be presented as help, anti-inflammatory, anticancer, cool blood.
Because black fungus has abundant nutritive value and drug action, so cause people also increasing to the exploitation report of its research interest to its product, existing black fungus jam process technology according to the literature, compression black fungus block process technology, black fungus spices are dry, black edible fungus health care instant noodles, black fungus plate sugar, blood waffle is good for by black fungus, the research etc. of the sweet custard processing technology of black fungus, but put into production, rarely seen compression black fungus and black agarics paper goods.Therefore develop a kind of can put into produce and can be recognized by consumers novel product imperative.
Ferment be a kind of be made up of amino acid there is special bioactive material, " metabolite " of namely yeast secretary, also referred to as " enzyme ", is a kind of biocatalyst, is made up of protein.It is present in the animal and plant body of all work, is to maintain body normal function, digest food, the required material of one of the vital movements such as repair tissue.The eighties in 20th century, people utilize modern biotechnology extraction to add in cosmetics to the ferment of skin beneficiating, to strengthen the function of skin, improve skin.One of principle of ferment beautifying skin is the aged cells digest and decompose in skin, accelerates its process that comes off normally, cleaning skin, removes grease, eliminates whelk, and desalination wrinkle, thoroughly improves skin condition, makes its consolidation, careful, glossy.
What current research was maximum is Fructus Chaenomelis ferment, dragon fruit ferment, ginseng ferment and large high ferment.And rare report is studied both at home and abroad to black fungus ferment, black fungus ferment is the metabolite that black fungus obtains after saccharomycetes to make fermentation, because black fungus fructification is rich in abundant nutriment and pharmacologic action, there is good alimentary health-care function, therefore the nutrient utilizing black fungus abundant and medicinal efficacy, in conjunction with a kind of novel nourishing ferment of other fruits and vegetables joint developments to new product development, produce and meet the needs of people to nutrient health and be significant.
Summary of the invention
The object of the embodiment of the present invention is the preparation method providing a kind of black fungus ferment, is intended to solve existing black fungus ferment series products and the black fungus of lacking and develops the less problem in space.
The embodiment of the present invention is achieved in that a kind of preparation method of black fungus ferment, and the preparation method of this black fungus ferment comprises the following steps:
Step one, select dry black fungus then, through screening, cleaning, rehydration, bubble is sent out after rear black fungus mixes with 1: 1 according to weight ratio with drinking water and is carried out high-speed homogenization process, and after being sent out by unsifted black fungus bubble after crossing 80 orders, black fungus carries out high-speed homogenization process after mixing with 1: 1 with drinking water again, obtains even black fungus paste;
Step 2, selects pectase, and carry out enzymolysis processing and enzyme-deactivating process, enzymolysis time is 2.5h, hydrolysis temperature 45 DEG C, and pH value is 4.5, and enzyme dosage is 1500U/g, and polyoses content is 2.5%; Obtain black fungus enzymolysis liquid;
Step 3, black fungus enzymolysis liquid, through sterilizing, connects bacterium, and adopt lactobacillus-fermented, fermentation condition is: fermentation time is 7h, and fermentation temperature is 34 DEG C, and inoculum concentration is 5%, pH is 9, and proteinase activity force value is 945U/g, obtains enzyme liquid;
Step 4, by fruits and vegetables through screening, after cleaning, after fruits squeezing, namely filtration obtains fruit syrup; After greengrocery squeezing, namely filtration obtains vegetable juice, and fruit juice is allocated after sterilizing, and the addition of fruit syrup is 75% of black fungus enzyme liquid, when the addition of vegetable juice is 75% of black fungus enzyme liquid, then filters, and obtains the finished product of black fungus ferment.
Further, in step one, the condition of high-speed homogenization process is rotating speed is 8000r/min, 5min.
Further, in step 4, select pears, apple, grape, lemon is as aqueous enzyme juice production raw material.
Further, in step 4, select carrot, tomato, broccoli, asparagus, Chinese cabbage is as ferment vegetable juice raw materials for production.
The preparation method of black fungus ferment provided by the invention, by black fungus homogenized, pectinase enzymatic hydrolysis process, lactobacillus-fermented, the black fungus ferment product proteinase activity power obtained is higher, rich in nutritive value; Also add fruits and vegetables, add the mouthfeel of black fungus ferment product, the product taste formed easily is esthetically acceptable to the consumers.Preparation method of the present invention is simple, well make use of the nutritive value of black fungus, has expanded the potential value of black fungus, for people provide the black fungus ferment product of all good, the high nutritive value of a kind of mouthfeel.
Accompanying drawing explanation
Fig. 1 is preparation method's flow chart of the black fungus ferment that the embodiment of the present invention provides;
Fig. 2 is the enzymolysis time that the embodiment of the present invention provides, hydrolysis temperature, enzyme addition, and pH affects schematic diagram to black fungus Degree of Enzymatic Hydrolysis;
Fig. 3 is the fermentation time that the embodiment of the present invention provides, and fermentation temperature connects bacterium amount, and pH affects schematic diagram to black fungus enzymolysis liquid attenuation degree.
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.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
As shown in Figure 1, the preparation method of the black fungus ferment of the embodiment of the present invention comprises the following steps:
S101: select dry black fungus then, through screening, cleaning, rehydration, bubble is sent out after rear black fungus mixes with 1: 1 according to weight ratio with drinking water and is carried out high-speed homogenization process, after being sent out by unsifted black fungus bubble after crossing 80 orders, black fungus carries out high-speed homogenization process after mixing with 1: 1 with drinking water again, obtains even black fungus paste;
S102: select pectase, carry out enzymolysis processing and enzyme-deactivating process, enzymolysis time is 2.5h, hydrolysis temperature 45 DEG C, and pH value is 4.5, and enzyme dosage is 1500U/g, and polyoses content is 2.5%; Obtain black fungus enzymolysis liquid;
S103: black fungus enzymolysis liquid, through sterilizing, connects bacterium, adopt lactobacillus-fermented, fermentation condition is: fermentation time is 7h, and fermentation temperature is 34 DEG C, and inoculum concentration is 5%, pH is 9, and proteinase activity force value is 945U/g, obtains enzyme liquid;
S104: by fruits and vegetables through screening, after cleaning, after fruits squeezing, namely filtration obtains fruit syrup; After greengrocery squeezing, namely filtration obtains vegetable juice, and fruit juice is allocated after sterilizing, and the addition of fruit syrup is 75% of black fungus enzyme liquid, when the addition of vegetable juice is 75% of black fungus enzyme liquid, then filters, and obtains the finished product of black fungus ferment.
In step S101, the condition of high-speed homogenization process is rotating speed is 8000r/min, 5min;
In step S104, select pears, apple, grape, lemon four kinds of juice containing amounts and the relatively high fruit of Vitamin C content are as ferment fruit raw materials for production; Select carrot, tomato, broccoli, asparagus, the relatively high vegetables of Chinese cabbage five kinds of nutritive values are as ferment Vegetable produce raw material.
Black fungus ferment product of the present invention, in the process of black fungus high-speed homogenization, enzymolysis processing, after comprising lactobacillus-fermented, in product, proteinase activity power is higher, rich in nutritive value; The present invention fills a prescription fruits and vegetables ratio optimization, and the product taste formed easily is esthetically acceptable to the consumers.
In conjunction with the test of following tool, the present invention will be further described:
Test specimen: commercially available dry then black fungus; Fresh fruit; Fresh vegetables; Lactic acid bacteria;
Testing equipment: juice extractor;
Biserial four hole thermostat water bath: Changzhou state-run testing equipment research institute HH-S4;
Autoclave sterilization machine: Hangzhou section chemical industry instrument and equipment dawn Co., Ltd YXQ-LS;
Aseptic operating platform: Suzhou hundred million reaches cleaning laboratory equipment Co., Ltd;
High-speed homogenization machine;
ELIASA: Bai Teng Instrument Ltd. of the U.S. (BioTek) Cytation3;
Key points for operation:
1, screening, rehydration: select high-quality black fungus, remove impurity, the ratio being 1: 12 with dried fungus and water adds warm water makes auricularia auriculajudae rehydration 1 hour-3 hours, until black fungus water suction completely.Now, after black fungus rehydration, quality increases by 11 times;
2, high-speed homogenization process: soaked black fungus is added drinking water with 1: 1 and carries out high-speed homogenization process, obtain uniform black fungus paste;
3, enzymolysis processing: be dissolved in by pectase in warm water, heating water bath 50 DEG C carries out activation process.Black fungus paste is also carried out heating water bath at 50 DEG C, and in time both reaching identical temperature, the pectinase enzymatic hydrolysis time is 2.5h, hydrolysis temperature 45 DEG C, and pH value is 4.5, and enzyme dosage is 1500U/g, and polyoses content is 2.5%;
4, enzyme-deactivating: enzymolysis liquid is heating water bath process 20min at 80 DEG C, kills the enzyme activity of wherein pectase, ensures that it can not have influence on the content of protease in zymotic fluid;
5, sterilizing: enzymolysis liquid through HTHP, namely 121 DEG C of sterilizing 20min process;
6, inoculate: under the environment of sterile working, add 20% white granulated sugar, fermentation time is 7h, and fermentation temperature is 34 DEG C, and inoculum concentration is 5%, pH is 9, after evaluation, proteinase activity force value is 945U/g is the highest, and sensory evaluation is best;
7, allocate: be 75% of black fungus enzyme liquid by the addition of fruit syrup, the fruit when addition of vegetable juice is 75% of black fungus enzyme liquid and vegetables are squeezed the juice respectively, filter, obtain fruit juice, through autoclave sterilization, join after cooling in zymotic fluid, stir, get product.
Concrete method:
1, the assay method of Blackfungus polyhexose: adopt phend-sulphuric acid;
The glucose content of the percentage composition of polysaccharide=recorded by calibration curve/(polysaccharide concentration × for surveying the polysaccharide volume that absorbance is got) × %;
Proteinase activity power assay method: adopt GB SB/T10317-1999 to measure the enzyme activity value of the protease in zymotic fluid.
Subjective appreciation: in table 1.
Table 1 subjective appreciation standard
Black fungus pectinase enzymatic hydrolysis condition optimizing;
Single factor experiment designs:
Table 2 single factor experiment designs
Single factor experiment result is as follows:
According to single factor experiment result, see Fig. 2, select enzymolysis time scope 1.5,2.0,2.5; Hydrolysis temperature scope at 45 DEG C, 50 DEG C, 55 DEG C; Enzyme adds weight range at 1500U/g, 2000U/g, 2500U/g; PH value range is 4, and 4.5,5 is orthogonal test condition.
Orthogonal Experiment and Design:
Table 3L
9(3
4) orthogonal test factor level table
Orthogonal experiments:
Table 4 orthogonal experiments
Show according to orthogonal experiments, pectase optimum enzymolysis condition is: enzymolysis time is 2.5h, hydrolysis temperature 45 DEG C, and pH value is 4.5, and enzyme dosage is 1500U/g, and polyoses content is 2.5%.
Lactobacillus-fermented condition optimizing:
Black fungus paste is after above-mentioned enzymatic hydrolysis condition enzymolysis, access lactic acid bacteria is fermented, ferment fermentation condition adopts fermentation time, fermentation temperature, inoculum concentration and pH are as investigation factor, through single factor test and Orthogonal Experiment and Design, using ferment evaluation criteria after fermenting as Testing index, to determine best technological condition for fermentation.
Single factor experiment designs:
Table 5 single factor experiment designs
Single factor experiment result is as follows:
According to single factor experiment result, see Fig. 3, the selected fermentation time optimized is 5,6,7; Fermentation temperature is 28 DEG C, 31 DEG C, 34 DEG C; Inoculum concentration is 3%, 4%, 5%; PH value range is 8.5, and 9,9.5 is orthogonal test condition.
Orthogonal Experiment and Design:
Table 6L
9(3
4) orthogonal test factor level table
Orthogonal experiments:
Table 7 orthogonal experiments
Show according to orthogonal experiments, after lactobacillus-fermented condition optimizing, optimum condition: fermentation time is 7h, fermentation temperature is 34 DEG C, and inoculum concentration is 5%, pH is 9, and after evaluation, proteinase activity force value is 945U/g is the highest, and sensory evaluation is best.
Formulation optimization:
Black fungus is through high-speed homogenization process, and pectinase enzymatic hydrolysis, obtains ferment zymotic fluid after lactobacillus-fermented, with fruit syrup and vegetable juice composite, principle of compound to obtain a kind of succulence, and be rich in vitamin, the enzyme liquid of the nutrients such as carrotene, mouthfeel better can meet consumer's needs.Fruit and vegetable materials compounded formula is as following table:
Table 8 fruits and vegetables formula
So by black fungus enzyme liquid, fruit syrup, vegetable juice is as investigation factor, 7 levels are got in conjunction with trial test and the actual each factor of production, design by even test U3 (32), using pulp furnish evaluation criteria as deliberated index, experimental design and the results are shown in Table 2:
Table 9U
3(3
2) uniform experiment design and result
After formulation optimization, according to subjective appreciation, the addition of fruit syrup is 75% of enzyme liquid, the addition enzyme liquid of vegetable juice 75% time, subjective appreciation score value is the highest, is optimum proportioning.
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 (1)
1. a preparation method for black fungus ferment, is characterized in that, the preparation method of this black fungus ferment comprises the following steps:
Step one, select dry black fungus then, through screening, cleaning, rehydration, bubble is sent out after rear black fungus mixes with 1:1 according to weight ratio with drinking water and is carried out high-speed homogenization process, and after being sent out by unsifted black fungus bubble after crossing 80 mesh sieves, black fungus carries out high-speed homogenization process after mixing with 1: 1 with drinking water again, obtains even black fungus paste;
Step 2, selects pectase, and carry out enzymolysis processing and enzyme-deactivating process, enzymolysis time is 2.5h, hydrolysis temperature 45 DEG C, and pH value is 4.5, and enzyme dosage is 1500U/g, and polyoses content is 2.5%; Obtain black fungus enzymolysis liquid;
Step 3, black fungus enzymolysis liquid, through sterilizing, connects bacterium, and adopt lactobacillus-fermented, fermentation condition is: fermentation time is 7h, and fermentation temperature is 34 DEG C, and inoculum concentration is 5%, pH is 9, and proteinase activity force value is 945U/g, obtains enzyme liquid;
Step 4, by fruits and vegetables through screening, after cleaning, after fruits squeezing, namely filtration obtains fruit syrup; After greengrocery squeezing, namely filtration obtains vegetable juice, and fruit syrup is allocated after sterilizing, and the addition of fruit syrup is 75% of black fungus enzyme liquid, and the addition of vegetable juice is 75% of black fungus enzyme liquid, then filters, and obtains the finished product of black fungus ferment;
In step one, the condition of high-speed homogenization process is rotating speed is 8000r/min, 5min;
In step 4, select pears, apple, grape and lemon as aqueous enzyme juice production raw material;
In step 4, select carrot, tomato, broccoli, asparagus and Chinese cabbage as ferment vegetable juice raw materials for production.
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| CN107259523A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | The careless ferment of one kind file |
| CN106107966A (en) * | 2016-06-20 | 2016-11-16 | 合肥丰瑞隆生物科技有限公司 | Improving eyesight ferment and preparation method thereof |
| CN106262873A (en) * | 2016-09-29 | 2017-01-04 | 福建农林大学 | A kind of compound recipe is planted source property three element meals and is mended the preparation method of ferment |
| CN107095292A (en) * | 2017-05-15 | 2017-08-29 | 华子昂 | It is a kind of that there is plant composite enzyme of regulation gut flora function and preparation method thereof |
| CN107183697A (en) * | 2017-07-22 | 2017-09-22 | 厦门元之道生物科技有限公司 | A kind of agaric sea-tangle enzyme liquid with effect for reducing blood fat and preparation method thereof |
| CN107509901A (en) * | 2017-08-16 | 2017-12-26 | 大连工业大学 | The method for preparing flavor edible mushroom juice using leavening is compounded |
| CN107455748A (en) * | 2017-09-14 | 2017-12-12 | 厦门元之道生物科技有限公司 | One kind has antioxidation white fungus bird's nest enzyme liquid and preparation method thereof |
| CN108244429A (en) * | 2018-01-09 | 2018-07-06 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of "Hami" melon composite enzyme drink |
| CN109601781A (en) * | 2018-11-29 | 2019-04-12 | 江苏康泰源食品有限公司 | A kind of preparation method of agaric ferment |
| CN112056477A (en) * | 2020-09-14 | 2020-12-11 | 大连富森食用菌研究所 | Method for preparing lactobacillus ferment health-care beverage by submerged fermentation of black fungus |
| CN112890186A (en) * | 2021-02-03 | 2021-06-04 | 杭州世子合德生物科技有限公司 | Method for extracting enzyme health-care product |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN102871183A (en) * | 2011-07-10 | 2013-01-16 | 南昌大学 | Black fungus beverage and preparation method thereof |
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| CN102871183A (en) * | 2011-07-10 | 2013-01-16 | 南昌大学 | Black fungus beverage and preparation method thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
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Effective date of registration: 20210119 Address after: 130000 No. 2888 Xincheng street, Jilin, Changchun Patentee after: JILIN AGRICULTURAL University Address before: 132600 Chengbei Industrial Development Zone, Shulan City, Jilin Province Patentee before: JILIN HUAXIN MUSHROOM INDUSTRY Co.,Ltd. |