CN104473170B - A kind of manufacture method of compound fruit ferment - Google Patents
A kind of manufacture method of compound fruit ferment Download PDFInfo
- Publication number
- CN104473170B CN104473170B CN201410840048.3A CN201410840048A CN104473170B CN 104473170 B CN104473170 B CN 104473170B CN 201410840048 A CN201410840048 A CN 201410840048A CN 104473170 B CN104473170 B CN 104473170B
- Authority
- CN
- China
- Prior art keywords
- fructus
- manufacture method
- compound fruit
- fruit ferment
- ferment
- 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.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 150000001875 compounds Chemical class 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 239000007788 liquid Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 14
- 239000006041 probiotic Substances 0.000 claims description 12
- 235000018291 probiotics Nutrition 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000002244 precipitate Substances 0.000 claims description 11
- 238000011081 inoculation Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 230000000529 probiotic effect Effects 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 235000019890 Amylum Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000006385 ozonation reaction Methods 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 235000013406 prebiotics Nutrition 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001175 peptic effect Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 241000186660 Lactobacillus Species 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000033001 locomotion Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to health nutrient preparation field, particularly relate to the manufacture method of a kind of compound fruit ferment.The nutritive value of finished product ferment can be performed to maximum by the method for the present invention, at supplementary human amino acid, protein, while the nutrients such as vitamin, also having a promotion fat digestion, and can increase the secretion of peptic digestion enzyme, removing dampness is amusing, relieving QI stagnancy in the stomach, help digestion and the work of facilitating digestion；Decrease the chelating time, improve the activity of enzyme.
Description
Technical field
The present invention relates to health nutrient preparation field, particularly relate to the system of a kind of compound fruit ferment
Make method.
Background technology
Ferment, also known as enzyme.It is divided into six big classes: oxidoreductase, transferring enzyme, hydrolytic enzyme, synthesis
Enzyme etc..It is a kind of to be had special bioactive material by what aminoacid formed, and it is present in institute
In having animal and plant body alive, it is the life such as maintenance body normal function, digestion food, repair tissue
The required material of movable one.
It almost participates in all of vital movement: ponder a problem, motion, and sleep is breathed, anger
Anger, cryying or secreting hormone etc. is all the action result centered by ferment.Ferment catalyst
The catalytic action of sample urges the biochemical reaction of body, urges the carrying out of biosis.If no
Ferment, biochemical reaction will be unable to carry out, five big nutrient (carbohydrate, lipoids, albumen
Matter, vitamin, mineral) all utterly useless to body by become, biosis will stop.
Ferment is the most important, and with life is closely bound up, but people's rhythm of life adds now
Hurry up, residing Environment pollution is serious, and most of people are under the state of subhealth state, add diet
Do not focus on cause the enzyme of disappearance in human body to get more and more.On market about ferment nutriment beautiful jade completely
Mesh, supplements vivo acid, promotes synthetic protein, beauty treatment, fat-reducing innumerable.But
It is long to be that all ferment products all suffer from the chelating time, and enzymatic activity is unstable and enzymatic activity is the highest
Problem.
Summary of the invention
Long in order to solve the ferment chelating time in background technology, that enzymatic activity is low problem, the present invention provides
The manufacture method of a kind of high-quality ferment, particularly relates to the manufacture method of a kind of compound fruit ferment.
The technical scheme that the present invention provides is:
1, the manufacture method of a kind of compound fruit ferment, it is characterised in that comprise the following steps:
1) respectively Fructus Musae, Fructus Litchi, Fructus Citri Limoniae, Fructus Chaenomelis and Folium Eriobotryae are cleaned chopping, then according to feed liquid
Than being 1: 12-15 addition water, it is 70-80 DEG C in temperature and carries out hot water return extraction；
2) hot water return extracting solution being placed in room temperature standing, feed liquid separates, and obtains supernatant layer backflow
One and precipitate one；
3) take supernatant layer backflow one be placed in the whizzer that rotating speed is 50-100r/min carry out from
The heart separates, and disengaging time controls, at 2-5 minute, to be then concentrated in vacuo, be concentrated into 10-15g/ml；
4) yeast is inoculated into step 3) in concentrated solution, the saccharomycetic quality of inoculation for concentrate
The 1-2% of liquid, is placed in sealing and fermenting container, and the fermentation temperature of 27-28 DEG C ferments 5-7 days, obtains ferment
Female fermented liquid；
5) respectively Radix Dauci Sativae, Fructus Lycopersici esculenti, Fructus Benincasae and Fructus Solani melongenae are cleaned chopping, then according to solid-liquid ratio is
1: 10-12 adds water, is 75-80 DEG C in temperature and carries out hot water return extraction；
6) hot water return extracting solution being placed in room temperature standing, feed liquid separates, and obtains supernatant layer backflow
Two and precipitate two；
7) take supernatant layer backflow two be placed in the whizzer that rotating speed is 50-100r/min carry out from
The heart separates, and disengaging time controls, at 2-5 minute, to be then concentrated in vacuo, be concentrated into 15g/ml；
8) by step 7) to be placed in temperature be 30-35 DEG C of distillation for the concentrated solution of gained, distillation time is 20-30
Minute, obtain distillate；
9) probiotic bacteria is inoculated into step 8) in distillate, the quality of the ferment probiotic bacteria of inoculation for steam
The 1-2% of distillate, is placed in sealing and fermenting container, and the fermentation temperature of 27-28 DEG C ferments 3-5 days,
Probiotics fermention liquid；
10) respectively Fructus Crataegi, Cortex Clausenae Excavatae and Pericarpium Citri Reticulatae being cleaned chopping, being milled to particle diameter is 50-100 mesh,
Add Amylum Nelumbinis Rhizomatis, be placed in the blender that rotating speed is 100-150r/min stirring 10 minutes, obtain mixture
Material；
11) by step 10) in mixed material be placed in the dehydrator that temperature is 70-80 DEG C drying,
By the water content control of mixed material at 25%-30%,；
12) by step 4) in yeast fermentation liquor, step 9) in probiotics fermention liquid and step
Rapid 11) mixed material in is sufficiently mixed, and is placed in sealing container, at room temperature chelating 45-60 days.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that described
Step 1) in Fructus Musae, Fructus Litchi, Fructus Citri Limoniae, the weight ratio of Fructus Chaenomelis and Folium Eriobotryae is 2: 2: 1: 3: 1.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that Radix Dauci Sativae,
The weight ratio of Fructus Lycopersici esculenti, Fructus Benincasae and Fructus Solani melongenae is 3: 3: 1: 1.
Preferably, the manufacture method of the compound fruit ferment described in 1, it is characterised in that Fructus Crataegi,
The weight ratio of Cortex Clausenae Excavatae and Pericarpium Citri Reticulatae is 1: 1: 1.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that hot water returns
Stream extracts circulation 2 times, and return time is 1 hour.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that described
Step 4), step 9) yeast, before probiotic bacteria inoculation inoculation liquid through the ozone of 10-20 minute
Sterilization.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that step 12)
In chelating during be spaced 2 days give seal vessel delivery.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that step 2)
With step 6) in precipitate one and precipitate two can be as the raw material system preparing agricultural products fresh-keeping agent
Standby antistaling agent.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that described
Yeast is one or more of Lactobacillus, bacillus acidophilus, plant bacillus or streptococcus thermophilus.
Preferably, the manufacture method of described compound fruit ferment, it is characterised in that described
Probiotic bacteria is one or more of sporeformer, bacillus bifidus or bulgaricus bacillus.
Beneficial effects of the present invention:
1, having spleen-and-stomach-invigorating, the fruit of facilitating digestion effect function extracts through chopping, and precipitation is dense
Contracting, extracts the nutrition elite in fruit；Then the vegetable with heat clearing away strengthening the spleen and stomach function cuts
Broken extraction, precipitates and distills, and extracts the nutrition elite in vegetable, ferments the most respectively, after fermentation and
Removing dampness is amusing, the raw material of relieving QI stagnancy in the stomach is mixed chelating.
2, the nutritive value of finished product ferment can be performed to maximum by the method for the present invention, supplement
Human amino acid, protein, while the nutrient such as vitamin, also there is promotion fat digestion, and
Can increase the secretion of peptic digestion enzyme, removing dampness is amusing, relieving QI stagnancy in the stomach, help digestion and the effect of facilitating digestion.
3, the method provided by the present invention, raw material can be derived that essential part, nutrition through each step
The time of chelating can also be substantially reduced the while of costly.
4, in this method, each raw material is worked in coordination with, and each step is all linked with one another, by strain, prepares the control of environment
System, reduces harmful strain, and the enzyme activity prepared increases.
Detailed description of the invention
Following example are to further illustrate the present invention, but absolutely not limit the scope of the present invention.
It is further elaborated on the present invention referring to embodiment, it should be appreciated to those skilled in the art that this
Invention is not limited to the preparation method of these embodiments and use.And, those skilled in the art according to
Description of the invention can carry out equivalent, combine, improves or modify the present invention, and these all include
Within the scope of the invention.
Embodiment 1
1) respectively by 200 grams of Fructus Musae, Fructus Litchi 200 grams, 100 grams of Fructus Citri Limoniae, Fructus Chaenomelis 300 grams and Pi
Rake 100 grams cleans chopping, then according to solid-liquid ratio is 1: 12 addition water, is 70 DEG C in temperature and carries out
Hot water return extracts；
2) hot water return extracting solution being placed in room temperature standing, feed liquid separates, and obtains supernatant layer backflow
One and precipitate one；
3) take supernatant layer backflow one to be placed in the whizzer that rotating speed is 50r/min and be centrifuged point
From, disengaging time controls, at 2 minutes, to be then concentrated in vacuo, be concentrated into 10g/ml；
4) Lactobacillus is inoculated into step 3) in concentrated solution, the ozone through 10 minutes disappears
Poison, the quality of the Lactobacillus of inoculation is the 1% of concentrated solution, is placed in sealing and fermenting container, 27
DEG C fermentation temperature ferment 5 days, obtain active lactobacillus fermented liquid；
5) respectively Radix Dauci Sativae 300 grams, Fructus Lycopersici esculenti 300 grams, 100 grams of Fructus Benincasae and Fructus Solani melongenae 100 grams are washed
Clean chopping, then according to solid-liquid ratio is to add water at 1: 10, is 75 DEG C in temperature and carries out hot water return and carry
Taking, extract circulation 2 times, return time is 1 hour；
6) hot water return extracting solution being placed in room temperature standing, feed liquid separates, and obtains supernatant layer backflow
Two and precipitate two；
7) take supernatant layer backflow two to be placed in the whizzer that rotating speed is 50r/min and be centrifuged point
From, disengaging time controls, at 2 minutes, to be then concentrated in vacuo, be concentrated into 15g/ml；
8) by step 7) to be placed in temperature be 30 DEG C of distillations for the concentrated solution of gained, distillation time is 20 points
Clock, obtains distillate；
9) bacillus bifidus is inoculated into step 8) in distillate, through the ozonization of 10 minutes,
Quality is distillate the 2% of the bacillus bifidus of inoculation, is placed in sealing and fermenting container, 27 DEG C send out
Ferment temperature fermentation 5 days, obtains bifidus bacillus fermented liquid；
10) respectively Fructus Crataegi 100 grams, Cortex Clausenae Excavatae 100 grams and Pericarpium Citri Reticulatae 100 grams are cleaned chopping, grind
It is 50 mesh to particle diameter, adds Amylum Nelumbinis Rhizomatis 100 grams, be placed in the blender that rotating speed is 100r/min stirring
10 minutes, obtain mixed material；
11) by step 10) in mixed material be placed in the dehydrator that temperature is 70 DEG C drying, will
The water content control of mixed material 25%,；
12) by step 4) in yeast fermentation liquor, step 9) in probiotics fermention liquid and step
Rapid 11) mixed material in is sufficiently mixed, and is placed in sealing container, at room temperature chelating 45 days,
2 days it are spaced to sealing vessel delivery during chelating.
Although embodiment of the present invention are disclosed as above, but it is not restricted to description and embodiment party
Listed utilization in formula, it can be applied to various applicable the field of the invention completely, for being familiar with ability
For the personnel in territory, be easily achieved other amendment, therefore without departing substantially from claim and etc. homotype
Enclosing under limited general concept, the present invention is not limited to specific details and shown here as the reality with description
Execute example.
Claims (9)
1. the manufacture method of a compound fruit ferment, it is characterised in that comprise the following steps:
1) respectively Fructus Musae, Fructus Litchi, Fructus Citri Limoniae, Fructus Chaenomelis and Folium Eriobotryae are cleaned chopping, then according to solid-liquid ratio is 1: 12-15 addition water, is 70-80 DEG C in temperature and carries out hot water return extraction；
2) hot water return extracting solution being placed in room temperature standing, feed liquid separates, and obtains supernatant layer backflow one and precipitate one；
3) take supernatant layer backflow one be placed in the whizzer that rotating speed is 50-100r/min be centrifuged separate, disengaging time controls, at 2-5 minute, to be then concentrated in vacuo, be concentrated into 10-15g/ml；
4) yeast is inoculated into step 3) in concentrated solution, the 1-2% that saccharomycetic quality is concentrated solution of inoculation, be placed in sealing and fermenting container, the fermentation temperature of 27-28 DEG C ferments 5-7 days, obtains yeast fermentation liquor；
5) respectively Radix Dauci Sativae, Fructus Lycopersici esculenti, Fructus Benincasae and Fructus Solani melongenae are cleaned chopping, then according to solid-liquid ratio is 1: 10-12 addition water, is 75-80 DEG C in temperature and carries out hot water return extraction；
6) hot water return extracting solution being placed in room temperature standing, feed liquid separates, and obtains supernatant layer backflow two and precipitate two；
7) take supernatant layer backflow two be placed in the whizzer that rotating speed is 50-100r/min be centrifuged separate, disengaging time controls, at 2-5 minute, to be then concentrated in vacuo, be concentrated into 15g/ml；
8) by step 7) to be placed in temperature be 30-35 DEG C of distillation for the concentrated solution of gained, distillation time is 20-30 minute, obtains distillate；
9) probiotic bacteria is inoculated into step 8) in distillate, the quality of the probiotic bacteria of inoculation is the 1-2% of distillate, is placed in sealing and fermenting container, and the fermentation temperature of 27-28 DEG C ferments 3-5 days, obtains prebiotic fermented liquid；
10) respectively Fructus Crataegi, Cortex Clausenae Excavatae and Pericarpium Citri Reticulatae being cleaned chopping, being milled to particle diameter is 50-100 mesh, adds Amylum Nelumbinis Rhizomatis, is placed in the blender that rotating speed is 100-150r/min stirring 10 minutes, obtains mixed material；
11) by step 10) in mixed material be placed in the dehydrator that temperature is 70-80 DEG C drying, by the water content control of mixed material at 25%-30%；
12) by step 4) in yeast fermentation liquor, step 9) in probiotics fermention liquid and step 11) in mixed material be sufficiently mixed, be placed in sealing container in, at room temperature chelating 45-60 days.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that described step 1) in Fructus Musae, Fructus Litchi, Fructus Citri Limoniae, the weight ratio of Fructus Chaenomelis and Folium Eriobotryae is 2: 2: 1: 3: 1.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that the weight ratio of Radix Dauci Sativae, Fructus Lycopersici esculenti, Fructus Benincasae and Fructus Solani melongenae is 3: 3: 1: 1.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that the weight ratio of Fructus Crataegi, Cortex Clausenae Excavatae and Pericarpium Citri Reticulatae is 1: 1: 1.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that hot water return extracts circulation 2 times, and return time is 1 hour.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that described step 4), step 9) yeast, before probiotic bacteria inoculation inoculation liquid through the ozonization of 10-20 minute.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that step 12) in chelating during be spaced 2 days give seal vessel delivery.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that step 2) and step 6) in precipitate one and precipitate two prepare antistaling agent as the raw material preparing agricultural products fresh-keeping agent.
The manufacture method of compound fruit ferment the most according to claim 1, it is characterised in that described probiotic bacteria is one or more of sporeformer, bacillus bifidus or Lactobacillus bulgaricus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410840048.3A CN104473170B (en) | 2014-12-30 | 2014-12-30 | A kind of manufacture method of compound fruit ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410840048.3A CN104473170B (en) | 2014-12-30 | 2014-12-30 | A kind of manufacture method of compound fruit ferment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104473170A CN104473170A (en) | 2015-04-01 |
| CN104473170B true CN104473170B (en) | 2016-08-24 |
Family
ID=52747891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410840048.3A Active CN104473170B (en) | 2014-12-30 | 2014-12-30 | A kind of manufacture method of compound fruit ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473170B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054162B (en) * | 2015-06-30 | 2017-07-14 | 中国热带农业科学院农产品加工研究所 | A kind of dragon fruit composite enzyme drink and preparation method thereof |
| CN105265969B (en) * | 2015-09-09 | 2018-01-23 | 安徽管仲宫神生物科技有限公司 | Multi-source enzyme beverage and preparation method thereof |
| CN105167094B (en) * | 2015-10-19 | 2018-03-13 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of tranquilizing the mind and aiding digestion banana ferment and preparation method thereof |
| CN105166917A (en) * | 2015-11-02 | 2015-12-23 | 广西金臣科技有限公司 | Lemon ferment nutrition solution and preparation method thereof |
| CN106722961A (en) * | 2017-01-06 | 2017-05-31 | 安徽妙奇树生物科技有限公司 | The Fructus Chaenomelis ferment processing method and formula of antifatigue beauty treatment of calming the nerves |
| CN106901336A (en) * | 2017-02-10 | 2017-06-30 | 云南农业大学 | A kind of plateau ferment zymotechnique |
| CN106963809A (en) * | 2017-03-23 | 2017-07-21 | 邵诗琳 | A kind of ferment profit nose cream for repairing schneiderian membrane and preparation method thereof |
| CN107373651A (en) * | 2017-08-23 | 2017-11-24 | 广西俊智农业科技有限公司 | A kind of stomach strengthening and digestion promoting ferment and preparation method thereof |
| CN108294301A (en) * | 2018-01-15 | 2018-07-20 | 浙江科技学院 | A kind of preparation method of dragon fruit ferment |
| TWI689582B (en) * | 2018-12-11 | 2020-04-01 | 佳聯酵素生物科技有限公司 | Method for regulating products of multiple cultivate fermentation |
| CN110226742A (en) * | 2019-06-22 | 2019-09-13 | 江门市澳新食品有限公司 | A kind of fruit ferment and its application |
| CN112914003A (en) * | 2021-04-08 | 2021-06-08 | 广西医科大学 | Preparation method of full-fruit lactobacillus fermented functional drink of clausena lansium |
| CN113854553A (en) * | 2021-09-29 | 2021-12-31 | 丽江黄小芒农业科技有限责任公司 | Mango enzyme capable of rapidly supplementing enzyme amount and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57112330A (en) * | 1980-12-30 | 1982-07-13 | Kondo Biseibutsu Kenkyusho:Kk | Preparation of enzyme stock solution of chinese orthodox medicine |
| KR100778886B1 (en) * | 2006-07-28 | 2007-11-29 | (주)진바이오텍 | Preparation method of fermented fruits and vegetables, fermented fruits and vegetables prepared thereby and functional composition comprising the same |
| CN104223036B (en) * | 2013-06-24 | 2017-07-14 | 梁岩 | Being fermented using composite bacteria improves the method for plant enzyme food local flavor and texture |
| CN103829248A (en) * | 2014-03-18 | 2014-06-04 | 苏州科大微龙信息技术有限公司 | Enzyme for conditioning liver and gallbladder damp-heat constitution and preparation method thereof |
| CN103960613B (en) * | 2014-05-09 | 2016-07-20 | 亳州千草药业有限公司 | A kind of preparation method of fruit-vegerable ferment |
-
2014
- 2014-12-30 CN CN201410840048.3A patent/CN104473170B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104473170A (en) | 2015-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104473170B (en) | A kind of manufacture method of compound fruit ferment | |
| CN102578230B (en) | Health-care yoghourt and preparation method thereof | |
| CN109430419A (en) | A kind of novel beans aquatic organism power fermentation liquid and preparation method thereof | |
| CN107259578A (en) | A kind of probiotic composition and preparation method thereof | |
| CN103767027A (en) | Method for preparing natto oral liquid by utilizing secondary biological fermentation | |
| CN101700064B (en) | Preparing method of acidophilus milk for promoting metabolism | |
| CN102232419B (en) | Method for making polygonatum odoratum yoghurt | |
| CN101696444B (en) | Polypeptide extract as well as preparation method and application thereof | |
| CN102172289B (en) | Compound collagen electuary with high absorption and utilization rate and preparation method thereof | |
| CN104082673A (en) | Method for simultaneously preparing low-protein rice and rice immunization peptide | |
| CN102630804A (en) | Production process of walnut peptide powder | |
| CN101623113A (en) | Microalgae decomposer and manufacturing method | |
| CN104404092A (en) | Conjugated linoleic acid isomer biological enrichment method | |
| CN102578363A (en) | Method for preparing small-molecule collagen polypeptide powder by using poultry skin and application of small-molecule collagen polypeptide powder in fruit juice beverage | |
| CN103271274A (en) | Nutrient health-care porridge | |
| CN113632851A (en) | Multifunctional children growth milk powder and preparation method thereof | |
| KR102549413B1 (en) | Method for preparing a composition for treating hair loss | |
| CN105962369A (en) | Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate | |
| CN107969595A (en) | A kind of preparation method of compound fruit and vegetable enzyme beverage | |
| CN104489065B (en) | A kind of method that utilization natural plants prepare antistaling agent for litchi | |
| CN103238668A (en) | Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof | |
| CN106070837A (en) | Pu'er tea health-care beverage and preparation method thereof | |
| CN102599504A (en) | Production process of ternary compound peptide powder | |
| CN104905014A (en) | Goat fermentation Chinese herbal medicine growth-promotion feed additives | |
| CN104068120A (en) | Lipid-lowering yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Lai Shiquan Inventor before: Zhu Yuzhen |
|
| CB03 | Change of inventor or designer information | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170519 Address after: 536000, the Guangxi Zhuang Autonomous Region City, Hepu Beihai Whitehead village committee tube Village fifteen, No. 23 Patentee after: Lai Shiquan Address before: 536000 the Guangxi Zhuang Autonomous Region city Beihai District No. 21 Di Wu Patentee before: BEIHAI WANWUSHENG BIOTECHNOLOGY DEVELOPMENT CO., LTD. |
|
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhao Hong Inventor after: Liu Yongxu Inventor after: Gao Kai Inventor before: Lai Shiquan |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170620 Address after: 266555 No. 157 Changjiang West Road, Huangdao District, Shandong, Qingdao Patentee after: QINGDAO KANGDA WANYE BIOTECHNOLOGY CO., LTD. Address before: 536000, the Guangxi Zhuang Autonomous Region City, Hepu Beihai Whitehead village committee tube Village fifteen, No. 23 Patentee before: Lai Shiquan |