CN104939073A - Waxberry ferment stock solution and preparation method thereof - Google Patents
Waxberry ferment stock solution and preparation method thereof Download PDFInfo
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- CN104939073A CN104939073A CN201510267496.3A CN201510267496A CN104939073A CN 104939073 A CN104939073 A CN 104939073A CN 201510267496 A CN201510267496 A CN 201510267496A CN 104939073 A CN104939073 A CN 104939073A
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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
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a manufacturing method of a waxberry ferment stock solution. The preparation method comprises the following steps: (1) preparing a fermentation base material: immersing freshly-picked waxberries with saline water; after washing the waxberries, adding proper amount of honey, sugar and water to form the fermentation base material; (2) carrying out primary fermentation: inoculating 1%-3% of probiotics into the fermentation base material of the step (1), and putting the fermentation base material into a fermentation container; sealing and fermenting for 25-30 days under the temperature condition of 25-30 DEG C; (3) carrying out solid-liquid separation: carrying out the solid-liquid separation on a mixture generated by the fermentation in the step (2), and separating a primary fermentation stock solution and the waxberry fruits; (4) carrying out secondary fermentation: putting the primary fermentation stock solution separated by the step (3) into the fermentation container; adding proper amount of the probiotics, the honey, the salt and table salt; sealing for fermenting for 80-100 days under the temperature condition of 25-30 DEG C; and (5) extracting a finished product: carrying out filtering treatment on a secondary fermentation stock solution generated by the fermentation in the step (4) by using diatomite to obtain the waxberry ferment stock solution. The invention further discloses the waxberry ferment stock solution prepared by the method.
Description
Technical field
The present invention relates to fermented nutrient food manufacture field, be specifically related to a kind of red bayberry ferment stoste and preparation method thereof.
Background technology
1, ferment English name fruit enzyme, refers to enzyme contained in fruit.Be often referred to by fruit and sugar and water and prebiotic bacterial classification and natural inorganic salt mineral trace element being mixed by a certain percentage, sealing placement also makes the material adding prebiotic bacterial classification fully ferment by temperature control, the brown finally obtained, thick liquid.It is the material that multiple probio reproductive process produces, it is the protein molecule with physiologically active be made up of several amino acids, six large classes can be divided into: redox ferment, transferase, hydrolytic enzyme, cracking ferment, isomery ferment, connecting ferment, is the material that in human body, all physiological activities are indispensable.2, the dry or canned arbutu food of current red bayberry, in the process of processing, active ingredient easily runs off, and there is unhygienic, not nutrition and easily on problems such as environment impacts.Whenever the south of the River celestial fruit red bayberry ripe picking season, because red bayberry fruit does not have shell protect, during harvesting, gesture is slightly heavy, as easy as rolling off a log go out Water Damage product phase, and slightly the rustle of leaves in the wind also very easily land and cause bad time really, substantial amounts.If these are only outward appearances, not good enough time fruit does not use, then cause very big economic loss to orchard worker.Not good fruit tradition is all collect to add white sugar and make red bayberry with drying after salted, rinsing and do.Owing to pickling in rinse cycle at salt, ooze out a large amount of nutriments in red bayberry fruit, abandon loss in vain, and cause the healthy living of the serious surface water pollution of rural environment and the common people to bring injury and hidden danger greatly.A part time fruit is made into red bayberry tinned fruit by local tinned food processing factory in addition, and due to the various digestion rinsing high-temperature process in process, the flavor nutrition in Waxberry fruit runs off totally substantially, and real is unfortunate.
Summary of the invention
For the above-mentioned deficiency of prior art, the object of the invention is to, the red bayberry ferment stoste providing a kind of preparation method of red bayberry ferment stoste and the method to make, without the need to through digestion high-temperature process in the process of making, saves the nutritional labeling of red bayberry well.
The technical scheme that the present invention is adopted for achieving the above object is:
A preparation method for red bayberry ferment stoste, is characterized in that, comprise the following steps:
1) preparation fermentation base-material: (concentration of described salt solution is 0.5-2% by the red bayberry saline sook of fresh harvesting, after red bayberry cleaning, the moisture of excess surface is drained), after cleaning up, based on the quality of red bayberry, honey is added by the amount of 1 ~ 10%, add sugar by the amount of 15 ~ 20%, add water by the amount of 1000-1500%, form fermentation base-material.Wherein, described water is the mountain spring water through filter sterilization.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.
2) one time fermentation: based on the quality of the base-material that ferments, prebiotic bacterial classification is inoculated into step 1 by the amount by 1 ~ 3%) fermentation base-material in, be placed in round, fermentate must not exceed cylinder body volume 70%, under the condition of temperature 25 ~ 30 DEG C, sealing and fermenting 25 ~ 30 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.
3) Separation of Solid and Liquid: by step 2) the mixture Separation of Solid and Liquid produced of fermenting, isolate one time fermentation stoste and Waxberry fruit.Isolated Waxberry fruit drying is separately used afterwards.
4) secondary fermentation: by step 3) isolated one time fermentation stoste is placed in round, based on the quality of one time fermentation stoste, amount by 1 ~ 3% adds prebiotic bacterial classification, honey is added by the amount of 1 ~ 3%, sugar is added by the amount of 10 ~ 15%, with the amount salt pressing 0.5 ~ 1%, under the condition of temperature 25 ~ 30 DEG C, sealing and fermenting 80 ~ 100 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.While adding prebiotic bacterial classification, honey, sugar, salt, also can add vitamin C by the amount of 0.05 ~ 0.2%.
5) finished product extracts: by step 4) the secondary fermentation stoste diatomite that produces of fermentation carries out filtration treatment, obtains red bayberry ferment stoste.
6) sealing is preserved: under the condition without miscellaneous bacteria kind, is filled in vial, packs the red bayberry ferment stoste after filtering.
A kind of red bayberry ferment stoste made by described preparation method.
The invention has the advantages that: the manufacture method of this red bayberry ferment stoste adopts multi-cultur es composite fermentation, the tens of kinds of ferment being rich in the probio needed for multiple supplementary human body intestinal canal physiological activity and being discharged by various probiotic's culture, containing cellulose catabolic enzyme, amylase, glucose oxidase, protease, esterase, anthocyanidin, Vc, folic acid and various organic acid, as citric acid, gluconic acid, acetate butyrate, butanedioic acid etc.Because omnidistance temperature controls at about 30 degree, pH value is between 4.0 to 5.5 and add and have appropriate honey, brown sugar, salinity, and through secondary fermentation, while nutritional labeling of remaining valid, appetizing digestion, local flavor is splendid.
Detailed description of the invention
Embodiment 1
A preparation method for red bayberry ferment stoste, comprises the following steps:
1) preparation fermentation base-material: (concentration of described salt solution is 0.5-2% by the red bayberry saline sook of fresh harvesting, after red bayberry cleaning, the moisture of excess surface is drained), after cleaning up, based on the quality of red bayberry, honey is added by the amount of 1 ~ 10%, add sugar by the amount of 15 ~ 20%, add water by the amount of 1000-1500%, form fermentation base-material.Wherein, described water is the mountain spring water through filter sterilization.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.
2) one time fermentation: based on the quality of the base-material that ferments, prebiotic bacterial classification is inoculated into step 1 by the amount by 1 ~ 3%) fermentation base-material in, be placed in round, fermentate must not exceed cylinder body volume 70%, under the condition of temperature 25 ~ 30 DEG C, sealing and fermenting 25 ~ 30 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.
3) Separation of Solid and Liquid: by step 2) the mixture Separation of Solid and Liquid produced of fermenting, isolate one time fermentation stoste and Waxberry fruit.Isolated Waxberry fruit drying is separately used afterwards.
4) secondary fermentation: by step 3) isolated one time fermentation stoste is placed in round, based on the quality of one time fermentation stoste, amount by 1 ~ 3% adds prebiotic bacterial classification, honey is added by the amount of 1 ~ 3%, sugar is added by the amount of 10 ~ 15%, with the amount salt pressing 0.5 ~ 1%, under the condition of temperature 25 ~ 30 DEG C, sealing and fermenting 80 ~ 100 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.
5) finished product extracts: by step 4) the secondary fermentation stoste diatomite filter that produces of fermentation carries out filtration treatment, obtains red bayberry ferment stoste.
6) sealing is preserved: under the condition without miscellaneous bacteria kind, is filled in vial, packs the red bayberry ferment stoste after filtering.
A kind of red bayberry ferment stoste made by described preparation method.
Embodiment 2
A preparation method for red bayberry ferment stoste, comprises the following steps:
1) preparation fermentation base-material: (concentration of described salt solution is 1% by the red bayberry saline sook of fresh harvesting, after red bayberry cleaning, the moisture of excess surface is drained), after cleaning up, based on the quality of 10kg red bayberry, honey is added by the amount of 1%, add sugar by the amount of 15%, add water by the amount of 1000%, form fermentation base-material.Wherein, described water is the mountain spring water through filter sterilization.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.
2) one time fermentation: based on the quality of the base-material that ferments, prebiotic bacterial classification is inoculated into step 1 by the amount by 1%) fermentation base-material in, be placed in round, fermentate must not exceed cylinder body volume 70%, under the condition of temperature 25 DEG C, sealing and fermenting 25 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.
3) Separation of Solid and Liquid: by step 2) the mixture Separation of Solid and Liquid produced of fermenting, isolate one time fermentation stoste and Waxberry fruit.Isolated Waxberry fruit drying is separately used afterwards.
4) secondary fermentation: by step 3) isolated one time fermentation stoste is placed in round, based on the quality of one time fermentation stoste, amount by 1% adds prebiotic bacterial classification, honey is added by the amount of 1%, sugar is added by the amount of 10%, with the amount salt pressing 0.5%, under the condition of temperature 25 DEG C, sealing and fermenting 80 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.While adding prebiotic bacterial classification, honey, sugar, salt, add vitamin C by the amount of 0.05%.
5) finished product extracts: by step 4) the secondary fermentation stoste diatomite that produces of fermentation carries out filtration treatment, obtains red bayberry ferment stoste.
6) sealing is preserved: under the condition without miscellaneous bacteria kind, is filled in vial, packs the red bayberry ferment stoste after filtering.
A kind of red bayberry ferment stoste made by described preparation method.
Embodiment 3
A preparation method for red bayberry ferment stoste, comprises the following steps:
1) preparation fermentation base-material: (concentration of described salt solution is 2% by the red bayberry saline sook of fresh harvesting, after red bayberry cleaning, the moisture of excess surface is drained), after cleaning up, based on the quality of 10kg red bayberry, honey is added by the amount of 10%, add sugar by the amount of 20%, add water by the amount of 1500%, form fermentation base-material.Wherein, described water is the mountain spring water through filter sterilization.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter, has very high nutritive value.
2) one time fermentation: based on the quality of the base-material that ferments, prebiotic bacterial classification is inoculated into step 1 by the amount by 3%) fermentation base-material in, be placed in round, fermentate must not exceed cylinder body volume 70%, under the condition of temperature 30 DEG C, sealing and fermenting 30 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.
3) Separation of Solid and Liquid: by step 2) the mixture Separation of Solid and Liquid produced of fermenting, isolate one time fermentation stoste and Waxberry fruit.Isolated Waxberry fruit drying is separately used afterwards.
4) secondary fermentation: by step 3) isolated one time fermentation stoste is placed in round, based on the quality of one time fermentation stoste, amount by 3% adds prebiotic bacterial classification, honey is added by the amount of 3%, sugar is added by the amount of 15%, with the amount salt pressing 1%, under the condition of temperature 30 DEG C, sealing and fermenting 100 days.Described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.Described sugar is one or more in brown sugar, brown sugar or molasses.Itself contains various trace elements, as calcium, potassium, iron, magnesium and folic acid and other mineral matter etc., has very high nutritive value.While adding prebiotic bacterial classification, honey, sugar, salt, add vitamin C by the amount of 0.1%.
5) finished product extracts: by step 4) the secondary fermentation stoste diatomite that produces of fermentation carries out filtration treatment, obtains red bayberry ferment stoste.
6) sealing is preserved: under the condition without miscellaneous bacteria kind, is filled in vial, packs the red bayberry ferment stoste after filtering.
A kind of red bayberry ferment stoste made by described preparation method.
The present invention is not limited to above-mentioned embodiment, the technical characteristic that all employings are identical or approximate with the above embodiment of the present invention, and other red bayberry ferment stostes obtained and preparation method thereof, all within protection scope of the present invention.
Claims (9)
1. a preparation method for red bayberry ferment stoste, is characterized in that, comprises the following steps:
1) preparation fermentation base-material: by the red bayberry saline sook of fresh harvesting, after cleaning up, based on the quality of red bayberry, add honey by the amount of 1 ~ 10%, add sugar by the amount of 15 ~ 20%, add water by the amount of 1000-1500%, forms fermentation base-material;
2) one time fermentation: based on the quality of the base-material that ferments, prebiotic bacterial classification is inoculated into step 1 by the amount by 1 ~ 3%) fermentation base-material in, be placed in round, fermentate must not exceed cylinder body volume 70%, under the condition of temperature 25 ~ 30 DEG C, sealing and fermenting 25 ~ 30 days;
3) Separation of Solid and Liquid: by step 2) the mixture Separation of Solid and Liquid produced of fermenting, isolate one time fermentation stoste and Waxberry fruit;
4) secondary fermentation: by step 3) isolated one time fermentation stoste is placed in round, based on the quality of one time fermentation stoste, amount by 1 ~ 3% adds prebiotic bacterial classification, honey is added by the amount of 1 ~ 3%, sugar is added by the amount of 10 ~ 15%, with the amount salt pressing 0.5 ~ 1%, under the condition of temperature 25 ~ 30 DEG C, sealing and fermenting 80 ~ 100 days;
5) finished product extracts: by step 4) the secondary fermentation stoste diatomite that produces of fermentation carries out filtration treatment, obtains red bayberry ferment stoste.
2. the preparation method of red bayberry ferment stoste according to claim 1, it is characterized in that, it also comprises the steps:
6) sealing is preserved: under the condition without miscellaneous bacteria kind, is filled in vial, packs the red bayberry ferment stoste after filtering.
3. the preparation method of red bayberry ferment stoste according to claim 1, is characterized in that, step 1) in, described water is the mountain spring water through filter sterilization.
4. the preparation method of red bayberry ferment stoste according to claim 1, is characterized in that, step 1) in, the concentration of described salt solution is 0.5-2%, is drained by the moisture of excess surface after red bayberry cleaning.
5. the preparation method of red bayberry ferment stoste according to claim 1, it is characterized in that, step 1), 4) in, described prebiotic bacterial classification be bacillus subtilis, acetobacter, lactic acid bacteria, saccharomycete, photosynthetic bacteria, Bifidobacterium, lactobacillus acidophilus, bacillus amylobacter one or more.
6. the preparation method of red bayberry ferment stoste according to claim 1, is characterized in that, step 1), 4) in, described sugar is one or more in brown sugar, brown sugar or molasses.
7. the preparation method of red bayberry ferment stoste according to claim 1, is characterized in that, step 3) in, isolated Waxberry fruit drying is separately used afterwards.
8. the preparation method of red bayberry ferment stoste according to claim 1, is characterized in that, step 4) in, while adding prebiotic bacterial classification, honey, sugar, salt, add vitamin C by the amount of 0.05 ~ 0.2%.
9. the red bayberry ferment stoste made by the described preparation method of one of claim 1 to 8.
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