CN104957623A - Preparation method of ginseng composite fruit-vegetable enzyme and a product - Google Patents

Preparation method of ginseng composite fruit-vegetable enzyme and a product Download PDF

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CN104957623A
CN104957623A CN201510400333.8A CN201510400333A CN104957623A CN 104957623 A CN104957623 A CN 104957623A CN 201510400333 A CN201510400333 A CN 201510400333A CN 104957623 A CN104957623 A CN 104957623A
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fermentation
ginseng
mushroom
preparation
wild
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丁政然
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    • 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
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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
    • A23V2400/51—Bifidobacterium

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Abstract

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.

Description

The preparation method of ginseng compound fruit and vegetable ferment and goods thereof
Technical field
The present invention relates to the preparation method of pectase, also relate to the ginseng compound fruit and vegetable ferment that described preparation method prepares, belong to the preparation field of pectase.
Background technology
Ferment, enzyme is being once called as of enzyme, and the another name being also enzyme in Japan and Taiwan, refers to the polymer substance with biocatalytic Activity.Nearly all cellular activity process all needs the participation of ferment, to raise the efficiency.The speed of the reaction of its catalysis can be improved up to a million times by most ferment; Ferment is as catalyst, and this is not consumed in course of reaction, does not also affect the chemical balance of reaction.To have the selectivity of height unlike, ferment with other abiotic catalyst, a catalysis is specifically reacted or is produced specific configuration.Ferment has enhancing human metabolism, knows vivotoxin, and the effect of activation physiological function, also has delay skin aging, repairs the beautification functions such as wrinkle.
The wild fruit and vegetable such as Changbai Mountain in China special product ginseng, wilsonii, Kiwi berry, lance asiabell root, but its traditional edible way is simple, and unrealized real deep processing, cause the utilization rate of various Changbai Mountain natural fruit and vegetables nutritive value low.Therefore, develop a kind of method utilizing Changbai Mountain special product natural fruit and vegetables to produce ferment, the one be not only on all kinds of fruits and vegetables eating method in Changbai Mountain breaks through, and also effectively can improve the utilization rate of its nutritive value.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of ginseng compound fruit and vegetable ferment, the inventive method with the multiple natural fruit and vegetables of ginseng and Changbai Mountain for raw material, adopt multi-cultur es three-wheel fermentation, prepared ferment contains the multiple nutrients materials such as carbohydrate, folic acid, panaxoside, effectively improves the utilization rate of the various natural fruit and vegetables nutritive value in Changbai Mountain.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The invention discloses a kind of preparation method of ginseng compound fruit and vegetable ferment, comprise the following steps: (1) cleaning ginseng, fruits and vegetables, dry; (2) by ginseng and fruit slice or fragmentation, by vegetables segment or make fragment, then mix, then add honey, mixing, obtains mixed material; (4) in mixed material, access saccharomycete, fermentation, obtains mash; (5) in step (4) gained mash, access acetic acid bacteria, fermentation, obtains fermentation liquid; (6) in step (5) gained fermentation liquid, access lactic acid bacteria, fermentation, ageing, filter, to obtain final product.
Wherein, step (1) described fruit comprises: any one or the multiple mixture according to arbitrary proportion composition in circle Chinese date, sorb, mountain fourth, V. amurensis or smelly plum; Described vegetables comprise: wilsonii, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, any one or the multiple mixture according to arbitrary proportion composition frozen in mushroom, loose mushroom, the yellow mushroom of elm, wild rose, auricularia auriculajudae, wild cloves or leaf of elm tree;
Preferably, described fruit comprises: circle Chinese date, sorb, mountain fourth, V. amurensis and smelly plum; Described vegetables comprise: wilsonii, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, loose mushroom, the yellow mushroom of elm, wild rose, auricularia auriculajudae, wild cloves and leaf of elm tree;
Preferred, wilsonii, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, loose mushroom, the yellow mushroom of elm, wild rose, auricularia auriculajudae, wild cloves, leaf of elm tree quality equal; The quality of ginseng, circle Chinese date, mountain fourth, V. amurensis, sorb, smelly plum is respectively 5 times of wilsonii quality.
Wherein, described pine needle is any one or the two kinds of mixtures according to arbitrary proportion composition in the spring of Chinese pine or Korean pine or the pine needle in summer; Described wild cloves is the flower of Oleaceae syringa reticulata var mandshurica; Most preferred, described ginseng, fruits and vegetables all originate from Changbai Mountain.
The addition of step (2) described honey is the 10-30% of ginseng, fruits and vegetables gross mass, is preferably 20%; Preferred, described honey is Changbai Mountain ferine honey.Step (2) described section is for being cut into the thin slice of thickness 1cm, and described segment is the segment being cut into long 2cm; The length of described fragment or wide be 1cm; Dry described in step (1) is that water by ginseng, fruits and vegetables surface dries.
The described saccharomycetic access amount of step (4) is the 0.4%-0.8% of mixed material gross weight; The temperature of described fermentation is 26-30 DEG C, and the time of fermentation is 5-9d, sealing and fermenting; Preferably, described saccharomycetic access amount is 0.6% of mixed material gross weight; The temperature of described fermentation is 28 DEG C, and the time of fermentation is 7d.Step (4) described saccharomycete is made up of according to mass ratio 1-3:1-3:1-3 saccharomyces uvarum, brewer's yeast and torulopsis; Preferably, described saccharomycete is made up of according to mass ratio 1:1:1 saccharomyces uvarum, brewer's yeast and torulopsis.
The access amount of step (5) described acetic acid bacteria is the 0.3%-0.7% of step (4) gained mash quality; The temperature of described fermentation is 28-32 DEG C, and the time of fermentation is 3-7d; Preferably, the access amount of described acetic acid bacteria is 0.5% of step (4) gained mash quality; The temperature of described fermentation is 30 DEG C, and the time of fermentation is 5d; Preferred, described fermentation also comprises: stirred once every four hours during the fermentation, stir; The thick gauze of cylinder mouth hides.
The acetic acid bacteria that the present invention uses is Pasteur's acetobacter, bacterial strain deposit number: CGMCC 1.41.The kind of Dichlorodiphenyl Acetate bacterium of the present invention is not particularly limited, and conventional Ao Erlan acetobacter, ASl.41 acetic acid bacteria, Shanghai are made the vinegar production bacterium such as 1.01 acetic acid bacterias and be all applicable to the present invention.
The access amount of step (6) described lactic acid bacteria is the 0.4%-0.8% of step (5) gained fermentation liquid quality, and the temperature of described fermentation is 39-43 DEG C, and the time of fermentation is 2-6d; Preferably, the access amount of described lactic acid bacteria is 0.6% of step (5) gained fermentation liquid quality, and the temperature of described fermentation is 41 DEG C, and the time of fermentation is 4d; Preferred, described lactic acid bacteria is made up of according to mass ratio 1-3:1-3:1-3 lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium; Most preferred, described lactic acid bacteria is made up of according to mass ratio 1:1:1 lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium; Described fermentation also comprises: stir once every day during the fermentation, stir; In sweat, fermentation cylinder cap is covered tightly.
The temperature of step (6) described ageing is 10-20 DEG C, and the time of ageing is 160-190 days; Preferably, the temperature of described ageing is 15 DEG C, and the time of ageing is 180 days.
The present invention, in order to determine best bacterial classification adding proportion, bacterial classification addition, fermentation time and temperature, takes turns bacterial classification adding proportion, bacterial classification addition, fermentation temperature, the time experiment of single factor of fermentation respectively to first, second and third.
First round fermentation (namely accessing saccharomycetes to make fermentation) experiment of single factor result shows, according to mass ratio meter, saccharomyces uvarum: brewer's yeast: torulopsis=1:1:1, bacterial classification total addition level is 0.6% of the mixed material gross weight after adding Changbai Mountain honey, fermentation temperature is 28 DEG C, and fermentation time is 7 days, and ferment effect is best, after fermentation in mash alcohol content and content of ginsenoside all the highest, the highest can respectively higher by 38.7% than other process, more than 29.1%.
Second takes turns fermentation (namely accessing acetic acid bacteria fermentation) experiment of single factor result shows, acetic acid bacteria addition is 0.5% of mash gross weight after first round fermentation ends, fermentation temperature 30 DEG C, fermentation time 5 days, ferment effect is best, after fermentation in mash acetic acid content and content of ginsenoside all the highest, can respectively higher by 47.4% than other process, more than 15.2%.
Third round fermentation (namely accessing lactobacillus-fermented) experiment of single factor result shows, according to mass ratio meter, lactobacillus bulgaricus: streptococcus thermophilus: Bifidobacterium=1:1:1, bacterial classification addition is second take turns 0.6% of mash gross weight after fermentation ends, fermentation temperature 41 DEG C, fermentation time is 4 days, ferment effect is best, after fermentation, SOD activity, carbohydrate, folic acid and content of ginsenoside are all the highest in gained ginseng compound fruit and vegetable ferment, can respectively higher by 16.8% than other process, 114.8%, 50.4%, more than 23.0%.
The invention also discloses the ginseng compound fruit and vegetable ferment that described preparation method prepares.Ginseng compound fruit and vegetable ferment prepared by the present invention contains abundant nutrition, comprise various trace elements and the nutriment of carbohydrate, folic acid, panaxoside and needed by human, wherein SOD activity reaches 145.48iu/100ml, carbohydrate reaches 55.17g/100ml, folic acid reaches 18.52ug/100ml, and content of ginsenoside reaches 23.47mg/100g.The digestive system function of probio energy across-the-board regulation human body abundant in this ferment, thus reach the object of health care.Especially it should be noted that the present invention can produce abundant SOD in ferment preparation process.SOD is unique organized enzyme removing harmful free radicals in human body that international scientific circle is generally acknowledged, can effectively supplement the necessary trace element of human body, and can clear up oxygen radical, remarkable resisting fatigue, promotes longevity.In addition, ginseng compound fruit and vegetable ferment sweet mouthfeel prepared by the present invention is agreeable to the taste, improve the edible way of conventional ginseng and Changbai Mountain natural fruit and vegetables, its nutritional labeling is more easily absorbed by the body, effectively improve the utilization rate of the various natural fruit and vegetables nutritive value in Changbai Mountain.
Technical solution of the present invention compared with prior art, has following beneficial effect:
The present invention for raw material, adopts the mode of multi-cultur es three-wheel fermentation to prepare ginseng compound fruit and vegetable ferment with ginseng and multiple Changbai Mountain natural fruit and vegetables.By the experiment of single factor of bacterial classification adding proportion, bacterial classification addition, fermentation time and temperature fermented to three-wheel, determine the parameter of ferment effect optimum.Ginseng compound fruit and vegetable ferment prepared by the present invention not only retains the nutritional labeling in raw material ginseng and multiple Changbai Mountain natural fruit and vegetables, and adopt multi-cultur es to take turns fermentation more, also obtain the benefit materials of multiple-microorganism metabolism synthesis, abundant probio and active material, very favourable to health.The preparation method of ginseng compound fruit and vegetable ferment of the present invention not only solves the drawback that traditional Changbai Mountain wild fruit and vegetable simple edible mode causes, and is that the one on eating method breaks through, and effectively improves the utilization rate of various Changbai Mountain natural fruit and vegetables nutritive value.
the term definition arrived involved in the present invention
Unless otherwise defined, otherwise all technology used herein and scientific terminology all have with those skilled in the art usually understand identical implication.
Wilsonii, another name: CORTEX ACANTHOPANACIS, cortex acanthopanacis, stings five first.For the dry root skin of Araliaceae acanthopanax gracilistylus Acanthopanax gracilistylus W.W.Smith.Nature and flavor are pungent, bitter, temperature.Return liver, kidney channel.Function cures mainly: wines used as antirheumatic, filling liver kidney, strengthening the bones and muscles.
Lance asiabell root, latin name Raphanus sativus, formal name used at school Herba Libanotis condensatae, the root of straight ladybell, have another name called sheep breast, lance asiabell root, be commonly called as mountain region melon etc., and belong to medicine, food dual-purpose type, be rich in saponin, taste is sweet pungent, and property is cloudy.Have detumescence, apocenosis, eliminate the phlegm, lactagogue, benefit woman menses function.The present invention adopts the root of Herba Libanotis condensatae.
Wild cabbage is the cauline leaf of crucifer wild cabbage.Nature and flavor are sweet, flat, nontoxic.Return through stomach; Kidney channel.Function cures mainly: eliminating dampness and heat; Eliminating stagnation to stop pain; Kidney-nourishing qi-restoratives.
Balloonflower root is the root of Campanulaceae balloonflower root.Nature and flavor toil, flat.Enter lung, stomach warp.Function cures mainly: open a surname's lung qi, apocenosis of eliminating the phlegm.
Radix polygonati officinalis is the rhizome of liliaceous plant radix polygonati officinalis.Nature and flavor are sweet, flat.Enter lung, stomach warp.Function cures mainly: yin-nourishing, moisturizes, and relieving restlessness is quenched the thirst.
Micro-dish (Osmunda cinnamomea L.var asiatica), another name cat fern, Lan Jingtai, belong to perennial pteridophyte, Osmundaceae, purple dustpan belongs to.The present invention adopts the tender leaf of micro-dish.
Great Ye celery, having another name called yamazeri, short fruit Hui Qin, is herbaceos perennial.High 50-100 centimetre, root is conical, has branch, yellowish-brown.For umbrella shape University of Science and Technology leaf apium plant.The present invention adopts tender stem, the leaf of yamazeri.
Garden burnet, Matteuccia struthiopteris (L.) Todaro, another name Matteuccia strthiopteris, Guangdong dish, for tender stem, the leaf of ball Pteridiaceae herbaceos perennial Matteuccia strthiopteris, be distributed in Changbai Mountain and surrounding area, like growth under theropencedrymion, on the wetland of in bushes and limit, the shallow mountains and rivers, containing rich in protein, fat, carbohydrate and multivitamin, it is the famous wild vegetables in Changbai Mountain.
Thorn tender bud (Aralia elata Seem), belongs to perennial defoliation small arbor, another name: sting imperial bud, sting old bud, Liao Dong Aralia wood, Long Ya Aralia are wooden, magpie does not step on.The present invention adopts the tender shoots of thorn tender bud.
Fiddlehead is tender stem, the leaf of Pteridaceae plant fiddlehead.Nature and flavor are micro-puckery, flat.Function cures mainly: separate sore.
Brachybotrys paridiformis, medicine name scopolia acutangula is root, the leaf of dicotyledon medicine plant of Solanaceae scopolia acutangula, belongs to Caprifoliaceae.Enter spleen, stomach, kidney three warp.Function cures mainly: analgesia.Treat for stomachache, fracture, rheumatalgia, traumatic injury.
Dandelion is the whole herb with root of feverfew dandelion.Property bitter but sweet flavor, cold.Enter liver, stomach warp.Function cures mainly: clearing heat and detoxicating, diuresis dissipating bind.
Bitter dish is the herb of feverfew sonchus oleraceus.Nature and flavor are bitter, cold.Enter the heart, spleen, stomach three warp.Function cures mainly: heat-clearing, cool blood, removing toxic substances.
Perilla leaf is the leaf of labiate wrinkle purple perilla, sharp purple perilla etc.Nature and flavor are pungent, temperature.Enter lung, the spleen channel.Function cures mainly: deliver, loose cold, regulates the flow of vital energy, and battalion.
Hazel mushroom is the fructification of Bai Mo section plant halimasch.Function cures mainly: dispelling, collateral-activating, strengthens muscles and bones.
Hericium erinaceus, formal name used at school: Hericium erinaceus; English name: Lion's Mane Mushroom, Bearded Tooth Mushroom, is named Hericium erinaceus again.The flat taste of property is sweet, favourable the five internal organs, aid digestion, nourish the body.
Freeze mushroom, have another name called winter mushroom, formal name used at school-Ya picks up the ears, and is edible mushroom of picking up the ears.
Pine mushroom, Classification system Suillusluteus (L.exFr.) GrayBoletusluteusL.exFr., the loose mushroom that has another name called, mountain moth, Gomphidius rutilus, loose umbrella mushroom, pine nail mushroom, pine tree umbrella.Nature and flavor are sweet, warm.Cure mainly lumbocrural pain, numb in every limb, grain does not relax, and phlegm is breathed hard more, is hard and dry.
The yellow mushroom of elm, Pleurotus citrinipileatus Sing., has another name called gold oyster mushroom, goldentop mushroom, Jade Emperor mushroom; Cap olive drab(O.D) is to foresythia, smooth, funnel-form, diameter 3-10 centimetres.Bacterial context white, handle wilfully.
Wild rose, i.e. wild rose (Rosa rugosa) are rose family chamiso plant.The present invention adopts wild rose flower.
Auricularia auriculajudae is the fructification of Auriculariaceae plant auricularia auriculajudae.Nature and flavor are sweet, flat.Enter stomach, large intestine channel.Function cures mainly: cool blood, hemostasis.
Leaf of elm tree is the leaf of Ulmaceae elm.Nature and flavor are sweet; Property is put down.Function cures mainly: reducing fever and causing diuresis; Calm the nerves; Expelling phlegm and arresting coughing.
Ginseng is the root of Araliaceae ginseng.Property sweet and slightly bitter taste, temperature.Enter spleen, lung channel.Function cures mainly: reinforce vital energy, and promotes the production of body fluid, calm the nerves Gu de-.
Circle Chinese date, formal name used at school tara vine, another name bower actinidia fruit, rattan melon.English name: Actinidia arguta.Fruit has drug effect that is strong, antipyretic, convergence.The present invention adopts the fruit of round Chinese date.
Mountain fourth is the fruit of rose family dwarf apple, another name Lin Jingzi, Malus baccata.Function cures mainly: antidiarrheal dysentery.Main dysentery; Vomit and diarrhoea.
V. amurensis, being the fruit of Vitaceae V. amurensis Vitis amurensis Rupr., is the special product of Northeast Area of China.
Sorb is the fruit of rose family sorb pyrus ussuriensis maxim, another name Ussurian pear, ussurian pear.
Smelly plum is the fruit of Rhamnaceae plant Da Wuli sandlwood (Rhamnus davurica Pall.).Sweet, cool, slightly poisonous, have clearing heat and detoxicating, rush down lower virus killing and multiple inflammation-diminishing function.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, advantage and disadvantage of the present invention will be more clear along with description.It should be understood that described embodiment is only exemplary, any restriction is not formed to scope of the present invention.It will be understood by those skilled in the art that and can modify to the details of technical solution of the present invention and form or replace down without departing from the spirit and scope of the present invention, but these amendments or replacement all fall into protection scope of the present invention.
1, bacterial classification
Saccharomyces uvarum, deposit number is ACCC 20202,
Brewer's yeast, deposit number is ACCC 21135,
Torulopsis, deposit number is ACCC 20343,
Lactobacillus bulgaricus, deposit number is ACCC 11057;
Streptococcus thermophilus, deposit number is ACCC 10213;
Bifidobacterium, deposit number is ACCC 11054; All be purchased from Chinese agriculture Microbiological Culture Collection administrative center.
Acetic acid bacteria: Pasteur's acetobacter, bacterial strain deposit number: CGMCC 1.41; Be purchased from China General Microbiological culture presevation administrative center.
The preparation of embodiment 1 ginseng compound fruit and vegetable ferment
(1) raw material is cleaned: by raw material ginseng, wilsonii, circle Chinese date, mountain fourth, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, the pine needle pine needle of spring (Chinese pine), great Ye celery, garden burnet, micro-dish, V. amurensis, thorn tender bud, sorb, wild cloves (flower of Oleaceae syringa reticulata var mandshurica), fiddlehead, Brachybotrys paridiformis, wild rose, smelly plum, leaf of elm tree, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, pine mushroom, the yellow mushroom of elm, auricularia auriculajudae is with water temperature 20 degree of clean water clean (all raw materials all originate from Changbaishan area).
(2) dry: the raw material after 30 kinds of cleanings described in step (1) is spread out at dry place in cool place, the water on its surface is dried.
(3) process: thin slice ginseng, circle Chinese date, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, sorb being cut into 1cm; By wilsonii, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, segment that loose mushroom, the yellow mushroom of elm are cut into 2cm; By mountain fourth, V. amurensis, the fragmentation of smelly plum; Wild rose, auricularia auriculajudae, wild cloves, leaf of elm tree are torn into the square fragment of about 1cm (all raw materials process all before use).
(4) raw material is taken: the wilsonii of quality, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, the pine needle pine needle of spring (Chinese pine), great Ye celery, micro-dish, garden burnet, thorn tender bud, wild cloves (flower of Oleaceae syringa reticulata var mandshurica), fiddlehead, Brachybotrys paridiformis, wild rose, leaf of elm tree, dandelion, bitter dish, perilla leaf, hazel mushroom, the Hericium erinaceus such as to get, freeze mushroom, loose mushroom, the yellow mushroom of elm, auricularia auriculajudae; Get the ginseng of wilsonii quality 5 times, circle Chinese date, mountain fourth, V. amurensis, sorb, smelly plum respectively; Weigh the Changbai Mountain ferine honey of above-mentioned 30 kinds of raw material gross masses 20%.
(5) mixed material: taken 30 kinds of raw materials are fully mixed.
(6) raw material enters cylinder: mix 30 kinds of raw materials are put into jar fermenter, adds the Changbai Mountain ferine honey of 30 kinds of raw material gross masses 20%, and stir, obtain mixed material.
(7) first round fermentation: get the saccharomyces uvarum of the mixed material gross weight 0.2% after adding Changbai Mountain honey respectively, the brewer's yeast of 0.2%, the torulopsis of 0.2% be linked in the mixed material in (6) step, at temperature 28 DEG C of condition lower seal fermentation 7d, obtain mash.
(8) second take turns fermentation: after getting first round fermentation ends respectively, the acetic acid bacteria of mash gross weight 0.5% joins in the fermentation liquid after (7) EOS, stir, and fermentation temperature is increased to 30 DEG C, ferment 5 days, hide every four hours stirring one time fermentation wine with dregs, the thick gauzes of cylinder mouth in acetic acid bacteria sweat.
(9) third round fermentation: get respectively second take turns fermentation ends after mash gross weight 0.2% lactobacillus bulgaricus, 0.2% streptococcus thermophilus, 0.2% Bifidobacterium be linked into second and take turns in the mash after fermentation ends, fermentation temperature 41 DEG C, fermentation time 4 days.Covered tightly by fermentation cylinder cap in sweat, every day stirs once.
(10) ageing: after third round fermentation ends, carries out ageing, and the ageing time is 180 days, and ageing temperature is 15 DEG C.
(11) filter: the ferment after ageing is through filtering, and removing pomace is ginseng compound Changbai Mountain wild fruit and vegetable ferment finished product.
The ferment sweet mouthfeel that the present invention produces is agreeable to the taste, containing abundant nutrition, comprise trace element and the nutriment of carbohydrate, folic acid, panaxoside and multiple needed by human, wherein SOD activity reaches 145.48iu/100ml, carbohydrate reaches 55.17g/100ml, folic acid reaches 18.52ug/100ml, and content of ginsenoside reaches 23.47mg/100g.
The preparation of embodiment 2 ginseng compound fruit and vegetable ferment
(1) raw material is cleaned: by raw material ginseng, wilsonii, circle Chinese date, mountain fourth, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, pine needle (pine needle in Chinese pine and Korean pine summer mixes according to mass ratio 1:1), great Ye celery, garden burnet, micro-dish, V. amurensis, thorn tender bud, sorb, wild cloves (flower of Oleaceae syringa reticulata var mandshurica), fiddlehead, Brachybotrys paridiformis, wild rose, smelly plum, leaf of elm tree, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, pine mushroom, the yellow mushroom of elm, fresh auricularia auriculajudae is clean by water temperature 20 degree of clean water.
(2) dry: the raw material after 30 kinds of cleanings described in step (1) is spread out at dry place in cool place, the water on its surface is dried.
(3) process: thin slice ginseng, circle Chinese date, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, sorb being cut into 1cm; By wilsonii, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, segment that loose mushroom, the yellow mushroom of elm are cut into 2cm; By mountain fourth, V. amurensis, the fragmentation of smelly plum; Wild rose, fresh auricularia auriculajudae, wild cloves, leaf of elm tree are torn into the square fragment of about 1cm (all raw materials process all before use).
(4) raw material is taken: the wilsonii of quality, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, pine needle (pine needle in Chinese pine and Korean pine summer mixes according to mass ratio 1:1), great Ye celery, micro-dish, garden burnet, thorn tender bud, wild cloves (flower of Oleaceae syringa reticulata var mandshurica), fiddlehead, Brachybotrys paridiformis, wild rose, leaf of elm tree, dandelion, bitter dish, perilla leaf, hazel mushroom, the Hericium erinaceus such as to get, freeze mushroom, loose mushroom, the yellow mushroom of elm, fresh auricularia auriculajudae; Get the ginseng of wilsonii quality 5 times, circle Chinese date, mountain fourth, V. amurensis, sorb, smelly plum respectively; Weigh the honey of above-mentioned 30 kinds of raw material gross masses 10%.
(5) mixed material: taken 30 kinds of raw materials are fully mixed.
(6) raw material enters cylinder: mix 30 kinds of raw materials are put into jar fermenter, adds the honey of 30 kinds of raw material gross masses 10%, and stir, obtain mixed material.
(7) first round fermentation: get the saccharomyces uvarum of the mixed material gross weight 0.2% after adding Changbai Mountain honey respectively, the brewer's yeast of 0.1%, the torulopsis of 0.1% be linked in the mixed material in (6) step, at temperature 26 DEG C of condition lower seals fermentation 5d.
(8) second take turns fermentation: after getting first round fermentation ends respectively, mash gross weight 0.3% acetic acid bacteria joins in the fermentation liquid after (7) EOS, stir, and fermentation temperature is increased to 28 DEG C, ferment 3 days, hide every four hours stirring one time fermentation wine with dregs, the thick gauzes of cylinder mouth in acetic acid bacteria sweat.
(9) third round fermentation: get respectively second take turns fermentation ends after mash gross weight 0.1% lactobacillus bulgaricus, 0.2% streptococcus thermophilus, 0.1% Bifidobacterium be linked into second and take turns in the mash after fermentation ends, fermentation temperature 39 DEG C, fermentation time 2 days.Covered tightly by fermentation cylinder cap in sweat, every day stirs once.
(10) ageing: after third round fermentation ends, carries out ageing, and the ageing time is 160 days, and ageing temperature is 10 DEG C.
(11) filter: the ferment after ageing is through filtering, and removing pomace is ginseng compound fruit and vegetable ferment finished product.
In the ferment that the present invention produces, SOD activity reaches 76.93iu/100ml, and carbohydrate reaches 25.18g/100ml, and folic acid reaches 8.57ug/100ml, and content of ginsenoside reaches 18.17mg/100g.
The preparation of embodiment 3 ginseng compound fruit and vegetable ferment
(1) raw material is cleaned: by raw material ginseng, wilsonii, circle Chinese date, mountain fourth, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, the pine needle pine needle of summer (Korean pine), great Ye celery, garden burnet, micro-dish, V. amurensis, thorn tender bud, sorb, wild cloves (flower of Oleaceae syringa reticulata var mandshurica), fiddlehead, Brachybotrys paridiformis, wild rose, smelly plum, leaf of elm tree, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, pine mushroom, the yellow mushroom of elm, fresh auricularia auriculajudae is clean by water temperature 20 degree of clean water.
(2) dry: the raw material after 30 kinds of cleanings described in step (1) is spread out at dry place in cool place, the water on its surface is dried.
(3) process: thin slice ginseng, circle Chinese date, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, sorb being cut into 1cm; By wilsonii, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, segment that loose mushroom, the yellow mushroom of elm are cut into 2cm; By mountain fourth, V. amurensis, the fragmentation of smelly plum; Wild rose, fresh auricularia auriculajudae, wild cloves, leaf of elm tree are torn into the square fragment of about 1cm (all raw materials process all before use).
(4) raw material is taken: the wilsonii of quality, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, the pine needle pine needle of summer (Korean pine), great Ye celery, micro-dish, garden burnet, thorn tender bud, wild cloves (flower of Oleaceae syringa reticulata var mandshurica), fiddlehead, Brachybotrys paridiformis, wild rose, leaf of elm tree, dandelion, bitter dish, perilla leaf, hazel mushroom, the Hericium erinaceus such as to get, freeze mushroom, loose mushroom, the yellow mushroom of elm, fresh auricularia auriculajudae; Get the ginseng of wilsonii quality 5 times, circle Chinese date, mountain fourth, V. amurensis, sorb, smelly plum respectively; Weigh the Changbai Mountain ferine honey of above-mentioned 30 kinds of raw material gross masses 30%.
(5) mixed material: taken 30 kinds of raw materials are fully mixed.
(6) raw material enters cylinder: mix 30 kinds of raw materials are put into jar fermenter, adds the Changbai Mountain ferine honey of 30 kinds of raw material gross masses 30%, and stir, obtain mixed material.
(7) first round fermentation: get the saccharomyces uvarum of the mixed material gross weight 0.2% after adding Changbai Mountain honey respectively, the brewer's yeast of 0.3%, the torulopsis of 0.3% be linked in the mixed material in (6) step, at temperature 30 DEG C of condition lower seals fermentation 9d.
(8) second take turns fermentation: after getting first round fermentation ends respectively, mash gross weight 0.7% acetic acid bacteria joins in the fermentation liquid after (7) EOS, stir, and fermentation temperature is increased to 32 DEG C, ferment 7 days, stirred one time fermentation wine with dregs every four hours in acetic acid bacteria sweat, the thick gauze of cylinder mouth hides.
(9) third round fermentation: get respectively second take turns fermentation ends after mash gross weight 0.3% lactobacillus bulgaricus, 0.2% streptococcus thermophilus, 0.3% Bifidobacterium be linked into second and take turns in the mash after fermentation ends, fermentation temperature 43 DEG C, fermentation time 6 days.Covered tightly by fermentation cylinder cap in sweat, every day stirs once.
(10) ageing: after third round fermentation ends, carries out ageing, and the ageing time is 190 days, and ageing temperature is 20 DEG C.
(11) filter: the ferment after ageing is through filtering, and removing pomace is ginseng compound Changbai Mountain wild fruit and vegetable ferment finished product.
In the ferment that the present invention produces, SOD activity reaches 113.58iu/100ml, and carbohydrate reaches 40.67g/100ml, and folic acid reaches 13.53ug/100ml, and content of ginsenoside reaches 18.87mg/100g.
Bacterial classification adding proportion, bacterial classification addition, fermentation temperature, the time experiment of single factor of the fermentation of experimental example 1 first round
1, bacterial classification adding proportion experiment of single factor
Ginseng compound fruit and vegetable ferment is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to the adding proportion of bacterial classification saccharomyces uvarum, brewer's yeast, torulopsis in first round fermentation, bacterial classification total addition level be add raw material gross weight after the honey of Changbai Mountain 0.6%, fermentation time 7 days, fermentation temperature 28 DEG C, detect the alcohol after first round fermentation ends in mash and content of ginsenoside.The adding proportion of saccharomyces uvarum, brewer's yeast, torulopsis and experimental result are in table 1.
The bacterial classification adding proportion experiment of single factor result of table 1 first round fermentation
The results show, according to mass ratio meter, saccharomyces uvarum: brewer's yeast: when torulopsis is 2:2:2, fermentation after alcohol content and content of ginsenoside all the highest, respectively higher by 38.7% than other bacterial classification adding proportions, more than 29.1%, ferment effect is best.
2, bacterial classification addition experiment of single factor
Determining saccharomyces uvarum in first round fermentation: brewer's yeast: torulopsis is on 2:2:2 basis, fermentation time be 7 days, under fermentation temperature is the condition of 28 DEG C, experiment of single factor is carried out to bacterial classification addition (saccharomyces uvarum, brewer's yeast and torulopsis gross mass account for and add Changbai Mountain honey after the ratio of mixed material gross weight), detects the alcohol after first round fermentation ends in mash and content of ginsenoside.Bacterial classification addition and experimental result are in table 2.
The bacterial classification addition experiment of single factor result of table 2 first round fermentation
Experimental result shows, when bacterial classification addition is 0.6%, alcohol content and content of ginsenoside are peak, respectively higher by 21.1% than other bacterial classification additions, more than 21.2%, ferment effect is best.
3, fermentation temperature experiment of single factor
At bacterial classification saccharomyces uvarum: brewer's yeast: torulopsis is 2:2:2, bacterial classification addition 0.6%, fermentation time are under the condition of 7 days, to the first round, the fermentation temperature of fermentation carries out experiment of single factor, the alcohol after detection first round fermentation ends in mash and content of ginsenoside.Fermentation temperature and experimental result are in table 3.
The fermentation temperature experiment of single factor result of table 3 first round fermentation
The results show, during fermentation temperature 28 DEG C, ferment effect is best, after fermentation alcohol content and content of ginsenoside all the highest, respectively than high by 21.4% at other temperature, more than 19.1%.
4, fermentation time experiment of single factor
At bacterial classification saccharomyces uvarum: brewer's yeast: torulopsis is 2:2:2, bacterial classification addition 0.6%, fermentation temperature are under the condition of 28 DEG C, to the first round, the time of fermentation carries out experiment of single factor, the alcohol after detection first round fermentation ends in mash and content of ginsenoside.Fermentation time and experimental result are in table 4.
The fermentation time experiment of single factor result of table 4 first round fermentation
The results show, when fermenting 7 days time, alcohol content and content of ginsenoside are peak; Fermentation time continues to extend, and after fermentation, alcohol and content of ginsenoside start to decline.Therefore, fermentation time selects 7 days for best.
To sum up, the present invention determines in first round fermentation, according to mass ratio meter, saccharomyces uvarum: brewer's yeast: torulopsis=2:2:2, bacterial classification total addition level is 0.6% of the mixed material gross weight after adding Changbai Mountain honey, and fermentation temperature is 28 DEG C, and fermentation time is 7 days.
Experimental example 2 second takes turns bacterial classification addition, fermentation temperature, the time experiment of single factor of fermentation
1, bacterial classification addition experiment of single factor
Ginseng compound fruit and vegetable ferment is prepared according to embodiment 1 method, difference is, fermentation time be 5 days, under fermentation temperature is the condition of 30 DEG C, carry out experiment of single factor to the second bacterial classification addition of the taking turns fermentation ratio of mash gross weight (after the quality of adding acetic acid bacteria and the first round fermentation ends), acetic acid after fermentation ends in mash and content of ginsenoside are taken turns in detection second.Bacterial classification addition and experimental result are in table 5.
The bacterial classification addition experiment of single factor result of fermentation taken turns by table 5 second
The results show, when bacterial classification addition is 0.5%, fermentation generates the amount of acetic acid and the amount of panaxoside and is peak, respectively higher by 41.4% than other bacterial classification additions, more than 17.6%, ferment effect is best.
2, fermentation temperature experiment of single factor
Under acetic acid bacteria addition 0.5%, fermentation time are the condition of 5 days, experiment of single factor is carried out to the second fermentation temperature of taking turns fermentation, detect second and take turns acetic acid after fermentation ends in mash and content of ginsenoside.Fermentation temperature and experimental result are in table 6.
The fermentation temperature experiment of single factor result of fermentation taken turns by table 6 second
The results show, temperature ferment effect 30 DEG C time is best, after fermentation acetic acid content and content of ginsenoside all the highest, respectively higher than other temperature by 47.4%, more than 15.2%, ferment effect is best.
3, fermentation time experiment of single factor
Under acetic acid bacteria addition 0.5%, fermentation temperature are the condition of 30 DEG C, experiment of single factor is carried out to the second fermentation time of taking turns fermentation, detect second and take turns acetic acid after fermentation ends in mash and content of ginsenoside.Fermentation time and experimental result are in table 7.
The fermentation time experiment of single factor result of fermentation taken turns by table 7 second
The results show, when fermenting 5 days time, the generation amount of acetic acid and the amount of panaxoside are peak; Fermentation time continues to extend, and after fermentation, acetic acid and content of ginsenoside start to decline.So fermentation time selects 5 days for best.
To sum up, second takes turns in fermentation, and according to mass ratio meter, acetic acid bacteria addition is 0.5% of mash gross weight after first round fermentation ends, fermentation temperature 30 DEG C, fermentation time 5 days.
Experimental example 3 third round fermented bacterium adding proportion, bacterial classification addition, fermentation temperature, time experiment of single factor
Third round fermentation be the present invention produce ginseng compound fruit and vegetable ferment last take turns fermentation, choose four kinds of classical nutritional materials (SOD, carbohydrate, folic acid, the panaxoside) content in ferment contained in this ferment to contrast, to choose best fermentation condition.
1, bacterial classification adding proportion experiment of single factor
Ginseng compound fruit and vegetable ferment is prepared according to embodiment 1 method, difference is, bacterial classification (lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium) addition be second take turns fermentation ends after mash gross weight 0.6%, fermentation time is 4 days, under the condition of fermentation temperature 41 DEG C, carry out experiment of single factor to the bacterial classification adding proportion of third round fermentation, bacterial classification adding proportion and experimental result are in table 8.
The bacterial classification adding proportion experiment of single factor result of table 8 third round fermentation
Experimental result shows, lactobacillus bulgaricus: streptococcus thermophilus: when Bifidobacterium is 2:2:2, after fermentation, SOD activity, carbohydrate, folic acid and content of ginsenoside are all the highest, respectively higher by 16.8% than other bacterial classification consumption proportions, 114.8%, 50.4%, more than 23.0%, ferment effect is best.
2, bacterial classification addition experiment of single factor
The ratio of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium be 2:2:2, under fermentation time is 4 days, fermentation temperature is the condition of 41 DEG C, carry out experiment of single factor to third round fermented bacterium addition, bacterial classification addition and experimental result are in table 9.
The bacterial classification addition experiment of single factor result of table 9 third round fermentation
The results show, when bacterial classification addition is 0.6%, fermentation after SOD activity, carbohydrate, folic acid and content of ginsenoside all the highest, respectively higher by 27.0% than other bacterial classification additions, 62.2%, 48.1%, more than 24.7%, ferment effect is best.
3, fermentation temperature experiment of single factor
The ratio of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium be 2:2:2, under bacterial classification addition 0.6%, fermentation time be the condition of 4 days, carry out experiment of single factor to the fermentation temperature of third round fermentation, fermentation temperature and experimental result are in table 10.
The fermentation temperature experiment of single factor result of table 10 third round fermentation
The results show, temperature ferment effect 41 DEG C time is best, and after fermentation, SOD activity, carbohydrate, folic acid and content of ginsenoside are all the highest, respectively higher than other temperature by 12.4%, 33.8%, 31.3%, more than 14.2%, ferment effect is best.
4, fermentation time experiment of single factor
The ratio of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium be 2:2:2, under bacterial classification addition 0.6%, fermentation temperature be the condition of 41 DEG C, carry out experiment of single factor to the fermentation time of third round fermentation, fermentation time and experimental result are in table 11.
The fermentation time experiment of single factor result of table 11 third round fermentation
The results show, when fermenting 4 days time, ferment effect is best, and after fermentation, SOD activity, carbohydrate, folic acid and content of ginsenoside are all the highest, and ferment effect is best.
To sum up, in determination third round of the present invention fermentation, according to mass ratio meter, lactobacillus bulgaricus: streptococcus thermophilus: Bifidobacterium is 2:2:2, bacterial classification addition is second take turns 0.6% of mash gross weight after fermentation ends, and fermentation temperature 41 DEG C, fermentation time is 4 days.

Claims (10)

1. a preparation method for ginseng compound fruit and vegetable ferment, is characterized in that, comprises the following steps: (1) cleaning ginseng, fruits and vegetables, dries; (2) by ginseng and fruit slice or fragmentation, by vegetables segment or make fragment, then mix, then add honey, mixing, obtains mixed material; (4) in mixed material, access saccharomycete, fermentation, obtains mash; (5) in step (4) gained mash, access acetic acid bacteria, fermentation, obtains fermentation liquid; (6) in step (5) gained fermentation liquid, access lactic acid bacteria, fermentation, ageing, filter, to obtain final product.
2. according to preparation method according to claim 1, it is characterized in that, step (1) described fruit comprises: any one or the multiple mixture according to arbitrary proportion composition in circle Chinese date, sorb, mountain fourth, V. amurensis or smelly plum; Described vegetables comprise: wilsonii, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, any one or the multiple mixture according to arbitrary proportion composition frozen in mushroom, loose mushroom, the yellow mushroom of elm, wild rose, auricularia auriculajudae, wild cloves or leaf of elm tree;
Preferably, described fruit comprises: circle Chinese date, sorb, mountain fourth, V. amurensis and smelly plum; Described vegetables comprise: wilsonii, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, loose mushroom, the yellow mushroom of elm, wild rose, auricularia auriculajudae, wild cloves and leaf of elm tree;
Preferred, wilsonii, lance asiabell root, wild cabbage, balloonflower root, radix polygonati officinalis, micro-dish, pine needle, great Ye celery, garden burnet, thorn tender bud, fiddlehead, Brachybotrys paridiformis, dandelion, bitter dish, perilla leaf, hazel mushroom, Hericium erinaceus, freeze mushroom, loose mushroom, the yellow mushroom of elm, wild rose, auricularia auriculajudae, wild cloves, leaf of elm tree quality equal; The quality of ginseng, circle Chinese date, mountain fourth, V. amurensis, sorb, smelly plum is respectively 5 times of wilsonii quality;
Wherein, described pine needle is any one or the two kinds of mixtures according to arbitrary proportion composition in the spring of Chinese pine or Korean pine or the pine needle in summer; Described wild cloves is the flower of Oleaceae syringa reticulata var mandshurica;
Most preferred, described ginseng, fruits and vegetables all originate from Changbai Mountain.
3. according to preparation method according to claim 1, it is characterized in that: the addition of step (2) described honey is the 10-30% of ginseng, fruits and vegetables gross mass, be preferably 20%; Preferred, described honey is Changbai Mountain ferine honey;
Step (2) described section is for being cut into the thin slice of thickness 1cm, and described segment is the segment being cut into long 2cm; The length of described fragment or wide be 1cm.
4. according to preparation method according to claim 1, it is characterized in that: the described saccharomycetic access amount of step (4) is the 0.4%-0.8% of mixed material gross weight; The temperature of described fermentation is 26-30 DEG C, and the time of fermentation is 5-9d;
Preferably, described saccharomycetic access amount is 0.6% of mixed material gross weight; The temperature of described fermentation is 28 DEG C, and the time of fermentation is 7d.
5. according to the preparation method described in claim 1 or 4, it is characterized in that: step (4) described saccharomycete is made up of according to mass ratio 1-3:1-3:1-3 saccharomyces uvarum, brewer's yeast and torulopsis; Preferably, described saccharomycete is made up of according to mass ratio 1:1:1 saccharomyces uvarum, brewer's yeast and torulopsis.
6. according to preparation method according to claim 1, it is characterized in that: the access amount of step (5) described acetic acid bacteria is the 0.3%-0.7% of step (4) gained mash quality; The temperature of described fermentation is 28-32 DEG C, and the time of fermentation is 3-7d;
Preferably, described fermentation also comprises: stirred once every four hours during the fermentation.
7. according to preparation method according to claim 6, it is characterized in that: the access amount of step (5) described acetic acid bacteria is 0.5% of step (4) gained mash quality; The temperature of described fermentation is 30 DEG C, and the time of fermentation is 5d.
8. according to preparation method according to claim 1, it is characterized in that: the access amount of step (6) described lactic acid bacteria is the 0.4%-0.8% of step (5) gained fermentation liquid quality, the temperature of described fermentation is 39-43 DEG C, and the time of fermentation is 2-6d;
Preferably, the access amount of described lactic acid bacteria is 0.6% of step (5) gained fermentation liquid quality, and the temperature of described fermentation is 41 DEG C, and the time of fermentation is 4d;
Preferred, described lactic acid bacteria is made up of according to mass ratio 1-3:1-3:1-3 lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium; Most preferred, described lactic acid bacteria is made up of according to mass ratio 1:1:1 lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium;
Described fermentation also comprises: stir once every day during the fermentation.
9. according to preparation method according to claim 1, it is characterized in that: the temperature of step (6) described ageing is 10-20 DEG C, the time of ageing is 160-190 days; Preferably, the temperature of described ageing is 15 DEG C, and the time of ageing is 180 days.
10. the ginseng compound fruit and vegetable ferment for preparing of claim 1 to 9 preparation method described in any one.
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