CN105011270A - Annona squamosa enzyme beverage preparation method - Google Patents
Annona squamosa enzyme beverage preparation method Download PDFInfo
- Publication number
- CN105011270A CN105011270A CN201510223417.9A CN201510223417A CN105011270A CN 105011270 A CN105011270 A CN 105011270A CN 201510223417 A CN201510223417 A CN 201510223417A CN 105011270 A CN105011270 A CN 105011270A
- Authority
- CN
- China
- Prior art keywords
- manaca
- fermentation
- enzyme beverage
- enzyme
- annona squamosa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides an annona squamosa enzyme beverage preparation method. A fermentation raw material is prepared by using annona squamosa as main fermentation raw materials and adding raw honey and centenary excellent water (pure water) provided by Wuxi centenary excellent water beverage limited company at a volume ratio of the annona squamosal, raw honey and pure water of 2-4 : 1-4 : 7-2. Honey bacteria and lactic acid bacteria are used as fermentation strains and added in a proportion of 1-5%, respectively. The annona squamosa enzyme beverage is fermented at a fermentation temperature of 25-37 DEG C, a pH of 6.0-8.0, and a fermentation time of about 10 d. The annona squamosa enzyme beverage is fully fermented, various enzymes, vitamins, amino acids and trace elements are fully released, and thus the product has a unique flavor of the annona squamosa, is nutritious and tasty, uses the traditional fermentation technology, and belongs to the field of biotechnology engineering.
Description
Technical field
A method for fermentable fruit enzyme beverage, relates to the method preparing manaca enzyme beverage with nectar source bacterium, lactobacillus-fermented manaca, belongs to technical field of bioengineering.
Background technology
Ferment be Japan and Taiwan to the another name of enzyme, refer to the large biological molecule with biocatalytic Activity, the material of many finger proteins matter class.Nearly all cellular activity process all needs the participation of ferment, to raise the efficiency.In fact, enzyme is lower to activation energy demand when catalysis, make more reaction particles can have the kinetic energy being no less than activation energy, thus accelerate reaction rate and strengthen chemical reaction efficiency, wherein many enzymes contribute to macromolecular substances of degrading, and some enzymes then can be anti-oxidant, has some then involved in sugar metabolism, thus can be hypoglycemic, delay senility and the function such as disease preventing and treating.But traditional ferment makes the clearly application of planning and the concrete probio lacked main material function.
Its local flavor of manaca is behaved and is liked.Fruits nutrition is extremely abundant, every 100g manaca pulp organization rich in nutrition content, seed oil-containing 25.5%, protein 14.2%, containing a kind of anticancer effective component in seed oil: many squamas manaca this smoothly determine A, so Sakyamuni is called " star of anti-knurl ".It also has hypoglycemic effect, is commonly used to abroad treat diabetes.Diabetic is edible manaca often, has significantly auxiliary dietary function for alleviating of illness.And manaca fiber content is higher, effectively can promote enterocinesia, drain the stool accumulated in intestines.Manaca or best anti-oxidant fruit, can effective delaying skin aging, energy skin whitening.
Green molasses refers to unprocessed finished honey, and be a kind of supersaturation fructose soln, water activity is low, and osmotic pressure is high, and containing a small amount of H
2o
2and the polyphenol substance of variable concentrations and other antioxidant factors, have anticancer, anti-aging effect.Therefore nectar source bacterium generally has the ability that stronger osmophilic strain and high oxidation are coerced.What this patent related to sieves from honey, deposit number is: the bacillus amyloliquefaciens of the Bacillusamyloliquefaciens H47 of CCTCC M 2013283.
Summary of the invention
The present invention utilizes the affluent resources of fruit, carry out the multiclass such as fermentation generation Antioxidative Factors and lactic acid bacteria generation flavor substance, enzyme, alcohols and aromatic substance by nectar source bacterium have adopted metabolite thus improve nutritive value and the function thereof of fruit, it is short that the present invention has fermentation time, harmful microorganism grows even not to be had less, avoid the virus produced owing to crossing lengthy fermentation, and the advantages such as polyphenoils such as lipopeptid can be produced, thus improve ferment security and the anti-ageing function of waiting for a long time of the short digestion of ferment.
Fermentation technique scheme of the present invention:
1) the selecting and processing of material: select ripe soft manaca running water to clean, drain the water, after peeling pericarp off with a century still water rinse 2 times, pulp and seed are broken into the pulp that particle diameter is about 0.5cm, put into tank, volume ratio manaca: green molasses: pure water=2 ~ 4: 1 ~ 4: 7 ~ 2 are mixed with fermenation raw liquid.
2) Spawn incubation: a century using Wuxi century-old Shang Shui drink Co., Ltd to provide still water preparation LB culture medium, activates former bacterial strain, cultivate the bacterium liquid obtained for about 48 hours for subsequent use.
3) inoculation fermentation: in fermenation raw liquid, accesses nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum respectively in 1 ~ 5% ratio, fermentation 6 ~ 15d, pH=6.0 ~ 8.0, temperature 25 ~ 37 DEG C.
4) post-processed: by deployed manaca enzyme beverage through organic membrane filter machine, filter out minitype fruits granular residue, obtain manaca ferment.
Beneficial effect of the present invention:
(1) by strictly controlling fermentation temperature, effectively reducing the loss of fruit ferment nutrient, remaining enzyme activity to greatest extent.
(2) accessed nectar source bacterium and lactic acid bacteria, dominant strain inhibits other miscellaneous bacterias to grow, and makes the steady quality of product.
(3) total time of fermenting is about 10d, and the time is short to be avoided polyoxygenated, was conducive to the ferment material keeping manaca itself to contain, and the flavor substance itself contained.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is described further.Following examples are only several specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Embodiment 1
Select ripe soft manaca 1.0 kilograms, with running water clean, drain surface moisture, after peeling with a century still water rinse 2 times, break into pulp load capacity be in the container of 1L, account for 30% of cumulative volume.Add 100ml green molasses and 600ml pure water, make fermenation raw liquid for subsequent use, then according to inoculative proportion 4%, specific nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got respectively 40ml and access fermenation raw liquid, fermentation 7d, pH value 7.0, temperature 30 DEG C.By deployed manaca enzyme beverage through organic membrane filter machine, filter out minitype fruits granular residue, obtain manaca ferment.
Embodiment 2
Select ripe soft manaca 1.5 kilograms, with running water clean, drain surface moisture, after peeling with a century still water rinse 2 times, break into pulp load capacity be in the container of 1L, account for 40% of cumulative volume.Add 100ml green molasses and 500ml pure water, make fermenation raw liquid for subsequent use, then according to inoculative proportion 5%, specific nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got respectively 50ml and access fermenation raw liquid, fermentation 10d, pH value 7.0, temperature 28 DEG C.By deployed manaca enzyme beverage through organic membrane filter machine, filter out minitype fruits granular residue, obtain manaca ferment.
Embodiment 3
Select ripe soft manaca 1.5 kilograms, with pure water clean, drain surface moisture, after peeling with a century still water rinse 2 times, break into pulp load capacity be in the container of 1L, account for 40% of cumulative volume.Add 100ml green molasses and 500ml pure water, make fermenation raw liquid for subsequent use, then according to inoculative proportion 3%, specific nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got respectively 30ml and access fermenation raw liquid, fermentation 13d, pH value 7.0, temperature 35 DEG C.By deployed manaca enzyme beverage through organic membrane filter machine, filter out minitype fruits granular residue, obtain manaca ferment.
Manaca in the present invention contains abundant natural ferment material and reduces the several functions such as blood sugar, but be not limited only to this, can according to actual conditions, the amount determining manaca or the fruit selecting other suitable mix, as long as can reach ferment reasonable mixture ratio, ferment content higher position is passable.
In addition the selection of fermenation raw liquid and proportioning, connect bacterium amount and be also not limited to the combination that embodiment lifts, different combinations can be selected according to actual conditions.
The foregoing is only preferred embodiments of the present invention and oneself, not in order to limit the present invention, all within thinking of the present invention and principle, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. prepare a method for enzyme beverage with manaca, be characterized in utilizing manaca for dominant fermentation raw material, add green molasses, adopt nectar source bacterium, lactic acid bacteria, manufacture manaca enzyme beverage, its technique is:
1) ripe soft manaca running water is selected to clean, drain the water, after peeling pericarp off with a century still water rinse 2 times, pulp and seed are broken into the pulp that particle diameter is about 0.5cm, put into tank, volume ratio is by manaca: green molasses: pure water=2 ~ 4: 1 ~ 4: 7 ~ 2 are mixed with fermenation raw liquid.
2) actication of culture of nectar source bacterium and lactic acid bacteria is prepared into zymocyte liquid:
(1) get glycerine pipe and preserve bacterial classification one ring at flat lining out, cultivate 24 hours for 30 DEG C in incubator;
(2) get LB solid medium flat-plate bacterial colony one articulating to enter to be equipped with in the triangular flask of 250ml specification of 50ml seed culture fluid, prepare some parts, be placed in shaking table, condition of culture: rotating speed 200rpm, temperature 30 DEG C, constant temperature culture 24 hours, is fermentation seed bacterium liquid;
(3) seed culture fluid preparation: peptone 10g, yeast extract 5g, sodium chloride 10g, constant volume, to 1L, adjusts pH=7.0;
3) join in fermentation system in 1 ~ 5% ratio of fermenation raw liquid volume by zymocyte liquid, fermentation temperature is 25 ~ 37 DEG C, fermentation time 6 ~ 15d.
4) by deployed manaca enzyme beverage through organic membrane filter machine, filter out minitype fruits granular residue, obtain manaca ferment.
2. the method for enzyme beverage prepared by manaca according to claim 1, it is characterized in that: the manaca fruit that have employed certain medical value, and nectar source bacterium refers to the edible bacillus of sieving from natural honey simultaneously.
3. fermentation according to claim 1 is for the method for manaca enzyme beverage, it is characterized in that: the deposit number that fermentation strain adopts on June 24th, 2013 to be stored in China typical culture collection center is the Bacillus amyloliquefaciens strain of the Bacillus amyloliquefaciens H47 of CCTCC M2013283 is fermentation strain.
4. fermentation according to claim 1 is for the method for manaca enzyme beverage, it is characterized in that: the addition of natural honey is 10%-40%.
5. fermentation according to claim 1 is for the method for manaca enzyme beverage, it is characterized in that: manaca addition is 20%-40%.
6. fermentation according to claim 1 is for the method for manaca enzyme beverage, it is characterized in that: water refers to the century-old Shang Shui that Wuxi century-old Shang Shui drink Co., Ltd provides, and addition is 20%-70%.
7. fermentation according to claim 1 is for the method for manaca enzyme beverage, it is characterized in that: described lactic acid bacteria refers to Lactobacillus casei and the Lactobacillus plantarum of commodity production, and addition is the 1%-5% of cumulative volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510223417.9A CN105011270A (en) | 2015-04-30 | 2015-04-30 | Annona squamosa enzyme beverage preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510223417.9A CN105011270A (en) | 2015-04-30 | 2015-04-30 | Annona squamosa enzyme beverage preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011270A true CN105011270A (en) | 2015-11-04 |
Family
ID=54401871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510223417.9A Pending CN105011270A (en) | 2015-04-30 | 2015-04-30 | Annona squamosa enzyme beverage preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011270A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961931A (en) * | 2016-05-09 | 2016-09-28 | 张辉和 | Annona squamosa fruit juice beverage and preparation method thereof |
| CN106721795A (en) * | 2016-12-06 | 2017-05-31 | 上海应用技术大学 | A kind of yellow peach enzyme beverage and preparation method thereof |
| CN108968039A (en) * | 2018-06-19 | 2018-12-11 | 上海应用技术大学 | A kind of tomato ferment and its preparation method and application |
| CN110946200A (en) * | 2019-12-26 | 2020-04-03 | 广州市志泰生物科技有限公司 | Coffee cherry moisturizing and skin beautifying beverage and preparation method thereof |
| CN113041200A (en) * | 2021-04-09 | 2021-06-29 | 广东药科大学 | Cosmetic containing multiple fermentation liquor of custard apple and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2592158A1 (en) * | 2011-11-14 | 2013-05-15 | University College Cork, National University of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN104489669A (en) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | Plant enzyme probiotic powder and preparation method thereof |
| CN104522557A (en) * | 2014-12-15 | 2015-04-22 | 深圳先进技术研究院 | Sugar-free ferment and preparation method thereof |
-
2015
- 2015-04-30 CN CN201510223417.9A patent/CN105011270A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2592158A1 (en) * | 2011-11-14 | 2013-05-15 | University College Cork, National University of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN104489669A (en) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | Plant enzyme probiotic powder and preparation method thereof |
| CN104522557A (en) * | 2014-12-15 | 2015-04-22 | 深圳先进技术研究院 | Sugar-free ferment and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961931A (en) * | 2016-05-09 | 2016-09-28 | 张辉和 | Annona squamosa fruit juice beverage and preparation method thereof |
| CN106721795A (en) * | 2016-12-06 | 2017-05-31 | 上海应用技术大学 | A kind of yellow peach enzyme beverage and preparation method thereof |
| CN108968039A (en) * | 2018-06-19 | 2018-12-11 | 上海应用技术大学 | A kind of tomato ferment and its preparation method and application |
| CN110946200A (en) * | 2019-12-26 | 2020-04-03 | 广州市志泰生物科技有限公司 | Coffee cherry moisturizing and skin beautifying beverage and preparation method thereof |
| CN113041200A (en) * | 2021-04-09 | 2021-06-29 | 广东药科大学 | Cosmetic containing multiple fermentation liquor of custard apple and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Nasseri et al. | Single cell protein: production and process | |
| CN103468594B (en) | Candidautilis strain and application thereof | |
| CN105011270A (en) | Annona squamosa enzyme beverage preparation method | |
| CN102154407B (en) | Corayceps militaris polysaccharide two-stage fermentation synthesis process | |
| CN112553284B (en) | Method for producing citric acid by degrading coarse feed through natural symbiotic mixed culture | |
| CN110916177B (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN103173371A (en) | Production of saccharomyces cerevisiae and lactobacillus acidophilus composite microbe preparation used for feed | |
| CN107974421A (en) | A kind of lactobacillus acidophilus and its screening technique and application, a kind of microbial inoculum | |
| CN101407761B (en) | Liquid inocula composed of yeast fused strain, Geotrichum candidum Link and Rhizopus, and preparation and use thereof | |
| CN105077466A (en) | Preparation method of clausena lansium ferment beverage | |
| CN114107403B (en) | Method for co-producing ellagic acid and biological feed by fermenting pericarpium Granati with microbial community | |
| Radosavljević et al. | Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid | |
| CN101665809B (en) | Latic acid bacteriostasis method suitable for ethanol fermentation of food waste | |
| CN101617828B (en) | Method for preparing astaxanthin food | |
| CN104630182B (en) | A kind of grower pigs compound enzyme and preparation method thereof | |
| CN103966302A (en) | Method for producing biogas by virtue of anaerobic digestion of waste oil/fat | |
| CN103392920B (en) | Fermentation method of soybean hulls | |
| CN103642695A (en) | Strain of Aspergillus oryzae and applications in preparation of feed additives through microbial fermentation | |
| CN107118885B (en) | Method for producing fermented wine containing GABA (Gamma amino acid butyric acid) by using ethanol-resistant pediococcus | |
| CN115820783A (en) | Preparation method for obtaining multiple triterpenoids by fermenting rosa roxburghii tratt | |
| CN103409352B (en) | Compound microbial community for preparing feed by fermenting soybean hulls | |
| CN107410701A (en) | A kind of method of sweet sorghum stalk fermented feed and application thereof | |
| CN111820340A (en) | Biological feed leavening agent for aquaculture and preparation process thereof | |
| CN110269145A (en) | The process of potato starch industrial by-products fermenting and producing cell protein | |
| CN102296095B (en) | Method for preparing citric acid by fermentation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151104 |