CN105029432A

CN105029432A - Brewing technology of composite enzyme using chaenomeles sinensis as main material

Info

Publication number: CN105029432A
Application number: CN201510344167.4A
Authority: CN
Inventors: 谢嘉源
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-22
Filing date: 2015-06-22
Publication date: 2015-11-11

Abstract

The invention relates to the field of food, in particular to a brewing technology of composite enzyme using chaenomeles sinensis as a main material. The technology includes the following processes: washing and then cutting the raw materials for later use, pretreating the cut materials obtained in the previous step; carrying out low temperature crushing on the pretreated materials, carrying out layered fermentation on the mixed liquid after crushing, filtering the fermentation broth using 100-150 mesh filtering cloth, and adding probiotics into the filtrate to age for 1-2 weeks, wherein the block materials are subjected to gradient salt wash, jun-jujube juice is added, and specially selected effective microbial community is added for brewing, so that the utilization rate of the beneficial ingredients of chaenomeles sinensis during brewing is obviously higher than that of a conventional brewing method.

Description

A kind of with pawpaw be the comprehensive enzyme of major ingredient ferment make technique

Technical field

The present invention relates to field of food, especially a kind of with pawpaw be the comprehensive enzyme of major ingredient ferment make technique.

Background technology

The zymotechnique of fruit is fruit deep processing and utilization, nutrition refinement, increase the new edible way of absorption efficiency, in order to increase the mouthfeel of fermentation fruits and vegetables, add again the ageing step in traditional fermentation technique, increase the mouthfeel of fermented fruits and vegetables juice, both combine and form " ferment wine " of the present invention technique.

Pawpaw as south of the Five Ridges Common Fruits be familiar with by everybody, and pawpaw nutrient enriches: a large amount of vitamin and anthocyanidin can moistening skin beautifyings, again because the abundant cellulose contained and polysaccharose substance, promote gastrointestinal disturbances and wriggling; Pawpaw is rich in anti-inflammatory compound, also has antitumaous effect, and for the people suffering from osteoporosis, arthritis and edema, edible pawpaw, can give protection against cancer simultaneously regularly; Again because nutritious, promote digestion and metabolism, be beneficial to health toxin expelling, thus reach the effect of healthy body and mind.But existing vegetables and fruits zymotechnique is all do not have specific simple fermentation mostly, can not come to ferment targetedly for the own characteristic of fermentate and nutritional labeling, improve the fermentation quality of fermentate.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of specific ferment for pawpaw and makes technique.

Technical problem to be solved by this invention is achieved by the following technical programs:

Take pawpaw as a ferment wine technique for the comprehensive enzyme of major ingredient, the quality of pawpaw is not less than 50% of total fermentate, and its technique comprises following operation:

A. raw material is cleaned, stripping and slicing is for subsequent use;

B. pretreatment is carried out in good for stripping and slicing getting the raw materials ready;

C. cryogenic pulverization is carried out through pretreated getting the raw materials ready;

D. the mixed liquor after fragmentation is carried out layering fermentation;

E. zymotic fluid is crossed 100-150 order filter cloth, filtrate adds probio ageing 1-2 week;

Described pretreatment of getting the raw materials ready is that gradient salt is washed, first the saline sook 1-2h of service property (quality) concentration 1%; Then filter and re-use the saline sook 30-60min that mass concentration is 2%, then after filtering, service property (quality) concentration is the soda water immersion 30-40min of 1.5%, refilter the soda water immersion 10-15min that service property (quality) concentration is 2.5%, finally filtering gets the raw materials ready bulk add water mixing according to quality volume 1kg:1L after to put into mixer broken, breaking temperature-2 DEG C-3 DEG C, rotating speed is 8000-15000r/min, and the time is 25-35min.

Preferably, described layering fermentation comprises alcoholic fermentation and acetic fermentation two step, described alcoholic fermentation is for inserting the alcohol number of degrees 8 degree in saccharomycete normal temperature bottom fermentation to groove, described acetic fermentation is insert acetobacter through the zymotic fluid of alcoholic fermentation to continue fermentation at normal temperatures 2-4 month, 0.8-0.9 standard atmospheric pressure is decompressed to during fermentation, and to apply power density every day be 0.2-0.25 watt every cubic centimetre, frequency is the sound wave 1 hour of 18-20 kilohertz.

Preferably, described broken forward direction is got the raw materials ready and is added the fresh jujube juice of the quality 1-2% that gets the raw materials ready in mixed liquid, the described fresh jujube of fresh jujube juice preferred Xinjiang fine horse jujube, crosses 200-300 order filter cloth and obtain after juice extractor is squeezed the juice.

Preferably, β glucosidase and amylase standing 2-3 days in the environment of normal temperature ultraviolet sterilization is added before it is characterized in that described alcoholic fermentation.

Preferably, described ageing is add Lactobacillus delbrueckii, biodiasmin and Lactobacillus plantarum in the ferment filtrate of 100-150 order filter cloth, and ferment under normal temperature 10-15 hour again, is then in 3 DEG C of-5 DEG C of environment ageing 1-2 week.

The present invention has following beneficial effect:

1. use salt solution and soda water successively gradient salt carried out to pawpaw fruit block wash, change the permeability of cell membrane system, make the benefit materials in pawpaw be more prone to separate out.

2. because Xinjiang fine horse jujube is rich in iron ion, inventor finds in practice, and add fine horse jujube juice in the broken liquid of pawpaw, abundant iron ion can form Complex effect with papain, greatly improves the recovery rate of papain.

3. reduce pressure when the present inventor finds acetic fermentation, and when applying the sound wave of certain power every day, the flora of acetobacter enlivens, and fermentation efficiency promotes.

4. the filtrate after alcohol and acetic fermentation selects specific profitable strain to ferment again, and then ageing 1-2 week, the mouthfeel of fermented juice is better.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention will be described in detail.

Take pawpaw as a ferment wine technique for the comprehensive enzyme of major ingredient, comprise following operation:

A. raw material is cleaned, stripping and slicing is for subsequent use;

D. the mixed liquor after fragmentation is carried out layering fermentation;

E. zymotic fluid is crossed 150 order filter clothes, filtrate adds probio ageing 10 days;

Described pretreatment of getting the raw materials ready is that gradient salt is washed, first the saline sook 1.5h of service property (quality) concentration 1%; Then filter and re-use the saline sook 45min that mass concentration is 2%, then after filtering, service property (quality) concentration is the soda water immersion 35min of 1.5%, refilter the soda water immersion 12min that service property (quality) concentration is 2.5%, finally filtering gets the raw materials ready bulk add water mixing according to quality volume 1kg:1L after to put into mixer broken, broken forward direction is got the raw materials ready and is added the fresh jujube juice of quality 1.5% of getting the raw materials ready in mixed liquid, the described fresh jujube of fresh jujube juice preferred Xinjiang fine horse jujube, crosses 200 order filter clothes and obtains after juice extractor is squeezed the juice; Breaking temperature 0 DEG C, rotating speed is 12000r/min, and the time is 30min.

Described layering fermentation comprises alcoholic fermentation and acetic fermentation two step, described alcoholic fermentation is for inserting the alcohol number of degrees 8 degree in saccharomycete normal temperature bottom fermentation to groove, and before described alcoholic fermentation, interpolation β glucosidase and amylase leave standstill 2 days in the environment of normal temperature ultraviolet sterilization; Acetic fermentation is insert acetobacter through the zymotic fluid of alcoholic fermentation to continue fermentation 3 months at normal temperatures, is decompressed to 0.9 standard atmospheric pressure during fermentation, and to apply power density every day be 0.2 watt every cubic centimetre, and frequency is the sound wave 1 hour of 20 kilo hertzs.

Described ageing is add Lactobacillus delbrueckii, biodiasmin and Lactobacillus plantarum in the ferment filtrate of 150 order filter clothes, ferments 12 hours under normal temperature again, to be then in 4 DEG C of environment ageing 10 days.

Effect example:

Mr. Li, 37 years old, in hospital through three-dimensional fix liver fibrosis detector result, intrahepatic fat content reaches 9%, belongs to mild fatty liver, and often with weak, vomiting, the symptoms such as poor appetite, it take pawpaw as the comprehensive enzyme three months of major ingredient that examination takes, weak, vomiting, the symptoms such as poor appetite make moderate progress, and the state of mind is clearly better, go to hospital to check discovery further, intrahepatic fat is containing being down to 6%.

Miss Wang, 31 years old, because postpartum, body weight was more fat, especially underbelly was protruding, thigh fat accumulation is more, it take pawpaw as the comprehensive enzyme five months of major ingredient that examination takes of the present invention, and health is also improved obviously, energetic, have rosy cheeks, especially digest than better in the past, drain unobstructed, the fat that belly and thigh are piled up obviously reduces.

Zhang auntie, 61 years old, because long greasy diet, suffers from moderate fatty liver, intrahepatic fat contains up to 20%, and with slight liver fibrosis, it take pawpaw as the comprehensive enzyme 6 months of major ingredient that examination takes of the present invention, and coordinates rational diet, suitably controls the absorption of high grease food, fatty liver and liver fibrosis take a turn for the better all to some extent, and intrahepatic fat is containing being down to 10%.

Mr. Wang, 41 years old, because of working principle, long-term alcohol is treated with courtesy, and beer belly is comparatively large, and stomach is bad, digest poor, be often the protruding indigestion of belly drum drum, it take pawpaw as the comprehensive enzyme 1 month of major ingredient that examination takes of the present invention, and digestion is clearly better, defecation is unobstructed, coordinate suitable activity again, Mr. Wang waistline reduces 5cm, and the state of mind is clearly better than before.

The above embodiment only have expressed embodiments of the present invention; it describes comparatively concrete and detailed; but therefore can not be interpreted as the restriction to the scope of the claims of the present invention; in every case the technical scheme adopting the form of equivalent replacement or equivalent transformation to obtain, all should drop within protection scope of the present invention.

Claims

1. be a ferment wine technique for the comprehensive enzyme of major ingredient with pawpaw, comprise following operation:

Raw material is cleaned, stripping and slicing is for subsequent use;

Pretreatment is carried out in good for stripping and slicing getting the raw materials ready;

Cryogenic pulverization is carried out through pretreated getting the raw materials ready;

Mixed liquor after fragmentation is carried out layering fermentation;

Zymotic fluid is crossed 100-150 order filter cloth, filtrate adds probio ageing 1-2 week;

2. according to claim 1 a kind of with pawpaw be the comprehensive enzyme of major ingredient ferment make technique, it is characterized in that described layering fermentation comprises alcoholic fermentation and acetic fermentation two step, described alcoholic fermentation is for inserting the alcohol number of degrees 8 degree in saccharomycete normal temperature bottom fermentation to groove, described acetic fermentation is insert acetobacter through the zymotic fluid of alcoholic fermentation to continue fermentation at normal temperatures 2-4 month, 0.8-0.9 standard atmospheric pressure is decompressed to during fermentation, and to apply power density every day be 0.2-0.25 watt every cubic centimetre, frequency is the sound wave 1 hour of 18-20 kilohertz.

3. according to claim 1 and 2 a kind of with pawpaw be the comprehensive enzyme of major ingredient ferment make technique, it is characterized in that broken forward direction is got the raw materials ready and add the fresh jujube juice of the quality 1-2% that gets the raw materials ready in mixed liquid, the described fresh jujube of fresh jujube juice preferred Xinjiang fine horse jujube, crosses 200-300 order filter cloth and obtains after juice extractor is squeezed the juice.

4. according to claim 3 a kind of be that the ferment of the comprehensive enzyme of major ingredient makes technique with pawpaw, it is characterized in that adding β glucosidase before described alcoholic fermentation and amylase leaves standstill 2-3 days in the environment of normal temperature ultraviolet sterilization.

5. according to claim 4 a kind of with pawpaw be the comprehensive enzyme of major ingredient ferment make technique, it is characterized in that described ageing is add Lactobacillus delbrueckii, biodiasmin and Lactobacillus plantarum in the ferment filtrate of 100-150 order filter cloth, ferment under normal temperature 10-15 hour again, is then in 3 DEG C of-5 DEG C of environment ageing 1-2 week.