CN105029548A - Rosa canina fruit enzyme health beverage production method - Google Patents
Rosa canina fruit enzyme health beverage production method Download PDFInfo
- Publication number
- CN105029548A CN105029548A CN201510275234.1A CN201510275234A CN105029548A CN 105029548 A CN105029548 A CN 105029548A CN 201510275234 A CN201510275234 A CN 201510275234A CN 105029548 A CN105029548 A CN 105029548A
- Authority
- CN
- China
- Prior art keywords
- cynarrhodion
- fermentation
- fermenting
- ferment
- health drink
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a method for preparing a health beverage through rosa canina fruit fermentation. According to the method, rosa canina fruit is adopted as a main fermentation raw material, raw honey and Bainianshangshui provided by Wuxi Bainianshangshui beverage Ltd. are added, honey source bacteria, Lactobacillus casei and Lactobacillus plantarum are adopted as fermenting strains, the fermenting bacterial liquid is added to the fermenting system according to a volume ratio of the fermenting bacterial liquid to the fermenting raw liquid of 1-5%, the fermenting temperature is 25-35 DEG C, the fermenting pH value is 5.0-8.0, and the fermenting time is about 10 d, such that the rosa canina fruit enzyme health beverage is produced. According to the present invention, the fermenting is complete, such that a variety of enzymes, vitamins, amino acids and trace elements are completely released, the product has characteristics of unique flavor of the rosa canina fruit, delicious taste, rich nutrition, beautifying and face nourishing, the enzyme health beverage adopts the traditional fermentation technology, and the method belongs to the technical field of biological engineering.
Description
Technical field
The present invention relates to the production method of fruit ferment, especially the fermentation process of cynarrhodion fresh fruit ferment health drink, belongs to technical field of bioengineering.
Background technology
Ferment derives from a kind of call of Japanese to enzyme (enzyme), and TaiWan, China and Japan were referred to as ferment the initial bio-active products obtained through fermentable afterwards.But the many concerns of producer add different fruit, do not note the use of fermentative microorganism and wild functional material, ferment product development and application are subject to its side effect and functional not strong impact.Although fruit ferment is known as toxin expelling, beauty treatment, filling blood three acts on greatly; The multiple ferment complex that various ferment forms as trypsase, chymotrypsin, lipase and amylase etc. is also much applied, these ferment are by the decomposition to five large nutrients, and reach increase absorption, nurse one's health, menstruation regulating is anti-ageing waits comprehensive function comprehensively.But effect of ferment also depends on bacterial classification and fermentation main material.
Cynarrhodion is the fruit that multiflora rose holder is grown, and cynarrhodion is rich in vitamin C, and its VC content is only second to more than 20 times that wild cherry is orange, containing other various dimension soil elements and abundant mineral matter.Swede often eats cynarrhodion and products thereof as life prolonging food, thinks that it has effect of anti-skinfold beauty treatment.Cynarrhodion be suitable for being used as make the dessert such as cake, fruit tower or be made jam, jelly has excellent flavor rod.It is also hard fruit jasmine tea material, soaks and can fully discharge fragrance and taste in 10 ~ 15 minutes; It is suitable for adding honey, and arranging in pairs or groups with Flos Hibisci Mutabilis forms fruit tea, and dark brown all denseer with flavour, it is dark brown red, and mouthfeel is sweet and a bit sour very charming; Also a little honey or peppermint seasoning can be added.The treasure of cynarrhodion fruit tea not still skin maintenance, also has preventing cold, defaecation diuresis, pressor effect.But many active components and its intrinsic local flavor that Physical Processing easily destroys cynarrhodion such as to heat, be exposed to the sun.This technology with the good cynarrhodion of fresh mature degree for main material, probio in the microorganism of application nectar source and lactic acid bacteria class fermentation are for ferment, not only originally function and the local flavor of fresh cynarrhodion will be kept, also the benefit materials of the anti-sex pheromone that its probio produces will be given, there is provided the various prebioticses of probio, for the healthy of consumer provides new functional product.
Summary of the invention
The invention provides the preparation method that a kind of mouthfeel is good, can keep cynarrhodion ferment nutritive and health protection components to greatest extent, solve in existing ferment production process the pollution that can not ensure without pathogen, fermentation time is long, and the problem such as effectively enzyme activity cannot to be retained for a long time.
The deposit number that fermentation strain adopts on June 24th, 2013 to be stored in Wuhan University's China typical culture collection center is the bacillus amyloliquefaciens of the BacillusamyloliquefaciensH47 of CCTCCM2013283.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The fermentation process of cynarrhodion ferment health drink, comprises the following steps:
(1) selected material: select the cynarrhodion that full maturity, natural ferment content are high to be fermentation main material.
(2) process of material: first use tap water cynarrhodion surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally soak 120 seconds by the NaCl solution of 0.9% again, drain for subsequent use.
(3) Spawn incubation: a century using Wuxi century-old Shang Shui drink Co., Ltd to provide still water preparation LB culture medium, by former preservation bacterial strain activation, cultivates the bacterium liquid obtained for about 48 hours for subsequent use;
(4) inoculation fermentation: all according to inoculative proportion 1 ~ 5%, by nectar source bacterium and lactic acid bacteria access fermenation raw liquid, each bacteria concentration is 10
6cFU/ml, fermentation 6 ~ 14d, pH value 5.0 ~ 8.0, temperature 25 DEG C ~ 35 DEG C.
(5) post-processed makes: coarse filtration, tentatively screens out bulky grain residue, avoids fruit to put for a long time easily causing becoming sour, filter condition: sieves number is 20 ~ 32 orders.Thin filtration: filter small particle residue further, makes liquid state present limpider state, filter condition: sieves number is 80 ~ 100 orders, both natural cynarrhodion ferment drink.
In step (1), the preparation method of cynarrhodion ferment raw material comprises the steps:
(11) instrument used, utensil all want sterilizing, without greasy.
(12) cynarrhodion pure water is cleaned, then drain with the saline sook of pure water or 0.9%.
(13) again cynarrhodion is placed in sterilized container, after add the century-old Shang Shui that green molasses and Wuxi century-old Shang Shui drink Co., Ltd provides, wherein volume ratio cynarrhodion in fermenation raw liquid: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains cynarrhodion fermenation raw liquid.
Beneficial effect of the present invention:
1. utilize cold sterilization, strictly control fermentation temperature, effectively reduce the loss of ferment nutritional labeling, remain 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. the total time of fermentation is about 10d, and the time is short to be avoided polyoxygenated, was conducive to the ferment material keeping cynarrhodion itself to contain, and the flavor substance itself contained.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, carry out clear, perfect description to technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, other embodiments that those of ordinary skill in the art obtain under the prerequisite of not making creative work, all belong to the scope of protection of the invention.
Embodiment 1
To ferment the method for cynarrhodion ferment, comprise the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high cynarrhodion as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 30% of volume, adding the green molasses accounting for total liquid volume 5% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 5%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural cynarrhodion ferment of clarification.
Embodiment 2
To ferment the method for cynarrhodion ferment, comprise the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high cynarrhodion as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 40% of volume, adding the green molasses accounting for total liquid volume 10% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 4%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural cynarrhodion ferment of clarification.
Embodiment 3
To ferment the method for cynarrhodion ferment, comprise the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high cynarrhodion as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 50% of volume, adding the green molasses accounting for total liquid volume 15% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 3%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural cynarrhodion ferment of clarification.
Cynarrhodion fresh fruit in the present invention contains abundant natural ferment material and the element useful to human body, but be not limited only to this, can according to actual conditions, determine that the position of cynarrhodion and amount or the fruit selecting other suitable or fruit mix, as long as ferment reasonable mixture ratio can be reached, 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, 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. a preparation method for cynarrhodion ferment health drink, is characterized in utilizing cynarrhodion for dominant fermentation raw material, adds green molasses, and adopt nectar source bacterium and lactic acid bacteria to be fermentation strain, manufacture cynarrhodion ferment health drink, its technique is:
1) cynarrhodion that full maturity, natural ferment content are high is selected to regard the primary raw material fermented; A century still water preparation culture medium and the process operation using Wuxi century-old Shang Shui drink Co., Ltd to provide.First loaded by cynarrhodion in the round of sterilizing, still wash twice with a century, finally soak 120 seconds, cold sterilization with 0.9%NaCl solution again, fruit drains for subsequent use; Add green molasses and water, wherein volume ratio is cynarrhodion: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains cynarrhodion fermenation raw liquid stand-by.
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: tryptone 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 ~ 35 DEG C, fermentation time 5 ~ 14d;
4) zymotic fluid after having fermented is first through coarse filtration, and sieves number is 20 ~ 32 orders; Carefully filter, sieves number is 80 ~ 100 orders again, after obtain cynarrhodion ferment health drink.
2. cynarrhodion according to claim 1 prepares the method for ferment health drink, it is characterized in that: the cynarrhodion fruit that have employed certain health-care efficacy, 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 cynarrhodion ferment health drink, 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 BacillusamyloliquefaciensH47 of CCTCCM2013283 is fermentation strain.
4. fermentation according to claim 1 is for the method for cynarrhodion ferment health drink, it is characterized in that: the addition of natural honey is 10%-30%.
5. fermentation according to claim 1 is for the method for cynarrhodion ferment health drink, it is characterized in that: cynarrhodion addition is 20%-50%.
6. fermentation according to claim 1 is for the method for cynarrhodion ferment health drink, 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 cynarrhodion ferment health drink, 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 |
|---|---|---|---|
| CN201510275234.1A CN105029548A (en) | 2015-05-25 | 2015-05-25 | Rosa canina fruit enzyme health beverage production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510275234.1A CN105029548A (en) | 2015-05-25 | 2015-05-25 | Rosa canina fruit enzyme health beverage production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029548A true CN105029548A (en) | 2015-11-11 |
Family
ID=54436993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510275234.1A Pending CN105029548A (en) | 2015-05-25 | 2015-05-25 | Rosa canina fruit enzyme health beverage production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029548A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2595158A1 (en) * | 2010-07-12 | 2013-05-22 | Yazaki Corporation | Wire harness, method for transporting wire harness with devices, and method for connecting devices using wire harness |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| 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
- 2015-05-25 CN CN201510275234.1A patent/CN105029548A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2595158A1 (en) * | 2010-07-12 | 2013-05-22 | Yazaki Corporation | Wire harness, method for transporting wire harness with devices, and method for connecting devices using wire harness |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039883B (en) | Yangtao lucid ganoderma composite ferment and preparation method thereof | |
| CN103609985B (en) | Fermentation method for production of nutritionally balanced natural fruit enzyme | |
| CN107259271A (en) | A kind of method of fruits and vegetables comprehensive development and utilization | |
| CN106721796B (en) | Strawberry enzyme beverage and preparation method thereof | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN101015306A (en) | Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same | |
| CN105533544A (en) | Natural fruit and vegetable enzyme product | |
| CN105105119B (en) | It is a kind of that the method that fermentation prepares fruit ferment is carried out based on inoculation strain | |
| CN105029600A (en) | Apple enzyme beverage production method | |
| CN105029549A (en) | Mulberry enzyme health beverage production method | |
| CN103305432B (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN110923171B (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| CN105011295A (en) | Navel orange enzyme health drink and preparation method thereof | |
| CN110916177B (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN111471604A (en) | Application of saccharomyces cerevisiae Z L G-6 and lactobacillus plantarum Picp-2 | |
| CN109832617A (en) | A kind of orange peel fermented product and preparation method thereof | |
| CN105360849A (en) | Preparing method for polygonum perfoliatum leaf enzyme healthcare beverage | |
| CN105011270A (en) | Annona squamosa enzyme beverage preparation method | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN107125735A (en) | A kind of matrimony vine composite enzyme and preparation method thereof | |
| CN105341595A (en) | Making method of bitter gourd and enzyme health-care beverage | |
| CN106213096A (en) | A kind of method that enzyme beverage prepared by Fructus Musae that ferments | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN105029597A (en) | Preparation method of ligustrum lucidum ait enzyme health-caring beverage | |
| CN103082361A (en) | Method for preparing purple sweet potato drink from compound probiotics |
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: 20151111 |