CN105105119A - Method for preparing fruit enzyme by fermenting based on inoculated strain - Google Patents
Method for preparing fruit enzyme by fermenting based on inoculated strain Download PDFInfo
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- CN105105119A CN105105119A CN201510555701.6A CN201510555701A CN105105119A CN 105105119 A CN105105119 A CN 105105119A CN 201510555701 A CN201510555701 A CN 201510555701A CN 105105119 A CN105105119 A CN 105105119A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a method for preparing fruit enzyme by fermenting based on inoculated strain, comprising the steps of material selection, peeling and slicing, sugar content regulation, sterilization, adding of modified fermentation broth, fermenting and filtering, wherein the modified fermentation broth is prepared by inoculating modified strain to natural fermentation broth; the modified strain is selected from at least one of aspergillus oryzae, saccharomycetes, streptococcus thermophillus and lactobacillus bulgaricus. According to the scheme, beneficial strains are added in the original process conditions, so that the microorganism enzyme develops towards the design direction without being limited in selection of enzyme materials, and the antioxidant activity and enzyme activity of the microorganism enzyme can be improved to the greatest extent; after the modified strains are added, the change rules of various indexes of enzyme and the influence of the change rules can all be shown during experiment, thus providing certain data support and theoretical basis for researching and developing functional microorganism enzyme products and realizing industrial production.
Description
Technical field
The present invention relates to the preparation method of ferment, be specifically related to a kind of based on inoculation bacterial classification carry out the method for fermentation for fruit ferment.
Background technology
Ferment is the healthy food made earnest efforts of people in recent years, no matter is television advertising, or network marketing, everywhere its figure all visible.In fact, it is exactly " enzyme " that people are familiar with very much, and organ-tissue nearly all in human body and cell all need to rely on the catalytic reaction of ferment and the supply of energy to maintain their power and health.Ferment can promote the metabolism of human body, makes our body and mind joyful, energetic; The circulation of blood can be promoted, get rid of vivotoxin, purify our hematological system; Can strengthen that we are GI digests and assimilates, build up health; The acid-base balance in our body can be regulated, be conducive to the toxin expelling of liver; The reparation of damaged cell can also be promoted, activating cell.
20 beginning of the century ferment start in Japan prevailing, are and then introduced by Taiwan, Singapore, Malaysia, Korea S and the U.S. and other places successively, and start the ferment heat of the another ripple of a ripple in place of arrival, and repercussion is abnormal ardent.Along with the epoch forward, the mankind are to the attention of health, and ferment related industry is developed rapidly, and enzyme food also more and more receives the concern of people.Food constantly consumes carbohydrate in its process of fermenting, fat content is impelled to reduce, therefore, the mankind to drop into after very long time cost and higher financial cost ferment food materials edible being never only used to again and change taste, the consideration of more nutritious aspect.
Namely enzyme microb refers to one or more fruit, vegetables etc. for raw material, by fermentation the functional fermented food being rich in vitamin and mineral matter produced.In the whole sweat of ferment, microorganism, by the metabolism of oneself, makes raw material produce multiple change, when not affecting original nutriment, generates new bioactivator and enzyme.These new bioactivators comprise the several functions nutritional labelings such as aldehydes matter, organic acid and carbohydrate, and the health for the mankind has made certain contribution.Aldehydes matter mainly comprises anthocyanidin, flavonoids, tannin, lignin, catechin, styrene, cumarin, flavonols, tannic acid, phenolic acid etc.; Organic acid mainly comprises malic acid, butanedioic acid, pyruvic acid, gallic acid etc.
In recent years, the fashionable whole world of enzyme microb, enzyme microb functional product also emerges in an endless stream.Its anti-oxidant, inhibiting bacteria and diminishing inflammation, enhance metabolism, improve the heating power that the function such as immunity, whitening anti-aging is subject to people and pursue.The production technology of enzyme microb is constantly updated, but most research is all come based on traditional zymotechnique.This enzyme microb utilizing the spontaneous fermentation of traditional zymotic technique, is easily subject to the impact of the conditions such as the microorganism in environment, sweat and season, is difficult to artificial control product quality, so also just have impact on the development and utilization to it.Current domestic and international most research all based on natural fermented, the metabolite produced in research sweat, fermenting mechanism etc., correlative study is not also had to show, add specific probiotics at the fermentation initial stage, what kind of impact can be produced on its fermentation, and whether this scheme is feasible.
Summary of the invention
For the deficiencies in the prior art part, the object of the invention is to the technique exploring the new functional microbial ferment product of exploitation, Data support and theoretical foundation is provided for realizing suitability for industrialized production, adopt artificial infection bacterial classification, deep tracking and monitoring is carried out to its antioxidation activity and enzyme etc., the fermentation of product is controlled, towards the future development of expection.
This case with fruit ferment such as apple ferment, pears ferment or oranges and tangerines ferment for research object, a certain amount of aspergillus oryzae of fermentation initial vaccination, saccharomycete, lactobacillus acidophilus and lactobacillus bulgaricus, with natural fermented (not inoculating any bacterial strain) for contrast, its antioxidation activity of tracking monitor and Changing Pattern, enzyme activity and Changing Pattern.The bacterial classification control, functional components analysis and control product quality etc. of enzyme microb comprehensive exploitation that are many-sided and ferment are embodied.
The key of this case research chooses the bacterial classification of 4 kinds of useful fermentations, and make on basis at original ferment, a certain proportion of bacterial strain of artificial infection, studies the situation of change of its sweat.These 4 kinds of bacterial strains comprise aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.In whole sweat, these 4 kinds of bacterial classifications play a different role, but they are not independently individual each other, but complementary, so the assurance of bacterial classification ratio is also just most important, also determines the quality of ferment.
Technical scheme general introduction of the present invention is specific as follows:
Carry out the method for fermentation for fruit ferment based on inoculation bacterial classification, comprising: select materials, peeling section, sugar addition, sterilizing, interpolation modification zymotic fluid, fermentation and filtration; Wherein, described modification zymotic fluid is that inoculation has modification bacterial classification in natural fermented liquid, and described modification bacterial classification is selected from least one in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, and wherein, described modification bacterial classification is selected from least two kinds in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, and wherein, described modification bacterial classification is selected from least three kinds in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, and wherein, described modification bacterial classification is the combination of aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, and wherein, the inoculum concentration of described modification bacterial classification is 2 ~ 12%.(note: according to the statement custom of those skilled in the art's acquiescence, % herein represents percent by volume, and % used when stating inoculum concentration herein unless otherwise noted, is percent by volume)
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, and wherein, in described modification bacterial classification, the inoculum concentration of often kind of bacterial classification is 0.5 ~ 3%.
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, wherein, in described modification bacterial classification, the inoculum concentration of aspergillus oryzae is 1.5%, and saccharomycetic inoculum concentration is 1.0%, the inoculum concentration of streptococcus thermophilus is 1.0%, and the inoculum concentration of lactobacillus bulgaricus is 1.0%.
Preferably, described carries out the method for fermentation for fruit ferment based on inoculation bacterial classification, wherein, specifically comprises:
Step 1) the fruit ferment after natural fermented 1 month is filtered, obtain natural fermented liquid, by described natural fermented liquid at 115 DEG C of sterilizing 10min, be cooled to room temperature, under superclean bench, inoculate aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus in the described modification bacterial classification of overactivation separately successively respectively, ferment 1 month at normal temperatures, filter and obtain modification zymotic fluid;
Step 2) choose fresh fruit, aseptically that fresh fruit cleaning is clean with sterilized water, naturally dry in aseptic operating platform, peeling, cut into serving pieces;
Step 3) by fruit and white granulated sugar 1:1 in mass ratio, join in sterilized vial;
Step 4) described modification zymotic fluid is joined in vial, sealing, is stored in dark place, ferments at normal temperatures 30 ~ 90 days, filter and obtain fruit ferment.
The invention has the beneficial effects as follows:
1) from natural fermented to the transformation of artificial infection
In the last few years, the fashionable whole world of enzyme microb food, spontaneous fermentation was tended in domestic and international most research more, any bacterial classification of namely not extra interpolation.Process traditional so often has no idea to control the quality of ferment and fermentation time, this case adds modification bacterial classification under original process conditions, make enzyme microb towards the future development of design, no longer be confined to the selection of ferment raw material, antioxidation activity and the enzyme activity of enzyme microb can be improved to greatest extent.
2) can tracking and monitoring ferment sweat
About the tracking and monitoring of enzyme microb sweat, from fermentation, just ferment is carried out to the systems axiol-ogy of total phenol content, reducing power and hydroxyl radical free radical, ultra-oxygen anion free radical, ABTS free radical, DPPH free radical scavenging activity, superoxide dismutase, amylase, lipase, protease, cellulase, total acid, total reducing sugar, alcoholic strength and pH.After adding modification bacterial classification aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus, the Changing Pattern of the indices of ferment and the impact produced, can present in experimentation, for research and development functional microbial ferment product, realize suitability for industrialized production and provide certain Data support and theoretical foundation; Meanwhile, many-sided problems such as the bacterial classification control of enzyme microb, functional components and control of product quality are solved further.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus are ripe commercially available prod, and their cultural method also belongs to prior art, and those skilled in the art can be easy to obtain, and therefore this case is without the need to reoffering their preservation information.
Embodiment 1:
Actication of culture:
(1) aspergillus oryzae culture medium
Comprehensive potato culture (PDA): 20% potato 1L, glucose 20g, KH
2pO
43g, MgSO
47H
2o1.5g, VitanibB1Trace8mg, agar 20g, pH nature, 115 DEG C of autoclaving 25min.
(2) microzyme culture medium
10 ° of B é wort agar culture mediums: by the raw material (non-hopping) of fermentation beer, be diluted to 10 Berlin, add agar 15g/L, dissolve rear packing, 121 DEG C of autoclaving 15min.
(3) thermophilus bacterium culture medium
Yeast extract 1%, glucose 1.5%, beef extract 0.3%, peptone 0.5%, CaCO
31.0%, Tween 80 1mL, agar 2%, pH6.5 ~ 7.0,115 DEG C of autoclaving 25min.
(4) lactobacillus bulgaricus culture medium
Yeast extract 1%, glucose 1.5%, beef extract 0.3%, peptone 0.5%, CaCO
31.0%, Tween 80 1mL, agar 2%, pH6.5 ~ 7.0,115 DEG C of autoclaving 25min.
By the formulated solid medium of above-mentioned culture medium.The aspergillus oryzae of survival, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus are inoculated in respectively on corresponding solid medium, cultivate (aspergillus oryzae, saccharomycete: 25 ~ 28 DEG C under appropriate conditions; Streptococcus thermophilus, lactobacillus bulgaricus: 43 DEG C), in 2 ~ 3 generations of activation, make bacterial strain vigor reach the strongest.
Embodiment 2:
The making of modification zymotic fluid:
Natural fermented liquid (namely additionally not adding any bacterial classification) → seeded with pure bacterial classification → fermented and cultured → by different volume ratio mixing → modification zymotic fluids.
Embodiment 3:
The technological process that ferment makes:
Choose the enzyme liquid → filtration of microorganism in air of raw material (fruit) → peeling → section → sugar addition → kill and miscellaneous bacteria → actication of culture → interpolation modification zymotic fluid → ferment → obtain containing pulp.
Embodiment 4:
Ferment manufacturing process:
Aseptically fresh apple is cleaned up with sterilized water, naturally dry in aseptic operating platform, peeling, cut into serving pieces; By apple and white granulated sugar 1:1 in mass ratio, join in sterilized vial; Join in vial by modification zymotic fluid, sealing, is placed on dark place, normal temperature bottom fermentation 30 ~ 90 days.In order to avoid the pollution of miscellaneous bacteria, make all operations in the process of ferment and all aseptically carry out.
Embodiment 5:
Add single culture fermentation test:
Apple ferment after natural fermented 1 month is filtered, obtains natural fermented liquid.This natural fermented liquid is evenly divided into 5 parts, and choosing a copy of it is blank, by remaining 4 parts at 115 DEG C of sterilizing 10min, is cooled to room temperature, under superclean bench, individually inoculates aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.By 5 of different disposal method parts of zymotic fluid sealings, normal temperature bottom fermentation 1 month.
Embodiment 6:
Sensory evaluation:
Choose 7 people for appraisal group's representative, under same environment and condition, the sensory evaluation of obtained ferment is given a mark, comprises the color and luster of ferment, smell and mouthfeel; The height of mark is divided into four grades, well 80 ~ 100 points (comprising 80), reasonable at 70 ~ 80 points (comprising 70), acceptable 60 ~ 70 points (comprising 60), completely unacceptable lower than 60 points.Gross score full marks are 100 points, and draw after being added by three class combination of points, concrete ratio is: color and luster accounts for 30%, and smell accounts for 25%, and sense of taste accounts for 45%.
Embodiment 7:
Different proportion aspergillus oryzae inoculum concentration is on the impact of ferment subjective appreciation:
Streptococcus thermophilus and lactobacillus bulgaricus inoculum concentration are preferably 2% ~ 3%, and quality and the mouthfeel of the gained that ferments when bacterial classification ratio is 1:1 or 2:1 are best, and conventional ratio is 1:1.The inoculum concentration 3.0% of the selected saccharomycete of experiment, streptococcus thermophilus, lactobacillus bulgaricus, when not changing other process conditions, the inoculum concentration changing aspergillus oryzae is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%.Ferment and sample the zymotic fluid obtained containing pulp and whole ferment afterwards in 30 days, filter and obtain ferment supernatant.Getting ferment supernatant is laboratory sample, carries out sensory evaluation.
Embodiment 8:
Different proportion saccharomycete inoculum concentration is on the impact of ferment subjective appreciation:
The inoculum concentration of aspergillus oryzae is 2.0%, and the inoculum concentration of streptococcus thermophilus, lactobacillus bulgaricus is 3.0%, when not changing other process conditions, changing saccharomycetic inoculum concentration and being respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%.Ferment and sample the zymotic fluid obtained containing pulp and whole ferment afterwards in 30 days, filter and obtain ferment supernatant.Getting ferment supernatant is laboratory sample, carries out sensory evaluation.
Embodiment 9:
Different proportion streptococcus thermophilus inoculum concentration is on the impact of ferment subjective appreciation:
The inoculum concentration of aspergillus oryzae is 2.0%, saccharomycetic inoculum concentration is 1.0%, the inoculum concentration of lactobacillus bulgaricus is 3.0%, and when not changing other process conditions, the inoculum concentration changing streptococcus thermophilus is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%.Ferment and sample the zymotic fluid obtained containing pulp and whole ferment afterwards in 30 days, filter and obtain ferment supernatant.Getting ferment supernatant is laboratory sample, carries out sensory evaluation.
Embodiment 10:
Different proportion lactobacillus bulgaricus inoculum concentration is on the impact of ferment subjective appreciation:
The inoculum concentration of aspergillus oryzae is 2.0%, saccharomycetic inoculum concentration is 1.0%, the inoculum concentration of streptococcus thermophilus is 1.5%, and when not changing other process conditions, the inoculum concentration changing lactobacillus bulgaricus is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%.Ferment and sample the zymotic fluid obtained containing pulp and whole ferment afterwards in 30 days, filter and obtain ferment supernatant.Getting ferment supernatant is laboratory sample, carries out sensory evaluation.
Embodiment 11:
The orthogonal design of inoculating proportion
According to single factor experiment, choose aspergillus oryzae inoculum concentration (A), saccharomycete inoculum concentration (B), streptococcus thermophilus inoculum concentration (C) and lactobacillus bulgaricus inoculum concentration (D) 4 factors, each factor respectively gets 3 levels, carry out orthogonal test, factor level is in table 1.
Table 1 factor level table
Tab.1Orthogonalfactorleveltable
Orthogonal experiments and analysis in table 2.
Table 2 orthogonal experiments and analysis
Tab.2Resultandanalysisoforthogonalresults
As shown in Table 2, the principal element affecting ferment sensory evaluation is the inoculum concentration of aspergillus oryzae, is secondly streptococcus thermophilus, is lactobacillus bulgaricus again, is finally saccharomycete.And when aspergillus oryzae inoculum concentration 1.5%, saccharomycete inoculum concentration 1.0%, streptococcus thermophilus inoculum concentration 1.0%, during lactobacillus bulgaricus inoculum concentration 1.0%, the enzyme microb organoleptic evaluation points that mixed culture fermentation produces is the highest.Demonstration test is carried out by the analysis result of orthogonal test, the inoculum concentration of aspergillus oryzae is 1.5%, saccharomycetic inoculum concentration is 1.0%, the inoculum concentration of streptococcus thermophilus is 1.0%, the inoculum concentration of lactobacillus bulgaricus is 1.0%, other process conditions are constant, and the enzyme liquid organoleptic evaluation points obtained is 92.3, are better than any a group in above-mentioned test.
Embodiment 12:
Ferment antioxidation activity
The total phenol content of experimental group ferment, reducing power and superoxide radical, DPPH free radical, ABTS free radical and hydroxyl radical free radical Scavenging activity all increase along with the increase of concentration, experimental group apple ferment, to the Scavenging activity of ultra-oxygen anion free radical, DPPH free radical, ABTS free radical, is better than control group (blank assay); Control group ferment has particularly preferred Scavenging activity to hydroxyl radical free radical; In general, experimental group radical scavenging activity is higher than control group radical scavenging activity.
Embodiment 13:
Ferment antioxidation activity Changing Pattern
Along with the prolongation of fermentation time, experimental group is different with oxidation-resistant active ingredient variation tendency each in control group zymotic fluid, and changes complicated and changeable, according to whether adding the own relevant of bacterial classification and fermentation raw material.Generally speaking, the total phenol content of ferment, reducing power and radical scavenging activity all present ascendant trend substantially.
(1) apple ferment adds bacterial classification and does not add compared with bacterial classification
Fermentation the 60th day, total phenol content improves 15%, reducing power power improves 1.8%, ultra-oxygen anion free radical Scavenging activity improves 36.55%, hydroxyl radical free radical Scavenging activity reduces 4.27%, DPPH free radical scavenging activity improves 59%, ABTS radical scavenging activity and improves 3.10%.
(2) pears ferment adds bacterial classification and does not add compared with bacterial classification
Fermentation the 60th day, total phenol content improves 10.17%, reducing power power improves 4.90%, ultra-oxygen anion free radical Scavenging activity improves 5.44%, hydroxyl radical free radical Scavenging activity improves 2.67%, DPPH free radical scavenging activity improves 39.78%, ABTS radical scavenging activity and improves 6.84%.
(3) oranges and tangerines ferment adds bacterial classification and does not add compared with bacterial classification
Fermentation the 60th day, total phenol content improves 30.85%, reducing power power improves 17.57%, ultra-oxygen anion free radical Scavenging activity improves 7.46%, hydroxyl radical free radical Scavenging activity improves 6.26%, DPPH free radical scavenging activity improves 38.08%, ABTS radical scavenging activity and improves 4.76%.
Embodiment 14:
Ferment enzyme vigour changes rule
Along with the prolongation of fermentation time, enzyme activity change is not present single progressive law, but has increasing to have to subtract.This also shows, ferment and unlike it has often been said, the time, the longer the better, and should select to drink in the suitable time.
(1) SOD enzyme activity
Control group reaches maximum when test the 30th day, is 296U/mL to the maximum; Experimental group reaches maximum when test the 75th day, is 268U/mL to the maximum.
(2) amylase activity
Control group reaches maximum when test the 45th day, is 46U/mL to the maximum; Experimental group reaches maximum when test the 60th day, is 76U/mL to the maximum.
(3) lipase active
Control group reaches maximum when test the 30th day, is 9.6U/mL to the maximum; Experimental group reaches maximum when test the 75th day, is 6.8U/mL to the maximum.
(4) proteinase activity
Control group reaches maximum when test the 15th day, is 655U/mL to the maximum; Experimental group reaches maximum when test the 45th day, is 890U/mL to the maximum.
(5) cellulase activity
Control group reaches maximum when test the 45th day, is 47.9U/mL to the maximum; Experimental group reaches maximum when test the 30th day, is 63.7U/mL to the maximum.
Artificial infection bacterial classification and natural fermented between, the activity difference of enzyme microb enzyme is very large.Add bacterial classification and do not add compared with bacterial classification, fermentation the 90th day, SOD enzyme activity reduced 22.39%, and amylase activity improves 50%, and lipase active reduces 69.49%, and proteinase activity improves 85.71%, and cellulase activity improves 54.19%.
Embodiment 15:
The Changing Pattern of ferment total acid, total reducing sugar, alcoholic strength, pH
Be in 30 at fermentation time, the total acid content of ferment solution presents ascendant trend, but after 30 days, total acid content reduces, and finally tends to be steady.Ferment in incipient 15, total acid content accelerated accumulation, total sugar content obviously reduces, and produces alcohol in a large number, and pH value sharply declines.Fermentation stage is at a slow speed entered after 15 days.Add bacterial classification and do not add compared with bacterial classification, fermentation the 90th day, total acid content exceeded 24.14%, and total sugar content reduces 12.5%, and alcoholic strength content has exceeded 16.67%, pH and reduced 5%.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and shown here embodiment.
Claims (8)
1. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification, comprising: select materials, peeling section, sugar addition, sterilizing, interpolation modification zymotic fluid, fermentation and filtration; Wherein, described modification zymotic fluid is that inoculation has modification bacterial classification in natural fermented liquid, and described modification bacterial classification is selected from least one in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
2. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification as claimed in claim 1, it is characterized in that, described modification bacterial classification is selected from least two kinds in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
3. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification as claimed in claim 1, it is characterized in that, described modification bacterial classification is selected from least three kinds in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
4. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification as claimed in claim 1, it is characterized in that, described modification bacterial classification is the combination of aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
5. as in claim 1-4 as described in any one based on inoculation bacterial classification carry out the method for fermentation for fruit ferment, it is characterized in that, the inoculum concentration of described modification bacterial classification is 2 ~ 12%.
6. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification as claimed in claim 4, it is characterized in that, in described modification bacterial classification, the inoculum concentration of often kind of bacterial classification is 0.5 ~ 3%.
7. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification as claimed in claim 6, it is characterized in that, in described modification bacterial classification, the inoculum concentration of aspergillus oryzae is 1.5%, saccharomycetic inoculum concentration is 1.0%, the inoculum concentration of streptococcus thermophilus is 1.0%, and the inoculum concentration of lactobacillus bulgaricus is 1.0%.
8. carry out the method for fermentation for fruit ferment based on inoculation bacterial classification as claimed in claim 7, it is characterized in that, specifically comprise:
Step 1) the fruit ferment after natural fermented 1 month is filtered, obtain natural fermented liquid, by described natural fermented liquid at 115 DEG C of sterilizing 10min, be cooled to room temperature, under superclean bench, inoculate aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus in the described modification bacterial classification of overactivation separately successively respectively, ferment 1 month at normal temperatures, filter and obtain modification zymotic fluid;
Step 2) choose fresh fruit, aseptically that fresh fruit cleaning is clean with sterilized water, naturally dry in aseptic operating platform, peeling, cut into serving pieces;
Step 3) by fruit and white granulated sugar 1:1 in mass ratio, join in sterilized vial;
Step 4) described modification zymotic fluid is joined in vial, sealing, is stored in dark place, ferments at normal temperatures 30 ~ 90 days, filter and obtain fruit ferment.
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