CN105105129A - Walnut green seedcase enzyme and preparing method thereof - Google Patents
Walnut green seedcase enzyme and preparing method thereof Download PDFInfo
- Publication number
- CN105105129A CN105105129A CN201510585633.8A CN201510585633A CN105105129A CN 105105129 A CN105105129 A CN 105105129A CN 201510585633 A CN201510585633 A CN 201510585633A CN 105105129 A CN105105129 A CN 105105129A
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- walnut
- green peel
- enzyme
- sugar
- vegetables
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- 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
Abstract
The invention provides a walnut green seedcase enzyme and a preparing method thereof. The walnut green seedcase enzyme is prepared from, by mass, 300-400 parts of fresh walnut green seedcases, 200-300 parts of fresh fruits and vegetables and 300-400 parts of sugar. The walnut green seedcase enzyme prepared from the walnut green seedcases and the composite fruits and vegetables contains rich beneficial components of the composite fruits and vegetables besides the walnut green seedcases; meanwhile, as the composite fruits and vegetables are added to regulate the color and the taste of the enzyme, the obtained enzyme is good in taste, fragrance aftertaste is long, the color is clear, the enzyme is orange red/brown red and good in color, fragrance and taste, water is not added in the fermentation process, only the sugar is added to carry out natural fermentation, the content of the obtained enzyme can be high, and people can mix warm or boiled water with the enzyme for drinking according to the personal preference; according to the fact that chemical components contained by the walnut green seedcases have analgesic, anti-bacterial and anti-tumor effects on the human body, by the utilization of the beneficial components of the walnut green seedcases, the pharmacology effect needed by the human body can be obtained from the enzyme, the healthcare effect is comprehensive, and the enzyme serves as supplement to human body enzyme, and achieves the effects of enhancing physical fitness and building the body.
Description
Technical field
The present invention relates to walnut byproduct processing technique field, particularly relate to a kind of green peel of walnut ferment and preparation method thereof.
Background technology
Ferment be a kind of be made up of amino acid there is special bioactive material, also known as " enzyme ", comprehensive plant enzyme, Japan and Taiwan in ferment, in China enzyme, English Enzyme.Need not digest again after ferment enters stomach, directly by body absorption, therefore not only can reduce the consumption of original ferment in body, the burden of various body organs can also be alleviated.Ferment is the biocatalyst of various biochemical reaction, be present in all living cells, being that it have activated the vigor of cell, making cell show all signs of life, is the necessary material maintaining the vital movements such as body normal function, digest food, repair tissue.Ferment is a kind of special complex proteins, is the most important mediator of various chemical change in human body intracellular metabolic.Ferment can strengthen human metabolism, incomplete metabolite (being commonly called as rubbish toxin) in purged body, and prompt activation physiological function, manufactures new cell, is the best guarantee of intestinal health; Ferment is beauty treatment catalyst, and its multiple enzyme contained can suppress skin aging, can participate in cuticula metabolism, repairs wrinkle, delay skin aging speed, and ferment stores more, and people more easily presents health status.Ferment is divided into external ferment and the large class of body endo enzyme two, in human body, the ferment (enzyme) of synthesis is limited, with advancing age and pollute, the synthesis of body endo enzyme slowly reduces, again because enzyme at high temperature can inactivation, the prepared food custom of present people makes the absorption of exogenous ferment reduce.In food, contained ferment has the ability to bear the digestion task up to 75%, during heat foods, ferment is destroyed, digestion task drops on digestive organs completely, large energy needed for digest food depends on other Alimentary supports, therefore lacks ferment in food and easily makes digestive organs overwork.When body endo enzyme is preferentially used for digestive organs by human body, meeting be captured ferment and have ignored the vital task of maintaining healthy from immune system, finally can cause many degenerative disorders.Ferment has oxidation, decomposition, metabolism, heat energy effect, purifying the blood acts on and antibacterial defence effect.The deficiency of human body endo enzyme can cause inferior health, old and feeble acceleration, disease to produce.In order to delay senility, remain healthy, human body rationally should meet metabolic needs from external supplementary ferment, the invasion of resist the disease.Obtain two large approach of external ferment: one is eat raw, two is take in ferment fill-in.Eat raw and comparatively bother time-consuming, and also have the problem of pollution by pesticides, air pollution in addition, water pollution, anticorrisive agent, Western medicine etc. affect the function of ferment all directly or indirectly.
Walnut is Juglandaceae juglans deciduous tree, and be the important dry fruit commodity trees of China, cultivation history is long, aboundresources, and its planted area and output rank first in the world, and the walnut accessory substance thereupon produced, green peel of walnut is also considerable.
Green peel of walnut nature and flavor are bitter, puckery, flat, ancient times are clearing heat and detoxicating mainly with it, dispel the wind treat tinea, pain relieving dysentery-stopping efficacy is used as medicine, and is conventional Chinese medicine among the people, can treats gastralgia, detumescence ， Zhi Xian, antitumor etc.Soakedly drink Therapeutic cancer among the people being widely used for, be used for the diseases such as treatment skin disease, the prolapse of uterus, Neuroleptic Leukocytopenia clinically.Research shows, containing multiple polyphenols in green peel of walnut, there is stronger oxidation resistance, research detects and finds that in green peel of walnut, main nutrient composition is moisture 86.1%, protein 1.78%, fat 0.38%, ash content 1.06%, crude fibre 5.72%, vitamin C 323.95mg/100g, micronutrient levels is calcium 4633.09mg/kg, magnesium 906.47mg/kg, phosphorus 1834.53mg/kg, potassium 36474.82mg/kg, zinc 9.78mg/kg, manganese 45.76mg/kg, iron 37.77mg/kg, copper 12.81mg/kg, sodium 51.94mg/kg.Green peel of walnut contains 39 kinds of volatile oil and 7 kinds of aliphatic acid, and volatile oil accounts for 79.09%, and aliphatic acid accounts for 19.02%.Wherein volatile oil has hydro carbons (26 kinds, 71.80%), ketone (3 kinds, 10.83%), alcohols (6 kinds, 7.96%), furans (a kind, 5.79%), phenols (a kind, 1.99%), oximes (a kind, 0.95%), ester class (a kind, 0.71%) etc.Aliphatic acid has Palmitic acid 19.30%, 18 carbonic acid 3.03%, hexadecylenic acid .93%, octadecenoic acid 1.45%, octadecadienoic acid 14.36% and octatecatrienoic acid etc. 3.21%.The main principal monosaccharides component that green peel of walnut contains is galactolipin 42.998%, glucose 23.30%, arabinose 16.03%, rhamnose 10.123%, fructose 7.549%.Containing the amino acid of more than 15 kinds in green peel of walnut, with leucine 2.734g/100g, lysine 2.589g/100g, alanine 2.014g/100g, glutamic acid 7.050g/100g, aspartic acid 3.597g/100g, arginine 1.800g/100g, glycine 1.870g/100g, valine 1.655g/100g, threonine 1.655g/100g, serine 1.650g/100g is main, and must amino acid containing human body.
Since the dawn of human civilization, it is main for mainly taking food walnut kernel to walnut, and green peel of walnut, often by as rubbish and waste disposal, not only affects and pollutes surrounding enviroment, and causing the serious waste of resource.If be used to it, not only can prevent the pollution of the environment, orchard worker's income can also be increased.
Green peel of walnut contains abundant nutritional labeling and medicinal ingredient, and it has very high using value in pharmacy, clinical practice, food processing etc., and such as gondola blue or green walnut wine nocino is the famous brand of wine of with a long history and extensive consumption culture.But the research in this field is very weak at present, it is less that product development is reported, the utilization rate of green peel of walnut is still quite low, in applicant's range of search, is that the green peel of walnut ferment product of raw material is there are no bibliographical information with green peel of walnut.Make full use of nutritional labeling and the medicinal ingredient of green peel of walnut, in conjunction with a kind of novel nourishing ferment of other fruits and vegetables joint developments, to obtain needed by human body nutrition and pharmacological effect, reach and build up health, improve the health, the effect delayed senility.
But at present, use the place of a large amount of walnuts in walnut processing factory etc., be all directly abandoned as waste material by green peel of walnut, the value of green peel of walnut, does not all obtain development and utilization.
Summary of the invention
The object of the invention is to the above-mentioned deficiency overcoming prior art, make full use of petal resource to turn waste into wealth, provide that a kind of novel science, manufacture craft are superior, edible safety, spontaneous fermentation long-term ripe, the vigor enhancing ferment, the demand being conducive to human body, often edible green peel of walnut ferment can promoting health and preparation method thereof.
The technical scheme that the present invention realizes the employing of its object is: a kind of green peel of walnut ferment, in mass fraction, it is made up of following raw material: fresh green peel of walnut 300-400 part, fresh fruit of vegetables 200-300 part, sugared 300-400 part.
In mass fraction, described raw material green peel of walnut 30%-50%, fresh fruit of vegetables 20%-40%, sugared 30%-40%.
Described sugar is made up of one or more sugar following: white granulated sugar, brown sugar, maltose, oligoisomaltose, FOS, xylo-oligosaccharide.
Described a kind of green peel of walnut comprises juglans (Juglans), hickory (Carya), beak Juglans (Annamocarya) fruit rascal.
Described fresh fruit of vegetables comprises: mango, snow pear, Huang Tao, Kiwi berry, nectarine, pawpaw, redly carries, lemon, tomato, apple, carrot, strawberry, blueberry, longan, lichee, two or more of orange.
A preparation method for above-mentioned green peel of walnut ferment, comprises the following steps:
(1) raw material pre-treatment: choose each group of fresh green peel of walnut and fresh fruit of vegetables in mass fraction, it consists of: fresh green peel of walnut 300-400 part, and fresh fruit of vegetables 200-300 part, rinses surface well with clear water, naturally drain surface moisture;
(2) raw material is cut into fritter, mixes by mass fraction with 300-400 part sugar and put into fermentation tank, water seal, room temperature standing for fermentation 90-120 days;
(3) get step 2) in after fermentation the free juice of raw material and squeezing juice carry out water seal, under room temperature, second time is after standing for fermentation 180-360 days, and membrane filtration is degerming, obtains brownish red green peel of walnut ferment.
Further, step 2) in, after raw material is mixed with sugar, being stacked alternately in fermentation tank of peace one deck vegetables and fruits, one deck green peel of walnut.
Further, step 2) in, after being mixed with sugar by raw material, before water seal, cover one deck sugar on raw material upper strata again.
In described step (2), cleaning and sterilizing is all carried out before use in every utensil used that can contact with material or position, with miscellaneous bacteria of avoiding infection, or is infected with grease.
Beneficial effect of the present invention is: green peel of walnut ferment preparation method of the present invention, employing normal temperature and pressure is produced, do not need additional bacterial classification or/and microorganisms such as enzymes, its preparation technology is extremely simple, prepare raw material supply used to enrich, make its preparation cost cheap, pollution-free, energy consumption is low, cost is little, be easy to promote, be applicable to suitability for industrialized production, green peel of walnut resource can be made full use of to turn waste into wealth simultaneously, realize Walnut Industry to take in from single (kernel), progressively develop into resource consolidation, be converted into local economic advantages, energy-conserving and environment-protective, achieve the comprehensive utilization of green peel of walnut.Preparation method of the present invention adopts normal temperature secondary fermentation, and in whole production process, temperature all controls, below 45 DEG C, to ensure that the active ingredient of ferment.Green peel of walnut itself is rich in the bioactivators such as protein, amino acid, mineral element, vitamin, polyphenol, compound fruit and vegetable is rich in several amino acids and enzyme, as pawpaw is rich in 17 kinds with upper amino acid and iron, calcium etc., also containing papain, carpaine etc.; Kiwi berry is rich in amino acid and vitamin C, pectin, vitamin E, and arginine content is high; Apple, containing abundant carbohydrate, organic acid, also contains pectin, trace element zinc, iron and vitamins; Lemon is rich in vitamins, carbohydrate, mineral matter, organic acid, aurantiamarin, aurantiin, coumarin etc.The green peel of walnut ferment that preparation method of the present invention prepares containing any additive, does not obtain ferment by the mode of spontaneous fermentation through lengthy fermentation with green peel of walnut, compound fruit and vegetable and sugar, can retain green peel of walnut ferment nutritive and health protection components to greatest extent.The green peel of walnut ferment that the present invention is prepared with green peel of walnut and compound fruit and vegetable, is rich in the compound fruit and vegetable beneficiating ingredient except green peel of walnut, adds the color smell of compound fruit and vegetable allotment ferment simultaneously, make the ferment mouthfeel of acquisition good, fragrance aftertaste is permanent, and color is limpid, in orange red/brownish red, be " look, fragrant, taste " various, sweat does not add water, only add sugar and carry out spontaneous fermentation, make the ferment content of acquisition high, people can allocate warm water according to personal like and drink.Chemical composition contained by green peel of walnut is to the antibacterial antitumor effect waiting effect of human body tool analgesia, and utilize the beneficiating ingredient of green peel of walnut, can obtain the pharmacological effect to needed by human body from ferment, health-care efficacy is comprehensive.Supplement as human body ferment, act on human body cell, in decomposer, harmful toxins excretes.Reach and build up health, realize the effect improved the health.
Detailed description of the invention
Provide specific embodiments of the invention below.These specific embodiments only describe the present invention for concrete further, do not limit the protection domain of the application's claim.
Embodiment 1
The present invention prepares in production process, and cleaning and sterilizing is all carried out before use in every utensil used that can contact with material or position, with miscellaneous bacteria of avoiding infection, or is infected with grease.
A kind of green peel of walnut ferment, the material quality number that its preparation method adopts consists of: fresh juglans green peel of walnut 400 parts, fresh fruit of vegetables 300 parts, sugar 300 parts, described fresh fruit of vegetables comprises mango 70 parts, snow pear 60 parts, Huang Tao 70 parts, pawpaw 40 parts, redly carries 30 parts, 30 parts, lemon; Described sugar comprises white granulated sugar 120 parts, 100 parts, brown sugar, maltose 80 parts.Described preparation method is:
(1) raw material pre-treatment: by above-mentioned fresh green peel of walnut and fresh fruit of vegetables, rinse well with clear water, naturally dry up surface moisture;
(2) raw material is cut into fritter, is stacked alternately mixing according to the mode layering of one deck raw material one deck sugar and puts into 316 stainless steel fermentation tanks; One deck sugar is covered on upper strata again, room temperature standing for fermentation 105 days after water seal after being put well by fruits and vegetables rascal raw material;
(3) get fermentation free juice and fermentation raw material squeezing juice carries out water seal room temperature second time standing for fermentation 220 days, membrane filtration is degerming, obtains brownish red green peel of walnut ferment.
Green peel of walnut ferment preparation method of the present invention, employing normal temperature and pressure is produced, do not need additional bacterial classification or/and microorganisms such as enzymes, its preparation technology is extremely simple, prepare raw material supply used to enrich, make its preparation cost cheap, pollution-free, energy consumption is low, cost is little, is easy to promote, and is applicable to suitability for industrialized production, green peel of walnut resource can be made full use of to turn waste into wealth simultaneously, realize Walnut Industry to take in from single (kernel), progressively develop into resource consolidation, be converted into local economic advantages, energy-conserving and environment-protective, achieve the comprehensive utilization of green peel of walnut.
Embodiment 2
A kind of green peel of walnut ferment, the material quality number that its preparation method adopts consists of: fresh hickory green peel of walnut 400 parts, fresh fruit of vegetables 200 parts, sugar 400 parts, wherein said fresh fruit of vegetables comprises Kiwi berry 35 parts, nectarine 30 parts, pawpaw 30 parts, apple 25 parts, mango 30 parts, 25 parts, tomato, 25 parts, lemon; Described sugar comprises white granulated sugar 120 parts, FOS 130 parts, 70 parts, brown sugar, oligoisomaltose 80 parts.Described preparation method is:
(1) raw material pre-treatment: get above-mentioned fresh green peel of walnut and fresh fruit of vegetables, rinse well with clear water, naturally drain surface moisture;
(2) raw material is cut into fritter, put into fermentation tank after being mixed with sugar by raw material, fermentation tank used is crown glass bottle.Fruits and vegetables rascal covers one deck sugar on upper strata after putting well, room temperature standing for fermentation 90 days after water seal;
(3) get fermentation free juice and fermentation raw material squeezing juice carries out water seal room temperature second time standing for fermentation 180 days, membrane filtration is degerming, obtains brownish red green peel of walnut ferment.
Embodiment 3
A kind of green peel of walnut ferment, the material quality number that its preparation method adopts consists of: fresh beak Juglans green peel of walnut 300 parts, fresh fruit of vegetables 300 parts, sugar 300 parts, described fresh fruit of vegetables comprises mango 70 parts, snow pear 60 parts, Huang Tao 70 parts, pawpaw 40 parts, redly carries 30 parts, 30 parts, lemon; Described sugar comprises white granulated sugar 120 parts, 100 parts, brown sugar, maltose 80 parts.Described preparation method is:
(1) raw material pre-treatment: get above-mentioned fresh green peel of walnut and fresh fruit of vegetables, rinse well with clear water, naturally drain surface moisture;
(2) raw material is cut into fritter, put into fermentation tank after being mixed with sugar by raw material, fermentation tank used is crown glass bottle.Fruits and vegetables rascal covers one deck sugar on upper strata after putting well, room temperature standing for fermentation 120 days after water seal;
(3) get fermentation free juice and fermentation raw material squeezing juice carries out water seal room temperature second time standing for fermentation 360 days, membrane filtration is degerming, obtains brownish red green peel of walnut ferment.
Embodiment 4
Be that material quality number consists of with the difference of embodiment 1: fresh juglans green peel of walnut 350 parts, fresh fruit of vegetables 250 parts, sugar 350 parts, described fresh fruit of vegetables is mango, snow pear, Huang Tao, Kiwi berry, nectarine, pawpaw, redly carries, lemon, tomato, apple, carrot, strawberry, blueberry, longan, lichee, amounts to 250 parts in mass by orange optional wherein two kinds or two or more; Described sugar is choose any one kind of them or more than one in white granulated sugar, brown sugar, maltose, oligoisomaltose, FOS or xylo-oligosaccharide, amounts to 350 parts in mass.
Embodiment 5
A kind of green peel of walnut ferment, in mass fraction, it consists of: fresh beak Juglans green peel of walnut 400 parts, fresh fruit of vegetables 300 parts, sugar 300 parts, described sugar amounts to 300 parts by white granulated sugar, brown sugar, maltose, oligoisomaltose, FOS and xylo-oligosaccharide and forms, and described fresh fruit of vegetables comprises: mango, snow pear, Huang Tao, Kiwi berry, nectarine, pawpaw, redly to carry, lemon, tomato, apple, carrot, strawberry, blueberry, longan, lichee and orange amount to 300 parts of formations.
(1) get above-mentioned fresh green peel of walnut and fresh fruit of vegetables, rinse well with clear water, naturally drain surface moisture;
(2) raw material is cut into fritter, put into fermentation tank after being mixed with above-mentioned sugar by raw material, fermentation tank used is crown glass bottle.Fruits and vegetables rascal covers one deck sugar on upper strata after putting well, room temperature standing for fermentation 90 days after water seal;
(3) get fermentation free juice and fermentation raw material squeezing juice carries out water seal room temperature second time standing for fermentation 200 days, membrane filtration is degerming, obtains brownish red green peel of walnut ferment.
Green peel of walnut itself is rich in the bioactivators such as protein, amino acid, mineral element, vitamin, polyphenol, compound fruit and vegetable is rich in several amino acids and enzyme, as pawpaw is rich in 17 kinds with upper amino acid and iron, calcium etc., also containing papain, carpaine etc.; Kiwi berry is rich in amino acid and vitamin C, pectin, vitamin E, and arginine content is high; Apple, containing abundant carbohydrate, organic acid, also contains pectin, trace element zinc, iron and vitamins; Lemon is rich in vitamins, carbohydrate, mineral matter, organic acid, aurantiamarin, aurantiin, coumarin etc.
The green peel of walnut ferment that the present invention is prepared with green peel of walnut and compound fruit and vegetable, is rich in the compound fruit and vegetable beneficiating ingredient except green peel of walnut, adds the color smell of compound fruit and vegetable allotment ferment simultaneously, make the ferment mouthfeel of acquisition good, fragrance aftertaste is permanent, and color is limpid, is that " look; fragrant; taste " is various, does not add water, only add sugar and carry out spontaneous fermentation, make obtain ferment content high, concentration is high, people can allocate warm water according to personal like and drink.
Claims (7)
1. a green peel of walnut ferment, it is characterized in that: in mass fraction, it consists of: fresh green peel of walnut 300-400 part, fresh fruit of vegetables 200-300 part, sugared 300-400 part.
2. a kind of green peel of walnut ferment according to claim 1, is characterized in that described sugar is made up of one or more sugar of white granulated sugar, brown sugar, maltose, oligoisomaltose, FOS or xylo-oligosaccharide.
3. a kind of green peel of walnut ferment according to claim 1, is characterized in that described fresh fruit of vegetables comprises: mango, snow pear, Huang Tao, Kiwi berry, nectarine, pawpaw, redly carries, lemon, tomato, apple, carrot, strawberry, blueberry, longan, two or more in lichee or orange.
4. a kind of green peel of walnut ferment according to claim 1, is characterized in that described fresh green peel of walnut is: juglans, hickory and or the fruit rascal of beak Juglans.
5., for the preparation of a method for the green peel of walnut ferment described in Claims 1 to 4 any one, it is characterized in that, comprise the following steps:
(1) raw material pre-treatment: choose corresponding fresh green peel of walnut and fresh fruit of vegetables in mass fraction, fresh green peel of walnut 300-400 part, fresh fruit of vegetables 200-300 part, rinses surface well with clear water, naturally drain surface moisture;
(2) raw material in step (1) is cut into fritter, after mixing by mass fraction 300-400 part with corresponding sugar, puts into fermentation tank, water seal, room temperature standing for fermentation 90-120 days;
(3) get step 2) in after fermentation the free juice of raw material and fermentation raw material squeezing juice carry out water seal, under room temperature, second time is after standing for fermentation 180-360 days, and membrane filtration is degerming, obtains brownish red green peel of walnut ferment.
6. the preparation method of a kind of green peel of walnut ferment according to claim 5, is characterized in that, step 2) in, after raw material is mixed with sugar, by one deck vegetables and fruits, being stacked alternately in fermentation tank of one deck green peel of walnut.
7. the preparation method of a kind of green peel of walnut ferment stated according to claim 5, is characterized in that, step 2) in, after being mixed with sugar by raw material, before water seal, cover one deck sugar on raw material upper strata again.
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Application publication date: 20151202 |