CN105124581A - Preparation method for raw enzyme liquid used for multiple-source enzyme beverage - Google Patents

Preparation method for raw enzyme liquid used for multiple-source enzyme beverage Download PDF

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CN105124581A
CN105124581A CN201510571400.2A CN201510571400A CN105124581A CN 105124581 A CN105124581 A CN 105124581A CN 201510571400 A CN201510571400 A CN 201510571400A CN 105124581 A CN105124581 A CN 105124581A
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extract
preparation
enzyme
days
complex
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董轲
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Anhui Guanzhong Gongshen Biological Science & Technology Co Ltd
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Anhui Guanzhong Gongshen Biological Science & Technology Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
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    • A61K35/12Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
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    • A61K36/18Magnoliophyta (angiosperms)
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    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/481Astragalus (milkvetch)
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    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484Glycyrrhiza (licorice)
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    • A61K36/54Lauraceae (Laurel family), e.g. cinnamon or sassafras
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    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/60Moraceae (Mulberry family), e.g. breadfruit or fig
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    • A61K36/70Polygonaceae (Buckwheat family), e.g. spineflower or dock
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    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/896Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
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    • A61K8/18Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract

The present invention discloses a preparation method for raw enzyme liquid used for a multiple-source enzyme beverage. According to the preparation method, the raw materials, weighed out according to the following ratio in percentage by mass, include: 20% of grapefruit, 5% of Chinese traditional medicine extract, 5% of a complex esterifying enzyme ecological agent, 2% of pomegranate seeds, 2% of lychee seeds, 0.5% of flowers of harba dendrolii nobilis, 0.5% of luffa flowers, 0.3% of cinnamon, 5% of carrot leaves, 0.3% of hops, 5% of spinach, 1% of water caltrop leaves, 0.5% of citric acid residues, and 5% of brown sugar, with the balance being pure water. According to the preparation method, the complex esterifying enzyme ecological agent is used instead of traditional yeast for fermentation, so that the raw enzyme liquid style is more typical; significant effects of maintaining a natural flavor of enzymes achieves are achieved; the fragrance of enzymes is improved; and the production cost is reduced while the yield of the high-quality raw enzyme liquid is increased.

Description

The multi-source enzyme beverage preparation method of ferment stoste
Technical field
The present invention relates to ferment technical field, be specifically related to a kind of preparation method of multi-source enzyme beverage ferment stoste.
Background technology
Fruit-vegetable juice beverage has feature that is nutritious, delicious flavour, containing natural, can eliminate " free radical " harmful in human body.But common fruit-vegetable juice beverage increased along with the storage time, quality flavor changes, and need add anticorrisive agent, antioxidant and stabilizing agent etc.By fermentable, not only can improve the stability of Juice, remove the harm added anticorrisive agent etc. and human body is caused from, on the nutritional labeling basis retaining former Juice, multiple flavor substance can also be generated, improve nutritive value, help digest absorption.
The fermentation preparation process of enzyme beverage can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, a large amount of generation and accumulate elementary and secondary metabolite, generates the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, fruit and vegetable materials and the nutrition contained by microorganism self and functional component is also comprised in enzyme beverage.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacteria and corrupt substance to be formed, play regulating intestinal canal colony balance, strengthen immunity, promote effects such as sleeping, delay senility, have multiple beneficial effect to human body.Thus, natural fruit and vegetables is utilized to prepare enzyme beverage because its alimentary health-care function and unique local flavor are deeply by the favor of consumers in general.
Patent of invention CN102308997B provides a kind of preparation method of plant enzyme, be raw material with various plants, vegetables and fruits, seed, herbal medicine, mushroom class, marine alga, carry out the liquid naturally extracted out containing effective ingredients in plant of plant enzyme, in maturation by fermentation, obtain liquid plant enzyme stoste; The plant enzyme stoste obtained contains multienzyme ferment, proteolytic enzyme, lipase, starch amylase, and containing proanthocyanidin, multiple natural complex, mineral matter, amino acid and trace element etc.By the plant enzyme stoste obtained, make plant enzyme liquid oral liquid, plant enzyme pressed powder or plant enzyme capsule.Patent of invention CN102599569B proposes Fructus Chaenomelis ferment and production method thereof, and the raw material of employing is by mass parts: to crack rice be 5 parts, Chinese flowering quince juice is 3 parts, fresh pawpaw is 15 parts, functional red yeast rice is 2 parts, made by following steps: (1) is soaked and cracked rice; Pulverize fresh pawpaw; Pulverize pawpaw and squeeze the juice, extracting Chinese flowering quince juice; (2) add ultrafiltration water in boiling tower, the boiled rear input of water is cracked rice boiling 3 hours, is cooled to 70 DEG C, adds Chinese flowering quince juice and amylase, then add the fresh pawpaw of pulverizing; (3) after adding functional red yeast rice, then add carbohydrase, pectase, adjusted to ph is 4.5; (4) be cooled to 28 DEG C ~ 38 DEG C, drop into active dry yeast, spontaneous fermentation 72 hours; (5) by the zymotic fluid quality that (4) step obtains, add wheat bran, husk carries out secondary fermentation, 18 months time; (6) leach stoste, after multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.
Natural fruit and vegetables enzyme beverage is in harmonious proportion after underflow and fruits and vegetables juice mixture, not only can modulate the various natural drink of various color, and have good nutrition health-care functions to human body.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of preparation, is convenient to the preparation method of the multi-source enzyme beverage ferment stoste of actual production.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for multi-source enzyme beverage ferment stoste, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: grape fruit 20%, Chinese medical extract 5%, Complex Esterifying Enzyme Microecology Fungus 5%, pomegranate seed 2%, semen litchi 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, cassia bark 0.3%, carrot tops 5%, hops 0.3%, spinach 5%, water caltrop leaf 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned Chinese medical extract is made up of the Chinese medical extract of following mass percent: licorice 5%, sorghum root extract 5%, Bulbus Lilii extract 5%, Herb Gynostemmae Pentaphylli extract 5%, gingili leaf extract 5%, Radix Codonopsis extract 5%, Angelica Dahurica extract 5%, American ginseng extract 5%, Retinervus Luffae Fructus extract 5%, dried peppermint leaf extract 5%, Astragalus Root P.E 5%, Colla Corii Asini extract 5%, tuber of multiflower knotweed extract 5%, cultivated land extract 5%, Aspongopus extract 5%, white ginseng fungus extract 5%, atractylodes chinensis 5%, Honegsukle flower P.E 5%, dandelion extract 5%, Notogineng Extract 5%,
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need with flavor enhancement, be rich in selenium element, have opsonic action to health.
(2) grape fruit, Chinese medical extract, Complex Esterifying Enzyme Microecology Fungus, pomegranate seed, semen litchi, HERBA DENDROBII flower, sponge gourd flower, cassia bark, carrot tops, hops, spinach, water caltrop leaf, citric acid waste, brown sugar and pure water are put into fermentation tank, and stir;
(3) fermentation tank is sealed, (be advisable for about 20 DEG C) at normal temperatures and ferment; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, obtains ferment stoste.
The preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
The present invention adopts Complex Esterifying Enzyme Microecology Fungus to replace traditional saccharomycete to participate in fermentation, make ferment stoste style more typical, keep the natural flavour mountaineous of ferment to achieve remarkable result, improve the fragrance of ferment, while raising high-quality ferment stoste yield, reduce production cost.
Ferment stoste of the present invention has purposes more widely, almost may be used for all bread and cheeses, the health food of various specific function, beverage, comprises drinks, medicine, cosmetics, lotion articles for use and other various daily chemical products.
The invention has the beneficial effects as follows: compound method of the present invention is simple, between each component, collocation rationally, nutrition complement, the ferment stoste natural in color prepared, free from extraneous odour, and mouthfeel is good, and long-term eating can improve body immunity, enhances metabolism.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation method for multi-source enzyme beverage ferment stoste, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: grape fruit 20%, Chinese medical extract 5%, Complex Esterifying Enzyme Microecology Fungus 5%, pomegranate seed 2%, semen litchi 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, cassia bark 0.3%, carrot tops 5%, hops 0.3%, spinach 5%, water caltrop leaf 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned Chinese medical extract is made up of the Chinese medical extract of following mass percent: licorice 5%, sorghum root extract 5%, Bulbus Lilii extract 5%, Herb Gynostemmae Pentaphylli extract 5%, gingili leaf extract 5%, Radix Codonopsis extract 5%, Angelica Dahurica extract 5%, American ginseng extract 5%, Retinervus Luffae Fructus extract 5%, dried peppermint leaf extract 5%, Astragalus Root P.E 5%, Colla Corii Asini extract 5%, tuber of multiflower knotweed extract 5%, cultivated land extract 5%, Aspongopus extract 5%, white ginseng fungus extract 5%, atractylodes chinensis 5%, Honegsukle flower P.E 5%, dandelion extract 5%, Notogineng Extract 5%,
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need with flavor enhancement, be rich in selenium element, have opsonic action to health.
(2) grape fruit, Chinese medical extract, Complex Esterifying Enzyme Microecology Fungus, pomegranate seed, semen litchi, HERBA DENDROBII flower, sponge gourd flower, cassia bark, carrot tops, hops, spinach, water caltrop leaf, citric acid waste, brown sugar and pure water are put into fermentation tank, and stir;
(3) fermentation tank is sealed, (be advisable for about 20 DEG C) at normal temperatures and ferment; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, obtains ferment stoste.
The preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
The present invention adopts Complex Esterifying Enzyme Microecology Fungus to replace traditional saccharomycete to participate in fermentation, make ferment stoste style more typical, keep the natural flavour mountaineous of ferment to achieve remarkable result, improve the fragrance of ferment, while raising high-quality ferment stoste yield, reduce production cost.
Undertaken by following proportioning during synthetic beverage:
Raw material Mass percent
Ferment stoste 10%
Water 85%
Honey 5%
In order to actual production, and provide reliable foundation for market sale, a large amount of clinical testings of a large amount of animal acute toxicity tests, long-term toxicity test for animals and disease therapy are carried out to ferment stoste prepared by the present invention, the use link of disease therapy has been dropped into this medicine and provides science and objective foundation.Its test method and result of the test are distinguished as follows:
In order to verify the security of ferment stoste prepared by the present invention, applicant carried out animal acute toxicity test:
Sample: the ferment stoste prepared by prescription of the present invention.
Experimental animal: small white mouse, weight average is at about 40g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get small white mouse 50, be divided into 5 groups, often organize 10, hungry 15 hours, directly the application's ferment stoste is carried out filling and feed, medicine feed thing is filled with by every only each 20ml, 1st, in 24 hours, fill with medicine feed thing respectively 1,2,3,4,5 times for 2,3,4,5 groups, observe 5 days, small white mouse is movable normal, non-toxic reaction, without dead.Show that the application's beverage is without acute toxicity.
In order to verify the security of ferment stoste of the present invention, applicant carried out long-term toxicity test for animals:
Experimental animal: big white mouse, weight average is at about 130g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get big white mouse 50, be divided into 5 groups, often organize 10, wherein the 1st, 2, 3, 4 groups as administration group, directly the application's ferment stoste is carried out filling to feed, often organize to fill with respectively and feed 15ml, 20ml, 30ml, 40ml, 5th group of diet as a control group, once a day, continuous irrigation is fed 90 days, survey body weight, 24 hours sacrificed by decapitation after last administration, survey blood, routine urinalysis, liver function, renal function, core, the internal organ such as kidney, the change of tissues observed form, observe the effect of dosage, observe diet, movable change, experiment proves that administration group compares without marked change with control group, visible by the dosage equal non-toxic reaction of kg body weight calculating relative to actual 50-200 times, a kind of safe ferment stoste.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (2)

1. a multi-source enzyme beverage preparation method for ferment stoste, is characterized in that, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: grape fruit 20%, Chinese medical extract 5%, Complex Esterifying Enzyme Microecology Fungus 5%, pomegranate seed 2%, semen litchi 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, cassia bark 0.3%, carrot tops 5%, hops 0.3%, spinach 5%, water caltrop leaf 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned Chinese medical extract is made up of the Chinese medical extract of following mass percent: licorice 5%, sorghum root extract 5%, Bulbus Lilii extract 5%, Herb Gynostemmae Pentaphylli extract 5%, gingili leaf extract 5%, Radix Codonopsis extract 5%, Angelica Dahurica extract 5%, American ginseng extract 5%, Retinervus Luffae Fructus extract 5%, dried peppermint leaf extract 5%, Astragalus Root P.E 5%, Colla Corii Asini extract 5%, tuber of multiflower knotweed extract 5%, cultivated land extract 5%, Aspongopus extract 5%, white ginseng fungus extract 5%, atractylodes chinensis 5%, Honegsukle flower P.E 5%, dandelion extract 5%, Notogineng Extract 5%,
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt;
(2) grape fruit, Chinese medical extract, Complex Esterifying Enzyme Microecology Fungus, pomegranate seed, semen litchi, HERBA DENDROBII flower, sponge gourd flower, cassia bark, carrot tops, hops, spinach, water caltrop leaf, citric acid waste, brown sugar and pure water are put into fermentation tank, and stir;
(3) fermentation tank is sealed, ferment at normal temperatures; Between yeast phase, all need every day to check fermentation tank, get rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, ferment stoste is separated, obtains ferment stoste.
2. the preparation method of multi-source enzyme beverage ferment stoste according to claim 1, it is characterized in that, the preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
CN201510571400.2A 2015-09-09 2015-09-09 Preparation method for raw enzyme liquid used for multiple-source enzyme beverage Pending CN105124581A (en)

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Application publication date: 20151209