CN105124701A - Chrysanthemum enzyme beverage manufacture method using honey source bacteria - Google Patents
Chrysanthemum enzyme beverage manufacture method using honey source bacteria Download PDFInfo
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- CN105124701A CN105124701A CN201510574905.4A CN201510574905A CN105124701A CN 105124701 A CN105124701 A CN 105124701A CN 201510574905 A CN201510574905 A CN 201510574905A CN 105124701 A CN105124701 A CN 105124701A
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- chrysanthemum
- enzyme beverage
- bacterium
- nectar source
- fermentation
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- 241000723353 Chrysanthemum Species 0.000 title claims abstract description 70
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 69
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 20
- 241000894006 Bacteria Species 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000012907 honey Nutrition 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 235000013379 molasses Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 108010074858 plaferon Proteins 0.000 claims description 2
- 239000008399 tap water Substances 0.000 claims description 2
- 235000020679 tap water Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 238000001556 precipitation Methods 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 4
- 244000192528 Chrysanthemum parthenium Species 0.000 description 4
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 4
- 235000008384 feverfew Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000218394 Magnolia liliiflora Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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)
Abstract
The present invention provides a chrysanthemum enzyme beverage manufacture method using honey source bacteria. The technological characteristics are as follows: chrysanthemums are used as main raw materials and bacillus amyloliquefaciens H47 preserved in China Center for Type Culture Collection in June 24, 2013 with a preservation number of NO: M2013283 is used as fermentation strains. The chrysanthemums, raw honey and pure water at a volume ratio of 2-5 : 1-3 : 7-2 are mixed evenly and prepared into chrysanthemum fermented raw liquid. Honey source bacterium seed liquid is inoculated into the fermented raw liquid at a ratio of 1-5%, and the mixture is fermented at 25-35 DEG C for 6-14 days at a pH value of 5.0-8.0 to obtain the chrysanthemum enzyme beverage coarse products. Large particles of residues are preliminarily screened by a filter screen with 20-32 meshes and then small particles of residues are further filtered out through a fine filtering sieve with 80-100 meshes to obtain the chrysanthemum enzyme beverage.
Description
Technical field
The present invention relates to the production method of ferment, especially the fermentation process of chrysanthemum enzyme beverage, belongs to technical field of bioengineering.
Background technology
Ferment and Japanese, to a kind of call of enzyme (enzyme), were referred to as ferment the initial bio-active products obtained through fermentable afterwards.But because many producers 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.The present invention, by a large amount of screenings and experiment, obtains the ferment preparation method of a kind of successful, green health.
According to the record of classics, existing more than 3000 year of Chinese cultivated chrysanthemum history.Record is the earliest indicated in " all officials ", " port is refined "." a Book of Rites section in month ": " moon of the last month of autumn, brought up Huang Hua ", illustrate that chrysanthemum is that Qiu Yue is bloomed, be all wild species at that time, flower is yellow.The record of chrysanthemum is had from " Book of Songs " and in the wrong former " Lisao " in the Zhou Dynasty to period in Spring and Autumn and Warring States epoch.The sentence that " Lisao " has " towards the dew of falling of drink lily magnolia, the fallen or falling flowers of autumn chrysanthemum of eating at sunset ".The culture of chrysanthemum and the Chinese nation is described, forges indissoluble bond for a long time, in the Xianyang, capital of the Qin Dynasty, once occurred the grand market that chrysanthemum is exhibited and sold, as seen having contained of cultivating chrysanthemum at that time.
Chrysanthemum can be used as medicine and cure the disease, and clothes or drink chrysanthemum tea can make us long-lived for a long time.Song dynasty poet revives rut: " Nanyang feverfew has outstanding service, pool occupies the many old mans of people ".Chrysanthemum can make exquisite delicacies." chrysanthemum meat " is through a kind of chrysanthemum dish that long-felt is made into, and the delicate pork that it endures the slurry process of preparing Chinese medicine by one piece of block sucrose is processed into, exquisitely carved, just like white jade.Affix several chrysanthemum lobes on every block, full drink grease sugar is sweet, and see its golden color, have in mouth and be always or usually as specified in meat or fish, have meat or fish in element, fragrant and sweet oiliness, real is famous dish.Also have chrysanthemum fish ball, fried chrysanthemum leaf, chrysanthemum fillet congee, chrysanthemum custard, chrysanthemum wine, chrysanthemum tea etc., these chrysanthemums not only color, smell and taste of eating are all good, and nutritious." chrysanthemum bowl " (namely put a little chrysanthemum and boil soup in Mutton in hot pot) that Beijing is famous, light delicious, have a distinctive flavour especially
The many local customs having food chrysanthemum of China.Chrysanthemum fragrant, soft tasty and refreshing, be into meat and fish dishes good merchantable brand.Eating method is also a lot, can eat raw, xerophagia, eat raw, prepared food, boil in a covered pot over a slow fire, steam, boil, fry, burn, mix all suitable, also chopping can enter filling, chrysanthemum crisp short cakes with sesame and chrysanthemum dumpling are all had by oneself can people's part.The multiplex Huang of chrysanthemum food, feverfew, be good with feverfew especially, FLOS CHRYSANTHEMI ALBA from Haizhou of China, Huangshan Gongju, Fushan feverfew etc. is all top grade.The health-care materials such as chrysanthemum cream, chrysanthemum rest, chrysanthemum knee-pad can be made in addition.
This technology with fresh chrysanthemum for main material, probiotics fermention in the microorganism of application nectar source prepares ferment, not only the originally function of fresh chrysanthemum will be kept, also the benefit materials of the resisting pathogenic microbes 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 deposit number that the present invention is stored in Wuhan, China Wuhan University China typical culture collection center with on June 24th, 2013 is: the bacillus amyloliquefaciens of the BacillusamyloliquefaciensH47 of CCTCCNO:M2013283 is for fermentation strain.Provide a kind of preparation method that can keep chrysanthemum 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.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
(1) selected material: select the chrysanthemum that full maturity, natural ferment content are high to be fermentation main material.
(2) process of material: first use tap water chrysanthemum surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally invade steep 1-5 minute 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 48 hours for subsequent use;
(4) inoculation fermentation: according to volume ratio chrysanthemum: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain chrysanthemum fermenation raw liquid, according to 1-5% ratio by nectar source bacterium and lactobacillus solution access fermenation raw liquid, each seed liquor 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 flower 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 chrysanthemum enzyme beverage.
In step (1), the preparation method of chrysanthemum ferment raw material comprises the steps:
(1.1) instrument used, utensil all want sterilizing, without greasy.
(1.2) chrysanthemum pure water is cleaned, then drain with the saline sook of pure water or 0.9%.
(1.3) again chrysanthemum 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 chrysanthemum in fermenation raw liquid: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains chrysanthemum fermenation raw liquid.
Beneficial effect of the present invention:
1. effectively reduce the loss of ferment nutritional labeling under low temperature, remain enzyme activity to greatest extent.
2. having accessed dominant strain inhibits other miscellaneous bacterias to grow, and makes constant product quality.
3. the total time of fermentation is about 10 days, and the time is short to be avoided polyoxygenated, was conducive to the ferment material keeping chrysanthemum itself to contain.
Detailed description of the invention
The following stated 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, and any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Embodiment 1
To ferment the method for chrysanthemum ferment, comprise the following steps:
(1) fresh chrysanthemum is selected to make 500g for 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 20% 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) according to inoculative proportion 7%, nectar source bacterium, Bacillus acidi lactici are got access fermenation raw liquid respectively, fermentation 9d, pH value 7.0, temperature 28 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 natural chrysanthemum enzyme beverage.
Claims (6)
1. make a method for chrysanthemum enzyme beverage of nectar source bacterium, be characterized in fresh chrysanthemum for main material, application nectar source bacterium fermentation is for enzyme beverage, and the method comprises the following steps:
(1) selected material: select fresh ripe chrysanthemum for fermentation main material;
(2) process of material: first use tap water chrysanthemum surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally soak 1-5 minute by the NaCl solution of 0.9% again, make after draining starch 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 seed liquor for subsequent use obtained for about 48 hours;
(4) inoculation fermentation: according to volume ratio chrysanthemum: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain chrysanthemum fermenation raw liquid, according to 1-5% ratio by nectar source bacterium seed liquor access fermenation raw liquid, seed liquor 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 screen out bulky grain residue, avoids putting for a long time forming precipitation, and sieves number is 20-32 order; Thin filtration: filter small particle residue further, makes liquid state present limpider state, and sieves number is 80-100 order, namely obtains chrysanthemum enzyme beverage.
2. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: chrysanthemum refers to the flower of composite family Chrysanthemum chrysanthemum.
3. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: nectar source bacterium refers to the bacterium being separated from natural honey and obtaining.
4. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: nectar source bacterium refers to that the deposit number being stored in Wuhan University's China typical culture collection center on June 24th, 2013 is the Bacillus amyloliquefaciens strain of the BacillusamyloliquefaciensH47 of CCTCCNO:M2013283, and addition is 1%-5%.
5. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: at pH value 5.0-8.0, the condition bottom fermentation incubation time 6-14d of temperature 25 DEG C-35 DEG C.
6. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: fermentation finished product is through coarse filtration and thin filtration two steps, and coarse filtration sieves number is 20-32 order; Thin filtered screen number is 80-100 order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510574905.4A CN105124701A (en) | 2015-09-11 | 2015-09-11 | Chrysanthemum enzyme beverage manufacture method using honey source bacteria |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510574905.4A CN105124701A (en) | 2015-09-11 | 2015-09-11 | Chrysanthemum enzyme beverage manufacture method using honey source bacteria |
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| Publication Number | Publication Date |
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| CN105124701A true CN105124701A (en) | 2015-12-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510574905.4A Pending CN105124701A (en) | 2015-09-11 | 2015-09-11 | Chrysanthemum enzyme beverage manufacture method using honey source bacteria |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490428A (en) * | 2016-09-28 | 2017-03-15 | 孙继方 | A kind of preparation method of natural health-care peony ferment drink |
| CN113632975A (en) * | 2021-08-13 | 2021-11-12 | 淮北师范大学 | Method for preparing Bo-chrysanthemum enzyme stock solution by using red yeast cell immobilization technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2592158A1 (en) * | 2011-11-14 | 2013-05-15 | University College Cork, National University of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| 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
- 2015-09-11 CN CN201510574905.4A patent/CN105124701A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2592158A1 (en) * | 2011-11-14 | 2013-05-15 | University College Cork, National University of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490428A (en) * | 2016-09-28 | 2017-03-15 | 孙继方 | A kind of preparation method of natural health-care peony ferment drink |
| CN113632975A (en) * | 2021-08-13 | 2021-11-12 | 淮北师范大学 | Method for preparing Bo-chrysanthemum enzyme stock solution by using red yeast cell immobilization technology |
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Application publication date: 20151209 |