CN105146379A - Preparation method of fig enzyme - Google Patents
Preparation method of fig enzyme Download PDFInfo
- Publication number
- CN105146379A CN105146379A CN201510473385.8A CN201510473385A CN105146379A CN 105146379 A CN105146379 A CN 105146379A CN 201510473385 A CN201510473385 A CN 201510473385A CN 105146379 A CN105146379 A CN 105146379A
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- fermentation
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- ferment
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- sterilizing
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 title abstract description 7
- 108090000790 Enzymes Proteins 0.000 title abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 7
- 235000021014 blueberries Nutrition 0.000 description 7
- 240000000851 Vaccinium corymbosum Species 0.000 description 6
- 238000002156 mixing Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006052 feed supplement Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention discloses a preparation method of fig enzyme. The preparation method comprises the following steps: crushing the figs, performing enzymolysis, sterilizing, performing anaerobic fermentation, performing aerobic fermentation and aging. The preparation method effectively combines symbiotic advantages of probiotics to accelerate fermentation, shorten preparation time, effectively reduce miscellaneous bacteria breeding and avoid mildew; macromolecular substances are decomposed by the technology of multiple fermentations into small-molecular substances which can be easily absorbed by human body; moreover, oxidation-resistance of the fig is effectively improved by the anaerobic fermentation, so that the fig is prevented from oxidation to avoid influence to the taste of the fig enzyme.
Description
Technical field
The present invention relates to a kind of preparation method of ferment, particularly relate to a kind of preparation method of fig ferment.
Background technology
Ferment, " metabolite " of namely yeast secretary, also referred to as " enzyme ", is a kind of biocatalyst, is made up of protein.Ferment almost participates in all body movements, and in its presence, human body could maintain the physiological functions such as normal metabolism, autoimmunity, repair tissue.Otherwise, although human body picked-up is to enough vitamin, mineral matter, moisture and protein, if there is no ferment, still cannot sustain life.
Application number: a kind of natural fruit and vegetables enzyme beverage of 201110263097.1 and preparation method thereof, squeeze the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide as fermentation substrate, after also sterilizing is sized mixing in dilution, employing is delivered directly freeze-drying formula lactic acid starter and is fermented, when within 7 ~ 11 days, pH reaches 4.3, stop fermentation; Then add feed supplement sterilizing, then add high activity dried yeast and ferment, when within 5 ~ 7 days, pH reaches 4.0, stop fermentation; After fermentation liquor cryopreservation, carry out homogeneous, concentrated, centrifugal, allotment and sterilization filling, finally make a kind of new type natural pectase beverage.
Application number: 201510036845.0, a kind of blueberry ferment, 25 ~ 30 weight portion blueberries, 0.2 weight portion saccharomycete, 8 ~ 10 weight portion honey, 0.2 weight portion salt and 35 ~ 40 weight parts waters are carried out first time fermentation, fermentation time 5 days, fermenting cellar temperature is 20 DEG C ~ 28 DEG C, obtains blueberry ferment one not good liquor and residue; 20 ~ 32 weight portions that added water by residue carry out second time fermentation, fermentation time 4 days, and fermenting cellar temperature is 20 DEG C ~ 28 DEG C, obtains blueberry ferment two not good liquor; Blueberry ferment one not good liquor and the mixing of blueberry ferment two not good liquor are proceeded maturation of fermenting, and the temperature of fermenting cellar is 36.5 DEG C of constant temperature, and the temperature of mixed liquor is 38 DEG C ~ 40 DEG C, and fermentation maturation at least 70 days, obtains blueberry ferment stoste.
At present, be that fig ferment prepared by raw material there is not yet with fig.
Summary of the invention
The object of this invention is to provide a kind of preparation method of fig ferment, the ferment prepared further increases relaxing bowel of fig and oxidation resistance, this technology effective avoids fig to go mouldy during the fermentation, guarantees prepared fig ferment not only health but also good to eat.
For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method of fig ferment, carry out according to the following steps: carry out making beating after one, the fresh fig of maturation being cleaned broken, add the pectase of 0.0001g/L-0.001g/L again, adjustment temperature is 35-45 DEG C, enzymolysis 0.5-2h;
Two, enzymolysis liquid is carried out ultrasonic sterilizing, after sterilizing when enzymolysis liquid drops to 28-35 DEG C, No. 1 bacterial classification of access 1%-2% carries out anaerobic fermentation, and fermentation temperature is 28-38 DEG C, fermentation 10-20 days;
Three, filtered by the zymotic fluid after anaerobic fermentation, at No. 2 bacterial classifications of filtrate access 1%-2%, carry out aerobic fermentation, fermentation temperature is 30-35 DEG C, fermentation 10-20 days;
Four, filtered by the zymotic fluid after aerobic fermentation, filtrate is carried out ageing chelating, the time is not less than 90 days, obtains fig ferment.
In the preparation method of fig ferment of the present invention, described No. 1 bacterial classification is made up of one or more in saccharomycete, lactic acid bacteria, Bifidobacterium, hay bacillus; No. 2 bacterial classifications are made up of acetic acid bacteria, streptococcus thermophilus etc.
Beneficial effect of the present invention: the symbiosis advantage of, effectively having combined beneficial bacterium accelerates fermentation, shortens preparation time, also effectively reduces miscellaneous bacteria and grows, avoid going mouldy; Two, the repeatedly fermentation technique small-molecule substance that makes macromolecular substances resolve into human body easily to absorb, mainly to increase ferment content during last fermentation, the sugar of fig self is utilized to provide energy substance for bacterial classification, promote strain fermentation, improve the quantity of enzyme activity and viable bacteria, improve ferment function, reduce the sugar content of ferment.Three, anaerobic fermentation effectively improves the non-oxidizability of fig, prevents fig oxidized and affects the mouthfeel of fig ferment.
Detailed description of the invention
Below the specific embodiment of the present invention is described in further detail.
Embodiment 1
A preparation method for fig ferment, carries out: carry out making beating after one, the fresh fig of maturation being cleaned broken, then add the pectase of 0.0002g/L, adjustment temperature is 38-42 DEG C, enzymolysis 1h according to the following steps;
Two, enzymolysis liquid is carried out ultrasonic sterilizing, after sterilizing when enzymolysis liquid drops to 28-35 DEG C, the saccharomycete of access 1.3% carries out anaerobic fermentation, and fermentation temperature is 30-34 DEG C, ferments 15 days;
Three, filtered by the zymotic fluid after anaerobic fermentation, at the acetic acid bacteria of filtrate access 1.5%, carry out aerobic fermentation, fermentation temperature is 32-35 DEG C, ferments 16 days;
Four, the zymotic fluid after aerobic fermentation is filtered, filtrate is carried out ageing chelating, 120 days time, obtain fig ferment.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (2)
1. a preparation method for fig ferment, is characterized in that, carries out according to the following steps:
One, carry out making beating after the fresh fig of maturation being cleaned broken, then add the pectase of 0.0001g/L-0.001g/L, adjustment temperature is 35-45 DEG C, enzymolysis 0.5-2h;
Two, enzymolysis liquid is carried out ultrasonic sterilizing, after sterilizing when enzymolysis liquid drops to 28-35 DEG C, No. 1 bacterial classification of access 1%-2% carries out anaerobic fermentation, and fermentation temperature is 28-38 DEG C, fermentation 10-20 days;
Three, filtered by the zymotic fluid after anaerobic fermentation, at No. 2 bacterial classifications of filtrate access 1%-2%, carry out aerobic fermentation, fermentation temperature is 30-35 DEG C, fermentation 10-20 days;
Four, filtered by the zymotic fluid after aerobic fermentation, filtrate is carried out ageing chelating, the time is not less than 90 days, obtains fig ferment.
2. a preparation method for fig ferment, is characterized in that, according to claim 1, No. 1 bacterial classification is made up of one or more in saccharomycete, lactic acid bacteria, Bifidobacterium, hay bacillus; No. 2 bacterial classifications are made up of acetic acid bacteria, streptococcus thermophilus etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510473385.8A CN105146379A (en) | 2015-08-05 | 2015-08-05 | Preparation method of fig enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510473385.8A CN105146379A (en) | 2015-08-05 | 2015-08-05 | Preparation method of fig enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146379A true CN105146379A (en) | 2015-12-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510473385.8A Withdrawn CN105146379A (en) | 2015-08-05 | 2015-08-05 | Preparation method of fig enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146379A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996008A (en) * | 2016-06-24 | 2016-10-12 | 苏剑锋 | Enzyme product containing ginseng and polygonatum sibiricum and preparation method of enzyme product |
| CN106174503A (en) * | 2016-07-18 | 2016-12-07 | 贵州天地缘生物科技有限公司 | A kind of golden Fructus Rosae Normalis ferment based on liquid fermentation and preparation method thereof |
| CN106942742A (en) * | 2017-03-30 | 2017-07-14 | 四川久润泰科技有限公司 | A kind of preparation method of fig ferment |
| CN106954587A (en) * | 2017-04-24 | 2017-07-18 | 蚌埠农兴达现代农业有限公司 | A kind of broiler feeding method |
| CN107125305A (en) * | 2017-06-28 | 2017-09-05 | 山东博华高效生态农业科技有限公司 | It is a kind of to have except environmental protection ferment product of the residual effect of agriculture and preparation method thereof |
| CN107136369A (en) * | 2017-05-04 | 2017-09-08 | 青岛灯塔味业有限公司 | One kind clarification beverage of fig juice and preparation method thereof |
| CN107660737A (en) * | 2016-07-29 | 2018-02-06 | 莫艳清 | A kind of fig ferment and preparation method thereof |
| CN108185422A (en) * | 2018-02-07 | 2018-06-22 | 浙江省农业科学院 | A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof |
| CN108294301A (en) * | 2018-01-15 | 2018-07-20 | 浙江科技学院 | A kind of preparation method of dragon fruit ferment |
| CN109077312A (en) * | 2018-09-18 | 2018-12-25 | 天益食品（徐州）有限公司 | A kind of compound fruit and vegetable fructus arctii ferment and preparation method thereof |
| CN109156819A (en) * | 2018-09-17 | 2019-01-08 | 宁夏农林科学院荒漠化治理研究所（宁夏防沙治沙与水土保持重点实验室） | The preparation method of Europe Lee's ferment |
| CN109266567A (en) * | 2018-05-09 | 2019-01-25 | 百岳特生物科技（上海）有限公司 | The microbial fermenters and its preparation method and application of acquisition are cultivated under music environment |
| CN109619568A (en) * | 2019-01-29 | 2019-04-16 | 四川久润泰科技有限公司 | A kind of fig flavor ferment and preparation method thereof rich in dietary fiber |
| CN109619569A (en) * | 2019-01-29 | 2019-04-16 | 四川久润泰科技有限公司 | A kind of fig compound health ferment and preparation method thereof |
| CN109770139A (en) * | 2019-01-29 | 2019-05-21 | 四川久润泰科技有限公司 | A kind of low alcohol fermented fig beverage and preparation method thereof |
| CN110495604A (en) * | 2018-05-17 | 2019-11-26 | 山东禾桦生物科技有限公司 | Plant element composition and its producing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336547A (en) * | 2013-07-30 | 2015-02-11 | 深圳市中科台富科技有限公司 | Ficus carica fruit ferment and preparation method thereof |
| CN104621651A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing fig vinegar beverage by using multi-strain mixed fermentation |
-
2015
- 2015-08-05 CN CN201510473385.8A patent/CN105146379A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336547A (en) * | 2013-07-30 | 2015-02-11 | 深圳市中科台富科技有限公司 | Ficus carica fruit ferment and preparation method thereof |
| CN104621651A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing fig vinegar beverage by using multi-strain mixed fermentation |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996008A (en) * | 2016-06-24 | 2016-10-12 | 苏剑锋 | Enzyme product containing ginseng and polygonatum sibiricum and preparation method of enzyme product |
| CN106174503A (en) * | 2016-07-18 | 2016-12-07 | 贵州天地缘生物科技有限公司 | A kind of golden Fructus Rosae Normalis ferment based on liquid fermentation and preparation method thereof |
| CN107660737A (en) * | 2016-07-29 | 2018-02-06 | 莫艳清 | A kind of fig ferment and preparation method thereof |
| CN106942742A (en) * | 2017-03-30 | 2017-07-14 | 四川久润泰科技有限公司 | A kind of preparation method of fig ferment |
| CN106954587A (en) * | 2017-04-24 | 2017-07-18 | 蚌埠农兴达现代农业有限公司 | A kind of broiler feeding method |
| CN107136369A (en) * | 2017-05-04 | 2017-09-08 | 青岛灯塔味业有限公司 | One kind clarification beverage of fig juice and preparation method thereof |
| CN107136369B (en) * | 2017-05-04 | 2020-08-11 | 青岛灯塔味业有限公司 | Clear fig juice beverage and preparation method thereof |
| CN107125305A (en) * | 2017-06-28 | 2017-09-05 | 山东博华高效生态农业科技有限公司 | It is a kind of to have except environmental protection ferment product of the residual effect of agriculture and preparation method thereof |
| CN108294301A (en) * | 2018-01-15 | 2018-07-20 | 浙江科技学院 | A kind of preparation method of dragon fruit ferment |
| CN108185422A (en) * | 2018-02-07 | 2018-06-22 | 浙江省农业科学院 | A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof |
| CN109266567A (en) * | 2018-05-09 | 2019-01-25 | 百岳特生物科技（上海）有限公司 | The microbial fermenters and its preparation method and application of acquisition are cultivated under music environment |
| CN110495604A (en) * | 2018-05-17 | 2019-11-26 | 山东禾桦生物科技有限公司 | Plant element composition and its producing method |
| CN109156819A (en) * | 2018-09-17 | 2019-01-08 | 宁夏农林科学院荒漠化治理研究所（宁夏防沙治沙与水土保持重点实验室） | The preparation method of Europe Lee's ferment |
| CN109077312A (en) * | 2018-09-18 | 2018-12-25 | 天益食品（徐州）有限公司 | A kind of compound fruit and vegetable fructus arctii ferment and preparation method thereof |
| CN109619568A (en) * | 2019-01-29 | 2019-04-16 | 四川久润泰科技有限公司 | A kind of fig flavor ferment and preparation method thereof rich in dietary fiber |
| CN109619569A (en) * | 2019-01-29 | 2019-04-16 | 四川久润泰科技有限公司 | A kind of fig compound health ferment and preparation method thereof |
| CN109770139A (en) * | 2019-01-29 | 2019-05-21 | 四川久润泰科技有限公司 | A kind of low alcohol fermented fig beverage and preparation method thereof |
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Application publication date: 20151216 |