CN105146538A - Preparation method of enzyme powder - Google Patents
Preparation method of enzyme powder Download PDFInfo
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- CN105146538A CN105146538A CN201510571336.8A CN201510571336A CN105146538A CN 105146538 A CN105146538 A CN 105146538A CN 201510571336 A CN201510571336 A CN 201510571336A CN 105146538 A CN105146538 A CN 105146538A
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/225—Faecalis
-
- 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
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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of enzyme powder. The enzyme powder is prepared from the following components in percentage by mass: 2 percent of mango, 2 percent of pineapple, 2 percent of bean sprout, 2 percent of grapefruit, 2 percent of lettuce, 2 percent of spinach, 2 percent of herba schizonepetae, 2 percent of grape, 2 percent of sea buckthorn, 2 percent of purple sweet potato, 0.5 percent of polished round-grained rice, 0.5 percent of roasted goat bone powder, 0.5 percent of pomegranate seed powder, 0.5 percent of reed rhizome powder, 0.5 percent of sea buckthorn powder, 0.5 percent of corn starch, 0.5 percent of seaweed powder, 0.5 percent of mulberry dry powder, 0.5 percent of prepared licorice powder, 0.5 percent of eggplant powder, 0.2 percent of lily extract, 0.2 percent of gynostemma extract, 0.2 percent of sesame leaf extract, 0.2 percent of codonopsis pilosula extract, 0.2 percent of dahurian angelica root extract, 0.2 percent of American ginseng extract, 0.2 percent of luffa extract, 0.2 percent of mint leaf extract, 5 percent of brown sugar, 0.1 percent of probiotic colony, 0.2 percent of sodium chloride, 0.1 percent of se-enriched yeast and the balance of purified water. The enzyme powder prepared by the preparation method disclosed by the invention is wide in application range, and can be almost used for all plain foods and health-care foods and beverages with specified functions, including wines, medicines, cosmetics, lotion supplies and other various daily chemical products.
Description
Technical field
The present invention relates to ferment technical field, be specifically related to a kind of preparation method of ferment powder.
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 ferment powder of actual production.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for ferment powder, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: mango 2%, pineapple 2%, bean sprouts seedling 2%, grapefruit 2%, romaine lettuce 2%, spinach 2%, schizonepeta 2%, grape 2%, sea-buckthorn 2%, purple potato 2%, polished rice powder 0.5%, roasting sheep bone meal 0.5%, pomegranate seed powder 0.5%, reed rhizome powder 0.5%, seabuckthorn fruit powder 0.5%, cornstarch 0.5%, seawood meal 0.5%, mulberries dry powder 0.5%, honey-fried licorice root powder 0.5%, eggplant powder 0.5%, Bulbus Lilii extract 0.2%, Herb Gynostemmae Pentaphylli extract 0.2%, gingili leaf extract 0.2%, Radix Codonopsis extract 0.2%, Angelica Dahurica extract 0.2%, American ginseng extract 0.2%, Retinervus Luffae Fructus extract 0.2%, dried peppermint leaf extract 0.2%, brown sugar 5%, beneficial flora 0.1%, sodium chloride 0.2%, Se-enriched yeast 0.1%, surplus is pure water,
(2) above-mentioned mango, pineapple, bean sprouts seedling, grapefruit, romaine lettuce, spinach, schizonepeta, grape, sea-buckthorn and purple potato are put into fermentation tank (fermentation tank is special, irony and sidepiece leaves exhaust outlet or observation panel);
(3) in fermentation tank, add polished rice powder, roasting sheep bone meal, pomegranate seed powder, reed rhizome powder, seabuckthorn fruit powder, cornstarch, seawood meal, mulberries dry powder, honey-fried licorice root powder, eggplant powder, Bulbus Lilii extract, Herb Gynostemmae Pentaphylli extract, gingili leaf extract, Radix Codonopsis extract, Angelica Dahurica extract, American ginseng extract, Retinervus Luffae Fructus extract, dried peppermint leaf extract, brown sugar, sodium chloride, Se-enriched yeast and pure water according to the ratio of list of ingredients, and low rate mixing is even;
(4) in fermentation tank, add beneficial flora, wherein beneficial flora comprises lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, and the ratio of interpolation is equivalent interpolation;
(5) 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;
(6), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, removes the raw material of fermentation simultaneously;
(7) by ferment stoste below temperature 60 C, carry out normal pressure or drying under reduced pressure, then make pulvis, obtain ferment powder.
Ferment pulvis 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.
1. the present invention adopts the generally acknowledged fruit maximum containing natural ferment or vegetables as the raw material of enzyme beverage, 100 times of common vegetable and fruit containing the enzyme content in a large amount of bromelain, bean sprouts seedling in such as pineapple, at utmost must improve the natural ferment content of product, contribute to the reservation of its active component; Natural ferment contained by raw material, the Fermentation Engineering of simultaneously also will assist subsequently.
2., in the selection of raw material, except being rich in natural ferment, arranged in pairs or groups romaine lettuce and spinach, reason is that the ferment contained in romaine lettuce and spinach is rich in polyphenoils.Study the absorption that the chlorophyll shown in romaine lettuce and spinach can promote its ferment.In addition, the ferment in grapefruit can reduce triglycerides, thus reduces cholesterol.
3. traditional ferment adopts the process of spontaneous fermentation, is difficult to control its kind, fermentation time etc. to the bacterium of ferment.The present invention, through repetition test, have selected the appointment ferment flora of the fermentation of this product applicable, is conducive to the production controlling ferment, is applicable to industrialization.
The invention has the beneficial effects as follows: the present invention fills a prescription simply, between each component, rationally, nutrition complement, the ferment powder natural in color prepared, free from extraneous odour, mouthfeel is good in collocation.
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 ferment powder, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: mango 2%, pineapple 2%, bean sprouts seedling 2%, grapefruit 2%, romaine lettuce 2%, spinach 2%, schizonepeta 2%, grape 2%, sea-buckthorn 2%, purple potato 2%, polished rice powder 0.5%, roasting sheep bone meal 0.5%, pomegranate seed powder 0.5%, reed rhizome powder 0.5%, seabuckthorn fruit powder 0.5%, cornstarch 0.5%, seawood meal 0.5%, mulberries dry powder 0.5%, honey-fried licorice root powder 0.5%, eggplant powder 0.5%, Bulbus Lilii extract 0.2%, Herb Gynostemmae Pentaphylli extract 0.2%, gingili leaf extract 0.2%, Radix Codonopsis extract 0.2%, Angelica Dahurica extract 0.2%, American ginseng extract 0.2%, Retinervus Luffae Fructus extract 0.2%, dried peppermint leaf extract 0.2%, brown sugar 5%, beneficial flora 0.1%, sodium chloride 0.2%, Se-enriched yeast 0.1%, surplus is pure water,
(2) above-mentioned mango, pineapple, bean sprouts seedling, grapefruit, romaine lettuce, spinach, schizonepeta, grape, sea-buckthorn and purple potato are put into fermentation tank (fermentation tank is special, irony and sidepiece leaves exhaust outlet or observation panel);
(3) in fermentation tank, add polished rice powder, roasting sheep bone meal, pomegranate seed powder, reed rhizome powder, seabuckthorn fruit powder, cornstarch, seawood meal, mulberries dry powder, honey-fried licorice root powder, eggplant powder, Bulbus Lilii extract, Herb Gynostemmae Pentaphylli extract, gingili leaf extract, Radix Codonopsis extract, Angelica Dahurica extract, American ginseng extract, Retinervus Luffae Fructus extract, dried peppermint leaf extract, brown sugar, sodium chloride, Se-enriched yeast and pure water according to the ratio of list of ingredients, and low rate mixing is even;
(4) in fermentation tank, add beneficial flora, wherein beneficial flora comprises lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, and the ratio of interpolation is equivalent interpolation;
(5) 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;
(6), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, removes the raw material of fermentation simultaneously;
(7) by ferment stoste below temperature 60 C, carry out normal pressure or drying under reduced pressure, then make pulvis, obtain ferment powder.
Ferment pulvis 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.
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 (1)
1. a preparation method for ferment powder, is characterized in that, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: mango 2%, pineapple 2%, bean sprouts seedling 2%, grapefruit 2%, romaine lettuce 2%, spinach 2%, schizonepeta 2%, grape 2%, sea-buckthorn 2%, purple potato 2%, polished rice powder 0.5%, roasting sheep bone meal 0.5%, pomegranate seed powder 0.5%, reed rhizome powder 0.5%, seabuckthorn fruit powder 0.5%, cornstarch 0.5%, seawood meal 0.5%, mulberries dry powder 0.5%, honey-fried licorice root powder 0.5%, eggplant powder 0.5%, Bulbus Lilii extract 0.2%, Herb Gynostemmae Pentaphylli extract 0.2%, gingili leaf extract 0.2%, Radix Codonopsis extract 0.2%, Angelica Dahurica extract 0.2%, American ginseng extract 0.2%, Retinervus Luffae Fructus extract 0.2%, dried peppermint leaf extract 0.2%, brown sugar 5%, beneficial flora 0.1%, sodium chloride 0.2%, Se-enriched yeast 0.1%, surplus is pure water,
(2) above-mentioned mango, pineapple, bean sprouts seedling, grapefruit, romaine lettuce, spinach, schizonepeta, grape, sea-buckthorn and purple potato are put into fermentation tank;
(3) in fermentation tank, add polished rice powder, roasting sheep bone meal, pomegranate seed powder, reed rhizome powder, seabuckthorn fruit powder, cornstarch, seawood meal, mulberries dry powder, honey-fried licorice root powder, eggplant powder, Bulbus Lilii extract, Herb Gynostemmae Pentaphylli extract, gingili leaf extract, Radix Codonopsis extract, Angelica Dahurica extract, American ginseng extract, Retinervus Luffae Fructus extract, dried peppermint leaf extract, brown sugar, sodium chloride, Se-enriched yeast and pure water according to the ratio of list of ingredients, and low rate mixing is even;
(4) in fermentation tank, beneficial flora is added;
(5) fermentation tank is sealed, ferment at normal temperatures; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(6), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, ferment stoste is separated, removes the raw material of fermentation simultaneously;
(7) by ferment stoste below temperature 60 C, carry out normal pressure or drying under reduced pressure, then make pulvis, obtain ferment powder.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106692935A (en) * | 2017-01-21 | 2017-05-24 | 浙江百寿堂药业有限公司 | Enzyme prevention and treatment ointment for chilblain |
| CN106987474A (en) * | 2017-03-18 | 2017-07-28 | 长沙协浩吉生物工程有限公司 | A kind of compound method of sofa leatherware ferment cleaning agent |
| WO2018090983A1 (en) * | 2016-11-17 | 2018-05-24 | 北京工商大学 | Saponin compound for improving intestinal microflora, preparation method and use thereof |
| CN109123518A (en) * | 2018-09-03 | 2019-01-04 | 滁州学院 | A kind of preparation method of purple sweet potato ferment |
| CN110477093A (en) * | 2019-09-19 | 2019-11-22 | 张学海 | A kind of salt-free fruits and vegetables fermentation process of paddy embryo saccharification |
| CN111357988A (en) * | 2020-04-22 | 2020-07-03 | 智昌药业(云南)有限公司 | Selenium-rich composite enzyme and preparation process thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018090983A1 (en) * | 2016-11-17 | 2018-05-24 | 北京工商大学 | Saponin compound for improving intestinal microflora, preparation method and use thereof |
| CN106692935A (en) * | 2017-01-21 | 2017-05-24 | 浙江百寿堂药业有限公司 | Enzyme prevention and treatment ointment for chilblain |
| CN106987474A (en) * | 2017-03-18 | 2017-07-28 | 长沙协浩吉生物工程有限公司 | A kind of compound method of sofa leatherware ferment cleaning agent |
| CN109123518A (en) * | 2018-09-03 | 2019-01-04 | 滁州学院 | A kind of preparation method of purple sweet potato ferment |
| CN110477093A (en) * | 2019-09-19 | 2019-11-22 | 张学海 | A kind of salt-free fruits and vegetables fermentation process of paddy embryo saccharification |
| CN111357988A (en) * | 2020-04-22 | 2020-07-03 | 智昌药业(云南)有限公司 | Selenium-rich composite enzyme and preparation process thereof |
| CN111466503A (en) * | 2020-04-22 | 2020-07-31 | 江南大学 | Method for preparing selenium-rich enzyme beverage |
| CN112544961A (en) * | 2020-12-10 | 2021-03-26 | 江苏经贸职业技术学院 | Compound enzyme oral liquid for enhancing immunity and preparation method thereof |
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