CN105167086A - Barbury wolfberry fruit enzyme beverage production method using honey source bacteria - Google Patents
Barbury wolfberry fruit enzyme beverage production method using honey source bacteria Download PDFInfo
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- CN105167086A CN105167086A CN201510575209.5A CN201510575209A CN105167086A CN 105167086 A CN105167086 A CN 105167086A CN 201510575209 A CN201510575209 A CN 201510575209A CN 105167086 A CN105167086 A CN 105167086A
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- matrimony vine
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- nectar source
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- 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
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Abstract
The present invention provides a barbury wolfberry fruit enzyme beverage production method using honey source bacteria. The process is characterized in that: barbury wolfberry fruit is used as a raw material, and Bacillus amyloliquefaciens preserved in 24 June 2013 in China Center for Type Culture Collection with an accession number of CCTCC NO: M2013283 H47 is used as a fermentation strain. Barbury wolfberry fruit, raw honey and pure water are added according to a volume ratio of 2-5: 1-3: 7-2, and are uniformly mixed to prepare a barbury wolfberry fruit fermentation raw liquid, the honey source bacteria is inoculated into the fermentation raw liquid at a ratio of 1-5%, and fermentation is conducted at a temperature of 25-35 DEG C and a pH value of 5.0-8.0 for 6-14 days to obtain a coarse product of the barbury wolfberry fruit enzyme beverage. Coarse filtration using 20-32 mesh sieves is conducted to preliminarily filter out residues with big particle sizes, and fine filtration using 80-100 mesh sieves is conducted to further filter out residues with small particle sizes so as to obtain the barbury wolfberry fruit enzyme beverage.
Description
Technical field
The present invention relates to the production method of ferment, especially the fermentation process of matrimony vine 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.
Matrimony vine is traditional rare traditional Chinese medicine, is again a kind of tonic food, and being most suitable for arranges in pairs or groups with glossy ganoderma takes.In the list of 63 kinds of medicine-food two-purposes of Ministry of Public Health's announcement, rank first.As traditional Chinese medicine, the flat taste of matrimony vine property is sweet, has effect of nourishing liver and kidney, benefiting shrewd head, moistening lung, arranges in pairs or groups can prevent all kinds of diseases and ailments with glossy ganoderma.Pass through chemical composition analysis, the fruit of matrimony vine detects containing nutritional labelings such as abundant natural Beta-carotene, vitamin C, matrimony vine proteoglycan, betaine, linoleic acid and iron, phosphorus, calcium, has qi-restoratives to calm the nerves, improving eyesight is dispeled the wind, nourshing kidney moistening lung and protect the effects such as liver is antitumor.
The fruit of Chinese wolfberry contains the required nutriment of abundant carrotene, multivitamin and the healthy eye such as calcium, iron, therefore has the merit of improving eyesight, is commonly called as " bright eye ".What ancient Chinese medicine doctor treatment deficiency of liver-blood, deficiency of kidney-YIN caused looks thing duskization and yctalopia, usually uses the fruit of Chinese wolfberry.Further, the fruit of Chinese wolfberry is from the Book of Songs " combines in luxuriant Qi ", and just for medicine, the history in existing more than 3000 years so far, just has the alone fruit of Chinese wolfberry of Jin Chaoge flood to smash juice from ancient times and drip order, the story for the treatment of ophthalmology illness.The name of the fruit of Chinese wolfberry, first appeared in Shennong's Herbal, is listed as top grade, very popular over the past thousands of years.
This technology with fresh matrimony vine for main material, probiotics fermention in the microorganism of application nectar source prepares ferment, not only the originally function of new fresh fructus lycii 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 matrimony vine 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 matrimony vine that full maturity, natural ferment content are high to be fermentation main material.
(2) process of material: first use tap water matrimony vine 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 matrimony vine: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain fermentation Chinese wolfberry fruit stoste, 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 fruit 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 obtains natural Chinese wolfberry fruit ferment drink.
In step (1), the preparation method of matrimony vine ferment raw material comprises the steps:
(1.1) instrument used, utensil all want sterilizing, without greasy.
(1.2) matrimony vine pure water is cleaned, then drain with the saline sook of pure water or 0.9%.
(1.3) again matrimony vine 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 matrimony vine in fermenation raw liquid: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains fermentation Chinese wolfberry fruit stoste.
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 matrimony vine 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 matrimony vine ferment, comprise the following steps:
(1) fresh matrimony vine 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 the natural Chinese wolfberry fruit ferment of clarification.
Claims (6)
1. make a method for matrimony vine enzyme beverage of nectar source bacterium, be characterized in fresh matrimony vine 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 matrimony vine for fermentation main material;
(2) process of material: first use tap water matrimony vine 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 matrimony vine: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain fermentation Chinese wolfberry fruit stoste, 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, and avoid fruit to put for a long time and form precipitation, 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 matrimony vine enzyme beverage.
2. a kind of nectar source according to claim 1 bacterium makes the method for matrimony vine enzyme beverage, it is characterized in that: matrimony vine refers to the fruit of Solanaceae Lycium matrimony vine.
3. a kind of nectar source according to claim 1 bacterium makes the method for matrimony vine 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 matrimony vine 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 matrimony vine 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 matrimony vine 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.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495245A (en) * | 2016-01-08 | 2016-04-20 | 江西果果生物科技有限公司 | Making method of Chinese wolfberry fruit and glossy privet fruit enzymes health care drink |
| CN106107378A (en) * | 2016-07-07 | 2016-11-16 | 武汉御花堂绿色科技有限公司 | A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof |
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 CN201510575209.5A patent/CN105167086A/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 |
|---|---|---|---|---|
| CN105495245A (en) * | 2016-01-08 | 2016-04-20 | 江西果果生物科技有限公司 | Making method of Chinese wolfberry fruit and glossy privet fruit enzymes health care drink |
| CN106107378A (en) * | 2016-07-07 | 2016-11-16 | 武汉御花堂绿色科技有限公司 | A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof |
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Application publication date: 20151223 |