CN105285988A - Production method of Jerusalem artichoke and blueberry compound fruit and vegetable enzyme - Google Patents

Production method of Jerusalem artichoke and blueberry compound fruit and vegetable enzyme Download PDF

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CN105285988A
CN105285988A CN 201510762451 CN201510762451A CN105285988A CN 105285988 A CN105285988 A CN 105285988A CN 201510762451 CN201510762451 CN 201510762451 CN 201510762451 A CN201510762451 A CN 201510762451A CN 105285988 A CN105285988 A CN 105285988A
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fermentation
blueberry
artichoke
jerusalem artichoke
temperature
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CN 201510762451
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CN105285988B (en )
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马艳弘
薛祥华
谢军伟
李亚辉
黄开红
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江苏碧青园海洋生物科技有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a production method of a Jerusalem artichoke and blueberry artichoke compound fruit and vegetable enzyme. Jerusalem artichokes and blueberries are used as raw materials, and Jerusalem artichoke slurry and blueberry slurry are separately subjected to ultrasonic assisted heating treatment and enzymolysis treatment before fermentation to maximize the extraction of nutrient substances of the Jerusalem artichokes and the blueberries; the treated Jerusalem artichoke slurry and blueberry slurry are fermented with coupled temperature-controlled fermentation technology: firstly, fermentation mother liquid containing dominant bacteria is obtained by the natural fermentation of mixed vegetables; and then, the fermentation mother liquid is added into the blended Jerusalem artichoke and blueberry slurry, and the mixture is subjected to the temperature-controlled fermentation, which not only ensures the quality of fermentation broth, but also reaches the purpose of rapid fermentation; the fermentation is terminated by low temperature, and after-fermentation is carried out at low temperature to promote the after-ripening and further improve the quality of the blended Jerusalem artichoke and blueberry slurry; functional sweeteners are added into enzyme stoste, which not only improves taste, but also increases functional components; and finally, the enzyme stoste is refrigerated at low temperature to ensure the quality and quantity of probiotics. According to the production method, a low-sugar compound fruit and vegetable enzyme can be obtained in a short time, and the low-sugar compound fruit and vegetable enzyme is bright in color and luster, harmonious in taste, rich in aroma and unique in flavor, and has a strong health-care effect.

Description

一种菊芋蓝莓复合果蔬酵素的制作方法 Blueberry Fruit enzyme complex method of manufacturing a Jerusalem artichoke

技术领域 FIELD

[0001] 本发明属于食品生物加工领域,具体涉及一种菊芋蓝莓复合果蔬酵素的制作方法。 [0001] The present invention belongs to the field of bio-processing food, particularly relates to a method for manufacturing a Jerusalem artichoke blueberry fruit and vegetable enzyme complex.

背景技术 Background technique

[0002] 菊芋又名洋姜,是一种菊科、向日葵属多年生宿根性草本植物。 [0002] Also known as Jerusalem artichoke Jerusalem artichoke is a Asteraceae, Helianthus a perennial herb. 菊芋的主要成分为菊粉,约占菊芋干重的70% -80%。 Jerusalem artichoke is the main component of inulin, about 70% -80% of the dry weight of the artichoke. 菊粉又名菊糖,是一类聚合度从2〜60天然果聚糖的混合物,是十分理想的功能性食品配料、同时也是生产低聚果糖、多聚果糖、高果糖浆、结晶果糖等产品的良好原料。 Inulin Inulin known, is a class of a degree of polymerization from a mixture of natural 2~60 fructan, is ideal functional food ingredients, but also the manufacture of oligofructose, polyfructose, high fructose corn syrup, crystalline fructose, etc. good raw material products. 菊糖在人的肠道能被有益菌利用,改善人体菌群分布促进健康,是重要的益生元,同时菊糖在水中具有较好的溶解性,是水溶性极好的膳食纤维。 Inulin in the human gut bacteria can be utilized to improve the distribution of the body to promote healthy flora is an important prebiotic, while inulin has good solubility in water, is an excellent source of soluble fiber. 食用菊芋具有增殖人体内益生菌、抑制腐败菌、促进肠胃功能、预防肠道肿瘤、治疗便秘、保肝护胃、降低血脂、控制血糖、改善血管障碍、美容减肥等多种功效。 Edible artichoke with a proliferation of probiotics in humans, inhibit spoilage bacteria, promote gastrointestinal function, prevention of intestinal cancer, treatment of constipation, liver Huwei, lowering blood lipids, blood glucose control, improved vascular disorders, cosmetic weight loss and other effects.

[0003] 蓝莓学名越桔,属杜鹃花科越桔属植物,是多年生绿叶或常绿灌木。 [0003] blueberry Vaccinium scientific name, is Ericaceae Vaccinium genus, is a perennial evergreen shrub or green leaves. 蓝莓营养丰富,不仅可以防治各种疾病还可以增强人体健康,具有较高的食用和药用价值,被列为“人类五大健康食品”之一。 Blueberries nutritious, not only can prevent a variety of diseases can also enhance human health, with high food and medicinal value, is listed as one of "the five human health food." 蓝莓中花青素含量是一般水果的几倍甚至几十倍,花青素具有抗氧化、防衰老等功效,被称为人类第一号抗氧化剂。 Blueberry anthocyanin content of fruit is generally several times or even several times, anthocyanins have antioxidant, anti-aging and other effects, is known as the first human number antioxidants. 长期食用蓝莓具有美容养颜、清除自由基、降低血脂、抗氧化、抗炎症、延缓衰老、增强免疫力、防治冠心病和癌症等功效。 Long-term consumption of blueberries has beauty, scavenging free radicals, lowering blood lipids, antioxidant, anti-inflammatory, anti-aging, enhance immunity, prevention and treatment efficacy of coronary heart disease and cancer.

[0004] 果蔬复合酵素是以水果蔬菜为原料经微生物发酵而制成的果蔬发酵汁。 [0004] Fruit juice composite enzyme is fermented vegetable fruits and vegetables as raw materials by fermentation of a microorganism. 果蔬酵素可以清洁肠道、调整体内均衡、抗菌抑菌、清除毒素、治疗便秘、美容护肤,使体内机能得到健全运转,使人体保持健康和青春。 Fruit and vegetable enzymes clean the intestinal tract, adjust the body balance, antibacterial, eliminate toxins, treatment of constipation, skin care, make the body function to get a sound operation, so that the body maintain a healthy and youthful. 目前关于菊芋酵素及其制作方法还未见报道,以菊芋和蓝莓为原料制作复合果蔬酵素,可使它们的营养物质协同发挥作用,同时通过生物发酵产生大量生物活性物质,大大增强其保健功能。 Currently on artichoke enzymes and its production method have not been reported, Jerusalem artichoke and blueberry fruit and vegetable enzyme complex for the production of raw materials, they can act synergistically nutrients, and produce large amounts of biologically active substances through biological fermentation, greatly enhancing its health care function. 关于果蔬酵素的制作方法已有报道,但还未有统一的标准,且存在很多问题,尤其是发酵时间过长,口感差,营养与保健功能不均衡。 Production of a fruit and vegetable enzymes have been reported, but not yet a unified standard, and there are a lot of problems, especially the fermentation time is too long, poor taste, nutrition and health function is not balanced.

发明内容 SUMMARY

[0005] 针对目前果蔬酵素加工中存在的一些问题,本发明以菊芋和蓝莓为原料,提出了一种菊芋蓝莓新型复合果蔬酵素的制作方法。 [0005] For some problems present in fruit and vegetable processing enzymes, according to the present invention as raw Jerusalem artichoke and blueberry, fruit and vegetable enzyme is proposed a method for manufacturing new composite blueberry Jerusalem artichoke. 利用该方法可在短时间内生产出低糖、酸味柔和、酸甜适口、风味独特、回味悠长,且具营养与保健功能的高品质酵素。 Using this method in a short time to produce sugar, soft sour, sweet and sour taste, unique flavor, aftertaste, and possessed nutrition and health functions of high-quality enzyme.

[0006] 本发明的目的是通过以下方式实现的: [0006] The object of the present invention are achieved in the following manner:

[0007] —种菊芋蓝莓复合果蔬酵素的制作方法,其特征在于,该方法包括以下步骤: [0007] - A method of fabricating a composite blueberry fruit and vegetable enzymes artichoke, characterized in that the method comprises the steps of:

[0008] 1)将菊芋破碎、打浆并进行超声波辅助加热处理得菊芋浆; [0008] 1) The crushing Jerusalem artichoke, beating and additional heating ultrasonic treatment to obtain artichoke pulp;

[0009] 2)将新鲜蓝莓破碎、榨汁,并加入复合果胶酶,常温处理20h〜30h得蓝莓浆; [0009] 2) The crushed fresh blueberries, juice, and pectinase complex was added, at room temperature to obtain 20h~30h blueberry pulp processing;

[0010] 3)蔬菜前处理:选2〜5种无特殊气味的蔬菜,洗净、晾干,然后切片或切段; [0010] 3) before treatment and vegetables: 2 ~ 5 species selected from no special smell of vegetables, washed, dried, and then cut into sections or slices;

[0011] 4)将菊芋浆和蓝莓浆按5:5〜8:2的质量比例混合,以菊芋浆和蓝莓浆的总质量为100%计,加入食盐2.0%〜4.0%、乳糖1.0%〜2.0%、碳酸钙0.1%〜0.3%、碳酸氢钾 [0011] 4) The Jerusalem artichoke and blueberry pulp slurry at 5: 5 ~ 8: 2 ratio by mass, based on the total mass of pulp and Jerusalem artichoke blueberry pulp as 100%, was added 2.0% ~4.0% salt, 1.0% lactose 2.0%, 0.1% ~ 0.3% of calcium carbonate, potassium bicarbonate

0.1%〜0.3%,混合均匀得到菊芋蓝莓浆; 0.1% ~ 0.3%, mixing uniformly to obtain artichoke blueberry pulp;

[0012] 5)将处理过的蔬菜放入发酵容器至其体积一半,用含有2.0%〜4.0%食盐的冷开水加满,然后用水封坛,无氧发酵所得浑浊液体即为发酵母液; [0012] 5) The treated vegetables into the fermentation vessel to half its volume, filled with cold water containing 2.0% ~4.0% salt, and water seal altar, anaerobic fermentation is the resultant turbid liquid fermentation liquor;

[0013] 6)将混合调配好的菊芋蓝莓浆加入发酵容器,同时加入发酵母液,菊芋蓝莓浆与发酵母液的体积比例为10:1〜12:1,混合均匀,总体积为罐容的80%〜90%,控制温度在25°C〜30°C进行无氧发酵,当酸度趋于稳定且还原糖含量小于5g/L时,立即降低温度终止发酵,并在此温度下密封保存进行后发酵,最后用硅藻土过滤机过滤得到酵素原液; [0013] 6) The deployment of a good mixing artichoke blueberry pulp added to the fermentation vessel, while the fermentation liquor was added, the volume ratio of blueberry pulp artichoke fermentation mother liquor 10: 1~12: 1, mixed in a total volume capacity of the tank 80% ~ 90%, anaerobic fermentation at controlled temperature 25 ° C~30 ° C, and when the acidity stabilized reducing sugar content of less than 5g / L, immediately reduce the temperature of fermentation was terminated, and sealed and stored at this temperature after the fermentation, filter through celite and finally filtered to give enzyme stock solution;

[0014] 7)向酵素原液中加入功能性甜味剂进行调味,并在无菌条件下分装,在0°C〜4°C下冷藏。 [0014] 7) Enzyme stock solution was added to the functional sweetener flavoring, and dispensed under sterile conditions and refrigerated at 0 ° C~4 ° C.

[0015] 本发明菊芋可以选用块茎大、汁液丰富、完整无损的菊芋,用水清净、晾干,然后破碎、打浆,并进行超声波辅助加热处理得菊芋浆。 Jerusalem artichoke [0015] The present invention can be selected tubers rich juice, artichoke intact, clean water, dried, and then crushed, beating, and heat treatment to obtain artichoke Ultrasonic pulp. 本发明根据大量对比试验,最优选南菊芋9号为原料。 According to the present invention a large number of comparative tests, most preferably 9 South Jerusalem artichoke as raw material.

[0016] 本发明蓝莓可以选用色泽深厚、香气浓郁、出汁率高、含糖量高的蓝莓,用水清净、晾干,然后破碎、榨汁,并加入复合果胶酶常温处理20h〜30h得蓝莓浆。 [0016] The present invention may be selected blueberry deep color, aroma, high juice, blueberry high sugar content, pure water, dried, and then crushed, juice, and pectinase complex was added at room temperature to give blueberry processing 20h~30h pulp. 筛选多个品种做对比试验,充分考虑有效成分含量、气味、色泽、糖度,最优选黄山1号蓝莓为原料,选择充分成熟、完整、无损、无病害的果实。 Screening varieties do comparison tests, full account the active ingredient content, odor, color, sugar content, and most preferably 1 Huangshan blueberries as raw materials, selection fully mature, full, non-destructive, disease-free fruit.

[0017] 上述步骤1)超声波辅助加热处理条件为:超声波频率60kHz〜80kHz,温度70°C 〜80 °C,处理时间20min 〜30min。 [0017] Step 1 above) Ultrasonic heat treatment conditions were: ultrasonic frequency 60kHz~80kHz, temperature of 70 ° C ~80 ° C, the treatment time 20min ~30min.

[0018] 上述步骤2)所用复合果胶酶含多聚半乳糖醛酸酶40%〜44%,果胶酯酶30%〜35%,果胶裂解酶15%〜20%,淀粉酶10%〜15%,添加量为30mg/L〜50mg/L。 [0018] Step 2 above) containing the compound pectinase poly-galacturonic acid enzyme with 40% ~44%, 30% ~ 35% pectin esterase, pectin lyase ~20%, 15%, 10% amylase ~ 15%, addition amount of 30mg / L~50mg / L.

[0019] 上述步骤3)所用蔬菜为白萝卜、胡萝卜、黄瓜、西红柿、芹菜、豆角、包菜、白菜中的2〜5种。 [0019] Step 3 above) is 2 ~ 5 kinds of white radish, carrot, cucumber, tomatoes, celery, beans, cabbage, Chinese cabbage with vegetables.

[0020] 上述步骤4)加入食盐一方面可以起到抑制杂菌生长的作用,另一方面可以起到调味的作用。 [0020] Step 4 above) were added salt aspect can act to suppress the growth of bacteria, on the other hand may serve as seasoning.

[0021] 上述步骤4)加入乳糖、碳酸钙和碳酸氢钾可以促进乳酸菌的生长。 [0021] Step 4 above) were added lactose, calcium carbonate and potassium bicarbonate can promote the growth of lactic acid bacteria.

[0022] 上述步骤5)和步骤6)中所述的发酵容器为泡菜坛,利用此可以达到密封无氧的效果。 [0022] The above-described steps 5) and 6) in the fermentation vessel for the pickle, the sealing effect can be achieved using this oxygen-free.

[0023] 上述步骤5)用2.0%〜4.0%食盐冷开水可以起到抑制杂菌生长的作用。 [0023] Step 5 above) 2.0% ~4.0% salt with cold water may act to suppress the growth of bacteria.

[0024] 上述步骤5)母液制备中发酵条件为在25°C〜30°C进行无氧发酵,发酵5〜7天后乳酸菌为优势菌种,且此时达到其对数增长末期。 [0024] Step 5 above) is prepared in the mother liquor fermentation conditions anaerobic fermentation 25 ° C~30 ° C, 5 ~ 7 days after the lactic acid fermentation as the dominant species, and at this time it reaches the end of logarithmic growth.

[0025] 上述步骤6)中无氧发酵的时间为10〜12天,10〜12天后还原糖基本发酵完全,总酸趋于稳定。 [0025] Step 6 above) in anaerobic fermentation time is 10~12 days, substantially complete sugar fermentation 10~12 days, total acid stabilized.

[0026] 上述步骤6)中终止发酵的温度为10°C〜15°C,此温度下可抑制乳酸菌的生长,但仍然保持其活力。 Temperature [0026] Step 6 above) terminating the fermentation is 10 ° C~15 ° C, to inhibit the growth of lactic acid bacteria at this temperature, but still maintain its vitality.

[0027] 上述步骤6)中后发酵时间为20〜30天。 [0027] Step 6 above) after 20 to 30 days fermentation time.

[0028] 上述步骤7)中所述的功能性甜味剂为木糖醇和麦芽糖醇,加入量分别为15g/L〜30g/L 和15g/L 〜30g/Lo [0028] Step 7 above) in the functional sweetener xylitol and maltitol, is added in an amount of 15g / L~30g respectively / L and 15g / L ~30g / Lo

[0029] 本发明菊芋蓝莓复合果蔬酵素以优选的块茎大、汁液丰富、香气浓郁、菊糖含量高的菊芋和色泽深厚、香气浓郁、含糖量高、出汁率高的蓝莓为原料,尤其是以南菊芋9号菊芋和黄山1号蓝莓为原料,通过自然混合菌种发酵,可在短时间内获得香气浓郁、酸味柔和、酸甜适口、口感协调且具有较高营养价值和保健功能的复合果蔬酵素。 [0029] The present invention is a composite deep artichoke Blueberry fruits and vegetables in a preferred enzyme tubers rich juice, aroma, a high content of inulin and Jerusalem artichoke color, aroma, high sugar content, high blueberry juice as a raw material, in particular south of Jerusalem artichoke Jerusalem artichoke No. 9 and No. 1 Huangshan blueberries as raw material by mixing natural bacteria fermentation, can be obtained in a short time aroma, soft sour, sweet and sour taste, taste and coordination with high nutritional value and health complex fruit and vegetable enzymes. 菊芋和蓝莓均含有丰富的营养物质和保健功能因子,利用菊芋和蓝莓为原料制作酵素,可使其功能物质协同发挥作用,大大增强其保健功能。 Jerusalem artichoke and blueberries are rich in nutrients and health function factor, Jerusalem artichoke and blueberry use as raw material enzymes, it may function synergistically material, greatly enhancing its health care function. 同时菊芋中含有大量菊糖,菊糖是良好的益生元和可溶性膳食纤维,以此为原料进行发酵可大大促进益生菌的生长、提高益生菌的数量和质量。 Meanwhile Jerusalem artichoke inulin contains large amounts of inulin prebiotic good and soluble dietary fiber, as a raw material for fermentation can greatly promote the growth of probiotics, probiotics improve the quantity and quality. 发酵前对菊芋浆进行超声波辅助加热处理使菊糖和其他营养物质得到最大程度的浸提,对蓝莓浆进行酶处理大大提高其出汁率,并使香气和色素得到最大程度的溶出。 Before fermentation of Jerusalem artichoke pulp ultrasonic auxiliary heating treatment inulin and other nutrients get maximum extraction of blueberry pulp enzymatic treatment greatly improve the juice yield, aroma and color and the greatest degree of dissolution. 发酵中,采用耦联控温发酵技术,首先利用混合蔬菜自然发酵制得母液,然后利用母液中的优势混合菌种对菊芋蓝莓浆液进行控温发酵,这样可保证优势菌种的数量和质量并促进其大量繁殖,达到快速发酵的目的,同时还可减少不良风味和有害物质的产生,大大提高发酵液的品质。 Fermentation, fermentation temperature coupling techniques using, firstly mixed vegetables natural fermentation of mother liquor, the mother liquor and then take advantage of Jerusalem blueberry mixed bacteria fermentation slurry temperature, thereby ensuring the quantity and quality of bacteria and advantages promoting its large population, achieve rapid fermentation, while reducing bad taste and harmful substances, greatly improving the quality of the fermentation broth. 发酵结束后利用低温终止发酵可以保持菌种的活力,同时利用低温进行后发酵,可促进果香和发酵香的融合,使香气更丰满、酸味更柔和、口感更协调,大大提高其品质。 After the termination of fermentation using low-temperature fermentation bacteria can remain viable, while taking advantage of the low-temperature fermentation, can promote the integration of fermented fruit and incense, the aroma fuller, softer acidity, taste more coordinated, greatly improving its quality. 添加木糖醇和麦芽糖醇,改善了其口感,使其酸甜适口,且增加了保健功能成分。 Add the xylitol and maltitol, improving its taste, make it sweet and sour taste, and increases the health functional ingredients. 低温冷藏,保证了其中益生菌活菌的数量和质量。 Cold storage, which ensures the quality and quantity of viable probiotics. 按照本发明提供方法可在短时间内获得一款低糖、色泽鲜艳、酸甜适口、香气浓郁、风味独特且具有较强保健功能的新型复合果蔬酵素。 According to the invention provides a method of sugar available in a short time, bright color, sweet and sour taste, aroma and unique flavor and has a strong health care function of the new composite fruit and vegetable enzymes.

具体实施方式 detailed description

[0030] 以下结合具体实施例对本发明作进一步的详细说明。 [0030] The following embodiments in conjunction with specific embodiments of the present invention will be further described in detail. 其中,黄山1号蓝莓,购自于黄山蓝莓生态园区,南菊芋9号菊芋购自于苏碧青园生物科技有限公司,复合果胶酶购自于上海杰兔工贸有限公司,木糖醇和麦芽糖醇购自于北京纽特生物科技有限公司。 Among them, Huangshan No. 1 blueberries, blueberry purchased from Huangshan ecological park, south of Jerusalem artichoke artichoke purchased from No. 9 Park in Subi Qing Biotech Co., Ltd., pectinase complex was purchased from Shanghai Jade Rabbit Industry and Trade Co., xylitol and maltitol Newt purchased from Beijing biotechnology company.

[0031] 实施例1: [0031] Example 1:

[0032] 选用块茎大、汁液丰富、完整无损的南菊芋9号菊芋6kg,剔除残次果,除去杂质,用水清净、晾干,然后破碎、打浆。 [0032] The selection of tubers rich juice, artichoke intact South 9th 6kg artichoke, remove defective fruit, clean impurities removed, washed with water, dried, then crushed, beating. 将菊芋浆液加热至70°C,并同时在超声波频率60kHz条件下进行超声波处理20min。 Jerusalem artichoke The slurry was heated to 70 ° C, and at the same ultrasonic treatment at an ultrasonic frequency 60kHz 20min conditions. 选用充分成熟、完整无损、色泽深厚、香气浓郁、出汁率高、含糖量高的黄山1号蓝莓6kg,用水清净、晾干,然后破碎、榨汁,并加入复合果胶酶(含多聚半乳糖醛酸酶40 %〜44 %,果胶酯酶30 %〜35 %,果胶裂解酶15 %〜20 %,淀粉酶10 %〜15% )0.18g,常温处理20h得蓝莓浆。 Selection fully mature, intact, deep color, aroma, juice rate, high sugar content Huangshan No. 1 6kg blueberries, pure water, dried, and then crushed, juice, and adding pectinase complex (containing poly galacturonic acid enzyme 40% ~44%, 30% ~ 35% pectin esterase, pectin lyase 15% ~20%, amylase 10% ~15%) 0.18g, 20h at room temperature to obtain blueberry pulp processing. 选取完整无损白萝卜、黄瓜、西红柿和包菜各250g,洗净、晾干,然后切片或切段。 Select intact white radish, cucumber, tomato and cabbage each 250g, washed, dried, and then cut into sections or slices. 将处理过的蔬菜放入5L水封式泡菜坛,用含有2.0%食盐的冷开水加满,然后用水封坛,在25°C进行无氧发酵,7天后浑浊发酵液体即为母液。 The treated vegetables into 5L water-sealed the pickle, containing 2.0% sodium chloride in cold water fill, followed by water seal altar, anaerobic fermentation at 25 ° C, 7 days turbid liquid is the mother liquor of fermentation. 取处理好的菊芋浆和蓝莓浆各5kg混合均匀,,加入食盐200g、乳糖100g、碳酸钙10g、碳酸氢钾10g,混合均匀。 Handled and Jerusalem artichoke take blueberry pulp slurry was added various 5kg ,, mixed salt 200g, lactose 100g, calcium carbonate 10g, potassium bicarbonate 10g, mix well. 取混合调配好的菊芋蓝莓浆8kg加入泡菜坛,同时加入制备好的发酵母液 Take the mixed deployment of a good artichoke blueberry pulp 8kg the pickle was added, while adding the fermentation liquor prepared

0.8kg,混合均匀,控制温度在25°C进行无氧发酵,12天后酸度趋于稳定,还原糖含量4.3g/L,此时立即降温至10°C终止发酵,并在10°C下密封保存30天进行后发酵,最后用硅藻土过滤机过滤得到酵素原液5L。 0.8kg, mixed, anaerobic fermentation at controlled temperature 25 ° C, 12 days after the pH stabilized, a reducing sugar content of 4.3g / L, this time immediately cooled to 10 ° C fermentation was terminated, and sealed at 10 ° C after fermentation for 30 days, and finally filtered using diatomaceous earth filter obtained enzyme liquid 5L. 向5L酵素原液中加入木糖醇75g和麦芽糖醇150g进行调味,并在无菌条件下分装,最后在0 °C下冷藏保存。 5L for enzyme stock solution was added to the xylitol and maltitol 75g 150g flavoring, and dispensed under sterile conditions, the final cold storage at 0 ° C.

[0033] 上述实施例制得菊芋蓝莓复合果蔬酵素的测试指标如下: [0033] The embodiment described above was prepared artichoke blueberry fruit and vegetable enzyme complex test indicators are as follows:

[0034] 1、感官指标 [0034] 1, sensory indicators

[0035] 色泽:深红色,色泽鲜艳; [0035] Color: Dark red, bright color;

[0036] 香气:香气丰满、清新纯正; [0036] Bouquet: full, fresh and pure;

[0037] 口味:酸味柔和、酸甜适口、口感协调; [0037] Taste: soft sour, sweet and sour taste, taste coordination;

[0038] 风格:具有果香与乳酸发酵香独特风格。 [0038] style: fruity and fragrant lactic acid fermentation unique style.

[0039] 2.理化指标 [0039] 2. Physical indicators

[0040]还原糖:4.3g/L ;总糖:62.5g/L ;总酸:18.45g/L(以H2S04if ) ;pH:3.57 [0040] reducing sugar: 4.3g / L; total sugar: 62.5g / L; total acid: 18.45g / L (in H2S04if); pH: 3.57

[0041] 乳酸菌含量:大于1.0X107cfu/mL ;0°C〜4°C冷藏30天后乳酸菌含量:大于 [0041] Lactic acid bacteria content: greater than 1.0X107cfu / mL; 0 ° C~4 ° C for 30 days refrigerated lactic acid content: greater than

1.0X105cfu/mL 1.0X105cfu / mL

[0042] 实施例2: [0042] Example 2:

[0043] 选用块茎大、汁液丰富、完整无损的南菊芋9号菊芋12kg,剔除残次果,除去杂质,用水清净、晾干,然后破碎、打浆。 [0043] The selection of tubers rich juice, artichoke intact South 9th 12kg artichoke, remove defective fruit, clean impurities removed, washed with water, dried, then crushed, beating. 将菊芋浆液加热至80°C,并同时进行超声波处理30min,超声波频率80kHz。 The Jerusalem artichoke The slurry was heated to 80 ° C, and subjected to ultrasonic treatment 30min, 80kHz ultrasonic frequencies simultaneously. 选用充分成熟、完整无损、色泽深厚、香气浓郁、出汁率高、含糖量高的黄山1号蓝莓12kg,用水清净、晾干,然后破碎、榨汁,并加入复合果胶酶(含多聚半乳糖醛酸酶40 %〜44 %,果胶酯酶30 %〜35 %,果胶裂解酶15 %〜20 %,淀粉酶10 %〜15%)0.45g,常温处理30h得蓝莓浆。 Selection fully mature, intact, deep color, aroma, juice rate, high sugar content Huangshan No. 1 12kg blueberries, pure water, dried, and then crushed, juice, and adding pectinase complex (containing poly galacturonic acid enzyme 40% ~44%, 30% ~ 35% pectin esterase, pectin lyase 15% ~20%, amylase 10% ~15%) 0.45g, 30h at room temperature to obtain blueberry pulp processing. 选取完整无损胡萝卜、豆角、西红柿和白菜各300g,洗净、晾干,然后切片或切段。 Select intact carrots, beans, cabbage and tomatoes 300g, washed, dried, and then cut into sections or slices. 将处理过的蔬菜放入5L水封式泡菜坛,用含有4.0%食盐的冷开水加满,然后用水封坛,在30°C进行无氧发酵,5天后浑浊发酵液体即为母液。 The treated vegetables into the pickle 5L water-sealed, filled with saline containing 4.0% of cold water, then washed with water seal altar, anaerobic fermentation at 30 ° C, namely after 5 days fermentation liquor turbid mother liquor. 取处理好的菊芋浆和蓝莓浆各10kg混合均匀,,同时加入食盐800g、乳糖400g、碳酸钙60g、碳酸氢钾60g,混合均匀。 Handled and Jerusalem artichoke take blueberry pulp slurry ,, each mixed while adding 10kg of salt 800g, lactose 400g, calcium carbonate 60g, potassium bicarbonate 60g, mix well. 取混合调配好的菊芋蓝莓浆18kg加入泡菜坛,同时加入制备好的发酵母液 Take the mixed deployment of a good artichoke blueberry pulp was added the pickle 18kg, while the fermentation liquor was added prepared

1.5kg,混合均匀,控制温度在30°C进行无氧发酵,10天后酸度趋于稳定,还原糖含量4.8g/L,此时立即降温至15°C终止发酵,并在15°C下密封保存20天进行后发酵,最后用硅藻土过滤机过滤得到酵素原液11.5L。 1.5kg, mixing, temperature controlled anaerobic fermentation in 30 ° C, 10 days after the pH stabilized, a reducing sugar content of 4.8g / L, this time immediately cooled to 15 ° C fermentation was terminated, and sealed at 15 ° C store up to 20 days after fermentation, and finally filtered using diatomaceous earth filter enzyme stock solution to give 11.5L. 向11.5L酵素原液中加入木糖醇345g和麦芽糖醇172.5g进行调味,并在无菌条件下分装,最后在4°C下冷藏保存。 Enzyme stock solution was added to 11.5L maltitol and xylitol 345g 172.5g flavoring, and dispensed under sterile conditions, the final cold storage at 4 ° C.

[0044] 上述实施例制得菊芋蓝莓复合果蔬酵素的测试指标如下: [0044] The above embodiment was prepared artichoke blueberry fruit and vegetable enzyme complex test indicators are as follows:

[0045] 1、感官指标 [0045] 1, sensory indicators

[0046] 色泽:深红色,色泽鲜艳; [0046] Color: Dark red, bright color;

[0047] 香气:香气丰满、清新纯正; [0047] Bouquet: full, fresh and pure;

[0048] 口味:酸味柔和、酸甜适口、口感协调; [0048] Taste: soft sour, sweet and sour taste, taste coordination;

[0049] 风格:具有果香与乳酸发酵香独特风格。 [0049] style: fruity and fragrant lactic acid fermentation unique style.

[0050] 2.理化指标 [0050] 2. Physical indicators

[0051]还原糖:4.8g/L ;总糖:58.3g/L ;总酸:19.34g/L(以H2S04if ) ;pH:3.64 [0051] reducing sugar: 4.8g / L; total sugar: 58.3g / L; total acid: 19.34g / L (in H2S04if); pH: 3.64

[0052] 乳酸菌含量:大于1.0X 107cfu/mL ;0 °C〜4°C冷藏30天后乳酸菌含量:大于 [0052] The lactic acid content: greater than 1.0X 107cfu / mL; 0 ° C~4 ° C for 30 days refrigerated lactic acid content: greater than

1.0X105cfu/mL 1.0X105cfu / mL

[0053] 以下通过具体的临床试验例说明本发明产品的效果: [0053] The following description of the effect of the product of the present invention through specific embodiments clinical trials:

[0054] (1)以实施例1制得的菊芋蓝莓复合果蔬酵素为供试品,选严重糖尿病患者25人试用。 [0054] (1) In embodiment artichoke blueberry fruit and vegetable enzyme complex obtained in Example 1 as the test sample, selected from the severe diabetics 25 trial. 受试者每天饭前服用此酵素10-15mL,4周为1个周期。 Daily before meals this subject enzyme 10-15mL, 4 weeks for one cycle. 2个周期后,统计结果显示:空腹血糖降低25%以上者22人,占88% ;便秘明显改善者19人,占76% ; 口渴感觉消失者15人,占60% ;上厕所次数减少者11人,占44% ;无效果的为1人,占4%。 After two cycles, statistics showed: fasting blood glucose decreased more than 25 percent were 22, 88%; constipation significantly improved in 19 (76%); thirst disappeared in 15 (60%); reduce the number of times the toilet there were 11, 44%; no effect for one person, 4%. 结果表明本发明产品具有良好的改善糖尿病患者症状的效果,并且上述试用人员均未产生任何副作用及不良反应。 The results show that the product of the present invention has excellent effect of improving the symptoms of diabetes, and the trial-art did not occur any side effects and adverse reactions.

[0055] (2)以实施例2制得的菊芋蓝莓复合果蔬酵素为供试品,选有皮肤干燥、有皱纹、有痤疮的青年自愿者25人试用,年龄为20〜30岁。 [0055] (2) to implement the Jerusalem artichoke blueberry fruit and vegetable enzyme complex obtained in Example 2 of the test, the election have dry skin, wrinkles, acne youth volunteers trial of 25 people, aged 20 to 30 years old. 受试者每天睡前服用此酵素15-20mL,4周为1个周期。 Subjects received per day before going to bed this enzyme 15-20mL, 4 weeks for one cycle. 4周后,统计结果表明:显效(表现为皮肤明显变白,更加光滑细腻,痤疮明显淡化。)的21人,占84% ;有效(表现为皮肤变白,光滑,痤疮淡化)的为3人,占12%;无效果的为1人,占4%。 After 4 weeks, the statistics show that: markedly (manifested as skin was white, more smooth and delicate, acne significantly watered down.) 21, accounting for 84%; effective (manifested as skin white, smooth, fade acne) is 3 al., 12%; no effect for one person, 4%. 因此,本发明产品具有明显美容养颜的功效,并且上述试用人员均未产生任何副作用及不良反应。 Accordingly, the present invention has the effect of significantly beauty products, and the trial-art did not occur any side effects and adverse reactions.

Claims (10)

  1. 1.一种菊芋蓝莓复合果蔬酵素的制作方法,其特征在于,该方法包括以下步骤: 1)将菊芋破碎、打浆,并进行超声波辅助加热处理得菊芋浆; 2)将新鲜蓝莓破碎、榨汁,并加入复合果胶酶,常温处理20h〜30h得蓝莓浆; 3)蔬菜前处理:选2〜5种无特殊气味的蔬菜,洗净、晾干,然后切片或切段; 4)将菊芋浆和蓝莓浆按5:5〜8:2的质量比例混合,以菊芋浆和蓝莓浆总质量为100 %计,加入食盐2.0 %〜4.0 %、乳糖1.0 %〜2.0 %、碳酸钙0.1 %〜0.3 %、碳酸氢钾0.1%〜0.3%,混合均匀得到菊芋蓝莓浆; 5)将处理过的蔬菜放入发酵容器至其体积一半,用含有2.0%〜4.0%食盐的冷开水加满,然后用水封坛,无氧发酵所得浑浊液体即为发酵母液; 6)将混合调配好的菊芋蓝莓浆加入发酵容器,同时加入发酵母液,菊芋蓝莓浆与发酵母液的体积比例为10:1〜12:1,混合均匀,总体积为罐容的80% 1. A method of manufacturing a composite Jerusalem artichoke blueberry fruit and vegetable enzymes, characterized in that the method comprises the following steps: a) crushing the Jerusalem artichoke, beating and additional heating ultrasonic treatment to obtain artichoke pulp; 2) fresh blueberries crushing, juice and pectinase complex was added, at room temperature to obtain blueberry pulp processing 20h~30h; 3) before treatment and vegetables: 2 ~ 5 species selected from no special smell of vegetables, washed, dried, and then cut into sections or slices; 4) Jerusalem artichoke and blueberry pulp slurry at 5: 5 ~ 8: 2 ratio by mass, based on the total mass of Jerusalem artichoke and blueberry pulp slurry as 100%, was added 2.0% ~4.0% salt, 1.0% ~2.0% lactose, 0.1% calcium carbonate 0.3%, 0.1% ~ 0.3% potassium bicarbonate, mixing uniformly to obtain artichoke blueberry pulp; 5) the treated vegetables into the fermentation vessel to half its volume with saline containing 2.0% ~4.0% fill of cold water, then Feng Tan water, anaerobic fermentation is the resultant turbid liquid fermentation liquor; 6) mixing the deployment of good artichoke blueberry pulp added to the fermentation vessel, while the fermentation liquor was added, the volume ratio of the fermentation liquor and Jerusalem artichoke blueberry pulp was 10: 1 ~ 12: 1, uniformly mixed, the total volume of the tank capacity of 80% 90%,控制温度在25°C〜30°C进行无氧发酵,当酸度趋于稳定且还原糖含量小于5g/L时,立即降低温度终止发酵,并在此温度下密封保存进行后发酵,最后用硅藻土过滤机过滤得到酵素原液; 7)向酵素原液中加入功能性甜味剂进行调味,并在无菌条件下分装,在0°C〜4°C下冷藏。 90%, temperature controlled anaerobic fermentation at 25 ° C~30 ° C, and when the acidity stabilized reducing sugar content of less than 5g / L, immediately reduce the temperature of fermentation was terminated, and sealed after storage at this temperature fermentation, Finally, filter through celite enzyme stock solution was filtered to give; 7) enzyme stock solution was added to the functional sweetener flavoring, and dispensed under sterile conditions and refrigerated at 0 ° C~4 ° C.
  2. 2.如权利要求1所述的制作方法,其特征在于步骤I)所述的超声波辅助加热处理条件为:超声波频率60kHz〜80kHz,温度70°C〜80 °C,处理时间20min〜30min。 2. The manufacturing method according to claim 1, wherein step I) of the auxiliary heating ultrasonic treatment conditions: ultrasonic frequency 60kHz~80kHz, a temperature of 70 ° C~80 ° C, treatment time 20min~30min.
  3. 3.如权利要求1所述的制作方法,其特征在于所用蓝莓品种为黄山I号蓝莓,菊芋品种为南菊芋9号。 The manufacturing method as claimed in claim 1, characterized in that blueberry varieties used Huangshan I, blueberry, Helianthus tuberosus Jerusalem artichoke cultivars South No. 9.
  4. 4.如权利要求1所述的制作方法,其特征在于步骤2)所用复合果胶酶含多聚半乳糖醛酸酶40 %〜44 %,果胶酯酶30 %〜35 %,果胶裂解酶15 %〜20 %,淀粉酶10 %〜15 %,添加量为30mg/L 〜50mg/L。 4. The manufacturing method according to claim 1, wherein in step 2) compound pectinase-containing poly-galacturonic acid enzyme with 40% ~44%, 30% ~ 35% pectin esterase, pectinolytic 15% ~20% enzyme, 10% ~ 15% amylase, addition amount of 30mg / L ~50mg / L.
  5. 5.如权利要求1所述的制作方法,其特征在于步骤3)所用蔬菜为白萝卜、胡萝卜、黄瓜、西红柿、芹菜、豆角、包菜、白菜中的2〜5种。 5. The manufacturing method according to claim 1, characterized in that step 3) is 2 ~ 5 kinds of white radish, carrot, cucumber, tomatoes, celery, beans, cabbage, Chinese cabbage with vegetables.
  6. 6.如权利要求1所述的制作方法,其特征在于步骤5)中无氧发酵温度条件为25°C〜30°C,发酵时间为5〜7天。 The manufacturing method as claimed in claim 1, wherein step 5) anaerobic fermentation conditions are a temperature of 25 ° C~30 ° C, the fermentation time was 5 ~ 7 days.
  7. 7.如权利要求1所述的制作方法,其特征在于步骤6)中无氧发酵的时间为10〜12天。 7. The manufacturing method according to claim 1, wherein step 6) is an anaerobic fermentation time is 10~12 days.
  8. 8.如权利要求1所述的制作方法,其特征在于步骤6)中终止发酵的温度为10°C〜15。 8. The manufacturing method according to claim 1, wherein step 6) terminating the fermentation temperature of 10 ° C~15. . .
  9. 9.如权利要求1所述的制作方法,其特征在于步骤6)中后发酵时间为20〜30天。 The manufacturing method as claimed in claim 1, wherein step 6) after 20 to 30 days fermentation time.
  10. 10.如权利要求1所述的制作方法,其特征在于步骤7)中所述的功能性甜味剂为木糖醇和麦芽糖醇,加入量分别为15g/L〜30g/L和15g/L〜30g/L。 10. The manufacturing method according to claim 1, wherein step 7) in the functional sweetener is maltitol and xylitol, are added in an amount of 15g / L~30g / L and 15g / L~ 30g / L.
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CN105815768A (en) * 2016-03-10 2016-08-03 黄山蓝莓生态园有限公司 Preparation method of blueberry ferment

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