CN105361142B - A kind of ferment production method for improving ferment flavor using enzyme preparation - Google Patents
A kind of ferment production method for improving ferment flavor using enzyme preparation Download PDFInfo
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- CN105361142B CN105361142B CN201510661541.3A CN201510661541A CN105361142B CN 105361142 B CN105361142 B CN 105361142B CN 201510661541 A CN201510661541 A CN 201510661541A CN 105361142 B CN105361142 B CN 105361142B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of ferment production methods for improving ferment flavor using enzyme preparation, are included in ferment fermentation process using the hydrolysis process that complex enzyme 2 is used in 1 hydrolysis process of complex enzyme and After-ripening, are characterized in that：The complex enzyme 1 used in ferment fermentation process includes cellulase, lignoenzyme, hemicellulase and amylase etc., and concentration is 100 2000u/kg；The complex enzyme 2 used in ferment After-ripening includes glucuroide, arabinosidase, rhamnosidase, galactosidase etc., and the usage amount of enzyme is in 50 450u/L.Compared with prior art, the advantages of protrusion of the present invention is the release for promoting to be present in ferment raw material apoplexy taste precursor substance and other nutriments in a manner of glucosides using complex enzyme 1, using complex enzyme 2 flavor precursors is promoted to be hydrolyzed to aroma substance, so as to obtain it is compound give off a strong fragrance with fermentation mellowness, pleasant impression sweetness, flavor coordination, tissue sticky, pure in mouth feel, swallow smooth, texture is stable, safety and sanitation, the enzyme food of its uniform color.
Description
Technical field：
The invention belongs to fermented food processing technique field, specifically a kind of ferment for improving ferment flavor using enzyme preparation
Plain production method.
Background technology：
Ferment is a kind of nutraceutical with healthcare function, contains abundant vitamin, minerals, secondary metabolite
With complicated enzyme, there is apparent advantage in organoleptic quality, nutritive value, healthcare function and digestibility etc., there is protection
Cardio-pulmonary function, protection biomembrane eliminate free radical, improve the plurality of health care functions such as immunity, anticancer, anti-aging.
At present, the patent of application mostly strengthens the healthcare function of ferment from ferment raw material and microorganism angle；Such as Chinese patent
The series of patents such as CN104651186A " anti-fog haze berry ferment applejack containing vapour and preparation method thereof " are all from ferment raw material
It is improved in terms of species, proportioning.Mostly fermented simultaneously using aging process, single culture or a variety of strains in terms of microorganism or
The method of sequential fermentation improves ferment quality；As Chinese patent CN104223036 utilizes composite bacteria fermentation improvement plant enzyme
Flavour of food products and texture, Chinese patent 201210467465.9 then carry out three step fermentations using saccharomycete, acetic acid bacteria, lactic acid bacteria,
The ferment obtained is in addition to retaining the vitamin and carbohydrate of original fruits and vegetables, also rich in a variety of family vitamins and a variety of ammonia
Base acid, with meet human body to ferment health and nutritive effect in terms of the needs of；Chinese patent 201110263097.1 then utilizes
Lactic acid bacteria and squeeze the juice fresh to fruits and vegetables mixing of saccharomycete carry out step fermentation, and add the nitrogen nutrition such as ocean fish skin collagen peptide, with
Promote fermenting microbe growth metabolism, form the ferment with nutrient health.But since ferment is high sugar liquors, according to above-mentioned preparation
The ferment of technique processing does not have the defects of enough, characteristic, balanced fragrance and palatability are poor, therefore ferment product quality
There are larger rooms for improvement.
The content of the invention：
The purpose of the present invention is overcoming the shortcomings of above-mentioned prior art, and providing a kind of utilization enzyme preparation improves ferment flavor
Ferment production method：Mainly solving ferment prepared by existing technique does not have enough, characteristic, balanced fragrance and fits
The problems such as mouth property is poor.
The technical scheme is that：It is a kind of using enzyme preparation improve ferment flavor ferment production method, it is special it
It is in comprising the technical steps that：
A ferment raw material screening arranges：Ferment raw material is selected, is cleaned, arranged；
The extraction of b sugarings, composite bacteria fermentation and enzymatic treatment：By saccharomycete and the composite bacteria and the first complex enzyme of lactic acid bacteria
It mixes with the ferment raw material that step a is put in order, then is uniformly mixed with sugar, first month stirs 1-5 times for three days, then spontaneous fermentation
5 months, filtering obtained initial fermentation liquid；The quality of sugar is the 50% of plant material quality；Saccharomycete and lactic acid bacteria in mixed liquor
Composite bacteria amount：107—108A/ml；
C after-ripening and glucosides enzymatic treatment：Second complex enzyme is added in the initial fermentation liquid of step b, stirs evenly postposition
It is protected from light in closed in room temperature environment, room temperature stands after-ripening 6 months, obtains after-ripening liquid；
D is clarified：By the after-ripening liquid of step c by coarse filtration, refined filtration, membrane filtration, ferment product is obtained.
Further, the ferment raw material be the fruit of plant, vegetables, seed, algae and one kind in edible mushroom or
It is mixed.
Further, the volume ratio of the saccharomycete described in step b and the composite bacteria of lactic acid bacteria, saccharomycete and lactic acid bacteria
For 1：2.
Further, the first complex enzyme described in step b is by cellulase, hemicellulase, lignoenzyme, amylase
Composition；The ratio using the first complex enzyme weight shared by weight of various enzymes is cellulase 30%-70%, hemicellulase 0%-
30%th, lignoenzyme 0%-30%, amylase 0%-30%, the usage amount of the first complex enzyme is 100-2000u/kg.
Further, the second complex enzyme described in step c by glucuroide, arabinosidase, rhamnosidase,
Galactosidase forms；The ratio using the second complex enzyme weight shared by weight of various enzymes for glucuroide 40%-80%, Ah
Draw primary glycosidase 0%-30%, rhamnosidase 0%-30%, galactosidase 0%-30%；The usage amount of second complex enzyme is 50-
450u/L。
Further, the sugar described in b step is brown sugar, honey, rock sugar or white granulated sugar.
A kind of ferment production method for improving ferment flavor using enzyme preparation of the present invention has compared with prior art
There are prominent substantive distinguishing features and marked improvement：1st, possess to collectively promote in high sugar liquors using glycosidase and other hydrolases and dive
In the characteristic of the release action of fragrance component, flavor and the texture requirement of hypertonic characteristic, ferment for sugaring raw material are screened resistance to
Oozing property is suitble to the fragrant ability of acid condition, production strong and optimizes the enzyme preparation of texture, and the group of reasonable science is carried out to enzyme preparation
It closes；2nd, by control enzyme species arrange in pairs or groups and dosage, obtain ferment give off a strong fragrance with fermentation mellowness, pleasant impression sweetness, flavor coordination,
Organize sticky, pure in mouth feel, texture stabilization, safety and sanitation；3rd, fermentation is terminated by the way of filtration sterilization, ensure that ferment
Nutritional ingredient and the stabilization of functional activity substance and organoleptic feature；4th, technical process is simple, fermented product can room temperature preserve, 6
Still stable quality after month, suitable for large-scale production, therefore with good market prospects.
Specific embodiment：
For a better understanding and implementation, with reference to embodiment, the present invention is described in further detail；It lifts real
It applies example to be only used for explaining the present invention, the scope being not intended to limit the invention, i.e., the implementation of the present invention is not limited to this.
Embodiment 1 by taking anti-fog haze ferment as an example, according to required kind, maturity, specification requirement, is chosen a certain amount of black
Agaric, pyrus nivalis, campanulaceae, lily and mulberry leaf etc.；The raw material screened is cleaned, impurity elimination, chopping, obtain ferment raw material；
Composite bacteria is mixed by saccharomycete and lactic acid bacteria, the volume ratio of saccharomycete and lactic acid bacteria is 1：2；By cellulase, hemicellulose
Plain enzyme, lignoenzyme, amylase form the first complex enzyme, and the percent by weight of various enzymes is cellulase 55%, hemicellulase
15%th, lignoenzyme 15%, amylase 15%, the usage amount of the first complex enzyme is 100-2000u/kg；By composite bacteria activated seed
Liquid（Inoculum concentration 107-108cfu/mL）Mix with ferment raw material with the first complex enzyme, then be uniformly mixed with brown sugar, in a reservoir into
Extraction of going is fermented, and sugared quality is the 50% of plant material quality, the first month stirring in three days of spontaneous fermentation 1-5 times, then certainly
So fermentation 5 months, filtering, obtain initial fermentation liquid；By glucuroide, arabinosidase, rhamnosidase, galactoside
Enzyme forms the second complex enzyme, and the percent by weight of various enzymes is glucuroide 55%, arabinosidase 15%, rhamnosidase
15%th, galactosidase 15%, the usage amount of the second complex enzyme is 50-450u/L；The second complex enzyme is added to initial fermentation again
In liquid, then carry out after-ripening, stir evenly be placed on it is closed be protected from light in room temperature environment, room temperature stands after-ripening 6 months, obtains after-ripening
Liquid；Suspended matter, acidity stabilization are visible by naked eyes in after-ripening liquid, mark after-ripening terminates；After-ripening liquid is passed through into coarse filtration, refined filtration, membrane filtration,
Obtain ferment finished product；Ferment aseptically carry out it is filling after, in room temperature, drying, be protected from light under the conditions of store.
The ferment of above-described embodiment 1 preserve 6 months after through organoleptic analysis, uniform color, in buff between bronzing,
There is compound fruit and vegetable fragrant with fermentation mellowness, tissue is sticky, and mellow in taste, entrance does not stimulate, sour-sweet coordination, swallows smooth, and pleasant impression is held
Long.
Embodiment 2 by taking nourishing heart ferment as an example, according to the requirement of required kind, maturity, specification, chooses the leaf of bamboo, the five tastes
The raw materials such as son, silk tree, lotus seeds, peppermint, the fruit and vegetable materials screened are cleaned, impurity elimination, chopping, obtain ferment raw material；By ferment
Female bacterium and lactic acid bacteria are mixed into composite bacteria, and the volume ratio of saccharomycete and lactic acid bacteria is 1：2；By cellulase, hemicellulase,
Lignoenzyme, amylase form the first complex enzyme, the percent by weight of various enzymes is cellulase 30%, hemicellulase 30%,
Lignoenzyme 30%, amylase 10%, the usage amount of the first complex enzyme is 100-2000u/kg；By composite bacteria activated seed liquid
（Inoculum concentration 107-108cfu/mL）It mixes with ferment raw material with the first complex enzyme, then is uniformly mixed with honey, carried out in a reservoir
Extraction fermentation, the quality of honey are the 50% of plant material quality, the first month stirring in three days of spontaneous fermentation 1-5 times, then certainly
So fermentation 5 months, filtering, obtain initial fermentation liquid；Second is formed by glucuroide, arabinosidase, rhamnosidase
Complex enzyme, the percent by weight of various enzymes is glucuroide 40%, arabinosidase 30%, rhamnosidase 30%, and second is multiple
The usage amount of synthase is 50-450u/L；The second complex enzyme is added in initial fermentation liquid again, then carries out after-ripening, is stirred evenly
Be placed on it is closed be protected from light in room temperature environment, room temperature stands after-ripening 6 months, obtains after-ripening liquid；Suspension is visible by naked eyes in after-ripening liquid
Object, acidity are stablized, and mark after-ripening terminates；By after-ripening liquid by coarse filtration, refined filtration, membrane filtration, ferment finished product is obtained；Ferment is in sterile item
Carried out under part it is filling after, in room temperature, drying, be protected from light under the conditions of store.
The ferment of above-described embodiment 2, through organoleptic analysis after preserving 6 months, uniform color, in buff to bronzing it
Between, the deep breathing compound fruit and vegetable faint scent that induces one and fermentation mellowness, mellow in taste, sour-sweet coordination is swallowed smooth, and pleasant impression sweetness is held
Long.
Embodiment 3 by taking toxin-expelling and face nourishing ferment as an example, according to required kind, maturity, specification requirement, chooses hawthorn, Hu Luo
The raw materials such as fore-telling, rose；The fruit and vegetable materials screened are cleaned, impurity elimination, chopping, obtain ferment raw material；By saccharomycete and lactic acid bacteria
It is mixed into composite bacteria, the volume ratio of saccharomycete and lactic acid bacteria is 1：2；First complex enzyme is formed by cellulase, amylase, respectively
The percent by weight of kind enzyme is cellulase 70%, amylase 30%, and the usage amount of the first complex enzyme is 100-2000u/kg；It will be multiple
Close actication of culture seed liquor（Inoculum concentration 107-108cfu/mL）It mixes with ferment raw material with the first complex enzyme, then is mixed with rock sugar
It is even, extraction fermentation is carried out in a reservoir, and the quality of rock sugar is the 50% of plant material quality, the first month of spontaneous fermentation three days
Stirring 1-5 times, then spontaneous fermentation 5 months, filtering obtain initial fermentation liquid；Is formed by glucuroide, galactosidase
Two complex enzymes, the percent by weight of various enzymes is glucuroide 80%, galactosidase 20%, and the usage amount of the second complex enzyme is
50-450u/L；The second complex enzyme is added in initial fermentation liquid again, then carries out after-ripening, stirs evenly and is placed on closed be protected from light
In room temperature environment, room temperature stands after-ripening 6 months, obtains after-ripening liquid；Suspended matter is visible by naked eyes in after-ripening liquid, acidity is stablized, mark
Will after-ripening terminates；By after-ripening liquid by coarse filtration, refined filtration, membrane filtration, ferment finished product is obtained；Ferment aseptically carries out filling
Afterwards, in room temperature, drying, be protected from light under the conditions of store.
The ferment of above-described embodiment 3 preserve 6 months after through organoleptic analysis, uniform color, in buff between bronzing,
There is the fragrance of pleasant, tissue is sticky, and mellow in taste, entrance does not stimulate, sour-sweet coordination, swallows smooth, and pleasant impression is lasting.
Embodiment 4 by taking toxin-expelling and face nourishing ferment as an example, according to required kind, maturity, specification requirement, chooses hawthorn, Hu Luo
The raw materials such as fore-telling, rose；The fruit and vegetable materials screened are cleaned, impurity elimination, chopping, obtain ferment raw material；By saccharomycete and lactic acid bacteria
It is mixed into composite bacteria, the volume ratio of saccharomycete and lactic acid bacteria is 1：2；By cellulase, hemicellulase, lignoenzyme first
Complex enzyme, various enzyme percent by weight are respectively cellulase 60%, hemicellulase 20%, lignoenzyme 20%, the first complex enzyme
Usage amount be 100-2000u/kg；By composite bacteria activated seed liquid（Inoculum concentration 107-108cfu/mL）With the first complex enzyme with
Ferment raw material mixes, then is uniformly mixed with white granulated sugar, carries out extraction fermentation in a reservoir, the quality of white granulated sugar is plant material matter
The 50% of amount, the first month of spontaneous fermentation stir 1-5 times for three days, and then spontaneous fermentation 5 months, filtering obtains initial fermentation
Liquid；Second complex enzyme, the percentage of various enzymes are formed by glucuroide, arabinosidase, rhamnosidase, galactosidase
Weight ratio is glucuroide 50%, arabinosidase 10%, rhamnosidase 10%, galactosidase 30%, the second complex enzyme
Usage amount be 50-450u/L；The second complex enzyme is added in initial fermentation liquid again, then carries out after-ripening, stirs evenly postposition
It is protected from light in closed in room temperature environment, room temperature stands after-ripening 6 months, obtains after-ripening liquid；Suspended matter, acid are visible by naked eyes in after-ripening liquid
Degree is stablized, and mark after-ripening terminates；By after-ripening liquid by coarse filtration, refined filtration, membrane filtration, ferment finished product is obtained；Ferment is aseptically
Carry out it is filling after, in room temperature, drying, be protected from light under the conditions of store.
Claims (2)
1. a kind of ferment production method for improving ferment flavor using enzyme preparation, which is characterized in that comprise the technical steps that：
A ferment raw material screening arranges：Ferment raw material is selected, is cleaned, arranged；
The extraction of b sugarings, composite bacteria fermentation and enzymatic treatment：By the composite bacteria and the first complex enzyme of saccharomycete and lactic acid bacteria and step
The ferment raw material that rapid a is put in order mixes, then is uniformly mixed with sugar, first month stirring in three days 1-5 times, then spontaneous fermentation 5
Month, filtering obtains initial fermentation liquid；The quality of sugar is the 50% of plant material quality；Saccharomycete and lactic acid bacteria answers in mixed liquor
Close strain amount：107—108A/ml；First complex enzyme is by cellulase, hemicellulase, lignoenzyme, amylase group
Into；The ratio using the first complex enzyme weight shared by weight of various enzymes is cellulase 30%-70%, hemicellulase 0%-
30%th, lignoenzyme 0%-30%, amylase 0%-30%, the usage amount of the first complex enzyme is 100-2000u/kg；
C after-ripening and glucosides enzymatic treatment：Second complex enzyme is added in the initial fermentation liquid of step b, stir evenly be placed on it is close
It closes and is protected from light in room temperature environment, room temperature stands after-ripening 6 months, obtains after-ripening liquid；Second complex enzyme by glucuroide, Ah
Draw primary glycosidase, rhamnosidase, galactosidase composition；The ratio using the second complex enzyme weight shared by weight of various enzymes
For glucuroide 40%-80%, arabinosidase 0%-30%, rhamnosidase 0%-30%, galactosidase 0%-30%；Second
The usage amount of complex enzyme is 50-450u/L；
D is clarified：By the after-ripening liquid of step c by coarse filtration, refined filtration, membrane filtration, ferment product is obtained.
2. a kind of ferment production method for improving ferment flavor using enzyme preparation according to claim 1, which is characterized in that
The volume ratio of the composite bacteria of saccharomycete and lactic acid bacteria described in step b, saccharomycete and lactic acid bacteria is 1：2.
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|---|---|---|---|
| CN201510661541.3A CN105361142B (en) | 2015-10-15 | 2015-10-15 | A kind of ferment production method for improving ferment flavor using enzyme preparation |
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| CN201510661541.3A CN105361142B (en) | 2015-10-15 | 2015-10-15 | A kind of ferment production method for improving ferment flavor using enzyme preparation |
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| Publication Number | Publication Date |
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| CN105361142A CN105361142A (en) | 2016-03-02 |
| CN105361142B true CN105361142B (en) | 2018-06-05 |
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| CN108201044A (en) * | 2016-12-19 | 2018-06-26 | 吉林农业大学 | A kind of solubilising type mushroom ferment composite beverage |
| CN108201043A (en) * | 2016-12-19 | 2018-06-26 | 吉林农业大学 | A kind of mushroom ferment composite beverage secondary fermentation production technology |
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| JP4599426B2 (en) * | 2008-03-31 | 2010-12-15 | 株式会社 ミヤトウ野草研究所 | Method for producing health food based on garlic |
| CN102907726A (en) * | 2012-10-09 | 2013-02-06 | 广东盆地一号生物产业有限公司 | Natural lemon enzyme beverage and preparation method and application thereof |
| CN104522783A (en) * | 2014-12-30 | 2015-04-22 | 北海万物盛生物技术开发有限公司 | Chinese wampee enzyme drink and preparation method thereof |
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| JP4599426B2 (en) * | 2008-03-31 | 2010-12-15 | 株式会社 ミヤトウ野草研究所 | Method for producing health food based on garlic |
| CN102907726A (en) * | 2012-10-09 | 2013-02-06 | 广东盆地一号生物产业有限公司 | Natural lemon enzyme beverage and preparation method and application thereof |
| CN104522783A (en) * | 2014-12-30 | 2015-04-22 | 北海万物盛生物技术开发有限公司 | Chinese wampee enzyme drink and preparation method thereof |
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