CN105394645A - Preparation method of fruit ferment - Google Patents
Preparation method of fruit ferment Download PDFInfo
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- CN105394645A CN105394645A CN201510987592.5A CN201510987592A CN105394645A CN 105394645 A CN105394645 A CN 105394645A CN 201510987592 A CN201510987592 A CN 201510987592A CN 105394645 A CN105394645 A CN 105394645A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 241000894006 Bacteria Species 0.000 claims abstract description 37
- 239000000706 filtrate Substances 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 235000013379 molasses Nutrition 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 230000001580 bacterial effect Effects 0.000 claims description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 17
- 230000007613 environmental effect Effects 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 241000186000 Bifidobacterium Species 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009288 screen filtration Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 230000009514 concussion Effects 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 10
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 238000010564 aerobic fermentation Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 230000000694 effects Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- ZRWPUFFVAOMMNM-UHFFFAOYSA-N Patulin Chemical compound OC1OCC=C2OC(=O)C=C12 ZRWPUFFVAOMMNM-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000004913 activation Effects 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010029350 Neurotoxicity Diseases 0.000 description 1
- 206010044221 Toxic encephalopathy Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001779 embryotoxic effect Effects 0.000 description 1
- 231100000238 embryotoxicity Toxicity 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010413 gardening Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000007135 neurotoxicity Effects 0.000 description 1
- 231100000228 neurotoxicity Toxicity 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/249—Thermophilus
Landscapes
- Fodder In General (AREA)
Abstract
The invention provides a preparation method of fruit ferment. The preparation method comprises the following steps: carrying out anaerobic fermentation by inoculating anaerobic bacterium strains, filtering the obtained fermentation products, saving the filtrate (A), keeping on inoculating aerobic bacterium strains to peels and dregs of fruits to carry out aerobic fermentation for 5 to 15 days, then adding liquor, keeping on fermentation for 5 to 10 days, then filtering the fermentation products, condensing the filtrates, then merging the condensed filtrates, adding molasses, inoculating beneficial bacteria to the mixed filtrate, and sealing the mixed filtrate for 10 to 20 days to obtain the environment-friendly ferment. The preparation method can effectively avoid the mildew of fruit peels during the fermentation process, thus the content of nitrite is reduced, the obtained ferment prepared from fruit peels is healthy and unique, at the same time, the ferment content is increased, the function of the ferment is improved, moreover, the wastes (fruit peels) are converted into valuable resources, and the utilization of wastes is promoted.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of method of making fruit ferment by oneself.
Background technology
Environmental protection ferment is the one of sweat, is the popular title method to the brown liquid that (fresh food garbage) more than the kitchen being mixed with sugar and water produces after anaerobic fermentation, is carried out in some lives and gardening website.The fermented liquid produced has acid penetrating odor.Ferment is being once called as of enzyme, refers to the polymer substance with biocatalytic Activity, and nearly all cellular activity process all needs the participation of ferment, to raise the efficiency.Ferment accelerates reaction rate by the activation energy reducing chemical reaction, and in fact, ferment is to provide the lower approach of another activation energy demand, makes more reaction particles can have the kinetic energy being no less than activation energy, thus accelerates reaction rate.
At present, ferment, in preparation process, the most easily causes the pollution of miscellaneous bacteria, especially mould contamination.Some moulds, comprise the mould of multiple mould, aspergillus, can produce the material being called patulin.Patulin shows neurotoxicity, embryotoxicity and certain carcinogenicity in zoopery, and can be inhibited to animal immune system.Although the harm for human body there is no clear and definite conclusion, tentative maximum intake every day is 0.4 microgram/kg body weight, and in other words, the adult of 70 kilograms should not take in more than 28 microgram patulins every day.In addition, owing to adopting spontaneous fermentation, bacterial classification is wayward, therefore compared to inoculation fermentation, can produce more nitrite, and nitrite is in the variation tendency declined again that first rises, and peak concentration reached peak about 1 week time, declined subsequently.And within about one week, be the Ganderwa that more online " fruit ferment " is recommended.Therefore how preparing a kind of not only healthy but also good to eat ferment is the problem that those skilled in the art need research badly.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of method utilizing fruit peel to prepare environmental protection ferment is provided, fruit peel can be effectively prevent go mouldy during the fermentation, also reduce the content of nitrite simultaneously, guarantee prepared fruit peel ferment not only health but also good to eat.
Another object of the present invention is to provide a kind of method of making fruit ferment by oneself, and the environmental protection ferment of gained is many containing ferment amount, active high, adds the functional effect of ferment.
Make a method for fruit ferment by oneself, comprise the following steps:
Step one, by fruit peel clean chopping, then pretreatment is carried out, be 1: 2-5 put into container according to the weight ratio of fruit peel and water, add the bacterial classification one of feed liquid quality 10-15%, anaerobic fermentation 10-20 days, obtain pericarp mixed liquor, by pericarp mixed liquor by 10-15 object screen filtration, obtain filtrate one and peel residue one;
Step 2, get peel residue one and be incorporated as after feed liquid quality 15-20% bacterial classification two ferments 5-15 days, add 0.5-1ml5-10wt% white wine and continue fermentation 5-10 days, then by 20-50 object screen filtration, obtain filtrate two and peel residue two;
Step 3, filtrate one mix with filtrate two, add 10-15% molasses, add feed liquid quality 15-25% bacterial classification three, and 10-20 days is preserved in sealing, can obtain fruit peel environmental protection ferment.
What have choosing is, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, described bacterial classification one is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 3-6 weight portion and Bifidobacterium 5-8 weight portion, bacterial classification two is made up of lactic acid bacteria 5-10 weight portion, streptococcus thermophilus 5-8 weight portion, lactobacillus bulgaricus 2-3 weight portion and acetic acid bacteria 3-5 weight portion, and bacterial classification three is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 2-5 weight portion and Bifidobacterium 2-5 weight portion.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and in step one, fruit peel preprocess method is: be the light-coloured vinegar of 10-20% by the even spray concentration of fruit peel after chopping, and seals 5-10 minute.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and in step one, put into ultrasonic vibration instrument by adding the container after material, every day shakes 5-10 minute under the concussion frequency of 10-30KHz.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and keep fermentation temperature at 40-60 DEG C in step one during anaerobic fermentation, pH value is 3.5-4.0.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and described step 2, before peel residue one inoculates bacterial classification two, first passes into the air of 5-10 minute in container.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and described step 2 often passes into 10-15 minute air for 40-48 hour during the fermentation.
What have choosing is, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, described step 3 is before mixing filtrate one with filtrate two, first respectively filtrate one and filtrate two are concentrated into 10-20g/ml under vacuum, again by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and described concentrated mixed liquor is filled with under ozone is placed on uviol lamp and irradiates 10-30 minute, takes out and adds feed liquid quality 15-25% bacterial classification three again.
The present invention is a kind of makes the method for fruit ferment by oneself compared with prior art, has the following advantages:
Traditional ferment sweat living contaminants probability is large, and required time is long, want the fermentation of bimestrial first time at least, also take ageing simultaneously and preserve and could eat for more than 6 months, the present invention to hocket aerobic fermentation by inoculating bacterial classification on the basis of anaerobic fermentation, and then add molasses inoculation strain fermentation, only need to get final product slaking in 55 days, effectively combined the symbiosis advantage Rapid Fermentation of beneficial bacterium, accelerate fermenting speed, shorten preparation time, also effectively reduce miscellaneous bacteria and grow, avoid going mouldy; Simultaneously repeatedly fermentation energy makes macromolecular substances rapidly and resolves into the small-molecule substance that human body easily absorbs, mainly to increase ferment content during last fermentation, add the energy substance of molasses as bacterial classification, promote strain fermentation, improve the quantity of enzyme activity and viable bacteria, improve ferment function.
Specific embodiment
Embodiment 1
Make a method for fruit ferment by oneself, comprise the following steps:
Step one, fruit peel is cleaned up chopping, the light-coloured vinegar being 20% by the even spray concentration of fruit peel after chopping puts into seal of vessel 5 minutes, fruit peel is softened, simultaneously for beneficial bacterium provides sour environment, promote the growth of beneficial bacterium, kill miscellaneous bacteria, then the ratio being 1: 2 according to the weight ratio of fruit peel and water adds water, and container is put into ultrasonic oscillation instrument, be incorporated as the bacterial classification one of feed liquid quality 10%, described bacterial classification one is by 3g saccharomycete, the lactic acid bacteria of 6g and 8g Bifidobacterium composition, anaerobic fermentation 20 days, fermentation temperature is kept to be 40 DEG C, pH value is 3.5, growing of effective mould fungus inhibition, every day exists
Shake 10 minutes under the concussion frequency of 10KHz, obtain pericarp mixed liquor, guarantee that fruit peel is all soaked, avoid fruit peel to go mouldy, by pericarp mixed liquor by 15 object screen filtrations, obtain filtrate one and peel residue one; By improving the living environment of probiotics, promoting the competitiveness of beneficial bacterium, effectively avoiding the breeding of harmful bacteria, utilize the synergy of bacterial classification simultaneously, increase fermentation rate, shorten fermentation time.
Step 2, get peel residue one and be incorporated as feed liquid quality 15% bacterial classification two, described bacterial classification two is made up of 5g lactic acid bacteria, 8g streptococcus thermophilus, 3g lactobacillus bulgaricus and 5g acetic acid bacteria, ferment after 10 days, add 1ml5wt% white wine and continue fermentation after 10 days by 50 object screen filtrations, within every 42 hours, pass into 15 minutes air during the fermentation simultaneously, obtain filtrate two and fruit peel slag two; The lactic acid generation esterification that white wine and lactobacillus-fermented produce, makes environmental protection ferment produce specific aromatic odor, improves mouthfeel.
Step 3, first respectively filtrate one and filtrate two are concentrated into 10g/ml under vacuum, then by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor; Concentrated mixed liquor is filled with ozone be placed in uviol lamp irradiate 30 minutes, take out in backward concentrated mixed liquor and add 10% molasses, add feed liquid quality 15% bacterial classification three, described bacterial classification three is made up of 3g saccharomycete, 5g lactic acid bacteria and 2g Bifidobacterium, sealing preservation 20 days, can obtain Compound Water pericarp ferment.Adding molasses as carbon source is the energy substance of beneficial bacterium, improves the quantity of enzyme activity and viable bacteria, improves ferment function.
Embodiment 2
Make a method for fruit ferment by oneself, comprise the following steps:
Step one, fruit peel is cleaned up, chopping, the light-coloured vinegar being 10% by the even spray concentration of fruit peel after chopping puts into seal of vessel 8 minutes, fruit peel is softened, simultaneously for beneficial bacterium provides sour environment, promote the growth of beneficial bacterium, kill miscellaneous bacteria, then water is added according to the ratio of feed liquid 1: 3, and container is put into ultrasonic oscillation instrument, be incorporated as the bacterial classification one of feed liquid quality 15%, described bacterial classification one is by 3g saccharomycete, the lactic acid bacteria of 3g and 8g Bifidobacterium composition, anaerobic fermentation 15 days, fermentation temperature is kept to be 50 DEG C, pH value is 3.8, growing of effective mould fungus inhibition, every day shakes 10 minutes under the concussion frequency of 20KHz, obtain pericarp mixed liquor, guarantee that fruit peel is all soaked, fruit peel is avoided to go mouldy, by pericarp mixed liquor by 15 object screen filtrations, obtain filtrate one and peel residue one, by improving the living environment of probiotics, promoting the competitiveness of beneficial bacterium, effectively avoiding the breeding of harmful bacteria, utilize the synergy of bacterial classification simultaneously, increase fermentation rate, shorten fermentation time.
Step 2, get peel residue one and be incorporated as feed liquid quality 15% bacterial classification two, described bacterial classification two is made up of 5g lactic acid bacteria, 8g streptococcus thermophilus, 2g lactobacillus bulgaricus and 5g acetic acid bacteria, ferment after 10 days, add 0.5ml8wt% white wine and continue fermentation after 7 days by 30 object screen filtrations, within every 48 hours, pass into 10 minutes air during the fermentation simultaneously, obtain filtrate two and fruit peel slag two; The lactic acid generation esterification that white wine and lactobacillus-fermented produce, makes environmental protection ferment produce specific aromatic odor, improves mouthfeel.
Step 3, first respectively filtrate one and filtrate two are concentrated into 15g/ml under vacuum, then by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor; Concentrated mixed liquor is filled with ozone be placed in uviol lamp irradiate 10 minutes, take out in backward concentrated mixed liquor and add 8% molasses, add feed liquid quality 25% bacterial classification three, described bacterial classification three is made up of 2g saccharomycete, 5g lactic acid bacteria and 3g Bifidobacterium, sealing preservation 15 days, can obtain Compound Water pericarp ferment.Adding molasses as carbon source is the energy substance of beneficial bacterium, improves the quantity of enzyme activity and viable bacteria, improves ferment function.
Claims (9)
1. make a method for fruit ferment by oneself, its spy is, comprises the following steps:
Step one, by fruit peel clean chopping, then pretreatment is carried out, be 1: 2-5 put into container according to the weight ratio of fruit peel and water, add the bacterial classification one of feed liquid quality 10-15%, anaerobic fermentation 10-20 days, obtain pericarp mixed liquor, by pericarp mixed liquor by 10-15 object screen filtration, obtain filtrate one and peel residue one;
Step 2, get peel residue one and be incorporated as after feed liquid quality 15-20% bacterial classification two ferments 5-15 days, add 0.5-1ml5-10wt% white wine and continue fermentation 5-10 days, then by 20-50 object screen filtration, obtain filtrate two and peel residue two;
Step 3, filtrate one mix with filtrate two, add 10-15% molasses, add feed liquid quality 15-25% bacterial classification three, and 10-20 days is preserved in sealing, can obtain fruit peel environmental protection ferment.
2. a kind of method of making fruit ferment by oneself as claimed in claim 1, it is characterized in that, described bacterial classification one is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 3-6 weight portion and Bifidobacterium 5-8 weight portion, bacterial classification two is made up of lactic acid bacteria 5-10 weight portion, streptococcus thermophilus 5-8 weight portion, lactobacillus bulgaricus 2-3 weight portion and acetic acid bacteria 3-5 weight portion, and bacterial classification three is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 2-5 weight portion and Bifidobacterium 2-5 weight portion.
3. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, in step one, fruit peel preprocess method is: be the light-coloured vinegar of 10-20% by the even spray concentration of fruit peel after chopping, and seals 5-10 minute.
4. a kind of method of making fruit ferment by oneself as claimed in claim 1, is characterized in that, in step one, put into ultrasonic vibration instrument by adding the container after material, every day shakes 5-10 minute under the concussion frequency of 10-30KHz.
5. a kind of method of making fruit ferment by oneself as claimed in claim 1, is characterized in that, keep fermentation temperature at 40-60 DEG C in step one during anaerobic fermentation, pH value is 3.5-4.0.
6. a kind of method of making fruit ferment by oneself as claimed in claim 1, is characterized in that, described step 2, before peel residue one inoculates bacterial classification two, first passes into the air of 5-10 minute in container.
7. a kind of method of making fruit ferment by oneself as claimed in claim 1, is characterized in that, described step 2 often passes into 10-15 minute air for 40-48 hour during the fermentation.
8. a kind of method of making fruit ferment by oneself as claimed in claim 1, it is characterized in that, described step 3 is before mixing filtrate one with filtrate two, first respectively filtrate one and filtrate two are concentrated into 10-20g/ml under vacuum, again by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor.
9. a kind of method of making fruit ferment by oneself as claimed in claim 4, is characterized in that, described concentrated mixed liquor is filled with under ozone is placed on uviol lamp and irradiates 10-30 minute, takes out and adds feed liquid quality 15-25% bacterial classification three again.
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- 2015-12-27 CN CN201510987592.5A patent/CN105394645A/en active Pending
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| CN105919109A (en) * | 2016-06-08 | 2016-09-07 | 福建国粮食品股份有限公司 | Preparation method of shaddock leaven and shaddock peel leaven |
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| CN109567179A (en) * | 2019-01-29 | 2019-04-05 | 新昌县大船畈生物科技有限公司 | Natural fruit ferment and its preparation process |
| CN110226742A (en) * | 2019-06-22 | 2019-09-13 | 江门市澳新食品有限公司 | A kind of fruit ferment and its application |
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