CN105476018A - Segmented fermentation process for producing Nanfeng tangerine orange ferment - Google Patents
Segmented fermentation process for producing Nanfeng tangerine orange ferment Download PDFInfo
- Publication number
- CN105476018A CN105476018A CN201510821284.5A CN201510821284A CN105476018A CN 105476018 A CN105476018 A CN 105476018A CN 201510821284 A CN201510821284 A CN 201510821284A CN 105476018 A CN105476018 A CN 105476018A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- fruit
- acid bacteria
- acetic acid
- nanfeng
- Prior art date
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- 230000004151 fermentation Effects 0.000 title claims abstract description 52
- 238000000855 fermentation Methods 0.000 title claims abstract description 52
- 238000000034 methods Methods 0.000 title claims abstract description 11
- 241000675108 Citrus tangerina Species 0.000 title abstract description 9
- 229930008671 Acetic acid Natural products 0.000 claims abstract description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound 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CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000001617 acetic acid Substances 0.000 claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound 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CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 239000002994 raw materials Substances 0.000 claims abstract description 11
- 230000001954 sterilising Effects 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 40
- 241000894006 Bacteria Species 0.000 claims description 31
- 239000007788 liquids Substances 0.000 claims description 21
- 241000235342 Saccharomycetes Species 0.000 claims description 13
- 239000011901 water Substances 0.000 claims description 12
- 241001081830 Degeneriaceae Species 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 6
- 230000001476 alcoholic Effects 0.000 claims description 5
- 238000006062 fragmentation reactions Methods 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound 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- 230000037213 diet Effects 0.000 description 1
- 235000021271 drinking Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000004634 feeding behavior Effects 0.000 description 1
- 235000021285 flavonoid Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 229930003935 flavonoids Natural products 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000002245 particles Substances 0.000 description 1
- 229920000642 polymers Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powders Substances 0.000 description 1
- 239000000376 reactants Substances 0.000 description 1
- 239000007787 solids Substances 0.000 description 1
- 239000005418 vegetable materials Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
Technical field
The present invention relates to processing technology and the compound method of tangerine orange fermented product, particularly a kind of is that primary raw material produces the technique of Nanfeng orange fruit ferment by probio stepwise fermentation methods such as saccharomycete, acetic acid bacteria and lactic acid bacterias with Nanfeng orange.
Background technology
Nanfeng orange is the important fruit resource in Jiangxi Province, and eat raw is its main consumption mode all the time.In recent years, along with people constantly improve the understanding degree in fermentation series products market, various fruit, victual is by some ferment class fruit drinks of fermenting and producing, the healthy diet of this kind of beverage products to people has larger help, also for rational diet, regulate microecological balance, improve human immunological competence and have certain effect, so, take Nanfeng orange as the tangerine orange ferment product of raw material by two sections of fermentation processing, can also be produced some to the healthy material having the biologically active enzyme of valuable help of human body by fermentation while retaining Nanfeng orange nutriment and mineral element.
Enzyme is the important active substances of life, and enzyme (German: Enzym, comes from Greek: ε ν ζ υ μ ο ν, " inside ferment "), refers to the polymer substance with biocatalytic Activity.In the catalystic converter system of enzyme, reactant molecule is called as substrate, and substrate is catalytically conveted to another kind of molecule by enzyme.Nearly all cellular activity process all needs the participation of enzyme, to raise the efficiency.Similar to other abiotic catalyst, enzyme accelerates reaction rate by the activation energy (representing with Ea or Δ G) reducing chemical reaction, and the speed of the reaction of its catalysis can be improved up to a million times by most enzyme; In fact, enzyme 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.Enzyme is as catalyst, and this is not consumed in course of reaction, does not also affect the chemical balance of reaction.Enzyme has positive catalysis also to have negative catalyst, does not just accelerate reaction rate, also has attenuating reaction rate.To have the selectivity of height unlike, enzyme with other abiotic catalyst, a catalysis is specifically reacted or is produced specific configuration.
Summary of the invention
The object of this invention is to provide a kind of with Nanfeng orange raw material, or increase the raw material of substance such as fruits and vegetables class, vegetable material of some integration of drinking and medicinal herbs, a kind of technique of the beverage products produced by yeast fermentation phase and lactic fermentation stage two-part fermentation method.The invention provides the new way that a kind of Nanfeng orange fruit edibility develops.
The present invention adopts following technical scheme to realize: stepwise fermentation method produces the technique of Nanfeng orange fruit ferment, comprises the following steps:
1) raw material prepares: with parts by weight, prepare raw material by Nanfeng orange 3000 parts, brown sugar 1200 parts, 1 part, saccharomycete, lactic acid bacteria 1 part, acetic acid bacteria 1 part, for subsequent use, Nanfeng orange should select the fruit of high-quality, fruit nature complete ripeness, acomia mildewing becomes and corruption;
2) bacterial classification expands numerous: produce first 12 ~ 24 hours at Nanfeng orange fruit ferment, carry out expansion numerous, for subsequent use to saccharomycete; Start to expand numerous latter 72 hours at saccharomycete, carry out expansion to lactic acid bacteria and acetic acid bacteria numerous, the time is 4 ~ 12 hours, for subsequent use;
3) clean: the mixed liquor ready Nanfeng orange fruit being added the soda water of mass concentration 1% and the saline solution of mass concentration 1% carries out immersion 1 ~ 3 hour, repeatedly cleans 2 ~ 3 times, dries water for subsequent use;
4) sterilization: will dry Nanfeng orange fruit for subsequent use rapid blanching one time in the hot water or steam of temperature 80 ~ 85 DEG C, the Nanfeng orange fruit time is in the hot water no more than 60 seconds; Reach pericarp separation to reach the effect killing bacterium on fruit surface, fruit reduces the effusion of citrus seed oil when fragmentation simultaneously;
5) broken: the Nanfeng orange fruit after sterilization to be poured in disintegrating machine broken, substantially reach pulp and be separated, there is not whole fruit;
6) alcoholic fermentation: the pulp after fragmentation and fruit juice being added brown sugar, to adjust to sugared content be 22 ~ 25%, add saccharomycete with the part by weight of 10 ~ 15:1 again and expand numerous liquid, stir, pour in airtight container and ferment, temperature controls at 25 ~ 28 DEG C, and the time is 72 hours; Alcoholic strength can be controlled within 5 degree, and pol is approximately 12%;
7) acetic acid and lactic fermentation: the wine fermentation liquid of 1/3rd is added acetic acid bacteria and carries out acetic fermentation, adds lactic acid bacteria by the wine fermentation liquid of 2/3rds and carries out lactic fermentation, and the time all controls within 72 hours, and temperature all controls at 30 ~ 35 DEG C; Acetic acid bacteria strain inoculative proportion be 10% acetic acid bacteria expand numerous liquid, lactobacillus inoculation inoculative proportion be 10% lactic acid bacteria expand numerous liquid;
8) degree of depth fermentation: acetic acid fermentation liquid and lactic fermentation liquid are poured into storage tank and carry out the fermentation of the slaking degree of depth, pour brown sugar for subsequent use simultaneously into, stir; The pol of controlling depth zymotic fluid more than 60%, fermentation time 1 month; Afterwards by degree of depth zymotic fluid carry out filtration of squeezing the juice, filtered fluid carries out the storage degree of depth and ferments more than 2 months; Reach nature sweet-smelling just edible, pomace otherwise processed.
Compared with present technology, the present invention has following beneficial effect: 1, increase the new product form of Nanfeng orange, past, Nanfeng orange was based on fresh fruit, also developed the product such as fruit vinegar, fruitcake, fruit powder, confectionery, fruit wine, dried orange peel, but not yet utilized Nanfeng orange fermenting and producing ferment series products; 2, fermented by segmented, be protected safely as food consumption, the rich in taste of product, remain the material of the distinctive aromatic substance of Nanfeng orange, nutriment and some non-oxidizabilitys, as total flavonoid, Polyphenols, amino acid etc.; Have adjusted sour-sweet degree simultaneously, acidity and sugariness more modest; 3, by K cryogenic treatment, keep the activity of enzyme, improve the health value of Nanfeng orange; 4, by two sections of fermentation process, the enzyme product of acquisition is abundanter, and the kind of the enzyme produced with various probio metabolism is many, has good effect to the immunocompetence improving health.
Detailed description of the invention
Below in conjunction with specific embodiment, the technique that stepwise fermentation method of the present invention produces Nanfeng orange fruit ferment is described in further detail.
To produce double centner Nanfeng orange fruit ferment:
1) raw material prepares: prepare raw material by Nanfeng orange 150 kilograms, brown sugar 60 kilograms, 50 grams, saccharomycete, lactic acid bacteria 50 grams, acetic acid bacteria 50 grams, for subsequent use, Nanfeng orange should select the fruit of high-quality, fruit nature complete ripeness, and acomia mildewing becomes and corruption;
2) bacterial classification expands numerous: produce first 12 ~ 24 hours at Nanfeng orange fruit ferment, carry out expansion numerous, for subsequent use to saccharomycete; Start to expand numerous latter 72 hours at saccharomycete, carry out expansion to lactic acid bacteria and acetic acid bacteria numerous, the time is 4 ~ 12 hours, for subsequent use;
3) clean: the mixed liquor ready Nanfeng orange fruit being added the soda water of mass concentration 1% and the saline solution of mass concentration 1% carries out immersion 1 ~ 3 hour, repeatedly cleans 2 ~ 3 times, dries water for subsequent use;
4) sterilization: will dry Nanfeng orange fruit for subsequent use rapid blanching one time in the hot water or steam of temperature 80 ~ 85 DEG C, the Nanfeng orange fruit time is in the hot water no more than 60 seconds; Reach pericarp separation to reach the effect killing bacterium on fruit surface, fruit reduces the effusion of citrus seed oil when fragmentation simultaneously;
5) broken: the Nanfeng orange fruit after sterilization to be poured in disintegrating machine broken, substantially reach pulp and be separated, there is not whole fruit;
6) alcoholic fermentation: to adjust to sugared content be 22 ~ 25% (calculating with capacitive solid content) pulp after fragmentation and fruit juice to be added brown sugar, add saccharomycete with the part by weight of 10 ~ 15:1 again and expand numerous liquid, stir, pour in airtight container and ferment, temperature controls at 25 ~ 28 DEG C, time is 72 hours, and alcoholic strength can be controlled within 5 degree, and pol is approximately 12%;
7) acetic acid and lactic fermentation: the wine fermentation liquid of 1/3rd is added acetic acid bacteria and carries out acetic fermentation, adds lactic acid bacteria by the wine fermentation liquid of 2/3rds and carries out lactic fermentation, and the time all controls within 72 hours, and temperature all controls at 30 ~ 35 DEG C; Acetic acid bacteria strain inoculative proportion be 10% acetic acid bacteria expand numerous liquid, lactobacillus inoculation inoculative proportion be 10% lactic acid bacteria expand numerous liquid;
8) degree of depth fermentation: acetic acid fermentation liquid and lactic fermentation liquid are poured into storage tank and carry out the fermentation of the slaking degree of depth, pour brown sugar for subsequent use simultaneously into, stir; The pol of controlling depth zymotic fluid (in can admittedly) more than 60%, fermentation time 1 month; Afterwards by degree of depth zymotic fluid carry out filtration of squeezing the juice, filtered fluid carries out the storage degree of depth and ferments more than 2 months; Reach nature sweet-smelling just edible, pomace otherwise processed.
The foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses, the change that can expect easily or replacement, all should be encompassed in protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should define with claim is as the criterion.
Claims (1)
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| CN201510821284.5A CN105476018A (en) | 2015-11-23 | 2015-11-23 | Segmented fermentation process for producing Nanfeng tangerine orange ferment |
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| CN201510821284.5A CN105476018A (en) | 2015-11-23 | 2015-11-23 | Segmented fermentation process for producing Nanfeng tangerine orange ferment |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919101A (en) * | 2016-05-19 | 2016-09-07 | 湖南曙光山城酒业有限公司 | Brier grape enzyme beverage and brewing process thereof |
| CN105919076A (en) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | Fermentation method of blackberry single ferment |
| CN105962343A (en) * | 2016-05-11 | 2016-09-28 | 成都兴食尚食品研发设计中心（有限合伙） | Kiwi fruit enzyme and preparation method thereof |
| CN106085727A (en) * | 2016-08-26 | 2016-11-09 | 叶林盛 | A kind of kiwi fruit ferment wine production technology |
| CN106107992A (en) * | 2016-07-12 | 2016-11-16 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata Moringa ferment |
| CN106107380A (en) * | 2016-07-12 | 2016-11-16 | 江门光大生物科技有限公司 | The production method of a kind of Xinhui citrus reticulata Cordyceps ferment and fermentation tank |
| CN106136240A (en) * | 2016-07-12 | 2016-11-23 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata acid discharge ferment |
| CN106165892A (en) * | 2016-07-12 | 2016-11-30 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata Flos Rosae Rugosae ferment |
| CN106174495A (en) * | 2016-07-12 | 2016-12-07 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata mixed grain rice ferment |
| CN107041529A (en) * | 2017-05-26 | 2017-08-15 | 江门市昊能生物科技有限公司 | A kind of Xinhui citrus reticulata fruit lactic acid ferment juice and preparation method thereof |
| CN107048359A (en) * | 2017-04-10 | 2017-08-18 | 丹东五加生物科技有限公司 | Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof |
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| CN105919076A (en) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | Fermentation method of blackberry single ferment |
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| CN105919101A (en) * | 2016-05-19 | 2016-09-07 | 湖南曙光山城酒业有限公司 | Brier grape enzyme beverage and brewing process thereof |
| CN106107992A (en) * | 2016-07-12 | 2016-11-16 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata Moringa ferment |
| CN106107380A (en) * | 2016-07-12 | 2016-11-16 | 江门光大生物科技有限公司 | The production method of a kind of Xinhui citrus reticulata Cordyceps ferment and fermentation tank |
| CN106136240A (en) * | 2016-07-12 | 2016-11-23 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata acid discharge ferment |
| CN106165892A (en) * | 2016-07-12 | 2016-11-30 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata Flos Rosae Rugosae ferment |
| CN106174495A (en) * | 2016-07-12 | 2016-12-07 | 江门光大生物科技有限公司 | A kind of production method of Xinhui citrus reticulata mixed grain rice ferment |
| CN106085727A (en) * | 2016-08-26 | 2016-11-09 | 叶林盛 | A kind of kiwi fruit ferment wine production technology |
| CN107048359A (en) * | 2017-04-10 | 2017-08-18 | 丹东五加生物科技有限公司 | Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof |
| CN107041529A (en) * | 2017-05-26 | 2017-08-15 | 江门市昊能生物科技有限公司 | A kind of Xinhui citrus reticulata fruit lactic acid ferment juice and preparation method thereof |
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