CN105476018A - Segmented fermentation process for producing Nanfeng tangerine orange ferment - Google Patents

Segmented fermentation process for producing Nanfeng tangerine orange ferment Download PDF

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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
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China
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fermentation
fruit
acid bacteria
acetic acid
nanfeng
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CN201510821284.5A
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Chinese (zh)
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袁玮
朱博
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朱博
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Priority to CN201510821284.5A priority Critical patent/CN105476018A/en
Publication of CN105476018A publication Critical patent/CN105476018A/en

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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 invention discloses a segmented fermentation process for producing Nanfeng tangerine orange ferment. The process comprises the following steps: 1) preparation of raw materials; 2) propagation of a strain; 3) cleaning; 4) sterilization; 5) crushing; 6) fermentation of a fruit wine; 7) acetic acid and lactic acid fermentation; and 8) in-depth fermentation. Compared with the prior art, the invention has the following beneficial effects: 1, a novel product form of the Nanfeng tangerine orange is obtained; 2, through segmented fermentation, consumption safety of the Nanfeng tangerine orange ferment as a foodstuff is guaranteed, the taste of the produced Nanfeng tangerine orange ferment is rich, and unique fragrant substances, nutrients and anti-oxidation substances of the Nanfeng tangerine orange are retained; 3, through low temperature treatment, activity of enzyme is maintained, and the health care value of the Nanfeng tangerine orange is improved; and 4, through two-stage fermentation, rich enzyme products are obtained, the number of enzymes produced by metabolism of a variety of probiotics is great, and good effect is exerted on improvement of human immunity.

Description

Stepwise fermentation method produces the technique of Nanfeng orange fruit ferment

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)

1. stepwise fermentation method produces the technique of Nanfeng orange fruit ferment, it is characterized in that, 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;
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;
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.
CN201510821284.5A 2015-11-23 2015-11-23 Segmented fermentation process for producing Nanfeng tangerine orange ferment CN105476018A (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
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
CN107334038A (en) * 2017-07-27 2017-11-10 湖北凤头食品有限公司 A kind of Chinese toon tartar sauce and preparation method thereof

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CN102669658A (en) * 2012-04-23 2012-09-19 浙江科技学院 Preparation method of plant enzyme food
CN103609985A (en) * 2013-10-25 2014-03-05 晶叶(青岛)生物科技有限公司 Fermentation method for production of nutritionally balanced natural fruit enzyme
CN104738753A (en) * 2015-02-28 2015-07-01 山东绿丰生态农业有限公司 Three-bacterium immobilized fermentation cherry fermented beverage and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101720967A (en) * 2008-11-03 2010-06-09 丹尼斯克(中国)有限公司 Fruit and vegetable juice beverage fermented by Kefir fermenting agent and preparation method thereof
CN101455431A (en) * 2009-01-07 2009-06-17 华南理工大学 Orange fruit vinegar beverage and production method thereo
CN102233018A (en) * 2010-04-20 2011-11-09 李晓青 Pawpaw leaven of carica papaya and rosaceae plants as well as preparation method and application thereof
CN102669658A (en) * 2012-04-23 2012-09-19 浙江科技学院 Preparation method of plant enzyme food
CN103609985A (en) * 2013-10-25 2014-03-05 晶叶(青岛)生物科技有限公司 Fermentation method for production of nutritionally balanced natural fruit enzyme
CN104738753A (en) * 2015-02-28 2015-07-01 山东绿丰生态农业有限公司 Three-bacterium immobilized fermentation cherry fermented beverage and preparation method thereof

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
CN107334038A (en) * 2017-07-27 2017-11-10 湖北凤头食品有限公司 A kind of Chinese toon tartar sauce and preparation method thereof

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Application publication date: 20160413