CN105614858A - Plant ferment product and preparation thereof - Google Patents
Plant ferment product and preparation thereof Download PDFInfo
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- CN105614858A CN105614858A CN201511035163.4A CN201511035163A CN105614858A CN 105614858 A CN105614858 A CN 105614858A CN 201511035163 A CN201511035163 A CN 201511035163A CN 105614858 A CN105614858 A CN 105614858A
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Classifications
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- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a plant ferment product and preparation thereof, and belongs to the technical field of fermentation. The plant ferment product and the preparation thereof are characterized in that lactobacillus plantarum powder which is 0.3 to 2 percent of the mass of fruit and vegetable materials and sugar which is 1 to 3 percent of the mass of the fruit and vegetable materials are added in a thick liquid of the fruit and vegetable materials; an obtained mixture is fermented for 12 to 25 hours at a temperature of 25 DEG C to 38 DEG C; pickle fermentation broth which is 10 to 25 percent of the mass of the fruit and vegetable materials is added in the above fermented thick liquid when a pH (potential of hydrogen) value reaches 4.4 to 4.8; the temperature is adjusted to 18 DEG C to 28 DEG C; a newly obtained mixture is continuously fermented for 5 to 15 hours; the fermentation is finished when the pH value reaches 3.4 to 3.8; an obtained product is filled and then is subjected to pasteurization or packaged and refrigerated for sale. The plant ferment product provided by the invention is processed by adopting lactic acid and lactic acid bacteria enriched in the pickle fermentation broth; nutritional components of vitamins, dietary fibers and the like in the fruit and vegetable materials are completely retained; water-soluble nutrient substances of a vegetable are added; the lactic acid and the active lactic acid bacteria are enriched; the fermented ferment product including the active bacteria has an important regulation effect on the microecological balance of an intestinal tract of a human body, and has a function of regulating constipation.
Description
Technical field:
Invention belongs to fermentation technical field.
Background technology:
Ferment (fermentnutrition) refers to that plant carries out submerged fermentation, the less salt liquid of a kind of matters of containing biological activities of extraction. Above-mentioned bioactive ingredients at least includes enzyme (enzyme), fermentation participates in bacterium. The bioactive ingredients contained in ferment, can affect the organized enzyme in user's body, regulates the vital movement of body from cell aspect. In the prebiotic ferment that anaerobism makes, mainly probiotic bacteria and food materials, both side effect are all almost nil. Therefore, prebiotic ferment is the safe healthcare product with vitality. But drink wind ferment, it is impossible to avoid mycotoxin, definitely can not eat to people. It is only limitted to soil improvement, ecologic planting, ecologic breeding. Ferment (fermentnutrition) one word, employs up to be meant that " abbreviation of fruit-vegerable ferment " in China. Refer to by microorganism, fruit and vegetable be fermented, potentiation of detoxifying, a kind of liquid containing bioactive ingredients of extraction. Above-mentioned bioactive ingredients includes enzyme (enzyme) but is not limited to enzyme, participates in bacterium and the food materials for fermenting from fermentation.
Ferment (fermentnutrition) rationally selects food materials and fermentation technology, can form one or more magical effects respectively. Including: adjust immunne response, anticancer, blood pressure lowering, whole intestinal, eliminate constipation, resist gout, type 2 diabetes mellitus, fat-reducing, antiallergic ... as unique health product with vitality, ferment has huge health preserving prospect.
Fruit ferment, the various bioactive ingredients wherein contained, also often referred as " ferment ". It is divided into and plants source ferment and bacterium source ferment, both include part enzyme (enzyme), such as cholesterol degrading enzymes, papain. But the ferment in both sources is far from limited to enzyme, also includes other various active substances, such as Sulforaphane, extracellular polysaccharide. No matter whether these active component are enzyme, and they are all by the part enzyme affecting in user's body, fundamentally regulate the vital movement of body. The ferment rationally made, the active substance of plant extracted is from food materials, and fermentation participates in the ingredient of bacterium human body microecosystem especially. Therefore, the side effect of ferment is almost nil. Powerful effect, minimum side effect, make ferment health care replace Yoghourt, start always in explosive increase from 21 century. But, liquid submerged fermentation has very strong technical. Do not dislike air-capacitor device just carelessly to make ferment, the as easy as rolling off a log pollution being subject to aerobic mycete, produce hygienic risk. Keeping healthy successfully with prebiotic ferment, the case of old disease of dispelling is innumerable; Meanwhile, taking and drink wind ferment, carcinogenic ill event also emerges in an endless stream.
In disliking air-capacitor device, wild probiotic bacteria is to fruit and vegetable anaerobic fermentation, the low-salt health-care liquid of extraction. Rich in active probiotic, lactein, probiotic bacteria extracellular polysaccharide, probiotic bacteria secretion enzyme ... all prebiotic ferment all have and adjust immunne response, whole intestinal, resist the general efficacy of the multiple diseases such as cardiovascular disease, obesity, type ��diabetes mellitus, gout, cancer, asthma, renal calculus, autism.
Probiotics fermention can also rise in value and extract the various active component in plant, is especially the respectively plantation source ferment such as the polyphenol in non-edible portion, ketone, alkene, terpene, polysaccharide, Saponin, forms more health care. Due to anaerobism all the time, mycete cannot grow in prebiotic ferment, metabolism, and therefore prebiotic ferment is the safety food not having mycotoxin.
Add the inoculation of Chinese medicine bacterium solution, to plant anaerobic fermentation, the high activity health promoting liquid of extraction. The probiotic combinations that specific bacterial strain is cultivated in Chinese medicine ingredients, kind is more abundant reliable, and high-quality more of fermenting is quick. Strengthening ferment is probiotic health food best up to now. It not only has the general utility functions of common prebiotic ferment, and effect is higher.
In conjunction with the bioactive ingredients of eatable Chinese medicines and other plant, different strengthening ferment can realize a series of different health care purpose, and is free from side effects. Chinese medicine ingredients undergo microbial fermentation can thorough efficacy enhancing and toxicity reducing, but it is relatively big to cultivate difficulty, relatively costly.
Sucrose mixes by 1:10 with water, adds the liquid that compound microorganism ferments obtains. By university of Ryukyu of Japan than good according to husband's teaching inventive. It can eliminate soil corruption, it is suppressed that pathogen, forms good ecological environment. Remarkable effect is had in plantation, herding, Aquatic product, environmental protection, feedstuff etc. EM ecology ferment participates in the microorganism of fermentation, including photosynthetic bacteria group, lactobacillus, yeast flora, actinomycete group, thread flora. Except lactic acid bacteria, other floras do not comply with the laws and regulations on the management of the direct edible microorganismus of most countries. Therefore, this ferment of taking food, for body-care, is incorrect.
Brown sugar, fruit and vegerable, water mix by a certain percentage, at the liquid that aerobic environment natural fermentation obtains. The ratio of the happy plain female recommendation of Thailander is 1:3:10, and refuse receptacle company of Japan recommends 1:1:6 mostly. This fermentoid is substantially the simplification version of EM ecology ferment, is usually used in compost, reduces rubbish from cooking. Therefore, environmental protection ferment is also rubbish ferment. Due to various miscellaneous bacterias aerobic fermentation uncontrollably, this ferment contains substantial amounts of mycete and staphylococcus aureus. Even if removing mycete body, still can remain the mycotoxin of stubbornness, such as patulin, flavacin, belonging to powerful carcinogen. Therefore, environmental protection ferment must not eat. Although the invasioning delitescence of mycotoxin is the highest up to 20 years, but present various places have been drunk environmental protection ferment person successively and have been found the incurable disease such as suffering from hepatic cancer, gastric cancer.
The enzyme that in prebiotic ferment, probiotic bacteria produces is exactly Louis in fact. the ferment (ferment) of Pasteur original definition. Including: produce acid enzyme system, synthesis polyase system, decomposing nitrosamine enzyme system, reduce cholesterol enzyme system, control endotoxin enzyme system, the enzyme system that reduces fat, synthetic vitamin enzyme system, decompose cholic acid enzyme system, oxalic acid deshydroxy enzyme, superoxide dismutase.
Fructus Lycopersici esculenti (Tomato), calls Fructus Lycopersici esculenti, tomato. Ancient name Fructus Kaki in June, report of good news ternary. In Peru and Mexico, it is referred to as " wolf Fructus Persicae " at first. Originate in South America. Fruits nutrition enriches, and has flavour. There is weight-reducing, allaying tiredness, appetite stimulator, raising to effects such as the digestion of protein, minimizing flatulence food stagnations; When eating Fructus Lycopersici esculenti dietetic therapy fat-reducing, the herbaceous plant that Fructus Lycopersici esculenti (tomato) is product with ripe succulence berry. Every 100 grams of fresh fruit moisture contents about 94 grams, carbohydrate 2.5��3.8 grams, 0.6��1.2 gram of protein, Catergen 0��30 milligram, and carotene, mineral salt, organic acid etc.
Measure according to nutritionist research: edible 50��100 grams of fresh Fructus Lycopersici esculenties for each person every day, the human body needs to several vitamins and mineral can be met. Fructus Lycopersici esculenti containing " licopersicin ", have suppress antibacterial effect; Containing malic acid, citric acid and saccharide, Fructus Lycopersici esculenti is rich in multiple elements such as carotene, vitamin C, vitamin B and vitamin B2 and calcium, phosphorus, potassium, magnesium, ferrum, zinc, copper and iodine, possibly together with protein, saccharide, organic acid, cellulose.
Just containing abundant antioxidant in Fructus Lycopersici esculenti. And antioxidant is possible to prevent the destruction of radical pair skin, there is the effect that significantly beauty treatment is crease-resistant. Fructus Lycopersici esculenti contains abundant carotene, vitamin C and vitamin B group. The nutritional labeling of every 100 grams of Fructus Lycopersici esculenties: energy 11 kilocalories, vitamin B 0.06 milligram, 0.9 gram of protein, 0.2 gram of fat, carbohydrate 3.3 grams, 0.01 milligram of riboflavin, 0.49 milligram of nicotinic acid, vitamin C 14 milligrams, vitamin E 0.42 milligram, calcium 4 milligrams, 24 milligrams of phosphorus, 179 milligrams of potassium, 9.7 milligrams of sodium, iodine 2.5 microgram, 12 milligrams of magnesium, ferrum 0.2 milligram, 0.12 milligram of zinc, copper 0.04 milligram, 0.06 milligram of manganese.
Have a drink every day Tomato juice or conventional Fructus Lycopersici esculenti, speckle dispelling is had good effect. Because containing abundant glutathion in Fructus Lycopersici esculenti, glutathion can suppress melanin, so that the hypopigmentation of calmness or disappearance.
Eat Fructus Lycopersici esculenti can also improve looks. Fructus Lycopersici esculenti contains carotene and lycopene, contributes to flattening wrinkle, makes skin delicacy smooth. Eat Fructus Lycopersici esculenti more and can make skin taking on a new look, containing a kind of natural pectin in Fructus Lycopersici esculenti juice, edible can the effective rubbish in purged body, Fructus Lycopersici esculenti is except eating, it is also possible to external, and skin is had good tonic effect by Fructus Lycopersici esculenti juice. Fructus Lycopersici esculenti juice not only can smooth away wrinkles and freckle, moreover it is possible to makes skin more perfect. Fructus Lycopersici esculenti succulence is fresh and tender, and containing the weakly acidic composition such as malic acid, citric acid, these are highly beneficial to skin, and skin can be made to keep faintly acid, is the important method making skin health beautiful.
Science investigation finds, the people of long-term often edible Fructus Lycopersici esculenti and tomato product, raying damage is relatively light, and the mortality rate caused by radiation is relatively low. It is demonstrated experimentally that radiation after skin in, content of lycopene reduce 31%��46%, other component contents are almost constant. And the combination of collagen protein and elastin laminin in blood can be promoted, and make skin be full of elasticity, coquettish moving. What is particularly worth mentioning is that, lycopene also has speckle dispelling, the effect of pigment of dispelling.
After the peeling of fresh ripe Fructus Lycopersici esculenti and seed, mash deposited affected part, every day 2��3 times, fungus, infective factors can be controlled; Fresh ripe Fructus Lycopersici esculenti being mashed extracting juice and adds a little white sugar, every day is coated with face with it, and skin can be made moist, anti-aging excellent of improving looks; Because Fructus Lycopersici esculenti is not only nutritious, and there is stronger heat-clearing and toxic substances removing, suppress pathological changes effect, adhere to eating 1 fresh ripe Fructus Lycopersici esculenti every day raw, the effect of anti-cancer and auxiliary for treating cancer can be played.
University Of Nanchang's patent one fruit and vegetable jam and preparation method thereof, application number: 201010598781.0, disclose a kind of fruit and vegetable jam and preparation method thereof, it is characterized in that being made up of following components and ratio: fruit and vegerable concentrated pulp 50%��99.8%, sodium isoascorbate or vitamin C 0.1��5 ��, citric acid 0.1��5 ��, syrup or aspartame 0%��49.8%, by fruit and vegetable pulping or concentration 0��10 times after squeezing the juice; Stir in above component and ratio, sterilizing, sterilising temp is 75��132 DEG C, and sterilization time is 2 seconds��50 minutes; After fruit and vegerable slurry being cooled to 20��45 DEG C after sterilizing, being inoculated in the fruit and vegerable slurry after sterilizing cooling according to the ratio of 103��109cfu/mL by lactic acid bacteria, 25 DEG C��45 DEG C ferment 6��96 hours, and pH value 2.5��5.0 is fermentation termination. The invention have the characteristics that: (1) can produce natural soft tart flavour, effectively remove the not mature taste in fruit and the wild Artemisia taste in vegetable; (2) amino acid content in fruit and vegerable can being improved more than 20% by lactic acid bacteria fermentation, flavor substance improves more than 30%, is effectively improved product special flavour and mouthfeel; (3) nutritional labelings such as vitamin in the fruit and vegetable materials being sufficiently reserved, dietary fiber; (4) extend effective period of food quality, prevent corruption.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number 201280015201.8, the invention discloses a kind of natural fruit and vegetables enzyme beverage and preparation method thereof. Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide as fermentation substrate, size mixing and after sterilizing through dilution, make through lactic acid bacteria and saccharomycetic step fermentation successively, the fruit and vegetable juice of the fresh fruit of vegetables raw material from more than two kinds is carried out step fermentation by product utilization lactic acid bacteria of the present invention and yeast, and add marine fish collagen peptide promotion fermented bacterium growth metabolism, the metabolite more horn of plenty of contained nutritional labeling in natural fruit and vegetables can be made, there is useful nutrient health effect.
A kind of method preparing fruit-vegetable fermentation converting liquid, application number: 201110023826.6, the invention discloses a kind of method preparing fruit-vegetable fermentation converting liquid. Method provided by the invention, comprise the steps: fruit and vegerable, Lactobacillus Acidophilus (Lactobacillusacidophilus) bacterium solution, bifidobacterium longum (Bifidobactreiumlongum) bacterium solution, Lactobacillus delbrueckii subsp.bulgaricus (Lactobacillusdelbrueckiisubsp.bulgaricus) bacterium solution, the mixing of streptococcus thermophilus (Strptococcusthermophilus) bacterium solution, fermentation, obtain tunning, namely obtain fruit-vegetable fermentation converting liquid. The experiment proves that the inventive method makes that sweat is controlled, fermentation time reduction is 15 days, probiotic bacteria metabolite is the material that human body is useful.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number: 201110263097.1 the invention discloses a kind of natural fruit and vegetables enzyme beverage and preparation method thereof. Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds marine fish collagen peptide as fermentation substrate, sizes mixing and after sterilizing through dilution, and employing is delivered directly lyophilizing formula lactic acid starter and fermented, and terminates fermentation when 7��11 days pH reach 4.3; Then add feed supplement sterilizing, add high activity dried yeast and ferment, when 5��7 days pH reach 4.0, terminate fermentation; After fermentation liquor cryopreservation, carry out homogenizing, concentration, centrifugal, allotment and sterilization filling, be finally made a kind of new type natural fruit-vegerable ferment beverage. Fresh fruit of vegetables is mixed fresh squeezing the juice and carries out step fermentation by product utilization lactic acid bacteria of the present invention and yeast, and add marine fish collagen peptide promotion fermented bacterium growth metabolism, the metabolite more horn of plenty of contained nutritional labeling in natural fruit and vegetables can be made, there is useful nutrient health effect.
A kind of natural fruit and vegetables enzyme beverage mediation underflow and production method, application number: 201410062828.X; The invention provides a kind of natural fruit and vegetables enzyme beverage mediation underflow and production method thereof. With one or more water fruit presses, isolated fruit and vegerable slag and the skin of fruit and vegerable, seed, capsule sugaring, through yeast fermentation hyperplasia yeast cells, prepare yeast polypeptides aminoacid. Fruit and vegetable juice is with sucrose, yeast polypeptides aminoacid, then through yeast, lactic acid bacteria synchronous fermentation, fermentation liquid turns white Auricularia with sucrose, high fructose syrup and water, ground and homogenizing, heating sterilizing, carry out hot filling sealing, the shelf-life was up to 1 year, end product does not add any food additive and any nutrition enhancer of artificial interpolation, is a pure natural health drink. The present invention utilizes yeast, lactic acid bacteria that fruit and vegerable are fermented, produce and accumulate a large amount of ferment metabolite, the nutrition contained with fruit and vegetable materials and microorganism self and functional component, to facilitating digestion, strengthen immunity, slow down aging etc. human body have multiple beneficial effect.
A kind of Flos Rosae Rugosae compound fruit and vegetable juice fermented beverage and preparation method thereof, application number: 201410007540.2, the present invention relates to a kind of Flos Rosae Rugosae compound fruit and vegetable juice fermented beverage and preparation method thereof, it is made up of by certain mass part Flos Rosae Rugosae oleo stock, fruit juice, vegetable juice, composite thickening stabilizing agent, sweeting agent, edible essence, composite ferment, and preparation method includes: the allotment of dispensing, preliminary working fruit-vegetable juice beverage, composite thickening stabilizing agent, middle processing fruit-vegetable juice beverage, finally allocate fruit-vegetable juice beverage. The invention has the beneficial effects as follows: with edible rose juice for primary raw material, arrange in pairs or groups various fruit juice and vegetable juice, lactic acid bacteria fermentation is inoculated after scientific disposal, under the effect of microorganism, improve fruit and vegetable juice amino acid content, synthesize new vitamin, fragrance ingredient that organic acid, generation are new, while obtaining abundant beneficial bacteria of intestinal tract, abundant nutrition can be obtained again.
The production method of a kind of Lactobacillus fruit-vegetable beverage base material and installation for fermenting thereof, application number: 201310483063.2, the invention provides the production method of a kind of Lactobacillus fruit-vegetable beverage base material and installation for fermenting thereof, with pickled vegetable fermentation liquor, fruit and vegetable slurry, cold boiled water according to a certain ratio, the prepared a certain amount of fermentation liquid of fermentation is expanded through multistage, again with this fermentation liquid, Lactobacillus lyophilized powder with by the composite multiple fruit and vegetable juice of cold working, through lactic acid bacteria water seal anaerobic fermentation, make Lactobacillus fruit-vegetable beverage base material. The beverage reconstituted out with this base material and sucrose solution is sour-sweet clearly, vitamin and mineral and various ferment enzyme rich content, initial activity lactic acid bacteria number >=5 �� 107cfu/ml, base material can storage at normal temperature, 1 year shelf-life. Installation for fermenting is made up of juice tank, slurry tank, attemperater, temperature automatic control, T-shaped piping filter, feeding and discharging valve, water seal component etc., and juice tank is connected by piping filter with slurry tank.
The manufacture method of active lactobacillus fermented fruits and vegetables juice beverage, application number: 200510040778.6; The disclosure of the invention manufacture method of a kind of active lactobacillus fermented fruits and vegetables juice beverage, first fermentation substrate is formed by white grape, yeast powder, glucose, then in fermentation substrate, add acid-base modifier, adjust pH value to 6.0-7.0, again with lactic acid bacteria fermentation, making active lactobacillus fermented liquid, finally active lactobacillus fermented liquid is added in fruit-vegetable juice beverage by technique routinely. By adjusting fruit and vegetable juice nutrition and regulating the pH value that lactic acid bacteria is suitable for fermenting, making viable count up to more than 106cfu/mL, the metabolite of this viable bacteria or its secretion has the effect suppressing the growth of intestinal Putrefying bacteria. Thus playing regulating intestinal canal colony balance, strengthening the effects such as immunity, slow down aging, human body is had multinomial beneficial functional.
Tomato sauce is the beans shape concentrated product of fresh Fructus Lycopersici esculenti. In cerise beans body, the peculiar taste of tool Fructus Lycopersici esculenti, is a kind of featured flavoring agent, generally not immediate access. Tomato sauce is by ripe Fructus Lycopersici esculenti after broken, making beating, the removal thick and stiff material such as skin and seed, and concentrated, tinning, sterilization form. Tomato sauce is commonly used for the cooking seasoning of the food such as fish, meat, be hyperchromic, add acid, help seasoning good merchantable brand fresh, YUXIANG. The utilization of tomato sauce, is the important seasoning content forming port Guangdong dishes special favor.
Also having vitamin B group, dietary fiber, mineral, protein and natural pectin etc. in tomato sauce except lycopene, compare with fresh tomato, the nutritional labeling in tomato sauce is easier to be absorbed by the body.
Summary of the invention:
The present invention provides a kind of plant enzyme product and preparation method thereof.
Described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.3-2% and the sugar of 1-3%, 25 DEG C��38 DEG C ferment 12-25 hour, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 10-25% is added when pH value reaches 4.4��4.8, adjust temperature to 18 DEG C��28 DEG C continuing fermentation 5-15 hour, pH value terminates fermentation when reaching 3.4��3.8, after fill, bus sterilizing or packaging cold preservation are sold.
Fruit and vegetable materials of the present invention is one or more in Radix Dauci Sativae, Fructus Capsici, Fructus Mali pumilae, Fructus Musae, Fructus Fragariae Ananssae, Fructus Lycopersici esculenti.
Described pickled vegetable fermentation liquor is that pickle fermentation terminates rear gained liquid, in pickled vegetable fermentation liquor rich in fermented vegetable process is dissolved in liquid vitamin, the mineral matter nutritional factor, Lactobacillus and lactic acid.
Sugar of the present invention is white sugar, glucose or starch syrup.
PH value fermentation termination is determined according to the taste requirements of different product.
The preparation method of pickled vegetable fermentation liquor is as follows:
In the present invention, the key step of pickle production includes: vegetable cleaning, cutting, put into pickle production container, be subsequently added 0.01��1 g/kg composite bacterium powder, 0.5��2% sucrose, 0.5��2% salinity, the Pericarpium Zanthoxyli of 0.5��1.0%, the anise of 0.1��1.0%, 0.05��0.5% Rhizoma Kaempferiae, 0.1��0.5% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 30��60 hours, seal of vessel during whole fermentation at 15��30 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor.
In the present invention, composite bacterium powder is made up of acetobacter and yeast and Lactobacillus plantarum CGMCC11763.
In composite bacterium powder, each strain viable count weight range is as follows: Lactobacillus plantarum is (0.1��60.0) * 109Individual/gram, acetobacter quantity is (0.01��6.0) * 109Individual/gram, yeast number of viable is (0.01��5.0) * 108Individual/gram.
Acetobacter cicc7008, cicc7016, cicc7012;
Saccharomyces cerevisiae selects the above-mentioned strain of cicc1526, cicc1413, cicc1559, cicc1570 to be all purchased from Chinese industrial Culture Collection.
In the present invention, the suitable addition of composite bacterium powder is 0.05��0.5 g/kg.
In the present invention, vegetable raw-material is common various vegetables on market, such as Chinese cabbage, Radix Dauci Sativae, Fructus Cucumidis sativi, Brassica oleracea L.var.capitata etc. or their mixing.
Concrete preparation method is as follows:
100 kilograms of Chinese cabbage after selection washing after cutting subpackage put in container, adds 1 kilogram of Sal, sucrose 1.5 kilograms, 1 kilogram of Pericarpium Zanthoxyli, anise 0.1 kilogram, Rhizoma Kaempferiae 0.1 kilogram, 0.1 kilogram, 20 grams composite bacterium powders of Herba lysimachiae capillipedis, subsequently by seal of vessel. Control temperature to carry out obtaining pickled vegetable fermentation liquor after 40 hours fermentation separate vegetable at 30 DEG C.
In composite bacterium powder product, each strain living cells quantity is as follows: Lactobacillus plantarum is 10*109Individual/gram, acetobacter quantity is 1*109Individual/gram, yeast number of viable is 0.5*108Individual/gram.
In this example, the production method of composite bacterium powder is as follows: preparing Lactobacillus plantarum, acetobacter respectively, after yeast mycopowder, starch and dextrin obtain aforementioned proportion product.
In this example, strain selects as follows: Lactobacillus plantarum CGMCC11763, the preferred strain of acetobacter is cicc7012, saccharomyces cerevisiae cicc1526.
In this example, strain is also optional as follows: Lactobacillus plantarum CGMCC4430, the preferred strain of acetobacter is cicc7016, saccharomyces cerevisiae cicc1413.
Invent described Lactobacillus plantarum as follows, described Lactobacillus plantarum is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, preservation address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode: 100101.
Lactobacillus plantarum probiotic properties is as follows:
Lactobacillus plantarum CGMCCNO.11763 provided by the present invention is found to survive when pH is 1.50 through experiment, still in existing state after 1% cholate is cultivated 4 hours; Lactobacillus plantarum CGMCCNO.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this strain is when producing Pickles, and whole sweat nitrite concentration is at below 4.8mg/kg; Degrading rate of cholesterol, after fermentation 60h hour, can be reached 64.76% by CGMCCNO.11763. CGMCCNO.11763 Adhering capacity measure from coagulation rate be 95.71%.
CGMCCNO.11763 is to cholesterol degradation capability study and mensuration:
Take 1mlCGMCCNO.11763 mother solution and be inoculated in MRS cholesterol fluid medium (the cholesterol level 0.1mg/ml of 10mL, pH6.2) in, the constant temperature of 37 DEG C stands and cultivates 20h respectively, 40h, 60h is standby, with the MRS cholesterol culture medium that accesses 1mL sterilized water for comparison, take bacteria liquid sample and the comparison each 1ml of liquid of above cultivation different time, 9000r/min, centrifugal 10min at 4 DEG C, obtain fermented supernatant fluid, in o-phthalaldehyde method mensuration supernatant, cholesterol level is (particularly as follows: take each supernatant 0.1ml in corresponding test tube, add glacial acetic acid 0.3ml, the o-phthalaldehyde(OPA) 0.15ml of 1mg/ml, it is slowly added into concentrated sulphuric acid 1.0ml, mix homogeneously. room temperature stands 10min, surveys light absorption value under 550nm). each process 3 repetition, in kind makes cholesterol standard curve, calculates cholesterol level and degradation rate in supernatant, and result is in Table 1. it can be seen that cholesterol is had good Degradation by CGMCCNO.11763, after fermentation 60h hour, degradation rate can reach 64.76%.
The table 1 degraded situation to cholesterol
The bile tolerance test of CGMCCNO.11763 bacterial strain:
Take CGMCCNO.11763 bacterium solution 1mL and inoculate strain in the 10mLMRS fluid medium (PH=6.4) containing different cholate (concentration gradients is 0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%), be placed at 37 DEG C to cultivate respectively 0,2,4h, each process 3 repetition. Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilution factor solution, take 0.1ml diluent to be coated with in MRS, be inverted in 37 DEG C of biochemical cultivation cases and cultivate 48 hours (each dilution factor do 3 parallel) record and calculate the several number of bacterium on flat board. Result is in Table 2. This bacterium known increment of bacterium after gallbladder salinity is 1% process 4h still reaches 0.59 �� 0.92 �� 107(cfu/ml), there is good bile tolerance ability.
Table 2 bile tolerance ability detection [(�� s) �� 107cfu/ml]
The acid resistance test of CGMCCNO.11763 bacterial strain
Take CGMCCNO.11763 mother solution and inoculate strain in the 10mLMRS fluid medium of different pH value (pH gradient is 1.5,2.0,2.5,3.0,3.5,4.0) by 1ml, be placed at 37 DEG C to cultivate respectively 0,2,4h, each process 3 repetition. Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilute solution, take 0.1ml diluent and be coated with in MRS, in 37 DEG C of biochemical cultivation cases, be inverted the bacterium colony number cultivated on 48 hours (each dilution factor do 3 parallel) record flat board. Result is in Table 3. Illustrate that this bacterium has very strong acid-fast ability.
Table 3 acid-fast ability detection [(�� s) �� 107cfu/ml]
The Adhering capacity of CGMCCNO.11763 bacterial strain measures
Cultivate CGMCCNO.11763 (MRS fluid medium), bacillus coli DH 5 alpha (LB fluid medium) 24h obtains fermentation liquid, be respectively placed in 3000r/min, centrifugal 10min at 4 DEG C, collect bacterium mud, wash bacterium mud 2 times with the sterile phosphate buffer (PBS) of pH=7.0 respectively and (in bacterium colony, namely add PBS, after concussion mix homogeneously, be placed in 3000r/min, centrifugal 10min at 4 DEG C, collect thalline). From coagulation rate (%): with aseptic PBS, bacterium mud CGMCCNO.11763 to be formed in the suspension bacteria liquid that light absorption value is 0.4 �� 0.1 (A0) and the bacteria suspension at wavelength 600nm place, measure light absorption value A24 after standing 24h, be (A0 A24)/A0 from coagulation rate (%) formula. ; His coagulation rate (%): the outstanding bacterium solution of CGMCCNO.11763 and bacillus coli DH 5 alpha is adjusted to the mix suspending bacterium solution that the light absorption value at wavelength 600nm place is 0.6 �� 0.1 (A0). Measuring light absorption value A24 after standing 24H, his coagulation rate (%) formula is (A0 A24)/A0. Measurement result is in Table 5, it is known that CGMCCNO.11763 is 95.71% from coagulation rate, has very strong Adhering capacity.
Table 4 Adhering capacity table
Bacterial strain physiological property
Described Lactobacillus plantarum (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, preservation address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode: 100101.
This bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is rod-short, and Gram��s staining is positive, atrichia, does not produce spore; On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indole experiment (+), mobility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), product hydrogen sulfide gas (-), pH4.0MRS culture medium grows (+). It is accredited as Lactobacillus plantarum (Lactobacillusplantarum), called after Lactobacillus plantarum (Lactobacillusplantarum) XH through Physiology and biochemistry.
Bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
Lactobacillus plantarum of the present invention, by gathering people Li Jianshu, separates in Yoghourt from Xinjiang Uygur fellow-villager family and obtains, acquisition time on June 2nd, 2015.
5L fermentation tank is tested
(1) Lactobacillus plantarum CGMCCNO.11763 mono-ring on inclined-plane is taken, access in the 250mL triangular flask equipped with 50mL culture medium MRS (without agar) (concentration of glucose is 150g/L) culture medium, 200rpm, cultivate about 12h, make thalline be in mid log phase for 37 DEG C.
(2) strain of logarithmic (log) phase is accessed in the 5L fermentation tank equipped with 3LMRS fluid medium (initial glucose is 150g/L). Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation 0.5L/min), later stage Anaerobic culturel 63 hours. After fermentation ends, the lactic acid production of Lactobacillus plantarum CGMCCNO.11763 reaches 110g/L. Such lactic acid producing speed is beneficial to the rapid fermentation of Pickles.
(4) strain of logarithmic (log) phase is accessed in the 5L fermentation tank equipped with the 3L sodium nitrite liquid screening medium modified MRS screening culture medium of 2g/L sodium nitrite (the single nitrogenous source be). Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat adds the sodium nitrite solution of 20g/L according to the wear rate stream of nitrite, cultivates 2-3 days. After fermentation ends, calculate the sweat Lactobacillus plantarum CGMCCNO.11763 degradation rate to sodium nitrite. Found that: under this condition, the degradation rate of sodium nitrite can be reached 653mg/h/L by XH.
(5) accessing the strain 10mL of logarithmic (log) phase equipped with in Chinese cabbage pretreated for 2kg, traditionally Pickles method is processed, the content of nitrite measured in Pickles for every 12 hours. It was found that in whole sweat, the decomposition rate of sodium nitrite is 10.9mg/h/kg Chinese cabbage by XH bacterium. Content of sodium nitrite in Pickles is consistently lower than 4.8mg/kg, far below the content (20mg/kg) of regulation in standard GB/T 2714-2003. Beneficial effect:
Plant enzyme product adopt in pickled vegetable fermentation liquor rich in lactic acid and lactic acid bacteria process, the nutritional labelings such as vitamin in fruit and vegetable materials, dietary fiber is fully retained; Adding the water-soluble nutrient substance of vegetable, rich in lactic acid and Lactobacillus, human body intestinal canal microecological balance is had important regulative by the fermentation ferment product containing viable bacteria, regulates purgative function.
Detailed description of the invention:
The present invention will be described further by following example.
Embodiment 1:
The present invention provides a kind of plant enzyme product and preparation method thereof.
Described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.5% and the sugar of 2%, 25 DEG C��28 DEG C ferment 23 hours, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 15% is added when pH value reaches 4.6, adjust temperature to 22 DEG C continuing fermentation 10 hours, pH value terminates fermentation when reaching 3.6, after fill, bus sterilizing or packaging cold preservation are sold.
Fruit and vegetable materials of the present invention is in Radix Dauci Sativae, Fructus Capsici, Fructus Mali pumilae, Fructus Musae, Fructus Fragariae Ananssae, Fructus Lycopersici esculenti. Described fruit and vegetable materials parts by weight consist of as Radix Dauci Sativae 4, Fructus Capsici 2, Fructus Mali pumilae 9, Fructus Musae 5, Fructus Fragariae Ananssae 4, Fructus Lycopersici esculenti 20.
Described pickled vegetable fermentation liquor is that pickle fermentation terminates rear gained liquid, in pickled vegetable fermentation liquor rich in fermented vegetable process is dissolved in liquid vitamin, the mineral matter nutritional factor, Lactobacillus and lactic acid.
Sugar of the present invention is white sugar, glucose or starch syrup.
The preparation method of pickled vegetable fermentation liquor is as follows:
In the present invention, the key step of pickle production includes: vegetable cleaning, cutting, put into pickle production container, be subsequently added 0.05 g/kg composite bacterium powder, 1% sucrose, 2% salinity, the Pericarpium Zanthoxyli of 0.5%, the anise of 0.5%, 0.1% Rhizoma Kaempferiae, 0.1% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 40 hours, seal of vessel during whole fermentation at 25 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor.
In the present invention, composite bacterium powder is made up of acetobacter and yeast and Lactobacillus plantarum CGMCC11763.
In composite bacterium powder, each strain viable count weight range is as follows: Lactobacillus plantarum is (0.1��60.0) * 109Individual/gram, acetobacter quantity is (0.01��6.0) * 109Individual/gram, yeast number of viable is (0.01��5.0) * 108Individual/gram.
Acetobacter cicc7008, cicc7016, cicc7012;
Saccharomyces cerevisiae selects the above-mentioned strain of cicc1526, cicc1413, cicc1559, cicc1570 to be all purchased from Chinese industrial Culture Collection.
In the present invention, vegetable raw-material is common various vegetables on market, such as Chinese cabbage, Radix Dauci Sativae, Fructus Cucumidis sativi, Brassica oleracea L.var.capitata etc. or their mixing.
Embodiment 2
The present invention provides a kind of plant enzyme product and preparation method thereof.
Described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.3% and the sugar of 1%, 28 DEG C��30 DEG C ferment 20 hours, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 20% is added when pH value reaches 4.5, adjust temperature to 20 DEG C continuing fermentation 15 hours, pH value terminates fermentation when reaching 3.4, after fill, bus sterilizing or packaging cold preservation are sold.
Fruit and vegetable materials of the present invention is in Radix Dauci Sativae, Fructus Capsici, Fructus Mali pumilae, Fructus Musae, Fructus Fragariae Ananssae, Fructus Lycopersici esculenti. Described fruit and vegetable materials parts by weight consist of as Radix Dauci Sativae 10, Fructus Capsici 2, Fructus Mali pumilae 11, Fructus Musae 5, Fructus Fragariae Ananssae 3, Fructus Lycopersici esculenti 18.
Sugar of the present invention is white sugar, glucose or starch syrup.
The preparation method of pickled vegetable fermentation liquor is as follows:
In the present invention, the key step of pickle production includes: vegetable cleaning, cutting, put into pickle production container, be subsequently added 0.06 g/kg composite bacterium powder, 2% sucrose, 1% salinity, the Pericarpium Zanthoxyli of 1%, the anise of 1%, 0.5% Rhizoma Kaempferiae, 0.5% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 45 hours, seal of vessel during whole fermentation at 25 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor.
In the present invention, composite bacterium powder is made up of acetobacter and yeast and Lactobacillus plantarum CGMCC11763.
Acetobacter cicc7016;
Saccharomyces cerevisiae selects cicc1526, and above-mentioned strain is all purchased from Chinese industrial Culture Collection.
In the present invention, vegetable raw-material is common various vegetables on market, as Chinese cabbage, Radix Dauci Sativae, Fructus Cucumidis sativi, Brassica oleracea L.var.capitata, etc. or their mixing.
Embodiment 3
The present invention provides a kind of plant enzyme product and preparation method thereof.
Described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.5% and the sugar of 2%, 30 DEG C ferment 23 hours, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 10% is added when pH value reaches 4.8, adjust temperature to 26 DEG C continuing fermentation 10 hours, pH value terminates fermentation when reaching 3.5, after fill, bus sterilizing or packaging cold preservation are sold.
Fruit and vegetable materials of the present invention is in Radix Dauci Sativae, Fructus Capsici, Fructus Mali pumilae, Fructus Musae, Fructus Fragariae Ananssae, Fructus Lycopersici esculenti. Described fruit and vegetable materials parts by weight consist of as Radix Dauci Sativae 15, Fructus Capsici 2, Fructus Mali pumilae 15, Fructus Musae 5, Fructus Fragariae Ananssae 4, Fructus Lycopersici esculenti 25.
Sugar of the present invention is white sugar, glucose or starch syrup.
The preparation method of pickled vegetable fermentation liquor is as follows:
In the present invention, the key step of pickle production includes: vegetable cleaning, cutting, put into pickle production container, be subsequently added 0.05 g/kg composite bacterium powder, 1% sucrose, 2% salinity, the Pericarpium Zanthoxyli of 0.5%, the anise of 0.5%, 0.1% Rhizoma Kaempferiae, 0.1% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 40 hours, seal of vessel during whole fermentation at 25 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor.
In the present invention, composite bacterium powder is made up of acetobacter and yeast and Lactobacillus plantarum CGMCC11763.
Acetobacter cicc7008, cicc7016, cicc7012;
Saccharomyces cerevisiae selects the above-mentioned strain of cicc1526, cicc1413, cicc1559, cicc1570 to be all purchased from Chinese industrial Culture Collection.
In the present invention, vegetable raw-material is common various vegetables on market, as Chinese cabbage, Radix Dauci Sativae, Fructus Cucumidis sativi, Brassica oleracea L.var.capitata, etc. or their mixing.
Embodiment 4
The present invention provides a kind of plant enzyme product and preparation method thereof.
Described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.7% and the sugar of 2%, 25 DEG C��28 DEG C ferment 23 hours, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 15% is added when pH value reaches 4.6, adjust temperature to 22 DEG C continuing fermentation 10 hours, pH value terminates fermentation when reaching 3.6, after fill, bus sterilizing or packaging cold preservation are sold.
Fruit and vegetable materials of the present invention is in Radix Dauci Sativae, Fructus Capsici, Fructus Mali pumilae, Fructus Musae, Fructus Fragariae Ananssae, Fructus Lycopersici esculenti. Described fruit and vegetable materials parts by weight consist of as Radix Dauci Sativae 11, Fructus Capsici 2, Fructus Mali pumilae 9, Fructus Musae 5, Fructus Fragariae Ananssae 4, Fructus Lycopersici esculenti 20.
Described pickled vegetable fermentation liquor is that pickle fermentation terminates rear gained liquid, in pickled vegetable fermentation liquor rich in fermented vegetable process is dissolved in liquid vitamin, the mineral matter nutritional factor, Lactobacillus and lactic acid.
Sugar of the present invention is white sugar, glucose or starch syrup.
The preparation method of pickled vegetable fermentation liquor is as follows:
In the present invention, the key step of pickle production includes: vegetable cleaning, cutting, put into pickle production container, be subsequently added 0.05 g/kg composite bacterium powder, 1% sucrose, 2% the Pericarpium Zanthoxyli of salinity 0.5%, 0.5% anise, 0.1% Rhizoma Kaempferiae, 0.1% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 40 hours, seal of vessel during whole fermentation at 25 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor.
In the present invention, composite bacterium powder is made up of acetobacter and yeast and Lactobacillus plantarum CGMCC11763.
Acetobacter cicc7008, cicc7016, cicc7012;
Saccharomyces cerevisiae selects the above-mentioned strain of cicc1526, cicc1413, cicc1559, cicc1570 to be all purchased from Chinese industrial Culture Collection.
In the present invention, vegetable raw-material is common various vegetables on market, such as Chinese cabbage, Radix Dauci Sativae, Fructus Cucumidis sativi, Brassica oleracea L.var.capitata etc. or their mixing.
Product result of use is tested.
Constipation relieving effect test: adopt example 1 product testing.
This product selected 100 ages of Beijing area to suffer from the women population edible February continuously of constipation symptom at 35��50 years old, edible 50 grams of every day, with edible front and edible rear effectiveness comparison, personnel's constipation of result table 75% is significantly improved, and 82% edible crowd generally feels that intestinal abilities of digestive and absorption has clear improvement simultaneously.
Claims (9)
1. a plant enzyme product, described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.3-2% and the sugar of 1-3%, 25 DEG C��38 DEG C ferment 12-25 hour, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 10-25% is added when pH value reaches 4.4��4.8, adjust temperature to 18 DEG C��28 DEG C continuing fermentation 5-15 hour, pH value terminates fermentation when reaching 3.4��3.8, bus sterilizing or packaging cold preservation after fill.
2. plant enzyme product according to claim 1, it is characterised in that, described fruit and vegetable materials is one or more in Radix Dauci Sativae, Fructus Capsici, Fructus Mali pumilae, Fructus Musae, Fructus Fragariae Ananssae, Fructus Lycopersici esculenti.
3. plant enzyme product according to claim 1, it is characterised in that described pickled vegetable fermentation liquor is that pickle fermentation terminates rear gained liquid, containing Lactobacillus in pickled vegetable fermentation liquor.
4. plant enzyme product according to claim 1, it is characterised in that, described Lactobacillus plantarum is CGMCCNo.11763.
5. plant enzyme product according to claim 1, it is characterized in that, the preparation method of described pickled vegetable fermentation liquor is as follows: vegetable cleaning, cutting, put into pickle production container, be subsequently added 0.01��1 g/kg composite bacterium powder, 0.5��2% sucrose, 0.5��2% salinity, and the Pericarpium Zanthoxyli of 0.5��1.0%, 0.1��1.0% anise, 0.05��0.5% Rhizoma Kaempferiae, 0.1��0.5% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 30��60 hours, seal of vessel during whole fermentation at 15��30 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor.
6. plant enzyme product according to claim 5, it is characterised in that, described composite bacterium powder is made up of acetobacter, yeast and Lactobacillus plantarum CGMCC11763.
7. plant enzyme product according to claim 5, described plant enzyme product is prepared by following methods:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.5% and the sugar of 2%, 25 DEG C��28 DEG C ferment 23 hours, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 15% is added when pH value reaches 4.6, adjust temperature to 22 DEG C continuing fermentation 10 hours, pH value terminates fermentation when reaching 3.6, after fill, bus sterilizing or packaging cold preservation are sold.
8. plant enzyme product according to claim 7, it is characterised in that, described fruit and vegetable materials parts by weight consist of as Radix Dauci Sativae 4, Fructus Capsici 2, Fructus Mali pumilae 9, Fructus Musae 5, Fructus Fragariae Ananssae 4, Fructus Lycopersici esculenti 20.
9. the preparation method of plant enzyme product according to claim 1-7, including as follows:
Fruit and vegetable materials serosity adds the Lactobacillus plantarum mycopowder of fruit and vegetable materials quality 0.3% and the sugar of 1%, 28 DEG C��30 DEG C ferment 20 hours, in above-mentioned fermented slurry, the pickled vegetable fermentation liquor of fruit and vegetable materials quality 20% is added when pH value reaches 4.5, adjust temperature to 20 DEG C continuing fermentation 15 hours, pH value terminates fermentation when reaching 3.4, after fill, bus sterilizing or packaging cold preservation are sold; Described fruit and vegetable materials parts by weight consist of as Radix Dauci Sativae 10, Fructus Capsici 2, Fructus Mali pumilae 11, Fructus Musae 5, Fructus Fragariae Ananssae 3, Fructus Lycopersici esculenti 18; The preparation method of pickled vegetable fermentation liquor is as follows: vegetable cleaning, cutting, puts into pickle production container, be subsequently added 0.06 g/kg composite bacterium powder, 2% sucrose, 1% salinity, and the Pericarpium Zanthoxyli of 1%, 1% anise, 0.5% Rhizoma Kaempferiae, 0.5% the compound bag of Herba lysimachiae capillipedis, seal container; Control the fermentation that temperature carries out 45 hours, seal of vessel during whole fermentation at 25 DEG C; Ferment complete separation vegetable after obtain pickled vegetable fermentation liquor;
Composite bacterium powder is made up of acetobacter and yeast and Lactobacillus plantarum CGMCC11763;
Acetobacter selects cicc7016; Saccharomyces cerevisiae selects cicc1526.
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