CN105795387A - Method for preparing fruit enzyme through culture expanding fermentation with fruit juice as culture medium - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of plant fermentation beverages, and discloses a method for preparing a fruit enzyme through culture expanding fermentation with fruit juice as the culture medium.The method comprises the steps of cleaning and sorting, curing, basic fermentation, culture expansion, stable fermentation and filtration.The culture expanding fermentation method with fruit juice as the culture medium is free of additive and is purely natural.
Description
Technical field
The present invention relates to plant fermentation beverage technical field, particularly relate to a kind of method that fruit ferment is prepared in the formula that spreads cultivation fermentation being culture medium with fruit juice.
Background technology
Ferment is a kind of to be had special bioactive material by what aminoacid formed, and it is present in the animal and plant body of all work, almost participates in all of vital movement.Ferment can make internal blood become alkalescence, removes bodily waste, has the effects such as antibacterial, antiinflammatory, immune cell activated and promotion cell neogenesis.At present, the research of ferment is all held a safe lead by Japan and China Taiwan, and the research of ferment, development are relatively lagged behind by China inland, but along with the fast development of the incorporating of biotechnology, fermentation technique, and the demand in market, the ferment industry of China also updates gradually.Nowadays, market has existed multiple ferment product, has related to the fields such as health food, beverage, beverage, cosmetics.
Ferment in human body has three kinds of main sources: one is human body self synthesis, and two are derived from internal microorganism, and three are derived from food.With advancing age or ecological deterioration can cause that function of human body fails, the ability of synthetic enzyme also can be gradually lowered；Antibiotic abuse can cause that human body profitable strain is unbalance, and human body ferment also can be caused to lack；In the dietary structure of modern, the ratio of fresh fruit and vegerable is on the low side, and the natural ferment of absorption is also less.And enzyme beverage is nutritious, function is obvious, and unique flavor receives pursuing of consumer in recent years.Disclosed in Chinese patent CN104738780A " a kind of fruit comprehensive enzyme and preparation method thereof " a kind of with fresh fruit for raw material, yeast and lactic acid bacteria is adopted to ferment respectively, then two kinds of fermentation liquids are mixed, obtaining fruit ferment after after-ripening, mouthfeel is good, nutritious, the fermentation liquid of two strains can realize having complementary functions, Synergistic, but the nutritional labeling utilization rate in fruit is not high, and the content of functional components is not high.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of additive-free, pure natural, with fruit juice be culture medium the formula that spreads cultivation fermentation method prepare fruit ferment.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, comprises the following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickling: be positioned in small-sized fermentation tank after the fruit after cleaning and sugar mixing, pickle 1-3 month, be periodically subject to Matter Transfer and mix at 20-35 DEG C, the mass ratio of fruit and sugar is 1:(0.4-1)；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 20-35 DEG C of bottom fermentation 5-8h, the volume ratio of fruit juice and fermentation liquid is (2-2.5): 1, and fermentation liquid dissolves yeast with warm water and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:(3.5-4)；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, circulation mixing, and at 20-35 DEG C of bottom fermentation 5-8h, fermented juice is 1:(2-2.5 with the volume ratio pickling fruit juice)；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 100-200L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, carrying out stable fermentation at 20-35 DEG C, ferment 1-3, is periodically subject to size circulations mixing, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 40-50g/L；
(6) filter: step (5) gained fermentation liquid is crossed 70-100 order filter plant and is filtered, the fruit juice obtained adds Semen Phaseoli Vulgaris amylase inhibitor, carrying out after mixing weighing, bottling, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 15-20g/L.
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, further, described fruit is the one in Armeniaca mume Sieb., Fructus Citri Limoniae, Fructus Crataegi, blue berry or cranberry.
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, further, the sugar in step (2) is white sugar or brown sugar (Saccharum Sinensis Roxb.).
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, further, in step (2), circulation mixing carries out 2 times every day.
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, further, in step (3), warm water used is 35-40 DEG C of pure water.
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, further, the frequency stablizing the circulation mixing in sweat in step (5) is 1-2 time/week.
The present invention prepares the method for fruit ferment compared with prior art with the formula that the spreads cultivation fermentation that fruit juice is culture medium, has the advantages that
The present invention prepares in the method for fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium and is not added with any artificial preservative, whole preparation and sweat do not carry out any sterilization treatment, whole for fruit fruit is pickled out juice with sugar, do not carry out any process of smashing, avoid the introducing of other microorganisms except zymocyte, by regulating the concentration of sugar, effectively suppress harmful microbe breeding and metabolism, not saccharomycetic fermentation provides carbon source, make the coliform in fruit ferment product, mycete, Salmonella, the detection of staphylococcus aureus and patulin etc. all meets the requirement of concerned countries standard, and the organoleptic indicator of fruit ferment and basal nutrient composition detection also all reach concerned countries standard.
The present invention changes and spreads cultivation for microorganism the mode of source of nutrition of breeding manually preparing culture medium, using pickle fruit juice as microorganism spread cultivation breeding culture medium, identical spreads cultivation under progression, in the seed liquor obtained, saccharomycetic quantity and activity are superior to traditional microorganism and spread cultivation mode, and along with the increase of the progression that spreads cultivation, microbial reproduction multiple is gradually increased.The inventive method can quickly obtain flush, the high-quality seed liquor of abundant amount, improve fermentation efficiency, and by controlling sugar and attenuation degree, eliminate the process of sterilizing, in the whole process spreading cultivation and fermenting, ensure that the natural process of natural component greatly, not past any sterilization treatment, remain the nutritional labeling of fruit script and the large number of biological active substance of metabolism generation during the fermentation, be maximally maintained oxidation resistance and other functional activities of ferment.The present invention spread cultivation formula fermentation prepare fruit ferment method be applicable to large-scale production, classification is spread cultivation and circulates blending manner and combine, make yeast disperse in pickling fruit juice evenly, be favorably improved fermentation efficiency, be there is bioactive functional materials in a large number.It is known that, vitamin C is the excellent antioxidant of pure natural, its DPPH free radical scavenging activity of the fruit ferment that the inventive method prepares, reducing power and hydroxyl radical free radical clearance rate etc. are all suitable with the vitamin C of 1mg/mL, and namely the oxidation resistance of fruit ferment and the vitamin C of 1mg/mL are suitable.
The nutritive effect of fruit itself has been performed to maximum by the method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium, and by spreading cultivation fermentation, yeast is made to have carried out sufficient metabolism and breeding in whole process, obtain active function and be much better than the active substance of fruit itself, making the fruit ferment prepared have microenvironment pH value in adjustment human body is alkalescence, strengthen body immunity, eliminate physical fatigue, improve gastrointestinal function, eliminating toxin and beautifying the skin, whitening is lost weight, regulate blood pressure, promote calcium absorption, conditioning liver function, promote liver and expelling toxin, stimulate the secretion of estrogen in women body, supplement, repair ovarian function, alleviate menopause syndrome, improve blood circulation, effectively regulate sub-health condition of human body, and can effective prophylaxis of hypertension, the generation of calculus and cancer.
The method that the present invention prepares fruit ferment with the formula that the spreads cultivation fermentation that fruit juice is culture medium adds maize oligopeptide in stable sweat, provides stable nitrogenous source for yeast fermentation, it is ensured that carrying out efficient, stable of fermenting.The present invention adds Semen Phaseoli Vulgaris amylase inhibitor after fermentation ends in fruit ferment, its in human body with the active component generation synergism in fruit ferment, suppressing portion can share the meal starch absorption in human body, simultaneously facilitate the absorption of nutritional labeling in fruit ferment, not only act as the effect of fat-reducing, and the toxin of cylinder accumulation can be discharged fast and effectively, the nutritional deficiency in added body, recovers cytoactive.
Detailed description of the invention
Preparation embodiment 1: Armeniaca mume Sieb. ferment
Armeniaca mume Sieb. ferment is prepared according to following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickle: being positioned in small-sized fermentation tank after being mixed with white sugar by the Armeniaca mume Sieb. after cleaning, pickle 1 month at 20-25 DEG C, the mass ratio carrying out Matter Transfer mixing, Armeniaca mume Sieb. and white sugar every day for 2 times is 1:1；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 20-30 DEG C of bottom fermentation 8h, the volume ratio of fruit juice and fermentation liquid is 2:1, and fermentation liquid dissolves yeast with the warm water of 35-40 DEG C and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:3.5；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, and circulation mixing, at 20-30 DEG C of bottom fermentation 5-8h, fermented juice is 1:2 with the volume ratio pickling fruit juice；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 100L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, at 25-35 DEG C, carry out stable fermentation, ferment 2 years, carry out size circulations mixing 1 time weekly, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 40g/L；
(6) filtering: step (5) gained fermentation liquid is crossed 80 order filter plants and is filtered, add Semen Phaseoli Vulgaris amylase inhibitor, carry out weighing, bottling after mixing in the fruit juice obtained, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 15g/L.
Preparation embodiment 2: Fructus Citri Limoniae ferment
Fructus Citri Limoniae ferment is prepared according to following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickle: be positioned in small-sized fermentation tank after the Fructus Citri Limoniae after cleaning is mixed with sugar, pickle at 20-25 DEG C 2 months, every day 1 time, carry out Matter Transfer mixing, Fructus Citri Limoniae: white sugar: the mass ratio of brown sugar (Saccharum Sinensis Roxb.) is 1:0.2:0.2；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 25-35 DEG C of bottom fermentation 5h, the volume ratio of fruit juice and fermentation liquid is 2.5:1, and fermentation liquid dissolves yeast with the warm water of 35-40 DEG C and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:4；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, and circulation mixing, at 25-35 DEG C of bottom fermentation 5-8h, fermented juice is 1:2.5 with the volume ratio pickling fruit juice；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 200L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, at 25-35 DEG C, carry out stable fermentation, ferment 1 year, carry out size circulations mixing 1 time weekly, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 50g/L；
(6) filtering: step (5) gained fermentation liquid is crossed 70 order filter plants and is filtered, add Semen Phaseoli Vulgaris amylase inhibitor, carry out weighing, bottling after mixing in the fruit juice obtained, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 20g/L.
Preparation embodiment 3: Fructus Crataegi ferment
Fructus Crataegi ferment is prepared according to following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickle: being positioned in small-sized fermentation tank after being mixed with brown sugar (Saccharum Sinensis Roxb.) by the Fructus Crataegi after cleaning, pickle 3 months at 30-35 DEG C, the mass ratio carrying out Matter Transfer mixing, Fructus Crataegi and brown sugar (Saccharum Sinensis Roxb.) every day for 2 times is 1:0.8；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 30-35 DEG C of bottom fermentation 7h, the volume ratio of fruit juice and fermentation liquid is 2.2:1, and fermentation liquid dissolves yeast with the warm water of 35-40 DEG C and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:3.7；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, and circulation mixing, at 30-35 DEG C of bottom fermentation 5-8h, fermented juice is 1:2.2 with the volume ratio pickling fruit juice；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 100L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, at 20-30 DEG C, carry out stable fermentation, ferment 3 years, carry out size circulations mixing 2 times weekly, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 45g/L；
(6) filtering: step (5) gained fermentation liquid is crossed 100 order filter plants and is filtered, add Semen Phaseoli Vulgaris amylase inhibitor, carry out weighing, bottling after mixing in the fruit juice obtained, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 17g/L.
Preparation embodiment 4: blue berry ferment
Blue berry ferment is prepared according to following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickle: being positioned in small-sized fermentation tank after being mixed with white sugar by the blue berry after cleaning, pickle 2 months at 25-35 DEG C, the mass ratio carrying out Matter Transfer mixing, blue berry and white sugar every day for 1 time is 1:0.7；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 20-25 DEG C of bottom fermentation 7h, the volume ratio of fruit juice and fermentation liquid is 2.5:1, and fermentation liquid dissolves yeast with the warm water of 35-40 DEG C and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:3.5；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, and circulation mixing, at 20-25 DEG C of bottom fermentation 5-8h, fermented juice is 1:2.3 with the volume ratio pickling fruit juice；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 200L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, at 25-30 DEG C, carry out stable fermentation, ferment 2 years, carry out size circulations mixing 2 times weekly, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 42g/L；
(6) filtering: step (5) gained fermentation liquid is crossed 90 order filter plants and is filtered, add Semen Phaseoli Vulgaris amylase inhibitor, carry out weighing, bottling after mixing in the fruit juice obtained, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 16g/L.
Preparation embodiment 5: cranberry ferment
Cranberry ferment is prepared according to following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickle: being positioned in small-sized fermentation tank after being mixed with sugar by the cranberry after cleaning, pickle 3 months at 25-35 DEG C, every day carries out Matter Transfer mixing 1 time, cranberry: white sugar: the mass ratio of brown sugar (Saccharum Sinensis Roxb.) is 1:0.5:0.2；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 30-35 DEG C of bottom fermentation 6h, the volume ratio of fruit juice and fermentation liquid is 2:1, and fermentation liquid dissolves yeast with the warm water of 35-40 DEG C and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:3.5；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, and circulation mixing, at 25-35 DEG C of bottom fermentation 5-8h, fermented juice is 1:2 with the volume ratio pickling fruit juice；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 100L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, at 30-35 DEG C, carry out stable fermentation, ferment 3 years, carry out size circulations mixing 1 time weekly, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 47g/L；
(6) filtering: step (5) gained fermentation liquid is crossed 70 order filter plants and is filtered, add Semen Phaseoli Vulgaris amylase inhibitor, carry out weighing, bottling after mixing in the fruit juice obtained, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 18g/L.
By prepared ferment beverage censorship, carrying out the quality testing of conventional project, testing result is as shown in table 1.
Table 1 ferment beverage conventional project testing result
As shown in table 1 testing result, according to fruit ferment prepared by the method for the invention, although the process not past any conventional sterilization technique, but coliform in products obtained therefrom ferment, mycete, Salmonella, the detection of staphylococcus aureus and patulin etc. all meets the requirement of concerned countries standard, whole for fruit fruit is mainly pickled out juice with sugar by this, do not carry out any smashing process, avoid the introducing of other microorganisms except zymocyte, simultaneously, the concentration of the sugar regulated can effectively suppress harmful microbe breeding and metabolism, there is provided carbon source for saccharomycetic fermentation simultaneously.Above-mentioned preparation embodiment prepare fruit ferment, organoleptic indicator and basal nutrient composition detection all reach concerned countries standard, illustrate the present invention with fruit juice be culture medium the formula that spreads cultivation fermentation process feasible, reliable.
Comparative example 1
Owing to the different bioactive substances mechanism of action in human body is different, so being difficult to select single detection method that all substances carry out unified antioxidant activity evaluation.The evaluation of natural food oxidation resistance, generally with ascorbic oxidation resistance for reference standard, carries out weighing and evaluating.The fruit ferment that preparation embodiment prepares is contrasted with Vc, have detected its DPPH free radical scavenging activity, reducing power and hydroxyl radical free radical clearance rate respectively.Testing result is as shown in table 2.
The antioxidant activity testing result of table 2 fruit ferment
| Vc(1mg/mL) | Preparation example 1 | Preparation example 2 | Preparation example 3 | Preparation example 4 | Preparation example 5 | |
| DPPH free radical scavenging activity % | 97.62±0.95 | 96.14±0.68 | 96.91±0.49 | 96.04±0.89 | 97.21±0.62 | 97.94±1.12 |
| Reducing power | 1.857±0.05 | 1.603±0.08 | 1.672±0.06 | 1.621±0.10 | 1.756±0.05 | 1.879±0.03 |
| Hydroxyl radical free radical clearance rate % | 95.32±0.78 | 90.65±0.54 | 92.16±0.82 | 93.46±0.46 | 94.51±0.57 | 96.02±0.43 |
As shown in Table 2, it is known that, vitamin C is the excellent antioxidant of pure natural, its DPPH free radical scavenging activity of the fruit ferment that the inventive method prepares, reducing power and hydroxyl radical free radical clearance rate etc. are all suitable with the vitamin C of 1mg/mL, and namely the oxidation resistance of fruit ferment and the vitamin C of 1mg/mL are suitable.In existing fermented juice or ferment beverage, due to through processing layer by layer and sterilization treatment, most anti-oxidation active substance has lost its antioxidant activity, the present invention is with fruit juice for culture medium, yeast is carried out classification spread cultivation, avoid introducing any other chemical industry preparation, quickly flushed, the high-quality seed liquor of abundant amount, and by controlling sugar and attenuation degree, eliminate the process of sterilizing, in the whole process spreading cultivation and fermenting, ensure that the natural process of natural component greatly, not past any sterilization treatment, remain the nutritional labeling of fruit script and the large number of biological active substance of metabolism generation during the fermentation, oxidation resistance and other functional activities of ferment are maximally maintained it.
Comparative example 2
Carry out, for culture medium, the method that microorganism spreads cultivation by of the present invention and compare with traditional microorganism propagation method pickling fruit juice, experimental group is to pickle fruit juice for culture medium according to the method for the invention, described in preparation embodiment 1, method and process conditions spread cultivation, matched group adopts the source of nutrition that PDA culture medium spreads cultivation as traditional microbiological, and process conditions are identical with matched group.Adopting methylene blue staining method to measure and pickle fruit juice and the total number of bacteria in culture medium, its meansigma methods of statistical computation, and contrast, the comparing result of gained is as shown in table 3.
Table 3 the inventive method and traditional microbiological propagation method comparing result
| (cfu/mL) | The present invention | Tradition spreads cultivation |
| One-level spreads cultivation | 7.74×107 | 3.21×106 |
| Two grades spread cultivation | 4.23×109 | 4.27×107 |
| Three grades spread cultivation | 8.27×1010 | 5.75×108 |
As shown in Table 3, propagation method of the present invention, in the process of spreading cultivation, is spread cultivation to three grades by one-level and spreads cultivation, the more traditional microbial biomass obtained that spreads cultivation of propagation method of the present invention exceeds about 25 times, 100 times and 143 times, the progression that spreads cultivation is more high, and gap is more obvious, and microorganism increment ratio spreads cultivation far above tradition.Spreading cultivation to three grades, the strain quantity that propagation method of the present invention obtains has reached about 8 × 1010, microbial reproduction amount is far above tradition propagation method, and identical spreads cultivation under progression, it is thus achieved that seed liquor in saccharomycetic quantity and activity be superior to traditional microorganism and spread cultivation mode.
Application Example 1
30 example users, 16 example male, 14 example women, the age is between 26-35 year, occupation is company's white collar, before taking the fruit ferment that the present invention prepares, and difficulty falling asleep, sleep quality is bad, and length of one's sleep every day, on average less than 5h, often accompanies dreaminess palpitation with fear phenomenon, stool be every 2-3 day once, inappetence, every daily inleting appetite is less than 0.45kg, without other obvious gastropathy, having fatiguability, emotion is excited, and health such as is ached at the subhealth state manifest symptom.Fruit ferment prepared by the inventive method is taken to user, warm water of first having a drink on an empty stomach of getting up morning, more directly drink 30mL ferment, or 30mL ferment is drunk with warm water allotment.After taking 1-3 day, all there is average 2-3 times/day of defecation in 30 example users, after taking one week, 30 example user's stool are up to 1-2 times/day and gradually stable, after taking 1 month, sleep quality be improved significantly, length of one's sleep every day is up to 7h, every daily inleting appetite, on average up to 1-1.5kg, has recovered to normal healthy level, and various sub-health status obtain obvious improvement.
Application Example 2
20 example users, women, between age 25-30 year, all there is menoxenia in various degree, and with dysmenorrhea symptom, amount of bleeding is less.Take fruit ferment prepared by the inventive method, warm water of first having a drink on an empty stomach of getting up morning, more directly drink 30mL ferment, or 30mL ferment is drunk with warm water allotment.After taking 3 months, user's dysmenorrhea symptom is substantially alleviated, and amount of bleeding reaches normal level, menstrual cycle Formation rule.
Application Example 3
15 example users, women, between age 47-55 year, it is climacteric patient, menopause 0-3, skin is dark yellow and has a large amount of skin dark stain to deposit, and with typical menopause syndrome.Take fruit ferment prepared by the inventive method, warm water of first having a drink on an empty stomach of getting up morning, more directly drink 30mL ferment, or 30mL ferment is drunk with warm water allotment, patients with gastric disease eats after meal.After taking 3 months, having 5 example users to recover menstruation, after taking 6 months, 15 example user's full recoveries menstruation, skin skin dark stain is substantially desalinated, and the colour of skin substantially highlights, and other typical menopause syndrome have also been obtained and are obviously improved.
Application Example 4
15 example users, male, between age 35-50 year, suffers from hypertension, often need to drink in work dinner party, liver function test result display alanine aminotransferase (ALT), aspartate amino transferase (AST), total bilirubin (TBil) numerical value are apparently higher than critical field, and the numerical value such as cholinesterase, albumin is significantly lower than critical field.Take fruit ferment prepared by the inventive method, warm water of first having a drink on an empty stomach of getting up morning, more directly drink 30mL ferment, or 30mL ferment is drunk with warm water allotment, patients with gastric disease eats after meal.After taking 1 month, 15 example user's blood pressures all return to normal range, user is generally reflected and is taken fruit ferment of the present invention before the meal, ethanol decomposes comparatively fast in vivo, is more easy to thirsty, perspiration in process of drinking, and urine frequency is higher, capacity for liquor all has raising in various degree, take fruit ferment of the present invention after drinking, after within second day, waking up, physical comfort degree is greatly increased, and headache symptom has obvious alleviation.Reducing number of times of drinking, after taking 6 months, the liver function test result of 15 example users shows, indices has returned normal range all.
Application Example 5
10 example users, 4 example male, 6 example women, in age 15-25 year, being easy allergy system, anaphylactogen is had nothing in common with each other, having pollen hypersensitivity, cold air allergy, acarid allergy etc., allergic symptom is generally that red swelling of the skin plays pox, skin is itched, sneeze, rhinorrhea are even had a fever, goes into a coma.Take fruit ferment prepared by the inventive method, warm water of first having a drink on an empty stomach of getting up morning, more directly drink 30mL ferment, or 30mL ferment is drunk with warm water allotment, patients with gastric disease eats after meal.After taking 6 months, 10 example patient body resistances are remarkably reinforced, and when changing according to the season or influenza high-incidence season be uninfected by any infectious disease, all allergies frequency substantially reduces.After taking 12 months, 10 example users occur without allergic condition all again.
Application Example 6
One female patient, 36 years old, digestive endoscopy testing result was shown as chronic superficial atrophic gastritis, Corium Gallus domesticus sample gastritis, is in severe active stage, and HP is positive.Taking fruit ferment prepared by the inventive method, one after each meal 30mL ferment is directly drunk, and is equipped with a large amount of warm water.After taking 6 months, digestive endoscopy testing result is shown as chronic superficial-atrophic gastritis, and Corium Gallus domesticus sample gastritis obtains effective healing.
Application Example 7
One male patient, 52 years old, suffers from chronic gastritis and duodenal ulcer, and helicobacter pylori testing result is shown as positive, and numerical value is at 1500dpm/mmol.Taking fruit ferment prepared by the inventive method, one after each meal 30mL ferment is directly drunk, and is equipped with a large amount of warm water.After taking 3 months, the symptom such as Nausea and vomiting, stomachache obtains obvious alleviation.After taking 6 months, helicobacter pylori testing result is shown as negative, and numerical value is 80dpm/mmol.
Embodiment described above is only that the preferred embodiment of the present invention is described; not the scope of the present invention is defined; under the premise designing spirit without departing from the present invention; various deformation that technical scheme is made by those of ordinary skill in the art and improvement, all should fall in the protection domain that claims of the present invention is determined.
Claims (6)
1. the method that fruit ferment is prepared in the formula that the spreads cultivation fermentation being culture medium with fruit juice, it is characterised in that: comprise the following steps:
(1) clean, choose: selection is carried out after removing decayed fruit, mould fruit；
(2) pickling: be positioned in small-sized fermentation tank after the fruit after cleaning and sugar mixing, pickle 1-3 month, be periodically subject to Matter Transfer and mix at 20-35 DEG C, the mass ratio of fruit and sugar is 1:(0.4-1)；
(3) basal fermentation: step (2) gained fruit juice is extracted out, pump in medium-sized fermentation tank, fermentation liquid is put in fruit juice, circulation mixing, at 20-35 DEG C of bottom fermentation 5-8h, the volume ratio of fruit juice and fermentation liquid is (2-2.5): 1, and fermentation liquid dissolves yeast with warm water and is prepared from, and the mass ratio of used yeast bacterium and warm water is 1:(3.5-4)；
(4) spread cultivation: what in step (3) gained fermented juice, interpolation step (2) prepared pickles fruit juice, circulation mixing, and at 20-35 DEG C of bottom fermentation 5-8h, fermented juice is 1:(2-2.5 with the volume ratio pickling fruit juice)；
(5) stable fermentation: repeat step (4), until fermented juice volume reaches 100-200L, stopping spreads cultivation, and what addition step (2) prepared pickles fruit juice, adds maize oligopeptide, circulation mixing, carrying out stable fermentation at 20-35 DEG C, ferment 1-3, is periodically subject to size circulations mixing, fermented juice is 1:10 with the volume ratio pickling fruit juice, and the addition of maize oligopeptide is 40-50g/L；
(6) filter: step (5) gained fermentation liquid is crossed 70-100 order filter plant and is filtered, the fruit juice obtained adds Semen Phaseoli Vulgaris amylase inhibitor, carrying out after mixing weighing, bottling, the addition of Semen Phaseoli Vulgaris amylase inhibitor is 15-20g/L.
2. according to claim 1 be culture medium with fruit juice the formula that the spreads cultivation fermentation method of preparing fruit ferment, it is characterised in that: described fruit is the one in Armeniaca mume Sieb., Fructus Citri Limoniae, Fructus Crataegi, blue berry or cranberry.
3. according to claim 1 be culture medium with fruit juice the formula that the spreads cultivation fermentation method of preparing fruit ferment, it is characterised in that: the sugar in step (2) is white sugar or brown sugar (Saccharum Sinensis Roxb.).
4. according to claim 1 be culture medium with fruit juice the formula that the spreads cultivation fermentation method of preparing fruit ferment, it is characterised in that: in step (2), circulation mixing carries out 2 times every day.
5. according to claim 1 be culture medium with fruit juice the formula that the spreads cultivation fermentation method of preparing fruit ferment, it is characterised in that: in step (3), warm water used is 35-40 DEG C of pure water.
6. according to claim 1 be culture medium with fruit juice the formula that the spreads cultivation fermentation method of preparing fruit ferment, it is characterised in that: step (5) is stablized the frequency of the circulation mixing in sweat be 1-2 time/all.
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Application publication date: 20160727 |