CN105876782A - Onion enzymes and preparation method thereof - Google Patents
Onion enzymes and preparation method thereof Download PDFInfo
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- CN105876782A CN105876782A CN201610188605.7A CN201610188605A CN105876782A CN 105876782 A CN105876782 A CN 105876782A CN 201610188605 A CN201610188605 A CN 201610188605A CN 105876782 A CN105876782 A CN 105876782A
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- bulbus allii
- allii cepae
- ferment
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- bacterium solution
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 23
- 241000234282 Allium Species 0.000 title abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 239000006041 probiotic Substances 0.000 claims abstract description 28
- 235000018291 probiotics Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims description 59
- 230000000529 probiotic effect Effects 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000013406 prebiotics Nutrition 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 17
- 230000001717 pathogenic effect Effects 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 230000008676 import Effects 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 8
- 230000008901 benefit Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 241000193171 Clostridium butyricum Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 241000194017 Streptococcus Species 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims 1
- 230000003321 amplification Effects 0.000 claims 1
- 238000003199 nucleic acid amplification method Methods 0.000 claims 1
- 244000099147 Ananas comosus Species 0.000 abstract 2
- 235000007119 Ananas comosus Nutrition 0.000 abstract 2
- 241000219357 Cactaceae Species 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 2
- 244000131522 Citrus pyriformis Species 0.000 abstract 2
- 239000000243 solution Substances 0.000 description 23
- 239000011550 stock solution Substances 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a preparation method of onion enzymes. The preparation method comprises the following steps: firstly, raw materials of 3-9 parts of onions, 0.1-3 parts of lemons, 0.1-3 parts of oranges, 0.1-3 parts of pineapples and 0.1-3 parts of cactus are taken in parts by weight, the raw materials are sterilized, probiotics are inoculated into the raw materials, and the raw materials are subjected to sealed fermentation at a temperature of 25-30 DEG C and under dark conditions for 15-30 days to obtain onion enzyme solution. The present invention also discloses onion enzymes. According to the preparation method, the onions are fermented into the enzymes, and the preparation method firstly eliminates the fishy and spicy smell of the onions and secondly enables the prepared onion enzymes to be good in mouthfeel by adding lemons, oranges, pineapples, cactus, etc.
Description
Technical field
The invention belongs to the preparation field of ferment, particularly to a kind of Bulbus Allii Cepae ferment and preparation method thereof.
Background technology
Bulbus Allii Cepae, calls Onion, onion, for Liliaceae allium.Extensively plant in China, but at present except as directly
Beyond edible raw-food material, still there is substantial amounts of Bulbus Allii Cepae to be worth needs and be applied.Bulbus Allii Cepae is generally used as medicine with bulb, has and disappears
Scorching antibacterial, blood circulation promoting and blood stasis dispelling, blood fat reducing antidiarrheal, cancer-resisting, diuresis, blood fat reducing and effect of prevention cardiovascular disease.So
And, due to the pungent taste that Bulbus Allii Cepae is strong, it eats and receives restriction.
Ferment is the general name of enzyme, and it contains multiple enzyme, and it participates in multiple chemical reaction, helps body metabolism food, consumes and inhales
Receive nutrient substance.
Summary of the invention
It is an object of the invention to solve at least the above and/or defect, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide the preparation method of a kind of Bulbus Allii Cepae ferment.
A further object of the present invention is to provide a kind of Bulbus Allii Cepae ferment.
To this end, the technical scheme that the present invention provides is:
First the preparation method of a kind of Bulbus Allii Cepae ferment, comprise the steps:, in parts by weight, take raw material Bulbus Allii Cepae 3-9 part,
Fructus Citri Limoniae 0.1-3 part, Fructus Citri junoris 0.1-3 part, Fructus Ananadis comosi 0.1-3 part and Radix et Caulis Opuntiae Dillenii 0.1-3 part, and by described raw material sterilizing, afterwards
In described raw material, inoculate probiotic bacteria, sealing and fermenting 15-30 days under the conditions of temperature 25-30 DEG C and lucifuge, obtain Bulbus Allii Cepae ferment
Element liquid.
Preferably, the preparation method of described Bulbus Allii Cepae ferment, also include:
First, in parts by weight, raw material Bulbus Allii Cepae 3-9 part, Fructus Citri Limoniae 0.1-3 part, Fructus Citri junoris 0.1-3 part, Fructus Ananadis comosi 0.1-3 part are taken
Squeeze the juice with Radix et Caulis Opuntiae Dillenii 0.1-3 part, afterwards the juice squeezed the juice is mixed according to mass ratio 10-50:50-90 with water, then add wherein
Add the sucrose accounting for this juice with gross weight 1%-10% of water, to make culture medium, utilize this culture medium that probiotic bacteria is expanded
Cultivate to obtain prebiotic bacterium solution greatly, finally described Bulbus Allii Cepae ferment bacterium solution is mixed with described prebiotic bacterium solution, obtain Bulbus Allii Cepae ferment benefit
Raw bacterium solution.
Preferably, in the preparation method of described Bulbus Allii Cepae ferment, described Bulbus Allii Cepae ferment bacterium solution and the volume of described prebiotic bacterium solution
Ratio is 2-8:2-8.
Preferably, in the preparation method of described Bulbus Allii Cepae ferment, described Bulbus Allii Cepae ferment bacterium solution and the volume of described prebiotic bacterium solution
Ratio is 6:4.
Preferably, in the preparation method of described Bulbus Allii Cepae ferment, when utilizing this culture medium to be enlarged probiotic bacteria cultivating,
Described probiotic bacteria inoculative proportion 5% (v/w) in described culture medium, fermentation temperature is 37 DEG C, and fermentation time is 5 days.
Preferably, in the preparation method of described Bulbus Allii Cepae ferment, preparing described Bulbus Allii Cepae enzyme liquid and the expansion of described probiotic bacteria
In cultivation, described Bulbus Allii Cepae is 7 parts, and described Fructus Citri Limoniae is 0.5 part, and described Fructus Citri junoris is 1 part, and described Fructus Ananadis comosi is 1 part, described
Radix et Caulis Opuntiae Dillenii is 0.5 part.
Preferably, the preparation method of described Bulbus Allii Cepae ferment, after obtaining described Bulbus Allii Cepae enzyme liquid, also include:
The described spray-dried method of Bulbus Allii Cepae enzyme liquid is dried as Bulbus Allii Cepae ferment powder, wherein, in spray drying, feed temperature
For 60-70 DEG C, import pathogenic wind-warm is 120-140 DEG C, and outlet pathogenic wind-warm is 70-80 DEG C, and feed rate is 20-30mL/min.
Preferably, in the preparation method of described Bulbus Allii Cepae ferment, during preparing described Bulbus Allii Cepae fermentation liquid, described benefit
Raw bacterium inoculative proportion in described raw material is 5% (v/w).
Preferably, in the preparation method of described Bulbus Allii Cepae ferment, described probiotic bacteria is bacillus acidophilus, clostridium butyricum, double
Any one or a few in discrimination bacillus, lactobacillus casei, yeast and intermediary streptococcus.
A kind of Bulbus Allii Cepae ferment, described Bulbus Allii Cepae ferment is prepared by method as above.
The present invention at least includes following beneficial effect:
The Bulbus Allii Cepae ferment that the present invention provides eliminates Bulbus Allii Cepae original raw meat pungent, retains the original nutrient substance of Bulbus Allii Cepae, tool simultaneously
Having promotion body metabolism, antiinflammatory is antibacterial, blood fat reducing and prevention cardiovascular disease.The intestinal due to illness caused can be regulated lose simultaneously
Weighing apparatus flora, promotes fast quick-recovery colony balance, promotes the human body absorption to nutrient, builds up resistance, and promotes that human body is fast
The effects such as quick-recovery is healthy.And the proportioning raw materials of the present invention is by the flavor substance produced after fermentation so that prebiotic bacterium solution mouthfeel
Preferably, it is easy to accepted by the masses.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by the present invention
Research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description word
Can implement according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
It is microorganism and produces multiple enzyme with Bulbus Allii Cepae for primary raw material the most afterwards, eliminate Bulbus Allii Cepae original raw meat pungent, simultaneously
Retaining the original nutrient substance of Bulbus Allii Cepae, have promotion body metabolism, antiinflammatory is antibacterial, blood fat reducing and prevention cardiovascular disease.Mouthful
Sense is preferably, it is easy to accepted by extensive patients.
Embodiment 1
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 7:0.5:1:1:0.5
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
25 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to 7:0.5:1:1:0.5
Proportions squeeze the juice, will squeeze the juice with water according to the proportions of 20:80, and add the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 28 days are according to 6:4
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Embodiment 2
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 8:0.5:0.5:0.5:0.5
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
30 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to 8:0.5:0.5:0.5:0.5
Proportions squeeze the juice, will squeeze the juice with water according to the proportions of 20:80, and add the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 30 days are according to 6:4
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Embodiment 3
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 6:1:1:1:1
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
20 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to the ratio of 6:1:1:1:1
Example proportioning is squeezed the juice, and will squeeze the juice with water according to the proportions of 20:80, and adds the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 20 days are according to 6:4
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Embodiment 4
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 3:3:2:1:1
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
20 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to 3:3:2:1:1's
Proportions is squeezed the juice, and will squeeze the juice with water according to the proportions of 30:70, and adds the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 20 days are according to 6:4
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Embodiment 5
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 9:0.5:0.2:0.1
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
20 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to 9:0.5:0.2:0.1
Proportions squeeze the juice, will squeeze the juice with water according to the proportions of 20:80, and add the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 20 days are according to 2:8
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Embodiment 6
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 6:3:0.4:0.3:0.3
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
20 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to 6:3:0.4:0.3:0.3
Proportions squeeze the juice, will squeeze the juice with water according to the proportions of 50:50, and add the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 20 days are according to 8:2
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Embodiment 7
Intact Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii are cleaned and drained away the water, and peeling, according to 5:0.1:3:1:0.9
Proportions, through 100 DEG C of sterilizings 30 minutes, access probiotic bacteria, 28 DEG C of lucifuge sealing and fermenting according to the ratio of 5% (v/w)
20 days；Gained fermentation liquor sterilizes and is Bulbus Allii Cepae enzyme liquid, spray-dried (parameter is: feed temperature is 60～70 DEG C,
Import pathogenic wind-warm is 120～140 DEG C, outlet temperature 70～80 DEG C, and feed rate is 20～30mL/min) after be Bulbus Allii Cepae ferment
Element powder.Bulbus Allii Cepae, Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi, Radix et Caulis Opuntiae Dillenii being cleaned and drained away the water simultaneously, peeling, according to 5:0.1:3:1:0.9
Proportions squeeze the juice, will squeeze the juice with water according to the proportions of 10:90, and add the sucrose of 5% (w/v), according to 5% (v/v)
Ratio access probiotic bacteria, 37 DEG C of fermentation culture 5 days, it is thus achieved that prebiotic bacterium solution and the stock solution through fermentation in 20 days are according to 7:3
Proportions obtain the prebiotic bacterium solution of Bulbus Allii Cepae ferment.
Module number described herein and treatment scale are used to the explanation of the simplification present invention.To in the Bulbus Allii Cepae fermentation of the present invention
Raw material and the application of fermentation parameter, modifications and variations will be readily apparent to persons skilled in the art.
As it has been described above, according to the method for the present invention, be ferment by Bulbus Allii Cepae fermentation, one is a cancellation the raw meat pungent road of Bulbus Allii Cepae, two
It is to make the Bulbus Allii Cepae ferment prepared in good taste by interpolation Fructus Citri Limoniae, Fructus Citri junoris, Fructus Ananadis comosi and Radix et Caulis Opuntiae Dillenii etc..
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed fortune
With, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the embodiment with description.
Claims (10)
1. the preparation method of a Bulbus Allii Cepae ferment, it is characterised in that comprise the steps: first, in parts by weight, takes
Raw material Bulbus Allii Cepae 3-9 part, Fructus Citri Limoniae 0.1-3 part, Fructus Citri junoris 0.1-3 part, Fructus Ananadis comosi 0.1-3 part and Radix et Caulis Opuntiae Dillenii 0.1-3 part, and by described
Raw material sterilizing, backward described raw material in inoculate probiotic bacteria, sealing and fermenting 15-30 under the conditions of temperature 25-30 DEG C and lucifuge
My god, obtain Bulbus Allii Cepae enzyme liquid.
2. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 1, it is characterised in that also include:
First, in parts by weight, raw material Bulbus Allii Cepae 3-9 part, Fructus Citri Limoniae 0.1-3 part, Fructus Citri junoris 0.1-3 part, Fructus Ananadis comosi 0.1-3 part are taken
Squeeze the juice with Radix et Caulis Opuntiae Dillenii 0.1-3 part, afterwards the juice squeezed the juice is mixed according to mass ratio 10-50:50-90 with water, then add wherein
Add the sucrose accounting for this juice with gross weight 1%-10% of water, to make culture medium, utilize this culture medium that probiotic bacteria is expanded
Cultivate to obtain prebiotic bacterium solution greatly, finally described Bulbus Allii Cepae ferment bacterium solution is mixed with described prebiotic bacterium solution, obtain Bulbus Allii Cepae ferment benefit
Raw bacterium solution.
3. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 2, it is characterised in that described Bulbus Allii Cepae ferment bacterium solution and institute
The volume ratio stating prebiotic bacterium solution is 2-8:2-8.
4. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 3, it is characterised in that described Bulbus Allii Cepae ferment bacterium solution and institute
The volume ratio stating prebiotic bacterium solution is 6:4.
5. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 3, it is characterised in that utilize this culture medium to probiotic bacteria
When being enlarged cultivating, described probiotic bacteria inoculative proportion 5% (v/w) in described culture medium, fermentation temperature is 37 DEG C, sends out
The ferment time is 5 days.
6. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 1, it is characterised in that preparing described Bulbus Allii Cepae enzyme liquid
With in described probiotic bacteria amplification culture, described Bulbus Allii Cepae is 7 parts, and described Fructus Citri Limoniae is 0.5 part, and described Fructus Citri junoris is 1 part, described
Fructus Ananadis comosi is 1 part, and described Radix et Caulis Opuntiae Dillenii is 0.5 part.
7. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 1, it is characterised in that after obtaining described Bulbus Allii Cepae enzyme liquid,
Also include:
The described spray-dried method of Bulbus Allii Cepae enzyme liquid is dried as Bulbus Allii Cepae ferment powder, wherein, in spray drying, feed temperature
For 60-70 DEG C, import pathogenic wind-warm is 120-140 DEG C, and outlet pathogenic wind-warm is 70-80 DEG C, and feed rate is 20-30mL/min.
8. the preparation method of Bulbus Allii Cepae ferment as claimed in claim 1, it is characterised in that preparing described Bulbus Allii Cepae fermentation liquid
During, described probiotic bacteria inoculative proportion in described raw material is 5% (v/w).
9. the preparation method of the Bulbus Allii Cepae ferment as described in as arbitrary in claim 1 or 2, it is characterised in that described probiotic bacteria is
In bacillus acidophilus, clostridium butyricum, bacillus bifidus, lactobacillus casei, yeast and intermediary streptococcus any one or several
Kind.
10. a Bulbus Allii Cepae ferment, it is characterised in that described Bulbus Allii Cepae ferment is by the method as described in claim 1 to 9 is arbitrary
Prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610188605.7A CN105876782A (en) | 2016-03-29 | 2016-03-29 | Onion enzymes and preparation method thereof |
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| CN109247578A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of black fungus reducing blood lipid ferment and preparation method thereof |
| CN110200183A (en) * | 2019-07-09 | 2019-09-06 | 贺国栋 | A kind of production technology of onion element beverage and its onion fermented product |
| CN111528377A (en) * | 2020-04-30 | 2020-08-14 | 徐州联志生物科技有限公司 | Traditional Chinese medicine health-care type onion compound fermented beverage and preparation method thereof |
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| CN110200183A (en) * | 2019-07-09 | 2019-09-06 | 贺国栋 | A kind of production technology of onion element beverage and its onion fermented product |
| CN111528377A (en) * | 2020-04-30 | 2020-08-14 | 徐州联志生物科技有限公司 | Traditional Chinese medicine health-care type onion compound fermented beverage and preparation method thereof |
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Application publication date: 20160824 |