CN106307503B - Bamboo fungus and tropical fruit compounded active enzyme and preparation method thereof - Google Patents
Bamboo fungus and tropical fruit compounded active enzyme and preparation method thereof Download PDFInfo
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2400/169—Plantarum
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of a bamboo fungus and tropical fruit compounded active enzyme, which comprises the following steps of (1) preparing a bamboo fungus enzyme primary liquid; (2) preparing a tropical fruit enzyme primary liquid; and (3) preparing the composite active ferment. The enzyme produced by the method has high activity and can be stored at normal temperature; tropical fruits are adopted, the strong mushroom flavor of the bamboo fungus is covered by the fruit flavor, and the taste is sour, sweet and palatable. The active enzyme compounded by bamboo fungus and tropical fruits provided by the invention has a great auxiliary effect on digestion, absorption, metabolism and the like of nutritional ingredients of a human body.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a bamboo fungus and tropical fruit compounded active enzyme and a preparation method thereof.
Background
Enzymes are also called enzymes (enzymes) and are catalytically active macromolecules produced in organisms. Various physiological and biochemical reactions in organisms almost all need to be carried out under the catalysis of enzymes, and life phenomena of human body such as metabolism, energy intake, growth, reproduction and the like can be completed only by the help of the enzymes. With the increase of age, environmental pollution and the acceleration of life rhythm, enzymes in a human body are reduced, and the skin condition gradually descends on a slope, so that more enzymes must be taken from the diet for supplement. The existing ferment beverage has long natural fermentation period and low activity after sterilization, needs low-temperature preservation to keep the activity of the ferment beverage, and has small auxiliary effect on human body.
Dictyophora indusata (Dictyophora indusata), also known as bamboo fungus, bamboo ginseng, dictyosphaea, etc., is a general name for various edible fungi of Dictyophora of Phallaceae. The famous bamboo fungus listed as the first four diagnostic methods is known as Xue qun Xian Zi, mountain precious flower and Huang's of the fungus. The dictyophora indusiata is rich in nutrition, contains 11 mineral elements, 17 amino acids and multiple vitamins, has a certain medicinal value, particularly contains multiple active ingredients, and has the effects of resisting tumors, reducing blood pressure, reducing blood fat, preventing rancidity, preventing corrosion, inhibiting bacteria and the like. Bamboo fungus is a kind of nutritive health-care rare edible fungus with both good taste and good medicine and food, and is popular among more and more consumers. However, the bamboo fungus has high water content and is easy to rot and not beneficial to storage and transportation, so that the bamboo fungus is used as a raw material, and the production and processing technology research is carried out on bamboo fungus fruit ferment so as to expand the application range of the bamboo fungus.
Common tropical fruits such as pineapples, papayas, mulberries, dragon fruits, honey pomelos, jackfruits and the like have typical aroma and sweet taste; at present, the fruits are mainly used for fresh eating or making dried fruits, cans and fruit juice, and no related products are found when the fruits are used for preparing the dictyophora indusiata fruit enzyme by compounding with the dictyophora indusiata.
Disclosure of Invention
Therefore, the invention aims to provide the active enzyme compounded by the bamboo fungus and the tropical fruit and the preparation method thereof. Provides a new processing method for the development of bamboo fungus.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a preparation method of a bamboo fungus and tropical fruit compounded active enzyme comprises (1) preparing a bamboo fungus enzyme primary liquid; (2) preparing a tropical fruit enzyme primary liquid; and (3) preparing a composite active enzyme; wherein,
(1) the process for preparing the primary bamboo fungus ferment liquid comprises the following steps:
cleaning bamboo fungus raw material, blanching, cooling, adding lactobacillus plantarum, green kumquat, white granulated sugar and salt for blending; carrying out anaerobic fermentation; performing membrane separation filtration sterilization or plate heat exchange high-temperature short-time sterilization to obtain primary bamboo fungus ferment liquid;
(2) the process for preparing the initial tropical fruit ferment liquid comprises the following steps:
cleaning tropical fruits, taking pulp, adding lactobacillus plantarum, kumquat, white granulated sugar and salt for blending; carrying out anaerobic fermentation; performing membrane separation filtration sterilization or plate heat exchange high-temperature short-time sterilization to obtain a tropical fruit enzyme primary liquid;
(3) the process for preparing the composite active ferment comprises the following steps:
mixing the primary bamboo fungus enzyme liquid with the primary tropical fruit enzyme liquid; adding yeast and white granulated sugar for blending; carrying out anaerobic fermentation and after-ripening; and (3) performing membrane separation filtration sterilization or plate heat exchange high-temperature short-time sterilization to obtain the product.
Further, in the process of preparing the primary bamboo fungus ferment liquid in the step (1), steam blanching conditions of the bamboo fungus raw material are as follows: the steam intensity is 1.5-3.5 Pa/g, and the blanching time is 1-3 min.
Further, in the process of preparing the primary dictyophora indusiata enzyme solution in the step (1), the addition amount of lactobacillus plantarum is 0.003-0.01% of the dictyophora indusiata raw material, the addition amount of kumquat is 1-10% of the dictyophora indusiata raw material, the addition amount of white granulated sugar is 5-25% of the dictyophora indusiata raw material, and the addition amount of salt is 3.5-6% of the dictyophora indusiata raw material by mass percentage.
Further, in the process of preparing the primary bamboo fungus ferment liquid in the step (1), bamboo fungus leaching liquor is added into the ingredients, and the adding amount of the bamboo fungus leaching liquor is 60-70% of the bamboo fungus raw material according to the mass percentage, wherein the preparation method of the bamboo fungus leaching liquor comprises the following steps: cleaning bamboo fungus pileus and fungus trays, grinding, soaking in a water bath kettle at 50-70 ℃ for 10-14 h, and filtering to obtain a leaching solution.
Further, in the anaerobic fermentation process of the bamboo fungus ferment primary liquid prepared in the step (1) and the tropical fruit ferment primary liquid prepared in the step (2), when the acidity of the fermentation liquid is reduced to pH 3-4, immediately cooling, and stopping fermentation.
Further, in the process of preparing the tropical fruit enzyme primary liquid in the step (2), the addition amount of lactobacillus plantarum is 0.004-0.1% of the pulp, the addition amount of green kumquats is 3-9% of the pulp, the addition amount of white granulated sugar is 20-30% of the pulp, and the addition amount of salt is 3-6% of the pulp by mass percentage.
Further, in the process of preparing the initial tropical fruit ferment liquid in the step (2), the fruit peel leaching liquor is added into the ingredients, and the addition amount of the fruit peel leaching liquor is 70-80% of the fruit pulp according to the mass percentage, wherein the preparation method of the fruit peel leaching liquor comprises the following steps: cleaning fruit peels, putting the fruit peels into a water bath kettle at 50-70 ℃ for soaking for 10-14 h, and filtering to obtain a leaching solution.
Further, in the process of preparing the composite active enzyme in the step (3), the adding mass ratio of the primary dictyophora indusiata enzyme liquid to the primary tropical fruit enzyme liquid is 1: 1-2: 1, the adding amount of the yeast is 0.1-0.3% of the primary mixed liquid, and the adding amount of the white granulated sugar is 20-30% of the primary mixed liquid.
Further, in the process of preparing the composite active enzyme in the step (3), the anaerobic fermentation time is 5-15 days, and the fermentation is stopped when the pH value is 3-4.
An active enzyme compounded by bamboo fungus and tropical fruits is prepared by the preparation method of the active enzyme compounded by bamboo fungus and tropical fruits.
Compared with the prior art, the invention has the beneficial effects that:
according to the preparation method of the bamboo fungus and tropical fruit compounded active enzyme, the enzyme produced by the method is high in activity and can be stored at normal temperature; the tropical fruit is adopted, such as common tropical fruits of pineapples, papayas, mulberries, dragon fruits, honey pomelos or jackfruits and the like, the strong mushroom fragrance of the bamboo fungi is covered by the fruit fragrance, and the mouth feel is sour, sweet and palatable.
The preparation method of the invention selects the kumquat as the auxiliary material to replace the expensive lemon, plays the role of adjusting acid, and leads the product to have special orange flavor under the condition of meeting the requirement of acidity of the product. The green cumquat is pure natural in acid aroma, has no other foreign flavor after being processed, and is fresh and sharp in taste.
The addition of the lactobacillus plantarum and the yeast greatly shortens the natural fermentation time, has unique taste and flavor, namely the flavor of mushroom and tropical fruits, and has light frankincense flavor, thereby greatly improving the quality of people with different tastes.
The bamboo fungus has the preservative effect, is a green natural preservative, and does not need to be added with any additive. And the bamboo fungus is a natural preservative, and plays a role in protecting the quality of the ferment.
The fresh bamboo fungus is difficult to preserve, the preparation method provides a new method for eating the bamboo fungus, the original characteristics of the bamboo fungus are not changed, and the quality of the bamboo fungus is not damaged by the steps of high-temperature sterilization, homogenization and the like.
The active enzyme compounded by the bamboo fungus and the tropical fruits is the active edible fungus fruit enzyme, and is different from other products in that the activity is high, refrigeration is not needed, the activity can be maintained after filling at normal temperature, and the high activity of the product in a bottle after filling is still maintained. The added single strain is not the compound of multiple strains, so that the effect of the strain can be fully exerted, and the obtained ferment has purer flavor. The strain has high purity and low consumption, and can reduce production cost.
The active enzyme compounded by bamboo fungus and tropical fruits provided by the invention has a great auxiliary effect on digestion, absorption, metabolism and the like of nutritional ingredients of a human body.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below.
FIG. 1 is a process flow diagram for preparing a bamboo fungus ferment primary liquid;
FIG. 2 is a process flow diagram for preparing a tropical fruit ferment primary liquid;
FIG. 3 is a process flow diagram of preparing complex active ferment.
Detailed Description
For clear and complete description of the technical solutions in the present invention, it is obvious that the inventor combines the embodiments to describe, but the following embodiments describe only some embodiments of the present invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1 to 3, the preparation method of the active enzyme compounded by bamboo fungus and tropical fruits of the invention comprises the following steps: (1) preparing primary bamboo fungus enzyme liquid; (2) preparing a tropical fruit enzyme primary liquid; and (3) preparing the composite active ferment. Wherein,
(1) the process flow for preparing the primary bamboo fungus ferment liquid comprises the following steps:
cleaning Dictyophora Indusiata (Vent. Ex pers) Fisch raw material, blanching, cooling in sterile room, adding Lactobacillus plantarum, Fortunella margarita (lour.) Swingle, white sugar and salt, blending, performing anaerobic fermentation, and sterilizing at high temperature for a short time by membrane filtration sterilization or plate heat exchange to obtain golden yellow transparent Dictyophora Indusiata ferment primary liquid. Wherein the blanching treatment mainly inhibits the activity of Peroxidase (POD) in the bamboo fungus and prevents enzymatic browning reaction; cooling in a sterile room to room temperature, adding adjuvants, and cooling to room temperature to prevent inactivation of Lactobacillus plantarum due to high temperature.
(2) The process flow for preparing the tropical fruit enzyme primary liquid comprises the following steps:
cleaning tropical fruits, air-drying, taking pulp, adding lactobacillus plantarum, kumquat, white granulated sugar and salt into the pulp for burdening, performing anaerobic fermentation, and performing membrane filtration sterilization or plate heat exchange high-temperature short-time sterilization to obtain a tropical fruit enzyme primary liquid. The tropical fruit can be pineapple, papaya, mulberry, dragon fruit, honey pomelo or jack fruit.
(3) The process flow for preparing the composite active ferment comprises the following steps:
mixing the primary bamboo fungus enzyme liquid and the primary tropical fruit enzyme liquid together, adding saccharomycetes and white granulated sugar for batching, homogenizing, carrying out anaerobic fermentation and after-ripening, carrying out separation filtration sterilization by adopting a filtration membrane with the aperture of 0.2-0.5 um, or carrying out plate-type heat exchange high-temperature short-time sterilization so as to keep higher viable count, and finally filling, wherein the finished enzyme can be stored at 20-30 ℃, and also can have very high viable count without refrigeration.
Tropical fruit refers to fruit that grows in tropical regions. Common tropical fruits such as pineapple, papaya, mulberry, dragon fruit, honey pomelo or jack fruit, etc.
Example 1
A preparation method of active enzyme compounded by bamboo fungus and honey pomelo comprises the following steps:
(1) preparing a primary bamboo fungus ferment liquid:
cleaning Dictyophora Indusiata (Vent. Ex pers) Fisch raw material, and blanching with steam at strength of 2.5Pa/g for 2 min.
The steam blanching time and the steam intensity A and B factors are taken as a 5-5 two-factor cross test, and the steam blanching time level is as follows: 1.0min, 1.5min, 2.0min, 2.5min, 3.0min, the vapor intensity level is: 1.5Pa/g, 2.0Pa/g, 2.5Pa/g, 3.0Pa/g, and 3.5 Pa/g. The test is repeated for three times, the retention rate of total sugar of the dictyophora phalloidea is used as an index for controlling the quality of the dictyophora phalloidea, and the inactivation condition of Peroxidase (POD) with higher heat resistance is used as a process parameter index for blanching treatment. Finally, the optimal blanching process parameters are determined as follows: the steam intensity is 2.5Pa/g, the blanching time is 2min, the retention rate of total sugar of the dictyophora phalloidea is high and is 86% -88% under the condition, and Peroxidase (POD) is completely inactivated.
And then, putting the blanched bamboo fungus into a sterile room for cooling, mixing with the bamboo fungus leaching liquor, adding lactobacillus plantarum, kumquat, white granulated sugar and table salt, wherein the addition amount of lactobacillus plantarum is 0.01 percent of the bamboo fungus raw material, the addition amount of kumquat is 1 percent of the bamboo fungus raw material, the addition amount of white granulated sugar is 25 percent of the bamboo fungus raw material, the addition amount of table salt is 3.5 percent of the bamboo fungus raw material, and the addition amount of the bamboo fungus leaching liquor is 60 percent of the bamboo fungus raw material. The preparation method of the bamboo fungus leaching liquor comprises the following steps: cleaning dictyophora phalloidea pileus and a fungus base, slightly grinding, soaking in a water bath kettle at 50-70 ℃ for 10-14 h at a mass ratio of materials to water of 1: 10-10: 1, and filtering to obtain a leaching solution.
And (4) carrying out anaerobic fermentation, immediately cooling the fermentation liquor when the acidity of the fermentation liquor is reduced to pH 3-4, and stopping fermentation.
Filtering and sterilizing by membrane separation technology, wherein the aperture of a filtering membrane is 0.2um, and thus golden yellow transparent dictyophora indusiata ferment primary liquid is obtained.
(2) Preparing a tropical fruit enzyme primary liquid:
honey pomelos (Honey pomelos), also known as chiffon, are one of tropical fruits well favored by people, and the data show that Honey pomelos contain a large amount of vitamin C, and can reduce cholesterol in blood; it also contains natural mineral-potassium, and is the best fruit for dietetic therapy for patients with cardiovascular and cerebrovascular diseases and kidney diseases. And the natural vitamin P contained in the honey pomelo can strengthen the capillary function of skin and accelerate the recovery of the injured skin tissue function, and meanwhile, the honey pomelo can promote the absorption of calcium and iron and reduce blood sugar, so that the honey pomelo is especially suitable for patients with heart and brain nephropathy and people with poor respiratory system.
In this embodiment, tropical fruits are selected as honey pomelos, the honey pomelos are cleaned and peeled, air-dried, pulp is taken and mixed with honey pomelo peel leaching liquor, lactobacillus plantarum, green kumquats, white granulated sugar and salt are added, and according to mass percentage, the addition amount of lactobacillus plantarum is 0.004% of the honey pomelo pulp, the addition amount of green kumquats is 3% of the honey pomelo pulp, the addition amount of white granulated sugar is 20% of the honey pomelo pulp, the addition amount of salt is 3% of the honey pomelo pulp, and the addition amount of the honey pomelo peel leaching liquor is 70% of the honey pomelo pulp. The preparation method of the pomelo peel leaching liquor comprises the following steps: cleaning the pomelo peel, putting the pomelo peel into a water bath kettle at 50-70 ℃, soaking the pomelo peel in water for 10-14 h at the mass ratio of the materials to the water of 1: 10-10: 1, and filtering to obtain a leaching solution.
And (4) carrying out anaerobic fermentation, immediately cooling the fermentation liquor when the acidity of the fermentation liquor is reduced to pH 3-4, and stopping fermentation.
Filtering and sterilizing by membrane separation technology, wherein the aperture of a filtering membrane is 0.2um, and thus obtaining honey pomelo ferment primary liquid.
(3) Preparing a composite active enzyme:
mixing the primary bamboo fungus enzyme liquid and the primary honey pomelo enzyme liquid together, wherein the mass ratio of the primary bamboo fungus enzyme liquid to the primary honey pomelo enzyme liquid is 1:1, adding yeast and white granulated sugar for batching, wherein the addition of the yeast is 0.1% of the mixed liquid and the addition of the white granulated sugar is 20% of the mixed liquid according to mass percentage, homogenizing, carrying out anaerobic fermentation for 5 days, stopping fermentation when the acidity pH of the fermentation liquid is 3-4, carrying out after-ripening for 45 days in a fermentation tank, and then carrying out filtration sterilization by adopting a membrane separation technology, wherein the aperture of a filtration membrane is 0.2um, so as to obtain the active bamboo fungus and honey pomelo compound enzyme. And finally, filling, and storing at normal temperature to ensure that the mixture is continuously after-ripened, and refrigerating if fermentation is stopped to maintain the original taste.
The sterilization methods all adopt a microporous membrane filtration sterilizer, and the high activity of the final enzyme product is kept.
The bamboo fungus and the tropical fruits are respectively fermented and then mixed for secondary fermentation. The green cumquat added as the auxiliary material replaces the lemon, so that the production cost is reduced. The bamboo fungus leaching liquor and the pomelo peel leaching liquor are mixed instead of being mixed with water for juicing, so that the mouthfeel is improved.
Experimental design of optimal process of bamboo fungus and honey pomelo compound enzyme
(1) Technological parameter proportioning test for preparing primary bamboo fungus enzyme liquid
In order to determine the optimal process conditions for preparing the primary Dictyophora indusiata enzyme solution, analysis shows that the addition of lactobacillus plantarum, the addition of white granulated sugar, the addition of salt and the addition of green cumquat are important factors influencing the product quality, and three-level four-factor L is adopted9(34) Orthogonal experiments were performed and the design of the orthogonal experiments is shown in table 1.
TABLE 1
(2) Technological parameter proportioning test for preparing honey pomelo enzyme primary liquid
In order to determine the optimal process conditions for preparing the honey pomelo enzyme primary liquid, through analysis, the addition amount of lactobacillus plantarum, the addition amount of white granulated sugar, the addition amount of salt and the addition amount of green kumquats are taken as important factors influencing the product quality, and three-level four-factor L is adopted9(34) Orthogonal experiments were performed and the design of the orthogonal experiments is shown in table 2.
TABLE 2
(3) Technological parameter proportioning test for preparing bamboo fungus and honey pomelo compounded active enzyme
Mixing the primary bamboo fungus ferment liquid and the primary honey pomelo ferment liquid, and performing secondary fermentation, wherein the strains of the secondary fermentation are saccharomycetes, the addition amounts of the saccharomycetes are respectively 0.1%, 0.2% and 0.3% according to the mass percentage, the fermentation time is 5 days, 10 days and 15 days, the mass ratio of the primary bamboo fungus ferment liquid to the primary honey pomelo ferment liquid is 1:1, 1:2 and 2:1, and the addition amount of white granulated sugar is 20%, 25% and 30%The test is carried out under the condition that three levels and four factors L are adopted9(34) Orthogonal experiments were performed and the design of the orthogonal experiments is shown in table 3.
TABLE 3
(4) Sensory evaluation standard of active enzyme compounded by bamboo fungus and tropical fruits
And evaluating the quality of the product by adopting an organoleptic evaluation method and the solid content. And giving correct scores to the factors of the product such as mouthfeel, tissue state, aroma and taste and the like. The sensory score criteria for the product are shown in table 4.
TABLE 4
The optimum process orthogonal test of the primary bamboo fungus ferment liquid is carried out according to the design of table 1, and the result is shown in table 5.
TABLE 5 bamboo fungus ferment initial liquid optimum process orthogonal test results
As can be seen from the extreme differences in Table 5, the influence of each factor on the quality of the primary Dictyophora indusiata ferment liquid is from primary to secondary A>B>C>D, the influence effect of each factor on the ferment is sequentially the addition amount of the lactobacillus plantarum, the addition amount of the white granulated sugar, the addition amount of the salt and the addition amount of the green cumquat from strong to weak. The best combination is A3B3C1D1Namely, the addition amount of lactobacillus plantarum is 0.01 percent, the addition amount of white granulated sugar is 25 percent, the addition amount of salt is 3.5 percent, and the addition amount of kumquat isThe addition amount is 1%.
The optimum process orthogonal test of the initial honey pomelo ferment liquid was carried out according to the design of table 2, and the results are shown in table 6.
TABLE 6 Honey pomelo ferment initial liquid optimum process orthogonal test results
As can be seen from the range of the values in Table 6, the influence of each factor on the quality of the grapefruit ferment stock solution is from A to A>D>B>And C, the influence effect of each factor on the ferment is sequentially the addition amount of the lactobacillus plantarum, the addition amount of the kumquat, the addition amount of the white granulated sugar and the addition amount of the edible salt from strong to weak. The best combination is A3B3C2D2Namely, the addition amount of lactobacillus plantarum is 0.1%, the addition amount of white granulated sugar is 30%, the addition amount of edible salt is 4.5%, and the addition amount of kumquat is 6%.
The optimum process orthogonal test of bamboo fungus and honey pomelo compounded active ferment was carried out according to the design of table 3, and the results are shown in table 7.
TABLE 7 orthogonalized test results of active enzyme compounded by bamboo fungus and honey pomelo
As can be seen from the extreme differences in Table 7, the influence of various factors on the quality of the bamboo fungus honey pomelo enzyme is from primary to secondary C>A>D>And B, the influence effect of each factor on the enzyme is sequentially the ratio of the dictyophora indusiata to the honey pomelo enzyme stock solution, the yeast inoculation amount, the addition amount of white granulated sugar and the fermentation time from strong to weak. The best combination is A1B2C2D3Namely, the inoculation amount of the microzyme is 0.1 percent, and the fermentation time isThe ratio of the dictyophora indusiata to the honey pomelo enzyme stock solution is 1:2, and the addition amount of the white granulated sugar is 30 percent.
Example 2
A process flow for preparing active enzyme compounded by bamboo fungus and honey pomelo comprises the following steps:
(1) preparing a primary bamboo fungus ferment liquid:
cleaning Dictyophora Indusiata (Vent. Ex pers) Fisch raw material, and blanching with steam. The blanching technological parameters are as follows: the steam intensity is 2.5Pa/g, and the blanching time is 2 min.
And then, putting the blanched dictyophora phalloidea into a sterile room for cooling, mixing with the dictyophora phalloidea leaching liquor, adding lactobacillus plantarum, green kumquats, white granulated sugar and table salt, wherein the addition amount of lactobacillus plantarum is 0.01% of that of the dictyophora phalloidea raw material, the addition amount of green kumquats is 1% of that of the dictyophora phalloidea raw material, the addition amount of white granulated sugar is 25% of that of the dictyophora phalloidea raw material, the addition amount of the table salt is 3.5% of that of the dictyophora phalloidea raw material, and the addition amount of the dictyop. The preparation method of the bamboo fungus leaching liquor comprises the following steps: cleaning the dictyophora phalloidea pileus and the fungus tray, slightly grinding, soaking in a water bath kettle at 50-70 ℃ for 10-14 h, and filtering to obtain a leaching solution.
And (4) carrying out anaerobic fermentation, immediately cooling the fermentation liquor when the acidity of the fermentation liquor is reduced to pH 3-4, and stopping fermentation.
Filtering and sterilizing by membrane separation technology, wherein the aperture of a filtering membrane is 0.5um, and thus golden yellow transparent dictyophora indusiata ferment primary liquid is obtained.
(2) Preparing a tropical fruit enzyme primary liquid:
cleaning and peeling honey pomelos, air-drying, mixing pulp with honey pomelo peel leaching liquor, adding lactobacillus plantarum, green kumquats, white granulated sugar and salt, wherein the addition amount of lactobacillus plantarum is 0.1% of the pulp of the honey pomelos, the addition amount of the green kumquats is 6% of the pulp of the honey pomelos, the addition amount of the white granulated sugar is 30% of the pulp of the honey pomelos, the addition amount of the salt is 4.5% of the pulp of the honey pomelos, and the addition amount of the honey pomelo peel leaching liquor is 80% of the pulp of the honey pomelos. The preparation method of the pomelo peel leaching liquor comprises the following steps: cleaning the pomelo peel, soaking in a water bath kettle at 50-70 ℃ for 10-14 h, and filtering to obtain a leaching solution.
And (4) carrying out anaerobic fermentation, immediately cooling the fermentation liquor when the acidity of the fermentation liquor is reduced to pH 3-4, and stopping fermentation.
Filtering and sterilizing by membrane separation technology, wherein the aperture of a filtering membrane is 0.5um, and thus obtaining honey pomelo ferment primary liquid.
(3) Preparing a composite active enzyme:
mixing the primary bamboo fungus enzyme liquid and the primary honey pomelo enzyme liquid together, wherein the mass ratio of the primary bamboo fungus enzyme liquid to the primary honey pomelo enzyme liquid is 1:2, adding yeast and white granulated sugar for batching, wherein the addition of the yeast is 0.1% of the mixed liquid and the addition of the white granulated sugar is 30% of the mixed liquid according to mass percentage, homogenizing, performing anaerobic fermentation for 10 days, stopping fermentation when the acidity pH of the fermentation liquid is 3-4, performing after-ripening in a fermentation tank for 1 month, and then performing filtration and sterilization by adopting a membrane separation technology, wherein the aperture of a filtration membrane is 0.2um, so as to obtain the active bamboo fungus and honey pomelo compound enzyme.
Example 2 adopts the above-mentioned best test scheme, further experiment with sensory score as the standard, the total score of the obtained dictyophora indusiata and honey pomelo composite ferment product is 91, and the color and luster of the product is faint yellow, the tissue is uniform and consistent, no precipitate exists after long-term storage, no layering phenomenon exists, no bubble exists, the taste is moderate, and the product has the specific flavor of the lactobacillus fermentation product, and also has the fresh scent of honey pomelo, and has slightly rich special flavor of dictyophora indusiata. The quality standard is as follows:
sensory indexes are as follows:
appearance: clear, crystal-clear and transparent, has no suspended matters, is uniform and has no bubbles.
Color: light yellow.
Fragrance: has the fresh scent of honey pomelo and green kumquat and the special taste of lactic acid bacteria fermented milk products, has the special scent of bamboo fungus, is sour and sweet, and has no peculiar smell and impurities.
The number of lactic acid bacteria: the number of active lactic acid bacteria was 4.5X 105one/mL.
Acidity: the final product had an acidity (measured as lactic acid) of 7.79 g/kg.
pH value: the pH of the finished product was 4.0 (average).
Soluble solid content: the soluble solids content of the finished product was 36.4g/100g (average).
Example 3
A process flow for preparing active enzyme compounded by bamboo fungus and pineapple comprises the following steps:
(1) preparing a primary bamboo fungus ferment liquid:
the procedure was the same as in example 2.
(2) Preparing a tropical fruit enzyme primary liquid:
the pineapple has mild nature, sweet, slightly sour, slightly astringent and slightly cold nature, and has the effects of clearing summer heat, quenching thirst, promoting digestion, relieving diarrhea, invigorating spleen and stomach, strengthening primordial qi, replenishing qi and blood, promoting digestion, eliminating dampness, caring skin, reducing weight, and the like. The bromelain can effectively decompose protein in food and increase gastrointestinal motility. The sugar and enzyme contained in pineapple has certain diuretic effect, and is beneficial to nephritis and hypertension patients, and also has adjuvant therapeutic effect on bronchitis.
In this example, the tropical fruit was selected as pineapple, washed, peeled, and air-dried.
Adding lactobacillus plantarum, green kumquat, white granulated sugar and salt for mixing, wherein the addition amount of the lactobacillus plantarum is 0.1% of the pineapple pulp, the addition amount of the green kumquat is 6% of the pineapple pulp, the addition amount of the white granulated sugar is 30% of the pineapple pulp, and the addition amount of the salt is 4.5% of the pineapple pulp by mass percentage.
And (4) carrying out anaerobic fermentation, immediately cooling the fermentation liquor when the acidity of the fermentation liquor is reduced to pH 3-4, and stopping fermentation.
Filtering and sterilizing by membrane separation technology, wherein the aperture of a filtering membrane is 0.5um, and thus obtaining a primary solution of the pineapple ferment.
(3) Preparing a composite active enzyme:
mixing the primary bamboo fungus enzyme liquid and the primary pineapple enzyme liquid together, wherein the mass ratio of the primary bamboo fungus enzyme liquid to the primary pineapple enzyme liquid is 1:2, adding yeast and white granulated sugar for batching, wherein the addition of the yeast is 0.1% of the mixed liquid and the addition of the white granulated sugar is 30% of the mixed liquid according to mass percentage, homogenizing, performing anaerobic fermentation for 10 days, stopping fermentation when the acidity pH of the fermentation liquid is 3-4, performing after-ripening for 2 months in a fermentation tank, and then performing filtration sterilization by adopting a membrane separation technology, wherein the aperture of a filtration membrane is 0.2um, so as to obtain the active enzyme compounded by bamboo fungus and pineapple.
The obtained bamboo fungus and pineapple compound enzyme product has a sensory score of 87 points, the color of the product is faint yellow, the tissue is uniform and consistent, no precipitate exists after the product is placed for a long time, no layering phenomenon exists, no bubbles exist, the taste is slightly sour, the product has the special flavor of a lactic acid bacteria fermentation product, the fresh scent of pineapple and a slightly rich special flavor of bamboo fungus. The quality standard is as follows:
sensory indexes are as follows:
appearance: clear, crystal-clear and transparent, has no suspended matters, is uniform and has no bubbles.
Color: light yellow.
Fragrance: has the fresh scent of pineapple and green kumquat and the special flavor of lactobacillus fermented milk products, has the special flavor of bamboo fungus, slightly sour taste and no peculiar smell or impurity.
Example 4
A process flow for preparing bamboo fungus and pawpaw composite active ferment comprises the following steps:
(1) preparing a primary bamboo fungus ferment liquid:
the procedure was the same as in example 2.
(2) Preparing a tropical fruit enzyme primary liquid:
pawpaw is a familiar tropical fruit, and the components of pawpaw only comprise carine, papain, chymopapain, tomato hydrocarbon, vitamin B, C, E, sugar, protein, fat, carotene, cryptoxanthin, butterfly prunexanthin, cryptoxanthin cyclic amide and the like. Not only has fragrant and sweet taste, but also has health promoting and skin caring effects. The pawpaw not only can promote liver repair and has a strong antibacterial effect, but also has a strong inhibition effect on cancers.
In this example, papaya was selected as a tropical fruit, washed, peeled, and air-dried.
Adding lactobacillus plantarum, kumquat, white granulated sugar and salt for mixing, wherein the addition amount of the lactobacillus plantarum is 0.1 percent of the pawpaw pulp, the addition amount of the kumquat is 6 percent of the pawpaw pulp, the addition amount of the white granulated sugar is 30 percent of the pawpaw pulp, and the addition amount of the salt is 4.5 percent of the pawpaw pulp.
And (4) carrying out anaerobic fermentation, immediately cooling the fermentation liquor when the acidity of the fermentation liquor is reduced to pH 3-4, and stopping fermentation.
Filtering and sterilizing by a membrane separation technology, wherein the aperture of a filtering membrane is 0.5um, and obtaining a papaya ferment primary liquid.
(3) Preparing a composite active enzyme:
mixing the primary bamboo fungus enzyme liquid and the primary papaya enzyme liquid together, wherein the mass ratio of the primary bamboo fungus enzyme liquid to the primary papaya enzyme liquid is 1:2, adding yeast and white granulated sugar for batching, wherein the addition of the yeast is 0.1% of the mixed liquid and the addition of the white granulated sugar is 30% of the mixed liquid according to mass percentage, homogenizing, performing anaerobic fermentation for 10 days, stopping fermentation when the acidity pH of the fermentation liquid is 3-4, performing after-ripening for 3 months in a fermentation tank, and performing filtration sterilization by adopting a membrane separation technology, wherein the aperture of a filtration membrane is 0.2um, so as to obtain the active enzyme compounded by bamboo fungus and papaya.
The sensory score of the obtained bamboo fungus and pawpaw composite enzyme product is 90 points, the color and luster of the product are faint yellow, the tissue is uniform and consistent, no precipitate exists after the product is placed for a long time, no layering phenomenon exists, no bubbles exist, the taste is moderate in sour and sweet, the special flavor of the lactobacillus fermentation product is achieved, the faint scent of the pawpaw is achieved, and the special flavor with rich bamboo fungus is achieved slightly. The quality standard is as follows:
sensory indexes are as follows:
appearance: clear, crystal-clear and transparent, has no suspended matters, is uniform and has no bubbles.
Color: yellow.
Fragrance: has the fresh scent of pawpaw and cumquat and the special taste of lactobacillus fermented milk products, has the special smell of bamboo fungus, is sour and sweet, is palatable, and has no peculiar smell and impurities.
In conclusion, the dictyophora indusiata and tropical fruits are used as main raw materials, and auxiliary materials such as green kumquat, white sugar and salt are added to prepare the enzyme, and an orthogonal test determines that the optimal fermentation conditions of the primary liquid of the dictyophora indusiata enzyme comprise that the addition amount of lactobacillus plantarum is 0.01%, the white sugar is 25%, the salt is 3.5% and the green kumquat is 1%; the optimal fermentation conditions of the initial tropical fruit enzyme liquid are that the addition amount of lactobacillus plantarum is 0.1%, the addition amount of white granulated sugar is 30%, the addition amount of edible salt is 4.5%, and the addition amount of kumquat is 6%; the final fermentation conditions of the composite active enzyme are that the inoculation amount of the yeast is 0.1%, the fermentation time is 10 days, the ratio of the dictyophora phalloidea to the honey pomelo enzyme stock solution is 1:2, and the addition amount of the white granulated sugar is 30%; the active enzyme compounded by the bamboo fungus and the tropical fruits and having the advantages of refreshing and soft mouthfeel, unique mushroom fragrance and natural fruit juice fragrance, and nutrition and health care functions can be prepared.
The preparation method is different from other enzyme products which are added with various strains and are subjected to composite fermentation simultaneously, and the final activity of the dictyophora indusiata fruit enzyme is screened by the strains, so that the fermentation scheme is finally determined to be that a single strain is adopted for carrying out two times of fermentation, and the advantages of the strain can be more fully exerted in the dictyophora indusiata tropical fruit enzyme products by adopting the single strain for fermentation. The lactobacillus plantarum is added in the first fermentation to form the optimal lactobacillus, the lactobacillus plantarum is produced by adopting a microbial fermentation technology and has the characteristics of high purity, high activity and high stability, and the yeast is added in the second fermentation to ensure that the fermentation is more stable and gentle and the taste is better.
The ferment initial liquid fermented at room temperature is tested under different sterilization conditions, and the traditional low-temperature long-time sterilization method can ensure the safety of the ferment initial liquid, but the quality of the ferment can be changed by long-time heat treatment. The membrane filtration sterilization or plate heat exchange high-temperature short-time sterilization has no obvious influence on basic properties and functional components of the ferment, wherein the plate heat exchange treatment efficiency is higher.
According to the principle of separately fermenting dictyophora indusiata and tropical fruits and then performing composite fermentation, the addition amount of lactobacillus plantarum in primary liquid of the dictyophora indusiata ferment is determined to be 0.01% through an orthogonal test, and the fermentation is stopped when the pH value is equal to 3-4; the fruit ferment primary liquid lactobacillus plantarum adding amount is 0.1%, fermentation is stopped when the pH value is equal to 3-4, secondary fermentation is carried out after filtering, deslagging and degerming, the yeast adding amount is determined to be 0.1% through an orthogonal proportioning test, fermentation is stopped when the pH value is 3-4, and after 1 month of after-ripening, filtering and degerming are carried out. All fermentations can be carried out at normal temperature without a temperature-controlled fermentation tank, and proper high temperature (< 45 ℃) in the initial stage of fermentation can promote the fermentation, thereby shortening the process time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. A preparation method of a dictyophora indusiata and tropical fruit compounded active enzyme is characterized by comprising the following steps of (1) preparing a primary dictyophora indusiata enzyme solution; (2) preparing a tropical fruit enzyme primary liquid; and (3) preparing a composite active enzyme; wherein,
(1) the process for preparing the primary bamboo fungus ferment liquid comprises the following steps:
cleaning, blanching and steam blanching of the bamboo fungus raw material under the following conditions: the steam intensity is 1.5-3.5 Pa/g, the blanching time is 1-3 min, lactobacillus plantarum, green-gold orange, white granulated sugar and salt are added after cooling, and the ingredients are mixed according to the mass percentage, wherein the addition amount of the lactobacillus plantarum is 0.003-0.01% of the dictyophora raw material, the addition amount of the green-gold orange is 1-10% of the dictyophora raw material, the addition amount of the white granulated sugar is 5-25% of the dictyophora raw material, and the addition amount of the salt is 3.5-6% of the dictyophora raw material; the ingredients are also added with bamboo fungus leaching liquor, and the addition amount of the bamboo fungus leaching liquor is 60-70% of the bamboo fungus raw material according to the mass percentage; carrying out anaerobic fermentation; performing membrane separation, filtration and sterilization to obtain a primary bamboo fungus enzyme solution;
(2) the process for preparing the initial tropical fruit ferment liquid comprises the following steps:
cleaning tropical fruits, taking flesh, adding lactobacillus plantarum, green kumquat, white granulated sugar and salt for mixing, wherein the addition amount of the lactobacillus plantarum is 0.004-0.1% of the flesh, the addition amount of the green kumquat is 3-9% of the flesh, the addition amount of the white granulated sugar is 20-30% of the flesh and the addition amount of the salt is 3-6% of the flesh according to mass percentage; the fruit peel leaching liquor is also added into the ingredients, and the addition amount of the fruit peel leaching liquor is 70-80% of the fruit pulp by mass percent, and anaerobic fermentation is carried out; performing membrane separation, filtration and sterilization to obtain a tropical fruit enzyme primary liquid;
(3) the process for preparing the composite active ferment comprises the following steps:
mixing the primary bamboo fungus enzyme liquid and the primary tropical fruit enzyme liquid in a ratio of 1: 1-2: 1 by mass; adding saccharomycetes and white granulated sugar for mixing, wherein the addition amount of the saccharomycetes is 0.1-0.3% of the mixed primary liquid, and the addition amount of the white granulated sugar is 20-30% of the mixed primary liquid according to mass percentage; carrying out anaerobic fermentation and after-ripening; and (5) performing membrane separation, filtration and sterilization to obtain the product.
2. The method for preparing the dictyophora indusiata and tropical fruit compounded active ferment according to claim 1, wherein in the process of preparing the primary dictyophora indusiata ferment liquid in the step (1), the preparation method of the dictyophora indusiata leaching liquid comprises the following steps: cleaning bamboo fungus pileus and fungus trays, grinding, soaking in a water bath kettle at 50-70 ℃ for 10-14 h, and filtering to obtain a leaching solution.
3. The method for preparing the active enzyme compounded by the dictyophora phalloidea and the tropical fruit according to claim 1, wherein in the anaerobic fermentation process of the primary dictyophora phalloidea enzyme liquid prepared in the step (1) and the primary tropical fruit enzyme liquid prepared in the step (2), when the acidity of the fermentation liquid is reduced to pH 3-4, the fermentation liquid is immediately cooled, and the fermentation is stopped.
4. The method for preparing active ferment compounded by bamboo fungus and tropical fruits according to claim 1, wherein in the process of preparing the tropical fruit ferment primary liquid in the step (2), the preparation method of the fruit peel leaching liquor comprises the following steps: cleaning fruit peels, putting the fruit peels into a water bath kettle at 50-70 ℃ for soaking for 10-14 h, and filtering to obtain a leaching solution.
5. The method for preparing the active enzyme compounded by the bamboo fungi and the tropical fruits according to claim 1, wherein in the process of preparing the compound active enzyme in the step (3), the anaerobic fermentation time is 5-15 days, and the fermentation is stopped when the pH value is 3-4.
6. An active enzyme compounded by bamboo fungus and tropical fruits, which is prepared by the preparation method of the active enzyme compounded by bamboo fungus and tropical fruits according to any one of claims 1 to 5.
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| CN112931856A (en) * | 2021-02-07 | 2021-06-11 | 广西民族师范学院 | Preparation method of tropical fruit composite enzyme |
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