CN106307503B - Bamboo fungus and tropical fruit compounded active enzyme and preparation method thereof - Google Patents

Abstract

The present invention provides a method for preparing an active enzyme compounded by bamboo fungus and tropical fruit, including (1) preparing a primary solution of bamboo fungus enzyme; (2) preparing a primary solution of tropical fruit enzyme; and (3) preparing a composite active enzyme. The enzyme produced by the method has high activity and can be stored at room temperature; tropical fruits are used, and the fruity fragrance can cover the rich mushroom fragrance of bamboo fungus, and the taste is sweet and sour. The active enzyme compounded by bamboo fungus and tropical fruit provided by the invention has a great auxiliary effect on the digestion, absorption and metabolism of human body nutrients.

Description

A kind of active enzyme compounded by bamboo fungus and tropical fruit and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to an active enzyme compounded by bamboo fungus and tropical fruits and a preparation method thereof.

Background technique

Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in the body. Almost all kinds of physiological and biochemical reactions in the living body are carried out under the catalysis of enzymes. The metabolism, energy intake, growth and reproduction of the human body must be completed with the help of enzymes. With the increase of age, environmental pollution, and the acceleration of the pace of life, the enzymes in the human body will decrease accordingly, and the skin condition will gradually decline. Therefore, we must take more enzymes from the diet to prepare for supplementation. The existing enzyme beverage has a long natural fermentation period, low activity after sterilization, and needs to be stored at low temperature to maintain its activity, and the existing enzyme beverage has little auxiliary effect on the human body.

Dictyophora indusiata, also known as bamboo fungus, bamboo ginseng, net gauze fungus, etc., is the general name of a variety of edible fungi in the genus Dictyophora of the Phallaceae (Phallaceae). Bamboo Sun ranks first in the "Four Diagnostics", and is known as "Fairy in Snow", "Flower of Mountain Treasures" and "Queen of Fungi". Moreover, bamboo fungus is rich in nutrients, containing 11 kinds of mineral elements, 17 kinds of amino acids and a variety of vitamins, which has certain medicinal value, especially it contains a variety of active ingredients, which have anti-tumor, lowering blood pressure, lowering blood lipids, and anti-corrosion. and antibacterial effects. As a kind of precious edible fungus for nutrition and health care with excellent taste and dual use as food and medicine, bamboo sunflower is favored by more and more consumers. But the bamboo fungus has a high water content and is perishable, which is unfavorable for storage and transportation. Therefore, the present invention uses the bamboo fungus as a raw material to carry out research on the production and processing technology of the bamboo fungus fruit enzyme, so as to expand the application range of the bamboo fungus.

Pineapple, papaya, mulberry, dragon fruit, pomelo, jackfruit and other common tropical fruits have typical aroma and sweetness. No related products have been found in the compound preparation of bamboo fungus fruit enzyme with bamboo fungus.

SUMMARY OF THE INVENTION

In view of this, the purpose of the present invention is to propose a kind of active enzyme compounded by bamboo fungus and tropical fruit and a preparation method thereof, adopt the special fruit fragrance of tropical fruit, cover up the excessive mushroom fragrance of bamboo fungus, make the product sweet and sour. A new processing method was proposed for the development of bamboo fungus.

In order to achieve the above-mentioned purpose, the technical scheme of the present invention is realized as follows:

A method for preparing a compound active enzyme of bamboo fungus and tropical fruit, comprising (1) preparing a first solution of bamboo fungus enzyme; (2) preparing a first solution of tropical fruit enzyme; and (3) preparing a composite active enzyme; wherein,

(1) the process step of preparing the first liquid of bamboo fungus ferment comprises:

The bamboo fungus raw materials are cleaned, blanched, cooled and then added with Lactobacillus plantarum, green kumquat, white granulated sugar and salt for ingredients; anaerobic fermentation is carried out; membrane separation filtration sterilization or plate heat exchange is used for high temperature and short-time sterilization to obtain bamboo fungus Enzyme initial solution;

(2) the process steps of preparing tropical fruit ferment initial liquid include:

Wash the tropical fruit, take the pulp, add Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients; carry out anaerobic fermentation; use membrane separation filtration sterilization or plate heat exchange for high temperature and short-term sterilization to obtain the initial solution of tropical fruit enzymes ;

(3) the process steps of preparing compound active enzyme include:

Mix the first liquid of bamboo fungus enzyme with the first liquid of tropical fruit enzyme; add yeast and white sugar for ingredients; carry out anaerobic fermentation and post-ripening; use membrane separation and filter sterilization or plate heat exchange for high temperature and short time sterilization to obtain the product.

Further, in the process of preparing the first liquid of bamboo fungus enzyme in step (1), the conditions for steam blanching of the bamboo fungus raw material are: the steam intensity is 1.5～3.5Pa/g, and the blanching time is 1～3min.

Further, in the process of preparing the first liquid of bamboo fungus enzyme in step (1), calculated by mass percentage, the addition of Lactobacillus plantarum is 0.003～0.01% of bamboo fungus raw material, and the addition of green kumquat is 1～10% of bamboo fungus raw material. %, the added amount of white granulated sugar is 5-25% of the bamboo fungus raw material, and the added amount of the salt is 3.5-6% of the bamboo fungus raw material.

Further, in the process of preparing the first liquid of bamboo fungus enzyme in step (1), the ingredients are also added with bamboo fungus extract, calculated by mass percentage, the addition of this bamboo fungus extract is 60～70% of bamboo fungus raw material , wherein, the preparation method of the bamboo fungus extract is: taking the fungus cap and suspensory, washing, grinding, soaking in a 50-70° C. water bath for 10-14 hours, and filtering out the extract.

Further, in the process of anaerobic fermentation in which step (1) prepares the first solution of bamboo fungus enzyme and step (2) prepares the first solution of tropical fruit enzyme, when the acidity of the fermentation broth drops to pH=3～4, it is cooled immediately and stopped. Fermentation.

Further, in the process of preparing the initial solution of tropical fruit enzyme in step (2), calculated by mass percentage, the addition of Lactobacillus plantarum is 0.004-0.1% of the pulp, the addition of kumquat is 3-9% of the pulp, The amount of sugar added is 20-30% of the pulp and the amount of salt added is 3-6% of the pulp.

Further, in the process of preparing the initial solution of tropical fruit enzyme in step (2), the fruit peel extract is also added to the ingredients. Calculated by mass percentage, the addition amount of the fruit peel extract is 70～70% of the fruit pulp. 80%, wherein, the preparation method of the fruit peel extract is as follows: wash the fruit peel, put it into a 50-70 DEG C water bath, soak for 10-14 hours, and filter out the extract.

Further, in the process of preparing the composite active enzyme in step (3), the added mass ratio of the first solution of bamboo fungus enzyme and the first solution of tropical fruit enzyme is 1:1～2:1, and calculated by mass percentage, the added amount of yeast is 0.1-0.3% of the mixed initial liquid, and the addition amount of white granulated sugar is 20-30% of the mixed initial liquid.

Further, in the process of preparing the composite active enzyme in step (3), the anaerobic fermentation time is 5-15 days, and the fermentation is stopped when pH=3-4.

An active enzyme compounded by bamboo fungus and tropical fruit is prepared by the above-mentioned preparation method of the compounded active enzyme of bamboo fungus and tropical fruit.

Compared with the prior art, the beneficial effects of the present invention are:

The present invention provides a method for preparing an active enzyme compounded by bamboo fungus and tropical fruit, the enzyme produced by the method has high activity and can be stored at room temperature; the present invention adopts tropical fruit, such as pineapple, papaya, mulberry, dragon fruit, Common tropical fruits such as pomelo or jackfruit, the fruity fragrance conceals the strong mushroom fragrance of bamboo sun, and the taste is sweet and sour.

The preparation method of the present invention selects green kumquat as an auxiliary material to replace the expensive lemon, which has the effect of adjusting acidity, and under the condition that the acidity requirement of the product is met, the product has a special orange flavor. The sour aroma of green kumquat is pure and natural, without other miscellaneous odors after processing, and the taste is fresh and tangy.

The addition of Lactobacillus plantarum and yeast greatly shortens the natural fermentation time, and at the same time has a unique taste and flavor, that is, the fragrance of mushrooms and tropical fruits, and also has a faint milky fragrance, which greatly improves the satisfaction of people with different tastes. .

Because bamboo fungus itself has the effect of antiseptic, it is a green and natural preservative, and there is no need to add any additives. Moreover, bamboo fungus itself is a natural preservative, which plays a role in protecting the quality of enzymes.

Fresh bamboo fungus is difficult to preserve, and the preparation method of the present invention provides a new method for eating bamboo fungus, and the original characteristics of bamboo fungus are not changed, and the quality of bamboo fungus is not damaged by steps such as high temperature sterilization and homogenization.

The active enzyme compounded by bamboo fungus and tropical fruit is active edible fungus fruit enzyme. The difference from other products is that it has high activity, no refrigeration is required, and its activity can be maintained by filling at room temperature. products also remain highly active. The added is a single strain rather than a compound of multiple strains, which can give full play to the effect of the strain and make the resulting enzyme flavor more pure. The purity of the strain is high and the dosage is small, which reduces the production cost.

The active enzyme compounded by bamboo fungus and tropical fruit provided by the invention has a great auxiliary effect on the digestion, absorption and metabolism of human body nutrients.

Description of drawings

In order to illustrate the technical solutions in the embodiments of the present invention more clearly, the following briefly introduces the accompanying drawings that need to be used in the description of the embodiments.

Fig. 1 is the process flow diagram of preparing the first liquid of bamboo fungus ferment;

Fig. 2 is the process flow diagram of preparing tropical fruit ferment initial liquid;

FIG. 3 is a process flow diagram for preparing a composite active enzyme.

Detailed ways

In order to clearly and completely describe the technical solutions of the present invention, it is obvious that the inventors describe in conjunction with the embodiments, but the following embodiments describe only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Referring to FIGS. 1 to 3 , a method for preparing an active enzyme compound of bamboo fungus and tropical fruit of the present invention includes: (1) preparing a first solution of bamboo fungus enzyme; (2) preparing a first solution of tropical fruit enzyme; and (3) preparing a compound active enzymes. in,

(1) the technological process that prepares bamboo fungus ferment initial liquid is:

The raw materials of bamboo fungus are washed, blanched, cooled in a sterile room, added with Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients, anaerobic fermentation, and sterilized by membrane filtration or plate heat exchange at high temperature and short time. , to get the golden yellow transparent bamboo fungus enzyme initial liquid. Among them, the blanching treatment is mainly to inhibit the activity of peroxidase (POD) in the bamboo fungus, to prevent the occurrence of enzymatic browning reaction; after cooling to room temperature in a sterile room, add auxiliary materials, and cooling to room temperature is to prevent high temperature Lactobacillus plantarum loses activity.

(2) the technological process of preparing tropical fruit enzyme initial liquid is:

The tropical fruit is washed and air-dried, the pulp is added with Lactobacillus plantarum, green kumquat, white sugar and table salt for ingredients, anaerobic fermentation is carried out, and membrane filtration sterilization or plate heat exchange is used for high temperature and short-term sterilization to obtain the initial liquid of tropical fruit enzyme. The tropical fruit may be pineapple, papaya, mulberry, dragon fruit, pomelo or jackfruit, and the like.

(3) The technological process of preparing compound active enzyme is:

Mix the first liquid of bamboo fungus enzyme with the first liquid of tropical fruit enzyme, add yeast and white sugar for ingredients, homogenize, carry out anaerobic fermentation and post-ripening, and use a filter membrane with a pore size of 0.2 to 0.5um to separate and filter to remove bacteria, or use plate heat exchange for high temperature and short-term sterilization, so as to maintain a higher number of viable bacteria, and finally fill it. .

Tropical fruits are those that grow in tropical regions. Common tropical fruits such as pineapple, papaya, mulberry, dragon fruit, pomelo or jackfruit.

Example 1

A method for preparing an active enzyme compounded by bamboo fungus and honey pomelo, comprising:

(1) Prepare the first solution of bamboo fungus enzyme:

The raw materials of bamboo fungus were washed and steam blanched, the steam strength was 2.5Pa/g, and the blanching time was 2min.

Taking the steam blanching time and steam intensity A and B factors as 5*5 two-factor cross test, the steam blanching time level is: 1.0min, 1.5min, 2.0min, 2.5min, 3.0min, and the steam intensity level is: 1.5 Pa/g, 2.0Pa/g, 2.5Pa/g, 3.0Pa/g, 3.5Pa/g. The experiment was repeated three times, and the retention rate of total sugar in the bamboo fungus was used as an index to control the quality of the bamboo fungus, and the inactivation of the peroxidase (POD) with higher heat resistance was used as the process parameter index of the blanching treatment. The optimal blanching process parameters were finally determined as follows: the steam intensity is 2.5Pa/g, the blanching time is 2min, and the retention rate of total sugar in Bamboo fungus is high, which is 86%-88%, and the peroxidase (POD) ) completely inactivated.

Then put the blanched bamboo fungus into a sterile room to cool, and then mix with the bamboo fungus extract, add Lactobacillus plantarum, green kumquat, white granulated sugar and salt. Calculated by mass percentage, the amount of Lactobacillus plantarum added It is 0.01% of the raw material of bamboo fungus, the addition amount of green kumquat is 1% of the raw material of bamboo fungus, the addition amount of white granulated sugar is 25% of the raw material of bamboo fungus, the addition amount of salt is 3.5% of the raw material of bamboo fungus, the bamboo fungus soaked The addition amount of the extract is 60% of the raw material of bamboo fungus. Wherein, the preparation method of bamboo fungus leaching solution is as follows: take the fungus cap and suspensory of bamboo fungus, wash them, grind them a little, put them in a water bath at 50～70°C, and the mass ratio of material to water is 1:10～10:1 , soaked for 10 to 14 hours, and filtered to extract the extract.

Carry out anaerobic fermentation, when the acidity of the fermentation broth drops to PH=3-4, immediately cool down and stop the fermentation.

Filtration and sterilization are carried out by membrane separation technology, and the pore size of the filtration membrane is 0.2um to obtain golden yellow transparent bamboo fungus enzyme initial solution.

(2) Preparation of the initial solution of tropical fruit enzymes:

Honey pomelo (Honey pomelo), also known as fragrant toast, is one of the most popular tropical fruits. Data shows that honey pomelo contains a lot of vitamin C, which can reduce blood cholesterol; it also contains natural minerals - potassium, It is the best dietary fruit for patients with cardiovascular and cerebrovascular diseases and kidney diseases. Moreover, the natural vitamin P contained in honey pomelo can strengthen the function of skin pores and accelerate the recovery of injured skin tissue function. At the same time, honey pomelo can also promote the absorption of calcium and iron, lower blood sugar, especially suitable for patients with heart, brain and kidney disease and poor respiratory system. crowd.

The tropical fruit of the present embodiment is selected as honey pomelo, washed and peeled, air-dried, the pulp is mixed with the extract of pomelo peel, and Lactobacillus plantarum, green kumquat, white granulated sugar and salt are added. The addition amount is 0.004% of the pomelo pulp, the addition amount of green kumquat is 3% of the pomelo pulp, the addition amount of white sugar is 20% of the pomelo pulp, the addition amount of salt is 3% of the pomelo pulp, honey The addition amount of pomelo peel extract is 70% of the pulp of honey pomelo. Wherein, the preparation method of the honey pomelo peel extract is as follows: the honey pomelo peel is washed and placed in a water bath at 50-70°C, the mass ratio of material to water is 1:10-10:1, soaked for 10-14 hours, and filtered to extract leaching solution.

Carry out anaerobic fermentation, when the acidity of the fermentation broth drops to pH=3-4, it is immediately cooled to stop the fermentation.

Filtration and sterilization are carried out by membrane separation technology, and the pore size of the filtration membrane is 0.2um to obtain the initial solution of honey pomelo enzyme.

(3) Preparation of compound active enzymes:

Mix the first solution of bamboo fungus enzyme with the first solution of honey pomelo enzyme. The mass ratio of the first solution of bamboo fungus enzyme and the first solution of honey pomelo enzyme is 1:1. Add yeast and white sugar for ingredients. Calculate by mass percentage, yeast The addition amount of bacteria is 0.1% of the mixed liquid, and the addition amount of white granulated sugar is 20% of the mixed liquid, homogenized, and anaerobic fermentation is carried out for 5 days. After 45 days of post-ripening, membrane separation technology is used for filtration and sterilization. The pore size of the filtration membrane is 0.2um, and the active enzyme compounded by bamboo fungus and honey pomelo is obtained. At the end of filling, it can be stored at room temperature to continue after-ripening. If you want to stop fermentation and maintain the original flavor, it needs to be refrigerated.

The above sterilization methods all use a microporous membrane filter sterilizer, which retains the high activity of the final product of the enzyme.

The bamboo fungus and the tropical fruit are fermented separately and then mixed for secondary fermentation. The addition of green kumquats replaces lemons to reduce production costs. The bamboo fungus extract and the pomelo peel extract were mixed instead of water to extract the juice to improve the taste.

The experimental design of the optimal process for the compound enzyme of bamboo sunflower and honey pomelo

(1) Proportion test of technological parameters for preparing the first liquid of bamboo fungus enzyme

In order to determine the optimal process conditions for preparing the first liquid of bamboo fungus enzyme, the analysis showed that the addition amount of Lactobacillus plantarum, the amount of sugar, the amount of salt and the amount of green kumquat were the important factors affecting the product quality. Four-factor L ₉ (3 ⁴ ) orthogonal test was carried out, and the orthogonal test design is shown in Table 1.

Table 1

(2) Proportion test of technological parameters for preparing the initial solution of honey pomelo enzyme

In order to determine the optimal process conditions for preparing the initial liquid of pomelo enzyme, the analysis showed that the addition amount of Lactobacillus plantarum, the amount of white sugar, the amount of salt and the amount of green kumquat were the important factors affecting the product quality. Four-factor L ₉ (3 ⁴ ) orthogonal test was carried out, and the orthogonal test design is shown in Table 2.

Table 2

(3) The process parameter ratio test of preparing the active enzyme compounded by bamboo sunflower and honey pomelo

After the primary liquid of bamboo fungus enzyme and the primary liquid of honey pomelo enzyme are mixed, the secondary fermentation is carried out. The strain of secondary fermentation is yeast. Calculated by mass percentage, the addition amount of yeast is set to be 0.1%, 0.2% and 0.2% respectively. 0.3%, the fermentation time is 5 days, 10 days and 15 days, the mass ratio of the initial liquid of bamboo sunflower enzyme and the initial liquid of honey pomelo enzyme is 1:1, 1:2 and 2:1, and the amount of white sugar added is 20%, 25% % and 30%, the orthogonal test was carried out with three levels and four factors L ₉ (3 ⁴ ), and the orthogonal test design is shown in Table 3.

table 3

(4) Sensory evaluation standard of active enzymes compounded by bamboo fungus and tropical fruits

The quality of the product was evaluated by sensory evaluation method and solid content. Give correct scores to various factors such as taste, texture and aroma of the product. The sensory evaluation criteria of the products are shown in Table 4.

Table 4

According to the design of table 1, carry out the best process orthogonal test of bamboo fungus ferment initial liquid, the results are shown in table 5.

Table 5 Orthogonal test results of the best process for the initial liquid of bamboo fungus enzyme

It can be seen from the extreme difference value in Table 5 that the influence degree of each factor on the quality of bamboo fungus enzyme initial liquid is A>B>C>D from primary to secondary, that is, the influence of each factor on the enzyme is followed by vegetable milk from strong to weak. The amount of bacteria added, the amount of sugar added, the amount of salt added and the amount of green kumquat added. The best combination is A ₃ B ₃ C ₁ D ₁ , that is, the amount of Lactobacillus plantarum is 0.01%, the amount of sugar is 25%, the amount of salt is 3.5%, and the amount of kumquat is 1%.

According to the design of Table 2, the best process orthogonal test of the initial liquid of honey pomelo ferment was carried out, and the results were shown in Table 6.

Table 6 Orthogonal test results of the best process for the initial solution of honey pomelo enzyme

It can be seen from the extreme difference values in Table 6 that the degree of influence of each factor on the quality of the pomelo enzyme stock solution is A>D>B>C from primary to secondary, that is, the influence of each factor on the enzyme is followed by Lactobacillus plantarum from strong to weak. The amount of addition, the amount of green kumquat, the amount of white sugar and the amount of salt added. The best combination is A ₃ B ₃ C ₂ D ₂ , that is, the addition of Lactobacillus plantarum is 0.1%, the addition of white sugar is 30%, the addition of edible salt is 4.5%, and the addition of kumquat is 6%.

According to the design of table 3, carry out the best process orthogonal test of the active enzyme compound of bamboo sunflower and honey pomelo, and the results are shown in table 7.

Table 7 Orthogonal test results of the optimal process of the active enzyme compounded by bamboo sunflower and honey pomelo

As can be seen from the extreme difference values in Table 7, the degree of influence of each factor on the quality of bamboo sun honey pomelo enzyme is C>A>D>B from primary to secondary, that is, the effect of each factor on the enzyme is from strong to weak. The ratio to the original solution of honey pomelo enzyme, the amount of yeast inoculation, the amount of sugar added, and the fermentation time. The best combination is A ₁ B ₂ C ₂ D ₃ , that is, the yeast inoculation amount is 0.1%, the fermentation time is 10 days, the ratio of bamboo fungus and honey pomelo enzyme stock solution is 1:2, and the sugar addition amount is 30%.

Example 2

A technological process for preparing the compound active enzyme of bamboo fungus and honey pomelo is:

(1) Prepare the first solution of bamboo fungus enzyme:

The raw materials of bamboo fungus are washed and steam blanched. The blanching process parameters are: the steam strength is 2.5Pa/g, and the blanching time is 2min.

Then put the blanched bamboo fungus into a sterile room to cool, and then mix with the bamboo fungus extract, add Lactobacillus plantarum, green kumquat, white granulated sugar and salt. Calculated by mass percentage, the amount of Lactobacillus plantarum added It is 0.01% of the raw material of bamboo fungus, the addition amount of green kumquat is 1% of the raw material of bamboo fungus, the addition amount of white granulated sugar is 25% of the raw material of bamboo fungus, the addition amount of salt is 3.5% of the raw material of bamboo fungus, the bamboo fungus soaked The addition amount of the extract is 70% of the raw material of bamboo fungus. The preparation method of the bamboo fungus leaching solution is as follows: taking the fungus cap and the suspensory of the bamboo fungus, washing, grinding a little, soaking in a water bath at 50-70 DEG C for 10-14 hours, and filtering out the leaching solution.

Carry out anaerobic fermentation, when the acidity of the fermentation broth drops to PH=3-4, immediately cool down and stop the fermentation.

Filtration and sterilization are carried out by membrane separation technology, and the pore size of the filtration membrane is 0.5um to obtain a golden yellow transparent bamboo fungus enzyme initial solution.

(2) Preparation of the initial solution of tropical fruit enzymes:

Wash and peel the honey pomelo, air dry, take the pulp and mix it with the pomelo peel extract, add Lactobacillus plantarum, green kumquat, white sugar and salt. Calculated by mass percentage, the amount of Lactobacillus plantarum added is 10% of the pomelo pulp. 0.1%, the addition of green kumquat is 6% of the pomelo pulp, the addition of white sugar is 30% of the pomelo pulp, the addition of salt is 4.5% of the pomelo pulp, the addition of the honey pomelo peel extract The amount is 80% of the pulp of honey pomelo. Wherein, the preparation method of the honey pomelo peel extract is as follows: wash the honey pomelo peel, put it in a 50-70° C. water bath, soak for 10-14 hours, and filter out the extract.

Carry out anaerobic fermentation, when the acidity of the fermentation broth drops to pH=3-4, it is immediately cooled to stop the fermentation.

Filter and sterilize by membrane separation technology, the pore size of the filter membrane is 0.5um, and the initial solution of honey pomelo enzyme is obtained.

(3) Preparation of compound active enzymes:

Mix the first solution of bamboo fungus enzyme and the first solution of honey pomelo enzyme together, the mass ratio of the first solution of bamboo fungus enzyme and the first solution of honey pomelo enzyme is 1:2, add yeast and white sugar for ingredients, calculate by mass percentage, yeast The addition amount of bacteria is 0.1% of the mixed liquid, and the addition amount of white sugar is 30% of the mixed liquid, homogenized, and anaerobic fermentation is carried out for 10 days. When the acidity of the fermentation liquid is pH=3-4, the fermentation is stopped, and the fermentation is carried out in a fermenter. After 1 month of post-ripening, membrane separation technology is used for filtration and sterilization. The pore size of the filtration membrane is 0.2um, and the active enzyme compounded by bamboo fungus and honey pomelo is obtained.

Embodiment 2 adopts the above-mentioned best test scheme, and takes the sensory score as a standard to further test, and the total score of the composite enzyme product of bamboo sunflower and honey pomelo is 91 points. Precipitation, no stratification, no bubbles, moderately sweet and sour taste, not only has the unique flavor of lactic acid bacteria fermented products, but also has the clear flavor of honey pomelo, slightly with the special flavor of bamboo fungus. The quality standards are as follows:

Sensory Index:

Appearance: clear, crystal clear, no suspended matter, uniform and no bubbles.

Color: light yellow.

Aroma: It has the clear fragrance of honey pomelo and green kumquat and the unique odor of lactic acid bacteria fermented milk products.

Number of lactic acid bacteria: The number of active lactic acid bacteria is ^4.5 *105/mL.

Acidity: The acidity of the final product (calculated as lactic acid) was 7.79 g/kg.

pH: The pH of the finished product was 4.0 (average).

Soluble solid content: the content of soluble solids in the finished product is 36.4g/100g (average value).

Example 3

A kind of technological process of preparing the active enzyme compound of bamboo fungus and pineapple is:

(1) Prepare the first solution of bamboo fungus enzyme:

The preparation process is the same as that of Example 2.

(2) Preparation of the initial solution of tropical fruit enzymes:

Pineapple is flat, sweet, slightly sour, slightly astringent, and slightly cold in nature. It has the functions of clearing heat and quenching thirst, eliminating food and stopping diarrhea, invigorating the spleen and stomach, strengthening vitality, nourishing qi and blood, digesting food, removing dampness, nourishing beauty and slimming down. Bromelain can effectively decompose protein in food and increase gastrointestinal motility. The sugar and enzymes contained in pineapple have a certain diuretic effect, which is beneficial to those with nephritis and hypertension, and also has an auxiliary effect on bronchitis.

In this embodiment, the tropical fruit was selected as pineapple, washed, peeled, and air-dried.

Add Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients. Calculated by mass percentage, the amount of Lactobacillus plantarum added is 0.1% of the pineapple pulp, the amount of green kumquat is 6% of the pineapple pulp, and the amount of white sugar is 0.1% of the pineapple pulp. The added amount is 30% of the pineapple pulp, and the added amount of salt is 4.5% of the pineapple pulp.

Carry out anaerobic fermentation, when the acidity of the fermentation broth drops to pH=3-4, it is immediately cooled to stop the fermentation.

Filtration and sterilization are carried out by membrane separation technology, and the pore size of the filtration membrane is 0.5um to obtain the initial liquid of pineapple enzyme.

(3) Preparation of compound active enzymes:

Mix the first solution of bamboo fungus enzyme with the first solution of pineapple enzyme. The mass ratio of the first solution of bamboo fungus enzyme and the first solution of pineapple enzyme is 1:2. Add yeast and white sugar for ingredients. The addition amount is 0.1% of the mixed liquid, and the added amount of white granulated sugar is 30% of the mixed liquid. Homogenize, carry out anaerobic fermentation for 10 days, stop the fermentation when the acidity of the fermentation liquid is pH=3~4, and carry out the fermentation in a fermenter. After 2 months of post-ripening, membrane separation technology is used for filtration and sterilization. The pore size of the filtration membrane is 0.2um, and the active enzyme compounded by bamboo fungus and pineapple is obtained.

The total sensory score of the bamboo fungus and pineapple compound enzyme product is 87 points. At this time, the color of the product is light yellow, the structure is uniform, there is no precipitation, no delamination, no bubbles, and the taste is slightly sour. The unique flavor of lactic acid bacteria fermented products has the fresh flavor of pineapple and the special flavor of bamboo fungus. The quality standards are as follows:

Sensory Index:

Appearance: clear, crystal clear, no suspended matter, uniform and no bubbles.

Color: light yellow.

Aroma: It has the clear fragrance of pineapple and green kumquat and the unique odor of lactic acid bacteria fermented milk products, with a special smell of bamboo fungus.

Example 4

A kind of technological process of preparing the active enzyme compound of bamboo fungus and papaya is:

(1) Prepare the first solution of bamboo fungus enzyme:

The preparation process is the same as that of Example 2.

(2) Preparation of the initial solution of tropical fruit enzymes:

Papaya is a familiar tropical fruit. The ingredients of papaya only include papain, papain, papain rennet, tomato hydrocarbons, vitamins B, C, E, sugar, protein, fat, carotene, cryptoxanthin, butterfly plum Flavin, cryptoxanthin cyclic amide, etc. Not only the taste is fragrant and sweet, but also the effect of health and beauty. Papaya can not only promote liver repair, has a strong antibacterial effect, but also has a strong inhibitory effect on cancer.

The tropical fruit in this embodiment is papaya, washed, peeled, and air-dried.

Add Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients. Calculated by mass percentage, the amount of Lactobacillus plantarum added is 0.1% of papaya pulp, the amount of green kumquat is 6% of papaya pulp, and the amount of white sugar is 0.1% of papaya pulp. The added amount is 30% of papaya pulp, and the added amount of salt is 4.5% of papaya pulp.

Carry out anaerobic fermentation, when the acidity of the fermentation broth drops to pH=3-4, it is immediately cooled to stop the fermentation.

Filtration and sterilization are carried out by membrane separation technology, and the pore size of the filtration membrane is 0.5um to obtain the papain initial solution.

(3) Preparation of compound active enzymes:

Mix the first solution of bamboo fungus enzyme with the first solution of papain enzyme, the mass ratio of the first solution of bamboo fungus enzyme and the first solution of papain enzyme is 1:2, add yeast and white sugar for ingredients, calculate by mass percentage, the amount of yeast is The addition amount is 0.1% of the mixed liquid, and the added amount of white granulated sugar is 30% of the mixed liquid. Homogenize, carry out anaerobic fermentation for 10 days, stop the fermentation when the acidity of the fermentation liquid is pH=3~4, and carry out the fermentation in a fermenter. After 3 months of post-ripening, membrane separation technology is used for filtration and sterilization. The pore size of the filtration membrane is 0.2um, and the active enzyme compounded by bamboo fungus and papaya is obtained.

The total sensory score of the bamboo fungus and papaya composite enzyme product is 90 points. At this time, the color of the product is light yellow, the structure is uniform, there is no precipitation, no delamination, no bubbles, and the taste is moderately sweet and sour. The unique flavor of lactic acid bacteria fermented products has the fresh flavor of papaya and the special flavor of bamboo fungus. The quality standards are as follows:

Sensory Index:

Appearance: clear, crystal clear, no suspended matter, uniform and no bubbles.

Color: Yellow.

Aroma: It has the clear fragrance of papaya and green kumquat and the unique odor of lactic acid bacteria fermented milk products, with a special smell of bamboo fungus. It is sweet and sour, without peculiar smell and impurities.

To sum up, the present invention uses bamboo fungus and tropical fruits as the main raw materials, and adds green kumquat, white sand sugar, salt and other auxiliary materials to prepare enzymes. It is determined by orthogonal experiments that the best fermentation conditions for the primary liquid of bamboo fungus enzymes are plant milk. Bacillus addition 0.01%, white sugar 25%, salt 3.5%, green kumquat 1%; the optimal fermentation conditions of tropical fruit enzyme initial liquid are 0.1% Lactobacillus plantarum, 30% white sugar, and edible salt The addition amount is 4.5%, and the addition amount of green kumquat is 6%; the final fermentation conditions of the compound active enzyme are that the yeast inoculation amount is 0.1%, the fermentation time is 10 days, the ratio of bamboo fungus and pomelo enzyme stock solution is 1:2, The amount of white sugar added is 30%; it can be made into an active enzyme compounded by bamboo fungus and tropical fruits, which has a refreshing and soft taste, unique mushroom fragrance and natural juice fragrance, and has both nutritional and health care functions.

The preparation method of the present invention is different from other enzyme products by adding a variety of bacterial species to perform compound fermentation simultaneously. After screening the final activity of the bamboo fungus fruit enzyme by the bacterial species, the final fermentation scheme is determined as using a single bacterial species for two fermentations, using Single strain fermentation can give full play to the advantages of this strain in the bamboo sun tropical fruit enzyme product. Adding Lactobacillus plantarum in the first fermentation is the best lactic acid bacteria. The Lactobacillus plantarum is produced by microbial fermentation technology with the characteristics of high purity, high vitality and high stability. The second fermentation adds yeast to make the fermentation more stable. Smooth, better taste.

Different sterilization conditions were tested on the first liquid of the enzyme fermented at room temperature. Although the traditional low temperature and long-term sterilization method can ensure the safety of the enzyme stock solution, long-term heat treatment will change the quality of the enzyme. The use of membrane filtration sterilization or plate heat exchange for high temperature and short-term sterilization has no significant effect on the basic properties and functional components of enzymes, and plate heat exchange has higher treatment efficiency.

The principle of separate fermentation and compound fermentation of bamboo sunflower and tropical fruit was adopted. After orthogonal experiments, it was determined that the amount of Lactobacillus plantarum in the initial solution of bamboo fungus enzyme was 0.01%, and the fermentation was stopped when the pH value was equal to 3 to 4; The amount of bacteria added is 0.1%, and the fermentation is stopped when the pH value is equal to 3 to 4. The secondary fermentation is carried out after filtration, slag removal and sterilization. After the orthogonal ratio test, it is determined that the amount of yeast added is 0.1%, and the pH value is 3 to 4. Fermentation was stopped, after 1 month of after-ripening, filter sterilization. All fermentations can be carried out at room temperature without a temperature-controlled fermenter, and appropriate high temperature (<45°C) in the early stage of fermentation can promote fermentation and shorten the process time.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (6)

1. a preparation method for the active ferment of bamboo fungus and tropical fruit compound, is characterized in that, comprises (1) prepares the first liquid of bamboo fungus ferment; (2) prepares the first solution of tropical fruit ferment; and (3) prepares compound active ferment; in, (1) the process step of preparing the first liquid of bamboo fungus ferment comprises: The conditions for cleaning, blanching and steam blanching of the bamboo fungus raw materials are as follows: the steam strength is 1.5-3.5 Pa/g, the blanching time is 1-3 minutes, and after cooling, Lactobacillus plantarum, green kumquat, white sugar and salt are added for ingredients. , Calculated by mass percentage, the addition of Lactobacillus plantarum is 0.003-0.01% of bamboo fungus raw material, the addition of green kumquat is 1-10% of bamboo fungus raw material, the addition of white granulated sugar is 5-25% of bamboo fungus raw material and The amount of salt added is 3.5-6% of the raw material of bamboo fungus; the ingredients are also added with a bamboo fungus extract, calculated by mass percentage, the added amount of the bamboo fungus extract is 60-70% of the bamboo fungus raw material; Fermentation; membrane separation and filtration sterilization are used to obtain the first liquid of bamboo fungus enzyme; (2) the process steps of preparing tropical fruit ferment initial liquid include: Wash the tropical fruit, take the pulp, add Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients. Calculated by mass percentage, the addition amount of Lactobacillus plantarum is 0.004-0.1% of the pulp, and the addition amount of the green kumquat is 3 to 9% of the pulp, 20 to 30% of white sugar and 3 to 6% of salt; the fruit peel extract is also added to the ingredients. Calculated by mass percentage, the The addition amount of the fruit peel extract is 70-80% of the fruit pulp, and anaerobic fermentation is carried out; membrane separation, filtration and sterilization are adopted to obtain the initial solution of tropical fruit enzymes; (3) the process steps of preparing compound active enzyme include: Mix the first solution of bamboo fungus enzyme with the first solution of tropical fruit enzyme, and the mass ratio of the first solution of bamboo fungus enzyme and the first solution of tropical fruit enzyme is 1:1 to 2:1; add yeast and white sugar for ingredients, according to the mass percentage According to calculation, the amount of yeast added is 0.1-0.3% of the mixed initial liquid, and the added amount of white granulated sugar is 20-30% of the mixed initial liquid; anaerobic fermentation and post-ripening are carried out; membrane separation and filtration are used to sterilize the product to obtain the product. . 2. the preparation method of the active ferment that bamboo fungus according to claim 1 is compounded with tropical fruit, it is characterized in that, in the process of step (1) preparing the first liquid of bamboo fungus ferment, the preparation method of bamboo fungus leaching solution is: take The cap and susceptor of Bamboo fungus were washed, ground, soaked in a water bath at 50-70°C for 10-14 hours, and the extract was collected by filtration. 3. the compound active ferment preparation method of bamboo fungus according to claim 1 and tropical fruit, it is characterised in that in step (1) preparing bamboo fungus ferment first liquid and step (2) preparing tropical fruit ferment first liquid carrying out without During the oxygen fermentation process, when the acidity of the fermentation broth drops to pH=3-4, it is immediately cooled to stop the fermentation. 4. the preparation method of active ferment compound of bamboo fungus according to claim 1 and tropical fruit is characterized in that, in the process that step (2) prepares tropical fruit ferment first liquid, the preparation method of fruit peel extract is: Wash the fruit peel, put it in a water bath at 50-70°C for 10-14 hours, and filter out the extract. 5. the compound active enzyme preparation method of bamboo fungus according to claim 1 and tropical fruit, is characterized in that, in the process of step (3) preparing compound active enzyme, anaerobic fermentation time is 5～15 days, pH=3 Fermentation was stopped at ~4 o'clock. 6. a kind of active ferment compound of bamboo fungus and tropical fruit, it is characterized in that, by the preparation method of the compound active ferment of bamboo fungus described in any one of claim 1 to 5 and tropical fruit.

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